Chocolate grasshopper

Chocolate grasshopper

Ingredients/Components

• vanilla - 1 tsp
• salt - 1 tsp
• egg yolks - 7 item
• cold water - 3/4 c
• baking powder - 3 tsp
• egg whites - 7 item
• whipping cream - 2 c
• cooking oil - 1/2 c
• cream of tartar - 1/2 tsp
• green creme de menthe - 1/2 c
• white creme de cacao - 1/3 c
• In large bowl, sift together flour, 1 1/2 cups of sugar, baking powder and salt

How to make chocolate grasshopper:

Thoroughly blend melted chocolate, boiling water and 1/4 cup sugar; cool. In large bowl, sift together flour, 1 1/2 cups of sugar, baking powder and salt. Make a well in center of dry ingredients and add oil, egg yolks, cold water and vanilla in order given. Beat until very smooth. Stir chocolate mixture into egg yolk mixture. Beat egg whites with cream of tartar until very stiff peaks form. Pour chocolate batter in thin stream over entire surface of egg whites, gently folding to blend.

Turn batter into an ungreased 10-inch tube pan. Bake at 325° for 1 hour and 5 minutes or until cake tests done. Invert pan. Cool thoroughly. Fill with Grasshopper Filling.Grasshopper Filling:1 envelope unflavored gelatin1/4 c. cold water2 c. whipping cream1/2 c. green creme de menthe1/3 c. white creme de cacao Soften gelatin in cold water. Heat together creme de cacao and creme de menthe. Add softened gelatin; stir until gelatin dissolves. Cool. Whip cream; fold in gelatin mixture. Refrigerate 15 minutes. Split cooled cake crosswise into 3 layers. Spread cream filling between layers and on top of cake. Refrigerate until serving time.

Recipe categories: Chocolate, Low protein, Drinks.