Chocolate Lava Cakes

These are rich tasting and fun to make.  From Readers Digest February 2012.

Centres
2 oz (60g) Bittersweet chocolate, chopped
1/4 cup whipping cream

Cakes
1/2 cup unsalted butter, cut into pieces
4 oz (125 ml) bittersweet chocolate, chopped
2 whole eggs
2 egg yolks
1/3 cup granulated sugar
1/2 tsp pure vanilla extract
1/4 cup cake and pastry flour

1. To make centres:  In double boiler or heatproof bowl set over pot of barely simmering water, melt 2 oz chocolate with the cream, stirring occasionally, until smooth.  Refrigerate until firm, about 1 hour.  Form into six balls; refrigerate until needed.
2. To make cakes:  Preheat oven to 350F.   Grease six 6 oz ramekins or custard cups; place on baking sheet.
3. In double boiler or heatproof bowl set over pot of barely simmering water, melt butter and 4 oz chocolate, stirring occasionally until smooth.
4. With stand mixer or in large bowl with electric beaters, beat the whole eggs, egg yolks, sugar and vanilla on high speed for about 5 minutes, or until thick and light.  Fold melted chocolate mixture and flour into egg mixture until just combined.  Spoon cake batter into ramekins.  Place a chocolate ball in the middle of each ramekin, making sure each is completely covered by batter.
5. Bake for about 15 minutes or until cakes are firm to the touch.  Remove from oven and let sit for about 5 minutes before serving.

Caramel Pretzel Cheesecake

Salty and sweet this is an excellent recipe for a special get together!

2 cups finely crushed pretzels
2 cups sugar, divided
3/4 cup butter melted
4 pkgs (250 g each) brick cream cheese, softened
3 tbsp butterscotch flavoured liquor
5 eggs
1/4 cup caramel sauce
1 1/4 cups whipping cream, divided
1 1/4 cups semi sweet chocolate chips

• Heat oven to 350F
• Combine pretzel crumbs, 1/2 cup sugar and butter, press onto bottom and 22 inches up side of 9 inch springform pan.
• Reserve 2 tbsp of the remaining sugar.  Beat remaining sugar with cream cheese in large bowl with mixer until blended.  Add liqueur, mix well.  Add eggs one at a time, mixing on low speed after each just until blended, pour into crust.
• Bake 1 hour to 1 hour 5 min or until centre is almost set.  Run knife around rim of pan to loosen cake, col before removing rim.  Refrigerate cheesecake 4 hours.
• Spoon caramel sauce over cheesecake, spreading to within 2 inches of edge.   Bring 1/4 cup whipping cream to boil in small saucepan.   Remove from heat.  Add chocolate chips, stir until melted.  Let stand 10 min or until slightly thickened.  Pour over cheesecake, spreading to completely cover top.
• Beat remaining cream in medium bowl with mixer on high speed until soft peaks form.   Add remaining sugar; beat until stiff peaks form.  Spoon into pastry bag fitted with star tip, use to pipe whipped cream onto cheesecake just before serving.

Dreamy Chocolate Torte

This is decadently rich.  I made this up for a New Years Eve party.  The centre is very soft and it is almost like a molten cake.  The original recipe called for chocolate whipping cream but I just used regular as I thought it would offset the rich cake a little better.

4 oz bittersweet or dark chocolate, chopped
2 oz milk chocolate, chopped
3/4 cup salted butter
1 3/4 cups granulated sugar
1/2 tsp salt
4 eggs
1 tbsp vanilla extract
3/4 cup cocoa powder
3/4 cups whipping cream
chocolate curls or additional cocoa powder

1. Preheat oven to 375 F.  Butter a 10 inch springform pan and line with a round of parchment paper.
2. Melt bittersweet chocolate with milk chocolate and the butter in a large heavy saucepan wset over low heat until smooth.  Remove from heat; whisk in sugar and salt, followed by eggs and vanilla.  Sift cocoa powder over chocolate mixture; stir until combined.
3. Scrape batter into prepared pan.  Bake for 25 to 30 minutes or until top has a thin crust and the edges pull away from pan.  Cool on a rack for 10 minutes.  Run a thin knife around edge of cake; carefully invert onto a serving plate and remove parchment paper.  Cool completely.  
4. Beat whipping cream until very stiff.  Mound whipping cream onto centre of cake just before serving.  Garnish with chocolate curls or a dusting of cocoa.  Makes 20 servings.

Double Chocolate Cookies

These are rich and moist!  A really yummy and easy cookie.

2 cups all purpose flour
2/3 cup Cocoa
3/4 tsp baking soda
1/4 tsp salt
1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 tsp vanilla extract
2 cups chocolate chips

• Heat oven to 350F.
• Stir together flour cocoa, baking soda and salt.  Beat butter, sugar, eggs and vanilla in a large bowl until fluffy.  Gradually add flour mixture, beating well.  Stir in chocolate chips.  Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or just until set.  Cool slightly; remove from cookie sheet to wire rack.  Coll completely.  About 4 1/2 dozen cookies.

Chewy Chocolate Brownies with Icing

The kids devoured these rich chewy brownies.  I did not put cocoa powder in the icing…for a vanilla icing…but either choice will work.

BROWNIES
1 cup butter
6 oz unsweetened chocolate
2 1/2 cups sugar
5 eggs
2 tsp vanilla extract
1/2 tsp salt
1 1/2 cups flour

ICING
6 tbsp butter
1/2 cup cocoa powder
2 2/3 cup confectioners sugar
1/3 cup milk
1 tsp vanilla

Preheat oven to 375F.

In small saucepan, melt butter and chocolate over low heat.  Stir until mixture is smooth.  Remove from heat and cool 10 minutes.

In large mixer bowl, beat sugar, eggs, vanilla and salt.  Fold in chocolate mixture, then gradually add flour.  Pour into greased 9 x 13 inch pan.  Bake 30 to 35 minutes.  Cool completely then frost.

For icing:  cream butter in small mixer bowl.  Add cocoa and confectioners sugar alternately with milk. Beat to spreading consistency (add a tablespoon of milk if necessary).  Blend in vanilla.

Seafood Newburg

This is delicious but VERY rich.  it is relatively simple and quick to prepare.  Based on a recipe from Companys Coming.

1/2 cup butter
3/4 cup all purpose flour
1 tsp salt
4 cups milk
3 tbsp tomato paste
1 tbsp lemon juice
2 tsp worcestershire sauce
2 tbsp butter
2 cups sliced mushrooms
500 g scallops
300 g lobster
2 cups frozen shrimp

In large saucepan milt first amount of butter.  Stir in flour and salt.  Add milk.  Stir and cook until mixture boils and thickens.

Add tomato paste, lemon juice and Worcestershire sauce.  Remove from heat and set aside.

Melt remaining butter in frying pan.  Add mushrooms and saute until golden brown.  Add scallops, lobster and shrimp and cook until not translucent.  Drain and stir into sauce.

Place in casserole and heat in 350 oven for 30 minutes.

Profiteroles

These are surprisingly easy to make and look fancy!  From Food and Drink Winter 2000.

PASTRY
1 cup water
1 tbsp sugar
1/3 cup butter
1 cup all purpose flour
5 eggs

WHITE CHOCOLATE MOUSSE
1 1/4 cups whipping cream
8 oz (250g) white chocolate, chopped

CHOCOLATE GANACHE
3/4 cup whipping cream
8 oz (250g) semi sweet chocolate, chopped

1. Preheat oven to 450F.
2. Bring water, sugar and butter to a boil in a pot.  Turn off the heat but leave the pot on the stove and add flour.  Stir until no lumps remain.  Take the pot off the stove and beat in eggs with a wooden spoon one at a time.
3. Line a baking sheet with parchment paper.   Using a wet teaspoon or piping bag make balls about the size of a chocolate truffle.  They will double in size as they bake.  Bake for 15 to 20 minutes or until balls are a nice golden brown colour.  Cool.  The recipe will make about 60 profiteroles.  Freeze the ones you do not use for another occasion.
4. Bring the cream to a boil.  Take off heat and stir in the white chocolate until smooth.  Refrigerate until very cold.  With a whisk or electric beaters whisk mousse until it is thick.
5. Slice profiteroles in half or use a piping bag with a small tip and fill them with the white chocolate mousse.
6. To make ganache, bring cream to a boil and take off the heat.  Add semi sweet chocolate.  Stir until combined.
7. To serve:  Rewarm chocolate ganache gently.  Use as a fondue-like dip for the filled profiteroles or dip them into the warm ganache and allow to dry.  The profiteroles are small so about 6 per person is probably enough.

Makes about 60 profiteroles.

Sour Cream Fudge Layer Cake with Chocolate Rum Frosting

This is a delightful, rich, moist cake.  Serve it with a scoop of vanilla ice cream or on its own.  From Food and Drink Winter 2001.  I made mine with rum but the Kahlua or even an amaretto would be nice.

2/3 cup strong coffee
4 squares, 4 oz unsweetened chocolate, chopped
1/3 cup dark rum or Kahlua
1 cup regular sour cream
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 eggs
2 1/4 cups all purpose flour

CHOCOLATE RUM FROSTING
2 1/2 cups icing sugar
1/2 cup cocoa powder
1/2 cup unsalted butter, softened
3 tbsp dark rum or Kahlua
1 to 2 tbsp sour cream or milk

1. Preheat oven to 350F.  Line two 9 inch round cake pans with parchment paper.  Butter pans well and dust with cocoa power, shaking out excess.
2. Combine coffee and chopped chocolate in a large glass bowl and microwave at High for 1 to 2 minutes or until piping hot and chocolate is melted.  Whisk in rum until smooth.  Let cool to room temperature.
3. Place sour cream in a bowl and stir in baking soda and salt.
4. Cream butter and sugar in a large bowl using an electric mixer until fluffy.  Beat in eggs, one at a time, until incorporated.  Beat in chocolate mixture until smooth.  Beat in half the flour alternately with half the sour cream mixture, beat in remaining flour and sour cream mixture to make a smooth batter.  Spread evenly in prepared pans.
5. Bake on rack in middle of oven for 35 to 40 minutes or until cake feels firm in the centre and edges begin to pull away from sides.  Leave in pans for 5 minutes then turn out onto wire racks to cool.  Cake layers can be wrapped well in plastic wrap, then foil and frozen for up to 1 month.
6. For frosting, sift icing sugar and cocoa powder together through a fine sieve into a large bowl.  Beat in butter and rum using an electric mixer, starting at a slow speed, until smooth.  Beat in enough sour cream to make a smooth spreadable frosting.
7. Arrange one cake layer on a large plate and spread with some of the frosting.  Top with second cake and spread tops and sides with remaining frosting.

Serves 8

Chocolate Madeleines

I had to make these as mini cupcakes - just can't find a madeleine pan!  At any rate they were fabulous! For the best result serve warm with a nice quality ice cream.  From Food and Drink Winter 2013

Ganache Filling
2 oz semi sweet chocolate
1/4 cup whipping cream
Melted butter and sifted cocoa powder, for preparing the pan

Batter
2 large eggs, room temperature
1/2 cup sugar
1/2 tsp vanilla extract
3/4 cup sifted cake flour
3 tbsp sifted cocoa powder
1/4 tsp baking powder
1/2 cup unsalted butter, melted and cooled

Icing sugar or cocoa powder for dusting

1. For the ganache, cut chocolate into small chunks and place in a bowl.  Heat cream in a heavy small pan over medium low heat until ver hot and just starting to simmer around the edges.  Pour cream over chocolate and stir until chocolate is melted and mixture is smooth.  Chill until firm about 2 to 3 hours.
2. Brush the inside of madeleine pan with a thin layer of melted butter.  Dust with sifted cocoa, invert pan and tap out excess cocoa.
3. Beat eggs and sugar together in an electric mixer using the whisk attachment.  Continue beating 2 to 3 minutes or until the mixture is foamy and lightened in colour.  Beat in the vanilla extract.  
4. Combine flour, cocoa and baking powder and with the mixer on low speed, add to the egg mixture.  Mix just until combined, scraping down the bowl as necessary.
5. Add the melted butter and mix just until the butter is incorporated.  Chill the batter 2 to 3 hours.
6. Preheat the oven to 375F.
7. Spoon the chilled batter into a piping bag fitted with a 1/2 inch plain tip.  Pipe batter into the centre of each indentation in madeleine pan, filling about half full.  Spoon about 1/2 tsp of ganach into the centre of each mound of batter.  Pipe remaining batter over top of the ganache, covering it completely.  Don't worry if the batter doesn't completely fill the mould; it will spread as it bakes.
8. Place pan in oven and bake 10 minutes or until set.  Remove pan from oven, invert over a wire cooling rack, and tap lightly to release madeleines.  Dust lightly with icing sugar or cocoa powder, if desired, and serve immediately.  If made ahead the madeleines can be reheated in a microwave oven for 10 seconds on high.

Makes about 15 madeleines.

Tarte au Chocolat

Since we have been eating so healthy it is time for a little decadence!  This is a rich, flavourful dessert.

1/3 cup Icing sugar
1/2 cup unsalted butter, softened
2 tsp White vinegar
1 egg yolk
3/4 cup ground almonds
1 1/3 cup cake and pastry flour

Filling
1 1/4 cups whipping cream
10 oz semisweet chocolate, chopped (the best quality you can find)

Topping
1/2 cup granulated sugar
16 whole roasted hazelnuts

In bowl, beat together icing sugar and butter until smooth.  Whisk together vinegar and egg yolk; beat into butter mixture.  Stir in almonds.  Stir in flour and salt to make soft dough.  Let stand for 10 minutes.

On lightly floured surface, roll out dough to 1/4 inch thickness.  Transfer to 9 inch tart pan with removable bottom.  Trim, using extra dough to patch any tears in pastry.  Refrigerate for 30 minutes.  Prick pastry shell all over with fork. Bake in 425F oven for 12 to 15 minutes or until golden brown.  Let cool on rack.

FILLING:  In top of double boiler over hot (not boiling) water, heat half of the cream, stirring constantly with wooden spoon, until almost boiling.  Remove from heat; stir in chocolate until melted and smooth.  Blend in remaining cream.  Pour into pastry shell; refrigerate for 1 hour or until set.

Topping:  In small heavy saucepan, cook sugar over medium-high heat until melted and golden brown. Immediately plunge bottom of pan into cold water for 15 seconds.  Working quickly dip 2 of the hazelnuts into sugar and place on foil lined baking sheet.  repeat with remaining hazelnuts.  Let cool Place around edge of pie.  Makes about 10 servings.

** Roast hazelnuts on baking sheet in 350F oven for 8 minutes or until fragrant.  Place in tea towel; rub off most of the skins.

Dark Chocolate Whiskey Cake

This is a decadent, rich chocolate cake with an intense flavour.  The recipe calls for Irish Whiskey but you could use any liqueur you prefer.  I think Amaretto, Kahlua, Drambuie or Frangelico would work very well here.  Drizzle the glaze over each piece on a plate before serving for an elegant presentation.

1/2 cup Irish whiskey
6 oz bittersweet chocolate, chopped (70% cocoa)
1 tbsp instant espresso powder dissolved in 1/3 cup hot water
1/3 cup toasted, ground walnuts
1/3 cup all purpose flour
1/2 tsp salt
1/2 cup unsalted butter, softened
1 tbsp vanilla
1/2 cup granulated sugar
3 eggs, separated

ICING
2 oz dark chocolate, chopped
2 tbsp Irish whiskey
1/4 cup cold butter, cubed

1. Preheat oven to 350 F.  Butter and flour an 8 inch springform pan.  Set aside.
2. In a saucepan, bring 1/2 cup whiskey to boil over medium high heat until it reduces in half, about 5 minutes.  Transfer to metal bowl and add chopped chocolate and espresso mixture.  Place bowl over a saucepan of simmering water and stir until mixture is smooth, about 2 minutes.  Remove bowl from on top of water and set aside.
3. In a bowl, whisk together walnuts, flour and salt.  Set aside.
4. Using an electric mixer, beat butter, vanilla and sugar until light and fluffy.  Beat in egg yolks, 1 at a time, beating well after each addition.  Fold in chocolate mixture.  Using clean, dry beaters, beat 3gg white in bowl, until stiff peaks form.  Fold one third of the whites into the batter with one third of the flour mixture in 3 additions.  Transfer batter to prepared pan, gently smoothing top with spatula.
5. Bake in the centre of the oven until a tester inserted in the centre comes out clean, about 40 minutes.  Cool in pan on rack for 30 minutes and then remove pan collar to cool completely.
6. For icing, in a small bowl, combine chocolate and whiskey.  Place over a saucepan of simmering water and stir until smooth.  Add butter piece by piece, waiting until each piece is melted before adding the next.  Let thicken slightly and drizzle over cake.

Serves 12

Chocolate Irish Cream Cheesecake

Use Baileys, Kahlua, or an Amaretto in this one, I add fresh berries on the top.

1 cup chocolate wafer crumbs, about 18 cookies
1/4 cup butter, melted
1/2 tsp ground cinnamon
3 - 8 oz pkg cream cheese, softened
1 - 8 oz carton dairy sour cream
1 cup sugar
1 - 8 oz pkg semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tbsp whipping cream or milk
2 tsp vanilla
fresh raspberries
1/3 cup semisweet chocolate pieces, melted

1. For crust, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix.  Spread mixture evenly in the bottom of a 9 or 10 inch springform pan; press onto bottom to form a firm, even crust.  Set pan aside. 
2. For filling, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 oz melted chocolate; beat with an electric mixer on medium to high speed till combined.  Add eggs all at once.  Beat on low speed just till combined.  Do not overbeat.  Stir in liqueur, whipping cream or milk, and vanilla.
3. Place pan on a baking sheet.  Pour filling onto crust.  Bake in a 325 oven for 50 to 60 minutes or till centre appears nearly set when gently shaken.  Cool in pan on a wire rack for 15 minutes.  Loosen sides.  Cool for 30 minutes more on rack.  Remove sides; cool completely.  Cover and chill cheesecake for 4 hours or overnight.
4. Before serving, transfer the cheesecake to a platter.  If desired, top with fresh raspberries and drizzle with 1/3 cup melted chocolate.  Makes 12 to 16 servings.

Butterscotch Pudding

This is truly decadent!

1 ¼ cups heavy cream

¾ stick (6 tbsp) unsalted butter

1 ½ cups packed dark brown sugar

2 ¼ cups whole milk

4 large egg yolks

¼ cup cornstarch

1/8 tsp salt

Accompaniment: whipped cream sprinkled with freshly grated nutmeg

In saucepan heat cream over moderately low heat until warm.  While cream is heating, in a 3 quart heavy saucepan melt butter over moderate heat and stir in brown sugar.  Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth, about 5 minutes.  Carefully add warm cream (mixture will bubble and steam) and cook over moderately low heat, stirring, until sugar mixture is dissolved, about 1 minute.  Remove pan from heat.

In a large metal bowl or top of a double boiler whisk together milk, yolks, cornstarch, and salt.  Add warm butterscotch mixture in a slow stream, whisking constantly, and set bowl or top of double boiler over a saucepan of simmering water.  Cook pudding, whisking constantly, 10 minutes, or until it begins to thicken.  Cover bowl or top of double boiler and cook pudding, whisking occasionally, 10 minutes more.

Remove bowl or top of double boiler from pan and cool pudding 5 minutes, whisking occasionally.  Divide hot pudding among six 1 cup ramekins or other heatproof dishes.

Black and White Cupcakes

These are a rich delicious cupcake.  The batter is thin and produces a very light cake like cupcake.  You won't be disappointed.

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup Cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk or sour milk
2 eggs
1 cup boiling water
1/2 cup vegetable oil
1 tsp vanilla extract
Vanilla frosting
Chocolate frosting

1. Heat oven to 350F.  Line muffin cups with paper bake cups.
2. Combine dry ingredients in large bowl.  Add buttermilk, eggs, water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).  Fill cups 2/3 full with batter.
3. Bake 15 minutes or until wooden pick inserted in centre comes out clean.  Remove cupcakes from pan.  Cool completely.  Frost with Vanilla Frosting or Chocolate Frosting.

** To sour milk use 1 tbsp white vinegar plus milk to equal 1 cup

Vanilla Frosting:  Beat 1/4 cup softened butter, 1/4 cup shortening and 2 tsp vanilla extract.  Add 1 cup powdered sugar; beat until creamy.  Add 3 cups powdered sugar alternately with 3 to 4 tbsp milk, beating to spreading consistency.  About 2 1/3 cups.

Perfectly Chocolate Chocolate Frosting:  Melt 1 stick (1/2 cup) butter; stir in 2/3 cup cocoa.  Add 3 cups powdered sugar alternately with 1/3 cup milk and 1 tsp vanilla extract beating to spreading consistency.  About 2 cups frosting.

Dark Chocolate Whiskey Cake

The original recipe called for Irish Whiskey but my taste buds are not refined enough to know the difference so I used Glenfiddich - a Scottish Whisky that I already had.  A wonderful rich desert, don't go cheap on the chocolate as it will ruin the desert.

1/2 cup whiskey
6 oz bittersweet (70%) chocolate, chopped
1 tbsp instant coffee powder dissolved in 1/3 cup hot water
1/3 cup toasted ground almonds
1/3 cup all purpose flour
1/2 tsp salt
1/2 cup unsalted butter, softened
1 tbsp vanilla
1/2 cup granulated sugar
3 eggs, separated

ICING
2 oz dark chocolate, chopped
2 tbsp whiskey
1/4 cup cold butter, cubed

1. Preheat oven to 350F.  Butter and flour an 8 inch springform pan.  Set aside.
2. In a saucepan, bring 1/2 cup whiskey to boil over medium high heat until it reduces in half, about 5 minutes.  Transfer to metal bowl and add chopped chocolate and coffee mixture.  Place bowl over a saucepan of simmering water and stir until mixture is smooth, about 2 minutes.  Remove bowl from on top of water and set aside.
3. In a bowl, whisk together almonds, flour and salt.  Set aside.
4. Using an electric mixer, beat butter, vanilla and sugar until light and fluffy.  Beat in egg yolks 1 at a time, beating well after each addition.  Fold in chocolate mixture.  Using clean, dry beaters, beat egg white in bowl until stiff peaks form.  Fold one third of the whites into the batter with one third of the flour mixture in 3 additions.  Transfer batter to prepared pan, gently smoothing top with spatula.
5. Bake in the centre of the oven until a tester inserted in the centre comes out clean, about 40 minutes.  Cool in pan on rack for 30 minutes and then remove pan collar to cool completely.
6. For icing, in a small bowl, combine chocolate and whiskey.  Place over a saucepan of simmering water and stir until smooth.  Add butter piece by piece waiting until each piece is melted before adding the next.  Let thicken slightly and drizzle over cake. Decorate with berries

Serves 12

Mini Chocolate Souffles with Caramel Hazelnut Sauce

These are fantastic and decadent!  I used a dark rum for the sauce that worked really well.  A rich elegant desert.

3/4 cup semisweet chocolate pieces
4 eggs
1 egg white
1/3 cup milk
1/4 cup sugar
1-8oz pkg cream cheese, cubed

Caramel-Hazelnut Sauce


Melt semisweet chocolate pieces and cool.  In a blender container combine eggs, egg white, milk, and sugar.  Cover; blend till smooth.  With the blender running, add the cream cheese cubes through the opening in the blender lid or with the lid slightly  ajar; blend till smooth.  Add the melted chocolate; cover and blend just till combined.   Pour the chocolate mixture into four ungreased 1 cup souffle dishes.  Bake in a 375 oven about 35 minutes or till set.  Serve at once with the warm Caramel Hazelnut sauce.  Makes 4 servings.

Caramel Hazelnut Sauce


In a small saucepan combine 1/4 cup packed brown sugar and 1 1/2 tsp cornstarch.  Stir in 1/3 cup milk and 1 tbsp light corn syrup.  Cook and stir till the mixture is thickened and bubbly.  Cook and stir 2 minutes more.  (the mixture may appear curdled during cooking.) Stir in a handful of whole Hazelnuts, 1 tbsp butter and 2 tsp rum or brandy.  Remove the sauce from heat; cover surface with clear plastic wrap.  Cool slightly.