CHIAROSCURO

Ingredients:

Chocolate Sponge Cake

3	pc	MAGNOLIA BROWN EGGS
1/2	cup	sugar
1/4	cup	MAGNOLIA ALL PURPOSE FLOUR
1/4	cup	cocoa powder
1/2	tsp	vanilla extract
2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED, melted

Cream Cheese Bavarian

1/2	cup	MAGNOLIA FULL CREAM MILK
1	tbsp	unflavored gelatin
1/2	cup	condensed milk
1	tsp	vanilla extract
2	pc	MAGNOLIA BROWN EGGS, separate yolks from whites (reserve whites from meringue)
1 (225 g)	pack	MAGNOLIA CREAM CHEESE, softened
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM

Chocolate Curls

1/4

kg

semisweet chocolate, chopped

Chocolate Meringue Sticks

		reserved egg whites
	pinch	cream of tartar
1/4	cup	sugar
2	tbsp	cocoa powder
1/2	cup

Procedure:

Preheat oven to 350°F. Grease and line a 10” spring form pan with wax paper.
Beat eggs until fluffy. Add sugar and continue beating until thick. Sift together flour and cocoa powder. Fold into egg mixture. Add vanilla and butter. Fold until well blended.
Pour mixture on prepared pan. Bake for 20 to 25 minutes. Cool.
Pour Bavarian mixture on sponge cake base and chill until set. Garnish cake with chocolate curls and meringue sticks.

CREAM CHEESE BAVARIAN:

Mix together milk, condensed milk, vanilla and gelatin in a saucepan. Bring mixture to a boil while stirring continuously. Remove from heat and add egg yolks. Cool and set aside.
Beat cream cheese until creamy then add milk mixture. Chill and set aside.
Whip cream and fold in cream cheese mixture then divide into two portions.

CHOCOLATE CURLS:

Put chocolate on a double boiler to melt. With a metal spatula, spread melted chocolate on a cookie sheet.
When chocolate has set, use a knife and push blade across chocolate to form long, thin curls.

CHOCOLATE MERINGUE STICKS:

Preheat oven to 200°F. Line a baking sheet with aluminum foil then grease and dust with flour.
Beat egg whites with cream of tartar until frothy. Gradually add sugar and beat until stiff and glossy. Sift cocoa powder into meringue and fold.
With a round tube tip, pipe meringue sticks on prepared baking sheet. Bake for 60 minutes until crisp. Cool shortly and loosen from foil right away to avoid sticking. Dust with confectioners sugar. Set aside.

Makes 8-10 servings.

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