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Baked Mocha Martini
8 Cake Rounds, cut about 2 1/2” round and 1” thick. These may be cut from a ready mix or a store purchased cake.
1 cup semi sweet chocolate morsels
1/4 cup heavy whipping cream
10 egg whites
1 tablespoon cream of tartar
1 cup granulated sugar
2 pints vanilla ice cream (or flavor of your choice)
2 cups toasted pecans
1/4 cup Chambord
Cut cake rounds. Set aside. Melt chocolate in cream using double boiler. Set aside and allow to cool until thick and workable. Spread chocolate mixture over each cake round. Freeze for 10 minutes. Top each cake round with scoop of ice cream, return to freezer. Place egg whites in mixer. Turn mixer on and beat egg whites for about 30 seconds on high, then slowly add cream of tartar then start adding sugar at about the same rate until whites are stiff and glossy, but not dry. Place egg whites in a pastry bag and pipe over prepared cake rounds, being sure to seal the ice cream. Place cakes back in freezer and freeze at least two hours. This may also be done up to 3 days ahead of time.
Toss pecans in Chambord. Place 1/4 cup in each martini glass. Bake frozen cakes @ 450 degrees 10-15 minutes or until meringue is light brown. Remove with a spatula and place in prepared martini glasses.
Top with a few chocolate morsels and drizzle a small amount of Chambord over the top