Red Lobster 7 Layer Chocolate Cake

Does anyone have a red lobster dessert takeout recipe called Sensational Seven? 3

There are seven types of chocolate in this layered cake! I worked at Red Lobster for years, but I was never able to reproduce it and then they threw it away! Too cruel !!

It may help your imagination, it's a lot of steps, but it's worth it, I've done it many times and I love decorating with strawberries.

Double Cake (Seven Layered Cake)

For cake

Separate 7 eggs, yolks.

Also 3 egg yolks

3 1/2 cups (1 pound) of powdered sugar

3/4 cup wheat flour, sifted.

1 tablespoon of lemon juice

1/8 teaspoon salt

For ice and filling

1/2 pound of good quality semi-sweet chocolate or soft chocolate

1 cup this

1 vanilla tea extract

3 egg yolks

2 powdered sugar tablets

Preparation:

To prepare baking in seven layers (normal number): tear off seven sheets of aluminum foil or liner paper (Note 1), each 11 inches long.

Spread a thin layer over an area of 10 inches square between aluminum foil or each piece of foil.

Sprinkle with flour.

Shake and bend the aluminum foil or foil to make sure the invaded area is well filled and remove excess material.

Make a circle of 23 cm on the flour part.

(Use an 8-inch round object as a pattern: under an 8-inch pop-up pan, a 9-inch cake pan, or a 9-inch lid.) With strips of paper, excluding the remaining foil or aluminum foil. Repeat.

One side left

Place the grill in the middle of the oven and heat to 450 degrees.

In a large bowl with an electric mixer, lightly beat 10 egg yolks lightly and for a few minutes until they become lemons.

Reduce the DS and add sugar little by little.

Raise the DS and beat for 5 minutes or until thickened.

Reduce the teaspoon and add the flour slowly, then bring to a simmer and keep beating the bowl repeatedly with a rubber spatula for another 5 minutes (mixture will be almost cooked).

Add the lemon juice and remove from the blender.

(The shape becomes very thick. Scrape all the ends with your fingers.) Beat seven times with salt until firm but not dry.

Since the yolk mass is very thick, you are beating a few pieces of yolk to lighten it.

Then add some large sls three or four times until the mixture is clear.

Carefully twist the rest of the drain.

Place two to three large pieces of flour on one of the strips of prepared foil.

Roll the dough very finely from the back of the s, turn the paper gently with your left hand, and roll the dough with your right hand.

Make it thinner, but leave no residue.

Forms seven layers 1/4 inch thick.

Do not make the edges too thin.

Follow the lines correctly, but don't worry, the edges can be cut later.

Slide the pan under foil or aluminum foil and bake for 5-7 minutes or until the top is browned on a deep grill.

If the layer is thicker than mine, it will take longer to cook.

If they do not cook long enough, they will stick to aluminum or aluminum foil.

Repeat with the rest of the layers.

If you are cooking more than one layer at a time, rotate the pan during cooking to ensure cooking.

When the layers are cooked and removed from the oven, lift the corners of the aluminum foil or aluminum foil and rotate it on the wire rack.

Remove the paper and immediately turn to another shelf to cool the layer, face up.

(If you allow the outer layer to cool, it will stick to the grid.) When the grid is complete, the coating can be cooled on a soft towel sprinkled with icing sugar.

In tight spaces, cool layers can be piled up if you spread some powdered sugar on top and put wax paper between them.

The cool layer can be cut on the flat edge.

Work on the board and place an 81/2 inch or 9 inch cake tin or lid on top.

Cut with a small sharp point and then cut with scissors.

Filling and Glass: Melt the chocolate on a double boiler over medium heat.

Remove from heat, stir to add and allow to cool completely.

In the small bowl of the electric mixer, beat the ah.

Add vanilla and egg yolk and mix well.

Add sugar and cold chocolate.

Beat until well blended, beating into a bowl with a rubber spatula.

Place four sheets of wax paper around the outer edge of the cake stand.

Place a layer of sponge cake on a plate and use a long, narrow metal spatula to apply a thin layer of chocolate filling.

If there are more than seven layers, the filling should be very thin so that it is sufficient for all.

Lay another layer on top of it and adjust it carefully so that the edges are even.

It remains to freeze the layers and stack them evenly.

Spread the rest of the chocolate on the sides and then on top.

Remove the wax paper by pulling on each narrow end and refrigerate the cake for at least a few hours to set the icing.

Refrigerate and serve cold.

Note: If you are using parchment paper, it must be dust and flour for this prescription otherwise the coating will stick.

This is a very strong cake, use a spicy cake to serve.

Dubosh pie can be eaten or frozen the day before.

Instead of filling it with chocolate, you can add cherry, raspberry or strawberry jam or between one or two layers.

Here is the recipe: 1 cup chopped cheddar cheese, 1/4 cup water, 1/2 cup water, 2 cups pumpkin, 1 tablespoon flaked parsley, 1/2 teaspoon garlic powder Preheat oven to 450 ۔ In a large bowl, squeeze. Combine water and cheese. s, mix at least 1 inch apart on the baking sheet. Melt the parsley flakes and garlic powder. Put on flakes or brush. Bake for 810 minutes or until golden brown on top. cold!!!

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