CHINKIANG BLACK VINEGAR RECIPES

Steps:

• Line the bottom of a 5 or 6 quart slow cooker with foil along the bottom and 2 1/2 inches up the sides. Brush with 2 tablespoons of melted butter.
• Add the sugar, 3 cups of the corn kernels, and the water to a blender and pulse about 10 times.
• Pour the mixture into a bowl and stir in the pancake mix. Mix in the rest of the melted butter and then the extra corn kernels and minced jalapeño.
• Pour the mixture into the lined slow cooker and place a layer of paper towels or a dish towel over the top and place the lid over the towel.
• Cook on high for 1 1/2 to 2 1/2 hours, or on low for about 4 hours. The top should not be wet and the sides should be slightly browned.

Steps:

• Cut parchment paper and foil into 3 five inch squares each. Place the parchment on top of the foil.
• Place 3 inch baking rings on top of the parchment and bring the parchment and foil up over the sides of the rings to create a pan. Brush the parchment and the rings with butter and dust very lightly with flour or cocoa powder.
• Heat your oven to 350 degrees F.
• Place the melted butter and chopped chocolate in a bowl and microwave for about 60 to 90 minutes. Stir until smooth. Add the Kahlua and whisk.
• In a small bowl, add the egg, egg yolk, and sugar and beat with a hand mixer on high for about 5 minutes, until tripled in size.
• Add 1/4 of the egg mixture to the chocolate mixture and stir.
• Fold all of the chocolate mixture into the egg mixture and then divide the mixture among the three prepared baking rings placed on a baking sheet.
• Bake the cakes for 20 minutes. Remove the pan from the oven and let rest for 10 minutes in the rings on a wire rack.
• Remove the cakes from the rings and onto a wire rack to cool completely.
• Place the confectioner's sugar, unsweetened cocoa powder, and instant espresso powder in a small bowl.
• Gradually whisk in the whipping cream.
• Whip with a hand mixer until you have stiff peaks, about 1 minute.