Seems to me that would sure melt....but although I have never made it, it looked good...

I don't have the recipe with my right now, and I am frantically packing and getting ready for a very short-notice spontaneous trip, so I can't really post it, but it sounds like you decided to go with cookies and bars anyway. Can I send it to you another time? Also, where did you find the Maryann pan? Just curious since I have been unable to find another one.
Sherry

I didn't think they were scarce.....

Here is a link that might be useful: maryann pan

Sherry, I emailed you directly earlier this afternoon when I didn't have access to the web.

Lindac, that pan hasn't been available on Amazon for at least a year and it's been discontinued by Chicago Metallic as well. Their office is a couple of miles from my house so I gave them a call and they didn't have any either but were able to tell me some small specialty stores around the country that they had sold them too. The last went to TJ Maxx which I thought was hopeless and W-S didn't have any left either. To make a long story short, I started calling all the stores from Hawaii, to North Carolina, Texas and finally found one in up state New York.

This was a few months ago when Sherry first shared the recipe with me. My bad that I can't find it but I do look forward to making it when she reposts.

Have a wonderful trip Sherry. Hope it's an enjoyable one.

How about here?

Here is a link that might be useful: Mary ann pan

Linda, GREAT alternative but keep in mind that's an 8" pan, the original was 10.5 and a bit taller too so if you make a cake in the smaller one, be prepared for some cup cakes too :)

I think this is the recipe you were looking for, yes?

* Posted by sheshebop (My Page) on
Sun, Mar 7, 10 at 9:49

Ilana, that recipe did not come from here. It is my own recipe. I got your e-mail about wanting the recipe, but it has been crazy with the grandkids this weekend. Here goes:

Chocolate Mousse
8 oz. good quality chocolate, chopped (I use Callebaut semisweet, but have been known to round off it off with Ghiradelli chips)
2 egg yolks, beaten
1/3 cup sugar
1-3/4 cup whipping cream
Combine chocolate, egg yolks, 3/4 cup whipping cream in a small pan. Cook over medium heat until it starts to bubble around the edges. Remove from heat.
Pour into a large bowl and set it in a larger bowl of ice cubes. Stir frequently and do not let it get cold or it will turn hard. Just take the warm off so it doesn't melt the whipped cream that you will put in it. (f you do get it too thick and cold, just remelt and try again)
Beat 1 cup whipped cream just until thickened. You can beat to soft peaks, but the mousse will be pretty thick. However, I often beat until peaks form, and it is not a problem.)
Fold the whipped cream mixture into the chocolate mixture. Cover and chill in the refrigerator until chilled. (At least 2-5 hours) and up to overnight.
You can top with more whipped cream, if desired.

This is my favorite, and is so easy to make. I have tried lots of different ways to make it, but this was the one, when used as a filling on my Kahlua chocolate cake that won a prize at a chocolate contest. (Best of show, 2nd overall)

Here is the Kahlua cake recipe
2 cvups flour
1-1/2 cups sugar
1-1/4 tsp baking soda
1-1/4 tsp baking powder
2 eggs
1/2 cup cocoa
1 tsp salt
3/4 cup cooking oil
1 Tbs. vanilla
3/4 cup stong coffee, cooled
1/2 up Kahlua (I have made with more Kahlua than coffee, and it was to boozy tasting)
Mix ingredients together like you usually do for a cake (Mixture will be thin) Bake at 350 for 30-40 minutes.
I have also made this with amaretto. You could use creme de cocoa or an orange liquor as well)

I do it in a Maryann pan, and it looks beautiful. You can decorate the top with whipped cream piped on. I decorated with edible orchids.

For anyone interesting in buying a Marianne Pan, Chef's Corner Store has the larger one (10.9 x 10.9 x 2.5) for $26 plus shipping. It's Nordic Ware and they are calling it a "Fancy Marianne Cake Pan". It's basketweave on the sides and it's really quite pretty. Also, Amazon is selling the Williams Sonoma "Daisy Ann" pan for $15. It's the larger one, too, and very pretty. Personally, I like the Nordic Ware quality (I have a few of their bundt pans), but Daisy Ann seems to be an equally beautiful sister to Marianne.

Thanks Lorijean for the recipe and paprikash for the suggestions on pans.

I did see the Nordicware pan but it's too fancy for me. I like clean simple lines. The Daisy Ann pan is nice, I never did come across that one in my search. However I was looking quite a while ago. I originally got the recipe from Sherry after the last Chicago (well maybe it wasn't the last Chicago) meetup and bought the pan then.

BTW, I will be making this cake - probably for the High Holidays coming up - but it won't be coming on the boat ride this weekend.