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The Eureka Springs Historical Museum’s Souper Soup fundraiser that followed the Victorian Classic Race on March 12 showcased soups and desserts from restaurants and B&B’s in Eureka Springs. Everyone who attended got to vote for their favorites in each category.

Twelve local restaurants submitted nineteen different flavors of soups and the winner was Guinness Beef Stew from Pied Piper Restaurant.

Chocolate desserts abounded in the dessert section. The top three favorites were all chocolate and the winner was the Triple Chocolate Cake from Evening Shade Inn Bed and Breakast.Triple Chocolate Cake

Proceeds from the fundraiser are used to finance daily operations, special exhibits and on-going restoration projects.

We are honored to be chosen favorite dessert at this year’s Annual Souper Soup. The Historical Museum is a treasured example of Eureka Springs and we are proud to help support their efforts.

Evening Shade Inn Bed and Breakfast Triple Chocolate Cake Recipe

Make two 9 inch layers of Devil’s Food Cake by box directions.
Place layer of Chocolate Ganache between the layers.
Frost Cake with Extra Smooth Frosting.
Top with toasted almond pieces.

Ganache
1/2 pound bittersweet chocolate (hershey’s special dark chips)
1/2 cup heavy cream
Chop chocolate or use chocolate chips and place in a 2-quart bowl.
Place cream in a micro-wave safe measuring cup and bring to a boil (about 1 minute). Pause and bring to a boil twice more (should take only a few seconds the second and third time). Wait 20 seconds, then pour the cream over the chocolate. Use a spoon to blend the chocolate until it is soft. Whisk starting in the center of the bowl and gradually work out. Stop as soon as mixture is blended. Ganache can keep in the refrigerator for up to two weeks.
Makes enough to frost between two 9″ cake layers.

Extra Smooth Frosting
10 ounces bittersweet chocolate (60% cacao works best), chopped
1 1/2 cups unsalted buter, room temperature
3 cups powdered sugar
1 tablespoon vanilla extract
Place chopped chocolate in a medium metal bowl, set bowl over saucepan of simmering water and stir until choclate is melted and smooth. Carefully remove bowl from over water, let melted chocolate cool until lukewarm, stirring occasionally. Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over buter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.