European Stars and Stripes (Newspaper) - March 16, 1990, Darmstadt, Hesse                                Cox news service in Honor of chocolate and the chocolate lovers across the United states this week has been proclaimed american chocolate week. All across the country chocolate fan clubs have been celebrating the glorious flavor of chocolate a local residents in towns in Colorado Pennsylvania Texas and in St. Louis Are hosting chocolate fairs and celebrations. Americans passion for chocolate seems unfailing according to the National confectionery association a Trade group. In the past 10 years chocolate consumption has climbed from 8 to 11 pounds per person annually the association reports. Chocolates role in Romance dates from the ancient Aztec civilization when it was prize As an aphrodisiac. In the Early 1980s, researchers found it contained Pheny Methylamine Pecan amphetamine like chemical that helps arouse emotions. But the Mayo clinic nutrition newsletter reported recently that chocolate does no to contain enough pea to alter emotions and the body a absorption of pea from chocolate is minimal. Nevertheless a bite of Good chocolate offers instant pleasure. Here Are three great desserts from Atlanta chefs. Chocolate pudding cake chef Gerry Klaskala of the Buckhead diner pairs a Square of moist chocolate cake with Vanilla ice Cream chocolate sauce scented with Raspberry liqueur sweetened whipped Cream and fresh raspberries. He says his dessert which May be served in a sundae dish looks Quot Homey Quot and i a gooey. White chocolate cheesecake Sheryl Meddin and Ann Johnson owners of three dessert place restaurants bake a Rich cheesecake of White chocolate bedecked with White chocolate shavings and dark chocolate hearts. Meddin originally baked and sold these cheesecakes from her Home before the partners opened their dessert cafes 10 years ago. Chocolate Toffee pie pastry chef Glenn Powell of the peasant restaurants layers chocolate mousse Caramel crushed chocolate coated Toffee bars and whipped Cream on a chocolate cookie crust for this diet busting dessert. Powell said the pie should look Quot Messy and  he instructs country place Cooks to top each slice of pie with v2 cup whipped food Cream 2 ounces of Caramel sauce and 2 Tablespoons crushed Toffee bars. The Buckhead diners chocolate pudding cake cake 2va cups All purpose flour 1v2 cups sugar 1 Tablespoon baking powder v4 Teaspoon Salt 5 Tablespoons Cocoa powder 1 cup milk 6 Tablespoons unsalted butter melted 1 Teaspoon Vanilla 1 cup sugar % cup Light Brown sugar is cup dutch Cocoa powder 2vz cups water Chambord chocolate sauce 1 cup heavy Cream 6 ounces Semi Sweet chocolate melted 1 ounce Chambord Raspberry liqueur Raspberry sauce 1 8-ounce package Frozen sweetened raspberries 1 Tablespoon Lemon juice or to taste 3 to 4 Tablespoons powdered sugar or to taste garnishes Vanilla ice Cream 4 cups whipped Cream 2 cups fresh raspberries for the cake preheat oven to 350 f. Combine flour sugar baking powder and Salt in a mixing bowl. Add Cocoa powder milk butter and Vanilla and mix Well. Pour into a lightly buttered and sugared 10-by-12-Inch Glass baking pan. Combine granulated sugar Brown sugar and Cocoa powder. Sprinkle Over top of Batter pour water Over top of sugar mixture. Do not stir bake 40 minutes or until cake tests done but top is still gooey. Cool and Cut into 3-Inch squares for the chocolate sauce bring heavy Cream to  and remove from heat. Add chocolate and stir. Cool 30 minutes and add liqueur. For the Raspberry sauce thaw raspberries place in food processor fitted with steel Blade or blender along with Lemon juice and powdered sugar to taste. To assemble the dessert Cut cake into 3-Inch squares. Place a Square of cake on a plate or in a sundae dish. Top with a generous scoop of ice Cream. Spoon Over chocolate sauce and top with another piece of cake. Spoon on More chocolate sauce and add a Dollop of whipped Cream Sprinkle with raspberries and drizzle with Raspberry sauce. Makes 6 Servings the dessert places White chocolate cheesecake crust 2vi cups Graham Cracker crumbs 1/4 cup sugar is cup 1 stick unsalted butter melted filling 2vt pounds Cream cheese 1 % cups sugar 1/4 cup All purpose flour 1 Teaspoon Vanilla 5 eggs plus 2 egg Yolks 8 ounces White chocolate broken into 1/z-Inch pieces a cup half and half Garnish 2 cups White chocolate shavings 1 cup Semi Sweet chocolate hearts for the crust Combine Graham Cracker crumbs and sugar. Add melted butter and mix Well. Press mixture into Bottom and up sides of an 11 Inch Spring form pan. Chill until ready to use. Preheat oven to 250 f. For the filling beat Cream cheese in mixing bowl. Add sugar flour and Vanilla. Beat Well on very Low Speed. You do not want mixture to whip or the cake will Rise too much while baking and will fall when removed from the oven add eggs one at a time beating Well after each addition. Add White chocolate pieces and mix Well. Add half and half. Pour filling Over crust bake 1 a to 1 a hours or until Batter does t wiggle anymore. Let Cool in pan at least 2 hours. Continued on Page 14 Friday March 16, 1990 the stars and stripes a a a Page 13