recipelink.com Chat Room Recipe Swap
08-05-2000 - 35 Chocolate Recipes
Gina,Fla 10:43:12
Alice Medrich's Black and White Cheesecake
serves 12-14
CRUST
3/4 stick (6 tablespoons) unsalted butter
1/2 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup plus 2 tablespoons sifted unsweetened cocoa powder
3/4 cup all-purpose flour
FILLING
5 ounces bittersweet chocolate, cut into bits
1/4 cup water
24 ounces cream cheese, slightly softened
1 1/4 cups sugar
1/2 teaspoon vanilla extract
2 large eggs
To make the crust, mix the butter, sugar, vanilla, and salt in the bowl of a food processor and whirl until creamy. Add the cocoa and process until you have a dark, smooth paste. Add the flour and pulse just until incorporated but still crumbly.
Firmly pat three-fourths of the mixture into the bottom of an 8-inch springform pan or cheesecake pan with a removable bottom. With a fork toss and spread the remaining one fourth crumbly dough loosely in a shallow baking pan. Place both the bottom crust and the pan of extra dough in a preheated 350-degree oven. Bake for 10 minutes. Remove the baked crumbs. Bake the bottom crust for an additional 5 minutes. Let crust and crumbs cool completely on a rack. Reduce the oven temperature to 325 degrees.
Pulverize the cooled crumbs. Store in an airtight container until needed.
To make the filling, melt the chocolate with the water in a double boiler, stirring occasionally until the chocolate is melted and smooth. Or, microwave on medium for 1 minute. Stir until smooth and keep warm.
Place the cream cheese in the bowl of an electric mixer and beat on medium speed, gradually adding the sugar, until completely smooth. Add the vanilla and the eggs, one by one, beating only until well mixed.
Measure and set aside 1 cup of the cheesecake filling. Pour the remaining batter over the baked chocolate crust; set aside.
Stir the warm chocolate into the reserved cheesecake batter. Pour the chocolate batter in a thick ring, about 1/2 inch in from the side of the pan, on top of the plain batter. Use a soup spoon to marble the chocolate. Try not to blend the batters together too much. If necessary, use your finger to wipe the side of the pan clean above the batter after marbling.
Bake in the 325-degree oven for 20 to 25 minutes, or until the cheesecake shows signs of puffing around the edges but is still very soft in the center. Remove the cake from the oven and run a thin knife blade carefully around the edges to release the cake from the side of the pan.
Cool in the pan, on a rack, covered with an inverted large mixing bowl. Refrigerate, covered with plastic wrap, after it is completely cool. The cake may be made to this point and refrigerated up to 4 days in advance. Unmold the cheesecake. Press reserved cookie crumbs around the sides of the cake, being careful not to get the crumbs on top.
Yield: 12 to 14 servings (D)
Gina,Fla 10:43:43
Bruce's White Chocolate Birthday Cake
serves 16
1 c. butter, softened
2 c. sugar
1 t. vanilla extract
4 eggs, separated
1/2 lb. white chocolate, melted
2 1/2 c. cake flour
1/4 t. salt
1 t. baking powder
1 c. buttermilk
1 c. pecans, finely chopped
1 c. golden raisins
Cream butter and sugar, beat in yolks, vanilla and chocolate. Add buttermilk alternately with flour, salt, and baking powder. Beat egg whites stiff, fold in, stir in nuts. Pour into greased 9x13 or bundt pan and bake at 350 50-60 minutes. Cool 5 minutes invert on wire rack and cook completely before icing.
Icing:
1 stick butter, softened
1 8 oz. cream cheese, room temp.
1 c. pecans, finely chopped
1 lb. box powdered sugar
Blend all ingredients together except nuts till nice and smooth. Fold in nuts and ice cake.
Gina,Fla 10:44:18
Nancy's Chocolate Chippers
#1
CREAM
1/2 cup shortening
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp. vanilla
#2
SIFT
1 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
#3
ADD
1 (6oz.) pkg. chips
1/2 cup walnuts
Cream together all ingredients from #1 till light and fluffy
Sift together all ingredients from #2 then add to creamed mixture, blending well.
Add chips and nuts.
Drop from tsp. 2 inches apart on greased cookie sheet.
Bake in moderate oven at 375 for 10-12 minutes.
Remove from pan immediately and let cool on wire rack.
Store in tin for as long as a month (HA HA), if they last that long!!
Gina,Fla 10:44:38
Chocolate Dirt Dessert
This is what I used to make for my 1st graders when we learned about the earth and bugs and all that neat stuff!!
1 (20 oz) pkg Oreo cookies
1 (8 oz) pkg cream cheese, softened
2 (3 oz) pkg French Vanilla instant pudding
3 1/2 c. milk
1 (12 oz) carton Cool Whip
Crush cookies in food processor till they resemble potting soil. Set aside. In large bowl beat cream cheese till light. Beat in dry pudding mix. Slowly stir in milk, combining well. Fold in whipped topping. In 8 x 10 inch clay flower pot or a glass pedestal bowl, alternate layers of cookie crumbs and cream cheese mixture, ending with thick layer of cookies. Can be decorated with gummy worms, little play shovels and other garden-type decorations.
Gina,Fla 10:45:15
Chocolate Eclair Cake
This is our favorite summer gathering dessert...it goes quick!!
1 lb. box graham crackers
2 pkgs. (4 oz. each) French Vanilla Pudding
3 cups milk
1 (8 oz.) container Cool Whip
1 container of Milk Chocolate Frosting
Mix the pudding with milk using an electric mixer till thick. Fold in Cool Whip. Layer graham crackers in bottom of 13x9x2 baking pan. Put 1/3 of pudding mixture over and layer crackers on top, repeat till there is no more crackers. Frost the top by putting frosting in all 4 corners of the pan and working your way in.
Gina,Fla 10:46:01
Cinnamon Black Walnut Chocolate Chip Ice Cream
2 cups whipping cream
2 cups half and half
1 cup sugar
1 1/4 cups chopped black walnuts
1 1/2 tsp. vanilla extract
1 tsp. cinnamon
1 1/2 cups chocolate chips
dash salt
Combine all ingredients. Cover and churn for about 50 minutes. I use an electric ice cream mixer. This makes 2 quarts.
Gina,Fla 10:46:51
Cracker Barrel Coca Cola Cake II
1 Stick of Butter
1 C. Coca Cola
3/4 C. Miniature Marshmallows
1 Square of Semi Sweet Baking Chocolate
1/2 C. Shortening
1/2 C. Vegetable Oil
3/4 C. Cocoa
2 Eggs
1/2 tsp. Salt
2 tsp. Vanilla
3/4 C. Buttermilk
2 C. Sugar
2 1/3 C. Flour
1 tsp. Baking Soda
1 1/2 tsp. Baking Powder
Place in a sauce pan butter, coke, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmallows are disappear. Set aside to cool enough to tepid or room temperature.
In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, baking powder and salt, add half of flour mixture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingredients are blended in batter. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 - 4 minutes. Batter will be thick.
Place batter into a 13x9x2 oiled and floured baking pan.
Set pan on top shelf in a preheated 350 degrees oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake its time to come out of the oven and cool.
Frosting
1 Stick of Butter
1/2 C. Cocoa
1/4 C. Coca Cola (plus 2-3 Tbsp. if needed)
3 C Powder Sugar
1 tsp. Vanilla
1/4 C Hershey's Chocolate Syrup
Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, beat until smooth. Add powder sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting. If the frosting seams a little dry add a little more coca cola and beat well.
Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.
Gina,Fla 10:47:17
Death by Chocolate
The Ursuline Gourmet p. 206
1 box brownie mix
1 c. Kahlua liquor
2 boxes instant chocolate mousse mix
1 large frozen whipped topping
6 chocolate covered toffee bars
Prepare brownie mix as directed, cut into squares and drizzle with liquor. Set aside. Prepare chocolate mousse mix as directed. Set aside.
Break candy bars into chunks and set aside. In a large glass trifle bowl or a 9x13 glass pan, layer brownies, mousse, whipped topping and candy bar pieces. Repeat 2 more layers ending with crumbled candy pieces on top. Chill till ready to serve. Serves 8-10
Gina,Fla 10:47:39
Diner Style Best Chocolate Cake with Fudge Frosting
2 c. flour
2 c. sugar
1/2 c. shortening
3/4 c. water
3/4 c. buttermilk
1 t. baking soda
1 t. salt
1 t. vanilla
1/2 t. baking powder
2 eggs
4 oz. unsweetened chocolate, melted and cooled
Heat oven to 350. Grease and flour 13x9 pan, or 3 round pans. Beat all ingredients together in large bowl at low speed 30 sec. then on high for 3 minutes. Pour into pans. Bake in a 9x13 pan for 40-45 minutes and rounds pans 30-35 minutes. Cool round pans in pans 10 minutes. then remove and cool completely.
Fudge Frosting:
2 c. sugar
1/2 c. shortening
2/3 c. milk
1/2 t. salt
3 oz. unsweetened chocolate
2 t. vanilla
Mix all ingredients except vanilla in a 2 1/2 qt. saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency; stir in vanilla.
Gina,Fla 10:48:12
DOUBLE CHOCOLATE WALNUT BISCOTTI
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar
Preheat oven to 350 F. and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
Makes about 30 biscotti.
Gourmet
December 1994
Gina,Fla 10:48:52
German Sweet Chocolate Cake with Coconut-Pecan Frosting
4 oz. German sweet chocolate plus 1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 t. vanilla extract
2 1/2 c. sifted flour
1 t. baking powder
1 c. buttermilk
4 egg whites, stiffly beaten
Melt chocolate in water. Cool. Cream butter and sugar, add yolks one at a time, beating after each addition. Add vanilla and chocolate. Beat well. Add flour alternately with buttermilk and baking powder. Fold in the stiffly beaten egg whites. Pour into 3 greased and waxed-papered round baking pans. Bake at 350 for 40 minutes. Cool in pans for 5 minutes. Then invert onto serving platter ready to frost.
Coconut-Pecan Frosting
12 oz. can evaporated milk
1 1/2 c. sugar
4 egg yolks, well beaten
1 1/2 t. vanilla
2 c. grated coconut
1 1/2 c. chopped pecans
1 1/2 sticks margarineCook milk, sugar, yolks, butter and vanilla till thickened. Add coconut and pecans. Stir to blend well. Cool. Then beat with a wooden spoon to spreading consistency. Spread 1/3 frosting onto 1st layer of cake spreading on top and onto sides. Layer next cake and spread 1/3 frosting repeating procedure for third layer, spreading frosting all over sides smoothly.
Gina,Fla 10:49:21
Lady Godiva Cake
Devil's food cake layer:
1 3/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar
3/4 cup unsweetened alkalized cocoa powder
1 tablespoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1 cup hot water
3 large eggs, at room temperature
Chocolate espresso whipped ganache:
1 teaspoon espresso powder, such as Medaglia d'Oro
3 tablespoons hot water
16 ounces bittersweet chocolate, finely chopped
2 cups heavy cream
Glaze:
12 ounces semisweet chocolate, finely chopped
1 1/2 cups heavy cream
2 tablespoons corn syrup
Chocolate espresso fudge sauce:
1/3 cup unsweetened alkalized cocoa powder
1 teaspoon espresso powder, such as Medaglia d'Oro
1/3 cup granulated sugar
1/4 cup milk
1/4 cup heavy cream
1/4 cup light corn syrup
2 ounces semisweet chocolate, finely chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Optional garnish:
Candied violets
Make the devil's food cake:
Position a rack in the center of the oven and preheat to 350 degrees(F). Butter the bottom and sides of a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or waxed paper. Lightly dust the sides of the pan with flour and tap out the excess.
In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder. Using the paddle attachment, blend the dry ingredients on low speed, until combined. Add the butter, one tablespoon at a time and continue to mix until the mixture resembles coarse meal. At medium speed, beat in the water, scraping down the side of the bowl as necessary. Continue to beat the batter at medium speed for 2 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula after each addition. Scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer. Bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center. Run the tip of a knife around the edges of the pan. Invert the cake onto a wire rack. Carefully peel off the paper and cool the cake completely.
Make the chocolate espresso whipped ganache:
In a small cup, stir the espresso powder into the hot water until dissolved; set aside.
Place the chocolate in a medium bowl: set aside. In a small, heavy saucepan, combine the heavy cream and espresso mixture. Bring to a gentle boil. Remove from heat and pour the mixture over the chocolate. Allow the mixture to stand for 1 minute to melt the chocolate. Gently whisk until smooth. Cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened. Using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds. Do not overbeat the ganache or it will become grainy.
Assemble the cakes:
Using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake. Place the molds on a baking sheet and place a cake round in the bottom of each mold. Fill a pastry bag fitted with a large plain tip with the whipped ganache. Pipe the ganache on top of each round, filling each mold to the top. With a small, offset metal spatula, scrape the top of each mold to the level the ganache. Place the sheet of molds in the freezer for 2 hours.
Make the glaze:
Place the chocolate in a medium bowl. In a small saucepan, bring the cream and corn syrup to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. Gently whisk until smooth. Cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes.
Make the chocolate espresso fudge sauce:
In a medium saucepan, stir together the cocoa, espresso powder and sugar. Slowly whisk in the milk and cream. Stir in the corn syrup.
Cook over medium heat, stirring constantly until the sugar is completely dissolved. Raise the heat to medium-high and while continuing to stir, bring the mixture to a boil. Remove the pan from the heat and add the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Whisk until smooth. Stir in the butter and vanilla.
Unmold and glaze the cakes:
Remove the molds from the freezer. Gently heat the side of each mold using a portable hair dryer or a hot, damp towel. Carefully slide off each mold. Place the cakes on a wire rack set over a baking sheet. Place the baking sheet in the freezer for 15 minutes.
Remove the plastic wrap from the glaze and gently whisk until smooth. Remove the desserts from the freezer and pour the glaze over each cake to coat it completely.
Place a spoonful of chocolate espresso fudge sauce on a dessert plate. Place a cake on top of the sauce; garnish with a candied violet, if desired. Repeat with the remaining cakes.
Gina,Fla 10:50:36
SOUR CREAM FUDGE CAKE
1/4 pound plus 1 tablespoon butter, softened
1 1/2 cups sugar
1 cup sour cream
2 eggs
1 1/2 cups flour
1/2 cup cornstarch
1 teaspoon salt
2 ounces unsweetened chocolate, melted
1 teaspoon pure vanilla extract
2 teaspoons instant coffee
1/4 cup hot water
Fudge Cake Icing, recipe follows
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch rectangle baking pan with 1 tablespoon of the butter. Using an electric mixer, fitted with a wire whip, cream the remaining butter and sugar, scraping the sides down occasionally. Add the sour cream and mix to incorporate. Add the eggs, one at a time, beating well after each egg. Sift the flour, cornstarch and salt. Add the flour mixture, 1/2 cup at a time, scraping down the sides occasionally. Add the melted chocolate and vanilla and mix well. Dissolve the coffee in the water and add this mixture to the chocolate mixture, mix well. Pour the batter in the prepared pan. Bake the cake for 35 to 40 minutes or until the center is set. Remove from the oven and cool completely. Frost with Fudge Cake Icing
Yield: one cake
FUDGE CAKE ICING
1 pound butter, softened
4 cups powdered sugar
12 ounces unsweetened chocolate, melted
1 teaspoon vanilla
Using an electric mixer, fitted with a wire whip, beat the butter until soft. Add the sugar, 1/2 cup at the time, mix until smooth. Add the chocolate and vanilla, mix well. Spread the frosting on top of the cake. Slice and serve.
Kelly~WA 11:51:24
Very simple chocolate truffles
(Makes 25-30)
1 cup sugar
3/4 cup powdered chocolate
1/2 cup whipping cream
1/4 cup unsalted butter
Put all ingredients in a solid sauce-pan, mix while bringing slowly to the boil.
Boil gently.
After two minutes you will have a wonderful icing for cakes, and a sauce for ice cream.
After six minutes (or a little longer if you want your truffles harder) take sauce-pan off heat and allow the mixture to cool slightly. At this point you can add dark rum or any other liqueur if you wish. Cool in the refrigerator for about one hour.
Form into balls about the size of large marbles and roll them in powdered chocolate. Cool to room temperature, or chill.
Kelly~WA 11:52:40
BLACK FOREST PIE
A rich chocolate/cherry pie
(1 pie)
1 pie crust, cooked
3/4 cup sugar
1/3 cup unsweetened cocoa
2 Tbsp flour
1/4 cup butter
1/3 cup milk
2 eggs, beaten
1 1/4 lb cherry pie filling (one large can)
8 oz whipped cream
1 oz unsweetened chocolate, coarsely grated
Prepare your favorite crust for a filled 1-crust pie.
Preheat oven to 350 degree F. In a medium saucepan, combine sugar, cocoa and flour; add butter and milk. Cook until mixture begins to boil, stirring constantly. Remove from heat.
Add small amount of hot mixture to eggs, mix well, then fold egg mixture into the chocolate mixture.
Fold 1/3 of the pie filling into chocolate mixture; save the rest for the topping. Pour chocolate mixture into pie crust.
Bake at 350 degree F for 35-45 minutes or until center is set but still shiny. Cool, and chill one hour.
Whip the cream. Combine 2 cups whipped cream and grated chocolate and spread over cooled pie. Top with remaining pie filling, and the remaining whipped cream. Chill at least half an hour before serving.
Kelly~WA 11:53:08
Speckled Chocolate Cake:
1/2 pound unsalted butter
2 tablespoons melted unsalted butter
8 egg yolks
1 1/4 cups granulated sugar
6 egg whites
1 1/2 cups cake flour, sifted
10 ounces semisweet chocolate, finely grated
Chocolate Icing:
1/2 pound unsalted butter
3/4 cup unsweetened cocoa
1/4 teaspoon salt
4 cups confectioners' sugar
1/3 cup half-and-half
1 teaspoon pure vanilla extract
Serves 12
Lightly coat insides of two 9 x 1 1/2 inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat parchment with more melted butter. Set aside. Preheat the oven to 325 degrees F.
Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 1/2 pound of butter in top half of double boiler. Heat butter slowly, stirring continuously until it is melted but not separated. Remove from heat.
Place egg yolks and 3/4 cup of granulated sugar in bowl of electric mixer fitted with balloon whip. Whisk on high until slightly thickened and lemon-colored, about 1 minute. Adjust mixer speed to low and continue to mix while whisking egg whites.
Whisk egg whites in a large stainless bowl until soft peaks form, about 3 minutes. Add remaining 1/2 cup sugar and continue to whisk until stiff but not dry, about 2 to 3 minutes.
Gradually add flour to egg yolks while mixing on low. Add melted butter and continue to mix on low for 10 seconds. Increase speed to medium and mix for 5 seconds.
Remove bowl from mixer and use rubber spatula to thoroughly combine ingredients.
Add a third of beaten egg whites and stir to incorporated, gently fold in remaining egg white and 8 ounces grated chocolate.
Divide batter between prepared pans, spreading evenly, and bake until a toothpick inserted in center comes out clean, about 25 to 30 minutes. Remove cakes and cool in pans for 20 minutes. Invert cakes onto cake circles; cool to room temperature, about 20 minutes. Remove parchment and refrigerate for 30 minutes.
To prepare icing, place 1/2 pound butter, cocoa, and salt in bowl of electric mixer fitted with a paddle. Cream mixture on low until thoroughly combined, about 3 minutes. Add confectioners' sugar, half-and-half, and vanilla. Combine on low for 10 seconds.
Read just speed to high and beat until icing is light and fluffy, about 3 minutes. Remove from mixer and keep at room temperature until needed.
To assemble cake, slice each cake horizontally into 2 layers of equal size. Place one tablespoon icing in center of cake circle. Place a layer of cake onto dab of icing and gently press in place. Evenly spread 3/4 cup of icing over cake layer. Repeat steps for remaining three cake layers. After fourth (top) cake layer is placed, evenly spread remaining icing over top and sides of cake. Press reserved 2 ounces of grated chocolate into icing on sides of cakes, coating evenly.
The History of this Cake:
In celebration of Julia Child's 85th birthday on August 15, 1997, the Chocolate
Manufacturers Association (CMA) offered the recipe for the chocolate cake served to Julia Child for her birthday. When asked about this cake, Mrs. Child exclaimed, "The recipe is eminently worth dying for."
Chef Marcel DeSaulniers, of Trellis Restaurant in Williamsburg, VA, created the
special cake for the lifetime chocolate lover herself. Guittard Chocolate donated the chocolate for the cake on behalf of CMA.
Kelly~WA 11:53:30
Snow Fudge
2 cups sugar
1 cup light cream or evaporated milk
1/2 cup butter
8 oz. white confectionery coating, chopped
1/2 cup flaked coconut
1/2 cup coarsely chopped pecans
1 teaspoon vanilla
1. Place sugar, cream and butter into a heavy 3 quart saucepan.
2. Cook over medium heat to 238 degrees F., stirring constantly.
3. Remove from heat.
4. Allow mixture to stand, without stirring for 10 minutes.
5. Add confectionery coating. Beat until melted.
6. Quickly stir in coconut, pecans, and vanilla.
7. Pour into a buttered 8" square pan. Cool. Cut into squares.
Makes 64 1-inch squares.
Kelly~WA 11:53:57
Killer Cake
1 box chocolate cake mix
1 4-serving box of chocolate pudding
1 box (4-serving)
1 cup sour cream
1 cup oil
1/2 cup water
4 eggs
1 12-oz bag of chocolate chips
Mix all ingredients except chocolate chips until smooth, and then add the chips. Bake at 350 degrees Fahrenheit for about 45 minutes, or until set. You have to use your judgment, because the melted mini-chips will prevent any knife from coming out clean.
Kelly~WA 11:54:23
Quick Chocolate Macaroons
Yield: 2 dozen
1 Square Baker's Unsweetened Chocolate
1 1/3 c Baker's Angel Flake Coconut
1/3 c Sweetened condensed milk
1/2 t Vanilla
Preheat oven to 350F.
Microwave chocolate in large microwavable bowl on HIGH (100% power) 1 to 2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted. Stir in coconut, condensed milk and vanilla. Drop by teaspoonfuls, 1 inch apart, onto well-greased cookie sheets.
Bake for 10 to 12 minutes or until set. Immediately remove from cookie sheets to cool on wire racks.
Preparation Time: 10 minutes
Baking Time: 10 to 12 minutes
Kelly~WA 11:54:52
Cocoa Cookies
Mix and boil for 1 minute:
--------------------------
2 cups sugar
1 cube margarine
1/2 cup milk
Remove from heat and add:
-------------------------
5 TBSP cocoa
1/2 teaspoon vanilla
3 cups quick cooking oats
Mix well
Let cool
Drop by spoonful onto wax paper.Kelly~WA 11:56:39
Peanut Butter Chocolate Pie
--for the crust--
1 cup graham cracker crumbs
1 cup ground Spanish peanuts (red skinned)
1/3 cup brown sugar
1/3 cup butter, melted
--for the chocolate layer--
1/2 cup butter, softened
3/4 cup powdered sugar
1 egg
3 oz. semi- or bittersweet chocolate, melted
1 tsp. vanilla
--for the peanut butter filling--
8 oz. cream cheese, softened
1 cup smooth peanut butter
1 cup sugar
2 Tbs. butter, melted
1 cup whipping cream
1 1/2 tsp. vanilla
--for the chocolate topping--
2/3 cup whipping cream
7 oz. semi- or bittersweet chocolate
CRUST--Combine cracker crumbs, peanut meal, brown sugar, and butter. Press into lightly buttered 9 or 10 inch springform pan and chill.
1ST LAYER--Cream butter and powdered sugar together thoroughly. Add egg and combine well. Add chocolate and vanilla, again combining thoroughly. Spread chocolate mixture over chilled crust. Chill again.
2ND LAYER--Mix cream cheese, peanut butter, sugar, and butter until smooth and well blended. Whip cream with vanilla and fold completely into peanut butter mixture. (As I recally, if you're feeling lazy, you can actually skip the whipping and just add the cream gradually, beating well.) Spread over chocolate layer and chill at least 6 hours.
3RD LAYER--Chop chocolate. Heat cream to scalding point and pour over chocolate. Stir until melted and smooth. Pour evenly over chilled peanut butter layer. Chill until topping is firm. Sprinkle with additional chopped peanuts if desired. Remove from pan and serve.
Kelly~WA 11:57:12
Chocolate Bread Pudding
2 c. bread bits
2 c. milk
2 eggs
1 c. sugar
1 tsp vanilla
1 tsp. salt
2 sq. baking chocolate
Put bread in pan. Mix everything except chocolate together in pan. Put in chocolate squares. Cook for 20 min at 350 degrees.
Stir and cook for 25 more minutes.
Debbie.D.,.AL 02:45:21
POLKA DOTS
1 (21.2) ounce pkg. fudge brownie mix
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 cup white chocolate morsels
Combine first 3 ingredients, stirring well. Stir in morsels. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheets. Bake at 350 for 8 minutes. Let cool 2 minutes; remove to wire racks, and let cool completely.
Yield: 4 dozen.
Debbie.D.,.AL 02:47:03
RICH BROWNIES
1 (10 1/4 oz.) pkg. fudge brownie mix
1/2 cup miniature marshmallows
1/2 cup semisweet chocolate morsels
1/2 cup chopped pecans
Prepare brownie mix batter according to package directions, folding in marshmallows, chocolate morsels, and pecans into batter. Spread batter evenly into a greased 8-inch square pan. bake at 350 for 28 minutes. Let col completely in pan on a wire rack; cut into squares.
Yield: 16 brownies.
Debbie.D.,.AL 02:49:45
GOOEY TURTLE BARS
2 cups graham cracker or vanilla wafer crumbs
1/2 cup butter, melted
2 cups (12 oz.) semisweet chocolate morsels
1 cup pecan pieces
1 (12 oz.) jar caramel topping
Combine crumbs and butter in an ungreased 13"X9" pan; stir and press firmly into bottom of pan. Sprinkle with chocolate morsels and pecans.
Remove lid from caramel topping; microwave at HIGH 1-1 1/2 minutes or until hot, stirring after 30 seconds. Drizzle over pecans. Bake at 350 for 15 minutes or until morsels melt; let cool in pan on a wire rack. Chill at least 30 minutes; cut into bars. Yield: 2 dozen.
calliope,.NY 03:47:17 Not being a dessert-eater...all I have to share is the following idea I ran across....specially for those that make chicken or vegetarian chili....
That some cocoa powder gives it a bit of a kick!
victoria__Pa 04:41:00
S'MORE MOM
4 slices pound cake
1 banana
1 c. chocolate chips
1 c. peanut butter
1 c. honey
1 c. mini marshmallows
in small bowl mix together peanut butter & honey. Spread a 1/4 of the mixture on each slice. Peel and slice banana in half lengthwise than in half crosswise. Place one banana piece on each slice. Sprinkle 1/4 cup each of the remaining ingredients on top of each slice. Microwave till chips melt & marshmallows soften. Serve as is or w/ ice cream.
Debbie.D.,.AL 07:13:22
BROWNIE CHIP COOKIES
1 (23.7) pkg. double fudge brownie mix--this recipe uses Duncan Hines Double Fudge Brownie Mix with the fudge packet
1/3 cup vegetable oil
2 large eggs, lightly beaten
1 cup (6 oz.) semisweet chocolate morsels
1/2 cup chopped pecans
Combine first 3 ingredients in a large bowl, stirring well. Stir in chocolate morsels and pecans. Drop dough by rounded teaspoonfuls onto lightly greased baking sheets. Bake at 350 for 8 minutes. Remove to wire racks, and let cool completely. Yield: about 6 dozen cookies.
Debbie.D.,.AL 07:15:51
TOFFEE CRUNCH COOKIES
1/2 cup butter, softened
1 (18.25 oz.) pkg. yellow cake mix with pudding
2 eggs
1 T. water
1/2 cup chopped pecans
1 (7.5 oz.) pkg. almond brickle chips
Beat butter at medium speed of an electric mixer until creamy; add cake mix, eggs, and water, beating until blended. Stir in pecans and brickle chips. Drop dough by tablespoonfuls onto ungreased baking sheets.
Bake at 350 for 10-12 minutes or until edges are browned. Top will look moist. Let cool slightly. Remove to wire racks, and let cool.
Yield: 4 dozen cookies.
Debbie.D.,.AL 07:17:34
CHOCOLATE MACAROONS
1 cup sweetened condensed milk
1/2 cup all-purpose flour
1/2 tsp. almond or vanilla extract
1 (7 oz.) can flaked coconut
1 (3.9 oz.) pkg. chocolate instant pudding mix
Combine all ingredients, stirring well. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake at 325 for 10-12 minutes. Remove to wire racks, and let cool.
Yield: 3 1/2 dozen cookies.
David,.HUB-UK 09:54:01
Bittersweet Chocolate Pot de Cr me
11/2 cups heavy cream
5 ounces bittersweet chocolate
5 egg yolks
11/2 tablespoons sugar
11/2 tablespoons brandy
Heat the heavy cream until it comes to a boil. Turn off burner. Chop the chocolate into small pieces and put into blender. Pour the hot cream over the chocolate and blend for 2 minutes. To the blender, add brandy, egg yolks and sugar and blend for another 2 minutes. Pour into ramekins and chill for 3 hours.
Garnish with whipped cream and chocolate curls and serve with a tasty cookie on the side. spoon.
Serves 6
From Great Food Ideas at www.hub-uk.co.uk
Don 07:38:55
DON'S DEEP DARK SECRET CHOCOLATE CAKE
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup Hershey's Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk less one tablespoon
1 tablespoon lemon juice
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup VERY strong coffee (it's okay to add a tablespoon of instant to the coffee for a stronger flavor)
1. Preheat oven to 350. Butter a 9x13 pan.
2. Sift all dry ingredients into a large bowl.
3. In a medium size bowl, combine the milk with the lemon juice, and let it sit for a couple of minutes to curdle.
4. Combine all liquid ingredients with the milk. Add the liquid to the dry ingredients using a whisk to beat until smooth.
5. Pour batter into pan.
6. bake for 30-35 minutes until a toothpick comes out clean.
Becky,.LA 09:07:22
MILLION DOLLAR FUDGE
Recipe By : BECKY
3 4 1/2 oz Hershey bars
12 ounces chocolate chips
1 8 oz jar marshmallow creme
1 tablespoon margarine
2 cups nuts -- chopped
1 teaspoon vanilla
1 3 oz can pet milk
4 1/2 cups sugar
In 6-8 quart bowl break bars, add chips, vanilla, creme ,and margarine.
In pan heat sugar and pet milk to a boil.
Cook 6 minutes, stirring constantly.
Pour over chocolate mixture.
Beat until smooth.
Stir in nuts.
Drop balls of candy onto wax paper.
Chill.
Becky,.LA 09:09:14
SWIM'S BROWNIES
Recipe By : BECKY
serving Size : 25
2 cups sugar
1 1/2 cups flour
2 sticks butter -- melted
4 eggs
2 teaspoons vanilla
6 tablespoons cocoa
1/2 cup nuts
ICING:
1 box powdered sugar
4 tablespoons cocoa
1 stick butter
6 tablespoons pet milk
miniature marshmallows
Mix all ingredients for brownies.
Bake at 350 degrees for 30 minutes.
ICING:
Boil ingredients.
Cover brownies with miniature marshmallows.
Place in oven to melt marshmallows.
Drizzle icing over all.
Becky,.LA 09:27:58
FUDGE CAKE
Recipe By : BECKY
2 cups flour
2 cups sugar
1 stick margarine
1 cup water
1/2 cup shortening
4 tablespoons cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon soda
1/4 teaspoon cinnamon
1 teaspoon vanilla
Sift sugar and flour together. Set aside.
Bring margarine, water, shortening and cocoa to a boil, stirring constantly.
Add remaining ingredients.
Bake in a greased pan at 350 degree until cake springs back when touched lightly on top.
FUDGE CAKE ICING
Recipe By : BECKY
4 tablespoons cocoa
6 tablespoons milk
1 stick Oleo
1 box powdered sugar
1 teaspoon vanilla
1 cup nuts (optional) -- chopped
Bring cocoa, milk, and Oleo to a boil.
Add sugar, vanilla and beat until smooth.
Spread while cake is still hot.
08-05-2000 - 35 Chocolate Recipes
Gina,Fla 10:43:12
Alice Medrich's Black and White Cheesecake
serves 12-14
CRUST
3/4 stick (6 tablespoons) unsalted butter
1/2 cup sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup plus 2 tablespoons sifted unsweetened cocoa powder
3/4 cup all-purpose flour
FILLING
5 ounces bittersweet chocolate, cut into bits
1/4 cup water
24 ounces cream cheese, slightly softened
1 1/4 cups sugar
1/2 teaspoon vanilla extract
2 large eggs
To make the crust, mix the butter, sugar, vanilla, and salt in the bowl of a food processor and whirl until creamy. Add the cocoa and process until you have a dark, smooth paste. Add the flour and pulse just until incorporated but still crumbly.
Firmly pat three-fourths of the mixture into the bottom of an 8-inch springform pan or cheesecake pan with a removable bottom. With a fork toss and spread the remaining one fourth crumbly dough loosely in a shallow baking pan. Place both the bottom crust and the pan of extra dough in a preheated 350-degree oven. Bake for 10 minutes. Remove the baked crumbs. Bake the bottom crust for an additional 5 minutes. Let crust and crumbs cool completely on a rack. Reduce the oven temperature to 325 degrees.
Pulverize the cooled crumbs. Store in an airtight container until needed.
To make the filling, melt the chocolate with the water in a double boiler, stirring occasionally until the chocolate is melted and smooth. Or, microwave on medium for 1 minute. Stir until smooth and keep warm.
Place the cream cheese in the bowl of an electric mixer and beat on medium speed, gradually adding the sugar, until completely smooth. Add the vanilla and the eggs, one by one, beating only until well mixed.
Measure and set aside 1 cup of the cheesecake filling. Pour the remaining batter over the baked chocolate crust; set aside.
Stir the warm chocolate into the reserved cheesecake batter. Pour the chocolate batter in a thick ring, about 1/2 inch in from the side of the pan, on top of the plain batter. Use a soup spoon to marble the chocolate. Try not to blend the batters together too much. If necessary, use your finger to wipe the side of the pan clean above the batter after marbling.
Bake in the 325-degree oven for 20 to 25 minutes, or until the cheesecake shows signs of puffing around the edges but is still very soft in the center. Remove the cake from the oven and run a thin knife blade carefully around the edges to release the cake from the side of the pan.
Cool in the pan, on a rack, covered with an inverted large mixing bowl. Refrigerate, covered with plastic wrap, after it is completely cool. The cake may be made to this point and refrigerated up to 4 days in advance. Unmold the cheesecake. Press reserved cookie crumbs around the sides of the cake, being careful not to get the crumbs on top.
Yield: 12 to 14 servings (D)
Gina,Fla 10:43:43
Bruce's White Chocolate Birthday Cake
serves 16
1 c. butter, softened
2 c. sugar
1 t. vanilla extract
4 eggs, separated
1/2 lb. white chocolate, melted
2 1/2 c. cake flour
1/4 t. salt
1 t. baking powder
1 c. buttermilk
1 c. pecans, finely chopped
1 c. golden raisins
Cream butter and sugar, beat in yolks, vanilla and chocolate. Add buttermilk alternately with flour, salt, and baking powder. Beat egg whites stiff, fold in, stir in nuts. Pour into greased 9x13 or bundt pan and bake at 350 50-60 minutes. Cool 5 minutes invert on wire rack and cook completely before icing.
Icing:
1 stick butter, softened
1 8 oz. cream cheese, room temp.
1 c. pecans, finely chopped
1 lb. box powdered sugar
Blend all ingredients together except nuts till nice and smooth. Fold in nuts and ice cake.
Gina,Fla 10:44:18
Nancy's Chocolate Chippers
#1
CREAM
1/2 cup shortening
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp. vanilla
#2
SIFT
1 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
#3
ADD
1 (6oz.) pkg. chips
1/2 cup walnuts
Cream together all ingredients from #1 till light and fluffy
Sift together all ingredients from #2 then add to creamed mixture, blending well.
Add chips and nuts.
Drop from tsp. 2 inches apart on greased cookie sheet.
Bake in moderate oven at 375 for 10-12 minutes.
Remove from pan immediately and let cool on wire rack.
Store in tin for as long as a month (HA HA), if they last that long!!
Gina,Fla 10:44:38
Chocolate Dirt Dessert
This is what I used to make for my 1st graders when we learned about the earth and bugs and all that neat stuff!!
1 (20 oz) pkg Oreo cookies
1 (8 oz) pkg cream cheese, softened
2 (3 oz) pkg French Vanilla instant pudding
3 1/2 c. milk
1 (12 oz) carton Cool Whip
Crush cookies in food processor till they resemble potting soil. Set aside. In large bowl beat cream cheese till light. Beat in dry pudding mix. Slowly stir in milk, combining well. Fold in whipped topping. In 8 x 10 inch clay flower pot or a glass pedestal bowl, alternate layers of cookie crumbs and cream cheese mixture, ending with thick layer of cookies. Can be decorated with gummy worms, little play shovels and other garden-type decorations.
Gina,Fla 10:45:15
Chocolate Eclair Cake
This is our favorite summer gathering dessert...it goes quick!!
1 lb. box graham crackers
2 pkgs. (4 oz. each) French Vanilla Pudding
3 cups milk
1 (8 oz.) container Cool Whip
1 container of Milk Chocolate Frosting
Mix the pudding with milk using an electric mixer till thick. Fold in Cool Whip. Layer graham crackers in bottom of 13x9x2 baking pan. Put 1/3 of pudding mixture over and layer crackers on top, repeat till there is no more crackers. Frost the top by putting frosting in all 4 corners of the pan and working your way in.
Gina,Fla 10:46:01
Cinnamon Black Walnut Chocolate Chip Ice Cream
2 cups whipping cream
2 cups half and half
1 cup sugar
1 1/4 cups chopped black walnuts
1 1/2 tsp. vanilla extract
1 tsp. cinnamon
1 1/2 cups chocolate chips
dash salt
Combine all ingredients. Cover and churn for about 50 minutes. I use an electric ice cream mixer. This makes 2 quarts.
Gina,Fla 10:46:51
Cracker Barrel Coca Cola Cake II
1 Stick of Butter
1 C. Coca Cola
3/4 C. Miniature Marshmallows
1 Square of Semi Sweet Baking Chocolate
1/2 C. Shortening
1/2 C. Vegetable Oil
3/4 C. Cocoa
2 Eggs
1/2 tsp. Salt
2 tsp. Vanilla
3/4 C. Buttermilk
2 C. Sugar
2 1/3 C. Flour
1 tsp. Baking Soda
1 1/2 tsp. Baking Powder
Place in a sauce pan butter, coke, semi sweet baking square and bring to a boil remove from heat and add marshmallows and stir until all is blended and the marshmallows are disappear. Set aside to cool enough to tepid or room temperature.
In mixing bowl blend the shortening, oil, vanilla and sugar until fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, baking powder and salt, add half of flour mixture to shortening, egg mixture, and beat. Scrape bowl time to time to clean the sides off so ingredients are blended in batter. Add cooled coca cola mixture and beat. Add remainder of flour and beat until completely smooth about 3 - 4 minutes. Batter will be thick.
Place batter into a 13x9x2 oiled and floured baking pan.
Set pan on top shelf in a preheated 350 degrees oven for 35 - 40 minutes. Check for completed baking time with a toothpick. If the toothpick comes out clean by sticking in the middle of the cake its time to come out of the oven and cool.
Frosting
1 Stick of Butter
1/2 C. Cocoa
1/4 C. Coca Cola (plus 2-3 Tbsp. if needed)
3 C Powder Sugar
1 tsp. Vanilla
1/4 C Hershey's Chocolate Syrup
Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola, beat until smooth. Add powder sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingredients into the frosting. If the frosting seams a little dry add a little more coca cola and beat well.
Frost warm cake. Serve with natural vanilla bean ice cream and enjoy.
Gina,Fla 10:47:17
Death by Chocolate
The Ursuline Gourmet p. 206
1 box brownie mix
1 c. Kahlua liquor
2 boxes instant chocolate mousse mix
1 large frozen whipped topping
6 chocolate covered toffee bars
Prepare brownie mix as directed, cut into squares and drizzle with liquor. Set aside. Prepare chocolate mousse mix as directed. Set aside.
Break candy bars into chunks and set aside. In a large glass trifle bowl or a 9x13 glass pan, layer brownies, mousse, whipped topping and candy bar pieces. Repeat 2 more layers ending with crumbled candy pieces on top. Chill till ready to serve. Serves 8-10
Gina,Fla 10:47:39
Diner Style Best Chocolate Cake with Fudge Frosting
2 c. flour
2 c. sugar
1/2 c. shortening
3/4 c. water
3/4 c. buttermilk
1 t. baking soda
1 t. salt
1 t. vanilla
1/2 t. baking powder
2 eggs
4 oz. unsweetened chocolate, melted and cooled
Heat oven to 350. Grease and flour 13x9 pan, or 3 round pans. Beat all ingredients together in large bowl at low speed 30 sec. then on high for 3 minutes. Pour into pans. Bake in a 9x13 pan for 40-45 minutes and rounds pans 30-35 minutes. Cool round pans in pans 10 minutes. then remove and cool completely.
Fudge Frosting:
2 c. sugar
1/2 c. shortening
2/3 c. milk
1/2 t. salt
3 oz. unsweetened chocolate
2 t. vanilla
Mix all ingredients except vanilla in a 2 1/2 qt. saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency; stir in vanilla.
Gina,Fla 10:48:12
DOUBLE CHOCOLATE WALNUT BISCOTTI
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips
1 tablespoon confectioners' sugar
Preheat oven to 350 F. and butter and flour a large baking sheet.
In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
Makes about 30 biscotti.
Gourmet
December 1994
Gina,Fla 10:48:52
German Sweet Chocolate Cake with Coconut-Pecan Frosting
4 oz. German sweet chocolate plus 1/2 c. boiling water
1 c. butter
2 c. sugar
4 egg yolks
1 t. vanilla extract
2 1/2 c. sifted flour
1 t. baking powder
1 c. buttermilk
4 egg whites, stiffly beaten
Melt chocolate in water. Cool. Cream butter and sugar, add yolks one at a time, beating after each addition. Add vanilla and chocolate. Beat well. Add flour alternately with buttermilk and baking powder. Fold in the stiffly beaten egg whites. Pour into 3 greased and waxed-papered round baking pans. Bake at 350 for 40 minutes. Cool in pans for 5 minutes. Then invert onto serving platter ready to frost.
Coconut-Pecan Frosting
12 oz. can evaporated milk
1 1/2 c. sugar
4 egg yolks, well beaten
1 1/2 t. vanilla
2 c. grated coconut
1 1/2 c. chopped pecans
1 1/2 sticks margarineCook milk, sugar, yolks, butter and vanilla till thickened. Add coconut and pecans. Stir to blend well. Cool. Then beat with a wooden spoon to spreading consistency. Spread 1/3 frosting onto 1st layer of cake spreading on top and onto sides. Layer next cake and spread 1/3 frosting repeating procedure for third layer, spreading frosting all over sides smoothly.
Gina,Fla 10:49:21
Lady Godiva Cake
Devil's food cake layer:
1 3/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar
3/4 cup unsweetened alkalized cocoa powder
1 tablespoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
1 cup hot water
3 large eggs, at room temperature
Chocolate espresso whipped ganache:
1 teaspoon espresso powder, such as Medaglia d'Oro
3 tablespoons hot water
16 ounces bittersweet chocolate, finely chopped
2 cups heavy cream
Glaze:
12 ounces semisweet chocolate, finely chopped
1 1/2 cups heavy cream
2 tablespoons corn syrup
Chocolate espresso fudge sauce:
1/3 cup unsweetened alkalized cocoa powder
1 teaspoon espresso powder, such as Medaglia d'Oro
1/3 cup granulated sugar
1/4 cup milk
1/4 cup heavy cream
1/4 cup light corn syrup
2 ounces semisweet chocolate, finely chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract
Optional garnish:
Candied violets
Make the devil's food cake:
Position a rack in the center of the oven and preheat to 350 degrees(F). Butter the bottom and sides of a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or waxed paper. Lightly dust the sides of the pan with flour and tap out the excess.
In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder. Using the paddle attachment, blend the dry ingredients on low speed, until combined. Add the butter, one tablespoon at a time and continue to mix until the mixture resembles coarse meal. At medium speed, beat in the water, scraping down the side of the bowl as necessary. Continue to beat the batter at medium speed for 2 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula after each addition. Scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer. Bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center. Run the tip of a knife around the edges of the pan. Invert the cake onto a wire rack. Carefully peel off the paper and cool the cake completely.
Make the chocolate espresso whipped ganache:
In a small cup, stir the espresso powder into the hot water until dissolved; set aside.
Place the chocolate in a medium bowl: set aside. In a small, heavy saucepan, combine the heavy cream and espresso mixture. Bring to a gentle boil. Remove from heat and pour the mixture over the chocolate. Allow the mixture to stand for 1 minute to melt the chocolate. Gently whisk until smooth. Cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened. Using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds. Do not overbeat the ganache or it will become grainy.
Assemble the cakes:
Using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake. Place the molds on a baking sheet and place a cake round in the bottom of each mold. Fill a pastry bag fitted with a large plain tip with the whipped ganache. Pipe the ganache on top of each round, filling each mold to the top. With a small, offset metal spatula, scrape the top of each mold to the level the ganache. Place the sheet of molds in the freezer for 2 hours.
Make the glaze:
Place the chocolate in a medium bowl. In a small saucepan, bring the cream and corn syrup to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. Gently whisk until smooth. Cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes.
Make the chocolate espresso fudge sauce:
In a medium saucepan, stir together the cocoa, espresso powder and sugar. Slowly whisk in the milk and cream. Stir in the corn syrup.
Cook over medium heat, stirring constantly until the sugar is completely dissolved. Raise the heat to medium-high and while continuing to stir, bring the mixture to a boil. Remove the pan from the heat and add the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Whisk until smooth. Stir in the butter and vanilla.
Unmold and glaze the cakes:
Remove the molds from the freezer. Gently heat the side of each mold using a portable hair dryer or a hot, damp towel. Carefully slide off each mold. Place the cakes on a wire rack set over a baking sheet. Place the baking sheet in the freezer for 15 minutes.
Remove the plastic wrap from the glaze and gently whisk until smooth. Remove the desserts from the freezer and pour the glaze over each cake to coat it completely.
Place a spoonful of chocolate espresso fudge sauce on a dessert plate. Place a cake on top of the sauce; garnish with a candied violet, if desired. Repeat with the remaining cakes.
Gina,Fla 10:50:36
SOUR CREAM FUDGE CAKE
1/4 pound plus 1 tablespoon butter, softened
1 1/2 cups sugar
1 cup sour cream
2 eggs
1 1/2 cups flour
1/2 cup cornstarch
1 teaspoon salt
2 ounces unsweetened chocolate, melted
1 teaspoon pure vanilla extract
2 teaspoons instant coffee
1/4 cup hot water
Fudge Cake Icing, recipe follows
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch rectangle baking pan with 1 tablespoon of the butter. Using an electric mixer, fitted with a wire whip, cream the remaining butter and sugar, scraping the sides down occasionally. Add the sour cream and mix to incorporate. Add the eggs, one at a time, beating well after each egg. Sift the flour, cornstarch and salt. Add the flour mixture, 1/2 cup at a time, scraping down the sides occasionally. Add the melted chocolate and vanilla and mix well. Dissolve the coffee in the water and add this mixture to the chocolate mixture, mix well. Pour the batter in the prepared pan. Bake the cake for 35 to 40 minutes or until the center is set. Remove from the oven and cool completely. Frost with Fudge Cake Icing
Yield: one cake
FUDGE CAKE ICING
1 pound butter, softened
4 cups powdered sugar
12 ounces unsweetened chocolate, melted
1 teaspoon vanilla
Using an electric mixer, fitted with a wire whip, beat the butter until soft. Add the sugar, 1/2 cup at the time, mix until smooth. Add the chocolate and vanilla, mix well. Spread the frosting on top of the cake. Slice and serve.
Kelly~WA 11:51:24
Very simple chocolate truffles
(Makes 25-30)
1 cup sugar
3/4 cup powdered chocolate
1/2 cup whipping cream
1/4 cup unsalted butter
Put all ingredients in a solid sauce-pan, mix while bringing slowly to the boil.
Boil gently.
After two minutes you will have a wonderful icing for cakes, and a sauce for ice cream.
After six minutes (or a little longer if you want your truffles harder) take sauce-pan off heat and allow the mixture to cool slightly. At this point you can add dark rum or any other liqueur if you wish. Cool in the refrigerator for about one hour.
Form into balls about the size of large marbles and roll them in powdered chocolate. Cool to room temperature, or chill.
Kelly~WA 11:52:40
BLACK FOREST PIE
A rich chocolate/cherry pie
(1 pie)
1 pie crust, cooked
3/4 cup sugar
1/3 cup unsweetened cocoa
2 Tbsp flour
1/4 cup butter
1/3 cup milk
2 eggs, beaten
1 1/4 lb cherry pie filling (one large can)
8 oz whipped cream
1 oz unsweetened chocolate, coarsely grated
Prepare your favorite crust for a filled 1-crust pie.
Preheat oven to 350 degree F. In a medium saucepan, combine sugar, cocoa and flour; add butter and milk. Cook until mixture begins to boil, stirring constantly. Remove from heat.
Add small amount of hot mixture to eggs, mix well, then fold egg mixture into the chocolate mixture.
Fold 1/3 of the pie filling into chocolate mixture; save the rest for the topping. Pour chocolate mixture into pie crust.
Bake at 350 degree F for 35-45 minutes or until center is set but still shiny. Cool, and chill one hour.
Whip the cream. Combine 2 cups whipped cream and grated chocolate and spread over cooled pie. Top with remaining pie filling, and the remaining whipped cream. Chill at least half an hour before serving.
Kelly~WA 11:53:08
Speckled Chocolate Cake:
1/2 pound unsalted butter
2 tablespoons melted unsalted butter
8 egg yolks
1 1/4 cups granulated sugar
6 egg whites
1 1/2 cups cake flour, sifted
10 ounces semisweet chocolate, finely grated
Chocolate Icing:
1/2 pound unsalted butter
3/4 cup unsweetened cocoa
1/4 teaspoon salt
4 cups confectioners' sugar
1/3 cup half-and-half
1 teaspoon pure vanilla extract
Serves 12
Lightly coat insides of two 9 x 1 1/2 inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat parchment with more melted butter. Set aside. Preheat the oven to 325 degrees F.
Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 1/2 pound of butter in top half of double boiler. Heat butter slowly, stirring continuously until it is melted but not separated. Remove from heat.
Place egg yolks and 3/4 cup of granulated sugar in bowl of electric mixer fitted with balloon whip. Whisk on high until slightly thickened and lemon-colored, about 1 minute. Adjust mixer speed to low and continue to mix while whisking egg whites.
Whisk egg whites in a large stainless bowl until soft peaks form, about 3 minutes. Add remaining 1/2 cup sugar and continue to whisk until stiff but not dry, about 2 to 3 minutes.
Gradually add flour to egg yolks while mixing on low. Add melted butter and continue to mix on low for 10 seconds. Increase speed to medium and mix for 5 seconds.
Remove bowl from mixer and use rubber spatula to thoroughly combine ingredients.
Add a third of beaten egg whites and stir to incorporated, gently fold in remaining egg white and 8 ounces grated chocolate.
Divide batter between prepared pans, spreading evenly, and bake until a toothpick inserted in center comes out clean, about 25 to 30 minutes. Remove cakes and cool in pans for 20 minutes. Invert cakes onto cake circles; cool to room temperature, about 20 minutes. Remove parchment and refrigerate for 30 minutes.
To prepare icing, place 1/2 pound butter, cocoa, and salt in bowl of electric mixer fitted with a paddle. Cream mixture on low until thoroughly combined, about 3 minutes. Add confectioners' sugar, half-and-half, and vanilla. Combine on low for 10 seconds.
Read just speed to high and beat until icing is light and fluffy, about 3 minutes. Remove from mixer and keep at room temperature until needed.
To assemble cake, slice each cake horizontally into 2 layers of equal size. Place one tablespoon icing in center of cake circle. Place a layer of cake onto dab of icing and gently press in place. Evenly spread 3/4 cup of icing over cake layer. Repeat steps for remaining three cake layers. After fourth (top) cake layer is placed, evenly spread remaining icing over top and sides of cake. Press reserved 2 ounces of grated chocolate into icing on sides of cakes, coating evenly.
The History of this Cake:
In celebration of Julia Child's 85th birthday on August 15, 1997, the Chocolate
Manufacturers Association (CMA) offered the recipe for the chocolate cake served to Julia Child for her birthday. When asked about this cake, Mrs. Child exclaimed, "The recipe is eminently worth dying for."
Chef Marcel DeSaulniers, of Trellis Restaurant in Williamsburg, VA, created the
special cake for the lifetime chocolate lover herself. Guittard Chocolate donated the chocolate for the cake on behalf of CMA.
Kelly~WA 11:53:30
Snow Fudge
2 cups sugar
1 cup light cream or evaporated milk
1/2 cup butter
8 oz. white confectionery coating, chopped
1/2 cup flaked coconut
1/2 cup coarsely chopped pecans
1 teaspoon vanilla
1. Place sugar, cream and butter into a heavy 3 quart saucepan.
2. Cook over medium heat to 238 degrees F., stirring constantly.
3. Remove from heat.
4. Allow mixture to stand, without stirring for 10 minutes.
5. Add confectionery coating. Beat until melted.
6. Quickly stir in coconut, pecans, and vanilla.
7. Pour into a buttered 8" square pan. Cool. Cut into squares.
Makes 64 1-inch squares.
Kelly~WA 11:53:57
Killer Cake
1 box chocolate cake mix
1 4-serving box of chocolate pudding
1 box (4-serving)
1 cup sour cream
1 cup oil
1/2 cup water
4 eggs
1 12-oz bag of chocolate chips
Mix all ingredients except chocolate chips until smooth, and then add the chips. Bake at 350 degrees Fahrenheit for about 45 minutes, or until set. You have to use your judgment, because the melted mini-chips will prevent any knife from coming out clean.
Kelly~WA 11:54:23
Quick Chocolate Macaroons
Yield: 2 dozen
1 Square Baker's Unsweetened Chocolate
1 1/3 c Baker's Angel Flake Coconut
1/3 c Sweetened condensed milk
1/2 t Vanilla
Preheat oven to 350F.
Microwave chocolate in large microwavable bowl on HIGH (100% power) 1 to 2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted. Stir in coconut, condensed milk and vanilla. Drop by teaspoonfuls, 1 inch apart, onto well-greased cookie sheets.
Bake for 10 to 12 minutes or until set. Immediately remove from cookie sheets to cool on wire racks.
Preparation Time: 10 minutes
Baking Time: 10 to 12 minutes
Kelly~WA 11:54:52
Cocoa Cookies
Mix and boil for 1 minute:
--------------------------
2 cups sugar
1 cube margarine
1/2 cup milk
Remove from heat and add:
-------------------------
5 TBSP cocoa
1/2 teaspoon vanilla
3 cups quick cooking oats
Mix well
Let cool
Drop by spoonful onto wax paper.Kelly~WA 11:56:39
Peanut Butter Chocolate Pie
--for the crust--
1 cup graham cracker crumbs
1 cup ground Spanish peanuts (red skinned)
1/3 cup brown sugar
1/3 cup butter, melted
--for the chocolate layer--
1/2 cup butter, softened
3/4 cup powdered sugar
1 egg
3 oz. semi- or bittersweet chocolate, melted
1 tsp. vanilla
--for the peanut butter filling--
8 oz. cream cheese, softened
1 cup smooth peanut butter
1 cup sugar
2 Tbs. butter, melted
1 cup whipping cream
1 1/2 tsp. vanilla
--for the chocolate topping--
2/3 cup whipping cream
7 oz. semi- or bittersweet chocolate
CRUST--Combine cracker crumbs, peanut meal, brown sugar, and butter. Press into lightly buttered 9 or 10 inch springform pan and chill.
1ST LAYER--Cream butter and powdered sugar together thoroughly. Add egg and combine well. Add chocolate and vanilla, again combining thoroughly. Spread chocolate mixture over chilled crust. Chill again.
2ND LAYER--Mix cream cheese, peanut butter, sugar, and butter until smooth and well blended. Whip cream with vanilla and fold completely into peanut butter mixture. (As I recally, if you're feeling lazy, you can actually skip the whipping and just add the cream gradually, beating well.) Spread over chocolate layer and chill at least 6 hours.
3RD LAYER--Chop chocolate. Heat cream to scalding point and pour over chocolate. Stir until melted and smooth. Pour evenly over chilled peanut butter layer. Chill until topping is firm. Sprinkle with additional chopped peanuts if desired. Remove from pan and serve.
Kelly~WA 11:57:12
Chocolate Bread Pudding
2 c. bread bits
2 c. milk
2 eggs
1 c. sugar
1 tsp vanilla
1 tsp. salt
2 sq. baking chocolate
Put bread in pan. Mix everything except chocolate together in pan. Put in chocolate squares. Cook for 20 min at 350 degrees.
Stir and cook for 25 more minutes.
Debbie.D.,.AL 02:45:21
POLKA DOTS
1 (21.2) ounce pkg. fudge brownie mix
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 cup white chocolate morsels
Combine first 3 ingredients, stirring well. Stir in morsels. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheets. Bake at 350 for 8 minutes. Let cool 2 minutes; remove to wire racks, and let cool completely.
Yield: 4 dozen.
Debbie.D.,.AL 02:47:03
RICH BROWNIES
1 (10 1/4 oz.) pkg. fudge brownie mix
1/2 cup miniature marshmallows
1/2 cup semisweet chocolate morsels
1/2 cup chopped pecans
Prepare brownie mix batter according to package directions, folding in marshmallows, chocolate morsels, and pecans into batter. Spread batter evenly into a greased 8-inch square pan. bake at 350 for 28 minutes. Let col completely in pan on a wire rack; cut into squares.
Yield: 16 brownies.
Debbie.D.,.AL 02:49:45
GOOEY TURTLE BARS
2 cups graham cracker or vanilla wafer crumbs
1/2 cup butter, melted
2 cups (12 oz.) semisweet chocolate morsels
1 cup pecan pieces
1 (12 oz.) jar caramel topping
Combine crumbs and butter in an ungreased 13"X9" pan; stir and press firmly into bottom of pan. Sprinkle with chocolate morsels and pecans.
Remove lid from caramel topping; microwave at HIGH 1-1 1/2 minutes or until hot, stirring after 30 seconds. Drizzle over pecans. Bake at 350 for 15 minutes or until morsels melt; let cool in pan on a wire rack. Chill at least 30 minutes; cut into bars. Yield: 2 dozen.
calliope,.NY 03:47:17 Not being a dessert-eater...all I have to share is the following idea I ran across....specially for those that make chicken or vegetarian chili....
That some cocoa powder gives it a bit of a kick!
victoria__Pa 04:41:00
S'MORE MOM
4 slices pound cake
1 banana
1 c. chocolate chips
1 c. peanut butter
1 c. honey
1 c. mini marshmallows
in small bowl mix together peanut butter & honey. Spread a 1/4 of the mixture on each slice. Peel and slice banana in half lengthwise than in half crosswise. Place one banana piece on each slice. Sprinkle 1/4 cup each of the remaining ingredients on top of each slice. Microwave till chips melt & marshmallows soften. Serve as is or w/ ice cream.
Debbie.D.,.AL 07:13:22
BROWNIE CHIP COOKIES
1 (23.7) pkg. double fudge brownie mix--this recipe uses Duncan Hines Double Fudge Brownie Mix with the fudge packet
1/3 cup vegetable oil
2 large eggs, lightly beaten
1 cup (6 oz.) semisweet chocolate morsels
1/2 cup chopped pecans
Combine first 3 ingredients in a large bowl, stirring well. Stir in chocolate morsels and pecans. Drop dough by rounded teaspoonfuls onto lightly greased baking sheets. Bake at 350 for 8 minutes. Remove to wire racks, and let cool completely. Yield: about 6 dozen cookies.
Debbie.D.,.AL 07:15:51
TOFFEE CRUNCH COOKIES
1/2 cup butter, softened
1 (18.25 oz.) pkg. yellow cake mix with pudding
2 eggs
1 T. water
1/2 cup chopped pecans
1 (7.5 oz.) pkg. almond brickle chips
Beat butter at medium speed of an electric mixer until creamy; add cake mix, eggs, and water, beating until blended. Stir in pecans and brickle chips. Drop dough by tablespoonfuls onto ungreased baking sheets.
Bake at 350 for 10-12 minutes or until edges are browned. Top will look moist. Let cool slightly. Remove to wire racks, and let cool.
Yield: 4 dozen cookies.
Debbie.D.,.AL 07:17:34
CHOCOLATE MACAROONS
1 cup sweetened condensed milk
1/2 cup all-purpose flour
1/2 tsp. almond or vanilla extract
1 (7 oz.) can flaked coconut
1 (3.9 oz.) pkg. chocolate instant pudding mix
Combine all ingredients, stirring well. Drop by rounded teaspoonfuls onto lightly greased baking sheets. Bake at 325 for 10-12 minutes. Remove to wire racks, and let cool.
Yield: 3 1/2 dozen cookies.
David,.HUB-UK 09:54:01
Bittersweet Chocolate Pot de Cr me
11/2 cups heavy cream
5 ounces bittersweet chocolate
5 egg yolks
11/2 tablespoons sugar
11/2 tablespoons brandy
Heat the heavy cream until it comes to a boil. Turn off burner. Chop the chocolate into small pieces and put into blender. Pour the hot cream over the chocolate and blend for 2 minutes. To the blender, add brandy, egg yolks and sugar and blend for another 2 minutes. Pour into ramekins and chill for 3 hours.
Garnish with whipped cream and chocolate curls and serve with a tasty cookie on the side. spoon.
Serves 6
From Great Food Ideas at www.hub-uk.co.uk
Don 07:38:55
DON'S DEEP DARK SECRET CHOCOLATE CAKE
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup Hershey's Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk less one tablespoon
1 tablespoon lemon juice
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup VERY strong coffee (it's okay to add a tablespoon of instant to the coffee for a stronger flavor)
1. Preheat oven to 350. Butter a 9x13 pan.
2. Sift all dry ingredients into a large bowl.
3. In a medium size bowl, combine the milk with the lemon juice, and let it sit for a couple of minutes to curdle.
4. Combine all liquid ingredients with the milk. Add the liquid to the dry ingredients using a whisk to beat until smooth.
5. Pour batter into pan.
6. bake for 30-35 minutes until a toothpick comes out clean.
Becky,.LA 09:07:22
MILLION DOLLAR FUDGE
Recipe By : BECKY
3 4 1/2 oz Hershey bars
12 ounces chocolate chips
1 8 oz jar marshmallow creme
1 tablespoon margarine
2 cups nuts -- chopped
1 teaspoon vanilla
1 3 oz can pet milk
4 1/2 cups sugar
In 6-8 quart bowl break bars, add chips, vanilla, creme ,and margarine.
In pan heat sugar and pet milk to a boil.
Cook 6 minutes, stirring constantly.
Pour over chocolate mixture.
Beat until smooth.
Stir in nuts.
Drop balls of candy onto wax paper.
Chill.
Becky,.LA 09:09:14
SWIM'S BROWNIES
Recipe By : BECKY
serving Size : 25
2 cups sugar
1 1/2 cups flour
2 sticks butter -- melted
4 eggs
2 teaspoons vanilla
6 tablespoons cocoa
1/2 cup nuts
ICING:
1 box powdered sugar
4 tablespoons cocoa
1 stick butter
6 tablespoons pet milk
miniature marshmallows
Mix all ingredients for brownies.
Bake at 350 degrees for 30 minutes.
ICING:
Boil ingredients.
Cover brownies with miniature marshmallows.
Place in oven to melt marshmallows.
Drizzle icing over all.
Becky,.LA 09:27:58
FUDGE CAKE
Recipe By : BECKY
2 cups flour
2 cups sugar
1 stick margarine
1 cup water
1/2 cup shortening
4 tablespoons cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon soda
1/4 teaspoon cinnamon
1 teaspoon vanilla
Sift sugar and flour together. Set aside.
Bring margarine, water, shortening and cocoa to a boil, stirring constantly.
Add remaining ingredients.
Bake in a greased pan at 350 degree until cake springs back when touched lightly on top.
FUDGE CAKE ICING
Recipe By : BECKY
4 tablespoons cocoa
6 tablespoons milk
1 stick Oleo
1 box powdered sugar
1 teaspoon vanilla
1 cup nuts (optional) -- chopped
Bring cocoa, milk, and Oleo to a boil.
Add sugar, vanilla and beat until smooth.
Spread while cake is still hot.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Candy, Chocolate
Desserts - Candy, Chocolate
- Divinity Tips, Carly, Canon City, Co.
- Cappuccino Candy (using sweetened condensed milk)
- Peanut Butter Balls
- Carrot Fudge
- Peanut Butter Melt Away Eggs
- Payday Candy (taste-alike)
- Old Fashion Peanut Butter Candy - My Mom's used the same one
- Penuche Candy Squares (Splenda)
- Chocolate-Covered Peanut Butter Candies
- White Fudge with Crystallized Ginger and Cranberries
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute