recipelink.com Chat Room Recipe Swap
03-31-2000 - 27 Chocolate Recipes
Becky,LA (09:48:26) :
KAY'S BROWNIES
Recipe By : BECKY (KAY'S RECIPE)
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 (09:43:44) :
NANA'S MAYONNAISE CHOCOLATE CAKE
Recipe By : NANA
2 cups flour -- sifted
1 cup sugar
3 tablespoons cocoa
1 1/2 teaspoons baking soda
1 cup salad dressing
1 cup water -- cold
1 teaspoon vanilla
MIX DRY INGREDIENTS IN LARGE BOWL.
MIX WET INGREDIENTS.
ADD TO DRY INGREDIENTS AND MIX WELL.
BAKE AT 350 DEGREES FOR 30 MINUTES.
- - - - - - - - - - - - - - - - - -
Serving Ideas : SERVE WITH CARAMEL ICING
Becky,LA (09:35:40) :
MOM'S MISSISSIPPI MUD CAKE
Recipe By : MOM
2 cups sugar
4 eggs
1/3 cup cocoa
1/4 teaspoon salt
1 cup shortening
1 1/2 cups flour
3 teaspoons vanillaFrosting:
2 sticks margarine
1/3 cup cocoa
1 teaspoon vanilla
1 pound powdered sugar
1/4 cup evaporated milk
Cream sugar and shortening.
Add eggs, one at a time.
Add flour, salt and cocoa to mixture.
Mix well and add vanilla.
Bake at 350 degrees for 30 minutes.
When removed from oven spread with a 7 oz. jar of marshmallow cream.
Set aside to cool. (Bake in 9 X 13 pan)
Frosting:
Beat well and spread over top of marshmallow cream on cake.
Becky,LA (09:31:07) :
GERMAN TOFFEE CAKE
Recipe By : DANA
1 German chocolate cake mix
1 container Cool Whip
1 can Eagle Brand Milk
1 jar Caramel Ice Cream Topping
5 Toffee candy bars (such as Hershey's Skor)
Bake cake according to package directions, let cool.
Using fork, poke holes in cake.
Pour the milk and caramel topping on top of cake, cover with whipped topping.
Sprinkle with crushed candy bars.
Keep in refrigerator.
Also, you may sub. Hot Fudge Topping for caramel.
Carol,IL (08:59:17) : Low-Fat Chocolate Glaze for Ice Cream or Cake
1 cup sifted powdered sugar
2 tablespoons cold skim milk
1 teaspoon unsweetened cocoa powder.
In a small bowl, mix powdered sugar & milk until smooth using a spoon or whisk. Add cocoa; mix until smooth
Carol,IL (08:55:25) : LIGHT CHOCOLATE MINT PUDDING
1/2 cup sugar
1/3 cup unsweetened cocoa
1/4 cup cornstarch
3 cups 1% low-fat milk
1 tablespoon creme de menthe
1 teaspoon vanilla extract
3 peppermint candy pieces -- coarsely crushed
Combine first 3 ingredients in a medium saucepan. Gradually add milk,
stirring with a wire whisk until smooth. Cook over medium-low heat, stirring
constantly, 25 to 30 minutes or until mixture is thickened. Remove from
heat; stir in liqueur and vanilla. Spoon mixture into individual dessert
dishes. Cover and chill thoroughly. Just before serving, sprinkle evenly
with crushed peppermint candy. Yield: 7 servings.
Carol,IL (08:51:34) : Peanut Butte Brownies
1 cup creamy peanut butter
1-3/4 cups sugar
3 eggs, at room temperature
1/2 cup butter, at room temperature
1 teaspoon vanilla
1/4 cup cocoa
1/2 cup flour
Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
In a medium bowl, blend peanut butter, 3/4 cup sugar, and 1 egg. Press
mixture into bottom of pan.
In a mixing bowl, beat butter, 1 cup sugar, 2 eggs, and vanilla until
fluffy. Add cocoa and flour; mix on medium speed until smooth. Spread
over peanut butter layer.
Bake 35 to 40 minutes, until a tester inserted in the center comes out
with a moist crumb.
Carol,IL (08:48:39) : CHOCOLATE SHADOWS
1/2 cup semisweet chocolate chips
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup peanut butter
1 egg
Heat oven to 375 degrees F. In small saucepan over low heat, melt chocolate
chips, stirring constantly. Remove from heat; let cool. Lightly spoon flour
into measuring cup; level off. In large bowl, combine remaining ingredients;
mix well. Add melted chocolate and stir just enough to marble. Shape dough
into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten
with bottom of glass dipped in sugar. Bake at 375 degrees F. for 8 to 11
minutes or until light golden brown. Let cool 1 minute before removing from
cookie sheets. Yield: about 3-1/2 dozen cookies (2 cookies per serving).
Carol,IL (08:46:41) : CHOCOLATE SHADOWS
1/2 cup semisweet chocolate chips
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup peanut butter
1 egg
Heat oven to 375 degrees F. In small saucepan over low heat, melt chocolate
chips, stirring constantly. Remove from heat; let cool. Lightly spoon flour
into measuring cup; level off. In large bowl, combine remaining ingredients;
mix well. Add melted chocolate and stir just enough to marble. Shape dough
into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten
with bottom of glass dipped in sugar. Bake at 375 degrees F. for 8 to 11
minutes or until light golden brown. Let cool 1 minute before removing from
cookie sheets. Yield: about 3-1/2 dozen cookies (2 cookies per serving).
KellyWA (08:43:36) : MINT CHOCOLATE SOUFFLE CREPES
For the filling
1/3 cup cocoa powder
1/3 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1 cup milk
3 large egg whites
1/2 teaspoon mint extract
chocolate cr pe batter (recipe follows)
chocolate sauce (recipe follows)
Make the filling:
In a saucepan stir together the cocoa powder, 1/3 cup of the sugar, the cornstarch, and a pinch of salt,
add the milk in a stream, whisking, and bring the mixture to a boil, whisking until it is thick and smooth.
Remove the pan from the heat and let the mixture cool. In a bowl beat the egg whites until they hold soft
peaks, add the mint extract, and beat in the remaining 2 tablespoons sugar, a little at a time, beating until
the whites hold stiff peaks. Stir one third of the whites into the cocoa mixture and fold in the remaining
whites gently but thoroughly.
Make 8 cr pes (procedure follows) with the chocolate cr pe batter. Spread 1/3 cup of the filling onto half
of each cr pe and fold the cr pes gently over the filling. Bake the cr pes on a baking sheet in a preheated
350 F. oven for 10 minutes, transfer them to plates, and serve them with the sauce.
CHOCOLATE CREPE BATTER
Can be prepared in 45 minutes or less but requires additional unattended time.
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
3 tablespoons sugar
1/2 teaspoons salt
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
To Make Cr pes
melted unsalted butter for brushing the pan
cr pe batter
In a blender or food processor blend the flour, the cocoa, the sugar, the salt, 1/2 cup plus 2 tablespoons
water, the milk, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape
down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl
and let it stand, covered for 1 hour. The batter may be made
1 day in advance and kept covered and chilled. Makes enough batter for about 18 cr pes.
To Make the Cr pes
Heat a cr pe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it
is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the
heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the
pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the
pan to the heat, loosen the edge of the cr pe with a spatula, and cook the cr pe for 1 minute, or until the
top appears almost dry. Turn the cr pe, cook the other side lightly, and transfer the cr pe to a plate.
Make cr pe with the remaining batter in the same manner, brushing the pan lightly with butter as
necessary. The cr pes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and
chilled.
CHOCOLATE SAUCE
Can be prepared in 45 minutes or less but requires additional unattended time.
2 ounces semisweet chocolate, chopped
2/3 cup heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup firmly packed dark brown sugar
1/8 teaspoon salt
1 teaspoon vanilla
In a heavy saucepan heat the chocolate and the cream over moderately low heat, stirring, until the
chocolate is melted, but do not let the mixture boil. In a small bowl combine the cocoa powder with the
brown sugar. In a small heavy saucepan bring 1/4 cup water to a simmer, add the cocoa powder mixture,
a little at a time, stirring, and cook the mixture over moderately low heat, stirring, until the sugar is
dissolved and the mixture is smooth. Add the chocolate cream mixture and the salt and cook the mixture,
stirring, until it is smooth, but do not let it boil. Remove the pan from the heat, stir in the vanilla, and
transfer the sauce to a bowl. Let the sauce cool and chill it, covered, for at least 2 hours, or until it is cold.
The sauce keeps, covered and chilled, for 2 weeks. Makes about 1 1/2 cups.
Makes 8 filled cr pes, serving 8.
Gourmet
April 1991
KellyWA (08:40:51) : WHITE CHOCOLATE POUND CAKE
1 tbsp. finely chopped pecans
4 oz. white chocolate, coarsely
chopped
3 c. flour
1/2 tsp. salt
1/4 tsp. baking soda
1 c. (2 sticks) unsalted butter,
softened
2 c. granulated sugar
(adjust the amount of sugar used for the desired sweetness)
1 c. heavy (whipping) cream
2 tsp. vanilla extract
6 lg. eggs, room temperature
Confectioners' sugar, for dusting
Whipped cream & berries or white chocolate
ice cream as an accompaniment (optional)
1. Position rack in the center of the oven and preheat to 300 degrees. Lightly butter a 10 inch Bundt cake pan. Dust the pan with flour and tap out the excess. Sprinkle the pecans evenly over the bottom. 2. In the top of a double boiler over hot, not simmering, water, melt the white chocolate, stirring constantly until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate for 5-10 minutes, until tepid. 3. Into a large bowl, sift together the flour, salt and baking soda . 4. In a large bowl of a stand-up electric mixer, set at medium speed, beat the butter for 1 1/2 to 2 minutes, until creamy. Add the sugar, 1 cup at a time, beating well after each addition. Beat in the cream, the melted white chocolate and vanilla. One at a time, add the eggs, beating for 45-60 seconds after each addition. Reduce the speed to low. One cup at a time, add the flour mixture. Mix 20-30 seconds, just until blended. 5. Scrape the batter into the prepared pan, smoothing the top of the batter. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a cake tester inserted in the center of the cake comes out clean. Transfer the cake in the pan to a wire rack and cool for 15 minutes. Using a small spatula, loosen the cake from the sides of the pan and invert it onto a wire rack. Cool completely.
Sift confectioners' sugar lightly over the top of the cake. Serve with freshly whipped cream and berries or white chocolate ice cream, if desired. The pound cake may be wrapped in plastic and stored at room temperature for up to 1 week, or stored in the freezer for up
to 1 month.
Carol,IL (08:38:07) : Peanut Butter Brownies
1/2 cup butter, at room temperature
1/2 cup shortening
2 3/4 cups sugar
1 teaspoon vanilla
5 eggs, at room temperature
3 cups flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/4 cups milk, at room temperature
Preheat oven to 325 degrees. Grease and flour a Bundt pan. Sift
together dry ingredients; set aside.
In a large mixing bowl, cream butter, shortening, sugar, and vanilla.
Beat in eggs one at a time on medium speed, scraping bowl with a
spatula after each addition.
Add dry ingredients and milk alternately while mixing on low speed,
beginning and ending with dry ingredients. Mix just until completely
blended. Mix a few more strokes with the spatula to be sure all dry
ingredients are incorporated.
Pour batter into prepared pan. Bake 1-1/2 hours, until a tester
inserted in the center comes out clean.
Carol,IL (08:36:11) : Chocolate Pound Cake
1/2 cup butter, at room temperature
1/2 cup shortening
2 3/4 cups sugar
1 teaspoon vanilla
5 eggs, at room temperature
3 cups flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/4 cups milk, at room temperature
Preheat oven to 325 degrees. Grease and flour a Bundt pan. Sift
together dry ingredients; set aside.
In a large mixing bowl, cream butter, shortening, sugar, and vanilla.
Beat in eggs one at a time on medium speed, scraping bowl with a
spatula after each addition.
Add dry ingredients and milk alternately while mixing on low speed,
beginning and ending with dry ingredients. Mix just until completely
blended. Mix a few more strokes with the spatula to be sure all dry
ingredients are incorporated.
Pour batter into prepared pan. Bake 1-1/2 hours, until a tester
inserted in the center comes out clean.
KellyWA (08:23:42) : Chocolate Surprise Cupcakes
For the Cupcakes:
1 1/3 cups all-purpose flour, sifted
1/2 teaspoon baking soda
Pinch salt
1/4 cup unsweetened cocoa powder, sifted
6 tablespoons (3/4 stick) unsalted butter, at room
temperature
1 cup plus 2 tablespoons granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Filling:
1/2 cup heavy whipping cream
2 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract
For the Icing:
4 ounces semi-sweet chocolate, chopped
1/4 cup water
3 tablespoons granulated sugar
1 tablespoon cold unsalted butter
1. To make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners. In a medium mixing bowl, resift the flour with the baking soda, salt, and cocoa powder and set aside.
2. In a large mixing bowl, cream the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Then, with a wooden spoon, beat
in half the buttermilk and half the flour and cocoa mixture, stirring well to combine. Add the remaining buttermilk, and remaining
flour mixture and beat until thoroughly mixed. Evenly divide the batter among the muffin tins (about 1/4 cup of batter per tin) and bake for 25 to 30 minutes, or until the cupcakes are springy to the touch and toothpick inserted in the middle of a cupcake comes out clean. Cool the cupcake tin on a cake rack. When completely cool, remove the cupcakes from their paper liners.
3. To make the filling: In a chilled bowl, whip the heavy cream with the sugar and vanilla until the mixture is tiff. With a small paring knife, cut out a small cone shape from the bottom of each cupcake and reserve them for later. With a knife or small spoon, remove about a teaspoonful of cake from inside each cupcake to create a hollow.
4. Fill a pastry bag fitted with a 1/4-inch round tip with the whipped cream, and pipe it into the hollow (if you don't have a pastry bag, then just spoon the cream inside the cakes as best you can). Plug up the bottoms of the filled cupcakes with the reserved cake cones and set the cupcakes, bottom side down, on a baking sheet and refrigerator.
5. To ice the cupcakes: In a small saucepan, combine the chocolate, water, and sugar and bring to a boil. When the ingredients are at a boil, lower the heat and simmer very gently, stirring on occasion, for 5 minutes exactly. Transfer the icing to a bowl, whisk in the butter, and cool until the icing has set up a bit.
Remove the cupcakes from the fridge, then pour the icing on each cupcake. With a rubber spatula, spread the icing out to the edges and refrigerate until ready to eat. Serve the cupcakes on individual plates.
Gina,Fla (06:54:49) : 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.
Gina,Fla (06:54:03) : 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 (06:53:28) : Double Frosted Bourbon Brownies
3/4 cup sifted all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/3 cup butter
2 tablespoons water
1 (6 ounce) package semi-sweet chocolate chips
1 teaspoon vanilla
2 eggs
1 1/2 cups coarsely chopped walnuts
4 tablespoons bourbon
Preheat oven to 325 degrees F. Sift flour, baking soda and salt together. Combine sugar, butter and water in a medium size saucepan. Heat, stirring constantly until sugar melts and mixture comes to a boil. Remove from heat and stir in chocolate chips, vanilla and blend until smooth. Beat in eggs, one at a time. Stir in flour mixture and walnuts. Spread evenly in a 9x9x2-inch greased pan. Bake for 25-30 minutes or until shiny and firm on top. Remove from oven, sprinkle bourbon over top and cool completely. Spread white frosting evenly over tip; chill until firm. Spread chocolate glaze over frosting; chill. Cut into squares. Keep refrigerated and covered until ready to use.
White Frosting:
1/2 cup butter or margarine
1 teaspoon vanilla or rum extract
2 cups confectioner's sugar
Beat butter and vanilla in a medium size bowl until creamy, gradually beat in sugar until mixture has become smooth and spreadable.
Chocolate Glaze:
1 (6 ounce ) package semi-sweet chocolate chips
1 tablespoon margarine
Combine chocolate chips and margarine in double boiler. Set over hot, not boiling water until melted.
Gina,Fla (06:53:01) : 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 (06:52:13) : Chocolate Eclair Cake
1 lb. box graham crackers
2 pkgs. French Vanilla Pudding *4 oz. each)
3 cups milk
1 8 oz. container Cool Whip
1 container of Milk Chocolate Frosting
Mix the pudding with milk using an electric mixer til 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.
RAY,.Cleveland,.OH (04:41:19) : Chocolate Cream Pie
--------------------
1 9-inch pie shell, baked
1 cup sugar
1/2 cup + 2 Tbsp. flour
1/2 tsp. salt
2 1/2 cups milk
3 oz. unsweetened chocolate
3 egg yolks, beaten
1 tsp. vanilla extract
2 Tbsp. butter
In the top of a double boiler, over boiling water combine flour, sugar, and
salt. Gradually stir in milk. Add chopped chocolate. Cook and stir
constantly until mixture is smooth and thick; remove from heat. Gradually
stir 1 cup of hot mixture into beaten egg yolks. Add egg mixture back to
the chocolate mixture. Return to double boiler and cook until mixture
begins to boil. Remove from heat and stir in the vanilla and butter. Pour
into pie shell and refrigerate at least 3 hours.
Topping: Whip 1 cup heavy cream with 1/2 tsp. vanilla and 1 Tbsp. sugar
until stiff. Pile on top of pie filling and spread to all edges of the
pie crust. Refrigerate.
recipelink.com (04:38:50) :
The 10 Minute German Sweet Chocolate Cream Pie
1 package baker's (r) german's
sweet chocolate
1/3 cup milk
2 tablespoons sugar (opt)
1 package cream cheese -- (3 oz) soft.
1 container cool whip (r)
topping -- thawed
1 graham cracker pie crust
1. Heat chocolate and 2 tablespoons of the milk over low heat, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture, beat until smooth.
2. Fold COOL WHIP (R) topping into chocolate mixture and blend until smooth.
3. Spoon mixture into crust.
Freeze about 4 hours. Garnish with chocolate curls if desired.
recipelink.com (04:32:16) :
Double Chocolate Dream Cookies
2 1/4 Cups Flour
1/2 Cup Cocoa Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Margarine
1 Cup Brown Sugar
3/4 Cup White Sugar
2 Eggs
1 Teaspoon Vanilla
12 Ounces Semisweet Chocolate Chips
In small bowl, combine flour, cocoa, baking soda, salt; set aside. In large bowl, beat butter, brown sugar and white sugar until creamy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Gradually beat in flour mixture. Stir in chocolate chips.
Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 375F for 8-10 minutes. Let stand 2 minutes before removing from sheets.
Makes about 3-1/2 dozen
recipelink.com (04:28:49) :
Died-and-Went-to-Heaven Light Chocolate Cake
Recipe By: The Toronto Star December 27, 1995
1 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened dark cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 eggs -- lightly beaten
1/4 cup vegetable oil
2 teaspoons vanilla
1 cup hot, strong black coffee
In large mixing bowl, whisk together flour, sugar, cocoa powder, baking
powder, baking soda, and salt. Add buttermilk, brown sugar, eggs, oil and
vanilla. Beat with electric mixer on medium speed 2 minutes. Whisk in
hot coffee. (Batter will be quite thin.)
Pour batter into greased, floured 12-cup bundt pan. Bake in preheated
350F oven 60 minutes or until tester inserted comes out clean. Cool on
rack 10 minutes. Remove from pan; cool.
recipelink.com (04:25:42) :
DEEP DARK CHOCOLATE SAUCE
1/2 c Firmly packed brown sugar
1/2 c Unsweetened cocoa
1 tb Cornstarch
1 Dash salt
1 c Water
1 1/2 ts Vanilla
In a medium sized heavy saucepan, combine brown sugar, cocoa, cornstarch,
and salt. Mix well. Stir in water; cook over medium-high heat, stirring
constantly until mixture comes to a boil and thickens. Stir in vanilla.
Serve warm. Store in refrigerator. Makes 1 1/2 cups.
TIP: If desired, 1 T. liqueur, such as amaretto, peppermint schnapps,
hazelnut, raspberry, or orange flavored liqueur, can be added with the
vanilla.
Nutritional info: 2 Tbsp = 90 calories. Dietary exchange: 1/2 bread, 1
fruit
Source: Pillsbury Fast and Healthy Magazine, May-June 1994
recipelink.com (04:17:34) :
After-Dinner Mint Brownies
6 squares unsweetened chocolate
2 3/4 cups sugar
1 cup dark corn syrup
1 teaspoon vanilla
butter softened
2 cups all-purpose flour
1/4 teaspoon salt
6 eggs
1 1/2 cups walnuts -- coarsely chopped
2 cups confectioner's sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
green food coloring
Chocolate Glaze
1. Preheat oven to 350F. Grease 15 1/2"x10 1/2" jelly-roll pan. In heavy
2-quart saucepan over low heat, heat unsweetened chocolate squares until
melted and smooth, stirring frequently.
2. In large bowl, with mixer at low speed, beat sugar, corn syrup, vanilla
and 1 cup butter or margarine just until blended. Increase speed to high;
beat until light and fluffy. Reduce speed to low; add flour, salt, and eggs;
beat until well mixed, constantly scraping bowl with rubber spatula.
Increase speed to high; beat 2 minutes. At low speed, beat in melted
chocolate until blended. With spoon, stir in walnuts. Evenly spread batter
in pan. Bake 40 to 45 minutes until toothpick inserted in center comes out
clean. Cool brownies in pan on wire rack.
3.When brownies are cool, prepare mint butter-cream frosting: In large bowl,
with mixer at low speed, beat confectioner's' sugar, milk, peppermint
extract, and 6 tablespoons butter until smooth. Stir in enough green food
coloring to tint a pretty green. Evenly spread frosting over cooled
brownies. Refrigerate while preparing Chocolate Glaze.
4. Prepare Chocolate Glaze; spread over frosting to completely cover top.
Refrigerate until glaze is set, about 1 hour. Cut brownies lengthwise into 3
strips; cut each strip crosswise into 15 bars. Makes 45. About 245 calories
each.
CHOCOLATE GLAZE: In heavy 2-quart saucepan over low heat, heat 3 squares
unsweetened chocolate, 1 square semisweet chocolate, 4 tablespoons butter
and 2 teaspoons dark corn syrup until chocolate melts and mixture is smooth,
stirring frequently. Remove saucepan from heat; stir frequently until glaze
cools slightly.
recipelink.com (04:16:27) :
Acorns
Serving Size : 36
1 c Butter -- melted
2 1/2 c All-purpose flour sifted
3/4 c Brown sugar firmly packed
1/2 tsp Baking powder
1 1/2 c Pecans -- chopped fine
1 c chocolate chips
* divided in 3/4 cup portions This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans.
Preheat oven to 375. In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended. Add flour and baking powder and mix well, using low speed. Shape dough into 1-inch balls. Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns. Bake for 10-12 minutes at 375. Remove from oven and cool on wire racks. In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth. Remove from heat; keep double boiler over water. Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans. Cool to set chocolate.
Yield: 3 dozen.
Source: Peggy Mellody, co-author, In the Chips: The Complete Chocolate Chip Cookbook (published by Rawson Associates), Los Angeles, CA
Mary.,Ma (09:56:31) : Double Fudge Coca Cola Cake (like Cracker Barrel)
1 C. Coca-Cola
1/2 C. oil
1 stick Margarine
3 Tbsp. cocoa
2 C. sugar
2 C. flour
1/2 tsp. salt
2 eggs
1/2 C. buttermilk
1 tsp. baking soda
1 tsp. vanilla
Preparation:
In a sauce Pan, Bring Coca-Cola, Oil, Margarine, and cocoa to a boil, mix the sugar, flour and salt, Pour in the boiling liquid and beat well. Add the eggs, Buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes.
Frosting
1/4 lb. Margarine
3 Tbsp. cocoa
6 Tbsp. cream or milk
1 tsp. vanilla
1/2 to 1 C. pecans chopped
1 lb. confectioners sugar
In a saucepan, combine the butter cocoa, and milk and heat until the butter melts, Beat in the remaining ingredients, and Spread on the hot Cool and cut.
03-31-2000 - 27 Chocolate Recipes
Becky,LA (09:48:26) :
KAY'S BROWNIES
Recipe By : BECKY (KAY'S RECIPE)
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 (09:43:44) :
NANA'S MAYONNAISE CHOCOLATE CAKE
Recipe By : NANA
2 cups flour -- sifted
1 cup sugar
3 tablespoons cocoa
1 1/2 teaspoons baking soda
1 cup salad dressing
1 cup water -- cold
1 teaspoon vanilla
MIX DRY INGREDIENTS IN LARGE BOWL.
MIX WET INGREDIENTS.
ADD TO DRY INGREDIENTS AND MIX WELL.
BAKE AT 350 DEGREES FOR 30 MINUTES.
- - - - - - - - - - - - - - - - - -
Serving Ideas : SERVE WITH CARAMEL ICING
Becky,LA (09:35:40) :
MOM'S MISSISSIPPI MUD CAKE
Recipe By : MOM
2 cups sugar
4 eggs
1/3 cup cocoa
1/4 teaspoon salt
1 cup shortening
1 1/2 cups flour
3 teaspoons vanillaFrosting:
2 sticks margarine
1/3 cup cocoa
1 teaspoon vanilla
1 pound powdered sugar
1/4 cup evaporated milk
Cream sugar and shortening.
Add eggs, one at a time.
Add flour, salt and cocoa to mixture.
Mix well and add vanilla.
Bake at 350 degrees for 30 minutes.
When removed from oven spread with a 7 oz. jar of marshmallow cream.
Set aside to cool. (Bake in 9 X 13 pan)
Frosting:
Beat well and spread over top of marshmallow cream on cake.
Becky,LA (09:31:07) :
GERMAN TOFFEE CAKE
Recipe By : DANA
1 German chocolate cake mix
1 container Cool Whip
1 can Eagle Brand Milk
1 jar Caramel Ice Cream Topping
5 Toffee candy bars (such as Hershey's Skor)
Bake cake according to package directions, let cool.
Using fork, poke holes in cake.
Pour the milk and caramel topping on top of cake, cover with whipped topping.
Sprinkle with crushed candy bars.
Keep in refrigerator.
Also, you may sub. Hot Fudge Topping for caramel.
Carol,IL (08:59:17) : Low-Fat Chocolate Glaze for Ice Cream or Cake
1 cup sifted powdered sugar
2 tablespoons cold skim milk
1 teaspoon unsweetened cocoa powder.
In a small bowl, mix powdered sugar & milk until smooth using a spoon or whisk. Add cocoa; mix until smooth
Carol,IL (08:55:25) : LIGHT CHOCOLATE MINT PUDDING
1/2 cup sugar
1/3 cup unsweetened cocoa
1/4 cup cornstarch
3 cups 1% low-fat milk
1 tablespoon creme de menthe
1 teaspoon vanilla extract
3 peppermint candy pieces -- coarsely crushed
Combine first 3 ingredients in a medium saucepan. Gradually add milk,
stirring with a wire whisk until smooth. Cook over medium-low heat, stirring
constantly, 25 to 30 minutes or until mixture is thickened. Remove from
heat; stir in liqueur and vanilla. Spoon mixture into individual dessert
dishes. Cover and chill thoroughly. Just before serving, sprinkle evenly
with crushed peppermint candy. Yield: 7 servings.
Carol,IL (08:51:34) : Peanut Butte Brownies
1 cup creamy peanut butter
1-3/4 cups sugar
3 eggs, at room temperature
1/2 cup butter, at room temperature
1 teaspoon vanilla
1/4 cup cocoa
1/2 cup flour
Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
In a medium bowl, blend peanut butter, 3/4 cup sugar, and 1 egg. Press
mixture into bottom of pan.
In a mixing bowl, beat butter, 1 cup sugar, 2 eggs, and vanilla until
fluffy. Add cocoa and flour; mix on medium speed until smooth. Spread
over peanut butter layer.
Bake 35 to 40 minutes, until a tester inserted in the center comes out
with a moist crumb.
Carol,IL (08:48:39) : CHOCOLATE SHADOWS
1/2 cup semisweet chocolate chips
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup peanut butter
1 egg
Heat oven to 375 degrees F. In small saucepan over low heat, melt chocolate
chips, stirring constantly. Remove from heat; let cool. Lightly spoon flour
into measuring cup; level off. In large bowl, combine remaining ingredients;
mix well. Add melted chocolate and stir just enough to marble. Shape dough
into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten
with bottom of glass dipped in sugar. Bake at 375 degrees F. for 8 to 11
minutes or until light golden brown. Let cool 1 minute before removing from
cookie sheets. Yield: about 3-1/2 dozen cookies (2 cookies per serving).
Carol,IL (08:46:41) : CHOCOLATE SHADOWS
1/2 cup semisweet chocolate chips
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup peanut butter
1 egg
Heat oven to 375 degrees F. In small saucepan over low heat, melt chocolate
chips, stirring constantly. Remove from heat; let cool. Lightly spoon flour
into measuring cup; level off. In large bowl, combine remaining ingredients;
mix well. Add melted chocolate and stir just enough to marble. Shape dough
into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten
with bottom of glass dipped in sugar. Bake at 375 degrees F. for 8 to 11
minutes or until light golden brown. Let cool 1 minute before removing from
cookie sheets. Yield: about 3-1/2 dozen cookies (2 cookies per serving).
KellyWA (08:43:36) : MINT CHOCOLATE SOUFFLE CREPES
For the filling
1/3 cup cocoa powder
1/3 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1 cup milk
3 large egg whites
1/2 teaspoon mint extract
chocolate cr pe batter (recipe follows)
chocolate sauce (recipe follows)
Make the filling:
In a saucepan stir together the cocoa powder, 1/3 cup of the sugar, the cornstarch, and a pinch of salt,
add the milk in a stream, whisking, and bring the mixture to a boil, whisking until it is thick and smooth.
Remove the pan from the heat and let the mixture cool. In a bowl beat the egg whites until they hold soft
peaks, add the mint extract, and beat in the remaining 2 tablespoons sugar, a little at a time, beating until
the whites hold stiff peaks. Stir one third of the whites into the cocoa mixture and fold in the remaining
whites gently but thoroughly.
Make 8 cr pes (procedure follows) with the chocolate cr pe batter. Spread 1/3 cup of the filling onto half
of each cr pe and fold the cr pes gently over the filling. Bake the cr pes on a baking sheet in a preheated
350 F. oven for 10 minutes, transfer them to plates, and serve them with the sauce.
CHOCOLATE CREPE BATTER
Can be prepared in 45 minutes or less but requires additional unattended time.
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
3 tablespoons sugar
1/2 teaspoons salt
1/2 cup milk
3 large eggs
2 tablespoons unsalted butter, melted and cooled
To Make Cr pes
melted unsalted butter for brushing the pan
cr pe batter
In a blender or food processor blend the flour, the cocoa, the sugar, the salt, 1/2 cup plus 2 tablespoons
water, the milk, the eggs, and the butter for 5 seconds. Turn off the motor, with a rubber spatula scrape
down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl
and let it stand, covered for 1 hour. The batter may be made
1 day in advance and kept covered and chilled. Makes enough batter for about 18 cr pes.
To Make the Cr pes
Heat a cr pe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it
is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the
heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the
pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the
pan to the heat, loosen the edge of the cr pe with a spatula, and cook the cr pe for 1 minute, or until the
top appears almost dry. Turn the cr pe, cook the other side lightly, and transfer the cr pe to a plate.
Make cr pe with the remaining batter in the same manner, brushing the pan lightly with butter as
necessary. The cr pes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and
chilled.
CHOCOLATE SAUCE
Can be prepared in 45 minutes or less but requires additional unattended time.
2 ounces semisweet chocolate, chopped
2/3 cup heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup firmly packed dark brown sugar
1/8 teaspoon salt
1 teaspoon vanilla
In a heavy saucepan heat the chocolate and the cream over moderately low heat, stirring, until the
chocolate is melted, but do not let the mixture boil. In a small bowl combine the cocoa powder with the
brown sugar. In a small heavy saucepan bring 1/4 cup water to a simmer, add the cocoa powder mixture,
a little at a time, stirring, and cook the mixture over moderately low heat, stirring, until the sugar is
dissolved and the mixture is smooth. Add the chocolate cream mixture and the salt and cook the mixture,
stirring, until it is smooth, but do not let it boil. Remove the pan from the heat, stir in the vanilla, and
transfer the sauce to a bowl. Let the sauce cool and chill it, covered, for at least 2 hours, or until it is cold.
The sauce keeps, covered and chilled, for 2 weeks. Makes about 1 1/2 cups.
Makes 8 filled cr pes, serving 8.
Gourmet
April 1991
KellyWA (08:40:51) : WHITE CHOCOLATE POUND CAKE
1 tbsp. finely chopped pecans
4 oz. white chocolate, coarsely
chopped
3 c. flour
1/2 tsp. salt
1/4 tsp. baking soda
1 c. (2 sticks) unsalted butter,
softened
2 c. granulated sugar
(adjust the amount of sugar used for the desired sweetness)
1 c. heavy (whipping) cream
2 tsp. vanilla extract
6 lg. eggs, room temperature
Confectioners' sugar, for dusting
Whipped cream & berries or white chocolate
ice cream as an accompaniment (optional)
1. Position rack in the center of the oven and preheat to 300 degrees. Lightly butter a 10 inch Bundt cake pan. Dust the pan with flour and tap out the excess. Sprinkle the pecans evenly over the bottom. 2. In the top of a double boiler over hot, not simmering, water, melt the white chocolate, stirring constantly until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate for 5-10 minutes, until tepid. 3. Into a large bowl, sift together the flour, salt and baking soda . 4. In a large bowl of a stand-up electric mixer, set at medium speed, beat the butter for 1 1/2 to 2 minutes, until creamy. Add the sugar, 1 cup at a time, beating well after each addition. Beat in the cream, the melted white chocolate and vanilla. One at a time, add the eggs, beating for 45-60 seconds after each addition. Reduce the speed to low. One cup at a time, add the flour mixture. Mix 20-30 seconds, just until blended. 5. Scrape the batter into the prepared pan, smoothing the top of the batter. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a cake tester inserted in the center of the cake comes out clean. Transfer the cake in the pan to a wire rack and cool for 15 minutes. Using a small spatula, loosen the cake from the sides of the pan and invert it onto a wire rack. Cool completely.
Sift confectioners' sugar lightly over the top of the cake. Serve with freshly whipped cream and berries or white chocolate ice cream, if desired. The pound cake may be wrapped in plastic and stored at room temperature for up to 1 week, or stored in the freezer for up
to 1 month.
Carol,IL (08:38:07) : Peanut Butter Brownies
1/2 cup butter, at room temperature
1/2 cup shortening
2 3/4 cups sugar
1 teaspoon vanilla
5 eggs, at room temperature
3 cups flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/4 cups milk, at room temperature
Preheat oven to 325 degrees. Grease and flour a Bundt pan. Sift
together dry ingredients; set aside.
In a large mixing bowl, cream butter, shortening, sugar, and vanilla.
Beat in eggs one at a time on medium speed, scraping bowl with a
spatula after each addition.
Add dry ingredients and milk alternately while mixing on low speed,
beginning and ending with dry ingredients. Mix just until completely
blended. Mix a few more strokes with the spatula to be sure all dry
ingredients are incorporated.
Pour batter into prepared pan. Bake 1-1/2 hours, until a tester
inserted in the center comes out clean.
Carol,IL (08:36:11) : Chocolate Pound Cake
1/2 cup butter, at room temperature
1/2 cup shortening
2 3/4 cups sugar
1 teaspoon vanilla
5 eggs, at room temperature
3 cups flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/4 cups milk, at room temperature
Preheat oven to 325 degrees. Grease and flour a Bundt pan. Sift
together dry ingredients; set aside.
In a large mixing bowl, cream butter, shortening, sugar, and vanilla.
Beat in eggs one at a time on medium speed, scraping bowl with a
spatula after each addition.
Add dry ingredients and milk alternately while mixing on low speed,
beginning and ending with dry ingredients. Mix just until completely
blended. Mix a few more strokes with the spatula to be sure all dry
ingredients are incorporated.
Pour batter into prepared pan. Bake 1-1/2 hours, until a tester
inserted in the center comes out clean.
KellyWA (08:23:42) : Chocolate Surprise Cupcakes
For the Cupcakes:
1 1/3 cups all-purpose flour, sifted
1/2 teaspoon baking soda
Pinch salt
1/4 cup unsweetened cocoa powder, sifted
6 tablespoons (3/4 stick) unsalted butter, at room
temperature
1 cup plus 2 tablespoons granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the Filling:
1/2 cup heavy whipping cream
2 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract
For the Icing:
4 ounces semi-sweet chocolate, chopped
1/4 cup water
3 tablespoons granulated sugar
1 tablespoon cold unsalted butter
1. To make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners. In a medium mixing bowl, resift the flour with the baking soda, salt, and cocoa powder and set aside.
2. In a large mixing bowl, cream the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Then, with a wooden spoon, beat
in half the buttermilk and half the flour and cocoa mixture, stirring well to combine. Add the remaining buttermilk, and remaining
flour mixture and beat until thoroughly mixed. Evenly divide the batter among the muffin tins (about 1/4 cup of batter per tin) and bake for 25 to 30 minutes, or until the cupcakes are springy to the touch and toothpick inserted in the middle of a cupcake comes out clean. Cool the cupcake tin on a cake rack. When completely cool, remove the cupcakes from their paper liners.
3. To make the filling: In a chilled bowl, whip the heavy cream with the sugar and vanilla until the mixture is tiff. With a small paring knife, cut out a small cone shape from the bottom of each cupcake and reserve them for later. With a knife or small spoon, remove about a teaspoonful of cake from inside each cupcake to create a hollow.
4. Fill a pastry bag fitted with a 1/4-inch round tip with the whipped cream, and pipe it into the hollow (if you don't have a pastry bag, then just spoon the cream inside the cakes as best you can). Plug up the bottoms of the filled cupcakes with the reserved cake cones and set the cupcakes, bottom side down, on a baking sheet and refrigerator.
5. To ice the cupcakes: In a small saucepan, combine the chocolate, water, and sugar and bring to a boil. When the ingredients are at a boil, lower the heat and simmer very gently, stirring on occasion, for 5 minutes exactly. Transfer the icing to a bowl, whisk in the butter, and cool until the icing has set up a bit.
Remove the cupcakes from the fridge, then pour the icing on each cupcake. With a rubber spatula, spread the icing out to the edges and refrigerate until ready to eat. Serve the cupcakes on individual plates.
Gina,Fla (06:54:49) : 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.
Gina,Fla (06:54:03) : 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 (06:53:28) : Double Frosted Bourbon Brownies
3/4 cup sifted all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/3 cup butter
2 tablespoons water
1 (6 ounce) package semi-sweet chocolate chips
1 teaspoon vanilla
2 eggs
1 1/2 cups coarsely chopped walnuts
4 tablespoons bourbon
Preheat oven to 325 degrees F. Sift flour, baking soda and salt together. Combine sugar, butter and water in a medium size saucepan. Heat, stirring constantly until sugar melts and mixture comes to a boil. Remove from heat and stir in chocolate chips, vanilla and blend until smooth. Beat in eggs, one at a time. Stir in flour mixture and walnuts. Spread evenly in a 9x9x2-inch greased pan. Bake for 25-30 minutes or until shiny and firm on top. Remove from oven, sprinkle bourbon over top and cool completely. Spread white frosting evenly over tip; chill until firm. Spread chocolate glaze over frosting; chill. Cut into squares. Keep refrigerated and covered until ready to use.
White Frosting:
1/2 cup butter or margarine
1 teaspoon vanilla or rum extract
2 cups confectioner's sugar
Beat butter and vanilla in a medium size bowl until creamy, gradually beat in sugar until mixture has become smooth and spreadable.
Chocolate Glaze:
1 (6 ounce ) package semi-sweet chocolate chips
1 tablespoon margarine
Combine chocolate chips and margarine in double boiler. Set over hot, not boiling water until melted.
Gina,Fla (06:53:01) : 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 (06:52:13) : Chocolate Eclair Cake
1 lb. box graham crackers
2 pkgs. French Vanilla Pudding *4 oz. each)
3 cups milk
1 8 oz. container Cool Whip
1 container of Milk Chocolate Frosting
Mix the pudding with milk using an electric mixer til 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.
RAY,.Cleveland,.OH (04:41:19) : Chocolate Cream Pie
--------------------
1 9-inch pie shell, baked
1 cup sugar
1/2 cup + 2 Tbsp. flour
1/2 tsp. salt
2 1/2 cups milk
3 oz. unsweetened chocolate
3 egg yolks, beaten
1 tsp. vanilla extract
2 Tbsp. butter
In the top of a double boiler, over boiling water combine flour, sugar, and
salt. Gradually stir in milk. Add chopped chocolate. Cook and stir
constantly until mixture is smooth and thick; remove from heat. Gradually
stir 1 cup of hot mixture into beaten egg yolks. Add egg mixture back to
the chocolate mixture. Return to double boiler and cook until mixture
begins to boil. Remove from heat and stir in the vanilla and butter. Pour
into pie shell and refrigerate at least 3 hours.
Topping: Whip 1 cup heavy cream with 1/2 tsp. vanilla and 1 Tbsp. sugar
until stiff. Pile on top of pie filling and spread to all edges of the
pie crust. Refrigerate.
recipelink.com (04:38:50) :
The 10 Minute German Sweet Chocolate Cream Pie
1 package baker's (r) german's
sweet chocolate
1/3 cup milk
2 tablespoons sugar (opt)
1 package cream cheese -- (3 oz) soft.
1 container cool whip (r)
topping -- thawed
1 graham cracker pie crust
1. Heat chocolate and 2 tablespoons of the milk over low heat, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture, beat until smooth.
2. Fold COOL WHIP (R) topping into chocolate mixture and blend until smooth.
3. Spoon mixture into crust.
Freeze about 4 hours. Garnish with chocolate curls if desired.
recipelink.com (04:32:16) :
Double Chocolate Dream Cookies
2 1/4 Cups Flour
1/2 Cup Cocoa Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Margarine
1 Cup Brown Sugar
3/4 Cup White Sugar
2 Eggs
1 Teaspoon Vanilla
12 Ounces Semisweet Chocolate Chips
In small bowl, combine flour, cocoa, baking soda, salt; set aside. In large bowl, beat butter, brown sugar and white sugar until creamy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Gradually beat in flour mixture. Stir in chocolate chips.
Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 375F for 8-10 minutes. Let stand 2 minutes before removing from sheets.
Makes about 3-1/2 dozen
recipelink.com (04:28:49) :
Died-and-Went-to-Heaven Light Chocolate Cake
Recipe By: The Toronto Star December 27, 1995
1 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened dark cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 eggs -- lightly beaten
1/4 cup vegetable oil
2 teaspoons vanilla
1 cup hot, strong black coffee
In large mixing bowl, whisk together flour, sugar, cocoa powder, baking
powder, baking soda, and salt. Add buttermilk, brown sugar, eggs, oil and
vanilla. Beat with electric mixer on medium speed 2 minutes. Whisk in
hot coffee. (Batter will be quite thin.)
Pour batter into greased, floured 12-cup bundt pan. Bake in preheated
350F oven 60 minutes or until tester inserted comes out clean. Cool on
rack 10 minutes. Remove from pan; cool.
recipelink.com (04:25:42) :
DEEP DARK CHOCOLATE SAUCE
1/2 c Firmly packed brown sugar
1/2 c Unsweetened cocoa
1 tb Cornstarch
1 Dash salt
1 c Water
1 1/2 ts Vanilla
In a medium sized heavy saucepan, combine brown sugar, cocoa, cornstarch,
and salt. Mix well. Stir in water; cook over medium-high heat, stirring
constantly until mixture comes to a boil and thickens. Stir in vanilla.
Serve warm. Store in refrigerator. Makes 1 1/2 cups.
TIP: If desired, 1 T. liqueur, such as amaretto, peppermint schnapps,
hazelnut, raspberry, or orange flavored liqueur, can be added with the
vanilla.
Nutritional info: 2 Tbsp = 90 calories. Dietary exchange: 1/2 bread, 1
fruit
Source: Pillsbury Fast and Healthy Magazine, May-June 1994
recipelink.com (04:17:34) :
After-Dinner Mint Brownies
6 squares unsweetened chocolate
2 3/4 cups sugar
1 cup dark corn syrup
1 teaspoon vanilla
butter softened
2 cups all-purpose flour
1/4 teaspoon salt
6 eggs
1 1/2 cups walnuts -- coarsely chopped
2 cups confectioner's sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
green food coloring
Chocolate Glaze
1. Preheat oven to 350F. Grease 15 1/2"x10 1/2" jelly-roll pan. In heavy
2-quart saucepan over low heat, heat unsweetened chocolate squares until
melted and smooth, stirring frequently.
2. In large bowl, with mixer at low speed, beat sugar, corn syrup, vanilla
and 1 cup butter or margarine just until blended. Increase speed to high;
beat until light and fluffy. Reduce speed to low; add flour, salt, and eggs;
beat until well mixed, constantly scraping bowl with rubber spatula.
Increase speed to high; beat 2 minutes. At low speed, beat in melted
chocolate until blended. With spoon, stir in walnuts. Evenly spread batter
in pan. Bake 40 to 45 minutes until toothpick inserted in center comes out
clean. Cool brownies in pan on wire rack.
3.When brownies are cool, prepare mint butter-cream frosting: In large bowl,
with mixer at low speed, beat confectioner's' sugar, milk, peppermint
extract, and 6 tablespoons butter until smooth. Stir in enough green food
coloring to tint a pretty green. Evenly spread frosting over cooled
brownies. Refrigerate while preparing Chocolate Glaze.
4. Prepare Chocolate Glaze; spread over frosting to completely cover top.
Refrigerate until glaze is set, about 1 hour. Cut brownies lengthwise into 3
strips; cut each strip crosswise into 15 bars. Makes 45. About 245 calories
each.
CHOCOLATE GLAZE: In heavy 2-quart saucepan over low heat, heat 3 squares
unsweetened chocolate, 1 square semisweet chocolate, 4 tablespoons butter
and 2 teaspoons dark corn syrup until chocolate melts and mixture is smooth,
stirring frequently. Remove saucepan from heat; stir frequently until glaze
cools slightly.
recipelink.com (04:16:27) :
Acorns
Serving Size : 36
1 c Butter -- melted
2 1/2 c All-purpose flour sifted
3/4 c Brown sugar firmly packed
1/2 tsp Baking powder
1 1/2 c Pecans -- chopped fine
1 c chocolate chips
* divided in 3/4 cup portions This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans.
Preheat oven to 375. In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended. Add flour and baking powder and mix well, using low speed. Shape dough into 1-inch balls. Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns. Bake for 10-12 minutes at 375. Remove from oven and cool on wire racks. In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth. Remove from heat; keep double boiler over water. Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans. Cool to set chocolate.
Yield: 3 dozen.
Source: Peggy Mellody, co-author, In the Chips: The Complete Chocolate Chip Cookbook (published by Rawson Associates), Los Angeles, CA
Mary.,Ma (09:56:31) : Double Fudge Coca Cola Cake (like Cracker Barrel)
1 C. Coca-Cola
1/2 C. oil
1 stick Margarine
3 Tbsp. cocoa
2 C. sugar
2 C. flour
1/2 tsp. salt
2 eggs
1/2 C. buttermilk
1 tsp. baking soda
1 tsp. vanilla
Preparation:
In a sauce Pan, Bring Coca-Cola, Oil, Margarine, and cocoa to a boil, mix the sugar, flour and salt, Pour in the boiling liquid and beat well. Add the eggs, Buttermilk, soda, and vanilla and beat well. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes.
Frosting
1/4 lb. Margarine
3 Tbsp. cocoa
6 Tbsp. cream or milk
1 tsp. vanilla
1/2 to 1 C. pecans chopped
1 lb. confectioners sugar
In a saucepan, combine the butter cocoa, and milk and heat until the butter melts, Beat in the remaining ingredients, and Spread on the hot Cool and cut.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Candy, Chocolate
Desserts - Candy, Chocolate
- Amaretto Chocolate Sauce (using heavy cream, stove or microwave)
- Chocolate Pizza (with Rice Krispies crust) (microwave)
- Honey Peanut Nougat - Big Hunk
- Treacle Toffee (4)
- Caramels (Majeskas)
- Abisinthe Lollys (lollypops)
- White Chocolate Snowballs
- Easy Decadent Truffles (like Swiss Colony)
- Peanut Butter Roll (using corn syrup and egg whites)
- Baked Candy Roll and Bologna Candy
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