Recipe: Seven recipes using bitter chocolate for Jill

I have not tried any of these recipes Jill but they were previously posted here at recipe link.

Bitter Chocolate Frosting (thick, fudgy)
rec.food.baking/Fluffie (2000)
Recipe By: Grandma, Helen A. Rubino

This is my grandmother's recipe and it's been my favorite since I was a little kid.

6 squares (1 oz each) bitter (unsweetened) chocolate
1 can sweetened condensed milk
1/8 tsp salt
1 tbsp butter
1 tsp vanilla

Over hot water melt chocolate. Remove from heat; add condensed milk, salt, butter and vanilla. Beat until smooth. Frost cake before frosting gets too hard.

Chocolate Mint Bars
Make early in the day or the night before.

Line an 8 x 8 in square pan with buttered foil so the foil can support the bars to be lifted out of the pan (cut one piece to fit and form it to the pan, make sure you have extra room lapping over the two sides. Then cut the second piece and lay it over the first piece, perpendicular (crosswise), again having excess foil lapping over those two sides.)

1st layer:
Melt together:
2 squares unsweetened chocolate
1/2 cup butter or margarine

Add:
1 cup sugar
2 eggs
Mix well.

Add:
1/2 cup flour
1/2 cup chopped nuts (optional)

Pour mixture into prepared pan and bake at 350 F. for 25 to 30 minutes. Cool. Cover with second layer when cool.

2nd layer:
1 1/2 cup powdered sugar
3 Tbsp soft butter or margarine
1 1/2 Tbsp milk
1 tsp peppermint flavoring
Green food coloring if desired

Mix well and spread on cooled chocolate layer. Refrigerate until set. Top with third layer.

3rd layer:
Melt
2 squares (2 oz) unsweetened chocolate
2 Tbsp butter together
Spread on top of first two layers.

Refrigerate at least 1 hour. Remove from refrigerator 1/2 hr before cutting into bars.

Deluxe Fudge Cake
Source: Chocolatier Magazine May/Jun 1997
Yield: 20 servings

Note - the candy like frosting, a butter chocolate confectioners sugar combination is generously swiped over the top of the cake and as soon as it is applied, plenty of lightly toasted walnuts are pressed onto its surface.

To accommodate both a heavy layer of cake and a generous amount of frosting you need a 13 x 9x3 inch baking pan.

This batter using cake flour is bolstered by buttermilk and deepened with unsweetened chocolate. Chocolate is introduced into the batter as a simple thickened mixture, made by pouring boiling water over coarsely chopped chunks of unsweetened chocolate and setting the mixture aside until it had a pudding like consistently Still slightly warm, it is added to the batter at the last moment, adding the chocolate while warm gives the baked cake a gentle velvety texture.

Buttermilk chocolate fudge cake:
4 squares (1 oz each) unsweetened chocolate, coarsely chopped
1/2 cup boiling water
2 cups unsifted cake flour (not self rising)
1 tsp baking soda
1/2 tsp salt
1/2 lb (2 sticks) unsalted butter, softened (such as Land O Lakes)
1 3/4 cups superfine sugar
4 large eggs
2 tsp vanilla extract
3/4 cup buttermilk

Chocolate walnut frosting:
11 Tbsp (1 stick plus 3 Tbsp) unsalted butter
4 squares (1 oz each) unsweetened chocolate, coarsely chopped
6 cups unsifted confectioners' sugar
A generous pinch of salt
1/2 cup plus 1 Tbsp milk
1 Tbsp heavy cream
2 1/2 tsp vanilla extract
1 3/4 cups walnut halves and pieces, lightly toasted

Note* To toast walnut halves and pieces, spread out the nuts on a jellyroll pan. Place the an in a preheated 350 oven for 10 minutes, or until lightly toasted. Cool the nuts completely before using.

Make the cake:
1. Preheat the oven to 350 Film the inside of the 9x13x3 inch (not 2 inch) baking pan with nonstick cooking spray.

2. Place the chocolate in a heatproof bowl, pour over the boiling water and let stand until the chocolate had melted completely, stirring the mixture from time to time. Cool until slightly warm. When you come to use it, the chocolate should be the consistency of moderately thick pudding. Do not allow the chocolate to cool to a firm mass.

3. Whisk together the cake flour, baking soda and salt.

4. In a 4 1/2 quart bowl of a heavy duty electric mixer using the paddle attachment, cream the butter on medium high speed for 3 minutes. Add the sugar in three additions, beating well after each one. On moderate speed, beat in the eggs, two at a time, mixing for 45 seconds after each addition. Scrape down the sides of the mixing bowl frequently to maintain a smooth and uniform batter. Blend in the vanilla extract.

5. Slowly beat in half of the sifted flour mixture. Blend in the buttermilk, the batter will look curdled at this point (don't' worry, it's OK), blend in the remaining sifted mixture. Add the warm chocolate mixture to the batter and beat on low speed until incorporated, scraping down the side of the mixing bowl frequently. The batter will be very soft (not fluid) and slightly fluffy.

6. Bake the cake for 32 to 35 minutes, or until it is nicely risen and a wooden pick inserted about 2 inches from the middle of the cake withdraws cleanly, or with a few moist crumbs attached to it. Towards the end of the time the cake is baking, prepare the chocolate frosting.

Make the frosting.
7. Place the butter and chocolate in a heavy medium size saucepan (preferably enameled cast iron) and set over low heat to melt both the butter and chocolate (about 5 to 6 minutes), stirring now and then. Remove from the heat and stir well until smooth. Sift the confectioner's sugar into a large mixing bowl. Add the salt. Pour over the melted chocolate-bitter mixture; add the milk, heavy cream and vanilla extract. Using a hand-held mixer, beat the frosting for 45 seconds to 1 minutes on low speed, or until just smooth. Do not overbeat the frosting.

8. Cool the baked cake in the pan on a rack for 15 minutes.

9. After 15 minutes assemble the cake by placing large dollops of the frosting here and there on top of the cake. Using a flexible palette knife or offset spatula, spread the frosting in an even layer. Immediately press the toasted walnut halves and pieces on top of the frosting.

10. Let the cake cool and the icing firm for at least 2 to 3 hours. Cut the cake into squares directly from the baking pan.

11. Serve the cake plain with vanilla ice cream, or with lightly whipped cream flavored with droplets of vanilla extract.

Chocolate Bread Pudding
net.cooks/Will Martin (1984)

The old family recipe (non-microwave) was modified by my wife (who ran a microwave cooking school for a while) for microwave use -- the changes are minor. By the way, the traditional way to eat this was to make equal (large) amounts of pudding and fresh whipped cream, and gorge until you are stuffed.

2 2/3 cups milk
1/4 cup melted butter
3 eggs, well-beaten
3/4 cup sugar
3 oz. unsweetened baking chocolate
2 tsp vanilla
6 cups bread cubes (for non-microwave variety, use only 3 cups bread cubes)

MICROWAVE DIRECTIONS:

1. Combine the milk and butter in a glass container & microwave on HIGH for about 4 minutes. Set aside & let it cool.

2. In another glass container melt the 3 oz. of chocolate on HIGH (about 2-3 minutes) and set aside. [By the way, the "3 oz." is important; using only 2 oz. gives a bland and tasteless effect, and 4 oz. makes it bitter.]

3. Beat the 3 eggs together and blend in the sugar.

4. Pour the cooled milk mixture over 6 (or more) cups bread cubes & blend thoroughly. [This requires a large bowl; we usually use the largest size of the four-bowl Pyrex mixing-bowl set, and cook it in that bowl.] Add the egg/sugar mixture and blend again. Add melted chocolate and blend thoroughly. Add the vanilla and stir.

5. Microwave on 50% power for 8 minutes. Stir it again, and then microwave it for 8 minutes more on 50% power. It should be firm and done by then. [Be sure to use a large-enough bowl to cook it in; it tends to rise up out of the bowl and will run over if the container is too small.]

Can be eaten warm or cold (my wife likes it warm, I prefer cool or cold), with ice cream, whipped cream, or pour some half-and-half over a serving.

REGULAR (Non-microwave) DIRECTIONS:

1. Scald milk; add butter and allow to cool.

2. Melt chocolate (double boiler or the like) and add to milk right away, while the chocolate is still hot.

3. Beat the eggs, blend in sugar.

4. Pour milk/chocolate over 3 cups bread cubes (much less than microwave version), mix well, add egg/sugar, mix again, add vanilla, stir, and pour into casserole.

5. Bake at 350 degrees (F.) for 45-60 minutes. [Use the usual standard "doneness" test - knife or wire inserted into middle comes out clean, etc.]

St. Valentine's Day Double Chocolate Mousse Cake
Source: The Mansion on Turtle Creek
Yield: 1 (9-inch) cake

1 1/2 cups sifted cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup sugar
6 tablespoons cocoa powder
1/2 cup buttermilk
2 extra-large eggs, separated
1/3 cup vegetable oil
Rum Syrup
Chocolate Mousse
Chocolate Ganache
Chocolate Glaze
1 cup semisweet chocolate shavings

Preheat oven to 350 degrees.

Grease and flour a 9-inch springform pan and line with parchment paper or waxed paper. Butter and flour paper. Set aside.

Sift together cake flour, baking soda, salt, 3/4 cup sugar, and cocoa in a mixing bowl. Combine buttermilk and egg yolks in a separate bowl. Alternately combine dry and liquid ingredients, small amounts at a time, to form a batter, beating with an electric mixer at high speed until smooth. Add oil and blend until shiny.

In a mixing bowl, beat egg whites until they form soft peaks, gradually adding 1/4 cup sugar. Fold beaten egg whites into batter. Pour batter into prepared pan and bake in preheated oven for 20 to 30 minutes or until cake tester inserted in center comes out clean. Remove from oven and let cake cool on wire rack. When cool, remove spring form. Carefully remove bottom and peel off paper. Slice horizontally into 3 layers.

Fit a piece of parchment paper on a baking sheet and place the ring from a 9-inch springform pan on paper. Place 1 layer of cake into the ring. Brush and soak cake with Rum Syrup. Spread on about 1 1/2-inches of Chocolate Mousse, then cover with a second cake layer. Repeat procedure. Place final cake layer on top and soak with Rum Syrup. Tightly cover and place cake in freezer for at least 8 hours.

Run a knife around the edges between the cake and the ring and put a hot towel around the outside of the ring to loosen the cake onto a serving platter. Totally cover the sides and top of the cake with Chocolate Ganache. Refrigerate for 20 minutes. Remove from refrigerator and completely cover ganache with Chocolate Glaze. Refrigerate again for 15 minutes or until glaze is set. When set, cover top of cake with chocolate shavings. Keep cold until ready to serve.

Rum Syrup:

1 cup sugar
1 cup water
1/4 cup rum (or brandy, Grand Marnier, etc.)

Combine all ingredients in a small heavy saucepan over high heat. Bring to a boil. Boil, stirring constantly, for about 2 minutes or until sugar is dissolved. Remove from heat and cool. May be stored, tightly covered and refrigerated, for up to 3 months.
Chocolate Mousse:

8 ounces bitter chocolate
8 ounces milk chocolate
7 large eggs, separated
3/4 cup sugar
4 cups unsweetened whipped cream
1/4 cup Myer's rum

Melt both chocolates together in the top half of a double boiler over water that has just boiled. Remove from heat and set aside.

Whip egg whites and half of the sugar to soft peaks. Set aside.

Beat egg yolks and remaining sugar in a mixing bowl for 10 minutes or until pale yellow and of a ribbon consistency. Slowly pour in melted chocolate. Carefully fold in whipped egg whites. When well combined, gently fold in whipped cream. While mixing, add rum. Store in refrigerator until ready to use.

Chocolate Ganache:

1 cup heavy cream
20 ounces semisweet chocolate
1/4 cup unsalted butter, softened
2 tablespoons sugar

Chop chocolate into bite-sized pieces. Reserve.

Bring cream to a boil in a stainless steel or non-stick 1-quart saucepan. Do not use aluminum! When cream comes to a boil, remove from heat and immediately beat in chocolate, butter and sugar. Stir until smooth. Set aside to cool completely.

Ganache can be made in advance and kept in the refrigerator until ready to use. Bring to room temperature before using.

Chocolate Glaze:

1 cup unsalted butter
2 tablespoons light corn syrup
1/4 cup dark rum
12 ounces bittersweet chocolate, finely chopped

Place all ingredients in a heatproof bowl over a double boiler bottom filled with simmering water. Allow chocolate to melt completely, stirring occasionally. Keep warm. If mixture will not be used immediately, cover and store at room temperature until needed.

(This glaze can also be made in advance as this recipe makes a generous amount, which can be stored, covered and refrigerated, for a long period).