Chocolate Cake with Peaches

1 box dark chocolate fudge cake mix
1/2 cup veg. oil
3 lg. eggs
1 1/3 cup water
1 tbls. expresso powder

1 lg. can sliced peaches
1 container Cool Whip
chocolate shavings

Prepare cake according to directions for a 2 layer 8 In. cake using first 5 ingredients. Cool on rack.

Cut 1/2 can of peaches into bite size pieces. On plate, frost first layer of cake with cool whip.

Scatter peach pieces over top of 1st layer. Put 2nd layer on and frost whole cake with remaining cool whip. Arrange remaining peaches on top of cake. ( I do so in a fan fashion)

Finish with chocolate shavings over the top.

Easy Choco Clusters

12 ounce package semi-sweet chocolate chips
8 ounce package white almond bark
16 ounce jar salted, roasted peanuts

In a large saucepan, start melting almond bark over low heat. When it’s almost completely melted, add chocolate chips and melt together, stirring until smooth, the almond bark melts much slower than the chocolate chips, so it’s a good idea to let it melt most of the way before adding the chips so the chips don’t overcook.

Remove from heat and stir in peanuts. Cool slightly. Drop by teaspoon onto wax paper. Let sit until firm. Store in airtight container.

Double Chocolate Cupcakes

1/3 cup unsweetened cocoa
1 cup all purpose flour
1 tsp. baking soda
1/8 tsp. salt
2/3 cup sugar
1/4 cup butter, softened
1/2 cup egg substitute
1 tsp. pure vanilla extract
1/2 cup 1% low fat buttermilk
2 Tbsp. powdered sugar or if desired chopped nuts
1-1/4 oz. dark chocolate finely chopped

Preheat the oven to 350*F.
Lightly spoon flour into a dry measuring cup and level with a knife.
combine flour, cocoa, baking soda and salt stir with a whisk.
Place sugar and butter in a large bowl, beat with mixer at medium speed until well combined about 3 minutes.
Add egg substitute and vanilla, beating well.
Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Fold in chocolate.
Spoon batter into 12 muffin cup lined with muffin liners.
Bake for 18 minutes or until cake springs back when lightly touched in center.

Remove from pan, cool completely on a wire rack.
Sprinkle with powdered sugar or chopped nuts, or leave plain

Chocolate Cornflake Cakes

The base
50 grams chopped toasted hazelnuts
150 grams cornflakes
50 grams raisins
100 grams best quality dark chocolate
50 grams ready to eat apricots

The Topping
1tsp cinnamon
350ml whipping cream
350g chocolate

Melt the chocolate - Melt the 100g of chocolate, mix with the hazelnuts raisins, chopped apricots and the cornflakes.

Spread the mixture - Spread the mixture into the base of a six-inch spring-loaded cake tin, or similar size lined, deep tray.

Whip the cream - Whip the cream to the ribbon stage, that is, until it leaves the trail of the whisk. Whisk in the cinnamon.

Fold in the chocolate - Fold in the melted chocolate. Mix to amalgamate leaving a smooth truffle-like consistency. Pour on to the cornflake base.

Leave to set and serve - Leave to set for at least four hours. Dust with cocoa and serve.

Chocolate Coffee Latte

3 squares Semi-Sweet baking chocolate, chopped
3 cups milk
1/2 cup coffeeS of any flavor

Microwave chocolate and milk in medium microwavable bowl on high 4 minutes, stirring after 2 minutes.

Whisk or stir until chocolate is completely melted and mixture is well blended.
Stir in flavored instant coffee.

Pour into large cups or mugs. Garnish each serving with Whipped Topping and additional chocolate, grated.

Chocolate Mocha Pecan Rolls

l (l8 oz) refrigerated sugar cookie roll
1/4 c. unsweetened cocoa
48 milk chocolate
1 tablespoon instant espresso granules
1 cup finely chopped pecans
1/3 c. powdered sugar

Heat oven to 375. Break up cookie dough into a large bowl. Add cocoa, expresso granules, & pecans. Mix well. Shape dough into 48 (1") balls; wrap each around 1 milk choc. candy. Place 2" apart on ungreased cookie sheet.

Bake at 375 for 8-10 minutes or until set. Immediately remove from cookies sheets. Cool 5 minutes or until slightly cooled. Roll cookies in powdered sugar.

Cool l5 minutes or until completely cooled. Re-roll cookies in powdered sugar. Store in tightly covered container.

Chocolate Chip Cake

Cake
4 large egg whites
1 1/4 cups whole-wheat pastry flour,
1 1/4 cups all-purpose flour
1/4 teaspoon cream of tartar
1 1/2 cups sugar, divided
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups nonfat buttermilk,
1/2 cup mini chocolate chips
1/4 cup canola oil
1 tablespoon vanilla extract

Chocolate Drizzle
1/3 cup mini chocolate chips
2 tablespoons low-fat milk

To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.

Beat egg whites in a large bowl with an electric mixer on low speed until foamy. Add cream of tartar, increase speed to medium-high and beat until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry (this can take up to 5 minutes).

Combine the remaining 1 cup sugar, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in another large bowl. With the mixer on medium speed, beat in buttermilk, oil, vanilla and a heaping spoonful of whites. Fold in the remaining whites and 1/2 cup chocolate chips with a whisk. Scrape the batter into the prepared pan and smooth the top.

Bake the cake until a skewer inserted into it comes out clean, 40 to 50 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert onto the rack and let cool completely.

Chocolate drizzle: Combine 1/3 cup chocolate chips and milk in a small saucepan. Heat over low heat, stirring, until the chocolate is melted and the mixture is smooth. Drizzle over the cooled cake. Serve immediately or let stand until the chocolate is set, about 45 minutes.

Frothy Hot Chocolate

4 1/2 cups low-fat milk
2 tablespoons unsweetened cocoa powder
1/3 cup sugar
1/3 cup coffee liqueur(optional)
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons vanilla extract

Whisk together 1/2 cup milk, sugar, coffee liqueur (if using), cocoa, vanilla and cinnamon in a small bowl until a smooth paste forms.

Heat the remaining 4 cups milk in a medium saucepan until steaming. Remove from heat and whisk vigorously.

Whisk the cocoa mixture into the milk and pour into mugs.

Chocolate Malted Milkshake

1 teaspoon malted-milk powder
1/4 cup chocolate soy milk
1/2 cup chocolate ice cream
whipped cream

Blend chocolate ice cream, soy milk and malted-milk powder in a blender until smooth. Spray whipped cream on the top of the ice cream.

Chocolate-Earl Grey Sorbet

4 Earl Grey tea bags
1 cup unsweetened Dutch-process cocoa powder
1 ounce good-quality bittersweet chocolate, finely chopped

4 cups water
3/4 cup sugar

Bring water and sugar to a boil in a large saucepan. Add tea bags and remove from the heat. Cover the pan and steep for 15 minutes.

Remove the tea bags and discard. Place the pan over medium-high heat and slowly add cocoa, whisking until smooth. Bring to a boil, reduce heat to low and simmer until the mixture thickens slightly, about 20 minutes.

Remove the pan from the heat. Add chocolate and stir until completely melted and smooth. Pass through a strainer into a medium bowl. Cover and refrigerate until thoroughly chilled, at least 2 hours.

Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions. Break into chunks and process in a food processor until smooth. The sorbet should be thick and icy after processing. If you prefer it firmer, place in the freezer for 30 minutes.

Flourless Chocolate Torte

2 large eggs
1 1/4 cups sugar, divided
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet or semisweet chocolate, chopped
1/2 cup finely grinding matzo crackers (matzo meal)
1/3 cup walnuts
2 teaspoons vanilla extract
1 cup grated peeled apple
8 large egg whites, at room temperature
1/2 teaspoon salt
Confectioners' sugar for decorating

Preheat oven to 350°F.
Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool.

Whisk eggs, 3/4 cup sugar and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa and chocolate.

Beat egg whites and salt in large, clean bowl, with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 Tbsp. at a time, beating until glossy and stiff peaks form.

Stir one-quarter of the beaten whites into the batter. Gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles.

Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in pan on a wire rack. (Torte will sink in center.)

Remove pan sides and place torte on a serving platter. Dust with confectioners' sugar and serve.

Chocolate-Banana Souffles

2 ounces semisweet chocolate, coarsely chopped
1/2 cup mashed ripe banana, (1 large)
2 teaspoons instant espresso powder, or instant coffee
3 tablespoons sugar, plus extra for preparing souffle dishes
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder, preferably Dutch-process
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup packed light brown sugar
1/4 cup low-fat milk
5 large egg whites
1/8 teaspoon cream of tartar
Confectioners' sugar, for dusting

Preheat oven to 350°F. Lightly oil six 6-ounce (3/4-cup) individual souffle dishes or ramekins or coat them with nonstick spray. Dust with sugar, turning to coat, and tapping out the excess. Set aside.

Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.

Sift cocoa, cornstarch and salt into a large bowl. Add banana, brown sugar and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.

Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.

Whisk one-fourth of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared souffle dishes or ramekins.

Bake until souffles are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little confectioners' sugar over the top. Serve immediately.

Easy Chocolate Nut Bark

2 cups semisweet, bittersweet or milk chocolate chips, melted
2 cups assorted nuts, such as hazelnuts, almonds and cashews, and for garnishing too

Line a rimmed baking sheet with foil. Combine melted chocolate and nuts in a medium bowl.

Scrape the mixture onto the foil and spread it into an approximate 12-by-9-inch rectangle.

Sprinkle with additional finely chopped nuts. Refrigerate until set, about 20 minutes.

Transfer the bark and foil to a cutting board.
Use a sharp knife to cut into 1 1/2-inch pieces.

Chocolate Madeleines

1/4 cup unsweetened cocoa powder, preferably Dutch-process
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg
1 large egg white
1/4 teaspoon salt
1/2 cup buttermilk
3 tablespoons canola oil
3/4 cup sugar
1 teaspoon vanilla extract

Garnish:
1 teaspoon instant coffee granules, or 2 teaspoons freshly grated orange zest
1 ounce bittersweet chocolate or confectioners' sugar

Preheat oven to 400°F. Coat a madeleine pan with cooking spray. Dust with flour, shaking out excess.

Place whole egg and egg white in a mixing bowl and set the bowl in a larger pan of hot water to warm while you are preparing the remaining ingredients. Stir the eggs occasionally.

Sift cocoa, flour, baking powder, baking soda and salt into a mixing bowl; set aside. Combine buttermilk and oil in a small bowl; set aside.

Take the egg bowl off the water, add sugar and beat with an electric mixer on high speed until the mixture is thickened and pale, about 5 minutes. (The beaters should leave a ribbon trail when lifted.) Blend in vanilla and coffee (or orange zest). Alternately fold the dry ingredients and the buttermilk mixture into the egg mixture with a rubber spatula, making 3 additions of dry ingredients and 2 additions of liquid.

Drop the batter by tablespoonfuls into the prepared pan, filling each depression about three-quarters full; you will use about half of the batter. Bake until tops of the madeleines spring back when touched lightly, 12 to 15 minutes. Immediately loosen the cakes from the pan and invert onto a rack to cool. Clean and prepare the pan as above and repeat with the remaining batter.

If decorating with chocolate, melt it in a small bowl set over a pan of barely simmering water. Drizzle over the scalloped side of the madeleines. Alternatively, dust the madeleines with confectioners’ sugar.

Simple Ice Cream Pie with Cherry and Chocolate Cookie Crust

3 cups reduced-fat “light” vanilla ice cream, softened
11/4 cups chopped pitted fresh or frozen cherries, divided
2 tablespoons mini chocolate chips
1 9-inch chocolate-cookie pie crust

Gently combine ice cream and 1 cup cherries in a large bowl.
Transfer to the crust and garnish with the remaining 1/4 cup cherries and chocolate chips.

Freeze until firm, at least 4 hours, serve.

Simple Mini Chocolate Cheesecakes

1/4 cup semisweet or bittersweet chocolate chips, melted
1/2 cup part-skim ricotta cheese
12 chocolate cookies
1 tablespoon 100% fruit jam, such as raspberry or cherry

Combine melted chocolate and ricotta in a small bowl.
Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.

Super Easy Chocolate Cereal Crunch

1 cup wheat cereal, (2 ounces)
1 cup pretzel sticks broken in half, (2 ounces)
1/4 cup roasted almonds, (2 1/2 ounces)
3 tablespoons bittersweet chocolate chips, melted

Combine cereal, pretzels and almonds in a medium bowl. Drizzle with melted chocolate; stir to combine.

Spread the mixture on a wax paper-lined baking sheet and refrigerate until the chocolate is set, about 30 minutes.

Ice Cream with Chocolate Cookie and Walnut Crunch

1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks1 14-ounce can nonfat sweetened condensed milk
1/4 cup unsweetened cocoa powder
2 ounces chopped unsweetened chocolate
3/4 cup chopped chocolate sandwich (or wafer) cookies
1/4 cup chopped toasted walnuts

Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.

Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.

Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.

Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add chopped cookies and walnuts to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.

Chocolate Potato Cake

1/3 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup sugar
1/2 cup canola oil
2 large eggs
1/2 cup cold, plain, mashed potatoes
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
Pinch nutmeg
1/2 cup buttermilk
Pinch salt
Confectioner's sugar, for dusting cake

Preheat oven to 350°F. Lightly oil a 9-inch round cake pan and line the base with wax or parchment paper.

Whisk together sugar, oil and eggs in a large mixing bowl. Whisk in potatoes. Stir together flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and salt in another bowl. Alternately add the dry ingredients and the buttermilk to the egg mixture, beginning and ending with the dry ingredients and stirring with a spoon or rubber spatula.

Spoon the batter into the prepared pan. Bake until the top springs back when touched lightly, 30 to 35 minutes. Let cool on a rack for 10 minutes. Invert the cake onto a rack and let cool thoroughly. Transfer to a plate and sift confectioners’ sugar over top.

Chocolate Angel Food Cake

1/4 cup unsweetened cocoa powder,
1/4 cup hot, strong coffee
3/4 cup sifted cake flour
1 1/4 cups sugar, divided
1/4 teaspoon salt
12 large egg whites, at room temperature (see Tip)
1 teaspoon cream of tartar

Preheat oven to 350°F.

Dissolve cocoa in coffee in a medium bowl; let cool to room temperature. Combine 1/2 cup sugar, flour and salt in a small bowl.

Beat egg whites with an electric mixer in a large bowl until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add the remaining 3/4 cup sugar and beat just until stiff peaks form. Do not overbeat.

Sift the flour mixture over the beaten egg whites in 3 parts, folding in gently after each sifting. Stir approximately 1 cup of the egg-white mixture into the coffee mixture. Fold it back into the egg-white mixture until thoroughly combined. Pour the batter into an ungreased 10-inch tube pan. Smooth the top and run a small knife or spatula through the batter to remove any air pockets.

Bake until a cake tester comes out clean and the top springs back when touched lightly, 50 to 60 minutes. Invert the pan over the neck of a bottle and let cool completely. With a knife, loosen the edges and invert the cake onto a serving platter.

Chocolate Cookie Cups

1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup cake flour
2 tablespoons confectioners' sugar
2 large egg whites
1 1/2 tablespoons canola oil
2 teaspoons butter, softened
1 teaspoon vanilla extract
3 drops almond extract
Pinch of salt

Preheat oven to 300°F. Coat 4 baking sheets with cooking spray. Line with parchment paper or foil and coat with cooking spray.

Combine cocoa, granulated sugar, flour, confectioners’ sugar and salt in a food processor. Pulse until combined. Add egg whites, oil, butter, vanilla and almond extracts and process until smooth.

Make 2 cookies on each baking sheet: spoon 2 tablespoons batter for each cookie, spreading with the back of a spoon into 6 1/2-inch circles; leave at least 2 inches between cookies.

Bake only one sheet of cookies, until centers are firm and dry to the touch, about 10 minutes. Have a muffin tin ready.

Immediately lift parchment or foil from baking sheet and place on a work surface. After 30 seconds, carefully slip a long, flat metal spatula under each cookie to loosen. Cut paper in half and return one cookie, on the paper, to the baking sheet. Place in oven for about 1 minute to soften cookie. Quickly but gently press cookie into muffin tin, pleating the edges. Repeat with the other cookie.

Transfer cookie cups to a wire rack to finish cooling.
Repeat with remaining batter.