Coklat Oklat

Chocolate Frozen Layer Cake made from Biscuit

2012-02-20T23:05:00.005-08:00

4 packs glucose biscuits
400 g drinking chocolate
200 g cocoa powder
50 g coffee powder (optional)
200 g dry coconut powder
sugar to taste

Arrange glucose biscuits in a layer within a tray. Now mix cocoa powder and drinking chocolate (1:2) Add sugar to taste and form a paste with water.

Now spread this paste on the layer of biscuits. Sprinkle coconut powder on it
Now again form a layer of biscuits by dipping them in sugar over this chocolate covered layer, repeat the same steps. Add up to 4 or 5 layers of biscuits.

Then completely cover it with chocolate paste and garnish completely with coconut
powder. Keep it in freezer for an hour .The chocolate frozen cake is ready to serve.

Home Made Cadbury

2012-02-19T00:20:00.000-08:00

1 tin condensed milk
1 1/2 cups sugar
100g butter
10 nos marie biscuits
2 tbsp cocoa powder
a pinch of coffee powder (optional)
gems for decoration.

Powder the Marie Biscuits finely. Bring the butter to room temperature. Add all the ingredients & the powdered Marie biscuits & mix well.

Pour the mixture into a pan & keep on fire & keep stirring. As the mixture starts leaving the sides of the pan , remove from fire & pour it into a buttered plate.

When it has cooled a little, cut it. Keep a Gems on top of each piece (optional). When the chocolate is warm roll it into small balls or any shape desired.

Easy Chocolate Burfi

2012-02-15T21:42:00.000-08:00

1 cup finely milled and refined flour
1 cup clarified butter
2 cups sugar 2 cups
1 cup milk
4 tbs milk powder
2 tbs cocoa powder
Cashew, almods, pista, raisins put together 1/2 cup, finely chopped

Place a thick wok on the heat. Add all ingredients i.e., flour, butter, sugar, milk, milk powder, cocoa powder and ghee and mix well together.

Keep stirring continuously for around 18 to 20 minutes when the mixture starts leaving the sides.

It forms into a thick round mold by about 20 minutes time and you start getting a good aroma. Now add the chopped nuts and raisins and mix well.

Remove from heat and pour on a greased plate and cut into desires shapes. Allow to cool. It takes about 25 minutes.

Chocolate Macaroons

2012-02-12T07:46:00.000-08:00

1 cup melted semi sweet chocolate
4 egg whites
1 cup sugar
pinch of cream of tarter
vanilla essence

Add the egg whites, cream of tart , vanilla essence and sugar in a cold bowl and beat at high speed. Once it becomes thick, spoon it on a cookie sheet and bake it at 350 c in the oven. It should take 15 minutes to cook. Once cooked, remove it from the oven and cool it.

Melt chocolate in the microwave and keep it ready. Dip the macaroons in the chocolate, and keep it in a cookie sheet.

Once dried, repeat the procedure and chocolate macaroons are ready to be served.

Chocolate Pinwheel Biscuits

2012-02-11T00:43:00.000-08:00

1a¼-cup butter
1 no egg
1 a½ cup powdered sugar
3-cup maida
¼ cup cocoa
¾ cup cashew nuts finely chopped (or any other type of nuts you prefer)
¼ tsp salt

Whip butter, sugar and egg till creamy. Sift maida and salt. Add this maida to the creamy mixture and knead to smooth dough.

Separate dough into 2 equal portions. In one portion of the dough add cocoa powder and knead well. Keep both the dough in freezer for about 1 hour.

Roll out both the dough into same size and thickness.
Keep one upon the other and form it into a tight rolls

Sprinkle finely chopped cashew nuts on the butter paper.
Roll the dough rolls on the butter paper so that the cashew nut gets sticked on the rolls.

Cover it with the same butter paper and stand in freezer for about 4-8 hours.

Take out and cut into small cookies and place the biscuits on a baking tray. Bake for 8 minutes at 100 degree.

Chocolate Energy Balls

2012-02-08T01:21:00.000-08:00

1/4 cup chocolate chips
1/4 cup honey
1/4 cup peanut butter
1/2 cup rolled oats
1/4 cup chopped almonds (toasted or not)
1/8 cup flaxseed
1/8 cup sesame seeds

Melt honey and peanut butter in a small saucepan. Add the remaining ingredients. Stir until chocolate is melted. Form into balls or any shape desired. Roll with sliced almonds. Let it cool before serving.

Chocolate Sponge Cake

2012-02-06T23:12:00.000-08:00

4 eggs
110g sugar
1/4 t. vanilla essence
110g soft flour
90g cocoa powder
25g melted butter

Preheat oven to 180C (356F). In a mixing bowl, add the eggs and sugar. Beat at high speed for 10 minutes or until batter is thick and fluffy.

Add the vanilla essence and beat more until fully mixed. (tips: If batter does not sink immediately, it is then ready)

In a separate bowl, mix together the cocoa powder with the soft flour. Fold into the batter slowly.

Add in the melted butter and fold into the batter. Grease the sides and bottom of an 8" cake ring and pour the butter into it ¾ full.

Bake in oven for 25 minutes or until top is firm to touch.

Super Fast Chocolate Mug Cake

2012-02-05T22:58:00.000-08:00

1 egg
4 T. flour
4 T. sugar
2 T. cocoa
3 T. milk
3 T. oil
3 T. chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug for baking

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate, serve with vanilla ice cream.

Egg-Free Chocolate Cake

2012-02-02T23:33:00.000-08:00

655 g sifted plain flour
90 g dark cocoa
3 t. bicarbonate of soda
1/2 t. salt
660 g caster sugar
250 ml vegetable oil
700 ml water
2 T. vanilla essence

Preheat oven to 180 degrees C. Grease and flour a 22x30cm baking tin. In a large bowl, sift together flour, cocoa powder, bi-carb soda and salt. Add sugar and mix together. Add oil, water and vanilla essence and mix together thoroughly. Pour into prepared baking pan. Bake in preheated oven for 1 hour or until skewer inserted in center comes out clean.

Chocolate Cookies

2012-01-30T19:01:00.000-08:00

1/2 cup flour
1/2 cup powdered sugar
1/4 cup sifted cocoa
1/2 cup golden syrup (or honey or corn syrup)
1/2 cup pasteurized butter
1/2 tsp. vanilla essence
1 cup heavy cream

Combine 1/2 cup flour, 1/2 cup powdered sugar, and 1/4 sup sifted cocoa. Heat 1/2 cup golden syrup till boiling, take off the fire.

Add 1/2 cup butter and stir until the butter has melted. Add 1/2 tsp. vanilla essence and flour. Mix well.Drop 2 tsp. of batter per cookie into greased baking trays.

Be sure to place them far apart as they spread a great deal. Make only 4 to 5 at a time as they have to be rolled immediately.

Bake at 180 C for 5-7 mins. Cool for for 1 min. Loosen cookie with a knife and quickly roll it around the greased handle of a wooden spoon.

Let it cool, then carefully ease it off and cool completely on a wire rack. Store in an air tight tin.

Dairy Free Chocolate Covered Pretzels

2012-01-29T00:53:00.000-08:00

1 12-ounce bag (2 cups) dairy-free chocolate chips (white, dark or regular dairy-free chocolate)

1 T. dairy-free shortening or soy margarine
About 24-30 hard pretzels, depending on size

In a small saucepan, bring several cups of water to a boil. Line a baking sheet with parchment and set aside.

Combine the chocolate and the shortening in a small heatproof bowl and set over the boiling water. (The bowl should not touch the water.) Stirring occasionally, heat until the chocolate melts completely.

One at a time, drop the pretzels into the chocolate, using a fork to retrieve them and transfer them to a baking sheet lined with parchment paper.

Repeat until all of the chocolate is used. Place the baking sheet in the refrigerator for 20-30 minutes, or until the chocolate is set

Dairy Free Chocolate Chip Blondies

2012-01-27T23:28:00.000-08:00

1/4 cup Egg Replacer Powder
1/4 cup hot water
1 cup dark dairy-free chocolate chips
8 T. (1 stick) dairy-free soy margarine, melted
1/2 cup packed dark brown sugar
1/3 cup white granulated sugar
1 t. vanilla extract
1 cup all-purpose flour
1/2 t. baking soda
1/2 t. salt

Preheat the oven to 350 F. Line an 8 x8" square baking pan and line with parchment or foil. Lightly oil or grease (with dairy-free soy margarine) the parchment or foil and set aside.

In a small cup or bowl, whisk together the Egg Replacer and hot water until the mixture is smooth and gooey. Set aside.

In a medium-sized mixing bowl, whisk together the melted margarine and sugars well until the sugars are dissolved and the mixture is combined. Add the vanilla and Egg Replacer mixture, whisking until combined.

In another mixing bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the wet, mixing until just combined. Fold in the chocolate chips.

Spread the batter in the prepared pan and baked until a toothpick inserted into the center emerges with few or no crumbs, about 30-35 minutes. Allow the blondies to cool in the pan for about 10 minutes, then lift the blondies out by the parchment paper or foil, and allow them to cool completely on a wire cooling wrack before removing the paper and cutting.

Espresso Truffles

2012-01-23T19:58:00.000-08:00

10 ounces very dark good quality dairy-free chocolate, chopped
2 T. dairy-free soy margarine, preferably a "stick" variety
1 T. maple syrup
3 T. espresso
2 cups (12 ounces) semi-sweet dark chocolate chips
1/3 cup full-fat coconut milk or dairy-free soy half-n-half
1/2 cup cocoa powder, for dusting

Line a baking sheet with parchment paper and set aside. In a heatproof bowl, preferably stainless steel, set over a pan (but not touching) several inches of boiling water, heat the chocolate and dairy-free soy margarine, stirring occasionally, until the chocolate is completely melted. Set aside.

In a small saucepan over medium high heat, combine the coconut milk and maple syrup, stirring until combined. Heat until steam just begins to rise from the surface of the coconut milk, but do not boil. Pour the hot coconut milk mixture over the melted chocolate mixture, and let stand, unstirred, for 3 minutes. Starting in the middle of the bowl and working your way to the edges, gently stir until the mixture is smooth and silky. Add the espresso to the mixture, stirring until combined.

Transfer the bowl to the refrigerator, uncovered, for 45 minutes, removing the bowl from the refrigerator and stirring well every 15 minutes. After the last stirring (at the 45-minute-mark), place the bowl back in the refrigerator for 5 minutes more.

Using a melon baller or spoon, scoop the chocolate onto the prepared baking sheet. Place the baking sheet in the refrigerator for 20 minutes.

Using your hands, roll the chocolate balls quickly to smooth (they will get very messy quickly, so I prefer to wear disposable gloves, which also help to keep the chocolate colder.) Return the pan to the refrigerator for 15 minutes more.

Meanwhile, place the chocolate chips in a stainless steel bowl set over a pan of boiling water. Stirring occasionally, heat until the chocolate is completely melted and about 90 degrees F, using a candy thermometer if available. Place the cocoa powder in a small bowl. Using two forks, drop one of the chocolate balls into the melted chocolate, and, working quickly, coat the ball with the melted chocolate, shaking of the excess and placing it immediately in the cocoa powder, turning to coat. Using a clean spoon or two clean forks, place the dusted truffle on the lined baking sheet, and repeat until all of the truffles are coated.

Return the truffles to the refrigerator for at least 1 hour before serving. Serve cold or at room temperature.

Chocolate Chip Pancakes

2012-01-21T22:07:00.000-08:00

2 ½ cups almond milk or other non-dairy milk alternative
2 cups all-purpose flour
¼ cup pure cocoa powder
2 T. apple cider vinegar
2 t. baking powder
1 t. baking soda
½ t. salt
1/3 cup packed dark brown sugar
2 large eggs, lightly beaten
1 T. dairy-free soy margarine, melted
3/4 cup dairy-free chocolate chips

In a small bowl or liquid measuring cup, whisk together the almond milk and cider vinegar, and let the mixture stand for 5 minutes, or until slightly thickened.

In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and sugar.

In another bowl, whisk together the almond milk mixture, the eggs and the melted margarine until just combined. Add the wet ingredients to the dry ingredients, stirring until just combined.

Lightly oil a heavy-bottomed skillet or griddle and heat over medium heat. Using a 1/3 cup measuring scoop, pour the batter into the pan, leaving at least 2 inches between pancakes. Sprinkle a tablespoon or so of chocolate chips onto the pancakes after they begin to spread.

When bubbles form on the surface of the batter, slide a thin spatula beneath the pancakes and flip. Cook for about 1-2 minutes more, or until pancakes are golden brown. Transfer pancakes to a plate and cover while repeating until all of the batter is used. Serve pancakes warm

Chocolate Wontons

2012-01-19T21:36:00.000-08:00

2/3 cup plain soymilk or almond milk
2/3 cup soymilk powder
1 cup cocoa
1/3 cup finely ground cashews
¼ t. salt
1 cup maple syrup
1/3 cup dairy-free dark chocolate chips, melted
1 t. vanilla
1 egg, lightly beaten
¼ cup white granulated sugar
½ t. cinnamon
About 30 wonton wrappers
pinch salt

Preheat the oven to 350. Line a baking sheet with parchment paper and set aside.

Place the soymilk powder in a blender or food processor and gradually add the soymilk or almond milk until the mixture blends smooth. Add the cocoa powder, finely ground cashews and salt and blend until mixture is thick. Add the maple syrup, dark chocolate chips and vanilla and blend until the mixture is smooth, adding a bit more almond milk or soymilk if necessary. Set aside.

Using a pastry brush, lightly brush the edges of one side of a wonton with water. Place about 1 ½ T. of chocolate filling in the center of the wonton. Pinch one corner to the corner diagonal from it, fold up one of the other corners to the center, followed by the other corner. Pinch the edges of the wonton together to seal, making sure to keep your hands dry to prevent the dough from sticking. Repeat with the remaining wontons until all of the filling is used, placing them on the prepared pan as you work.

In a small cup or bowl, mix together the sugar, cinnamon and salt. Brush each of the filled wontons lightly with the egg, then sprinkle the sugar mixture onto each wonton, coating well. Place the baking sheet in the oven for about 15 minutes, or until the wontons are just golden brown. Serve warm.

Peanut Butter & Choco Caramel Popcorn

2012-01-18T22:05:00.000-08:00

1/3 cup peanut butter
1 cup dairy-free semi-sweet chocolate chips
½ cup canola oil
½ cup popcorn kernels
2 cups sugar
½ cup water
¼ t. salt
½ cup cocoa powder
½ cup powdered sugar
Candied walnuts or pecans (optional)

Fill a small pot of water and boil over medium heat. Line a baking sheet with parchment paper. Set aside.

Heat oil in a 3-quart stock pot (or bigger) over medium-high heat. Add popcorn kernels, cover.When kernels begin to pop, shake pot every few seconds to toss kernels, making sure that the lid stays closed.

After most of the kernels have popped, turn off heat, and let pot rest for about twenty seconds, to ensure that all corn has popped before opening the lid. Pour popcorn onto prepared baking sheet, and set aside.

Caramel sauce: In a small saucepan over medium heat, combine sugar, water and salt, mixing well to dissolve the sugar. Once sugar is dissolved, cook without stirring about 5 minutes or until liquid is deep amber in color, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Remove from heat.

Working quickly, pour sauce over popcorn, turning with a spoon or spatula to coat evenly. Place chocolate chips in a heatproof bowl and place over, but not touching, the boiling water until melted.

Meanwhile, place peanut butter in a small saucepan over medium heat. After peanut butter begins to “melt,” add the chocolate chips, and cook just about 30 seconds more, until mixture is slightly thick, BUT NOT STIFF. Pour over caramel popcorn, turning to coat with a spoon or spatula.

Dust popcorn with cocoa powder while still warm, turning to coat, then with the powdered sugar. Allow to cool at room temperature, about two hours. Mix in candied nuts if desired. Serve.

Chocolate Hazelnut Meringues

2012-01-17T23:09:00.000-08:00

3 Egg whites, at room temperature
1/4 c Toasted hazelnuts, chopped
Parchment paper
1/2 ts Vanilla extract
2/3 c Granulated sugar
1/8 ts Cream of tartar
1/4 c Semisweet chocolate morsels, coarsely chopped

Toast hazelnuts on a cookie sheet in a preheated oven at 350 degrees for 8 minutes. Lower the oven temperature to 300 degrees for baking the meringues. Line baking sheet with parchment paper and set aside.

In a medium bowl, combine the egg whites with the cream of tartar and the vanilla. Beat at medium-high speed until soft peaks form. Add the sugar slowly to the egg mixture, one tablespoon at a time, while beating.

Beat until all of the sugar is incorporated and the mixture is stiff and glossy. Using a large rubber spatula, fold in the chocolate morsels and the nuts. Drop slightly rounded tablespoons onto parchment-lined baking sheets, allowing 1 inch between spoonfuls.

Bake for 30 minutes at 300 degrees. Leaving the meringues in the oven, turn the oven off and allow cookies to sit in the oven for at least one hour, until they are completely dry and crisp. Remove from the oven and transfer to wire cooling racks.

Chocolate Orange Sauce

2012-01-16T01:41:00.000-08:00

1/3 c Unsweetened cocoa powder
2 tb Orange liqueur
1/3 c Sugar
1/4 c Water
1/4 c Light corn syrup
1 ts Vanilla extract

Combine sugar and cocoa in a saucepan; stir well. Add water, stirring until smooth. Add liqueur and corn syrup; stir well. Place over medium heat; bring to a boil, stirring constantly. Remove from heat; stir in vanilla. Pour into a bowl; cover and chill.

Super Brownies

2012-01-14T22:45:00.000-08:00

2 Eggs
3/4 c Sugar
1 ts Vanilla
1/2 c Butter or margarine; melted

2/3 c Unsifted flour
1/4 ts Baking powder
1/4 ts Salt
3/4 c Ghiradelli ground chocolate

1/2 c Walnuts, chopped

Heat oven to 350F degrees. Using a spoon, stirr eggs with sugar and vanilla; add butter.

Sift ground chocolate with flour, baking powder, salt.

Stir into egg mixture; add nuts. Spread into greased 8- or 9-inch square pan.

Bake at 350F for 20 to 30 minutes. For extra chewy brownies, use 8-inch pan and less baking time. For cake-like brownies, use 9-inch pan and longer baking. Cut into squares.

Chocolate Cream Cheese Squares

2012-01-13T22:28:00.000-08:00

3 Eggs
8 oz Cream cheese, softened
1 Box confectioners sugar
1/2 ts Vanilla extract
1 Box chocolate cake mix
1 Egg
1 Stick margarine, melted

In large mixing bowl combine cake mix, 1 egg and margarine. Press into a greased 9x13x2 baking pan, using a piece of wax paper over the mixture will allow for easier spreading.

In small mixing bowl combine cream cheese, 3 eggs, sugar and vanilla. Pour mixture from small bowl over mix in pan. Bake at 300 degrees Fahrenheit for 45-55 minutes. Cool. Cut into small squares to serve.

Chocolate Butterflies Cake

2012-01-12T22:44:00.000-08:00

1/2 c Cocoa
2 ts Baking powder
2 c Flour
1-1/2 ts Vanilla flavoring
1/3 c Milk
1/2 c Shortening
1/2 c Peanut butter
1-3/4 c Sugar
2 Eggs

Sift together dry ingredients. Cream shortening and peanut butter, add sugar, mix again. Stir in eggs and vanilla.

Add dry ingredients alternately with milk, blend well. Drop by teaspoon onto ungreased cookie sheet, criss-cross with fork to flatten.

Bake at 400 F for 8 to 10 minutes. Do not overbake.

Chocolate Crunch Pie

2012-01-11T21:16:00.000-08:00

1 Chocolate cookie crust (8-9-in)
1 pack Jello Choco instant pudding
1 c Milk; cold
3-1/2 c Cool Whip; thawed
20 Chocolate sandwich cookies; ground
1-1/2 c any combo of chocolate chips, chopped peanuts, granola bar chunks

Prepare pudding mix with 1 cup milk as directed on package. Fold in whipped topping. Stir 1 cup cookies and the rocks into pudding mixture. Spoon into pie crust.

Sprinkle with remaining cookies. freeze until firm, 4 hours or at room temp. 10 min. before serving. Always store leftover pie in freezer.

Bavarian Spice Chocolate Cake

2012-01-10T22:38:00.000-08:00

1 Box of Your Favorite Cake Mix

Glaze:
1/2 c Semi-sweet chocolate chips
1/2 ts Nutmeg
1 ts Cinnamon
1 tb Butter
1 c Cold mashed potatoes
2 tb Milk
1/2 c Butter, softened
1/2 c Powdered sugar
1/2 c Water

Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube pan. In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water, and eggs until moistened. Beat 2 minutes at highest speed. Pour into prepared pan.

Bake at 350 degrees (F) for 40-50 minutes. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely. In small saucepan, blend chocolate chips, 1 Tablespoon butter and milk over low heat until chocolate melts, stirring constantly.

Remove from heat; stir in powdered sugar until smooth. Spoon over top of cake, allowing some to run down the sides. Garnish as desired.

Fat-Reduced Chocolate Cupcakes

2012-01-09T22:08:00.000-08:00

1 Egg white
1 Egg
1-1/2 tsp Baking powder
1-1/2 tsp Baking soda
3/4 c Packed dark brown sugar
1/4 c Cinnamon applesauce
1 tb cooking oil
1 tsp Vanilla extract
2/3 c Skim milk
2 tsp Salt
Powdered sugar (optional)

Preheat oven to 350F. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 minute.

Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups. Bake 22-25 minutes or until toothpick comes out clean.

Remove cupcakes from pan; cool on wire rack 30 minutes. If desired, Sprinkle with sugar.

Cornflakes Chocolate Squares

2012-01-08T21:24:00.000-08:00

5 cups cornflakes
1 Pack semi sweet chocolate morsels
1 cup butterscotch morsels
1/2 cup peanut butter

In 3 quart saucepan, combine chocolate morsels, butterscotch morsels and peanut butter. Stir over low heat till melted and smooth.

Remove from heat and stir in the cornflakes till evenly coated. Using a buttered spatula or wax paper press mixture evenly into a 9x9x2 inch pan coated with cooking spray. let cool completely.

Cut into squares, store in airtight container.

Chocolate Covered Cherry Cookies

2012-01-05T05:59:00.000-08:00

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/2 cup butter
1/4 tsp baking powder
1/4 tsp baking soda
1 cup sugar
1 egg
1 1/2 teaspoon vanilla

1 (16 oz) jar cherries
1 (6oz.) package semisweet chocolate pieces

In large bowl, stir together flour, cocoa powder, salt, baking powder and soda. In mixer bowl beat together butter and sugar on low speed of electric mixer till fluffy. Add egg and vanilla; beat well.

Gradually add dry ingredients to creamed mixture; beat till well lended. Shape dough into one inch balls, place on ungreased cookie sheets. Press down center of dough with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.

In small saucepan combine chocolate pieces and sweetened condensed milk; heat till chocolate is melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon frosting over each cherry, spreading to co er cherry.

Bake in a 350* oven about 10 minutes or till done. Remove to wire rack and cool.

Chocolate Wafer Cake

2012-01-03T19:17:00.000-08:00

1 box of 9 oz chocolate wafers
1 pint heavy cream
1 tsp vanilla
fresh sliced fruit and berries
and chocolate sauces

Whip the cream with the vanilla. If you want it sweeter, of course add some sugar to taste. When cream is whipped, add a thin layer of whipped cream in an 8 inch loaf pan.

Add cookie wafers about 3 down the center and a few halves at the sides, spread on more whipped cream and repeat using all the cookie wafers ending with the cream to frost entire top.

Sprinkle a crumbled cookie over the top. Cover and chill 4 to 6 hours, freeze firm and loosen. Carefully run a knife all around sides, remove from pan and place on serving platter

Let come to room temp about an hour and slice and serve with fresh fruit or chocolate sauce

Chocolate Peanut Butter Smoothie

2012-01-02T18:40:00.000-08:00

1c. skim fat-free milk
1 envelope instant breakfast, chocolate Drink Mix
2 tsp. peanut butter
3 ice cubes

Put all ingredients into blender container.
Blend until smooth and frothy.

Simple Chocolate Marshmallow Fudge

2012-01-01T19:36:00.000-08:00

12 oz semisweet chocolate, chopped
1 cup miniature marshmallows
1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp light margarine
2 tsp. vanilla extract

Coat an 8- x 8-inch pan with cooking spray. Stir together sugar, evaporated milk and margarine. Bring to a boil in a sauce pan, reduce heat to medium-low and cook 3 mins stirring constantly.

Stir in chocolate and marshmallows. Remove from heat and stir until smooth. Pour into pan and refrigerate until firm, about 2 hours.

Cut into 36 squares and serve. Just leave the fudge in refrigerator or freezer for a firmer consistency.

Chocolate Cake with Peaches

2011-12-28T23:29:00.000-08:00

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

2011-12-28T01:03:00.000-08:00

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

2011-12-26T20:57:00.000-08:00

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

2011-12-25T20:11:00.000-08:00

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

2011-12-22T05:53:00.000-08:00

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

2011-12-20T21:41:00.000-08:00

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

2011-12-19T01:37:00.000-08:00

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

2011-12-17T20:50:00.000-08:00

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

2011-12-15T19:52:00.000-08:00

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

2011-12-14T20:43:00.000-08:00

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

2011-12-13T20:56:00.000-08:00

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

2011-12-12T19:28:00.000-08:00

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

2011-12-10T21:35:00.000-08:00

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

2011-12-09T20:03:00.000-08:00

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

2011-12-08T21:47:00.000-08:00

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

2011-12-07T19:48:00.000-08:00

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

2011-12-06T20:28:00.000-08:00

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

2011-12-05T22:45:00.000-08:00

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

2011-12-04T22:29:00.000-08:00

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

2011-12-04T00:20:00.000-08:00

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

2011-12-01T20:42:00.000-08:00

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.

Chocolate Chip Cookies

2011-11-30T19:13:00.000-08:00

Egg 1 3/4 cup all-purpose flour
1 cup Semi-sweet chocolate chips
3/4 cup Butter flavored Crisco
1 1/4 cup Firmly packed brown sugar
2 Tbs Milk
1 Tbs Vanilla
1 tsp Salt
3/4 tsp Baking soda
1 cup Pecan pieces

Heat oven to 375. Cream brown sugar, milk, butter flavor Crisco, and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt, and baking soda. Add to creamed mixture, gradually.

Stir in chocolate chips and nuts. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet.

Bake at 375 8 to 10 minutes for chewy cookies (they will look light and moist) Do not overbake or 11 to 13 minutes for crisp cookies.

Cool on baking sheet 2 minutes. Remove to cool rack.

Coconut Choco Pudding

2011-11-29T19:07:00.000-08:00

14-ounce coconut milk (lite is fine), divided
3 tbs sugar
scant 1/4 teaspoon salt
1/4 cup arrowroot powder, sifted
1 tsp raz el hanout spice blend
3 tbs alkalized dutch-cocoa powder, sifted 1 3.5-ounce bar semi-sweet chocolate, chopped
1 tsp vanilla extract
1/4 cup coconut flakes, toasted in a dry skillet

Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt to a simmer over low heat.

While that is heating, in a seperate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend, and cocoa powder. It should look like a chocolate frosting.

When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting.

Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.

Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla.

Keep stirring until the pudding is smooth. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve dusted with the coconut flakes and a tiny pinch of spices.

French Silk Chocolate Pie

2011-11-28T22:27:00.000-08:00

1 Pie shell, baked & cooled
1 oz Chocolate square
1/2 cup Butter
3/4 cup Sugar
1 tsp Vanilla
2 Eggs
Whipped cream and walnuts - for topping, optional

Make your favorite single 8 inch pie shell. Cream butter, add sugar slowly, creaming well.

Blend in melted and cooled chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition.

With electric mixer use medium speed. Turn into cooled, baked pie shell. Chill 1 to 2 hours.

Before serving top with whipped cream and walnuts, if desired.

Whole Wheat and Oat Chocolate Chip Cookies

2011-11-27T19:57:00.000-08:00

9 oz / 255 rolled oats (not instant)
4.5 oz / 125 g whole wheat flour
1 1/2 oz / 45 g wheat bran (or germ)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine grain sea salt

8 oz / 225 g unsalted butter
6.5 oz / 185 g natural cane sugar or light brown sugar
6 oz / 170 g firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
285 g semi-sweet chocolate bar, chopped and shaved into chunks and splinters

Preheat the oven to 350F / 180 C, with racks placed in the middle. Line two baking sheets with unbleached parchment paper and set aside.

In a medium bowl combine the oats, flour, wheat bran, baking soda, baking powder, and salt. Set aside.

Either by hand, or using an electric mixer, cream the butter until light and fluffy. Beat in sugar for 3+ minutes, scraping down sides a few times along the way. Incorporate the eggs one at a time, then the vanilla - scraping the sides of the bowl another time or two. Add the dry mixture, and stir until everything barely comes together. Then stir in the chocolate, mixing until it is evenly distributed throughout the dough.

Use a small ice-cream scoop, spoon, or 1/4 cup measuring cup, to make uniform dough balls. I used a metal 1/4-cup measuring cup, filling it about 3/4 full. Arrange each cookie at least 3-inches apart on the prepared baking sheet. They'll flatten out quite a bit. For extra crisp cookies, bake until deeply, deeply golden on the bottom, about 15+ minutes. Rotate the pans once about 2/3 the way through baking - back to front, top to bottom. Like your cookies a little chewier? Bake for less time. Cool on a rack.

Chocolate Plums

2011-10-30T22:48:00.000-07:00

24 dried plums (prunes)
24 whole almonds, toasted
8 oz semi-sweet chocolate
Crushed nuts for decorating

Prepare a baking sheet by lining it with aluminum foil and set aside for now.

Chop the chocolate into small pieces and place it in a microwave-safe bowl. Microwave the chocolate until melted, stirring after every 45 seconds to prevent overheating. Stir until the chocolate is smooth, and allow it to sit and cool slightly while you prepare the prunes.

Insert the almonds into the centers of the prunes, one nut per prune. Use a paring knife to create a small hole for inserting the nut.

Use a fork or dipping tools to dip one of the prunes into the chocolate, submerging it completely. Remove it from the chocolate and drag the bottom along the lip of the bowl to remove the excess chocolate. Place it on the prepared baking sheet and, if desired, sprinkle the top with crushed nuts while the chocolate is still wet.

Refrigerate it for 30 minutes to set the chocolate, then serve. Store Polish Chocolate Plums in an airtight container in the refrigerator for up to one week.

Chocolate Green Tea Pudding

2011-10-25T09:36:00.000-07:00

10 ounces (one bag) semisweet vegan chocolate chips
1 tablespoon loose green tea leaves

1 cup chocolate soy milk
12 ounces silken tofu
1/4 cup soft tofu
2 tablespoons matcha tea (green tea powder, available at any good tea shop), optional

Pour the chocolate milk and tea leaves into a small pot and bring to a boil. Turn off heat and let the chocolate milk cool. Melt the chocolate chips in a double boiler.

Put the soy milk mixture, melted chocolate, silken tofu, and soft tofu into a food processor. Blend until totally smooth. Put into individual cups or bowls, and refrigerate for at least one hour.

Before serving, take a paper doily or any other design cutout and lay it over the pudding.

Generously powder the top of the doily or cutout with the matcha. Lift the doily or cutout, making sure not to disturb the design you just made. Serve immediately.

Chocolate Salami (Salame al Cioccoato)

2011-10-20T03:44:00.000-07:00

1 lb cake or cookie scraps(4 cups, not packed)
8 oz (1.25 cups) bittersweet chocolate or chocolate chips, finely chopped
2 oz soft dried figs (about 15), coarsely chopped
2 oz medjool dates (about 5 large), pitted and coarsely chopped
2 oz (1/2 cup) dried cranberries
4 oz (1/2 cup) toasted almonds, coarsely chopped
4 oz (1/2 cup) toasted hazelnuts, coarsely chopped
1/2 tsp salt
1 cup heavy cream
1 tsp vanilla extract

To make the ganache: Place the chopped chocolate in a medium heat-safe bowl, and place the cream in a small saucepan over medium heat. Bring the cream to a simmer, so that bubbles appear on the edges of the pan, but do not let it boil. Pour the hot cream over the chopped chocolate and let it soften for a minute, then whisk it until the chocolate is melted and the mixture is well-combined and smooth. Set aside your ganache for now.

Place the cake or cookie scraps in the bowl of a food processor and pulse until you have fine crumbs. Put the cake or cookie crumbs into a large bowl.

Add the chopped fruit, nuts, and salt to the cake crumbs and mix until well-distributed.

Add the vanilla extract to the ganache, and then pour the ganache over the cake mixture. Stir until well-combined and there is a uniform texture throughout. Press some cling-wrap to the top of the mixture and refrigerate until firm enough to roll, at least 1 hour.

Once the candy has firmed up, scoop half of it from the bowl and, using waxed paper or parchment, roll it into a log about 2 inches in diameter and 9 inches long. Once it is a cylinder, roll it on the counter a few times to try and get it as round as possible. Repeat the process with the second half of the candy, forming an identical log.

Place the logs on a baking sheet and freeze them until firm, at least 2 hours. The salami can be kept frozen for up to a month, but if you plan to freeze them for that long, wrap the logs with plastic wrap to prevent odors or freezer burn.

About 15 minutes prior to serving, remove the logs from the freezer. Roll them in powdered sugar to make them resemble salami. Cut them into thin slices and serve. The logs can stay at room temperature for several hours before getting too soft. If they do start to get too soft, refrigerate or freeze briefly to firm them up. If the sugar coating starts to melt, re-roll them in sugar as needed.

Chocolate Loaf Cake

2011-10-16T10:29:00.000-07:00

5 oz / 145 g spelt flour
1 teaspoon baking soda
1/2 teaspoon fine grain sea salt
8 oz / 225g unsalted butter

7.5 oz / 215 g v. loosely packed dark Muscovado sugar
2 large eggs, beaten
2 teaspoons vanilla extract
4 oz / 115 g bittersweet chocolate, barely melted
1 cup plus 2 tablespoons boiling water
another 1.5 oz / 45 g Muscovado sugar (optional)
zest of one lemon

Preheat oven to 375F / 190C with a rack in the center. Butter a 9x5-inch (23 x 13-cm) loaf pan and line with parchment paper. You have to line the pan if you ever want to get this cake out of it. Sprinkle with the lemon zest and set aside.

Combine the flour baking soda, and salt in a medium bowl. Set aside.

Cream the butter until light and feathery, either with a wooden spoon or with an electric mixer. Beat in the sugar. Then add the eggs, one at a time, scraping down the sides of the bowl a couple times along the way. Add the vanilla, then fold in the melted (and now slightly cooled) chocolate, stirring until just barely combined.

Now stir in 1/3 of the flour mixture, then 1/3 of the water, alternating until all the flour and water has been incorporated into what seems like an impossibly thin batter. Go with it. Pour into the prepared pan, place on a rimmed baking sheet and bake for 30 minutes.

Turn the oven down to 325F / 165C and continue to cook for another 15-18 minutes. The cake isn't going to test done like other cakes, but as long as your oven temp is accurate, you should be fine.

Place the loaf pan on a rack, let cool completely.

Chocolate-Dipped Apricots

2011-10-09T21:23:00.000-07:00

24 whole dried apricots
2 ounces (1/2 cup) toasted almonds, finely chopped
6 ounces dark chocolate

Prepare a baking sheet by lining it with aluminum foil. Place the chopped almonds in a small bowl.

Temper or melt the chocolate in a medium bowl.

Holding an apricot by the tip, dip most of the fruit into the melted chocolate, swirling to ensure even coverage. Remove it from the chocolate and drag it along the lip of the bowl, removing excess chocolate.

Pat both sides of the chocolate-dipped apricot on the chopped almonds, covering both sides with nuts.

Place the candy on the prepared baking sheet, and repeat for the remaining apricots.

Place in the refrigerator to set the chocolate for approximately 10 minutes. If the chocolate has been tempered, the candy can be served at room temperature, but if it has not, it should be kept refrigerated until served.

Ginger Chip Chocolate Cookies

2011-10-04T05:56:00.000-07:00

3.5 ounces / 90 g turbinado sugar
6 ounces / 170 g bittersweet chocolate
2 cups / 8.5 oz / 245 g whole wheat pastry flour
1 teaspoon baking soda
4 1/2 teaspoons ground ginger
1/2 teaspoon fine grain sea salt
1/2 cup / 4 oz / 113 g unsalted butter
1/4 cup / 2 oz / 60 ml unsulphured molasses
2/3 cup / 3.75 oz / 100 g fine grain natural cane sugar, sifted
1 1/2 tablespoons grated fresh ginger, peeled
1 large egg, well beaten

Preheat the oven to 350F / 180C degrees - racks in the top and bottom third of the oven. Line a couple baking sheets with unbleached parchment paper or a Silpat mat, and place the large-grain sugar in a small bowl. Set aside.

Finely chop the chocolate bar into 1/8-inch pieces, more like (mostly) shavings really.

In a large bowl whisk together the flour, baking soda, ground ginger, and salt.

Heat the butter in a saucepan until it is just barely melted. Remove from heat and stir in the molasses, sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to the touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, and stir until just combined. Fold in the chocolate.

scoop out the dough in exact, level tablespoons. then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape. From there, grab a small handful of the big sugar, set aside earlier and roll each ball between palms to heavily coat the outside of each dough ball.

Place dough a few inches apart on prepared baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, and get quite fragrant.

Super Easy Chocolate-Dipped Mango

2011-09-29T23:51:00.000-07:00

6 ounces dried mango
9 ounces bittersweet chocolate (approx 1.5 cups chopped)
1-2 tsp cayenne pepper, to taste

Prepare a baking sheet by lining it with aluminum foil or waxed paper. If your dried mango is in large chunks, slice them into thinner "fingers" that will be easier to handle and eat.

Place the chopped chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.

Once melted, stir until the chocolate is smooth. Allow it to cool for a few minutes and thicken up slightly.

Hold a piece of dried mango by one end, and dip most of the mango spear into the melted chocolate, leaving only a small portion undipped. Remove the mango from the chocolate, and scrape the bottom against the lip of the bowl to remove the excess chocolate. Place the dipped mango slice on the prepared baking sheet.

Repeat the dipping with the remaining mango slices and melted chocolate. While the chocolate is still wet, sprinkle the tops very lightly with a dusting of cayenne pepper.

Place the baking tray in the refrigerator to set the chocolate, for about 20 minutes. Once set, the chocolate-dipped mango can be served immediately or stored in an airtight container in the refrigerator for up to a week.

Tiny Chocolate Melting Cakes

2011-09-27T10:17:00.000-07:00

10 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
5 eggs
1/2 cup sugar
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
caramel sauce
coffee ice cream

Heat oven to 325º F.
Lightly coat a 12-cup muffin tin with vegetable cooking spray.
Melt the chocolate and butter in a large bowl over a saucepan of simmering water.
Remove from heat. In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate.
Mix with a spoon until well blended.
Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes. The cakes will still look a bit moist on top.
Remove from the oven and let cool 5 minutes.
Serve warm with the caramel sauce and ice cream.

Delicious Dark Chocolate Brownies

2011-09-17T07:09:00.000-07:00

6 ounces bittersweet chocolate
1 cup butter or margarine
2 cups sugar
4 large eggs
1 tablespoon vanilla extract*
1 cup all-purpose flour, divided
1 1/2 cups chopped walnuts
1 cup (6 ounces) semisweet chocolate morsels
1/8 teaspoon salt

Microwave butter and bittersweet chocolate in a 2-quart glass bowl at HIGH 1 1/2 minutes or until chocolate is melted, stirring mixture twice. Whisk in 2 cups sugar, eggs, and vanilla extract.

Toss together 1 tablespoon flour, walnuts, and chocolate morsels.
Stir remaining flour and salt into sugar mixture. Add walnut mixture. Spread batter into a lightly greased 13- x 9-inch pan.

Bake at 350° for 30 to 40 minutes. Please notice that in case of brownies a wooden pick inserted in center will not come out clean. Cool on serve.

Molten Chocolate Cupcakes

2011-09-13T00:53:00.000-07:00

4 squares Semi-Sweet baking chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup Whip whipped topping

Prepare batter as directed; pour evenly among nine well-greased medium muffin cups. Bake at 425ºF for 7 min. or until sides are firm but centers are soft. Let stand 1 min. Loosen cakes and remove from pan as directed.

Preheat oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, you can topped cakes with whipped topping.

Double Chocolate Pecan Pie

2011-09-07T21:09:00.000-07:00

6 ounces semisweet chocolate
2 tablespoons butter, melted
3 eggs
1/3 cup sugar
1 cup corn syrup (light or dark)
1 teaspoon vanilla extract
1 1/4 cups pecan halves
Additional pecan halves for topping
1 unbaked 9-inch pie shell

Preheat oven to 350 degrees.
In a double boiler melt chocolate and butter. Let cool slightly.(You can also microwave, just check on it and stir so not to burn) About 1 minute.
Beat eggs lightly in medium bowl. Add sugar, corn syrup, chocolate mixture, and vanilla; stir until well blended. Mix in pecans. Save some for garnish!

Set pie shell on heavy-duty baking sheet and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean. Check after 40 minutes. If crust is becoming too brown, top with tented foil.

Cool pie on wire rack to room temperature before cutting.
Dust with confectioners sugar.

Easy Chocolate Muffins

2011-09-04T07:02:00.000-07:00

1 Package cake ready mix *use 1/2 of package size
1/3 cup chopped hazelnuts
125 g chopped unsweetened chocolate, chopped
3/4 cup heavy cream
2 tbsp butter, softened

Preheat oven to 375F. Prepare a 12 muffins tray with paper or silicon cups. Make cake mix as directed on back of package.

Fill each muffin cup till 3/4 of the cup. Sprinkle hazelnuts over top of each. Press them slightly with a teaspoon.

Bake for 20-25minutes. Cool.

Glaze:
Heat the cream until simmering point, pour over the chopped chocolate and stir until smooth. Add the butter and stir until combined.

Set aside until thickened slightly and drizzle by tablespoonful over each muffin. Set aside to set for 10 minutes.

Using a teaspoon, drizzle the rest of the glaze again in a stripes shape over the top of each muffin. Chill.

Pecan Chocolate Fudge Ring Cake

2011-08-28T06:11:00.000-07:00

Fudge sauce:

40 grams butter
40 grams light brown sugar.
4 tbsp golden (light corn) syrup or clear honey.
2 tbsp milk
1 tbsp cocoa powder
40 grams dark chocolate
50 grams pecan,finely chopped.

Cake :

100 grams soft butter
100 grams light brown sugar
125 grams self raising flour
2 eggs
2 tbsp milk
1 tbsp golden syrup,or honey

Preheat oven to 350F. Lightly grease a 20 cm ring Pan and keep aside.
Fudge sauce: Place the butter, sugar, syrup, milk and cocoa powder in a small pan and heat gently, stirring till combined.

Break the chocolate into pieces and add to the mixture stirring till melted. Stir in the chopped nuts. Pour into the base of the pan and leave to cool.

To make the cake, place all of the ingredients in a mixing bowl and beat till smooth. Carefully ,using a large spoon, add the mixture over the fudge sauce in pan. Bake for 35 minutes till springy to the touch.

Leave to cool in the pan for 5 minutes then flip it into a serving dish.

Chocolate Orange Cake

2011-08-17T06:59:00.000-07:00

175 g/6 oz caster sugar
175 g/6 oz butter or block margarine
3 eggs, beaten
175 g/6 oz self-raising flour, sifted

2 tbsp cocoa powder, sifted
2 tbsp milk
3 tbsp orange juice
Grated rind of ½ orange

Frosting ingredients:
175 g/6 oz icing sugar
2 tbsp orange juice

Garnish:
Grated orange peel, orange shavings, or cocoa powder

Beat the sugar and butter or margarine together in a bowl until light and fluffy. Gradually add the eggs, beating well after each addition. Carefully fold in the flour.

Divide the mixture in half. Add the cocoa and milk to one half, stirring until well combined. Flavour the other half with the orange juice and grated orange rind.

Place spoonfuls of each mixture into a lightly greased 20 cm/8 inch deep round cake tin and swirl together with a skewer, to create a marbled effect. Bake in a preheated oven, 190°C/375°F, for 20 minutes or until the cake is springy to the touch. Cool in the tin for a few minutes before transferring to a wire rack to cool completely.

To make the frosting, sift the icing sugar into a mixing bowl and mix in enough of the orange juice to form a smooth frosting. Spread the frosting over the top of the cake and leave to set.

Or you can just skip the frosting, simply add some grated orange peel, orange shavings, or cocoa powder as a garnish.

Bittersweet Chocolate Cake

2011-08-10T00:26:00.000-07:00

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces
4 large eggs, separated
2/3 cup sugar
3 1/2 tablespoons all purpose flour
Powdered sugar

Preheat oven to 325°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with waxed paper. Butter sides of pan and paper. Dust pan with flour.

Melt chocolate and butter in top of double boiler over simmering water, stirring until smooth. Cool slightly.

Whisk yolks and sugar in large bowl until pale yellow. Mix in flour, then chocolate mixture. Using electric mixer, beat whites in another bowl until stiff but not dry. Fold into chocolate mixture.

Pour batter into prepared pan. Bake until toothpick inserted into center comes out with only a few moist crumbs attached, about 25 minutes.

Cool completely in pan on rack. Run small sharp knife around sides of pan to loosen cake. Turn cake out onto platter and cool.

Sift powered sugar over cake and serve.

Bitter Chocolate with Orange Sauce

2011-08-05T01:23:00.001-07:00

600 g (21 oz) bitter chocolate
200 g (7/8 cup) butter
250 ml (1 cup + 1 Tablespoon) sweet cream
50 g (1/4 cup + 1/2 teaspoon) sugar
grated orange peel
6 egg yolks [egg yolks are the same size in metric :) ]
100 g (7/8 cup) plain cocoa
juice from fresh orange

With double boilers, melt the chocolate and butter.

In a separate bowl, gently beat the sweet cream with the sugar and some grated orange peel.

In another small bowl, beat the egg yolks.

Mix the cocoa with the melted butter, then mix the cocoa and butter mixture with the melted chocolate. Let cool a few minutes.

Vigorously mix the egg yolks into the chocolate mixture.

Add the cream mixture and mix until smooth.

Line a pan or mold with wax paper, pour in the chocolate mixture, and let cool. Refrigerate until firm.

To prepare the orange sauce, measure the juice from one or more oranges. For every unit orange juice, add two units water. Cook slowly over low heat, add sugar to taste, and allow the mixture to gain the consistency of a thick sauce.

Carefully spoon sauce onto slices of the chocolate just before serving. You may wish to add some grated orange peel, orange shavings, or cocoa powder as a garnish.

How to Make Perfect Brownies

2011-08-05T01:18:00.000-07:00

For all their rich, fudgy goodness, brownies are surprisingly easy to make. Follow these simple steps to get them right every time.

Step 1: Choose a brownie recipe

Brownies are usually either fudgy or cakelike. In many brownie recipes, the proportion of flour to sugar, butter, and eggs is significantly less than what is typical for drop cookies, cakes, and several other baked goods. The balance of flour to the other ingredients is what makes brownies dense, fudgy, and rich. If you prefer brownies with a cakelike texture, look for recipes that contain more flour. Some very cakelike brownies contain milk or buttermilk.

Step 2: Chop chocolate

Using a chef's knife, coarsely chop chocolate bars or squares on a cutting board. Chopped chocolate melts smoothly and evenly, and it won't scorch.
Step 3: Melt chocolate and butter
Melting chocolate and butter for brownies
Enlarge Image

Place the chopped chocolate in a saucepan.
Cut up the butter and add it to the saucepan with the chocolate.
Heat and stir over low heat until all of the chocolate and butter is melted and the mixture is smooth.
Remove the saucepan from the heat and let the chocolate mixture cool.

Step 4: Stir in sugar

Add the sugar to the melted chocolate and butter. Stir with a wooden spoon until the sugar is completely mixed into the chocolate and butter.
Step 5: Add eggs

Beating eggs into chocolate mixture

Add the eggs one at a time. Stir vigorously with a wooden spoon after each addition until the egg is completely incorporated into the chocolate mixture.
Beat in the vanilla with the wooden spoon.

Step 6: Add the flour

In a separate bowl, stir together the flour and baking soda.
Add the flour mixture all at once to the chocolate mixture.

Step 7: Mix in the flour

Gently stir the chocolate until the flour is moistened.
Use a heavy-duty rubber spatula to scrape the sides and bottom of the saucepan.
If you like, stir in chocolate pieces or chopped nuts.

Step 8: Bake, cool, and frost the brownies

Grease your baking pan or, if desired, line it with foil for easy removal.
Bake brownies as directed in the recipe. Most brownies bake at 350°F for 25 to 35 minutes.
Cool the brownies completely in the pan on a wire rack.

If you wish to frost the brownies, wait at least an hour after baking to be sure the brownies have completely cooled.

Prepare the frosting.
Use an offset metal spatula to frost the brownies while they are still in the pan. Cut them into bars and enjoy!

Chocolate Yogurt Cake

2011-07-31T03:07:00.000-07:00

1 Tablespoon all-purpose flour
1 teaspoon Dutch-processed cocoa
2/3 cup Dutch processed cocoa
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 cup butter or margarine (1 stick), softened
1-1/2 cups sugar
2 eggs
1-1/2 cups plain yogurt
1 teaspoon vanilla extract

Mix 1 tablespoon of flour with 1 teaspoon of cocoa and dust the inside of a greased 9-inch Bundt pan or tube pan with this mixture, shaking out any excess.

Sift 2 cups of flour and 2/3 cup of cocoa together with the baking soda, then set aside.

In a large mixing bowl, cream the butter and sugar together. Beat in the eggs, one at a time. Add the flour mixture alternately with the yogurt, in three parts. Do not overmix. Stir in the vanilla.

Pour the batter into the prepared pan and bake in a 350 degree F. oven for 45 to 55 minutes, until a tester inserted in the center comes out clean. Cool for 10 minutes before inverting onto a rack to cool completely.

Yummy Chocolate Cupcake

2011-07-26T22:23:00.000-07:00

2 cups all purpose flour
2 cups sugar
1/2 teaspoon baking powder
4 ounces melted unsweetened baking chocolate
1 teaspoon salt
1 teaspoon baking soda
1/2 cup shortening
3/4 cup water
2 large eggs
3/4 cup milk
1 teaspoon vanilla

After Preheating oven to 350 degrees then line cupcake pans with paper liners.

Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes.

Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.

The final step is to frost when the cupcakes are completely cool.

Easy Chocolate and Walnut Brownies

2011-07-22T01:14:00.000-07:00

400g caster sugar
225g butter, melted
60g cocoa powder
1 teaspoon vanilla extract
4 eggs
225g plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
60g walnut halves

Mix all ingredients in the order given.

Bake at 180 C / Gas mark 4 for 20 - 25 minutes in a rectangular 23x33cm greased baking tin.

Cool, and slice into equal square portions.

Super Easy Black Forest Cake

2011-07-17T23:18:00.000-07:00

1 dark chocolate cake ready mix
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling
16 oz. heavy whipping cream
1/2 c. confectioners sugar

Garnish (Optional)
Cherries, drained
Milk chocolate curls or shavings

Drain cherry pie filling in a colander to remove most of the thickened juices.

Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.

When cool, sprinkle kirsch over both cake layers.

Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.

Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

To asssemble cake, place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.

Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.

With fingers, gently press chocolate curls into cream on sides of cake.

Garnish top with drained cherries, if desired, or with a few remaining chocolate curls.

Chocolate Marble Cake

2011-07-13T20:49:00.000-07:00

2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup milk

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9 inch round pan.

Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.

Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.

Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

Chocolate Banana Bread

2011-07-08T06:01:00.000-07:00

1 1/4 Cups unbleached all purpose flour shopping list
3/4 Cup cocoa powder shopping list
1 1/2 Tsp baking soda shopping list
3/4 tsp salt shopping list
1 1/2 sticks unsalted butter, plus more for smearing in loaf pans shopping list
1 1/2 Cups sugar shopping list
3 eggs, lightly beaten shopping list
6 very ripe bananas, mashed shopping list
1/2 Cup shredded coconut shopping list
1 Cup sour cream shopping list
Optional: add chocolate chips to the mixture or some chopped dried cherries

Position racks in center of oven and preheat to 400. Smear two 5 x 9 loaf pans with butter and dust with flour.
Whisk flour, cocoa powder, baking soda and salt together in a medium size bowl.
In a separate bowl, cream cream butter and sugar using a high speed handmixer until creamy and fluffy and mixture is a light lemon color.
With the mixer now on low, beat in the eggs, banana and coconut at low speed for a few minutes.

Stir half of the sour cream into the wet ingredients with a wooden spoon. Fold in the dry ingredients. Add remaining sour cream and stir until all are combined.
Use a spatula and pour mixture into the two loaf pans.

Bake at 70 to 75 minutes, but check frequently depending on your oven. (toothpick test)
Remove from oven and set on wire rack to cool.

Chocolate Chip Cookies

2011-07-01T19:10:00.000-07:00

2 eggs
2 3/4 c. of bleached all purpose flour (see note below)
1 tsp.of salt
2 c. of chocolate chips

1/2 c. of shortening
1/2 c. of butter
3/4 c. of white sugar
3/4 c. of packed brown sugar
1 tsp. of vanilla
1/2 tsp. of almond extract
1 tsp. of baking soda

Mix cream shortening, butter, sugars, then eggs and vanilla and almond extracts.

Blend dry ingredients and add to mixture.
Stir in Chocolate chips.

Drop large tablespoons onto ungreased cookie sheet, leaving 2-inches room in between to allow cookies to spread.

Bake at 375° for 10 minutes until lightly brown.
This will make 2-3 dozen cookies depending on size.

The Simplest OREO Truffles Recipe

2011-06-21T09:04:00.000-07:00

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package Cream Cheese, softened
2 (8 ounce) packages Semi-Sweet Baking Chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (You can also finely crushed the cookies in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Soda Cracker Chocolate Candy

2011-06-17T09:22:00.000-07:00

30 soda crackers
1 1/2 cups semisweet chocolate chips
1 cup butter or margarine
1 cup packed brown sugar
1 1/2 cups coarsely chopped walnuts

Line a 15-in. x 10-in. x 1-in. baking pan with foil and coat with nonstick cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes.

Pour over crackers and spread until completely covered. Bake at 350 degrees F for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers.

Return to the oven until chocolate is melted, about 3-5 minutes. Remove from the oven; using a greased spatula, press walnuts into chocolate.

Cut into 1 in. squares while warm.
Cool completely; remove candy from foil.

Simple Bavarian Mints

2011-06-10T08:51:00.000-07:00

3 cups milk chocolate chips
1 (1 ounce) square unsweetened chocolate, chopped
1 teaspoon peppermint extract
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Butter the dish, set aside. In a medium saucepan over low heat, combine milk chocolate chips, unsweetened chocolate and butter. Heat until melted and smooth, stirring occasionally. Remove from heat and stir in condensed milk, peppermint extract and vanilla extract.

Beat with an electric mixer at a low speed for 1 minute, then at a high speed for 1 minute. Chill mixture for 15 minutes, beating by hand every 5 minutes. Beat again with electric mixer two minutes more.

Pour into prepared pan and chill until firm. Cut into 1/2 inch squares.

Avocado Irish Cream Fudge

2011-05-31T02:19:00.000-07:00

2 avocados, peeled and pitted
2 cups unsweetened cocoa powder
1/2 cup butter, melted
1/2 cup Irish cream liqueur
2 cups unsweetened cocoa powder
6 cups confectioners' sugar
1 1/2 cups semisweet chocolate chips
1/2 cup white chocolate chips

Place the avocados and melted butter in a mixing bowl. Blend with an immersion blender until the mixture is smooth and creamy. Scrape the mixture into a saucepan and stir over low heat.

Pour in the Irish cream and stir. Add the cocoa powder and stir until completely incorporated. Stir in the confectioners' sugar 1 cup at a time, making sure the sugar is completely incorporated and the mixture is smooth before adding the next cup.

Melt the semi-sweet chocolate and white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Pour the melted chocolate into the sauce pan and mix thoroughly. Remove from the heat.

Line a 9X11-inch pan with wax paper or foil sprayed with cooking spray. Pour the fudge mixture into the prepared pan. Chill in the refrigerator for at least 1 hour.

Super Easy Chocolate Muffins

2011-05-26T12:20:00.000-07:00

1 Package Muffins cake mix (use only half of the batter)
125 g chopped unsweetened chocolate, chopped shopping list
1/3 cup chopped hazelnuts shopping list
¾ cup heavy cream shopping list
2 tbsp butter, softened

Preheat oven to 375F. Prepare a 12 muffins tray with paper or silicon cups.
Make cake mix as directed on back of package. Fill each muffin cup till 3/4 of the cup.
Sprinkle hazelnuts over top of each. Press them slightly with a teaspoon. Bake for 20-25minutes. Cool.

Glaze :
Heat the cream until simmering point, pour over the chopped chocolate and stir until smooth.
Add the butter and stir until combined. Set aside until thickened slightly and drizzle by tablespoonful over each muffin. Set aside to set for 10 minutes.
Using a teaspoon, drizzle the rest of the glaze again in a stripes shape over the top of each muffin. Chill.

Chocolate Tartlets

2011-05-21T20:46:00.000-07:00

Crust :
1/4 cup sugar shopping list
8 tablespoons (1 stick) butter, melted shopping list
3/4 teaspoon vanilla extract shopping list
1 cup all-purpose flour shopping list
1/8 teaspoon salt shopping list

Filling :
2 tablespoons sugar shopping list
1 cup cream shopping list
8 ounces chocolate (between 50% to 60%), chopped shopping list
1 large egg

Preheat the oven to 350 degrees. In a bowl, combine the melted butter, sugar, vanilla, salt, and flour. Mix until just blended. The dough will be very soft and moist.

Gently press the dough into tartlet pans. Medrich calls for (8) 4-in wide by 3/4-in deep fluted tarlet pans. I used a mini muffin tin with (24) 2-in wide by 3/4-in deep cups. Press in the dough as thinly as possible.

Place pans in the oven and bake for about 15 to 20 minutes until the crusts are golden brown (they should be fully baked).

While the tartlet shells are baking, heat the cream and sugar in a small saucepan to boiling. Pour over the chopped chocolate and whisk together until combined.
Whisk the egg into the chocolate mixture right before the shells are finished baking.

Remove shells from the oven and turn off the oven. Pour the filling into the shells. Return the tartlets to the oven and leave them there for about 5 to 10 minutes, or when the filling is just beginning to set about the edges.

Place tartlets on a wire rack to cool. If the filling has completely set, you can try placing a sheet pan across the top of tin and flipping it over to unmold them.

Just before serving, sprinkle toppings of your choice on the tartlets, such as: cocoa nibs, chopped nuts, dried cherries, dried lemon slices or even chili powder.

Simple Chocolate-Banana Grahams

2011-05-10T06:50:00.000-07:00

1 square graham cracker, broken into 2 rectangles
1/2 teaspoon chocolate-hazelnut spread, divided,
or any type of thin chocolate bar

2 slices banana, about 2 inches long
1/2 teaspoon sweetened shredded coconut, toasted if desired, divided*

Spread each graham cracker piece with 1/4 teaspoon chocolate-hazelnut spread (or thin chocolate bar) and top with a slice of banana and a sprinkling of coconut.

*optional

Chocolate and Raspberries Pancakes

2011-05-02T10:18:00.000-07:00

1/4 cup all-purpose flour
1 1/2 teaspoons unsweetened cocoa powder
2 tablespoons sugar
1/4 teaspoon baking powder
Pinch of salt
1 large egg white
1/4 cup skim milk
1 teaspoon cooking oil
1/4 teaspoon vanilla extract
1/2 pint nonfat vanilla frozen yogurt
1/3 cup Chocolate Sauce
1/2 cup fresh raspberries

Stir together flour, cocoa, sugar, baking powder and salt in a medium bowl. Whisk together egg white, milk, oil and vanilla in a small bowl. Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour.

Spray a large nonstick skillet with nonstick cooking spray and place over medium-low heat. Make 3 to 4 pancakes, using about 1 1/2 tablespoons of batter per pancake, in the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2 minutes. Turn the pancakes over and cook until the underside is browned, about 15 seconds. Repeat with the remaining batter.

Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt and Chocolate Sauce. Garnish with raspberries.

Petit Pain Au Chocolate

2011-04-20T05:17:00.000-07:00

1 cup milk Chocolate morsels - divided use
2 ounces semi-sweet chocolate baking bars, broken into pieces
1 (17.25-ounce) package frozen puff pastry sheets, thawed
1 large egg, beaten
2 tablespoons butter or margarine
1 cup powdered sugar
2 tablespoons hot water

Preheat oven to 350°F (175°C). Grease 2 baking sheets.
Unfold one pastry sheet on lightly floured surface. Roll out to make a 10-inch square. Cut into 4 squares. Place 2 tablespoons morsels in center of each square.

Brush edges lightly with beaten egg and fold squares to form triangles. Press edges to seal. Place on prepared baking sheet about 2-inches apart. Repeat with remaining pastry sheet. Brush top of each pastry with beaten egg.

Bake for 15 to 17 minutes or until puffed and golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Melt baking bar and butter in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Stir in sugar. Add water, stirring until icing is smooth, adding additional water, if necessary.

Drizzle icing over pastries.

Chocolate Shortcake Extra Cocoa Cream

2011-04-11T19:26:00.000-07:00

3/4 cup unsweetened baking cocoa, divided use
1 pint strawberries
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter, chilled
2/3 cup half-and-half
1 tablespoon sour cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups heavy cream

Hull and slice strawberries; chill.
Preheat the oven to 400°F (205°C).

In a large bowl, sift together flour, 1/2 cup unsweetened baking cocoa, 1/3 cup sugar, baking powder, and salt. Cut in chilled butter until crumbly.

In a small bowl, combine half and half and sour cream. Add to the flour mixture and mix well. Knead the dough lightly on a floured surface until smooth. Shape into a cylinder about 3-inches in diameter. Slice into four equal disks. Lay the disks on a greased baking sheet and bake for 10 to 12 minutes. Cool.

Meanwhile, in a large mixer bowl, combine 1/4 cup sugar and 1/4 cup unsweetened baking cocoa. Add vanilla and cream; beat with an electric mixer until stiff peaks form. When the biscuits are cool, split in half and divide the strawberries among the base. Dollop the cocoa cream on top and top with the remaining biscuit halves.

Black Forest Cheesecake with almond liqueur flavoring

2011-04-04T04:22:00.000-07:00

Crust :
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder

Filling :
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1/4 cup amaretto liqueur (Italian sweet almond-flavoured liqueur)
1/4 cup maraschino cherry juice

Topping :
4 ounces (2/3 cup) semisweet chocolate, melted
1/2 cup sour cream

Preheat oven to 325°F (160°C).
Combine graham cracker crumbs, sugar, cocoa powder and butter. Mix well. Press into bottom and 1-inch up the sides of a 9-inch springform pan. Set aside.

With an electric mixer on medium speed, beat cream cheese until fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in amaretto and cherry juice until well blended.

Pour filling into crust. Bake 1 hour. Turn oven off, and let stand in oven
with door ajar at least 1 hour. Remove from oven to wire rack. Cool about 1 hour, or until room temperature.

Combine melted chocolate and sour cream. Spread evenly over top of cooled cheesecake. Chill overnight. Garnish with whipped cream and maraschino cherries.

Chocolate Heaven Terrine

2011-03-26T05:27:00.000-07:00

1 quart chocolate ice cream, softened
1 tablespoon butter
1/3 cup chopped macadamia nuts
1/2 cup (2 ounces) chopped dark chocolate-covered coconut candy bar
1/4 cup chopped maraschino cherries
1 1/2 pints (3 cups) vanilla ice cream, softened
Chocolate sauce or syrup (optional)

Line 8 1/2 x 4 1/2-inch loaf pan with foil, allowing foil to come over sides of pan.
Spread 2/3 of chocolate ice cream evenly over bottom of pan, forming 1/2-inch thick layer. Freeze 2 hours or until firm.

Melt butter in small skillet over low heat. Add nuts; cook until nuts are golden brown. Cool.
Stir nuts, candy and cherries into vanilla ice cream. Spread over chocolate ice cream layer; freeze 2 hours or until firm.

Cover vanilla ice cream with remaining chocolate ice cream, spreading evenly (optional), Freeze overnight.

To serve, remove from pan; peel off foil. Cut into 3/4-inch slices. Serve on plates lined with chocolate sauce or syrup, if desired.

Chocolate Chip and Apple Dessert Pizza

2011-03-22T22:52:00.000-07:00

1 (18-ounce) package refrigerated Chocolate Cookie Dough
1 (12-ounce) package frozen escalloped apples, defrosted according to directions
2/3 cup quick or old-fashioned oats
2 ounces cream cheese, softened
1/4 cup sour cream
1 tablespoon granulated sugar
1/3 cup chopped walnuts
Chocolate Sauce

Combine cookie dough and oats. Press mixture into bottom of heavily greased 10 to 12-inch pizza pan to form crust (9 x 13-inch pan may be substituted).

Bake in preheated 375°F (190°C) oven for 10 to 15 minutes or until set. Remove from oven.

Beat cream cheese, egg, sour cream and sugar until smooth in mixer bowl.

Spoon escalloped apples on top of crust. Spread with cream cheese mixture; sprinkle with walnuts.

Bake for 25 to 30 minutes or until cream cheese mixture is set in the center. Cool in pan on wire rack.

Drizzle with chocolate sauce.

Easy Bake Triple Chocolate Cheesecake

2011-03-17T12:47:00.000-07:00

Crust:
1 1/2 cups (18 cookies) crushed sandwich cookies
2 tablespoons butter, melted

Filling:
4 (8-ounce) packages cream cheese, softened
1/3 cup all-purpose flour
1 (14-ounce) can sweetened condensed milk
4 large eggs
1 tablespoon vanilla extract
4 ounces semisweet chocolate, melted

Glaze:
3 ounces semisweet chocolate
1/3 cup whipping cream

Preheat oven to 350°F (175°C).

For Crust: Place crushed cookie crumbs in a bowl. Stir the melted butter into the crumbs with a fork until well blended. Press into bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside.

For Filling: Combine cream cheese and flour, mixing at medium speed until well blended. Gradually add sweetened condensed milk, mixing well. Add eggs, one at a time, mixing well after each addition. Blend in vanilla.

Divide batter in half (half is about 3 1/2 cups). Blend melted chocolate into one half. Pour over crust. Pour other half of batter over chocolate layer.

Bake for 50 minutes. Place on rack. Run knife around rim to loosen sides of cake. Cool before removing pan rim.

For Glaze: Melt the chocolate and whipping cream over low heat, stirring constantly. Spread over cheesecake. Chill until serving time.

Chilled Chocolate Cheesecake

2011-03-12T23:49:00.000-08:00

24 chocolate wafers, finely crushed
3 tablespoons water
1 cup nonfat cottage cheese
1/2 cup egg beaters
12 ounces light cream cheese
1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup powdered sugar
3/4 cup nonfat sour cream
1 tablespoon lavender flowers (optional garnish)

In a small bowl, toss chocolate wafer crumbs with water, a tablespoon at a time, until crumbs are moistened. Press onto bottom of 8-inch springform pan; set aside.

In electric blender or food processor, blend cottage cheese and egg until smooth, scraping down sides of container as necessary.

In large bowl, with electric mixer at medium speed, beat cream cheese and granulated sugar until smooth. Add cottage cheese mixture, cocoa, flour and vanilla; beat until well blended and smooth. Pour batter into prepared crust. Bake in a 300°F (150°C) oven for 60 to 65 minutes or until puffed and set.

Cool in pan on wire rack 15 minutes. Carefully run metal spatula around edge of cheesecake to loosen. Cover; chill at least 4 hours.

In small bowl, combine powdered sugar and sour cream. Serve with cheesecake.

Simple Chocolate Brownie

2011-03-09T01:17:00.000-08:00

2 Eggs
1 Cup of sugar
1/2 Cup of flour (all purpose)
1/2 Cup of cocoa powder
1 Stick of melted butter (equals 1/2 cup) - you could also use really soft room temperature butter
1 tsp of vanilla extract
1/4 tsp of baking powder
1/3 tsp of salt
1 tsp coconut extract

Preheat your oven to 350 degrees and make sure to grease your baking dish (I prefer a 9 or 10 inch glass dish) with about a tablespoon of butter.

Start by mixing up my dry ingredients in a big bowl, so you have the flour, sugar, salt, cocoa and baking powder.

In a separate dish lightly beat the eggs.

Add the remaining wet ingredients in with the beaten eggs and mix them well and then slowly fold in that mixture with your dry ingredients.

Evenly spread the brownie mix into your greased pan and then pop them right into the preheated oven!

Cook with an oven about 20-25 minutes. Stick a toothpick into the brownies and if it comes out clean then your brownies are ready.

Super Easy Brownie Pie

2011-03-03T07:20:00.000-08:00

1/2 cup butter, softened
1/2 cup flour
2 eggs
1 cup sugar
3 to 4 tablespoons cocoa
1 teaspoon vanilla
pinch salt
1/2 cup chopped walnuts or pecans

Preparation:
Place butter, flour, eggs, sugar, cocoa, vanilla, and salt in small mixing bowl. Beat 4 minutes.

Stir in walnuts or pecans. Pour into greased pie pan. Bake at 325 degrees for 30 minutes. (Pie will settle as it cools.)

Cut in wedges and serve with whipped cream or ice cream.

Vanilla Chocolate Chip Pudding

2011-02-27T06:09:00.000-08:00

1/3 cup sugar
2 tbsp corn starch
1 tbsp unsweetened cocoa powder
2 cups non-fat milk
1 large egg, beaten
2 tbsp chocolate chips
1 tsp vanilla extract

Combine cornstarch, sugar and cocoa powder in a medium-sized saucepan. Gradually whisk in the milk until well-blended.

Cook the pudding over medium-high heat, stirring constantly, until it starts to become thick and small bubbles begin to break the surface, for about 4 minutes.

Have the egg beaten in a medium-sized bowl. Gradually add the pudding mixture into the egg, and whisk until well-blended.

Return pudding to the saucepan, over medium-high heat, and stir in the chocolate chips until they are melted and the pudding is smooth.

Remove the pudding from the heat, and stir in the vanilla extract.

Divide pudding among 4 small pudding bowls, cover with plastic wrap. Refrigerate.

No-bake Orange and Chocolate Pie

2011-02-22T09:26:00.000-08:00

1/2 cup water
1/2 cup orange syrup
1 (3 ounces) package orange flavor instant gelatin
1-1/2 cups (1 pint) heavy whipping cream
1 cup sugar
1 (8 ounces) package cream cheese, softened
1 teaspoon vanilla
1 (1 ounce) square semi-sweet baking chocolate, melted and cooled
1 (9 ounce) prepared graham cracker pie crust

In small pan, heat water and orange syrup. Stir in gelatin until dissolved. Remove from heat and let cool.

Beat whip cream until peaks form, set aside.

Cream sugar, cream cheese, and vanilla. Pour gelatin mixture into cheese and sugar mixture, and blend well. Fold in whipped cream.

Remove this mixture and stir in chocolate. Pour into pie crust and smooth over.
Refrigerate for several hours until firm (or until ready to serve).

Cranberry and Macadamia Nut Bark

2011-02-19T09:18:00.000-08:00

1.5 cups chopped milk chocolate or milk chocolate chips
1 ounce unsweetened chocolate, chopped
3/4 cup roasted, salted macadamia nuts
3.4 cup dried cranberries

Coarsely chop the macadamia nuts and place them in a bowl with the dried cranberries. Set aside for now.

Place the chopped unsweetened and milk chocolate in a large microwave-safe bowl. Microwave it until melted, stirring after every 45 seconds to prevent overheating. Stir until the chocolate is fluid and free of lumps. Allow the chocolate to cool until it is warm to the touch.

Add two-thirds of the macadamia nut and cranberry mixture into the melted chocolate, stir until combined.

Scrape the chocolate mixture onto the prepared baking sheet, and smooth it into an even layer. Sprinkle the remaining nuts and cranberries evenly on top, and press them gently into the chocolate.

Refrigerate the bark until the chocolate is set, for about 30 minutes. Once the chocolate is firm, break it into pieces to serve.

Store Macadamia Nut and Cranberry Bark in an airtight container in the refrigerator for up to a week.

Chocolate Fudge Pudding Cake

2011-02-15T01:00:00.000-08:00

2 tablespoons cocoa
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup milk
2 tablespoons melted shortening
1/2 cup chopped pecans
1 teaspoon vanilla extract

Sauce :

1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup cocoa
1 cup hot water

Sift flour with dry ingredients; stir in milk and shortening. Add pecans and vanilla. Mix until well combined then pour into a generously greased cake pan.

Combine sauce ingredients and pour over cake batter.
Bake the cake in a preheated 350 degree F. oven for 40 minutes.

Set on a rack to cool slightly (do not remove the cake from the pan). The fudgy sauce will end up on the bottom of the pan.

Serve hot or cold.

Best Chocolate Roulade

2011-02-11T06:34:00.000-08:00

Cake :

5 Eggs - separated
1/2 Cup Powdered Sugar - sifted
1 Teaspoon Vanilla
2 Tablespoons Flour - sifted
4 Tablespoons Cocoa Powder - sifted
1/8 Teaspoon Salt
1/2 Teaspoon Cream Of Tartar

Filling :

2 Unsweetened Baking Chocolate Squares
1 1/2 Cups Milk - scalded
1/2 Cup Sugar
4 Eggs
1/4 Cup Flour
1/2 Teaspoon Vanilla

Powdered Sugar For Garnish

Cake :

Beat egg yolks until creamy. Add powdered sugar gradually and continue beating until smooth. Add vanilla, flour, cocoa, and salt.

Whip egg whites with cream of tartar until stiff but not dry. Fold lightly into cake batter. Line shallow 8 x 12-inch pan with greased heavy paper and spread dough to thickness of about 1/4".

Bake in a 325° oven for about 25 minutes let cool in pan for 5 minutes. Reverse pan onto a clean towel that has been dusted with powdered sugar.

Peel off paper. Trim off crust edges. Roll cake and dowel. When cool, unroll cake and spread with filling; then re-roll.

Chocolate Filling :

Grate chocolate and add to milk so that it melts while milk is scalding. Cream sugar and eggs until light. Add flour to this mixture, stirring gently.

Add scalded milk gradually, stirring constantly. Cook and stir until it reaches boiling point, but do not let it boil.

Add vanilla; strain and cool. Spread on cooled cake and re-roll. Dust roll with powdered sugar; slice, and serve.