Tag Archives: #chocolatefriendsoftenaciousm

Oct18

Chocolate Chiffon Cake

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A Saturday share… baking this beautifully high, rich sponge cake for a special dessert.

Chocolate Chiffon Cake

Total Time: Prep: 25 min. + cooling Bake: 1 hour + cooling
Yield: 16-20 servings

Ingredients

7 eggs, separated
1/2 cup baking cocoa
3/4 cup boiling water
1-3/4 cups cake flour
1-3/4 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
2 teaspoons pure vanilla extract
1/4 teaspoon cream of tartar

ICING:
1/3 cup butter
2 cups confectioners’ sugar
2 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons pure vanilla extract
3 to 4 tablespoons hot water
Chopped nuts, optional

Directions

1. Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended.

2. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.

3.Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.

4. For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners’ sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

Oct16

Apple German Chocolate Cake

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A boxed cake mix and canned pie filling make the moist snack cake a cinch to put together while chocolate chips and nuts create the quick-and-easy topping.

Apple German Chocolate Cake

Total Time: Prep: 15 min. Bake: 40 min.
Yield: 12-15 servings

Ingredients

1 can (21 ounces) apple pie filling
1 package German chocolate cake mix (regular size)
3 eggs
3/4 cup coarsely chopped walnuts
1/2 cup miniature semisweet chocolate chips

Directions

1. Place pie filling in a blender; cover and process until the apples are in 1/4-in. chunks. Pour into a large bowl; add cake mix and eggs. Beat on medium speed for 5 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with nuts and chocolate chips.

2. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack before cutting.

Oct14

Butterscotch Chocolate Cake

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This cake can be made ahead. A moist cake is covered with rich butterscotch ice cream topping, whipped topping and crushed candy bars. Enjoy!

Butterscotch Chocolate Cake

Total Time: Prep: 10 min. + chilling Bake: 30 min. + chilling
Yield: 12-16 servings

Ingredients

1 package chocolate cake mix (regular size)
1 jar (17 ounces) butterscotch ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed
3 Butterfinger candy bars (2.1 ounces each), coarsely crushed

Directions

1. Prepare and bake cake according to package directions, using a greased 13×9-in. baking pan. Cool on a wire rack for 30 minutes.

2. Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely.

3. Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers

Oct12

White Chocolate & Honeycomb Brownies

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Great chocolate must be shared!

Oct11

Chocolate Macadamia Meltaways

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I decided to use some ingredients already in my pantry when I wanted to make some cookies, and these were the delicious result.

Chocolate Macadamia Meltaways

Total Time: Prep: 20 min. + chilling Bake: 15 min.
Yield: 15 servings

Ingredients

1/2 cup butter, softened
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 jar (3-1/2 ounces) macadamia nuts, finely chopped

FILLING:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup coarsely chopped macadamia nuts
Additional confectioners’ sugar

Directions

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in nuts (dough will be stiff); set aside.

2. For filling, in a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in nuts; cool slightly. Drop by 1/2 teaspoonfuls onto a waxed paper-lined baking sheet; cover and refrigerate for 30 minutes.

3. Shape teaspoonfuls of dough around each piece of chocolate-nut mixture so it is completely covered. Place 2 in. apart on ungreased baking sheets.

4. Bake at 375° for 12-14 minutes or until lightly browned. Roll warm cookies in confectioners’ sugar; cool on wire racks.

Oct9

Chocolate Mousse Torte

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This is possibly my favorite Chocolate Mousse Tart and people just can’t seem to get enough of it. Decorated with melted chocolate and Chocolate Almond Pinecones make it delicious and beautiful!

Chocolate Mousse Torte

Total Time: Prep: 30 min. + freezing
Yield: 16 servings

Ingredients

1-1/4 cups chocolate wafer crumbs (about 25 wafers)
1/4 cup sugar
1/4 cup butter, melted

FILLING:
4 ounces bittersweet chocolate
1/2 cup plus 2 tablespoons milk chocolate chips
4 ounces white baking chocolate
1 tablespoon unflavored gelatin
1/4 cup water
5 egg yolks
1/4 cup sugar
1 cup half-and-half cream, warmed
1-3/4 cups heavy whipping cream
Semisweet chocolate chips, melted and Chocolate Almond Pinecones, optional

Directions

1. Combine the first three ingredients; press onto the bottom of a greased 9-in. springform pan. Bake at 375° for 8-10 minutes. Cool. Place each flavor of chocolate in a separate bowl; set aside. In another bowl, sprinkle gelatin over water; let stand for 1 minute or until softened.

2. In a small bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored. Gradually whisk in half-and-half.

3. Transfer to a large saucepan; cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 3 minutes.

4. Remove from the heat; stir in gelatin until dissolved. Immediately pour a third of the egg mixture over each flavor of chocolate; quickly stir each until melted. Cool for 10 minutes.

5. In a large bowl, beat whipping cream until stiff peaks form. Fold a third of the whipped cream into each bowl. Pour bittersweet chocolate mixture into prepared pan. Freeze until firm, about 15 minutes. Repeat with milk chocolate mixture, then white chocolate mixture.

6. To serve, carefully run a sharp a knife around edge of pan to loosen. Remove side of pan. Garnish if desired by drizzling with melted chocolate to create pine boughs and topping with chocolate Almond Pinecones.

Chocolate Almond Pinecones

Total Time: Prep: 25 min. + standing
Yield: 6 servings

Ingredients

1 tube (7 ounces) almond paste
4 ounces sliced almonds
1-1/4 cups semisweet chocolate chips
1 tablespoon shortening

Directions

1. Divide almond paste into six equal portions. Form each into a cone shape, about 1-1/2 in. tall and 1 in. in diameter. Beginning at the base, insert pointed end of almonds into paste to resemble a pinecone.

2. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Insert a toothpick into bottom of each cone. Holding over bowl, spoon melted chocolate over almonds (if needed, use another toothpick to spread the chocolate to completely cover almonds). Place on a wire rack over waxed paper; let stand until firm.

Oct5

German Chocolate Ring Recipe

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This recipe is modeled after German Sweet Chocolate Cake, which is a favorite – and is a great sweet-tasting bread! It can be made ahead, too, and stored in the freezer for convenience.

German Chocolate Ring Recipe

Total Time: Prep: 30 min. + rising Bake: 20 min. + cooling
Yield: 20-24 servings

Ingredients

1-1/4 cups flaked coconut, divided
1 cup (6 ounces) semisweet chocolate chips, divided
3/4 cup chopped pecans
3 eggs
4-1/2 to 5 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 package (1/4 ounce) active dry yeast
1 cup milk
5 tablespoons butter, divided

Directions

1. In small bowl, combine 1 cup coconut, 3/4 cup chocolate chips, pecans and 1 egg; set aside. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, heat milk and 4 tablespoons butter to 120°-130°; add to flour mixture, beating until smooth. Add remaining eggs and enough remaining flour to form a soft dough.

2. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover; let rise in warm place until doubled, about 1 hour.
Punch dough down; turn onto lightly floured surface. Roll dough into 18-in. x 10-in. rectangle. Melt remaining butter and brush over dough; spread with reserved chocolate mixture.

3. Roll up dough jelly-roll style, starting with a long side; pinch seam to seal.

4. Place seam side down on greased baking sheet. Pinch ends together to form a ring.

5. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour.

6. Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with remaining chocolate chips; let stand for 5 minutes. Spread melted chips; sprinkle with remaining coconut. Carefully remove from pan to a wire rack to cool.

Oct4

Mexican Spiced Dark Chocolate Tarts

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These easy little Mexican Spiced Dark Chocolate Tarts are one of my favorite new desserts to make! They literally come together in under 10 minutes and are sure to please a crowd. You can use dark chocolate, semisweet chocolate, milk chocolate or whatever you would like! Just whip up a simple ganache, spice it with some cinnamon, chili and cayenne, and then use it to fill these simple phyllo shells and top with whipped cream. Super simple, but so charming and decadent that your friends will think they are très gourmet. Enjoy!

Mexican Spiced Dark Chocolate Tarts

Prep Time: 10 minutes
Yield: 15 tarts

Ingredients

4 ounces dark chocolate, roughly chopped
1/3 cup heavy cream
1/4 tsp. ground cinnamon
1/8 tsp. chili powder
pinch of cayenne
15 mini phyllo (fillo) shells
whipped cream

Directions

1. Heat the dark chocolate and heavy cream together in a microwave or double boiler until melted, stirring occasionally. Stir in the cinnamon, chili powder and cayenne until combined.

2. Spoon about 1 teaspoon of the chocolate mixture into each mini phyllo cup. Refrigerate or serve immediately. Just before serving, use a piping bag or a spoon to top each phyllo cup with a dallop of whipped cream.

Oct1

Dark Chocolate Truffle Cookies

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Try Ghiradelli chocolate chips (that’s where the melty, gooey chocolate comes from), and actually let the mixture chill for an acceptable amount of time to ensure that the cookies are not flat.

Salted Dark Chocolate Truffle Cookies

YIELD: Makes 24-30
Cookies Prep Time: 4 Hours (Includes Fridge Time)
Cook Time: 10 mins

Ingredients

6 tablespoons unsalted butter
4 ounces bittersweet (mine was 60%) chocolate, chopped
2 cups dark chocolate chips
3 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
2 tablespoons dark chocolate/dutch process cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
coarse sea salt for sprinkling
if desired: additional melted chocolate for dipping and chocolate sprinkles for coating

Directions

1. In a large bowl, melt butter, bittersweet chocolate and 1 cup of chocolate chips. I do this in the microwave, beginning with 30 second increments and stirring until totally melted. Set aside and let cool completely.

2. In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.

3. In the bowl of your electric mixer, add sugar and eggs, beating on high until light and fluffy, about 2 minutes. Add in vanilla extract and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and the whisk or beater attachment, then remove it and stir in the dry ingredients with a large spatula until thoroughly dispersed by just combined. Fold in remaining chocolate chips. Cover with plastic wrap and place in the fridge for 4 hours (or even overnight!).

4. Preheat oven to 350 degrees F. Place parchment paper (or a silpat!) on an ungreased baking sheet. Wet your hands with water then begin to roll the dough into 1-inch balls, placing them about 2 inches apart. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds. Sprinkle a bit of salt on top of each dough ball, then bake for 9-10 minutes.

4. Remove, sprinkle a tiny bit of salt again, and let cool for at least 10 minutes on the baking sheet. The should be completely cool before removing them! Once removed, place on wax or parchment paper to cool completely. Once totally cooled, if desired you can dip half of each cookie in melted chocolate then cover in sprinkles. These store pretty well but are fairly fragile.

Sep30

Hazelnut Brown-Butter Brownies

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Here’s an idea. Why not use nut flour to make gluten-free brownies?

hazelnut-brown-butter-brownies-recipe-fw0512-mdn

Yields: 20 large brownies
Total Time: 1 hr 30 min
Cook Time: 30 min

Ingredients

7 ounce(s) hazelnuts
1 cup(s) unsweetened cocoa powder
2 tablespoon(s) unsweetened cocoa powder
1 teaspoon(s) salt
3 cup(s) sugar
1 pound(s) (4 sticks) unsalted butter
12 ounce(s) bittersweet chocolate (70 percent), chopped
6 large eggs
1 tablespoon(s) tablespoon instant coffee, dissolved in 1 tablespoon of hot water

Directions

1. Preheat the oven to 325 degrees F. Line a 9- by 13-inch baking pan with foil, pressing it into the corners and leaving overhang on the 2 short sides.

2. Spread the hazelnuts in a pie plate and toast for 15 minutes, until fragrant and the skins blister; transfer to a kitchen towel to cool slightly, then rub off the skins. Let cool completely. Transfer the nuts to a food processor. Add the cocoa, salt, and 1/2 cup of the sugar and pulse until finely ground.

3. In a large saucepan, cook the butter over moderate heat, shaking the pan occasionally, until nutty-smelling and golden and the foam subsides, about 5 minutes. Remove from the heat and add the chopped chocolate; let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly.

4. In a large bowl, using an electric mixer, beat the eggs with the remaining 2 1/2 cups of sugar and the coffee until tripled in volume, about 5 minutes. Beat in the chocolate-butter mixture. Add the cocoa-hazelnut mixture and beat to combine, scraping down the bowl. Scrape the batter into the prepared pan and bake for about 50 minutes, until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the brownie cool completely on a rack, then refrigerate until chilled.

5. Lift the brownie out of the pan and peel off the foil. Cut into 20 pieces and serve.