Tag Archives: #chocolatefriendsoftenaciousm

Jun23

Icebox Chocolate Cheesecake

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Brilliantly layered chocolate cookies with a quick mix of cream cheese, chocolate syrup, and a little water. The cookies soften as the cake chills overnight for a perfectly moist, chocolaty “cheater’s” cheesecake.

icebox-chocolate-cheesecake-recipe-fw0912-xl

Yields: 8 to 10 servings
Total Time: 30 min

Ingredients

70 (from 2 packages) Nabisco Famous Chocolate Wafers
24 ounce(s) (three 8-ounce packages) cream cheese, at room temperature
1 cup(s) chocolate syrup, such as Hershey’s
1/4 cup(s) water

Directions

1. Put 20 of the chocolate cookies (reserving 50 whole cookies) into a zippered plastic bag and, using a rolling pin, crush them to fine crumbs. Line an 8-inch round cake pan with enough plastic wrap to extend by 4 inches all around.

2. In a large bowl, using an electric mixer, beat the cream cheese at high speed until fluffy, about 3 minutes. Beat in the chocolate syrup and 1/4 cup of water and beat the chocolate cream for 2 minutes.

3. Arrange 9 cookies in an overlapping ring on the bottom of the prepared cake pan and place 1 cookie in the center. Spoon one-fourth of the chocolate cream (about 1 1/4 cups) over the cookies, being careful not to disturb them. Repeat with the remaining cookies and chocolate cream, ending with a layer of 10 cookies on top. Fold the plastic wrap over the top of the cake. Lightly tap the pan once or twice on a work surface. Refrigerate the cake for at least 8 hours and preferably overnight.

4. Peel back the plastic wrap and invert the cake onto a serving plate. Carefully peel off the plastic wrap. Press the cookie crumbs onto the side of the cake to coat evenly. Cut into wedges and serve.

Jun22

Chocolate Sacher Torte

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Sacher torte is a classic Austrian chocolate cake layered with apricot preserves. You can use the preserves three ways: for moistening the cake layers, as a thick filling between the layers, and as a glaze to seal the cake before covering it in chocolate. The cake is moist and luscious on its own, but it’s also delicious served the traditional way, with unsweetened whipped cream.

sacher-torte-recipe-fw0512-xl

Yields: one 9-inch torte
Total Time: 2 hr
Cook Time: 1 hr

Ingredients

6 large eggs, separated
1 cup(s) all-purpose flour
1/2 cup(s) (1/3 cup) almond flour or 2 ounces blanched almonds, ground
1/4 teaspoon(s) salt
1 1/2 stick(s) unsalted butter, softened
1 cup(s) sugar
5 ounce(s) bittersweet chocolate, melted and cooled slightly
1 3/4 cup(s) apricot preserves
2/3 cup(s) light corn syrup
2 tablespoon(s) rum
10 ounce(s) bittersweet chocolate, chopped
Unsweetened whipped cream, optional, for serving

Directions

1. Preheat the oven to 375 degrees F. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.

2. In a large bowl, using a handheld electric mixer, whip the egg whites at high speed until soft peaks form.

3. In a small bowl, whisk the all-purpose flour with the almond flour and salt. In another large bowl, beat the butter and sugar until fluffy. Add the yolks, one at a time, and beat until fluffy. Beat in the chocolate, then beat in one-fourth of the whites. Using a spatula, fold in the rest of the whites until no streaks remain.

4. Scrape the batter into the prepared pan and smooth the top. Bake the cake in the center of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cake cool on a wire rack for 30 minutes, then remove the ring and let the cake cool completely. Invert the cake onto a plate and peel off the parchment. Turn the cake right side up. Using a long serrated knife, cut the cake horizontally into 3 even layers.

5. In a small microwave-safe bowl, whisk 1/4 cup plus 2 tablespoons of the apricot preserves with 1/4 cup of water and microwave until melted.

6. Set the bottom of the springform pan on a wire rack and set the rack on a baking sheet. Arrange the top cake layer, cut side up, on the springform pan.
Brush the cake with one-third of the melted apricot preserves. Spread 1/2 cup of the unmelted apricot preserves on top and cover with the middle cake layer. Brush the surface with another third of the melted preserves and spread another 1/2 cup of the unmelted preserves on top. Brush the cut side of the final layer with the remaining melted preserves and set it cut side down on the cake. Using a serrated knife, trim the cake edges if necessary to even them out.

7. In the microwave-safe bowl, microwave the remaining 1/4 cup plus 2 tablespoons of the apricot preserves until melted, about 30 seconds. Press the preserves through a strainer to remove the solids. Brush the preserves all over the cake until completely coated. Refrigerate for 20 minutes until set.

8. Meanwhile, in a medium saucepan, whisk the corn syrup with the rum and 2 tablespoons of water and bring to a boil. Cook until slightly thickened, about 1 minute. Put the chocolate into a heatproof bowl and pour the hot mixture on top. Let stand until melted, then whisk until smooth. If the chocolate glaze is too thick to pour, whisk in another tablespoon of hot water. Let cool to warm.

9. Using an offset spatula, scrape off any excess preserves from the cake so that it is lightly coated. Slowly pour half of the warm chocolate glaze in the center of the cake, allowing it to gently coat the top and spread down the side. Spread the glaze to evenly coat the torte. Microwave the remaining glaze for a few seconds and repeat pouring and spreading. Scrape up any excess glaze. Refrigerate for at least 10 minutes to set the glaze, then cut the torte into wedges and serve with the whipped cream.

Jun19

Dark Chocolate-Olive Oil Cake

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Full of rich, deeply chocolate flavor, you’d never guess it’s the olive oil that gives this cake such moistness and character. You can use a stencil design to dust the cake with confectioners’ sugar, or if you have a favorite chocolate frosting, feel free to use it here. Be sure your 8-inch cake pan is at least 2 inches high; the batter almost fills it. The cake keeps at room temperature for up to four days, but it will disappear much sooner than that.

Dark Chocolate-Olive Oil Cake

Serves 8 to 10

Ingredients

Olive oil and flour for the pan
1-1/4 oz. (1/2 cup) Dutch-processed cocoa powder (I use Droste)
1 tsp. vanilla extract
1/2 tsp. almond extract
4-1/2 oz. (1 cup) all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
3 large eggs plus 1 egg yolk, at room temperature
2/3 cup olive oil
1-1/3 cups sugar
1/4 cup confectioners’ sugar for dusting

Preparation

1. Position a rack in the middle of the oven. Heat the oven to 325°F. Generously oil an 8×2-inch round cake pan (or an 8-1/2-inch springform pan) with olive oil and line the bottom of the pan with parchment or waxed paper. Oil the paper and dust it lightly with flour.

2. In a small saucepan, boil about 1/2 cup of water. Meanwhile, sift the cocoa powder through a strainer over a small bowl. Stir 6 Tbs. of the boiling water into the cocoa until it’s smooth and glossy (if the mixture is very thick, you can add as much as 2 Tbs. more boiling water; when I tried this cake with Hershey’s cocoa, I needed to do this). Stir in the vanilla and almond extracts. Set aside to cool slightly. In another small bowl, mix together the flour, salt, and baking soda and set aside.

3. In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar. Using the whisk attachment, beat on medium-high speed until thick, lemon colored, and creamy, 2 to 3 minutes, scraping down the sides of the bowl. Reduce the speed to low and gradually add the warm (not hot) cocoa mixture until it’s well combined, scraping down the sides of the bowl once. Gradually mix in the dry ingredients until just combined, scraping down the sides of the bowl.

4. Pour the batter into the prepared cake pan and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, 55 to 60 minutes. Put the pan on a rack and carefully run a paring knife around the inside edge to release the cake. Let cool for 10 minutes. Using a second rack to sandwich the cake pan, flip the pan over. Carefully lift the pan from the cake, gently peel off and discard the paper liner, and let the cake cool completely.

5. Before serving, dust the top of the cake with confectioners’ sugar. To use a stencil pattern, use the flat side of the cake for a more level surface (the cake may dip slightly in the center; if that’s the case, you’ll get a cleaner design with a pattern that keeps close to the perimeter).

Jun17

Chocolate Tart with Nut Crust

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Serve this very rich chocolate-nut tart with softly whipped cream. If making up to 1 day ahead, cover and chill. To serve, let warm to room temperature, about 1 hour.

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Makes 8 to 10 servings

Ingredients

1 cup chopped walnuts
1 cup pine nuts
1/2 cup plus 3 tablespoons sugar
1/2 cup (1/4 lb.) butter or margarine
9 ounces bittersweet or semisweet chocolate
6 large egg yolks
1 teaspoon cognac or brandy
1/2 teaspoon almond extract
Unsweetened cocoa powder
Enjoy Creamy & Indulgent Carbonara Sauce

Preparation

1. In a food processor, whirl walnuts, pine nuts, and 1/2 cup sugar until nuts are coarsely ground. Pour into a 9-inch tart pan with removable rim. In a 2-cup glass measure, melt 1/4 cup butter in a microwave oven at full power (100%), 20 to 30 seconds. Add melted butter to nut mixture and rub in with your fingers to blend. Press mixture evenly over bottom and up sides of pan. Set pan on a foil-lined 12- by 15-inch baking sheet.
2. Bake in a 325° regular or convection oven until crust begins to brown around edges, 20 to 30 minutes.
3. Meanwhile, chop half the chocolate into 1/2-inch chunks and set aside. Finely chop remaining chocolate.
4. In the glass measure, combine remaining 1/4 cup butter, cut into small pieces, with finely chopped chocolate. Heat in a microwave oven at half power (50%) until chocolate is soft, 30 to 45 seconds. Stir until mixture is smooth.
5. In a bowl with a mixer on high speed, beat egg yolks, remaining 3 tablespoons sugar, cognac, and almond extract until mixture turns pale yellow, about 3 minutes. Add chocolate-butter mixture and beat to blend. Stir in coarsely chopped chocolate. Scrape into warm nut crust.
6. Bake in a 325° regular or convection oven until filling barely jiggles when pan is gently shaken, about 15 minutes. Set on a rack until warm or cool.
7. To serve, remove rim; dust tart lightly with cocoa and cut into wedges.

Jun15

Two-Bite Pure Chocolate Bliss Cookies

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If you love chocolate then I predict you will love these Double-Shot Mocha Chunk cookies. They are little bites of pure chocolate bliss. These cookies are like little baked truffles. #chocolateonsteroids. #chocolatefriendsofTenaciousM enjoy!!

Two-Bite Pure Chocolate Bliss

Yield: 3 dozen cookies

Ingredients for Double-Shot Mocha Chunks

1/2 cup butter
1 cup brown sugar
3/4 teaspoon baking powder
1 teaspoon espresso powder
1/2 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2/3 cup Dutch-process cocoa
1 3/4 cups unbleached all-purpose flour
1 cup semisweet or bittersweet chocolate chips
1 cup chocolate chunks: semisweet, white, or espresso

Preparation

1. Preheat the oven to 350°F. Lightly grease or line with parchment two cookie sheets.

2. In a medium bowl, cream together the butter, sugar, baking powder, espresso powder, and salt.

3. Add the eggs and vanilla, beating until smooth.

4. Stir in the cocoa powder and flour; the dough will be stiff.

5. Mix in the chocolate chips and chunks.

6. Drop the cookies by tablespoonfuls (about 1 1/2″ balls) onto the prepared baking sheets, leaving about 1 1/2″ between them. A tablespoon cookie scoop works well here.

7. Bake the cookies for 10 minutes. Remove them from the oven, and allow them to cool on the pan.

Jun13

Triple-Chocolate Coffee Cake

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Gone are the days of crumbled coffee cakes. Welcome to the land of triple-chocolate coffee cake goodness. Enjoy by serving with wine, milk, or simply another slice of coffee cake.

Triple Chocolate Coffee Cake

Ingredients

1 (18.25-ounce) package devil’s food cake mix
1 (3.9-ounce) package chocolate instant pudding mix
2 cups sour cream
1 cup butter or margarine, softened
5 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate morsels, divided
1 cup white chocolate morsels
1 cup chopped pecans, toasted

Preparation

1.Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9-inch square cake pans.

2. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks.

3. Microwave white chocolate morsels in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans.

Jun7

German Chocolate Brownies

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German Chocolate has become one of my favorite cakes… I just love the taste of the frosting! I saw this fun recipe for German Chocolate Brownies and it quickly made it up my list on things “I must try.” I am definitely more of a brownie girl than a cake girl so these were perfect for me! They are SO easy, try them out!

German Chocolate Brownies

YIELD: 1 9×13 pan (12 Servings) COOK: 25 mins

Ingredients

1 cup butter softened
2 cups sugar
4 eggs
1 1/2 tsp. Vanilla
1/2 cup cocoa
1 1/3 cups flour
1/2 tsp. salt
1 cup chocolate chips
1 cup caramel bits
3 egg yolks
1 cup sugar
1 cup evaporated milk
1/2 cup butter
1 tsp. vanilla
1 1/2 cups fresh flaked coconut
1 cup pecans chopped

Instructions

1. For the Brownies: Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a greased 9X13 pan.Bake at 350 F for 20-25 minutes. Let cool.

2. Melt chocolate chips in microwave for 1 minute and drizzle with a spoon over brownies.

3. Melt caramel bits in microwave for 1 minute and drizzle over chocolate.

4. For the Frosting: Combine egg yolks, sugar, milk, butter, and vanilla in a large saucepan. Cook and stir over medium heat until thickened, about 12 minutes ( Make sure to stir consistently for at least 10 min). Add coconut and pecans. Beat until thick enough to spread. Pour over top of brownies. You may want to place in the refrigerator to harden.

5. I drizzled some melted chocolate over the brownies and topped with pecans.

Jun4

Chocolate Chip Graham Cracker Snacking Cake

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This is an easy cake to make. This is not a high-rising cake at all. After spreading the batter out in the pan it is only abut 1 to 2 inches high, and it will not rise much more during baking. Don’t worry about this because it is a snacking cake, not a layer cake, and it comes out just fine.

Chocolate Chip Graham Cracker Snacking Cake

Ingredients – Cake

8 whole graham crackers, finely ground (about 1 cup)
¼ cup unbleached all purpose flour
1 tsp baking powder
½ tsp salt
6 tbsp (¾ stick) butter, softened
¼ cup sugar
1 egg
1 egg yolk
1 tsp vanilla extract
¼ cup milk
½ cup semisweet chocolate chips (I used mini choc chips)

Ingredients – Frosting

½ cup (1 stick) unsalted butter, softened
½ cup confectioners sugar
½ tsp vanilla extract
½ cup marshmallow fluff

Preparation – Cake

1. Preheat the oven to 350°F.
2. Grease an 8 inch square baking pan and dust it with flour, knocking out any extra (or use baking paper like I did).
3. Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
4. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth. With the mixer on low speed, add a third of the flour mixture, then half of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour.
5. Stir in the chocolate chips. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
6. Bake until a toothpick inserted in the center comes out clean, about 35 minutes.
7. Let the cake cool in the pan for about 10 minutes.
8. Invert it onto a wire rack, and then turn it right side up to cool completely.

Graham Cracker Chocolate Chip Snacking Cake 2

Preparation – Frosting

1. Place the butter in a medium mixing bowl and beat until creamy.
2. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth.
3. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days. Cut the cake into squares and serve each one with a dollop of frosting on top. (Bring the frosting back to room temperature first if it has been stored in the fridge).
4. Store any uneaten cake in an airtight container for up to 3 days.
5. Makes one 8 inch square cake.

May31

Nutella Buttercream Chocolate Cake

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Here is a fun recipe. Use a knife to cut the wafer cookies in half before adhering them with buttercream to the side of the cake. One last tip – maybe think twice about decorating with finely grated white chocolate on the top of the cake. I thought this would be a nice touch but I think it ended up looking like shredded cheese. Still tastes great!

Nutella Buttercream Chocolate Cake 1Nutella Buttercream Chocolate Cake

Ingredients – Cake
1 package (18.25oz) devil’s food cake mix with pudding
1 cup sour cream
3/4 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla
3/4 cup Nutella

Ingredients – Frosting

1/2 cup semisweet chocolate chips
1 cup butter, softened to room temperature
1 small jar Nutella
4 cups sifted powdered sugar
1/4 cup dark cocoa powder
1/4 cup whole milk
2 teaspoons vanilla extract
About 60 4-inch Pirouette Wafer Cookies, preferably Pepperidge Farm brand (2 cans, optional)

Preparation – Cake

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Place the cake mix, sour cream, water, oil, eggs, Nutella, and vanilla in a large mixing bowl.
3. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined.
4. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
5. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 32 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes.
6. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up.
7. Allow to cool completely, 30 minutes more.

Preparation – Frosting

1. Place the chocolate chips in the microwave on high for about 90 seconds, stopping to stir every 20-30 seconds. Stir until completely melted and smooth. Set aside.
2. Beat the butter and Nutella on medium-high speed until creamy. Beat in the melted chocolate chips.
3. Add the powdered sugar one cup at a time.
4. Beat in the cocoa, milk, and vanilla until smooth.
5. Once the cakes are cool frost cake and decorate with Pirouette Wafer Cookies.

May29

White Chocolate & Cranberry Crispy Treats

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It has been a crazy few weeks in the world of TenaciousM! And my #chocolatefriendsofTenaciousM have suffered and let me know about it. To them I say: “My bad, and I back!”

Is there a better pairing than sweet, juicy berries and rich, luscious chocolate? I don’t think so. Since I had already offered a few milk and dark chocolate sweets this month I decided to use white chocolate. I also wanted to make a bar cookie, just for something different. After looking through my collection of cookie magazines for something suitable to the theme, I chose a recipe from a Better Homes & Gardens magazines – White Chocolate & Cranberry Crispy Treats.

Little did I know I would be learning something new along the way about white chocolate. Technically white chocolate is not really chocolate at all because it does not contain any cocoa solids/chocolate liquor (which I did know). It is usually made from cocoa butter, milk solids, milk fat, sugar, vanilla, and salt. But anything that calls itself chocolate is my friend! Enjoy!!

White Choc-Cran Crispy 4

Ingredients

Crispy Treats ~
¼ cup butter
5 cups mini marshmallows
½ teaspoon ground cinnamon
6 cups crispy rice cereal
1 cup white baking pieces
1 cup dried cranberries
½ cup finely chopped pecans, toasted

Marshmallow Topping ~
1 tablespoon butter
1½ cups mini marshmallows

Preparation

Crispy Treats ~
1. Lightly grease a 9×13 baking pan; set aside.
2. In a 4- to 5-quart saucepan, melt butter over low heat.
3. Add marshmallows, stirring until melted, then stir in cinnamon.
4. Add crispy rice cereal, white baking pieces, and dried cranberries, stirring until combined.
5. Scoop mixture into prepared pan. With the back of a greased spoon (or hands), press mixture evenly into pan.
6. If desired, drizzle with Marshmallow Topping.
7. Let stand for 1 hour before serving.
8. Cut into bars (makes approximately 48 bars).

Marshmallow Topping ~
1. In a medium saucepan, melt butter over low heat.
2. Add marshmallows, stirring until melted.
3. Drizzle over crispy treats if desired.