Tag Archives: Recipes

Apr29

Double-Chocolate Profiteroles

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Profiteroles (chocolate and cream treats) look great, taste great and are the ultimate dinner party dessert. Give it a go, you won’t regret it!

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Hands-On Time: 20 minutes
Total Time: 80 minutes

Serves 8

Ingredients

1/2 cup (1 stick) unsalted butter (cut into pieces)
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 cup all-purpose flour, spooned and leveled
5 large eggs
2 pints chocolate ice cream (preferably dark)
Dark Chocolate Sauce

Directions

1. Heat oven to 400° F. In a medium saucepan, combine the butter, sugar, salt, and 1 cup water. Bring to a boil, stirring to melt the butter; remove from heat. Add the flour and stir to combine.

2. Return to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan and a film forms on the bottom of the pan, about 1 minute. Let cool 5 minutes.

3. One at a time, add 4 of the eggs, mixing well after each addition. The batter should be shiny and smooth and hold its shape on a spoon.

4. Using one soup spoon to scoop the dough and another to scrape it off, drop tablespoon-size mounds of the dough onto parchment-lined baking sheets, spacing them 2 inches apart (you should get about 24). In a small bowl, beat the remaining egg; brush the egg over the dough.

5. Bake, rotating the sheets halfway through, until puffed and golden, 25 to 30 minutes. Let cool completely on the baking sheets.

6. Before serving, cut the puffs in half horizontally, fill with the ice cream, and drizzle with the Dark Chocolate Sauce.

Apr24

Chocolate Cake In A Mug

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This a dirty little secret and should only be shared with other chocoholics so, shhhhh. Mix it really well and you will end up with a cake that rises beautifully and has a great texture.

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Ingredients

4 tbsp self-raising flour
2 tbsp sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp vegetable oil
1/2 tsp vanilla essence
1 tbsp chocolate chips

Directions

1. In a large mug, place all the dry ingredients and mix well with a spoon. Use the spoon to grind all of the cocoa against the side of the cup so there are no lumps.

2. Add the egg and beat it a little on top of the dry ingredients to break the yolk.

3. Add the oil, milk and vanilla and mix until well combined.

4. Stir the chocolate chips in and put into the microwave on high for 3 minutes.

5. Serve with a nice big scoop of ice cream or whipped cream if desired.

Apr17

Triple-Chocolate Cake

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Chocolate lovers rejoice! This rich cake features three kinds of chocolate: cocoa, bittersweet chocolate, and milk chocolate. And you get chocolate in the cake batter, the filling and the glaze.

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Serves 16 (serving size: 1 slice)

Ingredients

Cake:
1 cup boiling water
1/2 cup plus 1 tablespoon unsweetened cocoa, divided
2 ounces bittersweet chocolate, finely chopped
Cooking spray
1 3/4 cups granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
3 large egg whites
1/2 cup fat-free sour cream
8 ounces cake flour (about 2 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Filling:
1/3 cup fat-free milk
1 tablespoon granulated sugar
1 tablespoon cornstarch
Dash of salt
4 ounces milk chocolate, finely chopped
3/4 cup frozen fat-free whipped topping, thawed

Glaze:
1/2 cup powdered sugar
1/4 cup unsweetened cocoa
3 tablespoons fat-free milk
2 teaspoons butter
1/8 teaspoon instant espresso granules
Dash of salt
1 ounce bittersweet chocolate, finely chopped

Directions

Hands-on: 25 Minutes
Total: 1 Hour, 25 Minutes

1. Preheat oven to 350°.

2. To prepare cake, combine 1 cup boiling water and 1/2 cup cocoa. Add 2 ounces bittersweet chocolate; stir until smooth. Cool to room temperature. Coat 2 (8-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust pans with remaining 1 tablespoon cocoa.

3. Place 1 3/4 cups granulated sugar, 6 tablespoons butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed 1 minute. Add egg whites, 1 at a time, beating well after each addition. Add sour cream; beat at medium speed for 2 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined.

4. Divide batter evenly between the prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pans on wire racks. Remove from pans; cool on wire racks. Discard wax paper.

5. To prepare filling, combine 1/3 cup milk and the next 3 ingredients (through dash of salt) in a saucepan over medium-low heat; bring to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add milk chocolate, stirring until smooth. Pour into bowl. Cover and chill. Uncover; fold in whipped topping.

6. To prepare glaze, combine powdered sugar and remaining ingredients in a saucepan over low heat. Cook for 2 minutes, stirring frequently. Place 1 cake layer on a plate. Spread filling over cake, leaving a 1/4-inch border. Top with remaining layer. Drizzle glaze over top of cake, spreading it out over edges.

Apr13

CHOCOLATE CRANACHAN

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Cranachan is Scotland’s traditional harvest-time pudding, a blend of Crowdie (an artisanal cottage cheese), cream, toasted oats, berries, whisky, and honey. Here, it’s updated with crème fraîche (instead of the Crowdie), toasted hazelnuts, and grated chocolate, and served parfait-style in individual goblets. To allow the flavors to meld, assemble the parfaits ahead of time and chill them overnight before serving.

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YIELD: Makes 6 servings

Ingredients

2 cups coarsely grated bittersweet (not unsweetened) or semisweet chocolate (about 6 ounces)
1 cup hazelnuts, toasted, husked, coarsely chopped (4 1/2 ounces)
1/3 cup (packed) golden brown sugar
1 cup old-fashioned rolled oats (3 ounces; do not use instant)
1 3/4 cups chilled heavy whipping cream
1/3 cup crème fraîche or sour cream
3 tablespoons sugar
1/3 cup whisky

Directions

1. Preheat oven to 350°F. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill.)

2. Using electric mixer, beat whipping cream, crème fraîche, and sugar in large bowl until cream mixture holds peaks. Fold in whisky.

3. In each of six 10- to 12-ounce goblets, layer 3/4 cup cream mixture and 3/4 cup oat mixture; repeat layering. Top each parfait with 3/4 cup cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.

Apr2

White And Dark Chocolate Cream Cheese Cake Bars

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Rich chocolate cake with chocolate chips, white chocolate chips, and filled with cream cheese. These bars are always a hit at parties and are fast, easy and foolproof!

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YIELD: 9×13-inch pan, 18 to 24 bars
PREP TIME: 10 mintues
COOK TIME: about 24 to 27 minutes
TOTAL TIME: about 1 hour, for cooling

Ingredients

1 box devil’s food cake chocolate cake mix (or your favorite boxed chocolate cake mix)
1/2 cup unsalted butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract (bourbon vanilla is especially nice)
1 to 2 tablespoons cold brewed coffee or water, optional if necessary
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
1 can (14-ounces) sweetened condensed milk
1/2 cup (4 ounces) cream cheese, softened (I use whipped cream cheese)
1/2 teaspoon vanilla extract (clear imitation vanilla extract will keep this layer whiter)

Directions

1. Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix either with a mixer, with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the coffee (will deepen the flavor and does not make them taste like coffee) or water if necessary. Press the dough it into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it. Sprinkle the white and dark chocolate chips evenly over the top.

2. In a mixing bowl, combine the sweetened condensed milk, cream cheese, 1/2 teaspoon vanilla, and stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary.

3. Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. Note that the middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey. They will continue to set up more after they have cooled. Allow bars to cool well before slicing and serving. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.

Apr1

Chocolate Mousse in White and Dark Chocolate Shells

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Spoon any chocolate flavored instant mousse or pudding you desire into the shells, and top with fresh fruit for a simple and stunning dessert.

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Yield: makes 9 servings.

Ingredients

1 (3.1)-ounce) package chocolate mousse
9 White and Dark Chocolate Dessert Shells
Garnish: fresh mint

Preparation

Prepare mousse according to package directions; spoon mousse evenly into cups. Garnish with mint, if desired.

Mar20

Mocha Loaf Cake

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More great chocolate blogging!

Mar16

PB and Chocolate Pan Cookie

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Well, we knew Monday was coming, so treat yourself to some much needed dark chocolate comfort. This pan cookie recipe calls for chunky peanut butter and dark chocolate morsels–a winning combination!

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Ingredients

3/4 cup chunky peanut butter
2 large eggs
1 teaspoon vanilla extract
1 cup firmly packed light brown sugar
2 cups all-purpose baking mix
1 (12-ounce) package dark chocolate morsels, divided
Make a Delicious Mushroom Chicken Risotto

Directions

1. Stir together peanut butter, eggs, and vanilla in large bowl.

2. Stir in brown sugar until combined. Add baking mix and 3/4 cup dark chocolate morsels, stirring just until moistened. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan.

3. Bake at 325° for 20 minutes or until golden brown. Remove from oven, and sprinkle evenly with remaining 1 1/4 cups dark chocolate morsels; let stand 5 minutes or until chocolate melts. Spread melted chocolate evenly over top. Cut into triangles, bars, or squares.

Feb26

Dark Chocolate-Bourbon Torte

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This torte infuses luscious dark chocolate with a splash of bourbon. It’s an elegant, Southern-style treat.

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Ingredients

Vegetable cooking spray
1/2 cup dark chocolate morsels
1/4 cup butter, softened
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1 large egg
1/4 cup fat-free milk
2 tablespoons bourbon (optional)
1/4 cup Dutch process cocoa
2 tablespoons all-purpose flour
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup thawed reduced-fat whipped topping
1 tablespoon powdered sugar
1 tablespoon unsweetened cocoa

Preparation

Prep: 20 Minutes
Bake: 45 Minutes
Cool: 30 Minutes

1. Preheat oven to 300°. Coat bottom and sides of an 8-inch springform pan with cooking spray.

2. Microwave chocolate morsels in a small microwave-safe bowl at MEDIUM (50% power) for 1 minute or until melted and smooth, stirring at 30-second intervals.

3. Beat butter and 1/2 cup granulated sugar at medium speed with an electric mixer until well blended (about 2 minutes). Add vanilla and egg; beat 1 minute. Add milk and, if desired, bourbon; beat 1 minute. (Mixture will look curdled.) Add melted chocolate, beating just until blended. Gradually add cocoa and flour, beating at low speed just until blended.

4. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan.

5. Bake at 300° for 45 minutes or until set. (A wooden pick inserted in center will come out with just a few crumbs on it.) Remove torte from oven; immediately run tip of a small knife around edge of torte. Let cool on wire rack 30 minutes. (Torte will rise to top of pan while baking but will sink while it cools.) Remove sides of springform pan.

6. Spoon whipped topping into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe dollops of whipped topping around base of torte. Sprinkle torte with powdered sugar and cocoa.

Feb23

Peanut Butter Cookie Dough Brownie Layer Cake

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I had to share this recipe from Life, Love and Sugar blog. The Peanut Butter Cookie Dough Brownie Layer Cake is one decadent, rich dessert! Layers of brownie and peanut butter cookie dough are layered together and topped with chocolate ganache and a touch of peanut butter icing!

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Ingredients

Brownies
1 1/2 cup vegetable oil
3 cups sugar
3 tsp vanilla extract
6 eggs
1 1/2 cup flour
1 cup cocoa (I use Hershey’s Special Dark)
3/4 tsp baking powder
1/4 tsp salt

Cookie Dough
1 1/4 cup butter, room temperature
1 1/4 cup dark brown sugar
1/2 cup sugar
3/4 cup peanut butter
3 tsp vanilla extract
2 1/2 cups all purpose flour
3-4 tbsp milk
1 cup semi-sweet chocolate chips

Chocolate Ganache
12 oz semi-sweet chocolate chips, divided
1 cup heavy whipping cream, divided

Peanut Butter Frosting
1/4 cup butter
1/4 cup shortening
1/2 cup peanut butter
2 cups powdered sugar
1 tbsp water or milk
mini chocolate chips, for topping, if desired

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Instructions

1. Line the bottoms of three 8 inch cake pans with parchment paper and grease the sides. Preheat oven to 350 degree.
2. Mix together the oil, sugar and vanilla extract.
3. Add eggs and mix until well combined.
4. Combine flour, cocoa, baking powder and salt.
5. Slowly add to the egg mixture until well combined.
6. Pour the batter evenly into the three pans and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.
8. Remove brownies from oven and allow to cool for about 10 minutes in the pan, then remove to cool on wire rack.
9. While brownies cool, make cookie dough.

To make the cookie dough:
1. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
7. Mix in peanut butter and vanilla extract.
8. With the mixer on low speed, add flour.
9. Add milk to preferred thickness.
10. Stir in chocolate chips. Dough will be thick. Set aside.

To assemble cake:
Once the brownies are cool, it’s time to put the layers together. You can pile the cookie dough onto the brownies, stack the layers and leave messy layers, or use the method I used for having clean edges/sides of the cake.
1. Place half of chocolate chips in a metal bowl.
2. Microwave half of the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Using one of the same 8 inch cake pans that you baked the brownies in, put parchment paper or saran wrap in the bottom and up the sides of the pan. You will use it to lift the layers out of the pan.
6. Place the first brownie into the bottom of the pan.
7. Add about 3 tbsp of chocolate ganache on top of the brownie and spread into a thin layer. This will help the cookie dough stick to the brownie.
8. Put half of the cookie into the pan and spread evenly on top of the brownie.
9. Remove the first two layers from the cake pan and place on it’s serving dish.
10. Repeat steps 5-8 with the second brownie and remaining cookie dough. Then remove from pan.
11. Put another 3 tbsp of chocolate ganache on top of the cookie dough layer from the first section of cake and spread thinly.
12. Place the second section of cake onto the first.
13. Put another 3 tbsp of chocolate ganache on top of the cookie dough layer on top (the fourth layer) and spread thinly.
14. Top with remaining brownie.

To finish off cake:
1. Place remaining chocolate chips in a metal bowl.
2. Microwave remaining heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake.
6. Place cake in refrigerator and make the peanut butter icing.
7. To make the icing, beat the shortening and butter together until smooth.
8. Add the peanut butter and mix until smooth.
9. Slowly add the powdered sugar and mix until smooth.
10. Add water or milk.
11. Remove cake from fridge, and pipe icing onto the top edge of the cake and sprinkle with mini chocolate chips, if desired.