Chocolate Recipes, for us chocaholics!

I thought I had already posted this one; it might be under Early American Cooking, but it can go here too!

Recipe Name: BISCUITS AU CHOCOLAT
Category: 18TH CENTURY
Serves: 6

SOURCE FARMER & FARMER

2 oz unsweetened chocolate (2 squares)
grated (I use Mexican chocolate)
8 egg whites stiffly beaten
1 cup sugar
4 egg yolks
1/2 Cup flour

This recipe dates to 1750 (Farmer & Farmer). If you wish to be authentic, try this recipe with the chocolate available from period sutlers ; the chocolate is mixed with cinnamon and pepper similar to the chocolate of the eighteenth century.

Beat chocolate, sugar, & yolks together until thick & creamy. Fold in egg whites. Sift flour over mixture and fold in. Grease muffin tins. Fill half full with mixture. Bake at 325º F for 15-20 minutes or until tops are just firm. Cool before serving.

OK, who's serving up chocolate tomorrow on Valentine's Day! I'm in a chocolate mood!!! I'm seriously thinking about fixing a cherry chocolate cheesecake, of course there's some good recipes posted here!

Where did this thread come from??? I just am now finding it..these recipes are wonderful..the cheese cake one ..oooooo...now I want chocolate really bad!!!!!

Slainte

Sometimes a body has to dig deep to find such awesome recipes!!! I didn't make the cheesecake the other night. I need to cut some calories out of my diet, not add to it!

Chewy Chocolate Cookies

1/4 cup butter or margarine, softened
2 eggs
2 cups unsifted all-purpose flour
1 cup nuts, finely chopped (optional)
2 cups sugar
2 teaspoons vanilla
3/4 cup Hershey's cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Cream butter and sugar in large mixing bowl. Add eggs and vanilla and blend well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Stir in nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 8 to 9 minutes. Do not overbake. Cookies will be soft. They will puff during baking and flatten upon cooling. Cool on cookie sheet until set, about 1 minute. Remove to wire rack to cool completely. Enjoy with hot cocoa. Makes approximately 4- 1/2 dozen.

Mmmm, those sound heavenly.

Quick & easy

Chocolate Passion Bowl

Prep: 20 minutes
Total: 1 hour 20 minutes (incl. refrigerating)

3 cups cold milk
2 pkg. (4-serving size each) Jell-O Chocolate Instant Pudding
2 1/2 cups thawed Cool Whip Whipped Topping, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5 1/2 cups)
2 cups of raspberries

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.

Place half the brownie cubes in 2-quart serving bowl; top with half the pudding mixture and half the remaining whipped topping. Sprinkle with half the raspberries. Repeat all layers.

Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in the refrigerator.

Makes 4 servings, 1/2 cup (125 ml) each.

That sounds yummy. I have gained 5 pounds just reading these recipes. LOL

Chocolate Baklava

1 pound frozen phyllo leaves
1 cup light corn syrup

Filling:
1 pound chopped walnuts
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 24- ounce package semi-sweet chocolate bits
1 cup granulated sugar

Syrup:
1 cup water
1/2 cup light corn syrup
2 cups granulated sugar
1/2 cup honey

Preheat oven to 325. Thaw frozen phyllo leaves. Lightly oil the bottom and sides of a cookie sheet. Mix all of the filling ingredients. Place about 1/3 of the phyllo leaves on the cookie sheet. Cover with half of the filling mixture. Cover with another 1/3 phyllo leaves and the rest of the filling. Cover with the remaining phyllo leaves. If anything hangs over the top, tuck it into the sides of the pan.
With a serrated knife, cut through all the layers to make squares about 1-1/2 x 1-1/2 inches. Pour the corn oil over the entire pastry and allow it to soak for about 10 minutes. Lightly spray top with water to keep leaves from curling in the oven. Bake for about an hour or until golden. While it is baking, make syrup.
Boil first three ingredients of syrup for about 10 minutes. Remove from heat and stir in honey. When Baklava is finished baking, pour syrup over the pastry. Cover with aluminum foil. Allow the syrup to permeate the pastry for at least a day.

CHOCOLATE SWEDISH MERINGUES

5 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
1/4 cup cocoa
1/2 cup flour
1/2 teaspoon vanilla


Beat the whites of eggs until foamy, add cream of tartar, sugar and cocoa. Continue beating until spoon will stand up in mixture. Add vanilla and fold in the flour. Bake in shallow buttered pans in a 350 oven for 20 minutes. Put cakes together with following filling and decorate top with filling and candied fruit and nuts.

FILLING

Melt one half pound of marshmallows.
Cook one cup sugar and 1/3 cup boiling water until when dropped from tip of spoon, a thread is formed. Pour slowly on to the melted marshmallows, add vanilla and beat until thick enough to spread. Put between and on top of cakes. Sprinkle with chopped nuts, raisins, cherries and angelica.

This is one of my kids' favorite birthday cakes:

CHOCOLATE AND BERRY TRAY CAKE

Ingredients:

250g butter, softened, plus extra
250g self-raising flour
1 tsp baking powder
225g drinking chocolate powder
250g light soft brown sugar
4 eggs, lightly beaten
3 tbsp milk
200g frozen berries (raspberries, blackberries and blueberries)

For decoration:

200g white chocolate, broken up
Fresh raspberries/or save some frozen ones if no frsh berries are available
Small pink marshmallows
Candles

Method:

1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and base line a 30cm x 20cm cake tin. Sift the flour, baking powder and drinking chocolate into a large bowl.

2. In another bowl, cream the butter and sugar together until pale and fluffy. Gradually add the eggs, beating well after each addition. Add the flour mixture and milk and gently mix until combined.

3. Spoon the cake mixture into the tin and poke in the frozen berries. Bake for 45 minutes, covering with a double layer of baking paper halfway through to prevent it browning too much, until risen and cooked. When you press the cake lightly, it should bounce back. Cool in the tin slightly, then turn out and cool on a wire rack.

4. To decorate, put the chocolate into a bowl. Rest the bowl over a pan of gently simmering water and leave to melt, stirring occasionally. Carefully remove the bowl from the saucepan.

5. Using a teaspoon, drizzle the chocolate in lines across the cake. Arrange the berries, marshmallows and candles on top before serving.

It's delicious!

Mint Thins

Here's an easy one for the Kid's to do

1 Pkg. (8 squares) Baker's Semi-Sweet Chocolate
1/4 tsp. Peppermint Extract
36 Ritz Crackers
1 Peppermint Candy Cane (6 inch) crushed

Microwave chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.

Dip crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on wax paper covered baking sheets; sprinkle with crushed candy cane.

Refrigerate for 30 minutes or until chocolate is firm.

Chocolate Lover's Cheesecake

18 Oreo Cookies, finely crushed (about 1 1/2 Cups)
2 Tbsp Butter, melted
3 Pkg. (250 g each) Philadelphia Cream Cheese, softened
3/4 Cup Sugar
1 Tsp Vanilla
1 Pkg (8 Squares) Baker's Semi-sweet Chocolate, melted, cooled slightly
3 Eggs

Preheat oven to 325 degrees F. Mix cookie crumbs and butter; press firmly on bottom of 9-inch Springform pan. Set aside.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate, mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store any leftover cheesecake in refrigerator.

Makes 12 servings

The Chocolate Lover's Cheesecake sounds wonderful.
Thanks for the recipe, Leelee.

Enjoy!!!! I usually make this one & take it to a household when invited during the Christmas Season....it's gone in a flash