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> Chocolate Recipes, for us chocaholics!
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gaberlunzie 
Posted: 06-Oct-2008, 12:49 PM
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CHOCOLATE CLOUD CAKE

This cake needs no flour. It is flavored with orange liqueur and has a topping of whipped cream.
I had it for my birthday party and it was gone in a few minutes biggrin.gif ...

Ingredients:

8 ounces best-quality bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces, softened
6 large eggs: 2 whole, 4 separated
1 cup sugar
2 Tablespoons cognac or Grand Marnier (optional)
Grated zest of 1 orange (optional)


Whipped Cream Topping:

1-1/2 cups heavy cream, well chilled
3 Tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
Unsweetened cocoa powder, for sprinkling


Method:

Preheat the oven to 350 degrees F (175 C). Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan. Melt the chocolate in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside.

In a bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest.

In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape but are not quite stiff. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top.

Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes. Do not over bake.

Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.

At serving time, whip the cream with the confectioners' sugar and vanilla until not quite stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.

Makes 8 to 12 servings.


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valpal59 
Posted: 06-Oct-2008, 02:00 PM
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I've died and gone to chocolate heaven. tongue.gif
Thank-you for the recipe, Gaberlunzie.


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gaberlunzie 
Posted: 07-Oct-2008, 07:35 AM
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Val, there's nothing like chocolate, eh? king.gif wink.gif

You're wellcome!
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stoirmeil 
Posted: 07-Oct-2008, 11:24 AM
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Oh, my goodness Gabi --
This is my favorite dessert flavor combination in the world -- chocolate and orange! I've always been a little shy about meringues, how delicate they are -- but this one is supposed to sink down, so I'll give it a try. Got a Halloween party to go to; this should be a nice treat once I get the trick of it. smile.gif
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Leelee 
Posted: 07-Oct-2008, 07:13 PM
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Chocolate Clusters


1 1/2 Cups Baker's Semi-Sweet Chocolate Chips
1 Cup Butterscotch Chips
1/2 Cup Butter
1/4 Cup Kraft Peanut Butter
2 Cups Chow Mein Noodles
1 Cup Salted Peanuts (no skins)

Mix chips, butter and peanut butter in large microwavable bowl. Microwave on MEDIUM 3 to 4 minutes or until completely melted and mixture is well blended, stirring after 1 minute.

Add remaining ingredients; mix well. Drop tablespoonfuls of mixture in 1-inch mounds onto wax paper covered baking sheets.

Refrigerate 30 minutes or until firm. Store in airtight container in refrigerator.

36 Servings


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Leelee 
Posted: 13-Oct-2008, 05:04 PM
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Cheesecake Brownies


1 Pkg (440 g) Brownie Mix
1/4 Cup Applesauce
2 Egg Whites, divided
2 Tbsp Water
125 g (1/2 of 250 g pkg. ) Philadelphia Light Brick Cream Cheese Spread, softened
1/4 Cup Sugar
2 Tbsp Flour

Preheat oven to 350 degrees F. Mix brownie mix, applesauce, one of the egg whites and water. Pour into 8-inch square baking pan sprayed with cooking spray.

Mix cream cheese spread, sugar, flour and remaining egg white until blended. Spoon over brownie batter. Cut through batter with knife several times for marble effect.

Bake 28 minutes or until toothpick inserted in center comes out with fudgy crumbs attached (Do not overbake). Cool in pan on wire rack. Cut into 16 (2 x 2 inch) pieces.

Makes 16 servings
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valpal59 
Posted: 02-Dec-2008, 11:02 AM
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CHOCOLATE SHEET CAKE

2 c. sugar
2 c. flour
1/2 tsp. salt
2 sticks butter
1 c. water
3 tbsp. cocoa
2 eggs, beaten
1 tsp. soda
1/2 c. buttermilk
1 tsp. vanilla
1 tsp. cinnamon (optional)

Sift flour, sugar, and salt together. In a saucepan, put butter, water, and cocoa. Bring to a boil and pour over flour and sugar mixture. In another bowl, put eggs, soda, buttermilk, and vanilla. Add to above mixture and mix well. Bake in a shallow long pan (greased and floured). Bake at 350 degrees for 20 minutes. This is a very moist versatile cake.

CHOCOLATE FROSTING:

1 stick butter
3 tbsp. cocoa
6 tbsp. canned milk
1 box powdered sugar
1/2 c. pecans, chopped
1 tsp. vanilla

Mix butter, cocoa and milk in a saucepan. Heat over low flame, but do not boil. Remove from heat and add sugar, pecans, and vanilla. Mix well. Pour over sheet cake while hot.
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Leelee 
Posted: 05-Jan-2009, 09:45 PM
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Godiva Brownie Sundae


2 Tbsp Unsweetened Applesauce
2 Large Egg Whites
1/2 tsp. Vanilla Extract
1/2 Cup Brown Sugar, unpacked
1/4 Cup Unsweetened Cocoa Powder
2 Tbsp Whole Grain Oat Flour
1/2 tsp. Very Finely Ground Espresso Coffee
1/4 tsp. Baking Powder
1/4 tsp. Salt
2 Cups Light or Fat-Free Slow Churned Vanilla Ice Cream
12 tsp. Chocolate Syrup (1/4 Cup total)
12 tsp. Godiva Liqueur or other Chocolate Flavoured Liqueur (1/4 Cup total)
6 Tbsp Fat-Free Aerosol Whipping Topping

Preheat oven to 350 degrees F. Lightly mist six (6) 3 1/2" diameter ramekins or ovenproof glass bowls with butter-flavoured cooking spray. Place them on a medium baking sheet.

Use a sturdy whisk or spatula to mix applesauce, egg whites, vanilla extract and sugar in a medium mixing bowl until well combined. Add cocoa powder, flour, espresso, baking powder and salt. Stir until just combined and no lumps remain. Divide batter evenly among the ramekins. Bake for 10 to 12 minutes or until a wooden toothpick inserted in the center comes out dry.

Cool for 5 minutes. Top each brownie with 1/3 cup ice cream. Drizzle 2 teaspoons chocolate syrup over each, followed by 2 teaspoons liqueur. Top each with 1 tablespoon whipped topping and serve.
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Leelee 
Posted: 19-Aug-2009, 01:07 PM
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Velvety Chocolate Pots de Crème


A few sinful spoonfuls of this French-inspired pudding creates an ooh-la-la ending to a romantic meal.

Cooking time 5 minutes
Preparation time 15 minutes
Refrigeration Time 3 hours

Makes 1 cup (250 mL)

Ingredients:

•3 Squares Bittersweet Chocolate, about 3 oz (84 g)
•1/4 Cup (50 mL) each Icing Sugar and Cocoa Powder
•1 Tbsp (15 mL) All-purpose Flour
•1 Cup (250 mL) 2% or Homogenized Milk
•1/4 tsp (1 mL) Vanilla
•Generous pinch of Ground Cardamom (optional)
•1/4 Cup (50 mL) Whipping Cream
•2 tsp (10 mL) Icing Sugar
•1/2 tsp (2 mL) Grated Orange Peel

Directions:

1. Finely chop chocolate. In a saucepan, whisk 1/4 cup (50 mL) icing sugar with cocoa and flour. Slowly whisk in 1/4 cup (50 mL) milk until evenly mixed, then gradually whisk in remaining milk. Place over medium heat. Bring to a boil, stirring constantly, 4 minutes. Remove from heat. Stir in chocolate, vanilla and cardamom. Stir constantly until chocolate is completely melted and smooth, 1 minute.

2. Spoon into 2 small glasses, dessert dishes or coffee cups. Cover with plastic wrap. Refrigerate at least 3 hours, preferably overnight, or up to 3 days. Just before serving, place cream and 2 tsp (10 mL) icing sugar in a small bowl. Using an electric mixer, beat on high until soft peaks form when beaters are lifted. Stir in peel. Dollop over cold chocolate.
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Leelee 
Posted: 19-Aug-2009, 01:13 PM
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Whitehorse Cranberry Chocolate Torte


At the Chocolate Claim in Whitehorse, owner José Janssen and pastry chef Karon Danks use the finest European chocolate in their cakes, muffins, handmade chocolates and other treats. If this torte, tangy with cranberries and topped with a dark chocolate glaze, is any indication, a trip to the Yukon may be in order to indulge at their shop.

Cooking time 11 minutes
Preparation time 25 minutes
Refrigeration Time 3 hours
Baking Time 35 minutes

Makes 12 servings

Ingredients:

•3 Squares (3 oz or about 85 g) Semi-sweet Chocolate
•3/4 Cup (175 mL) Unsalted Butter
•2 Eggs
•1 Cup (250 mL) Granulated Sugar
•2 Tbsp (30 mL) Orange Liqueur, such as Grand Marnier or Triple Sec, or finely grated peel of 1 medium orange (optional)
•1-1/4 Cups (300 mL) All-Purpose Flour
•3/4 Cup (175 mL) Oatmeal (not instant)
•1 tsp (5 mL) Baking Powder
•1/4 tsp (1 mL) Salt
•2 Cups (500 mL) Whole fresh or defrosted Cranberries
•1/2 Cup (125 mL) Walnuts, coarsely chopped
•8 Squares (8 oz/225 g) Semi-sweet Chocolate
•1/2 Cup (125 mL) Whipping Cream
•1 tsp (5 mL) Vanilla

Directions:

1. Preheat oven to 325F (160C). Lightly butter a 9-1/2-inch (24-cm) springform pan or coat with cooking spray.

2. To make filling, cut 3 squares chocolate into coarse pieces. To make on top of stove, place chocolate and butter in a small heavy-bottomed saucepan set over very low heat. Melt, stirring frequently.

3. Remove from heat when small pieces of chocolate are still visible, about 5 minutes. Then, stir until smooth. Or, place chocolate and butter in a microwave-safe bowl. Microwave, without stirring, on medium until chocolate is almost but not completely melted, about 2 minutes. Stir until smooth, then cool at room temperature.

4. In a medium-size mixing bowl, using a whisk or electric mixer, beat eggs with sugar and liqueur or peel, if using, until lighter and lemon colored. Stir in warm chocolate mixture until blended.

5. In another larger mixing bowl, using a fork, stir flour with oatmeal, baking powder and salt. Make a well in centre and stir in egg mixture, stirring just until combined. Stir in cranberries and walnuts. Turn into prepared pan and smooth top.

6. Bake in centre of preheated oven until cake begins to pull away from sides and a cake tester inserted into centre comes out almost clean of chocolate, about 35 to 40 minutes. Cool on a rack. Do not remove sides.

7. To prepare glaze, coarsely cut 8 squares chocolate into pieces and place in a bowl along with whipping cream. Microwave on high for 2 minutes or until cream is warm and chocolate is beginning to melt. Stir until smooth. Or, place in a small heavy-bottomed saucepan set over low heat. Melt, stirring frequently, especially as mixture becomes warm, until smooth, about 6 minutes. Then, stir in vanilla.

8. Cake should be cooled to room temperature before adding glaze. Pour most of warm glaze on top of cake. Gently spread just to edge, adding remaining glaze as needed. Refrigerate at least until glaze sets, about 3 hours. Refrigerated cake will keep well for at least 3 days. Cake also freezes well.
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jbarron 
Posted: 16-Sep-2009, 09:28 AM
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My daughter and I made these last Christmas. They didn't last long. ;-)

Double Chocolate Cookies

Makes about 3 dozen
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
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Shadows 
Posted: 31-May-2013, 12:36 PM
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My wife has a birthday coming up next month and like 99% of women she craves chocolate. Anyone have special recipes I might use? All of the ones already here sound awsome.


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IMAGINATION - the freest and largest nation in the world!


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“Beasts feed; man eats; only the man of intellect knows how to eat well.”

"Without food we are nothing, without history we are lost." - SHADOWS


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