Chocolate Recipes

[chevy]

Chocolate Frousse


This has got to be the healthiest really tasty chocolate dessert in the world. Note: it has no added sugar, nor any fat other than what's in the chocolate.

Ingredients:

5-6 very ripe bananas (skin beginning to turn black)
1 cup of frozen red raspberries
4 ounces of fine quality semi-sweet chocolate
Procedure:
Mash bananas fully, and heat until boiling in saucepan. Add raspberries, and
heat, stirring until well blended. Add chocolate and stir until blended. Cool on
countertop, and then chill thoroughly in fridge. Yum!

[chevy]

Incredible Chocolate Almond Cookies

Ingredients:

1 cup butter (two sticks)
2 1/2 cups cake flour
6 oz. bittersweet and semisweet chocolates (using several types is best)
1 oz. unsweetened chocolate
3 tablespoons Myers Rum
1/4 cup Maple Syrup
1 cup almond butter (or if you can't get almond butter: 1 1/2 cups almonds ground with 1 tbsp. brown sugar)

Procedure:

Preheat oven to 350.

Place the almond butter and maple syrup in a food processor and blend them. Add the rum and blend again. Melt the butter and all of the chocolate in a microwave (one-and-a-half minutes on high, stir, and then one minute more) and stir until completely blended. Add the almond/syrup mixture to the melted chocolate/butter and mix together thoroughly. Stir in the cake flour in 4 portions (1/4 of the flour at a time). Then use a tablespoon to scoop up the batter and place portions on an ungreased cookie sheet. After filling a cookie sheet with cookies about an inch or two apart, bake for 10 minutes and let cool pretty thoroughly before removing. Store covered (or even refrigerated -- but let warm up before eating). Both the texture and the taste of these cookies are exceptional.

Note: If you use ground almonds instead of almond butter, the texture is not quite as good. Make sure you grind the almonds finely. And instead of adding the syrup to the ground almonds, just blend everything directly into the bowl of melted chocolate/butter.

[Surya]

Guys..Come On!! Chocolate Makes You Fat! what's up with all this fattening recipies! :P

[chevy]

Chocolate Fudge Cake

Measure into bowl:
1-1/2 cup sifted cake flour
1-1/4 cup sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1/2 cup shortening
3 squares melted unsweetened baking chocolate
1/2 cup milk
1 teaspoon vanilla
2 eggs, unbeaten

Beat 2 minutes, low speed.

Add additional 1/2 cup milk.

Beat 2 more minutes.

Pour into greased and floured pan 9 x 13-inch cake pan.

Bake at 375 F for about 25 minutes.

[chevy]

Chocolate Cupcakes with Truffle Center
Chocolate Cocoa Cakes

5 oz. unsalted butter, cut into 1/2-inch pieces, plus 2 teaspoons (melted)

2/3 C. all-purpose flour

1/2 C. unsweetened cocoa powder

8 oz. semisweet baking chocolate, coarsely chopped

3 large eggs

2 large egg yolks

1/2 C. sugar

1 t. pure vanilla


To make the chocolate cocoa cakes: Preheat the oven to 325°F. Lightly coat the inside of 12 individual nonstick muffin cups (3 inches in diameter) with the melted butter. Set aside until needed.

Combine the flour and cocoa powder in a sifter. Sift onto a large piece of parchment paper or wax paper; set aside.

Melt the chocolate and 5 ounces butter in the top of a double boiler or in a microwave oven, and stir until smooth.

Place the eggs, egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 minutes, until the mixture is slightly frothy. Add the melted chocolate-milk mixture and mix on low speed for about 15 seconds, just to combine. Continue to mix on low speed while gradually adding the sifted dry ingredients. Once they have been incorporated, stop the mixer and scrape down the sides of the bowl.

Add the vanilla and mix on medium for about 15 seconds, just to combine. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter until thoroughly combined.

Portion 3 heaping tablespoons of the cake batter into each muffin cup. Place the muffin tin on the center rack of the preheated oven. Bake for 5 minutes.

Remove the truffles from the freezer. Remove the muffin tin from the oven and, moving quickly, place a single frozen truffle in the center of each portion of cake batter, pressing the truffle about halfway down into the batter. Immediately return the muffin tin to the center rack of the oven and bake for 17 to 18 minutes, until a toothpick inserted into a cake (not the truffle) comes out clean.

Remove the cakes from the oven and let cool for 20 minutes.

To remove the cakes from the muffin cups, hold the top edge of a cake, and give the cake a slight jiggle to loosen it from the cup. Then run the tip of a paring knife between cake and cup to loosen it so that you can gently pull the cake out of the cup. Serve immediately while still warm.

Yields 12 cakes.

[chevy]

Deadly Chocolate Sin

2 tablespoons butter
6 ounces semisweet chocolate
2 ounces bitter chocolate
1 cup unsalted butter
1 teaspoon vanilla extract
4 eggs at room temperature
4 egg yolks at room temperature
1/2 cup brown sugar firmly packed
6 tablespoons corn starch
1 package frozen red raspberries in heavy syrup (10 ounce) thawed
1 pint fresh raspberries
12 triangular cookies or chocolate pieces
12 sprigs fresh mint

Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-ounce ramekins and set aside. In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla. When butter and chocolate are melted, stir to blend and set aside.

In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quadrupled in volume. Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition.

Increase speed to high and beat 5 minutes or until mixture stands in soft peaks. With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently.

Divide batter between prepared ramekins and bake in preheated 375ºF oven 10 minutes (cake will be light crusted with a soft center).

Remove from oven and cool. Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate.

Pour thawed raspberries in blender and puree. Strain and discard seeds. Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.

[chevy]

Chocolate Crater Cake
8 squares (8 oz.) bittersweet chocolate

1/3 C. salted butter

4 egg whites, at room temperature

3/4 C. granulated sugar

4 egg yolks

finely grated peel of 1/2 orange or 1 lemon, about 1 t. (optional)

1 1/2 t. vanilla

1/4 t. salt

Topping:

1 1/2 cups whipping cream

1 T. Grand Marnier or other orange liqueur (optional)

1 t. vanilla

Shaved chocolate or cocoa powder (optional)

Preheat oven to 325°F. Line bottom of an 8-1/2-inch springform pan with waxed paper. Butter pan and paper. Then, sprinkle lightly with flour. Shake until evenly coated with flour, then shake out excess.

To make cake, cut chocolate into coarse pieces. Place chocolate and butter in a small heavy-bottomed saucepan set over very low heat. Melt, stirring frequently, then remove from heat when small pieces of chocolate are still visible, about 5 minutes. 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 3 minutes. Stir until smooth, then cool at room temperature.

In a large mixing bowl, beat egg whites with an electric mixer until foamy. Continue beating and slowly add 1/2 cup sugar, 1 tablespoon at a time. Beat just until soft peaks form when beaters are lifted, but whites are not stiff, about 3 to 5 minutes.

In another large mixing bowl, whisk egg yolks with remaining 1/4 cup sugar just until blended. Slowly whisk in lukewarm chocolate mixture, orange peel, 1-1/2 tsp vanilla and salt. To lighten batter, using a spatula, gently but thoroughly stir 1/4 of whites into chocolate mixture. Then, gently fold in remaining egg whites just until streaks of egg white disappear. Pour batter into pan and smooth top.

Bake in center of oven until cake is puffed and cracked, and centre no longer wobbles when pan is given a gentle shake, about 50 minutes. Do not over-bake. Run sharp edge of a knife around edge of pan to loosen cake. Leave sides on pan and refrigerate, uncovered, until chilled, at least 2 hours. Covered, cake can be refrigerated for up to 2 days.

Because whipped cream does not hold well, fill center of cake when almost ready to serve. It should then hold in the refrigerator for up to 2 hours. In a large mixing bowl, using an electric mixer, whip cream with Grand Marnier and 1 tsp vanilla until thick soft peaks form when beaters are lifted. With a wet knife, loosen cake again from sides of pan. Remove sides. Pile whipped cream into “crater” of cake and, if you wish, lightly sprinkle with cocoa powder sifted through a small strainer or chocolate shavings. Decorate with fresh berries and mint leaves.

[southiecook]

Chevy, here is a simmmmple microwave one for you to try. It is so easy that it just takes a few minutes to satisfy your sudden cravings for chocolate ( I am eating it right now )

flour - 1 cup
sugar - 1 cup
baking soda - 1/2 tsp
baking powder - 1/2 tsp
unsalted butter - 1/4 cup
cocoa powder - 3 tbs
whole milk - 1 cup

Melt the butter in a microwave safe bowl (it takes around 30 secs)

Mix everything else well with a wooden spoon for 5 mins.

Finally, mix the butter, pour the batter to a microwave safe bowl and microwave for 7-8 mins. Wait....let it cool down for a few mins...

[chevy]

Chevy, here is a simmmmple microwave one for you to try. It is so easy that it just takes a few minutes to satisfy your sudden cravings for chocolate ( I am eating it right now )

flour - 1 cup
sugar - 1 cup
baking soda - 1/2 tsp
baking powder - 1/2 tsp
unsalted butter - 1/4 cup
cocoa powder - 3 tbs
whole milk - 1 cup

Melt the butter in a microwave safe bowl (it takes around 30 secs)

Mix everything else well with a wooden spoon for 5 mins.

Finally, mix the butter, pour the batter to a microwave safe bowl and microwave for 7-8 mins. Wait....let it cool down for a few mins...

I WAS LOOKING FOR THIS !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!! .. thank you ... i ll try makin it w/o microwave..

[chevy]

Chocolate Pudding Poke Cake

1 pkg. (2-layer size) white cake mix
2 egg whites
4 cups cold fat free milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

Prepare and bake cake mix as directed on package for 13x9-inch baking pan using 2 egg whites and 1-1/3 cups water. Remove from oven.

Immediately poke holes down through cake to pan with round handle of a wooden spoon. (Or poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Quickly pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand to thicken slightly. Spoon over top of cake, swirling to "frost" cake.

Refrigerate at least 1 hour or until ready to serve.

Cut into 24 squares. Store cake in refrigerator.

Diet Exchange:
1-1/2 Carbohydrate,1/2 Fat