CHOCOLATE RECIPES

CHOCOLATE SHORTBREAD

2012-08-01T08:26:00.000-07:00

INGREDIENTS:

250g/8oz butter

125g/4oz caster sugar

320g/10.5oz plain flour

30g/1oz cocoa powder

METHOD:

Preheat the oven to 160C, 325F, Gas 3.

Grease and line a shallow oblong baking tin.

In a large mixing bowl cream together the butter and sugar until soft and fluffy.

Sieve in the flour and cocoa powder.

Mix together and then beat until well combined.

Pour into the prepared cake tin and level.

Prick all over with a fork.

Bake in the oven for about an hour until firm.

Cut into fingers while still warm.

Allow to cool in the tin.

Remove from the tin and serve.

Can be stored in an airtight container.

DOUBLE CHOCOLATE COOKIES

2012-08-01T08:20:00.001-07:00

To make these double chocolate cookies you will need ;

INGREDIENTS:

225g/7oz plain flour

25g/1oz cocoa powder

1/2tsp baking powder

180g/6oz butter

1 egg

150g/5oz brown sugar

150g/5oz milk chocolate, chopped

METHOD:

Preheat the oven to 190C, 375F, Gas 5.

Grease 2 large baking sheets.

Cream together the sugar and butter.

Add the egg and beat well.

Sieve in the flour, baking powder and cocoa.

Add the chocolate chunks.

Mix together until a soft dough is formed.

Drop tbsps of the mixture onto the baking sheets, spaced well apart, and press down lightly.

Bake for 10-12 minutes until spread.

Remove from oven and cool a little before transferring to a wire rack.

Store in an airtight container.

CHOCOLATE NUGGETS

2012-07-29T04:48:00.000-07:00

A simple recipe for chocolate nuggets, children can make these but younger ones will need supervision with the melting stage.

To make a start you will need ;

INGREDIENTS:

50g/2oz unsalted butter

175g/6oz plain chocolate

250g/8oz digestive biscuits, crushed

2tbsp clear honey

Packet Smarties or other coloured chocolate beans

METHOD:

Grease and line a shallow, square 7" cake tin.

Heat the butter, honey and chocolate in a large saucepan until they are melted and well combined.

Stir in the crushed digestive biscuits. Mix thoroughly.

Pour the mixture into the prepared tin and smooth the top.

Mark into squares with a knife and place a Smartie on each square.

Chill in the fridge to set.

Cut into squares.

Serve or store in an airtight container.

As I didn't have a 7" square tin I used a round one so mine are really slices rather than nuggets!

Have you tried this recipe? If so, I would love to hear about it!

Have you tried this recipe?
What did you think of the end result?
You might have some suggestions on how it could be improved or just a slight variation.
Any comments and suggestions are welcome.

CHOCOLATE PIZZA

2012-07-29T04:44:00.000-07:00

This recipe for chocolate pizza is really fun for the kids, make the base and let them choose their toppings and arrange them on the pizza!

INGREDIENTS:

110g/4oz butter

200g/7oz sugar

1 egg

170g/6oz self-raising flour

25g/1oz cocoa powder

Few drops vanilla extract

Topping; mini marshmallows, chocolate buttons, maltesers, chopped nuts, smarties, etc.

METHOD:

Preheat the oven to 180C, 350F.

Grease a pizza pan.

Cream the butter and sugar together in a large mixing bowl.

Beat the egg and add to the bowl with the vanilla extract.

Sieve the flour and cocoa powder and gradually add to the mixture beating in each time.

Spread the dough out evenly onto the pizza tray.

Decorate your pizza.

Bake for 15-20 minutes until the edges are cooked.

Allow to cool.

Cut into slices and serve.

The top picture is the uncooked pizza looking very nice...lesson learnt...Haribo does not work in this recipe!!The picture below is the slice that had the flake, this worked well.Next time we make this we will cook the base 1st and then put the sweets on!

Have you tried this recipe? If so, I would love to hear about it!

Have you tried this recipe?
What did you think of the end result?
You might have some suggestions on how it could be improved or just a slight variation.
Any comments and suggestions are welcome.

CHOCOLATE OATMEAL COOKIES (NO BAKE)

2012-07-28T11:38:00.000-07:00

Most no-bake cookie recipes, while they're easy to prepare, rely heavily on the use of butter or margarine. These dairy-free cookies are just as easy to prepare, but, instead of using a lot of butter or margarine, they use moist dates, finely ground nuts and dairy-free dark chocolate chips to give the cookies sweetness and richness. Essentally, these cookies keep all of the good stuff and get rid of all the rest!

Makes about 30-40 cookies

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

2 cups rolled oats
1 cup finely chopped fresh dates, packed
¼ cup finely ground cashews or almonds
¼ cup soymilk powder
1 T. cocoa powder
1 cup dairy-free dark chocolate chips
1 T. maple syrup

Preparation:

1. Place a large baking sheet lined with parchment in the freezer for 15 minutes.

2. Meanwhile, combine the oats, dates, ground cashews, soymilk powder and cocoa powder in a small mixing bowl. Set aside.

3. In a double-boiler or a stainless-steel mixing bowl set over (but not touching) several inches of boiling water, melt the chocolate chips until completely melted. Remove from heat and stir in the maple syrup.

4. Using a wooden spoon, mix the oat mixture into the melted chocolate, stirring until well combined. Remove the baking sheet from the freezer and, using a small ice cream scoop or melon baller, drop the mixture onto the parchment, about 2 T. at a time, until all of the mixture is used. Place the sheet in the refrigerator until cookies are set, about 1-2 hours.

5. Serve cold or at room temperature.

CHOCOLATE PEANUT BUTTER CUPS - VEGAN

2012-07-25T09:59:00.000-07:00

This recipe is perfect for dairy-free kids' birthday parties, school parties, or anywhere where there will be a variety of diets and allergies present. For quicker cups, simply omit the final smoothing of melted chocolate and serve the cups as "open-faced" peanut butter cups.

Makes 30 cups

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients:

1 cup creamy peanut butter
2 T. dairy-free soy margarine
1/4 t. salt
1/4 t. vanilla extract
1 1/4 cup confectioners' sugar, plus more if needed
3 cups dark dairy-free chocolate chips, divided
3 T. dairy-free all-vegetable shortening, divided

Preparation:

1. Place the peanut butter, soy margarine, and salt in a microwave-safe dish and microwave on high for 1 minute or until soft, stirring every 20 seconds. Remove from the microwave and stir in the vanilla extract and confectioners' sugar until the mixture is well mixed and has the consistency of a dough, adding more confectioners' sugar if necessary. Set aside.

2. Set a stack of 30 mini paper candy cups or muffin cups next to a large baking sheet. Melt 2 cups of the dairy-free dark chocolate and 2 T. shortening in a double-boiler or a heatproof bowl set over a saucepan of boiling water. Using a brush, brush the chocolate into the bottom and onto the sides of the first candy cup. Remove the cup from the stack and place on the baking sheet (keeping the cups in the stack as you work makes it easier to fill the cups), and repeat until all 30 cups have been filled or until you run out of chocolate. Place the baking sheet in the refrigerator and allow the chocolate to set, about 15 minutes.

3. Remove the chocolate cups from the refrigerator and fill with the peanut butter filling, smoothing the tops with a knife. Melt the remaining chocolate and shortening until completely melted. Brush the tops of the cups with the chocolate and return the pan to the refrigerator until set, about 15-20 minutes. Serve cold or at room temperature.

CHOCOLATE BANANA CREAM PIE

2012-07-25T09:52:00.003-07:00

This vegan banana cream pie recipe is so easy to make, yet so much healthier than traditional cream pie recipes that call for tons of dairy and egg yolks. Feel free to top with shredded coconut, crushed walnuts or other healthy toppings of your choice!

Makes one 9" pie

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients:

1 Recipe Dairy-Free Pie Crust or Dairy-Free Graham Cracker Crust
For the banana cream filling:
1 12.3-ounce box extra firm silken tofu, drained
1/2 cup white granulated sugar
1/4 t. salt
2 T. lemon juice
2 T. olive oil
2 very ripe bananas, mashed
1/2 cup finely ground cashews
1 Recipe Vegan Dark Chocolate Ganache

Preparation:

1. Prepare the dairy-free pie crust of your choice according to the recipe. Fit into a 9" pie plate and bake according to the recipe's instructions. Allow crust to cool completely on a wire cooling rack.

2. Prepare the filling. In a blender, process the silken tofu until creamy. Add the sugar, salt, lemon juice, and olive oil and process until well combined and very creamy. Add the mashed bananas and finely ground cashews and process until smooth. Pour into the prepared pie crust and chill for at least 2 hours or until set.

3. Prepare the Vegan Dark Chocolate Ganache according to the recipe. Pour immediately onto the set banana filling and allow to cool completely until set. Chill for at least 1 hour before serving.

4. Serve cold.

CHOCOLATE SYRUP

2012-07-21T11:58:00.001-07:00

This recipe is so easy and quick to prepare and it requires no cooking, which makes it perfect for preparing while cooking for a big meal or when you just don't feel like washing the double-boiler!

Makes 1 ½ cups

Prep Time: 2 minutes

Total Time: 2 minutes

Ingredients:

½ cup pure cocoa powder
½ cup oil
1 ¼ cup maple syrup

Preparation:

Blend all of the ingredients and serve!

CHOCOLATE BANANA PIE

2012-07-20T09:09:00.001-07:00

This vegan banana cream pie recipe is so easy to make, yet so much healthier than traditional cream pie recipes that call for tons of dairy and egg yolks. Feel free to top with shredded coconut, crushed walnuts or other healthy toppings of your choice!

Makes one 9" pie

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients:

1 Recipe Dairy-Free Pie Crust or Dairy-Free Graham Cracker Crust
For the banana cream filling:
1 12.3-ounce box extra firm silken tofu, drained
1/2 cup white granulated sugar
1/4 t. salt
2 T. lemon juice
2 T. olive oil
2 very ripe bananas, mashed
1/2 cup finely ground cashews
1 Recipe Vegan Dark Chocolate Ganache

Preparation:

1. Prepare the dairy-free pie crust of your choice according to the recipe. Fit into a 9" pie plate and bake according to the recipe's instructions. Allow crust to cool completely on a wire cooling rack.

2. Prepare the filling. In a blender, process the silken tofu until creamy. Add the sugar, salt, lemon juice, and olive oil and process until well combined and very creamy. Add the mashed bananas and finely ground cashews and process until smooth. Pour into the prepared pie crust and chill for at least 2 hours or until set.

3. Prepare the Vegan Dark Chocolate Ganache according to the recipe. Pour immediately onto the set banana filling and allow to cool completely until set. Chill for at least 1 hour before serving. Serve cold.

CHOCOLATE CHIP COOKIES

2012-07-20T09:04:00.002-07:00

Ingredients:
2 and 1/4 cups of all purpose flour
1 teaspoon of salt
1 teaspoon of baking soda
1 cup or 2 sticks of butter softened
3/4 cup of brown sugar
3/4 cup of granulated sugar
1 teaspoon of vanilla extract
2 large eggs
1 or 2 cup of chocolate chips(or you can buy semi-sweet chocolate bar and cut it into small squares)

Preparation:
Preheat oven to 375 F or 180 Celsius
Combine flour ,baking soda and salt in a small bowl.
Beat butter,granulated sugar,brown sugar and vanilla extract in a large mixer bowl until creamy.Add eggs to this one at a time beating well after each addition.
Gradually beat in flour mixture.Stir in chocolate chips.Drop by rounded tablespoons into ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown.Let stand for 2 minutes.
Makes a dozen .

CHOCOLATE BRIGADEIRO - BRAZIL

2012-07-19T10:28:00.000-07:00

Ingredients:
1 can of condensed milk
2 tablespoons of cocoa
2 tablespoons of butter

Preparation:
In a pan ,put the butter until it melts in low temperature ,add the condensed milk and the cocoa .Mix for about 10 minutes or until the mixture starts to make bubbles and you can see the buttom of the pan .Turn off the oven ,put the mixture in a small bowl and put it in the refrigerator for a day.
If you want to make small balls,you put some butter on your hands,get a tablespoon of the brigadeiro ,roll it in to a ball and put some chocolate confections on top of it .
Enjoy it !!
This recipe makes 6 to 10 small balls .

CHOCOLATE CUP CAKES

2012-07-18T10:19:00.001-07:00

These are some of the easiest little cakes to make, which has made them a favorite among kids who want to help in the kitchen. While I also love these Rich Vegan Chocolate Cupcakes, the combination of maple syrup, coconut milk, and cocoa in these is absolutely divine, and I almost always have all of the ingredients in my pantry.

Just about any frosting is delicious on these cakes, but this Peanut Butter Frosting in particular is a favorite among kids and even a few adults in my family.

Makes about 14 cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

2 cups all-purpose flour
1/2 cup cocoa powder
2 t. baking powder
1/4 t. sea salt
1 cup maple syrup
3/4 cup coconut milk
1/2 cup canola oil or olive oil
3 ounces dark dairy-free chocolate, melted
2 T. dairy-free soy yogurt
1 t. vanilla

Preparation:
1. Preheat the oven to 350 F. Line about 14 cups in a muffin or cupcake pan with liners.

2. In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.

3. In a small mixing bowl, whisk together the maple syrup, coconut milk, canola oil, melted chocolate yogurt and vanilla. Add the maple syrup mixture to the dry ingredients and stir until just combined. Portion the batter into the cupcake cups, filling each about 2/3 - 3/4 of the way full. Bake for about 20 minutes, or until a toothpick inserted into the centers of the cupcakes emerges clean. Allow cupcakes to cool completely on a wire cooling rack before icing with desired dairy-free frosting.

CHOCOLATE TRUFFLE

2012-07-18T10:14:00.004-07:00

Ingredients:
16 oz dark chocolate
1 cup heavy cream
1 tbsp liquor (optional) (if using, coffee liquor goes really well here)

Directions:
Break up the chocolate into small pieces.
Heat the cream just to the point of simmering. Watch it the whole time, since boiling cream can overflow the pot! Remove from heat right away once it starts to simmer.
Stir in the chocolate and liquor, and keep stirring until the chocolate has melted completely. Let cool, then put in the refrigerator.
Check the consistency of the truffle mixture after 5 hours in the refrigerator. You should be able to scoop it with a spoon and roll balls from it. If it's too soft (impossible to roll into balls), put it back in the refrigerator and check again after 1 hour.
Line the baking sheet with parchment paper. Once the truffle mixture is the right consistency, use a spoon to put some of it on your hands, roll into balls and put the balls on the parchment paper.

Note: At this point, you can also roll the truffles in chocolate crumbs (to make chocolate crumbs, just grind an additional small chocolate bar in a food processor). This step is optional, I only do it when presentation is important, since the truffles in chocolate crumbs look more professionally done then plain truffles :)
Put the baking sheet with truffles in the freezer for at least 1 hour. After you remove them from the freezer, take the truffles off the parchment paper and put on a plate. Store the truffles in the refrigerator.

MOLTEN CHOCOLATE CAKE

2012-07-17T10:55:00.000-07:00

Ingredients:
1 stick unsalted butter
6 oz. good quality bittersweet chocolate
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tbsp. all-purpose flour

Preparation:
Preheat the oven to 450. Butter and lightly flour four 6-oz. ramekins. Tap out the excess flour and set the ramekins on a baking sheet.

In a double boiler over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs and egg yolks, sugar and salt at high speed until thickened and pale.

Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool for about one minute and then cover each with a dessert plate. Carefully turn each one over, let stand for 10 seconds, then unmold. Serve immediately.

CHOCOLATE CHIP SCONES

2012-07-17T10:50:00.000-07:00

What you'll need:

1 15-oz. package Gluten-Free Pantry Muffin and Scone Mix- or 15oz/425g of your favorite self-rising g-free baking mix
8 tablespoons Spectrum Organic Shortening
1/2 cup vanilla hemp milk or coconut milk- and more as needed
1 teaspoon lemon juice
1 Ener-G Egg Replacer egg equivalent, whisked with 2 TB warm water
2 teaspoons bourbon vanilla extract
3/4 cup fresh strawberry pieces, rinsed and patted dry
2 rounded tablespoons Enjoy Life mini chocolate chips

Preparation:

Preheat the oven to 375 degrees F.

Empty the mix into a mixing bowl and drop the tablespoons of shortening into the mix. Use a fork or a pastry cutter to cut in the shortening; the mixture is supposed to look like coarse crumbs. Mine didn't, exactly. But.

Add the vinegar or lemon juice to the hemp milk and stir. Pour into the mixing bowl.

Add the mixed egg replacer.

Stir to combine. The dough is akin to biscuit batter. At this point, if you need a little more liquid (I did) add 1 tablespoon of hemp milk at a time until the dough is moist and holds together. It should appear a bit sticky.

Add in the strawberries and chocolate chips. Mix to distribute.

On a rice floured board, form the dough into a round cake pan size loaf- like a soda bread. Using a large sharp knife, score the dough into eight wedges. Then cut the dough, and using a thin spatula, remove each piece to a parchment lined cookie sheet or Exopat. Reshape the wedges if you need to- I used a butter knife to do this.

At this point I added some extra strawberry pieces and a few more chocolate chips to the top of each wedge.

Bake in the center of a preheated oven. Check at 15 minutes for doneness- but mine took quite a bit longer than that. Closer to 30 minutes. Remember, I'm at high altitude. The scones should like slightly golden brown, and you should be able to life one up and sneek a peek at the bottom without it falling apart. It should be firm and golden brown.

SMORES RECIPE

2012-07-16T23:18:00.001-07:00

This is a new take on an old favorite camping recipe.

Ingredients You Need:
1 cup cream
8 ounces semi-sweet chocolate, chopped
1 cup marshmallow cream

How To Prepare:
Slowly warm the cream in a medium saucepan over medium-low heat. When hot, add the chocolate pieces, stirring until melted. Stir in the marshmallow cream and warm the mixture. Transfer to a warm fondue pot.

Serve with graham crackers and marshmallows.

Serves 6 or more

So do you think these chocolate fondue recipes will make your guest glad they came to your get together? Sure they will and it took you no time at all to make the great desserts. You don't only have to have chocolate fondues as a party treat, you can have it any time you want.

CHOCOLATE FONDUE RECIPE

2012-07-16T23:12:00.004-07:00

There are some great chocolate fondue recipes out there. The world loves chocolate. You would be hard pressed to find somebody that doesn't like chocolate in some form or another. Chocolate has even been called the food of the Gods.

Fondue makes a great dip for dipping fruit, shortbread cookies, pound cake and even salty snacks like pretzels. You put chocolate and fondue together and you can't go wrong. Have some kind of chocolate fondue at your next party or get together with some great dippers and just watch how fast it disappears. Jsut make sure you get in there before it's all gone.

However if you're like most people you don't really want to spend a lot time on making and preparing the recipes. Well here are a couple of really great recipes that are fast, easy and delicious. Serve any of these at your next get together or party and your guests will think you are an angel and they won't be able to wait for your next get together.

Two Minute Recipe
Only two minutes and you've got a tasty dessert.

Ingredients You Need:
12 ounces good quality semi-sweet chocolate
2/3 cup heavy cream
2 tablespoons pure vanilla extract
3 tablespoons Grand Marnier or Amaretto liqueur (optional)
Bite sized pieces of fruit or cake

How To Prepare:
Combine the chocolate and heavy cream in a medium heavy saucepan over medium-low heat. Stirring constantly, cook for about two minutes, or until melted and smooth. Add the vanilla and liqueur. Serve with the fruit and cake. Serves 6.

CHOCOLATE PIE

2012-07-15T07:41:00.000-07:00

I like Pie! Don't you? Why yes, everybody likes pie! With so many fabulous flavors from fresh and fruity to decadent chocolate and creamy with whipped cream or a la mode. Pie is taking the place of the trendy cupcake and it's no wonder since pie is appealing to young and old, male and female alike. Men love a delicious homemade pie and don't usually like those foo foo princess cupcakes. Since chocolate is what many dessert lovers crave, I decided to share with you my favorite homemade chocolate pie recipe which is rich, creamy and oh so satisfying!

I recommend this homemade chocolate pie for any occasion. It's great for birthdays, family gatherings, pot-luck dinners, ladies luncheons, as a thank you gift to a pastor or teacher, and it's a great way to show you care to someone that's ill or needs uplifting.

Chocolate Pie
Ingredients:
Baked Pie Crust (below)
1/4 cup (stick) margarine or butter
3 ounces unsweetened baking chocolate
1 cup sugar
3 tablespoons cornstarch
3 large eggs
1 teaspoon vanilla
1 cup whipping cream Whipped Cream

Directions:

1. Prepare Baked Pie Crust
2. Melt butter and chocolate in 2-quart sauce-pan over low heat, stirring occasionally; remove from heat. Mix sugar and cornstarch; stir into chocolate mixture.
3. Beat eggs in a separate bowl with an electric mixer on medium speed until thick and bright yellow, stir into chocolate mixture. Cook chocolate mixture over medium heat 5 minutes, stirring constantly, mixture will become thick and glossy. Remove from heat and stir in vanilla. Cool for 10 minutes and stir occasionally.
4. Beat whipping cream in chilled bowl with electric mixer on high speed, until stiff. Fold chocolate mixture into whipped cream. Spread in pie shell. Cover and refrigerate a minimum of 4 hours to set. Garnish with whipped cream.

Pie Crust
Ingredients:
1/3 cup plus
1 tablespoon shortening
1 cup all-purpose or unbleached flour
1/4 teaspoon salt
2 to 3 tablespoons cold water

Directions:
1. Cut shortening into flour and salt, using pastry blender or fork, until the mixture becomes crumbly. Sprinkle with cold water, one tablespoon at a time, blending with fork until all flour is moistened and pastry almost cleans side of bowl ( 1 to 2 teaspoons more water can be added if needed).
2. Shape pastry dough into a ball. Shape into flattened round with lightly floured rolling pin. Make certain not to overwork the pastry as that can cause the pastry to become tough.
3. Roll pastry into circle that is 2 inches larger than upside-down pie plate, 9 x 1 1/4, or 3 inches larger than 10- or 11-inch tart pan, with floured cloth covered rolling pin. Fold pastry into fourths; place in pie pan. Unfold and gently press into pan.

Please note: I recommend using heat resistant glass pie plates or dull-finished aluminum pie pans. Due to the pastry being made with shortening there is no need to grease the pan.
Also, if you have a food processor you can save time by placing the shortening, flour and salt in the processor and pulsing with quick short pulses until the mixture becomes crumbly. Then pour water all at once through the feed tube and pulse until pastry dough begins to leave the side of the bowl.

CHOCOLATE SORBET

2012-07-13T08:25:00.000-07:00

Easy, simple and lower in fat than most chocolate desserts, this sorbet recipe is great for the summer days when you're craving something sweet and cool, but not overly rich.

While this recipe can be made without the xanthan gum, I find that it helps create a smooth texture.

Makes about 4 cups

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

2 cups water
1 cup white granulated sugar
3/4 cup cocoa powder
1/8 t. salt
3 ounces dark dairy-free chocolate, chopped
1/2 t. vanilla extract
1/8 t. xanthan gum

Preparation:

1. In a small saucepan over medium heat, whisk together 1 cup of the water, sugar, cocoa powder and salt, stirring well to dissolve the sugar and any clumps of cocoa powder. Bring mixture to a low boil, remove the pan from heat, add the chocolate to the mixture and let it sit for about 1 minute. Stir the chocolate until it is completely dissolved, then add the vanilla extract and remaining water, stirring until combined.

2. Transfer the mixture to a blender. Add the xanthan gum and process for about 1 minute, or until thoroughly combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.

MOIST CHOCOLATE CAKE

2012-07-08T03:57:00.000-07:00

This is the perfect chocolate cake to bake for a chocolate lover's birthday. It's also delicious as a special holiday dessert or a sweet Valentine's Day treat. Do your heart some good - bake a dark chocolate cake!

Ingredients:
1/2 C. butter or margarine, softened
1/2 C. sugar
2 eggs
3/4 C. unsweetened baking cocoa
2 C. flour
pinch of salt
2 tsp. baking soda
1 tsp. baking powder
1 C. milk
1 C. strong coffee, cooled
1 tsp. vanilla

Mixing and Baking Instructions:
1. Sift dry ingredients together; set aside.
2. Cream butter and sugar until fluffy; beat in eggs 1 at a time.
3. Add sifted dry ingredients alternately with milk, beating gently until combined.
4. Add coffee and vanilla and stir just until well blended.
5. Bake in 2 greased and floured 9-inch cake pans at 350 degrees F, or until cake tests done. (Cake is done when toothpick inserted into the center comes out clean.) Begin testing layers after about 20 minutes baking time.
6. Cool cake layers for 15 minutes or until pans are easy to handle. Remove cake layers carefully from pans. 7. Complete cooling on cake racks.
8. Assemble and frost the cooled cake layers with Chocolate Icing (recipe below) or your favorite butter cream icing or whipped cream.

Chocolate Icing:
1/2 C. butter or margarine (1 stick),melted
1 box (2 C.) confectioner's sugar/powdered sugar
2 Tbl. unsweetened baking cocoa
1 tsp. vanilla
1 tsp. milk
Melt butter in saucepan; remove from heat and stir in sugar and cocoa, then add vanilla and milk.
Stir icing until glossy and thick. Cool slightly and spread on cake with spatula.

NOTES
- Do not substitute low-fat or "light" margarine for the butter in these recipes.
- This chocolate cake recipe can also be baked as cupcakes or as a sheet cake.

CHOCOLATE MOUSSE CAKE

2012-07-04T06:31:00.002-07:00

Ingredients:
For the chocolate sponge cake:
4 egg whites,
2 egg yolks,
1/4 tsp. cream of tartar,
1 pinch salt,
1/3 cup sugar,
1 tsp. vanilla extract,
1/4 cup flour,
1/4 cup cocoa powder.

For the chocolate mousse, follow my chocolate mousse recipe.

For decorating the chocolate mousse cake: 5 cubes semi-sweet baker's chocolate (about 5 oz.), 75 ml. whipping cream, 1 tsp. vanilla extract, white chocolate shavings.

Recipe:
1. Start with the chocolate sponge cake. Beat egg whites, cream of tartar and salt in a bowl until foamy. Add the sugar slowly and continue beating until stiff peaks. Fold in egg yolks and vanilla and continue beating until thoroughly mixed. Combine flour and cocoa and add them slowly through a sieve in the mixture while mixing. 2. Line a 20-inch square baking pan with parchment paper and pour the batter in on a thin layer. Bake in a preheated oven at 325 F for 20 minutes. Let the sponge cake cool down and refrigerate. Cut the cold cake with a 3-inch pastry ring.
3. You should get at least 20 rounds. Wrap the walls of ten 3-inch pastry rings with plastic wrap and arrange them on a tray lined with parchment paper.
4. Place one slice of sponge cake on the bottom of each ring. Top with chocolate mousse and repeat one more time.
5. Refrigerate for 2 hours.
6. In the meantime, melt the semi-sweet chocolate with the cream and vanilla over double boiler and cool it down to 45 C. Pour the chocolate topping over each mousse cake, sprinkle with white chocolate shavings and refrigerate for 1 hour more.
7. Before serving pull up gently the pastry rings from around the chocolate mousse cakes.

CHOCOLATE TART

2012-07-02T04:11:00.001-07:00

Ingredients:
Tart Shell Pastry:
2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg, separated
2 tablespoons ice water, plus more if needed

Filling:
1 cup heavy cream
1/2 cup milk
10 ounces semisweet chocolate, chopped
2 tablespoons sugar
1/4 teaspoon salt
2 large eggs, at room temperature

Directions:

1. To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.

2. Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.

3. Preheat the oven to 350 degrees F.

4. Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.

5. To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked.

6. Cool before cutting.

CHOCOLATE FUDGE CAKE

2012-07-01T04:39:00.002-07:00

Chocolates fudge cake is often a tasty recipe, that you can quickly prepare in your home. It’s an popular goody made with chocolate, vanilla flavor, nuts, take advantage of, and some some other elements.

By scanning this report you can comprehend the method to prepare chocolate fudge cake. Understand the needed substances and also learn the methods to be able to make your treat using this write-up.

Ingredients:
Flour 1¾ mugs
Dark Brown Glucose Only 2 cups
Butter ¼ cup
Ova 1
Milk 1½ servings
Vanilla flavoring Heart and soul One tsp of
Chocolates (melted) 120 g
Walnuts 1 particular cup
Baking Powdered Only 2 tsp of
Soft drinks Bicarbonate ¼ tsp
Sea salt 1 particular tsp

Components regarding Chocolate bars Icing:
Chocolates (basic)105 g
Butter (softened) 58 gary
Sugar Glucose 180 g
Vanilla Essence 1 teaspoon
Whole milk 1 particular tbs

Method:
1. Because the 1st step of your respective planning, you are able to make many of the ingredients ideal for your recipe. To the, you’ll want to please take a bowl and conquer the particular ova inside it quickly. Right after retaining the idea aside, you are able to go ahead and take chocolates and also burn that in a 50 percent warmed skillet. Book this particular ingredient as well.
2. Right now, you’re going to prepare a mix for the cake. For that, you must take a clean up, significant serving along with increase the particular flour for it. Put the baking natural powder for the flour combined with the soft drinks bicarbonate. After that, blend these people nicely as well as put the particular darkish sugars towards the serving. And then, include 1 tsp of sodium along with combine yet again. Next, you ought to include the actual dairy for the mixture along with butter. Following joining together these once, put your vanilla flavor heart and soul to it. You will need to mix the amalgamation till it becomes smooth and also delicate.
3. In this step, take the bowl, where you stored the usual egg, and, increase your dissolved dark chocolate with it. You can stir it well and include it with the actual flour mixture. And then, beat a combination consistently for just one second and also make certain, all substances are very blended thoroughly. Eventually, combine it with almonds.
4.Currently, you are able to temperature a great stove with a channel amount temperature as well as coating a new preparing griddle with all the butter. After that, fill the mix in the cooking pan as well as arrange it inside warmed up oven. You must bake that until the cake can be quickly cooked. It Forty five minutes to acheive it. After that, you’ll be able to remove the cake and keep the idea inside a denture. If this loses the heat, it is possible to make the grade straight into a couple of parts.
5. Now, take an additional pan and also add the butter for it combined with plain chocolates. Warmth the pot along with, since both components are usually melted and also combined effectively, switch off the hearth. Add this mix to a serving and also put vanilla flavor as well as icing glucose for it. Blend these people effectively and serve the actual whole milk for it.
6. Maintain joining together that along with, once a fine mixture is prepared, pour a few volume of the idea over one part of cake. Set up another piece of cake over it and pour the rest of the topping mix over it. After that, maintain your cake in a family fridge several 60 minutes. From then on, your own chocolate bars fudge cake will be ready be supported.

CHOCOLATE PUDDING RECIPE

2012-07-01T03:46:00.003-07:00

There is nothing better than finishing a hearty meal with a dessert. Today i wan't to share this divine recipe with you all!!

Place the ingredients into an oven proof dish:

1 cup flour
3/4 cup sugar
1 tsp baking powder
Pinch salt
1/2 cup milk
2 Tbsp melted butter
1 tsp vanilla essence
2 Tbsp cocoa powder

Method:

Mix ingredients together to form a batter, then sprinkle over 2 Tbsp cocoa powder and 3/4 brown sugar. (You can substitute brown sugar for normal sugar or castor sugar if you wish).
Pour over 2 cups of hot boiled water.
Place into a moderate oven 180C for 40-45 minutes or until cooked in the middle.

Requests:

Serve with ice-cream, or cream.

You can check if it is cooked by inserting a skewer into the middle, if the skewer is clean, then it is cooked.