Chocolate Recipes

dimanche 15 juin 2008

Chocolate Torte with walnuts

Chocolate Torte with walnuts
Serves 8

1/3 cup butter
2/3 cup fine granulated sugar
5 medium eggs, separated
1 whole egg
3 oz. semi-sweet chocolate
1 cup (or more) of grated walnuts or hazel nuts

Cream butter with sugar. Add egg yolks and whole egg mixing well.
Melt chocolate, cool slightly and add to the above mixture. Add
the grated nuts. Mix. Beat whites and fold them into the mixture.

Butter well a 10" Springform pan, and sprinkle with dry breadcrumbs.
Put batter into pan and bake in preheated 350 F. oven for approximately
50 minutes. Use the kniting needle test for donness. Cool and
glaze.

Glaze

3/4 cup apricot jam
4 oz sweet dark chocolate
1/2 cup sugar
4 Tablespoons water
1 teaspoon vanilla

Cover top and sides of Torte with apricot jam. Melt the rest of
the ingredients over a low flame mixing constantly. Remove from heat
and poor over Torte.

posted by Angel of mercy @ 15:07 10 comments

Chocolate Rum balls

Chocolate Rum balls
makes 24

2 cups chocolate wafer cookie crumbs
1 cup ground pecans
1/2 cup powdered sugar
1/3 cup rum
3 Tbs. corn syrup
1/2 cup chocolate chips
3/4 cup chocolate sprinkles

In bowl, combine cookie crumbs, pecans, sugar, rum and corn syrup.

shape into 1 inch balls measuring about 1 Tablespoon of mixture.
Line a tray with wax paper. Place balls on a tray and refrigerate until cold.

In a double boiler using hot (not boiling) water, melt chocolate; let cool slightly.

Dip balls into melted chocolate with only a thin coat. Roll in candy sprinkles. Place balls on the waxed paper lined tray until chocolate is set.

posted by Angel of mercy @ 15:06 1 comments

Pumpkin chocolate chip Muffins

Pumpkin chocolate chip Muffins
2 dozen

1 1/2 Cups vegetable oil
1 Cup pumpkin
2 Cup sugar
4 eggs
3 Cups flour
2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
12 oz. chocolate chips

Preheat oven 400 degrees F.

In a large bowl beat together first four ingredients. In another bowl sift together next five ingredients. mix both together and add chocolate chips.
Place muffin cups in muffin tins.

Bake 16-20 minutes at 400 degrees.

Let cool before serving.

posted by Angel of mercy @ 15:05 1 comments

Texas Pecan Chocolate Pie

Texas Pecan Chocolate Pie
Yield: 1 Pie - 8 servings

The pecan pie of Texas and the luscious chocolate of Mexico make excellent partners in this rich dessert.

crust
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water

filling
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter

1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted

For crust:
Combine first 4 ingredients in food processor (KitchenAid recommended). Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)

Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.

For filling:
Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.

Cool pie completely on rack.

posted by Angel of mercy @ 15:04 1 comments

jeudi 8 novembre 2007

Chocolate Rose Cake

Chocolate Rose Cake

A rich and indulgent, irresistible chocolate cake perfect for any celebration.
Decorated using readymade chocolate roses and Cigarellos, the cake is suitable for beginners with the benefit of a sumptuous, splendid and stunning result!

Chocolate 2 Tier Heart and Square Cake
Equipment and materials
10” Square Chocolate Cake
6” Heart Chocolate Cake
Buttercream
Squires Chocolate Ganache
Dark Chocolate Curls
White Chocolate Curls
Dark Cigarellos (160)
White Chocolate Cigarillos (60)
White Chocolate Roses (13)
Dark and Milk Chocolate Roses to decorate.
2 or 3 ready made 20mm Butterflies
Squires Rose Dusting powder
Squires Cocoform (Milk, Dark or White)
Squires Brilliant or Light Gold metallic lustre dust
12” and 15” square gold cake drums
8” heart shaped gold cake drum
Gold Bear Grass
Tilted Separator
Palette knife
Dusting brushes

Please read through all instructions before starting to be certain you have everything you need

Notes

Both cakes can be split and filled with Ganache or a filling of your choice.
Glue small square cake drum on to top of large cake drum making certain it is centred.
Heart Cake
Cover top and sides of cake with buttercream and place onto heart cake drum. Attach white chocolate cigarellos to sides by gently pressing them against the buttercream. Dust white chocolate roses sparingly using Squires Kitchen Rose dusting powder. (Add some Edelweiss to obtain a paler pink).
Place dusted roses on top of cake and sprinkle white chocolate curls between roses.
Square Cake
Cover top and sides of cake with Squires Kitchen Ganache and place onto double cake drum. Attach dark chocolate cigarellos as above, by lightly pressing against ganache.
Optional to make gold rose leaves

Place tilted separator on top of cake and sprinkle dark chocolate curls over entire surface.
Decorate with milk, dark and white chocolate roses with Gold Bear Grass.
Gold Rose Leaves
To make the rose leaves you will also require:-
Orchard Rose Leaf cutters
Small palette knife
Knead some cocoform until pliable and roll out thinly on a non-stick board (or between 2 sheets of food grade plastic).
Dust over whole piece with Squires Kitchen Brilliant or Light Gold metallic lustre dust.
Cut out rose leaves and vein if wished. Remove with palette knife and use your hands to give a little shape to the leaves.
Add to the roses on both tiers of the cake and to decorate the base.
Assembly
Sit the heart shaped cake on top of the separator and use some Gold Bear Grass to decorate the back of the cake. (You can use non-slip mat on top of separator if preferred). The Bear Grass can be attached under the cake drum for ease using sticky tape.
Finishing Touches
Dust some readymade butterflies pale pink (you can also highlight the butterflies using an edible food pen) and attach to the cake boards.
(Remember if you are using them on the cake not to poke wires directly into any cake but to use a food pic).

Remember…
It is important to bring to the attention of anyone cutting or eating the cake that there may be items on the cake which are not edible or may cause injury if ingested. These may include items such as pillars, wires, stamens, flower pics,dowels or decorations. Please make them aware.

Chocolate Rose Cake

Libellés : chocolate cake, chocolate rose cake

posted by Angel of mercy @ 16:09 1 comments

vendredi 28 septembre 2007

Black Forest Brownies

Black Forest Brownies
Ingredients :

1		pkg. (16 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Mini Brownie Bites Bar Dough

1		can (21 oz.) cherry pie filling, warmed

1		cup frozen whipping topping, thawed

bar (2 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, grated

Directions :
PREHEAT oven to 350º F. Line 8-inch-square baking pan with foil; lightly grease.

PLACE whole bar in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.

BAKE for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.

LIFT from pan; remove foil. Cut into 12 pieces. Arrange pieces close together on serving platter. Top with pie filling, whipped topping and grated chocolate.

Black Forest Brownies

Libellés : Black Forest Brownies, cake, cake recipes, chocolate, chocolate recipes

posted by Angel of mercy @ 14:50 2 comments

White-Chocolate Mousse Parfaits

Photo: Scott Phillips

Yield: eight small parfaits (3 cups mousse)

4 oz. good-quality white chocolate, chopped
1-1/2 cups heavy cream
1/4 tsp. vanilla extract
Pinch salt
1 ripe mango, cut into small chunks
20 gingersnaps or chocolate wafers, crushed

Melt the white chocolate in a small, heatproof bowl over simmering water or in a microwave. (how to melt.... ). Stir until smooth. Set the chocolate aside and proceed immediately; the chocolate needs to be very warm for this speedy recipe to succeed.

Pour the cream into a medium bowl and add the vanilla and salt. Beat with an electric mixer on medium-high speed until the cream forms firm but not stiff peaks, about 2 to 3 min. (Don't go too far or the cream will curdle when the chocolate is beaten in.) Scrape the very warm white chocolate into the cream. Continue beating on medium-high speed until well blended and firm, about 30 seconds. The mousse should form a dollop when dropped from a spoon.

To serve, spoon the mousse into tall glasses, alternating with layers of the mango chunks and crushed cookies.

Tips

Be careful when you melt the white chocolate -- it burns easily, so use very low heat. more info!
This mousse can also be served alongside a fresh fruit compote.

Other combinations:
fresh raspberries or quartered strawberries with crushed chocolate cookies; reconstituted dried apricots with gingersnaps; blueberries with vanilla wafers.

White-Chocolate Mousse Parfaits

Libellés : cake, cake recipes, chocolate, chocolate recipes, White-Chocolate Mousse Parfaits

posted by Angel of mercy @ 14:38 1 comments

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