Walang Kamatayang Champorado!

DOUBLE DARK CHOCOLATE CAKE

chocolate barometer cake – how to test your new kitchen | wee eats

DOUBLE DARK CHOCOLATE CAKE
– Adapted from Ina Garten

1 ¾ C all-purpose flour
2 C sugar
¾ C cocoa powder
2 tsps baking soda
1 tsp baking powder
1 tsp kosher salt
1 C buttermilk, shaken
½ C vegetable oil
2 extra-large eggs, room temp
1 tsp vanilla extract
1 C hot coffee (I used espresso)
Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Prepare two 8-inch x 2-inch round cake pans – Line with parchment, then butter and flour the pans (or I used “PAM for Baking”).

1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

2. In another bowl or large measuring cup, combine the buttermilk, oil, eggs, and vanilla, gently whisk.

3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine – scrape up from the bottom to catch any pesky flour mixture hiding below.

4. Pour the batter into the prepared pans and bake for 35 to 40 minutes. Cool in the pans for 30 minutes, then turn them out onto a cooling rack to complete cooling.

Chocolate Buttercream:

6 ounces semisweet or dark chocolate (or chocolate chips)
½ pound (2 sticks) unsalted butter, room temp
1 extra-large egg yolk, at room temperature (I omitted this because raw egg does not excite me)
1 tsp pure vanilla extract
1 – 1 ¼ C confectioners’ sugar, to taste

1. Chop the chocolate and place it in a double boiler (or heat-proof bowl set over a pan of simmering water). Stir until just melted and set aside until cooled to room temperature.

2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on med-high speed until pale and fluffy.

3. Add the egg yolk (if using) and vanilla and continue beating for 3 minutes.

4. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Don’t whip!

Spread immediately on the cooled cake.

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Photos Courtesy of Wee Bakes

Many thanks to Wee Bakes!

Chocolate Merlot Cupcakes

Photo Courtesy of Chef Pandita

Chocolate Merlot Cupcakes + Fun Wine Facts! « Chef Pandita

Chocolate Merlot Cupcakes
[adapted from Boozy Cakes]

Ingredients:

3/4 cup unsalted butter
1 1/2 cups sugar
4 eggs
1 cup Merlot
2 1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 ounces dark chocolate, melted

Preparation:

Preheat oven to 350F. Prepare two 12-cup cupcake pans.
Cream butter and sugar until fluffy.
Mix in eggs, beating well.
Add Merlot.
Whisk dry ingredients together and add to the butter mixture.
Stir in melted chocolate.
Pour into prepared cupcake pans, bake for 20-25 min.
Let cool.
[optional] use this Chocolate Merlot Icing:

Chocolate Merlot Icing

Ingredients:

3 tablespoons unsalted butter
3 tablespoons unsweetened cocoa powder
1/4 cup Merlot
1 3/4 cup confectioners’ sugar
1 teaspoon vanilla extract

Preparation:

In a saucepan over low heat, mix butter and cocoa.
Add Merlot and confectioners’ sugar, stir until smooth.
Remove from heat and stir in vanilla.

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Many thanks Chef Pandita!

Roasted Cherry Dark Chocolate Brownies

Photo Courtesy of  The Pastry Affair

The Pastry Affair - Home - Roasted Cherry Dark Chocolate Brownies

Roasted Cherry Dark Chocolate Brownies

1 cup fresh cherries, pitted and halved
2 1/2 cups (1 lb) dark chocolate, chopped in pieces
1/2 cup salted butter
4 eggs
1 cup + 1 tablespoon sugar
2 teaspoons vanilla extract
1/2 cup flour
1 teaspoon baking powder

Preheat oven to 450 degrees F (230 degrees C).

In a small roasting pan, combine the fresh cherries and 1 tablespoon sugar. Roast for 10 minutes, or until the cherries start releasing juices. Remove cherries from baking pan and place in the refrigerator to cool down.

Lower oven temperature to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish (if you use a larger pan, decrease the baking time; likewise, if you use a smaller pan, increase the baking time).

In a double boiler, melt together the dark chocolate and butter until smooth. Remove from heat.

In a medium bowl, whisk together the eggs, 1 cup sugar, and vanilla extract until well blended. Add the melted chocolate and mix until incorporated. Fold in the flour and baking powder. Stir in the cooled, roasted cherries. Pour brownie batter into prepared pan and bake for 15-20 minutes, or until brownies do not jiggle in the center when the pan is shaken (even when baked completely, a toothpick may not come out clean). Do not overbake! These brownies are best when slightly under-baked.

Store in an airtight container at room temperature.

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Many thanks to The Pastry Affair!

Chocolate Peanut Butter Muffins

Chocolate Peanut Butter Muffins Recipes - Quick Breads Recipes - Chocolate Muffins Recipes

Chocolate Peanut Butter Muffins are a delicious and rich quick bread for breakfast, brunch, and snacks.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients:

1/2 cup peanut butter
1/3 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
2 eggs
2 tsp. vanilla
1-3/4 cups flour
1/4 cup cocoa
1-1/2 tsp. baking powder
1/2 tsp. baking soda
2/3 cup milk
1-1/2 cups chocolate chips
2 Tbsp. peanut butter

Preparation:
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners and set aside. In large bowl, combine 1/2 cup peanut butter and softened butter and beat well until combined. Add brown sugar and sugar and beat until light and fluffy. Add eggs and vanilla and beat well.

In sifter or sieve, combine flour, cocoa, baking powder, and baking soda. Sift into peanut butter mixture; add milk, and stir until batter is smooth. Fold in 1 cup chocolate chips. Spoon batter into prepared muffin cups.

Bake for 20-25 minutes or until muffins spring back when touched in center. Remove to wire racks to cool.

In small bowl combine 1/2 cup chocolate chips with 2 Tbsp. peanut butter; microwave on medium power for 1 minute, then remove and stir until smooth. Frost muffins. Makes 12 muffins

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Many thanks about.com!

Another recipe:
http://17andbaking.com/2009/04/10/peanut-butter-and-chocolate-chunk-muffins/

Peanut Butter and Chocolate Chunk Muffins
Source:17 and baking 

Adapted from Baking Bites
Makes 12 standard muffins

2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup peanut butter (I used natural, smooth pb)
2 large eggs
1 cup milk
3/4 cup dark chocolate chunks *
Preheat the oven to 375 degrees and line 12 standard muffin tins.
Whisk together flour, baking powder, salt, and brown sugar in a large bowl. In another bowl, mix the butter, peanut butter, eggs, and milk until smooth. Pour the peanut butter mixture into the flour mixture and stir until just combined. Stir in the chocolate chunks.
Fill each muffin tin to the top to ensure a rounded dome top. Bake 20 minutes or until a tester comes out clean and the tops spring back when lightly tapped. (I just slightly underbaked mine because that’s how I like them.) Cool on a wire rack.
* To make chocolate chunks instead of using chocolate chips, I used a serrated knife to chop up a bar of dark chocolate.


Many thanks 17 and baking!

Chocolate Peanut Butter Crispy Bars

Photo Courtesy of  The Galley Gourmet

The Galley Gourmet: Chocolate Peanut Butter Crispy Bars

Chocolate-Peanut Butter Crispy Bars
makes 24 2x2-inch bars

For the bottom layer
3 1/2 cups crisped rice cereal
1/2 cup water
1/2 cup granulated sugar
6 Tablespoons light corn syrup
6 Tablespoons (3 ounces) unsalted butter, melted and browned, browning is optional, but good

For the middle layer
7 1/2 ounces milk chocolate, chopped
1 1/2 cups creamy peanut butter

For the top layer
6 ounces good quality dark chocolate, chopped
1 teaspoon light corn syrup
8 Tablespoons (4 ounces) unsalted butter

Method:
Line a 9x13-inch baking pan with parchment paper leaving excess hanging over the side for easy removal. Place the cereal in a large bowl and set aside. In a medium saucepan, pour in 1/2 cup water; add the sugar and corn syrup and gently stir to combine. Using a candy thermometer placed in the pan, bring the the mixture to a boil over medium-high heat. Cook until the candy thermometer reaches the soft-ball stage, 235º F. Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated. Transfer the mixture to the prepared pan. Using a spatula sprayed with non-stick spray or wrapping a piece of plastic wrap around your hand, evenly press the mixture into the bottom of the pan. Allow the layer to cool to room temperature.


In a large heat-proof bowl, combine the chocolate and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl is not touching the water. Using an rubber spatula, stir until the chocolate has melted and the mixture is completely smooth. Remove the bowl from the pan and continue to stir to cool the mixture slightly, about 30 seconds. Pour the mixture over the cooled crust. Place the pan in the refrigerator for at least one hour or until the top layer hardens.


In another large heat-proof bowl, combine the dark chocolate, corn syrup and butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl is not touching the water. Using a rubber spatula, stir until the chocolate and butter have melted and the mixture is completely smooth. Remove the bowl from the pan and continue to stir to cool the mixture slightly, about 30 seconds. Pour the mixture over the chilled peanut butter layer and spread into an even layer using an off-set spatula. Place the pan in the refrigerator for at least one hour or until the chocolate layer hardens.


Using the parchment overhang, carefully lift the bars out of the pan. Cut into squares and serve chilled. The bars can be stored in the refrigerator, covered tightly, for up to 4 days. Enjoy!


Source: Adapted from Baked: New Frontiers in Baking

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Many thanks to The Galley Gourmet!

CHOW's Intense Brownies Recipe

PhotoCOurtesy of CHOW..com

CHOW's Intense Brownies Recipe - CHOW

TIME/SERVINGS

Total: 45 mins
Active: 15 mins
Makes: 16 brownies

CHOW's Intense Brownies

INGREDIENTS

6 ounces bittersweet chocolate (not unsweetened)
8 tablespoons unsalted butter (1 stick)
2 large eggs, at room temperature
1 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon brewed espresso (optional)
1/4 teaspoon plus 1/8 teaspoon fine salt
1 cup all-purpose flour

INSTRUCTIONS

Heat the oven to 350°F and arrange a rack in the middle. Line an 8-by-8-inch glass baking dish with aluminum foil.
Combine chocolate and butter in a medium saucepan and cook over medium-low heat, stirring frequently, until evenly melted. Remove from heat and let cool to room temperature.
Combine eggs, sugar, cocoa powder, vanilla extract, espresso, and salt in a large bowl and briefly stir until just evenly incorporated. Add cooled chocolate and mix until uniform in color. Add flour and stir until just incorporated (no white streaks should remain).
Transfer batter to the prepared baking dish and bake until a tester inserted in the center of the brownies comes out clean, about 25 to 30 minutes. Remove from the oven and let cool completely before cutting.

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Many thanks CHOW!

Marzipan Chocolate-Strawberry Torte

Photo Courtesy of  « Tart to Heart

A Dazzling Easter Dessert: Marzipan Chocolate-Strawberry Torte « Tart to Heart

MARZIPAN CHOCOLATE-STRAWBERRY TORTE

Almond Shortbread

Ingredients:

6 Tbsp unsalted butter, softened
1/3 cup powdered sugar
1 cup all-purpose flour
1/4 cup almond meal
1/4 tsp salt
1/2 tsp vanilla

Directions:

Preheat the oven to 375 degrees F. Lightly grease an 8- or 9-inch cake pan.
In a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
Add the flour, almond meal, salt and vanilla and mix until fully incorporated, scraping down the sides of the bowl several times. The mixture will be crumbly, but should hold when pressed together.
Add the slivered almonds and mix until distributed throughout the dough. Gather into a ball and press out into an even layer in the cake pan. Don’t worry if it crumbles, just keep working with it until it covers the bottom of the pan.
Bake until golden brown, about 10-15 minutes. Cool completely.

Chocolate-Almond Sponge Cake

Ingredients:

1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar, divided
4 eggs, separated
3/4 cup all-purpose flour
1/3 cup cocoa powder
1/4 cup almond meal
1/4 tsp salt

Directions:

Preheat the oven to 350 degrees F and lightly grease an 8- or 9-inch cake pan.
In a stand mixer with the paddle attachment, cream the butter and 1/4 cup sugar until light and fluffy. Add the four egg yolks (reserving the whites) and beat until smooth.
In a separate bowl, sift together the flour, cocoa, almond meal and salt. Gradually add to the wet mixture, scraping down the sides of the bowl until combined. The batter will be very thick.
In a separate bowl, whip the reserved egg whites until frothy. Slowly add the remaining 1/2 cup sugar and continue to whip to glossy peaks.
Add 1/3 of the whites to the batter and stir lightly to combine. Add the remaining whites in two increments, very gently folding into the batter to keep it airy.
Pour into the cake pan and smooth the top. Bake until a toothpick comes out clean, about 25 minutes. Cool completely.
Once cooled, remove from the pan and use a serrated knife to level off the top of the cake. Cut the leveled cake into two even layers. To make sure your layers are level, it’s important to keep your knife parallel to the table. Gently pull the knife toward you, cutting about an inch into the cake. Rotate the cake and continue, working your way around, gradually cutting your way deeper into the cake until you cut through.


Simple Syrup

Ingredients:

1 cup granulated sugar
1 cup water
1 tsp vanilla (optional)

Directions:

Combine the sugar and water in a small saucepan. Cook over medium heat, stirring, until the sugar has dissolved completely.
Remove from the heat, add the vanilla and set aside to cool.


Strawberry Mousse

Ingredients:

2 heaping cups whole frozen strawberries
1/3 cup sugar
1 cup heavy cream, divided
1 (1/4-oz) packet gelatin

Directions:

Combine the strawberries and sugar in a small saucepan over medium-high heat. Cook until the strawberries are thawed and falling apart and the mixture is bubbling.
Pour into a food processor or blender and puree until smooth (be careful not to burn yourself with the steam!). Strain through a fine-mesh sieve and measure 1 cup of puree. Pour into a medium bowl and set aside.
Pour 1/4 cup of the heavy cream into a small bowl and sprinkle the gelatin over the surface. Let sit for 5 minutes until the gelatin has softened. Microwave for 15 seconds, stir, and microwave another 15 seconds or until the gelatin has dissolved completely. Add to the puree and stir to combine. Set in the fridge to cool.
Meanwhile, whip the remaining 3/4 cup cream to soft peaks. Fold into the strawberry mixture 1/3 at a time. (From this point, the gelatin will start to set up and firm the mousse. The shortbread and cake can be made in advance, but you’ll want to prepare the mousse right before you’re ready to assemble the torte).

Vanilla Buttercream

Ingredients:

1/2 cup (2-3) egg whites
1 1/4 cups granulated sugar
Pinch of salt
10 oz (2 1/2 sticks) unsalted butter, cubed, softened
1 teaspoon vanilla bean paste (or extract)

Directions:

Place the egg whites, sugar and salt in your stand mixer bowl (or another medium, heatproof bowl). Set over a pot of simmering water and heat, stirring, until the mixture reaches 140 degrees F.
Remove from the heat and attach the bowl to your stand mixer. Use the whisk attachment to whip the whites on high to stiff, glossy peaks. Continue to mix on medium speed until cooled to room temperature (the bowl should no longer be warm to the touch).
While whipping on medium-low, add the softened butter in pieces until it is all incorporated. Don’t worry if the mixture deflates a bit. Whip on high for 30 seconds and it should fluff up again. Add the vanilla.

Marzipan

Ingredients:

1 (8-oz) can almond paste
Scant 1/4 cup light corn syrup
2 cups powdered sugar
Food coloring

Directions:

Break the almond paste into pieces and combine with the corn syrup in your stand mixer bowl. Beat with the paddle attachment until fully combined.
Gradually add the powdered sugar, scraping down the sides of the bowl several times, and beat until well combined.
Remove about 1/4 of the marzipan and set aside. Add a drop or two of red food coloring to the remaining marzipan and mix well to color the marzipan pink (or do another color of your choice).
Color the reserved marzipan with 2 drops green food coloring.

Putting it All Together!

Directions:

Line the cleaned cake pan you used to bake your shortbread and cake with plastic wrap so that it’s smoothed against the bottoms and up the sides with plenty of overhang.
Build the torte in the prepared pan from the top down (you will be inverting it later, so the top will become the bottom and vice versa). Start with one layer of cake. Liberally brush the cake with the simple syrup until it is completely moistened.
Pour half of the mousse over the cake and smooth with a spatula. Tap the pan on the table a few times to release any air bubbles.
Add the second layer of cake, moisten with the simple syrup, and top with the remaining strawberry mousse. Finish with the shortbread, bottom side up.
Wrap the overhanging plastic wrap over the top of the pan and chill in the refrigerator for at least 2 hours until the mousse is set. This is the point when you should make the buttercream (though it can be made ahead and stored in the fridge, just be sure to bring it to room temperature before using).
Remove the chilled torte from the fridge and unfold the plastic wrap. It’s best to place a base of some sort under the cake (I used the removable bottom of my 8-inch tart pan, but you can pick up a cardboard cake circle at some kitchen supply stores or simply cut one yourself from an extra piece of cardboard. This just helps you move the cake without smushing it).
Place your hand on the bottom and invert the cake, tugging on the plastic to release it from the pan. If you happen to own a cake turntable, set the cake on it. Otherwise, simple flip over the empty cake pan and set the cake down on the bottom of it. Unwrap the plastic.
Cover the cake with the buttercream, smoothing the top and sides as best you can. It doesn’t have to be completely perfect since it will be covered with the marzipan later, but try to get it relatively smooth and even with no large lumps (there should be about 1/2 cup buttercream remaining). Place in the fridge to chill while preparing the marzipan.
Once you’ve made and colored the marzipan, dust a surface with plenty of powdered sugar and roll out the larger (pink) portion of marzipan as you would a pie crust, to about an 1/8-1/4-inch thick round.
Carefully drape the marzipan over the chilled cake. Smooth the top gently with the palm of you hand and work your way around the edges, very gently pressing to smooth out any creases (don’t be afraid, marzipan is flexible and forgiving, just patch up any tears and use your fingertips to smooth out any creases). Use a sharp knife to trim the excess marzipan from around the cake.
Roll the remaining green marzipan into a log with your hands. then roll flat into a then strip. Use the tines of a fork to press one edge of the strip to look like grass, dipping the fork in powdered sugar to prevent it from sticking.
Lightly brush the bottom edge of the torte with the leftover simple syrup to adhere the strip of marzipan “grass”. You can cut the grass into pieces and work a little at a time, just smooth the seams as you go.
Color the leftover buttercream a pale brown/tan. Place it in a piping bag fitted with a small star tip. In the center of the cake, pipe the buttercream into a swirl to make a nest. Pipe 8 (or more) small stars evenly spaced around the edge of the cake. Fill the nest and top the stars with some egg-shaped candies.

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Many thanks « Tart to Heart!

Chocolate-Dipped Salted Caramels Recipe - CHOW

Photos Courtesy of CHOW.com

Chocolate-Dipped Salted Caramels Recipe - CHOW

INGREDIENTS

1 1/2 cups heavy cream
1 1/3 cups granulated sugar
1/2 cup light corn syrup
1/2 cup packed dark brown sugar
6 tablespoons unsalted butter (3/4 stick), cut into pieces and at room temperature, plus more for coating the pan
2 teaspoons vanilla extract
3 1/2 teaspoons fleur de sel or other coarse sea salt
1 1/2 pounds (24 ounces) bittersweet chocolate, coarsely chopped

INSTRUCTIONS

Coat an 8-by-8-inch baking dish with butter. Cut a piece of parchment paper—it should be a little less than 8 inches wide and long enough so that it rides over two sides of the dish when pressed into it. Press the parchment paper flat into the baking dish, creasing the paper at the corners. Coat the parchment-lined pan with more butter and place it on a wire rack.

Place the cream in a large, heavy-bottomed saucepan over medium-high heat and bring to a boil, about 3 minutes. Stir in the sugar, corn syrup, and brown sugar and return to a boil, stirring constantly with a wooden spoon until the sugars have dissolved, about 3 minutes. Reduce the heat to medium and keep the mixture at a gently rolling boil, stirring occasionally, until it reaches 255°F on an instant-read thermometer, about 20 to 25 minutes. (It will reach 225°F very quickly but then very slowly rise toward 255°F.)

Remove the pan from heat, add the butter, vanilla, and 2 1/2 teaspoons of the fleur de sel, and stir until the butter has melted and the mixture is combined. Pour into the prepared dish and let cool until the surface of the caramel is set and the dish is only slightly warm, about 1 hour.

Place the dish in the freezer until the caramel is just firm, about 15 to 20 minutes (do not let it freeze for too long). Run a knife along the edges of the caramel. Using the exposed edges of parchment paper, pull the caramel slab from the pan, flip it over onto a work surface, and remove the parchment. Sprinkle with the remaining 1 teaspoon fleur de sel and press gently so that the salt adheres to the caramel. Cut into 3/4-inch squares. Line a baking sheet with parchment paper. Transfer all of the caramels to the baking sheet (making sure they don’t touch) and place in the refrigerator to harden again.

Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off the heat. Place 18 ounces of the chocolate in a dry, heatproof bowl. Set the bowl over the saucepan and, using a rubber spatula, stir until the chocolate has completely melted and has reached 118°F. (Make sure the chocolate does not come into contact with any water or exceed 120°F.)

Remove the bowl from the saucepan. Add the remaining 6 ounces chocolate and stir until all of the chocolate has melted and the temperature has cooled to 80°F. (To speed this step up, you can place the bowl of chocolate over a bowl of ice water—but only once all of the chocolate has melted.)

Once cooled, return the bowl of chocolate to the saucepan and stir until the chocolate reaches 88°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87°F and 89°F. (The chocolate must remain in this temperature range while dipping the caramels or it will not set properly.) Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.

To test if the chocolate is properly tempered, spread a thin layer on a piece of parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 88°F.)

Line a second baking sheet with parchment paper. Remove the caramels from the refrigerator. Drop a caramel into the chocolate and, using a dinner fork, turn it to coat. Lift it out of the chocolate and tap the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.

Many thanks CHOW.com!

La Kocinera: Ricotta Chocolate Chip Cookies

PhotoCourtesy of LaKocinera

La Kocinera: Ricotta Chocolate Chip Cookies

Ricotta Chocolate Chip Cookies
[A La Kocinera Original Recipe]

Ingredients:
1 cup whole-milk ricotta cheese
1/2 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips

Method:
In the bowl of a stand mixer, combine the ricotta cheese, butter, granulated sugar, and brown sugar, whipping until well blended and slightly fluffy. Mix in the egg and vanilla.

To the wet mixture, add the flour, baking soda, baking powder, and salt, mixing well to combine. To this mixture, add the three types of chocolate chips, again stirring until well blended.

Cover the bowl with plastic wrap and place in the freezer for 20 minutes. Preheat the oven to 350 degrees.

Once chilled, use an ice cream scoop to place golf ball sized pieces of dough on baking sheets covered with parchment paper or cooking spray. Bake for 15-20 minutes, until the edges are lightly browned.

Makes about 12 cookies—more like 24 if you don’t make them as gargantuan-sized as I do.

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Many thanks to LaKocinera!

Lora Brody’s Chocolate Cherry Torte

Photos Courtesy of   « a whisk and a spoon

Lora Brody’s Chocolate Cherry Torte « a whisk and a spoon

Chocolate Cherry Torte
- makes 8 to 12 servings
adapted from The Essential New York Times Cookbook by Amanda Hesser

for the cake:
3 T finely ground fresh bread crumbs
one 24 oz jar pitted Morello or sour cherries
6 oz dark chocolate
12 T softened unsalted butter, plus some for greasing pan
2/3 c granulated sugar
3 large eggs
1 t vanilla extract
1/2 t almond extract
1/2 c ground almonds
2/3 c flour

2 T confectioner’s sugar
8 oz almond paste (or marzipan)

for the glaze:
1/2 cup heavy cream
2 tsp. instant espresso powder
8 oz. dark chocolate

-Preheat oven to 350°F; put rack in center of oven. Butter a 9″ or 10″ springform pan. Add the breadcrumbs and shake pan to coat bottom and sides. Shake out the excess. Drain cherries well and set aside.

-Melt chocolate in double boiler over barely simmering water, stirring occasionally.

-Put the butter and sugar into a mixer or food processor and blend until light and creamy. Add one egg and mix well. Then add second egg and mix well. Add the extracts. Add the melted chocolate and mix gently or process in a few quick pulses. Mix in the almonds and the flour, and finally, the remaining egg.

-Pour and scrape the batter into prepared pan. Smooth top with a spatula. Arrange cherries in close concentric circles on top (the entire surface should be covered) and press them gently into batter so just the tops are showing. If the surface is uneven, smooth it out with a wet spatula. There may be a few cherries leftover.

-Bake for 50 minutes to one hour. Don’t overbake. The cake may look dry on top, but will be moist inside. Remove from pan and cool completely on rack.

-Put a length of waxed paper on flat surface and sprinkle with confectioner’s’ sugar. Work the almond paste into a flat round and turn it in the sugar. Cover with the second sheet of waxed paper and roll out into a circle the diameter of the cake. It should be quite thin (about 1/16th”). Take off top layer of waxed paper.

-Using the cake pan as a guide, cut out a circle that will fit the top of the cake exactly. Save extra pieces to patch any torn part or use for decorations. Cover the cake with the almond-paste round.

-To make the glaze, bring cream and coffee to a slow boil in heavy sauce pan. Take it off the heat and add the chocolate; stir gently until the chocolate is melted with no lumps (you can strain it if lumpy). Let the glaze cool briefly, until spreadable. Thin it with 1-2 t hot water if it’s too thick.

-Place cake on a rack over a sheet of waxed paper to catch drippings. Pour a thin layer chocolate glaze over the cake spreading it with a spatula. It should cover the top and sides of cake. Chill the cake briefly and and a second coat. Decorate if you wish (you can make roses or cut-outs from any almond paste scraps).

-This cake will keep unrefrigerated in a cool place for 2 days. It can be refrigerated, but the glaze will lose shine.

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Many thanks to « a whisk and a spoon!

Honey Nut Brownies

awhiskandaspoon.com

www.mysuzyhomemaker.com

My Suzy Homemaker: Honey Nut Brownies

Honey Nut Brownies
1 stick unsalted butter
4 oz. chopped bittersweet chocolate
4 large eggs
1/2 tsp salt
1 c. honey
2/3 c. sugar
1 tsp. vanilla extract
1 c. all purpose flour
1 c. coursely chopped nuts

DIRECTIONS-
Preheat oven to 325 degrees. And line a 9 x9 pan with foil. Butter the foil, place pan on baking sheet.
*Melt the chocolate and butter in a double boiler, until smooth. Set aside
* In a mixer, combine eggs and salt, beating until foamy. Add honey, sugar, and vanilla, and beat 2 minutes on medium speed.
* Reduce the speed and add in melted chocolate until incorporated. Then add in flour until the flour disappears. Take the bowl off the mixer and fold in nuts.
* Pour batter into prepared pan, place in oven and bake for 45 to 50 minutes, or until knife comes out clean. Remove from oven and let cool 5 minutes, before turning over and peeling off foil. Then invert on to a cooling rack. Cut into 16 squares and dust with confectionary sugar or cocoa powder before serving.
We give this

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Many thanks My Suzy Homemaker!

Dark Chocolate Bundt Cake

Whiskey-Soaked Dark Chocolate Bundt Cake « a whisk and a spoon

Whiskey-Soaked Dark Chocolate Bundt Cake- makes 10 to 12 servings
adapted from Melissa Clark’s fabulous book In the Kitchen with A Good Appetite

1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces unsweetened chocolate
1/4 cup instant espresso powder
2 tablespoons unsweetened cocoa powder
1 cup bourbon, rye or other whiskey, more for sprinkling
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
confectioners’ sugar, for garnish (optional)

-Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325° F. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.

-Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.

-Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

-On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

-Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners’ sugar if you like.

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Many thanks to a whisk and a spoon!

Eggless Chocolate Pudding

Easy Eggless Chocolate Pudding | Just Home Made

Easy Egg-less Chocolate Pudding Recipe
adapted from allrecipes.com
Printable Recipe
Things you’ll need:

3 tbsp corn starch
3 tbsp cocoa powder (I used Hershey’s)
1-1/2 cups milk (I used 3/4 cup non fat & 3/4 cup whole milk)
2-3 tbsp cane sugar
1/8 tsp salt
1 tbsp butter
1/2 tsp pure vanilla extract

For garnish (optional)

toasted, slivered or crushed almonds or pistachios

How it’s done:

Bring 1 cup milk to a boil in a thick bottomed saucepan. In the mean while, whisk together corn starch, cocoa, sugar and salt and stir the mix into 1/2 cup milk at room temperature making sure to avoid dry lumps from forming.
When the milk comes to a boil, reduce heat and stir in the cocoa milk. Let simmer stirring continuously until thick and creamy for about 10-12 mins. It is done when the saucepan bottom can be seen when scraped with a spoon. Remove from heat and stir in the vanilla extract and butter until butter melts and blends in.
Pour into individual serving dishes or bowls of your fancy. To avoid pudding skin from forming, cover with cling wrap on the surface of the pudding (not at the rim of the dish) and let it cool to room temperature. Refrigerate for at least 2 hours or store up to 2 days. Serve cold as is or with suggested garnish.

Note If you need an intense chocolate flavor, you can add 2-3 tbsp semi sweet chocolate chips.

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Many thanks Just Home Made!

Strawberry Covered Chocolate Cupcake

ovelaughmirch.com

The Strawberry Covered Chocolate Cupcake «

Ingredients:

Chocolate Cupcakes:
1 1/3 cups all-purpose flour
2 eggs
1/2 cup (1 stick) unsalted butter, room temperature
1 cup yogurt
2/3 cup unsweetened cocoa powder
1/3 cup of milk
1 1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Strawberry Whipped Cream Frosting:
1 cup heavy whipping cream, chilled
1/3 cup confectioners sugar
1/2 cup strawberries


Method:

For the cupcakes - Preheat the oven to 350°. In a large bowl, sift the flour and sugar. Add and mix all of the dry ingredients together and set aside. In another bowl, beat butter, eggs, and yogurt together. Alternating with the milk add the dry ingredients, beating until batter is smooth. Fill the liners 3/4 up with the mixture and bake for 20 minutes or until toothpick comes out clean. Remove from oven and cool on wire rack.

For the frosting - Whip the cream until it looks like whipped cream. Add the confectioners sugar and whip. Mash or puree the strawberries and add to mixture. Continue whipping until all ingredients are incorporated. Cover, and let sit in the refrigerator for about an hour until stiff. Frost cupcakes!

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Many thanks to ovelaughmirch.com!

Chocolate Cupbread « Crustabakes

Photos Courtesy of Crustabakes

Chocolate Cupbread « Crustabakes: "Chocolate Filled Cup Breads

Recipe from an Indonesian cookbook “Roti sisir & Roti Sobek” by Lanny Soechan

15 egg yolks

250 gr granulated sugar

1 kg bread flour

20 gr instant yeast

50 gr milk powder

300 ml fresh milk

250 gr butter

1 tbs salt

some chocolate chunks

some evaporated milk

some chocolate chips

1. Beat egg yolks and sugar till it thickens and turns pale yellow

2. Combine flour, yeast, and milk powder. Add in the egg yolk mixture gradually and stir till well combined.

3. Add in the fresh milk, salt, and butter. Knead till elastic

4. Leave to proof till double in size

5. Punch down dough, cut and weigh each dough to be about 60 gr. Wrap the chocolate chunks within each dough and drop them into papercups. Let it proof a second time till double in size.

6. Brush the surfaces with evaporated milk and sprinkle some chocolate chips.

7. Bake at 160 degree celcius till the surfaces turn a nice golden brown.

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Sandra's Easy Cooking: Sweet Rolls filled with Chocolate

Photo Courtesy of A little Bit of Everything

Photo Courtesy of Sandra's Easy Cooking

Sandra's Easy Cooking: Sweet Rolls filled with Chocolate:

You will need:
5 cups of all-purpose flour
1 Tbs. dry yeast
1 teaspoon salt
3 eggs yolks
3 Tbs. sugar
1 1/2 cups of warm milk
* I used this time coconut milk
lemon zest from 1 lemon, 2-3 drops of lemon
1 Tbs. Butter(unsalted), melted
1/2 cup of powdered (confectioners’) sugar
Chocolate but varieties are endless-jam, nutella, cheese
*************
Incorporate all ingredients, except chocolate, butter and powdered sugar ..sweet dough should be firm, as you form into the ball (it shouldn’t be too sticky) and let it raise for about 40 min. Knead the dough one more time and cover for 20 additional min.
Once you see that the dough is ready, take it out of the bowl and spread out on your working area; cut it into squares or circles like you would normally do for doughnuts and put about 1 teaspoon of chocolate(cut it roughly with the knife) in a middle of each dough piece; fold them and as you folding make into a ball.
Place it on a parchment paper or just grease the baking pan; take a brush and put some melted butter and let it raise one more time..I would say about 15-20 min.Bake it on 350F(180C) for 30-35 min., or
until golden brown.

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Many thanks to Sandra'sEasy Cooking!

Superfood: Dark Chocolate

http://www.bonappetit.com/magazine/2008/02/organic_dark_chocolate

Superfood: Dark Chocolate

High in antioxidants known as flavonoids, dark chocolate delivers an awesome nutritional wallop. Studies show that modest amounts–no more than 1 to 2 ounces–eaten every day can reduce risk of blood clots, lower blood pressure, increase endurance, improve skin quality, and even sharpen problem-solving skills. But put down that candy bar–notice the emphasis on dark chocolate, which has less sugar and 2 to 3 times more flavonoids than milk chocolate (white chocolate has none at all). And remember, even dark chocolate still contains calories and fat, so please use in moderation.

Read more on:
Superfood: Dark Chocolate | MyRecipes.com

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Dark chocolate keeps us away from doctors

Photo Courtesy of MyRecipes.com

Dark chocolate keeps us away from doctors

Eight reasons to eat dark chocolate:


1. Lower blood pressure

Flavonoids of cocoa helps normalize blood pressure and lower cholesterol. It was shown that dark chocolate is almost as effective as antihypertensive drugs because not only reduce tension but decreased by 20% the risk of heart attack and 8% risk of premature death.

2. Increases blood flow to the brain

Because of flavonoid cocoa, the brain blood vessels dilate and allow penetration of larger quantities of blood and oxygen. Therefore, when eating dark chocolate help the brain to fight fatigue, insomnia or aging. Flavonoids is also found in wine, green tea or blueberries.

3. Mood

Phenylethylamine, a chemical secreted by the brain, which is found in chocolate, induces a state of euphoria and excitement during eating.

4. Improves blood sugar levels

Is due to all flavonoid. The more chocolate is rich in cocoa, both contain a higher amount of flavonoids. An Italian study shows that dark chocolate rich in flavonoids reduce the risk of diabetes.

5. Reduces risk of heart attack

According to a U.S. study a few squares of dark chocolate consumed daily reduce by 50% the risk of heart attack. The study showed that blood coagulates more hard in people who eat chocolate.

6. Fighting fatigue

A British study shows that adults who suffer from chronic fatigue syndrome and eating every day for almost a week, about 50 grams of chocolate with a cocoa content of 85%, do not feel tired.

7. Raises “good” cholesterol and lowers the “bad” one

This benefit is mainly due to antioxidants, which reduce the risk of cardiovascular disease.

8. Reduces cough

A British study shows that a substance in cocoa may be more effective than even a cough medicine. Moreover it has no side effects as happens in case of medicines.

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Many thanks to Health Magazine!

Dark Chocolate May Harbor Benefits for the Heart

Photo Courtesy of  Health Magazine http://koorosh82.com/

If you can handle the fat and calories, there may be a health benefit to enjoying dark chocolate on occasion. New research suggests that the cocoa ingredient may lower blood pressure and cholesterol levels while preventing diabetes and improving the health of blood vessels.
Read more on....
Dark Chocolate May Harbor Benefits for the Heart | Caring.com
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Many thanks Caring.com!