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Posts Tagged ‘chocolate’

Delightful Devil's Food Cake

Delightful Devil’s Food Cake

Ingredients
1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup buttermilk
1/2 cup brewed coffee
1/4 cup canola oil
1 teaspoon vanilla extract

FILLING:
3/4 cup ricotta cheese
2 tablespoons sugar
4 teaspoons orange juice concentrate
2 tablespoons chopped red candied cherries
2 tablespoons miniature semisweet chocolate chips

FROSTING:
3/4 cup heavy whipping cream
3 to 4 tablespoons confectioners’ sugar
4-1/2 teaspoons baking cocoa
3/4 teaspoon vanilla extract

Directions
In a small bowl, combine the sugar, flour, cocoa, baking soda and salt. Whisk the egg, buttermilk, coffee, oil and vanilla; add to dry ingredients until combined.

Coat a 9-in. round baking pan with cooking spray and dust with flour. Add batter. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely.

For filling, combine ricotta, sugar and orange juice concentrate; fold in cherries and chips. Cut cake in half vertically. Spread filling over one half; top with remaining half.

In a bowl, beat cream until soft peaks form. Gradually beat in confectioners’ sugar, cocoa and vanilla until stiff peaks form. Frost top and sides of cake. Store in the refrigerator. Yield: 6 servings.

Recipe found here: Delightful Devil’s Food Cake

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Double Chocolate Walnut Fudge

Double Chocolate Walnut Fudge

Ingredients
1 teaspoon butter
1 package (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
1 cup chopped walnuts, divided
2 teaspoons vanilla extract, divided
1 package (11-1/2 ounces) milk chocolate chips

Directions
Line a 9-in. square pan with foil; grease foil with butter.

In a large heavy saucepan, combine semisweet chocolate chips and 3/4 cup milk over low heat. Remove from heat; stir in 1/2 cup walnuts and 1 teaspoon vanilla. Spread into prepared pan.

In another saucepan, combine milk chocolate chips and remaining milk. Remove from heat; stir in remaining walnuts and vanilla. Spread over first layer. Refrigerate, covered, 2 hours or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: about 2-1/2 pounds.

Recipe found here: Double Chocolate Walnut Fudge

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Mexican Chocolate-Raspberry Parfaits

Mexican Chocolate-Raspberry Parfaits

Ingredients

1 1/4 cups light chocolate soymilk
1 box (4-serving size) chocolate instant pudding and pie filling mix
1/4 teaspoon ground cinnamon
1 slice (4×1 inch) angel food cake, torn into pieces
1/2 cup frozen (thawed) fat-free whipped topping
1/2 cup fresh or frozen (thawed and drained) raspberries
Grated semisweet chocolate, if desired

Directions
1 In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.

2 To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.

Recipe found here: Mexican Chocolate-Raspberry Parfaits

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Speedy Chocolate Mousse

Speedy Chocolate Mousse

Ingredients
12 ounces semisweet or bittersweet chocolate, finely chopped
1-1/3 cups heavy whipping cream, divided
1/3 cup water
1/4 cup dark corn syrup
1 teaspoon rum extract
1 package (8 ounces) cream cheese, cubed

Directions
In a heavy saucepan over medium-low heat, combine the chocolate, 1/3 cup of cream, water and corn syrup. Cook and stir until chocolate is melted and mixture is smooth. Remove from heat; cool for 20 minutes. Whisk in extract and cream cheese until blended; set aside.

In a small bowl, beat remaining cream until stiff peaks form. Fold into chocolate mixture. Spoon into individual dessert dishes. Cover and refrigerate for at least 4 hours. Yield: 8 servings.

Recipe found here: Speedy Chocolate Mousse

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Triple-Layer Cookie Bars

Triple-Layer Cookie Bars

Ingredients
1-1/4 cups all-purpose flour
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter
2 eggs

TOPPING:
1 package (7 ounces) flaked coconut
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1/2 cup creamy peanut butter
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Directions
In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan.

Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned.

Meanwhile in a microwave, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars. Yield: 2-3 dozen.

Recipe found here: Triple-Layer Cookie Bars

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Layered Peanut Butter Brownies

Layered Peanut Butter Brownies

Ingredients
3 eggs
1 cup butter, melted
2 teaspoons vanilla extract
2 cups sugar
1-1/4 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips

FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup sugar
1 egg
2 tablespoons 2% milk

Directions
In a large bowl, beat the eggs, butter and vanilla until smooth. Combine the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan.

In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl.

Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack. Chill until serving. Yield: 3 dozen.

Editor’s Note: Reduced-fat peanut butter is not recommended for this recipe.

Recipe found here: Layered Peanut Butter Brownies

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Chocolate Ice Cream Roll

Chocolate Ice Cream Roll

Ingredients
4 eggs, separated
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup sugar divided
1/2 cup all-purpose flour
1/3 cup baking cocoa
1 tablespoon confectioners’ sugar
1 quart cookies and cream ice cream, softened

FROSTING:
2 cups confectioners’ sugar
3 tablespoons baking cocoa
1/4 cup milk
1/4 cup butter, softened
1 teaspoon vanilla extract

Directions
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

In a large bowl, beat egg yolks, baking powder and salt until slightly thickened. Stir in extracts. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Sift flour and cocoa together twice; gradually add to yolk mixture and mix well (batter will be thick).

With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread into prepared pan.

Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Unroll cake; spread ice cream evenly over the cake to within 1 in. of edges. Roll up again. Cover and freeze until firm.

For frosting, in a large bowl, combine confectioners’ sugar and cocoa; beat in the milk, butter and vanilla until smooth. Spread over cake roll. Cut into slices. Freeze leftovers. Yield: 10 servings.

Recipe found here: Chocolate Ice Cream Roll

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