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Posts Tagged ‘chocolate’

Mocha Yule Log

Ingredients
5 eggs, separated
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1 cup sugar, divided
1/2 teaspoon cream of tartar

FILLING:
1-1/2 teaspoons instant coffee granules
1 cup heavy whipping cream
1/2 cup confectioners’ sugar

FROSTING:
1/3 cup butter, softened
2 cups confectioners’ sugar
1/3 cup baking cocoa
1 tablespoon brewed coffee, cooled
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk

Directions
Place egg whites in a small bowl; let stand at room temperature 30 minutes.

Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment paper; grease paper. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture.

Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.

Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold.

For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving. Yield: 12 servings.

Recipe found here: Mocha Yule Log

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Caramel White Hot Chocolate

Ingredients
1-1/2 qt. (6 cups) plus 3 Tbsp. milk, divided
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
18 KRAFT Caramels
3/4 cup COOL WHIP Rich & Creamy Refrigerated Whipped Topping

Directions
Beat 1-1/2-qt. milk and pudding mix in large saucepan with whisk 2 min. Bring just to a simmer on medium heat, stirring constantly. Remove from heat.

Microwave caramels and remaining milk in microwaveable bowl on HIGH 30 sec. to 1 min. or until caramels are completely melted and sauce is well blended, stirring after 30 sec.

Reserve 2 Tbsp. caramel sauce for later use. Whisk remaining caramel sauce into pudding; pour into 6 mugs.

Recipe found here: Caramel White Hot Chocolate

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Triple-Chocolate Brownie Cookies

Ingredients
3/4 cup butter, cubed
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
4 eggs
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips, divided
2 teaspoons shortening

Directions
In a small saucepan over low heat, melt butter and unsweetened chocolate; cool. Transfer to a large mixing bowl; add sugar and eggs. Beat until smooth. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. Stir in 1-1/2 cups chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 7-9 minutes or until edges are set and tops are slightly cracked. Cool for 2 minutes before removing from pans to wire racks to cool completely.

In a microwave-safe bowl, heat shortening and remaining chocolate chips on high for 1 minute or until chips are melted; stir until smooth. Drizzle over cookies. Let stand for 30 minutes or until chocolate is set. Store in an airtight container. Yield: 6 dozen.

Recipe found here: Triple-Chocolate Brownie Cookies

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Chunky Blond Brownie

Ingredients
1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup white baking chips
1 cup semisweet chocolate chunks
1 jar (3 ounces) macadamia nuts or 3/4 cup blanched almonds, chopped, divided

Directions
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in white chips, chocolate chunks and 1/2 cup nuts.

Spoon into a greased 13×9-in. baking pan; spread over the bottom of pan. Sprinkle with remaining nuts. Bake 25-30 minutes or until top begins to crack and is golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Recipe found here: Chunky Blond Brownie

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Chocolate Chip Pudding Parfaits

Ingredients
1 package (3 ounces) cook-and-serve vanilla pudding mix
1/2 cup semisweet chocolate chips
1/2 cup sweetened shredded coconut, toasted

Directions
Prepare pudding according to package directions. In two parfait glasses, layer 2 tablespoons chocolate chips, a fourth of the warm pudding and 2 tablespoons coconut. Repeat layers. Refrigerate until serving. Yield: 2 servings.

Recipe found here: Chocolate Chip Pudding Parfaits

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chocolate-cream-cheese-brownies

Chocolate Cream Cheese Brownies

Ingredients
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces German sweet chocolate, chopped
3 tablespoons butter
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large eggs
1/2 cup chopped nuts

FILLING:
3 ounces cream cheese, softened
1/4 cup sugar
1 large egg
2 tablespoons butter, softened
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract

Directions
Preheat oven to 325°. Whisk together flour, baking powder and salt. In a large microwave-safe bowl, microwave chocolate and butter on high until butter is melted; stir until smooth. Whisk in sugar until blended. Whisk in extracts and eggs, one at a time. Stir in flour mixture. Pour half of the batter into a greased 8-in. square baking dish.

Beat together filling ingredients until blended; spoon over batter in pan. Spoon remaining batter over top. Swirl gently with a knife.

Bake until filling is set, 35-40 minutes. Cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers. Yield: 2 dozen.

Recipe found here: Chocolate Cream Cheese Brownies

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chocolate-bavarian-torte

Chocolate Bavarian Torte

Ingredients
1 package devil’s food cake mix (regular size)
1 package (8 ounces) cream cheese, softened
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups heavy whipping cream, whipped
2 tablespoons grated semisweet chocolate

Directions

Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely.

In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers three times. Cover and refrigerate 8 hours or overnight. Yield: 12 servings.

Recipe found here: Chocolate Bavarian Torte

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