chocolate desserts

8/14/2019 Chocolate Desserts

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Updated Chocolate Layer Cake

One of the tricks of this recipe is adding sour cream to the cake mix. The sour cream addsfabulous moistness and flavor to the cake recipe

Prep Time: 25 minutes

Cook Time: 35 minutes

Ingredients:

1 (18-ounce) package two layer devil's food or chocolate cake mix 1 cup sour cream 1/2 cup water 1/2 cup chocolate milk 1/3 cup vegetable oil 3 eggs 2 (16-ounce) tubs ready-to-spread chocolate frosting

Preparation:

Preheat oven to 350 degrees F. In large bowl, combine cake mix, 1 cup sour cream, water,vegetable oil, and eggs, and mix to combine. Beat well at high speed for 2 minutes.

Pour into 2 greased and floured 9" layer cake pans. Bake at 350 degrees for 25-35 minutes,until cake springs back when lightly touched with finger and cake begins to pull away fromsides of pan.

Cool cakes in pans on wire racks for 10 minutes. Carefully remove from pans and coolcompletely on wire racks.

In medium bowl combine both cans of frosting and beat well to combine. Fill layers and frostcake. For tips, see How To Frost A Layer Cake***. Using a large amount of frosting makesthe whole process easier, especially if you are a beginner.

If you feel this is too much frosting, just use the amount you'd like and make GrahamCracker Sandwiches with the leftovers. Spread 2-3 tablespoons frosting between twograham crackers and let stand until set

***How To Frost A Layer Cake
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Layer cakes can be intimidating. But frosting them, while an acquired skill, is something youcan do with these easy tips.Difficulty: AverageTime Required: 30 minutes

Here's How:

1. Bake a layer cake, using your favorite recipe or a mix, remove layers from pans, and coolcompletely.

2. Freeze the layers until solid. This makes it easier to frost them.

3. Make frosting according to your favorite recipe, or use canned frosting or a mix.

4. Using a lazy susan or turntable will make the frosting process easier, but if you don't have

one, just pick a pretty serving platter to use.

5. Tear off four short strips of waxed paper and place them in a square on your serving plate,leaving an open space in the middle.

6. Carefully place one cake layer on the waxed paper. Using about 1 cup of the frosting, spreadfrosting over the top of the layer.

7. Place the second layer on top of the frosting, aligning the edges.

8. Using an offset spatula for more control, spread a very thin layer of frosting on the sidesof the cake to seal in any stray crumbs. This is much easier if you have a lazy susan.

9. Then frost the sides of the cake, using the spatula to make peaks and swirls. Build up aslight edge at the top of the cake.

10. Finish frosting the top of the cake, pushing frosting to the edges to meet the frosting onthe sides. Have fun swirling the frosting so it's pretty!

11. Carefully pull out the waxed paper strips. Now you see why we used them - your servingplatter is perfectly clean!

Tips:

1. I would recommend making more frosting than most recipes call for, especially if you're abeginner. Nothing is more frustrating than running out.


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2. Offset spatulas have a kink in the blade that keeps your fingers away from the frostingwhile working.

3. Add liquid to thin, or powdered sugar to thicken the frosting as you work if the texturechanges.

What You Need:

cake layers

frosting

waxed paper

serving plate

lazy susan

White Chocolate Pecan Pie

This wonderful pie is super easy and quick to make. Serve it frozen in the summertime.



Ingredients:

1 9" pie shell 2 Tbsp. butter 2 cups chopped pecans 2 cups white chocolate chips 1 cup semisweet chocolate chips 7 tablespoons milk 2 cups heavy whipping cream 1/3 cup powdered sugar 1 tsp. vanilla

Preparation:


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Prepare a pie crust and place it in a 9" pie pan or a 10" tart pan. Blind bake the crust untilgolden brown. Cool completely.

Melt butter in a heavy skillet over medium heat. Stir in pecans and cook until nuts aregolden brown, about 6 minutes, stirring constantly. The nuts can burn very quickly, so make

sure that you watch carefully. Cool completely.

In small heavy saucepan, melt white chocolate chips in 5 tablespoons milk over low heat. Coolto room temperature. In another small heavy saucepan, melt semisweet chocolate chips with2 tablespoons milk, stirring until smooth. Cool to room temperature.

In large bowl, beat whipping cream with powdered sugar and vanilla until stiff peaks form.Remove 1/2 cup whipped cream and place in saucepan with cooled semisweet chocolate.

Fold 1-1/2 cups cooled pecans and cooled white chocolate chip mixture into whipped cream in

bowl. Fold together remaining 1/2 cup pecans, the 1/2 cup whipped cream, and semisweetchocolate mixture in saucepan.

Spoon the semisweet chocolate mixture into cooled crust and smooth. Top with whitechocolate mixture. Cover and refrigerate at least 4 hours before serving. May also befrozen and served frozen; remove from freezer 15 minutes before serving to make slicingeasier. Serves 8-10

Blender Pots de CrmeThis easy and elegant rich chocolate dessert recipe is made in minutes in the blender orfood processor.



Ingredients:

1 pasteurized egg 1 teaspoon vanilla 2 tablespoons cocoa powder 2 tablespoons sugar 3 tablespoons butter, softened 1 cup semisweet chocolate chips 1/3 cup whole milk
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1/3 cup heavy cream

Preparation:

In blender container or food processor, place pasteurized egg, vanilla, cocoa, sugar, butter,and vanilla. Blend until smooth and scrape sides of container. Add chocolate chips to blenderand set aside.

In small saucepan, heat milk and cream until steam forms and small bubbles form around theedges.

Add hot milk mixture to ingredients in blender and blend on high speed until smooth. Pourinto 4-6 demitasse cups. Cover with plastic wrap pressed directly onto the pudding surface.Chill 4-5 hours or until set. 4-6 servings

Chocolate puddings with chocolate sauce


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For some, dessert is the business end of the meal.

Pudding

250g butter 1 1/2 cups of caster sugar 1 tsp of vanilla essence 50g of Dutch cocoa 2 1/2 teaspoons of baking powder pinch of salt the grated zest of 2 lemons 2 whole eggs and 2 yolks (reserving the 2 whites) 2 cups of plain flour 3/4 cup of milk 50g of dark couverture chocolate

Sauce


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200g of dark couveture chocolate 250ml of single cream 1 tbsp of butter

When we think of a rich dessert, many of us think of chocolate and a hot chocolate pudding,brought steaming from the oven. To get the most intense flavour, it's essential to use thebest chocolate available. Compound chocolate won't do; it results in a papery, flat flavour.Use good couveture chocolate and your pudding and sauce will taste great.

Method

Cream 250g butter and 1 1/2 cups of caster sugar. Add a teaspoon of vanilla essence, thegrated zest of 2 lemons, 2 whole eggs and 2 yolks (reserving the 2 whites).

Sift 2 cups of plain flour, 50g of Dutch cocoa, 2 1/2 teaspoons of baking powder and a pinchof salt and add to the mixture. Melt 50g of dark couverture chocolate and mix in with a 3/4cup of milk. Whisk the remaining 2 egg whites to soft peaks and fold into the mixture.

Butter and sugar individual pudding (dariole) moulds. Fill with the mixture. Place thepuddings in a baking dish and pour boiling water into the dish so it comes two-thirds up thesides of the moulds. Bake at 180C for 30 to 35 minutes or until they feel firm to the touch.

To make the sauce

Bring a half-filled pot of water to the boil, place a neatly fitting stainless-steel bowl on top

containing 200g of dark couveture chocolate, 250ml of single cream and a tablespoon ofbutter. Turn the heat off immediately and, once everything melts, mix it well together so itbecomes a glossy sauce.

Serve with the warm puddings.

Makes 12.

Rich chocolate tart


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I have to admit a weakness for chocolate.

300g of sweet shortcrust pastry 150ml cream 50ml of milk 200g of chopped, best quality chocolate 1 egg

This simple recipe is from French chef Joel Robuchon.

Method

Butter a 20cm flan ring with a removable base. Roll out 300g of sweet shortcrust pastry toabout 2mm and line the flan ring. Place in the refrigerator for 30 minutes. Preheat oven to200C and bake the pastry shell for 10 minutes. Bring 150ml cream and 50ml of milk to theboil in a saucepan. Take it off the heat and add 200g of chopped, best quality chocolate.Whisk until the mixture is shiny. Add a beaten egg and mix well. Pour the mixture into the


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flan shell and bake in a preheated 150C oven for 15-18 minutes. The filling should be set butnot hard. Allow to cool, remove the sides and slip off the base.

Chocolate mousse torte

1 cup shredded coconut 1 cup macadamia nuts 1/2 tsp salt 1/2 cup pitted dates (For a richer crust, add 1 tsp cacao butter or coconut oil) 2 large avocados, peeled and seeded 1 tbsp vanilla extract 1/2 cup cacao powder 1/2 cup agave syrup 2 bananas Strawberries


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Mint leaves

Method

Finely grind coconut. Add nuts, 1/2 tsp salt, dates and cacao butter or oil, if using, thenblend until formed into dough. Press into a small pie dish then place in fridge or freezer toset. Blend avocados, vanilla, cacao and syrup until smooth. Layer the crust with bananas,thinly sliced, then spread the mixture on top. Garnish with strawberries and mint leaves.Refrigerate for at least one hour before serving.

Dark chocolate mocha mousse

A really rich, velvety smooth mousse to serve on special occasions

Serves: 6Prep: 10 minsCook: 1hr including setting time


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4 egg yolksl25g (4oz) caster sugar275ml (1/2 pint) milk1tsp vanilla essence2tsp gelatine

4tsp instant coffeel00g (3.5oz) dark chocolate284ml (1/2 pint) double cream6 chocolate flakes

1. Whisk the egg yolks and sugar together.2. Heat the milk and vanilla essence almost to boiling point, then whisk slowly on to the eggs.3. Pour into a pan and stir the custard over a low heat until thickened a little, but do notallow it to boil.4. Sprinkle gelatine over the hot custard and allow it to dissolve before straining to ensureit is smooth.

5. Dissolve the coffee in 2tbsp hot water and melt the chocolate in this then whisk into thecustard. Cool before folding in the lightly whipped cream.6. Refrigerate until beginning to set, then pipe or spoon the mousse into the glasses.7. Decorate with Flake or a made chocolate decoration.

Serve chilled.

Cappuccini chocolate mousses

:

Use plain chocolate with at least 50 per cent cocoa solids for the best flavour.
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Makes: 6Time to prepare: 25 mins, plus chillingCals per portion: 565

200g (7oz) good quality plain chocolate

45ml (3tbsp) strong black coffee450ml (3/4pt) double cream2 medium eggs, separatedChocolate shavings and cocoa powder, to decorate

1. Break the chocolate into pieces and place in a heatproof bowl with the coffee. Set over apan of simmering water and leave until the chocolate has melted. Remove the bowl from theheat and stir until smooth. Cool for 10 mins.2. Pour 300ml (1/2pt) of the cream into a bowl and whisk until softly peaking. Beat the eggsinto the chocolate mixture, then fold in the cream. Whisk the egg whites until stiff and foldthem into the chocolate mixture.

3. Spoon the chocolate mixture into 6 glasses or small coffee cups and chill for 1 hr or untiljust set. Softly whip the rest of the cream and spoon on top of each mousse. Decorate withchocolate shavings and dust lightly with cocoa powder. Serve immediately or chill untilrequired.

Double chocolate mousse

Serves: 10Time to prepare: 1hr, plus chilling

Time to cook: 12-15 minsCals per portion: 535

For the base:3 large eggs75g (3oz) caster sugar50g (2oz) plain flour25g (1oz) cocoa powder


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For the white chocolate mousse:300g (11oz) white chocolate, broken into pieces45ml (3tbsp) milk300ml (1/2pt) double cream1 x 11.7g sachet powdered gelatine

3 large egg whitesFor th gark chocolate glaze:100g (4oz) plain chocolate, broken into pieces25g (1oz) unsalted butter75ml (3fl oz) double cream50g (2oz) melted white chocolate and mini chocolate eggs, to decorate

For the base1. Preheat the oven to 180C/350F/gas 4. Whisk the eggs and sugar in a heatproof bowlover a pan of simmering water until pale and very thick. Sift over the flour and cocoa

powder and fold in gently.2. Pour mixture into a greased and base-lined 23cm (9in) round cake tin. Bake for 12-15 minsuntil springy to the touch. Turn out on to a wire rack and leave to cool. Trim sponge base tofit tightly into a greased and lined 20cm (8in) round spring-form tin.For the white chocolate mousse3. Place the white chocolate and milk in a heatproof bowl set over a pan of simmering waterand leave until the chocolate has melted. Remove from the heat and stir until smooth. Stir in60ml (4tbsp) of the double cream.4. Dissolve the gelatine according to packet instructions and leave to cool slightly. Whip therest of the cream until softly peaking. Gently fold the gelatine and cream into the chocolatemixture. Whisk the egg whites until stiff and fold in.

5. Spoon the mousse over the sponge base. Chill for 3-4 hrs, or overnight, until set.For the dark chocolate glaze6. Place the chocolate and butter in a heatproof bowl over a pan of simmering water andleave until melted. Remove from the heat and stir in the cream. Leave to cool until thickenough to spread.7. Remove mousse cake from tin and spread glaze over the top. Decorate with drizzles ofmelted white chocolate and mini chocolate eggs.

Dark chocolate roulade


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This melt-in-the-mouth roulade has a rich dark chocolate sponge filled with sweet whitechocolate cream. It's easy to make but looks and tastes great!

Serves: 8Ready in: 55 minsCals per serving: 510Fat per serving: 35gCost per serving: 65p

200g (7oz) plain chocolate, broken into pieces150g (5oz) caster sugar5 medium eggs, separated100g (4oz) white chocolate, broken into pieces284ml carton double cream

2tbsp icing sugar, to dustWhite chocolate curls and fresh raspberries to decorate

1. Preheat oven to 180C, 350F, Gas 4. Line a 33 x 23cm (13 x 9in) swiss-roll tin with bakingparchment. Melt the plain chocolate in a bowl over a pan of simmering water. Whisk sugarand egg yolks in a bowl for 3-4 mins until very thick. Foldin chocolate. In a separate bowl whisk egg whites until stiff.

2. Beat 2tbsp of egg whites into the chocolate mixture then fold in remainder. Pour mixtureinto tin. Bake for 15-20 mins until risen and just firm to the touch. Sift icing sugar on to alarge sheet of greaseproof paper. Turn out the roulade on to the paper and cover with a

clean, damp teatowel. Leave to cool.3. Melt white chocolate in a pan over simmering water. Cool for 5 mins. Whip cream untilpeaking then fold in the melted chocolate. Remove the baking parchment from roulade.Spread over chocolate cream. Using the paper as a guide, roll up roulade from one short end.Decorate with chocolate curls and raspberries.


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Chocolate mousse

An old favourite, this recipe uses standard dark chocolate for that extra rich taste. Servein coffee cups if you're looking to impress!

Suitable for vegetarians

Serves: 4Ready in: 25 minutes plus chilling timePer serving:Calories 365, Carbs 41g, Fat 19g, Saturated fat 10g, Sugar 27g

200g bar Dark Chocolate2tbsp Tia Maria or Kahlua3tbsp black coffee3 large eggs, separated2tbsp caster sugarCocoa or dark or white chocolate shavings, to serve (optional)

1. Put the chocolate, liqueur and coffee in a bowl and stand over a pan of simmering wateruntil melted and smooth. Remove the bowl from the pan and leave to cool for 5 minutes.Meanwhile, whisk the egg yolks with the sugar until light and creamy. Stir in the chocolatemixture.

2. Whisk the egg whites until stiff but not dry. Fold into the chocolate mix with a largemetal spoon, taking care not to knock out all the air. Divide between 4 glasses. Chill for atleast 2 hours.3. Serve dusted with cocoa or sprinkle on a few chocolate shavings if desired.(Please note: pregnant women should avoid eating raw egg yolks.)


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Hot chocolate pudding

This gorgeous pudding is baked rather than steamed and is served with a real homemade

chocolate custard, just like Granny used to make. Serve it once and it will be a firm familyfavourite.

Serves: 4-6

For the pudding125g (4 1/2oz) unsalted butter, very soft125g (4 1/2oz) caster sugar3 large free range eggs, at room temperature100g (4oz) self-raising flour1/2tsp baking powder

3tbsp cocoa powder1/2tsp vanilla essence30g (1 1/4oz) ground almonds1tbsp milk

For the custard450ml (3/4pt) creamy milk3tbsp cocoa powder4tbsp caster sugar1tbsp cornflour2 large free range egg yolks

18cm souffl dish or deep baking dish, greased, and a roasting tin1. Heat the oven to 160C/325F/gas 3. Half-fill the roasting tin with water and set in theoven to heat up.2. Put the soft butter, caster sugar, eggs, flour, baking powder, cocoa powder, vanilla,almonds and milk into the bowl of a food mixer and beat well until very smooth andthoroughly combined (you can also do this using a mixing bowl and wooden spoon). 3. Spoonthe mixture into the prepared souffl dish.


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4. Cut a large square of foil and butter one side. Fold the foil down the middle to make apleat (so the pudding can rise), then cover the dish buttered-side down, making sure the foilfits tightly. Put the dish into the water-filled roasting tin and bake for 1 hr until firm to thetouch.5. Meanwhile, make the custard: heat all but 2 tbsp of the milk in a medium-sized non-stick

pan.6. Sift the cocoa, sugar and cornflour into a heatproof bowl. Add the yolks and reservedmilk then stir to make a thick, smooth paste.7. Stir in the hot milk then pour the mixture back into the pan and stir gently over a lowheat until the custard thickens. Don't let the mixture boil or the eggswill scramble. Pour into a jug and serve hot with the pudding.

Quick chocolate pud

It's the mix of white and dark chocolate that makes this dish so delicious. And it only

takes 15 mins to make.

Serves: 4

Takes: 15 mins125g (4 oz) butter75g (3oz) light muscavado sugar2 eggs200g (7oz) dark chocolate, melted1tsp vanilla100ml (3 fl oz) double cream


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25g (1oz) plain flour tsp baking powder75g (3oz) white chocolate, chopped

1. Melt the dark chocolate in the microwave on medium heat for a minute or two. Keep

checking it as it might overheat and go grainy.2. Cream together the butter and sugar, then gradually add the eggs, melted chocolate,vanilla and cream.3. Fold in the flour, baking powder and white chocolate. Divide the mixture between 4buttered ramekins.4. Cover with cling film and microwave on high for 3-4 mins. Remove from microwave, piercecling film and leave for a couple of mins. Turn out and serve with cream.

Chocolate honeycomb pots

Drink with late harvest or botrytis riesling


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100g bitter chocolate e.g. Lindt 70% cocoa 100mL whipping cream 50g confectionery honeycomb 3 eggs (60g) 50g caster sugar 1 tbsp whisky or rum

Method

Melt the chocolate in a heatproof bowl set over a pan of simmering water and set aside tocool. Lightly whip the cream until soft peaks form. Roughly crush the honeycomb, settingaside four shards for serving.

Use a hand-held electric beater, beat the eggs and sugar in a bowl for 5 mins or until thick,pale and creamy (they should form ribbons when you lift the beater).

Gently fold in the chocolate, whisky and cream until smooth, then gently fold in the crushedhoneycomb.

Spoon into four small ramekins or pots and chill for an hour or so. Push remaining shards of

honeycomb into each pot and serve.

Serves 4.

Coffee chocolate truffles


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100ml milk 1/4 cup ground coffee beans 1kg dark chocolate buttons 250ml cream 50g butter 1 heaped tbsp glucose 30ml rum 70g cocoa

Truffles can be flavoured with just about anything. You can use different liquors, reduced

fruit juices, spices and essences

Method

Bring milk and coffee to a simmer in a saucepan. Strain through a coffee filter or clean teatowel. Melt 500 grams of chocolate and place in a large bowl. Bring coffee-infused milk,cream, butter and glucose to the boil and pour over chocolate. Add rum and stir with a whiskuntil smooth and shiny. Pour into a container and set in the fridge. Use a teaspoon to shape


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into five-cent-sized balls and place on a tray. Freeze. Melt remaining chocolate. Cover a traywith the cocoa. Using your fingers, coat truffles with chocolate and drop onto cocoa so thatthey don't touch each other. Agitate tray so that truffles roll around and become coveredin cocoa. Store in an airtight container with excess cocoa on top in the fridge.

Makes about 100

Chocolate and vanilla puddings

Such big flavour comes from the tiny specks of the vanilla bean. Just split and

steep.

2 vanilla beans or 1/2 tsp vanilla paste or essence 2 tbsp whisky or brandy 125g best-quality dark chocolate, chopped into small pieces 125g unsalted butter 4 whole eggs


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150g castor sugar 50g plain flour

Method

Preheat oven to 200C. Place a large bowl over a pot of gently simmering water. Split vanillabeans in half and scrape seeds into the bowl with the whisky, chocolate and butter. Stiruntil the chocolate has melted. Remove from heat.

Whisk the eggs with the sugar until pale and frothy, then stir in the flour and chocolatemixture and mix until combined. Grease the bottom and sides of four 250ml ramekins andsprinkle a little sugar inside.

Divide the mixture into the ramekins and bake for 10-12 minutes or until the top and sidesare firm and slightly cracked.

To serve

Serve hot with creme anglaise, pouring cream or ice-cream.

Serves 4.

Turkish coffee creams


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If you enjoy cardamom-scented Turkish coffee, you'll love these creamy petit pots.

60g dark-roasted, plain Turkish coffee, finely ground 4 cardamom pods, lightly crushed 1 stick cinnamon 250ml pure cream 50g best quality dark chocolate, grated 5 free-range egg yolks heaped cup caster sugar

Method

Moisten the coffee grounds with a little water and put onto a muslin square with thecardamom pods and cinnamon stick, then tie securely with kitchen string to make a bag. Putthe cream into a heavy-based saucepan with the muslin bag and bring to the boil, then lower


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the heat and simmer for 5 minutes. Turn off the heat and leave to cool and infuse for aboutan hour.

Squeeze the muslin bag into the pan to extract as much flavour as possible, then discard it.

Reheat the infused cream gently, then add the grated chocolate and stir until melted.In a separate bowl, whisk the egg yolks with the sugar. Pour on the hot cream mixture andwhisk gently to combine.

Pour the mixture back into the rinsed-out pan and cook gently until it thickens to a custardconsistency.

You should be able to draw a distinct line through the custard on the back of a spoon.Remove from the heat immediately and cool in a sink of iced water. Stir from time to timeas the mixture cools. Spoon the coffee cream into petit pots or little glasses and chill

before serving.

Makes 8

Toblerone chocolate mousse


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Sweets assorted

1/3 cup large black Kalamata olives 1 cup fresh Medjool dates (or Iranian dried dates, soaked for an hour in water and

drained) two drops pure bourbon vanilla essence (or orange,mandarin or peppermint essence) 1/3 cup Dutch cocoa, plus extra for dusting

I know you doubt this combination, but don't forget it comes from the divine, and it's abouttime you believed in miracles.

Method

Remove and discard pits from olives. Soak olives in cold water for an hour and drain. If stillsalty, soak a little longer.

Place the dates in a food processor and begin to puree.


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After a few minutes, add the olives and vanilla, and puree until smooth. Slowly add thecocoa and once it's totally incorporated, stop.With a spatula, transfer the mixture to abowl.

Roll small truffles, place them in a dish with the extra cocoa and roll them around to cover

in cocoa.Serve at the end of a meal and watch your guests have an unforgettable taste experience.

Makes 12

Zabaglione with chocolate

Zabaglione began its life as a restorative drink


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8 egg yolks 100g of caster sugar 1 nip of grappa (or brandy) 150ml of white wine 1 vanilla bean in half good-quality, bitter chocolate

These days zabaglione is flavoured with many different wines and spirits. For a very light,frothy version that's excellent as an accompaniment to poached or fresh fruit, try addingbubbly moscato or champagne. Late-picked or botrytis-type dessert wines will give a richerresult, as will adding a small quantity of your favourite liqueur.

Method

In a large bowl, whisk 8 egg yolks with 100g of caster sugar until the mixture is pale andthick. Add a nip of grappa (or brandy) and 150ml of white wine and mix well. Split a vanillabean in half, scrape out the seeds and add to the mixture.

Place the bowl over a pot filled to a third with simmering water and on a medium heat. Thebowl should sit snugly on the pot but the bottom of the bowl should not touch the water.Keep whisking the zabaglione until it thickens and doubles in volume.

Cool the zabaglione before pouring into glass goblets. Shave some good-quality, bitterchocolate on top before serving.

Chocolate yoghurt pears


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For the sauce Melt the chocolate in a heatproof bowl set over a pan of gently simmeringwater. Cool slightly and beat in the yoghurt. Add pear syrup by the spoonful to sweeten totaste and bring to pouring consistency.

Drain the pears and stand upright, one to a plate. Spoon or pour the chocolate yoghurt over

each pear until completely coated.Serves 4

Flourless Chocolate Cake

Ingredients

1/2 cup water 1/4 teaspoon salt 3/4 cup white sugar 18 (1 ounce) squares bittersweet chocolate 1 cup unsalted butter 6 eggs

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake panand set aside.
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2. In a small saucepan over medium heat combine the water, salt and sugar. Stir untilcompletely dissolved and set aside.

3. Either in the top half of a double boiler or in a microwave oven melt the bittersweetchocolate. Pour the chocolate into the bowl of an electric mixer.

4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time.

Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready,put the cake pan in the larger pan and fill the pan with boiling water halfway up thesides of the cake pan.

6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. Thecenter will still look wet. Chill cake overnight in the pan. To unmold, dip the bottomof the cake pan in hot water for 10 seconds and invert onto a serving plate.

All Women Stalk

Chocolate Decadence Cake

For chocoholics, this is a great recipe that is to die for and you can be proud of to serve inlarge social occasions; whether served with crme custard, stout beer or mixed berries, thisis the kind of cake that your friends will remember you best. It is as good as or maybe evenbetter than the one you can get from a restaurant, with very rich and thick chocolate

flavour. It is best served cold and a few days older because its texture and taste getsbetter in the refrigerator.

Ingredients:

12 ounces semisweet chocolate chips 4 (1 ounce) squares unsweetened chocolate 1 1/2 cups butter, melted
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1 3/4 cups white sugar 1/2 cup water 7 eggs 2 cups whipped cream

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and linebottom with parchment paper.

2. Chop chocolate squares and place in a large bowl with chocolate chips. Add meltedbutter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, and then pourover chocolate. Stir until smooth.

3. In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold intochocolate mixture. Pour batter into 10 inch pan.

4. Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.5. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven.

Cool and refrigerate for several hours. Be extremely careful not to burn yourself onthe hot water when removing the sheet pan from the oven.6. Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and

serve.

NO BAKE CHEESECAKE

Ingredients

CRUST 1 1/4 cups graham cracker crumbs 1/3 cup butter or margarine, melted 2 teaspoons granulated sugar CHEESECAKE 1 envelope (.25 oz.) unflavored gelatin 2/3 cup water 2 pkgs. (8 oz. each) cream cheese, softened 2 cups (12-oz. pkg.) NESTL TOLL HOUSE Semi-Sweet Chocolate Morsels,

melted* and cooled 1 can (14 oz.) NESTL CARNATION Sweetened Condensed Milk 1 cup heavy whipping cream, whipped

Directions

1. FOR CRUST:MIX graham cracker crumbs, butter and sugar together in ungreased 9-inchspringform pan; press firmly onto bottom.
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2. FOR CHEESECAKE;Sprinkle over water in small saucepan; let stand for 1 minute. Warm over low heat,stirring constantly, just until gelatine dissolves. Remove from heat.

3. BEAT cream cheese and melted chocolate in large mixer bowl until fluffy. Graduallybeat in sweetened condensed milk. Stir in gelatine mixture; fold in whipped cream.

Pour into prepared pan. Refrigerate for about 3 hours or until set. Run knife aroundedge of cheesecake; remove side of springform pan.4. *Follow melting directions on NESTLE package.5. NOTE: 2 prepared 9-inch (9 ounces each) graham cracker crusts can be substituted

for the 9-inch springform crust. Divide filling evenly; refrigerate as above.

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Frozen Hot Chocolate

This refreshing and excellent drink recipe is superb and very easy to follow even kids can dothis; it tastes wonderful and perfect on a hot summer day. Your family, especially kids willdefinitely love this. You can put a frosty twist with this velvety blend of three types ofchocolates and more ice to add thicker consistency.

Ingredients:

3 tablespoons superfine granulated sugar (or baking sugar) 1 envelope (2 to 3 tablespoons) Double Chocolate Meltdown, Rich Chocolate or Milk

Chocolate Flavour NESTL Hot Cocoa Mix 2 tablespoons unsalted butter
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1/3 cup each NESTL TOLL HOUSE Semi-Sweet Chocolate Morsels and NESTLTOLL HOUSE Milk Chocolate Morsels

1 can (12 fluid ounces) NESTL CARNATION Evaporated Milk, divided 4 cups ice cubes Whipped cream

Directions:

1. Place sugar, cocoa mix and butter in top of double boiler that is set over gentlyboiling water.

2. Stir frequently until melted and smooth paste forms.3. Add morsels; stir.4. When morsels begin to melt, slowly stir in 1/2 cup evaporated milk.5. Stir until smooth and velvety. Cool to room temperature.6. Place chocolate mixture, remaining evaporated milk and ice in blender (in batches, if

necessary); cover.

7. Blend until smooth. Pour into individual glasses or bowls. Top each serving with adollop of whipped cream.8. Sprinkle with additional chopped morsels, if desired. Serve with a straw and/or

spoon.

Frozen Chocolate-Covered Cappuccino Crunch Cake

This cake is unbelievably awesome, delicious and easy to make and versatile; you can actuallyuse other flavors to make it more appealing to those who are not coffee-lovers, especially
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kids. Other flavors you can use to substitute for the high-priced and hard to find coffee icecreams are vanilla ice cream, cookies and cream or chocolate sandwich filled cookies.

Ingredients:

1 (10 3/4 oz.) frozen pound cake, thawed 3/4 cup heavy whipping cream 1 3/4 cups (11.5-oz. pkg.) NESTL TOLL HOUSE Milk Chocolate Morsels 4 cups (1 quart) coffee ice cream, softened 1 cup frozen whipped topping, thawed 1 3/4 cups coarsely crushed malted milk balls Frozen whipped topping, thawed (optional) Coarsely crushed malted milk balls, (optional)

Directions

1. Slice pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch spring form pan; press down firmly. Set remaining slices aside.2. Bring cream just to a boil in medium saucepan. Remove from heat. Add milk

chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth. Pourhalf of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan.

3. Cover; freeze for 1 1/2 hours or until chocolate is set.4. Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups

crushed malted milk balls. Spread over chocolate layer in pan. Cover;5. Freeze until ice cream is firm, about 2 hours.6. Top ice cream with remaining pound cake slices; press down firmly. Spread remaining

chocolate mixture over pound cake. Cover; freeze at least 6 hours7. To serve, remove sides of pan. Garnish with additional whipped dessert topping andsprinkle with crushed malted milk balls, if desired. To cut cake easily, run a knifeunder hot water and dry with a paper towel before making slices.
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