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Showing posts with label Types of chocolate. Show all posts
Showing posts with label Types of chocolate. Show all posts

19 April 2009

Recipe: Chocolate-Amaretti Heartbreakers

Chocolate-Amaretti Heartbreakers

From CBS:

"These are really waffled cakes? moist, cocoa-rich and flecked with ground amaretti (Italian macaroons) and bittersweet chocolate. They're delicious as is, with just a sprinkling of confectioners' sugar, luscious with lightly sweetened, softly whipped cream, and downright indulgent with ice cream and hot fudge."


Ingredients:


3 large double amaretti (or 6 amaretti from 3 paper-wrapped packets)
2 oz. high-quality bittersweet chocolate

5 tbs. unsalted butter

1 1/4 cups all-purpose flour

1 1/2 tsp. double-acting baking powder

1/4 tsp. baking soda

pinch of salt

3/4 cup granulated sugar

1/3 cup cocoa, preferably Dutch process

1 1/2 cups milk

1 tsp. vanilla extract

1/4 tsp. almond extract

2 eggs

Confectioners' sugar, sweetened whipped cream, ice cream and/or hot fudge sauce for serving (optional)


Directions: Place the amaretti and bittersweet chocolate in the work bowl of a food processor or in a blender and process until pulverized; set aside.

Preheat a waffle iron. If you'd like to serve the waffles warm, preheat an oven to 350°F.

Melt the butter; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar and cocoa. In another bowl, whisk together the milk, vanilla, almond extract and eggs until well blended. Pour the liquid ingredients over the dry ingredients and stir with the whisk to combine. Fold in the amaretti-chocolate mixture and the melted butter.

Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.

Spoon out 1/3 cup of batter (or the amount recommended by the manufacturer's instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until just set. Bake these slightly less than you do other waffles because chocolate has a tendency to burn easily. There's no need to worry, but you do want to keep an eye on these. Transfer the finished waffles to a cooling rack while you make the rest. If desired, just before serving, warm the waffles briefly, about 2 minutes, in the oven. They're good at room temperature, too.

To serve: You can present a full five-of-hearts to each person, shaking a dusting of confectioners' sugar over the entire waffle and then scooping some whipped cream or ice cream onto the center. Hot fudge sauce is both luscious and luxurious over these. Broken into individual hearts and filled with ice cream, these make fabulous sandwiches. Makes about 10 full five-of-hearts or about six 6 1/2-inch round waffles.

Adapted from "Waffles from Morning to Midnight," by Dorie Greenspan (Weldon Owen, 2001).




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14 April 2009

Chocolate Heaven

macaroonImage by rachel is coconut&lime via Flickr

From Denny: This video was done for the last Christmas season and featured editor Dede Wilson from Bon Appetit magazine. Lots of great recipes here for any time of the year for a chocolate lover! A quick to mix up macaroon with a wonderful bittersweet chocolate sauce to drizzle over them and many more.



THE RECIPES

Ambrosia Macaroons

These cookies use the flavors of ambrosia -- the South's favorite sweet salad -- in a new way, adding finely-grated orange peel to classic coconut macaroons, and then drizzling them with bittersweet chocolate for a festive finish.

INGREDIENTS

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1/8 teaspoon salt
2 teaspoons finely grated orange peel
3 large eggs
24 oz sweetened flaked coconut (about 6 cups firmly packed)
6 oz bittersweet chocolate, melted

METHOD

Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.

Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.

Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.

Bittersweet Chocolate Sauce

INGREDIENTS


6 oz bittersweet chocolate, chopped
1 1/2 tablespoons unsalted butter
1/3 cup heavy whipping cream
2 tablespoons Armagnac, Cognac, or other brandy
1 teaspoon vanilla extract
1/8 teaspoon salt

METHOD

Combine chocolate and butter in medium metal bowl. Place bowl over saucepan of simmering water; stir until melted and smooth. Remove from over water.

Bring cream to simmer in small saucepan; gently stir into chocolate. Add Armagnac, vanilla, and salt and stir to blend. DO AHEAD Can be made 3 days ahead. Cool, cover, and chill. Re-warm over low heat before using.


Devil's Food Cake with Peppermint Frosting

This showstopping cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting. To give the final product pastry-shop flair, set a pile of chocolate curls in the center.

INGREDIENTS

Cake


2 2/3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1 1/4 cups unsweetened cocoa powder, sifted
2 cups ice water

Dark Chocolate Ganache

1 1/3 cups heavy whipping cream
2 tablespoons light corn syrup
14 oz bittersweet chocolate, chopped

White Chocolate Cream

12 oz high-quality white chocolate (such as Lindt or Perugina), finely chopped
3 cups chilled heavy whipping cream, divided
1 1/2 teaspoons pure peppermint extract

Peppermint Frosting


2 1/4 cups sugar
1/2 cup water
3 large egg whites
1 tablespoon light corn syrup
1/2 teaspoon pure peppermint extract

METHOD

Cake:


Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil; store at room temperature.

Dark Chocolate Ganache:

Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.

White Chocolate Cream:

Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD Can be made 1 day ahead. Chill.

Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.

Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.

Peppermint Frosting:

Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.

Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill.

Orange Scented Brownies with Dried Cranberries, Pistachios and Ginger

INGREDIENTS

1/2 cup (1 stick) unsalted butter, diced
3 1/2 cups bittersweet chocolate chips (about 21 ounces), divided
2 oz unsweetened chocolate, chopped
2 large eggs
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1/4 teaspoon coarse kosher salt
1 tablespoon finely grated orange peel
3/4 cup all purpose flour
1/2 cup dried cranberries
1/3 cup shelled unsalted natural pistachios
1/4 cup chopped crystallized ginger
2 oz high-quality white chocolate (such as Lindt or Perugina), chopped.

METHOD

Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with foil, leaving overhang. Butter foil. Place butter, 1 cup chocolate chips, and unsweetened chocolate in medium metal bowl set over saucepan of simmering water. Stir until mixture is smooth. Remove from over water and cool to room temperature.
Using electric mixer, beat eggs, sugar, brown sugar, and coarse salt in large bowl until light and fluffy, about 4 minutes. On low speed, gradually beat in chocolate mixture, then orange peel. Add flour and beat just until blended. Fold in 1 1/2 cups chocolate chips. Spread batter in pan.

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Remove from oven; sprinkle evenly with remaining 1 cup chocolate chips. Let stand 2 minutes for chips to soften, then spread evenly over brownies. Sprinkle cranberries, pistachios, and ginger over.

Place white chocolate in small glass custard cup. Microwave on low in 10-second intervals until just melted; stir until smooth. Drizzle white chocolate over brownies. Chill until topping sets, at least 1 hour and up to 1 day.

Using foil overhang as aid, lift brownie sheet from pan. Cut into squares.

All recipes from CBS.

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13 April 2009

Video: Fat Tuesday Gumbo At Home

From Denny: Southern Living Magazine demos Louisiana sausage and chicken gumbo and crawfish etoufee. The key to a good gumbo is a good roux: equal parts oil and flour. Cook it until it is really dark like the color of milk chocolate, about 25 minutes over medium heat.

For the article: You Thought You Knew Mardi Gras Foods? where they list all the recipes in the video, go here.


Watch CBS Videos Online



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08 April 2009

Dark Chocolate Helps Memory



Dark Chocolate Helps Memory - Did you know that according to numerous scientific studies, dark chocolate (not the milk chocolate variety) is actually good for your brain and circulatory system?

by maricarbo @ HubPages

From Denny: I just love it when science actually tastes good! Does it get any better that chocolate is as good for your brain as it is your heart? Cool!

Photo by starmist1 @ flickr

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03 April 2009

Mixing traditions makes Easter cake twice as tasty



From Denny: Did you know that long before there was a reason to celebrate Easter the ancient Romans used to put cheese in their cakes and make cheesecakes for their fertility rites of Spring?

From the Milwaukee-Wisconsin Journal Sentinel comes a wonderful food article with two recipes, one for Dark and White Chocolate Cheesecake and the other for the 1942 traditional Devil's Food Cake.

This is one gorgeous version of Easter cake I can't wait to make this weekend!

***

Mixing traditions makes Easter cake twice as tasty

By NICK MALGIERI

Long before there was an Easter, the Romans used cheesecakes and cakes bound with cheese in their fertility rites.

This was natural. Spring gives birth to new grass-lined pastures, and cows graze contentedly on fresh greens again, after a winter diet of straw and hay. The milk is richer and more plentiful, and cheese-making begins again in earnest after the long winter.

Cheesecakes are associated with Easter in many cultures. In Italy, ricotta cheese figures in Easter pies and pastries. In Russia, an elaborate dessert called pashka is laced with freshly made ricotta-like cheese and often accompanies kulich, the traditional Easter bread.

Right here at home we can combine these two Easter traditions in a spectacular dessert to serve for the holiday. It's a layered cheesecake in which white and dark batters are separated by a moist and flavorful devil's food cake.

Here are a few hints for success:

• Bake the cake layer a day or two before you intend to assemble the cheesecake, wrap it in plastic and refrigerate it. It will be firmer and easier to slice through when you are ready to assemble the finished cake.

• Make sure the pan you use is at least 3 inches deep or the batter will not have room to puff slightly, as it often does.

• Finally, make your life easier by baking the cheesecake a few days in advance and storing it wrapped in plastic in the refrigerator.

To unmold the finished Dark and White Chocolate Cheesecake successfully, set it on a heated burner (turned off) on the stove top to warm for a few seconds, then run a sharp paring knife between the cake and the inside of the pan. Unbuckle the side and remove it. Slide a wide spatula under the cheesecake and ease it onto a platter.

Allow the cake to come to room temperature before serving. Cut the cake with a sharp, thin-bladed knife dipped in hot water and wiped between each cut.

Then sit back and accept all the praise for making the perfect Easter dessert - one that is steeped in tradition and also delicious.

Dark and White Chocolate Cheesecake

Yield: Makes 12 to 16 servings

1 layer 1942 Devil's Food Cake (see recipe below)

2 pounds cream cheese, room temperature (divided)

1 cup sugar (divided)

5 ounces bittersweet or semisweet chocolate, melted

2 teaspoons vanilla extract (divided)

6 large eggs (divided)

5 ounces best-quality white chocolate, melted (see note)


Directions: Butter bottom only of 9-inch springform pan that is 3 inches deep. Line bottom with parchment or wax paper. Have available a 15 1/2 by-10 1/2-inch jellyroll pan. Heat a kettle filled with warm water to be used for baking the cheesecake.

Make 1942 Devil's Food Cake. Slice one layer in half horizontally to make two layers and place one of those sliced layers in the bottom of the prepared springform pan.

To make dark chocolate batter: With paddle attachment of a heavy-duty standing mixer set on the lowest speed, beat half the cream cheese until smooth, no more than 30 seconds.

Stop mixer and scrape bowl and beater. Add half the sugar in a stream and beat no more than 30 seconds. Stop and scrape bowl and beater. Add melted dark chocolate and beat only until absorbed, no more than 30 seconds. Beat in half the vanilla.

Add 3 eggs, one at a time, mixing only until each is absorbed. Stop and scrape sides and beater after each addition.

To make white chocolate batter: Use another bowl and follow the same procedure as for the dark chocolate batter, using remaining cream cheese and sugar, the melted white chocolate, and remaining vanilla and eggs.

Wrap aluminum foil around bottom of springform pan to come at least 1 inch up the sides. Pour dark chocolate batter into pan over cake layer already in pan. Place other sliced cake layer on batter and pour in white chocolate batter. Place pan in the jellyroll pan and pour warm water into pan to a depth of ½ inch.

Bake cheesecake on middle rack of preheated 350-degree oven about 75 minutes, or until lightly colored and firm except for the very center.

Remove from oven and carefully remove cheesecake from pan filled with hot water. Remove foil and cool completely on rack. Wrap cheesecake and chill overnight before unmolding.

Note: Make sure to use the best-quality white chocolate you can find or it won't impart much chocolate flavor to the batter.

-----

Only one of the layers is used to make the cheesecake above. You may freeze the other layer and keep it until the next time you prepare the cheesecake. Or simply serve it with whipped cream.

1942 Devil's Food Cake

Yield: Makes two (9-inch) round layers

6 tablespoons (¾ stick) unsalted butter, cut into 6 pieces, plus butter for greasing pan (divided)

3 ounces unsweetened chocolate, coarsely chopped

Water

1 ½ cups sugar

6 tablespoons sour cream

1 1/3 cups bleached all-purpose flour (see note)

¾ teaspoon baking soda

½ teaspoon salt

2 large eggs


Directions: Butter two (9-inch) round pans and line with parchment or waxed paper. Preheat oven to 350 degrees.

Melt chocolate in large heat-proof bowl set over hot but not simmering water. Let cool. Add the 6 tablespoons butter to bowl of chocolate, then pour in ¾ cup boiling water. Stir well to mix. Whisk in sugar and sour cream.

In separate bowl, stir together flour, baking soda and salt to mix well. Stir flour mixture into chocolate mixture. Whisk in eggs last.

Pour batter into prepared pans and smooth tops. Bake on middle rack of preheated oven about 25 to 30 minutes, or until well risen and firm. Cool cakes in pans on racks 5 minutes, then unmold and finish cooling.

If you are going to finish the cake on the same day you baked it, wrap layers in plastic and keep at room temperature. Freeze for longer storage.

Note: To measure, spoon flour into dry-measure cups and level off.

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11 March 2009

Recipe: Alberta Fudge Cake



Basically, this cake has a thick layer of real pecan fudge laying on top as the icing. This cake is so very rich you might want to serve only in very small portions or keep it for the holidays.

Note: Be specific about cooking the fudge until it registers 236 degrees on a candy thermometer.

Alberta Fudge Cake

From: Michael Doumit, from Lafayette, Louisiana, originally featured in Travelhost Magazine.

Yield: Makes a 9x13-inch cake.

Ingredients:

2 sticks butter

2 cups sugar

4 eggs

1-1/2 cups flour

6 tbls. cocoa

2 tsps. vanilla

2 cups chopped pecans

Fudge Icing

4 cups sugar

1 stick butter

1 (12-oz.) can evaporated milk

12 ozs. semisweet chocolate chips

1 (7-oz.) jar marshmallow crème

3 cups chopped pecans

1 tsp. vanilla


1. For the cake: Preheat oven to 350 degrees. Grease or line a (9x13x2-inch) baking pan with parchment paper.

2. In mixer, blend butter and sugar until thoroughly mixed and creamy. Add eggs one at a time and blend.

3. Sift flour and cocoa together and add to above mixture. Add vanilla and chopped pecans.

4. Pour into greased or parchment-lined pan. Bake in preheated 350-degree oven for 30 minutes. Cool, then top with Fudge Icing.

Fudge Icing

1. In heavy saucepan, combine sugar, butter and milk. Cook, stirring constantly, until mixture registers 236 degrees on candy thermometer.

2. Remove from heat and stir in chocolate chips and marshmallow crème. Stir until chocolate is melted. Stir in pecans and vanilla and pour over cake. Cool until fudge sets.




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10 March 2009

Recipe: Chocolate Banana Coconut Cream Pie

What’s the tantalizing secret to this cream pie? A chocolate layer is spread over the pie shell like a hidden secret under piles of banana slices and fluffy coconut filling. This is a fast filling for the convenience oriented so this pie comes together quickly, chilling for about four hours.

Tomorrow: Romantic Chocolate Fondue for Two


Chocolate Banana Coconut Cream Pie


Yield:
8 servings

From: Kraft Foods


Ingredients:


2 squares semi-sweet baking chocolate

1 Tablespoon milk

1 Tablespoon butter

1 baked pastry shell (9-inch), cooled

2 bananas, sliced

1 ½ cups cold milk

1 package (4-serving size) vanilla instant pudding and pie filling

1 ½ cups coconut

1 ½ cups thawed whipped topping

Coconut, toasted


Directions: Microwave chocolate, milk and butter in medium microwavable bowl on HIGH for 1 to 1 ½ minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pastry shell. Arrange banana slices over chocolate.

Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Stir in 1 ½ cups coconut. Spoon over banana slices. Spread whipped topping over pie. Sprinkle with toasted coconut.

Refrigerate 4 hours or until set. Store leftover pie in refrigerator. Makes 8 servings.

Tomorrow: Romantic Chocolate Fondue for Two

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