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Thread: Chocolate Recipes?

  1. #1
    Super Moderator NoDayButToday's Avatar
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    Default Chocolate Recipes?

    Every year there is a fundraiser for a local battered women's shelter that is done as a contest. Basically, you make a dish involving chocolate, and submit it. Then, the public makes a $10 donation and they are allowed to come in and sample all of the chocolate dishes. It's a huge event, they'll rent out a banquet hall and the tables run around the walls of the entire room. It is heaven for chocoholics, and probably a good way to induce diabetes. I want to enter something this year, but I only really have 1 chocolate recipe, and while it's good, it's nothing special (cheesecake brownies).

    Anyone have any they want to share?

    I'll start it off with my cheesecake brownie recipe:

    ¾ Cup sugar
    6 Tbsp stick margarine, softened
    1 large egg white
    1 large egg
    1 Tbsp vanilla extract
    ½ cup all-purpose flour
    ¼ cup unsweetened cocoa
    Cooking spray
    9 inch square baking pan

    Cheesecake topping:
    1 (8oz.) tub cream cheese, softened
    ¼ cup sugar
    1 large egg white

    Preheat Oven 350°
    Beat ¾ c. sugar and margarine at medium speed, until light and fluffy.
    Add egg, 1 egg white, and vanilla beat well.
    Pour batter into a 9-inch square-baking pan coated with cooking spray. Set aside
    Beat cream cheese and ¼ c. sugar at high speed until smooth.
    Add 1 egg white, beat well.
    Dollop cream cheese mixture on top of batter, and swirl together with the tip of a knife.
    Bake for 27 minutes (I love how exact, but this is originally a recipe from a friend's mom and that's exactly how long it takes hers) or until done. Do not over cook.
    Let cool completely on a wire rack

    This recipe works fabulously if you substitute all full-fat ingrediants with their low-fat equivalent (including sugar for baking splenda-even though I know some people's anti-splenda stuff, there are still some people who prefer it).
    Last edited by NoDayButToday; November 7th, 2005 at 12:07 PM.

  2. #2
    Gold Member Fonzarelli23's Avatar
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    Oct 2005


    Here's one I like---but I love chocolate mousse and ganache.

    Chocolate Cake:
    1 1/4 cups granulated sugar
    1 cup sour cream
    1/4 cup whole milk
    1 teaspoon instant espresso
    1/3 cups vegetable oil
    2 whole eggs
    1 teaspoon vanilla extract
    1 1/2 cups all-purpose flour
    1/2 cup cocoa powder
    1 1/2 teaspoons baking soda
    3/4 teaspoon baking powder
    3/4 teaspoon kosher salt
    Chocolate Mousse:
    1 1/2 cups dark chocolate
    1 teaspoon powdered gelatin
    1 1/2 tablespoons cold water
    1 cup whole milk
    5 egg yolks
    2 cups heavy cream

    2 cups heavy cream
    1/4 cup granulated sugar
    1/4 cup unsalted butter
    2 1/2 cups dark chocolate, chopped

    Chocolate Buttercream:
    2 3/4 cups granulated sugar
    1/2 cup egg whites
    1 1/2 cups unsalted butter, room temperature
    1/2 cup cake shortening (recommended: Crisco)
    Pinch kosher salt
    1 1/2 cups dark chocolate, melted
    1/4 cup cocoa powder

    Seedless raspberry marmalade

    Preheat oven to 350 degrees F.
    For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.

    For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.

    For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.

    For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.

    For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.

    ***sometimes I leave out the raspberry--it's good either way. Some people like the fruit taste to break up all that chocolate. It is really rich!

    *edited b/c I put chocolate mice for me, I meant mousse!
    Last edited by Fonzarelli23; November 7th, 2005 at 06:03 PM.

  3. #3
    Super Moderator NoDayButToday's Avatar
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    Wow, that sounds so decadent! Just, wow.

  4. #4
    Hit By Ban Bus! pacific breeze's Avatar
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    in the wild blue yonder


    This cake is great if you like coffee and chocolate icing.

    Outrageous Yum Yum Cake

    2 c cake ad pastry Flour; sifted
    1 tb Baking powder
    1/2 ts Baking soda
    2 c Sugar
    1 lg Egg
    1/2 c Unsalted butter; room temp
    1 c Sour cream
    1/2 c Water
    2 ts Vanilla
    1/2 c Cocoa + 2 tbls 12 oz Semi sweet chocolate chips

    Ingredients chocolate butter icing:
    6 oz Semi sweet chocolate chips
    3 tb Strong coffee
    3/4 c Unsalted butter; soften

    Preheat oven to 350. Sift flour, baking powder and baking soda on waxed paper. Butter and flour two 9" cake pans. In large mixing bowl, beat sugar and egg until sugar is dissolved. Add butter and mix into egg mixture. Add sour cream, water and vanilla; beat again. Add flour mixture and cocoa; beat slowly until flour is absorbed. Do not overbeat. Fold in chocolate pieces. Divide mixture in prepared pans. Bake 35-40 minutes or until tested done. Cool cakes on wire racks for 10 minutes. Remove from pans and cool completely. Frost.

    Chocolate butter icing, in a small saucepan, melt chocolate chips in the coffee over very low heat. Remove pan from heat. Beat in butter, 1 tbls at a time, until smooth. Set pan in bowl of ice and beat until icing is spreadable and holds its shape.

    These are really good.
    Chocolate Fruit Balls

    125 g Dried apricots, chopped
    1/3 c Raisins, chopped
    1/3 c Sultanas, chopped
    2 ts Grated orange rind
    60 g Dark chocolate, grated
    180 g Dark chocolate, extra
    60 g Butter

    Combine apricots, raisins, sultanas, rind and grated dark chocolate in a small bowl. Roll teaspoons of mixture into balls, refrigerate overnight. Break extra chocolate into pieces, place in top of a double saucepan with butter over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Dip each fruit ball in chocolate until evenly coated. Place balls on foil-covered trays; allow to set in a cool place. Store balls in airtight container in refrigerator.

    Melt the chocolate and the butter on low heat and mix with the coffee. Whip the eggs and the sugar until fluffy and mix with the hazelnuts, the flour and the vanilla. Grease a tin. Use greaseproof paper (also greased) in the bottom to make the cake slip easier. Bake in 200 centigrades for 35 minutes. Put the cake on a plate and let cool a little before removing the greaseproof paper. Melt the chocolate with the double cream on low heat until the icing is thick and creamy. Put on the cake and decorate with walnuts.

    Another mousse recipe. This one is good with raspberries or strawberries.

    Espresso Chocolate Mousse

    6 ounces semisweet chocolate
    1/3 cup espresso or 1/2 teaspoon instant coffee
    1/3 cup boiling water
    4 large eggs separated
    3 tablespoons sugar

    Put the chocolate and espresso in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and process until well mixed. In a medium sized bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Fold chocolate into whites until no streaks of white remain. Turn into serving dishes, and chill for several hours until firm.

  5. #5
    SVZ is offline
    Do fish have boogers? SVZ's Avatar
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    Default Re: Chocolate Recipes?

    heheeeee yum yum cake

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