Feb 18 2009

Do any good bakers know of any amazing chocolate recipes??

4 responses so far

4 Responses to “Do any good bakers know of any amazing chocolate recipes??”

1. # Allyson Lynn Don 18 Feb 2009 at 3:38 am

   I'm no chef, but I do know a great cookie that has chocolate!

   Its a simple sugar cookie- but you add cherries (canned) and chocolate chips, bake it, then melt chocolate and put it over the cookie with a drizzle. Its so good.

   Maybe you should get a fondue kit and have some fondue? Go to a cooking store and ask about a fondue kit and some food you can get to make with it!

   Have a nice anniversary!
   References :

2. # Sugar Pieon 18 Feb 2009 at 3:51 am

   MOLTEN CHOCOLATE LAVA CAKES

   ½ C. butter, unsalted
   4 oz. bittersweet chocolate
   2 eggs
   2 egg yolks
   ¼ C. sugar
   2 Tbsp. all-purpose flour

   Butter and flour custard cups or specialty molds. Preheat oven to 450ºF. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick… about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450ºF for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly. Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a raspberry sauce or add a scoop of ice cream or real whipped cream on the side — your choice. SERVES 4.
   ———————–

   Chocolate Hazelnut Torte

   For the torte:
   1/2 cup hazelnuts, plus 12 hazelnuts for garnish
   6 oz. bittersweet chocolate, finely chopped
   8 Tbs. (1 stick) unsalted butter, at room
   temperature
   2/3 cup plus 2 Tbs. sugar
   5 eggs, separated
   1/4 cup all-purpose flour
   1/4 cup unsweetened cocoa powder
   1/8 tsp. cream of tartar

   For the glaze:
   9 oz. bittersweet chocolate, finely chopped
   12 Tbs. (1 1/2 sticks) unsalted butter, at room
   temperature, cut into small pieces
   1 1/2 Tbs. light corn syrup
   Preheat an oven to 375°F. Lightly butter and flour a 9-inch round springform cake pan.

   To make the torte, spread the 1/2 cup hazelnuts on a baking sheet and toast in the oven until lightly browned and fragrant, 5 to 7 minutes. While the nuts are still warm, place them in a kitchen towel and rub with the towel to remove the skins. Do not worry if bits of skin remain. Set aside.

   Place the chocolate and butter in a large heatproof bowl set over but not touching gently simmering water in a saucepan. Stir often until the chocolate melts, then remove from the heat.

   In a food processor fitted with the metal blade or in a blender, combine the skinned nuts with the 2/3 cup sugar. Pulse until finely ground. Add to the chocolate mixture and stir until blended. Let cool; then add the egg yolks one at a time, beating well after each addition. In a bowl, sift together the flour and cocoa. Stir into the chocolate mixture.

   In another bowl, using an electric mixer, beat the egg whites and cream of tartar until soft peaks form. Add the 2 Tbs. sugar and beat until stiff peaks form. Using a rubber spatula, fold one-fourth of the whites into the chocolate mixture to lighten it. Then fold in the remaining whites just until no white streaks remain. Pour into the prepared pan.

   Bake until a skewer inserted into the center comes out almost clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool.

   To make the glaze, combine the chocolate, butter and corn syrup in a heatproof bowl set over but not touching gently simmering water in a saucepan. Stir often until the chocolate melts, then remove from the heat and stir until smooth. Let cool, stirring occasionally, for 15 minutes; the glaze will thicken slightly.

   Set the rack over a baking sheet, invert the torte onto the rack and lift off the pan. Pour on the glaze, tilting the torte to coat the top and sides completely. When the glaze stops dripping, place the 12 hazelnuts around the top of the cake. Transfer to a serving plate and serve.

   Makes one 9-inch torte; serves 10.

   — Williams-Sonoma
   —————————

   Ultimate Brownies

   3 oz unsweetened chocolate
   ½ cup butter
   1 cup sugar
   2 eggs
   1 tsp. vanilla
   2/3 cup all-purpose flour
   ¼ tsp. baking soda
   Stir-ins* (optional, see below)
   1 cup dark chocolate pieces
   ½ cup chopped nuts (optional)
   1 recipe Chocolate Drizzle (optional)**

   1. Preheat oven to 350ºF. Coarsely chop unsweetened chocolate. In saucepan melt butter and chocolate over low heat, stirring occasionally. Remove from heat; cool.

   2. Line 8x8x2" baking pan with foil. Spray with nonstick cooking spray; set aside. Stir sugar into melted chocolate mixture until sugar is dissolved. Add eggs, one at a time, beating with wooden spoon just until combined. Stir in vanilla.

   3. In bowl stir together flour and baking soda. Add stir-ins. Add flour mixture to chocolate mixture; stir just until combined. Stir in dark chocolate pieces and nuts. Spread batter in prepared pan.

   4. Bake 35 minutes or until edges are set and begin to pull away from sides of pan. Cool in pan on wire rack. Spoon chocolate Drizzle across top. Cut into bars. Makes 16 brownies.

   5. *Sweet stir-ins: Add ½ cup dried fruit soaked in sparkling wine for 30 minutes, drained, and chopped; or 3/4 cup candy-coated peanut butter pieces to batter.

   Spice stir-ins: Add 1 tsp. ground cinnamon or ground ancho chili powder; 2 tsp. orange peel; or 1 Tbsp. expresso powder to flour mixture.

   6. **Chocolate Drizzle: In bowl stir together ½ cup softened powder sugar, 1 Tbsp. unsweetened cocoa powder, ¼ tsp. vanilla, and 1½ tsp. milk. Stir in additional milk, 1 tsp. at a time, until icing is drizzling consistency.

   –Better Homes & Gardens, July 2007
   References :

3. # cookingkay1955on 18 Feb 2009 at 4:17 am

   Chocolate Mousse Torte
   This is the ultimate cake of cakes !!!! Takes a little time but very impressive !!

   CAKE
   3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar
   1 1/4 cup water, divided
   2 1/4 cup flour
   1 tsp baking soda
   1/4 tsp salt
   1 1/2 cup sugar
   1/4 cup butter, softened
   1/4 tsp vanilla
   2 eggs

   MOUSSE FILLING
   1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar
   2 TBSP of sugar
   1 1/2 cup heavy cream, divided

   Melt 2oz bars and 1/2 cup whipping cream over water or in micowave. Let cool to room temp.
   Whip 1 cup whipping cream with 2 TBSP to stiff peaks
   Gently fold in melted chocolate. Use as directed below

   VIENNESE GLAZE
   4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar
   2/3 cup heavy cream
   3 TBSP powdered sugar
   1/4 tsp vanilla

   Cake
   Preheat oven to 375
   Combine over hot water ( not boiling)
   3 baking bars and 1/4 cup water
   Stir until bars are melted and mixture is smooth
   Set aside
   Combine flour, salt and baking soda
   Set aside
   Combine sugar, butter, and vanilla, beat well
   Add eggs one at a time
   Blend in chocolate mixture
   Gradually add flour mixture with 1 cup of water
   Spread into 4 greased 9 inch round pans

   This will not take long to bake. Original recipe calls for 2 pans and then splitting cakes which is a crumby mess. The 4 pans is much quicker and makes a much nicer cake.

   Cool cakes and remove from pans
   Spread 3 of the layers with the mousse filling ,placing the 4th cake on top with no filling
   A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze
   The glaze will set very fast and it will have a veery nice smooth look to it.

   GLAZE
   In med pan over low heat
   Combine chocolate bars, heavey cream, and powdered sugar
   Stir untill mixture is smooth
   Add vanilla
   Transfer to small bowl
   Cool to room temp
   Pour over cake

   If I make this in the summer I like to get leaves like lilac ones, wash them and dry
   Brush the top of the leaves in melted chocolate and put in freezer on wax paper to harden
   Carefully peel off leave and place the 3 chocolate leaves in the center of the cake
   References :

4. # ChocoFanon 18 Feb 2009 at 4:42 am

   I love this recipe! and the site!
   References :
   http://www.chocolatefonduefountains.com/chocolate-chat/index.php/b/2007/06/01/p343#more343

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