Tag: Chocolate

Chocolate Peppermint Cheesecake
January 23, 2020

Chocolate Peppermint Cheesecake

INGREDIENTS: Cooking spray3  (8-oz.) blocks cream cheese, softened1 c.  granulated sugar2  large eggs1/4 c.  sour cream1 1/2 tbsp.  all-purpose flour1 tsp.  peppermint extract1 tsp.  pure vanilla extract1/4 tsp.  kosher salt1/2 c.  chopped chocolate, plus more for garnish1/2 c.  chopped white chocolate, plus more for garnish1/2 …

Desserts
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by CookDiaries
Chocolate Éclair Refrigerator Dessert
January 22, 2020

Chocolate Éclair Refrigerator Dessert

TIP! Be careful not to over-beat the custard. Dessert can be made up to two days ahead. For an adult version, replace ½ cup milk with coffee-flavoured liqueur.  Ingredients: 1 ½ x 250g packets Milk Coffee biscuits 2/3 cup milk CUSTARD: 2 x 100g sachets …

Desserts
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by CookDiaries
Chocolate Pudding
January 21, 2020

Chocolate Pudding

Ingredients:

2 cups whole milk

1/2 cup sugar

1/3 cup natural cocoa powder

4 teaspoons cornstarch

3 large egg yolks

2 teaspoons pure vanilla extract

1/4 teaspoon fine salt

3/4 cup whipping cream

Directions:

  1. Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
  2. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
  3. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
  4. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

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Source:foodnetwork.com

Desserts
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by CookDiaries
CHOCOLATE LASAGNA
January 17, 2020

CHOCOLATE LASAGNA

Chocolate lasagna is a no baked layered dessert made with cookies, cream cheese, whipped cream and chocolate pudding. It’s a chocolate dessert dream! Ingredients: 1 package Oreos 36 regular cookies (do not remove cream centers) 6 Tablespoons butter melted 1 8 oz cream cheese room temp 1/4 cup granulated sugar 2 3/4 cups milk 1% 2 tablespoons milk 1% 2 8 oz Cool Whip non-fat …

Desserts
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by CookDiaries
Molten Chocolate Cake
January 17, 2020

Molten Chocolate Cake

Here is a can’t-fail version of the chef Jean-Georges Vongerichten’s warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short — butter, chocolate, eggs, sugar and flour — and the …

Desserts
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by CookDiaries
BLACK FOREST CAKE
January 15, 2020

BLACK FOREST CAKE

This Black Forest Cake combines rich chocolate cake layers with fresh cherries, cherry liqueur, and a simple whipped cream frosting.

INGREDIENTS:

Chocolate Cake:

Cherry Liqueur Syrup:

Whipped Cream Frosting:

Chocolate Bark:

Assembly:

  • 2 1/2 cups cherries pitted and cut in half
  • 1 bar dark chocolate for shavings (optional)
  • cherries

INSTRUCTIONS:

Chocolate Cake:

  • Preheat oven to 350F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
  • Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  • In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
  • Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  • Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  • Bake for 45 mins or until a cake tester comes out mostly clean. 
  • Cool 10 minutes in the pans then turn out onto a wire rack to cool completely. 

Cherry Liqueur Syrup:

  • Place sugar and water into a small pot. Stir and bring to a boil. Simmer for 1 min then remove from heat. Stir in cherry liqueur and allow to cool completely.

Whipped Cream Frosting:

  • Whip cream and powdered sugar until stiff peaks. Ideally in a cold bowl with a cold whisk.

Chocolate Bark:

  • Melt chocolate over a double boiler or in 20 second bursts in the microwave.
  • Using a large offset spatula, spread melted chocolate in a thin layer on a large sheet of parchment.
  • Roll up from the short side of the parchment. Place on a baking sheet and refrigerate or freeze until firm.
  • Unroll to create chocolate bark. 

Assembly:

  • Cut each cake layer in half horizontally.
  • Place one layer of cake on a cake stand or serving plate. Brush generously with cherry syrup. 
  • Top with approximately 1 cup whipped cream and spread evenly. Top with approximately 1 cup of cherries and gently press them into the whipped cream. Repeat with remaining layers and frost the outside of the cake.
  • Decorate with chocolate bark, chocolate shavings, rosettes, and cherries if desired.

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Source:livforcake.com

Desserts
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by CookDiaries
Chocolate Sauce
January 15, 2020

Chocolate Sauce

Ingredients: 2/3 cup unsweetened cocoa 1 2/3 cups white sugar 1 1/4 cups water 1 teaspoon vanilla extract Directions: In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir …

Liquid Gold
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by CookDiaries
Chocolate Avocado Mousse
January 14, 2020

Chocolate Avocado Mousse

This recipe does use sugar alternatives and sugar-free chocolate chips. See the post above for tips and options. Also, all ingredients should be at room temperature to make blending smooth and easy. Ingredients: 3 avocados ½ cup coconut milk ½ cup sugar-free dairy-free chocolate chips …

Desserts
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by CookDiaries
Marbled Chocolate Cake
January 7, 2020

Marbled Chocolate Cake

What You Need:

  • 1 pkg. (225 g) Baker’s Semi-Sweet Chocolate, divided
  • 2-1/4 cups flour
  • 1 tsp. Magic Baking Powder
  • 1/2 tsp. salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3/4 cup sour cream
  • 1/4 cup milk
  • 2 tsp. vanilla
  • 2 Tbsp. unsweetened cocoa powder
  • 1/3 cup whipping cream

Make It:

  • Heat oven to 350°F.
  • Melt 2 oz. semi-sweet chocolate as directed on package; set aside. Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in sour cream, milk and vanilla. Gradually add flour mixture, mixing well after each addition.
  • Pour 1 cup batter into small bowl; stir in melted chocolate and cocoa powder.
  • Pour half of the remaining plain batter into greased and floured 3-L fluted tube pan or 10-inch tube pan. Drop tablespoonfuls of chocolate batter over batter in pan; cover with remaining plain batter. Swirl batters gently with knife.
  • Bake 50 to 55 min. or until toothpick inserted near centre comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
  • Chop remaining semi-sweet chocolate finely; place in medium heatproof bowl. Bring cream just to simmer in saucepan on medium heat; pour over chopped chocolate. Let stand 2 min.; stir just until chocolate is completely melted and mixture is well blended. Drizzle over cake.

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Source:kraftcanada.com

Breakfast, Desserts
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by CookDiaries
Fallen Chocolate Cake
December 31, 2019

Fallen Chocolate Cake

The late Richard Sax, celebrated cookbook author and champion of home cooks the world over, inspired this flourless chocolate cake—a riff on his iconic chocolate cloud cake. INGREDIENTS: Cake: 1/2 cup (1 stick) unsalted butter, cut into 1″ pieces, plus more, room temperature, for pan …

Desserts
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by CookDiaries