CHOCOLATE RECIPES VOLUME 2

Ingredients

1 (21.5 oz) pkg. Fudge Brownie Mix
1 1/2 C graham cracker crumbs
1/2 C sugar
1/2 C margarine or butter, melted
1 (14 oz) pkg. caramels, unwrapped
1/3 C evaporated milk
3/4 C peanut butter chips
3/4 C semi-sweet chocolate chips
1 C chopped pecans or walnuts
1/4 C water
1/4 C oil
1 egg

Heat oven to 350F. In medium bowl, combine 1 1/2 cups of the brownie mix, graham cracker crumbs, sugar and melted margarine; mix well. Press mixture in bottom of ungreased 13 x 9-inch pan. In medium saucepan, combine caramels and evaporated milk. Cook over medium heat until caramels are melted, stirring constantly. Carefully spread melted caramel mixture over crust. Sprinkle with peanut butter chips, chocolate chips and 3/4 cup of the chopped nuts, reserving the remaining 1/4 cup for topping. In same medium bowl, combine remaining brownie mix, water, oil and egg. Beat 50 strokes by hand. Carefully spoon batter evenly over nuts. Sprinkle with remaining nuts. Bake at 350 F for 33 to 38 minutes or until center is set. Cool completely. Cut into bars.

Ingredients

Crust:

2 1/2 C chocolate cookie crumbs
3/4 C sugar
6 Tblsp margarine, melted

Filling:

1 (12oz) package Guittard semi sweet chocolate chips
4 (8) ounce packages cream cheese at room temp
2 1/2 C sugar
1 tsp vanilla
5 eggs room temp
1 Tblsp instant coffee dissolved in 1/3 C water (hot)

Chocolate Whipped Cream:

1/2 C Guittard semi sweet chocolate chips
1 C whipping cream
1/4 powdered sugar

For crust, in a medium bowl stir crumbs and sugar add melted margarine and mix well until margarine is evenly distributed and crumbs are moist. Press into the bottom and sides of a 10 inch spring form pan. Bake crust at 350F for 10 minutes then fully cool before filling. For filling set aside 1/4 cup chocolate chips for the whipped cream. Place remaining chips in a small saucepan over low heat and stir until melted (or microwave), set aside. Beat cream cheese until soft and fluffy, add sugar and beat well. Add eggs one at a time beating well after each addition. Stir in instant coffee water. Add melted chocolate chips and mix well until no white streaks are seen. Pour into the crust and bake at 450 for 20 minutes. Leaving cheesecake in oven, lower temp to 200 and bake for 2 more hours. Turn oven off and let cool in oven for 1 hour. Remove from oven and let sit at room temp for 1-2 hours. Refrigerate overnight (at least 8 hours). For chocolate whipped cream, melt chocolate chips . In separate dish heat whipping cream in microwave for 2 minutes. Pour chocolate into cream and stir for 2-3 minutes until mixed. Add powdered sugar the using an electric mixer blend for 30 seconds to dissolve sugar and mix chocolate flecks. Using a fine strainer (mesh) strain into another bowl and cover with plastic wrap. Chill thoroughly. With mixer on medium whip until stiff peaks form. Decorate cheesecake with cream or serve on top and serve right away.

Ingredients

1 lb. chocolate, melted
1 kg(?) (One big loaf) of soft cream cheese
1.5 oz. liqueur (frangelico is my favorite, or amaretto, or cointreau)
1 C sugar
1 Tblsp. vanilla extract
2 eggs, whole

Mix all ingredients together, except the chocolate, until fairly smooth. Then add the chocolate, and stir. put all in a well buttered or greased 12" springform with foil around the outside to prevent any leaking. Bake at 375F for about 40 minutes or until outside looks dark. Remove (it will be very soft) and let cool for a few hours.

Ingredients

2 C heavy cream, divided
3 egg yolks, slightly beaten
2 C semi-sweet chocolate
1/2 C dark corn syrup
1/2 C butter
1/4 C powdered sugar
1 tsp vanilla
1 (10oz) package frozen raspberries, thawed
1/3 C light corn syrup

Line a loaf pan with plastic wrap. Mix 1/2 cup cream with yolks. In saucepan, stir chocolate, dark corn syrup and butter over medium heat until melted. Add egg mixture and stir for 3 minutes. Set aside to cool. Beat remaining cream, sugar and vanilla together to form soft peaks. Fold this mixture into the chocolate until evenly blended. Pour into loaf pan and chill overnight. Before serving, puree raspberries and corn syrup. Pour a puddle of the raspberry syrup on each plate and place a thick slice of the cold loaf on top. Decorate with fresh berries, mint sprigs or chocolate shavings.

Ingredients

cake:

8 Tblsp butter or margarine
1/2 C brown sugar
2/3 C white granular sugar
2 large eggs
2 2/3 C all-purpose flour
8 Tblsp unsweetened cocoa
4 tsp baking powder
1 tsp baking soda
3 tsp vanilla extract
1 C milk (or use 1/2 C milk & 1/2 C heavy cream)

white swirls:

1 C all-purpose flour
1/4 C light cream
3 oz. white chocolate

filling:

1/2 C chocolate chips
1 C heavy (or whipping) cream
1/4 C powdered sugar

pudding:

16 tsp white granulated sugar
3 tsp plain cocoa
1 1/2 C boiling water (or hot coffee)

icing:

1/2 pound of powdered sugar
1/4 C butter or margarine
3 squares unsweetened chocolate

Combine the butter, brown sugar, white sugar and egg. Beat for two minutes at high speed, then add the remaining (cake) ingredients and beat for two minutes at low speed. Spread the batter into two 2 non-stick 8-inch round cake pans. Preheat oven to 350F. Combine cream and flour and beat until smooth. Melt white chocolate in microwave at high for 2 minutes. Stir until smooth. Add melted chocolate to flour/cream mixture. Beat until smooth. Refrigerate 15-20 minutes.

In one of the cake pans generously drop tablespoons of white chocolate mixture into raw batter. Use a butter knife to swirl the white mixture into the dark cake. In a separate bowl, combine the pudding ingredients except water and sprinkle over the surface of the batter that does not have the swirls in it. Slow pour the boiling water onto the surface of the cake. To do this without disturbing the topping, hold a tablespoon an inch above the surface of the cake and pour the water onto the spoon, letting it overflow onto the surface of the cake. Bake both pans in a preheated 350F oven for 30 minutes. When the cakes have cooked, cool in pans until pans are safe to touch and then refrigerate for 1 hour. In the meantime, prepare the filling. Whip the cream until slightly firm. Melt chocolate chips in the microwave on high or until smooth. Add melted chips and sifted powdered sugar to cream. Whip until soft peaks form.

Remove the cakes from the refrigerator and carefully remove the cake that has the swirls from the pan. With a sharp knife, cut a moat in the cake, leaving 1 inch on the sides and 1 1/2 inch on the bottom (or more if you please). Fill the moat with the cream filling and spread the rest of the cream on the flat part around the moat. Carefully turn the cake over and place it top of the other half of the cake. To prepare the icing, combine sugar, butter, and 2 tablespoons milk until smooth (add more milk if necessary). Melt chocolate in microwave until smooth. Add melted chocolate and beat until smooth. Put icing in the microwave and heat until icing is liquid. Dribble icing over the cake. Refrigerate cake for 1/2 hour and serve!

Ingredients

2 C flour
2 C quick-cooking oats
1 C brown sugar
1/2 C sugar
1 tsp salt
1 tsp baking soda
1 tsp vanilla
2 eggs
1/2 C margarine, melted
1/2 C vegetable oil
1 C chocolate chips
1 C butterscotch chips

Mix all ingredients by hand in large mixing bowl. Spread in 13"x9"x2" pan and bake at 375F for 20 minutes. Cool and cut into bars.

Ingredients

1 1/2 C + 2 Tblsp Flour; all purpose
1/2 tsp Baking soda
1/4 tsp Salt
1/2 C Vegetable Shortening
6 Tblsp Sugar
6 Tblsp Brown sugar
1/2 tsp Vanilla
1/4 C Milk
1 Egg; large
1 C Chocolate chips; semi sweet
1/4 C Nuts; chopped

Preheat oven to 350F. Sift the flour with the baking soda and salt into a bowl. Beat the shortening with both sugars until creamy. Beat in the vanilla, milk and egg. Stir in the flour mixture; mix thoroughly. Stir in the chocolate chips and nuts. Drop the cookie batter by tablespoonfuls onto greased cookie sheets. Bake 10 minutes. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Ingredients

4 Eggs
2 C Sugar
2/3 C Vegetable oil
4 Sqrs unsweetened chocolate, melted and cooled
2 tsp Vanilla extract
1 1/3 C All-purpose flour
1 tsp Baking powder
1/2 tsp Salt
1 C Chopped nuts

Preheat oven to 350F. Beat eggs until thick and lemon-colored. Gradually add sugar and beat until well blended. Stir in next three ingredients. Mix dry ingredients together and add to mixture, blending well. Stir in nuts and spread in buttered 13"x9"x2" pan; bake 25-30 minutes. Cool in pan on cake rack, then cut in 2" squares.

Ingredients

1/3 C Butter or margarine
1/2 C Sugar
1 C Semisweet chocolate pieces
1 tsp Vanilla extract
2 Eggs
3/4 C All-purpose flour
1/4 tsp Baking soda
1/4 tsp Salt
1/2 C Coarsely chopped nuts

Preheat oven to 325F. Put first 2 ingredients and 2 T water in saucepan; stirring, bring just to boil over medium heat. Remove from heat, add chocolate and vanilla, and stir until blended and smooth. Beat in eggs one at a time. Mix dry ingredients together and stir into mixture. Add nuts and spread in buttered 8" square pan. Bake about 25 minutes. Cool in pan on cake rack, then cut in 2" squares.

Ingredients

2 Sticks butter
3/4 C Unsweetened cocoa powder
2 C Sugar
4 Eggs, room temperature
2 tsp Vanilla
1 C Flour
1/2 tsp Salt
2 C Semisweet chocolate chunks
1 C Chopped nuts

Preheat oven to 350F. Grease 13"x9" pan. Melt butter over low heat or in microwave. In medium bowl, mix melted butter and cocoa powder, and stir until well blended. Mix in sugar. Add eggs, one at a time, beating well after each. Stir in vanilla, then flour and salt (do NOT overbeat!). Stir in chocolate chunks and, if desired, nuts. Turn into prepared pan, leveling surface. Bake 20-25 minutes (until a toothpick inserted near center comes out with just a few moist crumbs clinging to it. Cool pan on rack completely before cutting into bars.

Ingredients

1 C margarine or butter
6 Tblsp cocoa
2 C sugar
4 eggs, beaten
1 tsp salt
1 1/2 C flour
2 tsp baking powder

Melt together the butter and cocoa, then add the sugar, eggs, vanilla and salt. Stir until smooth. Then add the flour and baking powder. Pour into a 13x9 cake pan and bake at 350F for 35 minutes.

Ingredients

vegetable oil spray
5 ounces bittersweet or semi-sweet chocolate, chopped finely
1 whole egg
1 egg, separated
1 tsp vanilla extract
1 egg white
1/8 tsp cream of tartar
1/2 C plus 1/2 Tblsp unsweetened Dutch process cocoa
2 Tblsp all-purpose flour
2/3 C plus 1/4 C sugar, divided use
3/4 C low-fat (1%) milk
1 1/4 C or more raspberry sauce (recipe follows)

Position rack in the lower third of oven and preheat to 350F. Spray sides of an 8 -inch round cake pan (with a solid bottom) with vegetable oil spray and line bottom with parchment paper. Put a kettle of water on to boil.

Place chopped chocolate in a large mixing bowl. Combine 1 whole egg and 1 egg yolk in a small bowl with vanilla. Place 2 egg whites in a medium bowl with cream of tartar. Set all 3 bowls aside.

Combine cocoa, flour, and 2/3 cup sugar in a 1- to 1 1/4-quart heavy-bottomed saucepan. Whisk in enough of the mild (about half) to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon or heatproof paddle to prevent burning (especially around the bottom edges) until mixture begins to simmer. Simmer very gently, stirring constantly, for 1 1/2 minutes. Pour hot mixture immediately over chopped chocolate. Stir until chocolate is completely melted and smooth. Whisk in egg and vanilla mixture. Set aside.

Beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup of sugar, beating at high speed until stiff but not dry. Fold a quarter of egg whites into chocolate mixture to lighten it. Fold in remaining egg whites. Scrape mixture into cake pan and smooth top. Set cake pan in baking pan that is at least 2 inches deep and 2 inches wider than the cake pan and place on oven rack. Pour enough boiling water into the larger baking pan until to come about 1/3- to 1/2-way up the sides of the cake pan. Bake exactly 30 minutes. Surface of the torte will spring back when pressed but will be quite gooey inside. Remove cake pan and water pan from oven. Remove cake pan from water and cool completely on a rack.

Wrap in plastic and refrigerate overnight before serving. Dessert may be refrigerated for up to 2 days or frozen for up to 2 months. To serve, unmold by sliding a thin knife or metal spatula around the sides of the pan to release the torte. Place a piece of waxed paper on top of the torte. Invert a plate on top of waxed paper and invert torte onto plate. Remove pan and peel away parchment paper. Turn torte right-side up again and remove waxed paper. Cut into wedges with a thin, sharp knife. Dip knife in hot water and wipe it dry between cutting slices. Or cut with dental floss like a moist cheesecake. Serve each slice with about 2 Tblsp of raspberry sauce and a dollop of enlightened whipped cream.

RASPBERRY SAUCE

2 (10-12 oz) packages of frozen raspberries
sugar (optional)

Thaw raspberries, drain them and reserve juice. Puree berries briefly in a food processor. Sieve puree to remove seeds. Thin with some of reserved juice if desired. If puree seems too tart, sweeten to taste. Cover and refrigerate until serving. May be refrigerated for 3 days or frozen 6 months or longer.

last updated 11/21/99