Chocolate Recipes

RECIPE FORUM Recipe Exchange
1

Black Chocolate Zinger Cake

CAKE:
3/4 cup water
1 tablespoon instant coffee granules
6 ounces unsweetened chocolate, coarse chopped
3 tablespoons honey
2 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons fresh ground black pepper
8 tablespoons unsalted butter, cut 1" pieces, softened
1/4 cup solid vegetable shortening
2 cups superfine sugar
4 large eggs, room temperature
2 teaspoons vanilla
1/2 cup ice water

GANACHE GLAZE:
6 ounces bittersweet chocolate
6 ounces heavy cream
1 tablespoon light corn syrup
1 tablespoon Grand Marnier or dark rum
3/4 teaspoon vanilla
1 teaspoon hot water, if needed

MAKE THE CAKE: Position a rack in the lower third of the oven and preheat to 350ºF. Butter a 12 cup fluted tube pan. Dust with flour and tap out the excess. In a small saucepan, bring the 3/4 cup water to a boil. Immediately remove from the heat and stir in the coffee until dissolved. Add the chocolate and honey and whisk until the chocolate is melted and the mixture thickens. Let cool for 10 to 15 minutes, until tepid.

In a medium bowl, using a wire whisk, stir together the flour, baking soda, salt and pepper, until thoroughly blended. In a 4 1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter at medium speed for 30 to 45 seconds, until creamy and smooth. Add the vegetable shortening. Increase the speed to medium-high and beat for 30 seconds longer. Add the sugar, 1 tablespoon at a time, taking 8 to 10 minutes to blend well. If using a hand mixer, take at least 15 minutes to blend well. Scrape the sides of the bowl occasionally.

Add the eggs, one at a time at 1 minute intervals. Reduce the speed to medium. Stir the chocolate/honey mixture once or twice, then add to the batter along with the vanilla, scraping the side of the bowl as necessary. Beat 30 seconds longer. At low speed, one-third at a time, beat in the flour mixture alternately with the ice water. Mix briefly just until each addition is barely incorporated into the batter. Scrape down the side of the bowl and mix the batter 10 more seconds.

Scrape the batter into the prepared pan and smooth the surface with the back of a spoon. Center the pan on the rack and bake for 65 to 75 minutes, until the cake begins to come away from the side of the pan and a wooden toothpick inserted into the center comes out clean. Set the cake onto a wire rack to cool for 15 to 20 minutes. Invert the cake onto the rack and remove the pan. Cool completely.

MAKE THE GANACHE GLAZE: Break the chocolate bars into 1-inch pieces and place them in a food processor fitted with the metal chopping blade. Process for 15 to 25 seconds, until finely chopped. Empty the chocolate into a medium bowl. In a small saucepan, heat the cream and corn syrup on low heat until it comes to a gentle boil. Immediately pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the liqueur or rum and vanilla. If the surface is oily, stir in 1/2 to 1 teaspoon of hot water.

Put the wire rack with the cake over a baking sheet. Pour the chocolate glaze over the top of the cake. Let the glaze drip down the sides of the cake without coating it completely. Lift up the rack with the cake and transfer it to another baking sheet. Put the baking sheet with the cake in the refrigerator to chill for 5 to 10 minutes to set the glaze. Store the cake at room temperature under a glass cover or in an airtight container for up to 5 days.

2

Bittersweet Chocolate Cloud Cake

1 1/3 cups sugar, divided
3/4 cup freshly brewed coffee
7 ounces bittersweet chocolate (62 percent) finely chopped
2/3 cup Dutch-processed cocoa powder
1/4 teaspoon salt
3 large eggs, separated plus 3 egg whites
1/3 cup cake flour
1/4 teaspoon cream of tartar
Chocolate Glaze, recipe follows

Preheat oven to 350 degrees F and position rack in the center. Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.

Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.

In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.

Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool for 20 minutes. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing.

Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.

Chocolate glaze:
6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons honey
Put chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.

Yield: 6 to 8 servings

3

Deadly Chocolate Sin

2 tablespoons butter
6 ounces semisweet chocolate
2 ounces bitter chocolate
1 cup unsalted butter
1 teaspoon vanilla extract
4 eggs at room temperature
4 egg yolks at room temperature
1/2 cup brown sugar firmly packed
6 tablespoons corn starch
1 package frozen red raspberries in heavy syrup (10 ounce) thawed
1 pint fresh raspberries
12 triangular cookies or chocolate pieces
12 sprigs fresh mint

Butter (or coat with no-stick cooking spray) sides and bottoms of 12 4-ounce ramekins and set aside. In the top of a double boiler over simmering water, combine semisweet chocolate, bitter chocolate, butter and vanilla. When butter and chocolate are melted, stir to blend and set aside.

In large bowl of mixer, combine eggs, egg yolks and brown sugar and beat on high 5-7 minutes or until thick and quadrupled in volume. Reduce speed to low and add cornstarch, one tablespoon at a time, beating to incorporate after each addition.

Increase speed to high and beat 5 minutes or until mixture stands in soft peaks. With a rubber spatula, fold the chocolate into the egg mixture, scraping the bottom and sides of bowl frequently.

Divide batter between prepared ramekins and bake in preheated 375ºF oven 10 minutes (cake will be light crusted with a soft center).

Remove from oven and cool. Cover with plastic wrap and refrigerate until ready to serve, then run a knife blade around edges of cake to separate cake from ramekin. Invert ramekin on serving plate. Lift ramekin, leaving cake in center of plate.

Pour thawed raspberries in blender and puree. Strain and discard seeds. Ladle raspberry coulis around cake and garnish with fresh raspberries, triangular cookie or chocolate piece and mint.

4

Milky Way Bundt Cake

10 Milky Way candy bars (2.1 oz size)
1 3/8 cups butter
2 cups sugar
3 eggs
2 1/2 cups flour
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons vanilla
1/2 cup chopped walnuts

In microwave or double boiler, melt 7 Milky Way candy bars with 1/2 cup butter. Stir until smooth, and set aside to cool. In a large bowl, cream sugar and 1/2 cup softened butter or margarine until light and fluffy. Add eggs one at a time, mixing after each addition. In another bowl, whisk together flour and soda. Add flour mixture and buttermilk alternately to creamed mixture, ending with the flour mixture. Stir in candy mixture and vanilla until well blended.

Grease and flour a Bundt pan to within an inch of the top of the pan. It is very important not to grease and flour clear to the top; it will run over, make an awful mess in your oven, and the cake will fall.

Bake at 325ºF for about 60 minutes, or until toothpick inserted in cake comes out dry.

Melt 3 Milky Way candy bars with 3/8 cup butter or margarine.

Pour glaze over top of the cake, and let it run down the sides.

Sprinkle with chopped nuts if desired.

5

Bailey’s Frozen Chocolate Chunk Mousse Cake

ESPRESSO CAKE:
1/4 cup ground espresso
1/2 cup water
1 cup cake flour (not self rising)
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter
1/2 cup + 2 tbl. sugar
2 large eggs
1/2 teaspoon vanilla
1/4 cup sour cream

CHOCOLATE CHUNK MOUSSE:
5 ounces bittersweet chocolate, coarse chopped
1/4 cup + 2 tbl milk
1/4 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla
1/2 cup Bailey’s irish Cream
6 ounces mascarpone cheese, softened
1 cup heavy cream
1/4 cup hazelnuts, toasted, coarse chopped
4 ounces bittersweet chocolate, cut in chunks

GARNISH:
3/4 cup heavy cream
2 tablespoons Irish cream liqueur
1 tablespoon powdered sugar
2 ounces bittersweet chocolate, cut up

ESPRESSO CAKE: Position a rack in the lower third of the oven and preheat to 350ºF. Lightly butter an 8-inch square cake pan. Dust the pan with flour and tap out the excess. Place the ground espresso into a cup or small bowl. Heat the water to boiling and pour it over the espresso powder. Allow the grounds to steep for 5 minutes. Strain the coffee through a double layer of cheesecloth. Measure 1/4 cup of the coffee and set aside. In a large howl, using a wire whisk, stir together the flour, baking soda and salt. Sift the mixture onto a large piece of waxed paper. In the 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter on medium speed for 1 to 2 minutes until creamy.

Gradually add the sugar, blending well between additions, and scraping down the sides of the bowl when necessary. Add the eggs one at a time and beat until combined. Add vanilla and sour cream. On low speed, add half of the flour mixture and beat until combined. Add the 1/4 cup of espresso, and mix well. Add the remaining flour mixture. Scrape the batter into the prepared pan and bake for 25 to 30 minutes or until the cake begins to pull away from the sides of the pan and a tester inserted into the center of the cake comes out clean. Remove pan from oven and set on a wire rack to cool completely.

CHOCOLATE CHUNK MOUSSE: Put the chocolate in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds, until finely ground. In a small saucepan, combine the milk, sugar and salt. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil. Remove the pan from the heat. Add the vanilla extract and 1/4 cup of the Bailey’s. With the motor of the food processor running, pour the hot milk through the feed tube. Process for 10 to 20 seconds, until the chocolate is completely melted. Using a spatula, scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid. In the 4 l/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the mascarpone at medium-low speed just until softened.

Gradually add the rest of the Bailey’s, scraping down the side of the bowl as necessary. Switch to the wire whip attachment, and beating on medium speed, add the heavy cream. Increase the speed to medium-high and continue beating 2-3 minutes, until soft peaks are formed when the whip is lifted. Using a large rubber spatula, fold one-third of the whipped cream mixture into the chocolate mixture to lighten it. Fold the remaining whipped cream into the chocolate mixture. Fold the toasted nuts and chocolate chunks into the mousse.

ASSEMBLE THE CAKE: Line an 8-inch square pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Using a long serrated knife, slice the cake horizontally into two layers of equal thickness. Place the top layer, cut side up, in the bottom of the pan. Scrape the mousse onto the cake layer in the pan. Smooth the top with a small metal cake spatula. Place the second layer, cut side down, on top of the mousse. In the 4 1/2-quart bowl of a heavy-duty electric mixer using the wire whip attachment, combine the heavy cream, Bailey’s, and confectioners’ sugar and beat on medium-high speed until medium-stiff peaks are formed when the whip is lifted. With a small metal spatula, spread the top of the cake with the whipped cream. Sprinkle the chocolate chunks over the whipped cream. Freeze the cake for 6 hours or overnight.

Remove the cake from the freezer. Lift it out of the pan, using the overhanging pieces of foil as handles, and set it on a cutting board to temper for 30 minutes. With a sharp knife, trim the four sides of the cake, then cut into eight 4-inch-by2-inch bars. Serve on dessert plates with warm chocolate sauce.

6

The Border Grill’s Chocolate Mocha Cake

18 ounces bittersweet chocolate, cut up
2 sticks unsalted butter (8 oz)
6 eggs
2 tablespoons instant espresso coffee powder
1 cup heavy cream
2 tablespoons powdered sugar
1/4 cup sour cream
1 teaspoon vanilla
1 cup pecan halves, toasted

Preheat oven to 425ºF. Grease one 9-inch round cake pan. Line bottom with a round of parchment or wax paper.

In a 2-qt glass bowl, combine 16 ozs. chocolate and the butter. Heat in a microwave oven on High 1 1/2 to 2 1/2 minutes, stirring once or twice, until melted and smooth. In a large bowl, beat eggs with an electric mixer on high speed until slightly thickened and lemon colored, 5 to 7 minutes.

Fold 1/3 of eggs into chocolate mixture. Fold in remaining eggs until well blended. Fold in espresso powder. Turn batter into prepared pan. Set in another larger pan and add water to reach 1/3 way up side of cake pan. Bake 5 minutes. Cover pan with foil. Bake 10 minutes longer. remove cake pan from water bath, uncover, and let cake cool on a rack 45 minutes.

Refrigerate at least 6 hours or overnight. With a sharp knife, loosen sides of cake from pan. Turn out onto a serving plate.

An hour or so before serving, in a medium bowl, beat together heavy cream and powdered sugar with an electric mixer on high speed until soft peaks form.

Add sour cream and vanilla and beat until well mixed and peaks hold their shape. Spread over top and sides of cooled cake.

Arrange pecans around edge of cake. Melt remaining 2 ozs. chocolate and drizzle with a fork over top of cake in a decorative pattern.

Refrigerate until serving time.

7

Malt Shoppe Pie

1 1/2 cups chocolate cookie crumbs
1/4 cup butter, melted
1 pint vanilla ice cream, softened
1/2 cup malted milk balls, crushed
2 tablespoons milk, divided
3 tablespoons chocolate malted milk powder
3 tablespoons marshmallow creme
1 cup whipping cream
Additional whipped cream and malted milk balls for garnish

Combine cookie crumbs and butter. Press into a 9-inch pie pan. Place in freezer while making filling.

Blend ice cream, crushed malted milk balls and 1 tablespoon milk. Pour into crust and freeze 1 hour.

Mix together malted milk powder, marshmallow creme and remaining 1 tablespoon milk. Fold in whipping cream and whip until peaks form.

Spread over pie filling and freeze overnight. Garnish with more whipped cream and malted milk balls.

8

Flourless Chocolate Chambord Cake

10 Ounces semisweet chocolate; -chopped or 1 2/3 cup chocolate chips
2 Ounces unsweetened -chocolate; chopped
3/4 Cup Unsalted Butter/Cut In -12 Pcs
1/3 Cup water
6 eggs
1 Cup granulated sugar
1 Teaspoon vanilla extract
3 Tablespoons Chambord
or other raspberry liqueur
sweetened whipped cream

Preheat oven to 325 degrees; grease and flour a 9-inch springform pan. Melt the semisweet chocolate, unsweetened chocolate and butter with the water in a medium saucepan over low heat, stirring with a wire whisk until smooth. Cool slightly.

In a large mixing bowl, beat the eggs, sugar and vanilla extract on high speed for 10 minutes. Fold in the chocolate and liqueur. Transfer the batter to the prepared pan.

Place the pan in a shallow baking pan. Bake for 35 to 40 minutes, or until the cake is slightly puffed on the outer one-third of the top and the center doesn’t shake when you move the pan gently. The cake should feel firm all over, except in the center.

Remove the springform pan to a wire rack to cool for 20 minutes. Loosen and release the sides of the pan, but leave the cake in the pan until completely cool. Remove the cake from the pan. Cover and chill for 6 to 48 hours.

Serve with whipped cream. Store in the refrigerator. Note:

This fudgy cake will dip in the center after it is baked. Disguise this by filling the center with whipped cream and fruit, if you like.

Yield: 16 Servings

Recipe from The Sandpiper restaurant near Holland, Michigan

9

Gooey, Decadent Chocolate Cake

2 1/2 cups cake flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
2 cups sugar
3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 1/2 cups cold water
Chambourd raspberry liqueur, for drizzling
Chocolate Chip Butter Cream, recipe follows
Dark chocolate shavings, for decoration

Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.

In a large bowl, sift together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.

Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes, see Cook’s note*.

Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd. With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.

With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.

*Cook’s note. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched

Chocolate Chip Butter Cream:
3 cups powdered sugar
7 tablespoons hot water
4 ounces dark chocolate, melted and cooled
2 teaspoons vanilla extract
1/2 stick unsalted butter, at room temperature
1/4 cup semisweet dark chocolate, finely chopped

In the bowl of an electric mixer, dissolve the sugar and water at low speed. Beat in the dark chocolate and vanilla. Add butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.

Yield: 6 to 8 servings

10

Earthquake Cake

Earthquake Cake is not what you would call pleasing to the eye – here’s why: The main ingredients of this cake are a packaged cake mix, cream cheese and powdered sugar.

The cake batter is poured into a 9 x 13 pan, and the cream cheese and powdered sugar are combined and spooned over the cake batter.

When the cake is baking, the cream cheese mixture sinks into the cake, making cracks and crevices throughout; hence the name Earthquake Cake.

What can you say about a chocolate cake with gobs of cream cheese, nuts and coconut? Only this – absolutely delicious

1 C. coconut
1 C. chopped nuts
1 box chocolate cake mix
1 8 oz. package cream cheese
1/2 C. margarine or butter (1 stick)
1 t. vanilla
2 C. powdered sugar
3/4 C. chocolate chips

Grease a 9 x 13 pan. Sprinkle nuts and coconut on bottom of pan. Mix cake mix as directed on box. Pour over nuts and coconut. In separate bowl, mix together the cream cheese, butter, sugar and vanilla. Mix well and drop by spoonfuls over batter. Sprinkle with the chocolate chips.

Bake at 350°F. for 50 minutes.

11

Fantasy Fudge in a Cloud

1 (8 inch) prepared yellow cake, cut into cubes
1 (3.4 ounce) package instant chocolate pudding mix
1 C. milk
8 oz. cream cheese, softened
1 (8 oz.) container frozen whipped topping, thawed
3 ripe bananas
1 1/4 C. chocolate fudge sauce *
1 (21 oz.) can cherry pie filling

In a medium bowl, combine pudding mix and milk; beat until creamy. Add cream cheese and beat until fluffy; fold in 1/2 whipped topping and set aside.

In a large punch bowl, layer 1/3 of cake cubes; spread 1/3 of pudding mixture on top. Continue layering with 1/3 of bananas, 1/3 of pecans and 1/3 cup fudge sauce.

Repeat layering with 1/3 of cake and 1/3 of pudding mixture; add 1/2 of cherries, 1/3 of bananas, 1/3 of pecans and 1/3 cup fudge sauce.

Repeat layers for a final time with remaining cake, pudding mixture, cherries, bananas and fudge sauce, reserving 1/3 of pecans for garnish.

Top with remaining whipped topping, drizzle with remaining 1/4 cup fudge sauce, and garnish with reserved pecans.

Refrigerate 4 hours; serve.

*Chocolate Fudge Sauce

1 C. heavy cream
1/3 C. light corn syrup
2 C. chocolate chips

Place the cream and corn syrup into a saucepan. Bring just to a boil, stirring constantly, 2 - 3 minutes.

Stir in chocolate chips. Remove from heat. Stir until chocolate chips have melted and sauce is smooth.

12

Hurricane Cake

1/2 C. melted butter
1 C. chopped pecans
1 C. flaked coconut
German chocolate cake mix
8 oz. cream cheese
1/2 C. butter
1 lb. box of confectioner’s sugar

Bottom layer:

In a 9 x 13, put melted butter, chopped pecans and flaked coconut. Spread evenly.

2nd layer:

Mix a German chocolate cake mix as directed on back of box. Pour batter over bottom layer of mixture. Set aside while making topping.

Top layer:

On low heat, melt cream cheese, butter and gradually add confectioner’s sugar until mixed well. Spoon this mixture over the top of batter and bake at 350°F. for approx. 50 - 60 minutes. Serve right out of the pan. The top of cake will be bubbly and slightly crusty.

13

Chocolate Raspberry Truffle Cake

Canola cooking spray
2 T. cocoa powder
1 16-oz. bag frozen raspberries, thawed
1 box devil’s food cake mix (18.25 oz.)
1/4 C. canola oil
3/4 C. raspberry liqueur
2 large eggs
2 egg whites (1/4 C. egg substitute can also be used)
1/2 C. seedless raspberry or boysenberry jam
1 C. semisweet chocolate chips
1 t. canola oil

Preheat oven to 350 degrees (metal or glass pan). Generously coat bottom of either two 9-inch round cake pans or one 9x13-inch cake pan with canola cooking spray (or lightly grease). Add cocoa powder and tilt pan(s) to completely coat the bottom.

Empty the entire bag of raspberries into a food processor and pulse until a puree forms (or mash with potato masher until a puree forms). Pour the raspberry puree in batches into a fine wire mesh strainer and push on the puree with the back of a large spoon to push through everything but the seeds (discard the seeds).

Place cake mix, canola oil, raspberry liqueur, eggs or egg substitute, and raspberry puree to a large mixing bowl and beat on low speed for 1 minute, scraping bowl constantly (or beat 1 minute by hand using a wire whisk). Pour evenly into pan(s).

Bake until toothpick inserted in center comes out almost clean (30-35 minutes for a 13-by-9-inch pan, 25-30 minutes for two round 9-inch pans. Cool 10 minutes in pan. Run knife around side of pan(s) before removing. Carefully turn pan over to release cake onto serving plate(s). Cool completely before adding the topping.

For topping, put seedless raspberry or boysenberry jam in microwave-safe small bowl and microwave on low for about 1 minute. Spread evenly over the top of the cake(s). Add a cup of semisweet chocolate chips to a 1 cup glass measure and drizzle with 1 teaspoon canola oil. Microwave on high for 1 minute and stir. Microwave a minute or two longer (stirring after each 30-second interval) until chocolate is melted and smooth. If it is too thick, you can add a couple of tablespoons of hot-but-not-boiling liquid - such as coffee or liqueur - to flavor and thin out the chocolate. Drizzle evenly over top of cake(s) and smooth. Let cool a few hours. If you are in a hurry, chill cake in refrigerator for about an hour to harden chocolate.

Makes 16 servings.

14

Bailey’s Chocolate Mousse

16 oz. semi-sweet chocolate plus 4 oz. unsweetened chocolate
1/4 C. Bailey’s Irish Cream
1/2 C. heavy cream
4 T. brewed espresso or coffee

Sugar syrup:
2 T. sugar
4 T. water
1/2 C. egg whites (about 4 eggs)
1 quart heavy cream
3/4 C. sugar

Melt chocolate, Irish cream and espresso over low heat.

In separate pan, simmer sugar and water until temperature on a candy thermometer reaches 224 to 230°F., soft ball stage. (Remove from heat at 224°F; mixture will begin to caramelize at 232°F.)

Whip egg whites until stiff and glossy. Add sugar syrup to whites and continue to whip about 8 minutes until eggs have increased in volume and mixture has cooled; fold into chocolate mixture.

Whip heavy cream and sugar until stiff peaks form. Mix with chocolate mixture/eggs/sugar syrup mixture.

Pour mousse into molds or serving dish. Allow to set in fridge. Garnish with chocolate shavings and fresh seasonal berries.

15

Chocolate Zabaglione

2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt
1/2 pound fresh strawberries, hulled and quartered

Add cream and chocolate to a heavy small saucepan. Over low heat, stir until the chocolate chips are melted and smooth. Set aside and keep warm.

Whisk the egg yolks, sugar, Marsala and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.

Using a large rubber spatula, fold the chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

Yield: 1-1/4 cups

16

Chocolate Mousse Hearts

Hearts:
10 oz. good quality white chocolate (such as Lindt or Baker’s), chopped
8 oz. semisweet chocolate, chopped

Mousse:
7 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped
3 T. unsalted butter
1/3 C. sugar
2 T. water
1 T. light corn syrup
2 large egg whites
1/8 t. cream of tartar
1/2 C. chilled whipping cream
1 t. vanilla extract

Turn two 15 x 10 inch baking sheets bottom side up. Dab butter on corners. Cover each pan bottom with parchment paper; press paper into butter to anchor.

Stir white chocolate in top of double boiler over barely simmering water until melted. Spread white chocolate over 1 sheet of parchment. Stir semisweet chocolate in clean top of double boiler over simmering water until melted. Spread semisweet chocolate over second sheet of parchment. Chill both sheets until chocolates are dry but still slightly flexible when edge of parchment is lifted, about 3 minutes for dark chocolate and 5 minutes for white chocolate (do not let chocolate harden completely).

Press heart-shaped cookie cutter about 3 inches long by 3 inches wide into chocolate, forming 12 hearts on each sheet (do not move or lifts hearts). Chill until firm, about 30 minutes.

For Mousse:

Combine both chocolates and butter in small saucepan. Stir over low heat until smooth. Cool slightly.

Combine sugar, 2 tablespoons water and corn syrup in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; boil until candy thermometer registers 238°F, tilting pan if necessary to submerge bulb of thermometer and brushing down sides of pan with wet pastry brush, about 4
minutes.

Meanwhile, using electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form. Gradually add boiling syrup to whites, beating until firm peaks form and meringue is completely cool, about 5 minutes. Gradually fold lukewarm
chocolate mixture into cooled meringue.

Beat cream and vanilla in small bowl until firm peaks form. Fold into chocolate mixture. Chill until cold, about 1 hour. (Hearts and mousse can be made 1 day ahead. Cover separately; keep chilled.)

Turn 1 sheet of hearts out onto work surface. Peel off parchment. Cut around hearts, if necessary, to free from sheet of chocolate. Place on baking sheet and chill; transfer trimmings to small saucepan and reserve. Repeat cutting out hearts from second sheet, reserving trimmings in another small saucepan.

Arrange 12 hearts on baking sheet. Spread 1/4 cup of mousse over each, leaving 1/2 inch border. Top each with another chocolate heart. Refrigerate.

Using fork, stir dark chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings over very low heat just until melted. Using another fork, stir white chocolate trimmings
over very low heat just until melted.

Dip tines of fork into dark chocolate; wave fork over hearts to form pattern. Repeat with white chocolate. Chill 1 hour to 8 hours. Serve cold.

Serves 12

17

Better Than Robert Redford Dessert

Crust:
1/2 cup (1 stick) margarine or butter, melted
1/2 cup broken pecans
1 cup flour

Filling:
1 cup confectioners’ sugar
1 (8-ounce) package cream cheese, softened at room temperature
1 (12- or 16-ounce) container thawed whipped topping, divided
1 (6-ounce) box or 2 (3-ounce) boxes instant chocolate pudding
3 cups (2-percent) milk, cold

Preheat oven to 350 degrees.

Crust: Mix melted margarine with pecans and flour. Press into bottom of a 9-inch pie pan. Bake for about 15 minutes or until the crust becomes lightly brown and fairly firm. (Watch carefully and don’t allow to burn.) Remove from the oven and cool.

Filling: In a mixing bowl, combine confectioners’ sugar, cream cheese and 1 cup whipped topping. Mix until smooth. Spread gently over the cooled crust.

In a bowl, mix together chocolate pudding and milk according to package directions. Spread over cream cheese mixture. Cover with whipped topping (I take a heaping teaspoonful and gently place it on the filling, then repeat until all the pudding is covered. Then I lightly swirl the topping together. It makes a huge and luscious looking pie.)

Refrigerate several hours or overnight.

Makes 8 servings.

18

Chocolate Blintzes with Raspberry Sauce

Lightly grease (with butter) a 9 x 13 x 2-inch baking pan (see Note below). Preheat the oven to 350 degrees F. Have ready a clean cloth towel on which to place cooked blintzes.

Blintzes
3 eggs
1/2 teaspoon salt
1 1/2 cups water
3/4 cup cake meal

In a mixing bowl, beat eggs and salt. Alternately add water and cake meal (several spoonsful at a time of each) beating until smooth.

Lightly butter an 8-inch skillet. Heat skillet over medium heat. For each blintz, pour about 3 tablespoons of batter into the skillet; quickly rotate the pan to coat the bottom of the skillet evenly. Return the pan to medium heat, and cook blintz until lightly browned. Invert skillet over cloth towel; blintz will fall onto towel cooked-side up. Repeat until all blitzes are made.

Filling
1 3/4 cups (15 ounces) ricotta cheese (if not Kosher
for Passover, substitute cottage cheese or
blend of cottage cheese with farmer and/or
cream cheese)
1 egg
1/3 cup granulated sugar
1/4 cup cocoa powder
1/4 teaspoon almond extract
Dash of salt

Stir all ingredients together in mixing bowl until well-blended.

To Compose and Bake* Blintzes: *Note: Blintzes may be fried in butter or oil, if desired, instead of baking.

Place each blintz browned side up. Place a heaping tablespoon of chocolate filling in the center of each blintz. Fold in the sides and the ends, forming a square package. Makes 14 - 16.

For Baking
1 tablespoon sugar
2 tablespoons butter, cut into small pieces

Arrange blintzes, seam side down, in prepared pan. Sprinkle sugar over the top. Dot with butter. (May be prepared ahead to this point.) Bake in preheated 350 degree F oven for 15-20 minutes, or until heated through. Serve immediately after baking, with Raspberry Sauce.

Raspberry Sauce
1 (10 ounce) package frozen red raspberries in light syrup

Thaw raspberries and drain, reserving liquid. Purée the raspberries and strain to remove seeds (discard seeds). Stir small amounts of reserved liquid into the purée in the quantity necessary to achieve desired consistency.

19

Chocolate Cannoli Dessert

3 packages ladyfingers
1 pound Ricotta cheese
2 cups (1/2 pint) whipping cream
1/4 cup miniature chocolate chips
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 small box Jell-O chocolate pudding mix
Cold Espresso coffee, rum or chocolate milk
1/4 cup ground nuts (optional)

Make chocolate pudding and cool. Line 8 x 10-inch pan with ladyfinger halves. Sprinkle ladyfingers with liquid of your choice (coffee, rum or chocolate milk). Strain Ricotta cheese through sieve. Mix with confectioners’ sugar, vanilla extract, nuts and chocolate chips. Beat well with wooden spoon.

Whip 1 carton of whipping cream until stiff, then fold cream into Ricotta mix. Spread this mixture on the moistened ladyfingers, then add another layer of ladyfinger halves on top of Ricotta mixture. Sprinkle with chosen liquid.

Beat remaining carton of whipping cream until stiff. Fold this in completely cooled chocolate pudding. Spread this mixture over other layer of ladyfingers and refrigerate 5 to 6 hours or overnight.

When ready to serve sprinkle top of cake with confectioners’ sugar and cut into squares.

20

Chocolate Burrito Supreme

2 1/2 cups Pillsbury Thick n’ Fudgy Deluxe Walnut Brownie mix
1/4 cup oil
3 tablespoons water
1 egg
9 ounces Pillsbury Chocolate Chunk Cookie Dough
1 (9-inch) Pillsbury Pie Crust
3 ounces shelled walnuts
1 (15.6 ounce) Pillsbury Creamy Supreme Frosting with Sprinkles

Heat oven to 350 degrees F.

In a medium bowl, combine brownie mix, oil, water and egg. Mix with wire whisk until smooth and set aside.

Cut cookie dough into 1/4-inch slices. On a lightly greased cookie sheet, lay pie crust out flat, spread brownie mix in center of pie crust 2 to 3 inches in width. Lay cookie slices, sides touching, on top of brownie mix. Sprinkle 3 ounces walnuts on top. Fold ends of pie crust one side overlapping the other like a burrito, leaving the ends open. Bake at 350 degrees F for 30-35 minutes, or until pie crust is golden brown. When finished baking, immediately spread a thin coat of frosting on top. Cool 10 minutes, or until completely cooled.

Spread frosting on thicker and sprinkle with the sprinkles that came with the frosting. Slice in 1-inch portions.

Serves 6-7