Does anyone have some really nice chocolate based desert recipes/ideas?!
The Best of Fine Cooking; Weekend Cooking 2006: pg 55-56
Who can resist warm, flowing chocolate? A coffee-flavored center updates this ever-popular molten chocolate cake in this practically foolproof, make ahead recipe.
Softened butter and sugar for the ramekins
ESPRESSO-CHOCOLATE SAUCE
1 tsp. instant espresso powder
8 oz. bittersweet or semisweet chocolate, coarsely chopped
6 Tbs. unsalted butter, cut into eight pieces
Salt
SOUFFLé CAKES
2 Tbs unsweeted natural cocoa powder
2 large eggs, separated
1 large egg white
1/8 tsp cream of tartar
3 Tbs sugar
Put a metal or Pyrex pie plate in the freezer to chill. Lightly butter six, 6-oz ramekins or custard cups. Coat with sugar and tap out the excess.
Make the sauce: In a small bowl, combine the espresso powder with 2 Tbs warm water to dissolve.
In a medium heatproof bowl set in or over a skillet of barely simmering water, melt the chocolate and butter, stirring frequently, until smooth. Ad two pinches of salt, stir, and remove from the heat. Transfer 5 Tbs of the chocolate mixture to the espresso and stir to blend. Set the remaining chocolate aside. Use a spatula to scrape the espresso mixture into a puddle on the chilled pie plate and return to the freezer until firm, about 10 minutes. Use a teaspoon to scrape the firmed chocolate mixture into 6 rough balls. Keep the balls on the plate and refrigerate until ready to use.
Make the soufflé cakes: Reheat the remaining chocolate mixture by setting its bowl in or over the skillet of hot water. When it’s warm, remove from the heat and wisk in the cocoa and the 2 egg yolks.
In a clean, dry bowl, beat the 3 egg whites and the cream of tartar on medium speed in a stand mixer (or on high with a hand-held mixer) until the whites mound gently. Gradually beat in the sugar and beat until the whites form medium-stiff peaks when you lift the beaters; the tips should curl over but still look moist, glossy, and flexible. With a rubber spatula, fold about ? of the egg whites into the chocolate mixture to lighten it. Scrape the remaining whites into the bowl and gently fold in until blended, taking care not to deflate the whites. Take the chocolate balls out of the refrigerator and put one ball in the center of each ramekin. Divide the batter evenly among the ramekins and level the tops gently with the back of a spoon. You can now heat the oven and bake right away or cover the ramekins with plastic wrap and refrigerate for up to 2 days.
When you’re ready to bake, position a rack in the lower third of the oven; heat the oven to 400o. Remove the plastic and put the ramekins on a baking sheet. Bake until the cakes are puffed and possibly a little cracked on top (a toothpick inserted in the center will meet no resistance and emerge mostly clean, the tip will be wet from the sauce at the bottom), 11 to 14 minutes (a min or 2 longer if they were chilled overnight). Let cool for a few minutes before serving.
FLOURLESS CHOCOLATE CAKE
8 oz good bittersweet chocolate, chopped
2 sticks (1/2 lb) unsalted butter
1 1/2 cups sugar
6 large eggs
1 cup unsweetened cocoa powder, plus additional for dusting
Put a rack in the center of the oven and preheat the oven to 350?F. Butter a 10 inch spring form pan, line bottom with a round of parchment or wax paper and butter paper.
Melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift cocoa powder over chocolate and whisk until just combined.
Pour batter into pan. Bake until top has formed a thin crust and a wooden pick or skewer inserted in center of cake comes out with moist crumbs adhering, 35 to 40 minutes. Cool cake in pan on a rack for 10 minutes, then remove side of pan. Invert cake onto a plate and reinvert onto rack to cool completely.
Dust with cocoa powder or 10X confectioners sugar.
Can be made up to 3 days ahead and kept in an airtight container at room temperature.
Answers: Dark Chocolate Soufflé with Espresso-Chocolate Sauce
The Best of Fine Cooking; Weekend Cooking 2006: pg 55-56
Who can resist warm, flowing chocolate? A coffee-flavored center updates this ever-popular molten chocolate cake in this practically foolproof, make ahead recipe.
Softened butter and sugar for the ramekins
ESPRESSO-CHOCOLATE SAUCE
1 tsp. instant espresso powder
8 oz. bittersweet or semisweet chocolate, coarsely chopped
6 Tbs. unsalted butter, cut into eight pieces
Salt
SOUFFLé CAKES
2 Tbs unsweeted natural cocoa powder
2 large eggs, separated
1 large egg white
1/8 tsp cream of tartar
3 Tbs sugar
Put a metal or Pyrex pie plate in the freezer to chill. Lightly butter six, 6-oz ramekins or custard cups. Coat with sugar and tap out the excess.
Make the sauce: In a small bowl, combine the espresso powder with 2 Tbs warm water to dissolve.
In a medium heatproof bowl set in or over a skillet of barely simmering water, melt the chocolate and butter, stirring frequently, until smooth. Ad two pinches of salt, stir, and remove from the heat. Transfer 5 Tbs of the chocolate mixture to the espresso and stir to blend. Set the remaining chocolate aside. Use a spatula to scrape the espresso mixture into a puddle on the chilled pie plate and return to the freezer until firm, about 10 minutes. Use a teaspoon to scrape the firmed chocolate mixture into 6 rough balls. Keep the balls on the plate and refrigerate until ready to use.
Make the soufflé cakes: Reheat the remaining chocolate mixture by setting its bowl in or over the skillet of hot water. When it’s warm, remove from the heat and wisk in the cocoa and the 2 egg yolks.
In a clean, dry bowl, beat the 3 egg whites and the cream of tartar on medium speed in a stand mixer (or on high with a hand-held mixer) until the whites mound gently. Gradually beat in the sugar and beat until the whites form medium-stiff peaks when you lift the beaters; the tips should curl over but still look moist, glossy, and flexible. With a rubber spatula, fold about ? of the egg whites into the chocolate mixture to lighten it. Scrape the remaining whites into the bowl and gently fold in until blended, taking care not to deflate the whites. Take the chocolate balls out of the refrigerator and put one ball in the center of each ramekin. Divide the batter evenly among the ramekins and level the tops gently with the back of a spoon. You can now heat the oven and bake right away or cover the ramekins with plastic wrap and refrigerate for up to 2 days.
When you’re ready to bake, position a rack in the lower third of the oven; heat the oven to 400o. Remove the plastic and put the ramekins on a baking sheet. Bake until the cakes are puffed and possibly a little cracked on top (a toothpick inserted in the center will meet no resistance and emerge mostly clean, the tip will be wet from the sauce at the bottom), 11 to 14 minutes (a min or 2 longer if they were chilled overnight). Let cool for a few minutes before serving.
FLOURLESS CHOCOLATE CAKE
8 oz good bittersweet chocolate, chopped
2 sticks (1/2 lb) unsalted butter
1 1/2 cups sugar
6 large eggs
1 cup unsweetened cocoa powder, plus additional for dusting
Put a rack in the center of the oven and preheat the oven to 350?F. Butter a 10 inch spring form pan, line bottom with a round of parchment or wax paper and butter paper.
Melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift cocoa powder over chocolate and whisk until just combined.
Pour batter into pan. Bake until top has formed a thin crust and a wooden pick or skewer inserted in center of cake comes out with moist crumbs adhering, 35 to 40 minutes. Cool cake in pan on a rack for 10 minutes, then remove side of pan. Invert cake onto a plate and reinvert onto rack to cool completely.
Dust with cocoa powder or 10X confectioners sugar.
Can be made up to 3 days ahead and kept in an airtight container at room temperature.
Here they are
http://www.chocolate-playground.com/choc...
You can chose
Ayelet
Simple and delicious!
150 g flour
150 g butter/margarine
150 g sugar
3 eggs
2 tbsp cocoa powder
1 tsp baking soda
beat it all together, add some chocolate chips (or dried fruit, oreo's, nuts etc.) and put in oven for approx. 20-30 mins at gas mark 4 or 170 degrees C
Cook until firm, and when skewer comes out clean.
Good with butter icing.
Chocolate cream pie is a really easy one, check it out on the side of the jello chocolate pudding box
Check out this free cooking E-book, it might have what you're looking for.