How do you prefer to make your own death by chocolate?!
Answers: There are so many different ways to make it. What are your favorite ways?
I dip strawberries in it and make smores. But if you want a really good chocolate thing to eat. Look up Nutella its a very good sweet chocolate thats made of Hazelnut,skim milk, and other things. Not gross at all its sweet and chocolatey. )best with graham crackers). Hope the info helped.
Thanks,
Sam
I melt a Hershey bar in a pot on the stove, and then I mix in a few drops of cyanide.
Makes one 9-inch cake
8 ounces bittersweet chocolate (preferably 62% cocoa), finely chopped
12 ounces (3 sticks) unsalted butter, cut into pieces
1 cup granulated sugar
1/2 cup brewed coffee
6 large eggs
1 tsp vanilla extract
1/8 tsp salt
Preheat oven to 350o F. Butter the bottom and sides of a 9-inch round cake pan. Line the bottom with a parchment round and butter the parchment. (If you're using a pan with a removable bottom like a springform, make sure to wrap the pan with 2 or 3 layers of foil.)
Place chopped chocolate in a large bowl.
In a saucepan over medium-high heat, stir butter, sugar and coffee until the butter is melted and mixture is boiling. Pour the hot mixture over your chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the mixture is smooth.
In a medium bowl, whisk the eggs vigorously until blended. Whisk in the vanilla and salt. Slowly add about 3/4 cup hot chocolate mixture to the eggs, whisking constantly. (Tempering the eggs with a little bit of the hot chocolate mixture will prevent "scrambled eggs" when combining the two mixtures.) Add the egg mixture to the hot chocolate mixture and whisk to combine well.
Strain the batter through a sieve (to catch any cooked egg bits) and then pour batter into prepared pan. Set cake pan in a large roasting pan and fill the pan with enough hot water to come halfway up the sides of the cake pan. Bake for 35-45 minutes, until the center is shiny and set but still a bit jiggly. Transfer cake pan to a cooling rack and cool for 20 minutes.
Run a thin knife around the edge of the pan to loosen the cake. Place a cardboard round on top of the pan and invert the cake onto it. Remove pan and carefully remove the parchment paper. Refrigerate the cake for at least 2 hours before glazing with chocolate glaze.
Bittersweet Ganache
6 ounces bittersweet chocolate, finely chopped
2/3 cup heavy whipping cream
1 tsp vanilla extract
Place chopped chocolate in a medium bowl.
In a small saucepan, bring the cream to a boil. Remove pan from heat and add the chopped chocolate. Let stand for 1 minute then gently stir until chocolate is melted and the glaze is smooth. Gently stir in the vanilla. Transfer glaze to a small bowl and cover the surface of the glaze with plastic wrap and let cool for 5 minutes at room temperature before using.
To glaze the cake:
Place the chilled cake, still on the cake round, on a wire rack set over a baking sheet. Slowly pour the hot glaze onto the center of the cake. Smooth the glaze over the top and sides, letting the excess drip onto the baking sheet.
Scrape the extra glaze from the baking sheet and put it in a small ziploc bag. Seal the bag and cut a tiny hole in one of the bottom corners. Gently squeeze the bag over the top of the cake to drizzle the glaze in a decorative pattern. Refrigerate the cake at least one hour before serving.
Chocolate cheesecake, with the little mini chocolate chips in it. Top with a bit of real whipped cream and some dark chocolate shavings on top! OMG!!
ok. my favourite chef is nigella lawson= fast, easy and delicious recipes; anna olson= one of the queen in desserts
before that, look at this recipe from nigella lawson
Chocohotopots
http://www.foodnetwork.com/food/recipes/...
http://youtube.com/watch?v=lrLKa2AAMbk
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins
Place a baking sheet in the oven and preheat to 400 degrees F.
Butter the ramekins with 1 tablespoon butter.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!
http://search.foodnetwork.com/food/recip...
http://www.foodtv.ca/recipes/Browse/brow...
http://www.taste.com.au/recipes/search.p...
http://www.bettycrocker.com/search/searc...
http://find.myrecipes.com/recipes/recipe...
I start out with a rich chocolate cake, then frost it with decadent frosting made with a box of powdered sugar, 2/3 c. cocoa, 1/2 c. crisco, 1 t. vanilla, and beat in enough hot coffee to make a thick fluffy frosting. Then I make ganache, and pour over the top.
:) I just melt together every chocolate item that I have in the house. Oh, and always top with melted peanut butter, not chocolate but it's good =)