Hershey chocolate bar recipe?????!
i have hershys chocolate but i don't no wat to do with it i don't want to eat ir plain i want a recipt to go with itWww@FoodAQ@Com
Answers:
omg make cookies or melt it and dip strawberries and other fruit in it!. or make a cheese cake and poor it on top!. or melt it and use it in the bedroom lmao :):)Www@FoodAQ@Com
Hot Chocolate Cake
8 tablespoons (1 stick) unsalted butter, plus extra for coating
3 tablespoons all-purpose flour, plus extra for dusting
1/2 cup sugar, plus extra for dusting
10 ounces Hershey semisweet chocolate, coarsely chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini marshmallows
2 tablespoons unsweetened cocoa powder
Preheat oven to 375° F!. Generously butter, flour, and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware (see tip below)!. Wipe the rims clean!.
Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth!. Remove from heat and let cool 5 minutes!.
Using a handheld mixer, beat the eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes!. Stir the 3 tablespoons of flour into the chocolate, then gradually add it to the egg mixture, beating on low until it's fully incorporated!. Ladle the batter into each cup until it's about 1/2 inch from the rim!.
Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes!. Remove from oven!. Sprinkle with marshmallows, then return to oven for 2 to 4 minutes, until the marshmallow tops begin to crisp!. Remove from oven; let cool about 5 minutes!. Sift the cocoa on top!.
Tip: You can bake these individual cakes in coffee mugs or teacups, or use eight 6-ounce ramekins!. (To determine if your mugs are ovenproof, refer to the packaging or check with the manufacturer!.) Alternatively, a single cake can be made in a 10-inch springform pan or pie plate with enough regular-size marshmallows to cover!. To do this, increase the initial baking time to 22 to 25 minutes or, if you prefer a more gooey center, to 17 to 20 minutes
==
1 cup self-raising flour
1 cup sugar
2 eggs
? cup milk
? teaspoon vanilla
1 cup Hershey chocolate bar, chopped
3 tablespoons butter
Preheat oven to 180°C!.
Sift all dry ingredients into a mixing bowl!. Add milk, eggs and vanilla!. Mix ingredients roughly!.
Melt butter and add to bowl!. Mix thoroughly, until all combined!.
Pour into 25cm round cake tin!. Cook for approximately 25 minutes!.
!.!. if you would like more chocolate just melt some chocolate into it, or if you want icing melt chocolate and icing sugar in a small bowl in the microwave or over the stove and spread it all over the cake once the cake is cool after cooking
you can just put some baking powder into your Flour if you have no self-raising flour:)
---
CHOCOLATE ROLL-UP
5 eggs-separated
? tsp!. Cream of tartar
1 c!. sugar
? c!. sifted enriched flour
1 c!.!. chocolate, chopped and melted
? tsp!. Salt
1 tsp!. Vanilla
Beat egg whites and cream of tartar till stiff, but not dry!.
Gradually beat in ? cup sugar!.
Beat egg yolks till thick and lemon colored!. Sift ? cup sugar with flour, chocolate, and salt!. Fold into yolks till blended!. Add vanilla!.
Carefully fold yolk mixture into whites!. Line bottom and sides of a 15 ? x 10 ? x 1” pan with waxed paper!. Grease paper lightly!. Spread batter evenly in pan!. Bake in slow oven (325 degrees) about 25 minutes!. Cool 5 minutes!.
Turn onto towel sprinkled with sifted confectioners sugar!. Peel off paper!. Cool to lukewarm!. Trim side crusts!. Roll cake with towel!. Cool!. Unroll!. Spread with filling or whipped cream!. Roll againWww@FoodAQ@Com
8 tablespoons (1 stick) unsalted butter, plus extra for coating
3 tablespoons all-purpose flour, plus extra for dusting
1/2 cup sugar, plus extra for dusting
10 ounces Hershey semisweet chocolate, coarsely chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini marshmallows
2 tablespoons unsweetened cocoa powder
Preheat oven to 375° F!. Generously butter, flour, and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware (see tip below)!. Wipe the rims clean!.
Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth!. Remove from heat and let cool 5 minutes!.
Using a handheld mixer, beat the eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes!. Stir the 3 tablespoons of flour into the chocolate, then gradually add it to the egg mixture, beating on low until it's fully incorporated!. Ladle the batter into each cup until it's about 1/2 inch from the rim!.
Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes!. Remove from oven!. Sprinkle with marshmallows, then return to oven for 2 to 4 minutes, until the marshmallow tops begin to crisp!. Remove from oven; let cool about 5 minutes!. Sift the cocoa on top!.
Tip: You can bake these individual cakes in coffee mugs or teacups, or use eight 6-ounce ramekins!. (To determine if your mugs are ovenproof, refer to the packaging or check with the manufacturer!.) Alternatively, a single cake can be made in a 10-inch springform pan or pie plate with enough regular-size marshmallows to cover!. To do this, increase the initial baking time to 22 to 25 minutes or, if you prefer a more gooey center, to 17 to 20 minutes
==
1 cup self-raising flour
1 cup sugar
2 eggs
? cup milk
? teaspoon vanilla
1 cup Hershey chocolate bar, chopped
3 tablespoons butter
Preheat oven to 180°C!.
Sift all dry ingredients into a mixing bowl!. Add milk, eggs and vanilla!. Mix ingredients roughly!.
Melt butter and add to bowl!. Mix thoroughly, until all combined!.
Pour into 25cm round cake tin!. Cook for approximately 25 minutes!.
!.!. if you would like more chocolate just melt some chocolate into it, or if you want icing melt chocolate and icing sugar in a small bowl in the microwave or over the stove and spread it all over the cake once the cake is cool after cooking
you can just put some baking powder into your Flour if you have no self-raising flour:)
---
CHOCOLATE ROLL-UP
5 eggs-separated
? tsp!. Cream of tartar
1 c!. sugar
? c!. sifted enriched flour
1 c!.!. chocolate, chopped and melted
? tsp!. Salt
1 tsp!. Vanilla
Beat egg whites and cream of tartar till stiff, but not dry!.
Gradually beat in ? cup sugar!.
Beat egg yolks till thick and lemon colored!. Sift ? cup sugar with flour, chocolate, and salt!. Fold into yolks till blended!. Add vanilla!.
Carefully fold yolk mixture into whites!. Line bottom and sides of a 15 ? x 10 ? x 1” pan with waxed paper!. Grease paper lightly!. Spread batter evenly in pan!. Bake in slow oven (325 degrees) about 25 minutes!. Cool 5 minutes!.
Turn onto towel sprinkled with sifted confectioners sugar!. Peel off paper!. Cool to lukewarm!. Trim side crusts!. Roll cake with towel!. Cool!. Unroll!. Spread with filling or whipped cream!. Roll againWww@FoodAQ@Com
You could try making:
Brownies,
cookies,
sundae`s!.
fondue/chocolate dipped strawberries or fruit,
pudding,
milkshake,
icecream,
rise crispee squares with chocolate peices and sauce and caramel,
loads of deserts,
or you can even put chocolate on something spicey,
like chips!? i dont know haha, try something new!
hope i helped! :)
xWww@FoodAQ@Com
Brownies,
cookies,
sundae`s!.
fondue/chocolate dipped strawberries or fruit,
pudding,
milkshake,
icecream,
rise crispee squares with chocolate peices and sauce and caramel,
loads of deserts,
or you can even put chocolate on something spicey,
like chips!? i dont know haha, try something new!
hope i helped! :)
xWww@FoodAQ@Com
i always use hershey bars to make smors!. Graham crakers and marshmallows and the bar will melt in between!.
Hope this helps!Www@FoodAQ@Com
Hope this helps!Www@FoodAQ@Com