Mimi’s Cyber-Cookbook Chapter Three: Chocolate
July 25th, 2012 | 
Author: Decadent Chocolate Cake
“To die for”
Someone gave me a copy from a cookbook page 290.
No clue which cookbook…but it is good!
1 c. boiling water
3 oz. unsweetened chocolate
8 tbsp. (1 stick) sweet butter
1 tsp. vanilla extract
2 c. granulated sugar
2 eggs, separated
1 tsp. baking soda
½ c. dairy sour cream
2 cups less 2 tbsp. unbleached, all-purpose flour, sifted
1 tsp. baking powder
Chocolate Frosting (recipe follows)
- Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Knock out excess flour.
- Pour boiling water over chocolate and butter; let stand until melted. Stir in vanilla and sugar, then whisk in egg yolks, one at a time, blending well after each addition.
- Mix baking soda and sour cream and whisk into chocolate mixture.
- Sift flour and baking powder together and add to batter, mixing thoroughly.
- Beat egg whites until stiff but not dry. Stir a quarter of the egg whites thoroughly into the batter. Scoop remaining egg whites on top of the batter and gently fold together.
- Poor batter into the prepared pan. Set on the middle rack of the oven and bake for 40-50 minutes, or until the edges have pulled away from the sides of the pan and a cake tester inserted into the center comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting. Yield: 12 portions
Chocolate Frosting
2 tbsp. sweet butter
¼ c. semisweet chocolate chips
6 tbsp. heavy cream
1 ¾ c. sifted confectioner’s sugar, or as needed
1 tsp. vanilla extract
Place all ingredients in a heavy saucepan over low heat and whisk until smooth. Cool slightly; add more sugar if necessary. Spread over cake.
Posted in Mimi's Cyber-Cookbook
MMM…. I’ve copied this one!
Old Fashioned Chocolate Cake
Source of Recipe - Hershey
3/4 c butter
1 2/3 c sugar
3 eggs
1 tsp vanilla
2 c flour
2/3 c cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 1/3 c water
Preheat to 350.
rease a 13×9 pan or 2 9-inch round pans.
Combine butter, sugar, eggs, and vanilla.
Beat on high speed for 3 minutes.
Alternately add dry ingredients (flour, cocoa, baking soda, baking powder and salt) with the water, mixing well after each addition.
BAke for 30 to 35 minutes or until a toothpick tests clean.
Cool completely and frost as desired.
If using 9 inch round pans, cool for 10 minutes before removing from pans.
Cupcakes: fill 2 1/2 dozen muffin c ups about 2/3 full with batter. Bake at 350 for 20 to 25 minutes.
Notes:
I used real butter and large eggs.
I baked for 33 minutes.
Mississippi Fudge Cake
Cake:
1 c butter
1/3 c cocoa
2 c sugar
4 eggs, beaten
1 1/2 c flour
1/2 c nuts
Topping:
Marshmallow Cream, 16 oz jar
Icing:
4 tbsp butter, melted
1/3 c cocoa
1/3 c evaporated milk
2 1/2 c powdered sugar, approximately
1 tsp vanila
Preheat to 350.
Combine butter and cocoa in a saucepan, heat to butter has melted.
Combine remaining ingredients in a pan, add melted butter and cocoa. Mix well.
Pour into a well greased and floured pan.
Bake for 30 minutes.
Remove from oven and immediately top with marshmallow cream.
Melt butter for frosting and add remaining ingredients. Adding enough powdered sugar to make an easily
spreading consistency. If the icing is warm, it will spread easier.
Makes 1 cake – a 10 1/2 x 15 1/2 pan. If using a 9 x 13 pan, baking time may need a little adjusting.
A friend shared this recipe with me several years ago. It is extremely rich, gooey and
delicious!
CHOCOLATE ESPRESSO TORTE
“This extremely deep, rich, and dark cake tastes great with whipped cream.”
INGREDIENTS:
5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces; more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature (I used espresso)
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour; more for the pan
DIRECTIONS:
Heat the oven to 350 F (325 F for dark pans). Butter an 8-inch cake pan and line the bottom with kitchen parchment. Butter the parchment and lightly flour the pan, shaking out the excess. (I dust with cocoa powder).
In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. (I used a double boiler over barely simmering water). Set aside.
Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated.
Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the pan on a rack for 10 min.
Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.
Serves ten.
Joanne Chang – Fine Cooking Magazine
http://www.finecooking.com/recipes/chocolate_espresso_torte.aspx
CHOCOLATE ESPRESSO CHEWS
*NOTE: This was originally posted with 1/4 cup flour, which is incorrect. It should be 1 1/4 cups, as noted below.
“This recipe will yield about 2 1/2 dozen 3-inch cookies, (I made about 42 – 2 1/2 ” cookies (3 1/2 dozen), but you can make this simple cookie any size you want.”
INGREDIENTS:
1 1/4 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups semisweet chocolate chips, divided (Jansen uses Ghirardelli) (I also used Ghirardelli)
3 ounces unsweetened chocolate, chopped
4 ounces (1 stick) unsalted butter
4 large eggs, at room temperature
1 cup sugar
1 tablespoon finely ground dark-roast coffee beans (I used 2 1/2 tsp finely ground espresso beans)
2 teaspoons vanilla extract
1 cup walnuts, toasted,* then coarsely chopped (I omitted these)
DIRECTIONS:
Combine the flour, baking soda and salt in a small bowl and set aside.
Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. (I used a double boiler). Set aside.
In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm.
Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper.
Make golf ball-size scoops of dough, spacing them about 2 inches apart. (I did very rounded Tbsp). Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. (I baked 10 minutes). Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely. (I cooled them about 2-3 minutes).
* To toast the nuts, spread them on a baking sheet and bake in a 325-degree oven for about 6 minutes. Watch carefully because nuts will burn quickly.
Store in an airtight container for 2 to 3 days. For long-term freezing, wrap the cookies individually in aluminum foil and place in resealable plastic food storage bags.
From Kate Jansen – Firehook Bakery
posted at
http://www.washingtonpost.com/wp-dyn/content/article/2006/07/13/AR2006071301538.html
Photo at:
http://media3.washingtonpost.com/wp-dyn/content/photo/2006/07/13/PH2006071301541.jpg
More photos at:
http://kirbiecravings.com/2011/04/chocolate-espresso-chews.html
THE BAKED BROWNIE
“It is dense, chocolatey, and slightly fudgy…
…Use a high quality chocolate and cocoa powder… whisk the batter gently when the eggs and flour are added (too much whisking creates too much air)….check your brownies often when baking. Once the brownies have been overbaked slightly, they have reached the point of no return.
Use a dark cocoa powder, like Valrhona. A pale, light-colored cocoa does not have enough depth.
Make sure your eggs are room temperature and do not overbeat them into the batter…”
INGREDIENTS:
1-1/4 cups flour
1 teaspoon salt (I used 1/2 tsp)
2 Tablespoons dark cocoa powder (I used El Rey)
11 ounces quality dark chocolate (60-72%), chopped coarsely (I used Ghirardelli 60%)
8 ounces butter (2 sticks), cut into 1 inch cubes (I used unsalted)
1 tsp instant espresso powder
1-1/2 cups sugar
1/2 cup light brown sugar (I used medium packed)
5 large eggs, room temperature
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees.
Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.
In a medium bowl, whisk together the flour, the salt, and cocoa powder.
Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.
Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
Cool the brownies completely before cutting and serving.
Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.
Makes 24 brownies
from Baked: New Frontiers in Baking
http://www.amazon.com/gp/feature.html?ie=UTF8&docId=1000280791
(Also posted at:
http://www.browneyedbaker.com/2010/10/08/the-baked-brownie/
Talk about decadent–this surely is! The can of chocolate syrup makes the cake very moist, and I use the frosting recipe for lots of things because it’s so darned easy.
Chocolate Sheet Cake
1 c. sugar
1/2 c. butter, softened
4 eggs
1/8 tsp. salt
1 c. + 1 Tbsp. flour
1 – 16 oz. can chocolate syrup
Cream sugar and butter until fluffy. Add eggs one at a time, beating until smooth. Add salt; blend in flour and syrup. Pour into a greased 10×15″ sheet cake pan. Bake 25 minutes at 350 degrees.
Frosting:
1-1/2 c. sugar
6 Tbsp. milk
6 Tbsp. butter
2/3 c. chocolate chips
1 c. nuts, chopped (I use walnuts, but pecans are fine)
Bring sugar, milk and butter to a boil and boil for 1 minute. Remove from heat and add chips and nuts. Stir until chips melt. Spread on warm cake. Work fast–the icing sets up quickly. If that happens, add a little milk.
These are great! Thank you! We are now in the process of compiling a chocolate cookbook for our Pastor, and these will be great additions! We’ve been discussing what chocolate ‘categories’ would be possible for the divider pages and what recipes. There has be chocolate appetizers I’m sure! Any suggestions?
I notice all the recipes are for sweets, are the any for savoury dishes. i know of one mole sauce but so many ingredients and the recipes I found are time consuming. but that is the only “savoury” one I can think of.
Abbe, How are you defining savoury? Quick and easy? I think we should define if starting another chapter….is that what you think? Any other input?
No SherryIi don’t think another chapter would be needed just a sort of sub section, by ‘savoury” I meant not sweet like cookies,cakes etc. I was watching The Chew last week and they had a guest who made a pork loin roast with a cocoa spice rub. That kind of thing
Hmmm now that i have some time to waste I might just go on a “Google”
“
So how did your Google go Abbe???
We had an absolutely moist, delicious chocolate cake at the Pastor’s chocolate party yesterday afternoon. The lady who made it said it was from an old Hershey’s Cookbook and one that you pour boiling water in. Anyone have this recipe or know where to find it? I’m not sure she is sharing this one…..it was great as was the frosting. The frosting was made using the new Philadelphia Chocolate Cream Cheese I think. Yum too!
These are in the oven right now….and then we have to wait until they are completely cooled to cut and try them…..no wonder impatience is not a virtue!
NUTELLA CHEESECAKE BROWNIES
Brownie layer:
10 Tblsp. butter (5 oz.) unsalted butter, melted and slightly cooled
1/4 cup Nutella
2 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1/4 cup cocoa powder
Cheesecake layer:
8 oz. cream cheese, softened at room temp.
3 Tblsp. granulated sugar
2 large eggs
1/3 cup Nutella
Preheat oven to 325° F. Line a 9- x 9-inch square pan with parchment.
To make the brownie layer: Combine butter, Nutella, eggs, and sugar in a large bowl and mix well. Sift in flour and cocoa powder and mix until well combined. Pour batter into your prepared pan and spread evenly. Set aside while you prepare the cheesecake layer.
To make the cheesecake layer: Mix the cream cheese, sugar, eggs and Nutella until well combined. Pour over your brownie batter.
Bake at 325° F. until the cheesecake looks set, about 40-45 minutes. Allow brownies to cool completely in the pan before cutting. (I cut my brownies into 36 since they are quite decadent.)
Recipe courtesy of http://alpineberry.blogspot.com .
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DH really likes these. I like them but not as well as the Cream Cheese Marble Squares:
Mom B’s Cream Cheese Marble Squares
Preheat oven to 375 degrees
Ingredients:
8 oz. cream cheese softened
1/3 c. sugar
1 egg
½ c. butter
¾ c. water
1 ½ oz. squares of unsweetened chocolate
OR
4 ½ tbsp. cocoa + 1 ½ tbsp. vegetable oil
2 c. flour
2 c. sugar
2 eggs
½ c. sour cream OR soured milk
1 tsp. baking soda
½ tsp. salt
1 (6 oz.) pkg. chocolate chips
Mixing directions:
Combine softened cream cheese and sugar. Mix well. Add eggs, mix well.
Set cream cheese mixture aside.
Combine butter, water and chocolate in a saucepan. Bring to a boil and take off heat.
Stir in combined flour and sugar. Add eggs, sour cream, baking soda and salt. Mix well. Pour evenly into a greased 12 x 18 x 2 cookie sheet.
Spoon cheese mixture over the chocolate batter. Cut the cheese mixture through the chocolate batter to marbleize the batter.
Sprinkle chocolate chips on top.
Bake at 375 degrees for 25-30 minutes.
Note: If I use the cocoa, which I usually do, I add it with the flour and sugar.
This is very good and will be saved and made again. Very moist and chocolately. Some of the chips tend to sink to the bottom and stick to the pan, so I’m thinking of baking it partially and sprinkling maybe half the chips in then next time. I’m not sure if I picked this up here, Pinterest or where…sorry
Chocolate Chocolate Chip Zucchini Cakes
Adapted from Food Network
2 1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
3 eggs
1 cup canola oil
2 teaspoons vanilla
2 packed cups grated zucchini (don’t peel it)
1 cup chocolate chips
Preheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.
In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt.
In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along with the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.
Bake for 50-60 minutes, or until the tops are cracked and springy to the touch. Makes 2 cakes.
Not sure if I’ve posted this or not but thought I’d add it to the chocolate chapter. These are so moist and good especially with that cup of coffee!
Coffee and Cream Brownies
From DIL, Sandy with her note: These are so easy and soooo delicious…they also look pretty with all the marbling of the cream cheese mixture.
Ingredients:
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. butter or margarine, softened
¼ c. granulated sugar
4 eggs, divided use
½ tsp. vanilla
1 tbsp. flour
2 tbsp. instant coffee powder
¼ c. warm water
1 (19.8 oz.) box family size brownie mix
½ c. vegetable oil
Preheat oven to 350 degrees. Combine cream cheese and butter; blend thoroughly. Add sugar and blend until light and fluffy. Beat in 1 egg and vanilla, then stir in flour and mix well. Set aside.
In medium bowl, dissolve coffee in warm water. Add brownie mix, remaining eggs and vegetable oil; blend well. Pour half the batter into greased 13” x 9” x 2” baking dish.
Drop cheese mixture by heaping tablespoons over brownie batter. Pour remaining batter over cheese mixture and gently swirl a butter knife through it to create a marbled effect. Bake for 25-30 minutes.
Yes, I did do a Google but I didn’t find many recipes. I did learn a bit about the history of chocolate and how the Aztecs used it during religious ceremonies. I found only one recipe for Spaghetti with Chocolate Sauce, just your basic tomato sauce recipe with two tablespoons of cocoa powder mixed in.