No-Bake Cake Recipe: Decadent Tiramisu - 12 Tomatoes
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Saturday, January 3, 2015
Friday, December 19, 2014
Monday, December 1, 2014
Wednesday, November 26, 2014
Tuesday, October 29, 2013
Tuesday, December 13, 2011
Monday, December 12, 2011
Wednesday, November 30, 2011
Thursday, November 24, 2011
Monday, November 14, 2011
Saturday, November 5, 2011
Friday, October 28, 2011
Sunday, October 23, 2011
Fudge Drops | King Arthur Flour
8 ounces bittersweet or semisweet chocolate*
3 tablespoons (1 1/2 ounces) butter
1 cup (7 1/4 ounces) sugar
3 large eggs
1 teaspoon espresso powder
1 teaspoon vanilla
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (6 ounces) chocolate chips, optional
3 tablespoons (1 1/2 ounces) butter
1 cup (7 1/4 ounces) sugar
3 large eggs
1 teaspoon espresso powder
1 teaspoon vanilla
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (6 ounces) chocolate chips, optional
*You may use regular chocolate chips (1 1/3 cups = 8 ounces), but we prefer the flavor of bittersweet chips, or any of our bittersweet chocolates. If you're using bar chocolate (as opposed to chips), chop it into irregular 1/2 to 3/4-inch chunks.
In a double boiler, or in the microwave, gently melt together the chocolate and butter. To avoid heating the chocolate too much and possibly burning it, the best method is to heat till the butter is melted and the chocolate has partially melted, then remove from the heat. Stir till all the chocolate melts.
In a separate bowl, beat together the sugar and eggs till they're thoroughly combined. Add the hot melted chocolate, then stir in the remaining ingredients, including the chocolate chips, if you're using them. Refrigerate the batter-like dough for 1 hour, to make it easier to handle.
Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets, three if you have them.
Drop the cookie dough by tablespoonfuls (about the size of a small ping pong ball) onto the prepared baking sheets. A tablespoon cookie scoop makes this task extremely simple. Leave about 2" between the dough balls, as they'll spread as they bake.
Bake the cookies for 11 to 12 minutes, until their tops are shiny and cracked. They won't crack until the very end, so keep a close eye on them; when they're cracked all the way across the top surface, they're just about done. The point is, you want these baked all the way through, but just barely; additional baking will make them crisp rather than chewy. Remove the cookies from the oven, and top each with a kiss-shaped chocolate, a nonpareil, or a bittersweet chocolate wafer, if desired. Wait 5 minutes, then transfer them to a rack to cool.
In a double boiler, or in the microwave, gently melt together the chocolate and butter. To avoid heating the chocolate too much and possibly burning it, the best method is to heat till the butter is melted and the chocolate has partially melted, then remove from the heat. Stir till all the chocolate melts.
In a separate bowl, beat together the sugar and eggs till they're thoroughly combined. Add the hot melted chocolate, then stir in the remaining ingredients, including the chocolate chips, if you're using them. Refrigerate the batter-like dough for 1 hour, to make it easier to handle.
Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets, three if you have them.
Drop the cookie dough by tablespoonfuls (about the size of a small ping pong ball) onto the prepared baking sheets. A tablespoon cookie scoop makes this task extremely simple. Leave about 2" between the dough balls, as they'll spread as they bake.
Bake the cookies for 11 to 12 minutes, until their tops are shiny and cracked. They won't crack until the very end, so keep a close eye on them; when they're cracked all the way across the top surface, they're just about done. The point is, you want these baked all the way through, but just barely; additional baking will make them crisp rather than chewy. Remove the cookies from the oven, and top each with a kiss-shaped chocolate, a nonpareil, or a bittersweet chocolate wafer, if desired. Wait 5 minutes, then transfer them to a rack to cool.
Yield: about 26 cookies without chips, 30 cookies with chips
Wednesday, October 19, 2011
Chewy Chocolate Cookies | CooksIllustrated.com
We recommend using the test kitchen’s favorite baking chocolate, Callebaut Intense Dark L-60-40NV, but any high- quality dark, bittersweet, or semisweet chocolate will work. Light brown sugar can be substituted for the dark, as can light corn syrup for the dark, but with some sacrifice in flavor. A spring-loaded ice cream scoop (size #30) can be used to portion the dough.
⅓ cup even more sugar granulated sugar (about 2½-oz), plus ½ cup for coating
1½ cups unbleached all-purpose flour (7½-oz)
¾ cup Dutch-processed cocoa powder
½ teaspoon baking soda
¼ teaspoon table salt plus ⅛ teaspoon table salt
½ cup dark corn syrup (see note)
1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1½ sticks) unsalted butter, softened (70°)
⅓ cup packed dark brown sugar (about 2½-oz, see note)
4-oz bittersweet chocolate, chopped into ½-inch pieces (see note)
Adjust oven racks to upper- and lower-middle positions and heat oven to 375°
Line 2 large (18- by 12-inch) baking sheets with parchment paper
Place ½ cup granulated sugar in shallow baking dish or pie plate
Whisk flour, cocoa powder, baking soda, and salt together in medium bowl
Whisk corn syrup, egg white, and vanilla together in small bowl
In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining ⅓ cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes
Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula
With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once
Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom
Chill dough 30 minutes to firm slightly
(Do not chill longer than 30 minutes)
Divide dough into 16 equal portions; roll between hands into balls about 1½-inches in diameter
Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat
Set dough balls on prepared baking sheet, spacing about 2-inches apart; repeat with second batch of 8
Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes
Do not over-bake
Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature
Yields 16 cookies
Tuesday, October 18, 2011
Wednesday, October 12, 2011
Friday, October 7, 2011
CHOCOLATE DIPPED HONKY-POKEY COOKIES: DEATH BY CHOCOLATE
¡ ½ cup sliced almonds
¡ ¼ cup sugar
¡ 2 tbsp flour
¡ 1 egg white (almost ¼ cup)
¡ 1 tsp. sweet butter, melted
¡ ¼ tsp. almond extract
¡ 3-oz semi-sweet chocolate, chopped into ¼-inch pieces
Preheat oven to 325º
Line sheet pan with parchment paper
Toast almonds until golden brown
Combine sugar, flour, egg, butter, salt & almond extract in stainless steel bowl, stir until smooth
Gently fold in almonds until coated with the batter
Hold batter at room temperature for 20 minutes to let batter rest, stirring occasionally
Trace two 6-inch circles onto parchment paper and place on sheet pan
Divide batter evenly into circles
Spread batter evenly to cover each circle.
Bake in a 325º oven - 20 to 24 minutes, until uniformly brown
Turn pan 180° about half way through baking time
Remove pan from oven and allow to cool 3 to 4 minutes
With a pizza cutter cut each circle into 4 wedge-shape cookies
Cool 30 minutes before removing from parchment
Heat 1-inch of water in the bottom of double boiler
Place chocolate in the top half and melt the chocolate until smooth
Dip cooled cookies in ½-inch of the round edge of the cookie and place on parchment to allow chocolate to set at room temperature, 20 to 30 minutes
To set chocolate faster, place the cookies in the refrigerator for 5 minutes
Thursday, October 6, 2011
CHOCOLATE GANACHÉ
¡ ½-oz semi-sweet chocolate, chopped
¡ 1½ cups heavy cream (or whipping cream)
Place chocolate in heat resistant bowl.
Scald cream and whisk into the chocolate, a little at a time, stir until smooth
Place in the top of a double boiler to melt any chocolate pieces
Refrigerate, stirring occasionally, until Ganaché thickens and is spread able
Uses for the Ganaché:
Whipped Ganaché, used as frosting, very spread able
As a glaze
*Note: recipe can be doubled
CHOCOLATE-PEANUT BUTTER TART
one pre-baked tart shell, (9 to 10 inches) cooled
1 cup of vanilla pastry crème
one recipe peanut butter dream filling
2 cups warm chocolate Ganaché
toasted, salted & coarsely chopped peanut
white chocolate shaving & sweetened whipped cream to garnish
To Assemble:
Carefully spread the peanut butter dream filling over the bottom of the tart shell
Spread the pastry crème (evenly), on-top of the peanut butter mixer; refrigerate until set, about 20-30 minutes
Pour warm Ganaché over tart filled with pastry crème
Refrigerate until set
Sprinkle with chopped peanuts and refrigerate
Refrigerate overnight before slicing
Garnish with white chocolate shavings & sweetened whipped cream
Yields about 10 to 12 slices
Wednesday, October 5, 2011
HOT FUDGE SAUCE
7-oz. cocoa powder
8-oz. brown sugar
8-oz. granulated sugar
12-oz. sweet butter
1¾ heavy cream
1¾ heavy cream
½ tsp. salt
Combine cocoa powder & sugar thoroughly in a bowl and set aside
In a heavy saucepan, combine the cream & butter *(make sure the butter has melted completely, before you add the dry ingredients)
Whisk in cocoa mixture slowly to avoid lumps and add salt.
Cook over low heat, stir constantly until sugar dissolves and sauce is smooth and thickens
Can be held in a double boiler or kept in refrigerate until ready to use and reheat in double boiler
Suggested Serving:
Over ice cream, cakes and other desserts
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