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Chocolate Velvet “Pound” Cake

Ingredients

  • 1 ½ cups semisweet chocolate morsels
  • ½ cup butter, softened
  • 1 (16-oz) package light brown sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 (8-oz) container sour cream
  • 1 cup hot water
  • 2 tsp. vanilla extract
  • ¼ cup powdered sugar

Instructions

  1. Melt chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 ½ minutes total time).  Stir until smooth.
  2. Beat butter and brown sugar at medium speed with an electric mixer about 5 minutes or until well blended.  Add eggs, 1 at a time, beating just until blended after each addition.  Add melted chocolate, beating just until blended.
  3. Sift together flour, baking soda, and salt.  Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Gradually add 1 cup hot water in a slow steady stream, beating at low speed just until blended.  Stir in vanilla.
  4. Spoon batter evenly into a greased and floured 10-inch tube pan.  Bake at 350 degrees for 55 to 65 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10 minutes.  Remove from pan, and let cool completely on wire rack.
  5. Sift powdered sugar over top of cake.
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Posted by on May 1, 2012 in Recipes

 

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Chocolate Chunk Bread Pudding w/Chocolate Brandy Sauce

Chunks of half-melted chocolate appear in every bite of this sinfully good bread pudding.  And it gets even better….you serve it in a pool of brandy sauce.

Ingredients

  •  1 (1 pound) loaf day-old French bread
  • 3 ½ cups milk
  • 1 cup half-and-half
  • 4 large eggs, lightly beaten
  • 1 cup sugar
  • 2 Tbsp. butter or margarine, melted
  • 1 Tbsp. vanilla extract
  • 1/8 tsp. salt
  • 2 (4-oz.) bittersweet chocolate baking bars, chopped

Instructions

  1. Tear bread into small pieces, place in a large bowl.  Add milk and half-and-half, let mixture stand 10 minutes.
  2. Combine eggs, sugar, butter, vanilla, and salt, add to bread, stirring well.  Stir in chopped chocolate.  Spoon mixture into a lightly greased 13 x 9 inch pan.  Bake, uncovered, at 325 degrees for 55 minutes or until firm and lightly browned.  Serve warm with warm White Chocolate Brandy Sauce.

White Chocolate Brandy Sauce

Ingredients

  • ½ cup sugar
  • ½ cup butter or margarine
  • ½ cup half-and-half
  • 1 (4- oz) white chocolate, baking bar
  • 3 Tbsp. brandy

Instructions

  1. Combine first 3 ingredients in a saucepan; bring to a boil over medium heat, stirring until sugar dissolves.  Reduce heat and simmer 5 minutes.  Remove from heat; add white chocolate, stirring until chocolate melts.  Stir in brandy.  Serve warm.
 
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Posted by on May 1, 2012 in Recipes

 

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Chewy Brownies

Ingredients

  • 6 ounces bittersweet chocolate cut into ½ – inch pieces
  • 1/3 cup Dutch-processed cocoa
  • 1½ teaspoons instant espresso (optional)
  • ½ cup plus 2 tablespoons boiling water
  •  2 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons (½ stick) unsalted butter, melted
  • ½ cup plus tablespoons vegetable oil
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 2½ cups (17½ ounces) sugar
  • 1¾ cups (8¾ ounces) unbleached all-purpose flour
  • ¾ teaspoon table salt

Instructions

  1. Adjust oven rack to lowest position and heat oven to 350 degrees.  Cut 18-inch length foil and fold lengthwise to 8-inch width.  Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges.  Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width).  Spray with nonstick cooking spray.
  2. Whisk cocoa, espresso powder (if using) and boiling water together in large bowl until smooth.  Add unsweetened chocolate and whisk until chocolate is melted.  Whisk in melted butter and oil.  (Mixture may look curdled.)  Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous.  Whisk in sugar until fully incorporated.  Add flour and salt and mix with rubber spatula until combined.  Fold in bittersweet chocolate pieces.
  3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes.  Transfer pan to wire rack and cool 1½ hours.
  4. Using foil overhang, lift brownies from pan.  Return brownies to wire rack and let cool completely, about 1 hour.  Cut into 2-inch squares and serve.
 
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Posted by on March 12, 2012 in Recipes

 

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Chewy Chocolate Cookies

Chewy Chocolate Cookies

Makes 16 Scrumptilious Cookies!

  • 4 ounces Bittersweet Toffee Company™ Fudge chopped ½ inch pieces
  • 1/3 – cup even more sugar granulated sugar (about 2 ½ ounces), plus 1/ cup for coating
  • 1 ½ – cups unbleached all-purpose flour (7 ½ ounces)
  • ¾ cup Dutch-processed cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon table salt plus 1/8 teaspoon table salt
  • ½ cup dark corn syrup (see note)
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 12 tablespoons (1 ½ sticks) unsalted butter, softened (70 degrees)
  • 1/3 cup packed dark brown sugar (about 2 ½ ounces, see note)

Instructions:

  1. Adjust oven racks to upper and lower middle positions and heat oven to 375 degrees.  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.
  2. In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 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 fudge 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).
  3. Divide dough into 16 equal portions; roll between hands into balls about 1 1/2 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.
  4. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.
 
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Posted by on February 1, 2012 in Recipes

 

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A Bittersweet New York Style Cheesecake

This sinfully delicious dessert will make you the star of any special event!  Note: The crust was prepared with Oreo Cookies using a spring form pan. The recipe calls for a pre-packaged graham-cracker crust, but if you’re feeling adventurous – GO FOR IT & ENJOY!

INGREDIENTS

  • Prepared Graham-Cracker Crust
  • 3 Packages (8 ounces each) Cream Cheese, softened
  • ¾ cup sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon of vanilla extract
  • 3 large eggs
  • 1 large egg yolk
  • ¼ cup milk

Ganache

(Ganache is the richest of all chocolate frostings, it’s virtually a spreadable fudge.)

  • 1 cup heavy whipping cream
  • 2 tablespoons of sugar
  • 2 teaspoons of butter
  • 10 squares (10 ounces) semi-sweet chocolate, coarsely chopped
  • 1-2 tablespoons brandy, orange or almond flavored liqueur (optional)

Topping

  • 1 cup of Bittersweet Toffee Company™ Toffee Bits

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INSTRUCTIONS

Cheesecake Filling:

  1. Preheat oven to 300 degrees.  In a large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth and fluffy.  Beat in flour and vanilla until well combined.
  2. Reduce speed to low and beat in eggs and egg yolk, one at a time, beating well after each addition.  Beat in milk just until blended.
  3. Pour batter into prepared crust.  Bake cake 55 to 60 minutes until set and 3 inches from center is slightly wet and cake is lightly golden and set.  Cool completely on wire rack.  Refrigerate overnight before serving.  Place cake on plate; garnish with ganache and bittersweet toffee bits.
  4. Note:  In an eight inch prepared pie pan.  This recipe will make two cheesecakes.

Ganache:

  1. In 2 quart saucepan, combine cream, sugar and butter and heat to boiling over medium-high heat; remove saucepan from heat.
  2. Add chocolate to cream mixture let set until melted.  Stir in vanilla and brandy or liqueur (optional) until smooth.  Let cool to room temperature.
  3. Pour ganache over cooled cheesecake.
  4. Sprinkle one cup Bittersweet Toffee Bits over ganache.  Refrigerate one – three hours before serving.

 
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Posted by on December 6, 2011 in Recipes

 

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