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Tag Archives: bittersweet chocolate

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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Mississippi Mud Cupcakes

The Bittersweet Toffee Company™ Chocolate Fudge settles in the bottom of these cheesecake-like cupcakes to inspire the name.

  • 1 cup coarsely chopped Bittersweet Toffee Company™ Chocolate Fudge
  • 1(8-oz.) package cream cheese, softened
  • 1-1/3cups sugar, divided
  • 1/8 tsp. salt
  • 1 large egg
  • 1 ½ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ cup unsweetened cocoa
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 Tbsp. white vinegar
  • 1 tsp. vanilla extract
  1. Preheat oven to 350 degree.
  2. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating well.  Add 1/8 tsp. salt and egg; beat well.  Stir in chocolate fudge; set aside.
  3. Combine remaining 1 cup sugar, flour and next 3 ingredients in a large bowl; make a well in center of mixture.  Combine water and remaining 3 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.  Spoon batter evenly into paper-lined muffin pans, filling half-full.  Spoon a heaping Tbsp. of cream cheese mixture over batter in each muffin cup.
  4. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.  Remove from pans, and cool completely on wire racks.
  5. Grab a glass of your favorite creamy beverage and enjoy!
 
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Posted by on January 3, 2012 in Uncategorized

 

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