Tag Archives: baking chocolate

Intense Chocolate Cake

2-1/2 cups milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt

FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners’ sugar
1/2 cup heavy whipping cream

GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.

In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually beat into the mixture (batter will be thin). Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners’ sugar and cream until smooth.

For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.

Set aside 1/2 cup filling for garnish. Place one cake layer on a serving plate; spread with half of the remaining filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling. Store in the refrigerator. Yield: 16 servings.

Decadent Fudge Cake

1 c. butter or margarine, softened
1 ½ c. sugar
4 eggs
1 c. buttermilk
½ t. baking soda
2 ½ c. flour
8 (1 oz) bars sweet or semi-sweet baking chocolate (melted & cooled)
1 c. chocolate syrup
2 t. vanilla
1 ½ c. semi-sweet chocolate mini-chips
4 oz white chocolate
2 T plus 2 t. shortening

Cream butter in a large mixing bowl. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each addition.

Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 8 oz melted chocolate bars, chocolate syrup, and vanilla. Mix well. Stir in 1 c. mini-chips.

Pour batter into a heavily greased and floured 10-inch bundt pan.

Bake at 300° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate and let cool completely.

Icing:

1. Combine 4 oz white chocolate and 2 T shortening in top of a double boiler. Bring water to a boil. Reduce heat to low. Cook until melted and smooth. Drizzle over cooled cake.

2. Melt remaining ½ c mini-chips and 2 t shortening in a small saucepan over low heat, stirring until smooth. Drizzle over white chocolate.

– From S. McCoy

Chocolate Cookie Tarts

Tart Shell Ingredients:
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa

Filling Ingredients:
3 (1-ounce) squares unsweetened baking chocolate
3 tablespoons butter
2/3 cup sugar
1 egg
1 teaspoon vanilla

Glaze Ingredients:
1 (1-ounce) square white chocolate
1/2 teaspoon shortening

Heat oven to 325°F. Combine 1/2 cup butter and cream cheese in small bowl. Beat at medium speed until smooth. Reduce speed to low; add all remaining shell ingredients. Beat until well mixed and forms a dough.

Shape dough into 24 (1 1/4-inch) balls with floured hands. Place one ball of dough into each ungreased mini muffin cup. Press dough evenly on bottom and up sides of muffin cup.

Melt baking chocolate and 3 tablespoons butter in small saucepan over low heat, stirring occasionally, until smooth (2 to 3 minutes). Remove from heat. Cool 5 minutes. Stir in all remaining filling ingredients until smooth.

Spoon filling into each shell. Bake for 26 to 28 minutes or until filling is set. Cool in pans 5 minutes. Carefully remove tartlets from pan. Cool completely on cooling racks over waxed paper.

Melt white chocolate and shortening in small microwave-safe bowl on HIGH (45 to 60 seconds). Stir until smooth; drizzle glaze over tartlets.