Super Chocolate Brownies
(Serving size will be determined by how large you cut the squares)
8 ounces unsalted butter
14 ounces semi-sweet chocolate chips, divided
3 ounces unsweetened chocolate
3 large eggs
2 tablespoons coffee liqueur or Amaretto
1 tablespoon vanilla
1 cup sugar
2/3 cup flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1-1/2 cups chopped walnuts
Preheat oven to 350° F. Grease a 10 x 15 x 1-inch baking sheet.
Put the butter, 8 ounces of chocolate chips, and unsweetened chocolate in a bowl. Place the bowl over a pot of simmering water and stir until smooth.
Allow to cool slightly.
In a large bowl, stir together the eggs, liqueur, vanilla, and sugar. Stir the melted chocolate into the egg mixture. Allow the mixture to cool for about 15 minutes. If the mixture is too warm, the chocolate chips will melt when you add them. Add the flour, baking powder, and salt to the chocolate mixture. Stir in the remaining chocolate chips and the walnuts. Spread evenly in the prepared baking sheet. Bake for 20-25 minutes, until a toothpick comes out clean. Allow to cool completely before cutting into squares.
Black Bottom Cupcakes
(Makes 12 cupcakes)
1-1/2 cup flour
1 cup sugar
1/4 cup cocoa
1/2 teaspoon baking soda
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla
8 ounces cream cheese
1/3 cup sugar
6 ounces chocolate chips
Preheat oven to 350° F.
In a large bowl, stir together all the cupcake ingredients until smooth.
With an electric mixer, cream together the cream cheese and sugar for the filling. Add the egg to the filling mixture and beat until smooth. Stir in the chocolate chips. Line a muffin pan with paper liners. Fill each liner about 2/3 full with the chocolate cupcake batter. Add 1 heaping tablespoon of the filling on top of each cupcake. Bake for 20 minutes. Cool completely before serving.
Black Forest Squares
(About 12 servings)
1 package Devil's Food Chocolate cake mix *
8 ounces sour cream
1 (4 ounce) package chocolate instant pudding
1 cup whole milk, divided
1/4 cup kirsch (cherry brandy)
1 can cherry pie filling
3/4 cup heavy cream
1 tablespoon sugar
Shaved chocolate for topping
*You will only be using half of the package of cake mix for this cake.
Prepare cake mix according to package directions, using half the amount of water, eggs, and oil as recommended. Pour into a 13 x 9 x 2-inch greased baking pan. Bake at 350° F for 10-15 minutes, until a cake tester comes out clean. Cool completely in pan.
Using an electric mixer, combine sour cream, dry pudding mix, 1/3 cup milk, and kirsch until fluffy. Gradually add remaining milk. Beat until smooth.
Pour over cooled cake and smooth top evenly. Cover and chill for 1 hour.
Spread cherry filling over the pudding layer. Cover and chill 8 hours or overnight.
Whip heavy cream and sugar until soft peaks form. Using a pastry bag, pipe cream over cherries in a lattice pattern. Sprinkle with shaved chocolate.
Cut into squares to serve.
ITALIAN CHOCOLATE TREATS
The iconic Italian truffle known as Baci is a confection filled with gianduja, a blend of chocolate and hazelnuts, that comes wrapped in silver foil with blue print. Still made in the heart of Perugia in Umbria, from its original recipe, Baci (which means "kisses") were created by Luisa Spagnoli in 11922 as a treat for someone she loved.
An exceptionally fine powder that is sugar free, a very pure and powerful flavor and a beautiful deep mahogany color. With no sugar added, this mouth-watering chocolate powder is ideal for making truffles, mousse or hot chocolate.
Beginning in 1913, Luigi Zaini is the only chocolate manufacture still located in Milan and is known for its many invovative quality chocolate creations. Luigi Zaini is a bean-to-bar chocolate manufacture sourcing the highest quality cocoa beans available from around the world allow for control of the entire creation for consistent quality chocolates.
MOST POPULAR DESSERTS
Chocolate Lava Cakes
Lava cakes must be served immediately so that the warm, chocolate sauce on the inside can ooze out of the cake with broken with a spoon.
4 ounces unsalted butter
6 ounces semi-sweet chocolate, chopped
2 tablespoons heavy cream
2 tablespoons confectioners' sugar
2 egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons flour
Sweetened whipped cream
Sliced strawberries or fresh raspberries
Preheat the oven to 450 degrees F.
Grease and flour four (6-ounce) ramekins. Place them on a baking sheet; set aside.
In the top of a double boiler, melt the butter with the chocolate, cream and confectioners' sugar, stirring until smooth. Remove from the heat.
In a bowl, whisk together the eggs, yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Fold the flour into the egg mixture. Fold the chocolate into the egg mixture. Evenly divide the batter among the prepared ramekins.
(The cakes can be made a day ahead and refrigerated at this point. To bake, take the ramekins out of the refrigerator 1-2 hours before baking to bring to room temperature.)
Bake until the sides of the cakes are set and the tops are puffed but still soft, about 10 minutes. Remove from the oven and allow to cool in the ramekins for 2 minutes, then unmold onto dessert plates.
To serve, top each cake with a dollop of sweetened whipped cream and top with a sliced strawberry or raspberries.
Unless you are using chocolate chips,
always chop the chocolate into small pieces before melting. Large chunks take much longer to melt, and because they melt unevenly, someof the chocolate could scorch before the remainder is melted. Place the chopped chocolate in a microwave-safe container. Heat at 50 percent power for 40 seconds. Remove and stir. Continue to heat and stir every 20 seconds until the chocolate is melted, smooth, and fluid.
HOW TO MELT CHOCOLATE
IN A MICROWAVE OVEN
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