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Cookalong - #34 - Chocolate

ann_t
9 years ago
last modified: 7 years ago

Cookalong #34 ----- CHOCOLATE
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Posted by wizardnm (My Page) on
Mon, Aug 30, 10 at 11:56

Ready for a new Cookalong subject?

Terri_pacnw has picked chocolate!

I'm ready and already into it, just the thought of chocolate can put a smile on my face.

I also have an idea for some fun!
If everyone could try to post their favorite, T+T chocolate recipes by Sunday Sept 12, I think it would be fun to make a recipe that has been submitted during the next week. Do a little post on this thread about it the recipe you choose, during that week after.
A picture of the final product would be great but not necessary.

So it would go like this....
Aug 30 - Sept 12 post recipes using chocolate
Sept 13-19 make one of those recipes and do a little post about the recipe.

No rules other than our standard T+T rule for posted recipes. You don't have to post a recipe to join in the fun of making one that has been posted that last week..... just join in and reap the benefits of making something yummy!
That's what cooking and baking is all about.

Nancy

Here is a link that might be useful: Link to Cookalong #33-Cinnamon
Follow-Up Postings:

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Posted by lpinkmountain (My Page) on
Mon, Aug 30, 10 at 13:01

This recipe immediately comes to mind right now, because raspberries are in season. These are awesome with morning coffee. Here's to you Marlen!!

Marlen's Raspberry Love Muffins

2 cups flour (I use half whole wheat pastry flour)
2 tsp. baking powder
1 heaping cup white chocolate chips (I use semi-sweet dark ones, Hershey's brand)
1 stick softened butter (that's 1/2 cups)
3/4 cup sugar (I often use 2/3 cup instead)
1 tsp. pure vanilla extract
1 TBLSP grated orange zest
1/2 cup milk (I use lowfat, and have used soy)
2 cups fresh or frozen unsweetened raspberries. (Could use blackberries too)

Sift flour with baking powder and mix in the chocolate chips; set aside. With an electric mixer (or your own arm power and a wooden spoon, lol!), beat softened butter with sugar until light and fluffy. Add vanilla and orange zest. Mix in dry ingredients in two additions, alternating with the milk. Fold in raspberries as gently as possible. Do not overmix.

Spoon into greased muffin tins and bake at 375 degrees F, for 25-30 minutes. Cool for 10 minutes before removing from tins. If you can stand to wait ten minutes.
Makes I think one dozen. I use a cookie scoop to put the batter in the muffin cups, sure makes it easier.

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Posted by terri_pacnw (My Page) on
Mon, Aug 30, 10 at 13:58

Oooh I love those too Pink...They are like a scone muffin..

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Posted by ann_t (My Page) on
Mon, Aug 30, 10 at 14:09

What could be better than a Chocolate Cookalong.

Ann

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Posted by lindac (My Page) on
Mon, Aug 30, 10 at 14:20

How about a double chocolate cook-a-long!
This is not double chocolate...but I suppose you could dust it with cocoa after removing from the pan.

Flourless Chocolate cake
14 oz Ghrirdelli Chocolate semi sweet
14 oz unsalted butter
3/4 cups sugar
1/2 cup sugar
10 eggs
1 Tbs vanilla
2 Tlbs triple sec ( or grand mariner)............12 inch spring form pan, well buttered

Preheat oven to 250
Melt chocolate and butter in double boiler
Separate eggs
When chocolate and butter are melted, add 3/4 cup sugar and stir until well dissolved
Beat egg yolks and add chocolate mixture, mix well and return to double boiler and cook stirring until slightly thickened. Add Vanilla and triple sec/
In a clean bowl, with clean beaters, beat the eggwhites until soft peaks form. Add the last 1/2 cup sugar 1 Tbs at a time beating after each addition until stiff peaks form. Fold chocolate mixture into egg whites and pour into springform pan. Bake 250 for 2 hours......when cool, turn upside down so the top is the bottom and sift powdered sugar over the top for pretty.

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Posted by ruthanna (My Page) on
Mon, Aug 30, 10 at 15:05

I made this often when our kids were younger because the ingredients were always on hand.

REAL CHOCOLATE PUDDING

2/3 cup sugar
1/4 cup unsweetened cocoa powder
1/8 tsp. salt
2 1/2 Tbsp. cornstarch
2 cups milk
1 tsp. vanilla
1 Tbsp. butter

In a heavy saucepan, thoroughly combine sugar, cocoa, salt and cornstarch. Gradually stir in about half of the milk until smooth (a wire whisk is a great help for this), then stir in remaining milk. Cook, stirring constantly, over medium-low heat until mixture is thickened and comes to a boil, about 5 to 8 minutes. Cook, stirring, 1 minute more. Remove from heat and stir in vanilla and butter until smooth. Pour into individual serving dishes. If desired place pieces of waxed paper directly on the surface of the pudding to prevent ‘skin’ from forming. Chill until set. Serve with a big cone shaped tower of whipped cream on top, if desired. Makes 4 servings.

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Posted by canarybird (My Page) on
Mon, Aug 30, 10 at 15:20

Chocolate is such a great choice!

If you were around in the 1960s you may remember that little fridge dessert made from Nabisco thin dark chocolate wafers and whipped cream. Stand the wafers on end and slather whipped cream between each one and cover with cream to make a white log. Refrigerate.
After a few hours remove it from fridge and slice diagonally to make a chocolate striped dessert to surprise your student friends.

I wanted to make something like that a few years ago but as those thin chocolate wafers were not available I decided to try using Oreo biscuits, making it into a sliced fridge loaf.
It's full of calories and very rich. Something I might make once every ten years.

I lost the recipe when my computer crashed, but luckily I had a printed copy which I've scanned and saved.

STEP 2:

STEP 3:

STEP 5:

Nearly ready....just needs retouching and some chocolate curls.

SharonCb

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Posted by arabellamiller (My Page) on
Mon, Aug 30, 10 at 15:55

Oh my, Sharon. That is something. I had better not let my kids see that recipe or I'm in trouble.

Here's a favorite celebration cake in our house. Just a sliver works because it is super rich. I've swapped out the liquor listed for others. American Honey works nicely with the white chocolate, and Godiva liquor or XO Cafe work with the chocolate. Really anything!
Chocolate Truffle

It's a layer of dense chocolate cake, almost brownie like, with three layers of frozen truffle on top and a chocolate ganache to top it off. It's not difficult, just time consuming. Feel free to skip the ganache on top, it's overkill. A dusting of cocoa powder is plenty.

12ounce Bittersweet chocolate; coarsely chopped
9 tablespoon Unsalted butter; cut into tablespoons
8 large Eggs; separated, at room temperature
¼ cup Plus 3 tablespoons granulated sugar, divided
2 tablespoon All-purpose flour

WHITE CHOCOLATE TRUFFLE LAYER:
1 pounds White chocolate; coarsely chopped
¾ cup Heavy cream
3 tablespoon Poire Willliams liqueur

MILK CHOCOLATE TRUFFLE LAYER:
1 pounds Milk chocolate; finely chopped
¾ cup Heavy cream
3 tablespoon Bailey's Irish Cream liqueur

BITTERSWEET CHOCOLATE TRUFFLE LAYER:
1 pound Bittersweet chocolate; finely chopped
1 cup Heavy cream
6 tablespoon Pure maple syrup

Cocoa powder

Whipped cream

YIELD: 10 servings
SPECIAL EQUIPMENT: One 8 1/2-inch springform pan.

Make the moist chocolate cake:
1.Position a rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 17 1/2 -by 11 1/2-inch jelly-roll pan. Line the bottom of the pan with baking parchment or waxed paper. Dust the sides of the pan with flour and tap out the excess.
2.Melt the chocolate with the butter according to the directions in the Chocolate Melting Tips; set aside.
3.In a 4 1/2-quart bowl of a heavy-duty elec trio mixer, using the wire whip attachment, beat the yolks with 3 tablespoons of the sugar on high speed until pale, 3 to 4 minutes. At low speed, beat in the melted chocolate mixture; increase the speed to medium and continue to beat for 2 minutes, until the mixture is silky and shiny. Remove the bowl from the mixer stand and sprinkle the flour over the chocolate batter (do not mix it in).
4.In a grease-free 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and continue beating the whites until they start to form soft peaks. One teaspoon at a time, gradually add the remaining 1/4 cup of sugar and continue to beat the whites until they are stiff and glossy. Using a balloon whisk or rubber spatula, fold the beaten whites (along with the flour) into the chocolate mixture one-third at a time. Scrape the batter into the prepared pan and spread it into an even layer with an offset metal cake spatula.
5.Bake the cake for 20 to 25 minutes, until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack to cool for 15 minutes. Run a small knife around the sides of the pan and invert the cake onto a wire rack. Peel the paper off the cake and allow it to cool completely.

Make the white chocolate truffle layer:
1.Place the white chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently stir until smooth; stir in the Poire Williams liqueur.

Begin to assemble the cake:
1.Using the bottom of an 8 1/2-inch springform pan as a guide, cut out two 8 1/2-inch rounds from the moist chocolate cake layer. Place one of the rounds in the bottom of the spring-form pan. Scrape the white chocolate truffle mixture onto the cake round and spread it into an even layer. Freeze the cake for 1 hour, until set.

Make the milk chocolate truffle layer:
1.Place the milk chocolate in a medium bowl. In a small saucepan over median heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth; stir in the Bailey's Irish Cream liqueur.
2.Remove the cake from the freezer and scrape the milk chocolate truffle mixture over the white chocolate layer. Spread the mixture into an even layer. Return the cake to the freezer for another hour.

Make the bittersweet chocolate truffle layer:
1.Place the bittersweet chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream and maple syrup to a gentle boil. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth.
2.Remove the cake from the freezer and scrape the bittersweet chocolate truffle mixture over the milk chocolate layer. Spread the mixture into an even layer. Return the cake to the freezer for 30 minutes.
3.Place the second cake round on top of the bittersweet truffle layer and gently press down on the cake to seal it. Chill the cake in the refrigerator for 6 hours.

Unmold and garnish the cake:
1.Using a portable blow dryer or damp, very hot towel, carefully heat the outside of the springform pan. Run a small, thinbladed knife around the edge of the pan to loosen the cake. Carefully remove the side of the springform pan.
2.Dust the top of the cake with cocoa powder. Cut the cake into slices using a long sharp knife and garnish each slice with whipped cream

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RE: Cookalong #34 ----- CHOCOLATE
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Posted by rosewitch (My Page) on
Mon, Aug 30, 10 at 16:35

I love chocolate and really love brownies. I finally got around to trying this one from Fine Cooking. I really liked being able to make them using only a whisk and saucepan. Turned out to be the easiest brownies I have ever made and I have made them three times in the last month. I took one batch to work and they were gone in less than an hour and there were only about 8 people working during that hour! Many of the guys had 2 or 3! Now every time anyone needs a treat I have been asked to bring this again.

Fine Cooking's Ultimate Fudgy Brownies
1-1/2 cups unsalted butter; cut into 9 pieces
1-1/4 cups unsweetened natural cocoa powder; sifted
2-3/4 cups sugar
1/2 tsp. table salt
5 large eggs
2 tsp. vanilla
1-2/3 cups flour

Preheat oven to 325* and line the bottom and sides of a 9x13-inch tin with foil; leaving an overhang on the short sides. Lightly butter the foil.

Put the butter in a large saucepan over medium-low heat and stir occasionally until melted, about 2 mins. Off the heat, whisk in the cocoa powder until smooth, 1 minute. Add the sugar and salt and whisk until well blended. The batter should be warm not hot. If it's hot, set the pan aside for a minute or two before continuing.

Whisk in the eggs, two and then three at a time until just blended. Whisk in the vanilla until the batter is well blended. Sprinkle the flour over the batter and stir with a rubber spatula until just blended.

Scrape the batter into the tin and spread evenly. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, 35 to 45 minutes. For fudgy brownies, do not overbake. Cool the brownies completely in the pan on a rack, about 3 hours.

When the brownies are cool, use the foil overhang to lift them from the pan. Invert onto a cutting board and peel away the foil. Flip and cut into 24 squares. Serve immediately or wrap in plastic and store at room temp. for up to 3 days. Can also be frozen for up to 1 month.

Variations
Add-Ins: Stir 1 cup chopped toasted nuts (such as pecans, unsalted peanuts, or walnuts) or 3/4 cup baking morsels (peanut butter, or bittersweet, semisweet, or white chocolate) into the batter after adding vanilla.
Chocolate Glaze and Toppings: Put 6 oz. chopped bittersweet chocolate and 4 oz. unsalted butter, cut into 4 pieces, in a small, heatproof bowl set over a small pot of barely simmering water and stir frequently until melted, about 3 minutes.(Alternatively, the chocolate and butter can be melted in a microwave.) Pour the glaze onto the center of the cooled brownie (after unmolding but before cutting into squares). Using a small offset spatula, spread the glaze evenly over the brownie. If you like, sprinkle your choice of topping (crushed toffee or peppermint candies, or chopped nuts) over the just-poured glaze. Let the glaze cool until set, 1-1/2 to 2 hours, then cut and serve.

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Posted by craftyrn (My Page) on
Mon, Aug 30, 10 at 19:00

Oh Darn-- I wounder how many calories we'll ingest just reading these posts?

I've made alot of different chocolate zuchinni breads over the years but ran across this recipe from the blog Vanilla Basil-- & have made it 3 times since-- it's by far the moistest, tastiest one I've ever had ! ( & as much as I like cardamom the one I used cinnamon & cayanne was better).

Diane's Home Cookin Chapter: Quick Breads

Chocolate Zucchini Bread With Coffee And Cardamom
=================================================
2 large eggs
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup light brown sugar
2 teaspoons vanilla extract
1-1/2 tablespoons instant espresso granules
1 teaspoon ground cardamom (optional) or cinnamon & a bit of cayanne
1/2 teaspoon salt

1 cup all-purpose flour
1/2 cup really good quality cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder

1-1/2 cups shredded zucchini (summer squash also works well)
1 cup semisweet chocolate chunks
1/2 cup chopped macademia nuts (optional)
. Preheat the oven to 350 F and grease a loaf pan.

Beat the eggs in the bowl of a stand mixer. Add the oil, sugars,
vanilla, espresso, cardamom and salt and mix well. Sift in the dry
ingredients and mix until just combined. Toss in zucchini, chocolate
and nuts and stir to combine.

Pour into the loaf pan and bake for 55-65 minutes, or until a toothpick
inserted into the middle of the loaf comes out clean.

Cool in the pan for 10 minutes, then run a knife around the edge and
invert to remove. Let cool completely on a wire rack before slicing.

From:

Servings: 10

Exported from Home Cookin 5.8 (

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Posted by terri_pacnw (My Page) on
Mon, Aug 30, 10 at 19:18

ooh Diane, I am definitely trying that one. And Ruthanna, that pudding is a staple at my house.

Here's a few of mine.

Cappuccino Muffins

These are full of coffee flavor with bits of chocolate and drizzled with white chocolate. They are a big hit at my house.

2 c flour

1 c sugar

2 1/2 t baking powder

1/2 t salt

1/2 c strong brewed coffee

1/2 c milk

1/2 c oil

1 egg, slightly beaten

1 t vanilla

3/4 c mini chips (I use finely chopped dark chocolate.)

Topping:

2 oz white chocolate

1 T shortening

Combine flour, sugar, baking powder and salt. Add in liquid all at once. Fold ingredients, until almost mixed. Add chocolate pieces, and mix until just combined and chocolate is strewn evenly. Divide evenly into a 12 greased or waxed muffin paper lined muffin pan. Bake at 375F for 15-17 minutes. Let cool.

Topping:Melt chopped white chocolate (or vanilla chips) with shortening in microwave. (On 70% power at 30 second intervals.) Stir until smooth. Drizzle over cooled muffins. .

© 2001 My Island Kitchen

Peanut Butter Cookies with Chips

These are my all time favorite Peanut Butter cookies. I use vanilla chips, but any chip flavor that compliments peanut butter will do.

1 c butter, at room temp

1/2c sugar

1-1/4 c brown sugar, packed

3 large eggs

1 c peanut butter

1 T vanilla

3 c flour

1 t baking soda

1 t salt

1 bag of vanilla chips

In bowl or electric mixer, beat butter and sugars on medium-high speed until creamy. Turn mixer down to lowest speed and add eggs one at a time, mixing well before adding the next egg. Add peanut butter and vanilla. Fold the flour, baking soda and salt into butter mixture. Fold in white chips. Stir until ingredients are well blended. Preheat oven to 375° F. Roll into large walnut size balls, and place 2 inches apart on a baking sheet. Dip fork into a glass of cold water and make a criss-cross pattern, gently pressing dough down. Bake 13-15 minutes at 375° F. Store in airtight container at room temperature or in freezer for longer storage. Makes 4 dozen cookies.

© 2001 My Island Kitchen

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RE: Cookalong #34 ----- CHOCOLATE
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Posted by caliloo (My Page) on
Mon, Aug 30, 10 at 22:16

I made these in 2006 according to my notes, and I can't imagine why I haven't made them since. They were awesome!

Chocolate Cheesecake Candy Cane Bars
From Food Network Kitchens

A very happy marriage of brownie and cheesecake, these holiday bars always get raves.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 45 minutes
Yield: about 16 (2-inch) squares

Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans (I used instant coffee granules)
1/4 teaspoon fine salt

Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Cook's Note)

Instructions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth.)

Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.

For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store cookies covered in the refrigerator for up to 5 days.

Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.

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RE: Cookalong #34 ----- CHOCOLATE
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Posted by hawk307 (My Page) on
Mon, Aug 30, 10 at 22:57

Terri;

You talked me into making my favorite cup of coffee.

1/2 cup of Vanilla Ice Cream
2 Ounces of Chocolate ( any of Chocolate you mentioned)
1/2 cup of Hot Coffee
1/2 teaspoon of Sugar or Sweetner ( for those who are on a diet )
Whipped cream

Melt the Chocolate in a Sausepan with the Coffee.
Add the Vanilla Ice Cream and sugar.
Pour into a cup and top with Whipped Cream.
Salute !!!

No Photo's . I didn't make mine yet.
Lou

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Posted by sally2 (My Page) on
Tue, Aug 31, 10 at 10:25

Oh, this is going to be fun! I'll have to think about which chocolate recipe to post. The ones I make the most frequently, Ina Garten's Outrageous Brownies, and Dorothy Greenspan's World Peace Cookies, have also been on this forum pretty frequently, so I hate to repeat post. But they're always, always hits.

Sally

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Posted by terri_pacnw (My Page) on
Tue, Aug 31, 10 at 22:04

Sounds good Lou!!

Anyone have recipes using Cocao Nibs? I've got a quart jar full of them...

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Posted by ann_t (My Page) on
Tue, Aug 31, 10 at 22:29

Some very good recipes here.

Here is one of my favourite "chocolate" recipes.

Home Cookin Chapter: Recipes From Thibeault's Table

Brownies - Decadent Brownies
============================
1 cup butter
20 ounces chocolate
1-1/2 cups sugar
Pinch of salt
4 eggs
1 cup flour
Vanilla to taste
1 cup toasted pecans/walnuts

(Optional: use 3/4 cup brown and 3/4 cup white sugar

Add a shot of espresso
. Method One

Melt chocolate and butter in microwave bowl. Beat in sugar and salt
Beat in eggs add vanilla Mix in flour Mix in pecans. Pour into
rectangle cake pan that has been lined with tin foil and rubbed with
butter. Bake in oven at 350 for approximately 30 minutes. Do not over
bake. Should still be soft in the middle. Put into freezer immediately
for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap
and freeze.

Method Two

Another Option. Both methods are good and I use them interchangeably.

Melt butter and sugar together over medium heat until the butter has
melted and the mixture is smooth. Add the chocolate and stir until
chocolate melts. Continuing stirring until the mixture is smooth.

Add one egg at a time and mix until each is well incorporated before
adding the next egg.

Add vanilla (and espresso if using).

Stir in flour and salt and mix well. Stir in the pecans or walnuts and
pour into prepared pan. Bkae in a 350 °F for approximately 30 minutes.
Do not over bake. Brownies should be set in the middle but still
slightly soft. Place immediately in the freezer. When cold, remove
and cut into bars. Wrap each bar in plastic wrap and store in the
freezer.

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Posted by jessyf (My Page) on
Thu, Sep 2, 10 at 13:05

DS #1 emailed this one to me (like a good CFer I modified it). Within minutes I knocked on his door and brought him the final product. Nothing like a hug from a teen!

Emergency Brownie Fix

1/4 cup cake flour
1/4 cup sugar
2 Tbsp cocoa
1/4 tsp salt or to taste
1 egg, beaten
2 Tbsp milk
3 Tbsp butter, melted
1/2 tsp vanilla

1 mug

In a bowl, mix dry ingredients (flour through salt). In a microwave-safe mug, whisk together egg, milk, butter, vanilla. Add dry ingredients to the liquids in the mug. Microwave for about three minutes on high, or until the batter stops rising and sets in the mug. It may take trial and error to determine the right MW settings.

Mug will be hot, so handle with care and enjoy! To quote my kid....'Om nom nom nom'

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Posted by gina_w (My Page) on
Thu, Sep 2, 10 at 14:25

I made this last Thanksgiving for 6 people (it could have served 10), but will probably never make it again - it is so decadent and rich and delicious and fattening and !!!

:-(

** I did not sift (what's that!?) and I did not use a springform pan and I survived.

:-)

=============================================
Flourless Chocolate Cake with Dark Chocolate Glaze )

Ingredients

12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon vanilla extract

Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.

Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

--------------------------------------------
GANACHE

1/4 cup raspberry jam, heated to a near boil, whisked until smooth and removed from heat
6 ounces whipping cream or nondairy creamer
1/4 cup butter or unsalted margarine, cut up
6 ounces semisweet chocolate, chopped
Extra whipping cream, softly beaten, or nondairy whipped topping (for serving)

1. In a small saucepan, heat the raspberry jam, whisking, until it almost comes to a boil.

2. In another saucepan over medium heat, combine the cream or nondairy creamer and butter or margarine. Bring to a simmer and remove from the heat. Add chocolate and whisk until smooth. Add raspberry jam and whisk well.

3. While the cake is still in the pan, pour the ganache over the top. Without spreading it, gently shake the pan to distribute the ganache evenly. Refrigerate the cake in the pan for at least 2 hours and at long as overnight or until the ganache sets.

4. Run a knife around the sides of the pan to loosen the cake; unlatch the spring.

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Posted by claire_de_luna (My Page) on
Thu, Sep 2, 10 at 18:03

Well, I'm making this one next, which includes Chocolate and Cinnamon. Since I finally had some luck making the Glazed Sour Cream Lemon Bundt Cake, I'm going for another, which is from Bon Appetit.

Chocolate-Cinnamon Bundt Cake with Mocha Icing
Makes 12 to 16 servings

• 1 cup boiling water
• 1/2 cup natural unsweetened cocoa powder
• 4 teaspoons instant espresso powder, divided
• 2 cups unbleached all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 1/2 cups (packed) golden brown sugar, divided
• 1 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 1/4 cups mini semisweet chocolate chips, divided
• 1/4 cup (1/2 stick) unsalted butter, room temp

Preheat oven to 350°F. Generously brush a 12-to 15-cup nonstick Bundt pan with oil.

Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using an electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.

Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.

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RE: Cookalong #34 ----- CHOCOLATE
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Posted by katiec (My Page) on
Fri, Sep 3, 10 at 22:37

Mmmmmm....it's going to be hard to choose what to make.

This is my fundraiser tart...the last one brought $100 at an auction (it was a wine tasting...they were tiddled).

Originally from Nick Malgieri, I added espresso to the filling and more butter to the crust. Drizzle some berry coulis on the plate and top with vanilla Häagen-Dazs...mmmmm....

Chocolate Mascarpone Tart

Crust:
1 cup all-purpose flour
3 tablespoons Dutch process cocoa
1/4 cup sugar
1/4 teaspoon salt
3/4 teaspoon baking powder
6 tablespoons cold butter
1 large egg

Filling:
1/2 cup sugar
1/3 cup espresso or strong coffee
4 tablespoons butter
8 ounces bittersweet chocolate, cut into 1/4-inch pieces
3 eggs
1 cup (about 9 ounces) mascarpone cheese

Decoration
2 ounces milk or white chocolate, melted

Crust: Pulse dry ingredients in food processor. Cut butter into pieces, add and pulse until finely mixed in. Add egg and pulse until dough forms a ball. Wrap and chill dough until ready to bake the tart.

Knead chilled dough until malleable, then form into a disk. Roll dough on floured surface and press into 10-inch tart pan, trimming edges.

Filling:
Bring sugar and water to a boil. Add butter and cook until butter is melted. Remove from heat, add chocolate and let to stand 2 minutes, then whisk smooth.

Whisk together the eggs and mascarpone, then whisk in the chocolate mixture. Pour filling into crust and bake until filling is set, about 30 minutes.

Cool on rack. Drizzle with melted milk or white chocolate. Serve with huckleberry, raspberry or strawberry coulis and top with a little whipped cream or ice cream.

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Posted by terri_pacnw (My Page) on
Fri, Sep 3, 10 at 23:03

Homemade Chocolate Syrup

Use for chocolate milk or pour over ice cream.

1 c Cocoa powder
1 1/2 c sugar
1/4 t salt
1 1/2 c water
1-2 t vanilla (to taste)

Mix the cocoa and water over medium heat until the cocoa is dissolved. Add in the sugar and bring to a boil. Boil 3 minutes. Add in the salt and vanilla. Let cool. Pour into a sterile glass jar, and store in the refrigerator. Keeps several months.

I cut in half and it fills a pint canning jar about 3/4ths full.

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Posted by publickman (My Page) on
Sat, Sep 4, 10 at 14:13

I posted my chocolate hazelnut Bavarian cream pie recipe on the "favorite pie recipe" thread I started, but I have several more favorite chocolate recipes:

Chocolate Almond Amaretto Ice Cream

Makes about 1-1/2 quarts

2 cups heavy cream
3 tablespoons unsweetened cocoa powder
5 ounces bittersweet or semisweet chocolate
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
1 tbsp Amaretto
1/2 cup blanched almonds, lightly toasted and coarsely chopped

Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the Amaretto. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator (at least two hours or overnight), then freeze it in your ice cream maker according to the manufacturer’s instructions. About 5-10 minutes before the process is complete, add the toasted almonds.

Lars’ Toffee

1 2/3 c raw almonds, (7.5 oz)
1 c unsalted butter
1 1/2 c sugar
3 Tbs. light corn syrup
3 Tbs. Water
12 oz. bittersweet chocolate

Place almonds on a cookie sheet and toast in 350° oven for about 15 minutes, stirring every five minutes. Chop the almonds, and then sort out the larger pieces into a one-cup measuring cup. Save the finer pieces in two 1/3 cup measuring cups.
Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300°F on candy thermometer. This may take up to one hour! (A teaspoonful of syrup will separate into brittle threads when dropped in cold water; the color of the mixture will be like peanut butter or caramel at this point.) Remove from heat, and stir in the cup of coarser almond pieces. Pour into a buttered 13x9x2" pan, spreading quickly and evenly"you can shake and tilt the pan to distribute the mixture. Cool the mixture, but not until brittle. Turn out onto waxed paper, and return to the pan with the waxed paper underneath.

Melt chocolate in the top of a double boiler over hot water; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/3 cup nuts; allow to cool for about 20 minutes, or until chocolate has set. Turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. Let stand until set in refrigerator or freezer. Break into pieces.

Makes l-1/2 pounds.

Madeleine Turtles

Ingredients:
1 cup sugar
1 cup dark corn syrup (or ¾ cup light corn syrup and ¼ cup molasses)
1/2 cup butter
1 cup heavy cream, divided
~2 cups whole pecans (or 36 pecan halves)
3.2 oz paraffin wax (Parowax brand will work â" use ~3/4 block)
~2 pounds bittersweet chocolate (have an extra pound on hand in case you run out)

Directions:
Dissolve 1 cup sugar, 1 cup dark corn syrup, 1/2 cup butter, and 1/2 cup cream in a large heavy saucepan, stirring until the mixture boils. [Note: you will need a very large pan because mixture will bubble up when it boils and increase three-fold in volume.]

Cook over moderate heat, stirring constantly, to the firm-ball stage, 244°. Remove from heat and add very gradually the remaining half cup of cream.

Return to heat and cook to the firm-ball stage, 244°.

Place Madeleine mold in freezer for at least 5 minutes. Silicone molds work best. If you are using a metal mold, it should be buttered very lightly with all excess butter wiped out.

Remove the necks of the pecans so that the bottoms are flat and toast the pecan halves at 325° for 10 minutes, stirring at least once and allow to cool. This could be done way ahead of time.

Melt the wax in the top of a double boiler and add the chocolate, broken into small pieces. Take the mold from the freezer and spoon chocolate into the molds, filling about 1/4 to 1/3 full. With the back of the spoon, push some chocolate up against the sides of the molds so that all of the bottom of the mold is covered. If there is too much chocolate at the bottom of the mold, spoon some of it out and return it to the pan of tempered chocolate. Scrape the top of the mold with a putty knife or metal spatula so that there is a clean edge around each mold. Return the mold to the freezer for five more minutes.

Have the caramel mixture warm but not hot â" approximately 120° - enough to able to work with. Take the mold from the freezer and spoon about one teaspoon of caramel mixture into each cavity. Place two pecan halves, upside down into the caramel and push down so that they can be covered with caramel. Use the back of a spoon to spread the caramel over the pecans, making sure to leave 1/8" or so space from the top of the mold. Do not push caramel all the way to the corners, if possible. Return the mold to the freezer for 5 minutes.

Make sure the chocolate is still warm, and remove the mold from the freezer. Spoon melted chocolate mixture into the molds and spread to all corners. The chocolate can go slightly above the mold. Drag the putty knife or metal spatula across the top of the mold to clear off excess chocolate, especially at the edge of the mold. This should be done before the chocolate cools. Return the excess chocolate to the tempered chocolate. Chill the mold for 10 minutes or more in the freezer and then remove the candy from the mold. Wrap candy pieces in plastic wrap and store in an air-tight container (or baggy) in the refrigerator or freezer.

To use the mold again, make sure that excess chocolate has been removed from the inside. Do not wash the mold â" wipe clean only. If using a metal mold, it will have to be buttered again. If the caramel is too cold, place it in a 200° oven for 5 to 10 minutes, or until usable.

*Note: You do not have to melt all the chocolate and wax together at the same time, but you will need to keep the proportions of 1:10 wax to chocolate.

Lars

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Posted by booberry85 (becky@leadsafe.us) on
Sat, Sep 4, 10 at 15:34

I'm surprised. No chocolate chip cookie recipes? Here's one that's a little different than then norm.

Chocolate Chunk Caramel Cookies

This is from The Best of Gourmet, 1997. These cookies taste better cool than right out of the oven. The caramel is a little fussy to work with, but the cookies are yummy. This makes 50 cookies.

Ingredients

2 ½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 sticks (1 cup) unsalted butter
1 cup sugar
½ cup packed brown sugar
2 Eggs
6 oz bittersweet or semisweet chocolate, chopped coarse
18 caramels (Kraft squares) chopped coarse
1 cup chopped pecans

In a bowl whisk together flour, baking soda, baking powder and salt. In another bowl with an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.

Stir in chocolate, caramel and pecans into dough and drop rounded tablespoons about 2 inches apart onto a baking sheet (I recommend lining with silpats or parchment paper. The caramel will stick). Bake for 12 â" 15 minutes at 375 degrees F.

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Posted by walnutcreek (My Page) on
Sat, Sep 4, 10 at 16:21

FORT WORTH PEANUT BUTTER FUDGE

This is so very good. It is quick and easy and great for the busy holidays.

2 sticks butter (real butter)
2 cups chocolate chips
16-oz jar crunchy or extra crunchy peanut butter (I use JIF)
1 lb. box powdered sugar

Put butter and chocolate chips in a large glass bowl and place in microwave. Microwave on high for 1 minute; then stir mixture well. If chips are not totally melted return to microwave and run on high for another 30 seconds. Remove and stir well. Put the peanut butter in the chocolate mix and stir well. Add box of powdered sugar and mix thoroughly. It gets tougher to stir once you have added powdered sugar so need some muscle. When thoroughly mixed, spray a 9 x 13 pan with Pam (or equivalent) or you can butter the pan well. Put fudge in the pan and spread out evenly. Place in refrigerator overnight. When ready to cut fudge into squares, remove from refrigerator for 30 minutes or so before cutting.

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Posted by terri_pacnw (My Page) on
Wed, Sep 8, 10 at 10:19

I made the Chocolate Zucchini Bread into muffins yesterday that Diane posted.

I must say..I could eat that all day long..And I don't like zucchini bread...

I used 1 t of cinnamon and a few dashes of cayenne.
My husband said....last night "your chocolate muffins need more sugar"....I chuckled...I thought they were perfect for a muffin...

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Posted by lpinkmountain (My Page) on
Wed, Sep 8, 10 at 10:41

I made the raspberry love muffins for my love and he loved them, lol! If you make these, here's a couple of tips. Like Terri says, they are basically a "scone muffin" so the batter will be very stiff. Use well softened butter. Mine was soft, but still cold and I had a heck of a time incorporating the wet and dry ingredients. I ended up adding some more milk so that I could stir in the raspberries. The muffins were still good but more doughey than they should have been. I used 2/3 cup sugar and half whole wheat pastry flour and they were still good, so that's a way to shave some of the richness. I prefer my baked goods less sweet than most people do, so I routinely add whole wheat flour and shave the sugar or use two egg whites in place of a whole egg, and use lowfat milk or soy milk. Also, having made the muffins with both dark and white chocolate, while I like both, I think the white chocolate is the best.

Sorry no pics. I have misplaced the memory card for my camera. BF took photos with his camera but it may be a while before I can access them.

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Posted by countrygal_905 (My Page) on
Wed, Sep 8, 10 at 11:08

I experimented with this recipe and my family can't seem to get enough.

S'more Cobbler

1 stick butter
2 cups flour
1 1/2 cups sugar
1 Tbsp. baking powder
1 1/2 cups milk

2 cups. chocolate chips
minature marshmallows - not sure how many, but I didn't use a whole bag.
brown sugar

Melt butter in an 11 x 14 pan. (I do this while I'm preheating the oven to 350.)

Mix flour, sugar, baking powder and milk.
Pour on top of melted butter.
Sprinkle most of the chips evenly on top of batter.
Then make a layer of marshmallows.
Sprinkle the remaining chips and then sprinkle brown sugar over the top.

Bake about 40 minutes at 350 degrees.

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Posted by doucanoe (My Page) on
Thu, Sep 9, 10 at 0:31

Here is one of my contributions. I'm sure I'll have more....

Free Image Hosting at

Chocolate Walnut Crumb Bars

1 c butter, softened
2 c all purpose flour
½ c granulated sugar
¼ tsp salt
2 c Nestle semi sweet chocolate chips, divided
1-1/4 c (14 oz can) Sweetened Condensed milk
1 tsp vanilla
1 c walnuts, chopped
Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of crumb mixture into greased 9 x 13 baking pan. Reserve remaining crumb mixture. Bake 10-12 minutes at 350F or until edges are browned. Warm 1-1/2 cups chocolate chips and milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla, spread over hot crust. Stir walnuts and remaining chips into reserved crumb mixture, sprinkle over chocolate filling. Bake 25-30 minutes at 350F or until center is set. Cool in pan on wire rack.
Yield: 2-1/2 dozen bars

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Oops, just remembered these....second contribution.

Black Bottom Muffins

1-1/4 c flour
3/4 c sugar
1/2 tsp baking soda
1/3 c unsweetened cocoa
1/4 tsp salt
2/3 c buttermilk
1/4 c vegetable oil
1 lightly beaten egg
1 tsp vanilla
1/4 c butter, melted and cooled
1/3 c semi sweet chocolate chips, chopped

Preheat oven to 375F. Prepare pans. In a large bowl, stir together flour, sugar, cocoa, soda and salt. In another bowl, stir together buttermilk, oil, butter, egg and vanilla until well blended. Add wet ingredients to dry and mix until just combined. Stir in chips, Spoon into prepared pans.

Topping:

6 oz cream cheese, softened
1/4 c sugar
1 lightly beaten egg
1/8 tsp almond extract
1/4 c slivered almonds

In a medium bowl, stir together cream cheese, sugar, egg and almond extract until well blended. Stir in almonds. Spoon mixture over muffins. Bake 20-25 minutes or until golden.

Makes 12, these muffins freeze well.

Linda

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Posted by ruthanna (My Page) on
Thu, Sep 9, 10 at 10:16

These are a good mini-sized dessert for a tea party.

TINY CHERRY CHEESECAKES

1 cup flour
1/3 cup sugar
1/4 cup baking cocoa
1/2 cup cold butter
2 Tbsp. cold water

Filling:
2 packages (3 oz. each) cream cheese, softened
1/4 cup sugar
2 Tbsp. Milk
1 tsp. vanilla extract
1 egg
1 can (21 oz.) cherry pie filling

In a small bowl, combine flour, sugar and cocoa: cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide and shape into 24 balls. Place a ball in greased miniature muffin cups; press dough evenly onto the bottom and up the sides of each cup. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. Bake at 325 degrees for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Makes 2 dozen.

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Posted by joanm (My Page) on
Thu, Sep 9, 10 at 22:09

These were pretty good.

Chocolate Truffles
Ina Garten

1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

I love chocolate lace cookies

MILK CHOCOLATE FLORENTINE LACE COOKIES
COOKIES:
2/3 c. butter
2 c. quick oats, uncooked
1 c. sugar
2/3 c. flour
1/4 c. corn syrup
1/4 c. milk
1 tsp. vanilla extract
1/4 tsp. salt
FILLING:
1 (11 1/2 oz.) pkg. (2 c.) milk chocolate morsels

Cookies: Preheat oven to 375 degrees. Melt butter in saucepan. Remove from heat; stir in oats, sugar, flour, corn syrup, milk, vanilla extract, and salt; mix well. Drop by level teaspoonfuls, 3 inches apart onto foil-lined cookie sheets. Spread thin with rubber spatula. Bake 5 to 7 minutes. Let cool. Peel foil away from cookies.

Filling: Melt over hot (not boiling) water, milk, and chocolate morsels; stir until smooth. Spread chocolate on the flat side of each half of the cookies. Top with remaining cookies.

My notes

Do not go larger than a teaspoon. Only place 6 on a large cookie sheet and stagger them, they will run together if too close or too large. I put then in the fridge for about 30 minutes to get the chocolate to set before placing them in the cookie tin. I also sprayed the foil with Pam since another version mentioned greasing the tin foil. I lifted the foil onto racks to cool as well.

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Posted by therustyone (My Page) on
Sun, Sep 12, 10 at 15:09

I've not participated in the "Cook-a-longs" before.
And must admit, I'm kind of surprised that there aren't a whole lot more chocolate recipes here.
Just wanted to throw in my contribution if it's not too late:

Chocolate Raspberry Cake*

Ingredients
6 (1 ounce) squares semi-sweet chocolate
6 (1 ounce) squares unsweetened chocolate
7 eggs, separated
1 cup all-purpose flour
1 cup butter
2 cups white sugar
1 1/2 teaspoons vanilla extract
6 (1 ounce) squares semisweet chocolate
3/4 cup heavy whipping cream
1 (4 ounce) package frozen raspberries, thawed
3 tablespoons seedless raspberry preserves
Directions
Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9 inch cake pans with waxed paper.
To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
In a large bowl, beat butter or margarine, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
In another bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
Bake until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.

*This cake is for serious chocolate lovers only!

Rusty

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Posted by lpinkmountain (My Page) on
Sun, Sep 12, 10 at 16:09

Here are the raspberry love muffins. I finally found my camera memory stick. I had it in a safe place, that's why I couldn't find it, lol!

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Posted by terri_pacnw (My Page) on
Sun, Sep 12, 10 at 18:28

Rusty, I would love love love that cake!! I'm putting it in the MUST try soon file!!

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Posted by lakeguy35 (My Page) on
Mon, Sep 13, 10 at 0:10

I'm late here but I think CHOCOLATE deserves a three week run Nancy!! Where is Sol our Chocolate Godess???

Here is a good one that Carol(dishesdone) posted.

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