 |
Ingredients
1 1/2 cups ground blanched almonds, plus two tablespoons finely chopped almonds for garnishing
1 1/3 cups chocolate wafer cookie crumbs
1 cup sifted all-purpose flour
3/4 cups granulated sugar
1/4 tsp. ground cinnamon
2 Tbsp. cocoa powder
2 sticks unsalted butter, cut into bits
2 egg yolks
1 cup raspberry jam
cocoa powder
1. Place ground almonds, cookie crumbs, flour, sugar, cinnamon and cocoa into a large bowl and mix well. Distribute the butter over the mixture
and add the egg yolks. Work the dough with your fingertips, rubbing in the butter and making a smooth dough. Wrap the dough in plastic wrap
and refrigerate for 30 minutes.
2. Preheat the oven to 350 degrees.
3. Lightly butter an 11 1/2 inch pizza pan with sides, or two 8 inch round pans with sides. Pat about 3/4 of the dough into the bottom of the pans,
forming a bottom crust.
4. Spread the jam thickly over the crust but not quite to the edges.
5. Roll pieces of the remaining dough into strips, place on jam in a lattice pattern, or, roll dough thinly on a cocoa-covered surface and cut out
hearts or other shapes with a cookie cutter, place decoratively on jam. Sprinkle on the chopped almonds.
6. Bake for 35 minutes. Let the pastry cool in the pan before cutting into neat wedges.
Serves 12 - 15
Back to Contents
Ingredients
Cookie Crust
1 1/2 cups finely crushed chocolate sandwich cookies
1/2 cup unsalted butter, melted
Filling
8 oz semi-sweet chocolate chips
1 8-oz package of cream cheese, softened
1 1/4 cups confectioner's sugar (divided use)
1 cup heavy cream
1 cup creamy peanut butter
12 oz milk chocolate chips
Chopped peanuts for garnish
1. To make the crust: In a large bowl, combine the cookie crumbs and the melted butter and mix well. Press evenly into
the bottom and up the sides of a well-buttered 8" pie pan. Cover with plastic wrap and chill until the filling is prepared.
2. To make the filling: Melt the semi-sweet chocolate by heating in the microwave (in a microwave safe bowl) for 60 seconds.
Remove and stir. If chocolate is not melted enough, put back in microwave for another 20 seconds. Repeat until desired consistancy
is achieved.
3. In a large bowl, beat the softened cream cheese with an electic mixer until smooth. Add 3/4 cup of the confectioner's sugar and beat
until smooth. Add the peanut butter and beat until well mixed. Whip cream until stiff, blend half with with peanut butter mixture until well
mixed, then fold in remaining whipped cream.
4. Add the remaining 1/2 cup of confectioner's sugar to the melted semi-sweet chocolate and stir until blended. Gently stir the chocolate mixture
into the peanut butter-cream cheese mixture. Mix lightly to created a marbled effect. Spread into prepared crust.
5. Melt milk chocolate chips and spread over the peanut butter filling, then sprinkle with chopped peanuts. Freeze pie. Defrost for about an hour before serving. Pie is best when
just slightly frozen.
Back to Contents
Ingredients
1 lb semi-sweet or bittersweet chocolate, cut into chunks (I use a high-quality brand of chocolate chips)
1 stick (4 oz) butter
4 eggs
1 Tblsp. flour
1. Preheat oven to 425 F. In a 1 quart microwave safe bowl, combine chocolate, butter and 1 Tblsp. hot water.
Heat in microwave for 2 minutes or until chocolate is melted and smooth when stirred. Set aside.
2. In a large bowl, beat the eggs for 3-4 minutes with an electric mixer on high speed until thickened and increased
in volume. Beat in chocolate mixture and flour until well combined.
3. Spread evenly into 8" springform pan buttered and lined with a round of parchment or waxed paper.
4. Bake 12-15 minutes. Cake will be soft in center but will firm up after chilling. Let stand until cool, then refrigerate
until serving time. Run sharp knife around edge and remove sides of pan, Serve in small slices (it is very rich!), topped
with freshly whipped cream and a garnish of fresh raspberries.
Back to Contents
Ingredients
Sponge Cake
8 Tblsp butter, softened
1/2 cup superfine sugar
2 large eggs, beaten
1 cup self-rising flour
Milk, if necessary
Mocha "Marinade"
2 Tblsp. Godiva or other chocolate-flavored liqueur
1 Tblsp. superfine sugar
1 1/4 cups hot strong coffee
1 1/4 cups whipping cream
1 Tblsp. confectioner's sugar
1. Preheat oven to 350 F. Grease a 2 1/2 cup oven-proof bowl.
2. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs. Sift flour into mixture and
fold in, using a metal spoon. Mixture should be of a soft dropping consistency; add a little milk if needed.
Spoon into greased bowl and bake 20 - 25 minutes, until golden and spongy to the touch. Let cool in bowl.
2. Stir liqueur and superfine sugar into hot coffee and pour over cold cake while still in bowl. Place a saucer
over bowl and chill overnight.
3. About 2 hours before serving, run a knife around the edges of the cake, then turn out onto a serving plate.
In a bowl, whip the cream and confectioner's sugar until very stiff and spread evenly over surface of cake,
covering completely. Chill.
Back to Contents
Ingredients
1 lb dark sweet cherries, pitted
1/4 cup plus 2 Tblsp. sugar
3 eggs
1/2 cup self-rising flour
2 Tblsp. unsweetened cocoa powder
2/3 cup whipping cream
1 1/4 cups milk
2 Tblsp. kirsch
1. Preheat oven to 375 F. Lightly butter a 9" flan pan. Arrange cherries in bottom of pan; sprinkle with two tablespoons
of sugar and set aside.
2. In large bowl, whisk eggs and remaining sugar until light and frothy. Sift flour and cocoa onto a plate; add all at once
to egg mixture and beat in thoroughly. Whisk in whipping cream, then milk and kirsch. Pour batter over cherries.
3. Bake in preheated oven 50 - 60 minutes, or until slightly risen and set in the middle.
4. Sift powdered sugar over clafoutis. Serve warm with freshly whipped cream or Creme Anglais.
Back to Contents
Ingredients
1/2 cup self-rising flour
1/4 cup unsweetened cocoa powder
6 Tblsp. butter, softened
1/3 granulated sugar
1 egg
2 Tblsp dark brown sugar
1/2 cup chopped walnuts
1 1/4 cups hot coffee
2 Tblsp. plus 2 tsp. sugar
3 Tblsp. rum
1. Preheat oven to 325 F. Grease a 5 quart ovenproof dish.
2. Sift flour and cocoa into a medium-size bowl. Add butter, granulated sugar and egg and beat throughly,
about 2 minutes. Turn into greased dish and sprinkle with brown sugar and chopped walnuts.
3. In a small bowl, mix coffee, sugar and rum. Carefully pour over pudding.
4. Bake in preheated oven 50 - 60 minutes, until firm to touch in center. Sprinkle with confectioner's sugar
and serve hot with whipped cream.
Back to Contents
Ingredients
9" pie shell, baked
1/2 cup sugar
1 envelope unflavored gelatin
1/2 teaspoon salt
1 1/3 cups water
2 squares (1 ounce each) unsweetened chocolate, melted
3 eggs, separated
1 tsp vanilla
1/4 tsp cream of tartar
1/2 cup sugar
1/2 cup chilled whipping cream
1. Stir together 1/2 cup sugar, the gelatin and salt in small saucepan; stir in water and chocolate. Cook
over medium heat, stirring constantly, until blended; remove from heat.
2. Beat egg yolks slightly; stir in chocolate mixture. Return to saucepan and cook over medium heat, stirring
constantly, until mixture just boils. Place pan in bowl of ice water to stop cooking. Refrigerate, stirring occasionally,
until mixture mounds slightly when dropped from a spoon. Stir in vanilla.
3. Beat egg whites and cream of tartar until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating
until stiff and glossy. Do not underbeat. Fold chocolate mixture into meringue.
4. Beat whipping cream in a chilled bowl until stiff. Fold into chocolate meringue.
5. Pile into pie shell. Refrigerate at least 3 hours or until set. Garnish with chocolate curls.
Back to Contents
Ingredients
Chocolate Pecan Pastry
1 stick butter
1 Tblsp solid butter-flavored shortening
1 cup flour
1/4 cup unsweetened cocoa powder
1 Tblsp sugar
1 tsp salt
1/4 cup ground pecans
Filling
4 eggs
1 1/2 cups half and half
1/2 cup sugar
1 Tblsp grated orange zest
4 oz bittersweet chocolate, cut into chunks
4 oz white chocolate, cut into chunks
1 cup chopped pecans
1. Preheat oven to 375 F.
2. In food processor, combine pastry ingredients by pulsing with on and off turns until the mixture resembles
coarse meal, about 30 seconds. With machine on, add 2 to 3 Tblsp cold water through feed tube. Process
until dough forms a ball. Refrigerate until ready to use.
3. In medium bowl, whisk together eggs, half-and-half, and sugar. Stir in orange zest, both chocolates, and pecans.
4. Press chocolate pecan pastry into bottom and up sides of a fluted 11 x 1-inch metal tart pan with removable
bottom. Turn filling into crust and spread evenly.
5. Bake 40-45 minutes, or until filling is set and top is golden brown. Let cool.
Back to Contents
Yes, you read it right...Chocolate Salsa! Sometimes even the glorious taste of chocolate can be too much and something
is needed to cut the richness of it all. Try this with fresh tortilla chips....Mmmmm! The cocoa powder lends a subtle smoky flavor.
Ingredients
3 cups chopped fresh tomatoes, divided
1 Tblsp balsamic vinegar
1 Tblsp unsweetened cocoa
1/2 cup chopped fresh cilantro
1/2 cup chopped red Bermuda onion
1/2 cup green chiles (usually sold in small 3oz cans)
1 Tblsp red chile powder
1 tsp salt
1/2 cup fresh lime juice, or to taste
1. In a blender, puree one cup of the chopped tomatoes with the balsamic vinegar and the cocoa.
2. In a large bowl, combine all the remaining ingredients. Stir in the pureed mixture.
3. Serve chilled or at room temperature with plenty of chips for dipping!
Note: I usually add 1/2 to 1 tsp of sugar to further complicate the flavor mix, or if I am using canned tomatoes.
Back to Contents
Making truffles can be a messy experience, so I recommend making them with a good friend....rolling the ganache
into truffles with warm hands leads to lots of gooey, melted chocolate....which makes excellent finger paint, if you get my drift! ;)
Ingredients
12 oz bittersweet chocolate
1/2 cup heavy cream
2 Tblsp unsalted butter, softened
2 Tblsp amaretto liqueur
1/2 tsp vanilla extract
1/2 cup cocoa powder
1. Melt the chocolate with the cream, stirring until the chocolate is completely melted; either use a double boiler or the microwave method. Add butter, amaretto and vanillla extract. Stir
until smooth.
2. Pour chocolate mixture (ganache) into a shallow bowl. Cover with plastic wrap. Place bowl in freezer for 30-45 minutes to firm chocolate.
3. Remove ganache from freezer. Remove the plastic wrap from the surface and let stand at room temperature for a few minutes, or until it has softened to a malleable consistancy.
4. Scoop out teaspoon-size blobs of chocolate, using a metal spoon, and quickly form into balls (or use a melon-baller!)
5. Roll balls in cocoa powder that you have first spread out onto a flat plate....this is the messy part!
6. Place rolled truffles on wax-paper lined baking sheets and re-freeze for a few minutes until firm again. Remove from freezer and store in wax paper-lined
containers. Keep refrigerated.
Back to Contents
Ingredients
1 cup all-purpose flour
2 cups pecans, finely chopped
4 oz unsweetened chocolate, grated or finely chopped
4 large eggs
1 cup butter
1 3/4 cups granulated sugar
1 tsp almond extract
1. Preheat oven to 300 degrees F. Line twenty-four 2 1/4' muffin cups with paper baking cups.
2. Combine the flour and pecans.
3. In the top of a double boiler, over simmering water, melt the chocolate and butter, stirring until smooth. Remove
from the heat and using a wire whisk, beat in the eggs, one at a time. Beat in the sugar and the almond extract.
Gradually blend in the dry ingredients. Spoon the batter into the prepared muffin cups, filling them
about 3/4 full.
4. Bake for 40-45 minutes, or until a cake tester inserted into the center comes out clean. Transfer to wire racks to cool.
5. Frost, if desired. Garnish with chocolate shavings.
Back to Contents
Ingredients
1 quart milk
1/2 cup chocolate syrup
1/2 cup dark rum
1/2 cup heavy cream
2 tblsp granulated sugar
1. In a saucepan, heat the milk over medium heat until bubbles form around the edges. Stir in
the chocolate syrup and rum. Remove from heat. Stir in rum.
2. In a small bowl, using a wire whisk, whip the cream and sugar until soft peaks form. Spoon tablespoons
into each cup. Pour the hot chocolate mixture over the top and serve.
Back to Contents
Chocolate Home | Lore | Zimagal1 Home | E-Mail |
|
