Makes 12 servings.

Ingredients:

1 recipe chocolate pecan ice cream "frosting"
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ounces sweet backing chocolate
1/4 cup water
1/2 cup butter,softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup buttermilk or sour milk
caramel ice cream topping
2/3 cup toasted shaved coconut




Toasted Coconut:

With vegetable peeler, shave strips of coconut from a peeled, halved coconut. Place in a shallow baking pan. Toast in a 350 degree F oven for 10 minutes or until edges are lightly browned, stirring occasionally. You may also use purchased raw chip coconut, but only toast for 2 to 3 minutes.
Instructions:

1. Prepare Chocolate-Pecan Ice Cream "Frosting." Cover and freeze. Line twelve 2-1/2-inch muffin cups with paper bake cups. Set aside.
                    
2. Preheat oven to 350 degree F. In a small bowl stir together flour, baking soda, and salt; set aside.
                
3. In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.
                
4. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy.

5.Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture.

6. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.

7. Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.
                
8. Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. 

9. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping. 


 
Chocolate-Covered Cheesecake Squares 
Preparation time:
1-1/2 hours + freezing

Quantity: 49

Ingredients:

1 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
2 Eggland's Best Eggs, lightly beaten
1/2 teaspoon vanilla extract
COATING:
24 ounces semisweet chocolate, chopped
3 tablespoons shortening
Instrutctions:

1.Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside.

2.In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight.

3.In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly.
Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.

4.Using a toothpick, completely dip squares, one at a time, in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer. Yield: 49 squares.
 
Devil's Food Cake With Stwbarries

Serves: 12

Prep Time: 20 mins

Cook Time: 50 mins

Total Time: 1 hrs, 10 minutes

INGREDIENTS:

185g butter (unsalted at roomtemperature)
385g sugar
1,5 teaspoon vanilla essence
3 eggs
125ml buttermilk
80ml water
300g flour
80g cocao powder
1,25 teaspoon baking soda
250g strawberries (or other red fruits)
OPTIONAL

0,5 teaspoon red food coloring (optional)
GANACHE

150ml cream
170g dark chocolate
Instructions:

1.Preheat the oven to 160 C. Grease two baking tins with a diameter of 20 cm (and preferably with high sides) and line them with baking paper.

2.Mix butter sugar and vanilla until the mixture is light and fluffy and then add the eggs one by one.

3.In a separate bowl mix buttermilk, water and food color. Fold the flour, cacaopowder and baking soda through the mixture and then fold the buttermilk mixture in as well.

4.Divide the batter over the two baking tins and bake them for about 50 minutes or until they are cooked. Protect the top of the cakes - if you need to - with aluminium foil if they become too dark.

5.Bring the cream to the boil and pour over the chocolate. Let the chocolate melt while stirring. Leave to cool down.

6.Layer the cakes with the strawberries in the middle and divide the ganache over the top of the cake.
 
Mudslide and Brownie Trifle
Serves 7-8 (in 6.5oz glasses)

Ingredients:

Chocolate Pudding with Kahlua Layer:

1/3 cup cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
3/4 cups dark chocolate, chopped
1/2 cup plus 4 tablespoon of  Kahlua
1 tablespoon vanilla extract
Vanilla Pudding with Bailey’s Irish Cream Layer:

1/3 cup plus 1 tablespoon cornstarch
1/2 cup granulated sugar
Pinch of salt
3 cups cold whole milk
1/2 cup plus 4 tablespoons of Bailey’s Irish Cream
2 tablespoon vanilla extract
Brownie and  Almond Layer:

1 1/2 cup of crushed brownie crumb
3/4 cup of finely chopped almonds

Instructions:

->Chocolate Pudding with Kahlua Layer:

1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add Kahlua and stir to combine. Add vanilla and stir to combine.

->Vanilla Pudding with Bailey’s Irish Cream Layer:

Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add Bailey’s Irish Cream stir to combine. Add vanilla and stir to combine.
Assembly:

Fill pastry bags with each flavor of pudding.
Pipe a chocolate layer onto bottom of glass.
Sprinkle crushed brownie and finely chopped roasted almonds on top of chocolate layer.
Pipe vanilla pudding on top of brownie and almond layer.
Continue layering by repeating steps 2-4.
 
Chocolate Blackberry Cream Roulade
Ingredients

1/4 cup (32 grams) all-purpose flour
1/4 cup (28 grams) cocoa powder
1/8 teaspoon salt
6 ounces (170 grams) bitter or semi-sweet chocolate, chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (30 ml) water
6 eggs, separated, at room temparature
1/3 cup (67 grams) sugar or Swerve sweetener
1 teaspoon (5 ml) vanilla extract
1/8 teaspoon cream of tartar

3/4 cup blackberry jam
1 cup fresh blackberries, plus more for garnish

1 recipe whipped cream (substitute equal amount of Swerve for sugar free)

1 recipe chocolate ganache
Instruction:

To make the cake: Preheat oven to 400 degrees (200 C). Spray an 18×12-inch rimmed baking sheet with non-stick cooking spray with flour and line the bottom with parchment paper; set aside.

In a small bowl, combine the flour, cocoa powder, and salt; set aside.

in a medium bowl, combine the chocolate, water, and butter. Warm the mixture in the microwave for 15 seconds at a time, stirring between each time, until the chocolate is melted and smooth. Set aside to cool.

In the bowl of a standing mixer, beat the egg yolks at medium high speed until just combined (10 to 15 seconds).With the mixer still running, add about half of the sugar. Continue beating, scraping the bowl as needed, for 8 minutes. Stir int he vanilla, then transfer the yokk mixture to a large bowl.

Thoroughly wash and dry the mixer bowl and whisk.

In the clean bowl, beat the egg whites and cream of tartar at medium speed until foamy (about 30 seconds). Add 1 tablesppon of sugar and continue beating until soft peaks form, then gradually add the rest of the sugar. Beat until the whites are glossy and hold stiff peaks (about 1 minute). Do not overbeat.

Stir the chocolate mixture into the egg yolks. Once combined, add about 1/4 of the egg whites to the chocolate mixture, and gently fold it in with a rubber spatula. Fold in the remaining egg whites until combined, then sprinkle the dry ingredients over the top. Quickly and gently fold them in until combined.

Pour the batter into the prepared pan and bake for 8 to 10 minutes, rotating the pan half way through baking time.

While the cake is baking, lay a clean, dry dish towel on a flat surface. Sprinkle about 1 tablespoon of cocoa powder over it and rub it into the towel with your hands.

Once the cake is done, overturn it onto the prepared towel, peel away the parchment, and immediately roll the short side of the cake up in the towel. Transfer the roll to a wire cooling rack and allow to cool for at least 15 minutes.

Assemble the cake: Once cooled, unroll the cake and spread the jam over the surface, leaving a 1-inch border around the edge. Next, spread about 1 cup of whipped cream over the top of the jam. Sprinkle with the blackberries, and re-roll the cake. Trim both ends using a serrated knife. Drizzle with ganache and garnish with remaining blackberries.

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    Hi, Thjs is Elina Wills and We are providing packaging solution to all over the world for solid and liquid products and labels. we are having business all around the world Australia, Canada, USA,India,France and so many other. 


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