Ingredients:
1 pint (2 cups) whipping cream
3/4 cups sugar
1/2 cup cocoa powder
Directions:
Combine ingredients in a bowl and chill for one hour. Beat until stiff.
Sunday, February 21, 2010
Chocolate Decadence Cake
Another SND success! This cake is dense, moist and extremely rich. The recipe is originally from allrecipes.com but has been slightly altered.
Ingredients:
12 oz (2 cups) semisweet chocolate chips
4 (1-oz) squares unsweetened chocolate, chopped (OR 3/4 cup cocoa powder and 3 Tbsp oil)
1 1/2 cups (3 sticks) butter, melted
1 3/4 cups white sugar, divided
1/2 cup water
7 eggs, separated
Directions:
1. Preheat the oven to 350F. Grease your pan(s) very well (see below for the type of pan). If you like, you can line the bottoms with parchment, which might make it easier to remove the cake but tends to stick to the cake when you cut.
2. Put the chocolate chips and chopped chocolate (or cocoa powder/oil mixture) in a bowl. Add the melted butter.
3. Heat water and 1 1/2 cups sugar in a saucepan until it boils. (You can also do this in the microwave--but be sure to stir it occasionally to let the sugar dissolve). Pour over the chocolate and stir until smooth.
4. In another bowl, whisk the egg yolks with 1/8 cup sugar until thick and creamy. Stir this into the chocolate mixture.
5. In yet another bowl, whip the egg whites with 1/8 cup sugar until they form soft peaks. This takes quite a while--I highly recommend an electric mixer. Gently fold the whites into the chocolate mixture.
6. Place the cake pan(s) on a jelly roll pan or a cookie sheet with 4 edges. Pour the batter into the pans, and put them carefully in the oven. Before shutting the oven carefully pour water into the jelly roll pan or cookie sheet, making a water bath.
7. Bake for 40-50 minutes. Be careful when you open the oven--the water bath makes a lot of steam. Carefully remove the cakes and let cool to room temperature, then refrigerate for several hours. The top of the cake will fall.
8. To remove the cake from the pan, run a knife around the edges of the pan. Then dip the cake in hot water (I used a 9 by 13" pan for this). This will slightly melt the edges of the cake, making it easier to lift from the pan. It's still a pretty messy process, though--don't be surprised if some of the edges stick or the top crumbles.
9. Enjoy!! This cake is excellent on its own, or with whipped cream of any variety.
**Note on pan size: the original recipe called for one 10" round pan. If you're using a pan with tall sides, like a springform, this will probably be okay. If you're using shallower pans (pie pans) then you'll need two; in this case size doesn' t matter so much.
Ingredients:
12 oz (2 cups) semisweet chocolate chips
4 (1-oz) squares unsweetened chocolate, chopped (OR 3/4 cup cocoa powder and 3 Tbsp oil)
1 1/2 cups (3 sticks) butter, melted
1 3/4 cups white sugar, divided
1/2 cup water
7 eggs, separated
Directions:
1. Preheat the oven to 350F. Grease your pan(s) very well (see below for the type of pan). If you like, you can line the bottoms with parchment, which might make it easier to remove the cake but tends to stick to the cake when you cut.
2. Put the chocolate chips and chopped chocolate (or cocoa powder/oil mixture) in a bowl. Add the melted butter.
3. Heat water and 1 1/2 cups sugar in a saucepan until it boils. (You can also do this in the microwave--but be sure to stir it occasionally to let the sugar dissolve). Pour over the chocolate and stir until smooth.
4. In another bowl, whisk the egg yolks with 1/8 cup sugar until thick and creamy. Stir this into the chocolate mixture.
5. In yet another bowl, whip the egg whites with 1/8 cup sugar until they form soft peaks. This takes quite a while--I highly recommend an electric mixer. Gently fold the whites into the chocolate mixture.
6. Place the cake pan(s) on a jelly roll pan or a cookie sheet with 4 edges. Pour the batter into the pans, and put them carefully in the oven. Before shutting the oven carefully pour water into the jelly roll pan or cookie sheet, making a water bath.
7. Bake for 40-50 minutes. Be careful when you open the oven--the water bath makes a lot of steam. Carefully remove the cakes and let cool to room temperature, then refrigerate for several hours. The top of the cake will fall.
8. To remove the cake from the pan, run a knife around the edges of the pan. Then dip the cake in hot water (I used a 9 by 13" pan for this). This will slightly melt the edges of the cake, making it easier to lift from the pan. It's still a pretty messy process, though--don't be surprised if some of the edges stick or the top crumbles.
9. Enjoy!! This cake is excellent on its own, or with whipped cream of any variety.
**Note on pan size: the original recipe called for one 10" round pan. If you're using a pan with tall sides, like a springform, this will probably be okay. If you're using shallower pans (pie pans) then you'll need two; in this case size doesn' t matter so much.
Saturday, February 6, 2010
S'morbs!
6 1/2 tbsp. unsalted butter
10 oz. + 4 regular marshmallows
1 box graham crackers, honey flavor (three of the plastic sleeves)
Several handfuls chocolate chips, for melting
Pulverize graham crackers until they resemble coarse meal; use a food processor or a rolling pin, depending on your frustration level. Set aside. Melt butter in a deep saucepan, then add marshmallows, stirring to combine. When marshmallows are just melted, remove from heat and pour in the graham cracker crumbs, stirring until the mixture is homogeneous and incredibly sticky. Shape into walnut-sized balls (or orbs, if you will) and set on a baking sheet, preferably covered with something like aluminum foil to avoid having to wash the baking sheet, to cool. Melt chocolate chips and drizzle over cooled s'morbs.
I melted a few chocolate chips with the marshmallow mixture, which was good, and I think rolling the graham cracker goo around a chocolate chip center would also be delicious. The lovely Hh was good enough to photograph the finished product, so feast your eyes before you feast your stomach:
Subscribe to:
Posts (Atom)