GIANT CHOCOLATE CHEWIES

MAY 6, 2013by ROBIN

BIG RED KITCHEN

Chocolate-Oatmeal No-Bake Cookies

By Carolyn Shearlock

Total time: 10 mins
Serves: 12

Ingredients

• 1 cup sugar
• 1/4 cup butter OR margarine OR canola oil OR vegetable oil
• 1/4 cup cocoa powder
• 1/4 cup milk OR evaporated milk OR prepared powdered milk OR soy milk OR water
• 2 tablespoons peanut butter (creamy or crunchy; optional)
• 1 1/2 cups oatmeal (instant or quick cooking are best, but you can use Old Fashioned) OR corn flakes OR Rice Krispies OR similar cereal

Instructions

1. Mix all ingredients EXCEPT oatmeal in saucepan.
2. Bring to boil, stirring constantly.
3. Boil 3 minutes.
4. Remove from fire and stir in oatmeal.
5. For “cookies” – drop onto waxed paper or aluminum foil coated with Pam.
6. For “bars” – line a pan (I use an 7” frying pan) with aluminum foil and spray with cooking spray. Put mixture into the pan and press it down. Cut into bars when cool.
7. You can eat them as soon as they’re cool enough to handle!

Notes
For a special treat: Break into smaller pieces and sprinkle over sweetened yogurt or sweetened frozen yogurt.

This recipe is part of The Boat Galley Cookbook.

not mine.credit and owner: THE BOAT GALLERY

How to Make Steamed Chocolate Cake

Ingredients

• 3/4 of 250-gram block of butter
• 3/4 cup or 225 grams castor sugar
• 1 cup or 125 grams plain flour
• 1 can (170 gram) Nestle cream
• 2 large eggs
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract

Steps

1. Sift the flour, cocoa powder, baking powder and baking soda together.
2. Put butter, sugar, Nestle cream and vanilla essence into a small pot and stir over low heat until butter is melted and sugar dissolved. Let the mixture cool for a while.
3. Use a small whisk and beat the eggs for about 5 minutes until they thicken and increase in volume. pour beaten eggs into the slightly cooled mixture in (2) and mix well.
4. Slowly add the dry ingredients in (1) into the combined mixture in (3). Stir and mix well.
5. Pour the cake mixture into a baking tin lined with grease- proof paper. cover the top loosely with a piece of aluminum foil.
6. Prepare to steam the cake. You can use a wok or an electric steamer. Heat up the water and steam the cake mixture for 35 minutes, or until a toothpick inserted into the center comes out clean. Enjoy your delicious steamed chocolate cake!
7. Finished.

not mine.credit and source: WIKIHOW

Chocolate & banana cake

Ingredients

• 100ml sunflower oil, plus extra to grease
• 175g caster sugar
• 175g self-raising flour
• half tsp bicarbonate of soda
• 4 tbsp cocoa powder
• 100g chocolate chips or chunks
• 175g very ripe bananas
• 3 medium eggs, 2 separated
• 50ml milk

For the topping

• 100g milk chocolate
• 100ml soured cream
• handful dried bananachips, roughly chopped

Method

1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the sugar, flour, bicarb, cocoa and chocolate in a large bowl.
2. Mash the bananas in a bowl and stir in the whole egg plus 2 yolks, followed by the oil and milk. Beat the egg whites until stiff. Quickly stir the wet banana mixture into the dry ingredients, stir in a quarter of the egg whites to loosen the mixture, then gently fold in the rest. Gently scrape into the tin and bake for 1 hr 10-15 mins, or until a skewer inserted comes out clean.
3. Cool in the tin on a wire rack. To make the icing, melt the chocolate and soured cream together in a heatproof bowl over a pan of barely simmering water. Chill in the fridge until spreadable. Remove cake from tin, roughly swirl icing over and scatter with the banana chips.

not mine.credit and source: BBCGOODFOOD

CHOCOLATE PISTACHIO FUDGE

INGREDIENTS
Makes: 64 pieces of rich fudge

• 350 grams dark chocolate (chopped, minimum 70% cocoa solids)
• 1 x 397 grams can condensed milk
• 30 grams butter
• pinch of salt
• 150 grams pistachios

METHOD

1. Put the chopped chocolate, condensed milk, butter and salt in a heavy-based pan on a low heat, and stir to melt.
2. Put the nuts into a freezer bag and bash them with a rolling pin, until broken up into both big and little pieces.
3. Add the nuts to the melted chocolate and condensed milk and stir well to mix.
4. Pour and spatch this mixture into a foil tray 23cm / 9 inch square, smoothing the top.
5. Let the fudge cool, and refrigerate until set. You can then cut it into small pieces approx. 3 x 2.25cm / 1¾ x 1¾ inches. Cutting 8 x 10 / 7 x 7 lines in the tin to give 64 pieces best achieves this.
6. Once cut, it can be kept in the freezer - no need to thaw just eat straight away.

not mine.credit and source: NIGELLA

Crazy Cake with Chocolate Ganache

Prep time 10 mins
Cook time 30 mins
Total time 40 mins



I have discovered this crazy chocolate cake only recently and I must say I fall in love with it immediately. It is somehow very similar to the recipe used in the Chocolate Rose Cake but it is an eggless version. I was required an eggless recipe for quite a long time so here it is. One of the most delicious cakes, moist and chocolaty, full of flavor and almost melting in your mouth.

It is so quick to prepare, no eggs, butter or milk are used and you don’t even need to grease the pan. All ingredients are mixed directly in the pan simply using a whisk.  That easy, but nobody will know after the way it looks and taste.

I’ve made a ganache for the top just to make it more fancy and attractive, but feel free to use any other frosting or topping idea. You can also serve it warm with some ice cream on top.

Definitely a last minute cake you can prepare when guests have just arrived. Everybody will love it and ask for the recipe. Enjoy!

Ingredients 
Makes about 8-10 servings

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (100g) sugar
• 1/4 cup (30g) unsweetened cocoa powder
• 1 tsp (6g) baking soda
• 1/2 tsp (2g) salt
• 5 tbsp (70g) canola oil
• 1 tbsp (15ml) vinegar
• 1 tsp (5g) vanilla extract
• 1 cup (240ml) hot water
• Ganache
• 7 oz (200g) semisweet chocolate, chopped
• 1/2 cup (120g) whipping cream

Directions

1. Preheat oven to 350F (180C). 
2. In an 8 inch (20cm) springform pan add flour, sugar, cocoa powder, baking soda and salt. Whisk to combine. 
3. Add the oil, vinegar, vanilla and hot water and whisk again until completely combined. 
4. Use a spatula to spread evenly and bake for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean. 
5. Let it cool slightly and remove the sides of the pan. 
6. Prepare the chocolate ganache. Heat the cream in a small sauce pan, until almost boiling to the edges. Remove from heat and add chopped chocolate. Let sit 1 minute and then stir until smooth. 
7. Spread the ganache on top of the cake leaving 1 inch (2.5cm) border at edge. 
8. Use a spoon to create a flower shape. 
9. Let the ganache set a bit at room temperature before serving.

not mine.credit and owner: HOME COOKING ADVENTURE

Self-saucing Jaffa pudding

PREP: 35 MINS
COOK: 30 MINS

Ingredients:

• 100g butter, melted, plus a little extra for the dish
• 250g self-raising flour
• 140g caster sugar
• 50g cocoa
• 1 tsp baking powder
• zest and juice 1 orange
• 3 eggs
• 150ml milk
• 100g orange milk chocolate or milk chocolate, broken into chunks (we used Divine orange milk chocolate)
• single cream or ice cream, to serve

For the sauce

• 200g light muscovado sugar
• 25g cocoa

Method:

1. Butter a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster sugar, 50g cocoa, baking powder, orange zest and a pinch of salt in a large mixing bowl. Whisk together the orange juice and any pulp left in the juicer, the eggs, melted butter and milk, then pour onto the dry ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish.
2. Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter – don’t worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. As you scoop spoonfuls into serving bowls, you should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream.

 not mine.credit and source: BBC GOODFOOD

Giant jaffa orange cake

PREP: 35 MINS
COOK: 1 HR, 5 MINS

Ingredients:

• 250g pack butter, softened, plus extra for greasing
• 300g golden caster sugar
• 4 large egg
• 100g full-fat natural yogurt
• 300g plain flour
• 2 tsp baking powder
• zest 4 large orange (use the oranges below)

For the orange jelly

• juice 5 large oranges (about 500ml), save the zest of 1 orange to finish
• 100g golden caster sugar
• 6 gelatine leaves

For the chocolate ganache

• 300ml pot double cream
• 200g milk chocolate, finely chopped
• 100g dark chocolate, finely chopped

To finish

• 2 tbsp apricot jam
• zest 1 orange

Method:

1. First make the jelly. Grease a 20cm round cake tin and line with cling film (you can use the 23cm tin that you will bake the cake in, but you’ll have to make this the day before so that you can remove it before making the cake). Remove the zest from 4 of the oranges and set aside for the cake. Tip the orange juice and sugar into a saucepan and gently heat to dissolve the sugar. Meanwhile, soak the gelatine leaves in cold water for a few mins until soft. Remove the gelatine from the water, squeeze out any excess and add to the warm orange juice, stir until the gelatine has dissolved. Pour the liquid into the lined cake tin and chill for at least 4 hrs or preferably overnight.
2. Heat oven to 160C/140C fan/gas 3 and line a 23cm round cake tin with baking parchment. Tip all the cake ingredients into a large mixing bowl and combine with an electric hand whisk until smooth. Spoon into the tin and smooth over the surface. Bake in the centre of the oven for 55 mins, or until a skewer inserted comes out clean. Cool in the tin for 15 mins, then invert onto a wire rack and leave to cool completely.
3. Now make the ganache. Heat the cream in a small pan until hot. Put the chocolate in a small bowl and pour over the cream, leave for 10 mins, then mix well – you should be left with a smooth chocolate sauce. Leave at room temperature until the ganache cools and thickens a little (you can put it in the fridge to speed this up, but keep an eye on it, as it will set quickly).
4. To assemble the cake, place it on a cake stand and trim the top to give you a flat surface. Warm the apricot jam in the microwave until a little runny. Paint it over the top of the cake, then flip the orange jelly out of its tin, and position on top. Using a palette knife, swirl the chocolate ganache over the orange jelly, letting it dribble down the sides of the cake a little. Serve straight away or within 24 hours.

not mine.credit and source: BBC GOODFOOD

Chocolate Olive Oil Cake

INGREDIENTS
Makes: 8-12 slices

• 150 millilitres regular olive oil (plus more for greasing)
• 50 grams good-quality cocoa powder (sifted)
• 125 millilitres boiling water
• 2 teaspoons best vanilla extract
• 150 grams ground almonds (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
• ½ teaspoon bicarbonate of soda
• 1 pinch of salt
• 200 grams caster sugar
• 3 large eggs

METHOD

1. Preheat your oven to 170°C/gas mark 3/325ºF. Grease a 22 or 23 cm/ 9inch springform tin with a little oil and line the base with baking parchment.
2. Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
3. In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and pinch of salt.
4. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
5. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
6. Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
7. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.

not mine.credit and owner: NIGELLA

（左下から時計回り）京王プラザホテル、ヒルトン東京、ウェスティンホテル東京、京都タワーホテル|

アリスからの招待状／ヒルトン東京

ワールドチョコレート・デザートブッフェ／ウェスティンホテル東京

ワールドチョコレート・デザートブッフェ／ウェスティンホテル東京

プリンセスマーメイドと楽しむスイーツブッフェ／京王プラザホテル

アジアンスイーツビュッフェ／京都タワーホテル|

credit and source: MODELPRESS

Chocolate Pear Pudding

INGREDIENTS
Serves: 6-8

• 830 grams pear halves in juice (2 cans)
• 125 grams plain flour
• 25 grams cocoa powder
• 125 grams caster sugar
• 150 grams soft butter (plus extra for greasing)
• 1 teaspoon baking powder
• ¼ teaspoon bicarbonate of soda
• 2 large eggs
• 2 teaspoons vanilla extract

METHOD

1. Preheat the oven to 200°C/gas mark 6/400ºF and grease a 22cm / 8½ inch square ovenproof dish with butter.
2. Drain the pears and arrange them on the base of the dish.
3. Put all the remaining ingredients in a food processor and blitz until you have a batter with a soft dropping consistency.
4. Spread the brown batter over the pears, and bake in the oven for 30 minutes.
5. Let stand out of the oven for 5 or 10 minutes and then cut into slabs - I cut 2 down and 2 across to make 9 slices - and serve with chocolate sauce.

not mine.credit and source: NIGELLA

Chocolate Cloud Cake

INGREDIENTS
Serves: 8-12


FOR THE CAKE

• 250 grams dark chocolate (minimum 70% cocoa solids)
• 125 grams unsalted butter (softened)
• 6 large eggs (2 whole, 4 separated)
• 175 grams caster sugar
• 2 tablespoons cointreau (optional)
• grated zest of 1 orange (optional)

FOR THE CREAM TOPPING

• 500 millilitres double cream
• 1 teaspoon vanilla extract
• 1 tablespoon cointreau (optional)
• ½ teaspoon unsweetened cocoa powder (for sprinkling)

METHOD

1. Preheat the oven to 180°C/gas mark 4/350ºF.
2. Line the bottom of a 23cm / 9 inch springform cake tin with baking parchment.
3. Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate.
4. Beat the 2 whole eggs and 4 egg yolks with 75g / ¼ cup of the caster sugar, then gently add the chocolate mixture, the Cointreau and orange zest.
5. In another bowl, whisk the 4 egg whites until foamy, then gradually add the 100g / ½ cup of sugar and whisk until the whites are holding their shape but not too stiff.
6. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the centre is no longer wobbly. Cool the cake in its tin on a wire rack; the middle will sink as it cools.
7. When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and Cointreau and continue whisking until the cream is firm but not stiff.
8. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

not mine.credit and owner: NIGELLA

Dark Chocolate Popsicles

Makes 18

1 cup full cream milk 
1 cup heavy cream
180 grams dark chocolate buttons
1 tablespoon cocoa powder 
1 tablespoon honey
1/2 teaspoon cinnamon 

1  Pour milk and heavy cream into a pot and cook over very low heat until warmed. Add dark chocolate and stir until completely melted. Whisk in cocoa powder and honey. Add cinnamon for a Mexican chocolate flavor. 

2  Pour into popsicle molds and freeze. 

not mine.credit and source: YUMMY.PH

CHOCOLATE BROWNIE COOKIES

If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.

YIELD: Makes 2 dozen

INGREDIENTS

3 cups gluten-free powdered sugar
3/4 cup unsweetened cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
4 ounces bittersweet chocolate, chopped
3 tablespoons cacao nibs

PREPARATION

Place racks in lower and upper thirds of oven; preheat to 350°F. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2" apart.

Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.

Transfer baking sheets to wire racks and let cookies cool on pan (they'll firm up).


DO AHEAD: Cookies can be baked 3 days ahead. Store airtight at room temperature.

not mine.credit and owner: EPICURIOUS

Graham Balls

Ingredients:

2 cups Graham crackers, crushed
1/4 cup icing sugar
1/2 cup unsalted butter, melted
1/2 - 3/4 cup Nutella or peanut butter or condensed milk

Chocolate coating:
200g milk chocolate or white chocolate
75ml double cream
1 tbsp. melted butter

Choices of Sprinkles:
Graham powder
Desiccated coconut
Chopped nuts
Chocolate bits

Procedure:

1. Prepare a baking sheet with wax paper or parchment paper.

2. Combine crushed Graham crackers and icing sugar, mix it well. Then add melted butter and Nutella or peanut butter. Mix it well to form a dough.

3. Using 1 tbsp., scoop the mixture and squeeze it firmly with your clean hands then roll it in between your palms to form a ball. Place it on the prepared lined tray. Continue the procedure till all the mixture is consumed. Refrigerate for at least 30 minutes to firm it up.

4. For the chocolate coating, place the milk or white chocolate in a heat proof bowl then add the double cream and butter. Place it in the microwave for 1 minute. Stir it well until well blended and set aside. Or you can place the heat proof bowl on top of sauce pan with boiling water to melt the chocolate.

5. Dip the graham balls into the melted chocolate for coating. Then roll it into your choice of sprinkles. Place it back onto the prepared tray then refrigerate for 30-60 minutes till the coating is firmed. Enjoy!

not mine.credit and owner:ALING ODAY'S KUSINA

BEER BROWNIES

Prep Time: 15 minutes
Cook Time: 35 minutes

12 large or 24 small brownies
                                             

Ingredients

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
3 1/2 ounces semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter
1/2 cup stout or other dark beer, or cold coffee
4 large eggs, at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips
Instructions

1.Place a rack in the center of the oven and preheat oven to 350 degrees F. Butter and flour a 9 x 13-inch baking pan. Set aside.
2.In a medium bowl, sift together flour, cocoa powder, and salt.
3.Melt the chocolate in a heatproof bowl over a pot of boiling water. In a small pan over medium heat, melt the butter until it just turns golden brown, about 5 minutes. Pour the brown butter into the chocolate and stir until combined. Remove the bowl from the heat and stir in the stour (or coffee).
4.In a separate medium bowl, whisk together eggs and sugars until thick, about 2 minutes. Add the chocolate mixture and whisk to combine. Add the wet ingredients to the dry ingredients and stir until all of the ingredients are well combined. Fold in the chocolate chips.
5.Pour into the prepared pan and bake for 35 to 40 minutes or until the edges are firm and the center is set. Remove from the oven and allow to cool completely in the pan before slicing.
6.Slice into 12 large or 24 small brownies.
To store, cover the pan in plastic wrap and keep on the counter for up to one week.

not mine.credit and source:JOYTHEBAKER

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