Posts from the ‘chocolate’ Category

CHOCOLATE MOUSSE CAKE


This rich and decedent Chocolate mousse cake is the ultimate CHOCOLATY DELIGHT !

CHOCOLATE-MOUSSE-CAKE2013

STEP 1: BAKE THE CAKE

MOIST CHOCOLATE CAKE:

  • 2 cups sugar
  • 1 + 3/4 cups all-purpose flour
  • 3/4 cup unsweetened Cocoa Powder
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

how to make :

  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, and salt in large bowl.
  3. Add eggs, milk, oil and vanilla. Mix using a wooden spoon or spatula until the batter is smooth without any lumps.
  4. Add baking soda, mix well.
  5. Stir in boiling water (batter will be thin).
  6. Pour batter into prepared pans.
  7. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire racks. Cool completely.

STEP 2: PREPARE THE MOUSSE

Now while the cake is baking, get started on the mousse.

CHOCOLATE MOUSSE:

Flourless Black Forest Roll


once more sweet cake for the weekend :)

Flourless-Black-Forest-Roll2013

Ingredients :

Flourless Jelly Roll:

  • 6 large eggs, separated and at room temperature
  • 1/4 cup sugar
  • 1/2 cup Dutch process cocoa powder
  • 1/8 tsp salt
  • icing sugar, for dusting

Kirsch Cherries:

  • 1 cup fresh, jarred, or frozen and thawed, pitted tart cherries
  • 2 Tbsp sugar
  • 1 Tbsp Kirsch

Chocolate Cream:

  • 1 cup whipping cream
  • 2 oz bittersweet chocolate, chopped

Assembly:

  • 1 1⁄4 cups whipping cream
  • 1 Tbsp + 1 tsp instant skim milk powder
  • 2 Tbsp sugar
  • block chocolate, for grating

how to make :

 

  1. Preheat the oven to 350°F. Line a 10-x-15-inch jelly roll pan with parchment paper.
  2. Whisk the egg yolks and sugar by hand until lighter in colour, but not holding any air. Sift the cocoa powder over the yolks and whisk in.
  3. In a separate bowl, whip the egg whites and salt on high speed until they hold a medium peak when the beaters are lifted. Fold a third of the whites into the yolk mixture using a whisk and then click me to read more

Chocolate Hazelnut Napoleon


^^make sweet cake for the weekend Ladies….

Chocolate-Hazelnut-Napoleon2013

Ingredients :

  • 1 cup evaporated milk
  • 1/2 cup 2% milk
  • 3 large egg yolks
  • 3 Tbsp cornstarch
  • 5 oz bittersweet chocolate, chopped
  • 2 Tbsp unsalted butter, room temperature
  • 2 Tbsp hazelnut liqueur
  • 1 tsp vanilla extract
  • 1/3 cup pure hazelnut butter, well-stirred

Assembly:

  • 500 g puff pastry dough
  • Icing sugar, for dusting

how to make :

  1. For the pastry cream, heat the evaporated milk and milk in a medium saucepot until just below a simmer. In a bowl, whisk the egg yolks, and click me to read more

My OREO, PEANUT BUTTER, BROWNIES


More with OREO :D

visit my site at http://gudchef.com/

 

OREO-PEANUT-BUTTER-BROWNIES-2013

Ingredients

Cake:

  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder

Cookie topping:

  • 32 Oreo cookies
  • 3/4 cup peanut butter, creamy or nutty

Directions:

MAKE THE BROWNIES

  1. Preheat your oven to 350°F (180°C). Line the muffin cup baking pans with 16 paper liners.
  2. Melt the butter in a large saucepan.
  3. Remove the pan from the stove.
  4. Stir in the sugar, eggs and vanilla with a large wooden spoon
  5. Add the cocoa, flour, salt and baking powder, beating well after each addition.

ASSEMBLE THE OREO CAKES AND BAKE

  1. Spread 1 teaspoon of peanut butter on one Oreo cookie.
  2. Place another Oreo cookie on top of the peanut butter.
  3. Put the double-stacked cookie into a muffin cup.
  4. Prepare the other cookies in the same way.
  5. Spoon about 2 tablespoons of the brownie batter over each stacked Oreo. Allow the batter to run down the sides of the stacked cookies.
  6. Bake the cakes for 18 to 20 minutes until the brownie mix is cooked through.
  7. Let the cookies cool completely before serving.

Servings: 16  Prep time: 25 minutes Cook time: 35 minutes

OREO Cookie Monster Cupcakes


visit my site at http://gudchef.com/

OREO cupcake recipe from Proceed with Caution

Cookie-Monster-Cupcakes2013

For cupcakes:
2 1/3 c. all-purpose flour
1 c. unsweetened cocoa powder, sifted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
2 c. firmly packed light brown sugar
2 tsp vanilla extract
4 eggs, at room temperature
1 1/2 c. buttermilk, at room temperature
24 oreos, one side twisted off and reserved for frosting

For filling:
2/3 c. whipping cream
1 Tbsp powdered sugar (I just pulsed some granulated sugar in a mini food processor)
1/8 tsp vanilla extract
1/4 c. oreo cookie crumbs, made from reserved oreo sides

For decoration:
1 recipe buttercream, tinted blue
1 small container of blue sugar sprinkles, place in a small bowl for dipping
white candy melts
oreos, halved with sharp knife

Directions:

  1. Preheat an oven to 350 degrees.
  2. Place cupcake liners in cupcake pan.
  3. Place one oreo in each liner, cream side up.
  4. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside.
  5. In another large bowl, using an electric mixer, beat the butter on medium speed until smooth.
  6. Gradually add the brown sugar and continue beating until fluffy.
  7. Beat in the vanilla.
  8. Add the eggs one at a time, beating well after each addition.
  9. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating after each addition.
  10. Divide the batter between the prepared liners.
  11. Bake until a toothpick inserted into the center of a cake comes out clean, 19 to 24 minutes.
  12. Transfer the cupcakes to a wire rack and let cool for 15 minutes.
  13. Let the cupcakes cake cool completely before filling and frosting.
  14. Meanwhile, make filling: In the bowl of an electric mixer, whip the cream, sugar and vanilla until stiff.
  15. Gently fold in the cookie crumbs.
  16. Scoop the mixture into a piping bag (or gallon sized Ziploc bag), and using a 1M tip, inject filling into each cupcake by sticking the tip into the middle of the cupcake and squeezing a bit.
  17. Frost the cupcakes with blue buttercream.
  18. Dip tops into blue sprinkles.
  19. Use white candy melts for eyes and half oreos for mouths.

serving 24 cupcakes

Mayonnaise Chocolate Cake


Now I want bake this yummy cake.. hmm delicioso!!!!!  all choco :D

visit my site at http://gudchef.com/

CHOCOLATE MAYO CAKE2013

Ingredients
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1-1/4 tsp. baking soda
• 1/4 tsp. baking powder
• 3 eggs
• 1-2/3 cups sugar
• 1 tsp. vanilla extract
• 1 cup  Mayonnaise
• 1-1/3 cups water

Directions

1.  Preheat oven to 350°. Grease and lightly flour two 9-inch round cake pans*; set aside.
2.  In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
4. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.

source :  Hellmann’s Mayo

chocolate souffle


choho

Ingredients:
450 ml (3/4 pint) fresh milk
175 g (6 oz) plain chocolate
3 eggs, separated, more than 1 Egg White
75 g (3 oz) sugar
15 ml (1 tablespoon) gelatin
grated peel and juice of 1 orange
300 ml (10 fl oz) fresh whipping cream
15 ml (1 tablespoon eating) chocolate liqueur

How to make:
1. Lines 900 ml (1 1/2 pint) soufflé dish with grease proof paper to make a collar.
2. Add milk in a saucepan and break the 150 g (5 oz) chocolate into it. Heat gently until the chocolate melts, then cook over high heat until almost boiling.
3. Beat the egg yolks and sugar together until pale and thick. Gradually pour in milk chocolate, enterprising. Return to the pan and cook, stirring, until the coat the back of a wooden spoon. It lasted about 20 minutes. Do not boil.
4. Sprinkle gelatin in 45 ml (3 tablespoons) of water in a small bowl and leave to soak. Place the bowl over a pot of boiling water and stir until dissolved. Stir into sweet milk pudding with orange peel and juice. Cool.
5. Whip cream until it just holds its shape, then fold most of the cream into the mixture cool. Beat the egg whites until stiff and fold into the mixture.
6. Pour the mixture into the prepared dish and allow to set. Remove the paper collar.
7. Stir liqueur into remaining cream and use to decorate the souffle. Grate remaining chocolate and sprinkle on top.

serving 6-8