Recipes for chocolate

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Chocolate and Fruit Wedding Cake Recipe

Chocolate and Fruit Wed ding Cake Ingredients:

Chocolate and Fruit Wedding Cake Recipe

Chocolate and Fruit Wedding Cake Recipe

  • 250g butter, chopped
  • 1 Tbsp oil
  • 200g dark chocolate, broken or chopped
  • 1 ½ cups caster sugar
  • 1 cup hot fresh coffee
  • 2 eggs
  • 1 ½ cups self-raising flour
  • ½ cup plain flour
  • 1/3 cup cocoa

How to Make the Chocolate Mud Cake:

  • Preheat the oven to 160C (320F). Grease and line a deep 9-inch round tin.
  • Mix the butter, oil, chocolate, sugar and hot coffee in a medium-sized saucepan. Stir over low heat until the mixture is smooth and glossy.
  • While the butter and chocolate are melting, sift the flours and cocoa into a large bowl. Make a well in the centre. Using a large whisk, pour the chocolate mixture into the dry ingredients and whisk until just combined.
  • In a small bowl, whisk the eggs together thoroughly – the cake mixture is still hot, so any large strands of egg white may cook in the mixture! When the egg is well broken up, add to the mixture and whisk until just combined.
  • Pour the thin batter into the cake tin and bake for two hours, or until a skewer inserted into the cake comes out clean. Leave in its tin until completely cold, then turn out. If freezing the cake, leave the baking paper on the bottom and sides of the cake and wrap in several layers of brown paper, foil and a plastic bag.
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Chocolate Walnut Biscotti Recipe

Chocolate Walnut Biscotti Ingredients:

  • Chocolate Walnut Biscotti

    Chocolate Walnut Biscotti

    2 cups all-purpose flour

  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup walnuts, chopped
  • 3/4 cup semisweet chocolate chips
  • 1 tablespoon confectioners’ sugar

How to make Chocolate Walnut Biscotti:

  • Preheat oven to 350°F. and butter and flour a large baking sheet.
  • In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
  • On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners’ sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.
  • On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.
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Chocolate Walnut Cake Recipe

Chocolate Walnut Cake Ingredients:

Chocolate Walnut Cake Recipe

Chocolate Walnut Cake Recipe

  • 4 (1 ounce) squares unsweetened chocolate, chopped
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 cup shortening
  • 1 1/2 cups white sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup chopped walnuts

How to make Chocolate Walnut Cake:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Raspberry and White Chocolate Muffins Recipe

Raspberry and White Chocolate Muffins Ingredients:

Raspberry and White Chocolate Muffins Recipe

Raspberry and White Chocolate Muffins Recipe

  • 300g self-raising flour
  • 150g golden caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 225ml milk
  • 50g butter, melted
  • 100g fresh raspberries
  • 75g chopped white chocolate

How to make Raspberry and White Chocolate Muffins:

  • Preheat the oven to 200C. Cut greaseproof paper into 15cmx15cm squares and push, creasing the paper to fit, into a muffin tin.
  • Sift the flour and baking powder into a large bowl and stir in the sugar. Crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter.
  • Stir the liquid into the dry ingredients with the raspberries and chocolate. Take care not to over-mix, no more than 10-15 strokes.
  • Spoon the mixture into the cases and bake for 30 minutes or so until well risen and just firm.
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Chocolate Orange Cake Recipe

Chocolate Orange Cake Ingredients:

Chocolate Orange Cake Recipe

Chocolate Orange Cake Recipe

  • 2 orange peels, cut into 1/4 inch strips
  • 1/3 cup white sugar
  • 1/4 cup orange marmalade
  • 3/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup white sugar
  • 4 eggs
  • 2 1/2 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup orange juice
  • 1 1/4 cups heavy cream
  • 4 tablespoons unsalted butter
  • 15 ounces semisweet chocolate chips
  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon white sugar
  • 2 tablespoons orange marmalade

How to make Chocolate Orange Cake:

  • Preheat oven to 350 degrees F (175 degrees C). Coat two 8 inch round cake pans with cooking spray, and line bottoms with parchment paper.
  • Using a vegetable peeler, remove zest from oranges in strips. Place in food processor, and coarsely chop, stopping occasionally to scrape down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add 1/4 cup marmalade, and pulse until mixture is pureed. Transfer to a large bowl. Add 3/4 cup unsalted butter, and 1 teaspoon vanilla.
  • With an electric mixer, cream mixture until light and fluffy. Beat in 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift together flour, baking powder, and baking soda into small bowl. Beat in the flour mixture alternately with the orange juice, mixing just until incorporated. Divide batter into prepared pans.
  • Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • For the Chocolate Ganache: Bring cream and butter to simmer in heavy large saucepan. Remove from heat, add chocolate chips and stir until melted.
  • For Orange Cream Cheese Filling: in a small bowl, beat together cream cheese, 1 tablespoon sugar, and 2 tablespoons marmalade.
  • To assemble cake: Cut each cake into 2 layers. Place 1 layer on plate. Spread filling on the bottom cake. Pour hot ganache over bottom layer, let cool slightly. Top with second cake layer. Spread with filling. Pour hot ganache over second layer. Repeat for third layer. Top with fourth cake layer. Pour remaining ganache over entire cake for a shiny finish. Refrigerate uncovered cake until ganache is a hard coating.
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Chocolate Chip Trifle Recipe

Chocolate Chip Trifle Ingredients

  • Chocolate Chip Trifle Recipe
    Chocolate Chip Trifle Recipe

    1 (18 ounce) package NESTLE Refrigerated Chocolate Chip Cookie Dough

  • 2 cups fat free milk
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 2 (12 ounce) containers frozen non-dairy whipped topping
  • 1 1/2 quarts sliced fresh strawberries
  • Fresh mint leaves (optional)
  • Fresh strawberries or raspberries (optional)

How to make Chocolate Chip Trifle Recipe

  • PREHEAT oven to 375 degrees F.
  • CUT cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2 1/2-inch logs, ending with 16. Place on ungreased baking sheets.
  • BAKE for 11 to 13 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
  • BEAT milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle 3/4 of crumbled cookies on bottom of deep 10-inch glass serving dish. Top with 1/3 of pudding mixture. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. Garnish with mint leaves and strawberries.

Prep Time: 20 Min
Cook Time: 15 Min
Ready In: 4 Hrs 35 Min
Yield: 12 servings

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Chocolate Raspberry Trifle Recipe

Chocolate Raspberry Trifle ingredients

for Custard

  • Chocolate Raspberry Trifle Recipe

    Chocolate Raspberry Trifle Recipe

    1 1/2 cups LAND O LAKES® Traditional Half & Half

  • 1 (2.9-ounce) box custard pudding mix
  • 1/2 teaspoon vanilla
  • Sponge Cake
  • Sifted powdered sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 4 All-Natural Eggs, separated
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla

for Topping

  • 1 1/2 cups whipping cream
  • 1/4 cup Chambord or orange juice
  • 1/2 cup seedless red raspberry jam
  • 2 cups fresh raspberries
  • 4 (1-ounce) squares semi-sweet or bittersweet baking chocolate, coarsely chopped
  • 1/4 cup sliced almonds, toasted
  • Fresh red raspberries, if desired
  • Fresh mint leaves, if desired

How to make Chocolate Raspberry Trifle

  • Combine half & half and custard mix in 2-quart saucepan. Cook over medium heat just until mixture comes to boil (6 to 8 minutes). Remove from heat. Stir in 1/2 teaspoon vanilla. Cover surface with plastic food wrap. Refrigerate 1 hour.
  • Heat oven to 375°F. Grease 15x10x1-inch jelly-roll pan. Line bottom of pan with parchment or waxed paper; grease paper. Arrange 18-inch long piece of parchment or waxed paper on wire rack; sprinkle generously with powdered sugar. Set aside.
  • Combine flour, 1/4 cup cocoa powder, baking soda and salt in medium bowl. Set aside.
  • Beat 4 egg whites in small bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
  • Combine remaining 1/2 cup sugar, 4 egg yolks and vanilla in large bowl. Beat at high speed, scraping bowl often until thick and lemon colored (5 minutes). Gently stir in beaten egg whites by hand, alternately with flour mixture, until just mixed.
  • Spread into prepared pan. Bake for 15 to 18 minutes or until cake springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared parchment or waxed paper. Remove pan; peel off paper. Cool completely.
  • Beat whipping cream in small bowl at high speed until stiff peaks form. Gently stir 2 cups whipped cream into cooled custard mixture.
  • Trim off edges of cake; drizzle Chambord over cake. Spread jam onto cake. Cut into 24 (2 1/2×2-inch) rectangles. Place 12 cake rectangles, jam-side up, in bottom of 2 to 3-quart glass serving bowl. Spoon half of custard on top. Sprinkle with half of raspberries, half of chocolate and half of almonds. Repeat layers.
  • Spoon remaining whipped cream on top of dessert. Garnish with fresh raspberries and mint leaves, if desired.
  • Chocolate Raspberry Trifle Recipe is ready to serve.

prep time: 60 min.
total time: 1:45
yield: 12 servings

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Chocolate Ground Almonds Cake Recipe

Chocolate Ground Almonds Cake Ingredients:

Chocolate Ground Almonds Cake Recipe

Chocolate Ground Almonds Cake Recipe

  • 12 oz (340 g) semisweet chocolate (45-50 % cocoa)
  • 5 tablespoons (1/3 cup) butter
  • 5 tablespoons (1/3 cup) milk
  • 5 tablespoons (1/3 cup) finely ground almonds
  • 4/5 cup (180 g) sugar
  • 1 teaspoon baking powder
  • 4 eggs, separated

How to make Chocolate Ground Almonds Cake:

  • Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
  • Line a 9 in (23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
  • Break the chocolate into small pieces and melt it with butter and milk over hot water.
  • Beat the egg yolks with half of the sugar.
  • Fold in the melted butter and chocolate mixture.
  • Fold inn ground almonds and baking powder.
  • Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
  • Fold in the beaten egg whites.
  • Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Please note that cakes of this type will collapse and look like a pie (see the picture).
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White Chocolate Mousse Cake Filling Recipe

White Chocolate Mousse Cake Filling Ingredients:

White Chocolate Mousse Cake Filling Recipe

White Chocolate Mousse Cake Filling Recipe

Cake:

  • 3 eggs
  • 2 cups sugar
  • 1 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract, PLUS
  • 1 teaspoon vanilla extract
  • 1 1/3 cup boiling water
  • 1 cup cocoa
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 jar (18-ounce size) strawberry preserves

White Chocolate Mousse Filling:

  • 1/2 pound white chocolate, coarsely chopped
  • 1/4 cup sugar
  • 2 tablespoons water
  • 2 egg whites
  • 1 cup whipping cream

Frosting:

  • 1 package (16-ounce) powdered sugar, sifted
  • 1/2 cup butter, softened
  • 1/2 cup cocoa
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract

How to make White Chocolate Mousse Cake Filling:

CAKE:

  • Beat eggs until foamy. Gradually add sugar, beating until mixture is thick and lemon-colored. Add oil and vanilla; beat 2 minutes.
  • Combine water and cocoa, stirring until smooth. Combine flour, baking powder, soda and salt; add flour mixture to egg mixture alternately with cocoa mixture, beginning and ending with flour mixture. Mix just until blended after each addition.
  • Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes; remove from pans, and let cool completely on wire racks.
  • To assemble, split cake layers in half horizontally to make 6 layers. Place one cake layer on serving plate. Spread 1/2 cup preserves over cake layer. Top with second cake layer. Top with half of White Chocolate Mousse Filling.
  • Repeat layers once. Top with fifth cake layer, and spread remaining 1/2 cup preserves. Top with remaining cake layer, cut side down. Spread frosting on top and sides of cake.
  • WHITE CHOCOLATE MOUSSE FILLING: Place white chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat, and set aside.
  • Combine sugar and water in a small saucepan. Cook over medium heat until mixture reaches soft ball stage (234 degrees F).
  • Beat egg whites (at room temperature) in a large bowl at high speed of an electric mixer 1 minute or until soft peaks form. Continue beating, slowly adding syrup mixture. Continue beating, slowly adding melted chocolate. Beat at high speed until very thick. Let cool to room temperature.
  • Beat whipping cream until stiff peaks form. Fold into cooled white chocolate mixture. Chill thoroughly.
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Chocolate Peanut Butter Mousse Cake Recipe

Chocolate Peanut Butter Mousse Cake Ingredients:

Chocolate Peanut Butter Mousse Cake Recipe

Chocolate Peanut Butter Mousse Cake Recipe

  • peanut butter cup Mousse cake

cocoa Chiffon Cake:

  • 1/2 cup plus 2 tablespoons sifted cake flour
  • 1/2 cup plus 3 tablespoons granulated sugar
  • 1/3 cup Godiva® Hot cocoa powder, Dark Truffle Flavor, sifted
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 eggs plus 3 egg whites, at room temperature
  • 1/4 cup plus 2 teaspoons vegetable oil
  • 2 teaspoons vanilla extract

peanut butter Mousse:

  • 1 3/4 cups (10 ounces) peanut butter chips
  • 3/4 cup whole milk
  • 1/2 cup creamy peanut butter
  • 1 tablespoon vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons confectioner’s sugar

milk chocolate Glaze:

  • 5 bars (1.5 ounces each) Godiva® milk chocolate, coarsely chopped
  • 1/2 cup plus 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Garnish
  • 1/3 cup unsalted roasted peanuts, finely chopped

How to make Chocolate Peanut Butter Mousse Cake:

Make Cake:

  • Position rack in center of oven and preheat to 350ºF. Lightly butter bottom and sides of a 9-inch round cake pan. Line with a circle of baking parchment or waxed paper. Dust side of pan with flour and tap out excess.
  • Stir together flour, 1/2 cup sugar, cocoa, baking powder and salt in medium bowl.
  • In large bowl, whisk together 2 whole eggs, oil and vanilla until frothy. Sift flour mixture over egg mixture and stir until smooth. Mixture will be stiff.
  • In a grease-free medium mixer bowl, with the whisk attachment, beat egg whites until frothy. Gradually increase speed to medium-high and continue to beat until they start to form soft peaks. Add remaining sugar, 1 teaspoon at a time. Continue to beat until egg white mixture forms a stiff, shiny meringue.
  • Using large rubber spatula, gently fold 1/3 egg white mixture into the egg- flour mixture to lighten it. Fold in remaining egg white mixture. Do not over mix batter. Scrape into prepared pan and spread evenly with a spatula.
  • Bake for 15 minutes or until cake springs back when gently touched in center. Cool cake in pan 5 minutes. Invert to wire rack and cool completely.

Make Mousse:

  • Put peanut butter chips into large bowl. In small saucepan, heat milk to a gentle boil. Pour hot milk over peanut butter chips. Let stand 30 seconds. Whisk until smooth and add peanut butter and vanilla. Let stand 5 minutes or until tepid.
  • In chilled bowl, beat cream and confectioner’s sugar just until soft mounds barely start to form and cream in still pourable. Do not over beat cream. Gently fold 1/3 whipped cream mixture into peanut butter mixture to lighten it. Fold in remaining whipped cream. Do not over mix mousse or it will become grainy.

Assemble Cake:

  • Lightly oil bottom and side of a 9-inch fluted tart pan with removable bottom. Line bottom and ides of pan with plastic wrap, smoothing out any wrinkles, and pressing it into ridges on sides of pan. Scrape peanut butter mousse into pan and spread it in an even layer, filling in all fluted indentations in side of pan with mousse.
  • Remove paper circle from bottom of cake. Place cake on top of mousse in tart pan and gently press into place. Cover layer of cake with plastic wrap. Freeze for 3 hours or until firm.
  • Remove plastic wrap from cake and invert onto a cardboard cake round. Lift off side and bottom of tart pan, using a thin bladed knife if necessary. Peel off plastic wrap from peanut butter mousse layer.

Make Milk Chocolate Glaze

  • Put milk chocolate in medium bowl. In small saucepan heat cream to a gentle boil. Pour hot cream over chocolate. Let mixture stand for 30 seconds. Whisk until smooth. Stir in vanilla.. Cool glaze until it starts to thicken slightly.
  • Place cake on a wire rack over baking sheet. Pour milk chocolate glaze over cake, covering it completely. Refrigerate on wire rack for 5 minutes or until glaze is set. Sprinkle cake with chopped peanuts and refrigerate until serving.
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