Tuesday, May 18, 2010

Recipe Contest

I looooove chocolate. More than most people I am sure. And since I love chocolate I am always looking for recipes that have chocolate as one of the ingredients. Post your best or favorite chocolate recipe and win a yummy prize. Contest will close Midnight Sunday May 23rd.


  1. Flourless Chocolate Cake
    serves 12 to 16

    8 large eggs, cold
    1 pound bittersweet or semisweet chocolate, chopped
    1/2 pound (2sticks) butter, cute into 1/2 inch chunks
    Confectioner's sugar or cocoa powder for decoration

    1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8 inch spring form pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty aluminum foil and set wrapped pan in large roasting pan. Bring kettle of water to boil.

    2. Beat eggs with hand held mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve same result, about 5 minutes.

    3. Meanwhile, melt chocolate and butter in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (To use microwave, melt chocolate at 50 percent power for 2 minutes, stir, add butter, and continue heating at 50 percent power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Using a large rubber spatula, fold 1/3 of egg foam into chocolate mixture until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally incorporated.

    4. Scrape batter into prepared spring form pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of spring form pan. Bake until cake has risen slightly, edges are just beginning to set, thin glazed crust (like a brownie) has formed on surface, and instant-read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. (Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. Make sure not to let the tip of the thermometer hit the bottom of the pan). Remove spring form pan from water bath and set on wire rack; cool to room temperature (it will continue to firm up as it cools. If you use a 9-inch spring form pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes). Cover and refrigerate overnight to mellow flavors. (Cake can be covered and refrigerated for up to 4 days).

    5. About 30 minutes before serving, remove spring form pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Sieve light sprinkling of confectioner's sugar or unsweetened cocoa powder over cake to decorate, if desired.

    Ellen Deem

  2. The best Oatmeal choc chip cookies!
    !.cream 1c butter, 1c white sugar,1c packed brown sugar & 1tsp. vanilla, & 2 eggs together
    2.in separate bowl mix 2c flour 1 1/2 tsp cinnamon, 1tsp baking soda & 1 tsp salt
    3. add dry ingredients to wet, stir in 3c oats,
    1 1/2 choc chips and 1 1/2c walnuts
    4.Bake 375 for 10-13 mins MMMM GOOD!

  3. A glorified box cake-but it's sooooo yummy!

    Amber Robbins

    Chocolate Orange Cake

    1 package devil's food cake mix
    8 oz. sour cream

    4 oz. package instant chocolate fudge pudding mix
    4 eggs
    ½ cup vegetable oil
    ½ cup water
    ¼ cup double strength hot chocolate (cooled down)
    2 T. grated orange zest

    Place all ingredients in mixer bowl and beat until well blended, about 3 minutes. Pour into a greased and floured 10" bundt or springform pan. Bake in a 350 oven until center is set, about 55 minutes. Allow to cool; turn cake out and top with genache.

    12 oz. package chocolate chips
    1 cup heavy cream

    Method: Melt chocolate in saucepan over medium heat, stir in the cream and stir until well combined, about 2 minutes. (I heated the cream and then added the chocolate chips and it worked fine.)