chocolate dessert recipe

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Hot Chocolate Fudge Cakes

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Ingredients

3.4 ounces all-purpose flour (about 3/4 cup) $
2/3 cup unsweetened cocoa
5 teaspoons instant espresso powder
1 1/2 teaspoons baking powder $
1/4 teaspoon salt $
1/4 cup unsalted butter, softened
2/3 cup granulated sugar $
2/3 cup packed brown sugar $
1 cup egg substitute
1 1/2 teaspoons vanilla extract
1 (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped
2 tablespoons powdered sugar

Preparation

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.

Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.

Preheat oven to 350°.

Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.

 

Five-Ingredient Chocolate Cakes

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Ingredients

Cake:
Cooking spray $
3/4 cup sugar, divided $
1/2 cup water $
2 tablespoons unsalted butter, melted and cooled
3 large egg yolks $
2 ounces (about 1/2 cup) cake flour
1/3 cup unsweetened cocoa
Dash of salt $$
3 large egg whites $
Sauce:
1/4 cup water $
2 tablespoons sugar $
2 tablespoons unsweetened cocoa
1 tablespoon unsalted butter
1/2 teaspoon cake flour
Topping:
2 large egg whites $
2 tablespoons sugar $
Mint leaves (optional)

Preparation

Preheat oven to 350°.

To prepare cake, coat 6 (8-ounce) ramekins with cooking spray. Sprinkle ramekins evenly with 3 tablespoons sugar, tapping out excess.

Combine 1/4 cup plus 1 tablespoon sugar, 1/2 cup water, 2 tablespoons butter, and egg yolks in a large bowl. Stir with a whisk until completely combined. Weigh or lightly spoon 2 ounces flour (1/2 cup) into a dry measuring cup, and level with a knife. Combine 2 ounces flour, 1/3 cup cocoa, and salt in a medium bowl, stirring with a whisk. Add flour mixture to yolk mixture, stirring until well combined (mixture will look a little grainy).

Place 3 egg whites in a large bowl; beat with a mixer at medium speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating mixture at high speed until medium peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared ramekins; place on a baking sheet. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Run a knife around edge of ramekins; carefully invert cakes onto dessert plates.

To prepare sauce, combine 1/4 cup water, 2 tablespoons sugar, 2 tablespoons cocoa, 1 tablespoon butter, and 1/2 teaspoon flour in a small saucepan over medium heat. Cook 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; keep sauce warm.

To prepare topping, combine 2 egg whites and 2 tablespoons sugar in the top of a double boiler, stirring with a whisk. Cook over simmering water until sugar dissolves (about 2 minutes), stirring constantly with a whisk. Pour mixture into a medium bowl. Beat with a mixer at high speed using clean, dry beaters until stiff peaks form (about 2 minutes). Top each cake with about 1 1/2 tablespoons chocolate sauce and about 1/4 cup meringue topping. Garnish with mint leaves, if desired. Serve immediately.

 

Triple-Chocolate Cheesecake

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Ingredients

Crust:
2/3 cup old-fashioned rolled oats
8 chocolate graham cracker sheets
2 tablespoons dark brown sugar $
1/8 teaspoon salt $
1 tablespoon butter, melted $
1 large egg white $
Baking spray with flour
Filling:
1 cup granulated sugar $
1/4 cup unsweetened cocoa
2 tablespoons cake flour
1/4 teaspoon salt $
12 ounces fat-free cream cheese, softened $
10 ounce 1/3-less-fat cream cheese, softened $$
4 large eggs, at room temperature $
1 teaspoon vanilla extract
1 ounce milk chocolate, melted and cooled
2 cups frozen light whipped topping, thawed and divided
1 cup blackberries $

Preparation

Preheat oven to 350°.
 
To prepare crust, spread oats on a baking sheet. Bake at 350° for 10 minutes or until lightly browned, stirring after 5 minutes. Cool. Combine oats, crackers, brown sugar, and 1/8 teaspoon salt in a food processor; process until finely ground. Add butter and egg white; process until moist. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with baking spray. Bake at 350° for 22 minutes. Cool completely on a wire rack.

Reduce oven temperature to 325°.

To prepare the filling, sift together granulated sugar, cocoa, flour, and 1/4 teaspoon salt.

Place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Add vanilla and chocolate, beating at low speed just until combined. Sprinkle sugar mixture over top of cheese mixture; beat at low speed until combined. Fold 1 cup whipped topping into mixture. Pour mixture into prepared pan, smoothing top. Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight. Slice cheesecake into 14 slices; top each serving with about 1 tablespoon whipped topping. Divide berries among servings.

 

Fudge Brownie Pops

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Ingredients

3 ounces bittersweet chocolate, finely chopped and divided
1/4 cup unsalted butter
1 cup sugar $
1 teaspoon vanilla extract
1 large egg $
1 large egg white $
3.4 ounces all-purpose flour (about 3/4 cup) $$
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder $
1/4 teaspoon baking soda
1/4 teaspoon salt $
Cooking spray $
1 1/2 tablespoons dark corn syrup
16 lollipop sticks
1/4 cup finely chopped roasted almonds

Preparation

Preheat oven to 350°.

Combine 2 ounces chocolate and butter in a medium microwave-safe bowl. Microwave at HIGH 30 seconds or until mixture melts, stirring after 15 seconds. Add sugar, vanilla, egg, and egg white, stirring until well blended.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring with a whisk. Add flour mixture to chocolate mixture, stirring just until combined. Scrape batter into an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in dish. Crumble brownies.

Place crumbled brownies in a food processor; process into fine crumbs. Add corn syrup; process until mixture forms a ball. Scoop about 2 tablespoons brownie mixture with a spoon; roll into a ball. Insert a lollipop stick into center of each ball.

Place remaining 1 ounce chocolate in a microwave-safe bowl. Microwave at HIGH 30 seconds or until chocolate melts, stirring after 15 seconds. Dip balls into melted chocolate; dredge in nuts, pressing gently to adhere. Refrigerate until chocolate sets (about 20 minutes).

 

Milk Chocolate Crème Brûlée

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Ingredients

2 cups whole milk $
1/4 cup granulated sugar, divided $
1/8 teaspoon salt $
3 ounces milk chocolate, finely chopped
2 large eggs $
2 large egg yolks $
1 tablespoon amaretto (almond-flavored liqueur)
1/2 teaspoon vanilla extract
2 tablespoons superfine sugar

Preparation

Preheat oven to 300°.

Bring milk, 2 tablespoons granulated sugar, and salt to a simmer in a medium, heavy saucepan (do not boil). Remove pan from heat; add chocolate, stirring until chocolate melts. Combine remaining 2 tablespoons granulated sugar, eggs, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur and vanilla. Divide mixture evenly among 6 (4-ounce) ramekins. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 50 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.

Sift 2 tablespoons superfine sugar evenly over custards. Holding a kitchen blowtorch about 2 inches from top of each custard, heat sugar, moving torch back and forth until sugar is completely melted and caramelized (about 1 minute). Serve immediately.

 

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Ingredients

1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/8 teaspoon salt $
2/3 cup granulated sugar $
1/4 cup butter, softened $
1/2 cup egg substitute
1 teaspoon vanilla
1/2 cup 1% low-fat buttermilk
1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
2 tablespoons powdered sugar

Preparation

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.

 

Upside-Down Fudge-Almond Tart

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Ingredients

Cooking spray $
1 cup coarsely chopped almonds, toasted
4 ounces bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter
2.25 ounces all-purpose flour (about 1/2 cup) $
3 tablespoons sifted Dutch process cocoa
1/4 teaspoon salt $
2 large eggs $
6 tablespoons sugar $
2 tablespoons golden cane syrup (such as Lyle’s Golden Syrup)
3/4 teaspoon vanilla extract

Preparation

Preheat oven to 350°. Set oven rack to lowest third of oven.

Coat a 9-inch round removable-bottom tart pan with cooking spray. Sprinkle almonds in pan.

Combine chocolate and butter in the top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; set aside.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Dutch process cocoa, and salt in a medium bowl, stirring with a whisk.

Place eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick and pale. Gradually add sugar, 1 tablespoon at a time, beating at medium speed 2 minutes or until sugar dissolves. Add golden cane syrup and vanilla; beat on low speed 1 minute or until blended. Add chocolate mixture; beat 1 minute or until blended. Add flour mixture, and beat on low speed just until combined.

Pour batter over nuts into the prepared pan, spreading evenly. Bake in lower third of oven at 350° for 20 minutes or until a wooden pick inserted into the center comes out with a few moist crumbs. Cool tart in pan 20 minutes on wire rack. Invert tart onto serving platter.

 

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