Chocolate
I love chocolate. To that end, here are six yummy chocolate recipes, including Easy Double Chocolate Chip Brownies and Chocolate Taco Mini Taco Bowls. Enjoy!
CHOCOLATE GUINNESS CAKE
This is from Nigella Lawson at The New York Times cooking enewsletter. For this recipe, Nigella wrote, "For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat."
Time: 1 hour 15 minutes; Yield: One 9-inch cake or 12 servings
This yumminess was featured in "AT MY TABLE; A Feast for a Holiday, Or Everyday Exulting", and can be viewed online at the bottom of the article or at https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake.
Note: Take time to read the article; very interesting!
Ingredients
For the Cake
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking soda
For the Topping
1-1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
FLOURLESS CHOCOLATE CAKE
This is from Genevieve Ko in The New York Times cooking enewsletter. For this recipes, Genevieve wrote, "Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don’t have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings."
Time: 1 hour 15 minutes; Yield: 8 to 12 servings
This was featured in "Forget Chocolate Bars: Baking With Chips Is Often Better", and can be viewed online at https://cooking.nytimes.com/recipes/1022963-flourless-chocolate-cake. If you have a few minutes, I highly recommend reading the entire article. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, please do so. Great stuff there!
Ingredients
3/4 cup unsalted butter, cut up, plus more for greasing the pan
1 cup bittersweet or semisweet chocolate chips
1/2 cup unsweetened natural cocoa powder
3/4 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
Whipped cream or ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you’d like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.
CHOCOLATE TACO MINI TACO BOWLS
This is from Old El Paso, and begins, "A chocolate taco? Delicious! Crispy, sugar-coated mini bowls are dipped into chocolate and chopped peanuts and filled with ice cream for an absolutely addictive version of an ice cream truck favorite. Here's how to make the chocolate dessert tacos of your dreams!"
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/chocolate-taco-mini-taco-bowls.
Ingredients
1 tablespoon butter, melted
10 tortilla bowls from 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
3/4 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup plus 3 tablespoons finely chopped cocktail peanuts
1-1/2 cups vanilla ice cream
1/4 cup chocolate sauce
1/4 cup caramel topping
Preparation
Heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the chopped peanuts on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into chopped peanuts to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 small scoops (about 1 tablespoon) ice cream; drizzle with chocolate sauce and caramel topping, and garnish with remaining 3 tablespoons peanuts.
Expert Tips
Chopped toasted almonds are a nice alternative to the chopped peanuts in this chocolate taco recipe.
Any flavor of ice cream and sauces will work well for these chocolate-dipped ice cream tacos, so feel free to fill them with your favorite combination.
Exchanges: 1 Starch; 1 Other Carbohydrate; 3 Fat
Carbohydrate Choice: 2
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake."
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired
Directions
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.
Expert Tips
Canned cherry pie filling may contain an occasional pit. It’s helpful to take a closer look when spreading in pan, before topping with cake mix.
Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.
CHOCOLATE-POMEGRANATE CHEESECAKE MINIS
This is from Philadelphia Cream Cheese, and begins, "Serve up some sweetness next time you entertain with Chocolate-Pomegranate Cheesecake Minis. Black, white and topped with a pomegranate sauce and seeds, Chocolate-Pomegranate Cheesecake Minis look like they're ready for a formal affair."
Prep Time: 30 minutes; Total Time: 4 hours 40 minutes; Makes 24 servings
To view this online, go to https://www.creamcheese.com/recipe/212922/chocolate-pomegranate-cheesecake-minis.
Ingredients
1-1/2 cups finely crushed chocolate wafer cookies
3 Tbsp. butter, melted
1-1/4 cups plus 2 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. vanilla
4 eggs
3/4 cup pomegranate juice
1/3 cup pomegranate seeds, patted dry
Directions
Heat oven to 325°F.
Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin pan cups.
Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crust.
Bake 20 to 22 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.
Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.
EASY DOUBLE CHOCOLATE CHIP BROWNIES
This decadent yumminess is from Very Best Baking, and begins, "Easy Double Chocolate Chip Brownies are a chocolate lover's dream. For a delicious butter-free version, use LIBBY’S® 100% Pure Pumpkin in place of the butter."
Prep Time: 10 minutes; Cook Time: 18 minutes; Servings: 24 brownies; Level: Easy
To view this online, go to https://www.verybestbaking.com/toll-house/recipes/easy-double-chocolate-chip-brownies-2/.
Ingredients
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
1/2 cup (1 stick) butter or LIBBY'S 100% Pure Pumpkin
3 large eggs
1-1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts
Directions
Preheat oven to 350° F. Grease 13 x 9-inch baking pan.
Melt 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. (If using pumpkin instead of butter, melt the morsels by themselves. Then transfer chocolate to a large mixing bowl and let cool for 3 minutes, then stir in pumpkin.)
Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining 1 cup morsels and nuts. Spread into prepared baking pan.
Bake for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.
CHOCOLATE GUINNESS CAKE
This is from Nigella Lawson at The New York Times cooking enewsletter. For this recipe, Nigella wrote, "For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat."
Time: 1 hour 15 minutes; Yield: One 9-inch cake or 12 servings
This yumminess was featured in "AT MY TABLE; A Feast for a Holiday, Or Everyday Exulting", and can be viewed online at the bottom of the article or at https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake.
Note: Take time to read the article; very interesting!
Ingredients
For the Cake
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking soda
For the Topping
1-1/4 cups confectioners' sugar
8 ounces cream cheese at room temperature
1/2 cup heavy cream
Preparation
For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
FLOURLESS CHOCOLATE CAKE
This is from Genevieve Ko in The New York Times cooking enewsletter. For this recipes, Genevieve wrote, "Crackly on top and fudgy yet tender in the center, this cake tastes like a complex restaurant dessert, but comes together effortlessly in one bowl. Chocolate chips save you the messy step of chopping chocolate bars and deliver deep flavor along with cocoa powder. If you don’t have a springform pan, a regular cake pan lined with foil all around makes it easy to lift out the delicate cake, which melts in your mouth when served warm or at room temperature. Refrigerated or frozen leftovers take on a candylike chewiness, but a quick zap in the microwave will return it to just-baked softness. Slices are delicious on their own or with any creamy toppings."
Time: 1 hour 15 minutes; Yield: 8 to 12 servings
This was featured in "Forget Chocolate Bars: Baking With Chips Is Often Better", and can be viewed online at https://cooking.nytimes.com/recipes/1022963-flourless-chocolate-cake. If you have a few minutes, I highly recommend reading the entire article. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, please do so. Great stuff there!
Ingredients
3/4 cup unsalted butter, cut up, plus more for greasing the pan
1 cup bittersweet or semisweet chocolate chips
1/2 cup unsweetened natural cocoa powder
3/4 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
Whipped cream or ice cream, for serving (optional)
Preparation
Heat oven to 350 degrees. Generously butter the bottom and sides of an 8-inch springform pan, or press a large sheet of foil into the bottom and up the sides of an 8-inch round cake pan, smoothing the sides, and generously butter the foil.
Bring a few inches of water in a large saucepan to a simmer over medium heat. Set a large heatproof bowl over the saucepan and add the chocolate. When the chips look soft and melty, stir gently until smooth. Turn off the heat, and add the butter to the bowl. Stir gently until melted and smooth. Add the cocoa powder and stir until smooth, then take the bowl off the saucepan.
Stir in the granulated sugar until incorporated, then add the eggs, one at a time, and beat well after each addition. Stir in the vanilla, then scrape the batter into the prepared pan and smooth the top.
Bake until crackly and dry on top, and a toothpick inserted 2 inches from the edge comes out clean, 40 to 50 minutes. A toothpick inserted in the center should come out with some crumbs attached.
Cool in the pan on a rack, then remove the sides of the springform pan or lift the cake out of the cake pan using the foil overhang. You can slice and serve warm or at room temperature. Or, to cut very neat slices, freeze the cooled cake until firm. Slice and warm up in the microwave or oven, if preferred. Serve the cake with whipped cream or ice cream, if you’d like. The cake can be wrapped and kept at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 1 month.
CHOCOLATE TACO MINI TACO BOWLS
This is from Old El Paso, and begins, "A chocolate taco? Delicious! Crispy, sugar-coated mini bowls are dipped into chocolate and chopped peanuts and filled with ice cream for an absolutely addictive version of an ice cream truck favorite. Here's how to make the chocolate dessert tacos of your dreams!"
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/chocolate-taco-mini-taco-bowls.
Ingredients
1 tablespoon butter, melted
10 tortilla bowls from 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
3/4 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup plus 3 tablespoons finely chopped cocktail peanuts
1-1/2 cups vanilla ice cream
1/4 cup chocolate sauce
1/4 cup caramel topping
Preparation
Heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the chopped peanuts on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into chopped peanuts to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 small scoops (about 1 tablespoon) ice cream; drizzle with chocolate sauce and caramel topping, and garnish with remaining 3 tablespoons peanuts.
Expert Tips
Chopped toasted almonds are a nice alternative to the chopped peanuts in this chocolate taco recipe.
Any flavor of ice cream and sauces will work well for these chocolate-dipped ice cream tacos, so feel free to fill them with your favorite combination.
Exchanges: 1 Starch; 1 Other Carbohydrate; 3 Fat
Carbohydrate Choice: 2
3-INGREDIENT CHOCOLATE CHERRY DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake."
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Servings: 12
To view this online, click here.
Ingredients
2 cans (21 oz each) cherry pie filling
1 box Betty Crocker™ Super Moist™ devil's food cake mix
3/4 cup butter, melted
Whipped topping or vanilla ice cream, if desired
Directions
Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.
Expert Tips
Canned cherry pie filling may contain an occasional pit. It’s helpful to take a closer look when spreading in pan, before topping with cake mix.
Dump cakes are sometimes difficult to determine doneness. It’s normal to see some wet spots, some dry cake mix and a crisp-like texture on top. Be sure fruit mixture is bubbly around edges of pan.
CHOCOLATE-POMEGRANATE CHEESECAKE MINIS
This is from Philadelphia Cream Cheese, and begins, "Serve up some sweetness next time you entertain with Chocolate-Pomegranate Cheesecake Minis. Black, white and topped with a pomegranate sauce and seeds, Chocolate-Pomegranate Cheesecake Minis look like they're ready for a formal affair."
Prep Time: 30 minutes; Total Time: 4 hours 40 minutes; Makes 24 servings
To view this online, go to https://www.creamcheese.com/recipe/212922/chocolate-pomegranate-cheesecake-minis.
Ingredients
1-1/2 cups finely crushed chocolate wafer cookies
3 Tbsp. butter, melted
1-1/4 cups plus 2 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. vanilla
4 eggs
3/4 cup pomegranate juice
1/3 cup pomegranate seeds, patted dry
Directions
Heat oven to 325°F.
Combine cookie crumbs, butter and 2 Tbsp. sugar; press onto bottoms of 24 paper-lined muffin pan cups.
Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crust.
Bake 20 to 22 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 14 to 16 min. or until thickened, stirring frequently. Cool completely, then refrigerate until ready to use.
Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.
EASY DOUBLE CHOCOLATE CHIP BROWNIES
This decadent yumminess is from Very Best Baking, and begins, "Easy Double Chocolate Chip Brownies are a chocolate lover's dream. For a delicious butter-free version, use LIBBY’S® 100% Pure Pumpkin in place of the butter."
Prep Time: 10 minutes; Cook Time: 18 minutes; Servings: 24 brownies; Level: Easy
To view this online, go to https://www.verybestbaking.com/toll-house/recipes/easy-double-chocolate-chip-brownies-2/.
Ingredients
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
1/2 cup (1 stick) butter or LIBBY'S 100% Pure Pumpkin
3 large eggs
1-1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts
Directions
Preheat oven to 350° F. Grease 13 x 9-inch baking pan.
Melt 1 cup morsels and butter in large, heavy-duty saucepan over low heat; stir until smooth. (If using pumpkin instead of butter, melt the morsels by themselves. Then transfer chocolate to a large mixing bowl and let cool for 3 minutes, then stir in pumpkin.)
Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining 1 cup morsels and nuts. Spread into prepared baking pan.
Bake for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.
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