Tag Archives: Chocolate

Chocolate Decadence

08 Friday Sep 2017

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Some would argue this is not a cake, but I put it in the cake category.  Garnish with raspberry coulis (reduction of 2 cups of raspberries and 2 Tbsp sugar), whipped cream, and fresh raspberries.

Chocolate Decadence
adapted from Forest Gump™ My Favorite Chocolate Recipes

Ingredients:
2 2/3 cups (16 ounces) semisweet chocolate
2/3 cup butter
5 eggs
2 Tbsp sugar
2 Tbsp flour

Directions:

  1. Preheat oven to 400°.
  2. Line the bottom of a 9-inch springform pan with parchment paper.
  3. Melt butter and chocolate together – use microwave or double boiler.
  4. Place eggs in a large mixing bowl.  Temper the eggs with some of the chocolate mixture.  Slowly incorporate all of the chocolate.  Beat at medium speed for 10 minutes.
  5. Fold in the sugar and flour.
  6. Pour batter into prepared pan.  Bake for 15 minutes.  Dessert will not be set in the center.)  Remove from oven; cover and chill thoroughly.

It’s all About the Chocolate

17 Friday Mar 2017

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This week was chocolate desserts week.

For Pi day (3.14), I made a chocolate pecan pie.  The boys were evenly divided between chocolate cream pie and pecan pie so this was the compromise.  I basically merged the Karo pecan pie recipe with the Hershey’s chocolate pie recipe and it came out well.

Chocolate Pecan Pie
inspired by Hershey’s and Karo Syrup

Ingredients:
1 cup Dark Corn Syrup
3 eggs
1 cup sugar
2 Tbsp oil
1 tsp vanilla extract
1 cup pecans
1 unbaked 9-inch pie crust

Directions:

  1. Preheat oven to 350°.
  2. Stir together all ingredients except pecans (and pie crust) thoroughly.
  3. Mix in pecans.
  4. Pour into pie crust.
  5. Bake for 60-70 minutes.  Cool for 2 hours before serving.

Wednesday we had a birthday and he, of course, wanted chocolate cake.  This cake was the best non-box-mix chocolate cake I’ve made.  I think pairing it with the chocolate icing (Hershey’s “Perfectly Chocolate” Chocolate Frosting) was a bit much.  I also think I have better icing recipes so I’m not going to duplicate it here.  I also halved this recipe to make a single round.

Hershey’s “Perfectly Chocolate” Chocolate Cake
from the Hershey’s Cocoa packaging

Ingredients:
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup Hershey’s Cocoa
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Directions:

  1. Preheat oven to 350°.
  2. Grease & flour two 9-inch round baking pans.
  3. Combine the dry ingredients in a large bowl.
  4. Add eggs, milk, oil, and vanilla.  Beat on medium for 2 minutes.
  5. Stir in the boiling water.  (Batter will be thin.)
  6. Pour into pans.
  7. Bake 30-35 minutes.
  8. Cool 10 minutes before removing to wire racks to cool.
  9. Frost once completely cooled.