Chocolate!

[keroppikeroppi007]

Beetroot Chocolate Cake
Makes 1 cake

Ingredients
Bunch 6 fresh baby beetroot OR 1½ cups pureed fresh beetroot
2 cups wholemeal flour
1 ½ cups brown sugar
½ cup cocoa
3 teaspoons baking powder
1/4 cup finely chopped macadamias or pecans
½ cup vegetable oil (macadamia)
4 eggs, beaten
1 tablespoon Bundaberg rum

Method
Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour. Or if you have a pressure cooker, cook for 20 minutes.
Drain, peel, and puree beetroot in a food processor to provide 1½ cups of pureed beetroot.
Preheat the oven to 180C. Lightly oil and flour a 25 cm circular cake tin.
Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.
In another bowl, mix oil, eggs, beetroot, and rum. Fold into the dry ingredients.
Place in cake tin and bake in the oven for 50-60 minutes. Turn out onto rack and cool.

Note: I haven't tried this one myself, but thought I'd give you all a laugh!!! ;D

[missteetheironchef]

Chocolate Mint Cookies

1 cup butter, softened
1 and one half cups granulated sugar
One half cup brown sugar
1 egg
1 tsp. vanilla
One half tsp. peppermint extract
2 cups all-purpose flour
One third unsweetened cocoa
One half tsp baking powder
Pinch of salt
12 creme de menthe candies cut in half diagonally

Preheat oven to 350 degrees. Combine butter, 1 cup of granulated sugar and brown sugar in a bowl and beat with mixer until creamy. Add egg, vanilla and peppermint extract and continue beating until well mixed. Add flour, cocoa, baking powder and salt and continue beating. Shape dough into 1-inch balls and roll through remaining sugar. Place on an ungreased baking sheet and bake for 10 - 13 minutes. As soon as you remove them from the oven press one half of a creme de menthe candy on each cookie. Cool before serving.

The Skinny: Use your favorite sugar and egg substitute.

[missteetheironchef]

Chocolate Peppermint "Finger Wedges"

1 cup toasted coconut (see toasting instructions)
15 red and white peppermint candies, ground fine in a food processor or smashed by hand
12 oz. deep chocolate (Shoot for 70% cocoa). Cut into tiny bits
3 Tbl whipping cream
Butter spray

Preheat your oven to 350 degrees.

To toast coconut: Take the one-cup of coconut and spread it on a dry cookie sheet. No spray needed. Toast the coconut in the oven at 350 degrees; just until you see a little golden edging. This will take 5 - 10 minutes. Keep an eye on it. It burns very suddenly.

In a medium saucepan, melt the chocolate and the whipping cream on low temperature. Stir fairly often. Make sure it's low so you don't scorch the chocolate. When almost melted stir in the ground peppermint. The mixture will be slightly grainy in appearance.

Pour into a 9" springform pan that has been oiled with butter spray. This is only about a quarter of an inch thick so don't let that shock you. Sprinkle the coconut on top and press it down lightly with your fingers so it sinks into the chocolate mixture.

Set in your refrigerator to cool until hardened. When ready to serve, run a sharp knife along the edge, loosen the tart pan and take off the sides. Cut the chocolate peppermint mixture into tiny wedges or "fingers". These are really rich pieces of candy. Moist mouthfeel, they melt in divine fashion in your mouth and they even cleanse your breath!

[missteetheironchef]

ROMANTICALLY DELICIOUS FUDGE BROWNIES

Makes 9

8 ounces unsalted butter, cut into small pieces, plus extra for greasing the pan

3/4 pound bittersweet chocolate, coarsely chopped

1 teaspoon instant espresso powder or crystals, diluted in 1 tablespoon hot water (optional)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs

2 cups granulated sugar

1 teaspoon vanilla extract

2 cups coarsely chopped walnuts or other nuts

Position the rack in the center of your oven. Preheat the oven to 350 degrees. Butter an 8-inch square baking pan, or coat it with nonstick spray; dust its bottom and sides with a little flour, tapping out excess flour into the sink. Set aside.

In the top of a double boiler or medium heatproof bowl set over but not touching simmering water, combine the butter pieces, chopped chocolate, and, if using, the diluted espresso. Stir until the chocolate has almost melted, but not quite completely. Turn off the heat, stir again, and leave to melt completely.

In a mixing bowl, sift together the flour, baking powder and salt. Set aside.

In a large heatproof mixing bowl set over but not touching simmering water, whisk the eggs, sugar and vanilla until the sugar dissolves. Transfer the mixture to the large bowl of an electric mixer and, on high speed using paddle or beaters, beat until pale yellow. (Alternatively, leave the mixture in its bowl, away from the heat, and beat with a handheld electric mixer).

Scrape in the chocolate mixture with a rubber spatula, reduce the mixer speed to medium, and continue beating until well mixed. Reduce the speed to low and gradually add the flour mixture, continuing to beat just until combined. Add half of the walnuts and beat them in at low speed just until combined.

Scrape the batter into the prepared pan. Sprinkle the remaining nuts evenly over the top.

Bake until the brownies pull away from the side of the pan and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack to cool.

To serve, use a table knife to cut the brownies in the pan into 9 squares, removing them with a spatula. Serve as is or with softly whipped cream or ice cream of your choice.

[missteetheironchef]

Requested Recipe -- Grand Marnier Chocolate Mousse
FoodReference.com
5-6 servings

5 oz semisweet dark chocolate
2 1/2 oz butter
1 egg yolk
3 egg whites
1 oz GRAND MARNIER liqueur

Melt the chocolate in a saucepan.

Take the pan off the heat, mix the butter and the egg yolk into melted chocolate.

Whip the egg whites.

Slowly fold in the GRAND MARNIER liqueur then the whipped egg whites.

Refrigerate before serving.

[allezcuisine]

Beef In Chocolate Sauce Recipe

Ingredients:
2 pounds beef tenderloin
Salt & pepper
3 tablespoons Butter
1/2 Onion; finely chopped
2 cloves Garlic; finely chopped
1/2 cup White wine water
1 ounce Unsweetened chocolate
1/2 pound Queso fresco; crumbled
2 tablespoons Chopped parsley

Directions:

Season beef to taste with salt and pepper. Fry in butter until browned. Add onion, garlic, wine and water. Cover and simmer over gentle heat about 15 minutes. Add chocolate and simmer, uncovered, 10 minutes longer.

At serving time, slice meat, pour sauce over and sprinkle with cheese. Broil to melt cheese. Sprinkle with parsley.

This recipe for Beef In Chocolate Sauce serves/makes 6

[missteetheironchef]

Chocolate Celebration Cake Recipe

This recipe serves: 14
Preparation time: 10 minutes
Cooking time: 1 hour

Ingredients
For the cake:
1 cup minus 2 tablespoons cake flour
2 tablespoons cocoa powder
1 1/2 cups superfine granulated sugar
1 1/4 cups egg whites (about 10 large eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract

For the icing and oranges:
1 cup confectioners' sugar
1 1/2 tablespoons milk
1/2 teaspoon vanilla extract or rum
1 cup sweetened, flaked coconut
4 oranges, peel and pith removed and cut into sections

Cooking Instructions
For the cake:
1. Preheat the oven to 350°F.
2. Sift the flour twice with the cocoa powder and 1/2 cup of the sugar.
3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
5. Stir in the vanilla.
6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, until just incorporated.
7. Put the batter in an ungreased 10" tube pan and bake until the cake is springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
(This can be made in advance and stored in an airtight container for up to 5 days.)

For the icing and oranges:
1. Whisk the sugar, milk and vanilla or rum together in a mixing bowl. Stir in the coconut.
2. Drizzle the icing over the cake.
3. Serve each slice of cake with orange sections arranged like a fan on the side of each piece.


Nutrition Facts
Serving Size: 1 slice of cake with oranges
Calories 191
Total Fat 2 g
Saturated Fat 2 g
Protein 3 g
Total Carbohydrate 40 g
Dietary Fiber 1 g
Sodium 96 mg
Percent Calories from Fat 12%
Percent Calories from Protein 7%
Percent Calories from Carbohydrate 81%


Make it Fancy: Place a doily on top of the cake and dust it with powdered sugar. Remove the doily and a beautiful design of powdered sugar will remain.

[missteetheironchef]

Chai Chocolate Pots de Creme

The haunting, subtle flavor of chai spices adds depth and richness to these elegant French baked custards. You could use the leftover egg whites to make Dark Chocolate Meringue Drops.

Servings: 8 servings
Total Time: 5 hours (including 3 hours chilling time)
Ease of Preparation: Easy
Cuisine: American
Type of Dish: Desserts
Health: Low Calorie, Low Carb, Low Sodium, Diabetes Appropriate


Ingredients:

2/3 cup whipping cream
2 1/2 teaspoons crushed cardamom pods or 1 teaspoon bruised cardamom seeds (see Tip)
7 whole cloves
4 slices peeled fresh ginger
4 1/2 ounces semisweet or bittersweet chocolate (see Tip), finely chopped
1 1/4 cups reduced-fat milk
3 tablespoons sugar
1 large egg
3 large egg yolks
1 teaspoon vanilla extract
Whipped cream for garnish (optional)
Crystallized ginger for garnish (optional)


Steps:

1: Position a rack in lower third of oven; preheat to 325° F. Lay a double thickness of paper towels in a baking pan large enough to comfortably hold eight 4- to 6-ounce heatproof custard cups or ramekins. Set the cups in the pan (the paper towels will keep them in place).

2: Heat cream, cardamom, cloves and ginger in a medium saucepan over medium-high heat until the mixture just comes to a full boil. Remove from the heat and let stand for 15 minutes. Place chocolate in a 4-cup glass measure. Return the cream to medium-high heat and reheat to boiling. Immediately pour through a very fine sieve set over the chocolate, pressing down on the spices to extract as much flavor as possible; don't stir the chocolate. Let stand for 3 minutes, then gently stir until the chocolate completely melts and the mixture is well blended and smooth. (If the chocolate is not completely melted, microwave it for 20 to 30 seconds on High, then stir.)

3: Wipe out the saucepan, add milk and sugar, and heat just to boiling, stirring until the sugar dissolves. In a slow, thin stream, gradually stir about two-thirds of the boiling milk into the chocolate. If the mixture looks separated at any point, stop adding milk and stir the chocolate until it is smooth again before continuing.

4: Whisk egg, egg yolks and vanilla in a small bowl until well blended. While constantly whisking the egg mixture, add the remaining milk in a slow, thin stream. Strain the egg-milk mixture through a fine sieve into the chocolate mixture; stir well to combine. Evenly divide among the custard cups, about 1/4 cup each.

5: Place the pan on the low oven rack. Add enough very hot tap water to come 3/4 inch up the sides of the cups. Bake until the tops appear barely set when the cups are jiggled, 16 to 20 minutes; don't tap the tops as this will mar the surface.

6: Transfer the cups to a wire rack. Let cool thoroughly, about 1 hour. Cover with plastic and refrigerate until chilled, at least 3 hours and up to 3 days. Let warm up just slightly before serving. Garnish with a dollop of whipped cream and a small piece of crystallized ginger (if desired).



Nutrition: (Per serving)

Calories - 204
Carbohydrates - 18
Fat - 15
Saturated Fat - 8
Monounsaturated Fat - 3
Protein - 4
Cholesterol - 132
Dietary Fiber - 1
Potassium - 87
Sodium - 36

Cover and refrigerate for up to 3 days. | Equipment: Eight 4- to 6-ounce glass custard cups or similar ramekins

You can use either whole cardamom pods or the peppercorn-size seeds for this recipe. Crush or bruise the seeds with the side of a chef's knife or a heavy-bottomed pan to help release the flavor. If necessary, substitute 1/2 teaspoon ground cardamom; the flavor will be fine, but the texture will be a little less silky.

Almost any semisweet or bittersweet chocolate will work in this recipe, although if you choose an extra-bittersweet one with more than a 65% cacao content, reduce the chocolate to 4 ounces and increase the sugar to 1/4 cup.

[aiidealjimai]

Men like chocolate not less, than women do, they just feel shy to admit it. Invite your loved one for a "chocolate supper" that you cooked by yourself - and you'll see what a chic sequel you'll get. Your lips and hands will smell sweet like chocolate, exciting not only physical passion, but also tenderness, caress, trust - all that things that we associate with love.

[mertoncoulter]

Ah, chocolate... comfort food for some, a sweet treat for others, and still others believe it's an aphrodisiac (gasp! hmm... could be). Follow the history of chocolate from the time about 2,000 years ago when cacao pods were first discovered to have a tempting treat inside just waiting to be found and experienced.