Chocolholics unite!

[valeriek]

I actually do get an allergic reation from eating chocolate! I lost my sweet tooth when I started having the bad reactions to chocolate when I was 12, therefore rarely make deserts. I have no kids yet, but I'm sure when I do I'm going to have to learn to make all that chocolate-laden stuff that really sounds so wonderful. I'm so jealous of you guys and your comfort food!

[andrea]

andrea--
i'd like to see CL try to lighten that! oooh baby! http://www.cookinglight.com/bbs/tongue.gif
-- andrea

[darthchrista]

LIGHTEN it! http://www.cookinglight.com/bbs/eek.gif Somethings in life are just not ment to be lightened. http://www.cookinglight.com/bbs/smile.gif

[AndreaU]

I don't know about you, but I just can't get enough chocolate. If I ever became allergic, I think I'd just have to end it all! Here's an amazing, rich dessert my mother has made around the holidays for years. The name says it all. It's lengthy but ohhhhh so worth it! And no, there's no typo- there is no flour. Enjoy!

CHOCOLATE SIN

10 oz. Semisweet chocolate chips
1/2 cup lightly salted butter, in pieces
6 large eggs, separated, at room temperature
1 cup sugar, divided
2 tsp. Crème de cacao, Kahlua OR dark rum
1/2 tsp. Vanilla
1 1/2 cup whipping cream, well chilled
2 1/2 to 3 TBS powdered sugar, divided

Place oven rack in lower third of oven; preheat to 375 degrees. Butter and flour bottom and sides of 8" springform pan; set aside. Melt chocolate and butter. Keep warm over a pan of warm water.
Beat egg yolks in large mixer bowl at high speed, gradually adding 3/4 cup sugar. Beat until mixture is pale yellow and thick, 4 to 6 minutes. Add chocolate mixture to yolk mixture; beat until completely smooth. Add crème de cacao (Kahlua or rum) and vanilla; beat until blended.
Beat egg whites in medium mixer bowl at high speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar; continue beating until stiff, but not dry, peaks form. Fold whites gently but thoroughly into chocolate mixture. Pour batter evenly into prepared pan; smooth top.
Bake 15 minutes. Reduce oven temperature to 350 degrees; bake another 15 minutes. Reduce oven temperature to 250 degrees; bake 30 minutes longer. (Total baking time is 1 hour.) Turn off oven; prop open oven door and allow cake to remain in oven for 30 minutes. Remove cake from oven and cover top with damp paper toweling; let stand 5 minutes.
Remove toweling and cool cake completely. Dome of cake will collapse and crack; this is normal! Press top of cake down lightly to smooth top. Remove springform and transfer cake to serving platter.
Whip cream in chilled mixer bowl on high speed until soft peaks form. Continue beating, gradually adding 1 1/2 TBS of the powdered sugar until stiff peaks form. Dust top of cake with remaining powdered sugar just before serving. Serve cake at room temperature with whipped cream.

(Note: also delicious with raspberry sauce in addition to the fresh whipped cream! Serve in small doses as it is quite rich.)

[This message has been edited by AndreaU (edited 09-21-2000).]

[Danielle]

I don't know if this would qualify as a "chocolate lover's" dessert, but my mom has a recipe for this wonderful chocolate cake. The cake is covered with caramel sauce and a can of sweetened condensed milk, and it all seeps into the cake and makes it taste so rich. It's covered with whipped cream and crushed Heath Bar, and it's so nummy. It's called the Better Than Sex cake (the recipe, ironically, came from a church cook book!). Let me know if I should post.

Also have a recipe for Bishop's chocolate pie, my grandma's specialty....

[BethH]

Of course you should post! My SO swoons over anything with sweetened condensed milk in it!

[Susann]

You all probably know this little tip (I am a bit slow!!) but if you boil a can of condensed milk (sans wrapper, of course) for a couple of hours, you end up with the richest caramel sauce! Yum! The manufacturers don't suggest boiling it in the can, but I have never had a problem (now you are all gonna post about the time the milk can exploded on you, right?) http://www.cookinglight.com/bbs/smile.gif

[AndreaU]

Danielle, by all means post them both! (This is after all a thread devoted to chocolate.) Anything with chocolate is more than welcome in my recipe files. And Susann, I never knew that about condensed milk but I'll be sure to try it (but I'm suing you if I get scalding hot milk burns or if my kitchen goes up in flames... kidding!).

[This message has been edited by AndreaU (edited 09-22-2000).]

[Mamasue]

Just back from vacation and have a day of catching up! Here is a favorite of mine that is easy and always a winner! Lighten up with low-fat buttermilk. http://www.cookinglight.com/bbs/biggrin.gif



* Exported from MasterCook *

Chocolate Potato Cake

Recipe By : Mamasue
Serving Size : 0 Preparation Time :0:00
Categories : Cakes/Cupcakes/Icings Chocolate


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup vegetable oil
2 large eggs
1/2 cup mashed potatoes, cold and plain
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1 pinch nutmeg -- freshly ground
1 pinch salt
1/2 cup buttermilk
confectioners' sugar for dusting cake

Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan and line the base with waxed paper or parchment paper. Set aside. In a large mixing bowl, whisk together sugar, oil and eggs. Whisk in potato.

In another bowl, stir together flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and salt. Using a spoon or rubber spatula, alternately add the dry ingredients and the buttermilk to the egg mixture, beginning and ending with the dry ingredients. Spoon the batter into the cake pan. Bake for 30 to 35 minutes, or until the top springs back when touched lightly. Let cool (in pan) on a rack for 10 minutes. Invert the cake onto a rack and let cool thoroughly. Transfer to a plate and sift confectioners' sugar over top. I use a paper doily as template on top of cake and then sift confectioners' sugar.

Makes one 9-inch cake; serves 12.


- - - - - - - - - - - - - - - - - - -

Sue's Notes : (The surprise ingredient in this cake, mashed potatoes, keeps it exceptionally moist. This is a great dessert to take to a friend's house for dinner too! To serve I plate it up with a coating of raspberry puree, place a wedge slice of cake on top with either a scoop of vanilla ice cream or whip cream. Use your imagination plate it up differently-maybe white chocolate sauce with fresh raspberries!!!



[This message has been edited by Mamasue (edited 09-22-2000).]

[Wendy w]

Susann,
An old and dear friend who is of Columbian ancestry has been doing that for years and it is delicious! It tastes like flan and they call it "ariquipe" (spelling?).

One time several years ago, she was making it and had it going overnight, and woke up to ariquipe all over the kitchen and it was like glue to remove. Probably the best advice is to keep it going under a very low flame and don't go to sleep! http://www.cookinglight.com/bbs/wink.gif

Wendy

[Susann]

AndreaU-I see you are a teacher, too. So you understand when I say that if you sue me for a condensed milk mishap, my fortune consists of half used dry erase markers and a few canned vegies http://www.cookinglight.com/bbs/biggrin.gif http://www.cookinglight.com/bbs/wink.gif(teeheehee)

Originally posted by AndreaU:
Danielle, by all means post them both! (This is after all a thread devoted to chocolate.) Anything with chocolate is more than welcome in my recipe files. And Susann, I never knew that about condensed milk but I'll be sure to try it (but I'm suing you if I get scalding hot milk burns or if my kitchen goes up in flames... kidding!).

[This message has been edited by AndreaU (edited 09-22-2000).]

[AndreaU]

Originally posted by darthchrista:
LIGHTEN it! http://www.cookinglight.com/bbs/eek.gif Somethings in life are just not ment to be lightened. http://www.cookinglight.com/bbs/smile.gif

How right you are... we all need a little decadence in our lives! Anyone else have any to-die-for chocolate recipes?

[Connie]

I made an almond chocolate creme brulee from 365 Great Chocolate Desserts; we are still talking about it to this day (but not every day http://www.cookinglight.com/bbs/wink.gif) even though it was 2 years ago that I made it. Anyone?

[Susann]

Connie-Absolutely! That sounds fantastic.

[ginny177]

Connie - That Almond Chocolate Brulee sounds to die for !! Could you post the recipe ? Thanks

[Connie]

Here it is:
ALMOND CHOCOLATE CREME BRULEE

3 c heavy cream
8 egg yolks
1 c granulated sugar
1/2 c firmly packed unsweetened cocoa powder
1/2 tsp almond extract
3 oz bittersweet chocolate, melted
1/2 c sliced almonds
1/4 c + 4 tsp brown sugar

1. In a medium saucepan over medium het, heat creamm until bubbles start to form around edges of pan. In a large saucepan, whisk together egg yolks, granulated sugar, and cocoa. Slowly add hot cream to yolk mixture, whisking constantly. Place over medium heat and cook, stirring constantly, 5 - 7 minutes, or unitl mixture thickens. Temperature should be approximately 175 to 180 degrees on a candy thermometer. Do not boil. Remove from heat and add bittersweet chocolate; stir to blend well.
2. Divide mixture evenly among 8 ovenproof 1/2 cup custard or souffle dishes. Sprinkle almonds over top, dividing evenly. Cover and refrigerate 6 hours or overnight. One hour before serving, place all dishes in freezer.
3. Just before serving, preheat broiler. Sprinkle top of each creme brulee with 2 tsp brown sugar. Place dishes under broiler 5-6 inches from heat and broil 1 1/2 - 2 minutes, just to caramelize sugar. Watch carefully since brown sugar burns easily. Serve immediately. Any leftover creme brulee can be kept in refirigerator and eaten within a day.

NOTE: recipe does not say when to add almond extract. I added with cocoa, but I think you could add with bittersweet chocolate.

Enjoy!!!

[AndreaU]

Thanks for helping me feed my need for chocolate! I know most chocolate recipes are not necessarily light (though CL does a great job with those they publish)... but hey, you have to live a little, right? And didn't "they" deem dark chocolate as helpful somehow as it contains certain antioxidants or something? Anyway, keep 'em coming if you got 'em!

[Beth]

Originally posted by Danielle:
I don't know if this would qualify as a "chocolate lover's" dessert, but my mom has a recipe for this wonderful chocolate cake. The cake is covered with caramel sauce and a can of sweetened condensed milk, and it all seeps into the cake and makes it taste so rich. It's covered with whipped cream and crushed Heath Bar, and it's so nummy. It's called the Better Than Sex cake (the recipe, ironically, came from a church cook book!). Let me know if I should post.

Also have a recipe for Bishop's chocolate pie, my grandma's specialty....

We're still looking for "Better Than Sex" if you're wlling to share. Chocolate, caramel and Heath bars...Yum

[Mamasue]

Here you go Beth.......

Better Than Sex Cake

1 Box German Chocolate Cake Mix
7 Oz Sweetened Condensed Milk
6 Oz Caramel Sauce (Jar)
8 Oz Non-Dairy Whipped Topping -- thawed
8 Heath Candy Bars -- crushed

Bake cake in 9 by 13-inch cake pan, as directed on box. Let it cool slightly and poke little holes in the top of the
cake with a pencil.

Dribble sweetened condensed milk and caramel sauce over cake. Let stand for over an hour until the cake has completely cooled. Frost with whipped topping and sprinkle crushed candy bars over that. Refrigerate.

[BarbaraL]

I also have a recipe for "Better than Sex" cake that was in my newspaper. My friends said it didn't live up to its name(!) but that they loved it! Below the recipe, I'll also post two truffle cake recipes, the first of which has become my now-famous Christmas dinner dessert.

(Almost?) Better than Sex Cake

1 box German chocolate cake mix
1 can Eagle brand Sweetened condensed milk
1/2 jar Mrs. Richardson's Hot Fudge
1/2 container of 12 oz Cool Whip

Bake cake in 9 x 13 pan as directed on box. Immediately after taking from the oven, poke hole in the cake with fork. Pour Eagle Brand milk over cake. Cool. Then frost with fudge sauce and cover with whipped cream. Refrigerate to store and cut into squares to serve.

Note from author: I put Eagle Brand milk in pan of warm water while cake bakes. (Note from BarbL: I did this, but think I had the water too warm; the milk ran off the cake!)

Nutritional Info: calories 349; protein 5 grams, carbo 59 grams; sugar 9 g; total fat 11 g (sat 8g; mono 3 g); cholesterol 9 mg; dietery fiber 1 g; sodium 445 mg; calcium 108 mg; iron 1.0 mg.

The Frozen Mochas Truffle loaf is my favorite of the two following recipes, but I usually serve it with the raspberry sauce from the second recipe instead of with strawberries as suggested.

Frozen Mocha Truffle Loaf

1 12 oz package semisweet chocolate pieces
1/2 cup margarine or butter (1 stick)
4 large egg yolks
3/4 cup milk
1 tablespoon instant espresso-coffee powder
3 tablespoons coffee-flavor liqueur
1 1/2 cups heavy or whipping cream
unsweetened cocoa

Strawberry sauce:
1 pint strawberries
2 tablespoons sugar
strawberries for garnish

Day ahead or up to 1 week ahead:
In heavy 1-quart saucepan over low heat, heat chocolate and margarine until melted and smooth, stirring frequently. Remove from heat.
In 3-quart saucepan, with wire whisk, beat egg yolks with milk. Cook over low heat, stirring, until mixture thickens and coats a spoon well, about 8 minutes (mixture should be 170 to 175 degrees, but do not boil or it will curdle). Stir in chocolate, espresso, and liqueur. Cover chocolate custard with plastic wrap. Refrigerate until chilled, about 1 hour.
Meanwhile, line 9" x 5" loaf pan with foil.
When custard is cool, whip cream. Fold 1/3 whipped cream into custard to lighten it. Fold remaining cream into custard until blended. Pour mixture into loaf pan. Cover; freeze overnight or until firm.
To serve, hull strawberries. In pie plate, with potato masher or fork, crush strawberries with sugar. Invert truffle loaf onto chilled platter; carefully peel off foil. Sprinkle with cocoa. Serve slices with crushed strawberries. Garnish with strawberries. Makes 16 servings.
Each serving: about 275 calories, 23 g fat, 59 mg chlesterol, 95 mg sodium.

Chocolate Truffle Loaf with Raspberry Sauce

2 cups heavy cream, divided
3 egg yolks, slightly beaten
2 packages (8 oz each) Bakers Semi-sweet chocolate
1/2 cup Karo Light or Dark Corn Syrup
1/2 cup margarine or butter
1/4 cup confectioners sugar
1 teaspoon vanilla
Raspberry sauce (below)

Line 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap. Mix 1/2 cup cream with egg yolks. In 3-qt. saucepan stir chocolate, corn syrup and margarine over medium heat until melted. Add egg mixture. Stirring constantly, cook 3 min.* Cool to room temperature.

Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hr. Serve with sauce. Serves 12.

Raspberry sauce
In blender, puree 1 pkg. (10 oz) frozen raspberries, thawed; strain. Stir in 1/3 cup Karo corn syrup.

*Microwave directions
In 3 qt. microwavable bowl, mix chocolate, corn syrup and margarine. Microwave at High (100%), stirring twice, 2 to 2 1/2 minutes or until melted. Stir in egg mixture. Microwave, stirring twice, 3 min. Continue as above.

[Danielle]

Thanks for posting the Better Than Sex cake, Mamasue! I kept forgetting to ask my mom for it, then she was on vacation in Door County...so by the time I finally got a hold of her to ask for it, it was already posted. My apologies for taking so long.

Dee http://www.cookinglight.com/bbs/smile.gif