Thursday, December 4, 2008

Decadent Chocolate Cake

Chocolate Cake on Foodista


* 1 3/4 cups SR Flour
* 1/2 teaspoon Salt
* 1/2 cup cocoa
* 2 eggs
* 1 1/4 cups sugar
* 125 grams Melted butter or Marg
* 1 teaspoon Vanilla
* 1 cup Milk

Combine flour,salt,cocoa,& sugar in a bowl
Add melted butter to beaten eggs,vanilla & milk
Combine & beat well cook in a greased line slice tin 25 mins at 180c
Don't over beat it .

Recipe donated by Eli from

Tuesday, November 25, 2008

Chocolate and Walnut Biscotti

* 185 grams Butter
* 1/3 cup Caster Sugar
* 1/3 can Condensed Milk
* 1 1/2 cups Self Raising Flour
* 1/4 teaspoon Salt
* 125 grams Chocolate Chips
* 1/2 cup Walnuts chopped

Put small spoons full onto lightly greased trays and bake for 15 - 20 minutes in 180dg. oven (fan forced).
Loosen and cool on trays.


Recipe donated by Eli from

Simple Chocolate Sauce

* 1 1/2 cups sugar
* 1 cup milk
* 1/4 teaspoon salt
* 1/4 cup cocoa powder (not drinking chocolate)
* 1 teaspoon vanilla essence

Mix sugar and cocoa powder together in a pot, add milk, making sure there are no lumps. Slowly bring to the boil stirring continiously making sure the sugar has dissolved. Boil for 10 minutes. Add salt. Remove from stove and allow to cool slightly, add vanilla. Keeps well stored in the fridge.

Thursday, November 20, 2008

Eli's Chocolate Brownies


* 1/2 cup rice flour
* 1/2 cup plain flour
* 1/4 teaspoon baking powder
* 1/3 cup cocoa powder
* 1 1/4 cups caster sugar
* 2 eggs
* 150 grams butter, melted

Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture.
Using a metal spoon, mix until just smooth.
Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.
Remove from oven.
4) Allow to cool in pan. Lift from pan. Cut into squares.

Recipe donated by Eli from

Double Chocolate Brownies

1 cup all purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 cup vegetable oil
2/3 cups brown sugar
2 eggs
2 tsp vanilla extract
1/2 cup low fat evaporated milk
1 1/2 cups dark chocolate

1/2 cup chopped pecans

1. Set oven to 325 degrees F. Grease a 9 x 9 baking pan.
2. Combine flour, cocoa powder, and baking soda. Set aside.
3. Whisk together vegetable oil, brown sugar, eggs and vanilla extract.
4. Meanwhile, in sauce pan heat milk and chocolate chips until all the chips have melted. Remove from heat and allow to cool. Slowly add to sugar mixture while whisking.
5. Add flour mixture to chocolate mixture and whisk until just combine. Fold in remaining 1/2 cup chocolate chips and chopped pecans. Pour batter into baking dish and bake in a 325 degree oven for 30 minutes. At this point, an inserted toothpick will probably not come out clean but this does not mean that the brownies are not cooked. Set on a wire rack for 10 minutes, then cut into cubes.


This recipe is from my blog Healthy and Gourmet ( and is in response to your request from foodbuzz for recipes with chocolate. I focus on creating recipes that look and taste absolutely decadent but which are made with an emphasis on healthy and wholesome ingredients. I try to avoid using unhealthy fats as much as possible. Most of my recipes are my own creations but some are my healthy versions of traditional American/European and other ethnic dishes.
Please feel free to email me if you have any questions.

Wednesday, November 19, 2008

Raw Chocolate Cake


1 1/2 cups walnuts, unsoaked

dash of salt

12 medjool dates, or 16 deglet dates, unsoaked

1/4 cup raw cacao powder

1/2 tsp. vanilla extract

3 tsp water

2 tsp maple syrup or agave nectar

1/2 cup raspberries to garnish (optional)


1. Blend walnuts and salt in a food processor until finely ground. Add the dates, cacao powder and vanilla. Process until the mixture begins to stick together. Add the water and sweetener and process briefly.
2. Transfer to a serving plate and form mixture into a 5-inch round cake. Chill for at least 1 hour. Decorate with fresh raspberries or make a raspberry fruit sauce before serving, if desired.
3. Cover with plastic and keep in the refrigerator. Will keep for three days or two weeks in the freezer.


Recipe added to by gfchef from

Raw Chocolate


2 cups raw cacao powder

1 cup coconut oil or cocoa butter

1-2 Tbsp. vanilla extract

3-4 Tbsp. agave nectar

chopped almonds, walnuts, raisins, or anything else you’d like to add


1. Heat oil slowly over low-medium heat in a saucepan. Mix in the agave and vanilla. Then mix in the cacao powder. Make sure it never boils or gets above medium heat (or 110 F).
2. Pour mixture into a pan and put it in the freezer or refrigerator to harden.


Recipe added to by gfchef from

Tuesday, November 18, 2008

Chocolate Chip Pudding Cookies

2 1/4 cup flour, unsifted
1 tsp. baking soda
1 (4 serving size) of chocolate instant pudding mix
1 cup butter, softened
1/4 cup white sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips

Mix flour, soda, and salt. Combine butter, sugars, and vanilla until creamy, beat in eggs. Add flour mixture, then pudding mix. Stir in chips. Drop on ungreased cookie sheet.

Bake at 350 degrees for 8-10 minutes or until lightly brown.

Contributor is Chef Tom

Weekly Cookbook Club:

Monday, November 10, 2008

White Chocolate Raspberry Trifle

175g White chocolate
2 Medium egg yolks
25g Castor sugar
150ml Milk
85g Double cream
2& 1/2 Tbsp Icing sugar
4 x 4cm slices Swiss roll(Bought/homemade)
2Tbsp Kirsch Liqueur
225g Fresh Raspberries
A few fresh mint sprigs

1.Put a 55g piece of white chocolate in the fridge. Break remainder into smaller pieces.
2.Cream egg yolks & caster sugar together in a large bowl. Whisk for about 2-3mins till the mixture is pale,thick,creamy & leaves a trail.
3.Pour the milk & cream into a small,heavy based saucepan & bring to the boil.Pour on to the egg yolk mixture,whisking all the time!
Pour back into the pan & place over a moderate heat. Stir the mix with a wooden spoon till it's starts to thicken & coats the back of the spoon.
4.Add the chocolate pieces & stir in until completely melted.
5.Remove the pan from the heat & allow to cool slightly.Cover the custard with a little icing sugar & piece of cling film to prevent a skin forming.
6.Place the Swiss roll slices in a large glass bowl & sprinkle with Kirsch. Scatter with fresh raspberries reserving a few for decoration.
7.Pour the white chocolate custard over the Swiss roll & leave to set in the fridge. Over night would be ideal
8.To serve: Decorate the trifle with the reserved raspberries. Take the piece of white chocolate from the fridge & finely grate over the trifle.
9.Finally ,dust with a little icing sugar & place the mint sprigs on top


Contributed by Angelique Frew.

Chocolate Biscotti

160 ml Whole blanched almonds
175ml flour
100g dark/milk chocolate, grated
125ml sugar
60ml cocoa powder
2 eggs,beaten
5ml vanilla essence
1egg white

1.Preheat oven to 160'C
2.Place nuts on a baking tray & toast for +/- 10mins in the oven. Allow to cool
3.Line a large baking tray with baking

4.Combine flour,chocolate,sugar & cocoa pwd. Add beaten eggs & vanilla essence & mix to form a stiff dough.
5.Dough should be slightly sticky.Dust hands with flour & shape into 3 wide logs & place on baking paper.
6.Brush with beaten egg white. Bake for +/- 30mins.
7.Remove from oven,turn down oven temp to 140'C & slice logs with a slight diagonal into thick slices.
8.Place back on baking tray,sliced side up & bake again for another 20mins or till dried out.

Makes +/- 24

Enjoy with yummy chocolate cups!!!


Recipe contributed by Angelique Frew.

Thursday, October 30, 2008

Chocolate Crunch


8oz butter
8oz sugar
11oz flour
1.5oz cocoa

Cream butter and sugar.
Add flour and cocoa and mix well.
Put into your tin, sprinkle with water and bake at gas 3 or 170C for approx 40 minutes.
Very easy to make and my kids love it :)


Thank you for the recipe madamepearson

Wednesday, October 29, 2008

Chocolate Mint Cookies

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa powder
1/2 cup brown sugar
1/3 cup granulated sugar
1/4 cup butter, softened
1/4 cup applesauce
1 teaspoon vanilla extract
1/4 teaspoon mint extract
1 large egg white, beaten

In a bowl, combine the flour, baking soda, and cocoa together. In another bowl, combine the brown sugar, granulated sugar, butter, applesauce, vanilla, mint and egg white. Beat with a hand mixer until well blended. Combine the flour mixture with the sugar to form the dough. Roll into a log and cover with plastic wrap. Put into the freezer for about an hour. Spray a baking sheet with cooking spray. Slice into 1/4 inch pieces and place on the greased baking sheet. Bake at 350 degrees F for about 10 minutes. Remove and let cool.

Thank you for the recipe Chef Tom.

Monday, October 27, 2008

French Silk Chocolate Pie

1 9" pie crust, baked (use your favorite recipe or a pre-made one)
1 cup butter
1 1/2 cups superfine white sugar
4 Tbsp. cocoa powder
1 Tbsp. vanilla extract
1 cup pasturized egg substitute (such as Egg Beaters(R)) or 4 pasturized whole eggs
1/2 cup heavy whipping cream
1 tsp. vanilla
1 tsp. sugar

Soften butter. Cream together with sugar until fluffy. Beat in cocoa and vanilla. Mix in 1/4 cup egg substitute (or 1 egg) at high speed until well mixed. Repeat 3 times until all eggs are incorporated. Keep beating on high until mixture is light and fluffy and sugar crystals are well incorporated (the recipe should NOT be gritty - the superfine sugar should help ensure that).
Spread in cooked pie shell and refrigerate at least 4 hours.
Before serving, beat whipping cream, vanilla and sugar together to form soft peaks. Spread over pie, cut and serve.

Note: Since this recipe is not cooked, it's important to use either pasturized egg substitute or pasturized eggs to avoid the risk of infection, especially in young children, pregnant women or people with weakened immune systems.


This recipe comes courtesy of ValleyWriter. ValleyWriter is passionate about words, wine and food - especially chocolate! Visit today for more great recipes and a taste of the Pioneer Valley.

Sunday, October 26, 2008

Dads Orange Chocolate Chip Muffins

1 1/2 cups ap flour
1/2 cup sugar
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1/2 cup sourdough starter
1 egg, beaten
1/2 cup orange juice
1/4 cup milk
1/3 cup vegetable oil

2 tsp orange zest
3/4 cup chocolate chips

Combine flour, sugar, salt, baking powder and baking soda. In a separate bowl mix together the starter, egg, juice, milk, oil and zest. Add starter mixture all at once to the dry ingredients and stir till just moistened. Fold in the chips. Fill greased or lined muffin tins 2/3 full and bake at 375 for 18-20 minutes or until done.


Contributed by BobtheDude on

Warm Flourless Chocolate Cake with Caramel Sauce

1 cup butter, cubed

8 ounces semisweet chocolate, chopped

1 1/4 cups white sugar

1 cup unsweetened cocoa powder

6 eggs

1 1/2 cups white sugar

1/4 cup water

1 1/2 teaspoons fresh lemon juice

1 cup heavy cream

2 tablespoons unsalted butter

Preheat the oven to 350 degrees F (175 degrees C).

1. Butter the bottom of a 10 inch springform pan, and line with parchment paper.

2. Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth.

3. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter.

4. Pour the batter into the prepared pan.

5. Bake for about 45 minutes in the preheated oven, or until a knife or toothpick inserted in the center of the cake comes out clean.

6. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.

7. In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.

8. Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving


Thank you for the recipe mistressofcakes

Friday, June 20, 2008

Chocolate Ice Cream /Category: Sweets/Desserts / Cold Desserts (Fridge)
2 egg
2 egg yolks
75g caster sugar
300ml single cream
225g plain chocolate
300ml double cream,whipped

1.Whisk together the eggs, egg yolks & sugar in a large bowl.Heat the single cream & chocolate in a small pan until melted & then bring to the boil.Pour on to the egg mixture & stir well
2.Return to the pan & heat gently,stirring all the time until the custard coats the back of the spoon.Strain into a bowl,cover the surface of the custard with a damp greaseproof paper.Cool
3.Fold the whipped cream into the custard & pour into a rigid polythene container.Seal & freeze for 2 hrs.Remove from the freezer until the ice cream is firm.Before serving,allow to soften in fridge for 20mins.
Makes 1Litre
Tip: For SA residents double cream is available @ Woolies

Double Chocolate Terrine Sweets/Desserts / Cold Desserts (Fridge)
50g/2oz caster sugar
4tsp gelatine
125g/4oz plain chocolate
300ml/ 1/2pint cream
125g/4oz white chocolate
plain & white chocolate shavings, to decorate

1.Beat 1 egg yolk & 25g/1oz sugar together until smooth.Sprinkle 2tsp gelatine into 1 Tbsp hot water over a pan of simmering water & leave to stand for 5mins.Melt plain chocolate over a pan of simmering water.
2.Whip 150ml/ 1/4pint cream until it forms soft peaks.Whisk one egg white until forms stiff peaks.Stir the gelatine & melted chocolate into egg yolk mixture.
3.Gently fold cream & egg white into chocolate mixture & spoon into a 1.2L /2pints loaf tin lined with cling wrap.Chill for 2 hrs until set.
4.Make the white chocolate layer as above,using the remaining ingredients. Spoon over set layer & chill.Freeze overwrap with foil.Store up to 2mnths.Thaw overnight in fridge.
5.Turn onto a serving plate,remove wrap & sprinkle with chocolate shavings.

Layered Mousse Gateau

Category: Sweets/Desserts / Mousses
175g Bourbon biscuits
225g unsalted butter
225g milk chocolate
6 Tbsp brandy/rum
3eggs, separated
300ml double cream
225g white chocolate
225g plain chocolate
cocoa & icing sugar,for dusting

1.Line the sides of a 20cm round loose-based cake tin with a strip of foil.Finely crush the biscuits in a polythene bag using a rolling pin. Melt 50g butter & mix with the crushed biscuits.Press into the base of the tin.
2.Use the milk chocolate,50g butter,2Tbsp of brandy/rum, one egg & 100ml double cream to make a mousse,following the recipe above.Spoon the mousse over the top of the biscuit base.Level the surface & chill thoroughly.
3.Use the white chocolate, 50g butter, one egg & 100ml cream to make a white mousse & then use the remaining ingredients to make dark mousse in the same way.Spoon each layer carefully into the tin & chill well between layers.Finally,chill the completed gateau overnight.
4.Dust the surface with cocoa & icing sugar.Remove sides of cake tin & carefully peel away the foil to serve.

Marbled Chocolate Mousse

Category: Sweets/Desserts / Mousses
100g/4oz plain chocolate
4Tbsp brandy
50g/2oz unsalted butter
100g/4oz white chocolate
150ml/ 1/4pint double cream

1.Break up plain chocolate & place with half of the brandy & half the butter in a bowl over simmering water.Turn off heat & leave until melted.Repeat with white chocolate,remaining brandy & butter.
2.Stir one egg yolk into each bowl of mixture.Place the whites in a clean,grease-free bowl & whisk until they are stiff. Whip the double cream in a separate bowl until it's lightly peaking.
3.Divide the whipped cream between the chocolate mixtures & carefully fold in,using a metal spoon.Divide the egg whites between the two bowls & fold in gently,taking care to keep in all the air.
4.Place a teaspoonful of dark mousse in each serving glass.Fill with alternating spoonfuls of light & dark mousse.Tap the gladdes gentlyon the surface to get rid of any air pockets as you go.
5.To marblethe mousses,push a fine-handled teaspoon into each glass.With the tip of the spoon touching the inside of the glass,gently swirl mousses together to achieve a marbled finish.Chill
Serves 4


Category: Sweets/Desserts / Cold Desserts (Fridge)
80ml cream
30ml brandy
200g dark chocolate,broken into squares
60ml cold butter,diced
cocoa/melted chocolate for rolling in

1.Boil the cream in a small saucepan until reduced to about 25ml.Remove from heat & stir in the brandy & chocolate.Return to the stove,stirring until the chocolate has melted.
2.Beat in small pieces of butter @ a time.Pour the mixture into a shallow dish & leave in the fridge until set,@ least 30mins or overnight.
3.Drop spoonfuls of the mixture on to a baking tray & chill once more.Roll into balls & roll in cocoa or melted chocolate.
Makes +/- 20-25 truffles

White Chocolate & Orange Marscapone Cheesecake

For the biscuit base:75g/3oz butter,melted
225g/8oz bourbon biscuits, crushed
For the filling:
225g/8oz marscapone cheese
2eggs separated
50g/2oz caster sugar
150ml/ 1/4pint single cream
4 Tbsp Cointreau
15g/ 1/2oz sachet gelatine
75g/3oz white chocolate
crystallised orange segments to decorate
icing sugar & cocoa powder to dust

For the biscuit base:
Grease & base-line a 20cm/ 8in round spring-form cake tin.Mix the butter & biscuit crumbs together & press into the base.Leave to set in a cool place.
For the filling:
1.Beat the cheese in a bowel until softened slightly,then beat in the egg yolks,sugar & cream.
2.Place the Cointreau in a bowel & sprinkle the gelatine over.Stand for 2mins,then dissolve over a pan of simmering water.Remove from heat.
3.Melt the chocolate in a bowel over a pan of simmering water.Remove from the heat.Stir the gelatine & melted chocolate into the cheese mixture.Whisk the egg whites until stiff & gradually fold in.Pour over the biscuit base.Chill until set.
4.Decorate with crystallised orange segments & dust with icing & cocoa powder

Thursday, April 10, 2008

Chocolate para Churros from Spain

Chocolate para Churros from Spain
4oz dark chocolate, chopped
2 cups milk
1 tbsp cornstarch (also known as cornflour and is the powder that causes the thickening)
4 tbsp sugar

Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.

This is one of the easy but many ways to make a good and thick Chocolate can also use this Chocolate recipe for a fruit Fondue or simply to add on Ice cream..:)

I know the calories but the easiest way to cut the calories by half is to eat just half a portion;)soon I will post low fat and diet recipes and menus for those with health problems or on a diet!!!!

Any questions...

The Chef

Thursday, February 28, 2008

Chocolate Nest Cake

6 oz. Soft Margarine
6 oz. Caster Sugar
3 Eggs, Beaten
6 oz. Self-Raising Flour
Grated Rind and juice of 1 lemon
2 oz. Plain Chocolate

The Decoration:
4 oz. Slightly Salted Butter
8 oz. Icing sugar, Sifted
4 oz. Plain chocolate
3 T. Apricot Jam
4 lg. Cadbury's Flake Bars
8 oz. Cadbury's Mini-eggs

Preheat oven to 375° F. Put margarine, caster sugar, eggs and self-raising flour in a bowl. Combine ingredients, then beat well until mixture is light in color and texture. Stir in orange rind and half of the juice.

Break up chocolate for cake. Place on a plate over a pan of simmering water until completely melted. Stir chocolate through cake mixture so that it is streaked. turn mixture into a greased 9 inch ring tin and spread level.

Bake cake in preheated oven for 30 minutes until spongy to touch. Turn on to a wire tray and leave to cool. Beat butter until soft, then gradually beat in icing sugar and remaining orange juice.

Melt chocolate for decoration, as before, and beat into buttercream to make a smooth mixture. Split cake in half. Spread both halves with jam and sandwich back together.

Place cake on a plate and, using a small palette knife, spread chocolate buttercream over surface, leaving it rough in appearance.

Using a sharp knife, cut flake bars into long pieces and arrange over cake to give a nest effect. Fill center of cake with Mini-eggs.

White Chocolate Easter Cake

3/4 cup half and half
3 ounces white chocolate; chopped
2 teaspoons vanilla extract
1/2 cup unsalted pistachio nuts
1 1/4 cups all purpose flour
1 teaspoon baking powder
6 teaspoons unsalted butter; room temperature
1 cup sugar
3 large egg yolks
5 large egg whites
3 (1 pint baskets) strawberries

Buttercream Frosting
1 (7 ounce) package marzipan
2 tablespoons plus 1/4 cup
powdered sugar
1 1/2 cups chilled whipping cream

Preheat oven to 350F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.

Bring half and half to simmer in small saucepan. Remove from heat. Add chocolate and vanilla and stir until smooth; cool to room temperature.

Finely grind pistachios with flour and baking powder in processor.

Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks one at a time, beating well after each addition.

Beat in flour mixture alternately with white chocolate mixture in two additions each.

Using clean dry beaters, beat egg whites in medium bowl until soft peak form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in two additions. Divide batter between prepared pans.

Bake cakes until tester inserted into center come out clean, about 25 minutes. Cool 10 minutes. Cut around pan sides to loosen cakes. Turn out cakes onto racks; cool completely.

Hull and slice two baskets strawberries.

Place one cake layer on platter. Spread one cup buttercream over second cake layer and place cake, buttercream side down, atop berries. Press gently to adhere.

Spread remaining buttercream over top and sides of cake.

Chill cake until buttercream is firm, about one hour.

Knead marzipan in medium bowl to soften. Shape marzipan into disk. Dust work surface with two tablespoons powdered sugar. Roll out marzipan disk on powdered sugar to 9 1/2 inch round. Place on cake; press to adhere to top and gently press overhang onto sides of cake.

Beat whipping cream and remaining 1/4 cup powdered sugar in large bowl to firm cakes. Transfer to large pastry bag fitted medium star tip. Pipe cream in side-by-side columns up sides of cake. Pipe border of rosettes around top edge of cake.

Refrigerate cake until cold, at least two hours.

Thursday, February 7, 2008

White Chocolate and Strawberry Cheesecake

Bake this at least one day ahead.

1 9 ounce package chocolate wafer cookies, broken into pieces
1/2 cup unsalted butter, melted

1 pound good quality white chocolate such as Lindt or Baker's, finely chopped
4 8 ounce packages cream cheese, room temperature
1 cup sugar
1/4 teaspoon salt
4 large eggs
1 cup sour cream
1/2 cup whipping cream
2 tablespoons vanilla extract
3 1 pint baskets strawberries, hulled, halved
1/2 cup apricot preserves
2 tablespoons brandy

For crust: Position rack in center of oven; preheat to 325F. Butter 10 inch diameter springform pan. Wrap outside of pan with foil. Finely grind cookies in processor. Add melted butter; process until crumbs are moist. Press crumbs onto bottom and 2 inches up sides of pan. Bake until set, about 15 minutes. Cool on rack. Maintain oven temperature.

For filling: Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally. Using electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes. Gradually add sugar, then salt; beat until smooth. Add eggs, 1 at a time, beating well after each addition. Add sour cream, whipping cream and vanilla; beat until well blended. Gradually add melted white chocolate, beating until mixture is smooth. Pour filling into crust.

Bake cake until top begins to brown but center still moves slightly when pan is gently shaken, about 1 hour 20 minutes. Open oven door slightly; turn off oven. Leave cake in oven 30 minutes. Chill cake uncovered overnight. Run small knife between pan sides and cake. Release pan sides.

Starting at outer edge of top of cake, arrange strawberry halves in slightly overlapping concentric circles, covering top completely. Stir preserves and brandy in heavy small saucepan over medium heat until mixture boils. Strain preserves. Brush glaze generously over strawberries, allowing some glaze to drip between berries.

Chocolate Decadence Tart

6 ounces semi sweet chocolate
2 eggs
1/3 cup heavy cream

2 packages chocolate graham crackers
1/2 cup melted butter
1 egg white

Blend graham crackers, melted butter and egg white in food processor until dough forms a ball. Press into a fluted tart shell and bake at 350F for 15 to 18 minutes. Cool completely on a wire rack. Melt chocolate in top of double boiler. Whisk eggs and heavy cream until smooth. Pour into cooled tart shell and refrigerate. Garnish with chocolate whipped cream.

Chocolate Whipped Cream

2 cups heavy cream
1/4 cup sugar
2 tablespoons cocoa powder

Whip ingredients till stiff peaks form.

Chocolate Fondue

3 (3-ounce) bars Toblerone
1/2 cup light or heavy cream
2 tablespoons Kirsch brandy or Cointreau

Break the Toblerone into separate triangular pieces. Combine all the ingredients in a saucepan or small chafing dish. Stir over low heat until the chocolate is melted and smooth. Serve in a chafing dish over low heat.

For dunkables, serve each person a plate with one, or a combination, of the following:

Angelfood cake or ladyfingers, cut in chunks
Orange or tangerine sections
Sliced strawberries or bananas
Profiteroles or puff pastry

Yield: 4 servings

Chocolate Cherry Puffs

Puff pastry
1 cup heavy cream
1/2 cup sifted powdered sugar
2 tablespoons cocoa
3/4 cup sugar
1/4 cup corn starch
2 tablespoons butter
1 teaspoon almond flavoring
1 can bing cherries
chocolate sauce

Cut puffy pastry sheets into six 4 inch triangles, bake until golden. Beat heavy cream in cold mixer until whipped, fold in powdered sugar and cocoa, chill. Combine remaining ingredients in sauce pan, cook until thickened, let cool. To assemble cut pastry in half, fill with cherry mixture and top with chocolate cream. Place top back on, sprinkle with powdered sugar and drizzle with chocolate sauce. Serve immediately.

Sunday, February 3, 2008

White Chocolate Berry Pie

Category: Holiday Foods / Valentines Day
Filled with fresh ingredients and delightfully decadent, this rich pie is so easy you could even have it on a weeknight! Your family will rave.
Serving: 8 Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes

5 squares (1 oz. each) white baking chocolate, divided
2 tablespoons milk
1 package (3 oz.) cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon grated orange peel (zest)
1 cup whipping cream, whipped
1 9-inch graham cracker crust
2 cups sliced fresh strawberries

1. In a microwave or double boiler, melt four squares of chocolate with milk. Cool to room temperature.

2. Meanwhile, beat cream cheese and sugar in a mixing bowl until smooth. Beat in orange peel and melted chocolate. Fold in whipped cream. Spread into crust. Arrange strawberries on top. Melt remaining chocolate; drizzle over berries.

3. Refrigerate for at least 1 hour. Keep refrigerated.

Triple Chocolate Rum Cake

Category: Holiday Foods / Valentines Day
Serves 10 to 12

1 box chocolate cake mix
1 2.8 oz box chocolate flavored instant pudding
1/2 cup rum
4 eggs
1/2 cup milk
1/2 cup shortening (melted)
1 cup semi-sweet chocolate chips


4 TB butter
1/2 cup rum
1/2 cup cane sugar
1/4 tsp vanilla

Optional Toppings

powdered sugar
fresh raspberries
whipped cream

Preheat oven to 350°F. Spray and flour a bunt pan. Mix all cake ingredients in a large bowl. Mix with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes.Pour batter into prepared pan. Sprinkle the top with chocolate
chips and gently swirl them into the batter. Bake the cake for 45 minutes or until done when tested with a toothpick. Pull cake from oven and set it aside on a wire rack. Immediately make the glaze by bringing butter, rum, and sugar, to a boil. Remove from heat, stir in vanilla.Using a toothpick, poke holes all over the bottom of the hot cake. Slowly pour glaze over the bottom of the cake and let soak in and cool completely. Remove cake from pan, dust with powdered sugar and serve, if desired, with raspberries and whipped cream.

Chocolate Drizzled Berry Parfaits

Category: Special Diets / Diabetic
Yield: 6 servings

1 pk (4-serving size) JELL-O
1/2 c Thawed COOL WHIP LITE
-Brand Strawberry Flavor -Whipped Topping
-Sugar Free Gelatin 6 Whole strawberries
3/4 c Boiling water
1 oz BAKER'S Semi-Sweet Chocolate
1/2 c Cold orange juice -melted
Ice cubes

Completely dissolve gelatin in boiling water. Pour into blender
container. Combine orange juice and ice cubes to make 1 1/4 cups. Add to
gelatin; stir until ice is partially melted; cover. Blend on high speed 10
seconds. Add whipped topping; cover. Blend 15 seconds.
Pour 1/2 of the mixture into 6 straight-sided dessert glasses; let stand
1 minute. Fill glasses with remaining mixture. Refrigerate 1 hour or until
Garnish with strawberries and drizzle with melted chocolate just before
serving. Makes 6 servings.

Nutritional information per serving: calories- 50, protein - 2 gm., fat
~ 2 gm., carbohydrates - 7 gm., cholesterol - 0 mg., sodium - 40 mg.
Diabetic Exchanges: Fruit - 1/2 *, Fat - 1/2.
* A fruit exchange is used to describe this recipe since most of its
carbohydrate value comes from simple sugars. However, this recipe is not
the nutritional equivalent of a fruit.

Chris Agostarola

Chocolate Cream Mousse

Category: Special Diets / Diabetic
Yield: 1 servings

1 pk (1-oz) Low cal
1/2 ts Butter flavoring -chocolate pudding
1 Egg white
1 1/2 c Skim milk
2 ts Fructose
1/2 ts Grand mariner
4 Tb Prepared low calorie topping

In small bowl, combine pudding mix and milk. Microwave at HIGH 5-7
minutes, or until slightly thickened, stirring 2-3 times. Stir in
Grand Mariner and butter flavoring. Cover top of pudding with wax
paper. Let cool. In small bowl combine egg white and fructose. Whip
until egg whites form stiff peaks. Fold in pudding. Spoon in serving
dishes, chill. Serve with low-calorie whipped topping.

Chris Agostarola

Chocolate Coconut Macaroons

Category: Special Diets / Diabetic
1/4 c Semisweet chocolate chips;
1 ts Chocolate flavoring;
2 Large egg whites; (optional)
1/4 ts Cream of tartar;
1/8 ts Salt;
1 ts Vanilla;
2 1/2 c Flaked coconut;

Melt chocolate chips in the top of a double boiler or in a micowave
oven. Set aside and cool to room temperature. Place egg whites and
cream of tartar in a mixer bowl and beat at high speed, using a whip,
until peaks are formed. Add sugar gradually while continuing to beat
at high speed. Add flavorings and salt to meringue, beating at low
speed. Add melted clocolate, continuing to beat at slow speed. Remove
the whip and stir the coconut into the margingue with a spoon. Drop
by heaping tablespoon onto a cookie sheet that have been sprayed with
pan spray or lined with aluminum foil. Bake at 325 for about 20
minutes, or until marcroons are not quite firm. Remove loosly
cpvered container in a dry place at room temperature. Keep in a
loosely covered container in a dry place at room temperature, or
freeze until needed. Do not cover tightly if storing at room
temperature. Yield: 20 servings

Food Exchanges per serving: 2/3 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Calories: 86, Cho: 10g, PRO: 1g, FAT: 5g, NA:22mg, Cholesterol:0

Chris Agostarola

Brownies Divine

Category: Special Diets / Diabetic

Yield: 16 servings

1/2 c Diet margarine
2 Eggs
1 1/4 c Sugar replacement
3/4 c Flour
1 Square unsweetened chocolate
1 ts Baking powder
1 ts Vanilla extract
1/2 c Nuts, chopped

Preheat oven to 350 degrees F. Cream margarine and sugar replacement
until light and fluffy. Place chocolate in aluminum foil; melt over
boiling water. Stir chocolate into margarine mixture; beat until smooth.
Beat in vanilla and eggs. Sift and stir together flour and baking powder;
add nuts; stir this mixture into chocolate mixture until smooth. Grease an
8" square pan; pour in batter; bake until brownies are shiny, about 30
minutes. Cool in pan; cut into 16 pieces. Serve cool.

Nutritional information per brownie: calories - 100 Diabetic exchanges
per brownie: 1/2 Bread, 1 1/2 Fat