THE ART OF
Chocolate
Tempting Recipes Inside!
techniques & recipes for simply spectacular desserts
The Perfect Desset For Every Occasion!
photography :Dave Crew
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They say the way to someone's heart is through their stomach - our delicious range of desserts certainly proves that! We got plenty of recipes to tempt the chocoholics amongst you - from Best Ever Chocolate Cake, to Brownie Cheesecake. And, of course, how could we not mention the famous True Love Truffles? These adorable little cupcakes are the perfect way to say "I love you"!
Jamie Crew
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Content Cakes & CupCakes Chocolate Chiffon Cake Flourless Chocolate Cake Cream Filled Cupcakes Best Ever Chocolate Cake Moist Chocolate Cake
Cheesecakes Chocolate Truffle Cheesecake Brownie Swirl Chees Cake Mocha Trufle Cheescake Chocolate Chip Cheesecake Brownie Cheesecake
Special Ice Cream Cake Dessert Chocolate Cream Puff Chocolate Rasberry Torte Mocha Mousse Brownie Trifle Brownie Sundae
Cakes & Cupcakes
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Chocolate Chiffon Cake Ingredients
7 eggs, separated 1/2 cup baking cocoa 3/4 cup boiling water 1-3/4 cups cake flour 1-3/4 cups sugar 1-1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup canola oil 2 teaspoons vanilla extract 1/4 teaspoon cream of tartar
ICING:
1/3 cup butter 2 cups confectioners' sugar 2 ounces unsweetened chocolate, melted and cooled 1-1/2 teaspoons vanilla extract 3 to 4 tablespoons hot water Chopped nuts, optional
Directions
Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. Gently spoon batter into an ungreased 10-in. tube pan.
Cut through the batter with a knife to remove air pockets. Bake on lowest rack at 325째 for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired. Yield: 16-20 servings.
TOTAL TIME: Time: 30 min. MAKES: 9 servings
Prep/Total
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Flourless Chocolate Cake Ingredients 4 eggs, separated 10 tablespoons butter, cubed 1/2 cup sugar, divided 6 ounces semisweet chocolate, chopped 3 ounces unsweetened chocolate, chopped 2 teaspoons vanilla extract Chocolate Ganache, optional 1/4 cup finely ground pecans, toasted Sliced strawberries and fresh mint, optional
Directions
Let egg whites stand at room temperature for 30 minutes. In a heavy saucepan, melt butter, 1/4 cup sugar and chocolates over low heat, stirring constantly. Cool until mixture is lukewarm. In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Beat in vanilla. Gradually beat in pecans and chocolate mixture. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. Stir a small amount of whites into chocolate mixture. Fold in remaining whites. Pour into a greased 9-in. springform pan. Place on a
baking sheet. Bake at 350째 for 40-50 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool on a wire rack for 20 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan and cool completely. Frost with Chocolate Ganache if desired. Garnish with strawberries and mint if desired. Yield: 16 servings.
TOTAL TIME: Prep/Total Prep: 30 min. Bake: 40 min. + cooling MAKES: 16 servings
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Cream Filled Cupcakes Ingredients
1 package devil's food cake mix (regular size) 2 teaspoons hot water 1/4 teaspoon salt 1 jar (7 ounces) marshmallow creme 1/2 cup shortening 1/3 cup confectioners' sugar 1/2 teaspoon vanilla extract GANACHE FROSTING: 1 cup (6 ounces) semisweet chocolate chips 3/4 cup heavy whipping cream
Directions
Prepare and bake cake batter according to package directions, using paper-lined muffin cups. Cool for 5 minutes before removing from pans to wire racks to cool completely. For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; beat in the salt mixture. Cut a small hole in the corner of a pastry or plastic bag; insert round pastry tip. Fill the bag with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil.
Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a dipping consistency. Dip cupcake tops in ganache; chill for 20 minutes or until set. Store in the refrigerator. Yield: 2 dozen.
TOTAL TIME: Prep/Total Prep: 20 min. Bake: 15 min. + cooling MAKES: 24 servings
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Best Ever Chcolate Cake Ingredients
3 cups all-purpose flour 2 cups sugar 6 tablespoons baking cocoa 2 teaspoons baking soda 1 teaspoon salt 2 cups water 2/3 cup vegetable oil 2 teaspoons vinegar 2 teaspoons vanilla extract
Directions
In a bowl, combine the first five ingredients. Add the water, oil, vinegar and vanilla. Beat on low speed for 1 minute. Beat on medium for 1 minute. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350째 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a bowl, beat the milk and pudding mix for 2 minutes. Beat in whipped topping. Spread over cake. Refrigerate leftovers. Yield: 12-15 servings. Editor's Note: This cake does not contain eggs.
TOTAL TIME: Prep/Total 15 min. Bake: 40 min. + cooling. MAKES: 12-15 servings
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Moist Chocolate Cake Ingredients
2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 2 teaspoons baking soda 3/4 cup baking cocoa 2 cups sugar 1 cup canola oil 1 cup brewed coffee 1 cup milk 2 eggs 1 teaspoon vanilla extract
Directions
Preheat oven to 325째. Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed 1 minute. Add eggs and vanilla; beat 2 minutes longer. (Batter will be thin.) Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups). Bake 25-30 minutes. Cool 10 minutes before removing from pans. Cool on wire racks. Meanwhile, for icing, combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. In a bowl, beat butter, short ening, sugar and vanilla until creamy. Add chilled milk TOTAL TIME: Prep/Total mixture and beat 10 minutes. Time: 15 min. Bake: 25 min Frost cooled cake. Yield: 12 MAKES: 12 servings servings.
Cheesecakes
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Chocolate Truffle Cheesecake Ingredients
1-1/2 cups chocolate wafer crumbs (about 27 wafers) 2 tablespoons sugar 1/4 cup butter, melted FILLING: 1/4 cup semisweet chocolate chips 1/4 cup heavy whipping cream 3 packages (8 ounces each) cream cheese, softened 1 cup sugar 1/3 cup baking cocoa 3 eggs, lightly beaten 1 teaspoon vanilla extract TOPPING: 1-1/2 cups (9 ounces) semisweet chocolate chips 1/4 cup heavy whipping cream 1 teaspoon vanilla extract
Directions
In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in up the sides of a greased 9-in. springform pan. Bake at 350째 for 10 minutes. Cool on a wire rack. Reduce heat to 325째. For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Return pan to baking sheet. Bake for 45-50 minutes or until center is almost set. For
topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers. Yield: 12
TOTAL TIME: Prep/Total Time: 30 min. Bake: 45 min. + chilling. MAKES: 12 servings
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Brownie Swirl Cheesecake Ingredients
1 package (8 ounces) brownie mix 2 packages (8 ounces each) cream cheese, softened 1/2 cup sugar 1 teaspoon vanilla extract 2 eggs 1 cup milk chocolate chips, melted Whipped cream and miniature chocolate kisses, optiona
Directions
Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-in. springform pan. Bake at 350째 for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack. Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate. Bake at 350째 for 35-40 minutes or until center is almost set. Run a knife around edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours. Garnish with whipped cream
and chocolate kisses if desired. Yield: 8-10 servings.
TOTAL TIME: Prep/Total Time: 10 min. Bake: 50 min. + chilling. MAKES: 8-10 servings
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Mocha Truffle Cheesecake Ingredients
1 package devil's food cake mix (regular size) 6 tablespoons butter, melted 1 egg 1 to 3 tablespoons instant coffee granules FILLING/TOPPING: 2 packages (8 ounces each) cream cheese, softened 1 can (14 ounces) sweetened condensed milk 2 cups (12 ounces) semisweet chocolate chips, melted and cooled 3 to 6 tablespoons instant coffee granules 1/4 cup hot water 3 eggs, lightly beaten 1 cup heavy whipping cream 1/4 cup confectioners' sugar 1/2 teaspoon almond extract
Directions
In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water. Add coffee to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. Bake at 325째 for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Just before serving, in a large bowl, beat cream until soft
peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Refrigerate leftovers. Yield: 12-16 servings.
TOTAL TIME: Prep/Total Time: 20 min. Bake: 50 min. + chilling MAKES: 12-18 servings
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Chocolate Chip Cheesecake Ingredients
1 cup crushed reduced-fat Oreo cookies (about 11 cookies) 2 tablespoons butter 2 packages (8 ounces each) fat-free cream cheese 1 package (8 ounces) reduced-fat cream cheese 1 can (14 ounces) sweetened condensed milk 3 eggs 2 teaspoons vanilla extract 1/2 cup miniature semisweet chocolate chips, divided 1 teaspoon all-purpose flour
Directions
leftovers. Yield: 12 servings. In a small bowl, combine cookie crumbs and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Bake at 325째 for 6-8 minutes. Cool on a wire rack. In a large bowl, beat cream cheese until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup chocolate chips and flour; stir into batter. Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake at 325째 for 30-35 minutes or until almost set. Carefully run a knife around edge of pan to loosen; cool on TOTAL TIME: Prep/Total Time: a wire rack for 1 hour. Cover 20 min. Bake: 30 min. + chilling and refrigerate overnight. Re- MAKES: 12 servings move sides of pan. Refrigerate
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Brownie Cheesecake Ingredients
1-1/2 cups crushed vanilla wafers (about 45 wafers) 6 tablespoons confectioners' sugar 6 tablespoons baking cocoa 6 tablespoons butter, melted FILLING: 3 packages (8 ounces each) cream cheese, softened 1/4 cup butter, melted 1/2 cup baking cocoa 4 eggs, lightly beaten 1 can (14 ounces) sweetened condensed milk 3 teaspoons vanilla extract 1-1/2 cups crumbled brownies Whipped topping and pecan halves, optional
Directions
In a small bowl, combine the wafer crumbs, confectioners' sugar and cocoa; stir in the butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa. Add eggs; beat on low just until combined. Gradually stir in milk and vanilla just until combined. Fold in brownies. Spoon filling onto crust. Place pan on a baking sheet. Bake at 350째 for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with whipped topping and pecans if desired. Refrig-
erate leftovers. Yield: 10-12 servings.
TOTAL TIME: Prep/Total Time: 20 min. Bake: 50 min. + chilling MAKES: 10-12 servings
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Special
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Ice Cream Cake Dessert Ingredients
1 package chocolate cake mix (regular size) 1 quart vanilla ice cream, softened 1 cup sugar 1/2 cup evaporated milk 1/2 cup light corn syrup 3 ounces unsweetened chocolate, chopped 1/2 teaspoon vanilla extract 1/2 cup slivered almonds
Directions
Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. Prepare cake batter according to package directions; pour into prepared pan. Bake at 350째 for 23-28 minutes or until a toothpick comes out clean. Cool on a wire rack. Invert cake and gently peel off waxed paper. Cut cake in half widthwise. Place one half on a serving platter. Spread with ice cream; top with remaining cake. Cover and freeze. In a heavy saucepan, combine the sugar, milk and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in chocolate until melted. Stir in vanilla. Serve warm with cake. Sprinkle with almonds. Yield:
9 servings (1-3/4 cups sauce).
TOTAL TIME: Prep/Total Time: 25 min. + freezing Bake: 25 min. + cooling MAKES: 9 servings
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Chocolate Cream Puff Ingredients
1 cup water 1/2 cup butter 1/4 teaspoon salt 1 cup all-purpose flour 3 tablespoons baking cocoa 4 eggs 2 packages (8 ounces each) cream cheese, softened 1 cup sugar 2 cups heavy whipping cream, whipped 3 cups coarsely chopped fresh nuts
Directions
In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add the flour and cocoa all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth and shiny. Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400째 for 30-35 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely. In a small bowl, beat the cream cheese and sugar until fluffy. Fold in whipped cream and strawberries. Fill bottom halves of puffs; replace tops.
Serve immediately. Yield: 15 servings.
TOTAL TIME: Prep/Total Time: 20 min. Bake: 30 min MAKES: 15 servings
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Brownie Sundae Ingredients
3/4 cup semisweet chocolate chips 1/2 cup evaporated milk 2 tablespoons brown sugar 2 teaspoons butter 1/2 teaspoon vanilla extract 6 prepared brownies (3 inches square) 6 scoops vanilla or chocolate fudge ice cream 1/2 cup chopped pecans
Directions
In a large saucepan, combine the chocolate chips, milk and brown sugar. Cook and stir over medium heat for 5 minutes or until chocolate is melted and sugar is dissolved. Remove from the heat; stir in butter and vanilla until smooth. Spoon about 2 tablespoons warm chocolate sauce onto each dessert plate. Top with a brownie and a scoop of ice cream. Drizzle with additional chocolate sauce if desired. Sprinkle with pecans. Yield: 6 servings.
TOTAL TIME: Time: 10 min. MAKES: 6 servings
Prep/Total
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Chocolate Cherry Truffles Ingredients
1 cup finely chopped dried cherries 1/4 cup cherry brandy 11 ounces 53% cacao dark baking chocolate, chopped 1/2 cup heavy whipping cream 1 teaspoon cherry extract COATING: 4 ounces milk chocolate, chopped 4 ounces dark chocolate, chopped Melted dark, milk and white chocolate and pearl dust
Directions
In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened. Place dark chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract and soaked cherries with liquid. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until firm. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour. In a microwave, melt milk chocolate; stir until smooth. Dip half of the balls into milk chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Melt dark chocolate; stir until smooth. Dip remaining balls
into dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted chocolate and decorate with pearl dust as desired. Store in an airtight container in the refrigerator. Yield: 4 dozen.
TOTAL TIME: Prep/Total Time: 1-1/2 hours + standing MAKES: 48 servings
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Sneek Peek Next Edition Brownie Kiss Cupcake It's fun to prepare individual cupcakes with a chocolaty surprise inside
Molten Lava Cake One bite of this dessert & you'll see why it's pure prleasure for comnfirmed chocoholics!
Ice cream Delight You cant miss with this delightful dessert You can have fun with your choice of ice cream & cake!
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hocolate. There are few foods that people feel as passionate about -- a passion that goes beyond a love for the "sweetness" of most candies or desserts: after all, few people crave caramel, whipped cream, or bubble gum. Chocolate is, well, different. For the true chocoholic, just thinking about chocolate can evoke a pleasurable response.
THE ART OF
Chocolate