Soft Chocolate Cake

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups fat-free plain yogurt
2 eggs
1 cup freshly brewed hot coffee
1-1/2 teaspoons vanilla extract

Method

  1. Heat the oven to 350ºF.
  2. In a medium bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
  3. In a mixing bowl, add the yogurt. Turn the mixer to low speed and alternate adding the dry ingredients and the eggs to the bowl. Slowly add the coffee and vanilla to the mixture. Continue mixing until the batter is smooth.
  4. Coat two 8-inch round cake pans with nonstick spray and pour equal amounts of batter into each cake pan.
  5. Bake for about 30 to 35 minutes until toothpick comes out clean when inserted into the center of the cakes.

Makes 16 servings.

Source: Mayo Clinic

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Chocolate Petits Pots

Ingredients

4 cups milk
8 ounces semisweet chocolate, coarsely chopped
1/4 cup firmly packed light brown sugar
1/3 cup cornstarch
4 tablespoons unsalted butter, cut into small cubes
2 teaspoon brandy

Method

  1. Reserve 2/3 cup of the milk and pour the remainder into a small saucepan. Add the semisweet chocolate and sugar and heat gently, stirring until the sugar has completely dissolved.
  2. Blend the cornstarch with the reserved milk in a bowl using a small wire whisk, then stir into the chocolate milk and bring to a boil, stirring continuously.
  3. Remove from the heat and add the butter, then stir in the brandy.
  4. Pour into eight small cups or ramekin dishes. Let cool, then let set in the refrigerator for at least 4 hours.
  5. Remove from the refrigerator 1 hour before serving.

Tip

To vary the flavor, substitute the brandy with orange liqueur, kirsch, cassis, or framboise.

Makes 8 servings.

Source: Chocolat

B52 Cheesecake

Ingredients

Crust

1-1/2 cups crushed chocolate wafers or graham crackers
2 Tbsp butter or margarine, melted

Filling

1 cup granulated sugar
3 (8 oz) packs cream cheese, softened
1 cup sour cream
2 tsp pure vanilla extract
3 eggs, room temp
2 Tbsp Kahlua
2 Tbsp Bailey’s Irish Cream
2 Tbsp Grand Marnier

Topping

4 cups whipping cream
1 cup icing sugar
1 to 2 oz semisweet chocolate, melted

Method

Crust

  1. Preheat oven to 350˚F.
  2. Combine wafer crumbs with butter. Press firmly into bottom of 9″ springform pan.
  3. Bake 5 mins to set crust.

Filling

  1. In the bowl of a stand mixer, beat cream cheese and sugar on medium speed until well-blended.
  2. Add sour cream and vanilla, mix well.
  3. One at a time, add eggs, beating on low speed until blended.
  4. Separate batter equally into 3 bowls. Flavour each with a liqueur. In layers, spread each part over crust in this order: Kahlua, Bailey’s and Grand Marnier.
  5. Bake 60 to 70 mins, until centre is almost set.
  6. Turn oven off, open oven door slightly. Leave cheesecake in oven 1 hr.
  7. Remove cake from oven; cool completely. Refrigerate minimum 4 hrs or overnight.

Topping

  1. In a mixing bowl, whip cream and icing sugar starting slowly and building speed until fluffy.
  2. Fill a piping bag with the whipped cream fitted with a round 1A tip. Decorate top of cheesecake with small dollops.
  3. Drizzle melted chocolate over top.

Makes 10 to 12 servings.

Source: ciao!

Raspberry Meringue Trifles

Ingredients

Meringue

4 egg whites
1/4 tsp cream of tartar
1 cup sugar
1/2 tsp vanilla extract

Custard

1 cup sugar
1/4 cup all-purpose flour
dash salt
3 cups 2% milk
4 egg yolks
1-2 tsp raspberry or vanilla extract
1-1/2 to 2 cups fresh raspberries

Topping

2 cups whipped cream
chocolate garnish (optional)
mint leaves

Method

  1. In a large bowl, beat egg whites and cream of tartar until soft peaks form.
  2. Gradually add sugar. Continue beating until stiff, glossy peaks form.
  3. Beat in vanilla. Spoon mixture onto foil-lined baking sheet. Spread evenly over pan. Bake at 250°F (120°C) for 2 hours. Remove from oven and let cool.
  4. To make custard, in a medium-size saucepan, combine sugar, flour and salt. Add milk and egg yolks and whisk to combine. Place over medium heat, stirring constantly until mixture comes to a boil and thickens.
  5. Remove from heat. Stir in raspberry or vanilla extract. Cover top with plastic wrap. Cool in refrigerator.
  6. Break meringue into small pieces, about 1/2-inch in size.
  7. Spoon 2 tbsp of custard into each dessert cup or glass. Sprinkle each with some of the meringue pieces, followed by some fresh raspberries. Repeat layers. Top each dessert with whipped cream, raspberries and a mint leaf.

Makes 8 to 10 servings.

Source: Manitoba Egg Farmers

Oreo Pancakes With Chocolate Fudge Sauce

Ingredients

1-1/4 cups self-raising/rising flour, sifted
1 tsp baking powder
1 egg, separated
1 tsp vanilla extract
2 tbsp caster/granulated sugar
pinch of salt
1 cup plus
1 tbsp whole milk
2 tbsp melted butter, plus extra for frying
9 Oreo cookies or similar, broken into pieces

Chocolate Fudge Sauce

1⁄3 cup cocoa powder, sifted
1 tsp cold water
2⁄3 cup double/heavy cream
1⁄3 cup semi-sweet or milk chocolate, chopped
1 tbsp golden/light corn syrup
1 tbsp butter Pinch of salt
1 tsp vanilla extract

Method

  1. To make the pancake batter, put the flour, baking powder, egg yolk, vanilla, sugar, salt and milk into a large mixing bowl and whisk together. Add the melted butter and whisk again. The batter should have a smooth, dropping consistency.
  2. In a separate bowl, whisk the egg white to stiff peaks. Gently fold the whisked egg white into the batter mixture using a spatula. Cover and put in the refrigerator to rest for 30 minutes.
  3. For the chocolate fudge sauce, mix the cocoa powder with the cold water until you have a smooth paste. Put the cream, chocolate, cocoa paste, golden/light corn syrup, butter, salt and vanilla extract in a saucepan set over a medium heat and simmer until the chocolate has melted and you have a smooth, glossy sauce. Keep the pan over a low heat to keep the sauce warm until you are ready to serve.
  4. When you are ready to serve, remove your batter mixture from the refrigerator and stir once.
  5. Put a little butter in a large frying pan/ skillet set over a medium heat. Allow the butter to melt and coat the base of the pan, then ladle small amounts of the batter into the pan. Sprinkle some of the Oreo cookies into the batter and cook until the batter is just set, then turn over and cook for a further 2-3 minutes.
  6. Once cooked, keep the pancakes warm while you cook the remaining batter in the same way, adding a little butter to the pan each time, if required.
  7. Serve the pancakes in stacks with the hot chocolate fudge sauce poured over the top.

Makes 12 pancakes.

Source: Winnipeg Free Press