Tag Archive for Chocolate

Cocoa

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To convert a cake recipe that uses bittersweet or semisweet chocolate to one using cocoa: (information taken from Rose Levy Beranbaum’s Cake Bible)

Substitute 1 tablespoon plus 1 3/4 teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulated white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28 grams) of bittersweet or semisweet chocolate.  Also, dissolve the cocoa in at least 1/4 cup (60 ml) hot liquid to bring out the cocoa’s full flavor.

To convert a cake recipes that uses unsweetened chocolate to one using cocoa:  (information taken from Rose Levy Beranbaum’s Cake Bible)

Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetened chocolate.  Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa’s full flavor.

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Brittany’s Brownies

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In a saucepan – 3/4 cup of butter sliced in little chunks, 1 1/2 cup white sugar & 1/4 cup water – Heat till it boils then immediately remove from heat

In a separate bowl whisk together – 1 1/2 cup flour, 1/2 tsp baking soda & 1/2 tsp salt. Set aside.

In the sauce pan -Add 2 cups chocolate chips & 2 tsp vanilla flavoring – mix together and let cool for a few minutes then add 4 eggs and beat in 1 at a time. Then slowly mix in the flour mixture and mix together just until its all incorporated

Bake at 350 for 35 minutes (depends on your oven)

Enjoy!!!!

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Amy’s Chocolate Cake

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½ cup cocoa powder

1 ¼ cup buttermilk (divided use)
1 ¼ cup granulated sugar
2 large eggs, separated (divided use)
¾  cup butter (divided use)

1 cup light brown sugar
2 cups sifted cake flour
1 teaspoon baking soda
¼  teaspoon salt
1 teaspoon vanilla

1/8 tsp. cream of tartar

In a small saucepan, mix cocoa powder and sugar until well blended. Add only 1/2 cup of the buttermilk, ¼ cup of the butter, and one of the egg yolks. Stir and whisk for about 3 minutes over low heat to dissolve the sugar. Mixture should be shiny and thick. Set aside to cool. This should take about an hour.

Preheat oven to 350 degrees F. Butter and flour 2 9-inch cake pans and put a round of parchment on the bottom of each.

Beat the butter and the remaining egg yolk until creamy. Beat in the brown sugar.

Sift together the cake flour, baking soda and salt. Add to the butter mixture in 3 parts, alternating with the remaining 3/4 cup buttermilk. Stir the cooled chocolate mixture and vanilla into the batter.

Beat the 2 egg whites with the cream of tartar until they are stiff but not dry. Fold into the batter. Pour into prepared pans.

Bake cakes for 25 to 30 minutes or until cake just begins to leave the sides of the pans or centers spring when cool to touch. Cool in pans set on a rack for about 10 minutes, then turn from pan and cool completely.

Spread layers with frosting.

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Chocolate Zucchini Bread

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3 c
1/4 c
1 T
1 t
1/2 t
1 t
2 c
3
1 c
2 t
2 c
1 c		 all-purpose flour
unsweetened cocoa powder
ground cinnamon
baking soda
baking powder
salt
sugar
eggs
vegetable oil
vanilla extract
shredded zucchini
chopped walnuts
Preheat oven to 350 F. Lightly grease two 9×5 inch loaf pans. Mix well flour, cocoa, cinnamon, baking soda, baking powder and salt in a large bowl. Beat sugar and eggs in a separate bowl until blended, then add oil and vanilla, beat until combined, then stir in zucchini. Add flour mixture, and stir until just moistened. Stir in nuts. Spoon evenly into loaf pans.Bake for 55-60 minutes or until toothpick comes out clean. Cool in pans for 10 minutes before removing. Makes 20 servings.Adapted from Allrecipes.com
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Flourless Chocolate Cake

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1½ c
1½ c
2½ c
1½ c
8
2 t		 butter, cubed
semisweet chocolate chips
white sugar
unsweetened cocoa powder
eggs
vanilla
Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and one inch up the sides of a 9×13 inch pan.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. In a large bowl, stir together the sugar and the cocoa powder. Whisk in the eggs and vanilla until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack.
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Brownies With A Crust

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1 c
1/4 c
1/2 c
1 can
1/4 c
1/4 c
1/2 t
1
1 t
1		 flour
sugar
butter
sweetened condensed milk
cocoa
flour
baking powder
egg
vanilla
7 or 8 oz. chocolate bar
Mix 1 c of the flour with the sugar and margarine. Press into 8″ x 8″ pan and bake @ 350 F for 15 minutes. Meanwhile, mix the condensed milk, cocoa, 1/4 c flour, baking powder, egg, and vanilla.Let crust cool in pan for 3-5 minutes while you break or cut the chocolate bar into chunks. Evenly arrange chocolate chunks on crust. Pour milk mixture over them. Return the pan to the oven for 20 min. or until center has set.
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