41 the side chocolate Recipes

sugar, water, light corn syrup, salt, heavy whipping cream, pastry for single-crust pie (9 inches), chopped pecans, milk chocolate chips, semisweet chocolate chips, eggs, semisweet chocolate chips, milk

milk, cornstarch, cocoa, white sugar, salt, egg, vanilla, cooked pie shell, cream, on the side for topping

spago chocolate cake (spago s chocolate chiffon cake), sugar, heavy cream, egg yolks, unsalted butter, sweetened flaked coconut, chopped pecans, dark chocolate , ganache-- sufficient to coat sides ( ganache), chopped pecans , sufficient to coat sides

unsalted roasted almonds (see cooks notes), chocolate wafer cookies (such as famous chocolate wafers; 4 oz), light brown sugar, unsalted butter, melted, whole milk, heavy cream, chocolate stout , preferably double (to measure, tilt cup and pour it slowly down side of a liquid measuring cup, then let foam dissipate or skim it off), light brown sugar, unsweetened cocoa powder, cornstarch, good-quality bittersweet chocolate (60 - 62% cacao), finely chopped, pure vanilla extract, chilled heavy cream, bourbon, sugar, pure vanilla extract, chocolate shavings or cocoa powder, optional

cake, butter, flour, unsweetened chocolate, unsalted butter, softened, sugar, eggs, separated, salt, all-purpose flour, preheat the oven to 350 degrees. butter and flour an inch jellyroll pan. tap the edge of the pan on a table to knock out the excess flour. melt the chocolate over low heat in a heavy 1-quart saucepan or in the top of a double boiler placed over simmering water. set the chocolate aside to cool to lukewarm. cream the unsalted butter and 1/4 cup of sugar by beating them against the side of a mixing bowl with a wooden spoon, continuing to beat until the mixture is light and fluffy. add the melted chocolate and beat in the egg yolks, 1 at a time., beat the egg whites and a pinch of salt in another mixing bowl, preferably of unlined copper, with a wire whisk or rotary beater, add the remaining 1/4 cup of sugar and beat until the whites form stiff, unwavering peaks. with a rubber spatula, stir about 1/3 of the whites into the chocolate base, then pour the chocolate mixture over the rest of the whites. sprinkle the flour lightly on top. gently fold the flour into the mixture until no white streaks are visible., pour the batter into the prepared jellyroll pan , spreading it evenly with a rubber spatula. bake in the middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and a knife inserted in the middle comes out clean. remove the cake from the oven, loosen it from the pan by running a sharp knife around the sides, and turn it out on a rack to cool.

semi-sweet baking chocolate, butter, powdered sugar, eggs, egg yolks, flour, thawed cool whip whipped topping, how to to bake cakes in muffin cups, prepare batter as directed ; pour evenly among nine well-greased medium muffin cups. bake at 425of for 7 min. or until sides are firm but centers are soft. let stand 1 min. loosen cakes and remove from pan as directed.

powdered non-dairy creamer, instant hot chocolate mix, instant coffee granules, ground cinnamon, ground nutmeg

chocolate lovers bundt cake, cake, butter, softened, sugar, eggs, pure vanilla extract, almond extract, flour, baking cocoa, baking soda, sour cream (8 oz container), semi-sweet chocolate chips, glaze, semi-sweet chocolate chips, heavy whipping cream, butter , cut into cubes, sugar, almond extract, chopped almonds, in large bowl, cream butter and sugar until light and fluffy., add eggs , 1 at a time, beating well after each one., stir in extracts ., combine the flour , cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream., beat just until combined , do not over mix., stir in chocolate chips ., pour into a well greased and floured 10 inch tube pan., bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean., cool for ten minutes before removing from pan to a wire rack to cool completely., run a metal spatula or butter knife around sides of pan to loosen cake first., combine the chocolate chips , cream and butter in a saucepan., cook; stir constantly over low heat until smooth ., gradually whish in confectioners sugar ., stir in extract ., drizzle over cake and sprinkle with almonds.

chocolate (recommend: baker s german sweet ), water, cake flour, baking soda, salt, unsalted butter, room temperature, pure vanilla extract, granulated sugar, brown sugar, eggs, separated, buttermilk, filling, recipe follows or whatever you prefer, favorite chocolate frosting, for the sides, evaporated milk, egg yolks, slightly beaten, granulated sugar, brown sugar, vanilla extract, butter, flaked coconut, toasted pecans

thick slices sourdough bread or peasant bread, buttered on 1 side, semisweet chocolate, chopped with a heavy knife

unsalted butter, best-quality bittersweet chocolate, eggs, superfine sugar, pure vanilla extract, all-purpose flour, salt, white chocolate buttons , chips, or morsels, semisweet chocolate buttons , chips or morsels, approximately 2 tsp confectioners sugar, for garnish, special equipment : baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

unsalted butter, best-quality bittersweet chocolate, eggs, superfine sugar, pure vanilla extract, all-purpose flour, salt, white chocolate buttons , chips, or morsels, semisweet chocolate buttons , chips or morsels, approximately 2 tsp confectioners sugar, for garnish, special equipment : baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

cheesecake, cream cheese, softened and cut into chunks, sugar, eggs, dairy sour cream, vanilla, chocolate cake, unsweetened chocolate, butter, sugar, eggs, vanilla, flour, chocolate glaze for sides(see below ), german chocolate topping (see below ), cream for garnish (optional)

cake, soft butter, sugar, eggs, vanilla extract, all-purpose flour, baking powder, ground pistachios, green food colour,few drops to get a light green colour, milk (as required), sugar syrup, icing sugar, water, combine both in a bowl and stir until sugar is dissolved., dark chocolate fudge frosting, dark chocolate, butter, level tsp golden syrup, green chocolate fudge frosting, white chocolate, butter, level tsp golden syrup, green food colour,few drops(to make light green frosting ), pistachios,chopped/sliced, pistachios,finely chopped (as required for sides of cake)

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

flour, splenda sugar substitute, baking powder, salt, cocoa, water (or just until pouring consistency), egg, vanilla, almond extract, splenda sugar substitute (1 cup. if you prefer milk chocolate, i prefer dark chocolate, so a slightly bitter taste comes through), cocoa, water, frozen cherries

white chocolate, chopped, red-and-white peppermint sticks or candy canes, 6 inches long (recommended: king leo sticks or red bird), drops peppermint oil or extract, a cookie sheet with sides , about 13 by 17 inches, lined with parchment paper or a nonstick baking mat

cake flour, baking powder, salt , plus a pinch for the egg whites, sugar , plus 1/2 cup, matzo meal, chopped, roasted hazelnuts, vegetable oil, eggs, separated, cream, hazelnut liqueur, melted butter, cream tartar, spreadable seedless raspberry jam, ganache frosting , recipe follows, strawberries or raspberries, for garnish, bittersweet chocolate, coarsely chopped, heavy cream