Make the angel food cake: Set the oven rack
n the bowl of a food processor and pulse them until
y melting 4 ounces bittersweet chocolate with 4 tablespoons unsalted butter
waxed paper.
Place chocolate in microwave-safe bowl.
Combine milk, white chocolate and cinnamon sticks in a saucepan on low heat. Cook, stirring, for 5 mins, until chocolate melts and mixture is smooth. Do not boil.
Discard cinnamon sticks and pour hot chocolate mixture into 4 mugs. Sprinkle with ground cinnamon and serve immediately.
In food processor, use regular work blade to chop chocolate using on/off
eat, and add the bittersweet chocolate, set aside until melted.
br>Stir 1c. of the chocolate chips into the batter.
Melt the chocolate squares and butter over low heat.
Add all the other ingredients and pour into the pie shells.
Bake at 350\u00b0 for 45 to 50 minutes.
Serve with Cool Whip.
oda, and salt. Add grated chocolate; set aside.
In
Preheat oven to 350\u00b0F. Grease 3 - 9 inch round cake pans. Prepare angel food cake mix according to package directions, adding cocoa powder and cinnamon. Divide between pans and bake for 12-14 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold cakes and let cool on wire racks.
Spread 1 cake layer with 1/2 of the pudding. Stack a second layer on top and spread with remaining pudding. Top with the third cake layer then coat top and sides with frosting.
Preheat oven to 375\u00b0.
Grease and flour two 9-inch cake pans. Melt chocolate in microwave or over double-boiler.
Cream butter and brown sugar.
Add eggs (one at a time).
Stir in chocolate. Combine dry ingredients.
Add flour mixture and buttermilk to the chocolate mixture in three stages, ending with flour.
Slowly stir in boiling water and vanilla.
Bake 30 minutes; remove pans from oven and let layers sit for 5 minutes.
Then invert pans over wire racks to cool.
lace the dates in a food processor and pulse until finely
ould use store-bought chocolate syrup in this recipe, but the syrup
In a bowl mix the flour, coconut, sugar, cornflakes, chips. In another bowl mix the butter & egg. Add the flour mixture.
Pour it in a lined & greased tin - 9x3inch loaf tin. Bake @170 deg for 15 minutes. Cool on a cooling rack. Cut thick slice & drizzle melted chocolate.
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Combine all ingredients and mix until smooth.
Bake at 350 for one hour (a Bundt cake pan works best).
Cool completely then drizzle with the Chocolate Water Glaze from recipe #89594.
Process chocolate in food processor until very fine. Put
heet with parchment.
Place chocolate in the top of a
Cook for three minutes over a double boiler, stirring constantly; add pinch of salt and vanilla at the end.
If you have any left over, refrigerate and then place container in hot water to warm up to spreading consistency.
Recipe will not work in the microwave.
Make batter for angel food cake as directed, except at the last, fold in 1 square unsweetened chocolate (1 ounce), grated. Serve wedges of cake with ice cream and Glossy Chocolate Sauce. Or frost cake with Chocolate Butter Icing.