These are some of my Favorite Chocolate Recipes!!!
If you want in on the fun, send me (Karen@Karenjhornsby.com) your favorite recipes, and I’ll share them here.
- Espresso Brownies
- Molten Cake
- Dark Chocolate Avocado Cookies
- Red Wine Chocolate Cake
- Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
- Fudge Brownie Pops, 5 Ingredient Cake, Milk Chocolate Creme Brulee and Cookies
- Five Ingredient Chocolate Cake
- Milk Chocolate Creme Brulee
- Double Chocolate Cookies
Hands-On Time: 30m Total Time: 2hr 00m Ingredients 3/4 cup (1 1/2 sticks) unsalted butter, plus more for the pan 1/2 cup all-purpose flour, spooned and leveled 1/4 cup natural cocoa powder 1 teaspoon fine salt 1/2 teaspoon baking powder 3 ounces unsweetened chocolate, chopped 1 cup granulated sugar 1/2 cup packed dark brown sugar 3 large eggs 2 tablespoons brewed espresso or extra-strong brewed coffee, at room temperature 1 teaspoon pure vanilla extract 2 ounces bittersweet chocolate, chopped Directions 1. Heat oven to 350° F.
2. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between the pieces to help them stick and leaving an overhang on all sides. Butter the top of the parchment.
3. Whisk together the flour, cocoa, salt, and baking powder in a medium bowl; set aside.
4. Combine the butter and unsweetened chocolate in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Let cool slightly.
5. Whisk in the sugars, eggs, espresso, and vanilla until smooth. Add the flour mixture and mix until just combined. Fold in the bittersweet chocolate. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 35 to 40 minutes.
6. Let cool completely in the pan.
7. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares. *Note: Total Time includes cooling time.
Tip: If you want to use instant espresso, mix 1 rounded teaspoon instant espresso powder with 2 tablespoons water.
If you prefer a more soufflé-like cake, add all of the chocolate into the egg mixture during step 3. Use a high-quality chocolate. It will make all the difference. Cooking Light Magazine, OCTOBER 2014
Yield: Serves 10 (serving size: 1 cake) Hands-on:20 Minutes Total:2 Hours
Ingredients 3 tablespoons unsalted butter 2 tablespoons canola oil 3 ounces high-quality dark or bittersweet chocolate (60% to 70% cacao), chopped 3 ounces whole-wheat pastry flour (about 2/3 cup) 1/2 cup unsweetened cocoa 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 teaspoon vanilla extract 3 large eggs Baking spray with flour Powdered sugar (optional)
Preparation 1. Combine butter, oil, and chocolate in the top of a double boiler. Cook over simmering water until chocolate almost fully melts, stirring gently with a spatula. Remove top of double boiler; stir until chocolate fully melts.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, and salt in a bowl; stir well with a whisk.
3. Place granulated sugar, brown sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Set aside 2 1/2 tablespoons chocolate mixture. Gradually pour remaining chocolate mixture in a thin stream over egg mixture, beating at medium speed. Gently fold flour mixture into egg mixture. Divide batter evenly among 10 (5-ounce) ramekins coated with baking spray. Working with 1 ramekin at a time, spoon 3/4 teaspoon reserved chocolate mixture into center, pushing teaspoon toward center of batter. Repeat with remaining ramekins and chocolate mixture. Arrange ramekins on a jelly-roll pan. Cover and refrigerate 1 hour.
4. Preheat oven to 400°.
5. Let ramekins stand at room temperature 15 minutes. Uncover and bake at 400° for 13 minutes or until cakes are puffy and slightly crusty on top (centers will not be set). Place a dessert plate on top of ramekin. Using a dry kitchen towel to steady ramekin, invert each cake onto plate. Garnish with powdered sugar, if desired. Serve immediately.
1 ½ cups whole wheat flour 1/3 cup unsweetened cocoa powder 1 tsp baking soda ¾ cup unrefined cane sugar ½ tsp salt 1 tsp vanilla powder 5 table spoons extra virgin olive oil ¼ cup strawberry jam 1 cup red wine
Preparation: Preheat the oven at 150 degree Celsius.
Combine all the dry ingredients together in a bowl. In a separate small bowl combine the red wine, strawberry jam and olive oil together. Pour the wet ingredients over dry ingredients and stir to combine well.
Pour the batter into a round pan which is greased with olive oil and dusted with cocoa flour. Bake for 45 to 50 minutes or until the toothpick inserted in the center comes out clean.
Let the cake cool well on a wire rack before you cut it.