Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
- 1/2 lb semi-sweet chocolate chips
- 10 tablespoons butter
- 1 (8 ounce) can almond paste (marzipan)
- 3 tablespoons confectioners' sugar
- 3/4 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 16 blanched almonds (optional)
Recipe
- 1 coat a 9" springform pan with cooking spray.
- 2 microwave butter and chocolate together on high for one minute.
- 3 keep heating at 30 second intervals until melted.
- 4 then, stir until smooth.
- 5 meanwhile, heat oven to 375 degrees f.
- 6 knead confectioner's sugar and almond paste.
- 7 roll out into an 8" circle.
- 8 beat granulated sugar into chocolate mixture until smooth.
- 9 add eggs, one at a time, beating after each addition until well blended.
- 10 beat until light and airy about 2 minutes.
- 11 beat in vanilla and salt.
- 12 sift the cocoa powder over the top of the chocolate mixture; beat on low speed until blended, about 1 minute.
- 13 pour half of batter into pan, then fit almond paste round on top.
- 14 spoon remaining batter over almond paste and smooth with a spatula.
- 15 gently arrange almonds on top.
- 16 bake in 375 oven for 30 minutes.
- 17 remove the pan to wire rack and let it cool to room temp.
- 18 then, refrigerate for 2 hours.
- 19 remove side of pan.
- 20 now, it's ready to frost or sprinkle with confectioner's sugar or just eat!
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
- 1/2 cup ground almonds
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup butter, at room temperature
- 2/3 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 4 squares dark chocolate, melted and cooled (112 grams)
- 1/4 cup icing sugar
Recipe
- 1 mix first four ingredients in a small bowl.
- 2 in a separate bowl, cream butter and brown sugar until light and fluffy.
- 3 beat in egg and vanilla.
- 4 stir in cooled chocolate.
- 5 fold in almond mixture until thoroughly combined.
- 6 cover and refrigerate until dough is firm; about 10 - 20 minutes.
- 7 preheat oven to 350°f line 2 baking sheets with parchment paper.
- 8 place icing sugar in a bowl. scoop dough with a tablespoon and roll into balls. coat with icing sugar. place on baking sheets.
- 9 bake 12-14 minutes. remove sheets from oven and leave for 2 minutes. cookies will set up a bit firmer as they sit. remove to a rack to cool completely.
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
- Servings: 12
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 tablespoons sugar, divided
- 1 cup ground almonds
- 8 ounces semisweet chocolate, melted
- 4 eggs, separated
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 2 cups strawberries
Recipe
- 1 preheat oven to 350°f coat a 9-inch springform pan with cooking spray or butter and cocoa; shake off the excess cocoa.
- 2 beat butter until smooth. add 1 cup sugar and beat until creamy. add ground nuts, chocolate and egg yolks and beat thoroughly.
- 3 beat egg whites until soft peaks form. stir one-third of egg whites into chocolate mixture; gently fold in remaining egg whites.
- 4 scrape batter into prepared pan. bake 35 to 40 minutes or until a toothpick inserted in the center comes out nearly—but not completely—clean. let cool in the pan for 30 minutes, then release sides and slide onto a serving plate.
- 5 combine cream, vanilla and 2 tablespoons sugar; beat until soft peaks form. top cake with cream and strawberries.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
- Servings: 8
- 1 lb bittersweet chocolate, cut into chunks
- 1 cup butter
- 8 whole eggs
Recipe
- 1 in a kitchenaid or other stand mixer, crack all eight eggs into the bowl and beat on med/low for about five to six minutes. the eggs should look like a thin "soup", not a meringue.
- 2 in a large bowl, combine the chocolate chunks and the two sticks of butter and wrap plastic wrap on top.
- 3 in a large pot, heat three cups of water to almost a boil and lay the bowl on top of the pot. this is called a double boiler. melt the chocolate and butter together until completely melted. this should take about 5 minutes or so. you could also melt the chocolate and butter together in a microwave, but this what they showed on the video.
- 4 remove the bowl from the pot and allow to sit for about one to two minutes.
- 5 add the eggs, about a third of them, to the melted chocolate mixture and using a wire whisk, slowly fold in the eggs until completely incorperated. continue to fold the eggs in two more incorperations, again slowly folding in the eggs.
- 6 using an 8 inch springform pan (this is the pan where the bottom pops out), pour the batter into pan, sprayed well with some vegetable spray.
- 7 wrap the pan in aluminum foil. in a large baking pan, add hot water to the pan, about halfway full. lay the springform pan into the hot water. this is called a "water bath".
- 8 bake 325 degrees for 20-23 minutes. it will kind of shake and resemble more of a custard.
- 9 if you have a kitchen thermometor, the temp should be no more than 140 degrees, which if any hotter will make the eggs curdle.
- 10 using a kitchen towel, remove the springform pan from the water bath and lay on a cooling rack for at least two hours. once the cake has come to room temp., chill in the fridge for at least 4 hours.
- 11 this is will be a very rich, decadent cake, so you only need to slice very small slices to serve. hope you enjoy!
Total Time: 25 mins
Preparation Time: 20 mins
Cook Time: 5 mins
Ingredients
- Servings: 30
- 2 (15 count) packages miniature phyllo cups (15 per pkg)
- 31 foil wrapped hershey chocolate kisses
- 1 (21 ounce) can cherry pie filling
- 1 (7 ounce) can refrigerated whipped topping
Recipe
- 1 heat oven to 350. place phyllo shells on baking sheet. unwrap 30 kisses, place one in each cup.
- 2 bake in 350 oven until chocolate is slightly melted, about 5 minutes. remove baking sheet from the oven. transfer phyllo cups to wire rack. with back of a spoon, gently press down point of kiss into each cup.
- 3 open can of cherry pie filling. with small spoon, scoop out 1 cherry with a little sauce and place in phyllo cup on top of chocolate kiss. repeat --
- 4 immediately before serving, top each mini cup with whipped topping. unwrap remaining kiss and grate over topping. serve immediately.
Total Time: 25 mins
Cook Time: 25 mins
Ingredients
- Servings: 6
- 1/2 cup sliced almonds
- 2 tablespoons sugar
- 12 ounces dark chocolate chips
- 1/2 cup unsalted butter
- 4 eggs
Recipe
- 1 heat oven to 350°f spritz a 6-inch cake pan or muffin tins with baking spray (a cooking spray containing flour).
- 2 in a food processor, pulse almonds, sugar until finely ground. set aside.
- 3 in a glass bowl or measuring cup, combine chocolate chips and butter. microwave on high in 15 second bursts, stirring in-between, until melted and smooth.
- 4 with the processor running, pour in chocolate mixture and process until combined. one at a time, add eggs, processing between each to combine. scrape down the sides of the bowl and process one last time.
- 5 pour batter into prepared pan. bake 15-25 minutes, (depending on pan size) or until cake is puffed and no longer glossy. let rest in the pan until the top sinks back down, about 10 minutes. invert onto a plate. serve warm, or at room temperature.
Total Time: 27 mins
Preparation Time: 20 mins
Cook Time: 7 mins
Ingredients
- 1 1/3 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup margarine, softened
- 1/4 cup brown sugar
- 1/4 cup sugar
- 2 teaspoons vanilla
- 3 tablespoons honey
- 1 egg, beaten
- 1 cup chocolate chips
Recipe
- 1 mix flour, baking soda, and salt.
- 2 mix sugar, brown sugar, vanilla, margarine, and honey. beat all ingredients together.
- 3 add egg mix. add flour mix. blend.
- 4 add chocolate chips and blend.
- 5 bake on 400 for 7-9 minutes (not longer!).
