Double Chocolate Souffles with Warm Fudge Sauce

This recipe is from Cooking Light Magazine

Ingredients:

Souffles:
Cooking spray
1/2  cup plus 2 tablespoons sugar, divided
3 tablespoons all purpose flour
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 1/4 cups fat free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 large egg yolk
6 large egg whites

Sauce:
1 tablespoon butter
1/3 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon all purpose flour
1/2 cup fat free milk
1/2 ounce bittersweet chocolate, chopped

Procedure:

Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425.

To prepare the souffles, lightly coat 6 (8 ounce) souffle dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring with a whisk; bring to a boil. Cook 2 minutes or until thickened, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.

Place egg whites in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently fold one-fourth off egg whites into chocolate mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet. Place baking sheet on the bottom rack of 425 oven. Immediately reduce oven temperature to 350 (do not remove souffles from oven). Bake 40 minutes or until a wooden pick inserted in the side of souffles comes out clean.

To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk.  Remove from heat, add 1/2 ounce chocolate, stirring until smooth. Serve warm with souffles.

image

Chocolate Babka

This recipe is from Cooking Light Magazine

Ingredients:

Dough:
1 teaspoon granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm low-fat milk
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg yolk, lightly beaten
7.5 ounces all purpose flour (about 1 2/3 cups), divided
5.85 ounces bread flour (about 1 1/4 cups)
5 tablespoons butter, cut into pieces amd softened
Cooking spray

Filling:
1/2 cup granulated sugar
3 tablespoons unsweetened cocoa
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces semisweet chocolate, finely chopped

Streusel:
2 tablespoons powdered sugar
1 tablespoon all purpose flour
1 tablespoon butter, softened

Procedure:

Dissolve 1 teaspoon granulated sugar and yeast in warm milk in the bowl of a stand mixer; let stand 5 minutes. Stir in 6 tablespoons granulated sugar, vanilla extract, 1/4 teaspoon salt and egg yolk. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 6 ounces ( about 1 1/3 cups) all purpose flour and bread flour to milk mixture; beat with dough hook attachment at medium speed until well blended (about 2 minutes). Add 5 tablespoons butter, beating until well blended. Scrape  dough out onto a floured surface (dough will be very sticky). Knead until smooth and elastic (about 10 minutes); add 1.5 ounces (about 1/3 cup) all purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let dough rest 5 minutes.

Line the bottom of a 9×5 inch loaf pan with parchment paper; coat sides of pan with cooking spray.

To prepare filling, combine 1/2 cup granulated sugar, cocoa , cinnamon, salt and chocolate in a medium bowl; set aside.

Place dough on a generously floured surface; roll dough out into a 16 inch square. Sprinkle filling over dough, leaving a 1/4 inch border around edges. Roll up dough tightly, jellyroll fashion; pinch seam and ends to seal. Holding dough by ends, twist dough 4 times as if wringing out a towel. Fit dough into prepared pan. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 350.

To prepare streusel, combine powdered sugar, 1 tablespoon all purpose flour, and 1 tablespoon softened butter, stirring witj a fork until mixture is crumbly; sprinkle streusel evenly over dough. Bake at 350 for 40 minutes or until loaf is browned on bottom and  sounds hollow when tapped. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool bread completely on wire rack before slicing.

image

Chocolate-Hazelnut Meringues

This recipe is from Cooking Light Magazine

Ingredients:

5 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup granulated  sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 ounces semisweet chocolate
1/3 cup blanched whole hazelnuts, toasted and finely chopped

Procedure:

Preheat oven to 250.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt, beating until soft peaks form.  Gradually add sugars, 1 tablespoon at a time, beating until soft peaks form. Add vanilla; beat 1 minute.

Cover two baking sheets with parchment paper. Spoon 24 (2 inch round) mounds onto prepared baking sheets. Place in oven; bake at 250 for 1 hour or until dry to touch, rotating pans halfway through cooking. (Meringues are done when surface is dry and meringues can be removed from paper without sticking to fingers).  Turn oven off. Cool meringues in oven an hour. Remove from oven; carefully remove meringues from paper.

Place chocolate in a medium glass bowl. Microwave at high 1 minute or until almost melted, stirring until smooth. Dip side of each meringue in melted chocolate and chopped hazelnuts.

image

Homemade Choco Peanut Butter Cups

Ingredients:

1/2 cup creamy peanut butter
2 tbsp butter
Pinch of salt
1/4 cup confectioner’s sugar
1 1/2 cup semisweet chocolate, coarsely chopped
1/4 – 1/2 cup nestle cream
1 tbsp butter, melted

Procedure:

Combine peanut butter, butter and salt in a microwable bowl. Microwave on high for 30 seconds or until soft but not melted. Stir in confectioner’s sugar and set aside.

Melt chocolate on a double boiler. Thin out with nestle cream and butter.

Spoon melted chocolate into paper lined macaroon tins. Follow with a tablespoonful of prepared peanut butter mixture. Finish with another layer of chocolate mixture to sandwich the peanut butter mixture. Keep in an airtight container inside the refrigerator until ready to serve.

image

Chocolate – Hazelnut Thumbprints

This recipe is from Cooking Light Magazine

Ingredients:

4.5 ounces all-purpose flour(about 1 cup)
1 cup powdered sugar
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1/2 cup butter, softened
2 large egg yolks
1 teaspoon instant espresso (optional)
1/2 teaspoon vanilla extract
2/3 cup finely chopped hazelnuts, toasted
1/3 cup hazelnut-chocolate spread (such as Nutella)

Procedure:

Preheat oven to 350.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.

Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets  lined  with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake , 1 batch at a time, at 350 for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.

image

Peanut Butter Blossoms

This recipe is from Cooking Light Magazine

Ingredients:

48 Hershey’s Kisses milk chocolates
1/2 cup shortening
3/4 cup Reese’s creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Procedure:

Heat oven to 375. Remove wrappers from chocolates.

Beat shortening and peanut butter in a large bowl. Add 1/3 cup granulated and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into mixture.

Shape dough into 1-inch balls. Roll in sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a kisses chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

Mexican Chocolate Cookies

This recipe is from Cooking Ligh, December 2009

Ingredients:

5 ounces bittersweet  chocolate, coarsely chopped
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
Dash of black pepper
Dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract

Procedure:

Preheat oven to 350.

Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almosy melted, stirring  until smooth. Cool to room temperature.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine  flour and next 5 ingredients (through ground red pepper); stir well with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Drop dough by level tablespoons 2 inches apart on baking sheets lined with parchment paper. Bake at 350 for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans completely cool on a wire rack.
image