Cooking Comp 4 February 2011

[g0rge0us_g!rL]

Chocolate Lava Cake


Ingredients:

3 squares Semisweet chocolate
25 ml Butter
1 Egg
1 Additional Egg yolks
25 ml Granulated sugar
5 ml Vanilla
1 tsp Instant coffee powder
1/2 tbsp All purpose flour
Whipped cream and berries

Method:

1. Grease 2 custard cups or individual souffle dishes.
2. In a small saucepan, melt the chocolate and butter over low heat, stirring until the mixture is smooth. Remove from heat.
3. In a mixing bowl, with an electric mixer, beat the eggs, additional egg yolks, sugar, vanilla, and instant coffee powder until very thick for 4 minutes.
4. The mixture should be thick enough to form a ribbon .Gently fold in the flour and the chocolate mixture, mixing together.
5. Pour the batter into prepared baking dishes, cover tightly with plastic wrap and refrigerate one hour .
6. Remove the baking dishes from the refrigerator and let stand at room temperature for at least 30 minutes before baking.
7. Preheat the oven to 400 degrees F.
8. Arrange the baking dishes on a large pan and bake for 8-10 minutes until the top is just barely set.
9. Let cool for 5 minutes, then very carefully loosen the sides of the cakes by running a knife blade around the inside surface of the dish.
10.Serve immediately with whipped cream and fresh strawberries or raspberries.

[*Anaya*]

Ingredients:

• 12 ounces semisweet chocolate chips
• 1/3 cup cream
• 1/3 cup light corn syrup
• 1 cup powdered sugar
• 1/3 cup chopped walnuts
• 1 tsp vanilla extract

Preparation:

1. Prepare an 8x8-inch baking pan by spraying it with nonstick cooking spray.
2. Combine the cream and corn syrup in a heavy saucepan and bring to a boil. Let it boil one minute, then turn the heat to low.
3. Add the chocolate chips and stir constantly, until the chocolate is completely melted.
4. Remove the pan from the heat and add the powdered sugar, nuts and vanilla. Stir until the mixture is smooth and well-mixed.
5. Pour the fudge into the prepared pan and cover with cling wrap. Refrigerate until the candy is set. Once set, cut the candy into small squares to serve.

[naz]

Chocolate-Nut Crisps with ricotta mousse





6 servings


This triple decker cookie sandwich offer three crisp layers of chocolate-nut cookies and two filled with sweet, whipped ricotta cheese. Though it lookis might impressive, the dessert is easy to make.


Ingredients :


1/2 cup heavy cream
3/4 cup fresh whole milk ricotta cheese, any liquid strained
1/3 cup sugar
1 cup blanched almonds
1 cup hazelnuts
5 ounces semisweet chocolate (62 percent), cut into small chunks
special equipment: parchment paper



Instructions :


Heat oven to 350º with racks in middle and upper third.

In a medium bowl, beat cream to medium peaks. In a small bowl, beat together cheese and sugar; add to bowl with cream and fold to combine. Chill, covered, in refrigerator for 1 hour.

Meanwhile, spread almonds on one baking sheet, and hazelnuts on another. Bake, stirring nuts and rotating pans once halfway through, until nuts are fragrant and lightly golden, 8 to 10 minutes. Transfer to wire racks. Wrap hazelnuts in clean dishtowel to remove loose skins (do not worry about the skins that do not come off). Let nuts cool, then combine in the bowl of a food processor; pulse until finely chopped.

Fill a medium saucepan with 2 inches water; bring water to a simmer.

Put chocolate into a medium metal bowl. Set bowl over (but not touching) the simmering water and heat, stirring occasionally, until chocolate is melted. Stir in chopped nuts, then pour mixture onto a large sheet of parchment paper. Cover with a second sheet of parchment paper, and roll out to 1/4 inch thick. Slide chocolate sheet, on the parchment, onto a baking sheet; remove top parchment sheet and chill in refrigerator until firm, about 30 minutes.

Line a baking pan or large plate with parchment paper. Using a 2-inch round cutter, cut out 18 rounds from chocolate sheet. Top 1 chocolate round with 2 tablespoons cream mixture, then top with a second chocolate round and repeat to make a second layer. Place on prepared pan, then repeat to make 6 “crisps.” Chill until filling is set, about 2 hours, or up to 6 hours.

[tanhae]

Black Forest Brownies

Ingredients :
1 pkg. (16 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Mini Brownie Bites Bar Dough

1 can (21 oz.) cherry pie filling, warmed

1 cup frozen whipping topping, thawed

1 bar (2 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, grated

Directions :
PREHEAT oven to 350º F. Line 8-inch-square baking pan with foil; lightly grease.

PLACE whole bar in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.

BAKE for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.

LIFT from pan; remove foil. Cut into 12 pieces. Arrange pieces close together on serving platter. Top with pie filling, whipped topping and grated chocolate.

[naz]