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No Bake Chocolate Cake Recipe

No Bake Chocolate Cake Recipe
I don't know about you, but I didn't accomplish much today. I slept in, halfheartedly ran a few errands, accumulated flowers wherever I went, and spent a good amount of time arranging poppies & peonies into a hodgepodge of mason jars and vases. Flowers aside, I dedicated ten minutes making this chocolate cake. This is the sort of thing I'll throw together if we're having friends over for dinner and I run out of steam on the dessert front. The choice of pan warrants a mention. butter, to grease pan 8 ounces / 225 g 70% chocolate, well chopped 8 ounces / 225 g heavy cream 1/2 teaspoon allspice (optional) 2 teaspoons finely ground espresso (optional) 1/4 teaspoon fine grain salt cocoa powder, to serve Lightly butter a 6-inch / 15cm springform pan or equivalent - I typically use little loaf pans which are less common, but many small pans will work here (see main entry). Barely melt the chocolate in a double boiler over gentle heat. In a separate medium pan heat the cream over gentle heat.

Wheat Belly | Lose the Wheat, Lose the Weight best cocoa brownies People who really, really love chocolate are dubious about cocoa. Even if you buy the most resplendent cocoa in the world, baking things with it that taste as rich as treats with bars of 70% is a rarity. Thus, if you’d told me about a killer recipe for cocoa brownies a couple weeks ago, I wouldn’t have believed you, but since then, two things have happened. The first is that I had one. It was a tiny square, scattered among little tears of homemade marshmallows, near a puddle of homemade hot fudge sauce and carousel-ed around a cocoa nib buckwheat panna cotta at 10 Downing last week that nothing short of blew my mind because did you know that the opposite of sweet in the world of chocolate needn’t necessarily be bitter? The second is that I looked up a well-regarded cocoa brownie recipe and the description did me in. The result is something that could convert those that believe the all roads to fudgy, dark and rich brownies must be paved bricks of tempered chocolate.

Make an Unforgettable Chocolate Cake for Mom | Shine Food This post is courtesy of the America's Test Kitchen Cooking School. Curious to try? Start your cooking lessons today with our 14-day free trial. WHY THIS RECIPE WORKS: While all flourless chocolate cake recipes share common ingredients (chocolate, butter, and eggs), the techniques used to make them vary, as do the results. You can end up with anything from a fudge brownie to a bittersweet chocolate soufflé. We started with the type of chocolate. Love baking? RECIPE: The Ultimate Flourless Chocolate Cake Serves 12 to 16 Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. 8 large eggs, cold 1 pound bittersweet chocolate or semisweet chocolate, coarsely chopped 1/2 pound unsalted butter (2 sticks), cut into 1/2-inch chunks 1/4 cup strong coffee or liqueur (optional) Confectioners' sugar or cocoa powder for decoration 1. 2. 3. 4. 5.

Cinnamon Rolls 101 Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts? Growing up, my mom always made them for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. I’ve carried on the tradition through the years and have won friends and influenced people just by delivering these rolls. A warning. Let’s start by making the dough. Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. After an hour, the dough will look like this. Now add 1 more cup of flour… 1 heaping teaspoon baking powder… And 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt. Stir mixture together.

elearningvt.org Welcome to the future of Middle School The Tarrant Institute partners with middle schools to improve the education of young adolescents in Vermont through technology-rich learning. What We Offer We've under-written the rollout of 1:1 internet-enabled devices to our partnering iLeap schools, and continue to provide funding for technology innovations within our cohort. We also provide principal and administrative and leadership team consultations and seminars to help move Vermont's middle schools toward a technology-rich, student-centered outcome. Find out more Over on the blog: Authentic cell biology with iPads This spring, Nancy Spencer and her class discovered something amazing about their cheek cells. The students discovered that by placing the lens of their iPad cameras directly against the eye-piece of a microscope, they were able to take photos of cells that had, until five minutes earlier, been a part of their bodies. Read the rest on our blog

everyday chocolate cake Chocolate gets stiffed every summer in my kitchen and this one has been no different. Apparently, the only time I have come near chocolate with a ten foot pole this summer was more than six weeks ago, when I made some impromptu chocolate doughnut holes in the lull between rhubarb/strawberry season and every awesome fruit since. And I love chocolate like some people love bagels. This isn’t right. It’s just that every time I think about making something with chocolate in it, I push it back to the fall, and then the winter. I almost felt like I was cheating on my berries and stone fruits when I made this simple chocolate cake this week, save one thing: this isn’t a dead-of-winter, blanket-of-snow, stuck-inside kind of chocolate cake. One year ago: Roasted Carrot and Avocado SaladTwo years ago: Blueberry Pancakes, Huevos Rancheros, Blueberry Crumb Bars and Napa Cabbage Salad with Buttermilk DressingThree years ago: Quick Zucchini Sauté Preheat the oven to 325°F.

Peanut Butter Banana Mug Cake By Megan, on July 2nd, 2012 There seem to be hundreds of “mug cake” recipes floating around the internet lately… …and with good reason. A single-serving cake that’s easy to prepare is genius. Most of the mug-cake recipes I’ve seen call for refined flours and sugars, and are then microwaved for a quick treat. That may sound appealing to some, but I felt like an upgrade was in order–> one that doesn’t sacrifice ease or flavor. This particular “mug cake” uses only a banana for sweetness, with no added flours or sugars. Peanut Butter Banana Mug Cake serves 1 Ingredients: 1 very ripe banana (with brown spots!) Directions: If using an oven, preheat to 350F. Combine all of the ingredients into a mug, and mix until relatively smooth. Bake at 350F for 30-35 minutes, until the top is golden brown and the center is firm. Allow to cool for 5 minutes, then dig in! Note: Because I don’t own a microwave, the oven is my preferred method for baking. Peanut Butter Banana Mug Cake Author: Detoxinsta.com Prep time:

Slutty Brownies - StumbleUpon Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.

Easy Brazilian Cheese Bread (Pão de Queijo) Recipe Print Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I’ve made it several times, each time with different cheeses. There are several ways to make Pão de Queijo. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour. The recipe as presented is fairly basic. Ingredients Special equipment recommended: One or two mini muffin tins. *It helps when baking with eggs to start with eggs at room temperature. Method Hide Photos 1 Preheat oven to 400°F. 2 Put all of the ingredients into a blender and pulse until smooth. Eat while warm or save to reheat later.

Red Velvet Cake Recipe Red Velvet Cake. Until I met my husband, I had never even heard of a red velvet cake. Since it seems to be a southern specialty, I guess it’s not surprising that I never ran across one growing up in California. But thanks to the California cupcake boom, it seems like there’s now a cupcake shop on every corner and every single one of them features some version of miniature red velvet cake. But that’s not why I made this cake. And partly because I was tired of waiting, but mostly in celebration of a momentous occasion, I decided to take matters into my own hands, and give this cake a try myself. You see, right before we left Sicily last year, my husband was promoted. I even toyed with the idea of a Black Forest Cake, another one that gets requested from time to time (maybe next time, Justin). Now, I won’t lie. Sure enough, lots of Red Velvet Cake recipes require the same amount of food coloring. Especially my hands. I thought this really was a great cake. Save Recipe Print Recipe Ingredients

Chocolate Covered Strawberry Crock Pot Dump Cake I'm constantly trying to find a crock pot dessert that will do two things.... 1.) Be delicious and 2.) Look pretty. Now lord knows I'm not one to say anything bad about (of all things) the crock pot. The truth of the matter is though that a lot of things that come from the crock pot aren't pretty. The yummy smell alone that permiates from one of my crock pots makes my stomach start talkin' to me... Well, y'all are going to be pleasantly surprised with this recipe. Here is how I made the best crock pot dessert ever--- chocolate covered strawberry crock pot dump cake-- a mouth full to say, but OH SO WORTH IT! 21 ounce can of strawberry pie filling1 stick of butter, melted Start by using the butter wrapper to grease the inside of your 2 - 3 quart crock pot. Now pour the can of strawberry pie filling into the bottom of the crock pot. The DCD Baking Mix will have two bags inside the box. At this point you're going to sprinkle the baking mix evenly over the baking bits layer.

Real Sustenance Gluten-Free Chocolate Biscotti Intro I was both honored and slightly frightened when Shauna (Gluten-Free Girl) asked me to bake a Gluten-Free Thanksgiving recipe. I’ve made a few gluten-free items before but they were completely flour-free. Now I understand that you may be confused as to why I chose Biscotti as a Thanksgiving baked good. As I mentioned in my last post I don’t do much of the cooking on Thanksgiving. But what I can bring is a little sweet snack for the busy cooks. My husband was leery of my biscotti. So after biting into my biscotti his once timid and frightened face brightened as the texture was pleasantly softer than most while still maintaining the likable sturdiness associated with this Italian treat. There was a nice crunch from the coarsely ground almonds that made up the almond flour. Gluten-Free Chocolate Biscotti 1/2 cup almond flour* 1/4 cup sorghum flour 1/4 cup cocoa powder 1/4 cup potato starch 1/4 cup brown rice flour 2 teaspoons baking powder 1 teaspoon xanthan gum 3/4 cup dark brown sugar

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