Black Magic Chocolate Cake


Black Magic Chocolate Cake

                              2 cups sugar
                              1-3/4 cups all-purpose flour
                              3/4 cup Hershey’s Cocoa
                              2 teaspoons baking soda
                              1 teaspoon baking powder
                              1 teaspoon salt
                              2 eggs
                              1 cup buttermilk or sour milk
                              1 cup strong black coffee 
                              1/2 cup vegetable oil
                              1 teaspoon vanilla extract 

                            Preheat oven to 350. Grease and flour two 9-inch 
                            round baking pans or one 13x9x2-inch baking pan. 
                            In large bowl, stir together sugar, flour, cocoa, 
                            baking soda, baking powder and salt. Add eggs, 
                            buttermilk, coffee, oil and vanilla; beat on 
                            medium speed of electric mixer 2 minutes. Pour 
                            batter into prepared pans. 
                            Bake 30 – 35 minutes for round pans, 35 – 40 
                            minutes for rectangular pan. 

Incredible Chocolate Train ~ Andrew Farrugia (12 Pics)

 If you’re a “chocoholic” this could drive ya nuts!
THIS IS WILD. 
LOOK AT EACH PICTURE AND REMEMBER IT IS ALL CHOCOLATE.
A train made entirely of chocolate has set a new Guinness World Record as the longest chocolate structure in the world… 
The sculpture, on display at the busy Brussels South
station, is 112-feet (34.05 meters) long and weighs over 2,755 pounds (1250 kilos). Maltese chocolate artist Andrew Farrugia spent over 700 hours constructing the masterpiece..
He said he came up with the idea of the train last year after visiting the Belgian Chocolate Festival in Bruge: “I had this idea for a while, and I said what do you think if we do this realization of a long chocolate train, you know, because a train you can make it as long as you like.
“Actually it was going to be much smaller than it was, but I kept on adding another wagon, and another wagon,  and it’s the size it is today.”

Farrugia had previously built a smaller train of 12 feet for
an event in Malta, which he said gave him insight about how to build this much larger version.

There are two parts to the train. The first seven wagons
are modeled after the new Belgian trains, and the rest of the train is modeled after the old train wagons, including a wagon with a bar and restaurant on board.
Three days before the event, Farrugia transported the chocolate train by truck in 25 wooden boxes from Malta to Belgium.

Farrugia said the train incurred considerable damage
during the drive and several of the train’s walls had completely collapsed.. Luckily, with hard work and little sleep, the chocolate artist was able to fix all the damages before presenting the train to the public on Monday.
After measuring the length of the train and confirming no material other than chocolate was used, officials from the Guinness Book of World Records added a new category to the collection of world records and declared the train to be the longest chocolate structure in the world.
25AE49D-58BC-488E-BEFF-B968735FE159
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5AEB95F-055A-41C3-BA06-456C7BE651B0 
DEE5F4D-3D60-4C51-95F8-D80E6EB8D5C0
C8AC836-A6A5-4735-A457-133F07C558DF
BCF6CE6-28EC-41B2-B7FF-ECFA5DD4840C
A6CDBDF-412C-4BDD-A0BB-8977144DCB12
6FBF0B6-BDBC-4FD0-8E6A-025311733167
C9C75FB-8BBD-4ED2-8BBF-B32054F0CB63
91BAFE2-F5FA-40CE-A795-93A4F5111BF1
35C493E-C4D2-4413-A48C-37AACC561663
7BF9ECA-2D21-4A18-BC1D-61183A760CF5
 —

Chocolate Souffle

Chocolate Souffle
  1124842
Chocolate Souffle
By Bruce Weinstein and Mark Scarbrough, EatingWell
Souffles may look like a restaurant-only dessert, but they are actually easy to make. Whip them up right after dinner and enjoy while they’re still warm from the oven.
        Makes 2 servings.
Active Time: 15 minutes/Total Time: 35 minutes
3 tablespoons granulated sugar, divided
2 & 1/2 ounces semisweet or bittersweet chocolate, chopped
1 large egg, separated, plus 2 large egg whites
1 tablespoon heavy cream
1 teaspoon all-purpose flour
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
Confectioners’ sugar for dusting (optional)
Position rack in center of oven; preheat to 375°F. Lightly coat two 10-ounce ramekins with cooking spray; coat the insides of each with 1 1/2 teaspoons sugar.
Place chocolate in a small microwave-safe bowl. Microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see “No Microwave?” below.)
Whisk egg yolk and cream in a medium bowl until combined. Whisk in the chocolate until smooth, then whisk in flour and cinnamon until incorporated.
Beat egg whites and salt in a medium bowl with an electric mixer on high speed until soft peaks form. Beat in the remaining 2 tablespoons sugar in four additions, until stiff, glossy peaks form.
Using a rubber spatula, gently fold half the beaten whites into the chocolate mixture until fairly smooth; then gently fold this combined mixture back into the remaining egg whites until no white streaks remain. Divide between the prepared ramekins and place on a baking sheet. Bake until puffed and firm to the touch, 18 to 22 minutes. Dust with confectioners’ sugar, if desired. Serve immediately.
            Recipe Tip:
No Microwave? Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.
        Recipe Nutrition:
Per serving: 329 calories; 15 g fat (9 g sat, 2 g mono); 115 mg cholesterol; 43 g carbohydrate;
40 g added sugars; 10 g protein; 2 g fiber; 234 mg sodium; 234 mg potassium.
3 carbohydrate servings
Exchanges: 3 other carbohydrates, 3 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at http://www.eatingwell.com.)

Clang, Clang, Clang, WenThe Trolley (Remember, These Are All Chocolate) (11 Pics)

THIS IS WILD.  LOOK AT EACH PICTURE AND REMEMBER IT IS ALL CHOCOLATE.
 
A train made entirely of chocolate has set a new Guinness World Record as the longest chocolate structure in the world…
The sculpture, on display at the busy Brussels South station, is 112-feet (34.05 meters) long and weighs over 2,755 pounds (1250 kilos).  Maltese chocolate artist Andrew Farrugia spent over 700 hours constructing the masterpiece..
 
He said he came up with the idea of the train last year after visiting the Belgian Chocolate Festival in Bruge: “I had this idea for a while, and I said what do you think if we do this realization of a long chocolate train, you know, because a train you can make it as long as you like.
“Actually it was going to be much smaller than it was, but I kept on adding another wagon, and another wagon, and it’s the size it is today.”
Farrugia had previously built a smaller train of 12 feet for an event in Malta, which he said gave him insight about how to build this much larger version.
There are two parts to the train. The first seven wagons are modeled after the new Belgian trains, and the rest of the train is modeled after the old train wagons, including a wagon with a bar and restaurant on board.
Three days before the event, Farrugia transported the chocolate train by truck in 25 wooden boxes from Malta to Belgium.
Farrugia said the train incurred considerable damage during the drive and several of the train’s walls had completely collapsed. Luckily, with hard work and little sleep, the chocolate artist was able to fix all the damages before presenting the train to the public on Monday. 
 
After measuring the length of the train and confirming no material other than chocolate was used, officials from the Guinness Book of World Records added a new category to the collection of world records and declared the train to be the longest chocolate structure in the world.
 
  
25AE49D-58BC-488E-BEFF-B968735FE159
 
140E9AD-DF3B-4580-89BE-95A0B2933B93
 
5AEB95F-055A-41C3-BA06-456C7BE651B0 
 
DEE5F4D-3D60-4C51-95F8-D80E6EB8D5C0
C8AC836-A6A5-4735-A457-133F07C558DF
 
BCF6CE6-28EC-41B2-B7FF-ECFA5DD4840C
 
A6CDBDF-412C-4BDD-A0BB-8977144DCB12
C9C75FB-8BBD-4ED2-8BBF-B32054F0CB63
 
91BAFE2-F5FA-40CE-A795-93A4F5111BF1
 
35C493E-C4D2-4413-A48C-37AACC561663
7BF9ECA-2D21-4A18-BC1D-61183A760CF5
 —

Fudge Brownie Pie

fudge brownie pie
3/4 cup flour 
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten 
2 teaspoons vanilla
1/2 cup chopped toasted pecans 
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)
 
Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. 

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Minute Chocolate Mug Cake

Exported from MasterCook *

                        Minute Chocolate Mug Cake

Recipe By     :
Serving Size  : 0     Preparation Time :0:05
Categories    : Desserts

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1        each  coffee mug
  4        tablespoons  flour (plain flour – NOT self-rising)
  4        tablespoons  sugar
  2        tablespoons  cocoa
  1        medium  egg
  3        tablespoons  milk
  3        tablespoons  oil
  3        tablespoons  chocolate chips — optional
  1             splash  vanilla

Add dry  ingredients to mug, and mix well ..  Add the egg and mix 
thoroughly. Pour in  the milk and oil and mix well.

Add the chocolate chips (if using) and  vanilla, and mix again.

Put your mug in the microwave and cook for 3  minutes at 1000 watts. The 
cake will rise over the top of the mug, but don’t be  alarmed!

Allow to cool a little, and tip out onto a plate if desired.

EAT! This can serve  2 if you want to share!

Description:”Dangerous!”
Source:”Ginnie Lucas”
Yield:”1 cup”
Start to Finish Time:”0:08″
T(Cooking Time):”0:03″
                                    – – – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 886 Calories; 61g Fat (58.4% calories from fat); 11g Protein; 86g Carbohydrate; 6g Dietary Fiber; 193mg Cholesterol; 85mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 11 1/2 Fat; 5 Other Carbohydrates.

NOTES : Dangerous! And why is this the most dangerous  cake recipe in the world? Because now we are all only 5 minutes away from  chocolate cake at any time of the day or night!

___

Old-Fashioned Chocolate Pudding ~ Wolfgang Puck

A taste of summer: old-fashioned chocolate pudding
By Wolfgang Puck, Tribune Content Agency
In many parts of the country, we’re just a few weeks away from school letting out for summer. The season itself less than six weeks away, and we’re only a week and a half from Memorial Day weekend, which many people consider the unofficial start of summer. So it’s not surprising that many parents (as well as people who may have no kids at home but still like to pamper their inner children) are starting to think about fun cooking activities making warm-weather treats. One of my favorites has always been old-fashioned, cornstarch-thickened pudding, dating back to when my mother and grandmother prepared it for me and my siblings during my childhood in Austria.
I used the word “old-fashioned,” but I also know that puddings thickened this way are actually a relatively recent invention. The oldest puddings known were custard mixtures thickened with egg yolks. But in the 1830s, an Englishman named Andrew Bird first began selling a custard powder based on cornstarch, which he originally developed for his wife, who had an egg allergy. The product caught on, with such packaged pudding mixtures eventually becoming common worldwide.
In fact, today most people think of pudding as something based on a mix that comes in a small, colorful cardboard box. But it’s just as easy to make it from scratch, and you get better results because you have full control over what you put into it.
You’ll see what I mean when you prepare the recipe for Bittersweet Chocolate Pudding. It’s a simple mixture of milk, sugar, cocoa powder and bittersweet chocolate, plus a touch of butter for extra richness, hints of vanilla, just a little salt to enhance the taste and, of course, cornstarch to thicken it. Use your favorite good-quality chocolate and cocoa; you’ll get results that transform and concentrate the flavor you love into a perfectly smooth, creamy dessert.
It’s so easy. And children can join in, too, with adult supervision while working with heat. For the best results, the only step that calls for particular care is streaming the dry ingredients slowly into the liquid while stirring steadily, which prevents lumps from forming.
Only a few hours of refrigeration sets the pudding to a perfectly creamy, cool consistency. I like to cover the surface of each serving with a piece of plastic wrap, which prevents the formation of a chewy “skin” on the pudding as it cools. But then again, some people fondly remember the pudding’s skin as one of their favorite little treats to eat. Such are the pleasures of childhood, no matter how old you may be.
                                                    Bittersweet Chocolate Pudding
Serves 6 to 8
3 cups (750 mL) milk
1/2 cup (125 mL) sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons cornstarch
6 ounces (185 g) bittersweet chocolate chips
1 ounce (30 g) unsalted butter
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
Freshly whipped cream, for serving
Pitted fresh cherries or good-quality maraschino cherries, for serving
Pour the milk into a heavy metal saucepan. Stir in half of the sugar using a wire whisk. Put the pan over medium heat and bring the mixture to a boil, stirring frequently. Remove the pan from the heat.
Put the remaining sugar, cocoa powder and cornstarch into a medium-sized bowl. Use a clean, dry whisk to stir them together until thoroughly combined. While whisking the hot milk mixture continuously, gradually pour in the sugar-cocoa-cornstarch mixture in a slow, steady stream.
Return the saucepan to medium heat and clip a thermometer to the side of the pan, with its tip immersed in the mixture. Continue cooking, stirring continuously with the whisk and taking care to scrape the bottom and sides of the pan until the mixture has thickened to a consistency resembling molten jelly and reached a temperature of about 200 F. (93 C), about 4 minutes.
Remove the pan from the heat. Immediately whisk in the chocolate chips, butter, vanilla and salt, until the chocolate and butter have completely melted and are fully, incorporated.
Pour the hot mixture into individual serving glasses or bowls. Cover each with a piece of plastic wrap, gently pressing the plastic directly onto the surface of the pudding to prevent a skin from forming as it cools. Refrigerate until well chilled, at least two hours. Serve within three days, removing the plastic wrap and topping each serving with whipped cream and cherries.