valentine's day chocolate cakes recipes

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UPSIDE-DOWN CHOCOLATE CAKE Ingredients : 2 T. butter 1/2 c. brown sugar, packed 1 can (1 lb.) apricot halves, drained 8 to 10 maraschino cherries, halved 1/3 c. butter 3/4 c. granulated sugar 1/4 c. Hershey's cocoa Dash of cinnamon 2 eggs 1-3/4 c. sifted cake flour 1 tsp. baking soda 3/4 c. milk 1/2 tsp. vanilla Preparation : Melt 2 tablespoons butter in a heavy frying pan or 9-inch square pan. Add brown sugar, then arrange the apricot halves all over the bottom of pan on the brown sugar, placing cherry halves between. Set aside while preparing the cake. For cake: cream the 1/3 cup butter, granulated sugar, cocoa and cinnamon; add eggs, beaten very little, and whip the mixture vigorously. Then add the flour and baking soda, sifted together, alternately with the milk. Add vanilla and pour batter into the pan over the fruit. Bake in a 350~. Oven 35 to 40 minutes. Turn out immediately. Serve warm. FUDGY WUDGY CHOCOLATE COOKIES Ingredients : 12 oz. semisweet chocolate chips (2 c.) 2 T. butter 3/4 c. flour 2 ts. vanilla extract 1 (14-oz.) can sweetened condensed milk 2 c. chopped pecans Preparation : 1. Preheat oven to 350~. In a 2-quart glass bowl, cook chocolate with butter in a microwave oven on High 1 to 2 minutes or until melted and smooth when stirred. Mix in flour until well blended. Add vanilla and sweetened condensed milk and mix well. Stir in pecans. 2. Drop dough by tablespoonfuls 2 inches apart onto 2 greased and foil- lined cookie sheets. Bake 9 to 10 minutes (cookies will be dull on top and soft). Let cookies cool on baking sheets. Carefully remove from foil. Makes 45 cookies.

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Valentine's Day Chocolate recipes

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Page 1: Valentine's Day Chocolate Cakes Recipes

UPSIDE-DOWN CHOCOLATE CAKE

Ingredients :

2 T. butter

1/2 c. brown sugar, packed

1 can (1 lb.) apricot halves, drained

8 to 10 maraschino cherries, halved

1/3 c. butter

3/4 c. granulated sugar

1/4 c. Hershey's cocoa

Dash of cinnamon

2 eggs

1-3/4 c. sifted cake flour

1 tsp. baking soda

3/4 c. milk

1/2 tsp. vanilla

Preparation :

Melt 2 tablespoons butter in a heavy frying pan or 9-inch square pan. Add

brown sugar, then arrange the apricot halves all over the bottom of pan

on the brown sugar, placing cherry halves between. Set aside while

preparing the cake. For cake: cream the 1/3 cup butter, granulated sugar,

cocoa and cinnamon; add eggs, beaten very little, and whip the mixture

vigorously. Then add the flour and baking soda, sifted together,

alternately with the milk. Add vanilla and pour batter into the pan over

the fruit. Bake in a 350~. Oven 35 to 40 minutes. Turn out immediately.

Serve warm.

FUDGY WUDGY CHOCOLATE COOKIES

Ingredients :

12 oz. semisweet chocolate chips (2 c.)

2 T. butter

3/4 c. flour

2 ts. vanilla extract

1 (14-oz.) can sweetened condensed milk

2 c. chopped pecans

Preparation :

1. Preheat oven to 350~. In a 2-quart glass bowl, cook chocolate with

butter in a microwave oven on High 1 to 2 minutes or until melted and

smooth when stirred. Mix in flour until well blended. Add vanilla and

sweetened condensed milk and mix well. Stir in pecans.

2. Drop dough by tablespoonfuls 2 inches apart onto 2 greased and foil-

lined cookie sheets. Bake 9 to 10 minutes (cookies will be dull on top

and soft). Let cookies cool on baking sheets. Carefully remove from foil.

Makes 45 cookies.

Page 2: Valentine's Day Chocolate Cakes Recipes

Click here for more cookie recipes.

WHITE CHOCOLATE MOUSSE WITH RED RASPBERRY COULIS

Ingredients :

For the Raspberry Sauce:

Two 10-oz. pkg. frozen raspberries in syrup

Juice of 1/2 lemon

1/4 c. sugar

2 T. cornstarch

1/2 c. cold water

1 T. Grand Marnier or other liqueur (optional)

For the Mousse:

1 tsp. unflavored gelatin

1/4 c. water

1/4 c. milk

5 oz. white chocolate (such as Tobler, Lindt or Bakers), broken up

1-1/2 c. heavy whipping cream .

Preparation :

For the raspberry sauce, combine undrained berries and lemon juice in

processor or blender; puree. Strain, pressing with back of spoon. Add

sugar, cornstarch, water and liqueur; blend well. Place in saucepan over

medium heat; bring to boil, stirring frequently. Reduce heat and continue

stirring 1 minute. Remove from heat and allow to cool until ready to use.

For the mousse, in a glass measuring cup, sprinkle gelatin over cold

water and allow mixture to soften for 1 to 2 minutes. Cook on high (100

percent power) for 20 seconds to 40 seconds and allow to stand for 2

minutes or until granules are completely dissolved. (Alternatively, place

cup in a bowl of hot water and stir until completely dissolved.)

In a small saucepan, bring milk to the simmering point. Remove from heat

and add white chocolate. Stir occasionally until chocolate is melted and

mixture is smooth. Blend gelatin into chocolate mixture and refrigerate

until slightly thickened but not gelled, about 10 minutes. Whip cream

until stiff and peaks hold their shape. Fold white chocolate mixture into

whipped cream, Beginning with raspberry sauce, alternate layers of mousse

with raspberry sauce into four tall parfait glasses. Refrigerate one to

two hours. To serve, garnish with partially frozen whole berries, or

fresh if available. Makes 4 servings.

Page 3: Valentine's Day Chocolate Cakes Recipes

Chocolate Toffee Icebox Cake

Ingredients :

Serving Size : 14

9 ounces Chocolate wafer cookies -- about 44

cookies

2 cups Heavy cream

2 tablespoons Powdered sugar

1 teaspoon Vanilla extract

2 small Instant vanilla pudding

2 cups Half & half

4 Toffee bars; chopped -- about

1-1/4 cups

Powdered sugar (opt)

Chocolate heart candy (opt)

Edible flowers (opt)

Preparation :

No baking required....just assemble with love.

Sandwich vanilla pudding and crushed toffee bars between a chocolate

cookie crust and smother it all with cream frosting. Cupid extra:

chocolate hearts.

Line a 9x5" loaf pan with plastic wrap to overhang sides and ends by 2".

Use 20 cookies to line bottom and sides of pan, overlapping slightly; set

remaining cookies aside. In medium-size bowl with electric mixer at high

speed, beat 1 cup cream, 1 tablespoon confectioners' sugar, and 1/2

teaspoon vanilla until stiff peaks form; set aside. In large bowl with

mixer at medium speed, beat pudding mix and half-and-half until smooth.

Using rubber spatula, gently but thoroughly fold in whipped cream and

chopped toffee bars. Spread one third of pudding mixture over cookies in

bottom of loaf pan; layer 8 of reserved cookies on top. Repeat layers

twice, using half of remaining pudding mixture for each and ending with

final 8 cookies on top. Cover pan with plastic wrap; refrigerate at least

4 hours or overnight until set. At serving time, remove and discard top

sheet of plastic wrap. Place serving plate, facedown, over loaf pan;

invert pan onto plate. Lift pan from cake; remove and discard remaining

plastic wrap. In medium-size bowl with mixer at high speed, beat

remaining 1 cup cream, 1 tablespoon confectioners' sugar,and 1/2 teaspoon

vanilla until stiff; using spatula, swirl decoratively over cake. If

desired, decorate with chocolate hearts and edible flowers; sprinkle

lightly with additional confectioners' sugar.