Chocolate Biscuits of Doom

                                                                                                                                                                                             
    1. Cream
      125 gm (1/2 cup) butter
      1/4 cup castor sugar

   2. Sift and stir into creamed mixture
      1 cup self raising flour
      (or plain flour with 1/2 teaspoon each of baking soda and baking powder)
      Pinch salt
      1/4 cup chocolate powder

   3. Roll into balls and place on greased cooking sheet with room to spread.

   4. Flatten each ball with a fork dipped in cold water. Don't crisscross.

   5. Bake at 190 C (375F) for 7 to 8 minutes.

Double-Chocolate Cupcakes

 

1 (18.25-ounce) package light, 94%-fat-free devil's food cake mix
1 cup water
3 eggs
Vegetable cooking spray
¼ cup semisweet chocolate morsels
¼ cup nonfat milk
3 tablespoons unsweetened cocoa
2 cups sifted powdered sugar
2 teaspoons vanilla extract
2 tablespoons powdered sugar

Combine first three ingredients in a bowl; beat at medium speed of an electric mixer for two minutes. Divide batter among 24 muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and let cool on wire racks.

Split each cupcake in half horizontally using a serrated knife; set aside.

Combine chocolate morsels, milk and cocoa in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate morsels melt, stirring occasionally. Remove from heat; stir in 2 cups powdered sugar and vanilla. Spread bottom half of each cupcake with 2 teaspoons chocolate mixture; place top half of cupcake on chocolate mixture. Sift 2 tablespoons powdered sugar over tops of cupcakes.

Yield: 2 dozen cupcakes (155 calories per cupcake)

Credit by Jenny Craig

Chocolate-Bourbon Cake

 

 

Makes 16 servings

Ingredients

• 1/2  cup  bourbon
• 1 1/3  cups  sugar
• 12  ounces  bittersweet chocolate, coarsely chopped
• 1  cup  (8 ounces) butter, cut into pieces
• 5  large eggs
• 1 1/2  tablespoons  all-purpose flour
• 2 1/2  tablespoons  cocoa powder, divided
• Hot water
• Coffee-Bourbon Syrup
• Hazelnuts

Preparation

Preheat oven to 375°. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.

Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.

Beat in eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch with hot water.

Bake at 375° for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.

Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnuts.

Jeff Jackson, Jeff Jackson, Photo: Fran GealerCoastal Living, NOVEMBER 2007

Chocolate Crackles

 

(Australian chocolate rice crispy treats)

Chocolate crackles are a favorite of Australian children and are often served at children's parties.

About 24 pieces

• Powdered, or confectioner's, sugar -- 1 cup
• Cocoa powder -- 1/2 to 2/3 cup
• Crispy rice cereal -- 4 cups
• Unsweetened coconut, dried and shredded -- 1 cup
• Coconut oil -- 10 ounces, or about 1 1/4 cups

Method

1. Sift together the powdered sugar and cocoa powder into a large bowl. Stir in the crispy rice and dried coconut.
2. Melt the coconut oil in a small saucepan over low flame. Stir the dry ingredients into coconut oil until well mixed.
3. Scoop small portions of the crackle mix into paper muffin cups. Chill in the refrigerator until firm and serve.

Variations

• Coconut oil can be found in health food and specialty stores. If you can't find coconut oil, eliminate it and the cocoa powder, and substitute one (12-ounce) bag of chocolate chips instead. Melt gently over low heat and stir in the rice crispies and shredded coconut. It won't be quite the same without the coconut oil though.
• Sometimes sultanas, or golden raisins, are mixed in along with the other dry ingredients. Use about 1/4 cup.

Notes

• Some Australian kitchen terms: coconut oil is called "copha", rice crispies are "rice bubbles", and powdered sugar is called "icing sugar".

Adapted from a recipe by Heather Johnpillai

Nutty Chocolate Mint Fudge

7 oz Marshmallow Cream; (1 jar)
1 1/2 c Sugar
2/3 c Evaporated Milk
1/4 c Butter
1/4 ts Salt
1 1/2 c Mint-Chocolate Chips;Nestles
1/2 c Chopped Nuts
1 ts Vanilla Extract
In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares.

Chocolate Eclair Dessert

1 pkg. whole graham crackers
2 pkgs. instant French vanilla pudding
3 c. milk
9 oz. Cool Whip
Betty Crocker chocolate frosting (ready made)

Line 9x13-inch pan with one layer graham crackers. In bowl mix 2 packages pudding, milk and Cool Whip. Spread 1/2 of mixture on crackers, then put another layer of cracker. Then the other half of mixture, then final layer of crackers. Frost with chocolate frosting. Refrigerate overnight or at least 10 hours. Cut into squares to eat.

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DRAMATIC CHOCOLATE DESSERT

1 pkg. devils food cake mix
1 lg. Cool Whip
4 Heath bars, frozen
3/4 c. Kahlua
2 pkg. instant chocolate pudding

Bake cake as directed on package. Crumble into small pieces in a bowl. Pour in the Kahlua. Put pudding in another bowl and prepare per directions. Chop candy bars. In glass bowl alternate layers of cake, pudding, candy and whipped toppings. Reserve some candy for the top.

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