Preheat the oven to 350°. Line 2 muffin pans with baking liners.
In a medium, heatproof bowl, combine the cocoa powder and chocolate pieces. Whisk in the boiling water until the chocolate is melted and the mixture is combined.
In a large bowl, cream the butter and granulated sugar. Beat in the eggs, one at a time, until blended. Sift in the flour, baking powder and salt and mix until just combined. Alternating, add the chocolate mixture and wine in batches, mixing well between each addition, until the batter is smooth. Divide among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan.
Lightly beat the mascarpone, then add the confectioners' sugar and beat until creamy. Remove the cooled cupcakes from the pan, spread each with icing and top with a grape half.
Double Fudge Oreo Crunch Cookies
makes about 30 cookies
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined.
Fold in chocolate chips and crushed oreos. Refrigerate dough for 2-4 hours (or more/overnight). When ready to bake, preheat oven to 180, roll into balls or scoop with an ice cream scooper and set on baking sheet.
Bake at 180 (Celcius) for 10-12 minutes. Let cool completely (on a rack).
Double Chocolate Brownie with Caramel Frosting
2 (1-oz.) unsweetened chocolate baking squares
2 (1-oz.) semisweet chocolate baking squares
1 C butter, softened
2 C sugar
4 large eggs
1 C all purpose flour
1/2 tsp salt
1 tsp vanilla
3/4 C chopped, toasted pecans, divided (optional)
3/4 C semisweet chocolate chips, divided
Caramel Frosting
Microwave chocolate squares in a small bowl at medium heat until melted. Stir chocolate until smooth.
Beat butter and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Add flour and salt, beating at low speed just until blended. Stir in vanilla, 1/2 C pecans, and 1/2 C chocolate chips. Spread batter into a greased and floured 9 x 13 pan. Sprinkle with remaining 1/4 C pecans and 1/4 C chocolate chips.
Bake at 350 degrees for 40 minutes or until set. Cool completely on a wire rack. Frost evenly with Caramel Frosting.
Caramel Frosting
3/4 C butter
2 C sugar
1/2 C buttermilk
12 large marshmallows
1 Tbsp light corn syrup
1/2 tsp baking soda
Melt butter in a large saucepan over low heat. Stir in sugar and remaining ingredients. Cook over medium heat, stirring occasionally, 25-30 minutes or until a candy thermometer registers 234 degrees (soft boil stage) Remove from heat. Beat at high speed for 5-7 minutes or until frosting thickens and begins to lose its gloss.
Other pictures and more recipes here, here and here. They all sound and look GOOD.
Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper. Place biscuits in food processor. Process until finely chopped. Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.
Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.
Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer overnight or until firm.
Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with passionfruit pulp. Serve.
You will also need:
Tips
Turn this recipe into a sundae idea – layer the crushed biscuits (without the melted butter) and other ingredients into sundae glasses and chill until ready to serve.
I'm thinking about experimenting with the choice of biscuts and might go for chocolate biscuits instead! We'll see on Sunday! :)
Recipe from carnation.co.uk
For marble topping
Preheat the oven to 170°C/gas mark 3. Grease a 20cm square tin with butter and line with baking paper.
Melt the butter and chocolate in large heatproof bowl set over a smaller pan of just simmering water. Remove from heat once melted and leave to cool.
Stir the sugar, vanilla and salt into the cooled butter and chocolate mixture, then whisk in the eggs and beat until smooth. Stir in the coffee, then sieve in the flour and beat until glossy.
For the marbling mixture, in a bowl beat the cream cheese until smooth and then stir in the sugar and vanilla. Finally add the beaten egg.
Spoon the brownie mixture into the lined tin then top with the marble topping mixture, using a knife to cut through the topping mixture and create a marbled effect. Be careful not to over mix or you will lose the effect.
Bake for 30 minutes, covering the tin with foil for the last 10 minutes of cooking to keep the top from over browning. Remove from the oven, allow to cool in the tin then cut into squares.
Coviglia al caffe
Total time: 30 minutes, plus freezing time
Servings: 10
Note: Adapted from Cucina del Sole by Nancy Harmon Jenkins. "Coviglia should not be frozen hard," she writes. If you must keep them in the freezer longer than 2 to 3 hours, transfer them out of the freezer and into the refrigerator so they loosen up before serving.
1. In a small saucepan over low heat, warm the milk until it is just hot to the touch, but do not let the milk come to a boil. Keep warm.
2. In a small bowl, combine the ground espresso and flour, tossing with a fork to mix well. Set aside.
3. In a mixing bowl, add the sugar to the egg yolks and beat until the mixture is light-colored and thickened. Continue beating as you slowly pour in the warm milk. Add 1 teaspoon vanilla, the coffee and the mixture of ground espresso and flour, beating constantly.
4. When everything is well-combined, transfer the mixture to a heavy saucepan over low heat. Cook, stirring constantly, until the mixture thickens to a creamy consistency. Note that it's important to watch the mixture and stir constantly because if it comes to a boil, it will curdle as the eggs start to cook. (If that starts to happen, immediately pull the pan off the heat and cool it by setting the base of the pan in cold water. Strain the mixture to get rid of any curdled/cooked bits and continue with the remainder.) In the end, the mixture will thicken to a custard and coat the back of a spoon. Remove from the heat and set aside to cool.
5. Beat 1 cup of the whipping cream in a chilled bowl to soft peaks, then fold the whipped cream into the coffee mixture. Rinse the beaters and beat the egg whites to stiff peaks; fold into the coffee cream.
6. Pour into a glass bowl and freeze about 1 hour, then stir the mixture, which should be half-frozen. Divide into espresso cups and return to the freezer until almost frozen, an additional 2 to 3 hours.
7. Whip the remaining cream together with the powdered sugar and remaining vanilla to soft peaks. Spoon a small dollop of whipped cream onto each serving and sprinkle lightly with bittersweet chocolate. Serve immediately.
Caramel Espresso Float (4 servings)1. Cook granulated sugar in a dry 2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat and carefully add 1 cup water (caramel will harden and steam vigorously). Cook over high heat, stirring, until caramel is dissolved, then remove pan from heat. Add espresso powder and stir until dissolved. Add remaining cup water and ice cubes and stir until espresso is cold. Discard any unmelted ice cubes.
2. Beat cream with confectioners sugar in a bowl with an electric mixer until it just holds soft peaks. Divide ice cream among 4 (8-ounce) glasses, then pour 1/2 cup espresso over each serving and top with whipped cream, nuts, and chocolate.
Chocolate Espresso Cups:
