Tagged: chocolate

Chocolate fridge cake

Shared by the Family of Gethin Davies (Class of 2017)

Ingredients:
– 100g butter
– 300g dark chocolate
– 4 tablespoons golden syrup
– 200g digestive biscuits
– 100g mini marshmallows
– 100g dried cranberries

Directions:
1. Line a baking tray (approx 15cmx15cm) with greaseproof paper or just grease with butter.
2. Put digestive biscuits in a ziplock bag and crush.
3. Gently melt butter, chocolate and syrup either in a pan or gradually in a microwave (30 sec at a time stirring in-between). DO NOT OVERHEAT.
4. Mix the crushed digestives, marshmallows and cranberries into chocolate mix.
5. Stir well.
6. Empty stirred mixture into baking tin and press down well with back of a spoon.
7. Chill in fridge for as long as you can resist it.
8. Cut into approximately 9 pieces.

Chocolate Chip Cookies

Shared by Monna McDiarmid

Ingredients:
Group A
– 1 cup butter
– 2 eggs
– 1 cup brown sugar
– 1 cup white sugar
– 1 tsp. vanilla

Group B
– 3 cups flour
– 1 ½ tsp salt
– 1 rounded tsp baking soda
– 1 cup chocolate chips

Method:
1. Cream together Group A of ingredients.
2. Add in Group B and mix with a spoon (not your hand).
3. Drop by spoon on a cookie sheet.
4. Bake at 350 F for 7-9 minutes.
Makes approximately 50 cookies.

Chocolate Chip and Cream Cheese Muffins

Shared by Monna McDiarmid
Source: Canadian Living’s “Country Cooking” Cookbook

One of my favourite desserts of all time. After I graduated from Teachers’ College, my first teaching job was in Cali, Colombia. My flat-mate and I had only one cookbook, Canadian Living’s Country Cooking Cookbook, and we made almost every recipe in this book over the course of that first year. We had to work hard to find cream cheese and chocolate chips… but when we sampled that first heavenly batch of muffins, we knew it had been worth the work!

Ingredients:
Group A
– 250 g pkg cream cheese
– 1 egg
– 1/3 cup white sugar
– pinch of salt
– 1 cup chocolate chips

Beat/whip cream cheese, sugar, egg and salt until creamy. Add chocolate chips and set aside.

Group B
– 1 ½ cups flour
– 1 cup white sugar
– ¼ cup dark cocoa
– 1 tsp baking soda
– ½ tsp salt

Mix all ingredients in group B then add:
– 1 cup water
– 1/3 cup salad oil
– 1 tsp vinegar
– 1 tsp vanilla

Mix well all ingredients in group B.

Method:
1. Line or grease muffin tins.
2. Fill each muffin tin half way with mixture of Group B (chocolate).
3. Drop a LARGE spoonful of mixture of Group A on top.
4. Bake at 350o for 20-25 minutes.
5. Cool (chocolate can burn!) and enjoy!!

Sharing is encouraged.

Chocolate Chip Coffee Cake

Shared by Monna McDiarmid

Ingredients:
– 1 cup melted butter
– 2 eggs
– 1 ½ cups sugar
– 1 cup sour cream
– 1 tsp vanilla
– 2 tbsp milk
Blend all previous ingredients.

– 2 cups flour
– 2 tsp baking powder
– 1 cup chocolate chips (floured)
– Icing sugar

Method:
1. Add dry ingredients to the butter mixture, mix until blended.
2. Add chocolate chips.
3. Grease and flour angel food pan.
4. Bake at 350oF for 50 minutes.
5. When cool, dust with icing sugar.

Brownie in a Mug

Shared by the family of Helena Herzberg (Class of 2014)

Getting the “munchies” at night for something sweet is a very common thing during your student life.  This recipe is not only good for those occasions, but for any occasion when you simply want something super delicious, decadent and for one serving.  I know, your mom will not like me for this…!

Ingredients:
For 1 serving
– 1/4 cup (50 gr) flour
– 1/4 cup (70 gr) sugar
– 2 tablespoons (13 gr) unsweetened cocoa powder
– Pinch of salt and another of cinnamon
– 1/4 cup (60 ml) water
– 2 tablespoons canola or vegetable oil (Do not use extra virgin olive oil, it’s too strong flavored)
– 1 or 2 drops vanilla extract
– 1 scoop of ice cream or 1 or 2 teaspoons whipped cream for serving (optional)

Method:
1. Use a microwaveable mug. Combine in the mug the flour, sugar, salt, cocoa powder and cinnamon and stir until there are no more clumps.
2. Add the oil, water and vanilla to the mug and mix well until there are no lumps left.
3. Place it in the microwave and heat on high until the mixture is cooked through (about 1 minute and 40 seconds for a 1000 watt microwave). If you don’t know the power level of your microwave, start by heating the mixture for one minute and increase until the brownie is done.  It should be moist when cooked through, not dry.
4. Allow it to cool for a couple of minutes and top it with ice cream or whipped cream, if desired.
Enjoy!

Gâteau Chocolate Fondue Cake

Shared by Dennis and Kazuko Stanworth

Ingredients:
Group A:
– 25 grams Bittersweet chocolate  
– 125 grams Butter        
– 3 Egg yolks                            
– 50 grams Plain flour                        

Group B:
– 3 Egg whites                        
– 125 grams Granulated sugar  

Method:
1. Mix ingredients A (chocolate and butter) and place over boiling water to melt.
2. Remove from the pan and add the egg yolks one by one. Mix well.
3. Make meringue with Ingredients B – beat egg whites and sugar until fluffy and firm.
4. Add half meringue to (2) above. Mix and add remaining meringue.
5. Add sifted plain flour and put batter in 21 cm round cake pan.
6. Heat the oven to 230°. Bake for 8-10 minutes. Open the oven door and reduce the temperature to 150°. Bake for another 17 minutes.
7. Cool the cake and sprinkle powdered sugar on top.