Author: Chocolate Covered Weekly

When you need nothing other than a warm chocolate chip cookie, here’s a quick and easy recipe that makes just the right number: one. This picture-perfect cookie from “Great British Bake Off” champion Edd Kimber will be on your plate in about half an hour. The chilling time is optional, but if you prefer a thick, chewy cookie, we highly recommend it. Unchilled dough will bake up thinner and slightly crispy. The amounts are so small here and the recipe is so forgiving that you don’t need to worry about weighing your ingredients. It’s also the perfect small bake for your toaster oven. Feel free to change the add-ins to your choice of chocolate or nuts.

Ingredients:
1 tablespoon unsalted butter, melted and slightly cooled
1 tablespoon light brown sugar
1 tablespoon granulated sugar
1 1/2 teaspoons milk
3 tablespoons all-purpose flour, plus more as needed
Pinch baking powder
Pinch baking soda
Pinch fine salt
2 tablespoons roughly chopped dark chocolate
Flaky sea salt, for sprinkling (optional)

Step 1

Position a rack in the middle of the oven and preheat to 350 degrees. Line a rimmed baking sheet (any size, but a quarter- or eighth-sheet is perfect) with parchment paper.

Step 2

In a small bowl, combine the butter, light brown sugar and granulated sugar and stir with a spatula until well combined. Pour in the milk and mix until creamy. Add the flour, baking powder, baking soda and fine salt and mix until a soft but not sticky dough forms. Add the chocolate and stir to combine. If needed, mix in a little extra flour, 1 teaspoon at a time, adding just enough to make the dough lose its stickiness but not become stiff.

Step 3

Shape the dough into a ball and place on the prepared baking sheet. If you prefer a thick and chewy cookie, pop the pan into the freezer to chill for 5 to 10 minutes. Bake for 16 to 20 minutes, or until golden around the edges and a little paler in the center. If you have chilled the dough, you may need the higher end of the time range. Sprinkle with the flaky salt, if using, and let cool on the pan. Serve warm or at room temperature.

Nutrition Information
Per cookie

Calories: 386; Total Fat: 21 g; Saturated Fat: 13 g; Cholesterol: 31 mg; Sodium: 401 mg; Carbohydrates: 52 g; Dietary Fiber: 3 g; Sugar: 31 g; Protein: 5 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “Small Batch Bakes” by Edd Kimber (Kyle Books, 2022), as posted on WashingtonPost.com.

 

As a professional chef, Alissa Fitzgerald knows that classic chocolate-chip cookies taste a whole lot better with a few key ingredients and techniques. The best cookies are slightly chewy and a little bit gooey with a crispy edge, and there are simple ways to achieve those results in your own kitchen. To discover her 9 tips for baking the best chocolate chip cookies, click HERE.

A birthday cake should look as amazing as it tastes, so let your creativity loose and go for gold! Topped with rosebuds, petals, berries, meringues, frozen raspberries and gold pearls. This cake is perfect to celebrate a birthday or any special occasion!

Ingredients:

Melted butter, to grease, plus extra 400g, chopped, softened

½ cup Dutch cocoa

1 cup brown sugar

400ml boiling water

1 cup caster sugar

4 free-range eggs, lightly beaten

3 cups plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

2 Tbsp Callebaut dark chocolate crips pearls

Pinch of edible gold dust or chocolate polish

Rosebuds (for decoration only, not for eating), rose petals, cornflower petals, dianthus petals, raspberries, blueberries, gold speckled mini meringues and crushed freeze-dried raspberries, to decorate

Rich chocolate ganache frosting
250ml thickened cream

400g dark chocolate (45% cocoa), chopped

Method
To make frosting, put cream in a medium saucepan over low heat. Bring to a gentle simmer, remove from heat and stir in chocolate. Set aside for 10 minutes, then briefly stir again until silky-smooth. Set aside at room temperature for 2 hours, stirring occasionally, until it’s a spreadable consistency.
Meanwhile, preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Grease two 20cm round cake tins with butter and line bases and sides with baking paper.

Step 2

Put cocoa and brown sugar in a large heatproof jug and pour in boiling water. Use a whisk to stir until smooth, then set aside to cool for 15 minutes.

Step 3

Meanwhile, put extra butter in a large bowl, add caster sugar and beat with an electric hand beater on high speed until light and fluffy.

Step 4

Add eggs, one at a time, beating well after each addition.

Step 5

Sift in flour, baking powder and bicarb, then add about ½ cup of cocoa mixture. Stir with a whisk to roughly combine. Continue to add cocoa mixture, ½ cup at a time, whisking until a smooth speckled batter forms.

Step 6

Divide batter into thirds, using a cup measure for accuracy, dividing between 2 tins and one large bowl. Cover bowl with plastic wrap and set aside. Bake 2 cakes for 35 minutes, or until cooked when tested with a skewer, swapping positions in oven halfway through. Cool cakes in tins for 15 minutes before turning out onto a wire rack to cool completely.

Step 7

Regrease and line 1 tin, then pour in remaining batter. Bake for 35 minutes, or until cooked when tested with a skewer. Cool completely.

Step 8

To assemble, put 1 cake on a stand. Spread with 1/3 of the frosting. Repeat layering, finishing with frosting.

Step 9

Put pearls in a small zip-lock bag. Add a pinch of gold dust. Seal bag and shake well to coat completely.
Decorate cake with rosebuds, petals, berries, meringues, frozen raspberries and gold pearls. Serve.

As posted on BHG.COM.AU

If you’re looking for an easy and classic addition to your holiday cookie repertoire, chocolate shortbread should be your next bake. Slightly crisp with a meltingly tender texture, they’re perfect served with a cup of milky tea or—for intense chocoholics out there—a steaming mug of hot cocoa. Shortbread gets its name from its crumbly textured dough that uses no leaveners and has a high fat content. The addition of cocoa powder here brings this traditional cookie in a whole new direction.

INGREDIENTS
1 1/2 c. (180 g.) all-purpose flour
1 c. (2 sticks) unsalted butter, room temperature
1 c. (115 g.) powdered sugar
1/2 c. (40 g.) Dutch-processed cocoa powder
1/4 c. cornstarch
1/2 tsp. kosher salt
1/2 tsp. pure vanilla extract
1 c. (170 g.) semisweet or white chocolate chips
Sugar pearl sprinkles, for decorating (optional)

DIRECTIONS
In the large bowl of a stand mixer fitted with the paddle attachment, beat flour, butter, powdered sugar, cocoa powder, cornstarch, salt, and vanilla on medium speed until a thick, smooth dough forms, about 1 minute. Scrape down sides of bowl and continue to beat until there are no pockets of unmixed flour, about 30 seconds more.
Using a rubber spatula, scrape dough onto a sheet of plastic wrap. Pat to a disk, then tightly wrap. Chill at least 2 hours or up to 2 days.
Arrange racks in top and bottom third of oven; preheat to 300°. Line 2 baking sheets with parchment paper. Place another large piece of parchment paper on a work surface. Unwrap dough, place on parchment, then top with another large piece of parchment. Using a rolling pin, roll dough to 1/4″ thick. Using a sharp knife or pizza cutter, cut dough into diamond shapes about 3″ long and arrange on prepared sheets, spacing about 1 1/2″ apart (or you can use a 2″ round cookie cutter and cut into rounds). Reroll scraps and cut out more diamond shapes to make 14 to 16 total.
Bake cookies, rotating pans top to bottom halfway through, until firm to the touch, 25 to 30 minutes. Let cool on baking sheet 5 minutes. Using a metal spatula, transfer cookies to a wire rack and let cool completely.
In a small microwave-safe bowl, microwave chocolate chips in 30-second intervals, stirring between each, until melted and smooth. Using a spoon or a piping bag, drizzle chocolate over cooled shortbread. Top with sugar pearls (if using). Refrigerate until set, 15 to 20 minutes.
Make Ahead: Cookies can be made 1 week ahead. Store in an airtight container and refrigerate.

As posted on DELISH.COM.

While people at every corner of the earth seem enamored with chocolate, there are regional differences to this sweet. For instance, the chocolate found in America has traits that make it different from European chocolate. According to Gourmet Boutique, those on this side of the Atlantic prefer their chocolate to have less actual cocoa, more sugar, and less fat and cocoa butter. Even with less cocoa and more sugar, Americans enjoy a love affair with chocolates of all types. But some chocolate varieties reign supreme — according to a YouGov survey, 49% of U.S. citizens prefer milk chocolate, while 34% like to nosh on dark chocolate. A mere 11% contend that white chocolate is best. Chef Gordon Ramsay, however, believes that all chocolate varieties bring something special to the culinary world. You just need to know how to best use each type. To find out, click HERE.

 

Wander down the baking aisle of any grocery store and you’ll notice several boxes labeled baking chocolate. Some say unsweetened, others bittersweet or semi-sweet, another labeled German’s sweet chocolate. Have you ever wondered what this chocolate is used for and how it’s any different than the chocolate over in the candy aisle? There’s actually quite a big difference. For baking, it’s important to understand the difference between regular chocolate and baking chocolate—plus, know how to select the right kind of chocolate for every recipe. We’ve broken it all down for you, from types of chocolate to how to use it (click HERE).

If you love chocolate, we’re willing to bet that chocolate cake is up there among your favorite desserts. Whether the treat in question is a chocolate-iced death by chocolate cake, a cream cheese-rich chocolate gooey butter cake, or a towering, coconut-frosted German chocolate cake, chocolate cake is widely beloved by those who enjoy sweets. Perhaps one of the most diverse dessert categories out there, a good chocolate cake — no matter what variety — should be super-moist, with a deep, rich chocolate flavor.

But as anyone who has sampled their fair share of chocolate cakes knows, this ubiquitous dessert is, all too often, way too dry. According to Better Homes & Gardens, some of the reasons a cake might turn out too dry include baking it for too long, not using precisely measured ingredients, and overmixing the batter. But with chocolate cakes specifically, there’s one factor that you may not have considered that directly affects the cake’s moistness, and that’s the type of cocoa powder you select at the store. Learn more, HERE.

 

Popular opinion: chocolate might be the perfect food — and yes, we know we’re not going out on much of a limb with this declaration. Sweet, bitter, and complex, chocolate has been the culinary object of desire of cultures around the world for millennia. In its highest-quality forms, chocolate can be one of the most stimulating, nutritious, and heart-healthy foods available. And, as many home cooks know, many types of chocolate are essential to baking.

Today, high-quality chocolate is an essential ingredient in pastry kitchens worldwide. It comes in many forms, from cocoa-rich dark chocolate to sweet and creamy milk chocolate. White chocolate has no cocoa at all, while newcomer ruby chocolate is made using a rare cocoa bean varietal. Cacao nibs and cocoa butter, the building blocks of chocolate, are also being used by pastry chefs and chocolatiers in new and inventive ways. That said, if you’re a baker, it is important to learn about all the different varieties and forms of chocolate used when baking, how they’re made, and their best applications. To learn more, click HERE.

 

This easy no bake chocolate banana cake is just 2 ingredients. It is very rich and full of chocolate and banana flavor. It doesn’t contain any flour, eggs, or oil. It is best served chilled and can be made ahead of time, making it an especially great dessert in the summer, though it can be enjoyed year-round.

INGREDIENTS
Bananas
Semisweet Chocolate Chips
Bananas: This recipe works best with ripe bananas. They do not need to be overripe, though overripe bananas will also work. The bananas will need to be mashed until no lumps remain.

Semisweet Chocolate Chips: If you prefer a less sweet dessert, you can also use bittersweet or dark chocolate. The chocolate will need to be melted either on the stove or in the microwave. The microwave is faster, but either way will work.

NO BAKE BANANA CAKE TEXTURE
This cake is creamy, almost like a cheesecake texture. It is very rich and decadent.

When the bananas are mixed with the melted chocolate, it prevents the chocolate from turning back into its solid form. Instead, the chocolate stays in a semi-solid state. So you end up with a rich, fudgy cake that is similar to a flourless chocolate cake.

INSTRUCTIONS
Grease the interior of a 6 or 7 inch springform baking pan. Line the bottom and inner sides with parchment paper.
Mash bananas with a fork, whisk or potato masher until no lumps remain. Set aside.
Add chocolate chips to a large microwave-safe bowl. Heat at full power in 1 minute intervals, stirring in between with a spatula, until chocolate is fully melted and smooth. (I needed 2 minutes total cooking time). Alternatively, you can melt the chocolate on the stove using the double boiler method.
Once you have a smooth chocolate batter, add in the mashed bananas. Stir with a whiks until bananas are fully incorporated and no banana streaks remain.
Pour batter into prepared cake pan. Place into fridge until set. I recommend refrigerating for at least 1 hour though it may be ready in less time. You can also let it sit in the fridge overnight. If you are decorating the cake, wait for it to set before adding the frosting.

NOTES

For a taller/thicker cake, use a 6-inch cake pan. If you don’t mind that the cake is not that tall, you can use a 7-inch cake pan.
I find this easiest to make in a springform pan but it can be made in a regular round cake pan. It will just be more difficult to remove the cake from the pan.
If you want to make the cake less sweet, you can use dark chocolate instead of semisweet chocolate.
You will need approximately 3 bananas to yield 1 cup of mashed banana.
Make sure you mash the bananas and don’t puree them. Pureeing them in a food processor or blender will make them too liquidy. While the recipe will still work with banana puree, your cake will not be as set.
Mash the bananas before measuring them if you are using a measuring cup.
This recipe does not work well with frozen bananas because frozen bananas contain more liquid.
I decorated the cake with a chocolate ganache frosting and some shaved chocolate on top.
Optional Frosting: To make the chocolate ganache frosting you will need 2 oz heavy cream and 1/2 cup chocolate chips. Place chocolate chips in a mixing bowl. Heat heavy cream until it reaches a simmer. Pour the heavy cream over chocolate. Immediately start stirring until chocolate is completely melted and smooth. Pour ganache over cake and spread it over the cake.

Cake can be made 1-2 days ahead of time. Keep cake in the fridge until ready to serve.

As posted on KIRBIECRAVINGS.COM

 

The rich cake includes cocoa powder and dark chocolate, and it doesn’t require any eggs. The recipe can easily be made vegan-friendly as well.

Ingredients:

For the cake:

150 grams all-purpose flour
100 grams granulated sugar
90 grams unsalted butter (melted)
60 grams cocoa powder
2 teaspoons baking powder
380 milliliters warm water

For the chocolate ganache topping:

150 grams dark chocolate
150 milliliters heavy cream
If you want to make this dish vegan-friendly, you can swap the melted butter for vegetable oil and use a dairy-free chocolate icing for the top instead.

Directions:

First, add the flour, sugar, cocoa powder, and baking powder into a bowl and whisk together until they’re combined. Then add the melted butter and warm water and whisk until the mixture is smooth.

Pour the mixture into a 7-inch microwave-safe dish, and microwave the batter for five to six minutes, until a toothpick comes out clean. Head recommends checking on the cake when you have one minute left to go. Let your cake cool fully in the dish before removing it.

“There should be no wet batter visible, if there is, continue to microwave in 30-second bursts until a toothpick comes out clean.”

Let your cake cool fully in the dish before removing it.

While your cake is cooling, mix your dark chocolate and heavy cream together and microwave for one minute. Stir the ganache topping until it’s smooth.

Carefully flip the cake upside down onto a plate. Pour your ganache topping over the cooled cake, and smooth it out to the edges. And just like that, you’re ready to eat!

As posted on INSIDER.COM.

 

 

Nothing says “carefree” quite like a frosty, creamy, chocolate milkshake. Way back in the late 1800s, a milkshake was a whiskey drink thickened with cream and egg yolks. Thankfully the whiskey got replaced with syrup and the thickener became ice cream in the 1920s to make the best drinkable dessert known to humankind. Upgrade this summertime staple, swapping the milk for heavy cream and adding homemade chocolate sauce to get the creamiest, chocolatey-est shake imaginable. The secret ingredient is just a pinch of salt. Feel free to double, triple, or quadruple this recipe if you’re feeding a crowd. Heavy cream does add undeniable creaminess, but you don’t have to use it. You can try half-and-half, whole milk, or your favorite vegan milk and still make a delicious milkshake (including the chocolate sauce!). If you do opt for something other than heavy cream, feel free to use your favorite store-bought whipped cream. Finding the target temperature for the ice cream is key for achieving a milkshake that has the right thickness: not too thick and not too thin. For the best results, the ice cream should be firm but still scoopable. Keep the ice cream stored in the main part of your freezer to help avoid temperature fluctuations, which can lead to ice crystal formation and a weird texture. Sometimes you want a little more than just chocolate. This recipe is a perfect base for adding your favorite chocolate-adjacent flavors. You can even throw in a little whiskey like they did back in the day. Here are a few combos to get you started:

– Nutella + orange zest

– Peanut butter + frozen bananas

– Almond butter + toasted coconut flakes

– Ground cinnamon + cayenne pepper

Top a chocolate milkshake with anything your sweet tooth desires. Cookie crumbles, chocolate candies, rainbow sprinkles, chopped pecans, salty caramel, chopped strawberries…

Recipe:

INGREDIENTS:
1/2 c. semisweet chocolate chips
1 c. cold heavy cream, divided
2 tsp. granulated sugar
1 1/2 c. vanilla ice cream
1/4 tsp. kosher salt
Chocolate sprinkles, for garnish

DIRECTIONS:
In a small heatproof bowl, microwave chips and 1/4 c. cream on High for 30 seconds. Stir until chips are melted and a glossy sauce forms.
In a blender on high speed, blend granulated sugar and 1/2 c. cream until whipped cream forms, 1 to 2 minutes. Using a rubber spatula, transfer whipped cream to a small bowl.
In blender on high speed (no need to wipe out), blend ice cream, salt, remaining 1/4 c. cream, and all but 2 tbsp. chocolate sauce until smooth but still thick, about 30 seconds.
Divide milkshake between glasses. Top with whipped cream, reserved chocolate sauce, and sprinkles.

As posted on DELISH.COM.

Chocolate Flourless Cupcakes

Ingredients:

4 ounces semi-sweet chocolate chips

1/2 cup butter

2/3 cup packed brown sugar

3 eggs, beaten

3/4 cup unsweetened cocoa powder

Directions:

Preheat oven to 375 F. Butter or spray muffin tin cups with baking spray. In a microwave safe bowl, heat butter and chocolate for 30 to 45 seconds. Stir. Heat another 30 or until just melted. Whisk in brown sugar. Whisk in eggs. Next, whisk in cocoa powder until combined. Fill each muffin cup about half full of batter. Bake about 10 to 14 minutes. Check them at 10 minutes. Do not over bake. They should be fudgy. Cool completely. Great served with fresh whipped cream and berries on top! Makes about a dozen.

As posted on Dayton247now.com.

The dates lightly sweeten the oatmeal, and the chia seeds pack a punch of energy-boosting power.

Yield: 2 servings

What You’ll Need:
2 cups unsweetened plant-based milk, divided
5-6 pitted dates
¾ cup rolled oats
1 ½ Tbsp cacao powder (or cocoa powder)
½ tsp cinnamon
1 Tbsp chia seeds
Fresh or frozen strawberries or dark cherries
Chocolate Obsession Oatmeal

How to Make It:
Blend 1 cup of plant-based milk with dates in a blender until smooth.
In a medium saucepan, combine dates and plant-based milk mixture with the remaining milk and rest of the ingredients, except the berries.
Bring to a low boil and cook on medium-low until thickened, about 15 minutes.
Top with thawed dark sweet cherries or fresh strawberries.

Tips:
Add more milk if you prefer a thinner oatmeal.
You can double or triple the recipe and store the leftovers in the fridge for the rest of the week.
You can also use ground flax seeds instead of chia seeds.
Top with your favorite fresh or frozen fruit of your choice.

As posted on GreenVilleOnline.com.

This recipe is 100% vegan, but you would never know it: It’s rich and decadent, like frozen ganache, with a bit of smoky tang from the chipotles. Nondairy ice cream is typically made with alternative milks or nondairy yogurt to achieve the creaminess of regular ice cream. Chef and ice cream maker Fany Gerson opts for a combination of both, calling for unsweetened oat milk or rice milk as well as coconut yogurt. The finished product is as creamy as it gets for being made without dairy, and the flavor combination of chocolate and chipotle, which is smoky and a bit hot, adds personality.

Ingredients:

6 medium-sizes dried chipotle chiles (about 1 1/4 ounces)
1 cup hot water
14 ounces vegan dark chocolate (70% cacao), chopped (about 2 1/2 cups)
1 ½ cups plain unsweetened oat milk or rice milk
¾ cup organic granulated sugar
½ cup plus 2 tablespoons unsweetened cocoa (about 2 ounces)
¾ teaspoon kosher salt
½ cup plain coconut yogurt (such as Anita’s)

Directions:

Step 1
Toast chiles in a dry, heavy skillet over medium, turning occasionally, until fragrant, 1 to 2 minutes. Remove from heat. Remove and discard chile stems, seeds, and ribs. Place chiles and 1 cup hot water in a small heatproof bowl; let soak until softened, about 30 minutes. Drain, reserving soaking liquid. Process chiles in a mini food processor or a blender until a smooth paste forms, about 1 minute, adding 2 to 3 tablespoons reserved soaking liquid as needed and stopping to scrape down sides of bowl as needed. Set aside. (Mixture can be stored in an airtight container in refrigerator up to 6 days.)

Step 2
Whisk together chopped chocolate, oat milk, sugar, cocoa, and salt in a medium saucepan. Cook over medium, whisking constantly, until chocolate is melted, about 3 minutes. Remove from heat; let mixture cool to room temperature, about 1 hour. Whisk in yogurt and 2 tablespoons chile paste, or more to taste. (Reserve remaining chile paste in freezer for another use.) Cover and refrigerate chocolate mixture until chilled, at least 3 hours or up to 12 hours.

Step 3
Spoon chilled chocolate mixture into frozen freezer bowl of an ice cream maker, and proceed according to manufacturer’s instructions. Transfer ice cream to a container; cover and freeze until firm, about 3 hours. Ice cream can be stored in an airtight container in freezer up to 1 week.

Make Ahead
Chipotle paste can be frozen up to 1 month. Thaw before using.

As posted on FoodandWine.com.