Author: Chocolate Covered Weekly

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.

Why you will love this recipe: 3 words, chocolate, chocolate, chocolate. And you don’t even have to get out the mixer! Try using white chocolate chips for an extra shot of sweetness.

INGREDIENTS:
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
1/2 cup 1 stick unsalted butter
3/4 cup sugar
2 teaspoons pure vanilla extract
2 eggs at room temperature
1/2 cup bitter sweet chocolate chunks
1 teaspoon flake salt
2 teaspoons turbinado sugar

INSTRUCTIONS:
Preheat the oven to 350 degrees F. Spray an 8 inch baking pan with nonstick cooking spray.
In a small bowl, whisk together the flour, cocoa powder and salt. Set aside.
Melt the butter in a medium bowl using the microwave in 20 second increments until just melted, about 40 seconds. Whisk in the sugar and vanilla until incorporated. Whisk in the eggs, one at a time, until smooth.
Using a rubber spatula fold in the flour mixture until a few streaks of dry ingredients remain. Add the chocolate and fold a few more strokes to incorporate. Pour the batter into the prepared pan and sprinkle with the flake salt and turbinado sugar. Bake for 28 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool completely in the pan.

As posted on GIADZY.COM

This easy-to-make chocolate cake is dark, moist, rich–and only dirties one bowl!

Servings: 12

Ingredients:

3/4 cup plus 2 tablespoons whole-wheat pastry flour
½ cup granulated sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1/2 cup nonfat buttermilk
½ cup packed light brown sugar
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
½ cup hot strong black coffee
Confectioners’ sugar, for dusting

Directions

Step 1: Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
Step 2: Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
Step 3: Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing.

As posted on PRAGATIVADI.COM

Having success with chocolate doesn’t require a trip to culinary school or tutelage from a master chocolatier living high in the Swiss Alps. You simply need to understand a few basic rules. Cooking with chocolate typically involves melting it, and often, other ingredients are added to the melted chocolate. For example, adding cream to melted chocolate creates a sauce called ganache. Ganache can also be made with a number of other ingredients, including liqueurs, fruit purees, nut butters, and spices (via Handle the Heat). Before other ingredients are added, however, chocolate must go through a melting process called tempering. This process, which is used to give melted chocolate a desirable consistency, is sensitive to both temperature and moisture. If the chocolate reaches temperatures above 130 degrees Fahrenheit, it will burn and be unusable. If even a small amount of water or liquid is added to chocolate before it is tempered, it can cause the chocolate to seize (via Ghiradelli). Read more about tempering HERE.

 

 

One of the first things you notice on the label of a chocolate bar these days is a number, often in a prominent bold font and hard to miss when staring down your array of options at the grocery store. This number doesn’t refer to calories or price but to the percentage of cocoa the bar contains. More specifically, the number describes how much of the chocolate actually came directly from cacao beans (via Bar and Cocoa). From creamy 33% milk chocolate-peanut butter blends or 55% dark chocolate raspberry, all the way to intense 72% bars of bliss, the variety of chocolate available seems to grow constantly. When it comes to late-night bites or a shared movie theater snack, your selection really comes down to personal preference. But cooking requires a slightly more calculated approach as far as cacao percentage is concerned. From a favorite chocolate birthday cake to ganache-topped delicacies, delicious baked goods often call for specific types of chocolate in the recipe — so keep your pantry prepared by having a variety on hand. To discover why cocoa percentage is important when cooking with chocolate, read HERE.

 

If you’re baking a dessert with chocolate, incorporating some chocolate into candy, or making a dip for fresh strawberries, then you’ll need to melt some chocolate. And while using a double boiler may be the traditional method of choice for professional bakers, many home bakers find it easier to use their microwave instead. And while the microwave may seem to be the easiest method for melting chocolate, a lot can go wrong if you’re not careful. As Good Housekeeping explains, microwaves do not usually heat food evenly, which means there is a risk of overheating and potentially burning the chocolate if you try to melt it in a microwave, which would be a real shame indeed. Burnt (or “seized”) chocolate is thick and dull, and pretty much useless to dip or coat anything with, and really should either be tossed out entirely or used in a recipe where you’re meting chocolate with a liquid like butter or cream, warns Food52. Luckily, there are a few things you can do to mitigate the risk of ruining your chocolate in the microwave. To avoid burning chocolate in the microwave, read more, HERE.

 

Hamantashen have not been spared the general rise in the cost of food prices. But here’s a solution: Make your own.

Makes about 20 hamantashen.
Prep. time: 25 minutes, plus cooling and chilling
Cook time: 30 minutes

For the filling:
1 cup poppy seeds
½ cup whole milk or water
2 Tbsp. (¼ stick) unsalted butter, cut into small cubes
¼ cup soft brown sugar
1 Tbsp. maple syrup or runny honey
2 Tbsp. sultanas or raisins
30g. good-quality dark chocolate, finely chopped, or dark chocolate chips
½ cup ground almonds
1 tsp. vanilla extract a pinch of fine sea salt

For pastry:
1¾ cups plain flour, plus extra for dusting
A pinch of fine sea salt
⅔ cup (1¼ sticks) unsalted cold butter, cut into small cubes
2 Tbsp. cold water
1 Tbsp. orange blossom
Water, or 2 tsp. lemon
Juice and 2 tsp. extra cold water
1–2 Tbsp. icing sugar, for dusting

First, make the filling. Grind the poppy seeds in a nut– or coffee-grinder, then place in a saucepan with all the other filling ingredients and heat gently, stirring constantly, until a very thick paste is formed that leaves the bottom of the pan clean when stirred, about 5 minutes. Remove from the heat, transfer to a bowl and leave to cool.
Meanwhile, make the pastry. Put the flour and salt into the bowl of a food processor with the well-chilled butter. Pour the cold water and orange blossom water or lemon juice/water mixture into the bowl, pulsing until the mixture looks like a moist crumble, then tip it into a bowl and gather it together to form a dough. Press the dough into a slightly flattened disc, then wrap it in plastic wrap and chill in the fridge until the filling is cold and you’re ready to make the hamantashen. To make the pastry without a food processor, simply sift the flour and salt into a bowl, then lightly rub in the cubes of butter until the mixture resembles breadcrumbs. Add the cold water and orange blossom water or lemon juice/water mixture and mix to a dough, then shape, wrap and chill as above.
Preheat the oven to 190°C or 170°C with fan. Line two baking sheets with non-stick baking paper.
Unwrap the chilled dough and roll it out on a lightly floured work surface to a thickness of 3mm. Cut the pastry into approx. 20 circles, each about 7.5cm. in diameter (an empty, well-washed tuna makes for an ideal cutter, or just use a round cookie cutter).
Put a heaping teaspoonful of the cooled filling in the center of each pastry circle, then bring the edges of each up and over the filling to form a triangle, pinching them together with your fingers to ensure a tight seal but leaving a gap in the center of each to allow steam to escape. Place on the prepared baking sheets, leaving a space between each one.
Bake for 25 minutes or until firm when gently touched, but uncolored. Remove from the oven, transfer to a wire rack and leave to cool for 10 minutes, then lightly dust with icing sugar. When quite cold, lightly dust them again, then serve.
Store any leftovers in an airtight container at room temperature for up to a week, or freeze for up to 3 months (defrost before serving).

By LAHAV HARKOV as posted  on JPOST.COM.

Chocolate and tahini are a perfect pairing for Purim.

Ingredients:

For the dough:

2 eggs
1/4 cup vegetable oil
1/4 cup tahini paste
1/2 cup sugar
1 tsp vanilla extract
2 cups plain flour
1 tsp kosher salt
1/2 tsp baking powder
1/4 cup finely chopped dark chocolate

For the filling:

½ cup tahini
1 cup icing sugar
½ cup dark cocoa powder
½ teaspoon salt
2 Tbsp milk (can also use
non-dairy milk or water)
1 tsp sesame oil

For the egg wash:

1 large egg + 1 Tbsp water

For the ganache:

½ cup bittersweet chocolate
2 tablespoons sesame oil
For decorating: (optional)
Flaky sea salt
Toasted sesame seeds

Directions:
1. Preheat oven to 175 degrees C. Prepare two baking sheets with silicone baking mats or baking paper sprayed with cooking spray.

2. In a mixing bowl, combine eggs, oil, tahini and sugar and whisk together until smooth.

3. Sift flour and baking powder into the wet ingredients. Add chopped chocolate, and mix with a rubber spatula until a dough forms.

4. Work the dough briefly with your hands to form a ball. Set aside.

5. Combine all of the ingredients for the chocolate filling, and whisk until smooth.

6. On a floured surface, roll out the dough to just over 1/2 cm thickness. Use a 8cm cutter to cut circles out of the dough.

7. Place about a teaspoon of filling in the center of each circle. Brush the edges lightly with egg wash and pinch the corners together to form triangles.

8. Place on baking sheets about 4cm apart. Brush the tops lightly with egg wash. Bake for 10-15 minutes or until golden brown around the edges. Remove from the oven and cool on a wire rack.

9. To prepare the ganache: Over a double boiler, add chocolate and sesame oil. Heat until melted. (Or, use a microwave, heating the oil and chocolate in 20-second intervals and stirring between each turn until the chocolate is melted.)

10. Pour toasted sesame seeds into a shallow dish. Dip hamantaschen in the ganache and then in the sesame seeds, and place on a wire rack to cool. You can also sprinkle dipped hamantaschen with flaky sea salt. Once dipped, store in an airtight container at room temperature for two to three days.

Recipe by Stephanie Ganz for The Nosher as posted on AUSTRALIANJEWISHNEWS.COM.

Like the hot fudge cake or the St. Louis gooey cake, the Sicilian love cake is a little bit of culinary magic. A cheesecake-ish filling is spooned atop a regular old chocolate cake mix batter. The filling sinks as the cake bakes, transforming the entire dessert into something new and amazing. What’s more, it gets topped with a chocolate pudding frosting. The end result is a sheet cake guaranteed to make any crowd swoon.

Ingredients:

Cake:

1 box chocolate cake mix, plus the ingredients in the directions
Additional oil, for greasing the pan

Filling:

1 32-ounce tub ricotta cheese
3 large eggs
3/4 cup sugar
1/8 teaspoon sea salt

Frosting:

2 cups whole milk
1 box instant chocolate pudding mix

Directions:

Preheat the oven according to the directions on the box of cake mix. Coat a 9-by-13-inch pan with oil. In a large bowl, prepare the cake batter (per the directions), pour it into the pan and set the pan aside.

Combine the ricotta, eggs, sugar and salt in the same bowl and mix until smooth.

Pour the filling onto the cake pan over the chocolate batter.

Bake until the cake is firm and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.

In a bowl, blend the pudding mix and milk until smooth, then frost the cake. Serve it straight out of the pan.

From Valerie Bertinelli’s book, “Enough Already: Learning to Love the Way I Am Today” as posted on Salon.com