6 Different Chocolate Cake Recipes

"Flourless Chocolate Cake"
Ingredients

4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.

In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.

Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.


“Chocolate Cake 1”

Ingredients

1/2 cup milk
1/2 cup grated semisweet chocolate
1 1/2 cups white sugar
2 eggs
3/4 cup sour cream
1 teaspoon baking soda
1 tablespoon water
2 cups cake flour
1/2 cup butter, softened

Directions

Preheat oven to 350 degree F (175 degrees C). Grease and flour one 9 x 13 inch pan.

Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms a custard.

Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture.

Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes to one hour.


“Mmmmm Chocolate Cake”

Ingredients

1 cup water
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup shortening
2 cups white sugar
2 cups self-rising flour
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 teaspoon hot water
1/2 cup butter, melted
4 cups confectioners' sugar
1 cup chopped pecans
1 teaspoon milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a saucepan, combine 1 cup water, 3 tablespoons cocoa, 1/2 cup butter and 1/2 cup shortening. Heat until mixture comes to a boil, then remove from heat. Pour into a large mixing bowl.

Add sugar, flour, soda, buttermilk, eggs and vanilla. Mix well and pour into prepared 9x13 inch pan.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Have icing ready when cake comes out of oven.

To make the icing: In a medium bowl, combine 3 tablespoons cocoa, 1 teaspoon hot water and 1/2 cup melted butter or margarine. Add confectioners sugar, pecans and milk and mix well. You can add more milk to achieve desired consistency, but too much will make cake soggy.

Frost while cake is hot and icing is still soft.


“German Chocolate Cake 1”

Ingredients

1 1/2 cups cake flour
1 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate
2 eggs
3/8 cup buttermilk
2/3 cup flaked coconut
1/2 cup packed brown sugar
2 tablespoons cream
1/4 cup chopped walnuts
1/4 cup butter, softened

Directions

Peheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan.

Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.

Cream 1/3 cup of the butter or margarine. Stir in 1/4 cup plus 2 tablespoons buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.

To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.


“Richest Ever Chocolate Pound Cake”

Ingredients

4 eggs
1 cup butter, softened
2 cups white sugar
1 cup semisweet chocolate chips
1/2 cup hot water
1 cup buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Directions

Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.

In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.

Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.


“Best Moist Chocolate Cake“

Ingredients

1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.

In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


Recipes from: AllRecipes.com
http://allrecipes.com/

Franny’s Curried Cream Prawns

Ingredients:

2 lbs small prawns
2oz butter
1 onion
1 TBS Curry powder
3 TBS plain flour
1 glove garlic
3 cups water
3 chicken stock cubes
1/2 green apple
1 small banana
Salt and pepper
2 TBS Tomato sauce
1 TBS vinegar
¼ cup sour cream.

Directions:

Finely chop onion and crush the garlic. Sautee in butter until golden brown. Add in flour and curry powder, let sit for 2 minutes and then remove from heat, Add water and stir to combine. Then return to heat, add stock cubes, finely chopped apple, banana chopped salt, pepper, tomato sauce and vinegar. Place lid on and reduce heat and let simmer for 30 minutes. Remove lid and cook for another 15minutes. Press mixture through sieve. Return to pan, add prawns and sour cream and let simmer for another 3minutes. Take off heat when all is cooked nicely. Serve with rice or a steak or chicken or fish. Hope you like it!!

Truffle Brownies

Ingredients:

Makes about 1 dozen

4 tablespoons unsalted butter, plus more for pan

3 ounces good-quality unsweetened chocolate, coarsely chopped

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

2 large eggs

1/4 cup milk

1 teaspoon pure vanilla extract

4 ounces good-quality semisweet chocolate, coarsely chopped

2/3 cup heavy cream

Heart-shaped sprinkles, for garnish

Directions:

Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.

Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a separate bowl; set aside.

Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.

Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.

Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.

Brown Butter Toffee Brownies

Ingredients

Makes about 1 dozen.

1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan

2 1/4 cups all-purpose flour, plus more for pan

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2 cups packed light-brown sugar

1/2 cup granulated sugar

3 large eggs

2 1/2 teaspoons pure vanilla extract

1 cup chopped walnuts (about 4 ounces)

1 cup toffee bits

Directions

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.

In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.

In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.

Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

Soy-Glazed Salmon

Ingredients

Makes 4
1/4 cup packed light-brown sugar
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine, or water
2 pounds salmon fillet
Lemon wedges, for serving

Directions

Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.

Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.

Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

Spicy Pork Sautee

Prep Time: 10 Minutes
Cook Time: 35 Minutes Ready In: 45 Minutes
Servings: 4

Ingredients:

2 tablespoons olive oil
4 boneless pork loin chops, 1/2 inch thick
1/2 cup lemon juice
3 cloves garlic, peeled and minced 1/2 tablespoon paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper

Directions:

1. Heat olive oil in a large, heavy skillet over medium heat. Brown pork chops about 5 minutes per side.
2. Mix lemon juice, garlic, paprika, thyme, and cayenne pepperand add it to the skillet. Cover, and simmer 20 minutes, cooking the chops to an internal temperature of 160 degrees F (70 degrees C).
3. Remove pork chops from the skillet, and set aside. Over high heat, reduce the remaining liquid for about 5 minutes. Slice the chops into 1 ½ wide chunks and return to the skillet briefly, coating them on all sides with the reduced mixture

Broiled Shrimp Scampi

Ingredients

Serves 4

1 1/2 pounds large shrimp, peeled and deveined, tails left on, patted dry
1 tablespoon olive oil
2 cloves garlic, minced
Coarse salt and ground pepper
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley
Lemon wedges, for serving

Directions

Heat broiler with rack set 4 inches from heat. Place shrimp on a large broiler proof rimmed baking sheet.

Sprinkle with oil and garlic, and season generously with salt and pepper; toss to coat. Arrange shrimp in a single layer.

Broil until opaque throughout, 3 to 4 minutes. Sprinkle with lemon juice and parsley; toss to combine. Serve immediately; garnish with lemon wedges.

Pasta Ala Norma

Serves 4 to 6 From MarthaStewart.com
http://www.marthastewart.com/recipe/penne-alla-norma

Ingredients :

1 pound penne rigate
Coarse salt and ground pepper
4 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
2 tablespoons tomato paste
1/2 cup torn fresh basil, plus more for garnish
3/4 cup ricotta cheese

Directions:

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.

Heat oil in a large skillet over medium heat. Add onion, garlic, and crushed red pepper; cook, stirring, until softened, about 5 minutes.

Add eggplant to skillet; season generously with salt and pepper. Cover, and cook until eggplant begins to release juices, about 5 minutes. Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan browns too much, add a few tablespoons water, and scrape with spoon).

Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook, stirring, until softened, about 5 minutes.

Toss sauce and basil with pasta; gently reheat if necessary. Top each serving with a spoonful of ricotta, and garnish with more basil

Asparagus and Turkey Sausage Skillet

Serve your family a one-dish skillet dinner in less than 30 minutes!
Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings

Ingredients:

1 tablespoon olive or vegetable oil
1 package (19.5 oz) lean Italian turkey sausages, casings removed, cut into 1/2-inch slices
1 large onion, coarsely chopped (1 cup)
1 cup Progresso® chicken broth (from 32-oz carton)
1 cup water
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 lb fresh asparagus spears, trimmed, cut into 1-inch pieces
2 tablespoons sliced pimientos (from 4-oz jar)

Directions:

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage and onion; cook 2 minutes, stirring occasionally.
2. Stir in broth and water. Heat to boiling. Stir in orzo; boil 2 minutes. Add asparagus and pimientos. Reduce heat to medium. Cover; return to boiling. Cook 8 to 10 minutes or until pasta is tender.

Joseph's Simple Broccoli Soup

:

Ingredients:
1 small head of fresh broccoli.
(no bigger than your hand)
1 can of chicken broth.
Salt and pepper

Garnish:
really good unfiltered EVOO
sharp cheddar or goat cheese
toasted nut of your choice (I like pine nuts)

Preparation:

Bring the stock to a boil in a pot.
Trim the floret's off the broccoli stem, take the stem and peel off the thick skin.
Rough chop the stem and floret's (just a once over with the knife)
add alll of the broccoli to the boiling stock and put a lid on it and cook for 5-8 minutes until really soft. When cooked add all contents of the pot into a blender,  put the lid on and zip on high until their is no more specs of green and very smooth. Add salt and fresh cracked black pepper to taste at the end then zip again for a sec and taste. Pour soup in a bowl and drizzle some of the olive oil on top then place the cheese and nut's how ever and where ever you want.

Eggplant Parmesan

Ingredients:
(serves approx 6)

1 large eggplant peeled (or not) sliced approx ¼ inch thick
1 Egg, beaten
1/2 cup Italian seasoned bread crumbs
3 cups prepared tomato sauce
1 (8 oz) bag part-skim shredded Mozzarella cheese
*optional: skim ricotta cheese, mixed with 1 beaten egg and parsley*
1/4 cup grated Parmesan cheese
1/2 tsp parsley
1 tsp oregano
Salt and pepper

Another variation on the usual- do eggplant parmesan stacks.

Directions:

Preheat oven to 350 degrees. F (175 degrees C).

Place all of the eggplant slices in a bowl of water with about 2 tsp salt, let
soak 1/2 hour. Drain well, and lay out on towels to dry.

Dip eggplant slices in egg, then in bread crumbs.
*for a healthier version* skip the egg and bread crumbs. Brush the slices with EVOO, sprinkle with salt an pepper.

Place in a single layer on a baking
sheet. Bake for 10-15 minutes on one side, flip over and bake another 10 minutes.

In a 9 x 13 inch baking pan drizzle a little EVOO and spread some tomato sauce to cover the bottom. Place a layer of eggplant slices over the sauce, slightly over lapping the sides. *If you are using it; spread a spoonful of ricotta over each slice* Sprinkle with oregano, salt and pepper to taste. Ladle some sauce over top, sprinkle with Parmesan cheese and mozzarella .Repeat for the second layer. Top with fresh oregano or parsley.

Bake for 35 minutes, or until cheese is a slight golden brown.

Alton Brown's Buffalo Wings

Ingredients

12 whole chicken wings (about 3 pounds)
3 ounces (6 tablespoons) unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
Kosher salt

Directions

Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour.

Preheat the oven to 425 degrees F. Remove the paper towels on the pan and replace with parchment paper. Roast on the middle rack of the oven, about 20 minutes. Turn the wings over and cook 20 to 30 more minutes, or until the meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm.

Roasted Red Pepper Crostini

Ingredients:

24 thin slices baguette
4 teaspoons extra-virgin olive oil
6 oz. goat cheese
1 roasted red bell pepper, cut into 24 pieces
24 small basil leaves
Freshly ground pepper

Directions:

1. Heat oven to 375°F. Place bread slices on baking sheet. Brush both sides lightly with oil. Bake 5 to 8 minutes or until lightly toasted, turning once. Set aside.

2. When ready to serve, spread toasted bread slices with cheese. Top each with piece of roasted pepper. Garnish with basil; sprinkle with pepper.

24 appetizers
PER APPETIZER: 95 calories, 3 g total fat (1.5 g saturated fat), 5 mg cholesterol, 170 mg sodium, 1 g fiber

From: Cooking Club of America

http://www.cookingclub.com/Projects/Project.aspx?id=127988

EJ's Simple Oven-BBQ Ribs

Recipe from: Emeril Live
http://www.foodnetwork.com/recipes/emeril-lagasse/ejs-simple-oven-bbq-ribs-recipe2/index.html

Ingredients:

2 racks baby back ribs
6 tablespoons Emeril's Rustic Rub, recipe follows
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
Emeril's Bam B Q Sweet Original Barbecue Sauce

Directions:

Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing.)

Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.

Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce. Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.

Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.

Yield: 2 1/4 cup

Devilish Eggs

Ingredients:

12 hard-cooked eggs
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 teaspoon dill weed
1/2 teaspoon ground mustard
1/8 teaspoon salt
Dash pepper
1 dash paprika

Directions:

Cut eggs in half lengthwise. Remove yolks; set whites aside.
In a bowl, mash the yolks. add mayonnaise, horseradish, dill,
mustard, salt and pepper; mix well. Pipe or spoon into egg whites.
Sprinkle with paprika. Refrigerate until serving