Wednesday, August 15, 2012

easy choc recipes!

lately i have been craving for chocolates. anything chocolatey .... i found these seemingly easy peasy choc recipes. I'm copying them here so that i do not lose them. Sources/original inventors are quoted.

this recipe came from this web site:

Hasty Choc Pudding

  • 1/2 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • 2 cups milk
  • 2 teaspoons vanilla extract

  • Directions
    1. In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.
    2. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.
    3. Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

    Donna Hay's Basic Choc Truffles

    basic chocolate truffles
    • ¾ cup (180ml) single (pouring) cream
    • 600g dark chocolate, finely chopped
    • cocoa, for dusting
    Place the cream in a small saucepan over high heat and bring to the boil. Place the chocolate in a medium bowl and pour the cream over. Place the bowl over a saucepan of simmering water, and using a metal spoon, stir until the mixture is smooth. Pour into a lightly greased 20cm x 20cm metal tin lined with non-stick baking paper and tap the tin to even the mixture (see tips + tricks, below). Refrigerate for 2–3 hours or until firm. Remove the truffle from the tin and bring to room temperature. Cut into 36 squares to serve. Dust with cocoa, if desired. Makes 36.
    Tips + tricks:
    + It's important to finely chop the chocolate first so it melts evenly and quickly, without being on the heat for too long. + You tap the tin to even out the mixture, but you can also smooth the surface of the chocolate with a palette knife before refrigerating. + Use a knife with a thin blade to cut the truffles. After every cut, clean the blade with a damp tea towel and dry it with a clean tea towel to make sure the slices are clean and tidy. + Try coating your truffles in other crushed and toasted nuts, such as pistachios and hazelnuts. You could even coat them in biscuit crumbs. + store the truffles, separated by non-stick baking paper, in an airtight container in the refrigerator for up to 1 week. Simply coat the truffles in the praline, almonds, or dust with cocoa or salt just before serving.

    Donna Hay's Standby Brownies

    Serves 16


    • 150g butter
    • 1¼ cups (275g) caster (superfine) sugar
    • ¾ cup (75g) cocoa
    • 1 teaspoon vanilla extract
    • 3 eggs
    • ½ cup (75g) plain (all-purpose) flour


    1. 1Preheat oven to 160°C (325°F).
    2. 2Place the butter, sugar and cocoa in a saucepan over low heat and stir until the butter has melted.
    3. 3Spoon into a bowl and add the vanilla and eggs, whisking well. Sift the flour over the mixture and whisk to combine.
    4. 4Spoon the mixture into a 20cm-square cake tin lined with non-stick baking paper. Bake for 30–35 minutes or until centre is just set.
    5. 5Cool in tin and cut into squares to serve.
    Donna Hay's Ultimate One-Bowl Chocolate Dessert Cake.

    Serves 10


    • 125g butter, chopped
    • 375g dark chocolate, coarsely chopped
    • 1 cup (175g) brown sugar
    • ¼ cup (35g) plain (all-purpose) flour, sifted
    • 2 tablespoons milk
    • 1 cup (120g) almond meal (ground almonds)
    • 5 eggs
    • cocoa, for dusting


    1.Preheat oven to 170°C (325°F).
    2.Place the butter and chocolate in a bowl and either microwave in short bursts until melted or melt in a heatproof bowl over a saucepan of simmering water.
    3.Add the sugar, flour, milk and almond meal and mix to combine.
    4.Add the eggs and mix well.
    5.Pour mixture into a greased 22cm round springform tin lined with non-stick baking paper.
    6.Cover the tin with aluminium foil and bake for 40 minutes.
    7.Uncover and cool in the tin.
    8.Dust with cocoa and serve with cream and berries.

    Savoury Sweet Life's  {4 Ingredients} Nutella Brownies

    4 Ingredients Nutella Brownies
    4.1 from 24 reviews
    Recipe type: Dessert
    Author: Savory Sweet Life
    Prep time: 1 min
    Cook time: 12 mins
    Total time: 13 mins
    Serves: 12 pieces
    Amazing Nutella brownies using only four ingredients. Reprinted with permission from Abby Dodge, cookbook author of Desserts 4 Today: Flavorful Desserts with Just Four Ingredients.
    • 1/2 cup Nutella spread
    • 1 large egg
    • 5 tablespoons all=purpose flour
    • 1/2 cup chopped hazelnuts
    1. Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.
    2. Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
    3. Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.
    4. Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.
    Switch-Ins: In place of the hazelnuts, switch in one of the following:
    * ground cinnamon, 1/4 teaspoon (add with the flour)
    * peanuts, chopped, 1/4 cup

    Busy Day Choc Cake

    Serves 8


    • 1 1/2 cups all-purpose flour, (spooned and leveled)
    • 1 cup sugar
    • 3 tablespoons unsweetened cocoa powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon coarse salt
    • 6 tablespoons vegetable oil
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon white vinegar
    • 1 cup cold water


    1. Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.
    2. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.


    To make this recipe as prepared on "Mad Hungry" TV, top your chocolate cake with this Simple Buttercream frosting.

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