How To Make Passover Chocolate Sponge Cake

Ingredients

6 (1 ounce) squares semisweet chocolate, chopped
10 eggs, separated
7/8 cup white sugar
2 cups ground almonds

Directions

Melt chocolate in top of double boiler; set aside.

Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.

Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.

Chocolate Chip Cookie Brittle Recipe

Ingredients

1 cup butter or margarine
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon salt
2 cups all-purpose flour
2 cups NESTLE(r) TOLL HOUSE(r) Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Directions

PREHEAT oven to 375 degrees F.

BEAT butter, sugar, vanilla extract and salt in large mixer bowl. Gradually beat in flour. Stir in 1 1/2 cups morsels and nuts. Press into ungreased 15 x 10-inch jelly-roll pan.

BAKE for 20 to 25 minutes or until golden brown and set. Cool until just slightly warm.

MICROWAVE remaining morsels in small, heavy-duty plastic bag on HIGH (100 percent) power for 30 to 45 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookie. Allow chocolate to cool and set; break cookies into irregular pieces.

How To Make Chocolate Squares II

Ingredients

1/2 cup butter
1/2 cup brown sugar
2 tablespoons unsweetened cocoa powder
1 egg, beaten
1 teaspoon vanilla extract
1/2 cup chopped walnuts
15 arrowroot biscuits, crushed

Directions

Butter an 8×8 inch baking dish.

In a saucepan over medium heat, melt together the butter, brown sugar and cocoa, stirring frequently until smooth. Remove from heat and stir in the egg and vanilla. Mix in the crushed cookies and walnuts. Press the mixture into the prepared pan and refrigerate until firm.

Recipe For Fudgy Chocolate Drops

Ingredients

2 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
4 (1 ounce) squares unsweetened chocolate, chopped
1 cup sour milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt, set aside.

Sift together the flour, baking soda, and salt. Set aside. In the microwave or over a double boiler, melt chocolate stirring frequently until smooth. Remove from heat.

In a medium bowl, cream together the shortening, butter, and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and melted chocolate. Mix in the dry ingredients alternately with the sour milk. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets about 2 inches apart.

Bake for 8 to 10 minutes in the preheated oven, until firm to the touch. Remove from baking sheets to cool on wire racks.

White Chocolate Party Mix

Ingredients

1 pound white chocolate
3 cups crispy rice cereal squares
3 cups crispy corn cereal squares
3 cups toasted oat cereal
2 cups thin pretzel sticks
2 cups peanuts
1 (12 ounce) package mini candy-coated chocolate pieces

Directions

In the top of a double boiler over simmering water, slowly melt the white chocolate.

In a large bowl, combine cereals, pretzels, peanuts and candy coated chocolates.

Slowly pour the chocolate over the cereal mixture and stir to evenly coat.

Spread the mixture onto wax paper and cool. Break into small pieces, store in an air-tight container and refrigerate to keep fresh.

Cinnamon Chocolate Cake

Ingredients

2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup water
1/2 cup vegetable oil
1/2 cup butter or margarine
1/4 cup baking cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
FROSTING:
1/2 cup butter or margarine
1/3 cup whipping cream
1/4 cup baking cocoa
1 1/2 teaspoons ground cinnamon
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup finely chopped walnuts

Directions

In a mixing bowl, combine the first four ingredients. In a saucepan, combine water, oil, butter and cocoa; bring to a boil over medium heat. pour over dry ingredients; mix well. Add eggs, buttermilk, vanilla and baking soda; mix well. Pour into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, for frosting, combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from the heat; beat in sugar and vanilla until smooth. Stir in walnuts. Carefully spread over hot cake. Cool completely.

Recipe For Chocolate-Banana Shake

Ingredients

1 banana
1 3/4 cups milk
3 tablespoons powdered chocolate drink mix
2 tablespoons SPLENDA(r) No Calorie Sweetener, Granulated

Directions

In a blender, combine banana, milk, chocolate drink mix and SPLENDA(r) Granulated Sweetener. Blend until smooth. Pour into glasses and serve.

Chocolate Cereal Bars

Ingredients

2 tablespoons butter or stick margarine
1 (1 ounce) square unsweetened chocolate
1 (7 ounce) jar marshmallow creme
2 tablespoons baking cocoa
1 teaspoon vanilla extract
6 cups crisp rice cereal

Directions

In a heavy saucepan over low heat, melt butter and chocolate; stir until smooth. Stir in the marshmallow creme and cocoa; cook and stir until smooth. Remove from the heat; stir in vanilla and cereal. Pat into a 13-in. x 9-in. x 2-in. pan coated with nonstick cooking spray. Cool before cutting.

Recipe For Spiced Soft Chocolate Cookies

Ingredients

1 cup shortening
2 cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 (1 ounce) squares unsweetened chocolate
2 eggs
2 1/2 cups all-purpose flour
1 cup sour milk

Directions

Melt chocolate in double boiler. Beat shortening with sugar. Add eggs, salt, baking soda, cinnamon, cloves, and melted chocolate. Add flour alternately with milk, beating first with electric mixer, then with spoon.

Cover and chill dough 2 hours or more.

Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 375 degrees F (190 degrees C), for 15-18 minutes or until cookies have lightly browned around edges. Cool and store in tightly covered jar.

Chocolate Picnic Cake

Ingredients

1 (5 ounce) package non-instant chocolate pudding mix
1 (18.25 ounce) package chocolate cake mix
1 cup semisweet chocolate chips
1 1/2 cups chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

In a large saucepan, prepare the pudding according to the instructions on the box. Remove from heat. Mix cake mix into the hot pudding and stir until blended.

Pour batter into prepared pan, and sprinkle with the chocolate chips and walnuts. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving.

Visit Our FacebookVisit Our FacebookVisit Our Facebook