Chocolate
Dark Fudge Biscuits---Chocolate Cake---Chocolate-Oatmeal Chipper Cookies
Instant Mousse---Toffee Torte 6 Layer---Chocolate Mousse---Brownies
Mocha Velvet Pie---Chocolate to the max---All-American Chocolate Cake---
American Chocolate Chip Cookies---Almond Butter Crunch---Almond Lace Rolls
Almond Mousse Au Chocolate--Amaretto Chocolate Cheesecake--Angel Food Candy
Applesauce-Cocoa Squares--Pecan Chocolate Rum Pie--Chocolate Bombe-Brownies
Bacardi Chocolate Rum Cake---Chocolate Rum Cake---Rum Chocolate Cake
Bailey's Chocolate-Chip Cheesacake---Baileys Irish Cream Truffles
Baked Devil's Float---Banana Butterfinger Cake---Banana Chocolate Cake
Banana Chocolate Chip Muffins---Banana Chocolate Chip Muffins 2---
Banana Chocolate Pudding Cake--Banana Fudge Cookies---Ohio Buckeyes
Banana German Chocolate Cake---Banana Split Sundaes---Chocolate Cake
Basic Chocolate Cookie Mix---Basic Chocolate Sauce---Fudge Ice Cream
Bavarian Spice Chocolate Cake--Beacon Hill Brownies--Berry Chocolate Pie
Chocolate Cake with Fudge Frosting---Biscotti with Almonds/Orange/Chocolate
Better Than Sex Cake---Bittersweet Chocolate Coated Truffles---
Bittersweet Chocolate Ice Cream
Chocolate Cake
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2 cups flour
2 cups sugar
1/2 teaspoon salt
1 stick butter
1 cup water
1/2 cup vegetable oil
3 tablespoons cocoa
1/2 cup buttermilk
3 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
ICING:
1 stick butter
2 tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 box powdered sugar
Combine flour, sugar, salt in large mixing bowl.
In boiler combine butter, water, oil, and cocoa. Bring to
boil, stirring constantly. (You may do this in the microwave).
Pour over flour mixture and mix well.
Mix buttermilk, soda, eggs, and vanilla and add to mixture.
Pour into 12 x 17 greased and floured cookie sheet and bake at
350 for 25 to 30 minutes.
While cake is cooking, prepare icing by placing the butter,
cocoa, and milk in saucepan or use microwave container and heat
until hot, just to melt butter. Do not boil. Add remaining
ingredients. Pour overwarm cake and let cool enough to eat.
Option 1:
About 3 minutes before removing cake from oven, place 2 cups of
miniature marshmallows on top of cake and return to oven. Let
marshmallows puff. Remove from oven and pour icing over.
Option 2:
Add 1 cup chopped pecans to icing mixture.
NOTES : Also called Heavenly Hash Cake or Cookie Sheet Cake
Instant Chocolate Mousse
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6 oz semisweet chocolate
1/2 tsp instant coffee
1/3 cup boiling water
4 large eggs, separated
3 TBSP sweet Pesach wine
3 TBSP sugar
Put the chocolate and instant coffee in food processor fitted
with steel blade, or a blender, and process for a few seconds
until chocolate is finely chopped. With the machine running,
pour the boiling water in through the top, and continue
processing for several more seconds, until the chocolate is
completely melted. Add the egg yolks and wine and process until
well mixed. In a medium sized bowl, beat egg whites until foamy.
Gradually add sugar and continue beating until stiff. Fold
chocolate into whites until no streaks of white remain. Turn
into serving dishes, and chill for several hours until firm.
Chocolate-Oatmeal Chipper Cookies
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1 1/2 cups rolled oats
1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ounces semisweet chocolate chips, see *Note
3 ounces chocolate, chopped
3 ounces white chocolate, chopped
1/2 cup blanched almonds, chopped
1. Preheat the oven to 375F.
2. Place 1 1/4 cups of the oats in the container of a food
processor, andprocess until fine, 1 minute.
3. Beat the butter with both sugars in the large bowl of an
electric mixer until smooth. Beat in the egg and vanilla.
4. Combine the processed oats with the flour, baking powder,
baking soda, and salt. Slowly add to the butter mixture.
Then stir in the remaining 1/4 cup oats, the chocolates,
and the almonds.
5. Drop the dough by spoonfuls onto the ungreased baking
sheets, and bake until golden brown, about 10 minutes.
Cool slightly on the sheets before removing.
Makes about. 40 cookies
*Note : 2 ounces is about 1/3 cup
3 ounces is about 1/2 cup
1 stick butter = 8 tablespoons
Brownies
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1/2 cup butter, melted
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
Mix butter, sugar, vanilla, and eggs. Then add flour, cocoa,
baking powder, and salt. Put in greased 9 inch pan. Bake at
350F for 20-25 min.
Toffee Torte 6 Layer
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2 2/3 c Flour
2 lg Eggs
2 c Sugar
1 c Coffee, hot
1 c Margarine or butter, soft
1 3/8 oz Heath bars
1 c Buttermilk
2 c Whipping cream
3/4 c Cocoa
3 tbsp Brown sugar
2 tsp Baking soda
1/2 tsp Coffee instant
1 1/2 tsp Vanilla
1 tsp Water, hot
1/4 tsp Salt
Preheat oven to 350F. Grease and flour 3, 8 inch cake pans.
In large bowl, combine flour, sugar, margarine, buttermilk,
cocoa, baking soda, vanilla, salt and eggs. With mixer on low,
beat just until mixed, scraping sides with spatula. Add coffee
to bowl. Increase speed to medium; beat 2 minutes. Pour batter
into pans. Bake 25-30 minutes. Cool cake in pans on racks, 10
minutes. Remove from pans and cool completely. While cake is
cooling, chop Heath bars. Reserve 2/3 of the heath bar. In a
cup, dissolve 1/2 tsp instant coffee with 1 tsp hot water.
Cool. With serrated knife, cut each cake in two, making 6 thin
layers. In a bowl, beat whipping cream, brown sugar and cooled
1 tsp of coffee until stiff peaks form. To assemble cake, place
1 layer on plate; spread with 1/2 cup whipped cream. Sprinkle
with 1/5 of the remaining Heath bar. Repeat layers 4 more
times. Top with last layer of cake. Thinly spread whipped cream
over top and sides of cake. Gently press reserved 2/3 of the
Heaths onto top and sides of cake.
Refrigerate until ready to serve.
Chocolate Mousse
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1 c Chocolate chips
1 c Heavy cream
1 Egg
Whipped cream
1 tsp Vanilla
Place chocolate; egg, and flavoring in blender and chop. Heat
cream until small bubbles appear at edge. Do not boil. With
machine running, pour in hot cream. Blend until chocolate is
melted and mixture is smooth. Pour into dessert dishes and
cover with plastic and chill. Serve with whipped cream dollops.
Dark Chocolate Fudge Biscuits
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7 1/2 Ozs All-purpose flour
2 Ozs Cocoa Powder
1 Teaspoon Baking soda
1 Teaspoon Salt
8 Ozs Chocolate, broken in 16 pcs
4 Ozs Unsweetened Chocolate, broken in 8 pcs
12 Ozs Light Brown Sugar
6 Ozs Unsalted Butter
3 Eggs
1 Teaspoon Vanilla
1 1/2 Lbs Chocolate Chips
[Note: Instead of the unsweetened chocolate, I just used
an extra 4ozs of plain chocolate, and got perfect results.
I think as long as you're using *really* good plain
chocolate, say at least 55% cocoa solids, it doesn't
really matter!]
Preheat the oven to 325F / 170C / Gas 3.
Sift together the flour, cocoa powder, bicarbonate of soda,
and salt. Set aside.
Heat 1 inch of water in the bottom half of a double boiler
over medium heat. Place the plain and the unsweetened
chocolates in the top half of the double boiler. Tightly
cover the top with cling film and allow to heat for 12 to 15
minutes. Remove from the heat and stir until smooth. Keep
at room temperature until needed.
Place the soft light brown sugar and butter in the bowl of
an electric mixer fitted with a paddle. Beat on medium for
1 minute. Scrape down the bowl and beat on high for an
additional 30 seconds. Scrape down the bowl. Add the eggs,
one at a time, while beating on medium, and stopping to
scrape down the bowl after incorporating each addition.
Add the vanilla essence and beat on medium for 30 seconds.
Add the melted chocolate and beat on low for 10 seconds
more. Scrape down the bowl and beat for an additional
30 seconds. Add the sifted flour, cocoa powder,
bicarbonate of soda, and salt, and the chocolate chips,
and beat on low until thoroughly combined - about 20 to 30
seconds. Remove the bowl from the mixer and mix thoroughly
with a rubber spatula.
Portion 6 to 8 biscuits per baking sheet by dropping 2
level tablespoons of batter per biscuit onto each of 2
non-stick baking sheets. Place the biscuits on the top
and middle shelves of the preheated oven and bake for
18 to 22 minutes, rotating the sheets from top to bottom
about halfway through the baking time. Allow the biscuits
to cool for 5 to 6 minutes on the baking sheets. Transfer
the biscuits to a cooling rack to thoroughly cool before
storing in a sealed plastic container. Repeat this
procedure until all the biscuits have been baked.
Makes about 3 dozen biscuits
Mocha Velvet Pie
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1 8-inch pie shell
PIE FILLING:
1/2 cup Butter
3/4 cup Sugar
1 Square unsweetned chocolate
Melted
1 teaspoon Vanilla
1 1/2 tablespoons Instant coffee grounds
2 Eggs
1/2 cup Cream for whipping
1. Prepare 8-inch pastry shell.
2. Cream butter in medium-size bowl and gradually add sugar,
creaming well after each addition.
3. Cool melted chocolate; blend into butter-sugar mixture with
instant coffee and vanilla.
4. Add eggs, one at a time, beating VERY WELL after each addition.
(Use an electric beater or mixer, beat in each egg 5 minutes to
make mixture creamy, thick, and fluffy.)
5. Turn into baked pastry shell; chill 1 - 2 hours. Just before
serving, whip cream and garnish pie.
Chocolate to the max
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6 ounces Package of semisweet
Chocolate chips
1 Egg
1 teaspoon Vanilla
1 teaspoon Almond extract
1 tablespoon Creme de cacao liqueur
1 cup Whipping cream
Blend together first 4 ingredients while microwaving the cream
until just beginning to boil. With blender going add the hot
cream and blend until well combined. Pour into small sherbet or
wine glasses (I use the disposable plastic ones) and refrigerate
for several hours.
All-American Chocolate Cake
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4 ounces Unsweetened chocolate
1/2 pound Butter
2 teaspoons Vanilla
2 cups Cake flour
2 cups Sugar
1 1/2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 cup Milk
4 Eggs
Preheat oven to 350F. In a small, heavy-bottomed pan, melt
chocolate and shortening, stirring over low heat until smooth
and melted. Remove from heat and stir in vanilla. In large
bowl, combine flour, sugar, baking powder, baking soda and
salt. Add chocolate mixture, milk and eggs, beating until
smooth. Spread mixture in two greased and floured 9-inch round
cake pans. Bake for 30-to-35 minutes or until toothpick
inserted in center of cake comes out clean. Cool in pans 5
minutes before turning out onto wire rack.
American Chocolate Chip Cookies
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2/3 cup Butter or margarine, softened
1/3 cup Shortening
1 cup Packed brown sugar
1/2 cup Granulated sugar
1 Egg
1 teaspoon Vanilla
2 cups All-purpose flour
1 teaspoon Baking soda
1 teaspoon Salt
1 package Semisweet chocolate chips
1 cup Chopped walnuts
In large bowl, cream butter, shortening and sugars Beat
in egg and vanilla. Combine flour, baking soda and salt;
stir into butter mixture, mixing well. Stir in chocolate
chips and nuts. Drop by teaspoonfuls, 2" apart, onto
greased baking sheets. Bake in 350'F. oven 8-10 minutes,
just until edges are golden (centers will still be soft).
Remove to wire racks to cool. Makes about 36 cookies.
Almond Butter Crunch
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1 1/2 cups Whole blanched almonds, chopped (12 oz)
1 cup Butter or margarine
1 1/2 cups Sugar
3 tablespoons Light corn syrup
3 tablespoons Water
8 ounces Semisweet chocolate squares
1. Place chopped almonds on a cooky sheet; toast in moderate oven
(375F) 10 minutes, or until lightly golden.
2. Combine butter or margarine, sugar, corn syrup and water in a
medium-size heavy saucepan. Cook over medium heat, stirring
constantly, to 300F on candy thermometer. (A teaspoonful of
syrup will separate into brittle threads when dropped in cold
water.) Remove from heat; stir in 1 cup of the toasted almonds.
Pour into a buttered 13x9x2" pan, spreading quickly and evenly;
cool. Turn out onto wax paper.
3. Melt chocolate squares in the top of a double boiler over hot
water; remove from heat. Spread half the melted chocolate over
top of candy; sprinkle with 1/4 cup nuts; let set for about 20
minutes; turn candy over and spread with remaining chocolate and
sprinkle with remaining nuts. Let stand until set.
Break into pieces.
Almond Lace Rolls
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Cookies
3/4 cup Unblanched almonds, finely ground
1 tablespoon (rounded) flour
1/2 cup Butter
1 tablespoon Heavy cream
1/2 cup Sugar
1 tablespoon Milk
These cookies require precision timing and fast action. The
results are worth the trouble. Preheat oven to 350=F8. Butter
and flour baking sheet.
In a small, heavy pan, place all ingredients. Cook over low
heat, stirring constantly until butter melts. Drop by
teaspoonful onto baking sheet (do not bake more than six at
one time).
Bake at 350 for 7-9 minutes. Cookies should be only slightly
brown and still bubbling at the center. Let cool only for a
minute or so until the edge is firm enough to lift with a thin
spatula Then, working quickly, lift cookies and turn them top
side down onto paper towels. Roll over the handle of a wooden
spoon to get a cylinder shape and let cool until crisp.
Use a fresh cookie sheet for each baking to avoid cookies
sticking on sheet. If cookies get too firm to roll over the
spoon handle, place back in the oven for a few moments.
Variations:
These cookies also can be left flat-make them smaller if you
do that; however, they don't have the flair of the rolled lacy
effect.
Or roll ends of cooled cookies in melted chocolate.
Yield: 2 dozen.
Almond Mousse Au Chocolate
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Mousses
1 Envelope Unsweetened Gelatin Powder
1/4 Cup Cold Water
2 Unsweetened Baking Chocolate Squares
1 Semisweet Chocolate Square
1/2 Cup Milk
1/2 Cup Sugar
1 Pint Heavy Cream
1/4 Teaspoon Almond Extract
1/2 Cup Blanched Almonds, toasted & chopped
Soften gelatin in water. Melt chocolate in milk over boiling water.
Add sugar and stir until it dissolves completely. Let it cool. Whip
cream until it stands in soft peaks. Stir almond extract and chopped
almonds into cooled chocolate. Fold 1/3 of the whipped cream into
chocolate mixture. Then fold in remaining cream. Pour into an
attractive serving bowl and let set in refrigerator, covered with
plastic wrap, for at least 2 hours or overnight. Decorate with
whipped cream, candied violets, grated sweet chocolate or toasted
almonds before serving.
Serves 6.
AMARETTO CHOCOLATE CHEESECAKE
AMARETTO CHOCOLATE CHEESECAKE
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CRUST:
7 ounces Amaretti *
1 ounce Chocolate, unsweetened
2 tablespoons Granulated sugar
5 tablespoons Sweet butter
FILLING:
6 ounces Chocolate, semisweet
1 1/2 pounds Cream cheese
7 ounces Amaretti (room temperature)
4 ounces Almond paste
4 large Eggs
1/3 C Amaretto liqueur
1/2 C Heavy cream
1/4 C Sugar, granulated
MAKE CRUST:
Butter the sides only (not the bottom) of a 9-inch spring-form
pan (about 2 1/2 to 3 inches deep). Grind the Amaretti very fine
in a food processor or blender. Mix with sugar in a mixing bowl.
Melt the chocolate and butter in the top of a double boiler,
stirring occasionally. Add the melted mixture to the Amaretti
crumbs and sugar and mix thoroughly. (Don't wash the double boiler;
you'll be using it again in a minute.) Turn the mixture into the
prepared pan. With your fingers, distribute it evenly over the
bottom and press it down into a very firm, compact layer.
Refrigerate while you prepare the filling.
MAKE FILLING:
Adjust rack 1/3 up from the bottom of the oven and preheat to
350 degrees F. Partially melt chocolate in the top of a double
boiler, then uncover and stir until completely melted. Remove
the top of the double boiler and set aside to cool.
Break the Amaretti coarsely into a bowl and set aside. Cut the
almond paste into small pieces, and beat on low speed with an
electric mixer, while gradually adding the Amaretto liqueur.
Beat until thoroughly mixed and set aside.
Beat the cream cheese with an electric mixer until smooth. Add
the sugar and beat until smooth again. Add the almond paste-
Amaretto mixture and beat until thoroughly mixed. Add the melted
chocolate and beat well again. Add the eggs one at a time,
beating at low speed until they are incorporated after each
addition. Add the heavy cream and beat until smooth. Add the
coarsely broken Amaretti and stir gently only to mix.
Turn into the prepared pan, pouring the mixture over the bottom
crust. Rotate the pan gently to level the batter. (Don't worry
if the mixture comes almost to the top; it won't run over.)
Bake 45 minutes. It will seem soft and not done, but don't bake
any more; it will become firm when chilled. The top of the cake
is supposed to look bumpy because of the large chunks of Amaretti.
Let cool completely at room temperature, then carefully remove the
sides of the pan and refrigerate the cake (still on the bottom of
the pan) for 4 to 6 hours, or overnight.
* Amaretti are Italian almond-flavored wafer cookies. They are
usually sold in metal tins with the wafers wrapped in packages of
two inside the tin. You can also buy Amarettini, which are the same
flavor but much smaller and not individually wrapped. Since you're
going to grind some of the wafers and break the others into chunks,
it doesn't matter which size you start with. One brand is Amaretti
di Saronna, Lazzaroni & Co.
Angel Food Candy
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2 cups Light Corn Syrup, Karo
2 cups Brown Sugar, Firmly Packed
4 teaspoons Baking Soda
4 ounces Semi-Sweet Chocolate block, Cut Up
12 ounces Chocolate Chips, semi-sweet
1/4 cup Butter Or Regular Margarine
Paraffin, *
* 2 1/2 X 3-inch piece cut up.
Combine the corn syrup and brown sugar in a 4-quart heavy Dutch
oven. Cook over medium heat, stirring constantly, until the
mixture boils. Continue cooking the mixture until it reaches
the hard crack stage (300 degrees F) on the candy thermometer,
stirring occasionally. Remove from the heat and carefully stir
in the baking soda being careful as the mixture will foam up.
Pour the mixture at once in to a greased 13 X 9 X 2-inch baking
pan. When cool, turn out of the pan. Break into pieces using a
meat mallet or wooden spoon. Combine the semi-sweet chocolate
pieces and the chocolate chips, butter and paraffin wax in the
top of a double boiler. Place over simmering water, stirring
until melted. Remove form the heat, but keep over the hot water.
Dip the candy into the chocolate using a large cooking fork.
Place on waxed paper lined baking sheets. Let stand until
chocolate is set. Store the candy in a cool place in covered
containers. If you wish, do not coat the candy with the chocolate
Candy can be stored for several months in the freezer.
Makes 3 pounds of candy.
Applesauce-Cocoa Squares
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1 cup Flour, all-purpose (unbleached)
3/4 cup Sugar
1/2 cup Cocoa, unsweetened
2 teaspoons Baking powder
1/2 cup Nonfat milk (originally skim)
1/4 cup Applesauce, unsweetened
1 teaspoon Pure Vanilla extract
3/4 cup Brown sugar, packed
1 3/4 cups Hot water
Recipe: Fatfree
Combine flour, sugar, 1/4 C of the cocoa, and baking powder in
a mixing bowl. In a separate bowl, Combine milk, applesauce, and
vanilla. Stir wet ingredients into dry ingredients. Spoon batter
into pan. Combine brown sugar, remaining 1/4 C cocoa, and water.
Pour over batter. Bake for 40 min. Remove from oven and cool in
pan. Cut into 16 squares.
Pecan Chocolate Rum Pie
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1/4 teaspoon Salt
1 1/4 cups Flour
1/2 cup Lard, chilled
3 Eggs, lightly beaten
3 tablespoons Water
1/4 teaspoon Vinegar
1 1/2 ounces Unsweetened chocolate
3 tablespoons Butter
3/4 cup Dark corn syrup
1/2 cup Brown sugar
3/4 teaspoon Vanilla extract
1 tablespoon Rum
1 1/4 cups Chopped pecans
Mix the salt into the flour and cut in the lard. Measure out 1
tablespoon of the beaten eggs into a small bowl and reserve the
remaining eggs. Add the water and vinegar to the bowl and stir.
Slowly add the liquid to the flour and lard, just until the
mixture holds together to form a dough.
Lightly flour a work surface and rolling pin and roll the dough
into an 11-inch circle. Fit it into a 9-inch pie pan and
refrigerate it if you plan to finish the pie after several hours,
or freeze it if you are completing the recipe at this point. This
will prevent shrinkage.
Melt the chocolate and butter together in a heavy saucepan. Set
aside and allow to cool.
Stir the corn syrup and sugar into the reserved eggs. Add the
chocolate and butter, vanilla, rum and the pecans. Mix well and
pour into the pie shell.
Bake in the preheated oven for 1 hour, or until set. The filling
will rise and then fall. Remove from the oven and cool on a rack.
Serve slightly warm or at room temperature.
Chocolate Bombe
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2 C Heavy cream (Whipping)
6 ounces Chocolate (block)
1/3 C Sugar
3 Egg yolks
4 tablespoons Water
Whisk 1/2 of the cream until stiff and spread it around the
edges of a large bowl. Freeze for 1/2 to 1 hour. Dissolve the
sugar in the water, bring to the boil and simmer for 3 minutes
until syrupy. Meanwhile, break chocolate into blender or warm
bowl. Pour the hot sugar syrup onto the chocolate and blend or
whisk until the chocolate has all melted. Add the egg yolks and
mix the whole lot thoroughly. Whisk the remaining cream into
soft peaks and fold gently into the chocolate mixture. Pour into
the centre of the frozen cream and freeze for several hours until
solid. Cover when fully frozen.
Brownies
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2 Eggs
3/4 cup Sugar
1 teaspoon Vanilla
1/2 cup Butter or margarine, melted
3/4 cup Chocolate, ground
2/3 cup Unsifted flour
1/4 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Walnuts, chopped
Heat oven to 350F. Using a spoon, stir eggs with sugar and vanilla.
Add butter. Sift Ground Chocolate with flour, baking powder and salt.
Stir into egg mixture; add nuts. Spread into greased 8 or 9" square
pan. Bake at 350F for 20-30 minutes. For extra chewy brownies, use
8" pan and less baking time. For cake like brownies use 9" pan and
longer baking. Cut into squares.
Bacardi Chocolate Rum Cake
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1 package Chocolate cake mix
1 package Chocolate pudding mix, instant (4 servings)
4 Eggs
1/2 cup Dark Bacardi
1/2 cup Cold water
1/2 cup Oil
1 1/2 cups Cold Milk
1/2 cup Dark Bacardi (151)
1 package Chocolate Pudding mix, instant (4 servings)
1 package Dream Whip, (single envelope)
Heat Oven to 350F. Grease and flour 2 9" cake pans. Combine first
6 ingredients in large bowl. Blend well then beat on medium for 2
minutes. Pour into prepared cake pans. Bake for 30 mintues, or
until done. Set aside to cool completly before frosting. In
chilled bowl, mix remaining 4 ingredients. Mix well, then beat on
high speed (whip cream) until light and fluffy. Cut each layer
horizontally and frost.
Chocolate Rum Cake
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1 package Chocolate cake mix
12 ounces Semi-sweet chocolate chips
1 small Chocolate instant pudding, divided
1 cup Bacardi Black Rum
1 cup Raspberry preserves, 10-12oz
3/4 cup Water
2 tablespoons Shortening
1/2 cup Oil
1 ounce Vanilla baking bar square
4 Eggs
Preheat oven to 350F. Combine cake mix , pudding, eggs, 1/2 cup
of the rum, water and oil in a large mixing bowl. Using an
electric mixer, beat at low speed until moistened. Beat at medium
speed for 2 minutes. Stir in 1 cup of chocolate pieces. Pour
batter into a greased 12-cup Bundt pan. Bake 50 to 60 minutes
until cake tests done. Cool in pan for 15 minutes. Remove from pan
and cool on a wire rack. Heat raspberry preserves and remaining
1/2 cup of rum. Strain through a sieve to remove seeds. Place cake
on a serving platter. Prick surface of cake with a fork. Brush
reaspberry glaze evenly over cake, allowing cake to absorb glaze.
Repeat until all the glaze has been absorbed. Combine remaining 1
cup of chocolate pieces and shortening. Microwave on high for 1
minute or until melted. Stir until smooth. Spoon chocolate icing
over cake. Let stand 10 minutes. Combine vanilla baking bar and 1
ts. water. Microwave on high for 30 seconds or until melted.
Drizzle on top of icing.
Rum Chocolate Cake
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CAKE:
1 package Chocolate cake mix
1 package Chocolate Instant Pudding
Eggs, per cake mix
1/2 cup Barcardi Dark Rum
1/4 cup Cold water
1/2 cup Oil
1/2 cup Slivered almonds, optional
FILLING:
1 1/2 cups Cold milk
1/4 cup Barcardi Dark Rum
1 package Chocolate Instant Pudding
Envelope Dream Whip Topping
Preheat oven to 350F. Grease and flour two 9-in layer cake pans.
Combine all cake ingredients together in large bowl. Blend well,
then beat at medium mixer speed for 2 minutes. Turn into prepared
pans. Bake for 30 minutes or until cake tests done. Do not
underbake. cool in pans for 10 minutes. Remove from pans, finish
cooling on racks. Split layers in half horizontally. Spread 1 cup
filling between each layer and over top of cake. Stack. Keep cake
chilled. Serve cold.
Optional:
Garnish with chocolate curls.
Filling:
Combine milk, rum, pudding mix and topping mix in deep narrow-
bottom bowl. Blend well at high speed for 4 minutes, until light
and fluffy. Makes 4 cups.
Bailey's Chocolate-Chip Cheesacake
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CRUST:
2 cups Graham cracker crumbs
1/4 cup Sugar
6 tablespoons Butter, melted
FILLING:
2 1/4 pounds Cream cheese, room temp.
1 2/3 cups Sugar
5 Eggs, room temperature
1 cup Bailey's Irish Cream
1 tablespoon Vanilla extract
1 cup Semisweet chocolate chips
COFFEE CREAM:
1 cup Chilled whipping cream
2 tablespoons Sugar
1 teaspoon Instant coffee powder
Chocolate curls as garnish
For Crust:
Preheat oven to 325F. Coat a 9 inch springform pan with vegetable
cooking spray. Combine crumbs and sugar in pan. Stir in butter.
Press mixture into bottom and 1 inch up the sides of the pan.
Bake until light brown, usually about 7 minutes. Maintain oven
temperature at 325F.
For Filling:
Beat cream cheese until smooth with and electric mixer. Gradually
add sugar, then eggs one at a time, then Bailey's and finally the
vanilla. Sprinkle half of the chocolate chips over crust. Spoon in
filling. Sprinkle with remaining chocolate chips. Bake until cake
is puffed, springy in the center and golden brown, about 1 hour &
20 minutes. Cool cake completely in refrigerator.
For Cream:
Beat cream, sugar and coffee powder until peaks form. Spread
mixture over cooled cake. Garnish with chocolate curls.
Baileys Irish Cream Truffles
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12 ounces Semi-sweet choc morsels
1/4 cup Heavy cream
1 tablespoon Sweet Butter
2 Egg yolks
1/4 cup Baileys Irish Cream
Melt chocolate, Baileys and heavy cream together over very low
heat. Whisk in yolks, one at a time; mixture will thicken.
Whisk in butter. Refrigerate overnight, or until firm. With
spoon make small balls. Roll in powdered sugar, cocoa, chopped
nuts, sprinkles, etc.
Baked Devil's Float
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1 1/2 packages Marshmallows, quartered
(small size packages)
1 cup Sugar
1 1/2 cups Water
2 ounces Chocolate
2 tablespoons Margarine
1 teaspoon Vanilla
1 cup Flour
1/2 teaspoon Salt
1 teaspoon Baking powder
1/2 cup Milk
Crushed pecans
Place marshmallows in square baking pan. Bring 1/2 cup sugar
and water to a rolling boil; pour over marshmallows. Melt
chocolate and margarine in saucepan; add remaining sugar,
vanilla, flour, salt, baking powder and milk. Drop batter by
spoonfulls over marshmallow mixture. Sprinkle pecans over top.
Bake at 350 degrees for 40 minutes. Serve with whipped cream.
Banana Butterfinger Cake
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2 1/4 cups Cake flour
1 teaspoon Baking powder
1/2 teaspoon Salt
1/8 cup (1 stick) unsalted butter
Room temperature
1 1/2 cups Sugar
3 large Eggs
1 tablespoon Dark rum
1 teaspoon Vanilla extract
3/4 cup Sour cream
1 teaspoon Baking soda
2 cups Mashed ripe bananas (about
5
1 1/2 cups Chopped Butterfinger bars
(about 6 oz.)
GLAZE:
2/3 cup Whipping cream
7 tablespoons Unsalted butter, cut into
Large pieces
1 tablespoon Light corn syrup
14 ounces Semisweet chocolate, chopped
2 teaspoons Dark rum
1 teaspoon Vanilla extract
1 3/4 cups Chopped Butterfinger bars
(about 7-1/2 oz)
FOR CAKE:
Position rack in top third of oven; preheat to 350-degree F.
Butter two 9-inch-diameter cake pans with 1-1/2-inch-high
sides. Line bottoms with waxed paper rounds. Butter and flour
paper. Sift flour, baking powder and salt into medium bowl.
Using electric mixer, beat butter in large bowl until fluffy.
Gradually add sugar and beat 2 minutes. Add eggs 1 at a time,
beating well after each addition. Beat in dark rum and vanilla
extract. Combine sour cream and baking soda in medium bowl.
Add mashed bananas to sour cream mixture and stir until well
blended. Add dry ingredients to butter mixture alternately with
banana mixture, beginning and ending with dry ingredients. Stir
in chopped Butterfinger bars. Divide batter between prepared
pans. Bake until center of cake feels firm and tester inserted
into center comes out clean, about 30 minutes. Cool in pans on
rack 10 minutes. Run small knife around sides of cakes to loosen.
Turn out cakes onto racks and cook. Peel off waxed paper. (Can
be prepared 1 day ahead. Wrap cakes tightly and store at room
temperature.)
FOR GLAZE:
Combine cream, butter and corn syrup in heavy medium saucepan.
Bring to simmer over medium heat, stirring unti butter melts.
Remove from heat; add chocolate and stir until melted and smooth.
Stir in rum and vanilla. Pour glaze into small bowl. Cover and
refrigerate just until cool and thick, stirring occasionally,
about 40 minutes.
Transfer 1 cake layer to platter. Slide waxed paper strips under
edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly
over top of cake layer. Top with second cake layer. Spread
remaining glaze over top and sides of cake. Cover top and sides
of cake with chopped Butterfinger bars. Remove paper strips. (Can
be made 2 days ahead. Cover cake and store at room temperature.)
Banana Chocolate Cake
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6 tablespoons Butter
3/4 cup Sugar
3/4 cup Molasses
3 Eggs
2 1/2 cups overripe bananas, mashed
2 3/4 cups Flour
1 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon Vanilla extract
1 cup Chocolate chips
PREHEAT OVEN TO 350F. Cream together the butter and sugar in a
mixer. Add to the molasses and mix until combined. Add the eggs,
then mix in the bananas. Mix in the flour, baking soda, salt and
extract until smooth, then fold in the chocolate chips. Place
the batter in a buttered and floured 9-inch springform mold.
Bake for about 1 hour. Let the cake cool on a rack, cut it in
half to form 2 layers, frost with your favorite chocolate
frosting and serve.
Banana Chocolate Chip Muffins
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2 over-ripe bananas
2 Eggs
1 cup Brown sugar, packed
1/2 cup Butter; melted
1 teaspoon Vanilla
2 1/4 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Ground cinnamon
1/2 teaspoon Salt
1 cup Chocolate chips
1/2 cup Walnuts, chopped
Puree bananas in blender (1 cup). In med. bowl, beat pureed
bananas, eggs, sugar, butter and vanilla until well blended.
In large bowl, combine flour, baking powder, cinnamon and salt.
Stir in choc. chips and nuts. Make well in center of dry
ingredients. Pour in banana mixture. Mix until just blended.
Spoon into well-greased 2 1/2-inch muffin cups. Bake in 350
deg. oven 25 to 30 minutes. Remove from pan. Makes about 12
muffins.
Banana Chocolate Chip Muffins 2
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2 over-ripe bananas
2 Eggs
1 cup Brown sugar, packed
1/2 cup Butter; melted
1 teaspoon Vanilla
2 1/4 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Ground cinnamon
1/2 teaspoon Salt
1 cup Chocolate chips
1/2 cup Walnuts, chopped
Puree bananas in blender (1 cup). In med. bowl, beat pureed bananas,
eggs, sugar, butter and vanilla until well blended. In large bowl,
combine flour, baking powder, cinnamon and salt. Stir in choc. chips
and nuts. Make well in center of dry ingredients. Pour in banana
mixture. Mix until just blended. Spoon into well-greased 2 1/2-inch
muffin cups. Bake in 350 deg. oven 25 to 30 minutes. Remove from pan.
Makes about 12 muffins.
Banana Chocolate Pudding Cake
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3/4 cup Cake flour
1/3 cup Nonfat dry milk powder
1 package chocolate pudding mix
1 teaspoon Baking powder
4 Eggs, separated
1 tablespoon Lemon juice
2 tablespoons Sugar
1/2 cup Evaporated skim milk
1/2 teaspoon Vanilla
1 dash Salt
1/2 cup Cool Whip LiteŽ
2 medium Bananas
1. Preheat oven to 350. Line bottom of 8x8x2 pan with wax
paper; spray sides with Pam.
2. Onto wax paper, sift together flour, dry milk, pudding
mix, and baking powder; set aside.
3. In large mixing bowl, combine egg yolks and sugar; using
electric mixer, beat 2 minutes. Alternating ingredients,
gradually beat in pudding mixture and milk; add vanilla.
Beat a med-high til mixture is combined.
4. In separate bowl, using clean beaters, beat egg whites
with salt til stiff peaks form. Gently stir 1/4 of beaten
egg whites into batter; carefully fold in remaining egg whites.
5. Pour batter in baking pan. Bake 25-30 minutes til cake tester
comes out clean.
6. Let cake cool 5 minutes. Remove from pan. Set on wire rack
to cool.
7. Remove wax paper from cooled cake; transfer cake to serving
platter and spread top with Cool Whip. Peel and slice bananas;
transfer slices to small bowl, add lemon juice, and toss gently.
Decoratively arrange banana slices over whipped topping. To serve,
cut cake into 8 equal pieces.
Banana Fudge Cookies
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18 1/2 ounces Package chocolate cake mix
1/3 cup Mashed bananas, ripe
1 Egg
2 tablespoons Water
6 ounces Semisweet chocolate pieces
Combine cake mix, bananas, egg, and water in a bowl. Beat with
electric mixer at medium speed until smooth. Stir in chocolate
pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on
greased baking sheets. Bake in 350 degree oven 8 minutes or until
done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen.
Banana German Chocolate Cake
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CAKE:
1 package German chocolate cake mix
1 cup Ripe bananas, sliced
1 cup Water
1/3 cup Oil
3 Eggs
FROSTING:
1 can Coconut, Almond OR Pecan
ready to spread frosting
1/4 cup Bananas, mashed
GLAZE:
1 ounce Unsweetened chocolate, melt
1/2 cup Powdered sugar
1 1/2 teaspoons Water
Heat oven to 350 F. Grease and flour 13x9" pan. In large bowl,
combine cake mix, bananas, water, oil and eggs. Beat at low
speed until moistened; beat 2 minutes at highest speed. Pour
batter into prepared pan. Bake for 30-40 minutes or until tested
done. Cool completely. In small bowl, combine frosting and mashed
bananas. Spread over cooled cake. In small bowl, combine melted
chocolate and powdered sugar. Add water until desired consistency,
blending until smooth. Drizzle over frosting. Store in refrigerator.
Banana Split Sundaes
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1 ounce Square Semisweet Chocolate
2 tablespoons Light Corn Syrup
2 tablespoons Sweetened Condensed Milk
1/8 teaspoon Vanilla
Ice Cream
1 tablespoon Unsalted, Roasted Peanuts
1 Small Banana, Quartered
Place chocolate in a 2 cup measure. Micro-cook, uncovered, on
100% power for 1 1/2 to 2 minutes or till melted, stirring once.
Stir in corn syrup and sweetened condensed milk. Micro-cook,
uncovered, on 100% power for 30 to 45 seconds or till heated
through. Stir in vanilla. Serve warm atop ice cream. Sprinkle
with peanuts. Arrange quartered banana around ice cream.
Ohio Buckeyes
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12 ounces Jar creamy peanut butter
2/3 cup Softened margarine
1 teaspoon Vanilla
1 pound Confectioner's sugar
6 ounces Package semi-sweet chocolate
Chips
6 ounces Package milk chocolate chips, or, use 1 package ch
for candy making
3 tablespoons Melted paraffin
Mix together. Use hands to make into smooth 1 inch balls. Chill.
With toothpick, dip all but the very top of balls into melted
warm mixture Drop onto wax paper to harden. Chill.
Basic Chocolate Cookie Mix
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4 cups flour, all-purpose
4 cups sugar
1 1/3 cups Hershey's cocoa
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups margarine or butter
Combine thoroughly flour, sugar, cocoa, baking powder, and salt
in a large bowl. An electric mixer on slow speed can be used for
mixing.) Add butter OR solid margarine; cut in with a pastry
blender or with hands until mixture resembles coarse cornmeal.
Store in an airtight container in refrigerator.
NOTE:
After refrigeration, measure amount of mix needed; bring to room
temperature for easier blending.
YIELD: Approximately 11 cups
Basic Chocolate Sauce
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2 ounces Semisweet baking chocolate
2 tablespoons Butter
1/2 cup Boiling water
1 1/2 cups Sugar
1 teaspoon vanilla
dash salt
Melt chocolate in a double boiler. Stir in butter, then boiling
water, then sugar and salt. Cook stirring occasionally, for 15
minutes. Remove from heat and stir in vanilla.
The sauce is best when served warm. Either serve immediately or
reheat in double boiler for 10 minutes or microwave for 1 minute.
To store pour into strilized glass jars. Allow sauce to cool
before refrigerating. It will keep for 6 months in the
refrigerator.
Variations:
Add any of the following flavorings in place of or in additon to
the vanilla
1 ts orange extract
1/3 c orange juice
1 ts mint extract
1/8 c crushed strawberries or rasberries
chopped raisins or nuts
1 tb Creme de Menth, Coffe liqueur, Spice orange Cordial or other
flavored liquer.
1 ts instant coffee
yield: 16 oz
Bavarian Spice Chocolate Cake
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1 package Pillsbury Plus Devil's Food, Cake Mix
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 cup Cold mashed potatoes
1/2 cup Butter, softened
1/2 cup Water
3 Eggs
Glaze:
1/2 cup Semi-sweet chocolate chips
1 tablespoon Butter
2 tablespoons Milk
1/2 cup Powdered sugar
Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted
tube pan. In large bowl, blend cake mix, cinnamon, nutmeg,
potatoes, butter, water, and eggs until moistened. Beat 2 minutes
at highest speed. Pour into prepared pan. Bake at 350 degrees (F)
for 40-50 minutes. Cool upright in pan 25 minutes; invert onto
serving plate. Cool completely. In small saucepan, blend chocolate
chips, 1 Tablespoon butter and milk over low heat until chocolate
melts, stirring constantly. Remove from heat; stir in powdered
sugar until smooth. (If needed, add a few more drops of milk for
desired consistency.) Spoon over top of cake, allowing some to
run down the sides.
Makes 16 servings.
Beacon Hill Brownies
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8 ounces Unsweetened chocolate
1 cup Butter
5 Eggs
3 cups Sugar
1 tablespoon Vanilla
1 1/2 cups Flour
2 cups Walnuts, coarsely chopped
Melt chocolate with butter in saucepan over very low heat;
stirring constantly until smooth. Cool slightly. Beat eggs,
sugar, and vanilla in a large mixing bowl at high speed 10 min.
Blend in chocolate at low speed. Add flour, beating just to
blend. Stir in walnuts. Spread in greased 13x9" pan. Bake at
375 F for 35-40 minutes. (do not overbake). Cool in pan. Cut
into bars or squares. Makes 24-32
Fudge Ice Cream
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4 Ounces Unsweetened Chocolate
1 Cup Milk
2 Large Eggs
1 Cup Sugar
1 Cup Heavy Cream
1 Teaspoon Vanilla
1 Pinch Salt
Melt chocolate in double boiler over hot (not boiling) water.
Gradually whisk in milk, stir until smooth. Remove from heat;
let cool.
Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes.
Gradually whisk in sugar, then continue whisking 1 minute longer
until completely blended. Add cream, vanilla, and salt; whisk.
Add the choclate mixture; blend well. Cover, chill, and freeze
according to ice cream maker's directions. Makes 1 quart.
Berry Chocolate Pie
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1 Pie crust, baked empty
1 cup Milk chocolate chips
3 tablespoons Milk
1 teaspoon Vanilla extract
1 package Frozen sliced strawberries, in syrup (thawed)
1 package (8 oz for regular crust, 12 oz for deep dish
whipped topping, (not lite) thawed
In medium microwave safe bowl, combine chhocolate chips and milk.
Microwave on MEDIUM (50% power) 1 1/2 minutes stirring every 30
seconds. Stir until chocolate is completely melted and smooth.
Stir in vanilla. Pour chocolate into baked pie crust. Refrigerate
at least 2 hours. Before serving, stir together strawberries and
whipped topping in medium bow. Spread over chocolate layer.
(Garnish with chocolate nonpareils)
Chocolate Cake with Fudge Frosting
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2 cups Flour
2 cups Sugar
1/2 cup Shortening
3/4 cup Water
3/4 cup Buttermilk
1 teaspoon Baking soda
1 teaspoon Sale
1 teaspoon Vanilla
1/2 teaspoon Baking powder
2 Eggs
4 ounces Unsweetened chocolate, melted and cooled
Fudge frosting (see below)
1. Heat oven to 350F.
2. Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9"
round pans.
3. Beat all ingredients except fudge frosting in a large bowl
on low speed for 30 seconds, scraping bowl constantly. Beat on
high speed for 3 minutes, scraping bowl constantly. Pour into
pan(s).
4. Bake for 40-45 minutes (rectangle pan) or 30-35 minutes
(round pans), or until wooden pick comes out clean. Cool rounds
10 min.; remove from pans. Cool completely. Frost.
Fudge Frosting:
2 c sugar
1/2 c shortening
3 oz unsweetened chocolate
2/3 c milk
1/2 t salt
2 t vanilla
Mix all ingredients except vanilla in a 2 1/2 quart saucepan.
Heat to a rolling boil, stirring occasionally. Boil 1 minute
without stirring. Place saucepan in a bowl of ice and water.
Beat until frosting is smooth and of spreading consistency;
add vanilla.
Chocolate cake
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3 cups All-purpose flour
2 cups Sugar
1/2 cup Cocoa (Hersheys)
1 teaspoon Salt
2 teaspoons Baking soda
1/2 cup Crisco oil
2 cups Water
2 tablespoons Vinegar
Preheat oven at 350 F. Do not grease pan. Mix the batter in a
9x13" inch pan or bowl. Pour batter into pan and bake or 25 min
or until cakes tester comes out clean.
Better Than Sex Cake
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1 package German chocolate cake
2 Heath bars, crushed
1 cup Sweetened condensed milk
1 cup Butterscotch ice cream toppi
Whipped cream or topping
Either bake german chocolate cake according to directions on
german sweet chocolate package or from a mix. Bake in a 9x13"
pan. Cool 5-10 minutes. Then, using the end of a wooden spoon,
poke holes in the cake every 1/2 to 1 inch. Cool another 20
minutes.
Drizzle sweetened condensed milk and butterscotch topping into
hole (some will end up on top of the cake). Sprinkle crushed
heath bars over the top. Serve with whipped cream or topping.
Biscotti with Almonds/Orange/Chocolate
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8 ounces unsalted butter, 2 sticks
1 1/2 cups sugar
3 tablespoons orange rind, finely grated
2 tablespoons vanilla extract, pure vanilla
6 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 eggs, beaten
1/4 cup amaretto
2 cups almonds, blanched, toasted,sliced
2 cups chocolate chips, or pieces
Preheat oven to 350 degrees. In an electric mixing bowl,
combine butter, sugar, orange peel and vanilla; beat until
light and creamy. Sift together the dry ingredients. With
the mixer on slow, add dry ingredients to butter mixture and
mix until thoroughly combined. Slowly add eggs and
amaretto. Add almonds and chocolate just until combined.
Remove dough to a floured surface and form into two flat
logs about 4 inches wide and the length of your cookie
sheet. Lay the logs onto buttered sheets and place on lower
rack of the oven. Bake until lightly browned, about 45
minutes.
Remove to a rack to cool. With a serrated knife, cut the
loaves into half-inch slices, placing the cut slices flat
oon the cookie sheet. To make crisp, return them to the
lower rack of the oven and cook until golden, 15-20 minutes.
Remove the slices to a wire rack to cool then store in an
airtight container. Use a decorative tin for gift giving.
NOTE: If the biscotti lose their crispness, repeat the
crisping stage.
Bittersweet Chocolate Coated Truffles
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Basic Truffle Recipe:
4 ounces Ghirardelli Bittersweet, Chocolate
2 tablespoons Butter, cut up
2 tablespoons Heavy whipping cream
1 1/2 tablespoons Liqueur (to 2 Tbsp)
Chocolate Coating for, Truffles:
4 ounces Ghirardelli Bittersweet, Chocolate
2 teaspoons Peanut, almond, or walnut
For Truffles:
In double boiler, melt broken chocolate, stirring constantly.
(Or microwave 2 1/2 to 3 minutes on medium.) Remove chocolate
from heat; blend in butter. Stir in cream, then liqueur. Combine
with chopped nuts or candied fruit if desired. Chill 10-15
minutes, stirring frequently until thick enough to hold a shape.
Drop by heaping teaspoon or #70 scoop onto foil lined baking pan.
Shape round, if desires. Cover and freeze 20-30 minutes to set
truffles firm for dipping with chocolate. For a variety of
truffles, repeat the recipes using liqueurs such as Grand
Marnier, Amaretto, Kahlua, Creme de Menthe.
For Coating:
Melt chocolate as directed in basic truffle recipe.
Remove from heat and stir in oil. Cool chocolate to 85-90-F
for dipping. Dip cold, firm truffle into melted chocolate,
holding with a fork and spooning with several coats of chocolate.
Place each onto foil lined baking pan. Decorate top with nuts,
candied fruit, etc.
Chill at least 2 hours to set chocolate. Roll in Ghirardelli
Ground Chocolate, if desired. Place into tight container and
store in cool, dry place to age for several days.
Coats 12 truffles.
Bittersweet Chocolate Ice Cream
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4 extra large egg yolks
3/4 Cup sugar
1 Cup milk
1 Cup heavy or whipping cream
7 Ounces good-quality bittersweet chocolate
3/4 Cup buttermilk
Break chocolate into small pieces. Using electric mixer, cream
egg yolks and sugar until thick and light. Combine milk and cream
in a 2 quart microwave safe casserole and cook, uncovered, at 100%
for 2 minutes. With mixer running, add hot milk+cream to egg yolk
mixture. Blend until smooth. Pour mixture into casserole and cook
at 100% for 60 seconds. Whisk the mixture. Cook for 60 more
seconds. Whisk again. Cook for 60 more seconds and whisk once
more. The mixture should be thick enough to coat the back of a
spoon. Remove from the microwave and add the chocolate, whisking
until smooth. Whisk in the buttermilk. Cool to room temperature.
Chill, loosely covered, at least 3 hours. Freeze in an ice cream
maker according to manufacturer's instructions.
End