Recipe#13131
Title: Chocolate
rec.food.recipes archive
Chocolate
BROWNIES (Dee Nolan)1/2 cup butter 1/2 cup cocoa powder
2 cups sugar 4 eggs
2 tsp vanilla 1 1/2 cups flour
1/4 tsp salt 1 cup coconut
1 cup chopped nuts (optional)
Preheat oven to 180C. Grease 9"x13"pan.
Mix cocoa and sugar in a large bowl, add melted butter and beat till
smooth. Add eggs one at a time then add vanilla. Mix together flour,
coconut and salt, stir into coconut mixture with nuts. Pour into greased
pan and bake 35 minutes. Cool in pan, on rack and cut into squares.
Yields; about 30.
CHOCOLATE CHEW (origin unknown)
Melt together 6oz butter and 1 Tbs golden syrup. Add 1 cup flour,
1 cup rice bubbles, 1 cup coconut, 3/4 cup sugar, 1 Tbs cocoa and
1/2 tsp vanilla. Mix well together. Bake in moderate oven 180C (350F)
20 minutes. Ice with chocolate icing while warm and cut into fingers.
2 MINUTE CHOCOLATE CAKE (origin unknown)
(1) 4oz self-raising flour (2) 4oz castor sugar
(3) 2 level Tbs cocoa (4) pinch salt
(5) 2oz melted butter (6) 1/2 cup milk
(7) 1 egg (8) a little vanilla essence
Place all ingredients into a basin in the above order. Beat well
for 2 minutes. Pour into a greased 7" cake tin. Bake for 35-40 minutes
in moderate oven.
CHOCOLATE RUM CAKE (origin: Love Of Cooking)
5oz plain flour 1oz cocoa
1 level tsp baking powder 5oz soft brown sugar
2 eggs, separated 6 Tbs salad oil
8 Tbs milk 1 tsp vanilla essence
4 Tbs rum 1/4 pint cream
2 level Tbs icing sugar, sifted 10 walnut halves
Preheat oven to 350F (180C). Well grease and line an 8" square tin.
Sift flour, cocoa and baking powder into bowl, stir in brown sugar.
Add egg yolks, oil, 6 Tbs milk and vanilla essence and beat to a smooth
batter. Beat egg whites to a soft snow and fold into batter with a
large metal spoon. Transfer to prepared tin and bake in centre of oven
for 1 1/4 hours until well risen and golden, or until a skewer comes
out clean. Leave in tin 10 minutes, then turn out onto wire rack.
Make several holes in the cake with a skewer, then pour in the rum.
Leave cake until completely cold. Beat cream and remaining milk and
icing sugar until thick. Pile on top of cake then decorate with walnut
halves.
CHOCOLATE MARSHMALLOW CAKE (origin unknown)
1/4lb butter 3/4 cup sugar
1 Tbs golden syrup 1 egg
1 1/2 cups flour 1 tsp baking powder
1 tsp baking soda 1 Tbs cocoa
1/2 cup milk 1/4 cup boiling water
Cream butter and sugar, add syrup, beaten egg, then add flour sifted
with cocoa and baking powder alternately with soda dissolved in milk,
lastly add boiling water. Pour into recessed tin, which has been well
greased or lined with foil. Bake in moderate oven about 40 minutes.
When cold fill centre with marshmallow, then ice with chocolate icing
and sprinkle with chopped nuts.
MARSHMALLOW: Soak 1 dsp gelatine in 1/2 cup lukewarm water,
add 1/2 cup sugar. Boil 5 minutes. Add vanilla or peppermint essence
and leave to cool, then beat until thick.
CHOCOLATE DREAM BARS
6oz malt biscuits, crushed 2oz coconut
2oz chopped walnuts 3 Tbs cocoa
1/4 cup milk 4oz butter
1oz sugar 1 egg
1 tsp vanilla essence
FILLING
2 Tbs custard powder 2oz butter
5 Tbs boiling water 8oz icing sugar
ICING
3oz Energy chocolate 2 Tbs boiling water
1oz butter 2oz icing sugar
Grease a 10"x8" tin. Mix biscuit crumbs, coconut and walnuts in a
large bowl. Blend cocoa with a little milk, add remaining milk, butter
and sugar, and warm gently, stirring constantly. Beat the egg with a fork,
pour in a little hot chocolate mixture and mix well. Stir this into
remaining chocolate mixture and cook for 1 minute - DO NOT BOIL. Add
vanilla then pour over dry ingredients. Mix well and press into prepared
tin. Leave to harden in a cool place.
To make the filling - Blend custard powder with butter, pour on boiling
water, mix well then leave to cool and thicken. Work in enough icing sugar
to make a thick mixture. Spread over base.
To make the icing - Break up chocolate, blend with water and butter over hot
water. Cool. Add icing sugar to make soft smooth icing. Pour over filling.
Cut into fingers when cold and set.
CHOCOLATE ROUGH
Melt 4oz butter and add to the following mixed together.
1/2 cup sugar 1 tsp baking powder
3/4 cup coconut 1 cup flour
2 tsp cocoa vanilla essence
Press into an oblong tin.
ICING -
1oz melted butter 3/4 cup coconut
1 cup icing sugar 2 tsp cocoa
vanilla essence
Add a little milk to mix. Ice while hot.
Alternative method- Add 1/4 tin condensed milk to icing.
CHOCOLATE ALMOND SHORTCAKE (origin unknown)
1 1/4 cups flour 1 1/4 tsp baking powder
1 egg 4oz sugar
1 dsp cocoa 4oz butter
Cream butter and sugar, add egg, beat well. Add sifted dry
ingredients. Press into swiss roll tin. Bake 20 minutes about 400 F.
ALMOND TOPPING-
4oz melted butter 8oz icing sugar
4oz flour 1 egg
1 small dsp almond essence
Beat egg and butter, add essence, then dry ingredients. Mix well.
Spread on base. Allow to set. Ice with chocolate icing.
CHOCOLATE RUM MOUSSE
1 pkt chocolate chips 3 Tbs water
1 Tbs rum or brandy 5 eggs
Melt chocolate chips in water over over a low heat. When melted,
remove from heat and stir in rum. Separate eggs and beat chocolate
mixture into yolks. Beat whites separately and fold in. Pour into 4oz
custard cups or pots and chill in refrigerator for at least 4 hours
before serving. Keeps for a week.
CHOCOLATE VELVET PUDDING
4 tsp gelatine 1/3 cup milk
1/3 cup cocoa 2/3 cup sugar
1/3 cup water 11oz tin evaporated milk
1 tsp vanilla
Chill the evaporated milk in the fridge for several hours.
(It will not beat up well if it is at room temperature) Measure out
the gelatine carefully. Add the milk. Stir well, then leave to stand
for 5 minutes. In a medium sized saucepan mix the cocoa, sugar and water.
Bring to the boil, stirring constantly. Remove from the heat and add the
softened gelatine. Stir until the gelatine has completely dissolved.
Stand the chocolate mixture in cold water to cool but DO NOT let it set.
Beat the evaporated milk until very thick. Add the cooled chocolate
mixture gradually, then;
(a) Turn into one large dish to set.
(b) Spoon into individual dishes.
(c) Spoon mixture into glasses or individual dishes alternately with
spoonfuls of whipped cream and/or raspberries or stewed peaches.
(d) Spoon into a mould that has been wiped with cooking oil to prevent
sticking. Leave to set. Colour darkens and flavour becomes more
marked if pudding is left for several hours. To unmould, loosen
edges with fingers, then loosen one side and turn onto a dampened
plate. DO NOT stand the mould in warm water unless all else fails.
CHOCOLATE BANANA CREAM
1 Tbs gelatine 16oz (2 cups) milk
1/4 cup cocoa 1 tsp vanilla
1/4 cup sugar 2 egg whites
1/4 tsp salt 1/4 cup sugar
2 egg yolks 1/2 cup mashed bananas
Combine gelatine, cocoa, first 1/4 cup sugar and salt in the top of
a double boiler. Beat together egg yolks and milk and add to cocoa mixture.
Cook over hot water stirring constantly, until gelatine is dissolved and
mixture begins to thicken a little. Remove from heat, add vanilla, and
chill the mixture until it is just beginning to set. Beat egg whites
until stiff, then beat in second 1/4 cup of sugar. Fold in cocoa mixture
and mashed bananas. Turn into serving dish and chill until firm.
CHOCOLATE PUDDING
6 oz flour pinch salt
2 oz sugar large tsp baking powder
3 oz shredded suet milk to moisten
1 oz cocoa
Mix cocoa, salt and sugar well with the flour, add suet; then
stir in milk gradually until the mixture is fairly liquid. Pour
into greased basin, cover with greased paper, and steam 2 1/2 hours.
Serve with custard sauce.
CHOCOLATE CHIFFON PIE
1 baked 9" pie shell 1 Tbs gelatine
1/4 cup cold water 6 Tbs cocoa or 2oz melted chocolate
1/2 cup boiling water 4 eggs, separated
1/2 cup sugar 1 tsp vanilla
1/4 tsp salt 1/2 cup sugar
bananas whipped cream
Soak gelatine in cold water. Combine cocoa with boiling water
and stir until smooth. Stir in soaked gelatine until it is
dissolved. Stir in lightly beaten egg yolks and 1/2 cup sugar.
Chill until about to set. Add vanilla. Beat with a whisk until
they are light. Whip egg whites and salt until stiff and fold in
chocolate mixture with further 1/2 cup sugar. Fill the pie shell.
Chill the pie thoroughly. Shortly before serving cover top with
thinly sliced bananas and spread with whipped cream.
LEMON TOPPED CHOCOLATE PUDDING
1 egg 1 lemon
1/2 cup sugar 1 cup flour
1 tsp baking powder 1/2 tsp mixed spice
1/2 tsp salt 1 Tbs cocoa
1/2 cup brown sugar 1 1/2 oz butter
milk to mix
Break the egg into a bowl in which the pudding is to be cooked.
Add 1/2 cup sugar and the juice of one lemon. Whisk until thick.
In a separate bowl sift dry ingredients and rub in butter. Add
well packed brown sugar. Stir in enough milk to make a moist
dough. Spoon on top of lemon, egg and sugar mixture. Steam
rapidly 1 hour. Serve with whipped cream.