What would you bake with chocolate (not cocoa powder)

[Anonymous]

Pots de crème

[Anonymous]

Anonymous wrote:I hide in the closet and snarf them.

Yep. Pretty much this.

[Anonymous]

Chocolate ganache tart

[Anonymous]

Anonymous wrote:

Anonymous wrote:Assuming that (a) your dark chocolate is bittersweet rather than unsweetened and (b) you own both a microwave and a food processor, I’d suggest

Steamed Chocolate Pudding

(from Microwave Gourmet, page 390)
Even if you have never tried a steamed pudding, you must try this rich and moist one, a dessert to dream about.

Note: this recipe was developed for a 650- to 700-watt microwave. See Ask Barbara for instructions about adapting the recipe for high-wattage (1000-watt) microwaves.

1/4 pound plus 2 tablespoons unsalted butter
8 ounces semisweet chocolate
½ cup (packed) light brown sugar
1 teaspoon vanilla extract
1/2 cup heavy cream
1/3 cup cake flour, sifted
1/2 teaspoon baking powder
3 eggs
Heavy cream for serving (optional)

1. Butter a 9" x 4" ceramic bowl or a 4-cup pudding basin with 2 tablespoons of the butter.

2. Grate chocolate in a food processor. Add remaining 1/4 pound butter, cut into 1-tablespoon pieces, and sugar. Process until thoroughly combined.

3. Add remaining ingredients, except cream for serving, and process to a smooth mixture.

4. Pour into prepared bowl. Cover tightly with microwave plastic wrap. Cook at 100% for 5 minutes, until set.

5. Remove from oven. Pierce plastic with the tip of a sharp knife and cover top of bowl with a heavy plate; this will keep the pudding hot. Let stand for 10 minutes.

6. Unmold the pudding onto a serving plate. Serve warm or cold, with whipped cream if desired.

To make individual puddings. Cook in 2 batches of four 1/2-cup ramekins each for 1 minute 30 seconds.

To make a single, smaller pudding. Halve all ingredients and halve cooking time; cook in a smaller bowl (7" x 4") or 3-cup pudding basin. From this quantity you can, of course, prepare 1 batch of individual puddings.

You can refrigerate and reheat leftovers. I always serve it with fresh strawberries or raspberries and whipped cream (it’s kinda ugly otherwise). Pyrex mixing bowls or custard cups work well for this recipe.

This one is intriguing, but why grate the chocolate with butter only to then cook it in the microwave. There has to be a way to blend these things on the stove and then add the eggs and then cook? It just seems crazy to process rather than melt together.

Why is it crazy? Texture is the reason I think (steamed pudding is different — lighter and moister — than brownies which is what I think you’d end up with using a stovetop method). But, regardless, your suggestion sounds like more work rather than less to me. I’d certainly rather process the chocolate and butter than melt it. Less/easier cleanup, no monitoring the melting, no chance of the chocolate seizing, no waiting melted chocolate to cool before adding eggs.

Basically, the cuisinart replaces a mixer and the microwave replaces an oven. And there’s no separate melting step.

[Anonymous]

Flourless chocolate cake

[Anonymous]

Wow, I'm trying to wrap my head around having this problem. You'd have lots of takers in our house! As others suggest: break into chunks and make those famous chocolate chip cookies from the NYT. Can mix with milk chocolate chunks if you think your family would like them sweeter.

[Anonymous]

Pains au chocolat! Or chocolate chip cookies (I’ve been using this recipe lately & it’s really nice with 85-99% dark chocolate, in spite of the author’s note): https://bojongourmet.com/chocolate-chip-almond-butter-cookies/)

[Anonymous]

You’ve got lots of great idea but I’ll throw a soufflé into the mix! So easy and delicious

[Anonymous]

Anonymous wrote:You’ve got lots of great idea but I’ll throw a soufflé into the mix! So easy and delicious

OP here. Yes! I'm so excited about all the ideas. I might need to go buy some more

[Anonymous]

Melt them and dip in strawberries

[Anonymous]

Anonymous wrote:chop it up for chocolate chunk cookies

Perfect if they are bittersweet or semi-sweet. I love to add macadamia nuts!

[Anonymous]

Anonymous wrote:Freeze them, shatter them with a hammer, and use them as chocolate chips?

So this one time I made a grocery run a day or two after Easter. Chocolate Easter bunnies were marked down on clearance. I bought a couple, brought them home, put them in zip lock bags, then used the meat mallet to smash them up. Then I made chocolate chip cookies but used the smashed chocolate bits instead of chocolate chips. I called them . . . . .
. . . . Smashed rabbit cookies.

[Anonymous]

I made hot fudge sauce using the smitten kitchen recipe and am enjoying a nightly hoodsie cup with hot fudge.

[Anonymous]

Anonymous wrote:

Anonymous wrote:You’ve got lots of great idea but I’ll throw a soufflé into the mix! So easy and delicious

OP here. Yes! I'm so excited about all the ideas. I might need to go buy some more

So far I have made choc souffle and David Levovitz brownies.
I think I'm going to buy more and go down this whole list!

[Anonymous]

This is apparently the classic way to make devil's food cake, e.g.,

https://smittenkitchen.com/2008/02/homemade-devil-dog-ding-dong-or-hostess-cake/