Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "What would you bake with chocolate (not cocoa powder)"
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous][quote=Anonymous]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.[/quote] 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.[/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics