CHOCOLATE ANYONE !!!!!!!

Chocolate Pound Cake with Irish Whiskey-Cream Sauce

From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute

Bake this dense, decadent chocolate cake in a Bundt pan and serve with a big dollop of flavored whipped cream.

INGREDIENTS
Chocolate Cake:
3 cup(s) all-purpose flour
1 cup(s) unsweetened cocoa
1/2 teaspoon(s) baking powder
1 1/2 cup(s) (3 sticks) margarine or butter, softened
2 3/4 cup(s) sugar
2 teaspoon(s) vanilla extract
5 large eggs
1 1/2 cup(s) milk
2 ounce(s) bittersweet or semisweet chocolate, grated
Irish Whiskey-Cream Sauce:
1 cup(s) heavy or whipping cream
1/3 cup(s) confectioners' sugar
1/4 cup(s) brewed coffee
2 tablespoon(s) Irish whiskey or Bourbon
Garnish:
Confectioners' sugar
DIRECTIONS
Prepare Chocolate Cake: Preheat oven to 350 degrees F. Grease and flour 12-cup Bundt pan. In medium bowl, combine flour, cocoa, and baking powder.
In large bowl, with mixer at medium speed, beat margarine or butter until creamy. Gradually beat in sugar, scraping bowl often with rubber spatula. Beat 3 minutes, occasionally scraping bowl. Beat in vanilla. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
With mixer at low speed, alternately add flour mixture and milk, beginning and ending with flour mixture, until batter is blended, occasionally scraping bowl. Stir in grated chocolate. Spoon batter into Bundt pan, spreading evenly.
Bake cake about 1 hour 15 minutes, until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.
Meanwhile, prepare Irish Whiskey-Cream Sauce: In small bowl, with mixer at low speed, beat cream until frothy. Add sugar; increase speed to medium, and beat until stiff peaks form. With rubber spatula or wire whisk, fold in coffee and whiskey until blended; cover and refrigerate up to 4 hours. Makes about 2 cups.
To serve, sprinkle cake with confectioners' sugar; cut into wedges and pass cream sauce to spoon over each serving.


Each tablespoon sauce: About 35 calories, 0 g protein, 1 g carbohydrate, 3 g total fat (2 g saturated), 0 g fiber, 10 mg cholesterol, 5 mg sodium.

TIPS & TECHNIQUESThe topping won't keep as well as the cake, so finish up the cream while it's fresh, but enjoy the cake for the rest of the week.
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Chocolate-Pudding Pie with Coconut Crust
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute

A velvety-smooth homemade chocolate pudding in a toasted-coconut crust -- topped with luscious whipped cream. Impossible to resist!

INGREDIENTS
1 cup(s) all-purpose flour
3/4 cup(s) shredded coconut, toasted
8 tablespoon(s) (1 stick) margarine or butter
2 tablespoon(s) sugar, (see step 1)
3/4 cup(s) sugar, (see step 3)
1/3 cup(s) cornstarch
1/2 teaspoon(s) salt
3 3/4 cup(s) milk
5 large egg yolks
3 ounce(s) unsweetened chocolate, (1 square = 1 ounce) melted
2 teaspoon(s) vanilla extract
1 cup(s) heavy or whipping cream
DIRECTIONS
Preheat oven to 375 degrees F. Into food processor, measure flour, 1/2 cup toasted coconut, 6 tablespoons margarine or butter (3/4 stick), cut up, 2 tablespoons sugar, and 1 tablespoon water. With knife blade attached, blend ingredients, pulsing processor on and off, until dough just comes together.
Spray 9-inch pie plate with nonstick cooking spray. Press dough evenly into pie plate, making a small rim. With fork, prick dough in many places to prevent puffing and shrinking during baking. Bake pie shell 20 minutes or until golden, covering edge with foil during last 10 minutes to prevent overbrowning. Cool on wire rack.
While pie shell is cooling, prepare filling: In 3-quart saucepan, mix cornstarch, salt, and 3/4 cup sugar; stir in milk. Over medium heat, cook until mixture boils and thickens, stirring constantly; boil 1 minute.
In small bowl, with wire whisk or fork, beat egg yolks slightly. Into yolks, beat small amount of hot milk mixture. Slowly pour yolk mixture back into milk mixture, stirring rapidly to prevent lumping. Over low heat, cook about 2 minutes, stirring constantly, until very thick (mixture should be about 160 degrees F).
Remove saucepan from heat; stir in melted chocolate, vanilla, and 2 tablespoons margarine or butter. Pour filling into pie shell. Place plastic wrap on surface of filling. Refrigerate pie 4 hours or until filling is cold and set.
To serve, whip cream until stiff peaks form. Spoon whipped cream onto filling. Sprinkle with remaining toasted coconut.
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Mocha Buche de Noel
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute

French for "Yule Log," Buche de Noel is a traditional rolled sponge cake served on Christmas. Ours is distinguished by a rich coffee-flavored cream filling.

INGREDIENTS
Mocha Cake:
1/2 cup(s) unsweetened cocoa, plus additional for dusting
1/2 teaspoon(s) baking powder
1/8 teaspoon(s) salt
2 tablespoon(s) instant coffee or instant espresso powder or granules
2 teaspoon(s) vanilla extract
6 large eggs, separated
1/2 cup(s) granulated sugar
Chocolate Glaze:
4 ounce(s) semisweet chocolate
3 tablespoon(s) butter or margarine
2 tablespoon(s) corn syrup
Coffee Cream Filling:
1 cup(s) heavy or whipping cream
1 tablespoon(s) instant coffee or instant espresso powder or granules
1/4 cup(s) confectioners' sugar
DIRECTIONS
Prepare Mocha Cake: Preheat oven to 375 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll pan; line with waxed paper. Lightly grease waxed paper.
In small bowl, combine cocoa, baking powder, and salt. In cup, combine instant coffee and vanilla, stirring to dissolve coffee.
In large bowl, with mixer at high speed, beat egg whites until soft peaks form. Sprinkle in 1/4 cup granulated sugar, 1 tablespoon at a time, beating until whites stand in stiff, glossy peaks when beaters are lifted. Set whites aside.
In another large bowl, using same beaters, with mixer at high speed, beat egg yolks and remaining 1/4 cup granulated sugar 2 minutes or until thick and pale yellow. With mixer at low speed, add coffee mixture and beat until blended. Beat in cocoa mixture just until blended. With rubber spatula, gently fold egg whites into cocoa mixture, one-third at a time.
Spread batter evenly in prepared pan. Bake 12 to 15 minutes or until top of cake springs back when lightly pressed with finger. Cool cake in pan on wire rack 10 minutes.
Sprinkle clean kitchen towel with some cocoa. Immediately invert warm cake onto towel; carefully peel off waxed paper. Starting from a long side, roll up cake with towel inside, jelly-roll fashion. Transfer roll, seam side down, to wire rack to cool completely, about 1 hour.
Prepare Chocolate Glaze: In 1-quart saucepan, heat chocolate with butter and corn syrup over low heat, stirring occasionally until smooth. Remove saucepan from heat. Let glaze stand at room temperature 15 to 20 minutes to cool slightly and thicken.
Prepare Coffee Cream Filling: In medium bowl, with mixer at medium speed, beat cream and instant coffee until soft peaks form. Add confectioners' sugar and beat until stiff peaks form.
Gently unroll cooled cake. With metal spatula, spread filling evenly over cake almost to edges. Starting from same long side, roll cake without towel. (Cake may crack slightly as you roll it.) Cut 1 1/2-inch-thick diagonal slice off 1 end of roll and reserve. Transfer roll to large cookie sheet.
Spread some glaze over roll, but do not spread glaze on ends. Place reserved end piece on side of roll to resemble cut branch. Spread remaining glaze over branch, leaving cut side unglazed. Refrigerate cake, uncovered, until glaze sets, then cover loosely with plastic wrap and refrigerate 1 hour or up to overnight.
With 2 metal spatulas, gently transfer roll to long platter. Garnish platter with Coffee Meringue Mushrooms if you like.