Recipe: bittersweet chocolate pound cake

Recipe: bittersweet chocolate pound cake

Bittersweet Chocolate Pound Cake
3 foil-wrapped bars (6 ounce) Nestlé
unsweetened chocolate baking bars
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
2 tablespoons instant coffee
2 tablespoons warm water
Cold water
2 cups granulated sugar
1 cup butter, softened
1 teaspoon vanilla extract
3 eggs
Viennese Glaze
Confectioners’ sugar (optional)

Preheat oven to 325 degrees F. Grease and flour 10-inch fluted tube or angel food cake pan. Melt unsweetened chocolate baking bars.

In normal size bowl, combine flour, baking soda and baking powder; reserve. In 2-cup measure, dissolve instant coffee in warm water; add cool water to measure 1 1/2 cups.

In large mixer bowl, beat granulated sugar, butter and vanilla extract until creamy. Beat in eggs, 1 at the same time. Stir in melted chocolate. Add flour mixture alternately with coffee mixture. Pour into prepared pan. Bake one hour or until wooden pick inserted into center happens clean.

Cool half an hour; remove from pan. Cool completely. Drizzle with Viennese Glaze. Sprinkle with a light sprinkling of confectioners’ sugar.

Viennese Glaze
1 (8 ounce) package (4 foil-wrapped bars)
Nestlé semi-sweet chocolate baking bars
2/3 cup heavy or whipping cream
3 tablespoons confectioners? sugar
3/4 teaspoon vanilla extract

In medium saucepan over suprisingly low heat, melt semi-sweet chocolate baking bars with heavy cream and confectioners’ sugar, stirring until smooth. Stir in vanilla extract; cool to room temperature.

Makes about 1 2/3 cups.

formula: White Chocolate Raspberry Cookies

simply by jbelluch

Recipe: White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies

1 (8 ounce) white-colored baking bar
1/2 mug butter
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
two eggs
2 3/4 mugs all-purpose flour
1/2 mug seedless raspberry jam
one (3 ounce) white cooking bar, cut up
1/2 tsp shortening Chop half of the white-colored baking bar; set aside. Cut up the remaining half of the white cooking bar; heat and mix in a heavy small saucepan over low heat until smooth. Cool. Beat rechausser in a large mixing dish with an electric mixer upon medium to high speed with regard to 30 seconds. Add sugar, cooking soda and salt; defeat till combined. Beat within eggs and melted cooking bar till combined. defeat in as much flour as you can with the mixer. Stir in any remaining flour with a wood spoon. Stir in cut white baking bar. Drop by rounded teaspoons 2 ins apart onto greased biscuit sheets. Bake in a 375 degree F oven with regard to 7 to 9 moments or till cookies are usually lightly browned around sides. Cool on cookie linens for 1 minute. eliminate and cool on cable racks. Store in an foolproof container or plastic handbag at room temperature up to 3 days. Just before helping, melt jam in a small saucepan over low heat. tea spoon about 1/2 teaspoon associated with jam onto the top of each cookie. Melt the 3 oz. white baking bar plus shortening in a heavy little saucepan over low warmth, stirring constantly. Drizzle more than cookies. If necessary, refrigerate biscuits about 15 minutes to company white baking bar combination.