This is an amazing dessert! We are huge fans,and even those with Gluten Allergies can enjoy it! You won't even be able to guess what the recipe is missing...flour! I highly recommend using Lyndt Chocolate for the chocolate bar. I haven't found a huge difference in the type of coco powder, just make sure it is alkalized, it will help stabilize the texture, and flavor. Enjoy this with homemade whipped cream or ice cream...or some strawberries or raspberries. It is fabulous!
Recipe adapted from Epicurious.
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup succanant
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Preheat oven to 375°F and butter an 8-inch round baking pan. You can line the bottom with a round of wax paper and butter paper. I have flexible baking pans, and I have done it in glass, and I don't use the wax paper.
Chop chocolate into small pieces (if you buy Ghiaradelli chocolate chips, you avoid chopping.) In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder(and powdered sugar.) Cake keeps, after being cooled completely, in an airtight container, 1 week.
Showing posts with label MI: Chocolate. Show all posts
Showing posts with label MI: Chocolate. Show all posts
Chocolate Chip Cookies "Classic"
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Labels:
Desserts: Cookies,
MI: Chocolate
These are amazing...okay, well I think so:) They fall into the classic category, which means the flour isn't soaked, and they definitely contain more sugar etc. than I would recommend for an everyday item...but they are great on special occasions!
2 sticks of butter at room temperature
1 1/4 cup brown sugar
1 cup evap. cane juice crystals
3 eggs
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 tsp. vanilla
3 cups spring whole wheat flour (also known as White Wheat, I use Montana mills)
1 bag chocolate chips
The method is what gives these cookies their special trade-mark! Make sure your butter is room temp, Melted, runny butter just won't due! Place your room temperature butter in a kitchen aid mixing bowl. Beat the butter until light and fluffy.
Add the brown and white sugars and continue to beat until well blended.
Add the eggs next. Put the beater on med-low speed. You don't want to whip the eggs into the batter or you will have an airy batter and dry cookies. Beat the eggs in until well blended and add the vanilla mix the batter until it has a consistent color.
Turn mixer off.
In a separate bag or bowl add all the dry ingredients together and shake until well blended. Turn the mixer on stir and slowly add the flour mixture which should contain the chips until well blended and moist.
Place the cookies on a baking sheet and cook in a pre-heated 375 degree oven for 6-10 minutes until done. They should be an extremely light tan color! Don't over bake. Remove from the oven before they turn brownish in color. They are meant to be a soft chewy cookie.
A note on equipment: I highly recommend the sil-pat for baking cookies on. They allow you bake amazingly with really cheap pans! If you have them in your collection stoneware is also amazing for this recipe!
2 sticks of butter at room temperature
1 1/4 cup brown sugar
1 cup evap. cane juice crystals
3 eggs
1 1/2 tsp. baking soda
1 1/2 tsp. salt
3 tsp. vanilla
3 cups spring whole wheat flour (also known as White Wheat, I use Montana mills)
1 bag chocolate chips
The method is what gives these cookies their special trade-mark! Make sure your butter is room temp, Melted, runny butter just won't due! Place your room temperature butter in a kitchen aid mixing bowl. Beat the butter until light and fluffy.
Add the brown and white sugars and continue to beat until well blended.
Add the eggs next. Put the beater on med-low speed. You don't want to whip the eggs into the batter or you will have an airy batter and dry cookies. Beat the eggs in until well blended and add the vanilla mix the batter until it has a consistent color.
Turn mixer off.
In a separate bag or bowl add all the dry ingredients together and shake until well blended. Turn the mixer on stir and slowly add the flour mixture which should contain the chips until well blended and moist.
Place the cookies on a baking sheet and cook in a pre-heated 375 degree oven for 6-10 minutes until done. They should be an extremely light tan color! Don't over bake. Remove from the oven before they turn brownish in color. They are meant to be a soft chewy cookie.
A note on equipment: I highly recommend the sil-pat for baking cookies on. They allow you bake amazingly with really cheap pans! If you have them in your collection stoneware is also amazing for this recipe!
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