Thursday, February 3, 2011

Super Bowl Chocolate Desserts!

Cheer on your favorite team in the ultimate football game - the Super Bowl! And all that cheering makes a fan hungry, so these recipes are a must. Nibble on chocolate desserts besides the chicken wings and flavored popcorn, and when halftime comes around dig into some delicious chili or whatever you’re serving, but be sure to have chocolate desserts we all cannot resist!

Check them out!


    1 jar of Lindt Chocolate Fudge Sauce
      1/2 cup whipping cream
        4 chocolate chip or shortbread cookies (See Lindt Chocolate Passion Book for cookie recipes)
          3 tablespoons of milk (Cream or Liquor can be substituted for milk)
            18 fresh raspberries
                Whip cream and reserve in refrigerator. Chop cookies into small pieces and set aside. In a bowl, stir milk into the Lindt Chocolate Fudge Sauce until smooth. Spoon teaspoon sized layers of ingredients into 2 oz. mini glasses in the following order: fudge sauce mixture, chopped cookies, whipped cream, fudge sauce mixture again, two raspberries, chopped cookies. Top with whipped cream and a raspberry. Cover and refrigerate 1 hour before serving.
                  Please drink responsibly. Liquor substitution not designed for anyone under 21.
                            3 ounces semisweet or bitter sweet chocolate, chopped
                              1 cup flat cola
                                2 cup all-purpose flour
                                  1 cup unsweetened natural cocoa powder (not Dutch processed)
                                    1 1/2 teaspoons baking soda
                                      1 teaspoon fine salt
                                        3 large eggs
                                          2 cups sugar
                                            3/4 cups vegetable oil
                                              1 cup buttermilk
                                                2 teaspoons pure vanilla extract
                                                    2 1/4 cups sugar
                                                      9 large egg whites
                                                        1 teaspoon freshly squeezed lemon juice or 1/2 teaspoon cream of tartar
                                                          Pinch fine salt
                                                            1 1/4 pounds (5 sticks) unsalted butter, room temperature, cut into small pieces
                                                              1/2 cup natural cocoa powder
                                                                2 ounces semisweet or bittersweet chocolate, melted
                                                                  Plastic goal posts, available a specialty baking stores
                                                                      For the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter and line the bottom of 9 by 13-inch cake pan with parchment paper, overlapping on 2 sides to create flaps. Put chopped the chocolate in a bowl. Heat cola just to a simmer over low heat and pour over chocolate. Let stand for 5 minutes; stir until smooth. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. In another large bowl, beat the eggs and sugar with an electric mixer on medium speed until slightly thickened and pale, about 3 minutes. Gradually add the oil, buttermilk, vanilla, and melted chocolate mixture to eggs. Beat on low until combined well, but not aerated. Add the flour mixture and continue to beat until just combined. (Stir lightly with a rubber spatula to remove any pockets of flour.) Pour the batter into the prepared pan and bake until the cake springs back lightly when touched, and a tester inserted in center comes out clean, about 40 minutes.
                                                                        Cool cake completely in the pan on a rack. Run a knife around edge of the pan and invert cake onto a rack. Carefully remove parchment paper and cool completely. (The cake may be made in advance, tightly wrapped and kept at room temperature for up to 2 days.
                                                                          For the Icing:
                                                                            Bring a few inches of water to a boil in a saucepan that can hold a standing mixer's bowl above the water. Whisk the sugar, the egg whites, lemon juice, or cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost hold a stiff peak and are fully cooled, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable. (If the icing separates, just keep beating and it will come back together.)To decorate the cake: Divide the icing in half. Set aside a couple of tablespoons white icing for field line. Blend a few drops of green food coloring into 1 portion so it is the same color as football field turf. Beat the cocoa powder and melted chocolate into remaining icing. Cover sides of the cake with chocolate icing. (Save some chocolate icing to decorate football cookie, if desired.) Transfer the green icing to a pastry bag fitted with a small tip, and cover the top of the cake, moving back and forth in small motions to create the turf. Clean bag and tip thoroughly, fill with white icing and add yard lines to field as desired. Pressed football themed cookies into the top or sides of the cake, as desired, and finish with plastic goal posts.
                                                                              Serve or set aside at room temperature for up to 2 hours before serving, refrigerate if needed. (If cake is refrigerated, bring to room temperature 1 hour before serving.)
                                                                                      9 ounces candy-coated chocolates, such as M&M’s (about 1 1/4 cups)
                                                                                        1 1/4 cups roasted, salted almonds
                                                                                          1 1/4 cups roasted, salted peanuts
                                                                                            1 1/4 cups banana chips
                                                                                              1 1/4 cups dried cranberries
                                                                                                1 1/4 cups dried tart cherries
                                                                                                    Toss all ingredients together in a large bowl and serve.
                                                                                                              1 1/2  cups  all-purpose flour
                                                                                                                1  cup  sugar
                                                                                                                  1  tablespoon  baking powder
                                                                                                                    1/4  teaspoon  salt
                                                                                                                      1/2  cup  unsweetened cocoa
                                                                                                                        3/4  cup  chopped walnuts
                                                                                                                          3/4  cup  buttermilk
                                                                                                                            3  tablespoons  unsalted butter, melted
                                                                                                                              1 1/4  cups  packed light brown sugar
                                                                                                                                1  teaspoon  ground cinnamon
                                                                                                                                  1 3/4  cups  boiling water
                                                                                                                                    Whipped cream or ice cream, optional
                                                                                                                                        Preheat oven to 350°F. Butter a 2-quart oval casserole dish. In a medium bowl, whisk flour, sugar, baking powder and salt. Whisk in 3 Tbsp. cocoa and 1/2 cup walnuts. Add buttermilk and melted butter, stirring to form a thick batter. Spread batter evenly into prepared pan. In small bowl, combine remaining cocoa, brown sugar and cinnamon. Sprinkle evenly over batter; top with remaining walnuts. Pour boiling water in a thin stream over entire surface of brownie; do not stir. Bake until top is set and a bit crispy, 40 to 45 minutes. Serve with whipped cream or ice cream, if desired.
                                                                                                                                          Yield: 8 Servings
                                                                                                                                                  1 3/4 cups all purpose flour
                                                                                                                                                    3/4 cup cocoa powder
                                                                                                                                                      2 cups sugar
                                                                                                                                                        2 tsp. baking soda
                                                                                                                                                          1 tsp. baking powder
                                                                                                                                                            1 tsp. salt
                                                                                                                                                              1/2 cup vegetable oil
                                                                                                                                                                2 large eggs
                                                                                                                                                                  1 cup buttermilk
                                                                                                                                                                    1 cup coffee, warm
                                                                                                                                                                      2 tsp. vanilla extract
                                                                                                                                                                          Preheat oven to 350F. Grease a 9×13-inch baking pan and line the bottom with parchment paper. In a large bowl, sift together all purpose flour and cocoa powder. Stir in sugar, baking soda, baking powder and salt. In a medium bowl, whisk together vegetable oil, eggs, buttermilk, coffee and vanilla extract. Pour wet ingredients into dry ingredients and whisk until just combined and no streaks of flour remain.
                                                                                                                                                                            Pour into prepared pan. Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed. Cool completely before slicing or frosting.
                                                                                                                                                                              To shape the footballs: Cut cake into 16 even, rectangular slices (4×4). Working with one slice at a time, use a knife to trim the short edges of the rectangle into points (cutting off the corners) and making a football-like shape. Repeat with all remaining piece. Discard or eat scraps. Place cakes on a piece of wax paper or a wire rack to glaze.
                                                                                                                                                                                Chocolate Glaze and Decoration:
                                                                                                                                                                                    2-oz. semisweet chocolate, melted and cooled
                                                                                                                                                                                      2 tbsp. milk
                                                                                                                                                                                        1 – 1 1/2 cups confectioners’ sugar
                                                                                                                                                                                          1/4 cup confectioners’ sugar
                                                                                                                                                                                            2-3 tsp. water
                                                                                                                                                                                                Combine semisweet chocolate, milk and confectioners sugar in a small bowl and whisk until smooth. Pour over shaped cakes to glaze. Allow glaze to set at room temperature, about 20-30 minutes. Once chocolate glaze is set, whisk together additional confectioners’ sugar and water in a small bowl. Mixture should be thick, but not dry or stiff. Pour into a Ziploc bag and cut off one corner. Pipe “lacing” onto the top of each football. Allow to set before storing.
                                                                                                                                                                                                  Store in an airtight container if not serving on the day they are made.
                                                                                                                                                                                                    Makes 16 football cakes.


                                                                                                                                                                                                    Whatever happens, fans everywhere should be treated to an enjoyable Super Bowl XLV game! Yay!

                                                                                                                                                                                                    Happy chocolate day!


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