How To make Absolutely Deep Dark Chocolate Fudge Biscuits
7 1/2 oz All-purpose flour
2 oz Cocoa Powder
1 t Baking soda
1 t Salt
8 oz Chocolate
broken in 16
Pcs 4 oz Unsweetened Chocolate :
Broken in 8 pcs 12 oz Light Brown Sugar
6 oz Unsalted Butter
3 Eggs
1 t Vanilla
1 1/2 lb Chocolate Chips
[Note: Instead of the unsweetened chocolate, I just used an extra 4ozs of plain chocolate, and got perfect results. I think as long as you're using *really* good plain chocolate, say at least 55% cocoa solids, it doesn't really matter!] Preheat the oven to 325F / 170C / Gas 3. Sift together the flour, cocoa powder, bicarbonate of soda, and salt. Set aside. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the plain and the unsweetened chocolates in the top half of the double boiler. Tightly cover the top with cling film and allow to heat for 12 to 15 minutes. Remove from the heat and stir until smooth. Keep at room temperature until needed. Place the soft light brown sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 1 minute. Scrape down the bowl and beat on high for an additional 30 seconds. Scrape down the bowl. Add the eggs, one at a time, while beating on medium, and stopping to scrape down the bowl after incorporating each addition. Add the vanilla essence and beat on medium for 30 seconds. Add the melted chocolate and beat on low for 10 seconds more. Scrape down the bowl and beat for an additional 30 seconds. Add the sifted flour, cocoa powder, bicarbonate of soda, and salt, and the chocolate chips, and beat on low until thoroughly combined - about 20 to 30 seconds. Remove the bowl from the mixer and mix thoroughly with a rubber spatula. Portion 6 to 8 biscuits per baking sheet by dropping 2 level tablespoons of batter per biscuit onto each of 2 non-stick baking sheets. Place the biscuits on the top and middle shelves of the preheated oven and bake for 18 to 22 minutes, rotating the sheets from top to
bottom about halfway through the baking time. Allow the biscuits to cool for 5 to 6 minutes on the baking sheets. Transfer the biscuits to a cooling rack to thoroughly cool before storing in a sealed plastic container. Repeat this procedure until all the biscuits have been baked. Makes 3 to 3. 5 dozen biscuits >From Marcel Desaulniers' "Death By Chocolate" Recipe By: Paul Vincent <KNDUSR18@MSMAIL-GATEWAY. UNIVERSITY-CENtrAL- EN
How To make Absolutely Deep Dark Chocolate Fudge Biscuits's Videos
Absolutely Deep dark chocolate fudge biscuits - Death by Chocolate - Marcel Desaulniers
My first recipe book - Death by Chocolate. A great book with ingredient lists done by weight. Makes for nice consistent results for most everything I've done with this.
Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
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The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
The famous dessert that drives the world crazy! With no oven, just 1 egg! ready in 5 minutes !
ingredients :
3 large bananas
1 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
a pinch of salt
1/4 cup of sugar (50g)
8g of vanilla sugar
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 cup of all purpose flour (120g)
3 tbsp of cocoa powder (20g)
8g of baking powder
1 tsp of vinegar (5ml)
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Fudge Recipes Part 2/2 | DIY How to make Fudge
This Fudge Recipes Part 2 video is jam packed full of wonderful and easy fudge recipes anyone can make at home with very simple and easy ingredients. Fun for the kids and family this holiday season!
Check out all my Compilation Videos:
1. Christmas Chocolate Chip Fudge
2. Baileys Fudge
3. Nutella Fudge
4. Irish Cream & Pistachio Fudge
5. Nutella Caramel Fudge Brownie
6. Chocolate Chip Cookie Dough Fudge
7. Marshmallow Fudge
8. Rainbow Fudge
9. Jaffa Fudge
10. Pumpkin Fudge
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Spicy Dark Chocolate Cookies
If you're looking for a different style of cookie, then these spicy dark chocolate cookies are the answer! They're a nice, dark chocolate with some added chipotle powder and cayenne! But they still retain their soft chewy texture, which is just what you want!
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INGREDIENTS
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups dark brown sugar
- 3/4 cup white granulated sugar
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla
- 4 ounces 100% dark chocolate
- 3/4 cup Dutch-processed cocoa
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 3/4 teaspoon chipotle pepper powder
- 3/4 teaspoon cayenne pepper powder
- 3/4 cup pepitas (pumpkin seeds)
- 2 cups bittersweet chocolate chips
INSTRUCTIONS
Preheat oven to 350 degrees. Place pepitas on a baking sheet in an even layer and toast in oven 10-12 minutes until lightly golden. Set aside to cool.
In a microwave-safe bowl, break up chocolate and heat in 30-second increments, stirring until melted. Set aside to cool slightly.
In the bowl of a stand mixer, cream butter and sugars until light and fluffy.
Add eggs and yolk, one by one, mixing after each until incorporated.
Stir in vanilla and prepared melted chocolate.
Using a colander, sift the cocoa, flour, salt, baking soda, and spices. Mix together until no dry streaks remain.
Stir in pumpkin seeds and chocolate chips.
Using a 2-ounce cookie scoop, make cookies and place on a parchment-lined baking sheet.
Bake in preheated oven for12-15 minutes until the edges are just set.
Remove from oven and let cool on pan for 5 minutes. Remove and finish cooling on racks.
#cookies #chocolate #halloween
My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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The Best Fudgy Brownies Ever! • Tasty
Super chocolatey, chewy, and fudgy.
Here is what you'll need!
The Best Fudgy Brownies
Servings: 9
INGREDIENTS
8 ounces good-quality chocolate
¾ cup butter, melted
1¼ cups sugar
2 eggs
2 teaspoons vanilla
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt
PREPARATION
Preheat oven to 350°F/180°C.
Chop the chocolate into chunks. Melt half, then save the other half for later.
Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color.
Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish.
Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
Slice, then serve with a nice cold glass of milk!
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