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#1
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NOT OT - Chocolate Heaven
Ok, whilst baking up a storm for the weekend (we are racing locally and
pitting with a group of friends who's kids race with ours) I came upon the most divine chocolate recipe EVER. Here 'tis:- Mississippi mud slice 250grams butter, chopped 150grams dark chocolate, chopped 2 cups superfine (caster) sugar 1 cup hot water mixed with 1 tablespoon instant coffee 1.5 cups plain flour one quarter cup cocoa powder 2 eggs, lightly beaten. 1. Grease a 19cm x 30cm pan and line base and sides with baking paper. 2. Combine butter, chocolate, sugar and coffee in a heatproof bowl over a pan of simmering water. Stir over the heat until chocky is melted and smooth. Allow to cool for a bit until warm. Personally I just used boiling water in the coffee, gave it a stir, and then nuked it for 3 minutes. Perfect. 3. Put flour and cocoa in a large bowl an add a third of the chocky mix. Mix well (yes, you must taste as you mix). Add the rest of the chocky mix and the eggs. Stir well and lick the spoon. Pour into the prepared pan. 4. Cook ina 160C oven (moderately slow) for 50 minutes exactly. Or until the cake tester comes out clean. Stand in pan for 10 minutes and then flip onto a cake rack to finish cooling. 5. Eat as much as you can before anyone else finds it. Oh, you can dust it with combined cocoa and icing sugar. It really is bliss. Now excuse me....I'm going to have another bit...... -- Sharon from Melbourne Australia (Queen of Down Under) http://s195.photobucket.com/albums/z37/shazrules/ |
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#2
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NOT OT - Chocolate Heaven
With reading this recipe for some reason the song I'm in heaven started
dancing through the brain cells, now I just have to convert the grams into cups then I will be in chocolate heaven. As for the racing , good luck to you and yours but then with this chocolate running through a system or two, there is no doubt as to who the winners will be. Dawn In Alberta When Life Gets you Down get up and Mambo "Sharon Harper" wrote in message u... Ok, whilst baking up a storm for the weekend (we are racing locally and pitting with a group of friends who's kids race with ours) I came upon the most divine chocolate recipe EVER. Here 'tis:- Mississippi mud slice 250grams butter, chopped 150grams dark chocolate, chopped 2 cups superfine (caster) sugar 1 cup hot water mixed with 1 tablespoon instant coffee 1.5 cups plain flour one quarter cup cocoa powder 2 eggs, lightly beaten. 1. Grease a 19cm x 30cm pan and line base and sides with baking paper. 2. Combine butter, chocolate, sugar and coffee in a heatproof bowl over a pan of simmering water. Stir over the heat until chocky is melted and smooth. Allow to cool for a bit until warm. Personally I just used boiling water in the coffee, gave it a stir, and then nuked it for 3 minutes. Perfect. 3. Put flour and cocoa in a large bowl an add a third of the chocky mix. Mix well (yes, you must taste as you mix). Add the rest of the chocky mix and the eggs. Stir well and lick the spoon. Pour into the prepared pan. 4. Cook ina 160C oven (moderately slow) for 50 minutes exactly. Or until the cake tester comes out clean. Stand in pan for 10 minutes and then flip onto a cake rack to finish cooling. 5. Eat as much as you can before anyone else finds it. Oh, you can dust it with combined cocoa and icing sugar. It really is bliss. Now excuse me....I'm going to have another bit...... -- Sharon from Melbourne Australia (Queen of Down Under) http://s195.photobucket.com/albums/z37/shazrules/ |
#3
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NOT OT - Chocolate Heaven
Dawn,
keep in mind that different things weigh different amounts. 250grms of butter will be one cup. not sure bout the chocolate should be 150 grams = about 6ounces, if that helps. i'd do an online google search first. sorry havent had time to find even basic links for favs since puter threw a wobbly here. fwiw, jeanne still working thru this puter stuff, i wont give up just yet "Dawn In Alberta" wrote... With reading this recipe for some reason the song I'm in heaven started dancing through the brain cells, now I just have to convert the grams into cups then I will be in chocolate heaven. As for the racing , good luck to you and yours but then with this chocolate running through a system or two, there is no doubt as to who the winners will be. Dawn In Alberta When Life Gets you Down get up and Mambo Mississippi mud slice 250grams butter, chopped 150grams dark chocolate, chopped 2 cups superfine (caster) sugar 1 cup hot water mixed with 1 tablespoon instant coffee 1.5 cups plain flour one quarter cup cocoa powder 2 eggs, lightly beaten. 1. Grease a 19cm x 30cm pan and line base and sides with baking paper. 2. Combine butter, chocolate, sugar and coffee in a heatproof bowl over a pan of simmering water. Stir over the heat until chocky is melted and smooth. Allow to cool for a bit until warm. Personally I just used boiling water in the coffee, gave it a stir, and then nuked it for 3 minutes. Perfect. 3. Put flour and cocoa in a large bowl an add a third of the chocky mix. Mix well (yes, you must taste as you mix). Add the rest of the chocky mix and the eggs. Stir well and lick the spoon. Pour into the prepared pan. 4. Cook ina 160C oven (moderately slow) for 50 minutes exactly. Or until the cake tester comes out clean. Stand in pan for 10 minutes and then flip onto a cake rack to finish cooling. 5. Eat as much as you can before anyone else finds it. Oh, you can dust it with combined cocoa and icing sugar. It really is bliss. Now excuse me....I'm going to have another bit...... -- Sharon from Melbourne Australia (Queen of Down Under) http://s195.photobucket.com/albums/z37/shazrules/ |
#4
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NOT OT - Chocolate Heaven
Jeanne, since you are In Charge of all the things we can't find or figure
out - we wish you fast and great success in resolving your computer woes. And Sharon: Mississippi Mud recipes usually toss in marshmallows and pecans. If you're going to be decadent, hit it with your best shot. Polly "nzlstar*" wrote in message ... Dawn, keep in mind that different things weigh different amounts. 250grms of butter will be one cup. not sure bout the chocolate should be 150 grams = about 6ounces, if that helps. i'd do an online google search first. sorry havent had time to find even basic links for favs since puter threw a wobbly here. fwiw, jeanne still working thru this puter stuff, i wont give up just yet "Dawn In Alberta" wrote... With reading this recipe for some reason the song I'm in heaven started dancing through the brain cells, now I just have to convert the grams into cups then I will be in chocolate heaven. As for the racing , good luck to you and yours but then with this chocolate running through a system or two, there is no doubt as to who the winners will be. Dawn In Alberta When Life Gets you Down get up and Mambo Mississippi mud slice 250grams butter, chopped 150grams dark chocolate, chopped 2 cups superfine (caster) sugar 1 cup hot water mixed with 1 tablespoon instant coffee 1.5 cups plain flour one quarter cup cocoa powder 2 eggs, lightly beaten. 1. Grease a 19cm x 30cm pan and line base and sides with baking paper. 2. Combine butter, chocolate, sugar and coffee in a heatproof bowl over a pan of simmering water. Stir over the heat until chocky is melted and smooth. Allow to cool for a bit until warm. Personally I just used boiling water in the coffee, gave it a stir, and then nuked it for 3 minutes. Perfect. 3. Put flour and cocoa in a large bowl an add a third of the chocky mix. Mix well (yes, you must taste as you mix). Add the rest of the chocky mix and the eggs. Stir well and lick the spoon. Pour into the prepared pan. 4. Cook ina 160C oven (moderately slow) for 50 minutes exactly. Or until the cake tester comes out clean. Stand in pan for 10 minutes and then flip onto a cake rack to finish cooling. 5. Eat as much as you can before anyone else finds it. Oh, you can dust it with combined cocoa and icing sugar. It really is bliss. Now excuse me....I'm going to have another bit...... -- Sharon from Melbourne Australia (Queen of Down Under) http://s195.photobucket.com/albums/z37/shazrules/ |
#5
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NOT OT - Chocolate Heaven
Many thanks, I guess I should drag out the ole scale that I bought when I
got the decedent book of Death By Chocolate, and yes it does have the recipe for the same said cake. The recipes in the book also are in grams and the like. I just love using my cups is all. Dawn In Alberta When Life gets you Down Get Up and Mambo "nzlstar*" wrote in message ... Dawn, keep in mind that different things weigh different amounts. 250grms of butter will be one cup. not sure bout the chocolate should be 150 grams = about 6ounces, if that helps. i'd do an online google search first. sorry havent had time to find even basic links for favs since puter threw a wobbly here. fwiw, jeanne still working thru this puter stuff, i wont give up just yet "Dawn In Alberta" wrote... With reading this recipe for some reason the song I'm in heaven started dancing through the brain cells, now I just have to convert the grams into cups then I will be in chocolate heaven. As for the racing , good luck to you and yours but then with this chocolate running through a system or two, there is no doubt as to who the winners will be. Dawn In Alberta When Life Gets you Down get up and Mambo Mississippi mud slice 250grams butter, chopped 150grams dark chocolate, chopped 2 cups superfine (caster) sugar 1 cup hot water mixed with 1 tablespoon instant coffee 1.5 cups plain flour one quarter cup cocoa powder 2 eggs, lightly beaten. 1. Grease a 19cm x 30cm pan and line base and sides with baking paper. 2. Combine butter, chocolate, sugar and coffee in a heatproof bowl over a pan of simmering water. Stir over the heat until chocky is melted and smooth. Allow to cool for a bit until warm. Personally I just used boiling water in the coffee, gave it a stir, and then nuked it for 3 minutes. Perfect. 3. Put flour and cocoa in a large bowl an add a third of the chocky mix. Mix well (yes, you must taste as you mix). Add the rest of the chocky mix and the eggs. Stir well and lick the spoon. Pour into the prepared pan. 4. Cook ina 160C oven (moderately slow) for 50 minutes exactly. Or until the cake tester comes out clean. Stand in pan for 10 minutes and then flip onto a cake rack to finish cooling. 5. Eat as much as you can before anyone else finds it. Oh, you can dust it with combined cocoa and icing sugar. It really is bliss. Now excuse me....I'm going to have another bit...... -- Sharon from Melbourne Australia (Queen of Down Under) http://s195.photobucket.com/albums/z37/shazrules/ |
#6
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NOT OT - Chocolate Heaven
me 'in charge'????
omg, i dont think i've ever been that nor will i even come close again. i only know the recipe stuff cuz i'm bi-lingual so to speak. raised in usa with imperial measure and lived here for last 30yrs so i can do metric as well, mostly anyhow. been fiddle'n pins and settings here there and everywhere on this damn puter and nothing is working. i'm not give'n up that easily tho. by the time i do figure it out, will probly have enough info to build my own puter. amazing what things we learn. cheers, jeanne "Polly Esther" wrote... Jeanne, since you are In Charge of all the things we can't find or figure out - we wish you fast and great success in resolving your computer woes. And Sharon: Mississippi Mud recipes usually toss in marshmallows and pecans. If you're going to be decadent, hit it with your best shot. Polly |
#7
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NOT OT - Chocolate Heaven
me 'in charge'????
omg, i dont think i've ever been that nor will i even come close again. i only know the recipe stuff cuz i'm bi-lingual so to speak. raised in usa with imperial measure and lived here for last 30yrs so i can do metric as well, mostly anyhow. been fiddle'n pins and settings here there and everywhere on this damn puter and nothing is working. i'm not give'n up that easily tho. by the time i do figure it out, will probly have enough info to build my own puter. amazing what things we learn. cheers, jeanne "Polly Esther" wrote... Jeanne, since you are In Charge of all the things we can't find or figure out - we wish you fast and great success in resolving your computer woes. And Sharon: Mississippi Mud recipes usually toss in marshmallows and pecans. If you're going to be decadent, hit it with your best shot. Polly |
#8
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NOT OT - Chocolate Heaven
Sharon Harper wrote:
Ok, whilst baking up a storm for the weekend (we are racing locally and pitting with a group of friends who's kids race with ours) I came upon the most divine chocolate recipe EVER. Here 'tis:- Mississippi mud slice 250grams butter, chopped 150grams dark chocolate, chopped 2 cups superfine (caster) sugar 1 cup hot water mixed with 1 tablespoon instant coffee 1.5 cups plain flour one quarter cup cocoa powder 2 eggs, lightly beaten. 1. Grease a 19cm x 30cm pan and line base and sides with baking paper. 2. Combine butter, chocolate, sugar and coffee in a heatproof bowl over a pan of simmering water. Stir over the heat until chocky is melted and smooth. Allow to cool for a bit until warm. Personally I just used boiling water in the coffee, gave it a stir, and then nuked it for 3 minutes. Perfect. 3. Put flour and cocoa in a large bowl an add a third of the chocky mix. Mix well (yes, you must taste as you mix). Add the rest of the chocky mix and the eggs. Stir well and lick the spoon. Pour into the prepared pan. 4. Cook ina 160C oven (moderately slow) for 50 minutes exactly. Or until the cake tester comes out clean. Stand in pan for 10 minutes and then flip onto a cake rack to finish cooling. 5. Eat as much as you can before anyone else finds it. Oh, you can dust it with combined cocoa and icing sugar. It really is bliss. Now excuse me....I'm going to have another bit...... Has gone straight into my recipe file next to the Chocolate Pavlova which I have been told I 'have' to make for every 'bring a pud' function! -- Sally at the Seaside~~~~~~~~~~~~~~~uk http://community.webshots.com/user/sallyswin |
#9
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NOT OT - Chocolate Heaven
chocolate pav??
can you give us the recipe too, please, Sally. cheers from the land that invented Pavlova, ducking jeanne "Sally Swindells" wrote... Has gone straight into my recipe file next to the Chocolate Pavlova which I have been told I 'have' to make for every 'bring a pud' function! -- Sally at the Seaside~~~~~~~~~~~~~~~uk http://community.webshots.com/user/sallyswin |
#10
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NOT OT - Chocolate Heaven
nzlstar* wrote:
chocolate pav?? can you give us the recipe too, please, Sally. cheers from the land that invented Pavlova, ducking jeanne "Sally Swindells" wrote... Has gone straight into my recipe file next to the Chocolate Pavlova which I have been told I 'have' to make for every 'bring a pud' function! -- Sally at the Seaside~~~~~~~~~~~~~~~uk http://community.webshots.com/user/sallyswin This is a straightforward copy I put in my recipe file about 2 years ago - easier than sending you around the Archives which don't seem to work as well as they did! You get Sharon's comments too! Sharon’s Choc. Pavlova For the base 6 egg whites 300g caster (superfine) sugar - not the powdered icing sugar 3 tablespoons cocoa powder 1 teaspoon balsamic/red wine vinegar (I use raspberry vinegar which I found in Tassie) 50g dark/white/milk chocolate chopped finely for the topping 500ml whipping cream 500g raspberries 2-3 tablespoons coarsley grated choclate Preheat the oven to 180c/gas mark 4 and line a baking tray with baking paper Beat the egg whites until stiffy peaks form and then beat in the sugar graduallly. Make sure the sugar has dissolved. Lick the beaters. Sprinkle over the cocoa, vinegar, chopped chocolate and then gently fold in everything until it is incorporated. Lick the spoon. Mound onto a baking sheat in a fat circle about 20cm in diameter. Lick the spoon. Now here comes my big tip - smaller and taller is better as the pav will spread during cooking. Trust me, I know this. Place in the oven, then immediately turn the temperature down to 150C/gas mark 2 and cook for one to one and a quarter hours. When it's ready it should look crispy around the edges and on the sides and be dry on top. Poke it with a finger and if it feels "squidgy" you've got it perfect. Eat any scrappy bits that are threatening to fall off. Turn off the oven, open the door slightly and leave it to cool. Turn onto a big flat bottom plate. Whisk the cream till thick and pile it onto the meringue, then scatter over the raspberries. Sprinkle grated chocky over the top of the lot, but not too much. NOW LET THIS BE SAID - if you do not like raspberries use anything else, passionfruit pulp, peaches, pears, grapes, kiwi fruit, strawberries, blackberries - oh for heaven's sake bash up a couple of chocolate bars and use that! The choice is yours. And remember the pav takes on your mood. If you feel miserable and horrible, it will too. Just ask my DSMIL - she baked four to get two usable ones. And she didn't share the unuseable ones so the usable ones weren't perfect. Imagine the squidginess of marshmallow, the crispness of the outside just melting on your tongue while the cream ooozes through...... Made you smile? Good! Now go cook. -- Sharon from Melbourne Australia (Queen of Down Under) http://www.geocities.com/shazrules/craft.html (takes a while to load) http://pg.photos.yahoo.com/ph/shazrules/my_photos (same as website but quicker) Sharon From Melbourne Australia (Queen of Down Under) (slinking away to check the chocolate pavlova in the oven - tomorrow night it will be topped with cream and raspberries...and blackberries....and a couple blue ones....and shaved dark chocolate......) -- Sally at the Seaside~~~~~~~~~~~~~~~uk http://community.webshots.com/user/sallyswin |
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