Tag Archives: chocolate cake

Molten Chocolate Skillet Brownie (or Melt in the Middle Chocolate Brownie made in a WOK!!)

This is the most indulgent chocolate recipe I know.  I have to serve this with Creme Fraiche to cut through the sweetness but you can serve it with Whipped Cream or Ice Cream.  I haven’t made it for ages but was asked to make it for a show last night and was reminded just how yummy it was.  I think I was in too much of a hurry to serve it and it probably could have done with a little more time.  So my top tip is to wait!!!

The recipe needs a Wok or large Skillet that is safe to go into the oven (The Pampered Chef cookware is ideal for this). Molten

Ingredients

2 packets (415 g each) chocolate fudge brownie mix (plus ingredients to make the two batches of brownies)
115 g (4 oz) good quality plain or bitter (70% cocoa solids) chocolate
400 ml (14 fl oz) water
1 jar/bottle (320 g) chocolate dessert sauce or dark chocolate sauce
1 teaspoon vanilla extract
40 g (11⁄2 oz) flaked almonds, toasted and coarsely chopped
Icing sugar, to decorate

Method

  • Preheat oven to 180oC/fan 160oC/Gas 4. Lightly spray bottom of Family Skillet with sunflower oil using Kitchen Spritzer. In Classic Batter Bowl, prepare both packets of brownie mix according to packet instructions. Spread cake batter evenly over bottom of skillet. Cut chocolate into small pieces on Cutting Board using 20 cm (8 in) Chef’s Knife. Sprinkle chocolate evenly over batter.
  • Place water and chocolate sauce in Large Micro-Cooker®; whisk until well blended using Stainless Whisk. Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil. Whisk until blended; stir in vanilla extract (mixture will be thin). Carefully pour chocolate sauce mixture over brownie batter in a circular or wavy (criss-cross) pattern
  • Bake, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear saucy, but will thicken more as it begins to cool). Carefully remove skillet from oven (skillet handles are hot, use Oven Mitts) to Stackable Cooling Rack
  • Coarsely chop almonds using Food Chopper; sprinkle evenly over brownie. Lightly sprinkle with icing sugar using Flour/Sugar Shaker. Spoon brownie into Simple Additions® Small Bowls using Nylon Spoon and serve warm with ice cream or whipped cream, if desired.

Serves 16

Leave a comment

Filed under Almonds, Batter Bowl, Cake, Chocolate, Cream, Easy Cooking, Family Cooking, Food Chopper, Pans

The Pampered Chef ® Toasted Marshmallow Chocolate Pudding Recipe

Toasted Marshmallow Pudding... YUM!

Toasted Marshmallow Pudding… YUM!

How about this treat of a recipe from our current Season’s Best Recipe Book?!  It actually tastes even better than it looks!!! Who would have thought that a cake cooked in the microwave could taste this good.  I do actually think that the Pampered Chef Rockcrok makes the difference with this. The recipe talks about the Everyday Pan but the Dutch Oven will do just fine.

Ingredients

30 g plain chocolate chips
175 g light soft brown sugar
150 g self-raising flour
1 teaspoon baking powder
25 g cocoa powder
100 g butter, melted and slightly cooled
100 ml semi-skimmed milk
2 eggs
300 g regular-sized white marshmallows or 100 g mini marshmallows (1-cm size) (see Chef’s Corner)
2 digestive biscuits, coarsely crumbled (optional)

Method

  1. Place chocolate chips in (250-ml) Prep Bowl, microwave, uncovered, on HIGH 60 – 90 seconds or until almost melted, stir until smooth. Set aside.
  2. Place sugar, flour, baking powder and cocoa powder in Classic Batter Bowl; mix well. In Small Batter Bowl, whisk butter, milk and eggs together until well combined using Stainless Whisk.
  3. Pour egg mixture into the flour mixture; whisk together until well combined and smooth. Pour sponge batter into Rockcrok® (2.35-Litre) Everyday Pan. Microwave, covered, on HIGH 5 – 6 minutes or until a wooden cocktail stick comes out clean when inserted into centre of sponge. Meanwhile, preheat a hot grill.
  4. Remove pan from microwave oven; arrange marshmallows in a single layer over sponge. Place pan 5 – 10 cm from heating element; grill 20 – 50 seconds or until marshmallows are golden brown. Remove pan from grill.
  5. To crumble biscuits easily use a Food Chopper.  Sprinkle crumbled biscuits over marshmallows, if desired. Spoon chocolate into small polythene food bag; secure top with Twixit! Clip. Trim a small tip off one corner of bag; drizzle chocolate over marshmallow topping. Serve immediately using Chef’s Tools Spoon.

Yield: Serves 8 – 10

Per serving: Nutrition information per serving (serving 10): Energy 1382kJ/327kcal, Protein 4.8g, Carbohydrate 56.7g, Sugars 39.6g, Fat 11g, Saturated fat 6.5g, Fibre 0.8g, Salt 0.4g

Cook’s Tip: A mix of white and pink marshmallows can be used to top the pudding, if desired. Alternatively, use 100 g mini marshmallows for a slightly less sweet topping.
To oven bake: Preheat oven to 190ºC/fan 170ºC/Gas 5. Make sponge as directed in step 2 and 3, but oven bake, uncovered, for 25 – 30 minutes or until sponge is fully cooked. Remove from oven. Preheat a hot grill. Melt chocolate as directed in step 1. Arrange marshmallows in a single layer over sponge and finish as recipe directs.

© 2014 The Pampered Chef used under license.

Leave a comment

Filed under Batter Bowl, Chocolate, Easy Cooking, Family Cooking, Food Chopper, RockCrok

Sarah’s Chocolate Brownies

This is a fabulously easy recipe for holiday (or any time!) baking given to me years ago by my lovely friends Sarah!!  Don’t be tempted to overbake or they will dry out (though I still manage to eat them OK!!).

This is a recipe my daughter’s love making as it doesn’t have many steps, so I have done the whole recipe with photos to make it as easy to follow as possible.

Ingredients

8oz Butter (One whole pack)
13oz Sugar
4 eggs
4oz Plain Flour
3oz Cocoa Powder
1/2 tsp Baking Powder

Method

    • Preheat oven 180C/ Gas 5.
    • Add Butter and Sugar to Saucepan and melt.IMG_4460
    • Remove from heat and allow to cool slightly.
    • Add other ingredients and mix well.IMG_4462

 

  • Pour into Medium Bar Pan.IMG_4464IMG_4468
  • Cook for 30 minutes.IMG_4469
  • Eat!!!!

Leave a comment

Filed under Batter Bowl, Chocolate, Eggs, Medium Bar Pan, Other, Pans, Stoneware

Chocolate Cake for Rectangular Baker

IMG_4146

This chocolate cake recipe was given to me by my lovely friend Anne. It is perfect for the Rectangular Stoneware Baker and for making a large cake for a big occasion.  The topping is an adaptation of a couple I have seen floating around Facebook.

So very, very easy, its almost feels like cheating!!

Ingredients for Cake

12oz  Soft Unsalted Butter or Margarine
12oz  Sugar
6 Eggs
9oz Self Raising Flour
3 oz Cocoa

Ingredients for Butter Icing

6oz Icing Sugar
4oz very soft Unsalted Butter/ Marg
1 or 2 tbps Cocoa to taste

Method

  • Preheat Oven 170C/ 150C Fan/ Gas 4
  • Beat the butter/marg and sugar together until light and fluffy.
  • Add eggs slowly and beat.
  • Fold Flour and Cocoa in.
  • Put mixture into Rectangular Baker and smooth top a bit.
  • Cook for 40 minutes or until cake tester comes out clean.
  • Leave to cool before attempting icing.

For the icing combine Butter and Icing Sugar in Batter Bowl until fully mixed.  Add cocoa to taste.  Spread over cake using Small Spreader.

3 Comments

Filed under Batter Bowl, Chocolate, Eggs, Stoneware