Dec 17 2011

Today! National “Chocolate-Covered Everything” Day!

Let’s Celebrate!

Deep Dark FLOURLESS Chocolate Cookies

by divine-baking.com

1 1/2 cups bittersweet chocolate chips (about 9 ounces), divided

3 large egg whites, room temperature

2 to 2 1/2 cups powdered sugar, divided

1/2 cup unsweetened cocoa powder

1 tablespoon cornstarch

1/4 teaspoon salt

Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 (I halved the sugar here) cup sugar. Continue beating until mixture resembles soft marshmallow creme. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).

Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.

Yield: Makes about 18

CROCKPOT CHOCOLATE LAVA CAKE
FOR THE CAKE:
  • 2 cups Brown Sugar
  • 2 cups All-purpose Flour
  • 6 Tablespoons Unsweetened Cocoa Powder
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup Milk
  • 4 Tablespoons Butter, melted
  • 1 teaspoon Vanilla Extract
FOR THE FUDGE TOPPING:
  • 1 1/2 cups Brown Sugar
  • 1/2 cup Unsweetened Cocoa Powder
  • 3 cups Boiling Water
Directions:   For the cake: Mix together the sugar, flour, cocoa, baking powder and salt in a large bowl. Stir in milk, melted butter and vanilla until combined. Spread the batter over the bottom of a large crockpot.
For the fudge topping:  Mix together the brown sugar and cocoa. Sprinkle mixture over the cake batter.
Pour the boiling water over the top. DO NOT STIR! Cover and cook on High for 2 – 2 1/2 hours.
Cake will be very hot! Turn off heat, and remove lid. Let sit 20-30 minutes before serving, so it’s still warm but wont burn your mouth


100 Calorie Chocolate Mug Cake,  

ANGIE MCGOWAN From blogs.babble.com

Ingredients

2 tablespoons self-rising flour
2 tablespoons cocoa powder
3 tablespoons stevia for baking
2 tablespoons unsweetened apple sauce
2 tablespoons 35 calorie per serving unsweetened almond milk
1 egg white

Instructions

1. Add all ingredients to a large mug. Whisk well with a fork.

2. Microwave on high for 2 minutes.

Love Flour, No Crock Pot, No Cup?

16 comments on “Today! National “Chocolate-Covered Everything” Day!”

  2. ummmm….chocolate. Many with fructose intolerance can’t tolerate it, luckily I can still eat dark chocolate.
    The flourless cookies sound divine…since I can’t eat flour! But would have to change the sugar…a little experimentation, I’m sure I could do it!!

    hope I’ll be up and can cook soon!
    I love to cook, and think that’s one of the things I’ve really missed the most!

    “Oh, honey, will you bring me some chocolate?” Luckily, he found my favorite dark chocolate on sale recently and bought a case! Usually over $2 a bar, he got it for less that $1…I love it when he’s thrifty, and thinking of me!

    Like

    Reply

      • Well, the sugar substitution I would use would be dextrose (powdered glucose) I can have that, but even though I’m supposed to be able to eat sugar, too much doesn’t agree with me (I think that’s because I’m also…yes on top of the food intolerances…hypoglycemic.)
        So they would probably be higher in calories….a rare treat indeed.

        These dark chocolate bars actually last me quite some time. It’s amazing, when I ate milk chocolate I could eat and eat it before I was happy and satisfied. these bars are creamy, yet they are 80% Dark Cacao. http://shop.equalexchange.com/ProductInfo.aspx?productid=18607
        So it only takes about 2 squares, 4 if I’m really in need of a chocolate fix. I savor every bite.

        When I was able, I used to love dark chocolate with a deep red wine…umm, a beautiful Merlot, with a flowerless dark chocolate lava cake with a raspberry swirl…OK, I should be going to sleep, now I’m salivating….
        shame on you. I’ll probably dream about chocolate.

        Like

        Reply

  5. Judith,
    Yummy! I’ve been made to believe that chocs can be fattening. But a recent discovery says chocs may be good for the heart. It is a food in the first place. You take a few bars on your travels and munch at leisure without feeling hungry. Is it true?

    Hank

    Like

    Reply

    • Hank,
      Chocolate actually stimulates good neurochemicals in the brain. It’s a MUST for healthy eating! (unfortunately, there’s no such thing as “muching at LEISURE” with chocolate. It’s more like gobbling greedily.)

      Like

      Reply

Click on "LIKE" to let us know you visited. Comments HERE!

This site uses Akismet to reduce spam. Learn how your comment data is processed.