CHOCOLATE MARTINI MIXER RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CHOCOLATE TORTE RECIPE | JAMIE OLIVER CHOCOLATE RECIPES



Chocolate torte recipe | Jamie Oliver chocolate recipes image

It wouldn’t be Christmas without an amazing chocolate dessert and this one – inspired by the River Café’s Chocolate Nemesis – is a complete game changer. It’s so rich and silky that you’ll only want a little slice, but your guests will go mad for it. Hands down delicious!

Total Time 50 minutes

Yield 16

Number Of Ingredients 5

350 g quality dark chocolate (70%)
250 g unsalted butter
5 large free-range eggs
250 g white caster sugar
200 ml fresh clementine juice (roughly 15 clementines)

Steps:

  • Preheat the oven to 120°C/250°F/gas ¾. Snap the chocolate and melt in a heatproof bowl with 225g of the butter and a pinch of sea salt over a pan of gently simmering water until smooth and glossy, stirring occasionally. Whisk the eggs and sugar in a freestanding mixer on a high speed until light, fluffy and tripled in size. Grease a 25cm round cake tin all over with the remaining butter and line the base with greaseproof paper. Remove the chocolate from the heat, leave to stand for a couple of minutes, then pour it into the egg mixture. Whisk on a medium speed to combine, then pour into the lined tin. Give a few taps on the work surface to bring the air bubbles to the surface, then place the tin into a shallow roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cake tin. Gently slide the shelf back in and bake for 35 to 40 minutes, or until set but with a slight wobble. Squeeze the clementine juice through a sieve into a small pan and simmer over a low heat for 20 minutes, or until syrupy enough to coat the back of a spoon. Carefully pour it into a bowl and leave to cool. Remove the torte from the oven and leave to cool in the water-filled tin for 1 hour. Gently loosen the edges with a butter knife, then carefully turn it out onto a serving board and peel off the paper. Slice and serve with a drizzle of clementine syrup.

Nutrition Facts : Calories 319 calories, FatContent 20.9 g fat, SaturatedFatContent 12.3 g saturated fat, ProteinContent 3.5 g protein, CarbohydrateContent 31.4 g carbohydrate, SugarContent 31.2 g sugar, SodiumContent 0.2 g salt, FiberContent 0 g fibre

EASY CHOCOLATE CRINKLE COOKIES RECIPE - HOW TO MAKE ...



Easy Chocolate Crinkle Cookies Recipe - How to Make ... image

These Chocolate Crinkle Cookies are gooey, cakey, and full of chocolatey goodness!

Provided by Ree Drummond

Categories     Christmas    baking    comfort food    dessert    snack

Total Time 2 hours 40 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 3 dozen

Number Of Ingredients 12

1 stick salted butter, cubed
6 oz. semisweet chocolate, chopped
1 1/2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
1/2 c. packed light brown sugar
3 large eggs
2 tsp. vanilla extract
1 1/2 c. granulated sugar
1 c. powdered sugar

Steps:

  • Combine the butter and chopped chocolate in a heatproof bowl and set over a saucepan filled with a few inches of simmering water over low heat. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly. 
  • Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and whisk to combine and get rid of any lumps.
  • Combine the brown sugar, eggs, vanilla and ½ cup granulated sugar in a large bowl and beat with a mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the melted chocolate mixture and beat until combined. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Cover the dough and refrigerate until firm, at least 2 hours and up to 4 hours.
  • Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Spread the remaining 1 cup granulated sugar in a shallow bowl and the powdered sugar in a second shallow bowl. Scoop the dough into balls (about 1 tablespoon each). Roll first in the granulated sugar, then in the powdered sugar to coat completely. Place on the baking sheet, about 2 inches apart. Bake until the tops of the cookies are cracked and the edges are firm, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely.

More about "chocolate martini mixer recipes"

BEST HOT CHOCOLATE COOKIES RECIPE - HOW TO MAKE HOT ...
There's no doubt Santa is going to love these easy Hot Chocolate Cookies! Here's how to make the sweet Christmas dessert.
From thepioneerwoman.com
Reviews 3.8
Total Time 1 hours 20 minutes
Category Christmas, baking, comfort food, dessert
Cuisine American, Comfort Food
  • Remove from the oven and place a marshmallow half on the center of each cookie, cut-side down. Continue baking until the edges of the cookies are set and the marshmallows are stuck on, 2 to 3 minutes more. Let cool 5 minutes on the pans; remove to racks to cool completely.  
See details


EASY CHOCOLATE CRINKLE COOKIES RECIPE - HOW TO MAKE ...
These Chocolate Crinkle Cookies are gooey, cakey, and full of chocolatey goodness!
From thepioneerwoman.com
Total Time 2 hours 40 minutes
Category Christmas, baking, comfort food, dessert, snack
Cuisine American, Comfort Food
  • Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Spread the remaining 1 cup granulated sugar in a shallow bowl and the powdered sugar in a second shallow bowl. Scoop the dough into balls (about 1 tablespoon each). Roll first in the granulated sugar, then in the powdered sugar to coat completely. Place on the baking sheet, about 2 inches apart. Bake until the tops of the cookies are cracked and the edges are firm, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely.
See details


CHOCOLATE TORTE RECIPE | JAMIE OLIVER CHOCOLATE RECIPES
It wouldn’t be Christmas without an amazing chocolate dessert and this one – inspired by the River Café’s Chocolate Nemesis – is a complete game changer. It’s so rich and silky that you’ll only want a little slice, but your guests will go mad for it. Hands down delicious!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 319 calories per serving
  • Preheat the oven to 120°C/250°F/gas ¾. Snap the chocolate and melt in a heatproof bowl with 225g of the butter and a pinch of sea salt over a pan of gently simmering water until smooth and glossy, stirring occasionally. Whisk the eggs and sugar in a freestanding mixer on a high speed until light, fluffy and tripled in size. Grease a 25cm round cake tin all over with the remaining butter and line the base with greaseproof paper. Remove the chocolate from the heat, leave to stand for a couple of minutes, then pour it into the egg mixture. Whisk on a medium speed to combine, then pour into the lined tin. Give a few taps on the work surface to bring the air bubbles to the surface, then place the tin into a shallow roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cake tin. Gently slide the shelf back in and bake for 35 to 40 minutes, or until set but with a slight wobble. Squeeze the clementine juice through a sieve into a small pan and simmer over a low heat for 20 minutes, or until syrupy enough to coat the back of a spoon. Carefully pour it into a bowl and leave to cool. Remove the torte from the oven and leave to cool in the water-filled tin for 1 hour. Gently loosen the edges with a butter knife, then carefully turn it out onto a serving board and peel off the paper. Slice and serve with a drizzle of clementine syrup.
See details


CHOCOLATE FUDGE BUTTERCREAM FROSTING RECIPE | ALLRECIPES
I loved how convenient it was to make. I didn't have to melt chocolate in a double boiler and all the easiness came from the jar. This is a lighter colored chocolate frosting so I added an extra 1/3 c. of cocoa powder and used the whole jar of chocolate …
From allrecipes.com
See details


CHOCOLATE CHOCOLATE CHIP COOKIES I RECIPE | ALLRECIPES
I followed the recipe for the most part, substituting 1 cup of margarine for 1 cup of butter, using 1 1/2 cups white chocolate chips and 1/2 cup semi-sweet chips, and needed an extra 1/4 cup of flour (however, that's just because I use my KitchenAid stand mixer …
From allrecipes.com
See details


SOUR CREAM CHOCOLATE FROSTING RECIPE | ALLRECIPES
This was a great recipe basis. However, I like chocolate frosting to be SUPER chocolatey and not very sugary at all. So I used much less sugar (to taste) and melted two oz. unsweetened chocolate …
From allrecipes.com
See details


BEST CUISINART ICE CREAM MAKER RECIPES - VANILLA, CHOCOLATE
Oct 01, 2018 · Here we will guide you about Best Cuisinart Ice Cream Maker Recipes – Vanilla, Chocolate, Peanut, Peppermint which is very helpful for you. We have a lot of Cuisinart ice cream maker recipes…
From prerecipe.com
See details


CHOCOLATE FUDGE BUTTERCREAM FROSTING RECIPE | ALLRECIPES
I loved how convenient it was to make. I didn't have to melt chocolate in a double boiler and all the easiness came from the jar. This is a lighter colored chocolate frosting so I added an extra 1/3 c. of cocoa powder and used the whole jar of chocolate …
From allrecipes.com
See details


CHOCOLATE CHOCOLATE CHIP COOKIES I RECIPE | ALLRECIPES
I followed the recipe for the most part, substituting 1 cup of margarine for 1 cup of butter, using 1 1/2 cups white chocolate chips and 1/2 cup semi-sweet chips, and needed an extra 1/4 cup of flour (however, that's just because I use my KitchenAid stand mixer …
From allrecipes.com
See details


EASY CHOCOLATE CRINKLE COOKIES RECIPE - HOW TO MAKE ...
Oct 13, 2021 · Combine the brown sugar, eggs, vanilla and ½ cup granulated sugar in a large bowl and beat with a mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the melted chocolate mixture and beat until combined. With the mixer …
From thepioneerwoman.com
See details