Just Chocolate Recipes

Chocolate Layer Cake

2010-02-13T19:08:00.000-08:00

From "The International Jewish Cook Book", by Florence Kreisler Greenbaum

Stir one scant half cup of butter to a cream with one cup of sugar. Add alternately one-half cup of sweet milk, yolks of two eggs which you have previously beaten until quite light, add whites of two, and one-half cup of sifted flour. Make a custard of one-half cup of milk, with one cup of grated chocolate, one-half cup of granulated sugar; boil until thick, add the yolk of one egg, then remove from the fire; stir until cool, add this to the cake batter, add one and one-half cups of sifted flour, two teaspoons of baking-powder and one of vanilla flavoring.

Bake in layers and ice between and on top with plain white icing flavored to taste. You may substitute almond or colored icing.

Chocolate Cream Pies

2009-07-30T19:12:00.000-07:00

Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder. Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven.

Put half a pint of milk in the double-boiler, and on the fire. Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well. Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla. Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours.

Hot Chocolate

2009-04-08T20:33:00.000-07:00

Take one ounce of chocolate, cut it in small pieces, and boil it about six or seven minutes with a small teacup full of water; stir it till smooth, then add nearly a pint of good milk, give it another boil, stirring or milling it well, and serve directly. If required very thick, a larger proportion of chocolate must be used.

Plain Chocolate Icing

2009-02-21T05:16:00.000-08:00

Put into a shallow pan four tablespoonfuls of scraped chocolate, and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and one of water; mix all well together, and add one scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of one of the cakes; put a second one on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden. All who have tried recipe after recipe, vainly hoping to find one where the chocolate sticks to the cake and not to the fingers, will appreciate the above. In making Chocolate Eclairs the recipe just given will be found very satisfactory.

Chocolate Recipes: Custard

2008-08-13T08:48:00.000-07:00

Put a pint and a half of rich milk into a double boiler over the fire with the third of a vanilla bean split and cut in small pieces, let it come to a boil, and stir in two ounces of fine, sweet chocolate grated and a lump of butter the size of a walnut. Let it boil for a few moments, remove from the fire and beat very light four eggs, strain the chocolate gradually over them, stirring all the time, add a little salt, and sugar if necessary. Rinse a plain mould in cold water, pour the custard into it, set the mould in a pan of hot water and bake twenty-five minutes.

Test with a knife. Too long cooking makes the custard watery. It must be served ice cold and may be prepared the day before. Serve with cream or soft boiled custard.

This vintage recipe is from "The Golden Age Cook Book", 1898.

Bavarian Chocolate Macaroons

2008-08-13T08:47:00.000-07:00

Mix two ounces of almonds chopped fine, the whites of three eggs beaten to a stiff froth, stir in six ounces of sugar and an ounce and a half of grated chocolate, then add the almonds. Bake in a cool oven.

This vintage recipe is from "The Golden Age Cook Book", 1898.

Chocolate Pudding

2008-08-10T05:17:00.001-07:00

Grate one-half a pound of Baker's chocolate, and melt it in half a pint of hot milk. Stir into the milk also half a cup of bread crumbs, one cup of powdered sugar and the beaten whites of six eggs. Wet a melon mould in cold water and pour the mixture into it. Boil three-quarters of an hour. Serve with cream, or the following sauce: Beat the yolks of six eggs very light. Heat a cup of wine and a cup of sugar until the sugar is melted. Remove from the fire and stir in the eggs quickly.

This vintage recipe is from "Joe Tilden's Recipes for Epicures", 1907. Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast.

Miss Parola's Chocolate Pudding

2008-02-15T09:41:00.002-08:00

Reserve one gill of milk from a quart, and put the remainder on the fire in a double-boiler. Mix three tablespoonfuls of cornstarch with the cold milk. Beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt. Add this to the cornstarch and milk, and stir into the boiling milk, beating well for a minute. Shave fine two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water. Stir over a hot fire until smooth and glossy; then beat into the hot pudding. Cook the pudding in all ten minutes, counting from the time the eggs and cornstarch are added. Serve cold with powdered sugar and cream. This pudding can be poured while hot into little cups which have been rinsed in cold water. At serving time turn out on a flat dish, making a circle, and fill the center of the dish with whipped cream flavored with sugar and vanilla.

The eggs may be omitted, in which case use one more tablespoonful of cornstarch.

Miss Parola's Baked Chocolate Custard

2008-02-15T09:41:00.001-08:00

For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.

Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes. Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water. Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.

Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar. Add the cooled milk and strain. Pour the mixture into the cups, which place in a deep pan. Pour into the pan enough tepid water to come nearly to the top of the cups. Bake in a moderate oven until firm in the center. It will take about half an hour. Test by running a knife through the center. If the custard is milky, it is not done. Serve very cold.

Miss Parola's Chocolate Mousse

2008-02-15T09:39:00.000-08:00

Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space. Whip one quart of cream, and drain it in a sieve. Whip again all the cream that drains through. Put in a small pan one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over a hot fire until smooth and glossy. Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the whipped cream. Pour the chocolate in a thin stream into the cream, and stir gently until well mixed. Wipe out the chilled mould, and turn the cream into it. Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four hours; then take the mould from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.

Miss Parola's Chocolate Layer Cake

2008-02-15T09:32:00.000-08:00

Beat half a cupful of butter to a cream, and gradually beat into it one cupful of sugar. When this is light, beat in half a cupful of milk, a little at a time, and one teaspoonful of vanilla. Beat the whites of six eggs to a stiff froth. Mix half a teaspoonful of baking powder with two scant cupfuls of sifted flour. Stir the flour and whites of eggs alternately into the mixture. Have three deep tin plates well buttered, and spread two-thirds of the batter in two of them.

Into the remaining batter stir one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, melted, and spread this batter in the third plate. Bake the cakes in a moderate oven for about twenty minutes. Put a layer of white cake on a large plate, and spread with white icing. Put the dark cake on this, and also spread with white icing. On this put the third cake. Spread with chocolate icing.

TO MAKE THE ICING. Put into a granite-ware saucepan two gills of sugar and one of water, and boil gently until bubbles begin to come from the bottom—say, about five minutes. Take from the fire instantly. Do not stir or shake the sugar while it is cooking. Pour the hot syrup in a thin stream into the whites of two eggs that have been beaten to a stiff froth, beating the mixture all the time. Continue to beat until the icing is thick. Flavor with one teaspoonful of vanilla. Use two-thirds of this as a white icing, and to the remaining third add one ounce of melted chocolate. To melt the chocolate, shave it fine and put in a cup, which is then to be placed in a pan of boiling water.

Miss Parloa's Chocolate Cookies

2008-02-15T09:24:00.002-08:00

Beat to a cream half a cupful of butter and one tablespoonful of lard. Gradually beat into this one cupful of sugar; then add one-fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and two ounces of melted chocolate. Now add one well-beaten egg, and half a teaspoonful of soda dissolved in two tablespoonfuls of milk. Stir in about two cupfuls and a half of flour. Roll thin, and, cutting in round cakes, bake in a rather quick oven.

The secret of making good cookies is the use of as little flour as will suffice.

Miss Parola's Hot Chocolate Sauce

2008-02-15T09:24:00.001-08:00

1 cup of boiling water,
Pinch of salt,
1 square of chocolate,
1/2 a cup of sugar.

Cook all together slowly until it is the consistency of maple syrup, or thicker if desired. Just before serving, add one teaspoonful of vanilla. This will keep indefinitely, and can be reheated.

Chocolate Sponge Cake

2008-02-15T09:23:00.002-08:00

4 eggs,
1/4 a cup of sugar,
Pinch of salt,
4 tablespoonfuls of Baker's Cocoa,
1/2 a cup of sifted pastry flour,
1 teaspoonful of vanilla.

Separate yolks from whites of eggs; beat yolks in a small bowl with the Dover egg-beater until very thick; add sugar, salt and vanilla, and beat again until very thick. Sift cocoa and the flour together and stir very lightly into the mixture; fold in the stiffly beaten whites of the eggs, and bake in a loaf in a moderate oven until done.

Do not butter the pan, but when cake is baked, invert the pan; and when cool, remove the cake.

Miss Parola's Chocolate Frosting

2008-02-15T09:23:00.001-08:00

1 square of Baker's Chocolate,
Pinch of salt,
5 tablespoonfuls of boiling water,
1 teaspoonful of vanilla,
About three cups of sifted confectioners' sugar.

Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and when smooth add the sugar, and heat until very glossy. Make the frosting stiff enough to spread without using a wet knife. It will keep indefinitely.

Miss Parola's Devil's Food Chocolate Cake

2008-02-15T09:22:00.000-08:00

5 level tablespoonfuls of butter,
1 ¼ cups of sugar,
3 ½ squares of Baker's Chocolate, (melted),
3 eggs,
1 teaspoonful of vanilla,
¾ a cup of milk,
3 ½ level teaspoonfuls of baking powder,
1 ½ cups of sifted pastry flour.

Cream the butter, add sugar and chocolate, then the unbeaten eggs and vanilla, and beat together until very smooth. Sift the baking powder with one-half a cup of the flour, and use first; then alternate the milk and the remaining flour, and make the mixture stiff enough to drop from the spoon. Beat until very smooth and bake in loaf in moderate oven.

Red German Chocolate Cake

2008-02-15T09:09:00.000-08:00

12 Tbs. Sweet German Chocolate or 1 4oz pkg.
1/2 cup boiling water
2 1/2 cups sifted SoftaSilk Cake Flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter (unsalted)
1 cup light brown sugar (packed)
1 cup dark brown sugar (packed)
1/2 cup white sugar
4 medium egg yolks
1 tsp. Watkins Vanilla Nut Flavor or Watkins Vanilla Flavor
1 cup whole (not low fat) buttermilk
4 egg whites
1/4 tsp Wilton's red food coloring (no after taste detected with this brand)

Frosting Filling:

1 can condensed milk
4 egg yolks
1 tsp vanilla
2 Tbs. butter (unsalted)
1/2 can coconut (toasted with butter til golden brown) do not burn.
1/2 cup pieces of pecans (toasted til brown)

Creamy Frosting:

1 carton whipping cream (heavy)
1/2 tsp vanilla
3/4 box powdered sugar
1/3 stick cream cheese (8oz)
1/2 stick unsalted butter
1 package of coconut (toasted)

Cream sugars with butter and shortening until creamy and fluffy. This will take 4-5 minutes beating on medium speed. Add vanilla. Switch to a wooden spoon. Add egg yolks one at a time mix well after each addition. In a large bowl, mix sifted flour, soda, and salt. Add water to the chocolate in a bowl. It will resemble chocolate water. Pour into oil and sugar mixture. Switch back to blender set at low speed and mix chocolate liquid into the oil and sugar mixture. Add flour alternately with buttermilk. Mix on low speed and mix well. It will become creamy and fluffy. This is the most important step to make the cake "melt in your mouth". Slow mixing is the key. Whip the whites in a separate chilled bowl with chilled beater blades. Fold the whites into the batter with a wooden spoon. Make sure not to over mix this step. Just fold well. Pour batter into 3 greased and floured 8" cake pans. Fill 2/3 full. Bake at 350 degrees in a preheated oven for 20-25 minutes. Try not to open the oven door. It will effect the temperature of the oven and adjusting the temperature will cause the cake either to fall or not bake properly in the middle and then you will have to adjust the oven temperature to avoid burning the cake on the edges and having the middle still soggy and not well done.
When the edges of the cake have slightly pulled away from the pan and turned a golden light brown, it is ready.
You may freeze the cakes until ready to use. I recommend freezing them before frosting them and then chilling the cake and additional 12-24 hours.

Frosting with Coconut and Pecans (Middle and Top):

In a small sauce pan, add milk and eggs. Cook on medium heat until thick. Add nuts, butter and coconut. Cook until thick and gooey. This will burn fairly easy so it requires your full undivided attention. No interruptions while making the filling. I learned the hard way!

Creamy Frosting (Sides of the cake):

Whip cream into peaks on high speed with a blender. In a separate bowl, cream sugar, cream cheese, and butter. Add vanilla. Slowly add whipped cream mixture. This frosting is for the sides of the cake only.

Putting it together:

Place one cake on a cake platter. Add 1/4 of the pecan frosting to the layer. Spread til smooth. Place the other cake on top and add another 1/4 cup of filling. Add the last layer and place the remainder of the frosting on the top of the cake. Spread the cream cheese frosting on the sides of the cake. Use the package of toasted coconut to cover the sides of the cake. You may also use toasted pecans as well.
Garnish the cake with bittersweet chocolate curls and fresh raspberries or marion berries.

Hillary Clinton's Chocolate Chip Cookies

2008-02-15T09:06:00.000-08:00

1 1/2 cup unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup solid vegetable shortening
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups old-fashioned rolled oats
1 (12-ounce) package semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonsful on to greased baking sheets. Bake 8 to 10 minuter or until golden. Cool cookies on sheets on wire rack for 2 minutes. Remove cookies to wire rack to cool completely.

Lactose-Free Double Chocolate Pudding

2008-02-15T09:04:00.001-08:00

2 squares baking chocolate (1 oz each)
1 cup nondairy creamer, soy formula or lactose-free milk
1 tbsp cornstarch
1/4 cup granulated sugar
1 tsp vanilla extract

Melt chocolate in small pan or on foil. Measure cornstarch and sugar into saucepan. Add part of the liquid and stir until cornstarch dissolves. Add the remainder of the liquid. Cook over medium heat until warm. Stir in chocolate until mixture is thick and comes to a boil. Remove from heat. Blend in vanilla and cool.

Home for the Holidays Hot Chocolate

2008-02-15T09:01:00.000-08:00

Hot Chocolate

Ingredients
6 T. Unsweetened cocoa
6 T. Sugar
Pinch of Salt
2 1/2 cup Milk
2 1/2 cup Light Cream
1/2 t. Vanilla (or more)
Pinch of Cinnamon Powder (optional)
Whipped Cream
Orange Zest

Directions
Mix cocoa, salt, and sugar. Add milk. Heat to dissolve. Add light cream, cinnamon, vanilla. Heat to just under boiling. Mix very well and pour into warm mug. Top with whipped cream, cocoa powder, and fine orange zest.