Flourless Chocolate Cake

This turned out awesome.  Really.

Flourless Chocolate Cake
1/2 cup chocolate chips
1 stick butter
3/4 cup sugar
3 eggs
1/2 cup unsweetend cocoa powder plus a couple tablespoons to dust pan

Preheat oven to 375. Spray a pan with non stick spray and dust with cocoa powder. In a double boiler melt together butter and chocolate chips. Remove when melted and whisk in sugar, eggs and cocoa powder. Pour into pan and bake for 25 minutes. Remove from oven and let cool for 10 minutes before turning out onto a cooling rack and letting cool the rest of the way. You can top with frosting or drizzled chocolate or even sliced strawberries or raspberries but I think it’s good as is. Maybe a bit of whipped cream on top would be good. Or ice cream. Or caramel sauce. The sky is the limit!

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Chocolate Coconut Treats

I think these are kind of like haystacks but I’m not sure since I’ve never eaten one. But if you like almond joy candies you will like these.

Ingredients
2 cups chocolate chips or melting chocolate
1 1/2 cups shredded coconut
2 teaspoons almond extract
1/4 cup chopped almonds (opional)

Place a small metal mixing bowl over a small sauce pan with 1 inch of water in it, the mixing bowl should not be in the pan or touching the water, you don’t want any steam to get into the chocolate. Turn heat on under the sauce pan to low. Put in your chocolate and let melt, stirring only when it’s mostly melted. Turn heat off when you start stirring. Once everything is melted add coconut and almond extract and almonds if you want them. Stir throughly until all the coconut is coated in the chocolate. If there is a lot of chocolate in the bottom of the bowl and all the coconut is coated you can add more coconut. Using two spoons scoop out little mounds of the coconut and place on a piece of foil or waxed paper. Let cool, you can also stick it in the freezer for a couple minutes, and store in an air tight container in the fridge or freezer.

Lava Cakes

The original recipe is HERE, courtesy of Alton Brown but this is how I make it:

Chocolate Lava Cakes
1 cup chocolate chips
1 stick butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
4 eggs
non-stick spray to coat muffin tin
cocoa powder to coat muffin tin

Preheat oven to 375. Spray muffin pan with non-stick sprat and dust with cocoa powder. Melt chocolate and butter in a metal pan over boiling water until chocolate is mostly melted. Remove from boiling water. Mix in eggs thoroughly, one at a time and add vanilla. Mix in flour and sugar until smooth. Pour into muffin pan filling each cup almost full. Bake for 10 minutes. Serve while warm and ice cream or whipped cream on top is never a bad thing. 😉

Peanut Butter and Mint Bonbons

This is a recipe taught to me by MIL, she used to do it every year since Hubby was little (and probably before he was born) and it’s always a hit.

Peanut Butter Bonbons
1 cup peanut butter
1 8 oz package cream cheese
1 pound package powdered sugar
1 pound chocolate for dipping (you can use chips or just chocolate bars cut up or dipping chocolate)

With a mixer beat peanut butter and cream cheese together until smooth. Add a little powdered sugar at a time until it gets thick, you probably won’t need the whole package. Chill in fridge for 2 hours. Take out of fridge and ball up into the size of a cherry. Set onto a baking sheet lined with wax paper or parchment and put into freezer while you melt the chocolate in a double boiler. When chocolate is melted and smooth use a toothpick and pick up the peanut butter balls and dip into the chocolate. Place back onto baking sheet and put in fridge until hard. Serve at room temp. These store really good but I doubt you will have many left over…. 🙂

Mint Bonbons
1 8 oz package cream cheese
1 pound package of powdered sugar
1 teaspoon mint extract
1/4 teaspoon green food coloring
1 pound chocolate for melting

With a mixer beat cream cheese until smooth and lump free. Add mint extract and green food coloring and mix, then add a little powdered sugar at a time until it gets thick, you will probably need the whole package and maybe what is left over from the other package as well. Chill in fridge for 2 hours. Take out of fridge and ball up into the size of a cherry. Set onto a baking sheet lined with wax paper or parchment and put into freezer while you melt the chocolate in a double boiler. When chocolate is melted and smooth use a toothpick and pick up the mint balls and dip into the chocolate. Place back onto baking sheet and put in fridge until hard. Serve at room temp.