Alannahs Chocolate Galaxy Recipes

CHOCOLATE GALAXY BARK RECIPE BY TASTY

Chocolate Galaxy Bark Recipe by Tasty image

Here's what you need: dark chocolate, white chocolate, blue food gel, purple food gel, star spinkle

Provided by Tasty

Yield 12 pieces

Number Of Ingredients 5

Ingredients

4 bags dark chocolate, chopped or in chips
2 bags white chocolate, chopped or in chips
1 tablespoon blue food gel
purple food gel
star spinkle, to taste

Steps:

In a large bowl, melt the dark chocolate in the microwave in 20-second intervals, stirring in between each until smooth. Keep warm and set aside.
Divide the white chocolate into 2 separate medium bowls and melt in the microwave in 20-second intervals, stirring in between each until sooth. Add the blue food gel to one bowl and the purple food gel to the other and stir until your desired color is reached.
Line a baking sheet with parchment paper. Pour the dark chocolate on top, using a spatula to spread to your desired thickness.
Pour the blue chocolate over the dark chocolate, then add the purple chocolate. Use a knife or skewer to swirl the chocolate around until you get the desired look. Sprinkle with the star sprinkles. Refrigerate the chocolate for at least 2 hours before breaking into pieces.
Enjoy!

Nutrition Facts : Calories 438 calories, Carbohydrate 47 grams, Fat 30 grams, Fiber 2 grams, Protein 5 grams, Sugar 42 grams

ALANNAH'S CHOCOLATE GALAXY

Alannah's Chocolate Galaxy image

This is a delightful smooth creamy chocolate cake with a dusting of sugar on top. Tasty and fantastic to eat.

Provided by ALANNAH1

Categories Chocolate Cake

Time 1h45m

Yield 16

Number Of Ingredients 11

Ingredients

6 (1 ounce) squares unsweetened chocolate, chopped
6 tablespoons hot brewed coffee
1 tablespoon vanilla extract
1 ½ cups butter, room temperature
2 cups white sugar
2 cups packed brown sugar
6 egg yolks
1 cup all-purpose flour
1 tablespoon confectioners' sugar for dusting
1 cup sweetened whipped cream
6 egg whites

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch springform pan.
Place the chocolate in a metal bowl set over a pan of simmering water. Stir occasionally until melted and smooth. Stir in the hot coffee - hotter coffee will mix in better, but if the mixture suddenly hardens into a dull paste, that is okay too. It can still be used. Stir in the vanilla. Set aside.
In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the egg yolks gradually, then stir in the chocolate mixture. Mix in the flour just until incorporated.
In a separate bowl, whip egg whites with clean beaters until they can hold a stiff peak. Fold 1/3 of the whites into the cake batter until fully incorporated, then gently fold in the rest. Pour into the prepared pan. Adjust the oven rack to the center position.
Bake for 1 hour in the preheated oven, or until the top of the cake springs back when pressed down gently. Cool in the pan over a wire rack. Cover the top with aluminum foil to keep the top crust of the cake from getting hardened. When cool, store in the pan until ready to serve.
To serve, run a knife around the outside of the cake, and remove the springform ring. Invert the cake onto a serving plate, and dust with confectioners' sugar. Slice and serve with dollops of whipped cream.

Nutrition Facts : Calories 474.4 calories, Carbohydrate 62.4 g, Cholesterol 125.4 mg, Fat 25.3 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 15.5 g, Sodium 161.7 mg, Sugar 52.8 g

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