BITTERSWEET CHOCOLATE BLACKOUT COOKIES
Make and share this Bittersweet Chocolate Blackout Cookies recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 22m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Adjust oven rack to middle position and preheat oven to 350 degrees.
- Spray baking sheets with nonstick cooking spray.
- In large bowl of electric mixer, combine espresso powder and water, stirring to dissolve.
- To same bowl add half of cake mix along with butter and egg.
- Mix on medium high speed 1 to 2 minutes or until smooth.
- Stir in remaining cake mix and chocolate chunks.
- Drop by teaspoonfuls, 2" apart on prepared baking sheets.
- Bake 9-12 minutes or until edges are set at center when lightly touched.
- Cool one minute on sheets.
- Transfer to cooling racks using thin, flexible spatula.
Nutrition Facts : Calories 677.8, Fat 32.9, SaturatedFat 11.9, Cholesterol 77, Sodium 1189.2, Carbohydrate 95.3, Fiber 3.1, Sugar 49.7, Protein 9.5
BLACKOUT CAKE
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger's, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms. O'Neill claims in her book, "The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants," that this version got the thumbs-up from "a panel of twelve Ebingerites." That's enough for us.
Provided by The New York Times
Categories cakes, dessert
Time 3h
Yield 1 cake
Number Of Ingredients 26
Steps:
- Heat the oven to 375 degrees.
- To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.
- In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.
- Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
- Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
- While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.
- Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.
- Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.
- Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.
- Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.
BITTERSWEET CHOCOLATE CHIP COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield about 20 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper or re-usable baking sheets (silpats).
- Whisk the flour, salt, and baking soda together in a medium bowl, and set aside.
- In a large bowl, cream the butter and sugars with a hand held electric mixer, until light and fluffy. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the chopped chocolate.
- To form the cookies, scoop heaping tablespoons of the dough and roll by hand into balls. Place the balls about 2 inches apart on the baking sheets. Flatten the dough slightly with your fingertips. Bake until light brown, about 12 to 15 minutes. (If baking 2 sheets at a time, rotate the pans halfway through baking.) Transfer cookies to a rack to cool. Lightly dust the cookies with confectioners' sugar, if desired.
BITTERSWEET CHOCOLATE CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan.
- Place a large heatproof bowl over a pot of simmering water, making sure the water doesn't touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside.
- First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it's incorporated.
- Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn't wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crème fraîche.
SHANA'S BLACKOUT COOKIES
This prize-winning recipe was just published in the Chicago Tribune, and was submitted by our friend, Shana Schuman. I haven't tried them yet, but Shana is a great cook in general and I am sure they are delicious. I record them here so that I don't lose the recipe!! Cooking time includes 3 hours of dough-chilling time.
Provided by Sarah Chana
Categories Dessert
Time 3h50m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Melt the chocolate in the top of a double boiler set over simmering water;
- set aside to cool slightly.
- Combine eggs, sugar, oil and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside.
- Whisk together the flour, baking powder and salt in a large bowl.
- Add chocolate mixture to flour mixture, stirring until well combined. Cover;
- refrigerate at least 3 hours.
- Heat oven to 350 degrees.
- Spread confectioners' sugar on a plate; set aside.
- Scoop walnut-size balls of dough; roll each in the sugar. Place on a greased or
- parchment-lined cookie sheet 2 inches apart.
- Bake until edges are firm, about 10
- minutes per batch.
- Remove cookies to a wire rack; cool.
- Note: Chocolate extract is available at shops such as The Spice House and Fox &
- Obel in Chicago.
Nutrition Facts : Calories 1194.5, Fat 47.7, SaturatedFat 14.3, Cholesterol 211.5, Sodium 505.4, Carbohydrate 187.1, Fiber 6.4, Sugar 130.4, Protein 16.4
OUTRAGEOUS CHOCOLATE COOKIES
Don't bake these rich double-chocolate cookies to a crisp; they are meant to be soft and chewy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
- In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
- Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
More about "bittersweet chocolate blackout cookies recipes"
5 BITTERSWEET CHOCOLATE RECIPES - SPOON UNIVERSITY
From spoonuniversity.com
THE ULTIMATE BITTERSWEET CHOCOLATE CHIP COOKIES - 2 …
From 2sistersrecipes.com
10 BEST BITTERSWEET BAKING CHOCOLATE RECIPES | YUMMLY
From yummly.com
FUDGY DARK CHOCOLATE BROWNIES - BELLE OF THE KITCHEN
From belleofthekitchen.com
CHOCOLATE BUTTERSWEET COOKIES - LOVEFOODIES
From lovefoodies.com
BITTERSWEET CHOCOLATE COOKIES (+ CARAMELIZED WHITE …
From playswellwithbutter.com
MELT-IN-YOUR-MOUTH BUTTERMILK CHOCOLATE COOKIES
From bigflavorstinykitchen.com
CHOCOLATE BLACKOUT COOKIES - BAKE OR BREAK
From bakeorbreak.com
Servings 36Total Time 40 minsCategory ChocolateCalories 114 per serving
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
BITTERSWEET CHOCOLATE BLACKOUT COOKIES RECIPE
From cdkitchen.com
BITTERSWEET BLACK COOKIES - THE FAUX MARTHA
From thefauxmartha.com
6 BEST SUBSTITUTES FOR BITTERSWEET CHOCOLATE - SUBSTITUTE COOKING
From substitutecooking.com
BITTERSWEET BAKING CHOCOLATE SUBSTITUTES - THE SPRUCE EATS
From thespruceeats.com
BITTERSWEET CHOCOLATE CHIP COOKIES - THE WASHINGTON POST
From washingtonpost.com
RECIPES WITH BITTERSWEET CHOCOLATE | TASTE OF HOME
From tasteofhome.com
BITTERSWEET CHOCOLATE BROWNIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE BITTERSWEET CHOCOLATE CHIP COOKIES - FOOD NETWORK
From foodnetwork.com
BITTERSWEET CHOCOLATE BLACKOUT COOKIES | THEFOODTASTING
From thefoodtasting.com
25 RECIPES USING BITTERSWEET CHOCOLATE AND A SUBSTITUTION
From confessionsofanover-workedmom.com
81 DECADENT DARK CHOCOLATE DESSERT RECIPES | EPICURIOUS
From epicurious.com
83 DECADENT DARK CHOCOLATE DESSERT RECIPES - CA.NEWS.YAHOO.COM
From ca.news.yahoo.com
73 CHOCOLATE DESSERTS FOR VALENTINE'S DAY (OR ANY DAY, REALLY)
From bonappetit.com
RECIPE INDEX - BITTERSWEET
From bittersweetblog.com
BITTERSWEET CHOCOLATE BLACKOUT COOKIES RECIPE - WEBETUTORIAL
From webetutorial.com
83 DECADENT DARK CHOCOLATE DESSERT RECIPES
From ca.movies.yahoo.com
THE BEST CHOCOLATE BLACKOUT CAKE...EVER - BROMA BAKERY
From bromabakery.com
PIN ON DESSERT - PINTEREST
From pinterest.ca
DARK CHOCOLATE COOKIES {CHEWY AND DECADENT!} – WELLPLATED.COM
From wellplated.com
OUR MOST DECADENT BITTERSWEET CHOCOLATE RECIPES - TASTE …
From tasteofhome.com
30 BEST DARK CHOCOLATE DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
15 BEST CHOCOLATE CHIP COOKIE RECIPE NYT - SELECTED RECIPES
From selectedrecipe.com
RECIPE: BITTERSWEET CHOCOLATE BLACKOUT COOKIES (USING CAKE MIX ...
From recipelink.com
HOW TO MAKE DARK CHOCOLATE LESS BITTER?- TRICKS FOR A BETTER TASTE
From thekitchentablebywhite.com
91 CHOCOLATE DESSERTS FOR DAYS WHEN A PLAIN CHOCOLATE BAR
From epicurious.com
BROOKLYN BLACKOUT CAKE RECIPE - STYLE SWEET | KITCHN
From thekitchn.com
MINI CHOCOLATE CHIP COOKIES
From theyummybowl.com
BITTERSWEET VS. SEMISWEET: HOW THE TYPES OF CHOCOLATE DIFFER
From masterclass.com
CHOCOLATE BLACKOUT COOKIES (5-INGREDIENTS) - KITCHEN FUN WITH MY …
From kitchenfunwithmy3sons.com
BROWNIE COOKIE RECIPE - I HEART EATING
From ihearteating.com
ANNA OLSON’S BEST CHOCOLATE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #easy #beginner-cook #cookies-and-brownies #chocolate #gifts #comfort-food #taste-mood #sweet
You'll also love