Chocolate In Betweens Recipes

CHOCOLATE IN-BETWEENS

Steps:

• Preheat the oven to 350 degrees.
• In a food processor, mix the flour, salt, and butter.
• Stop when everything is blended into a fine meal (but before it forms a ball).
• Add in the brown sugar.
• Add the oatmeal, and pulse it to integrate.
• (Don't over-mix or the oats will get too chopped up.) Press about half the mixture into the bottom of a greased 9"x13" to 11"x14" pan.
• Reserve the other half.
• In a saucepan, combine the condensed milk and chocolate chips, and heat the mixture (on low heat), mixing constantly, until the chips are fully melted and integrated.
• Pour over the crust in the pan.
• Sprinkle the remaining dough over the top, coating it as evenly as possible, and then lightly press it (without letting the chocolate ooze up).
• Bake until lightly brown, about 25 to 30 minutes.
• Variations.
• Coffee In-Betweens: Omit the chocolate chips, and instead use four cups of strong coffee, boiled down to 1/2 cup or less of liquid.
• Fruit In-Betweens: Omit the chocolate chips and condensed milk, and instead spread a layer of your favorite flavor of preserves in between the oatmeal cookie layers.
• (My personal favorite is blackberry.).

BITTERSWEET CHOCOLATE CAKE

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.