Chocolate Glazed Fingers Recipes

CHOCOLATE FINGERS

Steps:

• Prepare the cake mix according to manufacturers directions. Pour the batter into a greased 9 by 12-inch cake pan and bake according to package instructions. Remove the cake from the oven and refrigerate for 30 minutes.
• With an electric mixer in a large bowl, beat the butter on medium speed for 5 minutes, then add the sugar, chocolate and vanilla extract. Continue to mix for 2 to 3 minutes, stopping during the mixing to scrape down the sides of the bowl. Remove the cake from the oven and apply the chocolate mixture to the top of the cake with a spatula. It should be 1/2 to 3/4-inch thick. Return the cake to the refrigerator and allow the topping to set. Remove the cake from the pan with spatula and cut into 3 by 1-inch fingers with a sharp knife. Arrange on a serving tray and dust with powdered sugar.

CHOCOLATE-GLAZED SHORTBREAD FINGERS

Steps:

• Preparebasic shortbread. Form dough into a disk; wrap in plastic, and refrigerate for at least 1 hour (or overnight). Roll out to a 1/2-inch thickness. Cut into 1-by-3-inch rectangles; refrigerate for 20 minutes. Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes. Let cool completely.
• Make glaze: Coarsely chop semisweet chocolate; melt in a heatproof bowl set over (not in) a pan of hot but not boiling water, stirring with a wooden spoon. Stir in safflower oil (for gloss). Remove from heat, and let cool 10 minutes. Dip 1/3 of each cookie into chocolate glaze, and transfer to a parchment-lined baking sheet. Refrigerate until glaze is set, about 10 minutes. Cookies can be stored, in single layers between waxed or parchment paper, in airtight containers at room temperature for 1 week.

CHOCOLATE LADYFINGERS

Steps:

• Preheat the oven to 400 degrees F.
• Sift the cake flour and cocoa powder together in a small mixing bowl and set aside. Place the egg whites in a large mixing bowl and whip until foamy with an electric mixer set on medium speed. Make a French meringue by adding the sugar 1 tablespoon at a time. When you whip egg whites, add the sugar slowly to allow the whites to gain some volume. When you have volume, add the rest of the sugar. Increase the mixer speed to medium-high and whip to stiff but not dry peaks, about 5 minutes. When the whites are slightly stiff, reduce the mixer speed to low to allow even more air to be incorporated without over whipping the egg whites. Let the egg whites continue to whip for about another 2 minutes. Stop whipping them if they begin to look dry or separated.
• Very gently, fold the egg yolks into the whipped egg whites with a rubber spatula until they are partially incorporated. Carefully fold the sifted mixture into the egg mixture. It is important to fold as gently as possible to avoid deflating the batter. Remember to fold all the way to the bottom of the bowl to fully incorporate both mixtures.
• Place the batter in a pastry bag fitted with a 3/4-inch plain tip. To pipe the ladyfingers, hold the pastry bag at a slight angle and allow the tip to touch the parchment paper as you start to pipe. Squeeze gently, applying even pressure as you pipe the desired length, then stop squeezing and lift the tip straight up, leaving a small tail on the end of each ladyfinger. Pipe evenly shaped ladyfingers about 3/4-inch wide on a parchment paper-covered sheet pan. Space them about 1/2-inch apart to allow them room to spread as they bake. Dust the tops of the ladyfingers with powdered sugar to give them a nice crust.
• Bake the ladyfingers until light and evenly browned, about 5 minutes. (The browning may be difficult to discern with the chocolate ladyfingers.) Remove from the oven and immediately move to a wire rack to prevent the heat of the pan from continuing to bake the ladyfingers. Set aside until ready to use. When cooled, the ladyfingers can be stored in an airtight container at room temperature for up to 2 days, or in the freezer, well wrapped in plastic wrap, for up to 2 weeks.

CHOCOLATE-GLAZED FINGERS

Steps:

• Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
• Roll out basic dough 1/2 inch thick. Cut into 1-by-3-inch rectangles; chill. Bake until firm and just starting to color, 20 to 25 minutes. When completely cool, drizzle with chocolate glaze.

CHOCOLATE-GLAZED MOCHA FANS

Steps:

• Preheat oven to 325°F. Spray 10-inch-diameter tart pan with removable bottom with nonstick spray. Sift flour, unsweetened cocoa powder, espresso powder and salt into medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until well blended. Add dry ingredients and beat just until dough clumps together. Using fingertips, press dough evenly onto bottom of prepared tart pan.
• Bake shortbread until firm around edges and baked through but slightly soft in center, about 35 minutes. Cool 10 minutes. Gently remove pan sides. Using large sharp knife, cut warm shortbread into 16 wedges. Cool completely on pan bottom on rack.
• Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Let stand until glaze begins to thicken but is still pourable, about 10 minutes. Place shortbread wedges on rack set over large baking sheet. Spoon glaze over shortbread, allowing some of glaze to run down sides and spreading over sides with small spatula. Chill just until chocolate is firm, about 45 minutes.
• If desired, press tip of small sharp knife into gold leaf; gently peel off 1/2-inch free-form pieces. Using knife as aid, carefully press gold leaf pieces onto cookies. (Can be prepared 5 days ahead. Store in single layer in airtight container at room temperature.)

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

CHOCOLATE FINGERS, THE BAR TO BEAT ALL BARS! (NO BAKE)

Steps:

• Line a 20 x 31 cm (8 x 12 inch) container with plastic clingfilm.
• Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter "disappears', i.e.) there is no yellow showing in the mixture.
• Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well.
• Press mixture into a 20 x 31 cm (8 x 12 inch) container.
• Ice with chocolate icing.
• Refrigerate until firm.
• Once firm, make a central cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board.
• Store in an airtight container in the refrigerator.

PEANUT BUTTER FINGERS WITH SALTY MILK CHOCOLATE GLAZE

Steps:

• Grease an 8-by-8-by-2-in [20-by-20-by-5-cm] pan with nonstick cooking spray or softened butter, line with parchment paper, leaving some overhang on the sides, and grease again.
• For the cookies:
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, 3 to 5 minutes. Add the oil and peanut butter and continue to mix until fully incorporated, scraping down the bowl with a rubber spatula as needed.
• Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine.
• Cover the bowl with plastic wrap and refrigerate for 24 to 36 hours.
• Preheat the oven to 350°F [180°C].
• Press the dough into the bottom of the prepared pan, making it as flat and even as possible. Bake for 22 to 27 minutes, until browned and dry to the touch. Let cool.
• Freeze for about 10 minutes (this helps immeasurably with making clean cuts). Alternatively, you can tightly wrap the pan and freeze for up to a week before bringing back to room temperature and cutting and glazing.
• Lift the bar cookie from the pan using the parchment paper sling. Trim off all four edges, then slice the bar in half horizontally and vertically cut each half into 6 slices, creating 12 fingers.
• For the glaze:
• Line a baking sheet with parchment paper and set aside. Place the chocolate and salt in a small heatproof bowl. Heat the cream in a small saucepan over medium heat, until just boiling.
• Pour the hot cream over the chocolate and let sit for 1 minute. Mix the chocolate and cream together until the two are combined. If the chocolate is not completely melted, place in a pan set over simmering water and melt on the stove top over low heat.
• Dip the top of each finger in the glaze, double-dipping for a thicker coat if you so desire, and place on the prepared baking sheet. Sprinkle flaky sea salt over each one. Refrigerate until the chocolate sets, about an hour.
• Serve the fingers cold from the fridge or at room temperature. The cookies will keep in an airtight container on the counter or in the refrigerator for up to 3 days.

CHOCOLATE-GLAZED RASPBERRY ECLAIRS

Steps:

• In a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter. Press plastic wrap onto surface of filling; refrigerate until cold., Preheat oven to 425°. For pastry, in a large saucepan, bring water, butter, milk, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a piping bag with a large round tip. Pipe twelve 4-1/2-in. strips about 3 in. apart on parchment-lined baking sheets. Bake for 15 minutes. Reduce oven temperature to 350°; bake until golden brown, 8-10 minutes longer. Pierce side of each eclair with tip of knife. Cool on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms., For the glaze, in a microwave, melt chocolate chips, cream and corn syrup; stir until smooth. Stir raspberries into chilled pastry filling, mashing berries lightly. Fill eclairs just before serving. Dip tops in chocolate glaze; replace tops. Top with additional fresh raspberries. Let stand until set. Refrigerate leftovers.