Chocolava Recipes

CHOCOLAVA COOKIES

Chocolava Cookies image

"This fudgy cookie flattens and crackles open during baking, hence the lava reference." An awesome chocolate fudge cookie recipe by Julie Van Rosendaal.

Provided by Izzy Knight

Categories Dessert

Time 45m

Yield 24 ball

Number Of Ingredients 10

Ingredients

1 1/3 cups all-purpose flour
1 cup granulated sugar
1/3 cup packed brown sugar
1/2 cup unsweetend cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, softened
3 large egg whites, lightly beaten
1 teaspoon vanilla
icing sugar

Steps:

preheat oven to 350 degrees F.
Line cookie sheets with parchment paper.
In large bowl, combine flour, sugars, cocoa, baking powder, and salt, breaking up any lumps.
Stir in butter until mixture is combined and crumbly.
Add egg whites and vanilla, stir by hand until dough comes together.
Place a few tablespoons of icing sugar in shallow dish.
Roll dough into 1 1/2 inch balls, then roll in icing sugar to coat.
Place 2 inches apart on cookie sheets.
Bake 12 to 14 minutes.
Cool.

Nutrition Facts : Calories 95.5, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 64.2, Carbohydrate 17.7, Fiber 0.5, Sugar 11.3, Protein 1.5

ORANGE-ALMOND CHOCLAVA

Orange-Almond Choclava image

A twist on classic baklava, this recipe adds semisweet chocolate to the nut filling and drizzles even more on top. Christmas gift-giving has never been yummier! -Nella Parker, Hersey, MI

Provided by Taste of Home

Categories Desserts

Time 1h50m

Yield about 6 dozen.

Number Of Ingredients 14

Ingredients

1 pound slivered almonds
1 cup semisweet chocolate chips
3/4 cup sugar
2 tablespoons grated orange zest
1-1/2 cups butter, melted
1 package (16 ounces, 14x9-inch sheets) frozen phyllo dough, thawed
SYRUP:
1-1/4 cups orange juice
3/4 cup sugar
1/2 cup honey
2 tablespoons lemon juice
DRIZZLE:
2 ounces semisweet chocolate, chopped
3 tablespoons water

Steps:

Preheat oven to 325°. Place almonds and chocolate chips in a food processor; pulse until finely chopped. In a large bowl, combine almond mixture, sugar and orange zest. Brush a 15x10x1-in. baking pan with some of the butter., Unroll phyllo dough. Layer 10 sheets of phyllo in prepared pan, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent it from drying out. Sprinkle with a third of the almond mixture. Repeat layers twice. Top with remaining phyllo sheets, brushing each with butter. Cut into 1-in. diamonds. Bake until golden brown, 50-60 minutes. Meanwhile, in a saucepan, combine syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., In a small heavy saucepan, heat chocolate and water over very low heat until melted and smooth, stirring constantly. Pour syrup over warm baklava; drizzle with chocolate mixture. Cool completely in pan on a wire rack. Refrigerate, covered, several hours or overnight. Serve at room temperature.

Nutrition Facts : Calories 123 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

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