Christinamarsigliesesglutenfreechocolatevelvetbrownies Recipes

CHOCOLATE VELVET DESSERT

Chocolate Velvet Dessert image

This sounds so yummy! From taste of home. How can you go wrong with CHOCOLATE? Needs to chill overnight, not included in cooking or prep time.

Provided by Courtly

Categories Pie

Time 1h30m

Yield 12-16 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup melted butter
2 cups semi-sweet chocolate chips
6 egg yolks
1 3/4 cups whipping cream
1 teaspoon vanilla extract
1/2 cup butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 -4 tablespoons milk

Steps:

In small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inch up sides of a greased 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack.
In microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool. In mixing bowl, combine egg yolks, cream and vanilla; beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.
Place pan on a baking sheet. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For frosting, in mixing bowl, cream butter. Combine confectioners sugar and cocoa; add butter with enough milk to achieve frosting consistency. Pipe into center of dessert, Refrigerate leftovers.

Nutrition Facts : Calories 572.2, Fat 37.1, SaturatedFat 21.8, Cholesterol 173.3, Sodium 185.3, Carbohydrate 62, Fiber 2.6, Sugar 51, Protein 4.5

CHRISTINA MARSIGLIESE'S GLUTEN-FREE CHOCOLATE VELVET BROWNIES

Christina Marsigliese's Gluten-Free Chocolate Velvet Brownies image

I was watching Steven & Chris on CBC today and Christina Marsigliese (www.christinamarsigliese.com) was on the show making these brownies. They look absolutely delicious, chewy, fudgy, and best of all for a gluten free recipe they use ingredients anyone would have in their pantry. I learned something new about chocolate while watching this episode as well. This recipe calls for bittersweet chocolate (70% cocoa solids), you can sub semisweet (54% cocoa solids), but should not go to an unsweetened chocolate. The chemistry of the recipe is dependant on the amount of cocoa butter in the chocolate, if you sub a chocolate with a much higher percentage of cocoa solids your recipe may not turn out. Make sure not to overbake these brownies. A toothpick inserted in the middle of the brownies should come out with some moist crumbs stuck to it. I have not made these yet, but do intend to try them myself. Source: http://www.christinamarsigliese.com

Provided by Demelza

Categories Dessert

Time 30m

Yield 1 pan, 16 serving(s)

Number Of Ingredients 9

Ingredients

3 ounces bittersweet chocolate, coarsely chopped (70% cocoa solids)
6 tablespoons butter
1 cup sugar
1/4 teaspoon salt
1/2 cup cornstarch
4 teaspoons cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon vanilla
2 eggs

Steps:

Line an 8" square pan with parchment, leave a 2" overhang at each end, butter sides of pan.
Melt chocolate & butter in a double boiler, or microwave.
Stir in sugar & salt.
Let cool for about 5 minutes.
Sift cornstarch, cocoa & baking powder together.
Stir vanilla & eggs, 1 at a time, into cooled chocolate mixture, until well combined.
Stir dry ingredients into chocolate mixture, till smooth.
Pour batter into pan.
Bake at 325 for abut 25 minutes. Brownies shoudl be slightly puffed, shiny & cracked.
Cool on wire rack.
Chill in fridge at least 1 hour before cutting.
Dust with icing/powdered sugar to serve.

Nutrition Facts : Calories 112.2, Fat 5, SaturatedFat 3, Cholesterol 34.7, Sodium 89.5, Carbohydrate 16.5, Fiber 0.2, Sugar 12.5, Protein 0.9

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