Honey Chocolate Pastries Recipes

CHOCOLATE HONEY CAKE

Chocolate Honey Cake image

I love chocolate, I love honey. When I saw this in a magazine I couldn't wait to make it. Original recipe calls for 3 tablespoons vegetable oil which I substituted for apple sauce.

Provided by Chef Dudo

Categories Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 11

Ingredients

2 ounces baking chocolate
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 large eggs
3 tablespoons applesauce
3/4 cup honey
2/3 cup brown sugar
1/2 cup orange juice
1 cup mini chocolate chip (optional)

Steps:

Preheat oven to 350°F.
Grease a baking pan holding 8 cups.
Melt chocolate in double boiler, set aside.
Sieve flour, baking soda, baking powder and cinnamon, set aside.
In large bowl, beat eggs, apple sauce and honey.
Add brown sugar and melted chocolate.
Alternately mix in the dry ingredients and the orange juice.
Stir in chocolate chips (optional).
Pour the batter in the prepared pan.
Bake (on lower rack) for 40 minutes.
When done, an inserted skewer should come out clean.
Let cool for 15 minutes.
Remove from pan.

SIMPLEST CHOCOLATE HONEY MOUSSE

Simplest Chocolate Honey Mousse image

Provided by Marilyn Hill

Categories Milk/Cream Chocolate Dessert Freeze/Chill Kid-Friendly Quick & Easy Chill Honey Bon Appétit Small Plates

Yield Serves 8

Number Of Ingredients 3

Ingredients

2 1/2 cups chilled whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tablespoons honey

Steps:

Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight 3/4-cup ramekins. Refrigerate until set, about 2 hours.
Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.

CHOCOLATE-GLAZED HONEY CAKE

Chocolate-Glazed Honey Cake image

This is my mother's traditional honey cake, made every year for the Jewish new year Rosh Hashanah. We eat honey cake in order to have a sweet new year. I love the glaze for this especially - the cake is a little dry. I could eat the glaze with a spoon! Best served with tea.

Provided by Dinah Berch

Categories Desserts Frostings and Icings Chocolate

Time 1h38m

Yield 16

Number Of Ingredients 17

Ingredients

4 cups all-purpose flour
1 ½ cups white sugar
1 cup honey
3 large eggs
½ cup vegetable oil
½ cup brewed coffee
1 tablespoon jam (any flavor)
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon baking soda
½ cup white sugar
¼ cup unsweetened cocoa powder
3 ½ tablespoons water
1 teaspoon all-purpose flour
½ cup margarine
1 tablespoon brandy

Steps:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
Spread glaze over cooled cakes.

Nutrition Facts : Calories 409.5 calories, Carbohydrate 68.5 g, Cholesterol 34.9 mg, Fat 13.9 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 2.5 g, Sodium 164 mg, Sugar 43.2 g

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