Warm Chocolate Pudding Enchiladas With Strawberry Almond Salsa Recipes

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Chocolate Almond Pudding image

This is a quick and delicious snack you can whip up when you're craving chocolate. Dollop with whipped cream and raspberry sauce and serve warm. YUM!

Provided by JOSIE

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 15m

Yield 8

Number Of Ingredients 7

½ cup sugar
⅓ cup baking cocoa
2 tablespoons cornstarch
2 cups milk
1 egg, beaten
¼ teaspoon vanilla extract
⅛ teaspoon almond extract


  • In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 19.2 g, Cholesterol 28.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 34.7 mg, Sugar 15.5 g


Warm Chocolate Almond Pudding image

"When I get the urge for something creamy and chocolaty, I whip up this old-fashioned pudding with a touch of almond," Darlene Brenden writes from Salem, Oregon. "I like to eat it while it's warm with a dollop of whipped topping.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup sugar
1/3 cup baking cocoa
2 tablespoons cornstarch
2 cups fat-free milk
1 egg, lightly beaten
1/4 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
1/4 cup reduce-fat whipped topping


  • In a saucepan, combine sugar, cocoa and cornstarch. Whisk in milk and egg. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute. Remove from the heat; stir in extracts. Serve warm. Garnish with whipped topping.

Nutrition Facts :


Chocolate Pudding with Almonds image

This dessert is very comforting and reminds me of my childhood. The surprising texture of the almonds on top does wonders for the texture and makes it more of a "complete" dessert to me.

Provided by Alex Guarnaschelli

Categories     dessert

Time 12h35m

Yield 6 to 8 shallow coffee cups

Number Of Ingredients 16

1/2 cup granulated sugar
1/3 cup plus 1 tablespoon cocoa powder
1/4 teaspoon kosher salt
1/2 cup warm water
1/4 cup semisweet chocolate chips
1 cup heavy cream
1 1/4 cups whole milk, divided
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon dark rum
1/2 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
4 tablespoons canola oil
1/2 cup slivered almonds
Kosher salt


  • In a large saucepan, combine the sugar, cocoa powder, salt and warm water. Whisk to blend and bring to a gentle simmer over medium heat. Remove from the heat and stir in the chocolate, 1 cup heavy cream and 1 cup of the milk. Stir to blend and bring the mixture back to a gentle simmer on low heat.
  • Meanwhile, in a small bowl, combine the cornstarch and the remaining 1/4 cup of milk until the mixture is smooth. Stir the cornstarch into the simmering chocolate mixture and continue cooking it over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 3 to 5 minutes. From time to time, use a whisk to blend the pudding and assure that it is not sticking to the bottom or sides and scorching as it cooks. Remove from the heat. Taste and add the vanilla and rum. Pour the pudding into a large bowl (or, if preferred, individual coffee cups) and cover tightly with plastic wrap so a skin doesn't form on top of the pudding. The plastic wrap should directly touch the top of the pudding in the bowl or cups. Refrigerate for a few hours or overnight.
  • In a medium bowl whisk the cream until thick. Alternatively, use the electric mixer fitted with the whisk attachment. Whisk in the sugar and vanilla until blended. Taste for sweetness and refrigerate until ready to use.
  • When ready to serve, heat the oil in a medium skillet over low heat. When the oil begins to smoke lightly, add the almonds. Cook them, stirring, from time to time, until they turn golden brown, about 2 minutes. Use a slotted spoon to transfer them from the skillet to a paper towel or a kitchen towel to drain off excess oil. Season with salt, to taste.
  • Remove the pudding from the refrigerator, discard the plastic wrap and sprinkle with the almonds. Top with dollops of the whipped cream or serve the cream on the side. Serve immediately.


Warm Chocolate Pudding Enchiladas With Strawberry Almond Salsa image

Provided by Bryan Miller

Categories     quick, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 16

1/4 pound semi-sweet chocolate
1 ounce (1/4 stick) unsalted butter, soft
3 1/2 cups milk
2 tablespoons cornstarch
1/4 cup cocoa
3/4 cup sugar
2 eggs
3 egg yolks
1/4 cup Kahlua
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa
2 tablespoons sugar
1 1/4 cups milk
2 eggs
Butter for cookie sheet
Strawberry almond salsa (see recipe)


  • Melt chocolate and butter over simmering water in top of a double boiler.
  • Pour 1/2 cup of the milk into a medium-size bowl. Whisk in the cornstarch, cocoa and 1/4 cup of the sugar.
  • In a medium-size saucepan over medium heat, scald remaining 3 cups of milk and 1/2 cup of sugar by heating to just under a boil, when it begins to foam. Remove from heat, and whisk hot liquid into the cornstarch mixture. Return to heat and, while constantly scraping bottom of pan with a whisk, cook until tiny bubbles boil up for 10 seconds, no more.
  • Put eggs and egg yolks in a bowl. Whisking vigorously, slowly drizzle in one cup of hot liquid. Pour everything back into saucepan. Simmer until tiny bubbles boil up again, constantly scraping bottom of pan with a whisk. Stir in Kahlua. Strain pudding, and fold in the melted chocolate and butter. Cover with wax paper to prevent a skin from forming. Set aside for one hour. Refrigerate until chilled.
  • To make enchiladas, first make the crepes. Put flour, cocoa, sugar, milk and eggs in the bowl of a food processor, or blender and run at high speed for one minute. Scrape down the sides, and run for another 10 seconds. Let batter rest in refrigerator for 30 minutes.
  • Place a nonstick saute pan or crepe pan over medium-high heat for one minute. Remove it from heat and, holding it with one hand, pour 1/4 cup of the batter into it. Quickly tilt it so a thin film of batter coats pan's bottom. Return pan to heat, and cook for 1 to 2 minutes, or until the top looks set but not dry and you can lift crepe with a rubber spatula and then your fingers. (Cover your free hand with a paper towel to catch finished crepe.)
  • Place crepes cooked-side-up on a sheet of waxed paper, and repeat with rest of batter. You should have 8 to 10.
  • Preheat oven to 400 degrees. Lightly butter a cookie sheet.
  • Place a crepe, cooked side up, on a dry work surface. Drop about 1/4 cup of pudding in the center. Spread it from side to side, leaving one-inch borders. Fold bottom edge over the center of the pudding. Next, fold the right side of the crepe back to the middle; repeat with the left side. Fold the last section toward the middle to make the enchilada. Repeat with remaining crepes. These may be prepared up to a day in advance.
  • Place each enchilada, seam side down, on buttered pan. Bake for 5 to 7 minutes to warm them. Serve with strawberry almond salsa.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 25 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 14 grams, Sodium 134 milligrams, Sugar 54 grams, TransFat 0 grams


Warm Shrimp And Fennel Salad image

Provided by Bryan Miller

Categories     easy, quick, salads and dressings, appetizer

Time 25m

Yield Serves 4

Number Of Ingredients 11

2 tablespoons sherry vinegar
6 tablespoons olive oil
1 1/2 teaspoons hot mustard
1 12-ounce bottle of beer
2 cloves garlic, peeled and bruised
5 sprigs fresh dill
Salt and pepper to taste
3 tablespoons olive oil
3 bulbs fresh fennel, sliced thin and cut into bite-size pieces
1 pound shrimp (about 15 medium size), peeled
1 teaspoon chopped fresh dill for garnish


  • Make the vinaigrette: Combine hot mustard, olive oil and sherry vinegar, taste for seasonings.
  • Pour beer into deep saucepan and add garlic, dill sprigs and dash of salt and pepper. Bring to boil, reduce heat and simmer for l0 minutes.
  • While beer is simmering, heat olive oil in skillet over medium flame and add fennel. Cook fennel for about 7 minutes; it should "sweat" but remain crisp. Remove fennel to warm serving bowl. Keep warm.
  • Drop shrimp in pot with beer, turn heat to high, cover and cook for about a minute. Remove shrimp with slotted spoon, drain well and arrange over fennel. Pour vinaigrette over ingredients. Sprinkle with dill. Toss well, taste for seasoning and serve immediately.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 32 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 969 milligrams, Sugar 7 grams, TransFat 0 grams


Strawberry Enchiladas image

I found this recipe recently and thought it was delicious and unusual. Try this at your next Mexican meal, probably not authentic Mexican food, but a real conversation piece anyways.

Provided by MarieRynr

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

6 flour tortillas or 6 sweet milk tortillas
powdered sugar
8 ounces cream cheese
1/4 cup sour cream
1 teaspoon vanilla
1/2 cup powdered sugar
strawberry sauce
1 tablespoon butter
1/4 cup fresh orange juice
1/2-3/4 cup sugar
1/4 teaspoon salt
3/4 cup pureed fresh strawberries
1 (12 ounce) package frozen unsweetened raspberries, thawed
2 cups sliced strawberries


  • To prepare the filling: Combine the cream cheese, sour cream, vanilla and powdered sugar in the bowl of a mixer; beat until fluffy. Set aside.
  • To prepare the sauce: Combine the butter, orange juice, sugar, salt and pureed strawberries in a 3-quart saucepan.
  • Put the raspberries in mesh sieve and push them through with a wooden spoon.
  • Be sure to scape off the puree clinging to bottom of the sieve. Add the raspberry puree to the mixture in the saucepan. Simmer for 8 minutes, until thickened to a sauce consistency. Remove from heat. Stir in the sliced strawberries.
  • To assemble: Butter a 10 x 13-inch baking dish. Place about 2 rounded tablespoons of the filling down the center of each tortilla. Fold the sides over the filling. Place seam-side down in the baking dish. Assemble no more than 1 hour in advance so the tortillas don't become soggy.
  • Bake the enchiladas in a preheated 350 degrees oven for 8 to 10 minutes, or until the filling is puffed.
  • To serve: Place each enchilada on a dessert plate, pour a generous 1/4 cup of the sauce over each, then dust with powdered sugar.

Nutrition Facts : Calories 423.9, Fat 20, SaturatedFat 11.4, Cholesterol 50.9, Sodium 419.8, Carbohydrate 56.5, Fiber 6, Sugar 33.7, Protein 6.9


Warm Chocolate Puddings image

These rich, chocolatey puddings have delicious, crunchy tops and custard-soft interiors.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Number Of Ingredients 7

4 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons sugar
2 large eggs, yolks and whites separated
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Ice cream (any flavor), for serving (optional)


  • Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
  • Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
  • In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
  • Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
  • Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.

Nutrition Facts : Calories 329 g, Fat 26 g, Fiber 2 g, Protein 5 g


Almond Strawberry Chia Seed Pudding image

This is a very quick pudding recipe with chia seeds. No cooking, no fuss, my kind of recipe in the summer. I add strawberry puree, raspberry puree, etc., depending on the availability of fresh fruit.

Provided by lucky

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 4h10m

Yield 4

Number Of Ingredients 5

2 cups almond milk
1 (16 ounce) package fresh strawberries, hulled
½ cup chia seeds
¼ cup honey
1 teaspoon vanilla extract


  • Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree.
  • Cover bowl with plastic wrap and refrigerate until set, about 4 hours.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 37.2 g, Fat 6.3 g, Fiber 8.5 g, Protein 3.7 g, SaturatedFat 0.5 g, Sodium 84.9 mg, Sugar 26.8 g


Anchovy Tapenade image

Provided by Bryan Miller

Categories     easy, condiments, appetizer

Time 5m

Number Of Ingredients 7

1/2 cup pitted nicoise olives
1/2 cup pitted calamata olives
3 anchovy fillets, finely minced
2 teaspoons drained capers
1/2 clove garlic, peeled and minced
Freshly ground black pepper to taste
1 tablespoon fresh lemon juice


  • Place olives in a food processor. Pulse until coarsely chopped. Stir remaining ingredients into olives. Set aside.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 717 milligrams, Sugar 0 grams


Chocolate & almond puds with boozy hot chocolate sauce image

These make-ahead puds are easy, but look glamorous

Provided by James Martin

Categories     Dessert

Time 35m

Number Of Ingredients 13

50g butter , softened, plus extra for the moulds
25g toasted flaked almonds , chopped
50g caster sugar
1 egg
25g self-raising flour
25g ground almonds
1 tbsp cocoa powder
2 scoops vanilla ice cream, to serve
50g dark chocolate
2 tbsp butter
125ml double cream
1 tbsp caster sugar
1 tbsp Disaronno (amaretto)


  • Heat oven to 180C/160C fan/gas 4. Butter 2 x 150ml dariole moulds, scatter in the flaked almonds so they stick to the base and sides and put on a small baking tray. Beat the butter, sugar, egg, flour, ground almonds and cocoa powder together, then divide between the moulds. Bake for 20-25 mins until a skewer comes out clean.
  • Meanwhile, for the sauce, melt all the ingredients in a small pan and keep warm.
  • Carefully turn the cakes out of their moulds and sit on 2 plates (the same way up as they baked). Serve with vanilla ice cream, the hot chocolate sauce, espressos and a splash more Disaronno.

Nutrition Facts : Calories 1144 calories, Fat 92 grams fat, SaturatedFat 46 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.77 milligram of sodium


Garlic Shrimp image

Provided by Bryan Miller

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

1/2 cup olive oil
2 large garlic cloves, peeled and thinly sliced
1 tablespoon crushed red pepper flakes
28 to 32 large shrimp, peeled and deveined
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper to taste
1/2 teaspoon paprika
1 bay leaf
6 tablespoons shrimp or chicken broth
1/2 teaspoon fresh lemon juice
2 teaspoons chopped parsley


  • Heat olive oil in a large saute pan over medium heat. Add the garlic and pepper flakes. Cook until the garlic is sizzling (reduce heat if garlic colors too quickly), about 1 minute.
  • Season shrimp with salt and pepper and add to pan. Add paprika and bay leaf. Saute until opaque on the bottom, about 1 minute. Turn shrimp over. Cook about 10 seconds.
  • Add broth. Simmer until shrimp are cooked, about 1 minute. Remove shrimp from pan with a slotted spoon and keep warm. Add lemon juice to cooking liquid. Taste and correct seasonings.
  • Spoon the sauce and sprinkle the parsley over the shrimp. Serve immediately.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 23 grams, Carbohydrate 3 grams, Fat 28 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 331 milligrams, Sugar 1 gram, TransFat 0 grams


Chocolate Almond Bread Pudding image

A slight twist on the traditional bread pudding. Almond flavor adds a really nice aroma.

Provided by raisedoncoffee

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h

Yield 12

Number Of Ingredients 11

3 tablespoons butter, melted
12 slices day-old bread, cut into 1-inch cubes
½ cup dark chocolate chips, or to taste
¼ cup sliced almonds, or to taste
8 eggs, beaten
3 cups milk
1 ½ cups white sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
2 teaspoons almond extract
1 teaspoon ground nutmeg


  • Preheat oven to 350 degrees F (175 degrees C).
  • Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture.
  • Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
  • Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 46.5 g, Cholesterol 136.5 mg, Fat 11.2 g, Fiber 1.2 g, Protein 9 g, SaturatedFat 5 g, Sodium 264.4 mg, Sugar 29.4 g


Chocolate-Strawberry-Baileys® Pudding Shots image

These creamy chocolate-strawberry pudding shots will be the first to disappear from your party table. Quick, easy, and ready in about 1 hour.

Provided by Yoly

Categories     Drinks Recipes     Shot Recipes     Jell-O® Shots

Time 1h15m

Yield 16

Number Of Ingredients 7

1 (3 ounce) package instant chocolate pudding mix
2 cups cold milk, divided
½ cup Irish cream liqueur (such as Baileys®)
1 (8 ounce) container whipped topping (such as Cool Whip®), divided
1 (3 ounce) package instant strawberry pudding mix
½ cup strawberries and cream liqueur (such as Baileys®)
1 tablespoon shaved dark chocolate, or to taste


  • Pour chocolate pudding mix into a bowl. Add 1 cup milk and mix using a wire whisk until well combined. Stir in Irish cream liqueur. Fold in 4 ounces of whipped topping and mix well. Fill plastic shot cups halfway with chocolate mixture. Refrigerate for 30 minutes or until chocolate pudding is set.
  • Pour strawberry pudding mix into a bowl. Add remaining 1 cup milk and mix using a wire whisk until well combined. Stir in strawberries and cream liqueur. Fold in remaining 4 ounces of whipped topping and mix well. Spoon strawberry pudding mixture over chocolate pudding in the shot glasses, filling nearly to the top.
  • Refrigerate for 30 minutes or until pudding is set. Sprinkle set pudding shots with chocolate shavings.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 21.8 g, Cholesterol 2.5 mg, Fat 4.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 167.5 mg, Sugar 19.1 g


Chocolate-Banana Enchiladas image

These enchiladas are a great twist to a banana bread recipe. They're fun for a party, especially if it's Mexican themed! Sprinkle with powdered sugar for a nice effect.

Provided by Toni Losada

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 13

¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup butter or margarine, softened
½ cup white sugar
1 egg
¾ cup mashed banana
1 tablespoon canola oil
½ teaspoon vanilla extract
1 cup semisweet chocolate chips
12 (6 inch) flour tortillas
½ cup semisweet chocolate chips


  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  • Beat butter and sugar until creamy. Beat in eggs one at a time, then add mashed banana, canola oil, and vanilla. Fold in flour and 1 cup of chocolate chips. Place a dollop of batter into each tortilla, then roll up in a cylinder to form an "enchilada"; place into prepared baking dish.
  • Bake "enchiladas" in preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Melt the remaining 1/2 cup of chocolate chips in a small bowl using the microwave. Drizzle over the "enchiladas" as soon as they come out of the oven.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 47.3 g, Cholesterol 25.7 mg, Fat 14.3 g, Fiber 2.8 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 360.4 mg, Sugar 22.2 g


Strawberry Tart With Almond Butter Crust image

Provided by Bryan Miller

Categories     dessert

Time 2h40m

Yield 6 servings

Number Of Ingredients 10

1/2 cup whole shelled almonds
1/4 teaspoon water
1 1/2 sticks sweet butter, cut in 8 cubes
1 3/4 cups all-purpose flour
Pinch of salt
2 tablespoons sugar
1/4 teaspoon cold water
1/2 pound mild white cream-style cheese or firm yogurt (an Italian cheese called Mony Bianco is superb)
2 tablespoons jam or preserves (apricot, strawberry, peach)
1/2 teaspoon brandy or Cognac (optional)


  • Put almonds and water in processor or blender and reduce to coarse powder. Add butter and blend well, scraping down sides of bowl several times. Press butter through sieve and chill until ready to use.
  • Put flour, salt, sugar and butter in bowl of food processor. Turn machine on and off briefly 4 or 5 times. Butter should be in pieces the size of lima beans. Then process for about 10 seconds while adding water quickly. Stop before ball forms. If you do not have food processor, this can be done by hand. Do not knead too much or crust will become tough.
  • Remove mixture from work bowl and form ball. Cover with plastic wrap and refrigerate for 2 hours.
  • Preheat oven to 400 degrees.
  • On lightly dusted surface, roll out pastry ball to form crust slightly larger than tart pan (most pans are 10 to 12 inches in diameter). If you have too much dough, roll excess into ball, wrap and freeze.
  • Butter tart pan well and gently lay in crust, pinching sides to fit pan. Place aluminum foil over crust and lay pinto beans or any weight over it and bake for 10 minutes. Remove foil and bake another 10 minutes or until crust is golden brown. Set aside to cool.
  • When crust is cool spread cheese mixture over bottom, then layer of sliced strawberries. Melt jam with Cognac in saucepan and brush it over to glaze the fruit. Chill before serving.

Nutrition Facts : @context http, Calories 462, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 30 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 72 milligrams, Sugar 10 grams, TransFat 1 gram


Strawberry-Almond Chocolate Torte image

"This layer cake is wonderful when strawberries are in season," Diane Kensinger of Manheim, Pennsylvania notes of her eye-catching dinner finale. "Sometimes I'll make it and invite family for a spur-of-the-minute dessert night! The recipe won first prize at a local farm show."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 19

10 egg whites
1 cup all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar
2/3 cup cold brewed coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sliced fresh strawberries
1/2 teaspoon almond extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1/2 cup heavy whipping cream
1/4 cup confectioners' sugar
2 teaspoons baking cocoa
1/4 cup slivered almonds, toasted
6 fresh strawberries, cut into thick slices


  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat the bottom of three 9-in. round baking pans with cooking spray; line with waxed paper. Spray the paper with cooking spray and dust with flour; set aside. Sift the flour, cocoa, baking soda and salt together three times. , Beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coffee and extracts. Fold dry ingredients into egg mixture alternately with coffee mixture. , Spread into prepared pans. Bake at 375° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently peel off waxed paper. Cool completely., In a bowl, gently mash the strawberries; stir in almond extract. Fold in whipped topping. Place one cake layer on a serving platter; top with half of the filling. Repeat layers. Top with remaining cake layer. , In a small bowl, beat cream until it begins to thicken. Combine confectioners' sugar and cocoa; add to cream. Beat until stiff peaks form. Frost top of cake. Garnish with almonds and strawberries. Chill for at least 1 hour before cutting. Refrigerate leftovers.

Nutrition Facts : Calories 271 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.


Martha's Warm Chocolate Pudding Cakes image

There's something extra-special about an individually sized dessert -- especially when it's a molten chocolate cake served warm out of the oven. You can prepare these rich chocolate pudding cakes up to a day ahead and refrigerate them, then just pop them in the oven when you sit down to dinner. They'll be done by the time you're ready for dessert. And they reheat easily, so you can have two one night and two the next. This recipe appears in our cookbook "Martha Stewart's Newlywed Kitchen" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 7

4 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
1/4 cup sugar
2 large eggs, separated
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Ice cream, for serving (optional)


  • Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a rimmed baking sheet.
  • Place chocolate and butter in a heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla.
  • In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. With mixer running, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
  • Using a flexible spatula, fold about a third of egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap and refrigerate up to 1 day.)
  • Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes (or 25 to 30 minutes if refrigerated). Serve warm or at room temperature (puddings will sink as they cool), topped with ice cream, if desired.

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BoxYour Recipe BoxLog InSubscribeWarm Chocolate Pudding Enchiladas With Strawberry Almond SalsaRecipe from Wayne Harley BrachmanAdapted Bryan MillerMay 12, 2010Time30 minutesRating NotesRead community notesFeatured Odd Couples Can Make MagicRead MoreSave RecipeLog sign save...
From linkingin.co

2021-06-16 Jun 15, 2021 6:00pm. (23 images) Chocolate ricotta pudding. When the temperature dips, there's no denying the allure of a warm chocolate dessert. It could be chocolate pudding or a batch cookies, still warm from the oven, or a fat slice of ginger-chocolate tart crowned with roast pears. For an elegant touch, the chocolate soufflé wins …
From gourmettraveller.com.au

2016-11-04 Instructions. Preheat oven to 170C/335F (standard) / 150C/305F (fan forced / convection). Grease a 5 - 6 cup baking dish with butter. (Note 3) Topping: Whisk brown sugar and cocoa in a bowl, set aside. Whisk flour, baking …
From recipetineats.com

2018-09-06 FOR THE CAKE: Combine 1/2 cup granulated sugar with the flour, cocoa powder, baking powder and salt. Add in the milk, butter and vanilla; whisk until smooth and fairly lump free. Pour the batter into prepared baking pan or dish and spread evenly.
From cafedelites.com

2020-03-19 Instructions. In a medium pot, add the milk and chia seeds, stir and bring to a low boil over medium-low heat.Cook for about 3-5 minutes or until it starts to thicken. Turn off the heat and stir in maple syrup, vanilla, sesame seeds, cinnamon and pinch of salt until well combined.
From okonomikitchen.com

2021-07-01 Hot Chocolate Cheesecake Layer: Using a medium to large mixing bowl and a handheld mixer on medium-high speed, cream together cream cheese and butter for 1 minute. Lower the mixer speed to low, add in the vanilla and powdered sugar. Increase the speed to medium-high and continue mixing for another 1 minute.
From princesspinkygirl.com

2019-11-23 Instructions. Preheat the oven to 180°C/350°F and grease a baking dish. Melt the chocolate and butter together then allow to cool slightly. Whip the eggs and sugar together until pale and fluffy. Stir in the cooled chocolate mixture. Sift the dry ingredients into the chocolate mixture. Mix in the hot coffee and vanilla.
From simply-delicious-food.com

2022-05-16 Strawberry Dessert Salad (with Toffee) Double the batch. brown sugar, melted butter, whipped topping, pecans, sugar, vanilla and 3 more.
From yummly.com

2022-04-12 Tip the cooled chocolate into the egg mix and fold through. Add the flour and baking powder and continue to fold until nice and even. Divide the mixture between the six greased ramekins and chill for an hour. Bake for 6-8 minutes. The tops should just set. Top each ramekin with a sliced strawberry and enjoy.
From amummytoo.co.uk

2019-11-05 Instructions. Heat 1 ½ cups of the milk (or cream) and the honey in a medium-sized heavy-duty saucepan over medium-low heat until bubbles just start to form around edges (about 3-5 minutes). In a separate medium heat-proof bowl add the remaining ½ cup milk and salt.
From thecookstreat.com

2015-08-14 Strawberries and chocolate milk—check, check. Combine the almond butter, strawberries and chocolate milk in a blender then pulse until the mixture is thick and creamy, and you have our three-ingredient chocolate almond strawberry smoothie recipe! The kids will go nuts for it, and we’re willing to guess you’ll sneak plenty of sips in ...
From everydaydishes.com

Pour 1/4 cup of Jello mixture into serving glasses. Add sliced strawberries to jello mixture in glasses. 2. Set glasses at an angle (a muffin tin works perfectly), and place into fridge for 4 hours or until Jello is set. 3. Once Jello is set, make pudding layer. 4. In a medium bowl combine 1 cup sugar, cocoa powder, cornstarch, and salt.
From dixiecrystals.com

Instructions. To make pudding: In a medium saucepan, stir together sugar, cocoa, cornstarch and salt; gradually stir in milk. Cook mixture over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove pan from heat; stir in butter and vanilla.
From bakersroyale.com

Instructions. Set oven to 325F. Whisk the egg white until frothy. Whisk in the sugar and chili powder. Add the walnuts and stir to coat them completely. Spread out the walnuts in a single layer on a parchment or silpat lined baking sheet.
From theviewfromgreatisland.com

2017-01-04 Chocolate shavings or cinnamon sticks, for serving. In a room temperature pot, whisk together the almond milk, brown sugar, cocoa powder, cornstarch, vanilla, cinnamon, nutmeg and cayenne until smooth. This is a vital step before adding any heat — you want the cornstarch to fully incorporate. Place the pot over medium heat and whisk the ...
From berkeleyside.org

Carla Hall shares her favorite old and new recipes that will bring comfort food into your home. ... Red Chile Beef Enchiladas-Reuben Style Stuffed Bread -Peanut Butter Banana Bacon Ice Box Cake -Chicken Fried Steak with Sausage Cream Gravy-Classic Black and White Cookies. Carla Hall . Portugese Salted Codfish Fritters-Piri Piri Marinated Shrimp with Millet Pilaf-Taco Grilled …
From carlahall.com

2016-06-08 Instructions. In a large mixing bowl combine the cake mix, eggs, milk, butter, and vanilla. Mix well using an electric mixer on low speed for 45 seconds, then beat at medium speed for 2 minutes. Coat two 9 inch round cake pans with nonstick flour cooking spray. Divide the batter equally between the two pans.
From stasiawimmer.com

2021-11-25 2 large eggs; 3/4 cup milk I use 1%; 1/2 cup flour I use whole wheat; 1 tsp sugar; 1 cup milk 1%; 2 tbsp flour I use all-purpose; 2 tbsp sugar; 1 tsp vanilla
From mastercook.com

The Recipe Rebel June 23, 2015 More posts Easy crepes filled with fresh strawberries, chocolate, and marshmallows, all rolled up and baked in a pan like enchiladas!
From savvymom.ca

DIRECTIONS. 1. Layer the pudding, strawberries, whipped cream, JUSTIN’S® Vanilla Almond Butter, and brownies in a small glass. 2. Garnish with chocolate covered strawberries. This Recipe Serves 1. Justin’s Favorite Recipes. Kale Salad with Almond Butter Crusted Chicken. Kale rhymes with tale.
From justins.com

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