Choco Holic Cake Food

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CHOCOLATE-COVERED ICE CREAM TACOS



Chocolate-Covered Ice Cream Tacos image

Provided by Molly Yeh

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

2/3 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon kosher salt
2 tablespoons unsalted butter, melted, plus more for greasing the pan
1/4 cup milk
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 large egg whites
10 ounces dark chocolate chips
3 tablespoons coconut oil
4 cups ice cream (original Choco Tacos have fudge-swirled vanilla ice cream, but feel free to use any flavor)
1/2 cup crushed nuts, plus any other desired toppings like sprinkles

Steps:

  • First, gather six to eight 1-inch-thick hardcover books and wipe the spines and covers clean (you could also cover them in parchment paper). Set them up vertically, spine up, so that they can be your taco shell molds.
  • For the taco shells: To make the taco shell batter, whisk together the flour, sugar and salt in a medium bowl. Add the melted butter to a separate bowl and whisk in the milk, vanilla extract and almond extract. Then whisk in the egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter.
  • To cook the shells, heat a skillet over medium heat. Grease it with butter and then spoon in 2 1/2 tablespoons of batter. Spread it out gently with the back of a spoon or offset spatula so you have an even circle. Cook until slightly brown on the bottom, 3 to 5 minutes. Flip and cook until slightly brown on the second side, 1 to 2 more minutes. Remove it from the skillet and gently fold it over the spine of the book to make a taco shell shape. Let cool on the book. Repeat with the remaining batter.
  • For the fillings and toppings: To make the chocolate topping, place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until melted. Let the chocolate cool slightly before topping the tacos.
  • Let the ice cream soften a bit, fill the taco shells, drizzle with as much chocolate as you wish, top with nuts and enjoy! If you're making these in advance, stick them in the freezer, uncovered, for a few minutes until the chocolate hardens, and then wrap in plastic wrap and freeze until you're ready to eat them.

THE BEST CHOCOLATE LAVA CAKES



The Best Chocolate Lava Cakes image

Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8

6 ounces bittersweet chocolate, roughly chopped
1 stick (1/2 cup) unsalted butter, room temperature, plus 1 tablespoon, melted
1/4 cup sugar, plus more for coating the ramekins
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
2 large eggs, plus 2 large egg yolks
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F.
  • Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
  • Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
  • Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
  • With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
  • Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
  • Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.

CHOCOLATE CHIP ZUCCHINI BREAD



Chocolate Chip Zucchini Bread image

Moist zucchini bread gets a simple makeover with chocolate chips.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1/3 cup unsalted butter, melted and cooled slightly
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
One 8-ounce zucchini (about 1 large), grated (about 1 1/2 cups)
1 1/2 cups all-purpose flour (see Cook's Note)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup semisweet chocolate chips
Canola nonstick cooking spray, for greasing the pan

Steps:

  • Adjust rack to the middle position and preheat the oven to 325 degrees F.
  • Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
  • Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon.
  • Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
  • Cool completely in the pan on a cooling rack.

CHOCOHOTOPOTS



Chocohotopots image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins

Steps:

  • Place a baking sheet in the oven and preheat to 400 degrees F.
  • Butter the ramekins with 1 tablespoon butter.
  • Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
  • In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
  • Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!

CHOCOLATE CHOCOLATE CHIP COOKIES



Chocolate Chocolate Chip Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 11

2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 tablespoon vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S
1 cup chopped walnuts (optional)

Steps:

  • Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.
  • For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.
  • For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled

CHOCOFLAN



Chocoflan image

Provided by Marcela Valladolid

Categories     dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 17

Softened butter, to coat pan
1/4 cup cajeta or caramel sauce
10 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract
1/4 cup cajeta or caramel sauce
1/4 cup chopped pecans

Steps:

  • Put an oven rack in the middle of the oven and preheat to 350 degrees F.
  • Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
  • For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
  • For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
  • Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
  • Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
  • Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!

THE BEST CHOCOLATE MOUSSE



The Best Chocolate Mousse image

The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite -- you'll be transported to a 4-star French restaurant.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 3/4 cups cold heavy cream
1 large egg
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
4 ounces good-quality bittersweet chocolate, chopped
4 ounces good-quality semisweet chocolate, chopped

Steps:

  • Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
  • Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
  • Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
  • Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
  • Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
  • Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

SIMPLE CHOCOLATE CHIP COOKIES



Simple Chocolate Chip Cookies image

These classic cookies are a go-to sweet treat that are easy to whip up and store well-if they last! We use two kinds of sugar: granulated for crunch and brown for chewiness.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield about 30 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 teaspoon baking soda
Fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Steps:

  • Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl.
  • Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
  • Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
  • Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

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