Chocolate Almond Coffee Cake Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

SILKY, CREAMY CHOCOLATE PANNA COTTA



Silky, Creamy Chocolate Panna Cotta image

Provided by Food Network

Categories     dessert

Time 6h20m

Yield About 6 servings

Number Of Ingredients 8

One 1/4 ounce packet unflavored gelatin
1 1/2 cups whole milk
1 1/2 cups half and half
1/2 cup sugar
1/4 cup semisweet chocolate chips
1 tablespoon pure vanilla extract
Whipped cream, for serving
Chocolate shavings, for serving

Steps:

  • Sprinkle the gelatin over the milk and allow to sit to soften the gelatin.
  • Heat the half-and-half in a medium saucepan over medium-low heat until it comes to a simmer.
  • Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook, stirring frequently, until the chocolate has melted. Add the milk and gelatin mixture and whisk until the gelatin has entirely dissolved. Bring the entire mixture to a simmer.
  • Ladle the mixture into six 6-ounce custard cups or ramekins (or serving dishes of your choice) and refrigerate until set, about 6 hours.
  • To serve, top the panna cottas with whipped cream and chocolate shavings.
  • Serve and enjoy!

CHOCOLATE BABKA



Chocolate Babka image

"Babka takes time and patience, but it makes an awesome gift," says Duff.

Provided by Duff Goldman

Time 4h

Yield two 9-by-5-inch loaves

Number Of Ingredients 26

1 1/4-ounce packet active dry yeast
1/2 cup whole milk, at room temperature
1/3 cup sugar, plus a pinch
41/2 cups all-purpose flour, plus more for dusting
4 large eggs
1 1/2 teaspoons kosher salt
1 teaspoon pure vanilla extract
1/2 teaspoon ground nutmeg
1 teaspoon grated lemon zest
10 tablespoons unsalted butter, at room temperature
1/2 cup sugar
3/4 cup heavy cream
Pinch of kosher salt
1 cup bittersweet chocolate chips
1 stick unsalted butter, cut into pieces, at room temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon unsweetened cocoa powder
Pinch of kosher salt
4 tablespoons unsalted butter, at room temperature
1/3 cup mini chocolate chips
Cooking spray
4 tablespoons unsalted butter, at room temperature
3/4 cup sugar
3/4 cup water

Steps:

  • Make the dough: Sprinkle the yeast over the milk in a liquid measuring cup; add a pinch of sugar and set aside until bubbly, about 7 minutes. Combine the flour, the remaining 1/3 cup sugar, the eggs, yeast mixture, salt, vanilla, nutmeg and lemon zest in a large bowl. Stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it's too sticky. Transfer the dough to a large bowl; cover with plastic wrap and let rise at room temperature, about 1 1/2 hours. Punch down the dough, re-cover with plastic wrap and let rise in the fridge overnight.
  • Make the filling: Heat the sugar, heavy cream and salt in a saucepan until scalding. Pour over the bittersweet chocolate chips, butter and vanilla in a bowl. Whisk until smooth and shiny. Let cool to room temperature.
  • Make the topping: Whisk the flour, sugar, cocoa powder and salt in a separate bowl; work in the butter with your fingers until the mixture is sandy and chunky. Stir in the mini chocolate chips; set the topping aside.
  • Form the loaves: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Starting from a long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate 15 minutes. Unwrap the logs; cut each in half lengthwise with a bench scraper or chef's knife. Twist the halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line with parchment, then spray the parchment. Place a dough twist snugly in each pan. Cover with plastic wrap and let rise 1 1/2 hours.
  • Finish and bake the babka: Preheat the oven to 350 degrees F. Brush each loaf with butter and sprinkle with the topping. Bake until browned, about 45 minutes. Meanwhile, make some simple syrup: Combine the sugar and water in a saucepan; simmer, stirring, until the sugar dissolves. Let cool. Pull the loaves out of the oven and immediately poke a bunch of holes in each with a wooden skewer. Pour 1 1/4 cups simple syrup evenly over the loaves.
  • Let sit 10 minutes, then remove the babka from the pans, remove the parchment and let cool completely on a rack.

CHOCOLATE COVERED STRAWBERRIES



Chocolate Covered Strawberries image

Why pay top dollar for chocolate-covered strawberries when you can easily make them at home -- super fresh and at a fraction of the cost? For the best finished look, try to find jumbo berries with stems.

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 1 pound chocolate covered strawberries

Number Of Ingredients 3

6 ounces semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well

Steps:

  • Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
  • Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
  • Set the strawberries aside until the chocolate sets, about 30 minutes.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

More about "chocolate almond coffee cake food"

CHOCOLATE POTS DE CRèME RECIPE | GEOFFREY ZAKARIAN | FOOD …
Shut off the heat and add the chocolate, vanilla bean paste and salt. Allow the mixture to sit for about 30 seconds, then whisk to combine. Immediately pour into four espresso cups or 4 …
From foodnetwork.com


CHOCOLATE CAKE WITH 7-MINUTE FROSTING - FOOD NETWORK
Ree was given this chocolate cake recipe by her mother-in-law Nan, and she has used it many, many times over the years. It’s a very versatile recipe that you can make in a sheet pan, a 9 …
From foodnetwork.com


SUNNY'S EASY NO-BAKE CHOCOLATE COOKIE CHEESECAKE
No bake? No problem! This pantry pull comes together in a pinch. If you love speculoos cookie butter, it’s a great substitution for the chocolate hazelnut spread. This is perfect with coffee ...
From foodnetwork.com


DOUBLE CHOCOLATE CHEESECAKE RECIPE | MICHAEL SYMON | FOOD …
Rich chocolate layers paired with the creamy texture of cheesecake make this an irresistible dessert that always hits the spot.
From foodnetwork.com


21 BEST CHOCOLATE COOKIE RECIPES & IDEAS | FOOD NETWORK
Oct 20, 2023 These chocolate cookie recipes from Food Network will help you think bigger than chocolate chips.
From foodnetwork.com


CHOCOLATE DEVIL CAKE RECIPE | REE DRUMMOND | FOOD NETWORK
You can’t beat a really good chocolate cake. The sponge is Ree’s Best Chocolate Sheet Cake, which here forms a sandwich with a delicious white frosting, similar to that found in a red velvet ...
From foodnetwork.com


53 BEST CHOCOLATE DESSERT RECIPES & IDEAS - FOOD NETWORK
Jan 4, 2024 From layer cakes and dark chocolate tarts to fudgy brownies and creamy truffles, these rich, chocolate dessert recipes from Food Network are sure to satisfy any sweet tooth.
From foodnetwork.com


Related Search