Chocolate Orgasms
Chocolate Orgasms



Chocolate Orgasms

Serving Size: 6
Categories: Chocolate, Cakes

4 ounces Unsweetened chocolate
8 tablespoon Unsalted butter ; room temp
1/4 cup Plus 1 Tbsp. sugar
1/2 teaspoon Vanilla extract
3 large Eggs ; room temp
3/4 cup All-purpose flour
1/2 cup Plus 2 Tbsp chopped walnuts
Frosting
1/2 ounce Unsweetened chocolate
1/4 cup Evaporated milk
1/3 cup Sugar

Preheat the oven to 325 degrees. Lightly grease an 8-inch square pan
with butter or vegetable oil. Melt the chocolate and butter in the top of
a double boiler placed over simmering water. Cool the mixture for 5
minutes. Place the sugar in a medium-size mixing bowl and pour in the
chocolate mixture. Using an electric mixer on medium speed, mix until
blended, about 25 seconds. Scrape the bowl with a rubber spatula. Add the
vanilla. With the mixer on medium-low speed, add the eggs one at a time,
blending after each addition until the yolk is broken and dispersed, about
10 seconds. Scrape the bowl after the last egg and blend until velvety,
about 15 more seconds. Add the flour on low speed and mix for 20 seconds;
finish the mixing by hand, being certain to mix in any flour at the bottom
of the bowl. Stir in 1/2 cup of the nuts. Spread the batter evenly in the
prepared pan and sprinkle the remaining 2 Tbsp of nuts over the top. Bake
the brownies on the center oven rack until a thin crust forms on top and a
tester inserted in the center comes out with a moist crumb, about 35
minutes. (The center of the brownies should never quite rise to the height
of the edges.) Remove pan from oven and place on a rack to cool for 1
hour.

FROSTING: To prepare the frosting, melt the chocolate in the top of
a double boiler placed over simmering water. Pour the evaporated milk into
an electric blender and add the sugar and the melted chocolate. Blend the
frosting on medium-low speed until it thickens, about 50 seconds (the sound
of the machine will change when this process occurs.) Using a frosting
spatula, spread the frosting evenly over the surface of the cooled brownies
and allow them to sit for 1 hour before cutting. Makes 36 small brownies.

FROM: Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred
Baking Book by Judy Rosenberg. From: Michael Loo


Chocolate Lava Muffins

Serving Size: 12
Categories: Muffins, Chocolate

8 oz Semisweet chocolate chips
1 Stick butter
1/2 tsp Vanilla extract
1/2 cup Sugar
3 Tbsp Flour
1/4 tsp Salt
4 Eggs
Butter to coat muffin tin
1 Tbsp Cocoa powder
1 cup Vanilla ice cream
1 tsp Espresso powder

Note: These are like cake with liquid chocolate inside.

Preheat oven to 375 degrees. Place a small metal bowl over a saucepan with
simmering water. Melt the chocolate and butter in the bowl. Stir in
vanilla. In a large mixing bowl, combine sugar, flour and salt. Sift these
into the chocolate and mix well with electric hand mixer. Add eggs one at
time, fully incorporating each egg before adding the next. Beat at high
until batter is crea and lightens in color, approximately 4 minutes. Chill
mixture. Coat the top and each cup of the muffin tin with butter. Dust
with the cocoa powder and shake out excess. Spoon mixture into pan using a
4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be
cake-like and centers should be gooey. While muffins are in oven, melt the
ice cream in a small saucepan. Stir in the espresso powder. Serve over warm
muffins. Yield: 1 dozen

Recipe courtesy Alton Brown Copyright © 2000



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