Best 3 Chocolate Baking Recipes
Chocolate baking is a delightful culinary journey that transforms simple ingredients into decadent treats. Whether you're a seasoned baker or a novice cook, the world of chocolate baking offers a vast array of possibilities. From rich and velvety cakes to fudgy brownies and indulgent cookies, the magic of chocolate knows no bounds. In this article, we'll embark on a sweet adventure, exploring the best chocolate baking recipes that will tantalize your taste buds and leave you craving more. From classic chocolate chip cookies to innovative lava cakes, we'll guide you through each step, ensuring your baking experience is both enjoyable and successful. So, preheat your oven, gather your ingredients, and let's begin our chocolate baking extravaganza!
Here are our top 3 tried and tested recipes!
CHOCOLATE CHIP COOKIES WITH TRUVIA® BAKING BLEND
The classic chocolate chip cookie has been a family favorite for generations. This easy-to-make recipe with Truvia® Baking Blend has 60% less sugar* than the full sugar version.
Provided by Truvia(R)
Categories Trusted Brands: Recipes and Tips Truvia®
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, salt and baking soda in a small bowl.
- Beat butter, Truvia® Baking Blend and vanilla (and optional molasses) in a separate large mixing bowl. Mix in egg.
- Gradually stir in flour mixture. Stir in chocolate chips.
- Drop rounded tablespoons on cookie sheets and press down to slightly flatten.
- Bake for 9 to 11 minutes or until lightly browned.
ALMOND CHOCOLATE CHIP COOKIES (NO BAKING POWDER/SODA!)
I made this cookies with oil instead of butter, and also without baking soda/powder. So it's dairy-free and additive-free. My kids love this, and it's a bit healthier.
Provided by Nita K
Categories Nuts
Time 25m
Yield 24 small cookies
Number Of Ingredients 7
Steps:
- - Mix with spoon flour, chocolate chips and almonds.
- - In another bowl mix with electric mixer egg, oil, sugar and salt until thick and the consistency resemble to mayonnaise.
- - Add the flour mix into the egg mix. Fold with spatula, just until all wet.
- - Put the dough in the fridge at about 15 minutes, while we heat up the oven to 170°C.
- - Line a cookie tin with a baking paper.
- - With two teaspoons make a ball of dough and put onto the the tin. You can press the dough a little with your finger to make it wider if you like.
- - Bake about 10 minutes.
- - Take out from the oven and let it cool. The first time they took out from the oven they might seems a bit soft, but after cooled it will be harden a bit. It will be chewy inside and crunchy on top.
Nutrition Facts : Calories 89.5, Fat 5.1, SaturatedFat 1.2, Cholesterol 7.8, Sodium 29, Carbohydrate 10.7, Fiber 0.9, Sugar 6.4, Protein 1.4
CHOCOLATE TORTE - NO BAKING
This torte is like rich soft dark chocolate that can be served plain with raspberrys/ other fruit to temper the sweetness. Alternatively a flavouring can be added to the mixture before pouring into the mould to add intrest such as crystallised ginger or orange extract etc. Everybody I've served this to has requested the recipe and it's so easy and quick to make and serve you should really try it out! Also perfect for dinner parties as it can be made a few days in advance and just stored in the fridge until needed.
Provided by Little ghostie
Categories Dessert
Time 12h15m
Yield 1 dish, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Prepare a 7x7 dish by lining it with greaseproof paper for easy removal of the torte once cold.
- Measure out the butter and chocolate and chop up ready for adding later.
- Put the cream, sugar and salt in a pan and bring slowly to near boiling stirring constantly. You should see small bubbles at the edges of the pan.
- Add the butter and chocolate and stir well until melted. Then add any other flavourings if desired (eg ginger etc) (optional).
- Pour into prepared dish and chill in fridge overnight or until set (at least 7 hours I'd guess).
- When set torte can be turned carefully onto serving dish where it will sit firm and not ooze. You can then decorate with cream / fruit / drizzled white chocolate (optional).
Tips:
- Use good quality chocolate: This will make a big difference in the taste of your baked goods. Look for chocolate with a high cocoa content, such as 70% or higher.
- Melt chocolate properly: Overheating chocolate can cause it to become grainy and seize up. To melt chocolate properly, use a double boiler or place a heatproof bowl over a saucepan of simmering water. Stir the chocolate constantly until it is melted and smooth.
- Don't overmix your batter: Overmixing can result in a tough, dry cake. Mix your batter just until the ingredients are combined.
- Bake your cakes at the right temperature: The temperature of your oven will affect the texture of your cake. For most cakes, a temperature of 350°F (175°C) is ideal.
- Let your cakes cool completely before frosting: This will help to prevent the frosting from melting and becoming runny.
Conclusion:
Chocolate is a delicious and versatile ingredient that can be used to create a wide variety of baked goods. From cakes and cookies to brownies and pies, there is a chocolate dessert to suit every taste. With a little practice, you can master the art of chocolate baking and create delicious treats that will impress your friends and family.
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