It's Chocolate, (Must be Chocolate Monday!) 🌞

[justaprogressive]

French Chocolate Petite Cake



The perfect addition to your dessert table are these delectable chocolate
petite cakes. And for those who can’t consume flour, you will enjoy this
immensely.

Ingredients

7 ounces dark chocolate (high cocoa content) Broken into small pieces.
¾ cup butter
1 teaspoon extract of Vanilla
1 cup white sugar
4 eggs- separated (You will use both the whites and yolk)

Preparation

1. Preheat oven to 350 F degrees.

2. Lightly grease a 9-inch spring form tin. Using a greased piece of
parchment or foil on the bottom aid in removal of the cake after
cooking.

3. Melt in a double boiler over medium heat, the small pieces of dark
chocolate and the butter. Stir frequently.

4. In a separate bowl, beat the egg yolks into half the white sugar and
extract of Vanilla. Fold this paste into the buttery chocolate mixture.

5. In another bowl, beat the egg whites until fluffy. Slowly add the
remaining sugar and beat until stiff peaks rise. Now fold the beaten
egg whites into chocolate mixture.

6. Pour the batter into the prepared tin. You won’t want to leave any
behind so use a spatula to scrape the bowl clean!

7. Place in preheated oven and bake until an inserted toothpick comes out
clean, or approximately 40 minutes. After the first 15 minutes, cover
the cake with foil. This will prevent the top from burning.

8. Remove and allow to cool 10 minutes before removing form pan.

9. When served warm the chocolate will be a wonderful melting part of
the cake. When served chilled the chocolate cake will be firm. Top
with favorite berry topping or use the following topping.

Very-Berry Topping

2 cups frozen berries
¼ cup white sugar
½ teaspoon cinnamon
1 teaspoon ground flax seed to thicken

Prepare the Topping

1. In a sauce pan, melt the sugar into the berries over a medium heat
stirring occasionally

2. Add the cinnamon and simmer on low for 5 minutes.

3. Gently pour the juice from the saucepan into small bowl, leaving the
berries in the sauce pan.

4. Into the small bowl of juice, whisk in the flax seed until well combined
and reintroduce into the berries. Stir together.

5. Simmer for approximately 5 minutes or until reasonably thickened and
serve over the cake.

6. Bon Appetit!

Success Secrets:

Always melt chocolate slowly. This can be done properly over the
stove top in a double boiler or in the microwave in a microwave safe
dish. The secret is to stir frequently and not to overheat. Overheating
of melting chocolate causes it to become stiff and dry. If this happens
simply add a teaspoon of cooking oil and mix over low heat.
Covering the cake with foil during the last 15 minutes of cooking is a
unique trick the really works and leaves your cake moist instead of dry
or burnt on top.

from "French Chocolate Desserts and Delicacies"
https://www.goodreads.com/book/show/19271843-french-chocolate-desserts-and-delicacies


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French Chocolate Cookies



Good any time, any place and for any occasion.

Ingredients:

2 cup white sugar
1 stick butter
1 small condensed milk - ½ cup
3 cups oatmeal
6 tbsp. Cocoa
1 ¼ tsp. Vanilla

Preparation:

1. In a saucepan mix sugar, butter and milk. Bring to boil for one minute.
2. Add oatmeal, cocoa, oatmeal and vanilla. Mix thoroughly.
3. Drop 1 ½ inch rounds onto wax paper. Let cool.

Bon Appetit!

Success Secrets:

Cookies are generally very secret-free. Just remember NOT to boil the
milk mixture more than one minute.

from "French Chocolate Desserts and Delicacies"
https://www.goodreads.com/book/show/19271843-french-chocolate-desserts-and-delicacies

"It's chocolate. Eat it, you'll feel better!"

[usonian]

1. If the day ends in "Y"

Mmmmmm, Chocolate.