Ah It's Chocolate Monday Again!! Choc. Ice Cream Cake/ Cloud Nine Brownies/ Choc. Chiffon Pie/ Jim's Special Fudge 🌞

[justaprogressive]

Chocolate Ice Cream Cake

Yield: 1 Serving

1package Chocolate cake mix
1 pt Chocolate ice cream, soften
3 lg Eggs
1 c Water

Combine ingredients and beat for 4 min. Pour batter into a well greased
and floured 12-cup, 10-inch Bundt pan and bake at 350 degrees for 45
min. Cooled cake can be frosted with coconut fudge frosting or glazed
with chocolate icing.

From "371 Best Chocolate Recipes"
https://www.goodreads.com/book/show/6278097-371-best-chocolate-recipes?ac=1&from_search=true&qid=irbCE7Ax6m&rank=2


********************************************************************


CLOUD NINE BROWNIES

These heavenly brownies are made from a winning combo of three different kinds of chocolate:
white, milk, and semisweet. My older brother, Jesse, used to bake these brownies when we were
kids. He wasn’t the tidiest baker—he’d strew flour, sugar, and eggshells across the countertop, yet he
managed to make an irresistibly delicious brownie every time. These were the first treats Jesse
learned to bake and, to this day, they remain one of his favorites to whip up. Now, every time I hear
someone say, “I’m on Cloud Nine,” I think of Jesse, these addictive squares, and the “cloud nine”
feeling you get when they melt in your mouth.

MAKES THIRTY-SIX 11/2-IN [4-CM] BROWNIES

11/2 cups [255 g] Choc-Au-Lait Baking Chips (white chocolate)
6 Tbsp [85 g] unsalted butter, cut into small cubes
2 large eggs
1/2 cup [100 g] sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup [120 g] all-purpose flour
1/2 cup [85 g] Milk Chocolate Baking Chips
1/2 cup [85 g] Semisweet Chocolate Baking Chips

Preheat the oven to 325°F [165°C]. Line an 8-in [20-cm] square pan with
aluminum foil, covering the bottom, up the sides, and hanging about
1 in [2.5 cm] over the sides.

Melt 1 cup [170 g] of the white chocolate chips and the butter together
using a hot water bath or the microwave oven. Stir until completely
melted and smooth.

Remove the bowl from the water if you used a hot water bath and set
aside to cool. In a large bowl, with a hand mixer, beat together the
eggs, sugar, vanilla, and salt on high speed until very pale and thick,
2 to 3 minutes. Blend in the cooled melted white chocolate mixture on
low speed.

Gradually beat in the flour until just combined. With a wooden spoon,
fold in the remaining 1/2 cup [85 g] white chocolate chips, the milk
chocolate chips, and semisweet chocolate chips. Spread the
batter evenly in the prepared pan.

Bake for 35 to 40 minutes, or until a toothpick inserted into the center
comes out almost clean. Let cool in the pan overnight so the chocolate
can set. When ready to serve, carefully use the foil to lift the brownies
out of the pan. Place the brownies on a cutting board, discard the foil,
and cut them into 11 2-in [4-cm] squares.

Store in an airtight container at room temperature for up to 1 week. To
freeze,cut into four large sections and remove from the pan. Wrap the
sections tightly in plastic wrap. Place the sections in a zip-top freezer
bag and push out all the air. Freeze for up to 1 month. Let the wrapped
sections defrost in the refrigerator overnight.


From "Guittard Chocolate Cookbook"
https://www.goodreads.com/book/show/24395611-guittard-chocolate-cookbook

*********************************************************************************


CHOCOLATE CHIFFON PIE

8 PORTIONS

This is a beautiful and important pie. The filling
is airy, creamy dark chocolate, mounded 2 inches high.
The crust may be prepared ahead of time but the filling
should be made early in the day for that night; it is more
delicate if it does not stand overnight day for that night;
it is more delicate if it does not stand overnight.

PIE CRUST

Prepare a pie shell and bake it in a 9-inch pie plate . Cool
it completely.

CHOCOLATE FILLING

7 ounces semisweet chocolate (see Note)
I cup milk
1 tablespoon (1 envelope) unflavored gelatin
2/3 cup granulated sugar
2 eggs (graded extra-large or jumbo), separated
1 teaspoon dry instant coffee
1 1/2 cups heavy cream
Pinch of salt

The chocolate must be finely ground. It may be ground in a food processor,
a blender, or a nut or chocolate grater. (If you use a food processor or a
blender, it should be chopped or broken into small pieces first.) When
the chocolate is finely ground, set it aside.

Place the milk in the top of a large double boiler. Sprinkle the gelatin
over the milk and let it stand for 2 or 3 minutes. Add 1/3 cup of the sugar
(reserve remaining 1/3 cup), the egg yolks, and the chocolate. Stir to mix
thoroughly. Place over hot water on moderate heat and stir constantly
until the chocolate, sugar, and gelatin are dissolved. (Do not overcook or
the yolks will curdle.) Add the dry instant coffee and stir to dissolve. Re-
move from the hot water.

Place the top of the double boiler in a large bowl of ice and water
and stir the chocolate mixture until it reaches room temperature (test it
on the inside of your wrist). Remove from the ice water and set aside.

In a chilled bowl with chilled beaters whip the cream until it barely
holds a shape ((f it is too stiff it will make the filling heavy ). Set aside.
Beat the egg whites and the salt in the small bowl of the electric
mixer until the whites have increased in volume and started to thicken.

On moderate speed, while beating, add the reserved sugar very gradually.
Then increase the speed to high and beat only until the whites barely hold
a peak when the beaters are raised, or when the whites are lifted with a
rubber spatula. (Do not beat the whites too stiff and dry or it will be
difficult to fold them in.) Set them aside.

Now replace the chocolate mixture in the ice water and stir con-
stantly with a rubber spatula, scraping around the bottom and sides until
the mixture has barely started to thicken. (Do not wait until it actually
stiffens. The ideal conditions for folding are to have the chocolate, whites,
and cream, all the same consistency.)

Fold about one-third of the chocolate into the beaten whites and fold
another third into the whipped cream. Then, in a large bowl, fold to-
gether the whites, the cream, and the remaining chocolate. (Do not
handle any more than necessary. )

Pour the chiffon mixture into the prepared shell but watch the rim
carefully—you will possibly have more filling than the shell will hold, and
you must be careful not to let it run over the edges. Pour in only as much
as the shell will safely hold. Place the filled shell in the freezer for a few
minutes (leaving the remaining filling at room temperature) just until
the filling in the shell is slightly set. Then mound the remaining filling
high in the center.

Refrigerate the filled shell for at least an hour or more until com-
pletely set.

TOPPING

Optional:3/4 teaspoon unflavored gelatin
Optional: 1 1/2 tablespoons cold water
1 1/2 cups heavy cream
1/3 cup strained or sifted confectioners sugar
1 teaspoon vanilla extract
Optional: 1 ounce or less semisweet chocolate

If the whipped cream topping stands for an hour or more it may separate
slightly—the watery liquid will run out. To avoid that, add the gelatin.
However, if you put the whipped cream on just before serving, the gelatin
may be omitted.

Sprinkle the gelatin over the cold water in a small heatproof cup. Let
stand for 5 minutes. Then place the cup in shallow hot water over moderate
heat until the gelatin is dissolved. Remove from the heat.

Place all but about 2 tablespoons of the cream in the chilled small
bowl of the electric mixer. Add the sugar and vanilla. With chilled beaters
whip the cream until it is slightly thickened.

Quickly stir the reserved 2 tablespoons of cream into the dissolved
warm gelatin and, with the beater going, add the gelatin mixture all at
once to the partially whipped cream. Continue to beat until the cream
holds a shape. (Do not overbeat. Stiff whipped cream is buttery and not
so attractive or delicious. But if it is to be used decoratively with a pastry
bag and a star tube it should be stiff enough to hold the design.)

Now the cream may be spread evenly all over the pie, or it may be
piped on with a pastry bag fitted with a large, star-shaped tube. (A sug-
gestion: With the tube form eight large, high rosettes around the pie,
about an inch from the edges. To form a rosette, move the pastry bag in a
small spiral. Make the outside loop about 2 to 2 1/2 inches in diameter.
Keep spiraling toward the center and up until the rosette stands 1 1/2 to
2 inches high.)

The optional chocolate is for decoration. It may be grated, or shaved
with a vegetable peeler. Sprinkle it over the top of the pie or over the
rosettes.

Refrigerate and serve very cold.

NOTE: Any semisweet chocolate may be used—either 1-ounce squares,
morsels, Baker's German's Sweet, Maillard’s Eagle Sweet, imported bars,
ete. I especially like Tobler Tradition or Lindt Excellence.


From "Maida Heatter's Book of Great Chocolate Desserts"
https://www.goodreads.com/book/show/88467.Maida_Heatter_s_Book_of_Great_Chocolate_Desserts?from_search=true&from_srp=true&qid=pbbb3qz09Q&rank=1

************************************************************************************


JIM’S SPECIAL FUDGE

Jim worked for us as a cacao bean buyer for more than twenty years. He loved fudge and used to
bring his super-rich version to the factory on special occasions. After some begging (after a lot of
begging!) he finally agreed to share the secret recipe. Jim’s fudge is now an essential part of our
potluck parties.

This recipe calls for only three ingredients, plus nuts, which are optional, making this fudge ideal for
experimentation. You can add other ingredients if you like, topping with fleur de sel or cacao nibs.
Try making fudge with a center ribbon of salted caramel, peanut butter, or marshmallow cream.

MAKES TWENTY-FIVE 11/2-IN [4-CM] SQUARES

2 3/4 cups [415 g] Semisweet Chocolate Baking Wafers
1 3/4 cups [420 ml] canned sweetened condensed milk
4 Tbsp unsalted butter
3/4 cup [85 g] chopped walnuts, pecans, or almonds (optional)

Line an 8-by-8-by-2-in [20-by-20-by-5-cm] baking pan with parchment paper along the bottom, up
the sides, and overhanging the sides by about 1 in [2.5 cm].

Melt the chocolate, condensed milk, and butter together using a hot water bath or the microwave oven
Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath
and mix in the nuts (if using). Pour the batter into the prepared pan, spread evenly, and let cool for 2 hours,
or until firm.

Use the parchment paper to carefully lift the fudge out of the pan. Place the fudge on a cutting board,
discard the parchment, and cut it into 11/2-in [4-cm] squares. Store in an airtight container in the
refrigerator for up to 10 days.

Variation for Layered Fudge: Pour half of the batter into the prepared pan and spread it evenly.
Spread a second layer of 1/2 cup [125 g] peanut butter, 1/2 cup [115 g] Salted Caramel, or
1/2 cup [35 g] marshmallow cream. Then pour in the rest of the batter and spread it evenly. Let the
fudge cool for 2 hours. When you’re ready to serve, cut it into 11/2-in [4-cm] squares. Store, wrapped
tightly, in the refrigerator for up to 10 days.

From "Guittard Chocolate Cookbook"
https://www.goodreads.com/book/show/24395611-guittard-chocolate-cookbook

It's chocolate, eat it, you'll feel better!

[Kali]

1. do you have more complete instructions for the ice cream cake?

link doesn't go to recipe. this is what I call an ice cream cake. recently had a request for one for a birthday but all available retail in my area were coated cake shaped hunks of just ice cream, no actual cake layer (though some had crumbled cookies between 2 layers of ice cream )

what is the "frosting" on this?

[justaprogressive]

2. I'm quoting the whole recipe.

The recipe is not online it's in a BOOK. Hence the goodreads link.

"what is the "frosting" on this?"

As the recipe recommends:

Cooled cake can be frosted with coconut fudge frosting or glazed
with chocolate icing.

Here's a recipe for chocolate icing ( of course there's store-bought if you're not inclined)

Chocolate Frosting Recipe
This creamy, smooth, shiny frosting is my absolute favorite on layer cakes and cupcakes!
Ingredients

2 ½ sticks (300 g) unsalted butter, softened to room temperature
2 cups (240g) powdered sugar, sifted, plus more as needed
¼ cup (25g) cocoa powder, sifted
1 ½ teaspoons pure vanilla extract
170 g (6 oz.) bittersweet, semisweet, or milk chocolate, melted and slightly cooled
¼ cup (60 ml) heavy cream
Pinch of salt , optional

Instructions

In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, 1-2 minutes. Add half of the powdered sugar and beat until well combined, then add the other half and beat until smooth. Add cocoa powder and beat until completely creamy and smooth. Beat in vanilla and melted chocolate until combined. Add heavy cream, a bit at a time, until desired consistency. Add more powdered sugar if necessary, until frosting is spreadable. Add a bit of salt, to taste, to cut sweetness.
Use immediately or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk by hand until smooth.

HTH!