PANINI WITH CHOCOLATE AND BRIE
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the panini grill.
- Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes. Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with the remaining sandwiches. Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.
- Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.
CHOCOLATE PANINI
Steps:
- Preheat the oven to 450 degrees.
- Lay slices of the bread, butter side down, on an ungreased sheet pan. Sprinkle evenly with the chopped chocolate, covering the bread to within 1/4-inch of the crust. Cover each with a second slice of bread, butter side up. Press closed with the back of a spatula. Bake until the bread is golden and the chocolate begins to melt, about 5 to 7 minutes. Using a spatula, carefully turn each sandwich over and bake 5 to 7 minutes more. Let cool slightly before serving.
CHOCOLATE SPIRALS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, flour, puff pastry, chocolate hazelnut spread, egg
Provided by Katie Aubin
Categories Desserts
Yield 12 servings
Number Of Ingredients 5
Steps:
- Roll out the puff pastry on a lightly floured surface to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
- Use a spatula to spread the chocolate hazelnut spread over half of the pastry. Fold other half of the pastry over the chocolate spread.
- Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
- Slice lengthwise into twelve ½-inch (1 cm) wide strips.
- Hold the top of a strip with one hand and use your other hand to twist. Once the twist goes all the way up the strip, roll into a tight spiral. Repeat with the rest of the strips.
- Transfer the spirals to the prepared baking sheet and brush with egg wash.
- Bake for 12 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 143 calories, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 2 grams
CHOCOLATE-STRAWBERRY PANINI
Provided by Giada De Laurentiis
Categories dessert
Time 22m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Heat a panini grill to medium according to the manufacturer's instructions. Spread the chocolate-hazelnut spread over 1 side of all of the pound cake slices. Arrange the sliced strawberries over 6 cake slices. Cover with the remaining cake slices, chocolate side down.
- Spray panini grill with nonstick spray and grill each panino until the pound cake is crisp and golden and the fillings are warm, about 2 minutes. Cut each panino in half and serve.
CHOCOLATE SWIRL CAKE
Make and share this Chocolate Swirl Cake recipe from Food.com.
Provided by Doreen Randal
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream butter and sugar together until light and fluffy.
- Add eggs, beating in one at a time.
- Sift over flour and baking powder and fold into butter mixture.
- Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
- Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
- Swirl the mixtures together with wooden skewer.
- Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
- Cool cake a little. Turn out onto a cake rack and ice when cold.
- Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
- Add water and mix to combine. Spread over cake when cool.
- If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.
SWIRL BROWNIES
Use semisweet chocolate chips to create these dense, fudgy brownies that are streaked with a cheesecakelike swirl. Stored in an airtight container at room temperature, they will stay moist and flavorful for up to two days. Serve warm or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 9
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Lightly butter an 8-by-8-inch glass baking dish, and set aside. Into a medium bowl, sift together flour, salt, and baking soda; set aside.
- Make chocolate batter: In a large heatproof bowl set over a pan of simmering water, heat 1/2 cup butter and 1/2 cup chocolate chips until they are melted. Remove from heat, and stir in 1 cup sugar. Add half the flour mixture, and stir to combine. Add the whole eggs and 2 teaspoons vanilla, and stir to combine. Mix in remaining flour mixture until it is well combined. Measure out 1/2 cup batter, and set aside.
- Make cream-cheese batter: In the bowl of a food processor fitted with the metal blade, combine the cream cheese, remaining 1/4 cup sugar, remaining 2 tablespoons butter, the egg yolks, and remaining 3/4 teaspoon vanilla. Process until mixture is smooth and well combined. Transfer to a medium bowl. Stir in remaining 1/2 cup chocolate chips.
- Pour chocolate batter into the prepared baking dish. Spoon the cream-cheese mixture over the chocolate batter, spreading it in an even layer to the edges with an offset spatula. Top with reserved 1/2 cup chocolate batter. Run a knife through the mixture to swirl, as desired. Bake until golden brown and the center is set when touched with your finger, 45 to 50 minutes. Transfer baking dish to a wire rack to cool. Cut into squares, and serve.
CHOCOLATE SWIRL DELIGHT
I made a few updates to a great recipe and ended up with an impressive dessert. Everyone loves its light texture and chocolaty flavor. -Lynne Bargar, Saegertown, Pennyslvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Cut each cake roll into 6 slices; reserve any broken chocolate coating for topping. Line bottom and sides of a 9-in. springform pan with cake slices, covering completely., Whisk milk and pudding mixes 2 minutes (mixture will be thick); spread onto bottom layer of cake rolls. Cover with whipped topping. Sprinkle with reserved chocolate pieces. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 331 calories, Fat 12g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 382mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
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