CHOCOLATE WEDGES
A chocolate version of our Basic Shortbread Wedges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8 to 12
Number Of Ingredients 6
Steps:
- Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Sift 1/2 cup cocoa with flour and salt. Press dough into 8-inch springform, or roll it to 1/4 inch thick; cut into wedges. Score with a knife; chill. Heat oven to 325 degrees. Bake until firm, 20 to 25 minutes.
CHOCOLATE-DIPPED PECAN WEDGES
Serve these nutty pecan wedges glazed with chocolate chips made using Gold Medal® all-purpose flour - a sweet treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 36
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Line bottom and sides of 13x9-inch pan with foil; grease foil with shortening. In food processor, place flour, 1/2 cup granulated sugar, salt and 3/4 cup butter. Process until consistency of coarse crumbs. Add egg; process until dough forms a ball. Press in pan.
- Bake 15 minutes, until edges are lightly golden. Cool on cooling rack. Reduce oven temperature to 325°F. In 3-quart saucepan, cook brown sugar, 1/2 cup granulated sugar, 1 cup butter and honey over medium heat until butter melts. Increase heat to high; boil 1 minute. Remove from heat; stir in pecans, whipping cream and orange peel. Pour over crust.
- Bake 40 to 45 minutes or until filling is set at least 2 inches from edge of pan but center still jiggles slightly. Cool completely. Cut into 6 rows by 3 rows; cut each cookie in half diagonally. In small microwavable bowl, microwave chocolate chips and shortening 1 to 2 minutes or until smooth. Dip tip of each triangle into glaze. Sprinkle with salt.
Nutrition Facts : Calories 305, Carbohydrate 29 g, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 wedge, Sodium 101 mg
CHOCOLATE-DIPPED HAZELNUT SHORTBREAD WEDGES
Steps:
- Preheat the oven to 350°F. and butter and flour two 8-inch round cake pans. In a food processor grind fine the hazelnuts with the flour and the sugar, add the butter, and blend the mixture until it is combined well. Press half the dough evenly onto the bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until it is pale golden. While the shortbread is still warm, cut through the rounds again and let them cool in the pans on a rack. Choose 2 plates slightly smaller than the pans, put a plate directly on the surface of the shortbread, and invert the shortbread carefully onto it.
- In a metal bowl set over a saucepan of simmering water melt the chocolate with the shortening, stirring until the mixture is smooth, and transfer the mixture to a deep narrow cup or glass measure. Dip the points of the shortbread wedges into the chocolate mixture, coating them halfway and letting any excess drip off. Transfer the shortbread wedges as they are dipped to rack set over a sheet of wax paper and let them stand until the chocolate is set.
SWEET CHOCOLATE WEDGES ( CREPES CAKE)
Make and share this Sweet Chocolate Wedges ( Crepes Cake) recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE FILLING: Combine chocolate and water in saucepan over low heat; stir until chocolate melts.
- Add egg yolks, one at a time, beating well after each is added.
- Remove from heat; COOL:.
- Fold in whipped cream.
- spread chocolate mixture over each crepe.
- Stack crepes on top of each other.
- Chill several hours.
- Cut into six wedges.
- Garnish with slivered almonds, if desired.
- Makes 6 servings.
- FOR THE CREPES: MIXER OR WHISK METHOD: In medium mixing bowl, beat eggs.
- Gradually add flour and sugar alternately with milk and water, beating with electric mixer or whisk until smooth.
- Beat in melted butter.
- BLENDER METHOD: Combine ingredients in blender jar; blend for about 1 minute.
- Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
- BOTH METHODS: Refrigerate batter at least 1 hour.
- Cook on upside-down crepe griddle or in traditional pan.
- Brush pan lightly with oil or melted butter.
- Use about 2 to 3 tablespoons of batter per crepe.
- Immediately tilt pan in all directions, swirling the batter so it covers the bottom of the pan in a very thin layer.
- Work quickly before batter cooks too much to swirl.
- Return to heating unit and cook over MEDIUM-high heat.
- Cook crepe until bottom is browned.
- Then carefully turn with spatula.
- Use a Teflon coated or plastic spatula for coated pans.
- Brown other side for a few seconds.
- Remove from pan with spatula; stack on plate or tray.
- Makes about 20 to 25 crepes.
- Crepe Cookery.
Nutrition Facts : Calories 432.8, Fat 29.4, SaturatedFat 16.6, Cholesterol 269.1, Sodium 101.4, Carbohydrate 34.8, Fiber 1.6, Sugar 14.3, Protein 10.1
RICH CHOCOLATE TRUFFLE WEDGES WITH RASPBERRY SAUCE
Oh sweet decadence... this grand prize winner from 'Taste of Home' certainly earned it's prize! I did however, feel the glaze was a tad bitter for my tastes (yes, (blush), I tampered with a winner), so I made an adjustment to it by adding a bit of confectioner's sugar for added sweetness. Using a fine brand of chocolate such as Ghiradelli will guarantee this dessert to reign supreme. I've also used Baker's with fabulous results. This is a beautiful, rich dessert that an elegant restaurant would serve their guests, and my family adored it! I took a picture after placing three red candy roses in the center but unfortunately I can't share it with you because I haven't gotten a digital camera yet. "Santa, are you listening...?"
Provided by Christmas Carol
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter and chocolate in a microwave or double boiler, stirring until smooth.
- Let cool for about 10 minutes.
- In a large mixing bowl, beat the eggs, sugar, vanilla, and salt until thick, about 5 minutes.
- Fold in the chocolate mixture.
- Stir in the flour, blending well.
- Pour into a greased and floured 9 inch springform pan.
- Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool completely on a wire rack.
- Meanwhile in a small saucepan, combine the glaze ingredients.
- Cook over low heat, stirring constantly, until glaze is smooth and melted.
- Cool slightly.
- Run a knife around edge of springform pan to loosen truffle dessert and transfer to a serving plate.
- Spread glaze over top and sides.
- If you wish to add any"decoration", press lightly onto dessert at this point as glaze will harden as it dries.
- For Raspberry Sauce, puree the raspberries in a food processor or blender.
- Press through a sieve to discard seeds.
- Stir in sugar.
- If you prefer a sweeter sauce add more sugar to taste.
- To serve, cut into wedges{this is a very rich dessert so a little goes a long way}, and spoon Raspberry Sauce over the top of each wedge.
- Garnish with freshly whipped cream, raspberries, and a sprig of mint if desired.
Nutrition Facts : Calories 394.2, Fat 25.3, SaturatedFat 15.1, Cholesterol 100, Sodium 181.6, Carbohydrate 43.3, Fiber 4.1, Sugar 31.5, Protein 4.9
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- In a large bowl, use an electric mixer to combine the butter, dark brown sugar and salt. Beat on medium speed until well-blended. Add the egg yolk and vanilla and beat just until combined. Pour in the flour and beat on low speed until the dough begins to clump together. Scrape the dough into the prepared pan, scattering the pieces evenly. Using your fingertips (lightly floured, if necessary), pat the dough onto the bottom (not up the sides) of the prepared pan to form an even layer. Bake until the top looks dry and the dough begins to pull away from the sides of the pan, 25 to 27 minutes.
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