Winter 2024

CHOCOLATE RECIPES
MISSISSIPPI “MUG” CAKE
Chef Dallas Kee, Director of Pastry Operations,
Ithaka Hospitality Partners
I created this recipe for an easy at home quick
dessert. My daughter is always wanting to make
sweet treats with me at home. This is one that
she can follow the instructions and make herself.
• 1/4 cup butter, unsalted
• 1/4 cup 50 to 64 percent chocolate
• 2 Tbsp. + 1 tsp. sugar
• 2 Tbsp. all-purpose flour
• 1 whole egg
• 1 egg yolk
• 1 pint ice cream, any desired flavor
In a microwave safe bowl, melt together chocolate
and butter. Stop the microwave every 30
seconds to stir mixture.
With a rubber spatula, stir sugar and flour into
the chocolate mixture. When smooth add egg
and egg yolk to mixture.
Divide the batter between two coffee mugs.
Place each one in the microwave for 30-60 seconds.
Start at 30 seconds and add more time
until desired doneness is achieved.
When both mugs are finished cooking place
a scoop of your favorite ice cream on top and
enjoy! Serves 2.
Chef Notes: For a lighter chocolate flavor use a
lower percent chocolate, around 50-59 percent.
For a more bitter rich chocolate flavor use 60-65
percent.
SARA’S FUDGE TOPPED BROWNIES
• 4 oz. squares unsweetened chocolate
• 2 sticks butter
• 2 cups sugar
• 4 beaten eggs
• 1 cup all-purpose flour
• 1/4 tsp. salt
Melt chocolate and butter. Add sugar, eggs
and flour with salt. Bake in oblong greased
pan at 350 degrees for about 25 minutes or
until set.
Ice with the following fudge frosting.
FUDGE TOPPING:
• 2 oz. squares unsweetened chocolate
• 1 cup evaporated milk or whole milk
• 2 cups sugar
• 1/4 stick butter
Melt chocolate with milk and cook until custard
consistency. Add sugar and cook until
a soft ball forms in a little cold water. Add
butter.
Cool slightly, then beat until thick. Pour over
cooled brownies.
RASPBERRY-FILLED MOLTEN
CHOCOLATE CUPCAKES
Jerry Barber, Taste of Chocolate
• 1/2 cup granulated sugar
• 6 Tbsp. unsalted butter room temperature
• 4 large eggs
• 1/2 cup all-purpose flour (spooned and
leveled)
• Pinch of salt
• 12 oz. semi-sweet chocolate, melted
• 18 raspberries (36 if they are small)
• Confectioners' sugar, for serving
• Vanilla ice cream, optional
Preheat oven to 400 degrees. Line 12 cup standard
muffin tin cups with paper liners. In a
large bowl with a mixer, beat butter and sugar
on medium high until light and fluffy, about
2 minutes.
Add eggs, one at a time, beating well after each
addition. With mixer on low, beat in flour and
salt. Beat in chocolate until just combined.
Divide half the batter among cups, add two
raspberries to each, and top with remaining
batter. Bake until tops are just set and no longer
shiny, 10 to 11 minutes. Cool in pan on a
wire rack for 10 minutes. Remove from pans,
dust with confectioners' sugar. Can serve with
ice cream.
CHOCOLATE TOFFEE BROWNIE BITES
WITH CHOCOLATE GLAZE
Amanda Wunderlich
BROWNIES:
• 1/2 cup unsalted butter
• 2 oz. unsweetened chocolate, chopped
• 1/2 cup flour
• 1/8 tsp. baking powder
• Pinch of salt
• 1 cup sugar
• 2 eggs
• 1 ½ tsp. vanilla
• 1/4 tsp. almond extract
Preheat oven to 325 degrees. Spray two 12- cup
mini muffin pans with nonstick spray.
In a double boiler (or in the microwave on
power level 30%) melt the chocolate and butter.
Transfer to a medium bowl and cool until
tepid.
Sift flour, baking powder and salt together in
a bowl.
Stir in sugar, eggs, vanilla and almond extracts
into the chocolate butter mixture. Add the
flour mixture.
Spoon batter into muffin tins, filling each cup
2/3 full. Bake 14-16 minutes, until set but still
soft in the center. Let brownies cool in the
pans for 10 minutes, then invert them onto a
cooling rack and cool completely.
CHOCOLATE GLAZE:
• 5 oz. bittersweet chocolate, chopped
• 1/2 cup plus 1 Tbsp. heavy cream
• 1 Tbsp. light corn syrup
• 1/3 cup toffee bits
In a double boiler, stir together the chocolate,
cream and corn syrup until chocolate is
melted. Remove from heat and stir in toffee
bits.
Pour the chocolate glaze over the inverted
brownie bites, covering the tops and sides.
Refrigerate until the glaze sets, about 10 minutes.
Serve at room temperature or chilled.
MAMA’S FAMOUS CHOCOLATE POUND
CAKE WITH FUDGE ICING
Jennifer Roach
• 1/2 lb. butter, room temperature
• 1/2 cup Crisco
• 3 cups sugar
• 6 eggs
• 3 cups cake flour
• 1/2 tsp. baking powder
• 4 Tbsp. cocoa
• 1 cup milk
• 1 tsp. vanilla
Cream butter and Crisco; add sugar and eggs.
Sift dry ingredients. Add alternately with
milk. Add vanilla.
Bake in greased Bundt pan at 325 for about 1
hour and 20 minutes until it tests done.
FUDGE ICING:
• 2 cups sugar
• 1/2 cup milk
• 1/4 tsp. salt
• 1/4 cup white Karo syrup
• 2 heaping serving spoons cocoa (enough to
make it dark)
• 1 stick butter
• 1 tsp. vanilla
Mix all ingredients except vanilla in boiler
over low heat until butter is melted. Stirring
constantly, let it come to boil for two minutes.
Remove boiler from heat and beat until lukewarm
and “thick-like.” Add vanilla and beat
until thick enough to spread.
Spread icing onto cake. It is especially important
to allow a lot of the icing to flow over into
the hole in the center of the cake. That’s what
makes it famous.
DOUBLE CHOCOLATE COOKIES
Rebecca Sanderson, Taste of Chocolate
• 2 1/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup (2 sticks) butter or margarine, softened
• 1 cup packed brown sugar
• 3/4 cup granulated sugar
• 1 tsp. vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) semi-sweet chocolate
morsels
• Preheat oven to 375 degrees.
Combine flour, cocoa, baking soda and salt in
a small bowl. Beat butter, brown sugar, granulated
sugar and vanilla extract in a large mixing
bowl until creamy.
Beat in eggs for about 2 minutes or until light
and fluffy. Gradually beat in flour mixture.
Stir in morsels. Drop by rounded tablespoon
onto ungreased baking sheets.
Bake for 8 to 10 minutes or until cookies are
puffed. Cool on baking sheets for 2 minutes;
remove to wire racks to cool completely.
52 EAST ALABAMA LIVING