Chocolate Potato Coffee Cake

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients:

• For the Dough:
• 1/2 pound baking potatoes, such as russets, scrubbed
• One 1/4-ounce package active dry yeast
• 1/4 cup granulated sugar
• 3-1/2 to 4 cups all-purpose flour
• 2 large eggs, at room temperature, lightly beaten
• 6 Tablespoons (3/4 stick) unsalted butter, melted and cooled
• 1/2 teaspoon salt
• .
• Nonstick spray for greasing bowl
• Silicon baking mat or parchment paper for the baking sheet
• 
  
• For the Filling:
• 1 cup chopped pecans
• 1 cup chopped golden raisins
• 1/2 cup packed light brown sugar
• 1-1/2 teaspoon ground cinnamon
• 6 Tablespoons (3/4 stick) unsalted butter, melted and cooled
• For the Topping:
• 1 large egg, at room temperature
• 2 Tablespoons wate
• 1 Tablespoon granulated sugar

Preparation:

Permit the reserved potato water to icy to between 115 degrees F and 105 degrees F. Sprinkle the yeast in to it, stir to dissolve, then proof for ten minutes, or until the yeast is bubbly. 

Bring a medium pot of salted water to a boil over high heat. Meanwhile, peel the potatoes and cut them in to 1-inch pieces. Boil them until soft when pierced with a fork, about 12 minutes. Reserve 1/2 cup of the potato cooking water in a tiny bowl. Drain the potatoes and icy for five minutes. Press them through a potato ricer in to a massive bowl. Set aside to icy for at least ten minutes. 

Stir the granulated sugar and one cup of the flour in to the riced potatoes, then add the proofed yeast and its potato water. Stir until combined, cover the bowl with plastic wrap, and set aside in a warm, dry place to double in bulk, about 30 minutes. 

Stir down the sponge mixture with a wooden spoon, then stir in 2-1/2 cups flour, the eggs, butter, and salt. Turn the dough out onto a lightly floured work surface and knead by pressing in to it with the heel of hand while pulling it with the other. Knead for 8 minutes, or until the dough becomes smooth and elastic. You may need to add more flour, but be sparing and add  to keep the dough from sticking. Form the dough in to a ball. (Alternatively, you can knead the dough in a stand mixer fitted with a dough hook. Place the dough in the bowl, then knead at medium speed for five minutes.) 

Meanwhile, make the filling. Toast the pecans in a medium skillet set over low heat. Toss and stir for four minutes, until aromatic. Place them in a medium bowl and mix in the raisins, brown sugar, and cinnamon with a wooden spoon. Stir in the melted butter until the mixture is damp and dense; set aside. Line a massive baking sheet with a silicon baking mat or parchment paper. 

Spray a massive neat bowl with nonstick spray, place the kneaded dough in the bowl, and flip it over to coat it with the spray. Cover the bowl with plastic wrap and set aside in a warm, dry place to double in bulk, about an hour. 

When the dough has doubled in bulk, punch it down by gently pushing your fist in to its middle. Turn it out onto a lightly floured work surface and roll it out to a 12 x 20-inch rectangle. Spread the pecan filling evenly over the dough, leaving a 1/2-inch border along the long sides. Beginning with of the long sides, tightly roll the dough in to a tube, then bend the tube until its ends meet to generate a ring. Place the ring on the prepared baking sheet, seam side down. Cover loosely with a neat kitchen towel and set in a warm, dry place to double in bulk, about an hour. 

Meanwhile, position the rack in the midst of the oven and preheat the oven to 350 degrees F. For the topping make a wash by lightly whisking the egg and water in a tiny bowl. 

After the ring has doubled in bulk, brush the egg wash over its top, then sprinkle the ring with the sugar. With a sharp knife, make six evenly spaced, diagonal slashes across the top of the ring. 

Bake for 40 minutes, or until golden. The cinnamon filling may bubble out of the slashes on the top. Icy on a wire rack for ten minutes, then serve; or icy and wrap in wax paper to store at room temperature for up to days. The ring may even be frozen, sealed tightly in plastic wrap, for up to months.

Chocolate Potato Coffee Cake: Substitute 1 cup semisweet chocolate chips for the raisins in the filling. 

Yield: 12 servings 

Black Forest Buttermilk Cake

Cook Time: 45 minutes

Prep Time: 15 minutes

Total Time: one hour

Ingredients:

one can (14.5 ounces) pie cherries packed in water (not syrup), drained
one (18.25 ounces) chocolate cake mix, divided use
one egg
four ounces cream cheese
1/2 cup butter, melted (one stick or 8 Tablespoons)
one cup semi-sweet chocolate chips
.
two giant eggs
3/4 cup buttermilk
four ounces cream cheese
one cup powdered confectioner's sugar
three Tablespoons unsweetened cocoa powder
Powdered confectioner's sugar for topping

Preparation:

Put cherries in a strainer to drain.

In giant bowl, merge remaining cake mix, one egg, four ounces cream cheese and butter. Blend well. Mixture will be thick. Spread batter in to bottom of prepared baking pan. Sprinkle with chocolate chips and press lightly in to batter. Bake for 15 minutes and set aside.

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with nonstick foil. Reserve one heaping cup dry cake mix and set aside.

Place drained cherries on paper towels and gently blot dry. Spread cherries evenly over baked crust. Spoon batter carefully over the cherries and spread with a spatula to cover. Bake for 45 to 50 minutes, until lightly browned on top. Icy and cut to serve.

In medium bowl, cream two eggs, buttermilk, cream cheese, one cup powdered sugar, and cocoa until well blended. Slowly add reserved cake mix, and beat on medium speed until mixture is smooth and thickened (about three minutes).

before serving, dust the top of the cake generously with sifted powdered sugar. The moisture in the cake will cause the sugar to melt within a matter of hours.

Yield: 24 to 36 servings, depending on cut size

Chocolaty Zucchini Roll

Cook Time: twenty minutes

Prep Time: 30 minutes

Total Time: 50 minutes

Ingredients:

three eggs
one teaspoon vanilla extract
one cup all-purpose flour
3/4 cup sugar
1/2 cup baking cocoa
one teaspoon baking soda
one teaspoon ground cinnamon
1/4 teaspoon salt
one cup shredded peeled zucchini
.
Filling:
one package (8 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
two teaspoons vanilla extract
one cup confectioners' sugar
Additional confectioners' sugar

Preparation:

In a mixing bowl, beat eggs & vanilla. Combine flour, sugar, cocoa, baking soda, cinnamon, & salt; add to egg mixture & mix well. Stir in zucchini.

Spread in to a greased & waxed paper-lined 15x10x1 inch baking pan. Bake at 350 for 15-20 minutes or until cake springs back when lightly touched.

Turn onto a linen towel dusted with confectioners' sugar. Peel off waxed paper & roll up, jelly-roll style, beginning with a short side. Chilled on wire rack.

Unroll cake; spread filling to within one inch of edges. Roll up again; dust with confectioners' sugar. Refrigerate until serving.

In a mixing bowl, beat cream cheese, butter, & vanilla until fluffy. Beat in confectioners' sugar.

Yield: ten servings

Chocolate Beet Cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

1-3/4 cups all-purpose flour
1-1/2 teaspoon baking soda
1/4 teaspoon salt
one can (15 oz.) whole or quartered beets (not pickled), drained (reserve liquid)
1-1/4 cups granulated sugar
one cup vegetable oil
1/2 cup juice from beets
three large eggs
one teaspoon vanilla extract
four squares (one ounce each) unsweetened chocolate, melted
one cup semi-sweet chocolate chips

Preparation:

Preheat oven to 350 degrees F. Arrange rack in the midst of the oven. Line a 9 x 13-inch baking pan with non-stick foil.

In a medium bowl, measure flour, baking soda, and salt. Whisk to combine. Set aside.

Puree drained beets in a food processor or heavy-duty blender. Scrape in to a large bowl. Add sugar, vegetable oil, and 1/2 cup reserved beet juice to the pureed beets and mix on medium speed until combined. Add eggs and vanilla extract, blending until incorporated.

Add flour mixture to the beet mixture. Using medium speed, mix until combined, at least minutes, scraping down sides often. Add melted unsweetened chocolate and mix until combined.

Pour in to baking pan. Distribute chocolate chips evenly over the top of the batter. Bake for 30 to 35 minutes or until toothpick inserted in the middle comes out tidy. Do not over-bake or it will become dry. Let icy to room temperature.

This cake is damp and scrumptious without any topping. However, in case you would like to dress it up, you may sift powdered sugar over the top or frost together with your favourite icing.

Yield: 36 to 48 servings, depending on cut size

Chocolate Raspberry Jellies

Prep Time: twenty minutes

Cook Time: ten minutes

Total Time: 30 minutes

Ingredients:

Prepare a 9 x 13 x 2-inch baking pan by lining pan with non-stick foil or plastic wrap.

Bottom Layer:
6 ounces special dark or semi-sweet chocolate, chopped
two Tablespoons shortening (not butter or margarine)
two ounces food-grade paraffin (Gulf wax)
.
Jelly Layer:
one cup raspberry puree, canned or homemade
two cups water
five (three ounces each) packages raspberry-flavored gelatin mix
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Coating:
12 ounces special dark or semi-sweet chocolate, chopped
three Tablespoons shortening (not butter nor margarine)
four ounces paraffin (Gulf wax), chopped

Preparation:

For the Bottom Layer: 
Melt chocolate, shortening, & paraffin in a double-boiler. Remove from heat & icy until warm to the touch but still liquid. Spread evenly in to the bottom of the pan & chill to set while making jelly layer.

For the Jelly Layer:
Bring raspberry puree & water to a boil. Remove from heat. Add the gelatin & stir until gelatin is incorporated; at least three minutes. Let icy to room temperature, stirring occasionally. Pour over bottom chocolate layer & refrigerate, uncovered, at least four hours until set.

Line a large 15-inch cookie sheet with butcher paper, shiny side up. Remove the sheet of sweet on the foil or plastic wrap to a flat surface & peel down the sides until flat. Using a long, sharp knife, cut the candies in to even squares & place each piece 1/2-inch apart on butcher paper.

For the Coating:
Melt chocolate, shortening, & paraffin in the top of a double-boiler until smooth. Remove from heat & let icy until warm to the touch. Spoon liquid chocolate over each square to cover each . Chill about 30 minutes to set chocolate.

Yield: about 40 to 60 pieces, depending on cut size

Note: You can basically vary the flavor of these goodies by substituting other flavored gelatins & corresponding fruit purees.

Black Forest Bread

Prep Time: ten minutes

Cook Time: one hour

Total Time: one hour, ten minutes

Ingredients:

one cup water
two tablespoons margarine, butter or vegetable oil
one giant egg
1/2 teaspoon salt
one teaspoon almond or vanilla extract
1/4 cup sugar
three cups bread flour
three tablespoons non-fat instant dry milk powder
three tablespoons unsweetened cocoa powder
1-1/4 teaspoons bread machine yeast or instant yeast
2/3 cup semi-sweet chocolate chips
1/3 cup whole maraschino cherries, well drained on paper towel

Preparation:

Add water, margarine, egg, salt, almond or vanilla extract, sugar, bread flour, dry milk, cocoa powder, and yeast to bread machine according to manufacturer's directions. Select sweet or basic white cycle. After dough is mixed, scrape down sides of bread pan with spatula if needed to be positive all ingredients are incorporated. Close lid.

Add chocolate chips and cherries at ingredient signal (or about twenty to 30 minutes in to cycle.) Close lid again and let baking method continue.

Makes one loaf.

Notes: Jumbo chocolate chips or chocolate chunks won't melt as speedy as regular-size chips. If the chips don't melt, the kneading action of your machine may produce lovely pockets of chocolate.

Chocolate Fudge

Ingredients:

6 tablespoon(s) chilled unsalted butter, cut in to small pieces, and more for pan and bowl
three cup(s) sugar
one tablespoon(s) Valrhona cocoa powder
giant pinch of fine sea salt
three tablespoon(s) light corn syrup
one cup(s) milk
four ounce(s) Callebaut unsweetened chocolate, finely chopped
two teaspoon(s) pure vanilla extract

Method:

Butter an 8-by-8-inch straight-sided baking pan. Line with parchment paper; set aside. Butter a immense, shallow, stainless-steel bowl; set aside.
In a 3-quart saucepan, whisk to merge the sugar, cocoa, and salt. Place over medium-low heat, and add corn syrup and milk, stirring until smooth. Add chocolate. Cook, stirring, until chocolate is melted and sugar dissolved before it reaches a boil. Brush down sides of saucepan with a pastry brush dipped in water to prevent crystallization. Increase the heat to high, and cook until it reaches 236 degrees (soft-ball stage).
Pour in to prepared bowl without scraping the sides of the saucepan. Dot top with butter. Let icy to 110 degrees to 118 degrees for about one hour.
Add vanilla. Using a plastic dough scraper, transfer to the bowl of an electric mixer.
Beat on low speed until the butter and vanilla are incorporated. Increase speed to medium, and beat, stopping occasionally, until fudge keeps its shape when dropped from a spoon and sheen is gone, three to 8 minutes. Using a tidy plastic dough scraper, transfer to prepared baking pan, spreading evenly. Before fudge sets , score with a knife in to 1-inch squares. Let stand until cooled. Store in an airtight container in a icy, dry place for up to two weeks.