It's Chocolate Monday Again! BLACK BOTTOM CUPCAKES/CHOCOLATE BREEZE/MISSISSIPPI MUD/ CHOC LAVENDER & LEMON BUNDT 🌞

BLACK BOTTOM CUPCAKES

12 oz Cream cheese
2 Eggs
1 2/3 c Sugar
10 oz Semisweet chocolate chips
1 1/2 c Flour -- sifted
1/4 c Cocoa powder
1 ts Baking soda
1 ts Salt
1 c Water
1/3 c Cooking oil
1 tb Vinegar
1 ts Vanilla

Preheat oven to 350 degrees. Arrange 24 cupcake liners in muffin tins
or liberally grease a cake/bundt pan. Blend together the cream cheese,
eggs and 2/3 cup of the sugar in a large bowl. Stir in the chocolate
chips. Sift the remaining sugar, the flour, cocoa, baking soda and salt
into a mixing bowl. Stir in the water, oil, vinegar and vanilla; beat until
smooth.

Fill cupcake liners 1/3 full with the chocolate batter; spoon the
cheese mixture on top. If using a cake or bundt pan, scrape the batter
into the pan, then top with several layers of the cream cheese topping,
spreading it thinly because it will sink in deeper after each application.

Bake until the cakes test done -- 30 to 35 minutes for cupcakes, 40 to
45 minutes for cake. Let cool 10 minutes before turning out on wire
racks to cool completely.low heat until the butter melts and sugar dissolves.

From "Chocolate Recipes For Chocolate Lovers"
https://www.goodreads.com/en/book/show/10618591-chocolate-recipes-for-chocolate-lovers


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CHOCOLATE BREEZE

I learned to make this in Home Ec. class in B elementary school on Long Island—I think I was about 10 or 12 years old at the time. My teacher was a wonderful and brave woman to teach a room full of thirty or so girls, all cooking at once, how to handle gelatin, how to beat and fold in egg whites, and how to whip cream. I have had the recipe ever since and have used it often. It is lighter and airier than most chocolate desserts, and quick and easy to make—it is a breeze in more ways than one. It may be made in individual glasses or in a mold. Like all gelatin desserts it is at its best within a few hours after the gelatin has set, but I have made this a day ahead and it was still delicious. The recipe may be doubled.

4 PORTIONS

2 ounces (2 squares) unsweetened chocolate
1 tablespoon (1 envelope) unflavored gelatin
1/4 cup cold water
3 eggs (graded large, extra-large, or jumbo), separated
1/2 cup granulated sugar
Boiling water
1 teaspoon vanilla extract
1/8 teaspoon salt

Place the chocolate in the top of a small double boiler over hot water on
moderate heat; cover until partially melted, then uncover and stir until
completely melted.

While the chocolate is melting, sprinkle the gelatin over the cold
water in a glass measuring cup and let stand.

Also meanwhile, with a wire whisk, beat the egg yolks and the sugar
together in a medium-size mixing bowl, whisking briskly for about half a
minute.

Add the warm melted chocolate and whisk until thoroughly mixed.

Add boiling water to the softened gelatin up to the 1-cup line. Stir
with a metal spoon to dissolve the gelatin and then gradually stir
into the chocolate mixture. Stir in the vanilla.

Partially fill a large bowl with ice and water. Place the bowl of chocolate
mixture in the ice water and stir occasionally until the mixture begins
to thicken. Remove it from the ice water and beat with an electric
mixer or an egg beater until smooth.

In a small bowl, add the salt to the egg whites and beat until they
hold definite shape, but not until they are stiff or dry.

Fold about one-third of the chocolate mixture into the whites and
then fold the whites into the remaining chocolate mixture.

If necessary, pour gently from one bowl to another to insure thorough blending.

Pour into four 7- or 8-ounce wine glasses or dessert bowls leaving a bit of head room on each,

Or, if you want to make a molded dessert, rinse a 4-cup thin metal mold
(loaf pan, ring mold, melon mold) with cold water, shake out the water but do
not dry the mold, and pour in the Breeze.

Cover glasses or mold with aluminum foil or plastic wrap (it should
not touch the dessert), and refrigerate for at least a few hours.

If you have made this in a mold, shortly before serving cut around the
top to loosen the edge, dip the mold in hot (not boiling) water for a few
seconds, dry the mold quickly, cover with a flat serving plate and unmold

If the Breeze does not slip out easily, dip it again.

WHIPPED CREAM
1 cup heavy cream
1/2 teaspoon vanilla extract
2 tablespoons confectioners or granulated sugar

In a chilled bow! with chilled beaters, whip all the ingredients only
until the cream holds a shape, but not until it is stiff.

Shortly before serving, place a large spoonful of the cream over each
portion in a glass. Or, if you have made this in a mold, either place large
spoonfuls of the cream around the unmolded dessert, or whip the cream
a little longer and use a pastry bag fitted with a star tube and apply the
cream in a decorative pattern either around or on top of the dessert.

VariatIon: When I grew up I started adding things to this original recipe.
To make an Espresso Breeze, add 1 tablespoon of dry instant espresso or
instant coffee to the hot dissolved gelatin, and, if you wish, add a teaspoon
or two of rum or Cognac to the chocolate mixture before folding in the egg whites.

From "Maida Heatter's Book of Great Chocolate Desserts"
https://www.goodreads.com/book/show/88467.Maida_Heatter_s_Book_of_Great_Chocolate_Desserts


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MISSISSIPPI MUD


We had this popular pie at the Chart House, a restaurant in Aspen, Colorado.
It consists of an unbaked crumb crust made of chocolate sandwich cookies
(the kind with a white filling—such as Mud Pie Oreos or Hydrox), a thick filing of
coffee ice cream, and a thin chocolate glaze topping. In Aspen it is served with
a generous amount of bourbon-flavored whipped cream and toasted, sliced
almonds. It is best to make the crust a day before filling it or at least several
hours before; the pie should be completed at least a day before serving, or it
may be frozen for days. Or longer.

8 TO 10 PORTIONS

CRUST
7 1/2 ounces (21 cookie sandwiches) chocolate sandwich cookies (such as
Oreos or Hydrox)
2 ounces (1/2 stick) sweet butter, melted

To prevent the crust from sticking to the plate when the pie is served,
line the plate with aluminum foil as follows: Place a 12-inch square of
foil into a g-inch ovenproof glass pie plate—press the foil firmly into place
by pressing against it with a folded towel or a pot holder; fold the edges
of the foil tightly out over the rim of the plate. Set aside.

Break the cookies into pieces and place them in a food processor or a
blender and process or blend until the crumbs are fine—you should have
a scant 1 3/4 cups of crumbs.

In a bowl, mix the crumbs thoroughly with the melted butter.
Turn the mixture into the lined pie plate. With your fingertips dis-
tribute the crumbs evenly and loosely over the sides first and then over
the bottom. Then press the crumbs firmly against the sides—be careful
that the top edge of the crust is not too thin—and then press it firmly.
against the bottom. It must all be very firm—no loose crumbs.
Place in the freezer for at least several hours or overnight; it must be
frozen firm.

FILLING

2 pints coffee ice cream (of course you can use any other flavor you prefer)

The ice cream should be softened slightly so you can transfer
it to the pie plate. Place it in the refrigerator for about 10 minutes or so,
depending on the firmness of the ice cream and the temperature of the
refrigerator.

Meanwhile, to remove the foil from the pie plate, raise the edges of the foil
and carefully lift the foil (with the frozen crust) from the plate Gently peel
away the foil (it will come away easily in one piece) by supporting the
bottom of the crust with your left hand and peeling the foil slowly—a bit at
a time—with your right.

As you peel, rotate the crust gently on your left hand. Support the bottom
of the crust with a small metal spatula or a knife and ease it back into the
plate very gently so as not to crack it— it will not crack if it has been frozen
sufficiently.Now turn the slightly softened ice cream into the crust. Spread
it smoothly, mounding it a bit higher in the middle. Retum to the freezer
until the ice cream is very firm.

Meanwhile, make the chocolate glaze.



CHOCOLATE GLAZE

1 ounce (1 square) unsweetened chocolate
2 ounces semisweet chocolate
1 tablespoon plus 11 teaspoons water
2 tablespoons light corn syrup
1 1/2 tablespoons sweet butter, cut into small bits

Chop both chocolates into small pieces and set aside

Place the water, corn syrup, and butter in a small saucepan over
moderate heat. Stir occasionally until the mixture comes to a boil.

Add the chopped chocolate and remove from the heat immediately.

Stir with a small wire whisk until the chocolate is melted and the mixture
is smooth.

Set aside to cool to room temperature.

Pour the cooled glaze carefully over the frozen ice cream to cover
the top completely—be careful not to let any run over the sides of the
crust. If it is necessary to spread the glaze, do it quickly before it hardens.
It will be a very thin layer of glaze.

Return the pie to the freezer for at least a few hours or more.
When the glaze is frozen frm, the pie may be wrapped airtight with
plastic wrap and may be frozen for any reasonable time.

‘This may be served as is, or with whipped cream (sweetened and
flavored with vanilla extract or rum, bourbon, Kahlita, etc.) and toasted,
sliced almonds or other nuts. And/or with the World’s Best Hot Fudge
Sauce (see page 373).

Note: Mississippi Mud (a cold drink) was originally a mixture of vanilla
ice cream, strong, cold prepared coffee, and a lot of bourbon, with a
sprinkling of nutmeg on top. In honor of the original Mud, and
because it tastes so good, I pass a bottle of bourbon to be sprinkled
or poured over individual portions.

From "Maida Heatter's Book of Great Chocolate Desserts"
https://www.goodreads.com/book/show/88467.Maida_Heatter_s_Book_of_Great_Chocolate_Desserts

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CHOCOLATE LAVENDER & LEMON BUNDT CAKE

SERVES 8-10

The combination of chocolate, lavender and lemon 1 winner in this cake.
The lavender is subue its not like nibbling a bar of Grandma's soap atall
and the lemon adds freshness to the whole shebang. The cake itself is
light and moist. but one best eaten within a couple of days.

flayourless vegetable oil. for oiling
3% Tbsp culinary lavender buds
350g 12 1/4 oz caster [superfine] sugar
200g/7oz unsalted butter, softened
280g 10 oz plain [all purpose] flour
50g 1 3/4 oz dark chocolate(60 70°cocoa solids), grated
50g, 1 3/4 oz cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda [baking soda]
1/2 tsp fine sea salt
3 large eggs
180g/ 6 1/2 oz Greek yogurt
1-2 Tbsp milk, if needed

FOR THE GLAZE.

200g 7oz icing [confectioners’ sugar, sifted
40 50mI/1 1/3- 1 2/3 fl oz lemon juice
I 1/2 Tbsp unsalted butter, melted
pinch of fine sea salt
lavender sprigs, to decorate

Preheat the oven to 170°C /340"F Gas mark 8.
Generously brush the inside ofa 2.4 litre 81 floz
2.5 quart Bundt tin with oil. making sure to get
into all the crevices. Blitz the lavender and half
the sugar to a powder in a food processor.
Transfer to a mixing bow! or the bow] of a stand
mixer, add the remaining sugar and the butter
and beat until very pale and creamy this will take
at least 7 minutes.

Using a fork or balloon whisk. whisk the flour. grated
chocolate. cocoa. baking powder, bicarbonate of soda
and salt together in another bowl. In a small jug, whisk
the eggs and yogurt together. Add this to the butter and
sugar mixture, alternating with the flour mixture. beating
well after each addition.

Add a splash of milk to loosen if the batter is too stiff to
fall off the end of a wooden spoon, but it shouldn't be
runny. Spoon the batter into the prepared tin. smoothing
with the back of a spoon to ensure that the batter fills all
the crevices at the bottom of the tin.

Tap the tin on the work surface a couple of times to remove
all the air bubbles. Bake for 40-45 minutes until a skewer
inserted into the centre of the cake comes out clean.

Leave to cool in the tin for 15 minutes. then turn out onto a
wire rack to cool. To make the glaze. mix the icing sugar,
lemon juice, melted butter and salt together in a bowl.

Drizzle over the cooled cake so that it covers the top and runs
down the sides, then decorate with lavender sprigs.

Note: Culinary lavender is a particularly flavourful variety sold in
speciality shops specifically to cook with. Unsprayed lavender
buds from the garden are fine, but might vary in strength


From "The Little Chocolate Cookbook"
https://www.goodreads.com/book/show/58786945-the-little-chocolate-cookbook

Whew! This was a tough one! Satisfy your chocolate cravings!