Chocolate Plunge Recipes

CHOCOLATE PLUM PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place raisins in a small saucepan, and cover with boiling water. Soak for 5 minutes, then drain. Grease and flour a 9 inch tube pan.
• Sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Blend in the eggs, then the applesauce. Beat in the flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared tube pan.
• Bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely; chill.

CHOCOLATE PLUNGE

Steps:

• In medium saucepan stir corn syrup and cream.
• Bring to a boil over medium heat.
• Remove from heat.
• Add chocolate; stir until completely melted.
• Serve warm as a dip for fruit.

CHOCOLATE PLUNGE DIP

Steps:

• 1. Microwave corn syrup and whipping cream on high for 90 seconds or until it comes to a boil.
• 2. Stir in chocolate until it's melted.
• 3. Serve war as a dip for fruit or cookies.

CHOCOLATE PLUM CAKE

Steps:

• Preheat oven to 350°F. Butter bottom and sides of springform pan and line bottom with parchment.
• Purée plums in a blender until very smooth (you need 1 1/2 cups; reserve any additional purée for another use). If plums are not ripe enough to form a very smooth purée, strain through a fine-mesh sieve.
• Combine chocolate and 3/4 cup butter in a large heatproof bowl. Set bowl over a medium saucepan of barely simmering water (do not let bowl touch water). Stir until chocolate is melted and smooth. Remove bowl from saucepan. Stir plum purée into chocolate mixture until well combined.
• Using an electric mixer on medium speed, beat eggs and sugar in another large bowl until pale and tripled in volume, 10-12 minutes. Using a rubber spatula, fold about 1/3 of the egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture until combined.
• Combine flour, baking powder, and salt in a medium bowl, then fold dry ingredients into chocolate mixture until combined.
• Pour batter into prepared pan and smooth surface. Bake cake until center is set and sides are beginning to brown, 45-55 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will sink a little in the center as it cools).
• Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Unmold cake (run a knife around the edge to help release, if needed) and transfer to a platter. Mound whipped cream in center of cake, then dust with cocoa powder.

CHOCOLATE PLUNGE

Steps:

• Microwave corn syrup and cream in a large bowl on HIGH 1 1/2 minutes or until mixture comes to a boil.
• Add chocolate; stir until completely melted.

CHOCOLATE PLUNGE

Steps:

• Microwave corn syrup and whipping cream in large microwaveable bowl on HIGH 1-1/2 min. or until mixture comes to boil. Add chocolate; stir until completely melted.
• Serve warm as a dip with cut-up fresh fruit, assorted cookies, pretzels and/or pound cake cubes.