CHOCOLATE SWIRL MERINGUES RECIPE BY TASTY
Here's what you need: egg whites, caster sugar, vanilla extract, white wine vinegar, chocolate
Provided by Ellie Holland
Categories Bakery Goods
Yield 6 meringues
Number Of Ingredients 5
Steps:
- Preheat the oven to 100°C (210°F).
- In a bowl, separate the egg whites and whisk until soft peaks form.
- Gradually add the sugar in stages, as you whisk.
- Whisk in the vanilla extract and white wine vinegar.
- Keep whisking until stiff peaks form, or until you can tip the bowl upside down and the meringue holds its shape.
- Gently fold in the melted chocolate, taking care not to overmix.
- Spoon the meringue onto a baking tray lined with greaseproof paper.
- Bake for 60 minutes, until the meringue no longer sticks to the paper.
- Serve with raspberries and strawberries.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 30 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, Sugar 28 grams
CHOCOLATE SWIRL ZUCCHINI SHEET CAKE
With a unique twist on the favorite chocolate zucchini cake, this recipe adds an attractive swirl of cream cheese that will have everyone asking for more. This cake can easily have other variations. I have made it without the cream cheese swirl/chips topping and have frosted the cake. I have also added other topping such as coconut, nuts, and caramel. You are limited only by your imagination.
Provided by Linda
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a sheet cake pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt.
- In a mixing bowl, beat together 3 cups of sugar with canola oil with an electric mixer on low speed until the mixture is smooth; add 3 eggs one at a time, and beat again to combine. Beat in zucchini and vanilla until well combined. Beat the flour mixture into the sugar mixture by fourths, alternating with 1/4 cup of buttermilk after every portion of flour mixture. Mix the batter for 1 minute on medium-high speed, and pour the batter into the prepared baking pan.
- In a bowl, mix together the cream cheese and 1/4 cup of sugar until thoroughly combined, then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of the cream cheese here and there over the cake batter, and swirl the cream cheese mixture through the batter with a table knife to make a marbled effect. Sprinkle the milk chocolate and semisweet chocolate chips over the cake.
- Bake in the preheated oven until a toothpick inserted into the chocolate portion of the center of the cake comes out with moist crumbs, 25 to 30 minutes. Cool on a rack.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 45.6 g, Cholesterol 42.8 mg, Fat 20.8 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 4.9 g, Sodium 260.3 mg, Sugar 31.8 g
CHOCOLATE SWIRL BRIOCHE
Set theindulgent mood of a lazy summer day with sliced brioche swirled with semisweet chocolate.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 9
Steps:
- Butter a large bowl; set aside. Stir together warm water, 1 teaspoon sugar, and the yeast in a small bowl. Let stand until foamy, about 5 minutes.
- Put 4 cups flour, remaining 1/4 cup sugar, and the salt into the bowl of an electric mixer fitted with the paddle attachment. Add yeast mixture; mix on medium speed until combined. Add 8 eggs, 1 at a time, mixing well after each addition; mix until well combined, about 2 minutes. Replace paddle with dough hook. Mix on medium speed 2 minutes.
- Add butter, 1 tablespoon at a time, mixing until combined after each addition. Mix until dough is smooth, shiny, and elastic, about 10 minutes. If dough is very sticky and wet, add up to 1/2 cup flour (only the bottom quarter of the dough should stick to the bowl); mix until combined. Transfer dough to buttered bowl. Cover with a clean kitchen towel, and let rise at room temperature until almost doubled in bulk, about 1 1/2 hours. Punch down dough; cover with plastic wrap, and refrigerate overnight (at least 12 hours).
- Butter two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans; set aside. Transfer dough to a lightly floured work surface. Divide dough in half. Roll out each half into a 7-by-15-inch rectangle. Sprinkle chocolate over rectangles. Starting from a short side, tightly roll each into a log; pinch seam to seal. Place each log, seam down, in a buttered pan. Cover with a clean kitchen towel; let rise at room temperature until dough reaches rim of pans and no longer feels cool, about 3 hours.
- Preheat oven to 375 degrees. Lightly beat remaining egg; brush tops of loaves with egg. Sprinkle with sanding sugar. Bake until tops are deep golden brown, about 35 minutes (cover with foil after 20 minutes if browning too quickly). Run a knife around edges of pans to loosen, and turn out onto a wire rack; let cool completely.
CHOCOLATE SWIRL BREAD
My husband and his coworkers request this bread at least once every 2 months. It is pretty simple to make. I got it from a BGH Cookie magazine. Prep time is approx. and includes rise time.
Provided by Debilyn_Ks
Categories Yeast Breads
Time 1h30m
Yield 2 Loaves
Number Of Ingredients 11
Steps:
- In a large mixing bowl combine 1 1/2 cups of the flour to yeast.
- In a sauce pan heat and stir the milk, sugar, butter and salt until warm (120 to 130) and butter almost melts. Add to flour mixture; mix well. Add eggs.
- Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high for 3 minute.
- Using spoon, stir in as much of the remaining flour as you can.
- Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 min).
- Divide dough into 2 equal portions. Roll out both portions of dough separately to form two 14x10-inch rectangles.
- Reserve 2 tablespoons of the Heath Bits. Sprinkle remaining over dough rectangles.
- Starting from short side, roll up each one. Seal seams and edges. Line a baking sheet with foil, grease the foil. Transfer loaves to prepared baking sheet. Cover let rise until nearly double (25 to 30 min.).
- Bake at 375 for about 20 minute or until done. Remove to wire racks to cool.
- For icing; combine powdered sugar, water and vanilla. Spread over cooled loaves and sprinkle with reserved Heath Bits.
Nutrition Facts : Calories 2320.8, Fat 72.6, SaturatedFat 40, Cholesterol 310.8, Sodium 1817.1, Carbohydrate 376.9, Fiber 10.4, Sugar 173.3, Protein 42.7
CHOCOLATE SWIRL COFFEE CAKE
This easy coffee cake is so rich and yummy as an extra-special breakfast treat, or even a delicious snack or dessert for anytime. So much comfort for so little effort. Another Betty Crocker goodie. For me, her recipes always seem to come out so well. This is no exception.
Provided by Charmed
Categories Breads
Time 37m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400; grease an 8x8x2" baking pan (or spray well with non-stick spray).
- In a small bowl, stir together the coconut, nuts, 1/4 cup sugar and 1 tablespoon of the butter; set aside.
- In another bowl, mix the baking mix, 1/4 cup sugar, the remaining butter, the egg and water; beat vigorously for 1/2 minute, then pour into the prepared pan.
- Melt the chocolate chips and spoon over batter.
- With a knife, cut through batter several times to marble with the chocolate.
- Sprinkle the coconut mixture evenly over the top and bake 20 to 25 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 280.4, Fat 14.2, SaturatedFat 6.5, Cholesterol 36.7, Sodium 419.3, Carbohydrate 35.4, Fiber 1.4, Sugar 19.3, Protein 4.5
CHOCOLATE SWIRL CAKE
Make and share this Chocolate Swirl Cake recipe from Food.com.
Provided by Doreen Randal
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream butter and sugar together until light and fluffy.
- Add eggs, beating in one at a time.
- Sift over flour and baking powder and fold into butter mixture.
- Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
- Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
- Swirl the mixtures together with wooden skewer.
- Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
- Cool cake a little. Turn out onto a cake rack and ice when cold.
- Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
- Add water and mix to combine. Spread over cake when cool.
- If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.
CHOCOLATE-SWIRLED CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield Yield: 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
- To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
- In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
- Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
- Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.
CHOCOLATE-SWIRL GINGERBREAD
Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Yield Makes 1 cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter an 8-inch square pan. In a bowl, combine flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
- Melt the butter in the water in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.
- Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.
- Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.
CHOCOLATE SWIRL QUICK BREAD
From the Healing Kitchen at wholehealthmd.com. Cinnamon provides a nice warm, spicy undertone to the chocolate in this tea bread.
Provided by mailbelle
Categories Quick Breads
Time 1h15m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°. Spray a 9- x 5-inch loaf pan with nonstick cooking spray.
- In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, stir together the egg whites, oil, buttermilk, and vanilla.
- Make a well in the center of the flour mixture and stir in the buttermilk mixture until evenly moistened.
- Scoop out 2/3 cup of the batter and transfer it to a medium bowl. Add the chocolate syrup and cinnamon and stir until combined.
- Spoon the remaining batter into the loaf pan. Drop the chocolate batter onto the vanilla batter and, with a knife, swirl the chocolate batter through the vanilla batter.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the loaf in the pan for 10 minutes, then invert onto the rack to cool completely. Makes 10 slices.
Nutrition Facts : Calories 236.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 1.2, Sodium 306.1, Carbohydrate 42.1, Fiber 1.1, Sugar 19.7, Protein 4.6
More about "chocolate swirl recipes"
CHOCOLATE SWIRL BUNS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (9)Calories 280 per servingTotal Time 3 hrs 35 mins
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all the ingredients, and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough., Place the dough in a lightly greased bowl and allow it to rise, covered, for 60 to 90 minutes, until doubled., To make the filling: Mix together all the ingredients, stirring until smooth.
- Set aside., Turn the dough out onto a lightly floured or greased work surface and stretch or roll it into an 8” x 14” rectangle., Spread the filling (microwaving it briefly if necessary to achieve a spreadable consistency) onto the surface of the dough, leaving 1” uncovered on one short side., Starting with the filling-covered short side, roll the dough into a log.
- Slice the log into eight buns., Place the buns into a lightly greased 9” round pan, spacing them evenly., Cover the buns and allow them to rise for 45 to 60 minutes, until puffy.
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