Fudgy Dark Chocolate Tart White Whole Wheat Flour Recipes

FUDGE TART

Steps:

• Heat oven to 350°F. Grease 9x1-inch tart pan with removable bottom with shortening. Wrap outside bottom and side of pan with foil to prevent leaking. In 1-quart saucepan, heat bittersweet chocolate and 1/3 cup butter over low heat, stirring frequently, until melted; cool slightly.
• In large bowl, mix granulated sugar, flour and eggs with spoon until well blended. Stir in chocolate mixture. Pour into pan. Bake 30 to 35 minutes or until edges are set. Cool completely on wire rack, about 1 hour.
• In 1-quart saucepan, heat unsweetened chocolate and 1 teaspoon butter over low heat, stirring constantly, until melted. Remove from heat. Stir in powdered sugar and 2 tablespoons water until smooth. Stir in additional boiling water, 1/2 teaspoon at a time, until spreadable. Spread warm glaze over tart.
• In small microwavable bowl, microwave white chocolate and oil on Medium (50%) 20 to 30 seconds; stir. Drizzle over warm glaze. Let stand until glaze is set. Remove foil and side of pan before serving.

DECADENT CHOCOLATE TART

Steps:

• Heat oven to 350°F. Grease 9-inch tart pan with removable bottom with shortening or cooking spray. In medium bowl, beat 1/3 cup butter and the powdered sugar with electric mixer on medium speed until blended. Beat in 1/2 cup flour and the cocoa until coarse crumbs form. With floured fingers, press in bottom of tart pan.
• Bake 5 to 7 minutes or until set. Meanwhile, in 1-quart saucepan, heat 1/4 cup butter and 4 oz chocolate over low heat 2 to 3 minutes, stirring constantly, until melted and smooth. Set aside to cool.
• In large bowl, beat granulated sugar and eggs with electric mixer on high speed 3 to 4 minutes, scraping bowl frequently, or until foamy and light in color. Add sour cream, 2 tablespoons flour and the chocolate mixture; continue beating 1 to 2 minutes, scraping bowl frequently, until well blended. Spread filling over crust.
• Bake 20 to 25 minutes or until firm to the touch. Cool 15 minutes. Remove side of pan. Cool completely, about 30 minutes.
• In 1-quart saucepan, heat 2 ounces chocolate, 1 tablespoon butter and the honey over low heat 2 to 3 minutes, stirring constantly, until melted and smooth. Spread chocolate mixture over tart. Lightly press fruit around outer edge of tart. Refrigerate until firm, about 1 hour. Let stand at room temperature about 20 minutes before serving.

DOUBLE-CHOCOLATE LAVA CAKE (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 350°F. In ungreased 9-inch square pan, mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla with fork until smooth, making sure to incorporate dry ingredients in corners of pan. Stir in chocolate chips.
• Spread batter in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water evenly over batter.
• Bake about 40 minutes or until top is dry. Cool 10 minutes. Spoon warm cake into dessert dishes. Spoon sauce from pan onto each serving. Top with ice cream; sprinkle with nuts.