What You Need:

 

1 C + 1 T of flour

1 1/3 C confectioners’ sugar

1/3 C of unsweetened cocoa powder

2/3 t ground ginger

9 large egg whites

1 t of cream of tartar

1/4 t of salt

1 T of vanilla extract

1 C + 2 T of sugar

8 oz. semisweet chocolate, chopped

1 T light corn syrup

1 C heavy cream

 

How to Make It:

 

Set the oven temperature to 350 and place the oven rack in the center of the oven.

In a mixing bowl sift together the flour, confectioners’ sugar, cocoa powder and sugar.

In a separate bowl whisk together with an electric mixer on medium speed the egg whites, cream of tartar, salt and vanilla until soft peaks begin to form.

Adjust the mixer speed to high and slowly add in one third of the sugar, mixing while you add.

When the sugar is completely incorporated into the mixture slowly add another one third of the sugar mixing as you add.

When that sugar is incorporated into the mixture slowly add the remaining sugar, mixing as you add.

Continue mixing until medium peaks form.

Fold the flour mixture into the egg white mixture until well combined.

Pour the batter into an ungreased angel food cake mold.

Bake 35 minutes or until the cake springs back easily when touched.

Remove the cake from the oven and invert the pan on a wire rack, leaving the pan over the cake, until cool.

Place the semisweet chocolate into a mixing bowl.

Pour the corn syrup over the chocolate.

Pour the heavy cream into a saucepan and place the pan over medium high heat.

Bring the cream to a steady boil then pour over the chocolate syrup mixture.

Whisk the mixture until the chocolate has melted and the mixture is smooth.

Run a knife around the edges of the cake and remove from the mold.

Invert the cake onto a platter and remove the pan.

Trickle the glaze over the cake with a spoon allowing it run naturally down the sides of the cake.

 

Makes 8 servings

 

It is important not to grease the angel food cake pan before adding the batter. The egg whites need to adhere to the sides of the pan to help in the rising of the cake. Garnish this cake with candied ginger or green maraschino cherries.

What You Need:

 

8 T of unsalted butter

1/3 C of unsweetened cocoa powder

2 (10 oz.) bags of mini marshmallows

10 C of rice crispy cereal

3/4 C of semisweet chocolate chips

 

How to Make It:

 

Place the butter into a large saucepan.

Place the pan over medium high heat and allow the butter to begin to melt.

Stir in the cocoa powder until blended in well.

Add the marshmallows and stirring often, heat for 5 minutes or until the marshmallows has completely melted.

Remove the pan from the stove and stir in the cereal until well coated.

Stir in half of the chocolate chips.

Cover 2 baking sheets with wax paper.

Lightly oil your hands with liquid oil.

Form the mixture into balls about the size of golf balls.

Place the balls on the prepared baking sheets.

Let the balls stand at room temperature until cooled.

 

Makes 80 balls

 

If you like chocolate you’ll love these little treats. Want more chocolate? Use chocolate flavored rice crispy cereal instead of the plain. These balls will stay fresh in an airtight container for up 4 days. Do not refrigerate or they will become too hard to eat.

What You Need:

 

1/4 C of orange juice

1/3 C of dried cherries

1 1/4 C of warm water

1 T of active dry yeast

3/4 C of bread flour

1/2 C + 2 T of cocoa powder

2 t of salt

1/4 C of semi sweet chocolate chips

 

How to Make It:

 

Pour the orange juice into a saucepan and place the pan over medium high heat.

Bring the orange juice to a brisk boil then remove the pan from the heat.

Stir in the dried cherries and cover the pan.

Allow the cherries to steep in the orange juice for 30 minutes.

Pour the water into a mixing bowl.

Sprinkle the yeast over the water and allow it to stand 10 minutes or until the yeast beings to foam.

Sprinkle in the flour and cocoa powder.

Mix on low speed for 3 minutes or until the dough begins to come together.

Add the salt, adjust the mixer speed to medium and beat for 2 minutes.

Add the cherries along with the steeping juice,

Reduce the mixer speed to low and mix until the ingredients are just blended in.

Dampen a clean kitchen towel with water and place over the bowl.

Let the dough rise in a warm dry place for about 1 hour or until it doubles in size.

Spray a baking sheet with a non stick cooking spray.

Punch the dough down with your fists then divide the dough into 2 equal sizes pieces.

Using your hands work both pieces of dough to form two tight balls.

Place on the baking sheet, recover with a damp towel and let rest for 30 minutes.

Spray two loaf pans well with cooking spray.

Work both of the dough balls into a loaf form and place into the prepared pans.

Sprinkle the tops of both breads evenly with the chocolate chips.

Cover the pans again with a damp towel and let the dough rise for 1 hour or until it rises to fill three quarters of the pan.

Set the oven temperature to 400 degrees and allow the oven to preheat.

Bake 40 minutes or until a toothpick inserted in the center comes out clean.

 

Makes 2 loaves

 

This bread is quite moist and very yummy. Feel free to add any type of dried fruit that you like. Be sure to adjust the type of juice you use to match the fruit you include.