As requested by my chocolate-starved biscotti-craving sister, Chocolate Almond Biscotti made a recent appearance in the Dubois kitchen. We found this recipe tucked away in Mom’s “Hershey’s Homemade” recipe book. The pages of the entire book are pristine and seem to be untouched – except this one. Mom has scribbled all over it with pen and white-out correction fluid, and the page is complete with the stiff wrinkles of spilled liquid.
This complete breakfast.
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon almond extract
- 2 1/4 cups flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 350 degrees. Beat butter and sugar until blended, then add eggs and almond extract, beating until smooth. Add flour, cocoa powder, baking powder and salt. Divide your dough into two relatively equal halves, and mold each half into a rectangular log with about a 2 inch diameter (each log will be about 11 inches long). Place both on an ungreased cookie sheet. Bake for 30 minutes.
In the oven, after 15 minutes.
Remove biscotti from oven and let cool for about 15 minutes before cutting each log into diagonal slices about 1/2-1 inch in diameter (use a serrated knife). Arrange the cut slices on the cookie sheet, cut sides down. Bake again for 8-9 minutes, turn each slice over, and bake for another 8-9 minutes.
Microwave 1 cup chocolate chips with 1 tablespoon shortening (I used a mix of butter and canola oil) for 1-1 1/2 minutes. Mix and drizzle over the biscotti, or dip the biscotti in the glaze, or do both as I did!
Dip and drizzle!
These were the perfect Valentine’s Day treat last February, and I found myself craving them once again the other day. I used the recipe from JoyofBaking.com with great success.
Molten Chocolate Cakes
Ingredients (I doubled the recipe):
- 1 cup butter
- 1 1/2 cups chocolate chips
- 6 eggs, separated
- 2/3 cup white granulated sugar, plus 2 tablespoons
- 2 teaspoons vanilla extract
- 1/4 teaspoon cream of tartar
Preheat oven to 400 degrees. Butter the inside of 8 ramekins and dust with white sugar. We don’t have any ramekins or custard cups, so I used ceramic coffee mugs – they worked perfectly with no damage to the cups, cakes or oven.
Set those aside while you make the batter. Start by melting the butter and chocolate chips together in a saucepan over the stove.
Pre-melt on the stove.
It may take some time for everything to melt. I suggest stirring constantly, and also employing someone else (such as a younger sister – thanks Domi) to oversee this task.
Beat 2/3 cup sugar with the egg yolks until thick and pale yellow in color. Add the vanilla extract, and then fold in the melted chocolate.
Stirring in the melted chocolate.
Whip the egg whites in another bowl until frothy. Continue whipping after adding the cream of tartar (I’ve found this ingredient isn’t crucial, but use it if you have it. The taste isn’t changed, only the texture of the final product). Slowly add the 2 tablespoons of sugar while whipping, and continue until stiff peaks form.
Light and fluffy egg whites.
Scoop the whipped egg whites into the bowl of chocolate and stir gently. Don’t over-stir the mixture – the egg whites can deflate. Pour the batter into the mugs, leaving an inch or two for the batter to expand in the oven. Bake in the oven for 10-15 minutes, or until the top is crusty while the inside still remains loose. Let the cakes cool slightly before serving. They can be accompanied by whipped cream, ice cream or berries – anything that sounds good!