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Nov 12, 2009 02:50 PM

Your Ultimate Recipe Using Semisweet Chocolate Chips

A very thoughtful friend of mine brought back a nice bag of chocolate chips (Guittard) from the States. They are harder to come by here in Germany, and I'd like to make something delicious.

Any ideas? I'm up for whatever. Only caveat is that recipes depending heavily on brown sugar need to be able to bear substitution with raw sugar and honey (again) because of availability.

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  1. This fudge glaze, to be poured over a warm cake or brownies still in the pan (as the cake cools the glaze sets up). In a saucepan put 1 cup sugar, 1/3 cup milk, and 1/3 cup butter. Bring to a boil and boil slowly for one minute by the clock. Remove from stove. Immediately dump in 1 cup semi-sweet chocolate chips and stir until they melt. Pour this over the cake (still in the pan). This takes 3 minutes to make. It never fails. As it cools you will have a layer of chocolate fudge on top of the cake or brownies.

    1. Hi Christina-
      I saw this link at the bottom of your query page and this recipe from poster Cimui seems like it might do your chocolate chips justice:

      Quick and Easy Flourless Chocolate Cake Recipe

      - 12 oz. semisweet or bittersweet chocolate chips (I use Ghiradelli 60% cacao bittersweet to good effect, I think; it's very intensely chocolately and not overly sweet)
      - 1/2 C. butter
      - 1/4 C. sugar
      - 1/4 C. strong (espresso) freshly brewed coffee
      - 2 T. liqueur (Kahlua, Chambord, brandy... I've even used bourbon)
      - 3 eggs
      - cocoa powder for dusting

      Heat oven to 425°F. Butter 8-inch springform pan. The cake has a tendency to stick to the sides and bottoms of the pan, so a dusting of cocoa powder can be helpful.

      In medium glass bowl, combine chocolate, butter, 1/4 cup sugar, coffee and liqueur.

      Microwave on high 1-2 minutes until chocolate and butter are melted and smooth when stirred. (For my microwave, I check after the first minute and stir at the 1 minute, 1.5 minute and 2 minute markers.)

      Whisk in eggs until smooth and VERY well blended. (Whisk until past the point where you think it's well blended, since a stray albumen 'fiber' really ruins the texture.)

      Turn mixture into prepared pan. Bake 13-15 minutes.

      Cake will not completely set in middle. Sides should pull away slightly from pan. Cool to room temperature, then refrigerate until cold.

      I use a slightly warm butter knife to separate the cake from the sides of the pan before releasing if the cake hasn't pulled away from the sides of the pan enough. Dust with additional cocoa powder or powdered sugar if you like that aesthetic. (It's a good way to distract from cracks if you have any.)

      Makes 10 servings.

      My bushwick notes: Although I haven't tried this recipe, I've made a number of flourless chocolate tortes over the years and this recipe seems good, basic and certainly easy. I recommend Chambord, for a nice contrast of chocolate-fruit flavor. You can serve this with a little Chambord-flavored whipped cream, as well. Be sure to chill this torte well (overnight is best) and cut it with a hot, wet knife.

      1. I use semisweet choc chips for chocolate mousse. I follow the recipe in Mastering the ARt of French cooking. It is super easy and always a hit/

        1. These are great, thanks for the ideas. Anyone else?

          1. If you really want to highlight the chocolate, you could do a terrine or for something simple, Jacques Torres' chocolate tart recipe:


            I've made this recipe. It's delicious, but intense. A serving about an inch or two wide will satisfy most people, which will make your chocolate treasure stretch further. ;-


            I have a terrine recipe somewhere that uses brandy and coffee to accent the chocolate. It's very good. I have NO idea where I got the recipe--perhaps on CH, even? If you're interested, I will dig it out later tonight (US time) and paraphrase it for you.

            2 Replies
            1. re: Normandie

              Normandie-- yes please, i'd love to see the terrine recipe. I'm not a huge fan of flourless chocolate cakes, because I often feel like I'm eating something akin to butter/icing. But a terrine sounds different and good.

              1. re: ChristinaMason

                Well, if a terrine does pique your interest, Christina, do a search on "chocolate terrine". I just did that and all sorts of interesting recipes came up, with a diversity of flavor combinations with the chocolate. Of course, there's no way to vet many of them, but one I noticed on epicurious that I think had Cayenne pepper and that one should have been tested.

                Anyway, here's the recipe I have. If by any chance anyone here recognizes it as their own, please take credit. Usually if I take a recipe from here, I note the poster's name, but I have no info with this recipe.


                5 oz. semi-sweet chocolate
                1/4 cup butter
                1 Tablespoon brandy
                2 eggs plus 2 yolks
                1/4 cup sugar
                1 teaspoon vanilla
                1 teaspoon instant coffee powder
                1 Tablespoon AP flour

                Directions, paraphased:

                1. In top pan of double-boiler, melt chocolate and butter together, stirring. When mixture is smooth, take off heat source. Blend in liqueur. Set aside while you proceed with Step 2.

                2. Use mixer to blend together the eggs, the 2 additional yolks, vanilla, instant coffee powder and vanilla. Mixture is sufficiently beaten when it achieves the thick ribbon stage. This should take about five minutes.

                3. Fold into this bowl with the egg mixture the tablespoon of flour and then the chocolate/butter that you had set aside. Fold only until just combined.

                4. Butter thoroughly a terrine mold, a souffle dish or individual dessert molds, if desired. Cover with wrap and chill until about three-quarters of an hour before service. Upon removal from refrigerator, let stand at room temperature for 30 minutes, then bake 11 to 13 minutes at 400 degrees F. A skewer or thin knife inserted into the dessert should have a moist batter attached when removed (similar to pudding).

                5. Let cool five minute; loosen sides using thin knife dipped in warm water; turn out onto service plate(s).