Death by Chocolate - Variation of Recipes

[Sandibeach]

Hello,

I'm a new consultant and doing a death by chocolate recipe. I'd like to try the Chocolate Chunk Skillet Cookie, or the Molten Chcolate Skillet Brownie or the Turtle Fudge Skillet Cake.

But the problem is, I DONT HAVE A SKILLET yet!!! Can I substitute and use a stoneware? I have both the round and square stone?

The other recipe I was considering is the Killer Kahula Cake... again no fluted pan... any other options?

I'm doing the cool and creamy fondue and I wanted to do a cake recipe.

Any advice is appreciated!
Tks

 

[mrssyvo]

Here is my favorite. I call it my PMS Delight !!!!

 

[chefann]

You could easily do the Skillet Cookie on stoneware, since it's just cookie dough and the sides of the pan aren't required to hold in any batter.

 

[Shawnna]

The Peanutty Brownie Pizza is an awesome dessert. My kids love it. I make it for a lot of special occasions. My church also loves it and I make it when we have fellowship dinners.

 

[Sandibeach]

Do you think I could do any of the skillet recipes in a stoneware? If so, how long to you think 25-30 minutes?? Regular cooking time for a cake? I'm going to experiment this weekend, but I was wondering if anyone had tried this out! It looks like it could easily transfer to stoneware!

Thanks for the other recipe - I'm going to try it out today!

 

[Chef Kearns]

Sandra--You should try the Silky Chocolate Mousse in Crispy Shells. It is divine!! The only baking you do takes about 4 minutes (to get the shells crispy). You can make little shells in the Mini-Muffin pan or do big ones like the recipe suggests (I like the little ones--although I eat wayyyy too many that way).

As for the skillet cakes in stoneware. I'm not sure which one you could convert to. I think it is the material and the shape of the cookware that allows the recipe to be so decadent (the moisture stays in the recipe). I am interested to see how your experiments turn out this weekend. If all else fails see if you can borrow a skillet from someone in your cluster.

 

[TinasKitchen]

Can you post the recipe for the Silky Mousse and tell me if you do anything different in the mini muffin pan? Thank you!

 

[janel kelly]

I'm doing a chocolate show next weekend and am doing the chocolate napoleans and a chocolate microwave cake. I have also done mini chocolate lava cakes in the prep bowls. Yum!

 

[margit miller]

WHere can I find the recipe for the Molten Chocolate Lava Cake?
Margit

 

[rebeccastt]

Is this what you want?I always look at the following link for recipes that I do not have. Many times they are there...it is one of my many used bookmarks!!!

http://joycesfinecooking.com/pamperedchefs.htm



Molten Chocolate Tunnel Cake

Ingredients:
1 package (3.9 ounces) chocolate instant pudding and pie filling
1 1/4 cups milk
1 1/4 cups semi-sweet chocolate morsels, divided
1 package (18.25 ounces) devil's food cake mix
1/2 cup vegetable oil
3 eggs
1/2 cup water
1 container (8 ounces) frozen whipped topping, thawed, divided
1 pint fresh raspberries
Whipped topping (optional)

Directions:
1. Preheat oven to 375°F. Spray Deep Dish Baker with nonstick cooking spray. Cut a 10-inch circle of Parchment Paper; place in bottom of Baker. Spray with nonstick cooking spray.

2. In Small Batter Bowl, combine pudding mix and milk; whisk until mixture is smooth and begins to thicken. Stir in 1/2 cup of the chocolate morsels; set aside. In Classic Batter Bowl, combine cake mix, 1/2 cup oil, eggs and water; mix until smooth. Pour 1 1/4 cups of the batter; set aside. Spread remaining batter over bottom of Baker.

3. Using Small Scoop, scoop pudding in circular pattern 1/2 inch from edge of Baker. Spread remaining batter over pudding. Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from Baker, carefully invert cake onto Round Platter.

4. Combine remaining chocolate morsels and half of the whipped topping in Small Micro-Cooker®. Microwave on HIGH 1 minute or until melted; mix until smooth. Reserve 1/4 cup of the glaze; set aside. Pour remaining glaze over cake. Spread glaze to edge of cake, allowing glaze to drip down sides. Place raspberries evenly over top of cake 1 inch from edge; drizzle with reserved glaze. Garnish with whipped topping using Easy Accent® Decorator, if desired.

Yield: 16 servings

Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 40 mg, Carbohydrate 46 g, Protein 4 g, Sodium 420 mg, Fiber 2 g

 

[jasonmva]

The Chocolate Chip Sensation has always been a hit for me and you can use either your round or square stone.

 

[Sandibeach]

Thanks, those are great recipes... I'll try them!!