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Pampered Chef: Recipe needed Something Chocolate

  1. chefheidi2003

    chefheidi2003 Senior Member Gold Member

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    I have a show next week the host is someone that I work with. She said about me making the potato chowder. I was very happy about that because it would be a great way to show the DCB. Well, today she tells me that she would rather have me do a dessert..something chocolate. Any suggestions. I would still love to do something that shows the DCB in the microwave.
     
    Nov 13, 2009
    #1
  2. beckyjsmith

    beckyjsmith Member

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    Haha! Molten lava cake in the DCB. Mix a devil's food cake mix in the magic pot according to the package directions. I use the mix n masher to stir because it breaks up the egg yolks. Then take a tub of chocolate frosting and dump the whole tub into the cake. I put the lid on and put it in the microwave for 10 minutes. I have sold 122 bakers this year- 30 of them since I started doing the lava cake in August.
     
    Nov 13, 2009
    #2
  3. chefheidi2003

    chefheidi2003 Senior Member Gold Member

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    Do you dump the whole tub of icing right in the middle of the cake?? Or do you dolops all around the cake with the scoops?? And then do you just flipped it out onto a platter??
     
    Last edited: Nov 13, 2009
    Nov 13, 2009
    #3
  4. beckyjsmith

    beckyjsmith Member

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    I dump it all in the middle and I don't flip it out. That takes away from the "oven to table ready" pitch I throw in with it. :)
     
    Nov 13, 2009
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  5. chefheidi2003

    chefheidi2003 Senior Member Gold Member

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    Thank you. I am going to try this out here at work tomorrow to see if we like it.

    I am thinking that I will take some gift ideas with to the show as well..that way I have a few more items to show..since this doesn't show many
     
    Nov 13, 2009
    #5
  6. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

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    Chocolate Peanut Butter Dump Cake!

    A chocolate cake mix - made according to box instructions. Dump this in the DCB. With a medium scoop - scoop a can of chocolate frosting over the top. Then scoop a cup of peanut butter over the top.

    Bake in Micro for 11-12 minutes. Scoop out onto plates or bowls and serve with ice cream. YUM!
     
    Nov 13, 2009
    #6
  7. chefheidi2003

    chefheidi2003 Senior Member Gold Member

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    We have a winner..LOL

    I just made the Chocolate Peanut Butter Dump cake..and we all liked it..so that is what I will be making for my show on Thursday
     
    Nov 14, 2009
    #7
  8. smspamperedchef

    smspamperedchef Veteran Member Silver Member

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    U can show some additional tools making the cake with garnishing it. Use flour.sugar shaker to sprinkle powdered sugar, food chopper to put nuts on or on side for guests to put on if they want, egg slicer plus for sliced strawberries, ice cream dipper for ice cream, EAD for cool whip, plus you have the DCB, small scoop, Scrapers, batter bows or stainless mixing bowls. Plus you can also grate chocolate over top with microplane or rotary graters! Shows a TON of products!!!
     
  9. chefheidi2003

    chefheidi2003 Senior Member Gold Member

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    wow..I thought it was overly sweet as it was..definately won't be grating extra chocolate..LOL

    we put the ice cream with it..and i think that that was a definate MUST.

    I am thinking about making the quick fudge while everyone is coming in. That way I will be using the EAD while they are coming in. But I do like the idea of the cool whip instead..I do love the idea about using the chopper for nuts and I would probably put them on the side for people to garnish with..maybe i will do some strawberries on the side as well..thank you for the great ideas.
     
    Nov 14, 2009
    #9
  10. I read somewhere that the Molten Lava cake needs to sit for 30 mins. before serving. Is that true? I have a host that wants to do the 30-min. chicken, then clean out the DCB and throw the cake in. Would I be able to do that and get the cake served in a reasonable amount of time?

    Thanks!
     
    Nov 14, 2009
    #10
  11. babywings76

    babywings76 Legend Member Gold Member

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    I haven't done those 2 recipes back to back before. I think I'd be nervous that it would take too much time. Maybe if you made the chicken when you arrived, then people could smell it cooking as they come in. Then they'll see the finished product and you can explain what you did. Then you could clean it out and do the cake. I'd definitely try it out at home first to be sure it flows easily for you. Plus, remember to be careful cleaning your DCB, you need to wait till it's cooled off. I heard some people say they just wipe it out, but I'd be afraid of the garlic/onion/whatever flavor you use for the chicken (plus the chicken flavor itself) would retain until it was actually washed. Sounds like experimentation time for me. :D
     
    Nov 15, 2009
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  12. Thanks Amanda for your thoughts.

    When you do the cake, how long do you generally let it sit for before you let people dig in?
     
    Nov 15, 2009
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  13. Luv 2 Cook

    Luv 2 Cook Member

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    Do you leave the lid on the DCB when doing these cakes?
     
    Nov 15, 2009
    #13
  14. lauriedip

    lauriedip Member

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    Heidi, how do you use the ead with the quick fudge?
     
    Nov 15, 2009
    #14
  15. chefheidi2003

    chefheidi2003 Senior Member Gold Member

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    1 bag of chocolate or peanut butter chips
    1 tub icing

    melt the chips add the icing stir it until it is smooth..then put it in the EAD and put the star tip on it..it makes great little pieces of fudge when you put it out like a little kiss on wax paper
     
  16. Paula R. Lewis

    Paula R. Lewis Advanced Member Gold Member

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    Has anyone ever done a lava cake in the Deep Covered Baker using a spice or carrot cake mix and cream cheese frosting? I've been thinking about trying a cake in mine, and thought this sounded really yummy, too!
     
  17. MLinAZ

    MLinAZ Member Gold Member

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    This is what I've been doing for most of my shows since August. I do the chicken in the DCB, whip up Garlic Bites while the chicken cooks, do my schpeels while both are cooking. Cut and serve the food and while guests eat and look at catalogs I clean out the DCB and whip up the cake (talking to them about what I'm doing and making them drool LOL).

    I don't let the cake sit other than maybe a couple of minutes depending on if I'm talking to a guest when it's finished or not. I take it out, dish up a plate and show the guests. Then I let them dig in and help themselves! I usually can check-out guests while they are eating the cake.

    It does make the demo longer since obviously the chicken alone is 30 minutes but the combination has made such an impression on people that no one has been bothered by the longer show time. In fact guests are usually really anxious to see how the cake comes out, especially after being wowed by the chicken.
     
    Nov 15, 2009
    #17
  18. MLinAZ

    MLinAZ Member Gold Member

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    Yes. I've done spice cake and cream cheese frosting. It's yummy but I still prefer the chocolate lava cake hands down. But I think there's just something universally appealing about gooey chocolate vs. spice cake/carrot cake.

    One of these days I'll try chocolate cake with cream cheese or vanilla frosting to for that oreo flavor!
     
    Nov 15, 2009
    #18
  19. lauriedip

    lauriedip Member

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    MIchelle,
    i know this is off subject but still trying to see how people cut up and serve the whole chicken without a big mess?
    thanx
    laurie
     
    Nov 15, 2009
    #19
  20. MLinAZ

    MLinAZ Member Gold Member

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    Well, I don't know that I can say it's without a big mess LOL I show the chicken to the guests and I emphasize how much juice is in the DCB, that they could use that to whip up a side of Stove Top Stuffing if they wanted to! But I also tell them, I want you to see it while it's pretty because once I start cutting into it, it gets ugly!

    Sometimes I'll even joke that while I have now fallen in love with cooking a whole chicken, I still don't like cutting it!

    I use the Large Grooved Cutting Board because that at least contains all the juice (and I make sure the point that out to the guests!). Then I cut off the legs and wings, either with a knife, with the kitchen shears, or sometimes the wings will just pop off easily. And then I slice the breasts and work my way through the chicken. There's a good video on CC about cutting a chicken that would be helpful too.

    I serve the chicken slices/pieces of meat on a Dots Medium Platter.

    Hppe that helps!
     
    Nov 15, 2009
    #20
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