Chocolate week: Cheesecake, pudding pops

Warm chocolate cheesecake
Makes 4 servings
Hands-on time: 15 minutes
Total preparation time: 35 to 40 minutes


Ingredients:

  • One 3.5-ounce bar bittersweet chocolate
  • 8 ounces full-fat or 1/3-less-fat cream cheese (Neufchâtel)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons sugar
  • 2 teaspoons unbleached all-purpose flour
  • 1 large egg
Directions:
  1. Preheat the oven to 350°F. Butter four 1/2 cup ramekins and place them on a rimmed baking sheet.

  2. Coarsely chop the chocolate and melt it in the top of a double boiler or in a metal bowl set over a saucepan of simmering water. Combine the chocolate with the cream cheese and vanilla in the bowl of a food processor fitted with the chopping blade. Process until well blended.

  3. Stir together the sugar and flour, add it to the processor, and blend it into the chocolate mixture. Add the egg and pulse until smooth. Divide the batter among the ramekins.

  4. Bake for 20 to 25 minutes, or until the centers are set. Transfer to a cooling rack to cool slightly before serving.
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Chocolate pudding and pops
Makes about 2 1/2 cups, 4 servings pudding or 6 frozen pops
Hands-on time: 20 minutes
Total preparation time: 20 minutes, plus cooling or freezing time


Ingredients:

  • 4 ounces bittersweet chocolate
  • 1/2 cup sugar
  • 1/4 cup natural (not Dutch process) unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1/4 teaspoon table salt
  • 2 cups whole milk
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
Directions:
  1. Medium chop the chocolate and set it aside. Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy medium saucepan. Gradually whisk in the milk and egg yolks. Cook the mixture, whisking constantly, over medium heat until it just starts to boil. Reduce the heat to low and continue to cook for 1 minute, still whisking constantly.

  2. Remove the pudding from the heat. Whisk in the chopped chocolate and the vanilla and whisk until the chocolate has melted. Strain the pudding through a medium-mesh strainer into a bowl. Divide the pudding among 4 serving dishes or six 1/2 cup ice pop molds.

  3. Let the puddings cool for 10 to 15 minutes. Serve warm, or cover and refrigerate until ready to serve. Puddings will keep for 3 days in the fridge. Wrap and freeze the pudding pops. Pops will keep for up to 1 month in the freezer.
>> PRINT A SHOPPING LIST FOR THIS RECIPE

Quick brownies
Makes 16 brownies
Hands-on time: 15 minutes
Total preparation time: 40 minutes

Ingredients:
  • 8 tablespoons (1 stick) unsalted butter
  • 3/ 4 cup sugar
  • 2/3 cup natural (not Dutch process) unsweetened cocoa powder
  • 1/3 cup unbleached all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)
Directions:
  1. Preheat the oven to 350°F. Generously grease a 9-inch square baking pan. Melt the butter in the microwave or in a small saucepan over low heat; let cool slightly.

  2. Combine the sugar, cocoa powder, flour, baking powder, and salt in a medium bowl. Add the eggs, melted butter, and vanilla and stir with a fork until a lumpy batter forms. Stir in the chocolate chips and the walnuts, if using.

  3. Transfer the batter to the baking pan and bake until the center appears set, about 25 minutes. Transfer to a rack to cool; let cool for 15 minutes. Cut into 16 squares and serve warm.
For information about Sara Moulton, visit saramoulton.com

>> Buy this book on Amazon: Sara Moulton's Everyday Family Dinners

Tuesday, May 18, 2010
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