Cooking and sharing good food with friends, family, even strangers, is a special form of love. This has always been true for me, since realizing that I could making people happy through food – first cooking, then writing about it.
For the last 28 1/2 years, writing this column has been my heartfelt outlet for sharing recipes, Big Island culinary events, tips and encouragement with fellow foodies. Today’s column is my last. Since it is so close to Valentine’s Day, and because I’ve “ended” each year with a chocolate-focused column, I’m sharing favorite chocolate recipes (another passion) so you, too, can create rich, deep deliciousness for those you love.
These recipes range from super easy, instant gratification to company-worthy awesome. And while you are offering up all this decadence, it’s good to point out that chocolate contains healthy antioxidants, too. Good for the body; good for the soul. If you’d like to keep in touch, my monthly food &wine newsletter is available at: http://www.imakenews.com/boissetwlah/e_article003632788_13.cfm?x=brD9bwb,—b17tDWDm,w.
I leave you with a favorite quote: “Life should not be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways, chocolate in both hands, screaming, “WOO HOO, WHAT A RIDE!” Here’s to a tasty life — aloha nui loa.
Microwave Chocolate Cake in a Cup
When the chocolate craving hits, this is my go-to quickie that never fails to satisfy. Sometimes I add a little scoop of vanilla ice cream on top of the warm cake…heaven! You need a microwave-safe coffee cup or mug (full size, not short); makes 1 serving.
4 tablespoons flour
3 tablespoons sugar
2 tablespoons cocoa
1/4 teaspoon baking soda
1 teaspoon chocolate chips
2 to 3 tablespoons vegetable oil
3 tablespoons milk
1/4 teaspoon vanilla extract
Combine dry ingredients right in the mug; stir well. Add oil, milk and vanilla; stir carefully to combine well. Add a few more chocolate chips on top, if desired. Microwave on high power for 2 minutes. Let cool a couple of minutes before eating.
Kona Coffee Mousse Cake with Dark Chocolate Kona Coffee Ganache
Cathy Barrett, owner of Kailua Candy Company, won in the category of First Place Dessert, Professional Division at Kona Coffee Festival about 10 years ago, with this amazing entry:
Cookie Crust:
2.5 oz. unsalted butter
1/4 cup each: brown sugar and white sugar
1 large egg, preferably Big Island
1/3 cup melted dark chocolate
1/3 teaspoon pure vanilla extract, preferably Big Island
2/3 cup all-purpose flour
1/4 teaspoon salt
1/3 teaspoon baking soda
2/3 cup Hawaiian macadamia nut chips
Preheat oven (convection oven preferred) to 375 degrees. In a small mixer bowl, beat butter until creamy. Gradually add brown and white sugars; beat until light, about 5 minutes. Add egg; beat well. Beat in the melted chocolate and vanilla. Stir in flour, salt and baking soda until well blended. Fold in macadamia nut chips. Spread mixture into a 9-inch spring form pan lined with parchment paper on bottom. Bake in preheated oven from 7 to 9 minutes; set aside to cool.
Mousse Cake:
2/3 cup fresh brewed 100% Kona coffee, dark roast
1 lb. dark chocolate, melted
2 large egg whites (preferably Big Island)
1 cup heavy cream
In a medium bowl, mix Kona coffee and chocolate with a whisk. Whip egg whites to soft peaks; fold into chocolate/coffee mixture by hand. Whip heavy cream to soft peaks; fold into chocolate mixture by hand. Pour mixture on top of cooled cookie crust. Refrigerate overnight, then remove spring form pan.
Dark Chocolate Kona Coffee Ganache:
1/4 cup heavy cream
1/4 cup melted dark chocolate
1 teaspoon 100% Kona coffee, double Turkish Grind
Heat cream in microwave-safe dish until very hot (1 to 3 minutes). Pour over melted chocolate and slowly whisk together until smooth and shiny. Add ground coffee; whisk together. Pour over mousse cake as a frosting. Refrigerate until set.
Low-Fat Hot
Fudge Pudding
I’ve had this easy, guilt-free recipe for years. It’s a great way to indulge without too much remorse. Sometimes we leave out the nuts; tastes just as wonderful. Serve it hot or warm; it won’t last long!
1/4 cup shelled pecan halves
1 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup skim milk
1 large egg, lightly beaten
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 cup brown sugar
1 1/3 cups hot, strong coffee
If using nuts, toast them for 10-15 minutes in 375 degree oven, then let cool and chop them; set aside. In a large bowl, stir together the flour, sugar, cocoa, salt and baking powder. In a measuring cup, combine the milk, egg, oil and vanilla. Make a well in the center of the dry ingredients; gradually pour in milk mixture, stirring until combined. Stir in nuts, if using. Spoon into lightly oiled 8×8-inch baking dish. Spread batter evenly. In a bowl, dissolve brown sugar in coffee; spoon over batter. Bake in preheated 350 degree oven for 25 minutes or until batter is springy when touched in center. Do not overcook, or you will lose the pudding. Let stand 10 minutes, then serve hot or warm.
Sour Cream Chocolate Chip Coffee Cake
Chocolate for breakfast? Absolutely! In her book, “Bake and Freeze Chocolate Desserts” Elinor Klivans shares 120 recipes that can be made and frozen for later use (such as midnight cravings, last-minute parties, or gift-giving). Makes 12 servings; all that’s needed is a good pot of Kona coffee.
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 pound unsalted butter, softened
2 cups sugar
2 large eggs
1 cup sour cream
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
Powdered sugar, for dusting
Position oven rack in middle of oven; preheat to 350 degrees. Butter bottom, sides and center tube of a 12-cup bundt pan (9-1/2 to 10 inches diameter with sides at least 3-3/4 inches high). Sprinkle flour in pan; tilt pan to coat bottom, sides and center tube. Tap out any loose flour. Sift flour, baking powder and salt together; set aside. Put butter in the large bowl of electric mixer; mix on low speed for 15 seconds. Add sugar; beat on medium speed for 2 minutes or until fluffy and lightens from yellow to cream color, about 2 minutes. Add eggs, one at a time; beat for 1 minute. Decrease speed to low; mix in sour cream and vanilla extract. Add flour mixture; mix just until incorporated. Batter will be thick. Stir in chocolate chips. Pour batter into prepared pan; spread evenly. Bake about 1 hour, until top of cake is golden and a toothpick inserted into center comes out clean. Cool cake in pan 15 minutes. Use a small sharp knife to loosen cake from pan. Invert cake onto a wire rack to cool thoroughly. Slide cake onto a serving platter. To freeze, wrap cake tightly with plastic wrap. Gently press heavy aluminum foil around cake; freeze up to 3 months.
