It’s Tuesday! Today’s Tasty Tips from Jane are centered around one of the Wyma’s favorite things in life – chocolate. I won’t tell you that Future Hoarder of America has chocolate chips every morning with his waffle. Or that yesterday, I caved to his plea for “big ones” (since the mini-chips I had didn’t suit his fancy) by loading up and heading to Tom Thumb for the 3rd time in 45 minutes. Dominique, the check out guy, has stopped trying to stifle his laugh as he sees me again and again gracing his line. “Have you considered a list, Mrs. Wyma?” … That’s what Jon asks me every day. 

Ummm… but chocolate makes everything better. Thanks so much for taking us down this road full of yummy treats, Jane. Next week, she’s sharing some “Fakin’ Bakin'” secrets just in time for the holidays that are around the corner. 

Thanks Jane! … and thanks for walking the road with me.


Chocolate Charmers

 Flourless Chocolate Torte

7 ounces semi-sweet chocolate

½ cup coffee

8 ounces unsalted butter

1-cup sugar

4 eggs, beaten

  1. Melt chocolate and coffee together over low heat.
  2. Stir in sugar.
  3. Cut butter into 6-8 pieces. Gradually stir into chocolate mixture.
  4. Remove pan from heat. Beat in eggs just until blended.
  5. Spray an 8-inch spring form pan with cooking spray. Bake at 350 degrees. Pour mixture into the pan and bake for 35 to 40 minutes, or just until set. The center of the cake may still be a little runny.
  6. Chill. Cake is easiest to cut when cold, but should be served at room temperature.

Minted Brownies

1 box brownie mix
1 box junior mints
powdered sugar

1.    Make brownies according to package directions.
2. Line a mini-muffin pan with baking papers. Fill the papers 2/3 full.
3. Place one junior mint into each uncooked brownie and bake according to package directions.
4. Sprinkle with powdered sugar.

Fudgy Pudding Squares

3 3/8 ounce chocolate pudding mix (cooked type)
1 box chocolate cake mix
1 (6 ounce) bag semi-sweet chocolate chips
1/2 cup chopped pecans, optional an>

1. Prepare pudding mix according to package directions.
2. Blend the dry chocolate cake mix into the pudding, stir to combine.
3. Pour into a greased 9 X 13-inch pan, sprinkle with chocolate chips and nuts.
4. Bake at 350 degrees for 30 to 35 minutes.

Chocolate Molten Cakes

20 dark chocolate miniature Dove bars, unwrapped

6 tablespoons butter

¼ cup sugar

2 eggs

¼ cup flour

2 cups vanilla ice cream, optional

  1. Preheat oven to 400 degrees. Spray 4 (4-ounce) custard cups with cooking spray.
  2. Melt chocolate, butter and sugar in top of double boiler over simmering water, just until melted.
  3. Add eggs and whisk until well combined. Add flour and mix well.
  4. Distribute batter evenly among custard cups. Place cups on baking sheet. Bake for about 10 minutes. Sides should be set, but centers soft.
  5. Invert onto serving plates, serve with ice cream or whipped cream.

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