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Ingredients: 3 separated egg 1/2 Quart(s) milk 163/1250 Pound(s) flour 1 Ounce(s) (heaping) cocoa powder 326/625 Pound(s) (generous) sugar Directions: Preheat oven to 350 degrees. Combine sugar, cocoa, flour, salt, milk, and egg yolks into microwave safe container. Mix thoroughly. Place in microwave for 10 minutes, checking periodically. When the mixture thickens, the filling is complete. Beat egg whites until a white foam is formed. Fold in the sugar. Place meringue on top of pie and place in oven for 8-10 minutes or until the meringue is lightly browned. Comments: An Easy Microwave Recipie
Check some related videos Similar recipes: White chocolate peach parfait In bowl over saucepan of hot water, melt chocolate. Combine sour cream with lime juice, stir in chocolate. Chill for 30 minutes. In separate bowl whip cream to soft peaks, fold into chocolate mixture. Plunge peaches into boiling water for 30 seconds, p White chocolate mousse and berry tart For Crust: Combine flour, sugar and salt in large bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal. Beat egg yolks to blend in small bowl. Pour yolks over flour mixture and stir with fork to combine. Gathe Plain chocolate frosting Combine all ingredients in top of double boiler. Cook, stirring constantly, over boiling water until thick. Cool. Beat to spreading consistency. Yield: Frosts 9" X 13" or 24 servings. Food Exchange per serving: 1/2 BREAD EXCHANGE + Peppermint chocolate chip cookies Heat oven to 375F. Mix sugars, butter, shortening, vanilla and egg, in large bowl. Stir in flour, baking soda and salt. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 min Afghans w/ chocolate icing Afghans: Soften butter, add sugar and beat to a cream, add flour, cocoa and lastly corn flakes. Put spoonfulls on a greased oven tray and bake about 15 minutes at 180 degrees C (350 F). When cold, ice with chocolate icing and put walnuts on top Chocolate mint meringue cheesecake Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well afte All-american chocolate chip cookies In large bowl, cream butter, shortening and sugars Beat in egg and vanilla. Combine flour, baking soda and salt, stir into butter mixture, mixing well. Stir in chocolate chips and nuts. Drop by teaspoonfuls, 2" apart, onto greased baking shee Chocolate buttercream frosting SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph. D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. In a small saucepan, combine fructose, milk, cornstarch, an Easy chocolate nemesis Put oven rack in middle position and preheat oven to 300F . Butter a 10 x 2 inch round cake pan and line bottom with a round of parchment paper, then butter parchment. Melt chocolate with butter in a large metal bowl set over a pan of barely simmering wa Chocolate lava muffins (alton brown)tte Melt chocolate, butter, vanilla. Using a hand mixture add eggs. Sift in dry ingredients. Mix until batter lightens (about 5 minutes). Chill batter. Butter muffin tins. Sprinkle with cocoa powder. Use a 4 oz. scoop to fill muffin tins. Bake 375F for 1 Chocolate chip cheesecake dip Mix the raisins and brandy (making sure all the raisins are coated) and let Serve at room temperature. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches Chocolate brownies with peanut butter icing For brownies: Preheat oven to 350F. Line 13x9x2-inch baking pan with aluminum foil, leaving 2-inch overhang on both short sides. Spray foil with nonstick spray. Combine both chocolates and butter in heavy small saucepan. Stir over low heat until melted an Fluffy chocolate butter frosting In small bowl of mixer blend butter and chocolate. Gradually beat in sugar alternately with water. Place bowl in bowl of ice water and beat until fluffy. Stir in vanilla. Makes about 2 Cups. NOTE: The secret of fluffy frosting is to beat it in Chocolate-peanut butter parfaits Add 2 Tablespoons of the milk to the peanut butter; stir until well blended. Stir in whipped topping. Pour the remaining 2 cups milk into medium mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Spoon White chocolate raspberry brownies Pre-heat the oven to 375-F degrees and lightly coat two 8-inch round baking pans with non-stick cooking spray and a light dusting of flour. In a medium saucepan, melt the semi-sweet chocolate and the butter together over medium-low heat until consistent i Heavenly chocolate cake Preheat oven to 350. In a small bowl, sift flour, cocoa and baking powder. In another bowl, combine milk and water. Add vinegar. In a large bowl, cream margarine, sugar, salt and egg. Add extracts. Beat until smooth. Add baking soda to milk. Al Cranberry - rasberry meringue pie Combine sugar, cornstarch and salt in medium size saucepan. Beat together egg yolks, juice concentrate and water in small bowl. Gradually stir into cornstarch mixture until smooth. Bring to boiling over medium heat, stirring constantly; cook 1 1992 3rd place chocolate mint sticks Preparation time: 25 minutes Cooking time: 30 minutes 1. Heat oven to 350 degrees. Grease a 13-by-9-inch baking pan. 2. With an electric mixer, cream the butter, granulated sugar, eggs and vanilla until light, 2 minutes. Add the chocolate and mi White chocolate, whisky and croissant butter pudding Pre-heat the oven to 180c/350f/Gas 4. 1 Pour the milk and cream into a pan, add the vanilla pod and slowly bring to the boil. Put the eggs, yolks and sugar together in a bowl and mix well. 2 While the cream is heating, slice the croissants and place in an Mexican-style hot chocolate *Not aspertame - loses sweetness when heated. For cocoa mix, in a storage container combine dry milk powder, cocoa powder, sugar substitute and cinnamon. Mix well. Cover and store in a cool, dry place up to 8 weeks. For each serving, place Chocolate chip peanut butter cookies Preheat oven to 375. Cream peanut butter, shortening, sugars, egg and vanilla thoroughly. Stir together flour baking soda and salt. Add to creamed mixture; blend well. Fold in chocolate chips. Drop batter 2" apart onto baking stone. Bake for 10 to Chocolate peanut-butter balls Mix peanut-butter, powdered-sugar, butter and rice crispies together by hand in a large bowl (it will come together, give it time). Form into meatball sized balls. Melt chocolate chips and paraffin in a double boiler. Roll balls in chocolate. Place on Cappuccino chocolate heart cakes 1. Heat oven to 375 degrees. Butter a 9-inch square cake pan, line the bottom with parchment paper and butter the paper. Sift together flour, cocoa, baking soda, salt and baking powder; set aside. 2. Beat butter and granulated sugar in large bowl Chocolate amaretti torte For tortes: Position rack in center of oven and preheat to 350F. Butter four 3/4-cup custard cups or souffl dishes. Dust with flour; tap out excess. Line bottom of cups with parchment paper rounds. Place on rimmed baking sheet. Stir chocolate in top of do Chocolate hazelnut brandy torte with biscotti In top of double boiler melt chocolate and butter together. In large bowl,with electric mixer, beat eggs and sugar at high speed until lemon colored. Add the chocolate/butter mixture and beat at medium speed until the butter is completely mixed in. A Fudge ( chocolate chip peanut butter ) Combine the sugar, milk and corn syrup in a heavy 3-quart saucepan and bring to a boil, stirring constantly, until the mixture boils. Continue boiling without stirring to the soft-ball stage (243 degrees F on the candy thermometer). Remove from the heat. Meringue kisses for easter Preheat oven to 375 F. Line baking sheet with parchment paper; set aside. In medium bowl, with electric mixer on medium speed, beat egg whites until frothy; add cream of tartar and salt. Beat on high speed until stiff; beat in sugar 1 tablespoon at a time White chocolate pecan truffles In a small saucepan bring the cream to a boil, remove the pan from the heat, and add the chocolate, stirring until it is melted completely. Add the butter, stir the mixture until it is smooth, and stir in the brandy and 1/4 cup of the pecans. Transfer the Soda fountain chocolate shake sqm sss Mix in blender. White chocolate fudge 1) Beat the cream cheese, sugar, and vanilla in a large mixing bowl at med. speed with an elec. mixer `til well blended, then gradually add the chocolate, mixing well... 2) Fold in the nuts or fruit `til evenly distributed then spread mixture into a greas Hot chocolate souffles In the top of a double boiler set over simmering water, melt the chocolate, stirring, until it is smooth. Remove the pan from the heat, add the egg yolks, one at a time, whisking well after each addition, and whisk in the rum and butter. Transfer mixtur Chocolate pots de creme * German Chocolate should be corasely chopped. ~------------------------------------------------------------------------- In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about Chocolate chip cheesecake supreme Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after ea Caramels au chocolat (chocolate caramels) Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove. Meanwhile, heat the mixture in the stewpan, not letting it boil, since you merely want to melt the sugar Chocolate sin Carefully melt the chocolate over very low heat, or in the top of a double boiler over simmering water. Add the spices and the milk and stir to mix well. Heat until very hot but not boiling. Serve with dollop of whipped cream or float some m Double chocolate-orange biscotti Heat oven to 350F degrees. Lightly grease 2 cookie sheets. In a large bowl, combine flour, sugar, brown sugar, baking powder and salt; mix well. Add melted chocolate, orange peel, oil, orange juice, vanilla and eggs; blend well. (Dough will be sti Chocolate chip coffee cake In a mixing bowl, cream butter and 1 cup sugar. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder and soda ; add to creamed mixture (batter will be thick). Spread half of the batter into a greased 9x13 in. pan. Combine chocolate chi White chocolate mousse cake Mix first three ingredients in medium bowl. Press mixture into bottom of 9-inch springform pan. Refrigerate 15 minutes, or until crust is firm. Spread jam over it. Microwave white chocolate, 1/4 C. of the cream and liqueur in large bowl on high for 2 minu Amber's mini chocolate cream pie Refridgerated low fat buttermilk biscuts - preheat oven to 350. PUll biscuit dough apart. Roll out each of the dough sections into 4 " diameters Line large muffin cups with the dough and prick dough all over with a fork to prevent dough from risin Brownies ( chocolate amaretto ) 1 c Shortening 2/3 c Baking cocoa 2 c Sugar 4 Eggs 2 Tb Amaretto/almond flavor 1 1/2 c Flour 1/2 ts Salt 1/4 c Butter 2 ts Half-and-half 3 ts Baking cocoa 1 ds Salt 2 1/2 c Confectioner's sug Soft chocolate frosting Gradually add sugar to the slightly beaten egg. Beat until smooth and light. Add salt and melted chocolate, blending well. Add vanilla. Cool before spreading. This makes sufficient to cover tops and sides of an 8x8 inch loaf cake. Helpful kitchen "instant" chocolate mousse Put the chocolate and instant coffee in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue proces Milk chocolate mousse cake with hazelnut crunch crust (snowf Layers of chocolate mousse made with gianduja, the luscious Italian hazelnut-flavored milk chocolate, and chocolate genoise top a base of hazelnut crunch. Do-aheads: cake layer, 1 day; assembled cake, 2 days. For cake: Position rack in bottom third of ove White chocolate toasted almond semifreddo Line a metal loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 2-inch overhang on ends, and chill in freezer. In a skillet cook almonds with salt in butter over moderately low heat, stirring, until almonds are coated well, about 1 min Chocolate cream filling In small saucepan combine sugar, flour and salt. Gradually beat in milk, with small whisk. Cook and stir over medium heat until thickened and smooth. Remove from heat and beat in egg. Return to low heat for 30 seconds while beating. Add chocolate and White chocolate leather Put chocolate in a dry wide metal bowl that fits snugly over a 3- to 4-quart saucepan. Fill saucepan halfway with 120F. water and immediately set bowl over water. Let chocolate stand undisturbed 15 minutes, or until melted. Stir chocolate just until smoot Chocolate glaze #6 Combine chocolate pieces and butter in small saucepan. Stir over medium heat until melted and blended. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 Chocolate-vanilla ripple frosting To make chocolate portion, blend sugar and egg in top of double boiler. Heat, stirring constantly, until mixture is amber colored. Remove from heat; add butter and chocolate. Stir occasionally until butter melts. Chill until of spreading consistency. Chocolate snappers Mix throughly shortening, sugar and eggs. Add corn syrup and chocolate. Belnd well. Stir in flour, soda, cinnamon, salt, and vanilla. Chill dough. Roll into 1-inch balls and then in sugar. Bake at 350F degrees for 12 minutes. Leave on pan to fall Creme semisweet chocolate frosting Melt chocolate chips and butter in top of double boiler over boiling water, gradually add evaporated milk and stir until smooth. Allow to cook to room temperature. Add marshmallow creame and beat until smooth. Yield: frosts sides and tops of