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Chewy Chocolate Meringues

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Crunchy on the outside and gooey on the inside, these gems not only are a cinch to make but also are completely addictive—you won’t be able to stop at one (or two or three). The cocoa nibs add a nice crunch and nutty flavor, but if you can’t find them, don’t worry; they can be left out.

 

Chewy Chocolate Meringues

 

1 cup egg whites (about 7)

2 cups sugar

5 Tbs. natural cocoa powder

4 oz. bittersweet chocolate, finely chopped

4 oz. cocoa nibs

 

Space 2 racks evenly in the middle of an oven and preheat to 350°F. Line 2 baking sheets with parchment paper.

 

In a clean, dry, heatproof bowl, whisk together the egg whites and sugar. Set over but not touching simmering water in a saucepan. Whisk constantly until the sugar is completely dissolved. Remove from the heat.

 

Using an electric mixer fitted with the whisk attachment, beat the egg mixture on high speed until stiff and glossy. Sift the cocoa powder over the meringue. Sprinkle with the chocolate and cocoa nibs, then fold together gently with a rubber spatula until combined.

 

Drop the meringue by heaping tablespoons, spaced slightly apart, onto the prepared baking sheets. Bake for 9 minutes. Rotate the pans and bake until the cookies are fluffy, full of cracks and spring back when touched, about 9 minutes more. Carefully pick up the parchment sheets and transfer the cookies, still on the parchment, to wire racks to cool. Makes about 2 dozen meringues.

 

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Warm Molten Chocolate Cakes

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What better way to say “I love you” this week than with chocolate? Plunge a spoon into one of these warm, gooey cakes, and you’ll find chocolate bliss. They are incredibly versatile, too. Dress these up with scoops of chocolate or vanilla ice cream, or top with sliced poached pears or blood orange segments and a dollop of crème fraîche.

Warm Molten Chocolate Cakes

8 oz. (250 g.) bittersweet chocolate, finely chopped

1/4 cup (2 oz./60 g.) unsalted butter, cut into pieces

1 tsp. pure vanilla extract

Pinch of kosher salt

4 large egg yolks

6 Tbs. (3 oz./90 g.) sugar

2 Tbs. unsweetened natural cocoa powder, sifted

3 large egg whites

Preheat the oven to 400°F (200°C). Lightly butter six 3/4-cup (6-fl. oz./180-ml.) ramekins and dust with cocoa. Set the ramekins on a small baking sheet.

Place the chocolate and butter in the top of a double boiler over (not touching) barely simmering water, and melt, whisking until the mixture is glossy and smooth.
Remove from over the water and stir in the vanilla and salt. Set aside to cool slightly.

In a large bowl, using a mixer, beat together the egg yolks, 3 tablespoons of the sugar, and the cocoa on medium-high speed until thick. Add the chocolate mixture to the yolk mixture and beat until blended. The mixture will be very thick.

In a bowl, using clean beaters, beat the egg whites on medium-high speed until very foamy and thick. Sprinkle in the remaining 3 tablespoons sugar and increase the speed to high. Continue beating until firm, glossy peaks form. Spoon half of the beaten whites onto the chocolate mixture and stir in just until blended. Gently fold in the remaining whites. Spoon into the prepared ramekins.

Bake the cakes until they are puffed and the tops are cracked, about 13 minutes. The inside of the cracks will look very wet. Remove from the oven and serve. Or, run a small knife around the inside of each ramekin and invert the cakes onto plates. Serves 6.

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Best of the Web: Halloween Treats

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No matter how you’re celebrating Halloween this year, you’ll need a bite of something sweet — and scary! Here are some of the cutest, spookiest and party-worthy treats we’ve seen around the web. Trick or treat!

 

Chocolate Peanut Butter Spider CookiesChocolate Peanut Butter Spider Cookies by A Spicy Perspective
These creepy crawly cookies combine chewy peanut butter cookies and chocolate truffles into one delectable bite.
Halloween BarkHalloween Bark by Sweet C’s Designs
It only takes five minutes to make this sweet-salty mix of chocolate, pretzels and colorful candy corn. It’s perfect for party snacks!
Frankenstein Rice Krispie TreatsFrankenstein Rice Krispie Treats by Clean & Scentsible
Here’s a creative treat kids will love: green-tinted Rice Krispie treats decorated to look like everyone’s favorite monster.
Brownie Brittle Peanut Butter Cookie Ghost CupsBrownie Brittle Peanut Butter Cookie Ghost Cups by Food Faith Fitness
These little cookie cups are filled with cream cheese frosting piped into a spooky ghost shape, then topped off with chocolate chip faces.
Devil's Food Cake with Pumpkin Butterscotch FrostingDevil’s Food Cake with Pumpkin Butterscotch Frosting by Sugar Hero
Halloween treats can be glamorous, too! This rich chocolate cake has layers of pumpkin-butterscotch frosting for a contrast of black and orange hues, plus plenty of sparkly decorations.
Pumpkin Cheesecake Truffle MummiesPumpkin Cheesecake Truffle Mummies by Creme de la Crumb
These no-bake truffles are super simple to make. Just mix and chill the filling, then dip in melted white chocolate and drizzle on a festive final layer for the mummy effect.
Bittersweet Chocolate Skeleton CookiesBittersweet Chocolate Skeleton Cookies by Mom Foodie
Put those holiday cookie cutters to good use in October! When used to bake chocolate cookies and piped with a skeleton design, they make adorable Halloween treats.
Vampire FloatsVampire Floats by Shaken Together
A classic ice cream float gets a creepy makeover in this crimson concoction. Don’t forget glow-in-the-dark vampire teeth for garnish!
Graveyard CupcakesGraveyard Cupcakes by Cupcake Diaries
Cookies in the shape of graveyard headstones add the finishing touch to these cupcakes, sprinkled with a layer of cookie “dirt.”
Candy Corn Chocolate Chip Cookie CakeCandy Corn Chocolate Chip Cookie Cake by Life, Love & Sugar
Everyone loves a moist, chewy chocolate cookie — and this one’s a giant! It’s filled with chocolate chunks and candy corn and made fo