Chocolate Banana Raspberry Cockroaches Recipes

Steps:

• In a medium pot add the milk, sugar and egg. Let stand for 5 minutes. Cook over medium heat, stirring constantly, and bring the mixture to a boil. Remove from the heat, and add the tapioca, vanilla extract and almond extract. Chill the mixture for 2 hours.
• Meanwhile, start prepping the chocolate. Place the chocolate in a glass bowl and microwave on medium heat for 35 seconds at a time until the chocolate melts. Using a clean pastry brush, paint the chocolate molds with the melted chocolate, then freeze.
• Transfer the tapioca to a pastry bag. Remove the chocolate from the molds and pipe the chilled tapioca in to fill. Top with more melted chocolate, and then freeze until solid.
• To make the chocolate legs, drizzle some melted chocolate on wax paper in long strands, then freeze. Break the chocolate strands into pieces and stick them on the sides of the bugs using some melted chocolate as the glue.
• Serve the cockroaches on their backs.

Steps:

• For the chocolate flourless cake: Preheat the oven to 350 degrees F. Using a mixer, whip the yolks and half of the sugar until light and frothy. In another bowl, using a mixer, whip together the egg whites and the second half of the sugar until it comes to medium peaks. Fold the meringue into the yolk mixture gently. Fold together the cocoa powder and egg mixture. Spread onto a sheet pan lined with parchment paper. Sprinkle the nuts on top of the cake and bake just until the cake springs back, 6 to 8 minutes. Cool and store in the freezer.
• For the banana mousse: In a mixer, whip the heavy cream to soft peaks. Reserve in the fridge. In another bowl, whip the yolks until light. Combine the sugar and 1.5 ounces water in a pot and bring to a boil. Using a candy thermometer, bring the syrup to 240 degree F (or soft bubble stage). Immediately add to the yolks and whip together until the mixer is cool. In a bowl, combine the puree, zest and flavorings together. Combine all the mixtures together and hold until use.
• For the raspberry fluid gel: In a pot, combine the puree and .3 ounces water and bring to a boil. In a bowl, combine the sugar and agar and add to the boiling liquid. Boil together for several seconds. Remove from the heat and pour into a container and cool completely. Once it has cooled, using a hand blender, emulsify the mixture until light and creamy in consistency. Hold until use.
• To assemble: Cut the chocolate cake into ovals or desired shapes. Slice each cake horizontally into two pieces. Top the bottom pieces with the banana mousse and raspberry fluid gel. Top with the remaining pieces of cake and freeze. Dip the cakes in the tempered chocolate and decorate as desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
• Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
• Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Place all ingredients in blender container; cover.
• Blend on high speed until smooth; serve immediately.

Steps:

• Preheat oven to 350 degrees F.
• Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in center of flour mixture; set aside.
• In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in pecans and the 1/4 cup dark chocolate pieces. Spoon batter into prepared pan(s). Swirl 1/4 cup raspberry preserves into batter. Sprinkle Recipe #487340 over batter, if using.
• Bake for 55 to 60 minutes for the 9x5x3-inch pan or 45 to 55 minutes for the 7 1/2x3 1/2x2-inch pans or until a wooden toothpick inserted near the center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing.
• After bread stands overnight, in a microwave-safe bowl combine the 1/3 cup dark chocolate pieces with 1/2 teaspoons shortening. Microwave, uncovered, on 70 percent power for 20 seconds; stir. Microwave at the same power until melted and smooth, stirring every 15 seconds. Drizzle over bread.
• Place the 1/4 Celsius raspberry preserves in another microwave-safe bowl. Microwave on 100 percent power (high) for 20 to 30 seconds or until melted, snipping any large pieces of fruit. Drizzle melted preserves over top of the bread.

Steps:

• Heat oven to 350°F.
• Mix bananas and dressing in large bowl. Combine flour, sugar and baking soda. Add to banana mixture with chocolate; stir just until moistened. (Batter will be lumpy.) Gently stir in raspberries.
• Pour into 9x5-inch loaf pan sprayed with cooking spray.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.