Top 3 Recipes to Make for National Chocolate Cake Day
Throughout the year, people celebrate a number of different holidays. Be Black Friday or Thanksgiving, people have assigned almost every single day to any holiday that they could think of. But what’s so special about chocolate to have a day for it?
Chocolate, just like wine, is fermented. This happens when farmers harvest cacao pods, clean them, free them from the white material, and dry them out. Cacao beans undergo the process of fermentation. Little by little, the papery shell gets removed and reveals the cacao nibs. Afterwards, chocolatiers grind them into a cocoa mass and separate it into solids and butter. Others then process the mass and mix in milk and sugar. Some transform it into white chocolate by just using chocolate butter, milk, and sugar. People celebrate National Chocolate Day every October 28! Remember to mark that on your calendars as it’s a very chocolatey day!
What recipes can you try for National Chocolate Day?
A lot of people wonder how to incorporate chocolate into almost anything that they eat. Now, we have these three (3) recipes that you may try in order to celebrate this very chocolatey day!
Chocolate Chip-Date French Toast
For the French toast:
6 large egg yolks (save the whites for your ultra-healthy breakfast tomorrow!)
1 1/2 cups whole milk
1 teaspoon vanilla extract
1/4 cup fresh orange juice
1 teaspoon grated orange zest
2 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon garam masala
Unsalted butter, for frying
1 small loaf challah bread, sliced 1 inch thick
Small handful of semisweet chocolate chips
4 dates, pitted and chopped
For the syrup:
1/2 cup pure maple syrup
1 teaspoon bourbon
Make the French toast: Whisk the egg yolks, milk, vanilla, orange juice and zest, brown sugar, cinnamon, garam masala and a pinch of salt in a large glass baking dish.
Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven.
Set a large skillet over medium heat and add 1 tablespoon butter. While the butter melts, prick a few holes on each side of a slice of bread with a fork. Lay it in the egg mixture and, using either a fork or your hands, push the bread into the egg mixture so the bread loosens up a little and soaks up the liquid. Flip and repeat.
Using a slotted spatula or tongs, pick up the bread, allowing the excess egg mixture to drip off, and lay it in the hot pan. As the first side is cooking, 2 to 3 minutes, push chocolate chips and chopped dates into the soft, uncooked side of the bread. Be assertive! Then flip and cook 2 to 3 more minutes. Remove and set on the rack in the oven to stay warm. Repeat with the remaining slices of bread, adding more butter to the pan if needed.
Meanwhile, make the syrup: Combine the maple syrup and bourbon. Warm it in the microwave, if you want. (You can make the syrup the night before; store in a jar in the fridge, then warm before serving.)
36 Oreo cookies
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1⁄4 cup granulated sugar
2 tablespoons milk, cold
1 (12 ounce) container Cool Whip, divided
2 (4 ounce) packages chocolate instant pudding
3 1⁄4 cups milk, cold
1 1⁄2 cups mini chocolate chips
Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk and sugar, then mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine the chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
No Bake Chocolate Oat Bars
1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
1/2 cup peanut butter
Prep: 30 m
Ready in: 3 h 30 m
Grease a 9×9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
Hopefully, this makes your National Chocolate Day more sumptuous!