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For Chocolate Lovers only
 

Chocolate cake


OCTOBER 2002
RECIPES



Mud Pie Cookies

Two-Tone Coconut Crunch Squares

Chocolate Architecture 101

Rocky Road Oatmeal

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Sweet Spot

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Rocky Road Oatmeal

Tips: Stop looking at me in that tone of voice, please; this really works and it tastes genuinely good. It’s easy to make and something a little different for those who become jaded quickly---you even get a bit of nutrition and fiber mixed in with all those calories. This can be made with either low fat or whole milk, quick or old fashioned oats, and your choice of almonds, walnuts, hazelnuts, or pecans. It is important, however, to use unsweetened alkalized (Dutch processed) cocoa powder; do not substitute unsweetened nonalkalized cocoa powder. If you do, the recipe will work, but frankly the resulting product will look remarkably similar to something my family used to feed our cats. With Dutch processed cocoa, the result is a much more chocolatey and attractive color. Droste and Hershey’s both make a Dutch processed cocoa powder that I can find in local supermarkets; the latter is in a silver and chocolate brown tin with a red banner and is called “Hershey’s European Style Dutch Processed Cocoa Powder”.

Do not omit the salt (which helps to give this a more chocolatey flavor) or the standing time after cooking (which improves both color and texture). I like my oatmeal on the thick side, but you can add more milk if you want to alter the consistency. This should be served immediately after it is prepared.

Ingredients:

  • 2 Tbsp. granulated sugar
  • 1 Tbsp. unsweetened alkalized (Dutch processed) cocoa powder
  • Few grains of salt
  • 1 cup whole OR low fat milk
  • 1/2 cup old fashioned OR quick oats (do not use instant oatmeal!)

For serving:

  • Coarsely chopped pecans, walnuts, skinned hazelnuts, OR unblanched (skin-on) almonds

Optional: semisweet chocolate chips

In 1 quart, heavy-bottomed, nonaluminum pot, combine sugar, cocoa powder, and salt. With fork, mix well, pressing out any cocoa lumps. Add about 2 Tbsp. of the milk; blend well to form as smooth a paste as possible. Add remaining milk; beat with fork until well-mixed. Switch the fork for a spoon, and place the pot over medium-low heat, stirring frequently until mixture comes to a boil. Stir in oats.

Return to a boil; boil about 7 minutes for old fashioned oats or 3 minutes for quick oats, stirring frequently, and reducing heat slightly if oatmeal boils really hard. During cooking, a skin will form on top of the oatmeal—just stir it back in. At the end of cooking time, the oatmeal will be rather thin—OK.

Remove from heat and cover tightly; allow to stand 5 full minutes. During this standing time, oatmeal will thicken and color will darken. Turn into serving bowl; sprinkle on nuts of choice, marshmallows, and, if desired, chocolate chips. Serve immediately!

Yields: 1 serving

© Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; “mirror” or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

 

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