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Baked Chocolate Fudge Doughnuts

Posted By GKC On December 2, 2012 @ 1:59 am In Blog,Weekly Recipes | No Comments

Makes 12 regular size and 24 mini doughnuts

Kinda like a cross between cake, muffins, and doughnuts. The edges get toasty and the interior is moist. Baked and not fried and full of chocolate flavor, what could be bad?

Doughnuts
2/3 cup Dutch-process cocoa
1-3/4 cups flour
1-1/4 cups light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional (I recommend it, it brings out the flavor of the chocolate)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
2 large eggs
3/4 cup pareve mik or milk
2 teaspoons vanilla extract
2 teaspoons vinegar, white or cider
1/2 cup (8 tablespoons) melted margarine, butter, or 1/3 cup vegetable oil

Chocolate icing, optional
1 cup chocolate chips
6 tablespoons pareve whip, pareve milk, half & half or cream

Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, pareve milk, vanilla and vinegar.
Add the wet ingredients, along with the melted margarine or vegetable oil, to the dry ingredients, stirring to blend; there’s no need to beat the batter, just make sure everything is well-combined.
Spoon the batter into the prepared pan(s), filling them between 3/4 and full.
Bake the doughnuts for 15 minutes, or until a toothpick inserted into the center of one comes out clean.
Remove the doughnuts form the oven, and after 30 seconds or so, loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack.
For sugar-coated doughnuts, immediately shake the doughnuts in 1 tablespoon granulated sugar; add 1/2 teaspoon cocoa powder to the sugar for an additional touch of chocolate.
If you want to ice the doughnuts rather than shake them in sugar, allow them to cool completely before icing.
To make the icing: Combine the chocolate chips and pareve milk, half & half or cream in a microwave-safe bowl or measuring cup. Heat until the half & half is steaming and starting to bubble.
Remove from the microwave, and stir until the chips have melted and the icing is smooth.
Spread icing on the doughnuts.


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