Fudgy Hanukkah Gelt Recipes

HOMEMADE GELT

Steps:

• Brush miniature muffin cups lightly with oil. Pour about 1 teaspoons melted chocolate into each cup and bang on counter. Sprinkle with almonds. Refrigerate until set. Remove from muffin cups and blot off any excess oil, if needed.

HOMEMADE HANUKKAH GELT

Steps:

• Brush a 24-cup mini muffin pan or two 12-cup mini muffin tins (preferably nonstick) with oil.
• Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted and smooth, about 90 seconds.
• Divide the melted chocolate evenly among the cups of the prepared muffin tin, about 1 3/4 teaspoons per muffin cup. (You can also use a pastry bag for this part.) Tap the muffin tin against the counter to remove any air bubbles and even out the chocolate.
• Top with gold sprinkles and refrigerate until set, about 1 hour. Use an offset spatula to remove the chocolate from the tin.

HOMEMADE GELT

Steps:

• Brush a 12-cup mini muffin tin with safflower oil. Using a microwave, melt dark chocolate in a heatproof bowl in 10-second increments, stirring in between. Divide melted chocolate evenly among prepared muffin cups. Top with cacao nibs, orange zest or candied ginger, as desired. Refrigerate 30 minutes. Using an offset spatula, remove the chocolates; blot any excess oil. Wrap in gold or silver candy papers (available at papermart.com). Store in the refrigerator for up to a week.

HANUKKAH GELT DOUBLE FUDGE CHOCOLATE LAYER CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly grease (2) 9-inch layer pans and line with parchment paper circles.
• In a large mixing bowl, blend sugar and oil.
• Add eggs and mix until well blended and mixture is thick and lightened in texture.
• In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
• Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.
• If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.
• This is a thin batter.
• Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
• ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar.
• Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency.
• If not using right away, re-whip before using.
• Add additional warm water to get correct consistency (a tablespoon at a time).
• DECORATING: Place one layer on a cardboard circle.
• Ice this with about 1/2- inch of frosting.
• Place top layer and ice cake- sides first.
• Coat sides with colored sprinkles.
• Garnish bottom edge with coins.
• Garnish top with coins- placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer).
• Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).