Author: Chocolate Covered Weekly

Making delicious, thick, velvety hot chocolate at home is easy. Unsweetened cocoa powder is the key. It has a richer, deeper, more chocolatey taste than commercial sweetened drinking chocolates. It can also be used for baking. Although hot chocolate can be made in the microwave, it tastes more delicious when it is made on the stovetop. The extra 1-2 minutes of cooking allows the chocolate to fully bloom. Recipes usually ask for equal amounts of sugar and unsweetened cocoa, but it’s really a matter of taste. Adjust the amounts if you prefer it richer or sweeter. Any other type of milk can be used, such as almond or soy milk — have fun with it!

Ingredients:
4 teaspoons sugar (turbinado or raw), or to taste
2 tablespoons cocoa powder, unsweetened
2 tablespoons milk
1 cup milk
¼ teaspoon vanilla extract (optional)
Pinch of ground cinnamon (optional)

Directions:
Mix sugar, cocoa, and the 2 tablespoons of milk in a mug until smooth. Set aside.
On the stovetop, heat the remaining 1 cup of milk in a small saucepan over medium heat. If using a microwave, heat in a glass measuring jug until steaming hot but not boiling.
Gradually stir the hot milk into the cocoa mixture, stirring, until well blended. Pour back into the pan. Add the vanilla. Cook, stirring, for 1 to 2 minutes or until almost boiling again. Remove from heat.
To froth the hot chocolate, buzz with an immersion blender in the saucepan or jug, or beat it with a balloon whisk. Pour it back into the mug and sprinkle with cinnamon, if using. Alternatively, pour the hot chocolate into a blender, cover with the lid and a kitchen towel, and blend until frothy.

Nutrition Facts (per serving):

Calories 130 cals

Fat 5 g

Saturated Fat 3 g

Polyunsaturated Fat 1 g

Monounsaturated Fat 2 g

Carbohydrates 18 g

Sugar 16 g

Fiber 2 g

Protein 6 g

Sodium 60 mg

Chef Tips
For a deep chocolatey taste, use Dutch-processed unsweetened cocoa powder.

For a Mexican twist, try adding adding a pinch of chili powder instead of the cinnamon.

In some countries, hot chocolate is made with water and not milk, so for lactose intolerants, experiment to find the unsweetened, nondairy milk that works best. Don’t hesitate to up the chocolate content if the taste seems thin. When using a milk with added vanilla flavor, no need to add any extra.

As posted on CookForYourLife.org

Chocolate cake is always a good idea. But does it matter whether you’re using real chocolate or the tinned powdery stuff that’s kept somewhere in the back of your pantry? First of all, the powdery stuff that tastes a lot like eating coffee straight from the jar is just as ‘real’ as the yummy stuff you’d happily eat a block of. Cocoa powder is one of the raw ingredients used in making chocolate. It’s made by roasting ground cacao beans at high temperatures. To make chocolate, you add cocoa powder to cocoa butter, additional fats and sugar. To achieve smooth, even chocolate, there are often other emulsifiers added as well. Milk chocolate will also have milk added as the main ingredient. Chocolate can vary in cocoa butter solids and other things. With cocoa, you’re getting the same product each time. As cocoa is a ‘raw’ chocolate ingredient, it also means you can better manipulate the flavor of your cake by adding sugar and fat to result in your desired texture and flavor. More fat will create a denser cake, more sugar will dilute the natural bitterness of cocoa. You can also experiment by using different fats and sugars to create your own unique flavor. Science aside, it really comes down to texture. A recipe using cocoa will usually be a lighter cake with a large crumb. Chocolate will result in a fudgier cake with a smaller crumb and a denser texture. Read more, HERE.

This chocolate yogurt cake is incredibly light and fluffy and has a unique texture. It is just 3 ingredients and doesn’t need any flour, butter or oil. This yogurt cake is so soft and fluffy. It is very similar to a Japanese style cheesecake, which is like a cross between souffle and cake. The cake can be made ahead of time so it’s great for gatherings and parties.

INGREDIENTS
Milk Chocolate Chips
Greek Yogurt
Eggs
Milk chocolate chips: For this recipe, I used milk chocolate chips. You can make it with semisweet chocolate chips but the cake might not be sweet enough. Even using milk chocolate, the cake is not super sweet.

Greek yogurt: You must use Greek yogurt. Regular yogurt will not work. I have only tested it with plain greek yogurt. I don’t know if a flavored one will work. The added sugar in flavored yogurt could affect the recipe. I think this recipe works best with whole milk Greek yogurt, however it does also work with fat free. The whole milk version has a richer flavor and isn’t as tangy.

INSTRUCTIONS
Preheat oven to 325°F (163°C). Grease the inside of a 7 inch round cake pan with a cooking oil spray. Use a solid one-piece cake pan (no removable bottom). Line with parchment paper. You will want to create handles first and then line the bottom and sides. See notes for how to line the cake pan.
Separate egg yolks and whites. Place eggs whites into fridge until ready to use. Let the egg yolks sit out.

Add chocolate chips to a large microwave safe mixing bowl. Melt either in the microwave or on the stove (using the double boiler method). I used the microwave. If using microwave, heat chocolate in 15 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth.
Whisk in yogurt. Make sure your yogurt is not cold to the touch before adding it. If bringing it to room temperature is not enough, you can warm up the yogurt for a few seconds in the microwave. If your yogurt is cold it will make your chocolate seize. Mix in the yogurt with a whisk until fully incorporated and the batter is smooth.
Whisk in egg yolks until batter is smooth and no egg streaks remain.
Remove egg whites from fridge. Place them into a separate clean large mixing bowl. Beat at highest speed until stiff peaks form. I prefer to use a stand mixer but you can also use a hand mixer.

Add one third of the egg white mixture to your egg yolk batter. Fold it in gently with a spatula until no egg white lumps remain (it’s okay if there are a few streaks of white in your batter). Make sure you scoop up batter from the very bottom of the bowl each time you fold to make sure all of the batter gets incorporated with the egg whites. Repeat with the next 1/3 and then remaining 1/3.
Pour batter into prepared baking pan. The cake will be baked in a water bath. To do this, place your cake pan into a slightly larger baking pan. I used a 9 x 9 inch baking pan. Place your cake pan into the bigger pan. Pour just enough cold tap water into the outer pan so that the water level reaches 1/2 inch. Make sure to add the water to the outer pan after you’ve put the cake in. If you add 1/2 inch of water before, the added weight of the cake pan and cake batter will push up your water level more than 1/2 inch. I recommend using a ruler to measure the water level. If your water level is too high, the bottom of your cake will cook too much, causing a dense bottom layer.
Place cake with water bath into your oven. Bake for 40-45 minutes or until cake looks done. (Check on the cake through the oven window and don’t open the oven door. You just want the top of the cake to look cooked.) Turn off the oven but do not open the oven door and leave the cake in the oven for one hour. It is important to leave the cake in the oven (unopened) because this allows the cake to finish cooking and the gradual drop in temperature prevents the cake from suddenly collapsing. The cake will shrink down, but it shouldn’t completely collapse. After one hour, you can remove the cake from the oven. Use the cake handles to lift the cake from the pan and transfer it to a plate. Let the cake cool to room temperature for a few hours. If desired, dust top with powdered sugar before serving.
NOTES
It’s important not to open the oven door during baking or during the one hour after. To know when to turn off the oven, take a look through your oven window. The cake should look done (it should be puffed up, the middle should not be sunken in). If you don’t have an oven window, I would just turn it off after 45 minutes.
Don’t eat the cake until fully cooled (at least a few hours). The texture will not be set and will taste a little eggy and wet before it is fully cooled.
This cake can be made a day ahead of time. If making it ahead of time, store cake in fridge and then bring to room temperature before serving.
This cake is best made in a solid one-piece round cake pan that does not have a removable bottom. A springform cake pan or a cake pan with a removable bottom results in the bottom layer of the cake cooking too fast, which will produce a dense bottom layer.
Lining the cake pan: Before lining the cake pan, you want to create some handles so that you can easily lift your cake out of the pan. First, grease the interior of your cake pan (I used an oil spray). Then place two long strips of parchment paper across the cake pan. Each strip should run from one side of the cake pan to the other with some overhang and should overlap and form an “X” at the bottom of your cake pan. See photo in post for reference. Then, line the cake pan as you normally would (bottom round parchment paper and parchment paper for the sides). You’ll want to either regrease the cake pan after adding the handles or grease the bottom round and side parchment strips so that they stick to the cake pan. If you use a nonstick pan, you don’t need to line the sides but you will need to make sure the sides are thoroughly greased. Most one piece 7 inch round cake pans I’ve seen sold in the US are not nonstick, so if you aren’t sure if it’s nonstick, I would line the sides just in case.
I used US standard large eggs. You should have approximately 142 grams of egg whites and 75 grams of egg yolks.

As posted on KIRBIECRAVINGS.COM

 

Chess pie is similar to buttermilk pie, but it includes cornmeal, which adds texture and rises to the top to create a great crust. While chocolate isn’t traditional for chess pie, it’s added here as a delicious twist.

Ingredients:
8 servings
2 cups sugar
½ cup (1 stick) unsalted butter, melted
2 tsp. vanilla extract
5 large eggs
¼ cup whole milk
¼ cup unsweetened cocoa powder
1 Tbsp. yellow cornmeal
1 Tbsp. distilled white vinegar
1 (9″) store-bought or homemade pie crust, chilled

Step 1
Preheat the oven to 325°F.

Step 2
In a large mixing bowl, whisk the sugar, butter, and vanilla until well combined. Add the eggs, milk, cocoa, cornmeal, and vinegar and whisk until well combined. Pour the filling into the pie crust.

Step 3
Bake for 1 hour and 15 minutes, or until the center of the pie is almost set. Let the pie cool on a wire rack for about 45 minutes before serving.

Excerpted from Super Soul Food with Cousin Rosie and posted on EPICURIOUS.COM.

Chef Guntas Sethi has come up with a drool-worthy recipe for a perfect chocolate sauce.

Ingredients:

1/2 cup sugar
2/3 cup milk
1/4 tsp salt
1/3 cup cocoa powder
1 cup unsweetened chocolate, (chopped)
3 tbsp butter

Method:1)Start by heating some sugar along with some milk. Bring it to a boil until the sugar is well dissolved.2) Now, lower the heat and add some salt and cocoa powder and whisk it until the powder is well incorporated.3) Add some chocolate as well as vanilla extract along with butter and cook it on low to medium heat until it thickens.

A wonderful drool-worthy sauce is ready to be savoured. The chef also mentioned the following points in the post:- All those who wish to store the sauce, can do so. Chef Guntas stated that you can freeze the chocolate sauce for up to 2 months and reheat it whenever you wish to use it.- You can garnish your sundae with some chopped chocolate, roasted almonds and whatever other toppings of your choice.

As posted on FOOD.NDTV.COM

Chocolate is a favorite snack for most people, but when chocolate and cake mingle, it’s a different ball game. The bitter-sweet taste and moist feeling that elevates the senses is a secret reserved for the taste buds – it’s unexplainable. Here’s a recipe that’s easy and can be baked at home every day, anytime.

INGREDIENTS
4 pieces of eggs
3 cups of flour
2 satchets of Coffee
2 cups of water
1 tin of milk
2 caps of chocolate flavor
2 caps of vinegar
1 tbsp of baking powder
1 tbsp of baking soda
1 tsp of salt
1 cup of cocoa powder
3 cups of sugar
1 cup of groundnut oil.

Method
1) Sieve your flour and all the dry ingredients inside the flour and set aside.

2) In your mixing bowl , add eggs and sugar together, mix for about 10 minutes.

3) Then add 1 cup of groundnut oil. Adding in oil, let it mix for about 5 minutes.

4) Then, add your flour little by little.

5) Mix your Nescafe with warm water, then pour into the mixture.

6) Mix well and add your buttermilk which is milk and vinegar and mix well.

7) Add your water (put one cup first). Then, take your spatula and scrape the side of the bowl to see if the batter is thick.

8) If thick, add another 1 cup of water (warm) and mix well.

9) Grease pan and pour batter into pan. Place in the pre heated oven.

10) Insert a toothpick into the middle of the cake. If it comes out wet, wait a little more.

If it comes out clean and dry, it’s ready to be served.

11) Allow to cool. Serve with ice cream, fruit juice and any drink of your choice.

As posted on GUARDIAN.NG

Mexican Chocolate Cream Pie is made with a graham cracker and almond crust filled with Mexican chocolate cream filling and topped with fresh whipped cream. This Mexican Chocolate Pie recipe is from the famous Elote Cafe in Sedona Arizona.

INGREDIENTS:

Graham Cracker Almond Crust:
7 Whole Graham Cracker Sheets
¾ cup Sliced Almonds
6 Tablespoons Melted Butter
Chocolate Filling:
1 cup Heavy Cream
3 ounces Mexican Chocolate (or Milk Chocolate)
9 ounces Semi-Sweet Chocolate
½ to 1 teaspoon Cinnamon * (optional)
Whipped Cream:
1 ½ cups Heavy Cream
½ cup Powdered Sugar
Topping:
4 ounces Caramel Sauce or Dulce de Leche, slightly warmed

INSTRUCTIONS:

Chocolate Filling:
Heat the 1 cup of heavy cream over medium heat until it is warmed. Reduce to lower heat and add chocolate (in small pieces) and allow to completely melt. Whisk the mixture to ensure it it completely smooth. Set aside and let cool to room temperature.
Graham Cracker Crust:
Add the graham crackers and almonds to a food processor. Grind to form a coarse meal. Add melted butter and mix together. Press into the bottom of a 9-inch pie plate.
Whipped Cream:
Whip the chilled heavy cream and powdered sugar until stiff peaks form. Once the chocolate filling has cooled to room temperature, fold the whipped cream (reserving ½ cup for decorating the pie) into the chocolate filling mixture until no white streaks appear.
To Assemble Pie:
Pour the chocolate cream filling into the pie shell. Refrigerate for at least two hours or overnight. When ready to serve, pipe the remaining whipped cream around the sides of the pie.
Drizzle with slightly warmed caramel or dulce de leche. Serve with extra whipped cream, if so desired.

NOTES
Mexican chocolate has cinnamon in it so if you are using regular milk chocolate, you will want to add some cinnamon to the filling. Add ½ to 1 teaspoon, depending on taste preference. Start with ¼ to ½ teaspoon and add more as desired.
What type of chocolate to use in this pie?
I would suggest using high-quality chocolate bars, if at all possible. I use the Trader Joe’s Pound Plus Bar. You can also use semi-sweet chocolate chips.
* Recipe adapted from Elote Cafe Cookbook, posted on MODERNHONEY.COM

It’s probably been a while since you relied on your oven for therapy time, but let’s be honest: You kind of miss it. You miss being distracted by the step-by-step routine of the recipe. From kneading and melting to serving the first ooey-gooey slice of whatever you felt like having, nothing gets you feeling better than baking something delicious in the oven. If you do it regularly or like to have your shelf ready for dessert inspiration, you probably have any number of clever ingredients that elevate your baking game stacked in your pantry. There is a bag of flour somewhere and baking powder leftovers you used on the recent holiday. You may also have a bag of chocolate chips from your last brownie-craving night — you remembered they were so good you need to give it a try all over again. But, are the chocolate chips good to go? It’s been months since you last used them, and the expiration date says to use them before a day that passed a long time ago. You try one, they don’t taste bad … but could something happen to you? In fact, there is a more important question you need to ask yourself before using your chocolate chips: How were they stored? Chocolate chips can last years if stored properly (read more, HERE).

Executive pastry chef Joshua Cain’s passion for creating dramatic molded chocolate sculptures and desserts with molded chocolate elements is well-known. He previously created chocolate masterpieces like an 11-foot Saturn V rocket to celebrate the 50th anniversary of the 1969 moon-landing, which was comprised of 4,000 total pounds of chocolate. His biggest tip for those who want to try molding at home? “Get the best quality chocolate you can find,” he says. Read more, HERE.

 

According to The Nibble, chocolate bark (or “Mendiants” in French) was made to be a traditional Christmas candy that would appeal to followers of several Christian orders as a variety of colors and flavors were available to represent the various groups. Today this versatility means chocolate bark can appeal to a wide variety of palates as any number of nuts, berries, seeds, and other yummy goodies can be studded into bars of chocolate which are then broken into small “bark-like” pieces. It is a relatively easy candy to make at home and so many families that celebrate Christmas have folded it into their culinary traditions, especially since it is a treat even kids can help make. But, despite its delicious simplicity, your chocolate bark recipe can still go wrong if you incorporate the wrong ingredients (click, HERE).

For certain, there are home recipes that are not well suited for canning. Homemade chocolate sauce is one of them. The temptation to whip up a large batch of your favorite ice cream topping and can it to save for special occasions is a misguided notion. The process of canning does not lend itself to chocolate in a way that would make the sauce safe to consume. And while this may be disappointing, understanding the rationale against canning your homemade chocolate sauce is important for your health and well-being. CLICK, HERE, FOR MORE DETAILS.

After teaching herself how to make chocolate in her North London flat, Amarachi Clarke now sources cocoa beans direct from Ghana and Belize to produce bean to bar chocolate at her company Lucocoa (Loo-cocoa). She’s in the kitchen showing us how to make her indulgent chocolate brownies.

Brownies
Serves: 4

Ingredients:

150g unsalted butter (and a little bit for greasing the tin)

300g chocolate

50g cocoa powder

200g flour

180g coconut sugar (or brown sugar)

1 tsp sea salt (grind to a powder)

¼ tsp baking powder

4 medium eggs

Method:
1. Preheat the oven to 180 (gas 4). Place the butter and chocolate in a bowk and place over a pan of simmering water and allow to melt, stirring occasionally until melted and leave to cool..

2. Whisk the sugar and eggs together until smooth.

3. In a separate bowl, sieve the cocoa powder, flour, baking powder and salt and mix together before pouring into the whisked egg mixture. Mix until fully combined. Add the melted butter and chocolate and mix well.

4. Pour the mixture into a greased and lined 20cm square baking tin. Lightly tap the tin onto the table a few times to release any air bubbles. Use a palette knife to smooth the top of the mixture.

5. Bake for 15 minutes until set, then remove from the oven and leave to cool on a wire rack.

6. Slice and serve with ice cream.

As posted on ITV.COM.

As far as pudding cakes go, this no-bake, Chocolate Dessert Lasagna is one of the best. Who can resist a bite into these layers of creamy, dreamy, chocolatey-ness? Serve this cake anytime you need a chilled dessert to keep you feeling cool and satisfied!

What You’ll Need:
1 (14.3-ounce) package of cream-filled chocolate sandwich cookies (about 36)
6 tablespoons butter, melted
1 (8-ounce) package of cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners’ sugar
1 (12-ounce) container of frozen whipped topping, thawed, divided
2 (4-serving-size) packages of instant chocolate pudding and pie filling
3 cups cold milk
1/4 cup mini chocolate chips

What to Do:
Place cookies in a resealable plastic bag; using a rolling pin, finely crush cookies. Place in a medium bowl, add butter and mix well. Press mixture into the bottom of a 9- x 13-inch baking dish; chill until ready to use.
In a medium bowl, beat cream cheese, vanilla, and confectioners’ sugar until smooth. Stir in 2 cups of whipped topping. Lightly spread the mixture evenly over the cookie crust.
In a large bowl, whisk together chocolate pudding and milk until thick. Evenly spread over the cream cheese layer. Refrigerate for 10 to 15 minutes, or until the pudding is set.
Spread the remaining whipped topping over the pudding layer and sprinkle with chocolate chips. Refrigerate for 4 to 6 hours, or until set.

As posted on KOAMNEWSNOW.COM

Which chips (or chunks) should you choose for your holiday baking and beyond? ’Tis the season for holiday baking, which, is a season that stretches across most of the year. And if you’re craving a simple, classic chocolate chip cookie, you might head to the baking aisle and be greeted with an abundance of choices. There are many chocolate chips from which to choose; which one is best? Here are seven leading types and the ideal baking scenario for each one (click HERE).

When you need nothing other than a warm chocolate chip cookie, here’s a quick and easy recipe that makes just the right number: one. This picture-perfect cookie from “Great British Bake Off” champion Edd Kimber will be on your plate in about half an hour. The chilling time is optional, but if you prefer a thick, chewy cookie, we highly recommend it. Unchilled dough will bake up thinner and slightly crispy. The amounts are so small here and the recipe is so forgiving that you don’t need to worry about weighing your ingredients. It’s also the perfect small bake for your toaster oven. Feel free to change the add-ins to your choice of chocolate or nuts.

Ingredients:
1 tablespoon unsalted butter, melted and slightly cooled
1 tablespoon light brown sugar
1 tablespoon granulated sugar
1 1/2 teaspoons milk
3 tablespoons all-purpose flour, plus more as needed
Pinch baking powder
Pinch baking soda
Pinch fine salt
2 tablespoons roughly chopped dark chocolate
Flaky sea salt, for sprinkling (optional)

Step 1

Position a rack in the middle of the oven and preheat to 350 degrees. Line a rimmed baking sheet (any size, but a quarter- or eighth-sheet is perfect) with parchment paper.

Step 2

In a small bowl, combine the butter, light brown sugar and granulated sugar and stir with a spatula until well combined. Pour in the milk and mix until creamy. Add the flour, baking powder, baking soda and fine salt and mix until a soft but not sticky dough forms. Add the chocolate and stir to combine. If needed, mix in a little extra flour, 1 teaspoon at a time, adding just enough to make the dough lose its stickiness but not become stiff.

Step 3

Shape the dough into a ball and place on the prepared baking sheet. If you prefer a thick and chewy cookie, pop the pan into the freezer to chill for 5 to 10 minutes. Bake for 16 to 20 minutes, or until golden around the edges and a little paler in the center. If you have chilled the dough, you may need the higher end of the time range. Sprinkle with the flaky salt, if using, and let cool on the pan. Serve warm or at room temperature.

Nutrition Information
Per cookie

Calories: 386; Total Fat: 21 g; Saturated Fat: 13 g; Cholesterol: 31 mg; Sodium: 401 mg; Carbohydrates: 52 g; Dietary Fiber: 3 g; Sugar: 31 g; Protein: 5 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “Small Batch Bakes” by Edd Kimber (Kyle Books, 2022), as posted on WashingtonPost.com.

 

As a professional chef, Alissa Fitzgerald knows that classic chocolate-chip cookies taste a whole lot better with a few key ingredients and techniques. The best cookies are slightly chewy and a little bit gooey with a crispy edge, and there are simple ways to achieve those results in your own kitchen. To discover her 9 tips for baking the best chocolate chip cookies, click HERE.

A birthday cake should look as amazing as it tastes, so let your creativity loose and go for gold! Topped with rosebuds, petals, berries, meringues, frozen raspberries and gold pearls. This cake is perfect to celebrate a birthday or any special occasion!

Ingredients:

Melted butter, to grease, plus extra 400g, chopped, softened

½ cup Dutch cocoa

1 cup brown sugar

400ml boiling water

1 cup caster sugar

4 free-range eggs, lightly beaten

3 cups plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

2 Tbsp Callebaut dark chocolate crips pearls

Pinch of edible gold dust or chocolate polish

Rosebuds (for decoration only, not for eating), rose petals, cornflower petals, dianthus petals, raspberries, blueberries, gold speckled mini meringues and crushed freeze-dried raspberries, to decorate

Rich chocolate ganache frosting
250ml thickened cream

400g dark chocolate (45% cocoa), chopped

Method
To make frosting, put cream in a medium saucepan over low heat. Bring to a gentle simmer, remove from heat and stir in chocolate. Set aside for 10 minutes, then briefly stir again until silky-smooth. Set aside at room temperature for 2 hours, stirring occasionally, until it’s a spreadable consistency.
Meanwhile, preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Grease two 20cm round cake tins with butter and line bases and sides with baking paper.

Step 2

Put cocoa and brown sugar in a large heatproof jug and pour in boiling water. Use a whisk to stir until smooth, then set aside to cool for 15 minutes.

Step 3

Meanwhile, put extra butter in a large bowl, add caster sugar and beat with an electric hand beater on high speed until light and fluffy.

Step 4

Add eggs, one at a time, beating well after each addition.

Step 5

Sift in flour, baking powder and bicarb, then add about ½ cup of cocoa mixture. Stir with a whisk to roughly combine. Continue to add cocoa mixture, ½ cup at a time, whisking until a smooth speckled batter forms.

Step 6

Divide batter into thirds, using a cup measure for accuracy, dividing between 2 tins and one large bowl. Cover bowl with plastic wrap and set aside. Bake 2 cakes for 35 minutes, or until cooked when tested with a skewer, swapping positions in oven halfway through. Cool cakes in tins for 15 minutes before turning out onto a wire rack to cool completely.

Step 7

Regrease and line 1 tin, then pour in remaining batter. Bake for 35 minutes, or until cooked when tested with a skewer. Cool completely.

Step 8

To assemble, put 1 cake on a stand. Spread with 1/3 of the frosting. Repeat layering, finishing with frosting.

Step 9

Put pearls in a small zip-lock bag. Add a pinch of gold dust. Seal bag and shake well to coat completely.
Decorate cake with rosebuds, petals, berries, meringues, frozen raspberries and gold pearls. Serve.

As posted on BHG.COM.AU

If you’re looking for an easy and classic addition to your holiday cookie repertoire, chocolate shortbread should be your next bake. Slightly crisp with a meltingly tender texture, they’re perfect served with a cup of milky tea or—for intense chocoholics out there—a steaming mug of hot cocoa. Shortbread gets its name from its crumbly textured dough that uses no leaveners and has a high fat content. The addition of cocoa powder here brings this traditional cookie in a whole new direction.

INGREDIENTS
1 1/2 c. (180 g.) all-purpose flour
1 c. (2 sticks) unsalted butter, room temperature
1 c. (115 g.) powdered sugar
1/2 c. (40 g.) Dutch-processed cocoa powder
1/4 c. cornstarch
1/2 tsp. kosher salt
1/2 tsp. pure vanilla extract
1 c. (170 g.) semisweet or white chocolate chips
Sugar pearl sprinkles, for decorating (optional)

DIRECTIONS
In the large bowl of a stand mixer fitted with the paddle attachment, beat flour, butter, powdered sugar, cocoa powder, cornstarch, salt, and vanilla on medium speed until a thick, smooth dough forms, about 1 minute. Scrape down sides of bowl and continue to beat until there are no pockets of unmixed flour, about 30 seconds more.
Using a rubber spatula, scrape dough onto a sheet of plastic wrap. Pat to a disk, then tightly wrap. Chill at least 2 hours or up to 2 days.
Arrange racks in top and bottom third of oven; preheat to 300°. Line 2 baking sheets with parchment paper. Place another large piece of parchment paper on a work surface. Unwrap dough, place on parchment, then top with another large piece of parchment. Using a rolling pin, roll dough to 1/4″ thick. Using a sharp knife or pizza cutter, cut dough into diamond shapes about 3″ long and arrange on prepared sheets, spacing about 1 1/2″ apart (or you can use a 2″ round cookie cutter and cut into rounds). Reroll scraps and cut out more diamond shapes to make 14 to 16 total.
Bake cookies, rotating pans top to bottom halfway through, until firm to the touch, 25 to 30 minutes. Let cool on baking sheet 5 minutes. Using a metal spatula, transfer cookies to a wire rack and let cool completely.
In a small microwave-safe bowl, microwave chocolate chips in 30-second intervals, stirring between each, until melted and smooth. Using a spoon or a piping bag, drizzle chocolate over cooled shortbread. Top with sugar pearls (if using). Refrigerate until set, 15 to 20 minutes.
Make Ahead: Cookies can be made 1 week ahead. Store in an airtight container and refrigerate.

As posted on DELISH.COM.

While people at every corner of the earth seem enamored with chocolate, there are regional differences to this sweet. For instance, the chocolate found in America has traits that make it different from European chocolate. According to Gourmet Boutique, those on this side of the Atlantic prefer their chocolate to have less actual cocoa, more sugar, and less fat and cocoa butter. Even with less cocoa and more sugar, Americans enjoy a love affair with chocolates of all types. But some chocolate varieties reign supreme — according to a YouGov survey, 49% of U.S. citizens prefer milk chocolate, while 34% like to nosh on dark chocolate. A mere 11% contend that white chocolate is best. Chef Gordon Ramsay, however, believes that all chocolate varieties bring something special to the culinary world. You just need to know how to best use each type. To find out, click HERE.

 

Wander down the baking aisle of any grocery store and you’ll notice several boxes labeled baking chocolate. Some say unsweetened, others bittersweet or semi-sweet, another labeled German’s sweet chocolate. Have you ever wondered what this chocolate is used for and how it’s any different than the chocolate over in the candy aisle? There’s actually quite a big difference. For baking, it’s important to understand the difference between regular chocolate and baking chocolate—plus, know how to select the right kind of chocolate for every recipe. We’ve broken it all down for you, from types of chocolate to how to use it (click HERE).