Warm, gooey, and oh-so soft — the best chocolate chips come with a few key characteristics. Yet while bakers have ample options for making delicious chocolate chip cookies, recipes for the softest ones tend to include one pivotal ingredient. That ingredient is cornstarch, which may not sound consequential but actually makes a huge difference in a cookie’s texture. Read more here, (Click Here) as posted on TastingTable.com by Anna Staropoli.
Torta caprese is a dark, rich almond and chocolate cake lifted only with whipped eggs. Originally from the Italian island of Capri, they’re usually made with raw almonds or almond flour. This version uses toasted, salted almonds to add a bit more savory, roasted almond flavor. The almonds must be ground in a food processor before folding into the batter, but if you don’t have one, feel free to substitute 6 ounces almond flour plus ½ teaspoon more salt. Adding some of the sugar to the egg whites while beating makes it much easier to achieve medium-stiff peaks without over-beating them. It also makes them smoother and easier to incorporate into the chocolate mixture and helps create a light flaky top.
Total Time: 1 hour 55 minutes
Prep Time: 10 minutes
Cook Time: 55 minutes, plus 50 minutes’ cooling
Ingredients:
Yield:
8 to 10 servings
6ounces/170 grams roasted, salted almonds (see Tip)
1cup/200 grams granulated sugar
8ounces/227 grams bittersweet chocolate, chopped
1cup/227 grams salted butter, chopped
1tablespoon pure vanilla extract
1teaspoon instant espresso powder (optional)
½teaspoon kosher salt (such as Diamond Crystal)
6large eggs
Powdered sugar or unsweetened cocoa powder, for dusting
Preparation
Step 1
Heat the oven to 325 degrees. Process the almonds and all but 2 tablespoons of the sugar (¾ cup plus 2 tablespoons/175 grams) in a food processor until finely ground.
Step 2
Set a large heatproof bowl over a pot of barely simmering water. Be sure the water doesn’t touch the bottom of the bowl. Add the chocolate and butter to the bowl and heat, stirring, until both are melted and combined. Remove from the heat and stir in the vanilla, espresso powder, if using, and salt. Add the almond mixture to the melted chocolate mixture and stir to combine.
Step 3
Separate the egg whites and yolks. Stir the yolks into the chocolate mixture and place the whites in a large bowl or the bowl of a stand mixer. With an electric mixer or a stand mixer on medium, beat the egg whites until foamy. Increase the speed to high and continue to beat the egg whites, gradually adding the remaining 2 tablespoons sugar, until medium-stiff peaks form, about 2 minutes.
Step 4
Use a large flexible spatula to fold the egg whites into the chocolate mixture by gently scooping up some of the mixture from the bottom and folding it over the top, rotating the bowl and repeating until combined. It’s OK if you have a few streaks of white remaining.
Step 5
Transfer the mixture to a 9-inch springform pan with a removable bottom. Bake until a toothpick inserted into the cake about 2 inches from the edge comes out with moist crumbs attached, 30 to 40 minutes.
Step 6
Transfer the cake to a rack to cool. When completely cool, run a paring knife around the edges to release the cake then remove the pan edge. Transfer cake to a serving plate and dust with powdered sugar or cocoa powder to serve. Store leftovers in an airtight container at room temperature for up to 3 days or frozen for up to one month. Thaw at room temperature to serve.
Tip
You can substitute an equal weight of almond flour plus an extra ½ teaspoon of salt for the roasted, salted almonds.
As posted on Cooking.NYTimes.com by Samantha Seneviratne.
With Halloween and Christmas around the corner, many of us will be starting to stockpile our seasonal chocolate treats, but where should we store them? While some people prefer to store chocolate in the fridge to keep them chilled, others opt for a cupboard to keep them cool. To put an end to the debacle, Joshua Houston, Food Storage Expert at Household Quotes has warned against refrigerating chocolate. Refrigerating your chocolate is bad for several reasons, the first being that chocolate can easily absorb flavours from other foods in your fridge. Secondly, if you chill your sweet treats you might notice that the cold can make them tasteless. This takes away some of the enjoyment and satisfaction chocolate can bring. Discoloring is another big problem, this occurs when moisture in a fridge results in ‘sugar bloom’, which is where sugar rises to the surface.
Click, HERE, for more info and answer to questions such as “can chocolate go bad?” and “where should you store chocolate?”.
If you can bake cakes entirely from scratch, you can do most things in life. I’m absolutely sure of it. Make this flourless chocolate cake and you’ll feel like you’ve conquered the world—not because it’s a difficult recipe, but because you’ll have just made one of the most scrumptious chocolate desserts ever. It may sound impossible to make a cake without flour or even any baking soda or baking powder, but it’s entirely possible, dear friends. The fact that the cake is flourless just means that it’s ultra moist, dense, and extremely fudgy. The key here is to beat the eggs and sugars together for the allotted time—eight to 10 minutes. Doing this whips some air into the batter which adds volume to the cake and helps it rise. You’ll also want to be sure to use a nonstick springform pan so that the cake comes out flawlessly. This cake is a little more sophisticated than your standard chocolate cake, and really it’s even easier because you don’t have to fuss with frosting!
Ingredients:
Nonstick cooking spray, for the pan
8 oz. chopped semisweet chocolate
1 c. (2 sticks) salted butter, cubed
3/4 c. granulated sugar
1/4 c. packed light brown sugar
6 large eggs, at room temperature
1/2 c. unsweetened cocoa powder
1 Tbsp. vanilla extract
Pinch of kosher salt
Powdered sugar, for sprinkling
Directions:
1
Preheat the oven to 325°F. Spray a 9-inch nonstick springform pan with cooking spray and line the bottom with a circle of parchment. Coat the top of the paper with the spray.
2
In a double-boiler or heatproof bowl set over (not in) a pot of boiling water, melt the chocolate and butter, stirring to avoid burning. Set aside to cool for several minutes.
3
In the bowl of a stand mixer fitted with a whisk attachment, beat the granulated sugar, brown sugar, and eggs at medium-high speed until fluffy, 8 to 10 minutes. With the mixer on low, add the cocoa powder, vanilla, and salt. Slowly drizzle in the cooled chocolate mixture and mix until just combined.
4
Pour the batter into the prepared pan and smooth the top. Rap the pan on the counter a couple of times to release any trapped air bubbles. Bake until just set on top, about 50 minutes. Let the cake cool completely, then chill in the refrigerator for at least 2 hours or overnight.
5
Just before serving, remove the cake from the pan and place it on a platter. Sprinkle the top with sifted powdered sugar.
As posted on ThePioneerWoman.com
Norweign swimmer, Henrik Christensen, has made everyone crave these triple chocolate muffins from the Olympic village dining hall. They are now thought of the official Olympic Chocolate Muffins. They’re tall bakery-style chocolate muffins that have a bit of ganache in the center, a large crumb and square chocolate chunks. Delicious!
Equipment:
1 muffin pan
2 Medium bowls
1 small saucepan
1 small bowl
Ingredients:
Chocolate Muffins:
▢125 (1/2) grams (cup) granulated sugar
▢1 large egg
▢1/4 cup neutral oil, (such as vegetable, canola or avocado oil)
▢1 teaspoon instant coffee
▢1 teaspoon pure vanilla extract , homemade or store-bought
▢1/4 teaspoon kosher salt
▢1/2 teaspoon baking soda
▢1 (120) cup (g) all-purpose flour
▢35 (1/3) grams (cup) baking cocoa
▢150(5) ml(ounces) buttermilk, warmed
▢Handful milk or dark chocolate chunks
Chocolate Ganache:
▢1 ounce dark chocolate, chopped
▢1/4 cup heavy cream
Instructions:
To Make the Chocolate Muffins:
Preheat oven to 350F. In a medium bowl, whisk together the sugar, egg, neutral oil, instant coffee, vanilla and salt. We want a smooth mixture. Sift in the baking soda and salt; mix. Next, sift in the all-purpose flour and baking cocoa. Pour in the warm buttermilk and mix one last time.
Add four tulip muffin liners to a muffin tin. If you’re using regular muffin liners, add six! Fill up the muffin liners. Top with a handful of chocolate chunks.
Place in the oven and raise the oven temperature to 425F and bake for 7 minutes. Bring the temperature down to 350F and bake for another 10-12 minutes, until a skewer comes out clean.
To Make the Ganache:
While the muffins are cooling, make the ganache. Chop up the chocolate and add it to a heatproof bowl. Warm up the heavy cream and pour it over the chocolate. Let it sit for 1-2 minutes and then mix it up until smooth. Transfer to a piping bag or ziplock bag.
When the muffins have cooled a bit, use a paring knife to remove the center. Pipe the ganache in the center each of the muffins. Serve them up and enjoy.
As posted on aCozyKitchen.com
As posted in FoodandWine.com, when Katie Brown was a kid, she was always awestruck when her mom told stories about her young adulthood. Her favorite stories were always related to her mom’s stint as a pastry chef and cake decorator at Dean & Deluca (rest in peace). She came away from that job with a host of baking tips and tricks that she continues to pass on to Katie to this day — the most important being that, when it comes to baking, measurements matter. Since Katie can remember, her mom has baked Katie’s favorite chocolate cake recipe with a set of these dual-sided, magnetic measuring spoons, and now that Katie finally snapped up a set for herself, she finally understands why.
The spoons range from ⅛ teaspoon to 1 tablespoon to accommodate batches of all sizes. They come with a magnetic leveler for measuring dry ingredients with ultimate precision. Since they’re double-sided and balanced, they can even lay flat on the kitchen counter without toppling over or spilling. Each spoon is dual-ended to contain both wet and dry ingredients. The wide, round side is built for measuring liquids without spillage, while the oval side seamlessly reaches into narrow spice jars and other small containers to measure dry ingredients. The magnetic pieces are color-coded and magically nest together, so you’re never stuck rifling through kitchen drawers to find the right measuring spoon. Plus, they come apart easily, meaning you don’t have to spend a ton of time opening and closing a ring to locate the one you need. The spoons include both metric and U.S. customary measurements, so you can make any recipe without having to spend time calculating conversions. Plus, the markings won’t fade away over time: Katie’s mom has had her set for nearly a decade, and they’re still completely legible. Plus, she swears the print is large enough that she doesn’t even need her reading glasses to find the right measuring spoon. These spoons promote accuracy and efficiency in the kitchen for your tastiest treats yet, and you can snag yours for around $11 — just over $1 apiece! Check them out on Amazon.
These ultra-fudgy dark chocolate brownies have melted dark chocolate, dark cocoa powder and chocolate chunks in them. They are rich and a little goes a long way with these thick and indulgent brownies! While they are sweet, they are not over-powering due to the dark chocolate. They are made in one bowl and couldn’t be easier to whip up when that ultimate chocolate craving hits.
INGREDIENTS:
12 tablespoons unsalted butter cubed
8 oz dark chocolate good quality chips or finely chopped bar
1 cup (200 grams) granulated sugar
½ cup (100 grams) light brown sugar packed
3 large eggs
⅓ cup (26 grams) cocoa powder ideally Hershey’s Special Dark Cocoa powder
1 cup (120 grams) all-purpose flour
¾ teaspoon salt
1 cup dark chocolate chunks/chips
INSTRUCTIONS:
Preheat the oven to 350 degrees and line an 8 x 8 pan with parchment paper leaving an overhang on 2 sides or spray the pan with cooking spray.
Combine butter and chopped chocolate (or chocolate chips) in a medium heatproof bowl. Microwave in 30 second increments, stirring each time, until completely melted.
Add the brown and white sugar and stir to combine.
Add the eggs and stir until combined.
Add the cocoa powder, flour and salt and stir until almost combined but streaks of flour are still visible. Stir in the chocolate chips/chunks until just combined.
Pour the batter into the prepared pan, smoothing the top.
Bake for about 30 minutes, until the edges are slightly puffed and the middle is set. The toothpick test won’t work for these because of the fudgy texture. You can also use an instant-read thermometer to test the middle of the brownies. You would want a temp around 180-190 degrees Fahrenheit.
Let the brownies cool slightly and then refrigerate them for a couple of hours to allow them to solidify and make them easier to cut.
NOTES
These are really rich, fudgy brownies. They could easily be cut into smaller pieces and yield 25 instead of 16 if you cut in a 5 x 5 grid.
Do not cut these straight from the oven. They really need to harden up in the refrigerator before you slice them or at least cool completely at room temperature.
Ingredient highlights:
All the usual suspects go into these brownies but let’s break each one down a bit:
Butter- I use unsalted butter in these brownies so that I can control the amount of salt.
Dark chocolate- I used Ghiradelli 60% bittersweet chocolate for these brownies. I’ve tested using both the Ghiradelli baking bar and the Ghiradelli chocolate chips and both work well. The chocolate is melted and folded into the batter and then whole chocolate chips or chocolate chunks are stirred in at the end. You can adjust the percentage you use based on how sweet you want your brownies. Remember, a higher percentage is less sweet than a lower percentage.
Sugars- Both granulated sugar and brown sugar are used in these dark chocolate brownies. Aside from adding obvious sweetness, brown sugar has more moisture in it and leads to a denser brownie which is why I use both.
Eggs- Eggs are a typical ingredient in brownies. I always use large eggs so try to use the same.
Cocoa powder- I used Hershey’s Special Dark cocoa powder which is a dutched cocoa powder. Natural unsweetened cocoa powder works fine as well. The special dark cocoa powder amps up that dark chocolate flavor.
Flour- Standard all-purpose flour is used for these brownies.
Salt- I used both kosher salt for the batter and coarse sea salt to sprinkle on top of the finished brownies. For the batter and for all of my baking and cooking, I use Diamond Crystal Kosher Salt. For finishing salt on the tops of the brownies, I use Maldon Sea Salt. The sea salt helps balance the sweetness and richness of the brownies. This is totally optional but really makes the brownies extra special!
Expert tips:
Use the microwave as a shortcut! I melt my butter and chocolate in a heatproof bowl large enough for all of the ingredients for 30-second increments until completely melted. It took about 3 and a half increments for mine to melt all the way. Stir after each 30 seconds. If it’s almost completely melted, don’t put it in for the whole 30 seconds as you don’t want to burn it. Using the microwave and a bowl big enough for all the ingredients makes this a one-bowl brownie recipe and super easy with minimal clean up. Of course, you can still use the stove to melt the butter and chocolate if you prefer!
Line your pan with a parchment paper sling so that two sides of the parchment extend beyond the pan. After the brownies have cooled, you just lift them from the pan easily using the parchment. The easiest way to cut these is out of the pan so this makes your job super simple. To keep the long sides of the parchment in place, try using metal binder clips.
Two types of chocolate- For extra rich and fudgy brownies, both cocoa powder and melted bittersweet chocolate is added. As mentioned above, any cocoa powder is fine in this recipe but I like to use Hershey’s Special Dark. Because there is no leavening agent in this recipe, the type of cocoa (natural or dutch-processed) doesn’t matter. If using chocolate bars, to easily chop the chocolate, consider using a serrated knife (or bread knife) to chop it. It’s much easier than a regular knife!
Don’t overbake- One of the main keys to achieving fudgy brownies is not overbaking them. It’s better to underbake these than overbake because as they cool, they will firm up more. Around 30 minutes is the perfect time for my brownies. They should you done on the top, slightly puffed on the edges and should not jiggle when you shake the pan. The toothpick test is a little difficult with these brownies due to how fudgy they are and the chocolate chips/chunks studding the batter.
Measure flour correctly. I’ve provided the gram measurments for the flour so if you have a kitchen scale, use it! Clean-up is even easier as you are not dirtying a bunch of measuring cups. Flour is often over-measured which can lead to dryer baked goods. If you don’t have a scale, then make sure you fluff up the flour in the canister or bag and then lightly spoon it into your measuring cup, leveling off the top.
How to cut the brownies neatly:
Chill the brownies in the fridge for a few hours before cutting into them if you want neat, clean slices. Use a really sharp knife that ideally is as long as the pan of brownies so you can cut in one slice. Cut without sawing through the brownies, making one clean slice down them. It also helps to wipe the knife off after each slice through the brownies.
Substitution and variations:
If you don’t have dark chocolate or bittersweet chocolate, you can substitute semi-sweet chocolate. I would not substitute milk chocolate in these dark chocolate brownies as they will be far too sweet. You would need to reduce the sugar some if you choose to use milk chocolate.
As said above, a baking bar or good quality chocolate chips can both be used as the melted chocolate. If you prefer to leave out the additional chocolate chips folded into the batter at the end, you can do so but they do add a nice textural element to the rich brownies.
I have not tested this as a gluten-free version, but you could likely swap 1:1 gluten-free baking flour for the all-purpose flour in these.
If you only have salted butter, it’s fine to use but don’t add the extra salt in the recipe.
FAQs
My brownies are under-baked. How can I make sure they are baked?
The easiest way to tell if your brownies are baked enough is to use an instant-read thermometer. They need to be at a minimum of 165 degrees in the middle to be safe to eat. They will still be very gooey at this temp so aim for about 180-190 for that perfect fudgy brownie. You can also try inserting a toothpick but know that you don’t want a clean toothpick to come out of them. They will be over-baked if you reach this point.
Can the brownies be frozen?
Yes, these freeze well. Ideally, freeze them whole and then thaw them overnight on the counter before cutting into them. If you are freezing leftovers, pack them tightly together in a zip-top bag. You can also wrap them in foil first and then put them into a zip-top bag or other container for an extra layer of protection. They will be good for a couple of months like this.
Storage
The brownies are best stored in the refrigerator and will last for a week or so. Make sure they are covered tightly. If you prefer to eat them less cold, pull them out of the refrigerator an hour before you serve them to take the chill off.
NUTRITION
Serving: 1 brownie
Calories: 342kcal
AS POSTED ON TheMarbleKitchen.com by Tara Kringlen.
These Pine Cone Brownies are seriously the cutest and make such a fun dessert to share around the holiday! They might look intimidating, but aren’t too hard to make actually! You can use a boxed brownie mix to save some time as well. These are gluten, dairy, egg, and refined sugar-free. These would be the perfect dessert to make for the holidays or a fun activity to do with friends or your kiddos.
EQUIPMENT:
1 8×8 baking dish
INGREDIENTS:
1 GF/Grain free boxed brownie mix and whatever ingredients it requires(I love Simple Mills)
1 cup sliced almonds(can sub with cereal flakes instead)
9 oz chocolate chips
1 tsp coconut oil
Powdered Sugar or Powdered Monk fruit
INSTRUCTIONS:
Make your brownie mix accordingly to the instructions(make sure to not over bake them so they will be somewhat gooey in the middle and easy to work with) Bake your brownie mix and then let it cool down for a few minutes but don’t let them cool down too much to where they harden.(about 10 minutes)
Take the baked brownie mixture and form into about 12 cone shapes. (Like you would for a cake pop!)
Place the almond slices (or cereal flakes) in and around the brownie cones(carefully because they are fragile), making the pine cone look full with “scales.”
Place the pine cones on a parchment paper lined sheet pan, and stick them in the freezer for 30 minutes.
Melt the chocolate chips with the coconut oil by heating in a bowl in the microwave in 30-second increments.(Or use a double boiler).
Take the pine cones out of the freezer and carefully coat each one with the melted chocolate. Place the pine cone brownies back on the parchment paper to set.
Sprinkle some powdered sugar on top for a frosted look and enjoy!
NOTES
*Every brownie mix is going to work differently. I shared the one that works best for me but exact results are not guaranteed if you use a different brownie mix.
*If your chocolate is too thick of a consistency to pour over your brownies try adding more coconut oil to thin out the chocolate. A semi sweet or dark chocolate will work better than milk chocolate.
*If your brownie mixture is a little crumbly try adding some chocolate or cream cheese frosting to bind it together more.
As posted on ColorfulSuperFoodie.com.
Do you ever just crave one cookie and cookie ONLY? Now you can make one chocolate chip cookie when that sweet craving hits late at night. Crispy on the edges and ooey gooey in the center!
INGREDIENTS:
2 tablespoons Challenge Unsalted Butter, melted
2 tablespoons brown sugar
1 tablespoon white sugar
1/2 tablespoon whisked egg
1/4 teaspoon vanilla extract
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup all-purpose flour, additional tablespoon as needed
chocolate chunks
flakey sea salt
INSTRUCTIONS:
Preheat oven to 350°F.
In a small bowl, add the melted butter, brown sugar, white sugar, whisked egg, vanilla extract, baking soda, and salt. Combine together until smooth.
Add the all-purpose flour and fold in with a rubber spatula until you have a cookie dough consistency. If the dough is a bit too wet, add 1/2 a tablespoon to 1 tablespoon of flour as needed.
Mix in the milk chocolate and dark chocolate and let the dough rest for 15 minutes in the fridge.
Line a sheet pan with parchment paper.
Roll the dough into a ball and place on the lined sheet pan.
Optional, add a sprinkle of sea salt on top.
Pop in the oven to bake for about 8 minutes until the edges are golden brown and the center is still a bit soft. Do not overbake – the cookies will continue baking out of the oven on the hot pan.
Leave them on the pan for about 10 minutes or until firm before transferring them to a cooling rack to finish cooling and enjoy!
As posted on Moribyan.com.
Molten Lava Cookies are the best chocolate desserts! The lava center is a fun and delicious surprise for all who get to eat and enjoy this cookie recipe. Anyone who calls themselves a chocolate lover will be obsessed with these fudge cookies.
Ingredients:
▢¾ cup sugar
▢¾ cup flour
▢⅓ cup cocoa powder
▢2 tablespoon brown sugar
▢¼ teaspoon baking soda
▢¼ teaspoon salt
▢⅓ cup salted butter very soft or melted
▢1 egg
▢½ teaspoon vanilla
Filling:
▢30 dark chocolate melting wafers such as Ghiradelli
Instructions:
Preheat the oven to 350. Line 2 large cookie sheets with parchment paper.
In a large bowl stir together the flour, sugars, cocoa powder, baking soda, and salt.
Add the egg, vanilla, and butter. Mix until smooth.
Scoop 15 cookies, stuff each with 2 chocolate discs, and place them on the prepared baking sheets.
Bake for 10-12 minutes, until barely set. Enjoy warm.
Note:
This must be enjoyed warm for that perfect lava center. You can rewarm them as needed.
As posted on BakingMeHungry.com by Taryn.
“The key to most fluffy cakes is the addition of oil,” says Phil Khoury, author of A New Way to Bake. That could come, he says, via replacing “up to 50%” of the butter in a recipe with neutral oil or substituting it entirely, the reason being that “oils are liquid at both fridge and room temperatures, whereas butter has to go above 25C for it to take on the attributes you associate with a moist cake”. Also, as butter starts to solidify, it has a drying effect on cakes, so having some oil in there will help soften things, Khoury adds. There is, of course, no butter involved in Khoury’s vegan take on the theme. “I use olive oil, but not a lot, especially when you’re in the business of not using eggs.” Typically, “you need quite a lot of fat to tenderise the gelling effect of eggs and flour, so, if you don’t have eggs to contend with, you can use up to 60% less fat”. To lighten things up, he includes apple cider vinegar: “It activates the bicarb and gives it that pre-bake lift, then the baking powder does the rest of the lifting in the oven.” For more, click HERE.
A bag of chocolate chips is the ultimate kitchen workhorse. Sure, we love eating them straight out of the bag, but the possibilities are endless when you’re wanting a chocolate chip-studded dessert in your life that goes well beyond just chocolate chip cookies. With all these 25 chocolate chip-packed recipes for cakes, tarts, bars, and pies to choose from, we have a feeling your week is about to get a whole lot sweeter! Pro tip: Don’t just stop at merely folding in chocolate chips to all your favorite desserts. Melt them into ganache with heavy cream! Making ganache is basically foolproof and improves everything it touches, as is the case for the layers of it in our brownie lasagna, the whipped ganache frosting in our chocolate birthday cake, or the fudgy topping for our flourless peanut butter chocolate cake. Speaking of melty, gooey chocolate, a bag of chocolate chips also means you’re halfway to a batch of fudge (namely our fantasy fudge), proving it’s always a good idea to think outside the cookie jar when your sweet tooth strikes. CLICK, HERE, as posted on DELISH.COM, for all 25 recipes!
At first glance, it didn’t seem doable to put a whole bottle of red wine in a pie — but this recipe sure proved wrong. It pairs red wine and chocolate together beautifully to create a luscious chocolate cream pie with a grown-up twist that’s perfect for any dinner party.
Ingredients:
Crust:
2 cups chocolate wafer cookie crumbs (from one 9-ounce box)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch of fine salt
Filling:
1/2 cup cornstarch
1 1/4 cups plus 3 tablespoons sugar
One 750-milliliter bottle dry red wine
tap here
Three 4-ounce bars bittersweet chocolate, chopped
2 tablespoons unsalted butter
Pinch of fine salt
2 cups cold heavy cream
Chocolate curls or sprinkles, for topping, optional
Directions:
For the crust: Position a rack in the center of the oven and preheat to 325 degrees F.
Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom and sides of a 9-inch deep-dish pie pan. Bake until dry and set, 15 to 18 minutes. Let cool completely on a wire rack.
For the filling: Combine the cornstarch and 1 1/4 cups of the sugar in a medium saucepan and very slowly whisk in the wine to prevent lumps from forming. Cook over medium heat, stirring constantly, until it has come to a simmer and is very thick, about 8 minutes. Remove from the heat and stir in the chocolate, butter and salt until smooth. Pour the filling into the cooled crust and refrigerate until chilled and set, about 4 hours and up to overnight.
Right before serving, whip the cream with the remaining 3 tablespoons sugar in a large bowl with an electric mixer until soft peaks form. Top the pie with the whipped cream. Scatter the chocolate curls or sprinkles over the top, if using.
As posted on THEKITCHN.COM by Molly Allen.
This black chocolate cake is made using black cocoa powder. It’s rich, moist and naturally deep in color from the cocoa powder. It is made without using any dyes, just a specific cocoa powder called black cocoa. It has the perfect spooky vibes for Halloween.
INGREDIENTS:
Black Chocolate Cake:
2 cups all-purpose flour
¾ cup black cocoa powder
¾ cup brown sugar
1 cup granulated sugar
1½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup oil canola or vegetable
3 large eggs room temperature
1 cup buttermilk room temperature
2 teaspoon vanilla extract
1 cup hot water or coffee
Black Chocolate Buttercream:
1½ cups butter room temperature
¾ cups cocoa powder
4 cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2-4 tablespoon milk
INSTRUCTIONS:
To make the cake:
Preheat the oven to 325 F. Spray three 8-inch round cake pans with non-stick cooking spray, and then line the bottom of the pans with parchment.
In a large bowl, sift or stir together flour, cocoa powder, sugars, baking soda, baking powder, and salt.
In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute.
Slowly add dry ingredients into wet ingredients while mixing.
Pour in hot water or coffee and mix together another minute. It’s ok if the batter seems extra liquidy.
Pour batter evenly into all three pans. Bake for about 25-29 minutes. When toothpick placed in the center of the cakes comes out clean, you know it is done. If doing cupcakes you will bake in 24 cupcake liners for abour 20-22 minutes.
Let the cakes completely cool before taking out of the pans and frosting.
To make the black chocolate buttercream:
In a large mixing bowl, cream together butter and black cocoa powder until it comes together. Add in powdered sugar, vanilla, salt and milk. Beat until light and fluffy.
You may end up needing to add more powdered sugar or cream to get your desired consistency.
To assemble cake:
Place one of the cake layers, top side up, on a cake plate or serving stand. Frost with a thin layer of chocolate buttercream frosting.
Place the second cake layer, top side up, on top of the buttercream. Repeat the same frosting.
Place final cake layer, top side down.
Frost the entire cake, top and sides, with a thin crumb coat layer of the chocolate buttercream. Place in the fridge or freezer for about 10-15 minutes to chill.
Pull the chilled cake out, and frost the cake with the remaining chocolate buttercream. I added black sugar sprinkles and a few ghost peeps to make it more Halloweeny.
NOTES
Cake will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, and butter out of the fridge an hour or two before I start baking.
You may need to add more or less powdered sugar and milk to get the desired consistency for the buttercream.
Cake will stay fresh for a few days if kept in an airtight container. You can also freeze it with or without frosting.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
NUTRITION
Calories: 520kcal
Carbohydrates: 70g
Protein: 5g
Fat: 27g
Saturated Fat: 13g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 10g
Trans Fat: 1g
Cholesterol: 83mg
Sodium: 483mg
Potassium: 196mg
Fiber: 3g
Sugar: 53g
Vitamin A: 610IU
Calcium: 66mg
Iron: 2mg
As posted on THESALTEDSWEETS.COM by Brooke Hemec.
When you’re lucky enough to be blessed with a beautiful slice of chocolate cake the worst thing to discover is that the cake is tired and bored with itself. Nothing can ruin the excitement of chocolate cake like ho-hum flavor, icing that tastes like Mondays, a texture like a brick of boardwalk fudge, with the grittiness of a chocolate sand castle. Mmm, yummy. In reality, what you really want is a classic chocolate cake you can whip out of your back pocket like you were born at Le Cordon Bleu, Paris. The one everyone requests for their birthdays. “Oh really? This old thing? I mean, I guess!” A flawless confection, with the ultimate chocolate flavor. Perfectly moist, and iced like it’s headlining Fashion Week. Whether it’s a $1.79 box mix, the secret recipe grandma passed down for generations, or even if you’ve never made a chocolate cake in your entire life, it’s time to step up your game and have some fun doing it. You could be mixing in wine, cookies, sauerkraut, and diamonds! And, yes, you can eat everything. Gemstones included. So, party on (click HERE).
Cocoa powder is an important ingredient in the making of chocolate ice cream. Derived from the solids left over after much of the cocoa butter is removed from the bean, cocoa powder has perhaps the most concentrated chocolate flavor of any chocolate product. A little goes a long way, but nothing provides you with the deep and rich chocolate flavor that is ideal when you’re making chocolate ice cream. And there is no better cocoa powder for this task than Dutch-process cocoa powder. Read more, HERE.
When it comes to baking with chocolate, a box grater is truly a baker’s best friend. Whether you’re shaving a sweet garnish over hot chocolates and lattes, grinding up a good bark for your black forest cake, or just grating chocolate to melt and temper, a grater is all you need to get it done. The problem is, it’s not always the easiest or most straightforward task. If you’re trying to grate an entire block of chocolate, it might take you more than a minute — and at room temperature, chances are it’s going to go soft and hard to work with before you’re halfway done. The next time you plan on putting yourself through the messy process of it all, place the chocolate and your grater in the freezer for at least 10 minutes first to skip the headache. to learn more, click HERE.
Melting chocolate is an essential part of making a few different treats. It can be turned into a sweet ganache to pour over your cakes. You can buy silicone molds to pour the chocolate in, and once it’s hardened again, it can create fun decorations for your treats. You can also add other ingredients to the melted confection to turn it into a sweet dip for cookies, fruits, and marshmallows. When you’re melting chocolate, it should not be heated above 133 degrees Fahrenheit or you run the risk of ruining the treat. If you do accidentally burn your chocolate, it might not be a total loss. All you’ll need to do to salvage the scorched chocolate is add in a little bit of coconut oil. Read more about the benefits of using coconut oil with chocolate, HERE.
These soft Pumpkin Chocolate Chip Cookies, made with pumpkin puree, pumpkin spice, and cream cheese, have a cake-like texture and lots of pumpkin flavor!
Ingredients:
▢4 ounces 1/3 less fat cream cheese, softened
▢2 tablespoons unsalted butter, softened
▢3/4 cup monk fruit brown sugar, Lakanto or use regular brown sugar if you prefer
▢1/4 cup monk fruit sweetener, Lakanto or regular sugar
▢1 large egg
▢1/2 cup canned pumpkin puree
▢1/4 cup 1% buttermilk
▢1/2 teaspoon vanilla extract
▢1-3/4 cup all purpose flour
▢1 teaspoon pumpkin spice
▢1/2 teaspoon baking soda
▢1/2 teaspoon salt
▢1/4 teaspoon baking powder
▢3/4 cup sugar-free chocolate chips, such as Lily’s
Instructions:
Preheat oven to 350F. Line 3 baking sheets with a silicone mat or silpat (or bake in batches).
In a large bowl, beat cream cheese, butter and sugars together until light and fluffy, about 2 minutes.
Add the egg; beat well. Mix in pumpkin, buttermilk and vanilla.
In another bowl combine flour, pumpkin spice, baking soda, salt and baking powder; gradually add to pumpkin mixture; mix well. Fold in chocolate chips.
Drop by heaping tablespoonfuls, 1 ounce each, 2 inches apart onto the silicone lined baking sheets.
Bake 14 to 15 minutes or until golden, rotating the baking sheets halfway.
Remove to wire rack to cool.
Nutrition:
Serving: 2 cookies, Calories: 95 kcal, Carbohydrates: 25.5 g, Protein: 2.5 g, Fat: 3.5 g, Saturated Fat: 2 g, Cholesterol: 15 mg, Sodium: 107 mg, Fiber: 3 g, Sugar: 1 g
As posted on SKINNYTASTE.COM
Whether or not cacao percentage matters when baking with chocolate has long been debated. Some bakers swap percentages regularly, while others always stay within the exact recipe details. The truth is, cacao percentage does matter when baking with chocolate if you want a recipe to turn out exactly as intended, but there are times when using chocolate interchangeably can work. So, when does cacao percentage make a difference? If you’re melting chocolate for molds, making homemade chocolate, creating a mousse, or working on a fussy ganache, it’s best not to stray too far from the suggested percentage. To learn more, click HERE.
This new go-to chocolate cake recipe, rich and moist Dark Chocolate Fudge Cake! Delicious, easy to make, and extra decadent. It’s the perfect cake for any chocolate lover. Picture a dense, but still fluffy, moist, chocolate cake with a rich and intense chocolate flavor! Though, the goodness doesn’t stop there…After baking, the cake is frosted with the easiest and most delicious chocolate fudge frosting. Every bite is intensely chocolate-y, ultra rich, and oh-so decadent! Truly the perfect dessert for any chocolate lover.
INGREDIENTS
Cake
▢⅞ cup all purpose flour
▢½ cup natural process cocoa powder
▢⅞ cup granulated sugar
▢¾ teaspoon baking powder
▢¼ teaspoon baking soda
▢⅛ teaspoon salt
▢1 cup bittersweet chocolate
▢2 large eggs, room temperature
▢½ cup whole milk, room temperature
▢7 Tablespoons vegetable oil
▢1 teaspoon vanilla extract
▢½ cup water
Frosting
▢3 Tablespoons salted butter, room temperature
▢1 cup powdered sugar
▢¼ cup cocoa powder
▢2 ⅔ Tablespoons whole milk
▢½ teaspoon vanilla extract
▢½ cup bittersweet chocolate, melted
INSTRUCTIONS
Cake
Heat oven to 350℉.
Spray 8 inch x 3 inch round cake pan with baking spray. Set aside.
In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
Place bittersweet chocolate in a medium microwave safe bowl.
Microwave in 15 second increments, stirring well after each, until chocolate is melted and smooth. Set aside.
In a large bowl, whisk together eggs, milk, oil, vanilla, and water.
Mix in melted chocolate.
Add dry ingredients to chocolate mixture.
Whisk until smooth.
Pour into prepared pan.
Bake for 55 minutes, or until cake tests done.
Frosting
In a medium bowl, beat butter, powdered sugar, and cocoa together.
Add milk and vanilla.
Beat until smooth and fluffy.
Mix in melted chocolate.
Spread on top of cooled cake.
NOTES
Be careful to not over-mix the cake batter! If it’s mixed too much, the cake may become tough and not rise properly.
If you’re unsure the cake is baked after the time listed below, you can use a cake tester or tooth pick. If it comes clean, the cake is baked through!
Let the cake cool COMPLETELY before frosting it.
Make sure the butter and milk are room temperature before mixing the frosting.
Remember to sift the cocoa powder and powdered sugar!
If frosting is too thick, you can add a little more milk.
You can divide this cake into 2 layers. If you do, double the frosting for middle filled and top covered. Triple the frosting if you want to frost the whole cake.
EQUIPMENT
Pyrex Glass Mixing Bowl Set
9-Inch Better Wire Whisk
8×3 Inch Round Cake Pan
Cake Tester
Hand Mixer
Small Offset Spatula
As posted BY CAYLIE on BakersTable.net
This easy brownie cake is for all of the brownie lovers out there! It has all of the wonderful flavor of brownies in the form of a two layer cake. This cake is made from a doctored brownie mix, which is why it has the flavor and texture of a cake-like brownies. It has delicious chocolate brownie flavor without being overly rich. At two layers, it doesn’t stand quite as tall as the usual cakes (approximately an inch shorter), but is every bit as impressive! Keep this brownie cake in mind the next time you need a great birthday cake recipe, potluck dessert, holiday cake, and more!
PREP TIME: 15MINUTES MINS
COOK TIME: 30MINUTES MINS
COURSE: DESSERT
SERVINGS: 15
Ingredients
▢1 Box Brownie Mix (We like Duncan Hines Double Fudge Brownie Mix- 17.6 oz) *See Notes
▢½ cup (60g) All Purpose Flour
▢½ cup (100g) granulated sugar
▢1 teaspoon (4g) Baking Powder
▢2½ Tablespoons (15g) Unsweetened Cocoa Powder
▢½ cup (108g) vegetable oil
▢1 cup sour cream (we use full fat)
▢½ cup water
▢3 large eggs
▢Fudge Packet (if your brownie mix comes with one)
FOR THE CHOCOLATE BUTTERCREAM
▢2 sticks (226g) unsalted butter, softened (Do not microwave)
▢6 cups (690g) powdered sugar
▢¾ cup (70g) unsweetened cocoa (measure then sift)
▢⅓ -½ cup (72g) milk (adjust amount for desired consistency)
▢2 teaspoons 8g vanilla extract 8 grams
▢½ teaspoon 3g salt
Instructions
Preheat oven to 350℉. Grease two 8 inch round cake pans. We also added circles of parchment to the bottom of each pan (as usual).
This recipe can be prepared in a large mixing bowl, just as when making brownies from a mix. No mixer needed.
Combine dry ingredients in large bowl and whisk together until combined. (This is the brownie mix, flour, sugar, cocoa powder, and baking powder.)
Add the remaining ingredients (eggs, sour cream, fudge packet (if your mix has one), water, and vegetable oil) and stir until well combined. I find it easiest to use a rubber spatula for this step.
Divide the cake batter between two 8 inch cake pans. (This recipe makes about 5 cups of batter.)
Bake at 350℉ for 25-30 minutes or until a toothpick can be inserted into the cake layers and comes out clean or with just a few crumbs attached.
Cool the cake layers in the cake pans (preferably on a cooling rack) for 5 minutes before turning out. Cool completely before frosting.
FOR THE CHOCOLATE BUTTERCREAM
Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter.
Add powdered sugar, salt, and cocoa powder.
Add most of the milk and mix on low speed, increasing to medium as the ingredients become incorporated.
Continue to mix adding remaining milk as needed. It may take 3-5 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix, the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.
DECORATING THE CAKE
Place the first cake layer on a cake pedestal and spread with frosting. Top with the second cake layer and frost the cake around the sides and top with a thin layer of frosting. (This is the “crumb coat”.)
At this point, we like to chill the cake in the freezer for 15 minutes (or longer in the refrigerator) to firm everything up. (Chill the bowl of frosting in the refrigerator during this time if needed).
Frost the cake with a second layer of frosting. Decorate however you like! At this point, we added texture around the sides of the cake using a small offset spatula, making diagonal strokes from bottom to top.
We added additional piping on top of the cake, piping large frosting shells using a large star (1M) piping tip.
Keep the cake in an airtight container or under a cake dome in a cool room in your house for 1-2 days or in refrigerator for longer. If refrigerating, you should remove the cake a couple of hours before serving so that it has time to warm and soften.
Notes
This recipe makes a beautiful two layer cake but it is not as tall as most of the cakes on our site site. (Probably stands approximately 3 inches tall rather than 4.) We experimented with adding even more flour, etc. to extend it, but doing this made it taste less like brownies. So, a shorter cake is better in this case. (However, you can always double the recipe if you need to!)
These cake layers can be tightly wrapped with plastic wrap, aluminum foil, and frozen for up to three months if baking in advance.
Brownie Cake Mix: So far, our favorite mix for this recipe has been Duncan Hines Double Fudge Brownie Mix (17.6 oz). We also tried Ghirardelli Double Chocolate Brownie Mix (18 oz), but it tasted more like chocolate cake than brownies.
As posted on My Cake School, by Melissa and Bebe.
Decadent, moist, and insanely rich, chocolate cake might just be one of the greatest desserts of all time. One bite of an amazing chocolate cake can transport you to a world of flavorful fancy, but not all chocolate cake recipes are created equal. There are tons of tips for including yummy, bonus ingredients in chocolate cake, like adding mashed banana to chocolate cake batter to prevent dryness or mixing in some coffee to enhance the flavors of cocoa. But sometimes the best secret ingredient isn’t what you’d expect. For truly terrific texture, add vinegar to your next chocolate cake recipe. Adding vinegar to a delicious dessert might sound like a major taste bud turnoff, but it’s actually a key ingredient for getting that perfect bite of cake. Vinegar elevates the moistness in a cake, and it’s also a great boost for leavening agents, helping the cake rise properly to achieve that light-as-air texture. Plus, if you add vinegar to the frosting as well, you’ll have the perfect balance of sugary sweetness and a smooth frosted finish on your cake. Even though it’s normally associated with tangy salad dressings or salted chips, vinegar is the secret weapon pantry staple you need for a divine dessert. For more ideas, click HERE.
A chocolate pudding pie is noteworthy because of the creamy richness that comes from a homemade pudding base and chopped dark chocolate.
Ingredients:
2 1/2 cups whole milk
5 tablespoons cocoa powder
1 teaspoon instant coffee granules
3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
5 large egg yolks
2 tablespoons unsalted butter
1/2 tablespoon vanilla extract
2 ounces finely chopped semisweet chocolate, plus more for garnish
1 premade graham cracker piecrust
Whipped cream for garnish
Directions:
Combine milk, cocoa powder, and instant coffee in a saucepan. In a separate bowl, whisk together sugar, cornstarch, and salt. Add egg yolks to sugar mixture and whisk until lightened in color, 1 to 2 minutes.
Place saucepan with milk over medium-high and heat while whisking until just beginning to steam but not boiling. Remove from heat. Slowly stream 1 cup of the warm milk mixture into the egg yolk mixture while whisking. When completely combined, return saucepan to medium heat, and whisk milk while slowly streaming in the egg mixture. Whisk constantly until mixture thickens and a few bubbles break the surface while whisking, about 5 minutes. Remove from heat and stir in butter, vanilla, and 2 ounces chopped chocolate until fully melted and combined.
Pour pudding filling into graham cracker crust and spread evenly with a spoon. Refrigerate for at least 3 hours. Garnish with whipped cream and chopped chocolate.
As posted on SouthernLiving.com.
This decadent Chocolate Water Cake calls for ingredients you likely have in the cupboard, and the cake doesn’t use any butter, milk, or eggs, making it dairy-free and vegan.
Ingredients:
Cake
1 1/3 cups all-purpose flour
1 1/2 cups packed light brown sugar
3/4 cups cocoa powder
2 teaspoons instant espresso powder (optional)
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
1 3/4 cups hot water*
6 tablespoons vegetable oil
1 1/2 teaspoons apple cider vinegar
Frosting
1/2 cup semisweet chocolate chips
4 tablespoons butter
1 tablespoon strongly brewed coffee
4 ounces cream cheese, room temperature
1/3 cup powdered sugar
Directions:
Make the Cake: Preheat oven to 350°F. Grease an 8-inch cake pan with vegetable oil and line bottom with a circle of parchment paper. In a large mixing bowl, whisk together flour, brown sugar, cocoa powder, espresso powder, baking soda, and salt until homogenous. Add water, oil, and vinegar. Whisk until no pockets of dry ingredients remain. Pour batter into prepare pan and bake until the cake pulls away slightly from the pan and a toothpick inserted in the center comes back with a few dry crumbs, 50 to 55 minutes. Allow to cool completely before inverting out of pan.
Make the Frosting: Place chocolate and butter in a microwave-safe bowl. Microwave for 30 seconds; stir until chocolate and butter are completely melted and combined (if chocolate is still not fully melted, microwave for 10 seconds more and stir again). Using the whisk attachment of a mixer, combine chocolate mixture and cream cheese until fully incorporated. Add coffee and beat until combined. Add powdered sugar and incorporate on low; increase speed to medium-high and beat until glossy, about 3 minutes.
Place cake on serving plate, scoop frosting on top of cake and spread to edges. Use a spoon to make decorative swirls and finish with a sprinkling of flake salt.
Chef’s Notes
If you don’t have espresso powder but still want to enhance the chocolate flavor with coffee, substitute the 1 3/4 cups hot water for 1 3/4 cups strong coffee—in our test, this worked just as well and didn’t overwhelm the cake with coffee flavor.
As posted on SouthernLiving.com.
Dessert lasagna is a thing, and once you discover it, your kitchen will never be the same.
Ingredients:
1 package chocolate sandwich cookies (such as Oreos), crushed
6 tablespoons butter, melted
1 8-ounce package cream cheese, softened
1/4 cup granulated sugar
3 1/4 cups plus 2 tablespoons cold milk, divided
1 12-ounce tub Cool Whip
1 5.9-ounce package Instant chocolate pudding
1 1/2 cups chocolate chips, semisweet or milk
Directions:
Add 36 chocolate cookies to a large zip-top plastic bag and crush, using a rolling pin or meat mallet, until fine crumbs form.
Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9×13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.
Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1 1/4 cups Cool Whip. Spread mixture over cookie crust.
In a bowl, combine chocolate instant pudding with 3 1/4 cups cold milk. Whisk for several minutes until pudding begings to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips. Place in freezer for 1 hour or in refrigerator for 4 hours before serving.
As posted on SouthernLiving.com.
This mile-high chocolate pie is inspired by a Southern classic: the MoonPie.
Ingredients:
Graham Cracker Crust
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
⅓ cup granulated sugar
Marshmallow Layer
1 ½ cups miniature marshmallows
Chocolate Filling
12 ounces semisweet chocolate chips
10 ounces milk chocolate chips
1 cup heavy cream
1 tablespoon unsalted butter
¼ teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons (1 oz.) Tennessee whiskey (optional)
Marshmallow Meringue
2 large egg whites
1 cup granulated sugar
¼ cup light corn syrup
¼ teaspoon cream of tartar
¼ teaspoon kosher salt
1 teaspoon vanilla bean paste or vanilla extract
Directions:
Prepare the Graham Cracker Crust: Preheat oven to 350°F. Place graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Stir until mixture is well combined and resembles damp sand. Press on bottom and up sides of a 9-inch deep-dish glass pie plate.
Bake in preheated oven until crust is firm, dry, and lightly browned, about 10 minutes. Transfer to a wire rack, and cool to room temperature, about 20 minutes.
Prepare the Marshmallow Layer: Spread marshmallows in an even layer on bottom of baked Graham Cracker Crust. Return crust to preheated oven, and bake just until marshmallows begin to melt, about 3 minutes. (Do not let marshmallows turn brown or crisp.) Remove from oven, and spread melted marshmallows into an even layer using a small offset spatula or the back of a teaspoon. Cool to room temperature, about 20 minutes.
Prepare the Chocolate Filling: Combine chocolate chips in a large bowl. Bring cream to a simmer in a medium saucepan over medium-high. Cook until cream is very hot and bubbles start to form around edges of pan. Remove from heat, and immediately pour over chocolate chips. Let stand 1 minute. Add butter and salt, and whisk until chocolate is completely melted and mixture is smooth. Gently whisk in vanilla, and, if desired, whiskey. Cool to room temperature, 15 to 20 minutes. (Filling should be thickened but still pourable.)
Spoon Chocolate Filling over melted marshmallow in piecrust, and spread in an even layer. Loosely cover pie with plastic wrap, and let stand at room temperature 8 hours or overnight. (No need to refrigerate the pie. It is best left at room temperature.)
Prepare the Marshmallow Meringue: Fill a medium saucepan one-third full of water, and bring it to a simmer over medium-high. Reduce heat to low, maintaining a simmer.
Whisk together egg whites, sugar, light corn syrup, cream of tartar, and salt in a large heatproof bowl. Set bowl over saucepan of simmering water. (Or use a double boiler instead of saucepan and heatproof bowl.) Cook, whisking constantly, until sugar completely dissolves. Remove bowl from heat.
Beat mixture with an electric mixer on medium speed until mixture begins to thicken, scraping down sides of bowl often to maintain a smooth texture, 3 to 4 minutes.
Increase mixer speed to high, and continue beating and scraping down sides as mixture thickens and becomes smooth and shiny. Continue beating until mixture becomes a glossy meringue that holds its shape, clings to a spoon, forms curly peaks, and leaves tracks from beaters in surface, 5 to 10 minutes.
Add vanilla bean paste. Beat on high speed, scraping down sides of bowl often, until meringue starts to lose its glossy shine and develops a sheen, 1 to 2 minutes.
Spoon Marshmallow Meringue over top of pie. (Use meringue within 2 to 3 hours for fluffiest texture, or cover and refrigerate for up to 3 days. Meringue will lose a little of its puffiness and loft but remain beautiful, usable, and delicious.)
As posted on SouthernLiving.com.
This dreamy recipe will satisfy every sweet tooth at your table.
Ingredients:
PUDDING
3/4 cup granulated sugar
3 tablespoons unsweetened cocoa
2 tablespoons cornstarch
1/4 teaspoon table salt
1 cup buttermilk
1 1/4 cups heavy cream
2 large egg yolks
1 large egg
1 (4-oz.) semisweet chocolate baking bar, finely chopped
1 tablespoon butter
1 teaspoon vanilla extract
BUTTERMILK CREAM
3/4 cup heavy cream
1/4 cup powdered sugar
1/4 cup buttermilk
Directions:
Prepare Pudding: Whisk together first 4 ingredients in a large saucepan. Slowly whisk in 1 cup buttermilk to make a smooth paste. Whisk together 1 1/4 cups cream, egg yolks, and egg in a 2-cup glass measuring cup. Slowly add cream mixture to buttermilk mixture, whisking constantly until well blended. Cook pudding over medium heat, whisking constantly, about 10 minutes or until mixture begins to boil and thicken. Remove from heat. Add chopped semisweet chocolate; whisk until smooth. Add butter and vanilla, and whisk until butter melts and pudding is smooth. Transfer to a bowl, and place plastic wrap directly on warm pudding (to prevent a film from forming). Chill 4 to 24 hours.
Prepare Buttermilk Cream: Beat 3/4 cup cream, 1/4 cup powdered sugar, and 1/4 cup buttermilk at high speed with an electric mixer until soft peaks form. (Do not overbeat.)
Divide pudding among 6 (6- to 8-oz.) bowls; dollop with buttermilk cream.
As posted on SouthernLiving.com.
This three-tiered beauty is so much easier to make than it looks. The frosting is best made the day before you need to use it, as it sets to the right spreading consistency when left to cool overnight at room temperature. A splash of bourbon enhances the caramel flavors in the creamy frosting, but it can be left out without causing any problems.
Ingredients:
CHOCOLATE-CARAMEL GANACHE
1 1/2 pounds bittersweet (60% cacao) chocolate chips
1/4 cup light corn syrup
2 tablespoons bourbon (optional)
2 cups granulated sugar
1/4 cup cold water
1/8 teaspoon cream of tartar
2 cups heavy cream
1/8 teaspoon salt
1/4 cup unsalted butter
CAKE
3 cups cake flour
1 cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups granulated sugar
1 cup sour cream
1 cup canola or vegetable oil
4 large eggs
1 tablespoon vanilla extract
1 1/2 cups hot, strong coffee
Directions:
Prepare the Chocolate-Caramel Ganache: Stir together chocolate chips, corn syrup, and, if desired, bourbon in a large bowl. Set aside.
Stir together sugar, cold water, and cream of tartar in a large, heavy saucepan. Cook over medium, swirling pan occasionally, until sugar dissolves and starts to change color. Increase heat to high, and cook, swirling pan occasionally, until mixture is a rich, golden caramel color, 4 to 5 minutes.
Remove pan from heat. Using a long- handled wooden spoon, carefully stir in heavy cream. (Be careful: Hot caramel can spit and bubble as the cream hits it.) Reduce heat to low, and return pan to heat. Cook, stirring constantly, until caramel thickens slightly and any lumps of hardened caramel have melted, about 4 minutes. Pour warm caramel sauce over chocolate chip mixture, covering chips completely. Let stand 1 minute. Stir until mixture is completely smooth. Stir in salt. Add butter, 1 tablespoon at a time, stirring until melted and combined after each addition. Let ganache cool until lukewarm. Cover loosely with plastic wrap, and let stand at room temperature 8 hours or overnight.
Prepare the Cake: Preheat oven to 350°F. Lightly coat 3 (9-inch-round x 2-inch-deep) cake pans with cooking spray, and line bottoms with parchment paper. Sift together flour, cocoa, baking powder, baking soda, and salt in a large bowl. Set aside.
Beat sugar, sour cream, oil, eggs, and vanilla in a large bowl with an electric mixer on medium speed until thick and smooth, about 2 minutes. Add flour mixture, one-third at a time, to butter mixture. Beat on low speed just until combined after each addition. (Do not overbeat or the cake will be tough.) Add 3/4 cup of the hot coffee, and beat just until smooth. Add remaining 3/4 cup coffee, and beat just until smooth. Divide batter evenly among prepared pans.
Bake in the middle of preheated oven until a long wooden pick or cake tester inserted in center of cake comes out clean, 20 to 25 minutes. Cool in pans on a wire rack 10 minutes. Invert layers onto wire rack, and peel off parchment paper. Cool completely, about 45 minutes.
Place 1 cake layer on a serving plate; spread evenly with about 1 heaping cup of Chocolate-Caramel Ganache. Top with second cake layer, and spread evenly with 1 heaping cup of ganache. Top with remaining cake layer, and frost top and sides of cake with remaining ganache. Let stand at room temperature until ready to serve, or cover and refrigerate overnight.
As posted on SouthernLiving.com.
The cake might seem like an extravagant baking endeavor because it takes time, but trust us—the recipe is easy to follow and the end result is worth it. In keeping with a long history of French-style pastries, the cake is both stunning and simple, and we can assure you that any sort of celebration would welcome this three-tiered marvel as a fitting centerpiece for the spread.
Ingredients:
Pastry Cream
1/2 cup sugar
1/4 cup cornstarch
2 cups whole milk
4 egg yolks
3 unsalted butter, divided
1 teaspoon vanilla
Pastry Decorations
4 tablespoons butter
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup water
1/2 cup all-purpose flour
2 large eggs
Powdered sugar for dusting
Cake Layers
3 cups cake flour
2 teaspoons baking powder
1 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
1/2 cup vegetable shortening
2 cups granulated sugar
5 eggs
3/4 cup buttermilk
1/2 cup vegetable oil
1 tablespoon vanilla extract
Eclair Buttercream
3/4 cup butter, room temperature
3 cups powdered sugar
1/2 teaspoon vanilla extract
pinch salt
6 tablespoons Pastry Cream
Chocolate Ganache
6 ounces (60%) bittersweet chocolate, finely chopped and divided
8 unsalted butter, divided
Directions;
For Pastry Cream:Whisk together sugar and cornstarch in a medium saucepan. In separate bowl, whisk together milk and egg yolks until combined. Add milk mixture to saucepan with 2 Tbsp. butter. Place saucepan over medium-high and whisk constantly until mixture begins to boil. Continue whisking for 30 seconds until mixture is thick. Remove from heat, and stir in 1 Tbsp. butter and vanilla. Transfer mixture to refrigerator.
For Pastry Decorations:Preheat oven to 400°F. Prepare 1 piping bag with plain 1/2-inch piping tip. Combine butter, sugar, salt, and water in a saucepan over medium-high. Bring to boil, add flour, and stir vigorously until dough comes together and a dry film coats the bottom of the pan, about 2 minutes. Remove from heat and set aside for 3 minutes. Add one egg, and stir vigorously until fully incorporated. Add another egg and stir again until smooth, shiny, and thick. Place in piping bag, and pipe 1 1/4-inch-diameter rounds on a parchment paper-lined baking sheet. Using a damp finger, press down any peaks of dough so the surface of each round is perfectly domed. Bake for 10 minutes, lower oven temperature to 350°F and bake until golden brown, 15-18 minutes. Cool completely before cutting each puff in half horizontally, removing tops and dusting with powdered sugar. Set aside. Place bottoms in a food processor, and pulse until pastry becomes fine crumbs. Transfer to a baking sheet, and bake at 400°F until toasted and brown, about 5 minutes. Set aside for later use.
For Cake Layers:Preheat oven to 350°F. Grease three 9-inch round cake pans. In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside. In a stand mixer, cream together butter, shortening, and sugar until light in color, about 3 minutes. Add eggs one at a time, waiting until each egg is fully incorporated before adding the next. Beat on medium-high for 3 minutes. In a separate bowl, combine buttermilk, oil, and vanilla. With mixer on low, slowly stream buttermilk mixture into butter mixture. Increase to medium speed and beat until light and fluffy, about 5 minutes. Add flour mixture and mix until combined, about 1 minute. Pour into prepared cake pans, and bake until lightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
For Eclair Buttercream:Cream together butter and powdered sugar until lightened in color, about 3 minutes. Add vanilla and salt. Then add 6 Tbsp. prepared Pastry Cream and the toasted pastry crumbs from Step 2. Beat until combined. Place buttercream into piping bags.
For Assembly:Place 3 oz. chopped chocolate and 4 Tbsp. unsalted butter in a medium saucepan. Place over medium heat and stir until just melted. Remove from heat. Use a serrated knife to remove any domes from the Cake Layers so they are even and flat. Pipe a ring of Eclair Buttercream around the edge of the surface of the first Cake Layer, creating a border. Pour half of the melted chocolate inside the ring of buttercream, spreading across the top of the Cake Layer. Remove pastry cream from the refrigerator, mix with a fork until smooth, and spread half of the pastry cream on top of the chocolate. Place second Cake Layer on top of the first, and repeat process of piping buttercream border and spreading remaining chocolate ganache and pastry cream. Top with final Cake Layer, putting it face down so the smooth bottom of the layer forms the top surface of the cake. Pipe remaining buttercream on top and sides of cake. Smooth with a spatula. Refrigerator until firm, about 1 hour. Heat remaining 3 oz. chopped chocolate with remaining 4 Tbsp. butter in a medium saucepan over medium heat. Stir until melted, then set aside until just above room temperature (about 90°F). Pour over top of chilled cake and use a spatula to gently push chocolate across the surface, allowing chocolate to drip over the edges of the cake. Place Pastry Decorations reserved from Step 2 around the perimeter of the top of the cake. Let chocolate set before serving, 15 minutes.
As posted on SouthernLiving.com.
With 23 different flavors, no wonder people started adding Dr Pepper to their cakes.
Ingredients:
Sheet Cake
1 ½ cups spicy, fruity cola soft drink (such as Dr Pepper)
1 cup butter
½ cup unsweetened cocoa
2 cups all-purpose flour
2 cups granulated sugar
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
2 large eggs, lightly beaten
½ cup whole buttermilk
2 teaspoons vanilla extract
Rich Fudge Icing
½ cup butter
¼ cup unsweetened cocoa
¼ cup spicy, fruity cola soft drink (such as Dr Pepper)
2 tablespoons whole milk
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Additional Ingredient
1 ½ cups coarsely chopped toasted pecans
Directions:
Prepare the Sheet Cake: Preheat oven to 350°F. Coat a 17 ½- x 12 ½-inch rimmed baking sheet with cooking spray. Bring cola, butter, and unsweetened cocoa to a boil in a medium sauce-pan over medium-high, stirring often. Remove from heat.
Whisk together flour, sugar, baking soda, cinnamon, and salt in a large bowl. Add cola mixture; whisk until blended. Whisk in eggs, buttermilk, and vanilla. Pour batter into prepared baking sheet. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 16 to 20 minutes. Remove from oven.
Prepare the Rich Fudge Icing: Cook butter and cocoa in a medium saucepan over medium-low, whisking often, until butter melts and mixture is smooth, about 1 minute. Reduce heat to low; whisk in cola and milk until blended. Gradually add powdered sugar, whisking constantly until blended. Whisk in vanilla.
Pour warm icing over warm cake; gently spread in an even layer. Sprinkle with pecans. Cool completely in baking sheet on a wire rack, about 1 hour.
As posted on SouthernLiving.com.
A cake this good doesn’t need a frosting. Full of rich chocolate flavor and with a deeply moist texture, this recipe is truly the ultimate chocolate pound cake of all chocolate pound cakes. With just a handful of simple ingredients and 30 minutes of hands-on time, this cake is a great recipe for experienced and novice bakers alike. Since pound cakes feed a crowd and save well, this chocolate pound cake is a great make-ahead dessert recipe for potlucks or holidays.
Ingredients:
1 cup (8 oz.) salted butter, softened
2 cups granulated sugar
4 large eggs
1/2 teaspoon baking soda
1 cup whole buttermilk
3 cups (about 12 3/4 oz.) all-purpose flour, plus more for pan
1/2 teaspoon table salt
2 (4-oz.) semisweet chocolate baking bars, melted
2 teaspoons vanilla extract
Vegetable shortening, for pan
Powdered sugar
Directions:
Preheat oven to 325˚F. Beat butter with an electric mixer on medium speed until creamy, 2 to 3 minutes. Gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition.
Stir together baking soda and buttermilk in small bowl until baking soda is dissolved. Stir together flour and salt in a large bowl; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat well on medium speed after each addition. Add melted chocolate, beating well. Beat in vanilla on low speed. Pour batter into a greased (with shortening) and floured 10-inch tube pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour and 25 minutes. Cool in pan 15 minutes; remove cake from pan, and let cool completely, about 1 1/2 hours. Sprinkle with powdered sugar.
As posted on SouthernLiving.com.
Don’t think twice about these ingredients. Mayonnaise is the surprise baking ingredient you didn’t know you needed. When you’re in need of a delicious layer cake that is easy to make, look no further than this Chocolate Mayonnaise Cake. The deep flavor of this dessert, which is enhanced with coffee, contrasts nicely with the light and fluffy buttercream. This cake will be a hit on birthdays or a random Tuesday.
Ingredients:
1 1/2 cups hot strong brewed coffee
1 cup unsweetened cocoa
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon plus 1⁄4 tsp. salt, divided
2 1/2 cups granulated sugar
4 large eggs
1 cup mayonnaise (such as Duke’s)
2 teaspoons vanilla extract, divided
1 1/4 cups bittersweet chocolate chips
2 tablespoons light corn syrup
3 – 4 tablespoons heavy cream, divided
3/4 cup unsalted butter, softened
4 cups powdered sugar, divided
Directions:
Whisk together hot coffee and cocoa in a bowl. Let stand until room temperature, about 20 minutes. Preheat oven to 350°F. Grease and flour 3 (9-inch) round cake pans.
Whisk together flour, baking soda, baking powder, and 1⁄2 teaspoon of the salt in a bowl. Combine granulated sugar and eggs in a large bowl. Beat with an electric mixer on medium-low speed until light and fluffy, about 4 minutes. Beat in mayonnaise and 1 1⁄2 teaspoons of the vanilla on low speed. Alternately add flour mixture and coffee mixture to egg mixture in 5 additions, beginning and ending with flour mixture. Divide batter evenly among prepared pans. Bake in preheated oven until a wooden pick inserted in center comes out with moist crumbs, 22 to 25 minutes.
Cool cake layers in pans on a wire rack 20 minutes. Remove cake layers from pans; cool completely on rack, about 30 minutes.
Place chocolate chips, light corn syrup, and 3 tablespoons of the heavy cream in a microwavable bowl. Microwave on HIGH until smooth, about 1 minute, stirring every 15 seconds. Let stand until room temperature, 10 minutes.
Combine butter, remaining 1⁄4 teaspoon salt, 2 cups of the powdered sugar, and remaining 1⁄2 teaspoon vanilla in bowl of a heavy-duty stand mixer; beat on low speed until smooth. Beat in chocolate mixture on low speed until smooth. Beat in remaining 2 cups powdered sugar and, if needed, remaining 1 tablespoon cream, 1 teaspoon at a time until spreadable consistency is reached.
Place 1 cake layer on a serving plate. Spread 1⁄2 cup frosting over top. Top with second layer; spread 1⁄2 cup frosting over top. Top with third layer. Spread remaining frosting over sides and top of cake.
As posted on SouthernLiving.com.
Tahini gives this cookie a subtle sesame flavor!
Prep Time:
15 mins
Additional Time:
45 mins
Total Time:
1 hr
Servings:
45
Yield:
45 cookies
Ingredients:
2 cups rolled oats
½ cup whole-wheat pastry flour
½ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ cup tahini
4 tablespoons cold unsalted butter, cut into pieces
⅔ cup granulated sugar
⅔ cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup chocolate chips
½ cup chopped walnuts
Directions:
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; beat until well combined. Beat in egg, then egg white, then vanilla. Stir in the oat mixture until just moistened. Stir in chocolate chips and nuts.
With damp hands, roll 1 tablespoon of the dough into a ball, place on a prepared baking sheet and flatten until squat, but don’t let the sides crack. Continue with the remaining dough, spacing the flattened balls 2 inches apart.
Bake the cookies, switching pans back to front and top to bottom halfway, until golden brown, about 16 minutes. Cool on the pans for 2 minutes, then transfer to a wire rack to cool. Let the pans cool for a few minutes between batches.
Tips
Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.
Nutrition Facts (per serving)
105
Calories
5g
Fat
14g
Carbs
2g
Protein
As posted online at EATINGWELL.COM. Check out the other low carb desserts here!
Check out the EMMYMADE channel on YouTube for this quick and scrumptious recipe for Thin Mints. 3 ingredients! Just chocolate, peppermint OIL – and Ritz Crackers! 10 minutes to make! And so tasty! Emmy will walk you through, in detail, the process for making these Thin Mints. They’ll remind you of the all-time favorite Girl Scout cookies! Click, HERE, and check out Emmymade for the YouTube video and recipe for these Thin Mints.
These low carb chocolate peanut butter cookies melt in your mouth as you eat them. They only need 3 ingredients. The cookies take about 20 minutes to make including baking time. The cookies also store well.
INGREDIENTS:
1/2 cup (128 g) unsweetened natural peanut butter
5 tbsp (46 g) allulose
1 1/2 tbsp (11 g) unsweetened dutch process cocoa powder
INSTRUCTIONS:
Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
Add peanut butter to a large mixing bowl. Sift in the allulose with a small strainer. I recommend sifting it in because it makes it much easier to mix it in. While most of the allulose should easily sift in, you may be left with a few bigger clumps. Use your fingers to break down those clumps by pressing and moving them inside the strainer. If you are left with a few tiny hard lumps that won’t break up any further, you can just leave those out. Stir the allulose into the peanut butter until it is completely incorporated and thickens the peanut butter.
Add in cocoa powder. Stir it in until your mixture is uniform in color. Your mixture should also be thick, like cookie dough. You can taste the dough at this point and if you wish for more sweetness you can add another 1 tbsp of allulose. If you want more chocolate flavor you can add another 1/2 tbsp of cocoa powder.
Using a 2 tsp cookie scoop to scoop the dough. Roll dough between palms until it becomes a round ball. Place onto cookie sheet, spaced 1 inch apart. Repeat with remaining dough. If you don’t have a 2 tsp cookie scoop, you can just use a regular teaspoon to measure out 2 tsp of dough per cookie.
Place cookies in the oven and bake for about 10 minutes. Be very careful not to bake too long because the cookies overcook very fast and will taste burnt if overcooked. It is a little tricky to tell when these cookies are cooked because they will still look wet on top (this is because of the allulose). You don’t want to wait for the tops of the cookies to be dry. Only the bottom sides (about 1/3 up from the bottom of the cookie) of the cookies should look dry and cooked. Let cookies cool completely and set before removing them from the cookie sheet. If desired, dust with more allulose before serving.
NOTES
These cookies have a firm exterior and when you bite in, they will feel soft, buttery and melt in your mouth as you eat them. They are lightly sweet.
I have only tested this with unsweetened dutch process cocoa powder. I think it should work with unsweetened natural cocoa powder but I have not tested it.
This recipe works best with allulose and not other low carb sweeteners like erythritol or monk fruit. See my post for a fuller explanation.
I use Micro Ingredients allulose.*
*This product link is an affiliate link. This means I earn a small commission from qualifying purchases
If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from allulose.
NUTRITION
serving: 1cookie, calories: 58kcal, carbohydrates: 6g, protein: 3g, fat: 5g, saturated fat: 1g, sodium: 20mg, fiber: 1g, sugar: 0.3g, carbs from allulose: 4g, net carbs: 1
As posted on KirbieCravings.com. Check out this link (click HERE) for more details about these cookies.
If you blast your chocolate in the microwave, that might well be to blame – far better to melt it gently in warm cream first. After years of making truffles and ganache with no problem, they’re suddenly seizing up and turning into an oily mess. I’ve tried different dark chocolates and melt in the microwave. What’s going on? “It could be the chocolate itself, so check the ingredients, because there might be other things interfering,” says Guardian baking columnist Ravneet Gill. Baking chocolate, for example, often contains added oils and fats, which make it less reliable, so Gill suggests using a 70-72% bar from the confectionery aisle instead. And, says Joanna Brennan, co-founder of Pump Street Chocolate in Orford, Suffolk, buy the best quality you can afford: “Truffles and ganache are 100% based on the taste of the chocolate and cream.” (At their simplest, they are, after all, just two parts chocolate to one part cream.) Learn more, HERE.
Mississippi Mud Cake – tender chocolate cake layered with gooey, melted marshmallows and warm chocolate frosting. The difference between Mississippi Mud Cake and Mississippi Mud Pie? Mississippi mud cake and Mississippi mud pie are “distant cousins”. Both are decadent, layered chocolate desserts that are said to have hailed from the state of Mississippi, and both resemble the color of mud — hence the names! Mississippi mud pie consists of a chocolate cookie pie crust, followed by a brownie layer, topped with a layer of chocolate pudding, and sealed with whipped cream on top. So, while these desserts are alike in some ways, they are mostly very different.
INGREDIENTS:
FOR THE CAKE
2 large eggs
1 cup whole or 2% milk
1/2 cup sour cream
1 cup plus 1 tablespoon vegetable oil, divided
2 cups all-purpose flour
1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
1 (10-ounce) bag mini marshmallows (about 4 cups)
FOR THE FROSTING
8 tablespoons (1 stick) unsalted butter
1/3 cup whole or 2% milk
1/4 cup Dutch-processed cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
2 1/2 cups powdered sugar
INSTRUCTIONS:
Place 2 large eggs, 1 cup whole or 2% milk, and 1/2 cup sour cream in a medium bowl and let sit until room temperature, 30 to 45 minutes.
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 9×13 baking dish with 1 tablespoon of the vegetable oil.
Place 2 cups all-purpose flour, 1 cup packed light brown sugar, 1 cup granulated sugar, 1/2 cup Dutch-processed cocoa powder, 1 1/2 teaspoons baking powder, and 1 teaspoon baking soda in a large bowl and whisk until combined.
Add 1 cup vegetable oil, 1 tablespoon vanilla extract, and 1/2 teaspoon kosher salt to the egg mixture and whisk until smooth and combined. Pour over the flour mixture and stir with a wooden spoon or flexible spatula until just combined.
Transfer into the baking dish. Bake until a toothpick inserted in the center comes out clean, 30 to 33 minutes.
Remove the cake from the oven and evenly scatter 10 ounces mini marshmallows (about 4 packed cups) over the cake. Return to the oven and bake until the marshmallows start to melt, 2 to 3 minutes.
Place the baking dish on a wire rack and let the cake cool for 30 minutes. Meanwhile, prepare the frosting: melt 1 stick unsalted butter in a large saucepan over medium heat. Add 1/3 cup whole or 2% milk, 1/4 cup Dutch-processed cocoa powder, 2 teaspoons vanilla extract, and 1/4 teaspoon kosher salt. Whisk until combined. Slowly sift in 2 1/2 cups powdered sugar and whisk until smooth, about 1 minute. Remove the saucepan from the heat and let cool until the cake is ready.
Slowly pour the frosting over the warm cake and spread into an even layer. Let sit until the frosting is set, about 30 minutes, before slicing and serving.
RECIPE NOTES
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
As posted on TheKitchn.com
This somewhat miraculous easy chocolate mousse method was created by molecular gastronomy researcher Hervé This. To make the mousse, you’ll whip melted chocolate with water over an ice bath until it puffs into a silky dessert. If by chance it doesn’t increase in volume, just remelt and add a bit more chocolate. And if you begin to reach the first hint of graininess, stop right there. Once you nail the basic technique, you can play around with substituting coffee or tea for part of the water, or swirling different additions through your final mousse. Note this mousse is best prepared fresh and served immediately; it changes texture if stored.
Ingredients:
4 servings
9 oz. dark chocolate, at least 70% cacao, chopped into small pieces
Whipped cream and topping
2 Tbsp. finely chopped raw unsalted almonds or hazelnuts (optional)
¼ cup cold heavy cream
1 Tbsp. sugar or maple syrup
½ tsp. vanilla extract
Pinch flaky sea salt (such as Maldon)
Mousse:
Step 1
Prepare an ice bath: Fill a large bowl with ice and water. Set aside a small bowl that can fit snugly inside.
Step 2
Heat ¾ cup water in a small saucepan until steaming, then add 9 oz. dark chocolate, at least 70% cacao, chopped into small pieces. Remove from heat and whisk until melted. Alternatively, melt chocolate in ¾ cup water over a bain marie.
Step 3
Use a spatula to scrape melted chocolate into reserved small bowl. Nestle bowl inside ice bath, then whisk chocolate vigorously with a hand whisk until texture resembles lightly whipped cream, about 2 minutes. Whip it less than you think—to the point of soft, floppy peaks that just hold their shape; the mousse will set up very quickly. If mixture is very thick and grainy-looking, that means you have over whipped. Don’t worry, it’s not ruined! You can re-melt the mixture in a microwave-safe bowl in the microwave in 10-second intervals until smooth and try again. The remelted mixture will not completely deflate. Whisk gently until slightly thickened but still slightly looser than the first attempt, 30 seconds to 1 minute. Scoop into serving bowls.
Whipped cream and topping:
Step 4
If using almonds, preheat oven to 350°. Scatter 2 Tbsp. finely chopped raw unsalted almonds or hazelnuts on a sheet tray and toast until fragrant, 10–12 minutes.
Step 5
Meanwhile, whisk ¼ cup cold heavy cream, 1 Tbsp. sugar or maple syrup, and ½ tsp. vanilla extract in a medium bowl to soft peaks, about 2 minutes.
Step 6
Top each serving of chocolate mousse with 2 generous spoons of whipped cream, a sprinkle of toasted almonds or hazelnuts, if using, and a small pinch flaky sea salt. Serve immediately.
As posted on EPICURIOUS.COM
If you love candy brittle and are as obsessed with brownies as we are, then this brownie brittle will be your new favorite snack. Crisp and crunchy with deep cocoa flavor, this sweet snack bark is both insanely easy to make and incredibly addictive. Beware—you won’t be able to stop at just one piece!
This brownie brittle is super-easy to make, but there are a few key things to keep in mind:
1. Use parchment paper. Lining your baking sheet with parchment paper makes it easy to lift the entire sheet of brownie brittle off the pan. Without it, the brittle will definitely stick.
2. Spread the batter as evenly as possible. Because of how thin this brittle is, it’s important to get it spread as evenly as possible so it will cook evenly and not burn around the edges before the middle is cooked. We love using a metal offset spatula for this, but a rubber spatula works as well.
3. Cut the brittle while it’s warm. There are two ways to break up this brittle: Cut it into neat squares, or break it into irregular shards. Either works, but if you want your brittle cut into neat squares, you’ll need to slice it when it’s still warm. A sharp knife works well, or you could use a pizza wheel if you have one.
4. Use real white chocolate. A lot of cheap “white chocolate” sold today is made of sugar and hydrogenated oils and doesn’t actually contain any cocoa butter. It may taste fine, but it might not melt as well for you. For best results, look for white chocolate that actually contains cocoa butter; we like Ghiradelli.
Ingredients:
1 1/4 c. (247 g.) granulated sugar
1/3 c. (57 g.) chopped semisweet (60%) baking chocolate
1/4 c. water
1/2 c. neutral oil
1/3 c. (28 g.) unsweetened cocoa powder
1 tsp. vanilla extract
1/2 tsp. kosher salt
2 large egg whites
3/4 c. (90 g.) all-purpose flour
1/4 tsp. baking powder
1/4 c. semisweet chocolate chips
4 candy canes, crushed (about 1/3 c.), divided
1/3 c. (57 g.) chopped white chocolate
Directions:
Step 1
Preheat oven to 350°. Line a 17″-by-11″ rimmed baking sheet with parchment paper.
Step 2
In a medium microwave-safe bowl, microwave granulated sugar, semisweet chocolate, and water in 20-second increments, stirring in between, until chocolate is melted and mixture is smooth. Stir in oil, cocoa powder, vanilla, and salt until smooth. Let cool slightly, then stir in egg whites. Fold in flour and baking powder just until combined.
Step 3
Evenly spread batter onto prepared baking sheet. Sprinkle with chips and half of candy cane pieces.
Step 4
Bake, rotating pan every 10 minutes, until firm in the center, 25 to 30 minutes. Using parchment, lift brownie off baking sheet and transfer to a cutting board. While still hot, slice into squares with a sharp knife. (Brownie brittle will become crisper as it cools.)
Step 5
In a small microwave-safe bowl, microwave white chocolate in 10-second increments, stirring in between, until melted and smooth. Drizzle over cooled brownie brittle and sprinkle with remaining candy cane pieces.
Step 6
Make Ahead: Undecorated brownie brittle can be made 1 month ahead. Let cool, transfer to an airtight container, and freeze.
As posted on Delish.com
This copycat version of the viral Costco pie might just be better than the original, from the graham cracker crust to the creamy layer of peanut butter and chocolate-marshmallow topping.
SERVES
8 to 10
MAKES
1 9-inch pie
PREP
50 minutes
COOK
2 minutes
INGREDIENTS:
FOR THE CRUST:
6 tablespoons (3/4 stick) unsalted butter
12 full sheets graham crackers (6 1/2 ounces)
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
FOR THE CHOCOLATE FILLING:
1 1/2 cups mini marshmallows (2 1/2 ounces)
1 cup cold heavy cream, divided
1/4 teaspoon kosher salt
1 cup semi-sweet chocolate chips (6 ounces)
1 tablespoon granulated sugar
FOR THE PEANUT BUTTER FILLING:
3/4 cup creamy peanut butter
4 ounces cream cheese
1/3 cup powdered sugar
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
3/4 cup cold heavy cream
INSTRUCTIONS:
MAKE THE CRUST:
Place 6 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on HIGH until just melted, about 40 seconds.
Break 12 full sheets graham crackers and place in the bowl of a food processor fitted with the blade attachment. Process until finely ground, about 30 seconds (about 1 1/2 cups).
Add the butter, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses. Reserve 1/4 cup for garnish.
Transfer the remaining mixture to a standard 9-inch pie pan (not deep dish). Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the fillings.
START THE CHOCOLATE FILLING:
Place 1 1/2 cups mini marshmallows, 1/4 cup of the heavy cream, and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each, until the marshmallows are mostly melted, about 1 minute total.
Immediately add 1 cup semi-sweet chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool until barely warm to the touch, 20 to 30 minutes.
MAKE THE PEANUT BUTTER FILLING:
Wash and dry the food processor. Place 3/4 cup creamy peanut butter, 4 ounces cream cheese, 1/3 cup powdered sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt in the food processor. Process until well combined, about 1 minute.
Add 3/4 cup cold heavy cream and process until smooth and thick, 30 to 45 seconds. Be careful not to overprocess, as it can cause the fat to separate and appear curdled. Transfer 3/4 cup to a quart-size zip-top bag or pastry bag fitted with a star pastry tip and reserve for garnish. Transfer the remaining peanut butter filling into the chilled crust and spread into an even layer. Refrigerate while you finish preparing the chocolate filling.
FINISH THE CHOCOLATE FILLING:
Place the remaining 3/4 cup cold heavy cream and 1 tablespoon granulated sugar in a large bowl and whisk until stiff peaks form, about 2 minutes. Transfer 1/4 of the whipped cream into the cooled chocolate mixture and stir to lighten the mixture. Add the remaining whipped cream and gently fold just until no streaks of cream remain.
Transfer the chocolate filling over the peanut butter filling and spread into an even layer. Pipe the reserved peanut butter filling decoratively around the border of the pie. Lightly sprinkle the reserved graham cracker crumbs around the edge of the peanut butter border. Refrigerate uncovered until the filling is set, at least 6 hours or up to overnight.
RECIPE NOTES
Make ahead: The crust can be made ahead, well wrapped, and refrigerated for up to 1 week or frozen for up to 3 months.
Storage: Leftover pie can be covered with plastic wrap and refrigerated for up to 5 days. While freezing may be a bigger concern for Costco’s 12-inch, 4 1/2-pound pie, you may still want to preserve a portion of this copycat pie for later. The good news is yes, you can freeze the pie for up to one month. Place the pie, uncovered, on a baking sheet and freeze until solid, then wrap in aluminum foil. To thaw, unwrap the pie and place in the refrigerator overnight.
As posted on THEKITCHN.COM
The earthy flavors of stout beer pair perfectly with three kinds of chocolate in these dense, fudgy brownies. You can use bittersweet or semisweet, bars or chips, depending on what you have on hand, but this recipe is at its best using bar chocolate because of its meltability. A sprinkling of milk chocolate chips before baking is a sweet counterpoint to the rich, complex brownies. Do not overbake them: When the brownies are done, they will appear just set in the center and on the verge of underbaked. They’ll set further as they cool. Chilling the brownies makes them easier to cut, but allow them to come to room temperature before serving for the best flavor.
Yield: One 9-inch pan (16 brownies)
INGREDIENTS:
Nonstick spray
1¼ cups/160 grams all-purpose flour
⅓ cup/30 grams unsweetened cocoa powder
1 tablespoon instant espresso powder (optional)
½ teaspoon fine sea salt
12 ounces/340 grams finely chopped bar bittersweet or semisweet chocolate
6 tablespoons/85 grams unsalted butter, cut into 1-inch pieces
¾ cup/150 grams granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1¼ cups/300 milliliters stout beer, at room temperature
8 ounces/225 grams milk chocolate chips (or other chocolate chips, if you prefer)
PREPARATION:
Step 1
Heat the oven to 350 degrees. Lightly grease a 9-by-9-inch pan with nonstick spray, and line with parchment paper, leaving about 1½ inches of excess paper on two sides (these will serve as “handles” to help remove the brownies from the pan later).
Step 2
In a medium bowl, whisk the flour, cocoa powder, espresso powder (if using) and salt to combine; set aside.
Step 3
Fill a medium pot with about 2 inches of water, and bring to a simmer over medium-low heat. Place a large bowl on top of the pot, and add the 12 ounces of chocolate and the butter to the bowl. Heat, stirring occasionally, until the mixture is fully melted and smooth. Add the sugar and continue to heat, stirring constantly, for 1 minute.
Step 4
Remove the bowl from the heat. Use a whisk to mix in the eggs, one at a time, whisking well until each is fully incorporated before adding the next. Whisk in the vanilla.
Step 5
Whisk in half the flour mixture, then gradually whisk in the stout, mixing just until combined. Add the remaining flour/cocoa mixture and whisk just until combined. Do not overmix.
Step 6
Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the surface of the batter, then transfer to the oven and bake until the brownies appear just set in the center, 23 to 30 minutes. They should seem slightly underbaked and will firm up as they cool.
Step 7
Cool completely to room temperature, then transfer to the refrigerator for at least 2 hours. (It’s easier to cut the brownies when they’re chilled.) Use the parchment “handles” to gently lift the brownies out of the pan, and cut into 16 even pieces. Store brownies in an airtight container at room temperature for up to 1 week.
Recipe by Erin Jeanne McDowell as posted on NYTimes.com.
These are made with a combination of cocoa and milk chocolate, which gives them that rich chocolate flavor. They are also extremely moist due to the addition of the bananas and applesauce.
Serves: 12
Ingredients:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 medium bananas
1 egg
3 tablespoons vegetable oil
3 teaspoons vanilla
½ cup sugar
½ cup unsweetened applesauce
½ cup milk chocolate chips, or more if desired
Instructions:
Preheat oven to 350 degrees.
Grease 12 muffin tins with nonstick cooking spray or line with cupcake liners.
In a large bowl, mash bananas with a fork and add in the egg, oil, vanilla and applesauce. Be sure to stir until all wet ingredients are well-blended.
Add the dry ingredients – flour, cocoa, baking soda, baking powder, sugar and salt – and combine. Be careful not to over-stir the ingredients.
Fold in chocolate chips and spoon into muffin tins, about 2/3 full.
Bake for about 15-18 minutes, or until a toothpick comes out clean.
Transfer to cooling rack and let muffins set for about 5 minutes before eating. Enjoy.
As posted on AlabamaNewsCenter.com. This recipe originally appeared on Beautiful Eats & Things.
Chocolate sits in a dessert category of its own, which is highlighted by the fact that, per Statista, the average American consumes around 20 pounds of the stuff each year. There’s no shortage of ways to eat the cacao-based treat, whether you enjoy munching on bars, popping Lindt Lindor truffles, sipping on a warm cup of cocoa, or savoring a scoop of ice cream. But one of our favorite ways to enjoy chocolate is via fondue. Although it’s often limited to special occasions, there’s no reason why a bubbling pot of the sweet treat shouldn’t be on the menu more regularly. Dipping assorted foods into a chocolate bath instantly turns your dining experience into a chocoholic’s dream. Whether you’re eating the coated bites as chocolate dribbles down your chin or letting it chill and set for a portable treat, there’s no denying that chocolate-coated food is a step up. Fruits are often the go-to dippable items for fondue, but it’s no secret that sweet and salty flavors pair well together, awakening your palate with contrasting rich and savory tastes in each bite. If you’re looking to vary the sweet-on-sweet flavors, consider trying one of these savory dippers (click HERE) the next time you’re melting chocolate for fondue.
Worrying about bar chocolate or chocolate chips in your cookies seems like the epitome of a luxury problem. They are both chocolate, one of the most beloved treats in the world, and you are about to eat cookies. What’s there to complain about? Of course, when you treat yourself to some cookies you want them to be the best cookies they can be — you want to break apart that cookie and have the chocolate melting out like you’re in a Tollhouse commercial. And if you’ve made your fair share of cookies in the past, you know they won’t always live up to that ideal. So, as picky as it may seem, it might be time to start worrying about chocolate. Chocolate doesn’t just bring flavor to a cookie, it also brings texture. Soft pockets of chocolate studded throughout a cookie bring a pleasing, silky contrast, whether they be buttery and crisp or dense and chewy. You might assume recipes use chocolate chips because they’re the best option for that job, but the reality is that we use chocolate chips either out of convenience, unquestioned tradition, or both. It is called a chocolate chip cookie after all, and you have no reason to think anything other than chips are the right choice. But bar chocolate is made differently than chocolate chips, and those differences manifest themselves in how the two react when they are baked in a cookie. To learn why bar chocolate is better than chips for homemade cookies, click HERE.
Melty dark chocolate between grilled slices of sourdough bread—quite simply, it’s perfection. Credit for this visionary dish, aka the chocolate sandwich, goes to Ari Weinzweig, author of “Zingerman’s Guide to Good Eating.” We’ve tweaked this delightful snack ever so slightly by adding slices of sweet clementine. But you could play with strawberries, raspberries, apples … or just keep it classic.
Chocolate Sandwich with Clementines Recipe
Serves 1
Ingredients:
• 1 tablespoon butter, at room temperature
• 2 slices sourdough bread, cut 1/2-inch thick
• 1 ounce (2 large squares) bittersweet dark chocolate
• 1 clementine
Directions | Butter each slice of bread on one side. Sandwich the chocolate between the non-buttered sides. Heat a small skillet over medium heat. When the skillet is hot, place the sandwich in the center. Set a bowl or plate on the sandwich to weigh it down. Cook until the bottom of the bread is lightly browned, about 3 minutes. Turn the sandwich over and brown the other side, about 3 minutes more. Serve warm with a sweet clementine.
From Zingerman’s Guide to Good Eating (2003 Houghton Mifflin), as posted on MyNorth.com.
IF 2020 TAUGHT Jill Lightner anything — aside from what to sing while washing her hands — it taught her to never take eggs for granted! She’d never experienced a “sold out” sign for a grocery store staple before finding one in an otherwise-empty egg bay. All this to say that Mimi Council’s book, “Effortless Eggless Baking” (Countryman Press, November 2022), has been much appreciated in her kitchen, as her substitutes aren’t difficult to find, complicated to construct or universally expensive. Council’s most common egg replacers involve dairy, sometimes in the form of milk and heavy cream, but often a cultured product such as yogurt, sour cream or buttermilk. Unsweetened applesauce and cornstarch also make appearances. The book includes recipes that don’t typically have eggs, like shortbread; only sometimes have eggs, like scones; and others that nearly always do, like layer cakes and brownies. In the opening chapter, Council writes, “I’ll let you in on a little secret: Eggs can actually make baked goods dry out faster than baked goods without eggs. Why? Because egg whites are mostly water and not fat, and water tends to have a drying effect on baked goods. When you use whole eggs in baked goods, you’re including extra water via those egg whites.” Jill made these brownies easily by hand rather than with the suggested stand mixer, using a whisk when mixing liquids and melting chocolate, and switching to a spatula to blend the dry ingredients. Zero judgment regarding your preferred brownie size, but she cut the pan into 20 brownies, not the nine suggested.
Dark Chocolate Fudgy Brownies
Makes 9 large brownies
¾ cup cane sugar
½ cup packed dark brown sugar
2 ounces dark chocolate, chopped
2/3 cup Dutch cocoa powder
½ cup boiling water
½ cup canola oil
¼ cup chocolate milk
1 2/3 cups all-purpose flour
2 teaspoons organic cornstarch
½ teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon ground vanilla bean
Preheat the oven to 350° F. Line a 9-by-9-inch baking pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the cane sugar, brown sugar, dark chocolate, cocoa and boiling water, and mix on low until the chocolate and cocoa have completely melted together with the sugar; there should be no chunks of chocolate.
Add the canola oil, chocolate milk, flour, cornstarch, baking powder, sea salt and vanilla bean in that order, and mix on low until combined. Do not overmix. Transfer to the prepared baking pan.
Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan. Cut into brownies. Store in an airtight container for up to 5 days.
Gluten-free: Replace the all-purpose flour with a scant 1 1/3 cups gluten-free flour blend.
High altitude: Bake at 350°F for 18 to 23 minutes, until a toothpick inserted in the center comes out clean.
Jill Lightner is a Seattle-based food writer. Her most recent book is “Scraps, Peels and Stems: Recipes and Tips for Rethinking Food Waste at Home.” Website: jilllightner.com. This recipe was posted on SeattleTimes.com.
Everything looks and tastes better when chocolate is involved, and chocolate dipped strawberries top the list! According to Roman history, strawberries were the symbol of Venus, the goddess of love. In the 1960’s, a lady working in a food store in Chicago, thought up the idea of dipping the fruit in chocolate, and this has since gained in popularity as a dish for Valentine’s Day or for other romantic occasions. Covering strawberries in chocolate is a fun family activity, and an easy and cheap way to transform the appearance of the strawberry to an impressive and fancy bite-sized dessert.
What is the best chocolate to dip strawberries?
Using good quality chocolate is important. Since only one ingredient besides the strawberries is used the taste of the chocolate will be pronounced. We prefer to use dark chocolate as the main covering but milk chocolate or white chocolate are lovely further additions for decorating and pattern making. Take care not to burn the chocolate during melting, and always allow time for the dipped chocolate to set before further decorating of the strawberries. Most chefs use Cacao Barry or Valrhona chocolate but all depends of course where you are and how much you use chocolate.
Is adding oil necessary?
It is not essential but adding vegetable oil or another flavorless oil, such as grapeseed oil can help to make the chocolate look shinier. It will also be smoother to work with and enable thinner coating of the fruit.
Follow these instructions to avoid burning the chocolate:
Fill the bottom of a saucepan with water and choose a bowl that fits on top without touching the water.
Bring the water to a simmer and reduce the heat to the minimum.
Place the bowl with the chocolate on top and allow the steam to melt the chocolate.
Keep control of the heat and once the chocolate starts melting, stir until smooth and shiny.
INGREDIENTS:
16 pcs large fresh strawberries
400 gr dark chocolate 72%
300 gr white chocolate
40 gr crushed granola
40 gr toasted crushed hazelnuts
40 gr toasted crushed pistachios
INSTRUCTIONS:
Gently wash the strawberries and dry them well on a kitchen towel.
Prepare toppings of your choice and a tray with parchment paper.
Melt the different chocolates separately in bain-maries (as described above).
Dip each strawberry in the melted chocolate and coat with your favorite topping.
Place the coated strawberries on the parchment paper to crystalize.
Use a ‘paper cornet’ or a small piping bag to drizzle additional chocolate to decorate the fruits.
NOTES
The coated strawberries will keep in the refrigerator for a maximum of 2 days.
NUTRITION FOR 1 PORTION
Calories: 147kcal
Carbohydrates: 16g
Protein: 2g
Fat: 8g
Cholesterol: 0.3mg
Sodium: 28mg
Fiber: 1g
Sugar: 9g
Vitamin A: 3IU
Vitamin C: 1mg
Calcium: 78mg
Iron: 0.4mg
AS POSTED ON CulinaryAmbition.com
It’s happened to just about all of us—you open up a bar of chocolate for a treat, a bag of chocolate chips to make cookies, or a tin of homemade chocolate bark, and discover that the chocolate has a weird-looking white coating. What is that stuff? And is your chocolate still safe to eat? The white coating that forms on the surface of chocolate is called bloom, and—here’s the good news—it’s perfectly safe to eat. “Though the appearance of bloom looks unappetizing—some may even mistake it for a type of mold—the chocolate is absolutely safe to consume,” says Michael Laiskonis, creative director at the Institute of Culinary Education who also oversees the school’s Chocolate Lab, which does bean-to-bar production of chocolate. There are two types of chocolate bloom—sugar bloom and fat bloom. To learn more, click HERE.
Homemade treats or gifts don’t inherently need to be very involved or require a lot of time. These two-ingredient chocolate-covered pretzels fit the bill perfectly each time: They’re sweet and savory for the best of both worlds.
INGREDIENTS:
10 to 12 ounces chocolate chips (about 2 cups), or use 1 cup each of 2 different kinds
1 tablespoon vegetable oil (if using white chocolate chips without cocoa butter)
3 cups mini pretzel twists (60 to 80 twists)
Topping options:
Sprinkles
Finely chopped nuts
Shredded coconut (finely chop if in long shreds)
Flaky salt
Finely crushed peppermint hard candies
Cookie or graham cracker crumbs
Melted chocolate, for drizzling
INSTRUCTIONS:
Line 2 baking sheets with parchment paper, wax paper, or silicone baking mats.
Place 10 to 12 ounces chocolate chips in a medium microwave-safe bowl. If using white chocolate chips without cocoa butter, add 1 tablespoon vegetable oil. Microwave on HIGH for 1 minute. Stir and continue to microwave on HIGH in 30-second increments, stirring after each increment, until the chocolate is melted and smooth, 1 to 2 minutes more. (Alternatively, place the chocolate in a medium heatproof bowl set over a small saucepan of simmering water. Heat, stirring often, until melted and smooth.)
If you’re using two different kinds of chocolate chips, microwave 1 cup of each kind in a separate heatproof bowl until melted (use 1 1/2 teaspoons vegetable oil with 1 cup white chocolate chips without cocoa butter).
Working with 1 mini pretzel twist at a time, drop into the chocolate and flip with a fork to coat. Lift the pretzel out of the chocolate with the fork and gently tap the handle of the fork against the top of the bowl a few times to shake the excess chocolate off. Transfer to the baking sheet (if you don’t want any chocolate puddling under the pretzel, use a toothpick to transfer the pretzel from the fork to the baking sheet).
Dip the remaining pretzels, placing them close together on the baking sheets but not touching. If you are topping the pretzels, dip in batches of 10 pretzels, then sprinkle them with the topping of choice before the chocolate coating sets. (If the chocolate cools down and becomes difficult to dip, rewarm in the microwave or on the stovetop as needed.) Let sit at room temperature until the chocolate is set, 30 minutes to 1 hour, or freeze for 8 to 10 minutes.
For a decorative chocolate drizzle, wait until the chocolate coating is set. Transfer the pretzels to a wire rack. Use a fork to drizzle melted chocolate of the opposite color (for contrast) over the pretzels in a decorative pattern. Let sit until the chocolate drizzle sets or place in the freezer to set.
RECIPE NOTES
White chocolate chips: White chocolate chips which contain cocoa butter, such as Guittard Choc-au-Lait, melt the most smoothly. If you can’t find white baking chips with cocoa butter, opt for chopped bars or discs of white chocolate instead (add the vegetable oil if it doesn’t melt smoothly). Don’t use white candy melts, which aren’t as flavorful as white chocolate.
Storage: Store in an airtight container at cool room temperature for up to 2 weeks.
As posted on TheKitchn.com.
“If you have to chop your chocolate into smaller pieces, always sift the chopped chocolate through a strainer to get rid of any small shavings that break off,” Ryan Schmidtberger, executive chef at Hancock St. in New York City, told Food & Wine in 2022. “These little pieces can change the color of your cookie dough or batter. Read more, HERE.
Depending on what kind of recipe you’re baking, using the wrong type can majorly mess up the chemistry. Cocoa powder is an essential baking ingredient. Our brownies, cakes and cookies would be nothing without it. The thing is, though, cocoa powder also can be kind of confusing. There are two types on the shelves of most groceries stores, natural and Dutch process, and are they sometimes interchangeable ― but sometimes not! Cocoa powder is the dry, solid remains of cacao beans that have been fermented, roasted and pressed. The shade and flavor of the cocoa powder can be different based on where it’s sourced from. There’s also variation in the quality of cocoa powder depending on the beans brands use. Hershey’s, although a classic, won’t be as high quality as, say, Valhrona, which is used by professional pastry chefs. Dutch process cocoa powder is different from its natural counterpart because it’s been alkalized. Potassium carbonate is added to change the pH. The pH can deepen the flavor and mitigate some of the acidic notes that are inherent in natural cocoa powder. As a result, Dutch process cocoa powder is typically a darker hue with richer. To learn more, click HERE.
It’s hard to fathom, but it can happen — having more chocolate than you can eat. This can often occur around holidays when sweet treats are involved. Don’t worry about the chocolate getting old and wasted; there is a way to freeze the chocolate so it doesn’t go bad. There is no hard and fast timeline for when chocolate goes bad, per The Pioneer Woman. Before biting into chocolate of an unknown age, test it to see if it smells, tastes, and looks normal. If it hits all three marks, then go ahead and eat it, explains The Pioneer Woman. You can also check the chocolate’s “best by” date in order to eat it when it still tastes the best. Another rule of thumb is the more dairy a piece of chocolate contains, the shorter its short life. If the chocolate has developed white splotches, which could be a fat or sugar bloom, it’s safe to eat but just might not taste as good, per MyRecipes.com. Fat blooms occur when the temperature changes around the chocolate, and the milk fats or butter in the chocolate crystallizes. When sugar crystallizes in chocolate, sugar blooms are created. According to MyRecipes.com, the best way to store your chocolate to prevent the blooms from occurring and keep your chocolate tasting good is to freeze it, but there is a trick to doing it right.
Freezing chocolate can be done, but it’s best if done slowly. According to Taste of Home, before you even think about storing chocolate, it needs to be prepped properly. First, make sure it is wrapped tightly. Then, according to Taste of Home, the chocolate should be kept in either an airtight container or a freezer bag. To make sure chocolate freezes properly, it should first be kept in the refrigerator for up to 24 hours before it’s moved into the freezer for long-term storage. When the chocolate is needed, simply do the same process in reverse, advises Taste of Home. Remove the chocolate from the freezer and place it in the fridge to thaw and then take it out and allow it to warm up to room temperature. If you skip this step, and the chocolate could develop sugar blooms, per Nestlé. Another reason that warming the chocolate should be done gradually is because chocolate becomes brittle and hard when it is cold.
This homemade chocolate ice cream recipe is so yummy and super easy to make. If you love ice cream, give this easy recipe a try!
Ingredients:
2 cups of heavy whipping cream (16oz or 473ml)
1 – 14 oz can of sweetened condensed milk (396g)
1/2 cup of unsweetened cocoa powder (50g)
Tools/Equipment:
Bowls
Mixer
Spatula
Container for ice cream, with lid if possible
Plastic wrap
Step 1: Whip That Cream!
Add all the heavy whipping cream to a large bowl. Mix for several minutes until you have light fluffy whipped cream with stiff peaks. The little peaks created when you pull the beaters out of the cream will not curl over.
Step 2: Mix That Cocoa Powder
Now add all of the sweetened condensed milk into a separate bowl along with the cocoa powder. Mix until well combined. It will resemble thick chocolate.
NOTE: If you add the cocoa powder a little at a time, it will mix in without spraying a cloud of cocoa powder. A larger bowl also helps so dust of cocoa powder doesn’t fly out of the bowl while mixing.
Step 3: Fold and Fold
Now pour the chocolate condensed milk mixture over the whipped cream and use a spatula and fold them together. Don’t use the mixer and don’t use a whisk or stir like crazy, that will ruin the fluffy air you got into the whipped cream. Keep folding until there are no streaks of white from the whipped cream.
And just like that, the chocolate ice cream base is done and ready.
Step 4: Freeze!
Pour the ice cream into a container that has a lid. Place plastic wrap on top making sure it touches the top of the ice cream, this will help prevent freezer burn and ice crystals from forming. Then add the lid. If you don’t have a lid you can use use the plastic wrap by itself.
Freeze for 4 to 6 hours or overnight. If you like it more soft serve consistency, you can remove it a little sooner.
Step 5: Serve!
Now time to eat that ice cream! Remove the lid and plastic wrap and then scoop out the ice cream. You may need to set it out for 10 to 15 minutes first to soften it before scooping. You can also dip your scoop in hot water.
Enjoy!
This makes about 32 ounces of ice cream.
Matt Taylor has a YouTube video and instructable recipe that shows you how to make it, click HERE.
Whether your tastes run more towards sweet milk chocolate or you prefer dark chocolate with its bitter edge, one thing almost everyone can agree on is that chocolate is delicious. It gives us a warm fuzzy feeling unlike any other snack. And when we’re craving it, nothing else comes close to satisfying that feeling. Even for chocolate lovers, though, the majority of chocolate on grocers’ shelves can present a problem in the kitchen. So, how do you choose what chocolate to buy for your recipes? Which chocolates can you substitute for which, and how will it affect a dish? Baking chocolate and chocolate chips are the two most commonly found chocolates in American kitchens (per Food Network). But not all chocolates are created equal, and these two forms of chocolate will render different results in your baked goods.
For true chocolate lovers, baking chocolate is the ultimate thrill. According to the Confectionary Foundation, in its unsweetened form, it is entirely pure and unadulterated in any way. Chocolatiers create it by roasting, shelling, and grinding cocoa beans. The resulting slurry, often called chocolate liquor or chocolate mass, is then pressed into blocks. This results in a very bitter and brittle slab of chocolate. Baking chocolate contains 51 to 53% cocoa butter, and this high-fat content makes it so hard. The complete lack of sugar or other sweet compounds accounts for its bitterness. Chocolate chips are a little more complicated. They come in a wide variety of flavor profiles, depending on their exact formulation. Common chocolate chip offerings include semi-sweet, bittersweet, dark, and milk chocolate chips. The ingredients most of these chips have in common are chocolate mass, sugar, vanilla, and some type of stabilizers and emulsifiers, per the Fine Chocolate Industry Association. The chemicals make it possible for chocolate chips to hold their shape, even after baking. Unfortunately, they also compromise the natural flavor of the cocoa.
Which style of chocolate will work best for you depends on what you’re making (and possibly your health goals). The Cleveland Clinic explains that if you’re using chocolate to boost your antioxidant intake, then you want to use the product with the highest cocoa content. Because baking chocolate is pure chocolate liquor, it is the obvious choice, while milk chocolate, with only 10-12% cocoa, is the least desirable. If you simply want to create stunning dishes, there are a few other factors to consider. Chocolate chips keep their shape because of the emulsifiers they contain, per King Arthur Baking. For baked goods, this means that when you use them in classic recipes for Toll House cookies, brownies, or other baked goods, they will maintain their shapes and not run or spread out as much as baking chocolate would. On the other hand, if you’re going to be melting chocolate as a topping, using chocolate chips can be problematic. Because of the emulsifiers, they are harder to melt. In contrast, baking chocolate melts smooth and flows more easily. This makes it possible to create wonderful drizzle effects and creamy pools of chocolate goodness.
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
