Tag: Chocolate Cake

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Salted Caramel & Chocolate Brownie Trifle Recipe

Ingredients:

FUDGE BROWNIE:

  • 4 Tbsp cold and unsalted butter
  • 10 oz Good quality chocolate (72% cocoa solids)
  • 1 1/2 Cups Firmly packed brown sugar
  • 4 Whole Eggs , beaten lightly
  • 2 tsp vanilla extract
  • 1 1/2 Cups A.p flour
  • 1/2 tsp Kosher salt
  • 1 recipe for Salted caramel sauce
  • 1 cup Salted Caramel Sauce (above recipe)
  • 2 Tblsp granulated sugar
  • 2 packs (1 lb) Cream cheese, at room temperature
  • 3 cups heavy cream , cold

CHOCOLATE SAUCE:

  • 8 ounces semisweet or bittersweet chocolate (I like 72 percent cacao)
  • 1 cup heavy cream

Instructions:

FUDGE BROWNIE INSTRUCTIONS

  • To make the Brownies: Preheat the oven to 350oF (180oC). Grease and line a 13×9 inch baking pan
  • Combine the butter, chocolate and sugar in medium saucepan; stir over medium heat until smooth. Set aside and allow to cool down.
  • Stir in the eggs, vanilla, flour and salt
  • Pour Brownie mix into the prepared tin and bake for 25 minutes. Take care not to over bake or they can be dry, and not fudgy
  • When baked, set aside to go cold until needed. (You can make the brownie 2 days in advance, and it also freeze really well)

SALTED CARAMEL MOUSSE INSTRUCTIONS:

  • For the Salted Caramel Mousse: Transfer cream cheese into Kitchen mixer. Beat at medium-high speed until smooth and no lumps, about 4 minutes.
  • Add in the reserved salted caramel sauce and sugar. Continue to beat on high until fluffy, another 3 minutes., the more air the better your mousse will be.
  • Whip the cream until soft peaks form. Divide the cream in half, half for the mousse and other half for cream layers.
  • Fold ½ whipped cream into the cream cheese mixture. Place in fridge until needed. Taste a spoonful so you know what you have to look forward to.
  • Place the other bowl of cream in the fridge until assembly of the trifle.

CHOCOLATE SAUCE INSTRUCTIONS:

  • For the Chocolate Sauce: Heat the cream over low heat until almost to a simmer. Pour over the chopped chocolate and whisk until smooth. Set aside.

ASSEMBLING THE TRIFLE:

  • Assembling the Trifle: In a large trifle dish (or a big glass bowl) crumble in your fudge brownie. Leave some bits chunky so you have nice chewy texture to match the soft mousse and cream.
  • Next, spoon over the Salted Caramel sauce to moisten the brownie.
  • Scoop in a large spoonful of the Salted Caramel Mousse and move it around to reach the edges
  • Drizzle the rich Chocolate Sauce over the Salted Caramel Mousse layer
  • Lastly spoon on the whipped cream layer all the way to the edges.
  • Repeat the layers again from the start: Crumbled Brownie, Caramel Sauce, Caramel Mousse, Chocolate sauce, Whipped Cream.
  • To finish I crumble some brownie crumbs and drizzle over the gorgeous sauces.
  • Dig deep down to enjoy all your lovely layers together. Mix it up and try your own twist on layers using your favorite flavors.

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Image Source:*biggerbolderbaking

Source:biggerbolderbaking

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CHOCOLATE MOUSSE (LOW CARB)

INGREDIENTS:

  • 2 x 400ml (13.7oz) cans full fat coconut cream or coconut milk *See Notes
  • 2 tablespoons confectioners sweetener (or confectioners | icing sugar if not counting carbs)
  • 3 tablespoons unsweetened cocoa powder
  • pinch of salt (optional! About 1/4 teaspoon. Adjust to your tastes)
  • 20 g | 2 squares 70% chocolate , shaved (optional for extra richness — or sugar free chocolate chips)
  • extra shaved chocolate to garnish

INSTRUCTIONS:

  • Place sealed cans of coconut cream (or milk) in the refrigerator overnight. Without shaking the cans, open carefully and scoop out the thick cream sitting at the top above the water. Transfer the thick hard cream to a bowl and discard all of the liquid left in the bottom of the cans (or reserve to add into smoothies later).
  • Add the sweetener (or sugar if using) and beat on high using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes). Reserve about 4 tablespoons of the plain ‘whipped cream’ to use as a topping to serve with and set aside.
  • Fold the cocoa powder and salt through the cream and beat (or whisk) again until smooth, well combined and thick. Fold through the shaved chocolate if using). Depending on the coconut milk you use, a mousse will form almost immediately once the cocoa powder is mixed through. If not, refrigerate until set and ready to serve, or serve immediately. Dollop the ‘plain whipped cream’ over the mousse and sprinkle with shaved chocolate (if using).

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Image Source:*glamsham.com

Source:glamsham.com

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Chocolate Peppermint Cheesecake

INGREDIENTS:

Cooking spray3 

(8-oz.) blocks cream cheese, softened1 c. 

granulated sugar2 

large eggs1/4 c. 

sour cream1 1/2 tbsp. 

all-purpose flour1 tsp. 

peppermint extract1 tsp. 

pure vanilla extract1/4 tsp. 

kosher salt1/2 c. 

chopped chocolate, plus more for garnish1/2 c. 

chopped white chocolate, plus more for garnish1/2 c. 

chopped candy canes, plus more for garnish

DIRECTIONS :

  1. Preheat oven to 350º and spray an 8″ springform pan with cooking spray. Make filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and sugar. Add eggs, one at a time, then sour cream, flour, peppermint extract, vanilla, and salt. Gently fold in chopped chocolates and candy canes and set aside.
  2. Make crust: In a food processor or in a large Ziploc bag, crush Oreos into fine crumbs. Stir with melted butter until completely moist.
  3. Add crust to prepared pan and pack tightly.
  4. Pour over filling and place pan on a rimmed baking sheet. Bake until center is only slightly jiggly, about 1 hour. (If you want to use a water bath to ensure no cracking, wrap springform pan in foil and place springform pan in a deep-sided roasting pan. Pour boiling water into roasting pan until it reaches halfway up the springform pan.)
  5. Turn off oven and let cheesecake cool in oven 1 hour (this step is optional but prevents cracking).
  6. Refrigerate cheesecake until completely chilled, at least 4 hours but preferably overnight
  7. Before serving, make chocolate ganache: Pour hot cream over chocolate chips and let sit, 5 minutes. Stir until all chocolate is melted. (If ganache seems too thin, refrigerate 5 minutes.)
  8. Spread ganache over chilled cheesecake and garnish with more chopped chocolate and candy canes.
  9. Refrigerate 10 minutes before serving to let ganache harden.



Image Source:*PARKER FEIERBACH

Source:delish.com


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Chocolate Éclair Refrigerator Dessert

TIP! Be careful not to over-beat the custard. Dessert can be made up to two days ahead. For an adult version, replace ½ cup milk with coffee-flavoured liqueur. 

Ingredients:

1 ½ x 250g packets Milk Coffee biscuits

2/3 cup milk

CUSTARD:

2 x 100g sachets AeroplaneVanilla Flavoured Dessert Mix

2 ½ cups milk

600ml tub thickened cream

CHOCOLATE ICING:

300g dark chocolate, finely chopped

1 cup thickened cream

1 tablespoon honey

Method:

  1. To make custard, combine all ingredients in the large bowl of an electric mixer. Using a whisk attachment, beat on low speed for 30 seconds until combined. Increase speed to high. Beat for a further 1 ½ to 2 minutes, or until thick and firm peaks form. Set aside.
  2. One at a time, dip one-third of the biscuits into milk, turning to coat. 
  3. Arrange over base of a 23cm x 32cm x 6cm deep, rectangular serving dish (14-cup capacity), trimming to fit. 
  4. Spoon half the custard over biscuits. Spread evenly. Repeat layering with remaining biscuits and custard, finishing with a biscuit layer. Refrigerate for 15 minutes. 
  5. To make icing, combine all ingredients in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Pour over biscuits in dish. Spread evenly. Refrigerate, covered, for at least 6 hours, or overnight. 
  6. Spoon into serving bowls. 

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Source:newideafood.com.au

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Chocolate Pudding

Ingredients:

2 cups whole milk

1/2 cup sugar

1/3 cup natural cocoa powder

4 teaspoons cornstarch

3 large egg yolks

2 teaspoons pure vanilla extract

1/4 teaspoon fine salt

3/4 cup whipping cream

Directions:

  1. Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
  2. Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
  3. Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
  4. Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.

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Source:foodnetwork.com

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Molten Chocolate Cake

Here is a can’t-fail version of the chef Jean-Georges Vongerichten’s warm, soft chocolate cake. He says more than a thousand of these cakes are made in his restaurants every day. The ingredient list is short — butter, chocolate, eggs, sugar and flour — and the video that accompanies this recipe shows exactly how the magic of the chocolate-oozing molten cake comes to be.

INGREDIENTS:

  • ½ cup unsalted butter, plus more for buttering the molds
  • 4 ounces bittersweet or semisweet chocolate, chopped into small pieces
  • 4 large eggs
  • ¼ cup sugar
  • 2 teaspoons flour, plus more for dusting the molds

PREPARATION:

  1. Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
  2. Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
  3. Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
  4. When you’re ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
  5. Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.

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Source:cooking.nytimes.com