Tag: Chocolate Cake

Salted Caramel & Chocolate Brownie Trifle Recipe
March 13, 2020

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 …

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CHOCOLATE MOUSSE (LOW CARB)
February 18, 2020

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 …

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Chocolate Peppermint Cheesecake
January 23, 2020

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
January 22, 2020

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 …

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Chocolate Pudding
January 21, 2020

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: Put 1 1/2 cups of the milk, the sugar, and the …

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Molten Chocolate Cake
January 17, 2020

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

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