Tags: cake, chocolate, ice cream
Hi. My name is Stephanie and I’m a chocoholic. I need to be kept away from that lady Betty…she’s such an enabler with her Chocoholic Cake! I don’t stand a chance against three layers of brownie cake sandwiched and frosted with ganache. That’s why I had to alter her original cake and make it an ice cream cake. Actually, that makes no sense whatsoever– don’t stand a chance against ice cream cake either.
We are only two, so I made a scaled back version of the cake…a third of the recipe got me two six-inch layers. It is Dorie who mentions in her recipe intro that the brownie layers would be a good base for an ice cream cake. I followed her fine suggestion and filled my two layers with some coffee ice cream and popped the whole thing in the freezer for a few hours. I made the ganache recipe, but rather than cool it and use it as frosting, I used it warm as a sauce. And then I put peanut butter cereal on top. I’ve lost my chocolate-addicted mind, clearly, but it’s really delicious. The frozen cake should temper a bit before saucing and serving though, because it’s pretty hard to get a fork through it otherwise. Also, when it’s tempered, you get the really good fudgy texture and chocolatey taste of the cake layers.
Next time, I may try this the way Betty had intended. Or else I’ll make a mint chip or raspberry ice cream cake out of it! For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll.
Tags: baking, cake, chocolate
These Soft-Centered Chocolate Teacup Cakes are rich, delicious and easy to make. Kind of a dangerous combination! They are a take on molten chocolate cake…an almost flourless and uber-chocolatey cake with more gooey, melting chocolate bits hiding in the middle.
They’re hardly more difficult to make than brownies, although you have to whip eggs and sugar until ribbony, so using a stand mixer is a good idea. The batter is divided among teacups or ramekins, which are half-filled, sprinkled with chopped chocolate and then topped off. I have quite a collection of teacups for some reason (reason actually being that they are cute!). I can see these making an adorable dinner party dessert served in mismatched cups. I didn’t get a photo of the insides for you, but you can see here that they’re schlumping a bit in the middle…that’s how you can tell they have soft centers. That dip also makes a perfect landing spot for a bit of whipped cream or ice cream.
Tags: baking, chocolate, tarts
I’ve unfortunately (or maybe not, since I was on vacation) missed the last two TWD postings but I’m hoping to come back strong with this Chocolate-Chestnut Tart. Don’t let my terrible photo (boo to winter afternoon lighting!) fool you, this tart is darn delicious. If I were in charge of cooking Christmas dinner, I’d be making it a second time this week.
We’ve used Dorie’s Sweet Tart Dough many times by now, and here it’s filled with candied chestnuts and a rich, truffle-like baked chocolate filling. The chestnuts are candied during a long, slow poach in vanilla simple syrup. I was able to easily find vacuum packed chestnuts in a neighborhood gourmet store (I think I’ve even seen them at Trader Joe’s recently). I candied my entire package, which was more than the recipe called for. In addition to the sliced chestnuts hiding under the chocolate filling, I decorated the top of the tart with some of the extras, brushed with gold dust for a little holiday bling. Served with a scoop of ice cream and a drizzle of the awesome reduced chestnut poaching syrup, this was a fine way to end a meal.
Tags: baking, bundt, cake, chocolate, dessert
This Crème Bruléed Chocolate Bundt is the first, no second, no make that third Mary Bergin chiffon cake we’ve made. I’ve liked them all…I think I just really like the spongy, fluffy softness of chiffon cakes. And it also helps here that I love chocolate and Bundts. And crème brulée, too…who am I kidding? I knew this would be good.
If you watch the video of the BWJ episode, you’ll see that this chocolate chiffon Bundt gets its center stuffed with raspberries and then a big glug of vanilla crème brulée custard is poured over top of the whole shebang and torched. I figured that as soon as the brulée was poured on, the cake pretty much needed to be eaten up…This would be very dramatic and impressive for a crowd, but since I was just making it for two of us, I had to both reduce the recipe and settle for adding the custard to order. I made a half recipe of the cake (in my 6-cup Bundt pan) and a half recipe of the brulée cream, too. I was convinced, even though I’d sprayed the heck out of my Bundt pan and coated it well in cocoa (which I prefer to use instead of flour for a dark chocolate cake), that the cake would stick like crazy and rip when I tried to unmold it. It didn’t! I made sure to kind of gently nudge it from the sides with a little offset as it started to cool and shrink in a bit, and it released perfectly– phew!
I used my darkest cocoa powder (Valrhona) and my Bundt had great flavor. The chiffon was easy to make, too…in fact, I did the whole thing in my bathrobe (TMI??). I’d happily make it again on its own, just to have with ice cream or whipped cream. I liked the stovetop water bath method for thickening the crème brulée…that was new to me, and it came out nicely. After the better part of a day in the fridge, the brulée had thickened up well and I was able to pour it over a single slice without it looking a mess. All in all a winning dessert for Valentine’s Day weekend.
For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here, along with a video). Don’t forget to check out the rest of the TWD Blogroll! (Update: I see from the blogroll that some folks wound up with a thinner custard, in which case I’d just serve it as an anglaise sauce on the plate.)
Valentine’s Day calls for something super-chocolatey, right? Chocolate mousse, maybe? Or perhaps frozen chocolate mousse? Would it sound sexier if we said it in French? Mais bien sûr…Marquise au Chocolat it is.
This is a delicious and decadent dessert. Butter, dark chocolate, sugar, whipped cream– it’s all in there, baby. Oh, and raw egg yolks, too. This was a hot topic for our group, and if you’re concerned (I wasn’t really), some alternative ideas were floated around. I thought about making a whole recipe in a loaf pan because it can keep for a month in the freezer, but decided to just make a few servings worth and set them up in the little molds I use for coeur à la crème.
I think the deep chocolate flavor and the creamy texture are best enjoyed after the marquise has had several minutes to temper outside of the freezer. You’ll probably need to do that anyway to get your plastic wrap liner to easily release from the mold. If you make a larger loaf, Dorie says dental floss or a warm knife is the way to cut nice slices. This would be lovely with berries or crème anglaise or whipped cream. I had a can of coconut cream that I tried unsuccessfully to whip…it wouldn’t get anymore volume than a foamy sauce, so I just went with it.
Tags: baking, brownies, cake, chocolate, dessert, holiday
For Saint Patrick’s Day, I turned the Mocha Brownie Cake from Marcel Desaulniers into a Baileys Brownie Cake. Oh yeah! It was as easy as just replacing the coffee in the ganache with Baileys…plus a swig more to taste. I’m lucky I’m a fast baker, because I pushed the clock on this one. All those resting and chilling times didn’t really register when I read through the recipe. Thanks to my BFF, the freezer, I managed to get a photo while it was still light(ish) out.
I made a half recipe in six-inch form. It only took about 35 minutes to bake (I watched it closely, cuz no one likes a dry brownie). The cake is a cake-brownie hybrid. It starts out with whipped eggs– sort of like those Best-Ever Brownies we made awhile back– and also has baking powder for lift. I was kind of nervous to cut the cake into three layers, but it rose nicely in the oven and after it was chilled and firm, it was really no problem to slice…it helped that it was a small cake, I’m sure.
The filling and glaze is a dark chocolate ganache flavored with coffee (or Baileys for me, thanks). Delicious! I just realized after reading another blogger’s post that I completely forgot to add the extra sugar in the ganache. Oh well– it doesn’t need it, especially if you like your chocolate on the dark, bitter side (or you use sweet Baileys to make it). Even thought the recipe said to make sure the ganache was still pourable when filling the layers, mine was definitely spreadable– the consistency of thick custard. I didn’t see any problem with using it that way, and in fact it set up nicely. I didn’t need to build the cake up in a springform pan and it was ready to glaze quickly. I did reheat the remaining ganache so I’d have a shiny, pourable glaze for over the top. And then I sprinkled the cake with green luster dust for extra shimmer.
I’m really impressed with this actually. It looks great cut (use a hot knife) and it totally satisfies my ever-present chocolate craving. Also, it’s a heck of a lot easier to put together than Marcel D’s “Death by Chocolate Cake,” which I made once and is waaaay more involved.