SEMUA DENGAN COKLAT

 Classic-fudge-walnut-brownies

http://www.myrecipes.com/recipe/classic-fudge-walnut-brownies-50400000115181/

• 3 19/50 ounces all-purpose flour (about 3/4 cup)
• 1 cup granulated sugar $
• 3/4 cup unsweetened cocoa
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt $
• 1 cup bittersweet chocolate chunks, divided
• 1/3 cup fat-free milk $
• 6 tablespoons butter, melted $
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten $
• 1/2 cup chopped walnuts, divided $
• Cooking spray $

Preparation

1. 1. Preheat oven to 350°.
2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.
3. 3. Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.

Maureen Callahan, Cooking Light
SEPTEMBER 2011

http://www.cookinglight.com/food/top-rated-recipes/best-chocolate-recipes-00412000073727/page2.html 

Texas Sheet Cake

  

• Cooking spray
• 2 teaspoons all-purpose flour
• 2 cups all-purpose flour (about 9 ounces)
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup water
• 1/2 cup butter
• 1/2 cup unsweetened cocoa, divided
• 1/2 cup low-fat buttermilk
• 1 tablespoon vanilla extract, divided
• 2 large eggs
• 6 tablespoons butter
• 1/3 cup fat-free milk
• 3 cups powdered sugar
• 1/4 cup chopped pecans, toasted

Preparation

1. Preheat oven to 375°.
2. Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
3. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
4. Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.

Maureen Callahan, Cooking Light
SEPTEMBER 2007

Mexican Chocolate Cream Pie

• Crust:
• 1 1/2 cups graham cracker crumbs (about 10 cookie sheets), divided
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons egg white
• 2 tablespoons butter, melted
• Cooking spray
• Filling:
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon unsweetened cocoa
• 1/4 teaspoon instant espresso powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 large egg
• 1 large egg yolk
• 1 3/4 cups 2% reduced-fat milk
• 2 ounces dark chocolate, chopped
• 1 1/2 cups frozen reduced-calorie whipped topping, thawed

Preparation

1. 1. Preheat oven to 375°.
2. 2. To prepare the crust, reserve 1 tablespoon crumbs for topping. Combine the remaining crumbs, 2 tablespoons sugar, cinnamon, and 1/8 teaspoon salt in a bowl, stirring well. Stir in egg white and butter. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 9 minutes or until lightly toasted; cool completely on a wire rack.
3. 3. To prepare filling, combine 1/2 cup sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk. Place the milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate; stir until smooth.
4. 4. Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally. Spoon filling into crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set; remove plastic wrap. Spread the whipped topping over filling; sprinkle with reserved cracker crumbs.

Deb Wise, Cooking Light
MAY 2011

Tiramisu

• Chocolate Crinkles
• Nut Brittle
• Cherry Almond Bars
• White Hot Chocolate
• Vanilla Sugar
• 
  
• Eggnog Cheesecake with Spiked Chantilly and Sugared Fruits
• Dessert Wine Gingerbread House
• Lavender Sugar
• Laurel Sugar
• Gingerbread Cake with Cranberries
• Eggnog Trifle

Recipe summary

A trifle like this was made for serving a crowd. I favour a tiramisu that is not too sweet, so this recipe truly is a “pick-me-up” as the translation goes! Tiramisu can be made a day ahead of time and topped with its spiked whipped cream the day it is to be served.

Preparation time:
Cooking time:
Yield: 10

Ingredients

Topping

• 1 cup whipping cream
• 2 teaspoons sugar
• 2 tablespoons coffee liqueur
• chocolate shavings and cocoa powder, for garnish

Cream Filling

• 1 cup whipping cream
• 1 tablespoon vanilla extract
• 5 egg yolk
• 1/2 cup sugar
• 1/3 cup Marsala wine
• 2 cups mascarpone cheese

Ladyfinger Base

• 1 1/2 cups coffee
• 1/4 cup rum
• 5 tablespoons sugar
• 1 package ladyfinger biscuits
• 1/2 cup grated chocolate

To Assemble

Directions

Topping

1. Whip cream to soft peaks and stir in sugar and coffee liqueur. Chill until ready to assemble.

Cream Filling

1. Whip cream to soft peaks and stir in vanilla extract. Chill.
2. Place a pot with 2 inches of water on medium heat and bring to a simmer. In a metal or glass bowl, whisk together egg yolks, sugar and Marsala wine. Place over the pot of simmering water and whisking constantly until mixture has doubled and holds a ribbon design on itself when you lift the whisk. Remove from heat.
3. Whisk in mascarpone cheese and if still warm, chill until at least room temperature. Fold in vanilla whipped cream. Set aside until ready to assemble.

Ladyfinger Base

1. Mix coffee, rum and sugar until sugar has dissolved.

To Assemble

1. Dip ladyfingers in the coffee soaking liquid, just for a moment, to let it soak up the coffee (but not get soggy). Line the bottom of a trifle bowl, or decorative casserole dish completely with the soaked ladyfingers.
2. Spread a half of the Cream Filling over the ladyfingers and sprinkle with grated chocolate.
3. Repeat Steps 1 and 2. (If your trifle dish is quite tall, repeat Steps 1 & 2 again, using a third of the cream filling each time).
4. Spread whipped cream topping over Tiramisu, dust with cocoa powder and sprinkle with grated chocolate.

• Cocoa Wafer Cookies
• Chocolate Mint Cookies
• 
  

Recipe summary

Preparation time:
Cooking time:
Yield: 24

Ingredients

Cupcakes

• 1 1/3 cups dark brown sugar
• 1/3 cup milk
• 6 tablespoons regular cocoa powder (not Dutch process), sifted
• 9 tablespoons unsalted butter, room temperature (1/2 cup + 1 tbsp)
• 1 teaspoon vanilla extract
• 2 eggs
• 2/3 cup all purpose flour
• 2/3 cup pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup milk

Glaze

• 3/4 cup whipping cream
• 6 ounces semisweet chocolate, chopped
• 1/4 cup unsalted butter, room temperature

Chocolate Sorbet

• 1 cup milk
• 1 cup water
• 3/4 cup sugar
• 4 tablespoons Dutch process cocoa powder, sifted
• 3 tablespoons corn syrup
• 1 tablespoon lemon zest
• dash salt
• 7 ounces bittersweet chocolate, chopped

To Assemble

Directions

Cupcakes

Glaze

Chocolate Sorbet

To Assemble

1. CUPCAKES: Preheat oven to 375° F and line muffin tins with paper cups. Stir together 2/3 cup brown sugar, 1/3 cup milk and cocoa powder over medium heat until well blended. Remove from heat. With a hand mixer, beat softened butter and remaining 2/3 cup of brown sugar into cocoa mixture until fluffy. Add eggs and vanilla and blend. In a separate bowl, sift together flour, baking soda and salt. Add alternately with ¼ cup milk until all ingredients have been incorporated. Spoon into paper cups, filling halfway. Bake for 18 to 20 minutes, until a tester inserted in the centre of a cupcake comes out clean. Allow to cool.
2. For glaze, heat cream to just below a simmer and pour over chopped chocolate. Let sit for one minute then stir to smooth out. Stir in butter to melt in and thicken glaze. Pour over cupcakes while glaze is warm to fill to edge of cups.
3. Serve with Chocolate Sorbet (directions follow).
4. Yield: 2 dozen cupcakes
5. SORBET: Whisk together milk, water, sugar, cocoa, corn syrup, lemon zest and salt in a saucepot over medium heat until sugar is dissolved. Add chocolate and continue stirring until melted. Keep chocolate just below a simmer and stir until mixture is smooth, and visible chocolate grains dissolve away. Remove from heat and chill.
6. Pour sorbet base into ice cream maker following manufacturer's instructions*. Scrape sorbet into a container and freeze for at least 2 hours before serving.
7. * If you don't have an ice cream maker, freeze sorbet until solid, then pulse in food processor or blender until smooth and return to freezer again until firm.
8. Yield: approximately 1 quart

Brownies

Courtesy of

• Michael Smith

Recipe summary

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Nothing with chocolate in it lasts long in my house especially these quick-and-easy, nothing-fancy brownies. They’re loaded with rich chocolate flavour and will easily satisfy the most discerning young palate.

Preparation time:
Cooking time: 40 minutes
Yield: 12

Ingredients

• 12 ounces of bittersweet dark chocolate
• 2 sticks of butter (eight ounces)
• 1 cup of flour
• 1 pinch of salt
• 1 spoonful baking powder
• 4 eggs
• 2 cups of brown sugar
• A big splash of vanilla
• 1 cup of chopped walnuts

Directions

1. Preheat the oven to 350 degrees F. Toss the chocolate and butter into a small bowl set over a small pot of simmering water. This will insulate the delicate chocolate from direct heat and keep it from scorching. As they begin to melt stir until smooth then remove from the heat.
2. In a large bowl whisk the flour, salt and baking powder together until they’re combined evenly. In a separate bowl, whisk the eggs, sugar and vanilla together then stir into the chocolate. Stir in the dry ingredients and walnuts.
3. Lightly oil the bottom and sides of an 8” by 12” baking pan. Sprinkle a bit of flour into the pan and shake until all the surfaces are evenly covered. Tap the pan upside-down on the counter to dislodge any extra. Pour in the batter and bake until set, about 40 minutes.

Chocolate Crinkles

Recipe summary

These cookies are always a part of cookie plates at our house! They also make a great hostess gift, wrapped with a ribbon!

Preparation time:
Cooking time:
Yield: 36

Ingredients

Chocolate Crinkles

• 1/2 cup unsalted butter
• 10 ounces bittersweet or semisweet chocolate, chopped
• 4 egg, room temperature
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 1 teaspoon instant espresso powder
• coffee extract
• 1/2 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 ounces white chocolate, chopped
• 2/3 cup icing sugar

To Assemble

Directions

Chocolate Crinkles

1. Over a pot filled with 2 inches of simmering water, place a metal or glass bowl and add butter. Stir until melted halfway and add chopped bittersweet chocolate. Stir until just melted and remove from heat. Set aside.
2. Whip eggs with sugar, vanilla and espresso powder with electric beaters or in a mixer fitted with the whisk attachment, until pale and thick, about 5 minutes. In a separate bowl, combine flour, baking powder and salt.
3. Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in white chocolate chunks. Cover batter with plastic and chill for at least 4 hours before baking.
4. Preheat oven to 325 F.
5. Spoon cookie dough by tablespoonfuls (or teaspoonfuls for dainty cookies) and roll gently to shape into a ball. Roll cookie in icing sugar and place on a parchment-lined or greased cookie sheet, leaving 2 inches between cookies.
6. Bake for 18-20 minutes. To test doneness, lift a cookie off the tray – if it comes off cleanly, then cookies are done.

To Assemble

1. Cool cookies before storing. Cookies will keep up to a week at room temperature in an airtight container. Batter also freezes well.

http://www.foodnetwork.ca/recipes/chocolate-crinkles/recipe.html?dishid=2713


http://www.foodnetwork.ca/pages/SearchResult.aspx?nav=Ntk:FoodSearch|chocolate+cake+anna+olson|1|,Ro:20,N:20-4294321781

Decadent Dark Chocolate Souffle Cake

Recipe summary

Preparation time:
Cooking time:
Yield: 8

Ingredients

Cakes

• 12 ounces semisweet chocolate, chopped
• 3/4 cup unsalted butter
• 9 large eggs, room temperature
• 1/2 teaspoon fine salt
• 1/2 cup sugar
• 1 teaspoon vanilla

Chocolate Filling

• 6 ounces semisweet chocolate, chopped
• 6 tablespoons unsalted butter
• 1/2 cup full-fat sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon honey
• 2 cups icing sugar, sifted plus extra for dusting
• hot water, if needed

Directions

Cakes

Chocolate Filling

1. For cakes, preheat oven to 350 °F. Grease and flour (with brown rice flour) 2 8-inch cake pans.
2. Melt chocolate and butter in a bowl over a pot of barely simmering water and stir until melted. Set aside to cool.
3. Separate whites and whip with salt until foamy. Gradually add sugar and whip until whites hold a stiff peak when beaters are lifted. Add yolks and vanilla and whip until incorporated, about 30 seconds. Add cooled chocolate and beat in on low speed or fold in by hand. Scrape batter into prepared pans and spread to level. Bake for 25 to 35 minutes, until a tester inserted in the center of the cakes comes out clean. Cool cakes completely in pans before turning out (center of cakes will fall as they cool).
4. For filling, melt chocolate and butter over a pot of barely simmering water, stirring until melted. Cool for 10 minutes, then stir in sour cream, vanilla and honey. Add icing sugar and stir in, adding hot water as needed to achieve spread able consistency.
5. To assemble, gently tap out first cake layer upside down onto serving plate. Spread filling over top of cake, and top with second cake layer. Dust with icing sugar and chill before serving. Pull cake from fridge 30 minutes before slicing.

Mini Cappuccino Cakes

• Sour Cream Pecan Coffee Cake
• Raspberry Ricotta Buckle
• Butter Tart Coffee Cake
• 
  

Recipe summary

These cute little cappuccino-flavoured cakes not only look amazing but are also amazingly delicious! Try them today for yourself!

Preparation time:
Cooking time:
Yield: Makes about 24 mini cakes

Ingredients

Mini Cappuccino Cakes

• 6 tablespoons unsalted butter at room temperature
• 1/2 cup sugar
• 1 large egg at room temperature
• 1/2 cup sour cream
• 2 tablespoons (1 oz) strong espresso
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 pinch ground cinnamon

Assembly

• pretzel twists, for "cup handles"
• 2/3 cup whipping cream, whipped and lightly sweetened
• dark chocolate, for grating

Directions

Mini Cappuccino Cakes

1. Preheat the oven to 325 F and grease a 24-cup mini muffin tin.
2. Beat the butter and sugar together until well-combined, then beat in the egg. Stir the sour cream, espresso and vanilla together and add this to the butter mixture, blending well.
3. In a separate bowl, sift the flour, baking powder, baking soda, salt and cinnamon together. Add this to the butter mixture and stir just until blended. Spoon or pipe this into the prepared mini muffin tin and bake for about 18 minutes, until a tester inserted in the centre of a mini cake comes out clean. Cool the cakes in the tin before turning out.

Assembly

1. To assemble, break or cut the pretzel twists so that the large curls can be stick into the side of each mini cake to replicate the handle of an espresso cup. Pipe or dollop a little whipped cream on top of each mini cake and sprinkle with some grated chocolate. Chill to cupcakes up to 4 hours before serving.
2. The cakes can be stored, undecorated, in an airtight container for up to 4 days, or for 4 to 6 hours refrigerated, once topped.

German Chocolate Cake

• 
  
• Chocolate Hazelnut Cookies
• Chocolate Gelato Tart

Recipe summary

Preparation time:
Cooking time:
Yield: 8

Ingredients

Cake

• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups sugar
• 1/2 cup brown sugar
• 2 egg
• 2 teaspoons vanilla extract
• 1/2 cup water
• 4 ounces unsweetened chocolate, chopped
• 2 teaspoons espresso, powder
• 2 cups pastry flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream

Goopy Topping

• 1 tablespoon plus 1 tsp cornstarch
• 1 cup whipping cream
• 1 1/2 tablespoons corn syrup
• 1/2 cup sugar
• 1/2 cup brown sugar
• 6 egg yolk
• 1/4 cup butter
• 1/2 teaspoon vanilla extract
• pinch salt
• 1 cup pecans, lightly toasted and chopped
• 1 cup unsweetened shredded coconut

Frosting

• 8 ounces semisweet chocolate, chopped
• 6 egg white
• 1/2 teaspoon cream of tartar
• 3/4 cup water
• 1 1/2 cups sugar
• 1 1/2 pounds butter, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup cocoa powder
• pinch salt

To Assemble

Directions

Cake

1. Preheat oven to 350 degrees F.
2. Butter and flour two 9-inch round cake pans.
3. In a standing mixer, cream butter and sugars together until fluffy in a standing mixer.
4. Beat in eggs and vanilla.
5. Put the water, chocolate, and espresso powder in a small saucepan and stir on low heat until melted. Allow to cool slightly and then beat into butter mixture.
6. Sift together flour, baking soda, and salt and stir into batter alternately with sour cream.
7. Divide batter evenly between the 2 pans and bake for 25 minutes, until a tester inserted in the centre of the cake comes out clean.
8. Allow to cool for 15 minutes in the pans, then turn cakes out onto a plate or rack to cool completely.

Goopy Topping

1. In a medium pot, whisk together cornstarch, cream, corn syrup, sugars, and egg yolks.
2. Cut up butter into small pieces and add to pot.
3. Over medium heat, whisk goopy topping constantly until bubbly and shiny, about 4-5 minutes.
4. Remove from heat and immediately scrape out topping into a bowl, to halt the cooking process.
5. Stir in vanilla, salt, pecans, and coconut.
6. Cover and chill completely.

Frosting

1. Melt chocolate in a bowl over a pot of simmering water or in the microwave at medium heat, stirring every 20 seconds. Set aside. Let cool slightly.
2. Beat egg whites with cream of tartar until stiff peaks.
3. Bring water and sugar to a boil and cook over high heat until temperature reaches 240 degrees F (softball stage). You can use a candy thermometer, or test by spooning a little of the hot sugar syrup into a glass of ice water – if you can roll it between your fingers into a soft ball, then it is ready
4. While beating whites at medium speed, slowly add sugar syrup (be careful – it’s hot!) until all the syrup has been added. Continue to beat whites until cool, about 3 to 4 minutes.
5. Start adding butter to egg whites, a little at a time, while mixing constantly and scraping the sides of the bowl often, until all the butter has been incorporated. If the frosting looks like it’s separating or looks curdled, don’t worry – just keep mixing and it will come together.
6. Mix in melted chocolate, vanilla, cocoa powder and salt. Keep at room temperature to ice cake. If making a day ahead, chill frosting but bring to room temperature and beat well before using.

To Assemble

1. Level cakes if necessary, using a serrated knife. Spread a dollop of chocolate frosting on one layer of cake. Spoon a third of the goopy topping over frosting. Spread in the centre of the cake leaving an inch from the edge of the cake, without topping.
2. Place second cake on top of first and dollop a generous amount of chocolate frosting on top. Spread to edges of cake, working from the middle and turning the cake as you work around. Ice the sides of the cake, but leave about ½ cup of icing for piping, if desired.
3. Spread remaining goopy topping on top of cake, leaving ½ inch around the outside edge. If you do not wish to pipe outside edge with chocolate frosting, simply garnish the cake with toasted pecan halves.
4. To pipe an edge, place frosting in a piping bag fitted with a star tip or leaf tip. Pipe frosting as desired. Remember – it’s just frosting! If you’re not pleased with how it looks, just scrape it off and start again. Again remember to lick your fingers often!
5. Cake can be chilled until ready to serve. Frosting will firm up once chilled.

Chocolate Applesauce Cakes

Recipe summary

Preparation time:
Cooking time:
Yield: 6

Ingredients

Applesauce

• 2 cups peeled and diced apple, preferably Granny Smith
• 3 tablespoons sugar
• 1/2 tablespoon butter
• 1 inch peeled and sliced fresh ginger

Cakes

• 1/2 cup unsalted butter at room temperature
• 1/2 cup vegetable oil
• 1 3/4 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 1/2 cup Dutch process cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 1/3 cups applesauce (as prepared above)
• 1/2 cup buttermilk
• 8 ounces bittersweet chocolate chunks

Glaze

• 3/4 cup whipping cream
• 6 ounces bittersweet chocolate, chopped
• 1/4 cup unsalted butter, at room temperature
• 18 hazelnuts, toasted and peeled

To Assemble

Directions

Applesauce

Cakes

Glaze

To Assemble

1. For applesauce, simmer diced apple, sugar, butter and ginger until tender, about 20 minutes. Remove ginger, purée and chill.
2. For cakes, preheat oven to 325 °F. Grease and sugar 6 1½ -cup brioche tins or 12 muffin cups. Beat butter, oil and sugar with electric beaters until smooth. Add eggs one at a time, mixing well after each addition. Beat in vanilla. In a separate bowl, sift flour, cocoa, baking soda, salt and cinnamon. Whisk buttermilk and applesauce together. Add flour to butter mixture, alternating with applesauce, mixing well after each addition. Stir in chocolate chunks. Spoon batter into prepared tins and bake for 18 to 20 minutes, until cakes spring back when pressed. Allow cakes to cool in the pan 15 minutes, then turn out onto a cooling rack to cool completely.
3. For glaze, heat cream to just below a simmer and pour over chopped chocolate. Let sit for one minute then stir to smooth out. Stir in butter to melt in and thicken glaze. Pour over top of cakes and let drip deliciously down the sides. Top each cake with 3 hazelnuts.
4. Serve cakes at room temperature and store in an airtight container.

Mint Chocolate Cake

• 
  
• Double Decker Mint Chocolate Cake
• Minted Melon Neapolitan

Recipe summary

Preparation time:
Cooking time:
Yield: 24

Ingredients

Cake

• 1 3/4 cups water
• 1 3/4 cups Dutch process cocoa powder, sifted
• 4 ounces bittersweet chocolate, chopped
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 2 teaspoons peppermint extract
• 1 3/4 cups unsalted butter, room temperature
• 1 3/4 cups sugar
• 3/4 cup golden brown sugar, packed
• 5 eggs
• 3 cups all purpose flour
• 2 1/2 teaspoons baking soda
• 1 teaspoon salt

Frosting

• 1/2 cup unsalted butter
• 2 tablespoons cocoa powder, sifted
• 2 1/2 tablespoons milk
• 1 1/2 cups icing sugar, sifted
• 1 teaspoon vanilla extract

To Assemble

Directions

Cake

Frosting

To Assemble

1. Preheat oven to 350° F and butter and sugar a 9 x 13-inch pan. Whisk water, cocoa powder and chocolate over low heat until chocolate is melted. Allow to cool to room temperature. Combine sour cream, vanilla and peppermint extract and whisk into cooled chocolate mixture. Cream butter and sugars together until fluffy and pale. Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda and salt and add to butter mixture alternately with chocolate mixture. Scrape and spread into prepared pan and bake for 50 to 60 minutes, until a tester inserted in the centre of the cake comes out clean. Allow to cool.
2. While cake is cooling, prepare frosting. Heat butter, cocoa and milk together until smooth and shiny. Remove from heat and stir in icing sugar and vanilla, and beat until smooth. Pour and spread over cake and allow to cool.

Molten Centre Chocolate Cake

• Individual Ganache Tarts
• 
  
• Opera Torte
• Anna Olson's Chocolate Truffles

Recipe summary

This scrumptious, chocolate-oozing cake has a secret - it's flourless!

Preparation time:
Cooking time:
Yield: 4

Ingredients

Ganache

• 1/4 cup whipping cream
• 2 ounces bittersweet chocolate, chopped

Molten Cakes

• 1/2 cup unsalted butter, cut into pieces
• 4 ounces bittersweet chocolate, chopped
• 2 large whole eggs, at room temperature
• 2 large egg yolks, at toom temperature
• 1/4 cup sugar
• 2 tablespoons cocoa powder
• icing sugar, for dusting

Assembly

Directions

Ganache

Molten Cakes

Assembly

1. For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Chill until firm, about 2 hours.
2. Preheat the oven to 425 F. Grease four 5-ounce ramekins, coat them with sugar, shaking out any excess, and place them on a baking tray.
3. Melt the butter and chocolate in a metal bowl placed over a pot of gently simmering water, stirring until smooth. Remove this from the heat (but it can still be warm).
4. Whip the eggs, egg yolks and sugar until they have doubled in volume and hold a ribbon when the beaters are lifted, about 3 minutes. Fold in the melted chocolate, then sift in the cocoa powder and fold in (using the beaters). Divide this batter between the 4 ramekins and chill for 15 minutes.
5. Spoon the chilled ganache into 4 truffles (you can roll the truffles between your palms to shape) and gently place this one into the centre of each of the cakes, pressing down into the batter slightly, but not to the bottom.
6. Bake the molten cakes for about 9 minutes, until the top of each cake has domed up a bit and has a dull finish. Let the cakes sit for at least 2 minutes. Lift each up using a towel, run a spatula around the cake to loosen, place a plate overtop and invert, and lift off the ramekin. Garnish with a dusting of icing sugar and serve immediately.
7. Alternately, the batter can be prepared, ramekins filled and then chilled until ready to bake and serve. Simply add an additional 2 minutes to the baking time.

Chocolate Glazed Petit Fours

• Classic Devil's Food Cake
• Red Velvet Cake
• Rich Chocolate Mousse Cake

Recipe summary

This decadent recipe incorporates elements of Anna's Rich Chocolate Mousse Cake recipe. Additional decor items can include silver dragees, coloured sugars, gold dust, and candied orange peels.
Makes 14 two-bite petit fours

Preparation time:
Cooking time:
Yield: 14

Ingredients

• 1 cake layer from Rich Chocolate Mousse Cake recipe
• 1/2 recipe Chocolate Glaze from Rich Chocolate Mousse Cake recipe

Directions

1. Cut the cake layer into 2-bite rounds using a 1 ½-inch round cookie cutter (straight-sided) and place these on a cooling rack resting over a parchment-lined baking tray, and so there is a 2-inch gap between them.
2. Heat the chocolate glaze until it is just melted (about 120 F) and spoon the glaze over each petite four so that the top and sides are completely covered. Chill these for about 20 minutes, then pour a second layer of glaze over them. Decorate the tops of the Petit Fours as you wish, with dragees, coloured sugar, gold dust or candied fruit. Chill the Petit Fours and then lift them onto your serving plate.
3. The petit fours can be stored, refrigerated, for up to 3 days.

Chocolate Hazelnut Brioche Cake

Recipes from this Episode

• Classic Brioche
• Tarte Tropezienne
• 
  
• Brioche Tea Sandwiches

Recipe summary

While this recipe starts with a rich chocolate bread dough, by the time it is filled with its sweet hazelnut filling and then baked in a bundt pan, it transforms into a truly decadent cake.
Makes 1 8-cup bundt or tube cake, 16 slices.

Preparation time:
Cooking time:
Yield: 16

Ingredients

Chocolate Brioche

• 1/2 cup 2% milk or chocolate milk, at just above body temperature (105 F)
• 1 tablespoon dry instant yeast
• 1 Tbsp + 1/2 cup sugar
• 4 eggs, at roomer temperature
• 3 cups all-purpose flour
• 1/3 cup Dutch process cocoa powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 3 ounces bittersweet chocolate, melted

Hazelnut Filling

• 1 cup whole hazelnuts, toasted and peeled
• 1/2 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup milk chocolate chips (optional)

Assembly

Directions

Chocolate Brioche

Hazelnut Filling

Assembly

1. Stir the milk (or chocolate milk, if using), yeast and 1 Tbsp of sugar and let sit 5 minutes. Add the eggs and stir to blend. Sift in the flour, the remaining sugar, cocoa powder and salt and mix (by hand or with a mixer fitted with the paddle attachment) until evenly combined. Add the butter and melted chocolate and mix until blended, then switch to a dough hook (or beat more vigorously by hand) and knead until the dough is soft and smooth, about 5 minutes. Place the dough (it will be very soft) in a lightly oiled bowl, cover, and let sit at room temperature for an hour before chilling for 8 to 24 hours.
2. For the hazelnut filling, pulse the hazelnuts with the brown sugar in a food processor until finely ground. Add the egg and vanilla and pulse to combine, then add the chocolate chips (if using) and pulse lightly.
3. On a floured work surface, turn out the dough and roll out to a large rectangle about ½-inch thick. Spread the hazelnut filling over the entire surface of the dough and then roll it up from the longer side. Cut the roll into rounds about 1-inch thick (just like making sticky buns). Lay half of the slices overlapping each other in a greased 8-cup angel food cake tin or bundt pan, overlapping the pieces, and then arrange the remaining slices over the first layer, overlapping. Cover the tin with a tea towel and let the brioche rise for 90 minutes.
4. Preheat the oven to 350 F. Bake the brioche for about 40 minutes, until a tester inserted in the centre of it comes out clean. Allow the cake to cool for 20 minutes, then turn out on a cooling rack to cool completely.

Malted Milk Chocolate Cakes

Recipe summary

Preparation time:
Cooking time:
Yield: 6

Ingredients

• 1/2 cup unsalted butter, room temperature
• 2 ounces unsweetened chocolate, chopped
• 1 cup buttermilk, room temperature
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 cup sugar
• 1/4 cup malted milk powder, such as plain Ovaltine
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 5 ounces milk chocolate chunks
• 1/3 cup malted milk chocolate balls

Directions

1. Preheat oven to 350 °F and grease 6 mini loaf pans.
2. Melt butter and unsweetened chocolate together in microwave, stirring every 10 seconds. Let stand 5 minutes. Whisk buttermilk, egg and vanilla into butter mixture. In a separate bowl, sift flour, sugar, malted milk powder, baking powder and salt. Make a well in center of dry ingredients and pour in butter mixture. Stir just until blended. Fold in milk chocolate chunks and malted milk balls and spoon into prepared loaf tins. Bake for 35 to 40 minutes, until a tester inserted in the center of the loaves comes out clean. Let cool for 15 minutes, then turn out onto a rack to cool completely.

White Chocolate Berry Wedding Cake

Recipes from this Episode

• 
  
• Champagne Shrimp on Endive
• Anna Olson's Devilled Eggs
• Artichoke Asiago Squares

Recipe summary

This icing recipe makes a soft, creamy icing, which is easily spreadable once it has chilled for a bit. Do keep cakes refrigerated. If using as a wedding cake, it can spend up to 5 hours on display in an air-conditioned setting, and 3 hours out of direct sunlight in an outdoor setting. Fresh flowers include sunflowers, other orange and purple flowers – big, bright, colourful. Note: Makes 1 10-inch cake. Multiply by 6 for a 6-inch/10-inch/12-inch/14-inch cake layers. Icing recipe makes icing to fill and mask one 10-inch cake Multiply by 8 for wedding cake.

Preparation time: 30 minutes
Cooking time: 70 minutes
Yield: 0

Ingredients

White Chocolate Icing

• 2 cups (500 mL) unsalted butter at room temperature
• 16 ounces (450 g) good quality white chocolate, melted and cooled to room temperature
• 2 cups (500 mL) icing sugar, sifted
• 2 teaspoons (10 mL) vanilla extract
• 1/4 teaspoon (1 mL) salt

White Chocolate Berry Wedding Cake

• 2/3 cup (175 mL) unsalted butter at room temperature
• 1 1/3 cups (325 mL) sugar
• 4 large eggs at room temperature
• 2 teaspoons (10 mL) vanilla extract
• 2 1/4 cups (560 mL) all-purpose flour
• 2 teaspoons (10 mL) baking powder
• 1/2 teaspoon (2 mL) salt
• 1 1/4 cups (310 mL) 2% milk at room temperature
• 8 ounces (240 g) white chocolate, chopped
• 3 cups (750 mL) mixed fresh berries

Cake Decorating

• 1 14-inch (35 cm) round cake pan, 3-inches (7.5 cm) tall
• 1 10-inch (25 cm) round cake pan, 3-inches (7.5cm) tall
• 1 8-inch (20 cm) round cake pan, 3-inches (7.5 cm) tall
• 1 6-inch (15 cm) round cake pan, 3-inches (7.5 cm) tall
• 3 cardboard cake bases, 10, 8 and 6-inches (25, 20 and 15 cm) respectively
• 1 cake platter, at least 16-inches (40 cm) across
• untreated wooden doweling
• 1 offset spatula
• piping bags and tips
• small fondant leaf cutters
• green satin ribbon, 1-inch in diameter, about 2 metres of dark green, and 1 metre of light green
• cake wheel or Lazy Suzan

Royal Icing

• 1/2 cup (125 mL) warm water
• 4 1/2 cups (1125 mL) icing sugar, sifted

Directions

White Chocolate Icing

1. In a stand-up mixer or in a large bowl with electric beaters, beat butter until fluffy. Beat in cooled melted chocolate on medium speed. Reduce speed and beat in icing sugar, vanilla and salt (icing will be a little soft). Chill for about an hour to set before using.
2. Icing can be made ahead and chilled for up to a week, or wrapped and frozen up to a month (thaw refrigerated). Once thawed, beat to make fluffy, then use.

White Chocolate Berry Wedding Cake

1. Preheat oven to 325 F (160 C). Grease and flour a 10-inch (25 cm) cake pan with 3-inch (8 cm) sides and line bottom with parchment paper.
2. In a stand-up mixer or in a large bowl with electric beaters, beat butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition, and stir in vanilla.
3. In a separate bowl, sift flour, baking powder and salt. Add flour to butter mixture in 4 additions, alternating with milk, blending well after each addition.
4. Melt chocolate in a bowl over barely simmering water, stirring until almost melted. Remove from heat and continue to stir until melted. Pour warm chocolate into cake batter while blending.
5. Pour into prepared pan and bake until a tester inserted in the center of the cake comes out clean, about 45 minutes. Allow cake to cool 30 minutes, then remove from pan to cool completely. Wrap cake and store frozen or at room temperature until ready to assemble.
6. To assemble, slice cake horizontally into three layers. Spread about 2/3 cup (150 mL) of icing on bottom layer, and spread 1/3 cup (75 mL) of icing on next layer. Sprinkle mixed berries over iced bottom layer and place next layer on top, with iced-side down, so that icing holds berries in place. Repeat with next layer. Ice outside of cake on top and sides to cover and level. Chill.

Cake Decorating

1. To prepare rolling fondant:
2. To tint fondant, add a little of the colour paste to a small ball (about ½ cup) of fondant and knead well. Add this ball to a larger portion of fondant (about 3 lbs, for the 14-inch, 1 ½ lbs for the 10-inch, 1 lb for the 8-inch and ½ lb for the 6-inch tiers) and knead by hand or in a mixer fitted with the paddle attachment (not electric beaters).
3. Adjust colour as needed by adding more colour to intensify the tone, or more fondant to lighten the tone. This cake uses a darker green for the base, gradually working up to a pale green for the 6-inch tier.
4. Lightly dust your rolling surface with icing sugar and start by rolling the darkest green fondant for the 14-inch tier. Roll out a circle ¼ -inch (5 mm) thick. Keep remaining fondant covered at all times. Use your rolling pin to roll up fondant and lift it gently over the 14-inch (35 cm) tier.
5. Unroll fondant over cake and gently use your hands to adhere fondant to icing. Trim fondant from base of cake and rub surface of fondant in a circular direction to create a smooth surface. If any airpockets appear, use a pin to release the air and rub the spot gently with your finger to erase the hole. Repeat this process with the remaining tiers. Take advantage of trimmed excess fondant to cut out small leaf patterns with a small leaf cutter and set aside (it is OK if they dry out).
6. To stack tiers, they must be stabilized with wooden doweling. Insert a length of doweling into base tier, at least 4-inches (10 cm) from the outside edge. Mark on the doweling where the cake reaches and remove.
7. Cut doweling at that mark and cut 4 more identical in length (this ensures the cake will sit level). Insert the dowelling into cake in a circle and gently place 10-inch (25 cm) tier on top. Repeat this step with the 10-inch (25 cm) and 8-inch (20 cm) tiers.
8. To transport a cake of this size and weight, it is recommend to take it in two pieces and assemble on-site. Stack the bottom 2 tiers together, and stack the top two tiers.
9. To decorate cake, start with the bottom tier, wrapping with green ribbon. Fill a piping bag fitted with a small plain tip with green royal icing and pipe a stem design sprouting from the ribbon. Use royal icing to adhere leaves onto stem design. Repeat desired patterns and piping on each tier (use your own creativity or follow the photo of this cake for design inspiration).

Royal Icing

1. For royal icing, stir together all ingredients to blend, then beat with electric beaters on high speed until mixture is stiff, about 7 minutes.
2. Tint icing as desired. Cover surface of icing directly with plastic wrap and store at room temperature until ready to use.
3.  

Rich Chocolate Mousse Cake

• Classic Devil's Food Cake
• Red Velvet Cake
• Chocolate Glazed Petit Fours

Ingredients

Cake

• 1/2 cup boiling water
• 2 ounces unsweetened chocolate, chopped
• 1/4 cup unsalted butter, cut into pieces
• 1 large large egg, at room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup hot, strongly brewed coffee

Mousse

• 3 cups whipping cream, divided
• 12 ounces semisweet chocolate, chopped
• 3 large egg yolks, at room temperature
• 1/2 cup sugar
• 1/3 cup water

Chocolate Glaze

• 1/2 cup water
• 1 cup sugar
• 1/2 cup whipping cream
• 1/2 cup Dutch process cocoa powder, sifted
• 1 1/2 tablespoons unflavoured gelatin powder

Assembly

Directions

Cake

Mousse

Chocolate Glaze

Assembly

1. For the cake, preheat the oven to 325 F. Grease 2 8-inch round cake pans, line the bottoms with parchment paper and then lightly dust the sides of the pan with flour, tapping out any excess. *Please note that only 1 cake layer is needed for this recipe, but it is easiest to make this recipe in its full measure and freeze the second cake for a later use.
2. Whisk the boiling water, chocolate and butter together until melted (it will be visibly grainy) and set aside.
3. Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high speed) and then fold in the chocolate mixture by hand.
4. Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot coffee (this will make the batter become fluid). Divide the batter evenly between the 2 pans.
5. Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool completely in the pans.
6. For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment paper (in order to make the mousse-filled cake easier to remove from the pan). Whip 1 ½ cups of the whipping cream until it holds a medium peak when the beaters are lifted and chill.
7. Heat the remaining 1 ½ cups of cream to just below a simmer and then pour it over the chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.
8. Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a small saucepot over high heat and boil (occasionally brushing the sides of the pot with water) until it reaches 250 F on a candy thermometer. Start whipping the egg yolks on medium speed and then carefully pour the hot sugar down the side of the bowl to avoid splashing, and then increase the mixer speed until high and whip until this has doubled in volume and cooled to about 105 F (just above body temperature).
9. Measure the temperature of the ganache to ensure it is close to 105 F as well, and fold the ganache into the whipped yolks. Let this cool for 15 minutes, or until just above room temperature, then fold in the chilled whipped cream in 2 additions.
10. Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in half horizontally and place this over the mousse, as centred as possible. Pour the remaining mousse over the cake layer and gently place the other half of the cake layer on top, pressing gently just so the mousse covers the sides of the cake, but not so that it sinks in. Wrap the pan in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight.
11. While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in ¼ cup of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.
12. To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally until just melted and smooth and pour this over the torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve.
13. The cake will keep, refrigerated, for up to 4 days.

Marble Bundt Cake with Truffle Centre

Recipe summary

Preparation time:
Cooking time:
Yield: 16

Ingredients

Truffle Centre

• 3/4 cup whipping cream
• 4 ounces bittersweet chocolate, chopped

Marble Bundt Cake

• 1 cup unsalted butter at room temperature
• 2 cups sugar
• 4 large eggs at room temperature
• 2 cups sour cream
• 2 teaspoons vanilla extract
• 4 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon fine salt
• 4 ounces bittersweet chocolate, chopped and melted
• 3/4 cup dark chocolate chips
• 3/4 cup white chocolate chips

Directions

Truffle Centre

1. For truffle centre, heat cream to just below a simmer and pour over chopped chocolate. Stir to melt and then chill until firm, about 3 hours.
2. To assemble, layer half of the 2 cake batters into prepared bundt pan. Roll and shape chilled chocolate into “truffles” and lay side-by-side in a circle around the bundt pan. Top with remaining batters and bake as per recipe.
3. Allow cake to cool completely before slicing. You will unveil and beautiful truffle centre in each slice!

Marble Bundt Cake

1. Preheat oven to 300 degrees F. and grease and flour a 12-cup bundt pan.
2. Beat butter and sugar together with electric beaters until light and fluffy. Add eggs, one at a time, mixing well after each addition. Beat in sour cream and vanilla. Sift flour, baking powder, baking soda and salt and add to cake in three additions, mixing gently after each addition.
3. Remove ¾ cup batter and set aside. This is extra batter for a cook’s treat.
4. Remove 2 cups of batter and stir in melted bittersweet chocolate. Stir dark chocolate chips into white cake batter and stir white chocolate chips into dark batter. Dollop the different batters into prepared pan alternately, and run a knife through the cake once, swirling the batter just a little. Bake cake for 50 to 60 minutes, until a tester inserted in the centre of the cake comes out clean. Allow cake to cool for 20 minutes before turning out to cool completely.
5. For the remaining ¾ cup batter, scoop into 2 to 3 greased and flour muffin cups. Bake 20 to 25 minutes (300 degrees F.) or until a tester inserted in the centre of the cake comes out clean.

Chocolate Silk Tart

• Dark Chocolate Mousse
• Chocolate Mousse Plated with Cookies
• 
  

Recipe summary

Preparation time:
Cooking time:
Yield: 1

Ingredients

Crust

• 1 cup unsalted butter, room temperature
• 1/3 cup sugar
• 4 egg yolk
• 1 2/3 cups all purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon salt

Filling

• 6 ounces bittersweet or semisweet chocolate, chopped
• 3/4 cup whipping cream
• 1 teaspoon vanilla extract
• 1 tablespoon chambord
• brandy
• 1 egg

To Assemble

Directions

Crust

1. Cream butter and sugar together. Stir in egg yolks, adding one at a time.
2. Sift together flour, cocoa and salt and add to butter mixture. Mix until dough just comes together. Shape in to a disc and chill until ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling.
3. Preheat oven to 350 F.
4. On a lightly floured surface, roll out dough to just over 1/4-inch thickness. Line an 8-inch removable-bottom tart shell with dough, trim edges and chill for 20 minutes. Dock pastry with a fork and bake for 18-20 minutes. Allow to cool.

Filling

1. Reduce oven temperature to 325 F.
2. Place chopped chocolate in a large bowl. Heat cream to just below a simmer and pour over chocolate. Let it sit for a minute then stir slowly. Stir in vanilla and chambord.
3. Whisk an egg in a small cup then stir into chocolate. Pour into chocolate shell and bake for 12 minutes. Let cool for 15 minutes, then chill for 2 hours, before slicing.

To Assemble

1. Slice with a hot, dry knife. For an extra kick, you can paint the top of the tart with gold dust mixed with a touch of brandy. (Gold dust can be purchased at cake supply stores.)

Classic Devil's Food Cake

• 
  
• Red Velvet Cake
• Rich Chocolate Mousse Cake
• Chocolate Glazed Petit Fours

Recipe summary

To qualify as a Devil’s Food Cake (the antithesis to an angel food cake), the cake should be very dark, rich in chocolate taste but still have a delicate moist texture. This cake meets all of those qualifications.
For specific ingredients, a Devil’s Food Cake needs to include cocoa powder, baking soda and hot coffee or water.
Makes a 2-layer, 8-inch cake

Preparation time:
Cooking time:
Yield: 10-12

Ingredients

Cake

• 1 1/2 cups cake and pastry flour
• 1 1/3 cups superfine (quick dissolve) sugar
• 1/2 cup Dutch process cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup cool, unsalted butter, cut into pieces
• 1/2 cup hot, strong brewed coffee
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 large large eggs, room temperature

Fudge Frosting

• 12 ounces semisweet chocolate, chopped
• 1 3/4 cups whipping cream
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract
• 1 pinch salt

Assembly

Directions

Cake

Fudge Frosting

Assembly

1. For the cake, preheat the oven to 350 F. Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.
4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling rack to cool completely to room temperature. The cakes can be baked a day ahead, wrapped and stored at room temperature before frosting.
5. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to start it setting, then let it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).
6. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if needed and place this on top of the first cake layer. Spread frosting over the top and then the sides of the cake, using swirling motion with your spatula to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.
7. The cake will keep, refrigerated, for up to 3 days.

Cappuccino Ice Cream Cake

• Cappuccino Mousse
• Mocha Latte Mousse

Recipe summary

This is a great recipe because you have 2 layers of ice cream, chocolate and coffee, but you only need an ice cream maker for one of the ice creams!

Preparation time:
Cooking time:
Yield: 8

Ingredients

Crust

• 16 graham crackers
• 1 cup whole almonds
• 3 tablespoons sugar
• 1/2 cup unsalted butter, melted

Fudge Sauce

• 1/2 cup whipping cream
• 1/4 cup corn syrup
• 5 ounces bittersweet chocolate, chopped
• 1/2 teaspoon vanilla
• dash salt

Chocolate Ice Cream

• 1/2 cup + 3 tbsp sugar
• 3 tablespoons water
• 1 cup whipping cream
• 1 cup whole milk
• 6 large egg yolks
• dash salt
• 7 ounces bittersweet chocolate, chopped

Coffee Ice Cream

• 2 cups whipping cream
• 1 cup whole milk
• 2 teaspoons instant coffee powder
• 1/4 cup coarsely ground espresso beans
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise
• 1/2 cup + 2 tbsp sugar
• 4 large egg yolks

Assembly

Directions

Crust

1. For the crust, preheat oven to 350 degrees F.
2. Pulse graham crackers, almonds and sugar until ground. Pour in melted butter and pulse until blended. Press into bottom of an ungreased 10-inch springform pan and bake for 12 minutes. Allow to cool.

Fudge Sauce

1. For fudge sauce, heat cream and corn syrup until just below a simmer. Pour over chopped chocolate and stir until melted. Stir in vanilla and salt and set aside or chill until ready to assemble cake (reheat in microwave if necessary).

Chocolate Ice Cream

1. Bring ½ cup sugar and water to a boil in a saucepot. Without stirring, boil sugar until a light amber colour, occasionally brushing down the sides of the pot with water. Remove from heat and carefully whisk in cream and milk (watch out for steam). If caramel hardens, return pot to low heat and stir until melted.
2. Whip yolks with remaining 3 Tbsp sugar and salt until thick and pale yellow, about 5 minutes. While whipping, slowly pour in cream mixture. Pour custard mixture into a pot and cook over medium-low heat, stirring with a wooden spoon until thickened, about 4 minutes. Strain custard over chopped chocolate and stir to melt.
3. Chill to room temperature, then pour into cooled crust and freeze while preparing coffee ice cream.

Coffee Ice Cream

1. For coffee ice cream, combine 1 cup whipping cream, milk, instant coffee, espresso beans and cinnamon stick in a saucepot. Scrape the seeds of vanilla bean into cream and heat over medium-low heat.
2. In a bowl, whisk egg yolks and sugar. While whisking, slowly pour hot cream into egg mixture. Return custard to pot and stir with a wooden spoon until thickened and custard coats the back of the spoon. Strain and chill completely.
3. Whip remaining 1 cup of whipping cream to soft peaks and whisk into chilled custard. Freeze ice cream in an ice cream maker following manufacturer’s instructions.

Assembly

1. To assemble, spread all but ¼ cup of fudge sauce over frozen chocolate ice cream. Fudge sauce will set quickly.
2. Spread coffee ice cream over fudge sauce and drizzle remaining sauce over coffee ice cream. Freeze for at least 4 hours before slicing.
3. To remove cake from pan, run a hot knife or spatula along the inside edge of the pan before removing ring.

Rich Beet Chocolate Cake

• Classic Zucchini Loaf with Orange
• Carrot Cake with Cream Cheese Frosting
• Potato Chocolate Mini Cupcakes

Recipe summary

It may look all-chocolate, but this amazing dish is packed with beets too!

Preparation time:
Cooking time:
Yield: Makes one 2-layer 8-inch cake

Ingredients

Cake

• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 2/3 cup Dutch process cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cup unsalted butter at room temperature, cut into pieces
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup finely grated cooked beets (about 2 large beets)
• 1 1/4 cups hot water

Frosting

• 1/2 cup + 2 Tbsp unsalted butter
• 1 cup sugar
• 3/4 cup Dutch process cocoa powder
• 3/4 cup whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Directions

Cake

1. For the cake, preheat the oven to 350 F. Grease two 8-inch round cake pans. Line the bottom of the pans with parchment paper and dust the sides with flour, tapping out any excess.
2. Sift the flour, sugar, cocoa powder, baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter has been worked into the flour (it will seem dry and crumbly).
3. Add the eggs and vanilla and mix in slightly, then mix in the beets. Add the hot water while mixing on low speed, then increase the speed to medium high and continue to mix for 2 to 3 minutes, until the batter is thick and fluffy. Scrape the batter into the prepared pans, spread to level the batter and tap the pans on the counter to knock out any large air pockets.
4. Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 30 minutes then turn them out onto a cooling rack to cool completely.

Frosting

1. For the frosting, melt the butter in a medium saucepot, then whisk in the sugar and cocoa powder. Continue to whisk this over medium heat until the mixture begins to bubble, then whisk in the cream. Continue to whisk until the mixture returns to a simmer (gentle bubbles) and whisk for an additional minute. Remove the pan from the heat and stir in the vanilla and salt. Cool the mixture (it will look like a thick fudge sauce) to room temperature, then chill for about 1 hour, stirring occasionally while chilling. This will set the frosting to a spreadable consistency.
2. To assemble, peel the parchment from a cake layer and place it on a plate or platter. Spread an even layer of frosting over the top of the cake and place the second cake layer on top. Frost the top and sides of the cake, spreading until smooth. Chill the cake to set, but pull the cake from the fridge an hour before slicing and serving.
3. The cake will keep for up to 4 days, refrigerated.

Ultimate Chocolate Cake

• Chocolate Chip Cookies a la Anna Olson
• Chocolate Chip Ice Cream Sandwiches

Ingredients

Cake

• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 2 egg
• 2 teaspoons vanilla extract
• 1/2 cup water
• 4 ounces unsweetened chocolate, chopped
• 2 teaspoons espresso powder
• 1 3/4 cups pastry flour
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream

Frosting

• 2 cups unsalted butter, room temperature
• 1 egg yolk, optional
• 12 ounces bittersweet or semisweet chocolate, chopped, melted and cooled to room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 1/2 cups icing sugar, sifted

To Assemble

Directions

Cake

1. Preheat oven to 350 F. Butter and flour 2 9-inch cake pans.
2. Cream butter and sugars together until fluffy. Beat in eggs and vanilla.
3. In a small pan stir water, chocolate and espresso powder over low heat until melted. Allow to cool slightly before beating into butter mixture.
4. Sift together flour, cocoa powder, baking soda, and salt and stir into batter alternately with sour cream. Divide evenly between the 2 pans and bake for 25-35 minutes, until a tester inserted in the center of the cake comes out clean.
5. Allow to cool 15 minutes in the pans, then turn cakes out onto a plate to cool completely.

Frosting

1. Beat butter on high speed, scraping sides frequently, until light and fluffy. Reduce speed and beat in egg yolk. Add melted chocolate and mix in.
2. Add vanilla, salt and icing sugar and beat until smooth.

To Assemble

1. To ice the cake top one layer with icing and spread. Place second cake layer on top. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature (hence omitting egg yolk in frosting, if desired).

1. Chocolate Blackout Cake

   
   
   
   
   

   Recipe summary

   This cake, once assembled, has 6 cake layers, which means I like to use a LOT of frosting! This frosting recipe freezes well, if there happens to be any extra. Makes 1 8-inch chocolate cake that will serve 12 to 16 people.

   Preparation time:
   Cooking time:
   Yield:

   Ingredients

   Cake

   • 2 1/2 cups all-purpose flour
   • 1 cup regular cocoa powder
   • 2 1/4 teaspoons baking soda
   • 1 1/2 teaspoons salt
   • 1 teaspoon baking powder
   • 1 1/4 cups sugar
   • 3/4 cup dark brown sugar, packed
   • 1 cup unsalted butter, room temperature
   • 2 1/4 cups buttermilk, room temperature
   • 2 large large eggs, room temperature
   • 1 1/2 teaspoons vanilla extract
   • 6 ounces bittersweet chocolate, chopped, melted and cooled

   Frosting

   • 3 cups unsalted butter, room temperature
   • 1 cup cream cheese, room temperature
   • 24 ounces bittersweet chocolate, chopped, melted and cooled
   • 4 teaspoons vanilla extract
   • 1/2 teaspoon salt
   • 4 cups icing sugar, sifted
   • 2/3 cup cocoa powder, sifted

   
   

   Directions

   Cake

   1. Preheat oven to 350F. Grease and line with parchment 3 8-inch round cake pans.
   2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
   3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
   4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
   5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.

   Frosting

   1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
   2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.

   Banana White Chocolate Cake with Cream Cheese Icing

   
   

   

   
   

   Recipes from this Episode

   • Banana White Chocolate Loaf
   • Banoffee Pie

   Ingredients

   Cake

   • 1/2 cup unsalted butter, room temperature
   • 2/3 cup sugar
   • 2 egg
   • 2 teaspoons vanilla extract
   • 2 1/2 cups pastry flour
   • 2 1/2 teaspoons baking powder
   • 1/2 teaspoon baking soda
   • 1 teaspoon cinnamon
   • 1/2 teaspoon salt
   • 1 1/2 cups mashed banana
   • 1 cup white chocolate, chopped, plus some for garnish

   Cream Cheese Icing

   • 1 pound (2 pkg) cream cheese, room temperature
   • 6 tablespoons unsalted butter, room temperature
   • 1 cup icing sugar, sifted
   • 4 tablespoons sour cream

   To Assemble

   
   

   Directions

   Cake

   1. Preheat oven to 350 F. Grease and flour 2 9-inch cake pans.
   2. Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla extract.
   3. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add to creamed mixture alternately with bananas.
   4. Fold in chopped white chocolate. Scrape batter into pans and spread evenly.
   5. Bake for 30 minutes until a tester inserted in the center of the cakes comes out clean.
   6. Allow to cool 10 minutes in the pans, then turn out onto a plate.

   Cream Cheese Icing

   1. Beat cream cheese until smooth. Beat in butter.
   2. Reduce speed and add icing sugar, and beat until smooth. Stir in sour cream.

   To Assemble

   Ice cake completely and garnish with large white chocolate curls (done by using a vegetable peeler

   
   

   Mascarpone Charlotte

   
   

   

   
   

   
   

   • Mascarpone with Cookie Dippers
   • Mascarpone Petit Fours

   
   

   Recipe summary

   A charlotte refers to a mousse dessert that is surrounded by a sponge cake. In this instance, the cake is on the bottom, to help create a “cheesecake” look. Marbling the milk and white chocolate fillings really creates a showy dessert that will impress yourself as well as your guests.

   Preparation time:
   Cooking time:
   Yield: 1

   Ingredients

   Sponge Base

   • 6 egg
   • 1 cup sugar
   • 1 cup all purpose flour
   • 1/4 teaspoon baking powder
   • 1/4 teaspoon salt
   • 1/2 cup unsalted butter, melted
   • 1 teaspoon vanilla extract
   • 2 tablespoons sugar, heated with 2 tbsp water for simple syrup

   Mascarpone Filling

   • 3 1/2 ounces white chocolate, chopped
   • 3 1/2 ounces milk chocolate, chopped
   • 3 egg yolk
   • 2/3 cup sugar
   • 1/4 cup brandy
   • 3 tablespoons white wine
   • 1 1/2 cups mascarpone cheese
   • 1/2 cup ground nuts, or sliced almonds, lightly toasted

   To Assemble

   
   

   Directions

   Sponge Base

   1. Preheat oven to 350 F and line the bottom of a 9-inch springform pan with parchment paper. Do not oil bottom or sides.
   2. Warm eggs in their shells in hot water. Whip eggs and sugar in a mixer fitted with the whisk attachment (or with an electric mixer) for 15 (yes 15!) minutes until it almost triples in volume and holds its shape when you lift the beaters.
   3. Sift flour with baking powder and salt. With mixer on medium low speed, add flour to the egg mixture and blend for 30 seconds. Mix butter and vanilla together and repeat the same way as the flour was added (this avoids tenuous hand-folding).
   4. Scrape batter into prepared pan and bake for 30-40 minutes, until the top of the cake springs back when you lightly press it.
   5. Once cake has cooled, slice horizontally and place bottom half back in the bottom of the springform pan, whose sides have been buttered and lined with parchment. Brush with simple syrup. (top half of cake can be frozen for another day)

   Mascarpone Filling

   1. Melt milk and white chocolates in separate bowls.
   2. Whisk together egg yolks, sugar, brandy and white wine. Whisk over a pot of simmering water until mixture leaves a ribbon on itself when whisk is lifted. Distribute egg mixture evenly between the 2 bowls of chocolate and whisk in.
   3. Divide mascarpone evenly between the 2 bowls and stir until evenly blended. Fillings will be very glossy and smooth. If they are not glossy and smooth, place the bowl over the pot of simmering water and whisk gently—it should become smooth.
   4. Spoon dollops of white chocolate mixture on top of cake in pan, repeat with milk chocolate mixture, filling in empty spaces. Using a skewer, swirl the two colours together to create a marbled appearance. Chill for at least 4 hours.

   To Assemble

   1. Remove springform pan and peel off parchment paper. Press toasted ground nuts or sliced almonds onto side of charlotte. Store loosely wrapped in the refrigerator until ready to serve.

   
   
   

   Chocolate Gooey Butter Cookies

   Ingredients

   • 1 (8-ounce) brick cream cheese, room temperature
   • 1 stick butter, at room temperature
   • 1 egg
   • 1 teaspoon vanilla extract
   • 1 (18-ounce) box moist chocolate cake mix
   • Confectioners' sugar, for dusting

   Directions

   Preheat oven to 350 degrees F.
   In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
   
   

   Black Forrest Mini

   Bahan:                                                                                                 

   3      butir               Telur                                                                      

   100  gram              Gula                                                                      

   0,5   gram              Garam                                                                  

   5      gram              Emulsifier                                                             

   60    gram              Terigu Kunci Biru               

   10    gram              Coklat bubuk                                                      

   8      gram              Baking soda                                                        

   20    gram              Susu cair Indomilk                                             

   7      gram              Vanilla essence   

   15    gram              Palmia margarine (dicairkan)

   
   

   Bahan isi:

   112,5  gram          Dark Cherries

   1         gram           Kayu manis bubuk

   gram       Maizena

   45       gram           Gula

   
   

   Bahan sirup:

   Simple syrup: gula + air (2:1) = 75 gram

   50   gram               Rum

   
   

   Bahan olesan lapisan sponge 1:                                    

   55    gram              Whipped cream                                  

   22,5 gram              Coklat cair                                           

   Bahan olesan lapisan sponge 2:

   375  gram              Whipped cream

   
   

   Bahan topping:

   150  gram              Coklat serut

   6      buah              Red cherry

   
   

   Cara Membuat:

   Kocok telur, gula, garam, dan emulsifer dengan kecepatan tinggi hingga mengembang.

   Ayak terigu, coklat bubuk, dan baking soda, kemudian masukkan ke dalam adonan di atas secara bertahap dengan menggunakan spatula hingga tercampur rata. Masukkan susu cair dan vanilla essence ke dalam adonan secara bertahap dengan spatula hingga tercampur rata. Masukkan Palmia margarin (dicairkan) secara bertahap hingga tercampur rata. Tuangkan adonan ke dalam cetakan yang telah dialasi kertas. Bakar di oven pada suhu 180’C selama 30 menit

   
   

   Cara Menghias:

   Panaskan dark cherries dan kayu manis bubuk hingga mendidih, kemudian masukkan maizena yang telah dilarutkan dan aduk hingga mengental. Dinginkan. Potong cake (chocolate sponge) menjadi 3 lapisan. Masukkan whipped cream secara bertahap ke dalam cokelat cair agar tercampur. Ambil lapisan sponge 1. Basahi permukaannya dengan sirup, tutup dengan whipped cream pada bagian atasnya dan beri dark cherries. Tutup kembali dengan lapisan sponge 2, basahi dengan sirup, lalu oleskan whipped cream pada bagian atasnya dan beri dark cherries

   Tutup dengan lapisan sponge 3, basahi dengan sirup, dan tutup seluruh permukaan cake dengan whipped cream. Hias dengan coklat serut dan red cherry.
   
   
   

   Martabak manis

   Bahan Adonan :

   
   

   1000g  Terigu Segitiga Biru

   120g     Gula

   6g         Garam

   13g       Baking soda

   0,5g      Ragi instan

   20g       Susu bubuk Indomilk

   100g     Telur

   1350g   Air

   50g       Minyak Bimoli

   
   

   
   

   ISIAN :

   
   

   Secukupnya   Orchid Butter

   Secukupnya    Susu kental manis Indomilk

   Secukupnya    Coklat meses

   Secukupnya     Kacang cingcang (disangrai)

   
   

   Cara membuat :

   
   

   1. Aduk semua bahan jadi satu sampai adonan tercampur rata.
   2. Diamkan selama ± 30 menit.
   3. Panggang menggunakan loyang martabak sampai matang.
   4. Angkat kemudian poles dengan Orchid Butter secukupnya dan isi dengan bahan isian dan tambahkan susu kental manis Indomilk.
   5. Potong martabak pada bagian tengah lalun lipat  dan poles kembali permukaan martabak denagan Orchid Butter secukupnya.
   6. Siap di sajikan.

   
   

   GANACHE 

   http://www.cakes.host22.com/ganache.html
   INGREDIENTS
   16 Serves
   
   

   
   

   • 9 ounces bittersweet chocolate, chopped
   • 1 cup heavy cream
   • 1 tablespoon dark rum (optional)

   
   
   Directions
   
   
   

   1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

http://norecipes.com/blog/2011/01/04/chocolate-pudding-recipe/



Triple Chocolate Cookies

Recipe courtesy Bobby Flay

1 Video | Photo: Triple Chocolate Cookies Recipe


Total Time:
1 hr 15 min
Prep
15 min
Inactive
30 min
Cook
30 min
Yield:
about 3 dozen cookies



• 100 Holiday Cookies
• Sugar and Butter Cookies
• How to Decorate Cookies
• More

Ingredients

• 6 ounces bittersweet chocolate, coarsely chopped
• 2 ounces unsweetened chocolate, coarsely chopped
• 2 teaspoons instant espresso powder, such as Medaglia D'Oro
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon fine salt
• 3/4 stick (6 tablespoons) unsalted butter, slightly softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup toasted pecans, coarsely chopped
• 1/2 cup semisweet chocolate chips
• 1/2 cup best-quality white chocolate chips

Directions

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

Triple Chocolate Cookies

Photo: Triple Chocolate Cookies Recipe

Total Time:

2 hr 35 min

Prep

20 min

Inactive

2 hr 0 min

Cook

15 min

Yield:

24 cookies

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 8 tablespoons unsalted butter (1 stick)
• 6 ounces bittersweet chocolate, finely chopped
• 2 large eggs
• 1 large yolk
• 1 cup firmly packed light brown sugar
• 2 teaspoons pure vanilla extract
• 6 ounces semisweet chocolate chips
• 6 ounces white chocolate chips

Directions

Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
Preheat oven to 350 degrees F (or 325 if convection option is available).
Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.

Double Chocolate Crackles

Photo: Double Chocolate Crackles Recipe

Yield:

24 cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, melted
• 2 large eggs, lightly beaten
• 1/2 cup white chocolate chips
• 1 cup confectioners' sugar

Directions

Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.
Photograph by Steve Giralt

Cocoa Thumbprints

Photo: Cocoa Thumbprints Recipe

Total Time:

1 hr 15 min

Prep

1 hr 0 min

Cook

15 min

Yield:

about 3 dozen cookies

Level:

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar, plus 1/2 cup for rolling
• 1/2 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, melted
• 2 large eggs, lightly beaten
• 1/2 cup confectioners' sugar
• Sprinkles, mini marshmallows, mini candies or dried fruit, for filling

Directions

Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes.
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Place the confectioners' sugar and the remaining 1/2 cup granulated sugar in 2 separate small bowls. Roll scant tablespoonfuls of dough into balls; roll in the granulated sugar and then in the confectioners' sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep 1/2-inch-wide indentation in the centers with your thumb. Place your choice of filling in the indentation.
Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

 http://www.foodnetwork.com/recipes/food-network-kitchens/towering-flourless-chocolate-cake-recipe/index.html

http://www.foodnetwork.ca/recipes/anna-olsons-chocolate-truffles/recipe.html?dishID=12542

Individual Ganache Tarts

Not only are these ganache tarts decadent, they're very portable too!
Makes six 4-inch tarts, best served within a day of preparing.

Preparation time:
Cooking time:
Yield: 6

Ingredients

Crust

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup unsalted butter, melted

Filling

• 1 cup whipping cream
• 8 ounces semisweet chocolate OR bittersweet chocolate, chopped
• 1/2 teaspoon vanilla extract
• fresh berries, for garnish
• pearl or gold dust, for garnish

Assembly

Directions

Crust

Filling

Assembly

1. Preheat the oven to 350 F. Lightly grease six 4-inch removable- bottom, fluted tart tins (square or round).
2. For the crust, stir the cookie crumbs with the melted butter until evenly combined. Divide this between the tins and press into the bottoms and up the sides. Bake the crusts for 10 minutes and cool while preparing the ganache.
3. For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Stir in the vanilla.
4. Pour this into the tart shells and chill for at least 2 hours, until set. Remove the tarts from their tin using a small spatula and garnish with fresh berries, or dust tarts or even the berries with a little pearl or gold dust using a small brush.
5. The tarts are best served within a day of preparing.

Molten Centre Chocolate Cake

This scrumptious, chocolate-oozing cake has a secret - it's flourless!

Preparation time:
Cooking time:
Yield: 4

Ingredients

Ganache

• 1/4 cup whipping cream
• 2 ounces bittersweet chocolate, chopped

Molten Cakes

• 1/2 cup unsalted butter, cut into pieces
• 4 ounces bittersweet chocolate, chopped
• 2 large whole eggs, at room temperature
• 2 large egg yolks, at toom temperature
• 1/4 cup sugar
• 2 tablespoons cocoa powder
• icing sugar, for dusting

Assembly

Directions

Ganache

Molten Cakes

Assembly

1. For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Chill until firm, about 2 hours.
2. Preheat the oven to 425 F. Grease four 5-ounce ramekins, coat them with sugar, shaking out any excess, and place them on a baking tray.
3. Melt the butter and chocolate in a metal bowl placed over a pot of gently simmering water, stirring until smooth. Remove this from the heat (but it can still be warm).
4. Whip the eggs, egg yolks and sugar until they have doubled in volume and hold a ribbon when the beaters are lifted, about 3 minutes. Fold in the melted chocolate, then sift in the cocoa powder and fold in (using the beaters). Divide this batter between the 4 ramekins and chill for 15 minutes.
5. Spoon the chilled ganache into 4 truffles (you can roll the truffles between your palms to shape) and gently place this one into the centre of each of the cakes, pressing down into the batter slightly, but not to the bottom.
6. Bake the molten cakes for about 9 minutes, until the top of each cake has domed up a bit and has a dull finish. Let the cakes sit for at least 2 minutes. Lift each up using a towel, run a spatula around the cake to loosen, place a plate overtop and invert, and lift off the ramekin. Garnish with a dusting of icing sugar and serve immediately.
7. Alternately, the batter can be prepared, ramekins filled and then chilled until ready to bake and serve. Simply add an additional 2 minutes to the baking time.

Opera Torte

Recipe summary

Opera torte is a classic torte created in Paris, made of thin layers of sponge cake with a coffee buttercream and chocolate ganache. Traditionally it is cut into rectangle portions and served simply on its own. Perfect with a cup of strong coffee. Makes 1 rectangle cake.

Preparation time:
Cooking time:
Yield: 6

Ingredients

Viennois Cake

• 2 large eggs, separated and at room temperature
• 1 large whole egg, at room temperature
• 1/4 cup + 2 Tbsp sugar
• 2/3 cup ground almonds
• 6 tablespoons cake and pastry flour, sifted

Ganache Layer & Glaze

• 1 cup whipping cream
• 8 ounces bittersweet chocolate, chopped
• 2 ounces coating chocolate OR chocolate chips
• 2 tablespoons vegetable oil

Coffee Buttercream

• 2 egg whites, at room temperature
• 2 Tbsp + 1/2 cup sugar
• 1 cup unsalted butter, at room temperature
• 1 tablespoon coffee extract (or 1 Tbsp very strongly brewed espresso, cooled)
• 1 teaspoon vanilla extract

Coffee Syrup & Assembly

• 1/2 cup hot coffee
• 3 tablespoons sugar
• 1 1/2 ounces coating chocolate, melted
• 6 chocolate covered coffee beans

Directions

Viennois Cake

Ganache Layer & Glaze

Coffee Buttercream

Coffee Syrup & Assembly

1. Preheat the oven to 400 F and line an 11-x-17-inch sheet pan with parchment paper.
2. Whip the 2 egg yolks and the whole egg with the ¼ cup of sugar until it is thick, pale and holds a ribbon when the beaters are lifted. In a separate bowl, stir the ground almonds and flour together.
3. In another bowl, whip the 2 egg whites until foamy, then slowly add the remaining 2 Tbsp of sugar, whipping until they hold a soft peak when the beaters are lifted. Fold the whipped whites into the yolks in 2 additions, then fold in the almond mixture. Spread this evenly over the prepared sheet pan, ensuring that the batter is as level as possible (the batter will only make a thin layer). Bake the cake for about 8 minutes, until golden brown and allow to cool. Once cooled, the cake make dry a bit – that is expected.
4. For the ganache, heat the cream until it just begins to simmer and then pour this over the 8 ounces of chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Set aside to cool to room temperature.
5. For the buttercream, place the egg whites in a bowl and whip with the 2 Tbsp of sugar until just past foamy. Place the remaining ½ cup of sugar in a small pot with 2 Tbsp of water and bring to a full boil over high heat, boiling until the sugar hits 240 F on a candy thermometer. With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it down the side of the bowl (this helps to avoid splashing), then increase the speed and whip until the whites have cooled to room temperature, about 4 minutes. While beating, add the butter a few pieces at a time until combined. While adding the butter, if it appears that the buttercream is not fluffy, or seems curdled, not to worry - simply keep adding the butter, continue to beat and it will come together. There is no risk of overbeating. Add the coffee extract (or espresso) and the vanilla and use at room temperature.
6. For the coffee syrup, stir the coffee and sugar together until the sugar dissolves.
7. For the assembly, remove the sheet of cake and cut into three rectangles (about 6-x-11-inches). Brush the bottom of one of the layers with the melted coating chocolate and let this set until firm (or chill 3 minutes). Place this layer, chocolate-side down onto a flat cake board or platter. Brush the layer with coffee syrup, then spread half of the butter cream on top. Top this with a second cake layer, brush it with syrup and now spread two thirds of the cooled (but still spreadable) ganache layer over the cake. Place the final cake layer over the ganache, brush it with syrup and spread the remaining half of the butter cream on top (or you can save about 1/4 cup for garnish).
8. For the ganache glaze, re-warm the remaining one third of the ganache, adding the coating chocolate and vegetable oil, stirring until smooth. Spread this over the top of the cake (but not the sides), and chill until set, about 2 hours.
9. Before serving, trim the sides away to reveal clean layers, then slice into 6 rectangle portions (a hot, dry knife makes this easy). If you wish, pipe a little coffee buttercream on top of each and place a coffee bean on top.

Anna Olson's Chocolate Truffles

Ingredients

Chocolate Truffles

• 2 cups whipping cream
• 16 ounces bittersweet chocolate, chopped

Pistachio Brandy Truffles

• brandy
• chopped pistachios for garnish

Orange Truffles

• orange liqueur
• candied orange peel for garnish

White & Dark Truffles

• white chocolate, melted
• dark chocolate, melted

Directions

Chocolate Truffles

1. For the ganache, heat the cream until it just begins to simmer and then pour this over the 8 ounces of chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Divide the ganache into smaller bowls, and stir in desired flavourings (as below), then chill completely before shaping into truffles.
2. To make truffles, use a small ice cream scoop or a teaspoon to spoon out about ½-ounce of the ganache and shape into a ball by rolling between your palms. Place the truffles on a parchment-lined baking tray and chill until ready to roll or dip.
3. Roll the truffles into desired fillings (listed below) or dip into melted chocolate using truffle forks, shake off excess chocolate and place n a cooling rack that rests over a parchment-lined baking tray. Chill the truffles just to set them, but then store in a cool place.

Pistachio Brandy Truffles

1. Stir a little brandy (about 1 teaspoon into 1/3 of the ganache) into the ganache before chilling, then roll the shaped truffles in chopped pistachios.

Orange Truffles

1. Stir a little orange liqueur (about 1 teaspoon into 1/3 of the ganache) into the ganache before chilling, then dip the truffle in melted dark chocolate and place a small piece of candied orange peel on top before the chocolate sets.

White & Dark Truffles

1. Dip the truffle in melted white chocolate, then drizzle the truffles with melted dark chocolate. Or, dip the truffles in the dark chocolate and drizzle with white chocolate.

Cocoa Wafer Cookies

Ingredients

• 3/4 cup unsalted butter, room temperature
• 1 cup icing sugar
• 6 tablespoons Dutch process cocoa powder
• 1 teaspoon vanilla extract
• 1 egg yolk
• 1 tablespoon milk
• 1 1/2 cups all purpose flour
• dash salt
• dash baking powder
• icing sugar, for garnish

Directions

1. Beat butter until smooth and fluffy. Sift together icing sugar and cocoa powder over butter and beat in. Stir in vanilla, egg yolk and milk. Add flour, salt and baking powder to cocoa mixture and blend until incorporated. Shape dough into disc, wrap and chill for 20 minutes.
2. Preheat oven to 325° F. On a surface lightly dusted with icing sugar, roll out dough to 1/8-inch thick. Cut into desired shapes and transfer carefully to a parchment-lined baking sheet. Bake for 12 to 15 minutes, until cookies can be lifted easily away from the parchment. Allow to cool on baking sheet. Cookies can be dusted with icing sugar to finish.
3. Cookies will keep in an airtight container for 2 to 3 weeks.
4. Yield: 2 to 3 dozen cookies

Chocolate Mint Cookies

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Recipe summary

These delectable cookies are refreshingly minty and sweet.

Preparation time:
Cooking time:
Yield: 24

Ingredients

Cookies

• 3/4 cup unsalted butter, room temperature
• 1 cup icing sugar
• 6 tablespoons Dutch process cocoa powder
• 1 teaspoon vanilla extract
• 1 egg yolk
• 1 tablespoon milk
• 1 1/2 cups all purpose flour
• dash salt
• dash baking powder
• icing sugar, for garnish

Filling

• 1 egg white
• 1 3/4 cups icing sugar, sifted
• 2 drops to 3 drops peppermint extract

To Assemble

Directions

Cookies

Filling

To Assemble

1. Beat butter until smooth and fluffy. Sift together icing sugar and cocoa powder over butter and beat in. Stir in vanilla, egg yolk and milk. Add flour, salt and baking powder to cocoa mixture and blend until incorporated. Shape dough into disc, wrap and chill for 20 minutes.
2. Preheat oven to 325° F. On a surface lightly dusted with icing sugar, roll out dough to 1/8-inch thick. Cut into 1 ½-inch circles and transfer carefully to a parchment-lined baking sheet. Bake for 12 to 15 minutes, until cookies can be lifted easily away from the parchment. Allow to cool on baking sheet.
3. For filling, put egg white in a bowl and beat in icing sugar, a few tablespoonfuls at a time, until a soft dough forms. Turn dough onto a surface dusted with icing sugar. Knead in remaining icing sugar and peppermint extract, until dough is no longer sticky.
4. To fill cookies, roll a teaspoon of dough into a ball and flatten a little. Sandwich between 2 cookies and press together to push icing to edges. Continue until all cookies have been filled.
5. Cookies can be glazed with chocolate to finish or dusted with icing sugar.
6. Yield: Approximately 2 dozen cookies

Chocolate-Espresso Snowcaps

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These cookies look like little snow-covered mountains. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.

Everyday Food, December 2003

• Prep Time45 minutes
• Total Time1 hour 45 minutes
• YieldMakes 18

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Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 4 teaspoons instant espresso
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter
• 2/3 cup packed light-brown sugar
• 1 large egg
• 4 ounces bittersweet or semisweet chocolate, melted and cooled
• 1 tablespoon milk
• Confectioners' sugar, for coating

Directions

1. In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
2. Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
3. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Cook's Note

Cookies will keep for up to a week stored in an airtight container at room temperature.

Variations

Martha used 4 tablespoons unsalted butter, room temperature, and 1/2 cup confectioners' sugar, for coating.

Salted Chocolate Tartlets

We love the sweet-savory combination of chocolate and salt, but you could also finish these with a sprinkle of crushed candy canes, confectioners' sugar, or cocoa.

Everyday Food, December 2010

• Prep Time25 minutes
• Total Time50 minutes plus cooling
• YieldMakes 24

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Ingredients

• All-purpose flour, for work surface
• 1 recipe Basic Pastry Dough
• 1 cup semisweet chocolate chips (6 ounces)
• Coarse salt
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 24 rounds (reroll scraps if necessary), then press into 24 standard muffin cups (dough should come 3/4 inch up sides). Freeze until firm, 10 minutes (or up to 1 day).
2. Bake until shells are golden, 18 minutes. Let cool completely in pan.
3. In a medium heatproof bowl, combine chocolate and 1/2 teaspoon salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour over chocolate, add vanilla, and let sit 1 minute. Stir gently until mixture is completely smooth. Pour chocolate into cooled shells and refrigerate until set, 20 minutes. To serve, sprinkle with coarse salt.

Cook's Note

Wrap cooled unsalted tartlets in plastic and keep at room temperature, up to 1 day.

Double-Chocolate Brownie Bites

Cocoa powder and semisweet chocolate give these one-bite cookies their deep flavor.

Martha Stewart Living, July 2011

• YieldMakes 6 dozen

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Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup Dutch-process cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 stick unsalted butter, room temperature
• 1/2 cup packed dark-brown sugar
• 1/2 cup honey
• 7 ounces semisweet chocolate, coarsely chopped (1 1/2 cups)
• 1/4 cup granulated sugar

Directions

1. Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy. Add honey, and beat until fluffy. Reduce speed to low. Gradually add flour mixture, and beat until well combined. Mix in chocolate. Refrigerate for 30 minutes.
2. Drop heaping teaspoons of dough into granulated sugar. Roll to coat, shaping into balls. Transfer to parchment-lined baking sheets, spacing about 1 inch apart. Bake until tops are cracking and cookies are just set, about 9 minutes. Transfer sheets to wire racks, and let cool.

Cook's Note

Brownie bites can be stored in an airtight container at room temperature for up to 3 days.

Surprise Cookies

To stack cookies, wait until frosting dries, then place waxed paper in between the layers to keep the frosting from smearing.

Martha Stewart Kids, Winter

• YieldMakes about 2 dozen

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Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 12 large marshmallows, cut in half horizontally
• Chocolate Frosting for Surprise Cookies

Directions

1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
3. Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
4. Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
5. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Cook's Note

Putting two sheets in the oven at a time? Since hot air rises, switch top and bottom sheets halfway through for more even baking.

Mexican Hot-Chocolate Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 2 teaspoons cinnamon
• 1/2 teaspoon chile powder (optional)

Directions

1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
2. In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Cook's Note

Store in an airtight container, up to 1 week.

Dark-Chocolate Cookies

Handheld desserts are ideal for picnics. Chocolate sandwich cookies, packed in loaf pans, will hold up in transport.

Martha Stewart Living, July 2009

• YieldMakes 30

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Ingredients

• For The Cookies

  • 3/4 cup all-purpose flour, plus more for surface
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 1/8 teaspoon salt
  • 3 ounces (6 tablespoons) unsalted butter, softened
  • 3/4 cup confectioners' sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract

• For The Filling

  • 4 ounces dark chocolate (at least 70 percent cacao), finely chopped
  • 1/2 cup heavy cream
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt

Directions

1. Preheat oven to 325 degrees. Make the cookies: Whisk together flour, cocoa, and salt in a bowl. In another bowl, cream butter and sugar until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Shape dough into 2 disks, wrap each in plastic, and freeze until firm, about 15 minutes.
2. Working with 1 disk at a time, roll out dough to 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch biscuit cutter, cut out rounds. (Return dough to freezer if it softens.) Space rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, about 15 minutes. Brush off excess flour.
3. Bake cookies, rotating sheets once, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack, and let cool completely.
4. Meanwhile, make the filling: Place chocolate in a medium bowl. Heat cream, sugar, and salt in a small saucepan over medium heat, stirring until sugar and salt dissolve. Pour over chocolate. Let stand for 10 minutes. Gently stir until smooth. Let stand until firm enough to spread, about 15 minutes.
5. Spread 1 1/2 teaspoons filling on half the cookies. Top with remaining cookies. (Assembled cookies can be refrigerated for up to 2 days.)
   
   

DARK CHOCOLATE RECIPES

http://www.cookinglight.com/food/recipe-finder/dark-chocolate-recipes