Valentines Day: Impressive Four Chocolates Cake

From Denny: Looking through some old magazines today I found quite an impressive chocolate cake that was a category winner in the contest Your Best Recipe. What are the four chocolate tastes that converge all into this one gorgeous cake?

There is bittersweet and semisweet chocolate used in the cake batter. Then to "gild the lily" she dresses this cake with a mocha cream filling and the final adornment is a coffee liqueur ganache icing, topped with dark chocolate curls.

What makes this cake so special is the brown sugar in the cake batter that adds that mysterious hint of caramel flavor that goes so well with intense chocolate.

Awesome! I'm telling you this is THE cake to make for Valentine's Day! I hope I can wait that long...:) You will definitely get rave reviews for this beauty.

From: Category winner of Your Best Recipe, Florence Neavoll of Salem, Oregon - Southern Living, re-published January 2006

Prep: 30 min.
Bake: 30 min.
Cool: 10 min.

Yield: Makes 12 to 14 servings

Ingredients:

cooking spray
vegetable shortening
1/2 (4 ounce) semisweet chocolate baking bar, chopped
1/2 (4 ounce) bittersweet chocolate baking bar, chopped
1/2 cup butter, softened
2 cups firmly packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
2 1/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1 cup boiling water
Coffee Liqueur Ganache Icing
Mocha-Chocolate Cream Filling
Garnish: chocolate curls

Directions:

Coat 3 (8-inch) round cakepans with cooking spray. Line bottoms of pans with wax paper; grease wax paper with shortening, and set aside.

Melt chocolate in a small saucepan over low heat, stirring until smooth; set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate and vanilla.

Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed just until blended, beginning and ending with flour mixture. Stir in boiling water. Pour batter evenly into prepared pans.

Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Place 1 cake layer on a serving plate; spread top with 4 tablespoons Coffee Liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 tablespoons Coffee Liqueur Ganache Icing and remaining Mocha-Chocolate Cream Filling. Top with remaining cake layer. Spread remaining Coffee Liqueur Ganache Icing on top and sides of cake. Garnish, if desired.


*** THANKS for visiting!

Recipe: Chocolate Bread Pudding With Clear Caramel Sauce - from Soho

Photo from Atlanta Journal-Constitution

Chocolate Bread Pudding With Clear Caramel Sauce

From: Soho restaurant, featured in Atlanta Journal-Constitution

From Denny: We love bread pudding in the South! And, ever since I was eleven years old and spent the summer with my Aunt Noelle after my mother died that May right before school let out, I've had a love affair with all things chocolate. Back then, no one ever heard of chocolate bread pudding. But, my Aunt Noelle, an English teacher, was a creative woman and loved to please others so she devised a chocolate version for me - and as a diversion away from the loss of my mother. We spent the whole summer cooking and baking like it was a culinary school!

Today, trained chefs have taken over our childhood fantasies and created more sophisticated versions that are pure Heaven! Take a look at this gem I found today! I could pass on the caramel sauce and enjoy with a little powdered sugar and fresh strawberries. I prefer to get down to the business of diving into pure chocolate. :)

Which do you prefer: caramel sauce or no sauce?

Chocolate Bread Pudding With Clear Caramel Sauce

From the menu of . . . Soho
4300 Paces Ferry Road S.E.
Atlanta, Georgia, USA
770-801-0069

Q: I recently dined at SoHo in Vinings, and after dinner everyone in my party insisted that I try the chocolate bread pudding for dessert. It was divine! - Tom Reagan, Winston

A: SoHo co-owner Frank Smith wasn't surprised by the request; he says the chocolate bread pudding has been the restaurant's top-selling dessert for nine years. "When you see it, you think it's going to be very dense and heavy, but it's very light and airy - and people love it, " he said. "It's not your typical fudge brownie dessert."

Chocolate Bread Pudding With Clear Caramel Sauce

Hands on time: 20 minutes
Total time: 45 minutes
Serves: 8

Ingredients:

1 quart heavy whipping cream

1 pound (about 7 slices) fresh bread crumbs

11 ounces bittersweet chocolate, finely chopped

8 egg yolks

1/2 cup granulated sugar

2 teaspoons vanilla extract

Clear Caramel Sauce (see recipe below)

Clear Caramel Sauce:

Yield: 1 cup

Hands on: 5 minutes
Total time: 15 minutes

Directions: Although the sauce will nearly solidify as it cools, it melts quickly in the microwave.

Ingredients:

1 1/3 cups granulated sugar

1 cup water, divided

Directions:

For Pudding:

Preheat oven to 325 degrees. Bring a tea kettle of water to a simmer. In a saucepan, heat the cream over medium heat until it comes to a boil. Meanwhile, place the bread crumbs and chocolate in a large mixing bowl and set aside. Lightly coat an 8-by-12-inch or 9-by-13-inch pan with butter; set aside.

In a separate mixing bowl, beat the egg yolks with the sugar. Whisk in a small amount of the heated cream, then whisk the egg yolk mixture into the hot cream. Remove the saucepan from the heat; whisk in the vanilla extract. Pour the cream mixture over the bread crumbs and chocolate and stir until the chocolate is melted.

Transfer to the prepared pan. Place the pan in a larger baking dish and pour the simmering water into the outer pan, about 1 inch up the sides. Bake the bread pudding in its water bath for 30 to 40 minutes, until set in the center. Serve warm with vanilla ice cream and warm caramel sauce. (Note: Bread pudding can be prepared ahead and stored in the refrigerator. Reheat in a 325 degree oven or in the microwave.)

For Clear Caramel Sauce:

Combine sugar and 1/2 cup water in a heavy saucepan. Cook over high heat, swirling occasionally to dissolve sugar, and bring to a boil. Boil until the liquid turns caramel in color, 5 to 10 minutes. Carefully add remaining 1/2 cup water and swirl to dissolve. Transfer mixture to heat-resistant glass or ceramic bowl. Cool slightly before serving, or cool to room temperature and then reheat a few seconds in microwave before serving.

Per serving: 129 calories (percent of calories from fat, 0), no protein, 33 grams carbohydrates, no fiber, no fat, no cholesterol, 1 milligram sodium.

Notes:

Any recipe that starts with a quart of heavy cream has just got to be good. And this one just keeps getting better, with bittersweet chocolate and an easy-to-make caramel sauce.

Tester's note: Quality bittersweet chocolate can be expensive and a bit hard to find. A reasonable substitute is to use 1 (12-ounce) bag of miniature semisweet chocolate chips, minus 1/4 cup. Because semisweet chocolate is sweeter than bittersweet, reduce the granulated sugar from 1/2 cup to 1/3 cup.

Nutrition:

Per serving: 876 calories (percent of calories from fat, 70), 14 grams protein, 56 grams carbohydrates, 7 grams fiber, 73 grams fat (42 grams saturated), 376 milligrams cholesterol, 363 milligrams sodium.

Video: Nutritious Chocolate, the New Super Food?

From Denny: Looks like the news industry is just now catching on to what you and I know about our beloved chocolate: it's a superfood! What took them so long? :) Check out this informative chocolate video about a new chocolate product packed with antioxidants. Beats taking vitamin pills hands down for weight loss especially!

Visit msnbc.com for Breaking News, World News, and News about the Economy

Recipe: Hot Fudge Coconut Pudding

From Denny: We all know and love the folks over at the Hershey's Chocolate kitchens! As a child I learned to bake from their simple recipes and have been loving chocolate ever since. Are you as big a fan of chocolate and coconut as I am? Usually, when coconut is in a recipe I reduce the sugar level - here I would only use 1/3 cup as opposed to what the recipe calls for: 2/3 cup. Your sweetness level is your choice; some folks like things really sweet.



Hershey's Chocolate Cookbook

(Featured in the Romancing The Chocolate Amazon store, just click on the title. Found dozens of various Hershey chocolate cookbooks. These guys have been busy over the years! I have several of their books on my shelves.)

Hot Fudge Coconut Pudding

From: “Hershey’s Chocolate Treasury: A Special Collection From America’s Chocolate Authority”

Serves: 8 to 10

Ingredients:

1 cup unsifted all-purpose flour

2/3 cup granulated sugar

1/3 cup unsweetened cocoa

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla

1/2 cup chopped nuts

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1 (3-1/8-oz.) pkg. vanilla pudding and pie filling mix, not the instant mix variety

3/4 cup flaked coconut

1-1/2 cups boiling water

Vanilla ice cream

Directions:

1. Combine flour, 2/3 cup sugar, cocoa, baking powder and salt in large mixing bowl.

2. Blend in milk, oil and vanilla. Stir in nuts.

3. Spread in greased 8-inch square pan or 1-1/2-quart shallow baking dish.

4. Combine brown sugar, 1/4 cup sugar, dry pudding and pie filling mix and coconut; sprinkle over batter.

5. Carefully pour boiling water over mixture; do not stir. Bake at 350 degrees for 45 minutes. Cool 10 minutes; serve warm with vanilla ice cream.

Recipe: Mole Negro Oaxaqueno - Oaxacan Black Mole

From Denny: I'm starting to collect mole recipes as it is one of the few savory things you can do with chocolate! I also like these "many flavors blended" kind of recipes, enjoy things simmering away on the stove - and mole is right up there in that recipe stratosphere! :) I'll be posting several this week to satisfy your curiosity and mine!

Mole Negro Oaxaqueno: Oaxacan Black Mole

From: Food Network and Recipe excerpted from Seasons of My Heart: A Culinary Journey through Oaxaca, Mexico by Susana Trilling: Ballantine Books, 1999

Prep Time: 45 min
Inactive Prep Time: 0 min
Cook Time: 4 hr 0 min
Level: Easy
Serves: 12 servings

Ingredients:

4 large onions, chopped, plus 1 medium onion, quartered

8 ribs celery, chopped

8 carrots, chopped

2 (3 pound) chickens, cut into 12 pieces, skinned

5 chilhuacles negros, seeded and deveined; seeds reserved

5 guajillos, seeded and deveined; seeds reserved

4 pasillas Mexicanos, seeded and deveined; seeds reserved

4 anchos negros, seeded and deveined; seeds reserved

2 chipotles mecos, seeded and deveined; seeds reserved

1/2 head garlic, cloves separated

2 tablespoons whole almonds

2 tablespoons shelled and skinned raw peanuts

1 (1-inch) piece Mexican cinnamon

3 black peppercorns

3 whole cloves

3 tablespoons sunflower oil

1 1/2 tablespoons raisins

1 slice egg-dough bread (maybe Challah as a source)

1 small ripe plantain, cut into 1/2-inch slices

1/2-cup sesame seeds

2 pecan halves

1/2 pound chopped tomatoes

1/4 pound chopped tomatillos

1 sprig thyme, or 1/2 tsp. dried

1 sprig Oaxacan oregano, or 1/2 tsp. dried

2 tablespoons lard

4 1/2 ounces Mexican chocolate

1 avocado leaf

Salt, to taste

Directions:

In a 2 gallon stockpot, heat 5 quarts water and onions, celery, and carrots to a boil. Add chicken pieces and poach, covered, over low heat for about 35 to 45 minutes, until cooked through and juices run clear when pierced with a fork. Remove the meat from the stock. Strain and reserve the stock.

Heat 2 quarts of water in a kettle. On a 10-inch dry comal, griddle, or in a cast-iron frying pan, toast the chiles over medium heat until blackened, but not burnt, about 10 minutes. Place the chiles in a large bowl, cover with hot water, and soak for 1/2 hour. Remove the chiles from the soaking water with tongs, placing small batches in a blender with 1/4 cup of the chile soaking water to blend smooth. Put the chile puree through a strainer to remove the skins.

In the same dry comal, griddle, or frying pan, grill the onion and garlic over medium heat for 10 minutes. Set aside. Toast the almonds, peanuts, cinnamon stick, peppercorns, and cloves in a dry comal, griddle or cast-iron frying pan for about 5 minutes. Remove them from the pan.

Over the same heat, toast the chile seeds, taking care to blacken but not burn them, about 20 minutes. Try to do this outside or in a well-ventilated place because the seeds will give off very strong fumes. When the seeds are completely black, light them with a match and let them burn themselves out. Remove from the heat and place in a bowl. Soak the blackened seeds in 1 cup of cold water for 10 minutes. Drain the seeds and grind them in a blender for about 2 minutes. Add the blended chile seeds to the blended chile mixture.

Heat 3 tablespoons of oil in an 8-inch cast-iron frying pan over medium heat until smoking. Add the raisins and fry them until they are plump, approximately 1 minute. Remove from the pan. Fry the bread slice in the same oil until browned, about 5 minutes, over medium heat. Remove from pan. Fry the plantain in the same oil until it is well browned, approximately 10 minutes, over medium heat. Set aside. Fry the sesame seeds, stirring constantly over low heat, adding more oil if needed. When the sesame seeds start to brown, about 5 minutes, add the pecans and brown for 2 minutes more. Remove all from the pan, let cool, and grind finely in a spice grinder. It takes a bit of time, but this is the only way to grind the seeds and nuts finely enough.

Wipe out the frying pan and fry the tomatoes, tomatillos, thyme, and oregano over medium to high heat, allowing the juices to almost evaporate, about 15 minutes. Blend well, using 1/2 cup of reserved stock if needed to blend and set aside. Place the nuts, bread, plantains, raisins, onion, garlic and spices in the blender in small batches, and blend well, adding about 1 cup of stock to make it smooth.

In a heavy 4-quart stockpot, heat 2 tablespoons of lard or oil until smoking and fry the chile paste over medium to low heat, stirring constantly so it will not burn, approximately 20 minutes. When it is ?dry?, add the tomato puree and fry until the liquid has evaporated, about 10 minutes. Add the ground ingredients, including the sesame seed paste, to the pot. Stir constantly with a wooden soon until well-incorporated, about 10 minutes. Add 1 cup chicken stock to the mole, stir well, and allow to cook 20 minutes, stirring occasionally.

Break up the chocolate and add to the pot, stirring until it is melted and incorporated into the mixture.

Toast the avocado leaf briefly over the flame if you have a gas range or in a dry frying pan and then add it to the pot. Slowly add more stock to the mole, as it will keep thickening as it cooks. Add enough salt to bring out the flavor. Let simmer another 30 minutes, stirring occasionally so it does not stick, adding stock as needed. The mole should not be thick; just thick enough to coat the back of a spoon.

Place the cooked chicken pieces in the leftover stock in a saucepan and heat through.

To serve, place a piece of chicken in a shallow bowl and ladle 3/4 of a cup of mole sauce over to cover it completely. Serve immediately with lots of hot corn tortillas.

Hint: Be sure to put the blended chiles through a sieve or food mill, or you will have pieces of chile skin in your mole, which needs to be silky smooth.

You can use oil instead of lard to fry the mole, but the flavor will change dramatically. In our pueblo, people traditionally use turkey instead of chicken, and sometimes add pieces of pork and beef to enhance the flavor. You can use leftover mole and chicken meat to make Enmoladas or Tamales Oazaquenos made with banana leaves.

Inspired by Maria Taboada and Paula Martinez

Recipe: Black Bottom Pie

From Denny: Now here's a favorite in Southern homes! The calories are a lot less than most desserts that chefs are making in their restaurants. Chef desserts run in the 600 - 900 calorie range whereas this little gem comes in at 332 for a generous slice. Give this classic a try! The description is awesome!

From: Atlanta Journal-Constitution

"Elizabeth Wilson, an Atlanta-born writer who lives in Stone Mountain, says she got this recipe from her mother, who said that she got it 50 years ago from a Dobbs House Restaurant. Atlanta cooking teacher Virginia Willis, who tested the recipe, says: "The chocolate layer, or black bottom, is very similar to a firm ganache, normally made from heavy cream and chocolate. . . It's rich, thick and slightly dense. The rum-flavored layer is spongy and light, and not very sweet. The combination, especially with the pillow-soft layer of whipped cream, is not only visually stunning, but a textural explosion in the mouth."

Hands on time: 30 minutes
Total time: 1 hour and 30 minutes
Serves: 2 (9-inch) pies, 6 to 8 slices each

Ingredients:

1 cup granulated sugar, divided

1/4 teaspoon fine-grain salt

2 tablespoons cornstarch

3 large eggs, separated (see note)

2 cups whole milk

5 ounces unsweetened chocolate, finely chopped

1 1/2 teaspoons pure vanilla extract

2 prebaked pie crusts or chocolate cookie crusts

1/4 cup cold water

1 1/2 envelopes (about 3 3/4 teaspoons) unflavored gelatin

1/2 teaspoon dark rum or rum-flavored extract

1/4 teaspoon cream of tartar

1 cup heavy cream, well-chilled

Sifted cocoa, grated chocolate or cacao nibs, for garnish


Instructions:

Combine 1/2 cup sugar, salt and cornstarch in a medium saucepan. Add yolks and whisk well to combine. Slowly whisk in milk and stir to combine. Place over medium-high heat and cook, whisking constantly, until mixture comes to a rolling boil and thickens, about 5 minutes.

Place the chocolate in the top of a double boiler and cook, stirring occasionally with a dry wooden spoon, until melted and smooth, about 5 minutes.

Once the cornstarch mixture thickens, pour half into the melted chocolate. Stir to combine and add vanilla. Divide mixture between the 2 prepared pie crusts; set aside. This forms the black bottom layer.

Place the water in a liquid measuring cup. Add the gelatin and stir to combine. Add this mixture to the remaining cornstarch mixture and stir to combine. Add rum or rum extract and stir to combine. Set aside for 8 to 10 minutes until the mixture just starts to set, or congeal.

Place the egg whites and cream of tartar in the bowl of a mixer fitted with the whisk attachment. With the machine on medium-high speed, whip the egg whites until foamy. Increase the speed to high, and continue beating until soft peaks form. Slowly, steadily add the remaining 1/2 cup sugar and beat until stiff peaks form.

Take about 1/3 of the beaten whites and add to the rum-flavored mixture and stir well to combine. Pour that lightened mixture over the whites and fold to combine. Once the mixture is smooth, pour the rum-flavored mixture over the chocolate bottoms in the pie crusts. Refrigerate to set, at least 1 hour.

While the pies are chilling, place a clean mixing bowl and whisk attachment in the refrigerator. When ready to serve, making sure the cream and equipment are well-chilled, place the bowl on a mixer fitted with the chilled whisk attachment. Whip the heavy cream to soft peaks. Top the set pies with the whipped cream and serve. Garnish with cocoa, chocolate or cacao nibs, as desired.

Note: To avoid the very small risk of bacteria contamination posed by raw egg whites, use 2/3 cup pure liquid pasteurized egg whites instead.

Nutrition:

Per serving (based on 6): 332 calories (percent of calories from fat, 51), 5 grams protein, 38 grams carbohydrates, 2 grams fiber, 20 grams fat (7 grams saturated), 71 milligrams cholesterol, 234 milligrams sodium."

Recipe: Chocolate Soup

From Denny: Now this is definitely something I'd like to try - a soup made from chocolate, wow! Beware of the calorie count though; it's a real whopper! Be generous; share this dessert with friends and family! :)

Zuppa di Cioccolato (Chocolate Soup) - from Sotto Sotto restaurant

From: The Atlanta Journal-Constitution and Sotto Sotto restaurant

"From the menu of . . . Sotto Sotto
313 N. Highland Ave., Atlanta
404-523-6678

Q: Please see if you can coax the chocolate soup dessert recipe out of the chef at Sotto Sotto. It's really great, with little bits of crunchy things in it.
-- Lea Nixon, Atlanta

A: If all you think of is minestrone when you think of Italian soup . . . think again. Zuppa di Cioccolato is a rich chocolate soup served as a dessert. Sotto Sotto chef Christian Watson says this heavenly confection is a combination of fine semi-sweet chocolate (the brand he uses is Callebaut, which can be difficult to find locally), hazelnut whipped cream topping, dry roasted hazelnuts and sugared croutons."

Hands on time: 20 minutes
Total time: 30 minutes
Serves: 10

Ingredients:

For the chocolate base: 1 1/2 quarts (6 cups) heavy cream (36 to 40 percent milkfat)

1/2 cup granulated sugar

1 1/4 pounds best-quality semi-sweet chocolate chips

6 tablespoons rum (Virgin Island Rum, a sweet rum, is suggested)

For the baguettes:

10 slices French baguette

Granulated sugar for sprinkling

For the hazelnut cream:

3/4 cup heavy cream

1/4 teaspoon hazelnut praline paste (see note)

For the garnishes:

1 cup whole roasted hazelnuts

Unsweetened cocoa powder

Instructions:

In a medium, heavy Dutch oven, combine the cream and sugar over medium-high heat. Bring to a gentle boil, reduce heat to low and gradually add the chocolate chips, whisking constantly until smooth. Stir in the rum, and whisk again. (The soup base may be adjusted to your desired consistency with additional cream or chocolate.)
Sprinkle the baguette slices with granulated sugar and place in the oven to toast until just caramelized.

In the large bowl of an electric mixer, beat the 3/4 cup cream to soft peaks with the hazelnut paste.

To serve: Place a crouton in the bottom of a shallow soup bowl; pour about 3/4 cup of the soup base over it, sprinkle with roasted hazelnuts, and top with a dollop of the whipped cream. Dust with cocoa powder, and serve at once.

NOTE: Hazelnut paste is difficult to find. Watson suggests substituting Nutella, for a slightly different flavor. Our tester reports it is fine to omit the paste.

Nutrition:

Per serving: 939 calories, 10 grams protein, 86 grams fat (percent calories from fat, 82), 49 grams carbohydrates, 208 milligrams cholesterol, 135 milligrams sodium, 3 grams fiber.

Appetizer Recipe: Chocolate Bruschetta

From Denny: Sometimes, you just don't want all the sugar interrupting the nirvana taste of your chocolate. Well, here is an interesting take on Italian "toast"! I'm used to having bruschetta with marinara sauce or olive tapenade.

The last thing I would have thought of would be to spread it with chocolate, cool! I have seen chef Giada on the Food Network spread her pizza bread with Nutello (hazelnut chocolate spread) that Europeans swoon over like we do peanut butter in America.

The restaurants in Atlanta, Georgia are leading the way with something unusual but very tasty for an appetizer - again. You can make it as a savory or as a sweet version, your choice! Mmmm... fresh and cooling mint...

I think the Great American Oracle (me) predicts this recipe will be adopted eagerly at our house for regular snacking! :)

Chocolate Bruschetta

From: Atlanta Journal-Constitution

Hands on time: 10 minutes

Total time: 15 minutes

Serves: 12


Ingredients:

12 ( 3/4-inch) slices baguette (about half a loaf)

1 tablespoon extra-virgin olive oil

8 ounces high-quality bittersweet chocolate, melted

1 tablespoon fleur de sel (or other coarse-grained sea salt)

Mint leaves for garnish


Instructions:

Brush bread with the olive oil. Toast on a grill or under a broiler until golden brown. Remove from heat and spread a generous amount of melted chocolate over each slice. Sprinkle with fleur de sel and garnish with a mint leaf.

Nutrition:

Per serving: 160 calories (percent of calories from fat, 60), 4 grams protein, 15 grams carbohydrates, 3 grams fiber, 12 grams fat (6 grams saturated), no cholesterol, 583 milligrams sodium.

And a couple of traditional bruschetta recipes:

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Recipe: Chocolate Carrot Cake

CHOCOLATE CARROT CAKE

From: mOOnchild

Ingredients
For cake layers:

2 cups all-purpose flour

2 cups granulated sugar

1/3 cup unsweetened cocoa powder (not Dutch-process)

1 teaspoon salt

1 teaspoon each baking powder and baking soda

4 large eggs

1 1/2 cups vegetable oil

4 medium carrots, shredded coarse (about 2 cups)

For cream cheese frosting:

4 ounces cream cheese, softened

2 tablespoons unsalted butter, softened

1 tablespoon vanilla

1/2 cup confectioners' or powdered sugar

For chocolate glaze:

1/2 cup semisweet chocolate chips

3 ounces fine-quality BITTERSWEET chocolate
(not unsweetened)

6 tablespoons heavy cream

1 tablespoon unsalted butter

1/2 teaspoon vanilla

1 cup confectioners' or powdered sugar


CAKE LAYERS:

Preheat oven to 350ºF. and grease and flour two 9 by 2-inch round cake pans, knocking of excess flour. Into a bowl sift together flour, sugar, cocoa powder, salt, baking soda and baking powder. In a large bowl with an electric mixer beat together eggs and oil on low speed until combined well. Add flour mixture and beat until just combined. Stir in carrots and devide batter between pans. Bake cake layers in middle of oven 35 to 50 minutes, or until tester comes out clean. Cool cake in pans on a rack 10 minutes and invert onto rack to cool completely.

CREAM CHEESE FROSTING:

In a bowl with an electric mixer beat together cream cheese and butter until smooth. Add vanilla and confectioners' sugar and beat untl creamy. Spread frosting on top of 1 cake layer and top with other layer

CHOCOLATE GLAZE:

In a small saucepan combine glaze ingredients and cook over moderate heat, stirring frequently, until chocolate is melted and glaze is smooth. Remove from heat and cool glaze slightly. Spread glaze over top and sides of cake and chill 1 hour, or until set.

Serves 6 to 8.


Photo by scubadive67 @ flickr

Recipe: Espresso Fudge Cake with Kahlua Glaze

Espresso Fudge Cake with Kahlua Glaze

From: Bon Appétit May 2001

Yield: One 10” tube cake

Difficulty: Easy

Preparation: 30 minutes plus baking and cooling times

This simple Bundt cake is a stunner: The sour cream and eggs make it ultra-moist and rich, while the espresso ups the intensity of the chocolate and downplays its sweetness.


Cake:

4 ounces semisweet chocolate, chopped

One 18.25-ounce box Betty Crocker Super Moist Devil’s Food Cake Mix with Pudding

1 cup sour cream

½ cup vegetable/canola oil

3 large eggs

1/3 cup Kahlua liqueur

3 Tablespoons instant espresso powder, such as Medaglia D’Oro


Kahlua glaze:

3 Tablespoons unsalted butter, melted

1 cup confectioners’ sugar, sifted

3 Tablespoons Kahlua liqueur


Make cake: Position rack in center of oven and preheat to 350° F. Coat inside of 10” Bundt pan with nonstick cooking spray.

Two methods to melt chocolate, your choice

Melt chocolate: In a microwave place coarsely chopped chocolate in a proper container and microwave at medium (50%) for 1 ½ to 4 minutes, stopping and stirring often until chocolate is shiny and melted. If overheated chocolate can become grainy.

Melt chocolate: On top of the stove place coarsely chopped chocolate in top of a double boiler over hot, not simmering, water. As the chocolate melts, stir until melted and smooth.

Let melted chocolate cool to room temperature.

Place cake mix in bowl of electric mixer fitted with whisk attachment. Add sour cream, vegetable oil, eggs, Kahlua, espresso powder and cooled chocolate. Mix on low speed for 2 minutes, or until just combined. Remove bowl from mixer and scrape down sides with rubber spatula, folding in any remaining unincorporated ingredients.

Pour batter into prepared pan and smooth top. Bake for 45-5-0 minutes, or until skewer inserted in center comes out clean. Cool cake on wire rack for 5 minutes, and then turn cake out of pan onto wire rack. Allow to cool completely.

Make glaze: Combine melted butter, confectioners’ sugar and Kahlua in small bowl; whisk until smooth. Pour glaze over top of cake, allowing it to run down sides and center of cake.

Recipe: Espresso-Ganache Tartlets

Espresso-Ganache Tartlets

Yield: 6 servings

From: Bittersweet Pastry Shop, Chicago, Illinois.



Crust:

½ cup (1 stick) unsalted butter, room temperature

¼ cup sugar

1 large egg

1 ½ cups all-purpose flour

¼ teaspoon baking powder

1/8 teaspoon salt


Ganache filling:

¼ cup hot water

1 Tablespoon instant espresso powder

¾ cup whipping cream

2 Tablespoons sugar

10 ounces bittersweet (not unsweetened) OR semisweet chocolate, chopped


Directions for crust: using electric mixer, beat butter and sugar in medium bowl until light. Beat in egg. Add flour, baking powder and salt; beat just until blended. Divide dough among six 3-inch-diameter tartlet pans with 1-inch-high sides and removable bottoms. With floured fingertips, press dough into pans. Refrigerate 1 hour, then freeze 10 minutes.

Preheat oven to 350° F. Bake tartlets until golden brown, about 25 minutes. Transfer to racks and cool completely.

Directions for filling: Mix ¼ cup hot water and espresso powder in small bowl until espresso dissolves. Bring cream and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add chocolate; stir until melted and smooth. Mix in espresso mixture. Pour hot filling into tartlets. Chill until chocolate sets, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove tart pan sides from tartlets. Transfer to plates and serve.

Recipe: Rich Chocolate Cake with Fluffy White Frosting

Rich Chocolate Cake with Fluffy White Frosting

Yield: 16 servings from 13x9-inch cake or 8-inch 3-layer cake.

From: Good Housekeeping Great Baking: 600 recipes for cakes, cookies, breads, pies and pastries, published 2003

This is a great cake for birthdays; it’s easy and has a Mexican Chocolate Spice version.


Ingredients for cake:

2 cups all purpose flour

1 cup unsweetened cocoa

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 1/3 cups milk

2 teaspoons vanilla extract

2 cups sugar

1 cup butter (2 sticks), softened

4 large eggs

Fluffy White Frosting


Directions: Preheat oven to 350° F. Grease 13x9x2-inch baking pan or three 8-inch round cake pans. Line bottom/s with waxed paper; grease and flour paper.

In medium bowl, stir together four, cocoa, baking powder, baking soda and salt. In measuring cup, mix milk and vanilla.

In large bowl, with mixer at low speed, beat sugar and butter until blended. Increase speed to high; beat until creamy, about 5 minutes. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition (mixture may appear grainy).

Reduce speed to low; add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat until batter is smooth, scraping bowl occasionally with rubber spatula.

Pour batter into prepared pan/s. Bake 40 to 45 minutes for 13x9-inch cake, 30 minutes for 8-inch cake layers or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. With small knife, loosen sides of 13x9-inch cake or 8-inch layers from sides of pan; then invert cake onto wire rack to cool completely.

Meanwhile, prepare Fluffy White Frosting. Frost side and top of 13x9-inch cake; or use to fill and frost layer cake.

Makes one 13x9-inch cake, 16 servings or one 8-inch 3-layer cake, 16 servings.

Nutritional analysis per serving of 13x9-inch cake: about 355 calories, 5 grams protein, 54 grams carbohydrate, 15 grams total fat (8 grams saturated), 2 grams fiber, 87 milligrams cholesterol and 365 milligrams sodium.



Alternate Version of Cake: Mexican Chocolate Spice Cake

Prepare batter as for Rich Chocolate Cake but use only 2/3 cup milk and add 2/3 cups strong black coffee; add 1 teaspoon ground cinnamon and 1/8 teaspoon ground cloves with flour mixture. Bake and frost as directed.

Rich Chocolate Cupcakes

Prepare batter as for Rich Chocolate Cake. Line (36) 2 1/2 –inch muffin-pan cups with fluted paper liners. Pour batter into prepared pans. Do not bake all cupcakes at once. Bake only as many as will fit on center rack of oven. Bake 25 minutes, or until toothpick inserted in center comes out clean. Repeat with remaining batter. Cool in pans on wire rack 10 minutes. Remove cupcakes from pans to cool completely. Frost tops of cupcakes with Fluffy White Frosting or desired frosting. Makes 36 cupcakes.

Each cupcake: 155 calories, 2 grams protein, 24 grams carbohydrate, 6 grams total fat (4 grams saturated), 1 gram fiber, 39 milligrams cholesterol and 160 milligrams sodium.


Fluffy White Frosting

2 large egg whites

1 cup sugar

¼ cup water

1 teaspoon light corn syrup

¼ teaspoon cream of tartar

Directions: In top of double boiler, or in medium stainless-steel bowl, set over 3 to 4 quart saucepan, over 1-inch simmering water (double boiler top or bowl should be about 2 inches from water), with hand-held mixer at high speed, beat egg whites, sugar, water, corn syrup and cream of tartar until soft peaks form and temperature reaches 160° F. on candy thermometer, about 7 minutes.

Remove double boiler top or bowl from saucepan; beat mixture 5 to 10 minutes longer, until stiff peaks form.

Makes about 3 cups.
Nutritional analysis per Tablespoon: about 15 calories, 0 grams protein, 4 grams carbohydrate, 0 grams total fat, 5 grams fiber, 0 milligrams cholesterol and 5 milligrams sodium.

Harvest Moon Frosting variation:

Prepare as above but use 1 cup packed dark brown sugar in place of white sugar. As to nutritional analysis this frosting is 20 calories.

Recipe: Triple Chocolate Fudgsicle Panna Cotta

Triple Chocolate Fudgsicle Panna Cotta

From: Pastry Chef John Miele, from restaurant Aureole, New York City

Yield: 6 servings

Easy as any other panna cotta Italian dessert! Takes only 35 minutes preparation time plus chilling time.


Ingredients:

¼ cup water

1 envelope powdered unflavored gelatin (about 2 ¼ teaspoons)

1 ½ cups whole milk

1 ½ cups heavy cream

2 Tablespoons sugar

4 ½ ounces milk chocolate, finely chopped

1 ½ ounces bittersweet chocolate, finely chopped

½ ounce unsweetened chocolate, finely chopped

1 ½ teaspoons vanilla extract


Garnish:

Whipped cream

Fresh berries


Directions: Have ready six 10-ounce martini glasses. Pour water into small bowl. Sprinkle gelatin over water and set aside to soften for 5 to 10 minutes.

Combine milk, cream and sugar in medium-sized, heavy saucepan. Bring to simmer over medium heat, stirring until sugar is dissolved. Reduce heat to low and add chocolates. Whisk until chocolates are melted and mixture is smooth. Remove from heat and immediately add softened gelatin mixture. Whisk until dissolved. Whisk in vanilla.

Strain mixture through fine-mesh sieve into pitcher or large glass measuring cup with pouring spout and fill martini glasses. Refrigerate until set, at least 6 hours.

Garnish each dessert, if desired, with whipped cream and fresh berries.

Aureole
34 East 61st Street
New York, New York 10021
212 – 319 - 1660

Recipe: Macaroon Kiss Cookies

The photo is similar only of peanut butter chocolate kiss cookies to give anyone who is unfamiliar with this kind of cookie a better visual. Sorry I couldn't find a photo of the actual cookie. This is an easy recipe and a real yum! factor for fans of coconut, cream cheese AND chocolate!


Macaroon Kiss cookies
Ingredients:

1/3 cup butter, softened

3oz cream cheese, softened

3/4 cup granulated sugar

1 egg yolk

2 teaspoons almond extract

2 teaspoons orange juice

1 1/2 cups unsifted all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

5 cups flaked coconut

Chocolate kisses

Preheat oven to 350° F.

Directions:

Cream together butter, cream cheese and sugar in large bowl until light and fluffy.

Add egg yolk, almond extract and orange juice; beat well.

Combine flour, baking powder and salt, gradually add to creamed mixture.

Stir in 3 cups coconut. Cover tightly and chill 1 hour.
Shape dough into 1" balls, roll in remaining coconut. Place on ungreased cookie sheet.

Bake for 10 - 12 minutes, or until lightly browned.

Remove from oven; immediately top with a chocolate kiss. Let cool on a wire rack.

Photo of peanut butter chocolate kiss cookies by bonimo @ flickr

Molecular Gastronomy – Where Science Meets Cuisine

Molecular Gastronomy – Where Science Meets Cuisine: "The science of molecular gastronomy has given us knowledge about why foods do what they do, under what circumstances, and how. And it has fascinated us by busting myths..."

By Sallys Trove
Photo by Claire L. Evan @ flickr

Recipe: Tea-Flavored Molten Chocolate Cakes

Tea-Flavored Molten Chocolate Cakes

What chocolate lover does not like these molten chocolate cakes oozing with warm chocolate spilling out over the dam of the cake to greet your fork for approval? Here’s a new and flavorful twist on the lava cake from Paris, France for your enjoyment!


Yield: 6 servings

From: Chef Alain Dutournier,
Carré des Feuillants, Paris, France
Featured in Bon Appetit magazine

Note: The chef used bergamot essence to flavor the dessert. In America it’s easier to find and use Earl Grey tea leaves in place of the essence.


Ingredients:


1 cup boiling water

2 teaspoons Earl Grey tea leaves

8 ounces bittersweet (not unsweetened) OR semisweet chocolate, chopped

7 Tablespoons unsalted butter

4 large eggs, separated

¼ cup unsweetened cocoa powder


Directions: Preheat oven to 400° F. Butter six ¾ cup soufflé dishes or custard cups. Sprinkle each with sugar; shake out excess. Place dishes on baling sheet. Combine water and tea leaves in small bowl; steep 5 minutes. Strain tea; discard leaves.

Combine chocolate and butter in heavy medium saucepan. Stir over low hat until mixture is smooth; cool to lukewarm. Whisk in egg yolks, then ¼ cup liquid tea and cocoa (reserve remaining tea for another use). Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold egg whites into chocolate mixture in 3 additions. Divide batter among prepared dishes.

Bake cakes on baking sheet until puffed and set but still soft in center, about 16 minutes. Serve immediately.

Note: For other recipes visit my other fun blog:
Romancing The Chocolate

How To Make Chocolate From Scratch At Home

How To Make Chocolate From Scratch At Home - If you want to learn how to make your own chocolate from the very beginning, as in roasting your own beans and tempering it, you will enjoy this writer's tutorial.

It's in depth and an easy to follow step by step. You can try any level, go back later and learn the next level.

This tells you whether you would like to take it a step further and become a professional as it really gives you a great feel for the chocolate business.

Top Ten Fudge Recipes

Top Ten Fudge Recipes: "These are ten popular and delicious fudge recipes. From your classic chocolate fudge, to butterscotch and bourbon, give them a try! Some of these recipes are very quick and easy, while others are more complex and require a candy thermometer. Enjoy!"

By Citizen of Earth

Recipe: Top Ten Fudge Recipes

Top Ten Fudge Recipes: "These are ten popular and delicious fudge recipes. From your classic chocolate fudge, to butterscotch and bourbon, give them a try! Some of these recipes are very quick and easy, while others are more complex and require a candy thermometer. Enjoy!"

Luxurious Chocolate Recipes

Luxurious Chocolate Recipes - You are going to swoon over these fabulous recipes from this writer at HubPages!

She has an Earl Grey chocolate terrine that looks awesome. Then there is her version of a lower calorie Boston Cream Pie taste in a cup. She is a very clear writer who is easy to follow step by step.