Tag Archives: Baking

May7

Salted-Caramel Six-Layer Chocolate Cake

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Yes, you read that right: six decadent layers of salted caramel and chocolate. Dive in!

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PREP: 45 MINS TOTAL TIME: 3 HOURS 20 MINS SERVINGS: 12

INGREDIENTS

FOR THE CAKE
Unsalted butter, room temperature, for pans
3 cups all-purpose flour, plus more for pans
3 cups granulated sugar
1 1/2 cups unsweetened Dutch-process cocoa powder
1 tablepoon baking soda
1 1/2 teaspoons baking powder
Coarse salt
4 large eggs
1 1/2 cups low-fat buttermilk
1/2 cup plus 2 tablespoons safflower oil
2 teaspoons pure vanilla extract

FOR THE CARAMEL
4 cups granulated sugar
1/4 cup light corn syrup
2 cups heavy cream
Coarse salt
2 sticks cold unsalted butter, cut into tablespoons

FOR THE FROSTING
1/4 cup plus 2 tablespoons Dutch-process cocoa powder
2 sticks unsalted butter, room temperature
1/2 cup confectioners’ sugar
Coarse salt
1 pound semisweet chocolate, chopped, melted, and cooled
Garnish: flaked sea salt, such as Maldon

DIRECTIONS

STEP 1
Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.

STEP 2
Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.

STEP 3
Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.

STEP 4
Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners’ sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.

STEP 5
Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.

STEP 6
Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

Apr29

Dream Treat!

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Chocolate Chunk-Mocha Cookies

Amazing cookies, filled with chunks of chocolate and covered in mocha frosting. #chocolatefriendsofTenaciousM enjoy!!

Chocolate Chunk-Mocha Cookies

Yield: Makes 3 dozen

Ingredients

2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
2/3 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (11.5-oz.) package semisweet chocolate chunks
Mocha Frosting
Powdered sugar (optional)

Mocha Frosting Ingredients

1/4 cup unsweetened cocoa
1/4 cup hot strong brewed coffee
1/4 cup butter, melted
1 teaspoon vanilla extract
3 1/2 cups powdered sugar, sifted

Mocha Frosting Preparation

1. Stir together first 4 ingredients until smooth. Gradually add powdered sugar, stirring until creamy.

Cookies Preparation

1. Combine flour and next 3 ingredients in a bowl.

2. Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in chocolate chunks.

3. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.

4. Bake at 350° for 10 to 12 minutes or until puffy. Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Spread cookies with Mocha Frosting. Dust evenly with powdered sugar, if desired.

Note: Dough may be frozen up to 1 month or refrigerated up to 2 days. Let stand at room temperature before baking as directed.

Apr26

Chocolate Chip Potato Chip Cookies

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Chocolate Chip-Potato Chip Cookies

It’s true! Chips x 2 – chocolate chips and potato chips. Sweet and salty goodness all rolled into one yummy cookie. #dreamtreat!

Ingredients

1 cup unsalted butter, softened
½ cup granulated sugar
½ cup packed dark brown sugar
1 egg
1 teaspoon vanilla
2½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups lightly crushed original potato chips
1 cup mini chocolate chips

Preparation

1. Preheat the oven to 350°F.

2. In a large bowl combine the flour, baking powder, baking soda, and salt – stir to combine.

3. In a mixing bowl, cream the butter and sugars until light and fluffy.

4. Beat in the egg and vanilla.

5. Turn mixer speed to low, and slowly add the flour mixture to the creamed sugar mixture – mix well.

6. Gently stir in the crushed potato chips and chocolate chips.

7. Place in the refrigerator and let chill for at least one hour.

8. Using a cookie scoop drop 1-inch balls onto an ungreased baking sheet a few inches apart to allow for spreading (I did use a Silpat and mine did not spread very much).

9. Bake for 12-14 minutes or until golden brown.

10. Cool for 5 minutes on the tray before removing to a wire rack to cool completely.

Apr16

Snickers Macarons

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Snickers-Macaron-by-Bakers-Royale 2

These macarons are simply delicious. However, better bakers than me will attest it really comes down to one thing—it’s all in the macronage. That’s the process by which the dry ingredients are folded into the meringue.

Under fold and you will have uneven cracked macarons or macarons that may they look good on the outside but have a noticeable pocket of air from the middle to the top. Over fold and you will have feetless macarons that resemble cookies instead.

Be patient. These cookies don’t require or warrant some of the fuss you may have read about. What they do require is some practice. If you aren’t one of the lucky few that nails it on the first run, you’ll get it—baking fails are a great way to learn, so keep going.

Snickers-Macaron-by-Bakers-Royale 3

YIELD: Makes approximately 70 shells

Ingredients:

CHOCOLATE MACARONS
135g egg whites
45g granulated sugar
215g powdered sugar
115g almond meal
25g cocoa powder
3 Snickers bars, regular size

To make caramel creme filling:

Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until light combined. Add in caramel and beat until combined.

Directions

Heat oven to 330 degrees. Line bake sheet with parchment.

1. Trace out 1 inch circles on parchment and set this aside as a “master copy”. Reserve two extra sheets of parchment and set aside.

2. Place egg whites and sugar in a stand mixer bowl and fit mixer with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes. Turn off mixer.

3. Place all dry ingredients in a food processor and process for two minutes and then push it through a fine mesh sieve. Return any large almond granules to food processor and process until fine. Add dry ingredients to meringue.

4. Add dry ingredients to meringue. Using a sturdy spatula fold and smash dry mixture into meringue against the bowl for about 20-25 folds. Don’t worry about being gentle the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness. Transfer batter to pastry bag and let rest for 20 minutes before piping.

5. Place master copy of drawn circles on a bake sheet and then place a second sheet of parchment on top. Fill a pastry bag with batter and pipe until batter reaches edge of circle. Remove master copy from underneath piped layer and place on second bake sheet and pipe remaining batter (remove master copy and save for future use).Take hold of each pan and give it quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and prevent cracked shells.

6. Bake for about 12-15 minutes. Remove from oven and transfer to a cooling rack. Leave shells to cool completely in pan. Shells should cleanly peel away from parchment.

ASSEMBLY
1. Slice Snickers into 1/8inch slices and then quarter each slice. Place quartered slices around perimeter onthe bottom of one shell. Pipe filling in the middle and place a second shell on top with bottom side down to create a sandwich effect.

Apr15

Triple Chocolate And Pears Cake

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Eating this cake you’ll experience various consistencies, from the soft delicate pears slices to the crunchy chocolate chips and nuts. The nicest thing is that is very easy to bake and it takes about an hour to prepare and cook. The triple chocolate comes from the three types of chocolate added: cocoa powder, dark chocolate (70%) and chocolate chips, so if you like chocolate you should definitely try it. #ChocolatefriendsofTenaciousM enjoy!

Triple Chocolate and Pears Cake 1

Serves: 12 Cook Time: 40 minutes Total Time: 50 minutes Prep Time: 10 minutes

Ingredients

100 gr of dark chocolate (70% at least)
100 ml of double cream
2 eggs
90 gr muscovado sugar
50 ml of vegetable oil
225 gr flour
120 g unsweetened cocoa powder
25 gr baking soda or baking powder
90 gr chocolate chips
3 pears
2 tbsp of grounded nuts or pecan

Triple Chocolate and Pears Cake 2

Instructions

1. Turn on the oven at 180°C/200°C (350/390°F) and grease a 24cm springform pan with some butter and dust it with flour (or cover it with parchment paper).

2. Melt the dark chocolate in the microwave in a bowl at 450W for about 2min. (or according to the direction of the producer).

3. In a big bowl or in the food processor mix the melted chocolate, double cream, flour, cocoa powder, oil, eggs, sugar and baking soda. Mix all the ingredients evenly.

4. Peel the pears or wash them thoroughly if you want to leave the peel on. Remove the core and slice them into 1cm slices.

5. Pour the mix into the pan and then cover it with the pear slices and sprinkle with chocolate chips and bake for 40 minutes.

6. You can serve this cake either lukewarm or cold: the difference is in the chocolate chips: the colder the cake, the crunchier they gets.

Apr12

White And Dark Chocolate Cream Cheese Chocolate Cake Bars

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Rich chocolate cake with chocolate chips, white chocolate chips, and filled with cream cheese. These bars are always a hit and are fast, easy and foolproof! They taste like chocolate cake, not brownies, and are an extremely moist and rich cake at that.

White And Dark Chocolate Cream Cheese Chocolate Cake Bars

Serves: 9×13-inch pan, 18 to 24 bars
Cook Time: 24 to 27 minutes
Total Time: 1 hour, for cooling
Prep Time: 10 mintues

INGREDIENTS

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1 box devil’s food cake chocolate cake mix (or your favorite boxed chocolate cake mix)

1/2 cup unsalted butter (1 stick), softened

1 large egg

1 teaspoon vanilla extract (bourbon vanilla is especially nice)

1 to 2 tablespoons cold brewed coffee or water, optional if necessary

3/4 cup semi-sweet chocolate chips

3/4 cup white chocolate chips

1 can (14-ounces) sweetened condensed milk

1/2 cup (4 ounces) cream cheese, softened (I use whipped cream cheese)

1/2 teaspoon vanilla extract (clear imitation vanilla extract will keep this layer whiter)

DIRECTIONS

Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix either with a mixer, with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the coffee (will deepen the flavor and does not make them taste like coffee) or water if necessary. Press the dough it into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it. Sprinkle the white and dark chocolate chips evenly over the top.

In a mixing bowl, combine the sweetened condensed milk and cream cheese, stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary.

Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. Note that the middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey. They will continue to set up more after they have cooled. Allow bars to cool well before slicing and serving. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.

Apr9

Tropical Turtle Brownies with Grilled Fruit

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Pineapple, banana and mango transform your usual brownie into a tropical dessert! Grilled fruit and caramel topping make this a distinctive treat – ready in 40 minutes!

Tropical Turtle Brownies with Grilled Fruit

Prep Time 25 min Total Time 40 min Servings 12

Ingredients

1/4 cup butter or margarine, melted
3 tablespoons orange juice
2 tablespoons packed brown sugar
1 medium pineapple (3 pounds), peeled and cut into 1-inch chunks (3 cups)
3 medium mangoes, cut lengthwise in half, pitted and cut into 1-inch chunks (3 cups)
4 medium firm bananas, cut into 1-inch slices (3 cups)
12 brownies (3-inch square), cut diagonally in half
1 cup caramel topping

Directions

1. Heat coals or gas grill for direct heat. Mix butter, orange juice and brown sugar in small bowl.

2. Thread pineapple, mango and banana pieces alternately on each of twenty-four 10-inch skewers, leaving space between each piece. Brush fruit with butter mixture. Grill fruit uncovered 4 to 5 inches from medium-low heat 10 to 15 minutes, turning frequently and brushing with butter mixture, until fruit is lightly browned.

3. To serve, arrange 2 brownie triangles on each plate. Remove fruit from skewers and arrange around and over brownies. Drizzle with caramel topping.

Tips
* If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning.

* Make the butter mixture, and transport it in a small container. Bring the cut-up mango and pineapple in a separate container. So the bananas don’t turn brown, wait to cut them until you’re ready to thread the fruit on the skewers and grill.

* If you’re going to serve this at home, try substituting sorbet, frozen yogurt or ice cream for the brownies.

* Buy “green tip” bananas, which are ripe but still firm enough to withstand grilling. The grilling brings out the natural sweetness.

Apr7

Triple Chocolate-Cookie Trifle Pie

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Make a show-stopping chocolate dessert for your next family gathering. This pie is beautiful, elegant, a cinch to make and very very very delicious!!!! I can add in a touch more whipped cream to one of the chocolate layers to soften the chocolate taste a touch. In all, excellent!! #ChocolatefriendsofTenaciousM enjoy!!

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Yield: Makes 10 to 12 servings

Ingredients

3 1/4 cups heavy cream, divided
1 1/2 (4-oz.) bittersweet chocolate baking bars, chopped
1 (4-oz.) white chocolate baking bar, chopped
1 teaspoon vanilla extract
1 (12.5-oz.) package assorted cookies
2 tablespoons mocha liqueur (optional)
2 (6-oz.) containers fresh raspberries
Raspberry Glaze

Preparation

Prep Time: 25 Minutes
Cool: 20 Minutes
Chill: 8 Hours

1. Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth. Repeat procedure with 1/4 cup cream and white chocolate. (If chocolate does not melt completely after stirring, microwave at HIGH for 10-second intervals just until chocolate is melted and mixture is smooth.) Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.

2. Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.

3. Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture. Repeat procedure with remaining whipped cream.

4. Beat remaining 1 cup cream at medium-high speed until medium peaks form. Gently fold one-fourth of whipped cream into cool white chocolate mixture. Repeat procedure with remaining whipped cream.

5. Crush 6 to 7 cookies to equal 1/2 cup crumbs. Sprinkle on bottom of a lightly greased 9-inch springform pan. Spread half of bittersweet chocolate mixture over crushed cookies in pan. Arrange cookies around sides of pan (about 19 cookies). Spread white chocolate mixture over bittersweet chocolate mixture.

6. Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan. Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies. Cover and chill 8 to 24 hours.

7. Remove sides from pan. Mound raspberries in center of trifle; brush with Raspberry Glaze. Serve immediately.

Note: For testing purposes only, I used Ghirardelli 60% Cacao Bittersweet Baking Bars, Ghirardelli White Chocolate Baking Bar, Pepperidge Farm Distinctive Entertaining Cookie Collection, and Godiva Mocha Liqueur.
Raspberry Glaze: Combine 3 Tbsp. seedless raspberry jam and 2 tsp. water in a small glass bowl. Microwave at HIGH 10 to 15 seconds or until smooth.