On yesterday, I went to Fort Worth, Texas with friends and by fortune, ran into a lovely chocolate shop in Sundance Square. If you ever find yourself in the area, please pay a visit to Schakolad. The smell will draw you in and the chocolate will not disappoint!
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat!
Prep: 20 min. Bake: 45 min. + chilling
1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 cups (12 ounces) semisweet chocolate chips
6 egg yolks
1-3/4 cups heavy whipping cream
1 teaspoon vanilla extract
CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup butter, softened
3 cups confectioners’ sugar
3 tablespoons baking cocoa
3 to 4 tablespoons 2% milk
1. In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
2. In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust.
3. Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. In a large bowl, combine the butter, confectioners’ sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
This gives me all the feels!!!
This chocolatier brings the art to a whole new level!! The creator, Amaury Guichon, is my new hero whom I hope to meet someday.
Whether you’re counting your winnings or regretting that last bet, a chocolate friand will heighten the mood – or soften the blow. These are vegan as well!!
200g dark chocolate buttons
6 egg whites
30g of cocoa
125g almond meal
250g icing sugar, sifted
80g plain flour
Preheat oven to 190C. Grease 12 friand moulds.
1. Melt butter and 100g of chocolate. Lightly whisk egg whites. Add melted chocolate and butter and stir. Add almond meal and icing sugar and combine. Add remaining chocolate, flour and cocoa and mix well.
2. Spoon into moulds. Bake for 25 minutes or until cooked through. Rest for five minutes before turning onto a cooling rack.
175g salted butter, plus extra for greasing
200g bar dark chocolate
300g plain flour
375g golden caster sugar
1 tsp bicarbonate of soda
2 medium eggs
200g buttermilkor natural yoghurt
425g can pitted cherry, 2 tbsp juice reserved, rest drained
100g morello cherryjam
4 tbsp kirsch(or more juice from a can if you want it to be non-alcoholic)
500ml tub double cream
3 tbsp icing sugar
1 small punnet fresh cherries(optional
1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
2. Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
3. Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they’re on different shelves. To test they’re done, push in a skewer and check that it comes out clean.
4. Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
5. Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
6. When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve.
This easy Chocolate Pie is one of my favorite go-to desserts! Only 4 ingredients and a ready pie crust separate you from this decadent dessert!
12 ounces semisweet chocolate chips
1 1/2 cups heavy whipping cream
1/4 cup sifted confectioners’ sugar
1 tablespoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
1. In microwave dish combine chocolate chips and 1/2 of the cream.
2. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
3. In small bowl, beat the rest of the cream until soft peaks form.
4. Beat in chocolate mixture on high speed 1/3 at a time, mix well and spoon into crust.
I had no idea, all along while I was making and enjoying these AMAZING brownies, that they harbored a secret past. They had a secret life that I knew nothing about. They have always been “Those Gooey Brownies” to me. Little did I know that Ole Gooey here was leading a double life under another name. Going around town, tempting people with it’s hidden secret. The other name? Knock Ya Naked Brownies. Say What? For shame! 😉
FOR THE CAKE:
1 box chocolate cake mix (I like Devil’s Food)
1 cup evaporated milk
1/2 cup (1 stick) butter, melted
2 cups semi-sweet chocolate chips
FOR THE CARAMEL FILLING:
1 (11 oz.) bag caramels, unwrapped
1/3 cup evaporated milk
1. Preheat oven to 350F degrees.
2. Spray 9×13 baking dish with nonstick cooking spray. Note: stick with me in the directions here so you get everything layered the proper way. I promise this isn’t hard but we do have a few steps to get through first.
3.In a medium bowl, combine cake mix, 1 cup evaporated milk and melted butter. Mix until combined (batter will be thick)
4. Spread HALF of the batter into the baking pan (we’ll use that other half later)
5. Put baking dish in the oven and bake for 15 minutes. While it is baking, start making your caramel filling. In a medium sauce pan, over medium heat, combine caramels with 1/3 cup evaporated milk.
6. Stir frequently until caramel is melted and smooth.
7. When brownie bottom is finished baking (it will only be partially baked), take out of oven and sprinkle with 2 cups chocolate chips.
8. Then drizzle with prepared caramel sauce.
9. Take the rest of the cake batter and drop by the teaspoonful onto caramel layer.
10. No need to be neat about spreading it out. If you want you can take your spoon and gently cover any big gaps in the topping but most of it will spread while baking. Look at all that caramel peaking through there…these really are so good y’all.
10. Bake for an additional 25-30 minutes (until the center is set.)
3 cups chocolate cookie crumbs
1 cup miniature semisweet chocolate pieces
2/3 cup butter, melted
1/2 cup finely chopped toasted pecans
1 pint (2 cups) chocolate ice cream, softened
1 pint (2 cups) vanilla ice cream, softened
1 8 – ounce container frozen whipped dessert topping, thawed
1/2 cup coarsely chopped toasted pecans
1. Place a 9-inch round sheet of parchment paper or waxed paper over the base of an 8-inch springform pan. Attach sides of pan to base, clamping the paper in place. Set pan aside.
2. In a large bowl combine cookie crumbs, chocolate pieces, butter, and finely chopped pecans. Press one-third of the cookie crumb mixture onto the bottom of the prepared pan. Carefully spread the softened chocolate ice cream with the back of a large spoon over the cookie crumb layer. Cover and freeze for 1 hour.
3. Sprinkle half of the remaining cookie crumb mixture over the chocolate ice cream, pressing gently to form a crust. Carefully spread the vanilla ice cream over the cookie crumb layer using the back of a large spoon. Sprinkle remaining crumb mixture over the vanilla ice cream, pressing gently to form a crust. Cover and freeze for 1 hour.
4. Remove sides of pan; lift cake from bottom of pan and peel paper off bottom of cake. Place frozen cake on a serving platter. Frost with whipped dessert topping. Top with coarsely chopped pecans. Loosely cover and freeze 4 to 24 hours or till firm. Let stand at room temperature 30 minutes before serving. Makes 12 servings.