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.
Amazing Chocolate Ooey Gooey Cake!
This cake is very rich and a little will go a long way. Try serving with a vanilla ice cream to cut the sweetness.
2 sticks (226g) butter, melted
1 pkg chocolate cake mix
3 eggs (one egg for bottom cake layer THEN two eggs for filling layer)
1 (8-ounce) package cream cheese, softened
1/4 c (31g) cocoa powder
16 oz confectioners sugar
1 tsp. vanilla extract
1. Heat oven to 350 degrees (325 convection) and prepare and 9-inch by 3inch round cake pan OR 9×13 dish. (I have heard a bundt works as well!)
2. Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup or 113g), and stir until well blended.
4. Pat the mixture into prepared pan and set aside.
5. In a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder.
6. Lower the speed of the mixer and add the powdered sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth.
7. Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. (check at 30 minutes with 9×13) Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
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.