Tag Archives: Food

Feb5

German Marmorgugelhupf – Chocolate Marble Cake Recipe

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This recipe for Marmorgugelhupf is a modern take on the German classic dessert. It is an excellent complement to coffee and makes a great dessert. Try it with cafe noir.

Marmorgugelhupf Marble Cake Recipe
Recommended Equipment:
tube or bundt pan
stand mixer

Ingredients:

main batter
1 2/3 cup sugar
2 2/3 cup all purpose flour
1/4 tspn salt
2 tspn baking powder
7 eggs
12 oz. unsalted butter, at room temp.
3 tbsp. Kahlua

chocolate batter
2 tbsp whole milk
2 tbsp Kahlua
6 oz. bittersweet chocolate, melted
1/2 tspn baking soda

chocolate glaze
1/2 cup heavy whipping cream
1 tbsp dark corn syrup
2 tspn vanilla extract
1/2 cup milk chocolate chips

Preparation:
Preheat oven to 325 degrees Fahrenheit. Grease a tube or bundt pan. In a large bowl or mixer, mix together the flour, baking powder, sugar and salt. Add butter to the mixture and mix until the ingredients form a paste. Mix the eggs and the Kahlua together. Slowly mix the egg and Kahlua mixture in with the main batter paste. In a separate mixing bowl. Construct the chocolate batter by combining the milk, Kahlua, and baking soda. Add the melted chocolate to the mixture and whisk thoroughly.

Add 2 cups of the main batter to the chocolate mixture and mix until the two have completely combined. Pour half of the remaining main batter to the bundt pan and smooth the batter so that it is evenly distributed. Pour the chocolate batter evenly over the first layer of main batter. Pour the remaining batter evenly over the chocolate layer. Using a table knife, insert the blade into the batter. Move the blade up and down in a spiral motion as you make your way around the cake. Stop when you reach the point at which you started.

Bake the cake until it is firm ~ about 1 hour. Remove cake from over and let cool for 5 minutes. Turn cake out onto a cooling rack.

Make the chocolate glaze by heating the whipping cream to a boil. Add the chocolate chips, vanilla, and corn syrup. Whisk ingredients together. Remove from heat and let the mixture thicken. Drizzle chocolate glaze over the cake.

Feb2

My Super Bowl Chocolate Pizza

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For the true pizza lover: a dessert version worthy of Super Bowl Sunday! I’m ready!!

Chocolate PizzaSUPER Bowl Sunday Nails

Yield: 6 servings

ingredients
Your favorite pizza dough
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts

preparation
Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.

Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.

Feb1

Chocolate and Lemon Pie

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Chocolate and Lemon Pie

This dessert is like two of my favorite flavors getting married, and you’re invited to the wedding. #chocolatefriendsofTenaciousM Enjoy!

Preparation time : 25 minutes Cooking time : 10 minutes
Serves: 10 persons

Ingredients
2½ cups oreo cookies crushed
1/3 cup butter, melted

For the filling:
1 tin sweetened condensed milk
2 tablespoons butter, melted
2 tablespoons cornstarch
2 egg yolks, beaten
3 tablespoons lemon juice
1 teaspoon lemon zest, grated

For the topping:
1 tin Cream
200 g semi-sweet chocolate chips, melted
½ cup water

Preparation
Combine cookies and melted butter in a mixing bowl and mix well. Press cookies mixture into the base and sides of 26 cm loose bottom tart tin and set in the fridge for 10 minutes.

Meanwhile, in medium non-stick saucepan, combine sweetened condensed Milk , butter and cornstarch. Bring to boil over medium heat with constant stirring; cook and stir for 1 minute. Remove from heat and pour a small amount into egg yolks and mix then put the egg yolks mixture into the same saucepan. Cook over medium heat for 2 minutes and remove from heat. Add lemon juice, lemon zest and stir.

Pour the mixture over the prepared tart base and set in the fridge for ½ hour or until set. In a medium bowl, combine cream , melted chocolate and water and pour evenly all over the filling. Place in the fridge until the top is firm to slice.

Jan30

Australia – Baked Chocolate and Orange Pudding Recipe

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This is really quick to make. #chocolatefriendsofTenaciousM will love this one served warm with ice cream!

Baked_chocolate_Orange_Puding 2

Serves 6

Ingredients:
600 ml (20 fl oz) low-fat milk
zest of 1 orange
1 tspn vanilla extract
90 g (3 oz) agave syrup
2 tbsn cocoa powder, sifted
2 eggs
2 tbsp butter
3 thick slices seeded brown bread
cocoa and icing sugar, for dusting
sugar-free ice cream, to serve

Preparation:
Preheat oven to 350 degrees
Bring milk to the boil in a saucepan with orange zest, vanilla and agave syrup. Remove from heat and cool slightly.
Mix cocoa to a paste in a cup with a spoon of cold milk, then whisk into the hot milk. Lightly whisk the eggs in a bowl. Pour the hot milk mixture over the top (ensure the milk is not boiling). Continue to stir.
Spread butter onto the slices of bread and arrange in a small baking dish. Pour the chocolate custard mixture evenly over the top. Allow to stand for 15 minutes to allow bread to absorb custard.
Bake in oven for 35 minutes. Dust with a little cocoa and icing sugar. Serve warm with some light or sugar-free ice cream.

Jan28

Double-Crusted Chocolate-Covered Sweet Surprise Cheesecake

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double-crusted-cheesecake

A creamy, chocolatey filling is surrounded by an oatmeal-pretzel crust and topped with a decadent ganache in this mouthwatering cheesecake. Warning: #forchocolateloversonly

Serves: 12

Total Time: 1 hr 30 min
Prep Time: 30 min
Cook Time: 1 hr

Ingredients

Ganache Topping
12 ounce(s) Ghirardelli semisweet chocolate
1 cup(s) heavy cream
2 tablespoon(s) unsalted butter
1 tablespoon(s) pure vanilla extract
1/4 teaspoon(s) instant coffee granules

Oatmeal-Pretzel Crust
1/2 cup(s) lightly packed brown sugar
1 1/2 cup(s) all-purpose flour
1 1/2 cup(s) rolled oats
1 1/2 cup(s) salted pretzels, crushed (coarsely or finely per your preference)
1 1/2 stick(s) unsalted butter, melted
Butter to grease pan

Filling
2 block(s) (8 ounces each) Neufchatel cheese, at room temperature
1 1/2 cup(s) low-fat Greek yogurt
3 eggs
1 cup(s) white sugar
2 teaspoon(s) pure vanilla extract
1 bag(s) (10-ounce) miniature Snickers Almond bars (about 15 mini bars)

Directions
Make Ganache: Put chocolate chips in a glass or steel bowl. In a small saucepan, bring cream and butter to a boil and pour it over the chocolate chips. Leave chocolate and cream alone for 5 minutes, then stir to combine; mix in vanilla and coffee granules. At room temperature the ganache is the perfect consistency to “frost” the cheesecake.

Preheat the oven to 375˚F. Use a fork to combine all ingredients for the crust. Lightly grease the bottom and sides of the springform pan with butter. Pour half crust mixture (2 1/2 cups) into greased cheesecake pan and reserve other half of crust mixture for later. Use a glass to help you firmly press the mixture down evenly. Bake crust for 8 minutes. Once the crust is out of the oven, turn the oven down to 325°F.

Chop candy bars into bite-sized pieces. Use a mixer to blend together Neufchatel cheese and Greek yogurt; once they’re fully incorporated, mix in one egg at a time; add sugar and vanilla and mix until everything is just incorporated. Fold in chopped candy and pour mixture into pre-baked crust. Bake for 40 minutes, then remove cheesecake from the oven and evenly sprinkle remaining crust mixture on the top; bake for another 20 minutes.

Allow cheesecake to cool completely, then refrigerate for 2 hours. Pour the room-temperature ganache over the cheesecake and spread it out in an even layer (some chocolate will drip down the sides of the cheesecake, but don’t worry about spreading it evenly over the sides). Refrigerate for another 2 hours.

Jan28

Chile Chocolate Lime Martini Pudding

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chili-choc-lime-pudding

Hey #chocolatefriendsofTenaciousM!! It’s 5:00 PM somewhere in the world and chocolate time all day everyday! You will enjoy this Dream Treat. The zesty pudding is topped with tequila lime mascarpone cream to tantalize your taste buds. It’s easy, fun, and flavorful!

Serves: 6 Edit

Total Time: 35 min
Prep Time: 20 min
Cook Time: 15 min

Ingredients
1 cup(s) sugar
1/3 cup(s) cornstarch
2/3 cup(s) cocoa powder
2 teaspoon(s) ground Ancho Chile Pepper, also know as Dark Red Chile Powder (see Tips & Techniques)
3 cup(s) 2% milk
1/4 teaspoon(s) salt
3 tablespoon(s) Cointreau or Citrus Vodka (see Tips & Techniques for Variation)
8 ounce(s) Lime or Key Lime low-fat (not light) yogurt
8 ounce(s) Mascarpone Italian cheese
1 tablespoon(s) tequila, optional
1 tablespoon(s) lime zest
8 slice(s) lime wedges, for garnish

Directions
Place 6 to 8 martini glasses or 8 small glass dessert dishes on serving tray.
In large sauce pan, mix sugar, cornstarch, cocoa, chile, and salt; slowly stir milk to combine. Over medium-high heat, stirring constantly, cook until just beginning to thicken, 7 to 12 minutes. Add alcohol, continue to stir, and cook 2 minutes or until smooth. Pour immediately into martini glasses; cover with plastic, refrigerate for at least 10 minutes before spooning with topping.
In medium bowl, with large spoon, beat until smooth yogurt, mascarpone, tequila, and 1/2 zest. Spoon equally on top of chocolate pudding, cover, refrigerate for at least one hour (can be made up to this point one day ahead).
At serving time, top with whip cream, remaining lime zest, slice of lime, and a pinch of chile powder; serve and enjoy!
Tips & Techniques

Note: When it’s time to add the Ancho (Chile Pepper, add 1 teaspoon, then taste for desired intensity before adding more. The chile heat varies by freshness and location of purchase.

Variation: If you don’t have Cointreau or Citrus Vodka, replace with any orange liqueur or 2 teaspoons vanilla extract.

Make-Ahead Tip: Complete steps 1 through 3 up to one day in advance.

Jan26

Frozen Chocolate, Peanut Butter and Banana Loaf

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Frozen Chocolate, Peanut Butter and Banana Loaf
PREP: 40 MINS TOTAL TIME: 3 HOURS 30 MINS SERVINGS:16

Even if it’s cold outside, you can’t go wrong combining chocolate and peanut butter. May I suggest adding a beverage of red wine, or perhaps the Mexican Hot Chocolate recipe that I shared if your chocolate addiction runs deep like mine. Enjoy Chocolate friends of TenaciousM!

INGREDIENTS

12 ounces semisweet chocolate, chopped into small pieces
3/4 cup creamy peanut butter
2 ripe bananas
1 cup heavy cream, whipped to stiff peaks (about 2 cups)
1/2 cup roasted salted peanuts, chopped
Nonstick cooking spray and waxed paper, for loaf pan

DIRECTIONS

STEP 1
Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray; line with waxed paper, leaving overhang on both long sides. Set aside.

STEP 2
Melt chocolate; cool to room temperature. Meanwhile, in a food processor, puree bananas until smooth.

STEP 3
Stir peanut butter into cooled chocolate until combined, then stir in banana puree. Gently fold in whipped cream until combined. Pour into prepared pan; top with peanuts. Fold waxed paper over top; wrap tightly in plastic. Freeze until firm, at least 3 hours.

STEP 4
To serve: Remove loaf from pan (run a hot towel across sides and bottom of pan, if necessary). Slice about 1/2 inch thick, as needed.

Jan25

Chocolate and Apricots Grilled Mascarpone Cheese Sandwich

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Happy Saturday!! I am so grateful for this weekend after a week of cold, harsh weather. This decadent dish is similar to a stuffed french toast teetering the line of eat-with-your-hands or a fork. Either way it’s indulgent and decidedly delicious. Tart, lightly sweet, and showered in dark chocolate – a special way to welcome in a leisurely weekend.

Grilled Mascarpone cheese with Apricots and Chocolate

SERVINGS: 4

Ingredients

1 cup dried apricots
1 tsp orange zest
1 orange (large)
vanilla bean (split down the middle)
1/2 cup water
3 eggs
1 cup milk
1/2 tsp cinnamon
1 tsp vanilla
1 tbsp sugar
1/4 tsp kosher salt
1 loaf challah (or Brioche cut in 1” slices)
8 ozs mascarpone (tub)
apricots (I recipe stewed)
1 bread (recipe, dip)
3 ozs dark chocolate

Preparation

For Stewed Apricots:
1 cup dried apricots
1 teaspoon orange zest
juice from one large orange
vanilla bean, split down the middle
½ cup water

Combine all the ingredients in a small sauce pan. Cover and let simmer for 10 minutes. Remove the cover and continue to simmer until most of the liquid is gone. Use a wooden spoon to smash and break up the apricots just a bit.
Let cool for about 20 minutes, or until just warm.

For Bread Dip:
3 eggs
1 cup milk
½ teaspoon cinnamon
1 teaspoon vanilla
1 Tablespoon sugar
¼ teaspoon kosher salt

Whisk all the ingredients together in a shallow bowl or pie plate.

For the sandwich you’ll need:
1 loaf Challah or Brioche cut in 1” slices
1 8oz tub Mascarpone
1 recipe (above) stewed apricots
1 recipe (above) bread dip
3 oz dark chocolate

Pre-heat an indoor grill or grill pan.
Quickly dip one slice of bread into the bread dip and let the excess drip off.
Add about 2 Tablespoons Mascarpone to the bread. Top with several pieces of stewed apricots and finish with finely shaved dark chocolate.
Top the sandwich with another piece of bread that has been quickly dipped in the bread dip.

Immediately grill until grill marks form, cheese and chocolate are melted and the bread is cooked through – about 5-7 minutes. Slice, dust with powdered sugar and serve immediately.

Jan24

Hawaiian Haupia Chocolate Pie

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Haupia Chocolate Coconut Pie is awesome and I’m not even that crazy about coconut. If you’re looking for a unique, easy dessert – give haupia a try. It didn’t take a great deal of time to put it together.

Haupia is a type of Hawaiian coconut pudding. It was most likely brought to Hawaii from Guam around the time of the Second World War. Today, it is served at luaus and other parties and is very popular throughout the Islands.

Haupia Chocolate Coconut Pie

Here is how you make it:

Ingredients:
Crust:
2 cups all-purpose, unbleached flour
1 cup of butter
1/4 cup brown sugar
1/2 cup macadamia nuts, unsalted – coarsely chopped

Pie Filling:
8 ounces semi-sweet chocolate
1-1/2 cups of milk
20 ounces of coconut milk
1-1/2 cups of water
3/8 cup of cornstarch
1-1/2 cups of sugar

Preparation:
Crust:
Preheat oven to 350 degrees.
Coarsely chop macadamia nuts.
Cut butter into pat sized pieces.
Mix butter into flour with a wooden spoon, chopping butter into small pieces coated with flour.Add brown sugar and macadamia nuts to the flour and sugar mixture. Mix thoroughly. Dump mixture into a 9×9 or 9×13 baking pan. Pack the mixture down with your hands to cover the bottom of pan and up about an inch along the side of the pan. Bake for 15 minutes at 350 degrees.

Pie Filling:
Mix the coconut milk, milk, and sugar together in a pot or saucepan.
In a bowl mix together the water and corn starch. Bring coconut milk mixture to a boil over medium heat then reduce heat to simmer. Slowly stir in corn starch mixture into the coconut milk mixture and whisk it until it is well mixed and it has thickened.

Microwave chocolate pieces for a minute or so in a bowl so the chocolate is just melting together. Separate the coconut mixture into two equal parts. Add the melted chocolate to one of the parts, mixing it thoroughly and pour evenly onto the pie crust. Gently spoon the other half of the haupia (coconut mixture) on top of the chocolate layer.

Chill in the refrigerator for at least 2 hours. Garnish with whipped cream and shaved chocolate.

Jan23

Chocolate-Caramel Trifle with Raspberries

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Chocolate Caramel Trifle with Rasberries

Bad weather days require CHOCOLATE! Nothing improves my outlook on life like discovering new ideas for appreciating chocolate! This is a light dessert that’s relatively easy to make, but provides a very lovely presentation. Enjoy!

Notes: Make and cool pastry cream while cake bakes and cools. For a nonalcoholic version, substitute a hazelnut- or raspberry-flavor syrup for the liqueur; the trifle will be somewhat sweeter.

Ingredients

About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
About 1 1/2 cups all-purpose flour
4 ounces semisweet chocolate
1 cup sugar
2 large eggs
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
3/4 cup hazelnut- or coffee-flavor liqueur (see note)
Caramel Pastry Cream (See recipe below)
1 1/2 cups fresh raspberries (6 oz.), rinsed and drained

Preparation

1. Butter and flour a 9-inch square baking pan.
2. Coarsely chop 3 ounces of the chocolate and place in a microwave-safe bowl. Heat in a microwave oven on full power (100%), stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes total.
3. In a large bowl, with a mixer on medium-high speed, beat 1/2 cup butter and the sugar until fluffy. Add eggs and vanilla and beat until well blended. Stir in melted chocolate.
4. In another bowl, mix 1 1/2 cups flour, baking soda, and salt. Add flour mixture and milk to butter mixture, stir to combine, then beat until well blended. Scrape batter into prepared pan and spread level.
5. Bake in a 350° regular or convection oven until cake begins to pull from pan sides, 40 to 50 minutes. Let cake cool to room temperature in pan on a rack, about 1 1/2 hours.
6. Run a thin knife between cake and pan sides and invert onto a board to release. Cut cake into 1- to 1 1/2-inch cubes. Layer a third of the cubes in the bottom of a 3- to 3 1/2-quart trifle bowl or other straight-sided glass bowl. Drizzle 1/4 cup liqueur evenly over cake. Spoon a third of the Caramel Pastry Cream over cake and spread level. Repeat to make two more layers each of cake, liqueur, and pastry cream, ending with pastry cream. Cover and chill at least 2 hours or up to 1 day.
7. Finely chop remaining 1 ounce chocolate or scrape into curls. Arrange raspberries on trifle and sprinkle chocolate evenly over berries. Scoop onto dessert plates to serve.

Caramel Pastry Cream Recipe Ingredients

1 1/2 cups sugar
2 2/3 cups milk
4 large egg yolks
1/4 cup cornstarch
1 1/2 cups whipping cream

Preparation

1. In a 10- to 12-inch nonstick frying pan over medium-high heat, tilt and stir sugar until melted and amber-colored, 8 to 10 minutes. Pour onto a sheet of foil (about 12 by 18 in.) and let cool to room temperature, about 20 minutes. Peel off foil and break caramel into chunks; put in a food processor or blender and whirl into a fine powder.
2. Combine milk and caramel powder in a 1 1/2- to 2-quart pan; stir over medium heat just until caramel is dissolved (it will form lumps, then melt; do not boil), 9 to 10 minutes.
3. In a small bowl, beat egg yolks to blend. Add cornstarch and whisk until smooth. Pour about 1/2 cup of the hot milk mixture into yolks and whisk until blended, then whisk yolk mixture into pan and stir over medium-high heat just until mixture boils and thickens, 3 to 4 minutes.
4. Rub pastry cream through a fine strainer set over a bowl; discard residue. Cover pastry cream and chill about 1 hour, or nest bowl in ice water and stir until cool, about 30 minutes.
5. In a large bowl, with a mixer on high speed, beat the whipping cream until it holds soft peaks. Gently stir the whipped cream into the cool pastry cream.