Tag Archives: For Chocolate Lovers

Belgium is Chocolate!

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My Paris posse took me to Belgium to visit the cities of Brussels and Bruges. Also known as Chocolate Heaven. This chocolate blogger is all good. Keep in mind, any photos that are not buildings are entirely chocolate! #birthday2018

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Big Island Candies

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Visiting Hilo, Hawaii today with my family. As a blogger on chocolate, this was like hitting the lottery! #chocolatefriendsofTenaciousM, enjoy!!

Sharing the Art of Chocolate Making

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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.

Chocolate Ooey Gooey Cake

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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.

I just want you to know, I am willing to sacrifice time and resources to sample every single one of them. I do it all for you. 😉 Enjoy!

Ingredients

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

Directions

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.

Chocolate Friands

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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!!

Ingredients

175g butter

200g dark chocolate buttons

6 egg whites

30g of cocoa

125g almond meal

250g icing sugar, sifted

80g plain flour

Directions

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.

Black Forest Gateau

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Impress your guests with this chocolate cherry layered cream cake – a revamped version of a retro classic!

Ingredients

175g salted butter, plus extra for greasing
200g bar dark chocolate
300g plain flour
375g golden caster sugar
25g cocoa
1 tsp bicarbonate of soda
2 medium eggs
200g buttermilkor natural yoghurt

To assemble

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

Directions

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.

Rich Chocolate Truffle Pie

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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!

Ingredients

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

Directions

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.