Good morning chocolatefriendsofTenaciousM! Here is a chocolate recipe we gotta try!!
As mentioned in my previous post, I had gone on a vacation to Ooty. Ooty is mainly known for two things- it’s cold climate and it’s tea! Not to mention the yummy homemade chocolates. 😉 Because we went by car, we could thoroughly enjoy the weather and the scenic drive. It was indeed beautiful- the misty mountains, green tea estates and tall splendid trees!
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I have visited Washigton, D.C. several times and even in subarctic temperatures it can be a fascinating town. But, I truly prefer a leisurely late Spring day anytime.
It was a great opportunity to attend the Heroes in Military Medicine Awards as well. #legions!
I visited Chicago this past weekend to see friends from the time when I lived there and beyond. Specifically, my friend Carmelia Wrenn-Martin. I wanted to support her entrepreneur efforts at opening “Epiphany” Restaurant in Lincoln Park (734 W. Fullerton). The food is Cajun-inspired comfort food and absolutely delicious. Also, the location is actually great with adequate street parking for the area. Stop by and enjoy!! I did, and took my TenaciousM Posse with me.
Happy Sunday! Have an amazing week.
This is a chocolate version of the traditional Italian cream cake with coconuts and pecans folded into the batter and a rich, thick chocolate cream cheese filling and frosting.
Makes 10 to 12 servings
Ingredients
5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract
Chocolate-Cream Cheese Frosting
Garnish: pecan halves
Preparation
1. Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.
2. Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
3. Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cake pans.
4. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.
5. Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.
Profiteroles (chocolate and cream treats) look great, taste great and are the ultimate dinner party dessert. Give it a go, you won’t regret it!
Hands-On Time: 20 minutes
Total Time: 80 minutes
Serves 8
Ingredients
1/2 cup (1 stick) unsalted butter (cut into pieces)
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 cup all-purpose flour, spooned and leveled
5 large eggs
2 pints chocolate ice cream (preferably dark)
Dark Chocolate Sauce
Directions
1. Heat oven to 400° F. In a medium saucepan, combine the butter, sugar, salt, and 1 cup water. Bring to a boil, stirring to melt the butter; remove from heat. Add the flour and stir to combine.
2. Return to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan and a film forms on the bottom of the pan, about 1 minute. Let cool 5 minutes.
3. One at a time, add 4 of the eggs, mixing well after each addition. The batter should be shiny and smooth and hold its shape on a spoon.
4. Using one soup spoon to scoop the dough and another to scrape it off, drop tablespoon-size mounds of the dough onto parchment-lined baking sheets, spacing them 2 inches apart (you should get about 24). In a small bowl, beat the remaining egg; brush the egg over the dough.
5. Bake, rotating the sheets halfway through, until puffed and golden, 25 to 30 minutes. Let cool completely on the baking sheets.
6. Before serving, cut the puffs in half horizontally, fill with the ice cream, and drizzle with the Dark Chocolate Sauce.
Great read to start my week!!
Creativity is just connecting things. When you ask creative people how they did something, they feel a little guilty because they didn’t really do it, they just saw something. It seemed obvious to them after a while. That’s because they were able to connect experiences they’ve had and synthesize new things. (Steve Jobs, Founder: Apple Computers)
Passion is one great force that unleashes creativity, because if you’re passionate about something, then you’re more willing to take risks. (Yo-Yo Ma, cellist)
The secret to creativity is knowing how to hide your sources. (Albert Einstein,scientist)
Creativity is not just for artists. It’s for business people looking for a new way to close a sale; it’s for engineers trying to solve a problem; it’s for parents who want their children to see the world in more than one way. (Twyla Tharp, dancer/choreographer)
Anxiety is the handmaiden of creativity. (T. S. Eliot, playwright)
Creativity…
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Happy, thankful Sunday!!! Question: “What if you woke up today with only the things you thanked God for yesterday?”
This a dirty little secret and should only be shared with other chocoholics so, shhhhh. Mix it really well and you will end up with a cake that rises beautifully and has a great texture.
Ingredients
4 tbsp self-raising flour
2 tbsp sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp vegetable oil
1/2 tsp vanilla essence
1 tbsp chocolate chips
Directions
1. In a large mug, place all the dry ingredients and mix well with a spoon. Use the spoon to grind all of the cocoa against the side of the cup so there are no lumps.
2. Add the egg and beat it a little on top of the dry ingredients to break the yolk.
3. Add the oil, milk and vanilla and mix until well combined.
4. Stir the chocolate chips in and put into the microwave on high for 3 minutes.
5. Serve with a nice big scoop of ice cream or whipped cream if desired.
Happy amazing Sunday! Have an awesome day!
Egos & Buffaloes 