Tiramisu

Chocolate Crinkles
Nut Brittle
Cherry Almond Bars
White Hot Chocolate
Vanilla Sugar
Eggnog Cheesecake with Spiked Chantilly and Sugared Fruits
Dessert Wine Gingerbread House
Lavender Sugar
Laurel Sugar
Gingerbread Cake with Cranberries
Eggnog Trifle

Recipe summary

A trifle like this was made for serving a crowd. I favour a
tiramisu that is not too sweet, so this recipe truly is a “pick-me-up”
as the translation goes!

Tiramisu can be made a day ahead of time and topped with its spiked
whipped cream the day it is to be served.

Preparation time:

Cooking time:

Yield:
10

Ingredients

Topping

1
cup
whipping cream
2
teaspoons
sugar
2
tablespoons
coffee liqueur
chocolate shavings and cocoa powder, for garnish

Cream Filling

1
cup
whipping cream
1
tablespoon
vanilla extract
5

egg yolk
1/2
cup
sugar
1/3
cup
Marsala wine
2
cups
mascarpone cheese

Ladyfinger Base

1 1/2
cups
coffee
1/4
cup
rum
5
tablespoons
sugar
1
package
ladyfinger biscuits
1/2
cup
grated chocolate

To Assemble

Directions

Topping

Whip cream to soft peaks and stir in sugar and coffee liqueur. Chill until ready to assemble.

Cream Filling

Whip cream to soft peaks and stir in vanilla extract. Chill.
Place a pot with 2 inches of water on medium
heat and bring to a simmer. In a metal or glass bowl, whisk together
egg yolks, sugar and Marsala wine. Place over the pot of simmering
water and whisking constantly until mixture has doubled and holds a
ribbon design on itself when you lift the whisk. Remove from heat.
Whisk in mascarpone cheese and if still warm,
chill until at least room temperature. Fold in vanilla whipped cream.
Set aside until ready to assemble.

Ladyfinger Base

Mix coffee, rum and sugar until sugar has dissolved.

To Assemble

Dip ladyfingers in the coffee soaking liquid,
just for a moment, to let it soak up the coffee (but not get soggy).
Line the bottom of a trifle bowl, or decorative casserole dish
completely with the soaked ladyfingers.
Spread a half of the Cream Filling over the ladyfingers and sprinkle with grated chocolate.
Repeat Steps 1 and 2. (If your trifle dish is
quite tall, repeat Steps 1 & 2 again, using a third of the cream
filling each time).
Spread whipped cream topping over Tiramisu, dust with cocoa powder and sprinkle with grated chocolate.

Cocoa Wafer Cookies
Chocolate Mint Cookies

Recipe summary

Preparation time:

Cooking time:

Yield:
24

Ingredients

Cupcakes

1 1/3
cups
dark brown sugar
1/3
cup
milk
6
tablespoons
regular cocoa powder (not Dutch process), sifted
9
tablespoons
unsalted butter, room temperature (1/2 cup + 1 tbsp)
1
teaspoon
vanilla extract
2

eggs
2/3
cup
all purpose flour
2/3
cup
pastry flour
1
teaspoon
baking soda
1/2
teaspoon
salt
1/4
cup
milk

Glaze

3/4
cup
whipping cream
6
ounces
semisweet chocolate, chopped
1/4
cup
unsalted butter, room temperature

Chocolate Sorbet

1
cup
milk
1
cup
water
3/4
cup
sugar
4
tablespoons
Dutch process cocoa powder, sifted
3
tablespoons
corn syrup
1
tablespoon
lemon zest
dash
salt
7
ounces
bittersweet chocolate, chopped

To Assemble

Directions

Cupcakes

Glaze

Chocolate Sorbet

To Assemble

CUPCAKES: Preheat oven to 375° F and line muffin
tins with paper cups. Stir together 2/3 cup brown sugar, 1/3 cup milk
and cocoa powder over medium heat until well blended. Remove from heat.
With a hand mixer, beat softened butter and remaining 2/3 cup of brown
sugar into cocoa mixture until fluffy. Add eggs and vanilla and blend.
In a separate bowl, sift together flour, baking soda and salt. Add
alternately with ¼ cup milk until all ingredients have been
incorporated. Spoon into paper cups, filling halfway. Bake for 18 to
20 minutes, until a tester inserted in the centre of a cupcake comes out
clean. Allow to cool.
For glaze, heat cream to just below a simmer and
pour over chopped chocolate. Let sit for one minute then stir to
smooth out. Stir in butter to melt in and thicken glaze. Pour over
cupcakes while glaze is warm to fill to edge of cups.
Serve with Chocolate Sorbet (directions follow).
Yield: 2 dozen cupcakes
SORBET: Whisk together milk, water, sugar,
cocoa, corn syrup, lemon zest and salt in a saucepot over medium heat
until sugar is dissolved. Add chocolate and continue stirring until
melted. Keep chocolate just below a simmer and stir until mixture is
smooth, and visible chocolate grains dissolve away. Remove from heat
and chill.
Pour sorbet base into ice cream maker following
manufacturer’s instructions*. Scrape sorbet into a container and
freeze for at least 2 hours before serving.
* If you don’t have an ice cream maker, freeze
sorbet until solid, then pulse in food processor or blender until smooth
and return to freezer again until firm.
Yield: approximately 1 quart

Brownies

Courtesy of

Michael Smith

Recipe summary

A recipe is merely words on paper; a guideline, a starting
point from which to improvise. It cannot pretend to replace the
practiced hand and telling glance of a watchful cook. For that reason,
this is also an account of what happens when I make this dish, so you’ll
understand each step. Of course when you cook it once, it becomes
yours, so personalize it a bit. Add more of an ingredient you like or
less of something you don’t like. Try substituting one ingredient for
another. Remember words have no flavour, you have to add your own!

Nothing with chocolate in it lasts long in my house especially these
quick-and-easy, nothing-fancy brownies. They’re loaded with rich
chocolate flavour and will easily satisfy the most discerning young
palate.

Preparation time:

Cooking time:
40 minutes

Yield:
12

Ingredients

12
ounces
of bittersweet dark chocolate
2
sticks
of butter (eight ounces)
1
cup
of flour
1
pinch
of salt
1
spoonful
baking powder
4

eggs
2
cups
of brown sugar
A big splash of vanilla
1
cup
of chopped walnuts

Directions

Preheat the oven to 350 degrees F. Toss the
chocolate and butter into a small bowl set over a small pot of simmering
water. This will insulate the delicate chocolate from direct heat and
keep it from scorching. As they begin to melt stir until smooth then
remove from the heat.
In a large bowl whisk the flour, salt and baking
powder together until they’re combined evenly. In a separate bowl,
whisk the eggs, sugar and vanilla together then stir into the chocolate.
Stir in the dry ingredients and walnuts.
Lightly oil the bottom and sides of an 8” by 12”
baking pan. Sprinkle a bit of flour into the pan and shake until all
the surfaces are evenly covered. Tap the pan upside-down on the counter
to dislodge any extra. Pour in the batter and bake until set, about 40
minutes.

Chocolate Crinkles

Recipe summary

These cookies are always a part of cookie plates at our
house! They also make a great hostess gift, wrapped with a ribbon!

Preparation time:

Cooking time:

Yield:
36

Ingredients

Chocolate Crinkles

1/2
cup
unsalted butter
10
ounces
bittersweet or semisweet chocolate, chopped
4

egg, room temperature
1 1/2
cups
sugar
2
teaspoons
vanilla extract
1
teaspoon
instant espresso powder
coffee extract
1/2
cup
all purpose flour
1/2
teaspoon
baking powder
1/4
teaspoon
salt
6
ounces
white chocolate, chopped
2/3
cup
icing sugar

To Assemble

Directions

Chocolate Crinkles

Over a pot filled with 2 inches of simmering
water, place a metal or glass bowl and add butter. Stir until melted
halfway and add chopped bittersweet chocolate. Stir until just melted
and remove from heat. Set aside.
Whip eggs with sugar, vanilla and espresso
powder with electric beaters or in a mixer fitted with the whisk
attachment, until pale and thick, about 5 minutes. In a separate bowl,
combine flour, baking powder and salt.
Whisk melted chocolate into egg mixture until
incorporated. Whisk in flour mixture and stir in white chocolate chunks.
Cover batter with plastic and chill for at least 4 hours before
baking.
Preheat oven to 325 F.
Spoon cookie dough by tablespoonfuls (or
teaspoonfuls for dainty cookies) and roll gently to shape into a ball.
Roll cookie in icing sugar and place on a parchment-lined or greased
cookie sheet, leaving 2 inches between cookies.
Bake for 18-20 minutes. To test doneness, lift a
cookie off the tray – if it comes off cleanly, then cookies are done.

To Assemble

Cool cookies before storing. Cookies will keep
up to a week at room temperature in an airtight container. Batter also
freezes well.

http://www.foodnetwork.ca/recipes/chocolate-crinkles/recipe.html?dishid=2713

http://www.foodnetwork.ca/pages/SearchResult.aspx?nav=Ntk:FoodSearch|chocolate+cake+anna+olson|1|,Ro:20,N:20-4294321781

Decadent Dark Chocolate Souffle Cake

Recipe summary

Preparation time:

Cooking time:

Yield:
8

Ingredients

Cakes

12
ounces
semisweet chocolate, chopped
3/4
cup
unsalted butter
9
large
eggs, room temperature
1/2
teaspoon
fine salt
1/2
cup
sugar
1
teaspoon
vanilla

Chocolate Filling

6
ounces
semisweet chocolate, chopped
6
tablespoons
unsalted butter
1/2
cup
full-fat sour cream
1
teaspoon
vanilla extract
1
tablespoon
honey
2
cups
icing sugar, sifted plus extra for dusting
hot water, if needed

Directions

Cakes

Chocolate Filling

For cakes, preheat oven to 350 °F. Grease and flour (with brown rice flour)
2 8-inch cake pans.
Melt chocolate and butter in a bowl over a pot
of barely simmering water and stir until melted. Set aside to cool.
Separate whites and whip with salt until foamy.
Gradually add sugar and whip until whites hold a stiff peak when
beaters are lifted. Add yolks and vanilla and whip until incorporated,
about 30 seconds. Add cooled chocolate and beat in on low speed or fold
in by hand. Scrape batter into prepared pans and spread to level.
Bake for 25 to 35 minutes, until a tester inserted in the center of the
cakes comes out clean. Cool cakes completely in pans before turning out
(center of cakes will fall as they cool).
For filling, melt chocolate and butter over a
pot of barely simmering water, stirring until melted. Cool for 10
minutes, then stir in sour cream, vanilla and honey. Add icing sugar
and stir in, adding hot water as needed to achieve spread able
consistency.
To assemble, gently tap out first cake layer
upside down onto serving plate. Spread filling over top of cake, and
top with second cake layer. Dust with icing sugar and chill before
serving. Pull cake from fridge 30 minutes before slicing.

Mini Cappuccino Cakes

Sour Cream Pecan Coffee Cake
Raspberry Ricotta Buckle
Butter Tart Coffee Cake

Recipe summary

These cute little cappuccino-flavoured cakes not only
look amazing but are also amazingly delicious! Try them today for
yourself!

Preparation time:

Cooking time:

Yield:
Makes about 24 mini cakes

Ingredients

Mini Cappuccino Cakes

6
tablespoons
unsalted butter at room temperature
1/2
cup
sugar
1
large
egg at room temperature
1/2
cup
sour cream
2
tablespoons
(1 oz) strong espresso
1
teaspoon
vanilla extract
1
cup
all-purpose flour
1/2
teaspoon
baking powder
1/4
teaspoon
baking soda
1/4
teaspoon
salt
1
pinch
ground cinnamon

Assembly

pretzel twists, for “cup handles”
2/3
cup
whipping cream, whipped and lightly sweetened
dark chocolate, for grating

Directions

Mini Cappuccino Cakes

Preheat the oven to 325 F and grease a 24-cup mini muffin tin.
Beat the butter and sugar together until
well-combined, then beat in the egg. Stir the sour cream, espresso and
vanilla together and add this to the butter mixture, blending well.
In a separate bowl, sift the flour, baking
powder, baking soda, salt and cinnamon together. Add this to the butter
mixture and stir just until blended. Spoon or pipe this into the
prepared mini muffin tin and bake for about 18 minutes, until a tester
inserted in the centre of a mini cake comes out clean. Cool the cakes
in the tin before turning out.

Assembly

To assemble, break or cut the pretzel twists so
that the large curls can be stick into the side of each mini cake to
replicate the handle of an espresso cup. Pipe or dollop a little whipped
cream on top of each mini cake and sprinkle with some grated chocolate.
Chill to cupcakes up to 4 hours before serving.
The cakes can be stored, undecorated, in an
airtight container for up to 4 days, or for 4 to 6 hours refrigerated,
once topped.

German Chocolate Cake

Chocolate Hazelnut Cookies
Chocolate Gelato Tart

Recipe summary

Preparation time:

Cooking time:

Yield:
8

Ingredients

Cake

1/2
cup
unsalted butter, room temperature
1 1/2
cups
sugar
1/2
cup
brown sugar
2

egg
2
teaspoons
vanilla extract
1/2
cup
water
4
ounces
unsweetened chocolate, chopped
2
teaspoons
espresso, powder
2
cups
pastry flour
1
teaspoon
baking soda
1/4
teaspoon
salt
1
cup
sour cream

Goopy Topping

1
tablespoon
plus 1 tsp cornstarch
1
cup
whipping cream
1 1/2
tablespoons
corn syrup
1/2
cup
sugar
1/2
cup
brown sugar
6

egg yolk
1/4
cup
butter
1/2
teaspoon
vanilla extract
pinch
salt
1
cup
pecans, lightly toasted and chopped
1
cup
unsweetened shredded coconut

Frosting

8
ounces
semisweet chocolate, chopped
6

egg white
1/2
teaspoon
cream of tartar
3/4
cup
water
1 1/2
cups
sugar
1 1/2
pounds
butter, room temperature
1
teaspoon
vanilla extract
3/4
cup
cocoa powder
pinch
salt

To Assemble

Directions

Cake

Preheat oven to 350 degrees F.
Butter and flour two 9-inch round cake pans.
In a standing mixer, cream butter and sugars together until fluffy in a standing mixer.
Beat in eggs and vanilla.
Put the water, chocolate, and espresso powder in
a small saucepan and stir on low heat until melted. Allow to cool
slightly and then beat into butter mixture.
Sift together flour, baking soda, and salt and stir into batter alternately with sour cream.
Divide batter evenly between the 2 pans and bake
for 25 minutes, until a tester inserted in the centre of the cake comes
out clean.
Allow to cool for 15 minutes in the pans, then turn cakes out onto a plate or rack to cool completely.

Goopy Topping

In a medium pot, whisk together cornstarch, cream, corn syrup, sugars, and egg yolks.
Cut up butter into small pieces and add to pot.
Over medium heat, whisk goopy topping constantly until bubbly and shiny, about 4-5 minutes.
Remove from heat and immediately scrape out topping into a bowl, to halt the cooking process.
Stir in vanilla, salt, pecans, and coconut.
Cover and chill completely.

Frosting

Melt chocolate in a bowl over a pot of simmering
water or in the microwave at medium heat, stirring every 20 seconds.
Set aside. Let cool slightly.
Beat egg whites with cream of tartar until stiff peaks.
Bring water and sugar to a boil and cook over
high heat until temperature reaches 240 degrees F (softball stage). You
can use a candy thermometer, or test by spooning a little of the hot
sugar syrup into a glass of ice water – if you can roll it between your
fingers into a soft ball, then it is ready
While beating whites at medium speed, slowly add
sugar syrup (be careful – it’s hot!) until all the syrup has been
added. Continue to beat whites until cool, about 3 to 4 minutes.
Start adding butter to egg whites, a little at a
time, while mixing constantly and scraping the sides of the bowl often,
until all the butter has been incorporated. If the frosting looks like
it’s separating or looks curdled, don’t worry – just keep mixing and it
will come together.
Mix in melted chocolate, vanilla, cocoa powder
and salt. Keep at room temperature to ice cake. If making a day ahead,
chill frosting but bring to room temperature and beat well before using.

To Assemble

Level cakes if necessary, using a serrated
knife. Spread a dollop of chocolate frosting on one layer of cake. Spoon
a third of the goopy topping over frosting. Spread in the centre of the
cake leaving an inch from the edge of the cake, without topping.
Place second cake on top of first and dollop a
generous amount of chocolate frosting on top. Spread to edges of cake,
working from the middle and turning the cake as you work around. Ice the
sides of the cake, but leave about ½ cup of icing for piping, if
desired.
Spread remaining goopy topping on top of cake,
leaving ½ inch around the outside edge. If you do not wish to pipe
outside edge with chocolate frosting, simply garnish the cake with
toasted pecan halves.
To pipe an edge, place frosting in a piping bag
fitted with a star tip or leaf tip. Pipe frosting as desired. Remember –
it’s just frosting! If you’re not pleased with how it looks, just
scrape it off and start again. Again remember to lick your fingers
often!
Cake can be chilled until ready to serve. Frosting will firm up once chilled.

Chocolate Applesauce Cakes

Recipe summary

Preparation time:

Cooking time:

Yield:
6

Ingredients

Applesauce

2
cups
peeled and diced apple, preferably Granny Smith
3
tablespoons
sugar
1/2
tablespoon
butter
1
inch
peeled and sliced fresh ginger

Cakes

1/2
cup
unsalted butter at room temperature
1/2
cup
vegetable oil
1 3/4
cups
sugar
2

large eggs
1
teaspoon
vanilla extract
2 1/4
cups
all purpose flour
1/2
cup
Dutch process cocoa powder
1
teaspoon
baking soda
1
teaspoon
salt
1/2
teaspoon
ground cinnamon
1 1/3
cups
applesauce (as prepared above)
1/2
cup
buttermilk
8
ounces
bittersweet chocolate chunks

Glaze

3/4
cup
whipping cream
6
ounces
bittersweet chocolate, chopped
1/4
cup
unsalted butter, at room temperature
18

hazelnuts, toasted and peeled

To Assemble

Directions

Applesauce

Cakes

Glaze

To Assemble

For applesauce, simmer diced apple, sugar,
butter and ginger until tender, about 20 minutes. Remove ginger, purée
and chill.
For cakes, preheat oven to 325 °F. Grease and
sugar 6 1½ -cup brioche tins or 12 muffin cups. Beat butter, oil and
sugar with electric beaters until smooth. Add eggs one at a time,
mixing well after each addition. Beat in vanilla. In a separate bowl,
sift flour, cocoa, baking soda, salt and cinnamon. Whisk buttermilk and
applesauce together. Add flour to butter mixture, alternating with
applesauce, mixing well after each addition. Stir in chocolate chunks.
Spoon batter into prepared tins and bake for 18 to 20 minutes, until
cakes spring back when pressed. Allow cakes to cool in the pan 15
minutes, then turn out onto a cooling rack to cool completely.
For glaze, heat cream to just below a simmer and
pour over chopped chocolate. Let sit for one minute then stir to
smooth out. Stir in butter to melt in and thicken glaze. Pour over top
of cakes and let drip deliciously down the sides. Top each cake with 3
hazelnuts.
Serve cakes at room temperature and store in an airtight container.

Mint Chocolate Cake

Double Decker Mint Chocolate Cake
Minted Melon Neapolitan

Recipe summary

Preparation time:

Cooking time:

Yield:
24

Ingredients

Cake

1 3/4
cups
water
1 3/4
cups
Dutch process cocoa powder, sifted
4
ounces
bittersweet chocolate, chopped
1
cup
sour cream
1
tablespoon
vanilla extract
2
teaspoons
peppermint extract
1 3/4
cups
unsalted butter, room temperature
1 3/4
cups
sugar
3/4
cup
golden brown sugar, packed
5

eggs
3
cups
all purpose flour
2 1/2
teaspoons
baking soda
1
teaspoon
salt

Frosting

1/2
cup
unsalted butter
2
tablespoons
cocoa powder, sifted
2 1/2
tablespoons
milk
1 1/2
cups
icing sugar, sifted
1
teaspoon
vanilla extract

To Assemble

Directions

Cake

Frosting

To Assemble

Preheat oven to 350° F and butter and sugar a 9 x
13-inch pan. Whisk water, cocoa powder and chocolate over low heat
until chocolate is melted. Allow to cool to room temperature. Combine
sour cream, vanilla and peppermint extract and whisk into cooled
chocolate mixture. Cream butter and sugars together until fluffy and
pale. Add eggs, one at a time, beating well after each addition. Sift
together flour, baking soda and salt and add to butter mixture
alternately with chocolate mixture. Scrape and spread into prepared pan
and bake for 50 to 60 minutes, until a tester inserted in the centre of
the cake comes out clean. Allow to cool.
While cake is cooling, prepare frosting. Heat
butter, cocoa and milk together until smooth and shiny. Remove from
heat and stir in icing sugar and vanilla, and beat until smooth. Pour
and spread over cake and allow to cool.

Molten Centre Chocolate Cake

Individual Ganache Tarts
Opera Torte
Anna Olson’s Chocolate Truffles

Recipe summary

This scrumptious, chocolate-oozing cake has a secret – it’s flourless!

Preparation time:

Cooking time:

Yield:
4

Ingredients

Ganache

1/4
cup
whipping cream
2
ounces
bittersweet chocolate, chopped

Molten Cakes

1/2
cup
unsalted butter, cut into pieces
4
ounces
bittersweet chocolate, chopped
2
large
whole eggs, at room temperature
2
large
egg yolks, at toom temperature
1/4
cup
sugar
2
tablespoons
cocoa powder
icing sugar, for dusting

Assembly

Directions

Ganache

Molten Cakes

Assembly

For the ganache, heat the cream until it just
begins to simmer and then pour this over the chopped chocolate. Let
this sit a minute, then gently stir with a spatula starting at the
centre and widening the circles until the chocolate has fully melted and
the ganache is smooth. Chill until firm, about 2 hours.
Preheat the oven to 425 F. Grease four 5-ounce
ramekins, coat them with sugar, shaking out any excess, and place them
on a baking tray.
Melt the butter and chocolate in a metal bowl
placed over a pot of gently simmering water, stirring until smooth.
Remove this from the heat (but it can still be warm).
Whip the eggs, egg yolks and sugar until they
have doubled in volume and hold a ribbon when the beaters are lifted,
about 3 minutes. Fold in the melted chocolate, then sift in the cocoa
powder and fold in (using the beaters). Divide this batter between the 4
ramekins and chill for 15 minutes.
Spoon the chilled ganache into 4 truffles (you
can roll the truffles between your palms to shape) and gently place this
one into the centre of each of the cakes, pressing down into the batter
slightly, but not to the bottom.
Bake the molten cakes for about 9 minutes, until
the top of each cake has domed up a bit and has a dull finish. Let the
cakes sit for at least 2 minutes. Lift each up using a towel, run a
spatula around the cake to loosen, place a plate overtop and invert, and
lift off the ramekin. Garnish with a dusting of icing sugar and serve
immediately.
Alternately, the batter can be prepared,
ramekins filled and then chilled until ready to bake and serve. Simply
add an additional 2 minutes to the baking time.

Chocolate Glazed Petit Fours

Classic Devil’s Food Cake
Red Velvet Cake
Rich Chocolate Mousse Cake

Recipe summary

This decadent recipe incorporates elements of Anna’s Rich Chocolate Mousse Cake recipe. Additional decor items can include silver dragees, coloured sugars, gold dust, and candied orange peels.
Makes 14 two-bite petit fours

Preparation time:

Cooking time:

Yield:
14

Ingredients

1

cake layer from Rich Chocolate Mousse Cake recipe
1/2
recipe
Chocolate Glaze from Rich Chocolate Mousse Cake recipe

Directions

Cut the cake layer into 2-bite rounds using a 1
½-inch round cookie cutter (straight-sided) and place these on a cooling
rack resting over a parchment-lined baking tray, and so there is a
2-inch gap between them.
Heat the chocolate glaze until it is just melted
(about 120 F) and spoon the glaze over each petite four so that the top
and sides are completely covered. Chill these for about 20 minutes,
then pour a second layer of glaze over them. Decorate the tops of the
Petit Fours as you wish, with dragees, coloured sugar, gold dust or
candied fruit. Chill the Petit Fours and then lift them onto your
serving plate.
The petit fours can be stored, refrigerated, for up to 3 days.

Chocolate Hazelnut Brioche Cake

Recipes from this Episode

Classic Brioche
Tarte Tropezienne
Brioche Tea Sandwiches

Recipe summary

While this recipe starts with a rich chocolate bread
dough, by the time it is filled with its sweet hazelnut filling and then
baked in a bundt pan, it transforms into a truly decadent cake.
Makes 1 8-cup bundt or tube cake, 16 slices.

Preparation time:

Cooking time:

Yield:
16

Ingredients

Chocolate Brioche

1/2
cup
2% milk or chocolate milk, at just above body temperature (105 F)
1
tablespoon
dry instant yeast
1 Tbsp + 1/2 cup sugar
4

eggs, at roomer temperature
3
cups
all-purpose flour
1/3
cup
Dutch process cocoa powder
1/2
teaspoon
salt
1/2
cup
unsalted butter, at room temperature
3
ounces
bittersweet chocolate, melted

Hazelnut Filling

1
cup
whole hazelnuts, toasted and peeled
1/2
cup
packed light brown sugar
1

egg
1
teaspoon
vanilla extract
1/4
cup
milk chocolate chips (optional)

Assembly

Directions

Chocolate Brioche

Hazelnut Filling

Assembly

Stir the milk (or chocolate milk, if using),
yeast and 1 Tbsp of sugar and let sit 5 minutes. Add the eggs and stir
to blend. Sift in the flour, the remaining sugar, cocoa powder and salt
and mix (by hand or with a mixer fitted with the paddle attachment)
until evenly combined. Add the butter and melted chocolate and mix
until blended, then switch to a dough hook (or beat more vigorously by
hand) and knead until the dough is soft and smooth, about 5 minutes.
Place the dough (it will be very soft) in a lightly oiled bowl, cover,
and let sit at room temperature for an hour before chilling for 8 to 24
hours.
For the hazelnut filling, pulse the hazelnuts
with the brown sugar in a food processor until finely ground. Add the
egg and vanilla and pulse to combine, then add the chocolate chips (if
using) and pulse lightly.
On a floured work surface, turn out the dough
and roll out to a large rectangle about ½-inch thick. Spread the
hazelnut filling over the entire surface of the dough and then roll it
up from the longer side. Cut the roll into rounds about 1-inch thick
(just like making sticky buns). Lay half of the slices overlapping each
other in a greased 8-cup angel food cake tin or bundt pan, overlapping
the pieces, and then arrange the remaining slices over the first layer,
overlapping. Cover the tin with a tea towel and let the brioche rise for
90 minutes.
Preheat the oven to 350 F. Bake the brioche for
about 40 minutes, until a tester inserted in the centre of it comes out
clean. Allow the cake to cool for 20 minutes, then turn out on a
cooling rack to cool completely.

Malted Milk Chocolate Cakes

Recipe summary

Preparation time:

Cooking time:

Yield:
6

Ingredients

1/2
cup
unsalted butter, room temperature
2
ounces
unsweetened chocolate, chopped
1
cup
buttermilk, room temperature
1
large
egg, room temperature
2
teaspoons
vanilla extract
1 3/4
cups
all-purpose flour
1
cup
sugar
1/4
cup
malted milk powder, such as plain Ovaltine
1
teaspoon
baking powder
1/2
teaspoon
fine salt
5
ounces
milk chocolate chunks
1/3
cup
malted milk chocolate balls

Directions

Preheat oven to 350 °F and grease 6 mini loaf pans.
Melt butter and unsweetened chocolate together
in microwave, stirring every 10 seconds. Let stand 5 minutes. Whisk
buttermilk, egg and vanilla into butter mixture. In a separate bowl,
sift flour, sugar, malted milk powder, baking powder and salt. Make a
well in center of dry ingredients and pour in butter mixture. Stir just
until blended. Fold in milk chocolate chunks and malted milk balls and
spoon into prepared loaf tins. Bake for 35 to 40 minutes, until a
tester inserted in the center of the loaves comes out clean. Let cool
for 15 minutes, then turn out onto a rack to cool completely.

White Chocolate Berry Wedding Cake

Recipes from this Episode

Champagne Shrimp on Endive
Anna Olson’s Devilled Eggs
Artichoke Asiago Squares

Recipe summary

This icing recipe makes a soft, creamy icing, which is
easily spreadable once it has chilled for a bit. Do keep cakes
refrigerated. If using as a wedding cake, it can spend up to 5 hours on
display in an air-conditioned setting, and 3 hours out of direct
sunlight in an outdoor setting.

Fresh flowers include sunflowers, other orange and purple flowers – big,
bright, colourful.

Note: Makes 1 10-inch cake. Multiply by 6 for a
6-inch/10-inch/12-inch/14-inch cake layers. Icing recipe makes icing to
fill and mask one 10-inch cake
Multiply by 8 for wedding cake.

Preparation time:
30 minutes

Cooking time:
70 minutes

Yield:
0

Ingredients

White Chocolate Icing

2
cups
(500 mL) unsalted butter at room temperature
16
ounces
(450 g) good quality white chocolate, melted and cooled to room temperature
2
cups
(500 mL) icing sugar, sifted
2
teaspoons
(10 mL) vanilla extract
1/4
teaspoon
(1 mL) salt

White Chocolate Berry Wedding Cake

2/3
cup
(175 mL) unsalted butter at room temperature
1 1/3
cups
(325 mL) sugar
4

large eggs at room temperature
2
teaspoons
(10 mL) vanilla extract
2 1/4
cups
(560 mL) all-purpose flour
2
teaspoons
(10 mL) baking powder
1/2
teaspoon
(2 mL) salt
1 1/4
cups
(310 mL) 2% milk at room temperature
8
ounces
(240 g) white chocolate, chopped
3
cups
(750 mL) mixed fresh berries

Cake Decorating

1

14-inch (35 cm) round cake pan, 3-inches (7.5 cm) tall
1

10-inch (25 cm) round cake pan, 3-inches (7.5cm) tall
1

8-inch (20 cm) round cake pan, 3-inches (7.5 cm) tall
1

6-inch (15 cm) round cake pan, 3-inches (7.5 cm) tall
3

cardboard cake bases, 10, 8 and 6-inches (25, 20 and 15 cm) respectively
1

cake platter, at least 16-inches (40 cm) across
untreated wooden doweling
1

offset spatula
piping bags and tips
small fondant leaf cutters
green satin ribbon, 1-inch in diameter, about 2 metres of dark green, and 1 metre of light green
cake wheel or Lazy Suzan

Royal Icing

1/2
cup
(125 mL) warm water
4 1/2
cups
(1125 mL) icing sugar, sifted

Directions

White Chocolate Icing

In a stand-up mixer or in a large bowl with
electric beaters, beat butter until fluffy. Beat in cooled melted
chocolate on medium speed. Reduce speed and beat in icing sugar,
vanilla and salt (icing will be a little soft). Chill for about an hour
to set before using.
Icing can be made ahead and chilled for up to a
week, or wrapped and frozen up to a month (thaw refrigerated). Once
thawed, beat to make fluffy, then use.

White Chocolate Berry Wedding Cake

Preheat oven to 325 F (160 C). Grease and flour a
10-inch (25 cm) cake pan with 3-inch (8 cm) sides and line bottom with
parchment paper.
In a stand-up mixer or in a large bowl with
electric beaters, beat butter and sugar until fluffy. Add eggs one at a
time, mixing well after each addition, and stir in vanilla.
In a separate bowl, sift flour, baking powder
and salt. Add flour to butter mixture in 4 additions, alternating with
milk, blending well after each addition.
Melt chocolate in a bowl over barely simmering
water, stirring until almost melted. Remove from heat and continue to
stir until melted. Pour warm chocolate into cake batter while blending.
Pour into prepared pan and bake until a tester
inserted in the center of the cake comes out clean, about 45 minutes.
Allow cake to cool 30 minutes, then remove from pan to cool completely.
Wrap cake and store frozen or at room temperature until ready to
assemble.
To assemble, slice cake horizontally into three
layers. Spread about 2/3 cup (150 mL) of icing on bottom layer, and
spread 1/3 cup (75 mL) of icing on next layer. Sprinkle mixed berries
over iced bottom layer and place next layer on top, with iced-side down,
so that icing holds berries in place. Repeat with next layer. Ice
outside of cake on top and sides to cover and level. Chill.

Cake Decorating

To prepare rolling fondant:
To tint fondant, add a little of the colour
paste to a small ball (about ½ cup) of fondant and knead well. Add this
ball to a larger portion of fondant (about 3 lbs, for the 14-inch, 1 ½
lbs for the 10-inch, 1 lb for the 8-inch and ½ lb for the 6-inch tiers)
and knead by hand or in a mixer fitted with the paddle attachment (not
electric beaters).
Adjust colour as needed by adding more colour to
intensify the tone, or more fondant to lighten the tone. This cake uses
a darker green for the base, gradually working up to a pale green for
the 6-inch tier.
Lightly dust your rolling surface with icing
sugar and start by rolling the darkest green fondant for the 14-inch
tier. Roll out a circle ¼ -inch (5 mm) thick. Keep remaining fondant
covered at all times. Use your rolling pin to roll up fondant and lift
it gently over the 14-inch (35 cm) tier.
Unroll fondant over cake and gently use your
hands to adhere fondant to icing. Trim fondant from base of cake and
rub surface of fondant in a circular direction to create a smooth
surface. If any airpockets appear, use a pin to release the air and rub
the spot gently with your finger to erase the hole. Repeat this process
with the remaining tiers. Take advantage of trimmed excess fondant to
cut out small leaf patterns with a small leaf cutter and set aside (it
is OK if they dry out).
To stack tiers, they must be stabilized with
wooden doweling. Insert a length of doweling into base tier, at least
4-inches (10 cm) from the outside edge. Mark on the doweling where the
cake reaches and remove.
Cut doweling at that mark and cut 4 more
identical in length (this ensures the cake will sit level). Insert the
dowelling into cake in a circle and gently place 10-inch (25 cm) tier on
top. Repeat this step with the 10-inch (25 cm) and 8-inch (20 cm)
tiers.
To transport a cake of this size and weight, it
is recommend to take it in two pieces and assemble on-site. Stack the
bottom 2 tiers together, and stack the top two tiers.
To decorate cake, start with the bottom tier,
wrapping with green ribbon. Fill a piping bag fitted with a small plain
tip with green royal icing and pipe a stem design sprouting from the
ribbon. Use royal icing to adhere leaves onto stem design. Repeat
desired patterns and piping on each tier (use your own creativity or
follow the photo of this cake for design inspiration).

Royal Icing

For royal icing, stir together all ingredients
to blend, then beat with electric beaters on high speed until mixture is
stiff, about 7 minutes.
Tint icing as desired. Cover surface of icing
directly with plastic wrap and store at room temperature until ready to
use.

Rich Chocolate Mousse Cake

Classic Devil’s Food Cake
Red Velvet Cake
Chocolate Glazed Petit Fours

Ingredients

Cake

1/2
cup
boiling water
2
ounces
unsweetened chocolate, chopped
1/4
cup
unsalted butter, cut into pieces
1
large
large egg, at room temperature
1/2
cup
sugar
1
teaspoon
vanilla extract
1 1/4
cups
all-purpose flour
1
teaspoon
baking powder
3/4
teaspoon
baking soda
1/4
teaspoon
salt
1/2
cup
hot, strongly brewed coffee

Mousse

3
cups
whipping cream, divided
12
ounces
semisweet chocolate, chopped
3
large
egg yolks, at room temperature
1/2
cup
sugar
1/3
cup
water

Chocolate Glaze

1/2
cup
water
1
cup
sugar
1/2
cup
whipping cream
1/2
cup
Dutch process cocoa powder, sifted
1 1/2
tablespoons
unflavoured gelatin powder

Assembly

Directions

Cake

Mousse

Chocolate Glaze

Assembly

For the cake, preheat the oven to 325 F. Grease
2 8-inch round cake pans, line the bottoms with parchment paper and
then lightly dust the sides of the pan with flour, tapping out any
excess. *Please note that only 1 cake layer is needed for this recipe,
but it is easiest to make this recipe in its full measure and freeze the
second cake for a later use.
Whisk the boiling water, chocolate and butter
together until melted (it will be visibly grainy) and set aside.
Whip the egg, sugar and vanilla until the
mixture doubles in volume (about 2 minutes on high speed) and then fold
in the chocolate mixture by hand.
Sift the flour, baking powder, baking soda and
salt over the batter and fold in, then stir in the hot coffee (this will
make the batter become fluid). Divide the batter evenly between the 2
pans.
Bake the cakes for about 25 minutes, until a
tester inserted in the centre of the cake comes out clean. Allow the
cakes to cool completely in the pans.
For the mousse, have ready a 9-inch springform
pan, lining the bottom with parchment paper (in order to make the
mousse-filled cake easier to remove from the pan). Whip 1 ½ cups of the
whipping cream until it holds a medium peak when the beaters are lifted
and chill.
Heat the remaining 1 ½ cups of cream to just
below a simmer and then pour it over the chopped chocolate. Let this
sit one minute, then gently stir until incorporated. Set aside.
Place the egg yolks in a bowl and whip for a
minute on high speed. Place the sugar and water in a small saucepot
over high heat and boil (occasionally brushing the sides of the pot with
water) until it reaches 250 F on a candy thermometer. Start whipping
the egg yolks on medium speed and then carefully pour the hot sugar down
the side of the bowl to avoid splashing, and then increase the mixer
speed until high and whip until this has doubled in volume and cooled to
about 105 F (just above body temperature).
Measure the temperature of the ganache to ensure
it is close to 105 F as well, and fold the ganache into the whipped
yolks. Let this cool for 15 minutes, or until just above room
temperature, then fold in the chilled whipped cream in 2 additions.
Pour half of the mousse into the ungreased
springform pan. Slice one of the cake layers in half horizontally and
place this over the mousse, as centred as possible. Pour the remaining
mousse over the cake layer and gently place the other half of the cake
layer on top, pressing gently just so the mousse covers the sides of the
cake, but not so that it sinks in. Wrap the pan in plastic wrap and
freeze the cake to set it, at least 4 hours, or overnight.
While the cake is setting, prepare the glaze.
Bring the water, sugar, and cream to a boil in a medium saucepot. Once
boiling, whisk in the cocoa powder and simmer (reducing the heat if
needed) for 4 minutes, stirring often, (the consistency will not
change). Remove from heat. Soften the gelatin in ¼ cup of cold water
and then whisk this into the hot cocoa mixture until dissolved. Cool
the glaze to room temperature, then chill completely, at least 3 hours.
To finish the cake, remove it from the freezer
invert the pan onto a cooling rack placed over a parchment-lined baking
tray. Use a hair dryer on a low, hot setting to gently warm the pan so
that it releases from the pan, the sides first and then the top. Warm
the chilled glaze while whisking occasionally until just melted and
smooth and pour this over the torte, spreading gently with a spatula to
ensure that it covers the top and sides of the torte evenly. Chill the
cake for at least 30 minutes, then lift it onto your presentation plate
and store chilled until ready to serve.
The cake will keep, refrigerated, for up to 4 days.

Marble Bundt Cake with Truffle Centre

Recipe summary

Preparation time:

Cooking time:

Yield:
16

Ingredients

Truffle Centre

3/4
cup
whipping cream
4
ounces
bittersweet chocolate, chopped

Marble Bundt Cake

1
cup
unsalted butter at room temperature
2
cups
sugar
4
large
eggs at room temperature
2
cups
sour cream
2
teaspoons
vanilla extract
4
cups
all purpose flour
2
teaspoons
baking powder
2
teaspoons
baking soda
1
teaspoon
fine salt
4
ounces
bittersweet chocolate, chopped and melted
3/4
cup
dark chocolate chips
3/4
cup
white chocolate chips

Directions

Truffle Centre

For truffle centre, heat cream to just below a
simmer and pour over chopped chocolate. Stir to melt and then chill
until firm, about 3 hours.
To assemble, layer half of the 2 cake batters
into prepared bundt pan. Roll and shape chilled chocolate into
“truffles” and lay side-by-side in a circle around the bundt pan. Top
with remaining batters and bake as per recipe.
Allow cake to cool completely before slicing.
You will unveil and beautiful truffle centre in each slice!

Marble Bundt Cake

Preheat oven to 300 degrees F. and grease and flour a 12-cup bundt pan.
Beat butter and sugar together with electric
beaters until light and fluffy. Add eggs, one at a time, mixing well
after each addition. Beat in sour cream and vanilla. Sift flour,
baking powder, baking soda and salt and add to cake in three additions,
mixing gently after each addition.
Remove ¾ cup batter and set aside. This is extra batter for a cook’s treat.
Remove 2 cups of batter and stir in melted
bittersweet chocolate. Stir dark chocolate chips into white cake batter
and stir white chocolate chips into dark batter. Dollop the different
batters into prepared pan alternately, and run a knife through the cake
once, swirling the batter just a little. Bake cake for 50 to 60
minutes, until a tester inserted in the centre of the cake comes out
clean. Allow cake to cool for 20 minutes before turning out to cool
completely.
For the remaining ¾ cup batter, scoop into 2 to 3
greased and flour muffin cups. Bake 20 to 25 minutes (300 degrees F.)
or until a tester inserted in the centre of the cake comes out clean.

Chocolate Silk Tart

Dark Chocolate Mousse
Chocolate Mousse Plated with Cookies

Recipe summary

Preparation time:

Cooking time:

Yield:
1

Ingredients

Crust

1
cup
unsalted butter, room temperature
1/3
cup
sugar
4

egg yolk
1 2/3
cups
all purpose flour
1/3
cup
cocoa powder
1
teaspoon
salt

Filling

6
ounces
bittersweet or semisweet chocolate, chopped
3/4
cup
whipping cream
1
teaspoon
vanilla extract
1
tablespoon
chambord
brandy
1

egg

To Assemble

Directions

Crust

Cream butter and sugar together. Stir in egg yolks, adding one at a time.
Sift together flour, cocoa and salt and add to
butter mixture. Mix until dough just comes together. Shape in to a
disc and chill until ready to roll. If preparing ahead of time, pull
dough from fridge an hour before rolling.
Preheat oven to 350 F.
On a lightly floured surface, roll out dough to
just over 1/4-inch thickness. Line an 8-inch removable-bottom tart
shell with dough, trim edges and chill for 20 minutes. Dock pastry with a
fork and bake for 18-20 minutes. Allow to cool.

Filling

Reduce oven temperature to 325 F.
Place chopped chocolate in a large bowl. Heat
cream to just below a simmer and pour over chocolate. Let it sit for a
minute then stir slowly. Stir in vanilla and chambord.
Whisk an egg in a small cup then stir into
chocolate. Pour into chocolate shell and bake for 12 minutes. Let cool
for 15 minutes, then chill for 2 hours, before slicing.

To Assemble

Slice with a hot, dry knife.
For an extra kick, you can paint the top of the tart with gold dust mixed with a touch of brandy.
(Gold dust can be purchased at cake supply stores.)

Classic Devil’s Food Cake

Red Velvet Cake
Rich Chocolate Mousse Cake
Chocolate Glazed Petit Fours

Recipe summary

To qualify as a Devil’s Food Cake (the antithesis to
an angel food cake), the cake should be very dark, rich in chocolate
taste but still have a delicate moist texture. This cake meets all of
those qualifications.
For specific ingredients, a Devil’s Food Cake needs to include cocoa powder, baking soda and hot coffee or water.
Makes a 2-layer, 8-inch cake

Preparation time:

Cooking time:

Yield:
10-12

Ingredients

Cake

1 1/2
cups
cake and pastry flour
1 1/3
cups
superfine (quick dissolve) sugar
1/2
cup
Dutch process cocoa powder
3/4
teaspoon
baking soda
1/4
teaspoon
salt
1/2
cup
cool, unsalted butter, cut into pieces
1/2
cup
hot, strong brewed coffee
1/2
cup
milk
1
teaspoon
vanilla extract
2
large
large eggs, room temperature

Fudge Frosting

12
ounces
semisweet chocolate, chopped
1 3/4
cups
whipping cream
1/2
cup
sour cream
1/2
teaspoon
vanilla extract
1
pinch
salt

Assembly

Directions

Cake

Fudge Frosting

Assembly

For the cake, preheat the oven to 350 F. Grease
2 8-inch cake pans and line the bottoms with parchment. Dust the sides
of the pans with flour, tapping out any excess flour.
Sift the flour, sugar, cocoa powder, baking soda
and salt into a large mixing bowl or into the bowl of a stand mixer
fitted with the paddle attachment. Add the butter cutting it in (if in a
large bowl, use electric beaters) until the mixture is a fine crumble
(like the texture of fine breadcrumbs) and no large pieces of butter are
visible.
Stir the hot coffee, milk and vanilla together
and add it all at once to the flour mixture, blending until smooth.
Break the eggs into a small dish and stir them with a fork and then add
them to the batter, again blending on medium speed just until smooth
(the batter will be very fluid). Divide the batter evenly between the
prepared pans and tap them on the counter to eliminate any bubbles.
Bake the cakes for about 30 minutes, until a
tester inserted in the centre of the cake comes out clean. Cool the
cakes for 20 minutes in their pans, then tip out onto a cooling rack to
cool completely to room temperature. The cakes can be baked a day
ahead, wrapped and stored at room temperature before frosting.
For the frosting, place the chocolate and cream
in a metal bowl and place it over a pot of barely simmering water. Stir
the chocolate and cream occasionally and gently until all the chocolate
has melted and the mixture is smooth. Remove the bowl from the heat
and whisk in the sour cream, vanilla and salt. Let the mixture cool
completely to room temperature, stir occasionally (you can chill the
mixture for just a few minutes to start it setting, then let it continue
to cool naturally at room temperature). Once cooled to a thicker
consistency, whisk by hand to thicken just until spreadable consistency
(do not whip vigorously or with electric beaters).
Place the first cake layers on your serving
plate and, if needed, trim the cake to level it. Spread a generous
layer of the frosting over the top of the cake. Trim the second cake,
if needed and place this on top of the first cake layer. Spread
frosting over the top and then the sides of the cake, using swirling
motion with your spatula to create a nice design. Chill the cake for at
least 2 hours, or until ready to serve.
The cake will keep, refrigerated, for up to 3 days.

Cappuccino Ice Cream Cake

Cappuccino Mousse
Mocha Latte Mousse

Recipe summary

This is a great recipe because you have 2 layers of ice
cream, chocolate and coffee, but you only need an ice cream maker for
one of the ice creams!

Preparation time:

Cooking time:

Yield:
8

Ingredients

Crust

16 graham crackers
1
cup
whole almonds
3
tablespoons
sugar
1/2
cup
unsalted butter, melted

Fudge Sauce

1/2
cup
whipping cream
1/4
cup
corn syrup
5
ounces
bittersweet chocolate, chopped
1/2
teaspoon
vanilla
dash salt

Chocolate Ice Cream

1/2 cup + 3 tbsp sugar
3
tablespoons
water
1
cup
whipping cream
1
cup
whole milk
6
large
egg yolks
dash salt
7
ounces
bittersweet chocolate, chopped

Coffee Ice Cream

2
cups
whipping cream
1
cup
whole milk
2
teaspoons
instant coffee powder
1/4
cup
coarsely ground espresso beans
1 cinnamon stick
1 vanilla bean, split lengthwise
1/2 cup + 2 tbsp sugar
4
large
egg yolks

Assembly

Directions

Crust

For the crust, preheat oven to 350 degrees F.
Pulse graham crackers, almonds and sugar until
ground. Pour in melted butter and pulse until blended. Press into bottom
of an ungreased 10-inch springform pan and bake for 12 minutes. Allow
to cool.

Fudge Sauce

For fudge sauce, heat cream and corn syrup until
just below a simmer. Pour over chopped chocolate and stir until melted.
Stir in vanilla and salt and set aside or chill until ready to assemble
cake (reheat in microwave if necessary).

Chocolate Ice Cream

Bring ½ cup sugar and water to a boil in a
saucepot. Without stirring, boil sugar until a light amber colour,
occasionally brushing down the sides of the pot with water. Remove from
heat and carefully whisk in cream and milk (watch out for steam). If
caramel hardens, return pot to low heat and stir until melted.
Whip yolks with remaining 3 Tbsp sugar and salt
until thick and pale yellow, about 5 minutes. While whipping, slowly
pour in cream mixture. Pour custard mixture into a pot and cook over
medium-low heat, stirring with a wooden spoon until thickened, about 4
minutes. Strain custard over chopped chocolate and stir to melt.
Chill to room temperature, then pour into cooled crust and freeze while preparing coffee ice cream.

Coffee Ice Cream

For coffee ice cream, combine 1 cup whipping
cream, milk, instant coffee, espresso beans and cinnamon stick in a
saucepot. Scrape the seeds of vanilla bean into cream and heat over
medium-low heat.
In a bowl, whisk egg yolks and sugar. While
whisking, slowly pour hot cream into egg mixture. Return custard to pot
and stir with a wooden spoon until thickened and custard coats the back
of the spoon. Strain and chill completely.
Whip remaining 1 cup of whipping cream to soft
peaks and whisk into chilled custard. Freeze ice cream in an ice cream
maker following manufacturer’s instructions.

Assembly

To assemble, spread all but ¼ cup of fudge sauce
over frozen chocolate ice cream. Fudge sauce will set quickly.
Spread coffee ice cream over fudge sauce and
drizzle remaining sauce over coffee ice cream. Freeze for at least 4
hours before slicing.
To remove cake from pan, run a hot knife or
spatula along the inside edge of the pan before removing ring.

Rich Beet Chocolate Cake

Classic Zucchini Loaf with Orange
Carrot Cake with Cream Cheese Frosting
Potato Chocolate Mini Cupcakes

Recipe summary

It may look all-chocolate, but this amazing dish is packed with beets too!

Preparation time:

Cooking time:

Yield:
Makes one 2-layer 8-inch cake

Ingredients

Cake

2
cups
all-purpose flour
1 3/4
cups
sugar
2/3
cup
Dutch process cocoa powder
1
teaspoon
baking powder
1
teaspoon
salt
3/4
cup
unsalted butter at room temperature, cut into pieces
2
large
eggs at room temperature
1
teaspoon
vanilla extract
3/4
cup
finely grated cooked beets (about 2 large beets)
1 1/4
cups
hot water

Frosting

1/2 cup + 2 Tbsp unsalted butter
1
cup
sugar
3/4
cup
Dutch process cocoa powder
3/4
cup
whipping cream
1
teaspoon
vanilla extract
1/2
teaspoon
salt

Directions

Cake

For the cake, preheat the oven to 350 F. Grease
two 8-inch round cake pans. Line the bottom of the pans with parchment
paper and dust the sides with flour, tapping out any excess.
Sift the flour, sugar, cocoa powder, baking
powder and salt into a large bowl or the bowl of a stand mixer fitted
with the paddle attachment. Add the butter and mix on low speed until
the butter has been worked into the flour (it will seem dry and
crumbly).
Add the eggs and vanilla and mix in slightly,
then mix in the beets. Add the hot water while mixing on low speed,
then increase the speed to medium high and continue to mix for 2 to 3
minutes, until the batter is thick and fluffy. Scrape the batter into
the prepared pans, spread to level the batter and tap the pans on the
counter to knock out any large air pockets.
Bake the cake for about 35 minutes, until a
tester inserted in the centre of the cake comes out clean. Cool the
cakes in their pans for 30 minutes then turn them out onto a cooling
rack to cool completely.

Frosting

For the frosting, melt the butter in a medium
saucepot, then whisk in the sugar and cocoa powder. Continue to whisk
this over medium heat until the mixture begins to bubble, then whisk in
the cream. Continue to whisk until the mixture returns to a simmer
(gentle bubbles) and whisk for an additional minute. Remove the pan
from the heat and stir in the vanilla and salt. Cool the mixture (it
will look like a thick fudge sauce) to room temperature, then chill for
about 1 hour, stirring occasionally while chilling. This will set the
frosting to a spreadable consistency.
To assemble, peel the parchment from a cake
layer and place it on a plate or platter. Spread an even layer of
frosting over the top of the cake and place the second cake layer on
top. Frost the top and sides of the cake, spreading until smooth.
Chill the cake to set, but pull the cake from the fridge an hour before
slicing and serving.
The cake will keep for up to 4 days, refrigerated.

Ultimate Chocolate Cake

Chocolate Chip Cookies a la Anna Olson
Chocolate Chip Ice Cream Sandwiches

Ingredients

Cake

1/2
cup
unsalted butter, room temperature
1 1/2
cups
granulated sugar
1/2
cup
brown sugar
2

egg
2
teaspoons
vanilla extract
1/2
cup
water
4
ounces
unsweetened chocolate, chopped
2
teaspoons
espresso powder
1 3/4
cups
pastry flour
1/4
cup
cocoa powder
1
teaspoon
baking soda
1/4
teaspoon
salt
1
cup
sour cream

Frosting

2
cups
unsalted butter, room temperature
1

egg yolk, optional
12
ounces
bittersweet or semisweet chocolate, chopped, melted and cooled to room temperature
2
teaspoons
vanilla extract
1/4
teaspoon
salt
2 1/2
cups
icing sugar, sifted

To Assemble

Directions

Cake

Preheat oven to 350 F. Butter and flour 2 9-inch cake pans.
Cream butter and sugars together until fluffy. Beat in eggs and vanilla.
In a small pan stir water, chocolate and
espresso powder over low heat until melted. Allow to cool slightly
before beating into butter mixture.
Sift together flour, cocoa powder, baking soda,
and salt and stir into batter alternately with sour cream. Divide
evenly between the 2 pans and bake for 25-35 minutes, until a tester
inserted in the center of the cake comes out clean.
Allow to cool 15 minutes in the pans, then turn cakes out onto a plate to cool completely.

Frosting

Beat butter on high speed, scraping sides
frequently, until light and fluffy. Reduce speed and beat in egg yolk.
Add melted chocolate and mix in.
Add vanilla, salt and icing sugar and beat until smooth.

To Assemble

To ice the cake top one layer with icing and
spread. Place second cake layer on top. Ice the top of the cake and
finish with the sides. Chill cake to set, but it is best stored at room
temperature (hence omitting egg yolk in frosting, if desired).

Chocolate Blackout Cake
Recipe summary
This cake, once assembled, has 6 cake layers, which means I
like to use a LOT of frosting! This frosting recipe freezes well, if
there happens to be any extra. Makes 1 8-inch chocolate cake that will
serve 12 to 16 people.
Preparation time:
Cooking time:

Yield:

Ingredients
Cake
- 2 1/2
  cups
  all-purpose flour
- 1
  cup
  regular cocoa powder
- 2 1/4
  teaspoons
  baking soda
- 1 1/2
  teaspoons
  salt
- 1
  teaspoon
  baking powder
- 1 1/4
  cups
  sugar
- 3/4
  cup
  dark brown sugar, packed
- 1
  cup
  unsalted butter, room temperature
- 2 1/4
  cups
  buttermilk, room temperature
- 2
  large
  large eggs, room temperature
- 1 1/2
  teaspoons
  vanilla extract
- 6
  ounces
  bittersweet chocolate, chopped, melted and cooled
Frosting
- 3
  cups
  unsalted butter, room temperature
- 1
  cup
  cream cheese, room temperature
- 24
  ounces
  bittersweet chocolate, chopped, melted and cooled
- 4
  teaspoons
  vanilla extract
- 1/2
  teaspoon
  salt
- 4
  cups
  icing sugar, sifted
- 2/3
  cup
  cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F. Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking
  powder into a large bowl (or into the bowl of a standup mixer fitted
  with the paddle attachment). Add sugars and butter and blend until a
  crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and
  vanilla together and add to larger bowl while mixing on low speed. Once
  incorporated, increase speed to medium-high and blend until smooth,
  about 3 minutes.
4. Slowly pour in melted chocolate until evenly
  blended, then scrape batter equally between prepared cake pans, tapping
  pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester
  inserted in the center of the cake comes out clean. Cool cakes for 30
  minutes in the pan, then carefully turn out onto a cooling rack to cool
  completely.
Frosting
1. For frosting, beat butter and cream cheese on
  high speed, scraping sides frequently, until light and fluffy. Reduce
  speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa
  and beat until smooth.
2. To frost the cake, slice each cooled cake layer
  across in half. Top one layer with icing and spread. Place second cake
  layer on top, and repeat with remaining layers. Ice the top of the cake
  and finish with the sides. Chill cake to set, but it is best stored at
  room temperature.
Banana White Chocolate Cake with Cream Cheese Icing
Recipes from this Episode
Banana White Chocolate Loaf
Banoffee Pie
Ingredients
Cake
- 1/2
  cup
  unsalted butter, room temperature
- 2/3
  cup
  sugar
- 2
  
  egg
- 2
  teaspoons
  vanilla extract
- 2 1/2
  cups
  pastry flour
- 2 1/2
  teaspoons
  baking powder
- 1/2
  teaspoon
  baking soda
- 1
  teaspoon
  cinnamon
- 1/2
  teaspoon
  salt
- 1 1/2
  cups
  mashed banana
- 1
  cup
  white chocolate, chopped, plus some for garnish
Cream Cheese Icing
- 1
  pound
  (2 pkg) cream cheese, room temperature
- 6
  tablespoons
  unsalted butter, room temperature
- 1
  cup
  icing sugar, sifted
- 4
  tablespoons
  sour cream
To Assemble
Directions
Cake
1. Preheat oven to 350 F. Grease and flour 2 9-inch cake pans.
2. Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla extract.
3. In a separate bowl, sift together flour, baking
  powder, baking soda, cinnamon and salt. Add to creamed mixture
  alternately with bananas.
4. Fold in chopped white chocolate. Scrape batter into pans and spread evenly.
5. Bake for 30 minutes until a tester inserted in the center of the cakes comes out clean.
6. Allow to cool 10 minutes in the pans, then turn out onto a plate.
Cream Cheese Icing
1. Beat cream cheese until smooth. Beat in butter.
2. Reduce speed and add icing sugar, and beat until smooth. Stir in sour cream.
To Assemble
Ice cake completely and garnish with large white chocolate curls (done by using a vegetable peeler
Mascarpone Charlotte
Mascarpone with Cookie Dippers
Mascarpone Petit Fours
Recipe summary
A charlotte refers to a mousse dessert that is surrounded by
a sponge cake. In this instance, the cake is on the bottom, to help
create a “cheesecake” look. Marbling the milk and white chocolate
fillings really creates a showy dessert that will impress yourself as
well as your guests.
Preparation time:
Cooking time:

Yield:
1
Ingredients
Sponge Base

6

egg

1
cup
sugar

1
cup
all purpose flour

1/4
teaspoon
baking powder

1/4
teaspoon
salt

1/2
cup
unsalted butter, melted

1
teaspoon
vanilla extract

2
tablespoons
sugar, heated with 2 tbsp water for simple syrup
Mascarpone Filling

3 1/2
ounces
white chocolate, chopped

3 1/2
ounces
milk chocolate, chopped

3

egg yolk

2/3
cup
sugar

1/4
cup
brandy

3
tablespoons
white wine

1 1/2
cups
mascarpone cheese

1/2
cup
ground nuts, or sliced almonds, lightly toasted
To Assemble
Directions
Sponge Base
Preheat oven to 350 F and line the bottom of a
9-inch springform pan with parchment paper. Do not oil bottom or sides.
Warm eggs in their shells in hot water. Whip
eggs and sugar in a mixer fitted with the whisk attachment (or with an
electric mixer) for 15 (yes 15!) minutes until it almost triples in
volume and holds its shape when you lift the beaters.
Sift flour with baking powder and salt. With
mixer on medium low speed, add flour to the egg mixture and blend for 30
seconds. Mix butter and vanilla together and repeat the same way as
the flour was added (this avoids tenuous hand-folding).
Scrape batter into prepared pan and bake for
30-40 minutes, until the top of the cake springs back when you lightly
press it.
Once cake has cooled, slice horizontally and
place bottom half back in the bottom of the springform pan, whose sides
have been buttered and lined with parchment. Brush with simple syrup.
(top half of cake can be frozen for another day)
Mascarpone Filling
Melt milk and white chocolates in separate bowls.
Whisk together egg yolks, sugar, brandy and
white wine. Whisk over a pot of simmering water until mixture leaves a
ribbon on itself when whisk is lifted. Distribute egg mixture evenly
between the 2 bowls of chocolate and whisk in.
Divide mascarpone evenly between the 2 bowls and
stir until evenly blended. Fillings will be very glossy and smooth. If
they are not glossy and smooth, place the bowl over the pot of
simmering water and whisk gently—it should become smooth.
Spoon dollops of white chocolate mixture on top
of cake in pan, repeat with milk chocolate mixture, filling in empty
spaces. Using a skewer, swirl the two colours together to create a
marbled appearance. Chill for at least 4 hours.
To Assemble
Remove springform pan and peel off parchment
paper. Press toasted ground nuts or sliced almonds onto side of
charlotte. Store loosely wrapped in the refrigerator until ready to
serve.
Chocolate Gooey Butter Cookies
Ingredients
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners’ sugar, for dusting
Directions
Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and
butter until smooth. Beat in the egg. Then beat in the vanilla extract.
Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so
that you can roll the batter into balls. Roll the chilled batter into
tablespoon sized balls and then roll them in confectioner’s sugar. Place
on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The
cookies will remain soft and “gooey.” Cool completely and sprinkle with
more confectioners’ sugar, if desired.
Black Forrest Mini
Bahan:
3      butir               Telur
100 gram              Gula
0,5   gram              Garam
5      gram              Emulsifier
60    gram              Terigu Kunci Biru
10    gram              Coklat bubuk
8     gram              Baking soda
20    gram              Susu cair Indomilk
7      gram              Vanilla essence
15    gram              Palmia margarine (dicairkan)
Bahan isi:
112,5 gram          Dark Cherries
1         gram           Kayu manis bubuk
gram       Maizena
45       gram           Gula
Bahan sirup:
Simple syrup: gula + air (2:1) = 75 gram
50   gram               Rum
Bahan olesan lapisan sponge 1:
55    gram              Whipped cream
22,5 gram              Coklat cair
Bahan olesan lapisan sponge 2:
375 gram              Whipped cream
Bahan topping:
150 gram              Coklat serut
6      buah              Red cherry
Cara Membuat:
Kocok telur, gula, garam, dan emulsifer dengan kecepatan tinggi hingga mengembang.
Ayak
terigu, coklat bubuk, dan baking soda, kemudian masukkan ke dalam
adonan di atas secara bertahap dengan menggunakan spatula hingga
tercampur rata. Masukkan susu cair dan vanilla essence ke dalam adonan
secara bertahap dengan spatula hingga tercampur rata. Masukkan Palmia
margarin (dicairkan) secara bertahap hingga tercampur rata. Tuangkan adonan ke dalam cetakan yang telah dialasi kertas. Bakar di oven pada suhu 180’C selama 30 menit
Cara Menghias:
Panaskan
dark cherries dan kayu manis bubuk hingga mendidih, kemudian masukkan
maizena yang telah dilarutkan dan aduk hingga mengental. Dinginkan.
Potong cake (chocolate sponge) menjadi 3 lapisan. Masukkan whipped cream secara bertahap ke dalam cokelat cair agar tercampur. Ambil lapisan sponge 1. Basahi permukaannya dengan sirup, tutup dengan whipped cream pada bagian atasnya dan beri dark cherries. Tutup kembali dengan lapisan sponge 2, basahi dengan sirup, lalu oleskan whipped cream pada bagian atasnya dan beri dark cherries
Tutup dengan lapisan sponge 3, basahi dengan sirup, dan tutup seluruh permukaan cake dengan whipped cream. Hias dengan coklat serut dan red cherry.
Martabak manis
Bahan Adonan :
1000g Terigu Segitiga Biru
120g     Gula
6g         Garam
13g       Baking soda
0,5g      Ragi instan
20g       Susu bubuk Indomilk
100g     Telur
1350g   Air
50g       Minyak Bimoli
ISIAN :
Secukupnya   Orchid Butter
Secukupnya   Susu kental manis Indomilk
Secukupnya    Coklat meses
Secukupnya     Kacang cingcang (disangrai)
Cara membuat :
Aduk semua bahan jadi satu sampai adonan tercampur rata.
Diamkan selama ± 30 menit.
Panggang menggunakan loyang martabak sampai matang.
Angkat kemudian poles dengan Orchid Butter secukupnya dan isi dengan bahan isian dan tambahkan susu kental manis Indomilk.
Potong martabak pada bagian tengah lalun lipat dan poles kembali permukaan martabak denagan Orchid Butter secukupnya.
Siap di sajikan.

GANACHE
http://www.cakes.host22.com/ganache.html
INGREDIENTS
16 Serves

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)

Directions

Place
the chocolate into a medium bowl. Heat the cream in a small sauce pan
over medium heat. Bring just to a boil, watching very carefully because
if it boils for a few seconds, it will boil out of the pot. When the
cream has come to a boil, pour over the chopped chocolate, and whisk
until smooth. Stir in the rum if desired.

Allow
the ganache to cool slightly before pouring over a cake. Start at the
center of the cake and work outward. For a fluffy frosting or chocolate
filling, allow it to cool until thick, then whip with a whisk until
light and fluffy.

http://norecipes.com/blog/2011/01/04/chocolate-pudding-recipe/

Triple Chocolate Cookies

Recipe courtesy Bobby Flay

1 Video | Photo: Triple Chocolate Cookies Recipe

Total Time:: 1 hr 15 min
Prep: 15 min
Inactive: 30 min
Cook: 30 min

Yield:: about 3 dozen cookies

100 Holiday Cookies
Sugar and Butter Cookies
How to Decorate Cookies
More

Ingredients

6 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
2 teaspoons instant espresso powder, such as Medaglia D’Oro
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 stick (6 tablespoons) unsalted butter, slightly softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup toasted pecans, coarsely chopped
1/2 cup semisweet chocolate chips
1/2 cup best-quality white chocolate chips

Directions

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.

Place the bittersweet and unsweetened chocolate and espresso powder
in a medium bowl and place over a pot of simmering water and melt,
whisking occasionally, until smooth. Sift together the flour, baking
powder and salt onto a piece of parchment or wax paper, or into a small
bowl, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment,
beat the butter, granulated sugar and light brown sugar until lightly
and fluffy, about 2 minutes. Add the eggs, one at a time, then the
vanilla extract, and beat on high speed for 1 minute. On low speed beat
in the melted chocolate mixture until just combined. Fold in the flour
mixture with a rubber spatula until just combined. Stir in the pecans
and chips. The batter will be loose. Cover and refrigerate until just
firm, about 30 minutes.

Using a small ice cream scoop (about 1 tablespoon size), scoop
heaping tablespoons of the batter onto the prepared baking sheets,
putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface
will be dry and shiny but the tops and insides will still be soft. It
will take no longer than 10 to 11 minutes so set the time. Cool on the
baking sheets for 2 minutes, then remove to a rack to cool 5 minutes
longer. Repeat with the remaining batter. These cookies are best eaten
the day they are made. Wrap leftovers well in plastic wrap and store in
an airtight container.

Triple Chocolate Cookies

Photo: Triple Chocolate Cookies Recipe

Total Time:: 2 hr 35 min
Prep: 20 min
Inactive: 2 hr 0 min
Cook: 15 min

Yield:: 24 cookies

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
8 tablespoons unsalted butter (1 stick)
6 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large yolk
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces white chocolate chips

Directions

Whisk the flour, baking powder, salt, baking soda, and cloves
together in a medium bowl. Melt the butter in a saucepan over medium
heat. Remove pan from the heat, add the bittersweet chocolate, then set
aside until melted.

Whisk the eggs, brown sugar, and vanilla together in a medium bowl,
then slowly whisk in chocolate. Stir in the flour mixture to make a
loose dough. Don’t overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees F (or 325 if convection option is available).

Line a baking sheet with parchment paper. Form dough into balls,
about 2 inches or 1 1/2 ounces each, and put on the prepared baking
sheets, leaving a couple inches between the cookies. Bake until outside
is crackly, but the center is still moist, about 13 to 15 minutes, or 12
in convection. Cool on a rack.

Double Chocolate Crackles

Photo: Double Chocolate Crackles Recipe

Yield:: 24 cookies

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup white chocolate chips
1 cup confectioners’ sugar

Directions

Whisk the flour, granulated sugar,
cocoa powder, baking powder and salt in a medium bowl. Whisk in the
melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.

Preheat the oven to 350 degrees F. Line 2 baking sheets with
parchment paper. Put the confectioners’ sugar in a shallow bowl. Roll
tablespoonfuls of the dough into balls, then roll in the confectioners’
sugar until well coated. Place 1 inch apart on the baking sheets.

Bake until the cookies are puffed and the tops are cracked, about
10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a
rack to cool completely. Store in an airtight container up to 1 week.

Photograph by Steve Giralt

Cocoa Thumbprints

Photo: Cocoa Thumbprints Recipe

Total Time:: 1 hr 15 min
Prep: 1 hr 0 min
Cook: 15 min

Yield:: about 3 dozen cookies

Level:

Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar, plus 1/2 cup for rolling
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup confectioners’ sugar
Sprinkles, mini marshmallows, mini candies or dried fruit, for filling

Directions

Whisk
the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder
and salt in a medium bowl. Add the melted butter and eggs and stir until
combined. Cover and refrigerate the dough until firm, about 30 minutes.

Preheat the oven to 325 degrees F. Line 2 baking sheets with
parchment. Place the confectioners’ sugar and the remaining 1/2 cup
granulated sugar in 2 separate small bowls. Roll scant tablespoonfuls of
dough into balls; roll in the granulated sugar and then in the
confectioners’ sugar. Place 1 inch apart on the prepared baking sheets.
Lightly flatten each ball with your fingers and make a deep
1/2-inch-wide indentation in the centers with your thumb. Place your
choice of filling in the indentation.

Bake the cookies
until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes
on the baking sheets, then transfer to racks to cool completely.

http://www.foodnetwork.com/recipes/food-network-kitchens/towering-flourless-chocolate-cake-recipe/index.html

http://www.foodnetwork.ca/recipes/anna-olsons-chocolate-truffles/recipe.html?dishID=12542

Individual Ganache Tarts

Not only are these ganache tarts decadent, they’re very portable too!
Makes six 4-inch tarts, best served within a day of preparing.

Preparation time:

Cooking time:

Yield:
6

Ingredients

Crust

1 1/2
cups
chocolate cookie crumbs
1/4
cup
unsalted butter, melted

Filling

1
cup
whipping cream
8
ounces
semisweet chocolate OR bittersweet chocolate, chopped
1/2
teaspoon
vanilla extract
fresh berries, for garnish
pearl or gold dust, for garnish

Assembly

Directions

Crust

Filling

Assembly

Preheat the oven to 350 F. Lightly grease six
4-inch removable- bottom, fluted tart tins (square or round).
For the crust, stir the cookie crumbs with the
melted butter until evenly combined. Divide this between the tins and
press into the bottoms and up the sides. Bake the crusts for 10 minutes
and cool while preparing the ganache.
For the ganache, heat the cream until it just
begins to simmer and then pour this over the chopped chocolate. Let
this sit a minute, then gently stir with a spatula starting at the
centre and widening the circles until the chocolate has fully melted and
the ganache is smooth. Stir in the vanilla.
Pour this into the tart shells and chill for at
least 2 hours, until set. Remove the tarts from their tin using a small
spatula and garnish with fresh berries, or dust tarts or even the
berries with a little pearl or gold dust using a small brush.
The tarts are best served within a day of preparing.

Molten Centre Chocolate Cake

This scrumptious, chocolate-oozing cake has a secret – it’s flourless!

Preparation time:

Cooking time:

Yield:
4

Ingredients

Ganache

1/4
cup
whipping cream
2
ounces
bittersweet chocolate, chopped

Molten Cakes

1/2
cup
unsalted butter, cut into pieces
4
ounces
bittersweet chocolate, chopped
2
large
whole eggs, at room temperature
2
large
egg yolks, at toom temperature
1/4
cup
sugar
2
tablespoons
cocoa powder
icing sugar, for dusting

Assembly

Directions

Ganache

Molten Cakes

Assembly

For the ganache, heat the cream until it just
begins to simmer and then pour this over the chopped chocolate. Let
this sit a minute, then gently stir with a spatula starting at the
centre and widening the circles until the chocolate has fully melted and
the ganache is smooth. Chill until firm, about 2 hours.
Preheat the oven to 425 F. Grease four 5-ounce
ramekins, coat them with sugar, shaking out any excess, and place them
on a baking tray.
Melt the butter and chocolate in a metal bowl
placed over a pot of gently simmering water, stirring until smooth.
Remove this from the heat (but it can still be warm).
Whip the eggs, egg yolks and sugar until they
have doubled in volume and hold a ribbon when the beaters are lifted,
about 3 minutes. Fold in the melted chocolate, then sift in the cocoa
powder and fold in (using the beaters). Divide this batter between the 4
ramekins and chill for 15 minutes.
Spoon the chilled ganache into 4 truffles (you
can roll the truffles between your palms to shape) and gently place this
one into the centre of each of the cakes, pressing down into the batter
slightly, but not to the bottom.
Bake the molten cakes for about 9 minutes, until
the top of each cake has domed up a bit and has a dull finish. Let the
cakes sit for at least 2 minutes. Lift each up using a towel, run a
spatula around the cake to loosen, place a plate overtop and invert, and
lift off the ramekin. Garnish with a dusting of icing sugar and serve
immediately.
Alternately, the batter can be prepared,
ramekins filled and then chilled until ready to bake and serve. Simply
add an additional 2 minutes to the baking time.

Opera Torte

Recipe summary

Opera torte is a classic torte created in Paris, made of
thin layers of sponge cake with a coffee buttercream and chocolate
ganache. Traditionally it is cut into rectangle portions and served
simply on its own. Perfect with a cup of strong coffee.

Makes 1 rectangle cake.

Preparation time:

Cooking time:

Yield:
6

Ingredients

Viennois Cake

2
large
eggs, separated and at room temperature
1
large
whole egg, at room temperature
1/4 cup + 2 Tbsp sugar
2/3
cup
ground almonds
6
tablespoons
cake and pastry flour, sifted

Ganache Layer & Glaze

1
cup
whipping cream
8
ounces
bittersweet chocolate, chopped
2
ounces
coating chocolate OR chocolate chips
2
tablespoons
vegetable oil

Coffee Buttercream

2

egg whites, at room temperature
2 Tbsp + 1/2 cup sugar
1
cup
unsalted butter, at room temperature
1
tablespoon
coffee extract (or 1 Tbsp very strongly brewed espresso, cooled)
1
teaspoon
vanilla extract

Coffee Syrup & Assembly

1/2
cup
hot coffee
3
tablespoons
sugar
1 1/2
ounces
coating chocolate, melted
6

chocolate covered coffee beans

Directions

Viennois Cake

Ganache Layer & Glaze

Coffee Buttercream

Coffee Syrup & Assembly

Preheat the oven to 400 F and line an 11-x-17-inch sheet pan with parchment paper.
Whip the 2 egg yolks and the whole egg with the ¼
cup of sugar until it is thick, pale and holds a ribbon when the
beaters are lifted. In a separate bowl, stir the ground almonds and
flour together.
In another bowl, whip the 2 egg whites until
foamy, then slowly add the remaining 2 Tbsp of sugar, whipping until
they hold a soft peak when the beaters are lifted. Fold the whipped
whites into the yolks in 2 additions, then fold in the almond mixture.
Spread this evenly over the prepared sheet pan, ensuring that the batter
is as level as possible (the batter will only make a thin layer). Bake
the cake for about 8 minutes, until golden brown and allow to cool.
Once cooled, the cake make dry a bit – that is expected.
For the ganache, heat the cream until it just
begins to simmer and then pour this over the 8 ounces of chopped
chocolate. Let this sit a minute, then gently stir with a spatula
starting at the centre and widening the circles until the chocolate has
fully melted and the ganache is smooth. Set aside to cool to room
temperature.
For the buttercream, place the egg whites in a
bowl and whip with the 2 Tbsp of sugar until just past foamy. Place the
remaining ½ cup of sugar in a small pot with 2 Tbsp of water and bring
to a full boil over high heat, boiling until the sugar hits 240 F on a
candy thermometer. With the mixer on medium speed, carefully add the
hot sugar to the whipped whites by pouring it down the side of the bowl
(this helps to avoid splashing), then increase the speed and whip until
the whites have cooled to room temperature, about 4 minutes. While
beating, add the butter a few pieces at a time until combined. While
adding the butter, if it appears that the buttercream is not fluffy, or
seems curdled, not to worry – simply keep adding the butter, continue to
beat and it will come together. There is no risk of overbeating. Add
the coffee extract (or espresso) and the vanilla and use at room
temperature.
For the coffee syrup, stir the coffee and sugar together until the sugar dissolves.
For the assembly, remove the sheet of cake and
cut into three rectangles (about 6-x-11-inches). Brush the bottom of
one of the layers with the melted coating chocolate and let this set
until firm (or chill 3 minutes). Place this layer, chocolate-side down
onto a flat cake board or platter. Brush the layer with coffee syrup,
then spread half of the butter cream on top. Top this with a second
cake layer, brush it with syrup and now spread two thirds of the cooled
(but still spreadable) ganache layer over the cake. Place the final
cake layer over the ganache, brush it with syrup and spread the
remaining half of the butter cream on top (or you can save about 1/4 cup
for garnish).
For the ganache glaze, re-warm the remaining one
third of the ganache, adding the coating chocolate and vegetable oil,
stirring until smooth. Spread this over the top of the cake (but not
the sides), and chill until set, about 2 hours.
Before serving, trim the sides away to reveal
clean layers, then slice into 6 rectangle portions (a hot, dry knife
makes this easy). If you wish, pipe a little coffee buttercream on top
of each and place a coffee bean on top.

Anna Olson’s Chocolate Truffles

Ingredients

Chocolate Truffles

2
cups
whipping cream
16
ounces
bittersweet chocolate, chopped

Pistachio Brandy Truffles

brandy

Kuliner Sukabumi – Bubur Ayam Odeon

Kuliner Bojonegoro – Tahu Campur dan Lontong Kikil Cak Adi (Pindahan Pojok Kantor Pos)

Kuliner Bojonegoro – Warung Kikil Mbah Su

chopped pistachios for garnish

Orange Truffles

orange liqueur

candied orange peel for garnish

White & Dark Truffles

white chocolate, melted
dark chocolate, melted

Directions

Chocolate Truffles

For the ganache, heat the cream until it just
begins to simmer and then pour this over the 8 ounces of chopped
chocolate. Let this sit a minute, then gently stir with a spatula
starting at the centre and widening the circles until the chocolate has
fully melted and the ganache is smooth. Divide the ganache into smaller
bowls, and stir in desired flavourings (as below), then chill
completely before shaping into truffles.
To make truffles, use a small ice cream scoop or
a teaspoon to spoon out about ½-ounce of the ganache and shape into a
ball by rolling between your palms. Place the truffles on a
parchment-lined baking tray and chill until ready to roll or dip.
Roll the truffles into desired fillings (listed
below) or dip into melted chocolate using truffle forks, shake off
excess chocolate and place n a cooling rack that rests over a
parchment-lined baking tray. Chill the truffles just to set them, but
then store in a cool place.

Pistachio Brandy Truffles

Stir a little brandy (about 1 teaspoon into 1/3
of the ganache) into the ganache before chilling, then roll the shaped
truffles in chopped pistachios.

Orange Truffles

Stir a little orange liqueur (about 1 teaspoon
into 1/3 of the ganache) into the ganache before chilling, then dip the
truffle in melted dark chocolate and place a small piece of candied
orange peel on top before the chocolate sets.

White & Dark Truffles

Dip the truffle in melted white chocolate, then
drizzle the truffles with melted dark chocolate. Or, dip the truffles in
the dark chocolate and drizzle with white chocolate.

Cocoa Wafer Cookies

Ingredients

3/4
cup
unsalted butter, room temperature
1
cup
icing sugar
6
tablespoons
Dutch process cocoa powder
1
teaspoon
vanilla extract
1

egg yolk
1
tablespoon
milk
1 1/2
cups
all purpose flour
dash
salt
dash
baking powder
icing sugar, for garnish

Directions

Beat butter until smooth and fluffy. Sift
together icing sugar and cocoa powder over butter and beat in. Stir in
vanilla, egg yolk and milk. Add flour, salt and baking powder to cocoa
mixture and blend until incorporated. Shape dough into disc, wrap and
chill for 20 minutes.

Preheat oven to 325° F. On a surface lightly
dusted with icing sugar, roll out dough to 1/8-inch thick. Cut into
desired shapes and transfer carefully to a parchment-lined baking sheet.
Bake for 12 to 15 minutes, until cookies can be lifted easily away
from the parchment. Allow to cool on baking sheet. Cookies can be
dusted with icing sugar to finish.

Cookies will keep in an airtight container for 2 to 3 weeks.

Yield: 2 to 3 dozen cookies

Chocolate Mint Cookies

http://api.foodnetwork.ca/images/dmm/C/H/Chocolate_Mint_Cookies_002.jpg

Recipe summary

These delectable cookies are refreshingly minty and sweet.

Preparation time:

Cooking time:

Yield:
24

Ingredients

Cookies

3/4
cup
unsalted butter, room temperature
1
cup
icing sugar
6
tablespoons
Dutch process cocoa powder
1
teaspoon
vanilla extract
1

egg yolk
1
tablespoon
milk
1 1/2
cups
all purpose flour
dash
salt
dash
baking powder
icing sugar, for garnish

Filling

1

egg white
1 3/4
cups
icing sugar, sifted
2
drops
to 3 drops peppermint extract

To Assemble

Directions

Cookies

Filling

To Assemble

Beat butter until smooth and fluffy. Sift
together icing sugar and cocoa powder over butter and beat in. Stir in
vanilla, egg yolk and milk. Add flour, salt and baking powder to cocoa
mixture and blend until incorporated. Shape dough into disc, wrap and
chill for 20 minutes.
Preheat oven to 325° F. On a surface lightly
dusted with icing sugar, roll out dough to 1/8-inch thick. Cut into 1
½-inch circles and transfer carefully to a parchment-lined baking sheet.
Bake for 12 to 15 minutes, until cookies can be lifted easily away
from the parchment. Allow to cool on baking sheet.
For filling, put egg white in a bowl and beat in
icing sugar, a few tablespoonfuls at a time, until a soft dough forms.
Turn dough onto a surface dusted with icing sugar. Knead in remaining
icing sugar and peppermint extract, until dough is no longer sticky.
To fill cookies, roll a teaspoon of dough into a
ball and flatten a little. Sandwich between 2 cookies and press
together to push icing to edges. Continue until all cookies have been
filled.
Cookies can be glazed with chocolate to finish or dusted with icing sugar.
Yield: Approximately 2 dozen cookies

Chocolate-Espresso Snowcaps

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These cookies look like little snow-covered mountains. Roll each ball in confectioners’ sugar twice to make sure it’s thoroughly coated and no dark dough is visible.

Everyday Food, December 2003

Prep Time45 minutes
Total Time1 hour 45 minutes
YieldMakes 18

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Ingredients

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners’ sugar, for coating

Directions

In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners’ sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Cook’s Note

Cookies will keep for up to a week stored in an airtight container at room temperature.

Variations

Martha used 4 tablespoons unsalted butter, room temperature, and 1/2 cup confectioners’ sugar, for coating.

Salted Chocolate Tartlets

We love the sweet-savory combination of chocolate and salt, but you could also finish these with a sprinkle of crushed candy canes, confectioners’ sugar, or cocoa.

Everyday Food, December 2010

Prep Time25 minutes
Total Time50 minutes plus cooling
YieldMakes 24

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Ingredients

All-purpose flour, for work surface
1 recipe Basic Pastry Dough
1 cup semisweet chocolate chips (6 ounces)
Coarse salt
1 cup heavy cream
1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 24 rounds (reroll scraps if necessary), then press into 24 standard muffin cups (dough should come 3/4 inch up sides). Freeze until firm, 10 minutes (or up to 1 day).
Bake until shells are golden, 18 minutes. Let cool completely in pan.
In a medium heatproof bowl, combine chocolate and 1/2 teaspoon salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour over chocolate, add vanilla, and let sit 1 minute. Stir gently until mixture is completely smooth. Pour chocolate into cooled shells and refrigerate until set, 20 minutes. To serve, sprinkle with coarse salt.

Cook’s Note

Wrap cooled unsalted tartlets in plastic and keep at room temperature, up to 1 day.

Double-Chocolate Brownie Bites

Cocoa powder and semisweet chocolate give these one-bite cookies their deep flavor.

Martha Stewart Living, July 2011

YieldMakes 6 dozen

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Ingredients

1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 stick unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup honey
7 ounces semisweet chocolate, coarsely chopped (1 1/2 cups)
1/4 cup granulated sugar

Directions

Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy. Add honey, and beat until fluffy. Reduce speed to low. Gradually add flour mixture, and beat until well combined. Mix in chocolate. Refrigerate for 30 minutes.
Drop heaping teaspoons of dough into granulated sugar. Roll to coat, shaping into balls. Transfer to parchment-lined baking sheets, spacing about 1 inch apart. Bake until tops are cracking and cookies are just set, about 9 minutes. Transfer sheets to wire racks, and let cool.

Cook’s Note

Brownie bites can be stored in an airtight container at room temperature for up to 3 days.

Surprise Cookies

To stack cookies, wait until frosting dries, then place waxed paper in between the layers to keep the frosting from smearing.

Martha Stewart Kids, Winter

YieldMakes about 2 dozen

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Ingredients

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies

Directions

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Cook’s Note

Putting two sheets in the oven at a time? Since hot air rises, switch top and bottom sheets halfway through for more even baking.

Mexican Hot-Chocolate Cookies

Ingredients

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder (optional)

Directions

Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Cook’s Note

Store in an airtight container, up to 1 week.

Dark-Chocolate Cookies

Handheld desserts are ideal for picnics. Chocolate sandwich cookies, packed in loaf pans, will hold up in transport.

Martha Stewart Living, July 2009

YieldMakes 30

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Ingredients

For The Cookies
- 3/4 cup all-purpose flour, plus more for surface
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1/8 teaspoon salt
- 3 ounces (6 tablespoons) unsalted butter, softened
- 3/4 cup confectioners’ sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
For The Filling
- 4 ounces dark chocolate (at least 70 percent cacao), finely chopped
- 1/2 cup heavy cream
- 1/2 cup confectioners’ sugar
- 1/4 teaspoon salt

Directions

Preheat oven to 325 degrees. Make the cookies: Whisk together flour, cocoa, and salt in a bowl. In another bowl, cream butter and sugar until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Shape dough into 2 disks, wrap each in plastic, and freeze until firm, about 15 minutes.
Working with 1 disk at a time, roll out dough to 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch biscuit cutter, cut out rounds. (Return dough to freezer if it softens.) Space rounds 1 inch apart on parchment-lined baking sheets. Freeze until firm, about 15 minutes. Brush off excess flour.
Bake cookies, rotating sheets once, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack, and let cool completely.
Meanwhile, make the filling: Place chocolate in a medium bowl. Heat cream, sugar, and salt in a small saucepan over medium heat, stirring until sugar and salt dissolve. Pour over chocolate. Let stand for 10 minutes. Gently stir until smooth. Let stand until firm enough to spread, about 15 minutes.
Spread 1 1/2 teaspoons filling on half the cookies. Top with remaining cookies. (Assembled cookies can be refrigerated for up to 2 days.)

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