Tag Archives: chocolate

Bourbon Fudge Cake

9 ounces chocolate, divided
1 stick unsalted butter, cut into chunks
1/4 tsp. salt
2 1/2 tsp pure vanilla extract
3 tbsp bourbon, combined with 2 tbsp hot water
1 1/2 tbsp unsweetened, sifted cocoa powder (nonalkalized)
2/3 cup sugar
1/2 cup chopped pecans
1/4 cup all purpose flour
7 large eggs, room temperature
Fudge Glaze (recipe follows)

Position rack in the middle of oven preheated to 350 degrees F. Lightly grease the bottom of a 10 inch springform pan (which is at least 2 1/2 inches deep). Line the bottom of the pan with parchment paper. Generously grease the paper and sides of the pan. Dust with flour and tap out any excess.

Coarsely chop 6 ounces of the chocolate. In a heavy saucepan, combine the chopped chocolate, butter, salt and vanilla. Warm over low heat, stirring frequently and watching carefully to prevent scorching. When chocolate and butter are completely melted, remove from heat. In a thin stream, stir in the bourbon-water mixture. Add the cocoa powder and mix well. It may appear slightly curdled. This is okay!

In a food processor, combine the sugar and pecans. Process until the nuts are ground to a powder but not oily (approximately 1 to 1 1/2 minutes). Transfer the pecan mixture to a large bowl. Wipe out the food processor with a paper towel. Coarsely chop the remaining 3 ounces of chocolate. Process the chocolate in the food processor until chopped fairly fine. Add the flour and process until the chocolate and flour are blended and the chocolate is very fine, about 45 seconds.

In large mixing bowl with whisk beater attached, beat the eggs and pecan mixture until well blended. Turn speed to high and beat 3 to 4 minutes or until the mixture is lightened and almost doubled in volume. Reduce the speed to medium and beat two minutes longer. The mixture will deflate but will be stable. Remove 1 cup of the egg mixture from the bowl and stir it into the melted chocolate mixture until well blended. Add the melted chocolate-egg mixture and the flour mixture to the large bowl. Using a whisk, combine the ingredients just until well blended, but don’t over mix. Turn the batter out into the pan. Rap the pan on the counter to release any air bubbles. Set of a rimmed baking sheet.

Bake for 15 minutes. Lower the temperature to 325 degrees F and continue baking for 20 to 25 minutes longer, or until the center springs back when lightly tapped and a toothpick inserted in the center comes out clean except for some moist crumbs at the bottom.

Transfer the pan to a wire rack. Let cool completely 1 1/2 hours, or more. Run a knife around the cake and gently remove the pan sides.

To glaze the cake, which has been carefully inverted from the pan following complete cooling, place back on the 8 inch round cake pan bottom.

Pour a generous two thirds of the fudge glaze over the top of the cake and lightly spread it out to the edges using a long bladed metal spatula. Keep your strokes even and smooth and spread remaining glaze over the sides of cake.

Yields 10 to 12 servings

Fudge Glaze

Similar to the fudge making process, the challenge is determining when the glaze is done (soft candy stage, unset, unlike fudge). It’s an excellent glaze for brownies and any type of cake you want to top with chocolate.

1 cup heavy whipping cream
1 cup sugar
3 tbsp light corn syrup
2 tbsp unsalted butter, cut into chunks
1/8 tsp salt
4 1/2 ounces unsweetened chocolate, coarsely chopped
1/2 tsp pure vanilla extract
Hot water, if required

In a heavy 2 1/2 to 3 quart saucepan, combine the cream, sugar, corn syrup, butter and salt. Bring to a full boil over medium-high heat, stirring with a wooden spoon. Cover he pot with a tight fitting lid and boil for 2 minutes to allow the steam to wash the sugar crystals from the sides of pan (this eliminates possible graininess). Wash any sugar remaining on spoon.

Remove the lid and reduce heat to medium. In any sugar remains, wash down the sides of the pan with a damp paper towel or a pastry brush dipped in warm water. You may wish to use a candy thermometer to test for doneness. Gently boil, stirring, occasionally scraping the bottom of the pan until the mixture reaches 227 to 228 degrees F. This will take about 1 ½ minutes. Remove from heat.

Gently stir the chocolate, then vanilla, into the mixture until just the chocolate melts and the glaze is completely smooth. If it looks oily, you have over mixed it and must thin with a bit of hot water until it is glossy, and smooth. Set aside for 2 to 5 minutes, stirring occasionally, until the glaze thickens and cools slightly. If too thick, add a bit more hot water until a pourable, spreadable consistency is obtained. If it is too thin and runny to spread, allow to cool further so it will stiffen.

Yields enough for a 9 x 13 inch pan of brownies or a 9 inch cake. (Recipe originally appeared on “Gourmet A Go-Go” blog pre-2007.)


Orange Chocolate Breezes

Orange Chocolate Breezes

1 cup fat free half & half
2 cups skim milk
1/2 cup freeze squeezed orange juice
1 4″x1″ orange rind (no pith)
6 oz bittersweet chocolate, finely chopped
1/3 cup Orange Cognac

Place half & half, milk, orange juice, and orange rind in a medium saucepan. Stirring occasionally, bring to a boil. Remove from heat, remove orange rind, and stir in 1 cup of hot mixture to the chocolate in a medium bowl, whisking to melt. Add Cognac to the chocolate mixture, then scrape back into the saucepan. Bring just back up to a simmer and then remove. Froth an additional 4 ounces of milk (using a frother or mixer) to spoon on top of your Orange Chocolate Breezes. Sit back and enjoy the decadent tastes of dessert on the beach any time of the year!

Serves 4.


Double Chocolate Apricot Muffins

Double Chocolate Apricot Muffins

1 3/4 cups all purpose flour
1/2 cup unsweetened Dutch Process Cocoa (sifted)
2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
2 eggs
3/4 cup milk
1/2 cup vegetable oil
2 tsp vanilla
5 ounces semisweet chocolate, chopped coarsely
2/3 cup dried fruit

2 tbsp granulated sugar

In a medium bowl, mix together flour, cocoa powder, baking powder and salt.

In a large bowl, mix together sugar, eggs, milk, oil and vanilla. Mix in dry ingredients and incorporate. Fold in chocolate and dried fruit. Scoop batter into prepared muffin cups.

Sprinkle tops with sugar.

Bake in oven preheated to 375 degrees F for 22 minutes or until tester inserted into center comes out clean. Let muffins cool in a pan on wire rack.

Yields 12 muffins


Strawberry Mousse Chocolat

Strawberry Mousse Chocolat

Chocolate Base:
1/2 cup Regular Shortening
3 squares Unsweetened Baking Chocolate
1 1/4 cups granulated sugar
1 tsp vanilla
3 eggs
2/3 cup All Purpose Flour
1/2 tsp baking powder
1/4 tsp salt

1 pkg (425 g) frozen sliced strawberries in syrup, thawed
1 pouch Knox Gelatine
1/2 cup granulated sugar
2 tbsp lemon juice
2 cups whipping cream
Fresh strawberries

Chocolate Base: Melt shortening and chocolate in saucepan on low heat, stirring until smooth. Remove from heat. Add sugar, vanilla and eggs. Mix well. Combine flour, baking powder and salt. Add to chocolate mixture, stirring until well blended. Spread in greased 9″ springform pan. Bake at 350 degrees F for 25-30 minutes. Cool in pan.

Filling: Drain strawberries. Add water to liquid to make 1 ¼ cups. Combine gelatine and sugar in saucepan. Stir in strawberry liquid and lemon juice. Bring mixture to a boil, stirring constantly to dissolve sugar and gelatine. Remove from heat. Chill until starting to set. Beat 1 1/4 cups whipping cream to stiff peaks. Beat gelatine mixture in small bowl on high speed of electric mixer until light in colour. Fold in whipped cream. Fold in drained strawberries. Spread evenly over base in pan. Chill until set, 1 1/2 hours or overnight.

To serve, beat remaining whipped cream to stiff peaks. To unpan, run a blunt knife all the way around the outside of the dessert prior to releasing the springform pan. Decorate attractively with cream and berries.


Homemade Chocolate Pudding

Chocolate Pudding

5 tablespoons Dutch-processed cocoa powder
1/4 cup cornstarch
1/2 cup plus 2 tablespoons sugar
1 pinch salt
2 cups skim milk
1 teaspoon vanilla extract

Place all dry ingredients in a bowl and mix until combined, put in a saucepan and add 1/2 cup milk, stirring to create a smooth mixture. Slowly stir in the remaining milk and cook over medium heat stirring constantly until thickened.

Remove from the heat and stir in vanilla, and pour into 4 dessert dishes and chill until set, about 4 hours. Add a swirl of fresh whipped topping.


Pecan Pie Bars

Pecan Pie Bars

1 cup all-purpose flour
1/4 cup packed dark brown sugar
1/2 cup cold butter, cut into cubes
3/4 cup chopped pecans
1/4 cup unsalted butter, room temperature
3/4 cup packed dark brown sugar
1/4 cup light corn syrup
2 large eggs
2 tsp real vanilla extract
2 tbsp all-purpose flour
1/8 tsp salt

Line 9-inch square metal cake pan with parchment paper.

Preheat oven to 350F.

Form crust by mix flour with brown sugar in a large bowl. With pastry blender (or two forks), cut in butter until mixture is moist and crumbly (it should resemble coarse, wet sand). Press firmly into pan and bake on the center rack of the oven for 10 minutes. Sprinkle with pecans and press lightly; bake for 5 additional minutes.

While the crust is baking, make the topping/filling by beating butter, sugar and corn syrup in a medium until smooth; and eggs and vanilla, beat to combine. Stir in flour and salt and pour over hot base. Bake until darkened and still slightly wiggly when the pan is moved, about 20 minutes. Let cool on rack. Cut into 25 bars.

Serves: Approximately 12.