Tag Archives: chocolate

Triple-Chocolate Mousse Cake

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This Triple Chocolate Mousse Cake is definitely labor-intensive, but is a truly decadent dessert, and OH SO WORTH IT! It is bakery-quality and has that wow factor that will have your guests talking about it for years to come!

Here, America’s Test Kitchen (ATK) set out to tweak this showy confection. By finessing one layer at a time, starting with the dark chocolate base and building to the top white chocolate tier, ATK aimed to create a triple-decker that was incrementally lighter in texture than normal—and richness.

For simplicity’s sake, ATK decided to build the whole dessert, layer by layer, in the same springform pan. For a base layer that had the heft to support the upper two tiers, flourless chocolate cake was chosen instead of the typical mousse. Folding egg whites into the batter helped lighten the cake without affecting its structural integrity.

For the middle layer, the eggs were removed and the chocolate was cut back a bit—this resulted in a lighter, creamier layer. And for the crowning layer to the cake, ATK made an easy white chocolate mousse by folding whipped cream into melted white chocolate—and to prevent the soft mousse from oozing during slicing, a little gelatin was added to the mix.

This recipe requires a springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. For best results, chill the mixer bowl before whipping the heavy cream. The entire cake can be made through step 8 and refrigerated up to a day in advance; leave it out at room temperature for up to 45 minutes before releasing it from the cake pan and serving. For neater slices, use a cheese wire or dip your knife in hot water before cutting each slice.

Triple-Chocolate Mousse Cake

  • Servings: 10-14
  • Difficulty: moderately difficult
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Ingredients

Bottom Layer

  • 6 Tbsp. (3/4 stick) unsalted butter, cut into 6 pieces, plus extra for greasing pan
  • 7 oz. bittersweet chocolate, chopped fine (see note)
  • ¾ teaspoon instant espresso powder
  • 1 ½ teaspoons vanilla extract
  • 4 large eggs, separated
  • Pinch table salt
  • ⅓ cup packed (about 2 1/2 oz.) light brown sugar, crumbled with fingers to remove lumps

Middle Layer

  • 2 Tbsp. cocoa powder, preferably Dutch-processed
  • 5 Tbsp. hot water
  • 7 oz. bittersweet chocolate, chopped fine (see note)
  • 1 ½ cups cold heavy cream
  • 1 Tbsp. granulated sugar
  • ⅛ tsp. table salt

Top Layer

  • ¾ tsp. powdered gelatin
  • 1 Tbsp. water
  • 6 oz. white chocolate chips (see note)
  • 1 ½ cups cold heavy cream
  • Shaved chocolate or cocoa powder for serving, optional (see note)

Directions

  1. FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.
  2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.
  3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.
  4. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
  5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
  6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.
  7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).
  8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.
  9. TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

http://www.lynnandruss.com

Recipe from America’s Test Kitchen

Peanut Butter Chip Chocolate Cookies

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A favorite combination for many with a sweet tooth: chocolate and peanut butter. Here, the famous duo meld together seamlessly with a chocolate cookie base that replaces one quarter of the butter with a 1/2 cup of smooth-style peanut butter mixed into the dough.

Another twist in the recipe, was the inclusion of some semi-sweet chocolate chips in addition to the peanut butter chips. Then, as if that isn’t enough, even more peanut butter chips were added atop the dropped raw cookie dough before going into the oven.

The double batch recipe shown below yielded 4 dozen cookies.

Peanut Butter Chip Chocolate Cookies

  • Servings: Yield: 4 dozen
  • Difficulty: easy
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Ingredients

  • 3 cups white sugar
  • 3 sticks unsalted butter, room temperature
  • ½ cup smooth-style peanut butter
  • 4 large eggs, room temperature
  • 4 tsp. vanilla extract
  • 4 cups all-purpose flour
  • 1 1⁄3 cup unsweetened cocoa powder
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • 4 cups peanut butter chips (more for topping)
  • 1 cup semi-sweet chocolate chips

Directions

  1. Preheat the oven to 350° F. Grease 2 cookie sheets.
  2. Beat sugar and butter with an electric mixer in a large bowl until smooth and fluffy. Beat first egg into butter mixture. Beat in second egg along with vanilla extract.
  3. Combine flour, cocoa, baking soda, and salt in a separate bowl; stir into creamed mixture until just combined. Fold in peanut butter and semisweet chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets. Add 2 or 3 chips to the tops of each cookie mound.
  4. Bake in the preheated oven until edges are set, 8 to 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

http://www.lynnandruss.com

Adapted from a recipe by Michelle Laverdiere for AllRecipes

M&M Shortbread Cookies with Chocolate Drizzle

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Shortbread is a celebration of simplicity—a combination of butter, sugar, and flour that adds up to so much more. Add M&Ms and a chocolate drizzle and you’ll knock it out of the park! And no eggs necessary.

Never made shortbread before? The “short” part refers to the lack of gluten development in this cookie. Liquid activates gluten, but because there’s no liquid in the recipe, the gluten doesn’t have a chance to develop protein that give other baked goods their chewy texture. Since the gluten is kept “short,” you get a tender, crumbly cookie that melts in the mouth.

Of course, you don’t need to know the science behind the dough to end up with tasty cookies!

M&M Shortbread Cookies with Chocolate Drizzle

  • Servings: Yields 4 dozen
  • Difficulty: easy
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Ingredients

  • 2 cups butter, softened
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 4 cups all-purpose flour
  • 1/2 cup corn starch
  • 1 1/2 cups M&M chocolate candies (240 pieces)
  • 1 cup semisweet chocolate chips, optional for drizzle
  • 2 tsp. shortening, optional for drizzle

Directions

  1. Preheat oven to 300 degrees. Line baking sheet with parchment paper and set aside.
  2. Mix butter, sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch.
  3. Form into 1-inch balls and place on parchment-lined baking sheets. Gently flatten each cookie using a flat-bottomed drinking glass rubbed with softened butter and dipped in sugar to prevent sticking. Press M&M’s into top of cookies.
  4. Bake for 30 minutes or until bottoms begin to brown.
  5. Cool for 5 minutes on baking sheet, then remove to wire rack to cool completely.
  6. Drizzle melted chocolate* over the cooled cookies, if desired.

*Optional Chocolate Drizzle:

Place 1 cup of semisweet chocolate chips plus 2 teaspoons shortening in a small bowl. Microwave on high for 60 seconds, then stir thoroughly. (If necessary, microwave another 15-30 seconds.) Transfer melted chocolate to a small pastry bag or squeeze bottle and drizzle over cooled cookies. Let dry completely before storing.

http://www.lynnandruss.com

Double Chocolate Cake with Honey-Rosemary Syrup

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This unique syrup-soaked chocolate cake was the perfect dessert for our Christmas dinner, however you don’t have to wait for a special occasion to make it.

Floral honey and piney, resinous rosemary combine for a surprisingly delicious match for chocolate, their flavors and aromas complementing and lifting the dark, bittersweet notes.

Erika Bruce for Milk Street

The cake has a fine crumb similar to pound cake, yet is tender and light, and the syrup makes it extremely moist. If you can, plan in advance and make the cake a day ahead; its texture improves as the syrup slowly soaks in. Store leftovers in an airtight container at room temperature for up to two days.

Tips: Don’t measure the ¾ cup water and then bring it boil it or too much will steam off as it heats. Instead, boil a larger quantity of water in a kettle or saucepan, then measure the ¾ cup. Don’t underbake the cake or it will sink as it cools. When testing doneness, make sure the toothpick comes out clean and dry from the cake’s center. Finally, to ensure even absorption, drizzle on the syrup in four applications, with a brief rest between each. If applied all at once, the syrup will pool on the surface and turn the top soggy.

Double Chocolate Cake with Honey-Rosemary Syrup

  • Servings: 12
  • Difficulty: easy
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Ingredients

For the Cake:

  • 1 cup all-purpose flour, plus more for the pan
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. kosher salt
  • 4 oz. bittersweet chocolate, finely chopped
  • ½ cup unsweetened cocoa powder
  • ¾ cup boiling water
  • 10 Tbsp. (1¼ sticks) salted butter, room temperature
  • 1 cup white sugar, plus 2 tablespoons for sprinkling
  • 4 large eggs, room temperature
  • 2 tsp. vanilla extract
  • ½ cup buttermilk

For the Honey Syrup:

  • ⅓ cup white sugar
  • ⅓ cup honey
  • 3 sprigs rosemary
  • Pinch of kosher salt

Directions

  1. To make the cake, heat the oven to 350°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray, then dust with flour; tap out the excess. In a small bowl, whisk together the flour, baking powder, baking soda and salt.
  2. In a medium bowl, combine the chocolate and cocoa. Pour the boiling water over top, jiggling the bowl to ensure all the chocolate is submerged. Let stand for 1 to 2 minutes, then whisk until smooth; set aside.
  3. In a stand mixer with the paddle attachment, beat the butter and 1 cup sugar on low until just combined. Increase to medium-high and beat until light and fluffy, 2 to 3 minutes.
  4. Reduce to medium and add the eggs one at a time, scraping the bowl once halfway through.
  5. Reduce to low, then add the chocolate mixture and vanilla; scrape the bowl. With the mixer running on low, add about a third of the flour mixture, followed by half of the buttermilk, then scrape the bowl. With the mixer running, add half of the remaining flour mixture, followed by the remaining buttermilk, then finish with the remaining the flour mixture. Fold the batter by hand to ensure it is homogenous. The batter will be thick but pourable.
  6. Transfer the batter to the prepared pan and spread in an even layer. Sprinkle evenly with the remaining 2 tablespoons sugar. Bake until the cake forms a thin, crisp center crust and a toothpick inserted at the center comes out clean, 40 to 50 minutes.
  7. Meanwhile, make the syrup. In a small saucepan, combine the sugar, honey, rosemary, salt and ⅓ cup water. Bring to a boil over medium, stirring occasionally to dissolve the sugar. Transfer to a liquid measuring cup and cool to room temperature.
  8. When the cake is done, cool in the pan on a wire rack for 15 minutes. Remove and discard the rosemary from the cooled syrup, then drizzle about a quarter of the syrup onto the warm cake. The syrup will not be immediately absorbed; let stand for about 5 minutes to allow it to soak in. Drizzle on the remaining syrup in 3 more applications, allowing a 5-minute rest between each.
  9. Cool the cake completely in the pan, at least 1 hour, but preferably overnight (if storing overnight, wrap the pan in plastic and store at room temperature). To serve, run a paring knife around the pan to loosen the cake, remove the sides of the pan and cut the cake into wedges.

http://www.lynnandruss.com

Recipe from Briana Holt of Tandem Bakery + Coffee in Portland, Maine