I haven't done this one in a while, and with all my baking stuff on the move, I don't think its in the near future, but I still wanted to share this recipe with you. So if you try this one, let me know what you think. Yes, I know, I make jewelry and most of my post are about food, well I like food, love more like it. Even more if it has chocolate in it. You see, chocolate makes things better, not just for sweets, on savory food too. And skin! skin care products made with chocolate! And duh, sex is better with chocolate too, righ? LOL
But yes, chocolate is just heavenly, oh and bacon too. Just not together, not my thing.
Any ways here it is!
1/4 cup natural unsweetened cocoa powder
1 ounce high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/4 cup boiling water
1/4 cup milk
2/3 cup cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (packed) dark brown sugar
1/4 cup sugar
1/4 cup melted butter
1 large egg
1/2 teaspoon vanilla extract
Position rack in center of oven; preheat to 350°F. Butter one 5- inch cake pan with 5 inches-high side or 5-inch cake pans with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in milk.
Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, melted butter, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin).
Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.
1/2 cup heavy cream
1/4 cup dark chocolate chunks
1 tablespoon of butter
Warm the heavy cream and add the butter and chocolate. Mix well until blended, re heat if necessary.
Once the cake has cooled enough... if you can wait that long ... pour the melted chocolate over the cake, as little or as much as you like... Its your cake!! ;-)
I have this go to recipe for bread pudding that I LOVE, and one day I was making it, and a jar of nutella was looking at me (yes she was!) and so, one thing led to the other and then it was Nutella bread pudding for dessert. Now I love this recipe even more!!!
You can find the recipe here. Simply omit the nutmeg and cinnamon and ad nutella.
Preheat the oven to 350°F. Grease an 8-inch square baking pan.
To make the bread pudding, combine the sugar, nutella in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard.
Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature.
I Served with some homemade whipped cream. Next time Im adding some Nutella sauce!
Here is my favorite recipe for bread pudding. The actual recipe is for a Bread Pudding Souffle, (you can find it here) but instead of using the meringue for the souffle, I used it as topping.
To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature.
To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins.
To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the soufflé will not work.
Top off the bread pudding with the meringue, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops into a dome over the ramekin rim.
Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Add sauce at table.
Wife to my best friend, mom to a wonderful boy and the sweetest fur baby, and owner and designer of Hecmi's Designs.