Category: Dessert

Creamy Milk Chocolate Frosting

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CREAMY MILK CHOCOLATE FROSTING

Course: Dessert
Cuisine: American, French
Keyword: cakes, desserts, frosting

Ingredients

  • 1/2 cup heavy cream
  • pinch of salt
  • 1 tablespoon light or dark corn syrup
  • 10 ounces milk chocolate chopped
  • 1/2 cup confectioners sugar
  • 8 tablespoons 1 stick cold unsalted butter cut into 8 pieces

Instructions

  • Heat cream, salt, and corn syrup in small saucepan over medium heat, bring to a simmer for about 1 minute.
  • Place chocolate in work bowl of food processor fitted with steel blade. With machine running, gradually add hot cream mixture through feed tube; process 1 minute after cream has been added.
  • Stop machine; add confectioner’s sugar to work bowl and process to combine, about 30 seconds.
  • With machine running add butter through the feed tube one piece at a time; process until incorporated and smooth, about 20 seconds longer.
  • Transfer frosting to medium bowl and cool at room temperature, stirring frequently, until thick and spreadable, about 1 hour.

Notes

Makes 2 cups
Note: This frosting needs about an hour to cool before it can be used, so begin making it when the cake comes out of the oven.

Chocolate Frosting

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CHOCOLATE FROSTING

A rich, dark chocolate frosting
Course: Dessert
Cuisine: American
Keyword: cake, cakes, frosting

Ingredients

  • 12 ounces semisweet chocolate
  • 1/2 cup water approximately
  • 1 cup sugar
  • 1-1/2 cups unsalted butter at room temperature
  • 5 egg yolks

Instructions

  • Cut the chocolate into small pieces and put them into a large mixing bowl.
  • Combine the water and sugar in a saucepan and bring to the boil. When the sugar is dissolved, pour this over the chocolate pieces, stirring until smooth and about as thick as mayonnaise. If the mixture seems too stiff, add a little more water. Cover with plastic wrap and let stand to room temperature.
  • Put the butter in a separate bowl and beat until smooth. Add the yolks, one at a time, beating. Gradually fold in the chocolate mixture, stirring until just blended.
  • Place one layer of the cake (see note) on a flat surface and smear the top generously with the frosting. Top evenly with the second layer. Smear the top and sides all over with the frosting, smoothing as you go along.

Notes

makes 2 cups

Ganache Cake

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LUSCIOUS GANACHE CAKE

This decadent cake is a little fussy — but has always been a huge hit. One of Maura's students bought an entire cake at a bake sale rather than risk losing out.
Course: Dessert
Cuisine: French
Keyword: baking, cake, cakes, desserts

Ingredients

INGREDIENTS FOR CAKE:

  • 1 cup 2 sticks plus 2 tablespoons unsalted butter, room temperature, plus more for pans and parchment.
  • 1/2 cup plus 1 tablespoon best quality cocoa powder plus more for pans
  • 3/4 cup milk
  • 2 1/4 cups sifted cake flour not self rising
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs lightly beaten

INGREDIENTS FOR WHIPPED GANACHE:

  • 1 pound bittersweet chocolate chips
  • 2 1/2 cups heavy cream

INGREDIENTS FOR POURED GANACHE:

  • 1 pound bittersweet chocolate chips
  • 2 1/2 cups heavy cream

Instructions

INSTRUCTIONS FOR CAKE:

  • Heat oven to 350° F. Arrange two racks in center of oven. Line bottoms of three 9 x 2 inch buttered cake pans with parchment, butter again and dust bottom and sides with cocoa. Tap out excess.
  • Sift cocoa into medium bowl, stir 1/4 cup plus 2 tablespoons boiling water until smooth. Gradually whisk in milk. Set aside to cool.
  • Sift flour, baking soda, and salt into a bowl. Set aside.
  • In an electric mixer fitted with a paddle attachment, cream butter on low until fluffy. Gradually beat in sugar, scraping down the sides twice. Beat in vanilla.
  • Add eggs, a third at a time, beating after each addition. It mixture on low speed, alternate adding flour mixture and reserve cocoa mixture a little at a time, starting and ending with the flour mixture.
  • Divide batter evenly among prepared pans; spread with an off set spatula until level. Bake 20 to 25 minutes, rotating pans, until a cake tester inserted into the center of each cake comes out clean.
  • Let cool in pans set on wire rack for 15 minutes. Remove cake from pans and return to rack to cool, tops up.
  • Trim layers until level. Place one layer on a cardboard cake round. Spread about 1 1/4 cups whipped ganache on cake; top with second cake. Repeat. Spread remaining whipped ganache evenly over top and sides of cake to seal in crumbs and form a smooth surface. Chill until crumbs coat is firm, about 30 minutes.
  • Place cake, still on cardboard round, on a wire rack set in a baking pan. Pour enough ganache glaze over cake to fully coat, shaking pan to help spread ganache if necessary. Let sit for 15 to 20 minutes. The ganache in the baking pan may be strained through a fine sieve and added back to glaze. Pour remaining glaze over cake; allow excess to drip off sides. If top is not smooth, gently shake pan or run an offset spatula quickly over surface. Allow to set at least 30 minutes before serving.

INSTRUCTIONS FOR WHIPPED GANACHE:

  • Bring cream to boil over medium-high heat; pour directly over chocolate chips. Allow to sit for 10 minutes; use a rubber spatula or a small whisk to gently stir chocolate and cream until combined.
  • Chill ganache ; stir every 5 minutes until mixture is cool. Remove bowl from refrigerator; whip ganache with a wire whisk until it just barely begins to hold its shape and slightly is lighter in color. Do not over whip, or mixture will become grainy. Ganache will keep thickening after you stop whisking. Use immediately.

INSTRUCTIONS FOR POURED GANACHE:

  • Bring cream to boil over medium-high heat; pour directly over chocolate chips. Allow to sit for 10 minutes; use a rubber spatula to gently stir chocolate and cream until combined. Allow to sit at room temperature until just thickened, about 15 minutes.

Notes

Makes 1 nine-inch layer cake
Preheat oven to 350° F

Double Diablo Cake

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DOUBLE DIABLO CAKE

This rich chocolate cake comes from Martha Stewart's Entertaining
Course: Dessert
Cuisine: American
Keyword: baking, cake, cakes, desserts

Ingredients

  • INGREDIENTS FOR CAKE:
  • 1/2 cup raisins
  • 1/2 cup Scotch whisky
  • 14 ounces of semisweet chocolate
  • 1/4 cup water
  • 1/2 pound 2 sticks unsalted butter
  • 6 eggs separated
  • 1 1/3 cups sugar
  • 9 tablespoons cake flour
  • 1 1/3 cups finely ground blanched almonds
  • pinch of salt
  • INGREDIENTS FOR GLAZE:
  • 8 ounces semisweet chocolate and 1 cup heavy cream

Instructions

  • INSTRUCTIONS FOR CAKE:
  • Soak raisins overnight in the whiskey. Preheat oven to 350º F. Butter a 12-inch cake pan, line bottom with waxed paper, and butter flour.
  • In the top of a double boiler, melt the chocolate with the water. Stir in the butter bit by bit until mixture is smooth.
  • Beat the egg yolks with the sugar until smooth and creamy. Stir into the chocolate. Add the flour and almonds, then the raisins and whisky. Mix together gently.
  • Beat the egg whites with salt until stiff but not dry. Fold by thirds into the chocolate mixture, taking care to deflate the mixture as little possible. Pour the batter into the prepared pan, smooth the top, and bake for approximately 25 minutes. The cake should be moist in the center, but just beginning to shrink from the sides of the pan. Let the cake rest in the pan for 10 minutes before turning out onto rack to cool.
  • Cover with Chocolate Cream Glaze.
  • INSTRUCTIONS FOR GLAZE:
  • Melt the chocolate in the cream, whisking until smooth. If too thin, cool slightly over ice.
  • Pour over cake, smoothing with a spatula.

Notes

Serves 12
Preheat oven to 350º F

Chocolate-dipped Strawberries

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DIPPED STRAWBERRIES

A simple, elegant dessert
Course: Dessert
Cuisine: American, French
Keyword: desserts, fruit

Ingredients

  • 6 ounces of bittersweet chocolate
  • 32 strawberries

Instructions

  • Melt chocolate in a double boiler over barely simmering water.
  • Dip strawberries
  • Place on foil- or wax-paper-lined tray and chill in refrigerator.

Chocolate Truffles

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SIMPLE CHOCOLATE TRUFFLES

An easy (if messy) dessert
Course: Dessert
Cuisine: French
Keyword: desserts

Ingredients

  • 1 pound bittersweet chocolate
  • 1 cup heavy cream
  • Best-quality cocoa powder for rolling

Instructions

  • Chop chocolate finely using a serrated knife, and place in a large heatproof bowl.
  • In a medium saucepan, bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes; use a rubber spatula to gently stir chocolate and cream until combined. Allow to sit at room temperature until just thickened, about 15 minutes.
  • Pour ganache mixture into a shallow glass dish. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
  • Using a small spoon, scoop out ganache into 1-inch nuggets; place on a parchment-lined baking sheet. Chill for 10 minutes. Use fingertips to mold truffles into round shapes. Roll in cocoa powder to coat; chill in an airtight container until ready to serve.

Notes

Makes 3 dozen
Keep these truffles chilled until ready to eat.

Best Hot Fudge Sauce

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BEST HOT FUDGE SAUCE

Made for hundreds of Kudler-Vaughn friends (and teachers)
Course: Dessert
Cuisine: American
Keyword: ice cream, sauce

Equipment

  • double boiler

Ingredients

  • 8 ounces dark chocolate
  • 7 tablespoons softened butter
  • 1/2 cup sugar
  • 1/2 cup heavy cream
  • 1/4 cup hot water
  • 1 teaspoon pure vanilla extract
  • pinch of salt

Instructions

  • In a double boiler, melt the butter.
  • Add sugar and stir (using a spoon or whisk).
  • Add water and stir.
  • Add chocolate.
  • Melt chocolate, stirring with a wooden spoon or whisk, over simmering water, at medium heat, about 5 minutes.
  • Once the mixture is smooth lower the heat and add the cream.
  • Stir until smooth.
  • Remove from heat, and stir in vanilla and a pinch of salt.
  • Serve warm over ice cream.
  • May be stored in refrigerator for up to one week. Reheat in a microwave oven or double boiler.

Notes

Makes 2 cups

Apple Pie

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Perfect Apple Pie

A quick apple pie recipe using a pre-made crust
Course: Dessert
Cuisine: American
Keyword: baking, desserts, fruit, pies

Ingredients

Crust

  • 1 box Pillsbury™ refrigerated pie crusts softened as directed on box

Filling

  • 6 cups thinly sliced peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg SAVE $
  • 1 tablespoon lemon juice

Instructions

  • Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  • In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
  • Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
  • Let the pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice.

Expert Tips

  • The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. Mix it with the sugar and spices before tossing the mixture with the apples.
  • Two (21-oz.) cans more fruit apple pie filling can be used if you’re short on time.
  • To make Caramel-Pecan Apple Pie: right after removing the pie from the oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans.
  • To freeze Baked Pie: Assemble and bake pie as directed in recipe. Cool completely. Wrap pie tightly with plastic wrap. Place pie in a 2-gallon freezer storage bag; seal. Freeze up to 4 months. To reheat, thaw pie in refrigerator overnight. Remove bag and plastic wrap. Cover with foil, bake at 350°F for 25 to 30 minutes or until warm.

Notes

Prep
30 MIN
Total
3 HR 0 MIN
Ingredients
8
Servings
8

Farm Stand Brownies

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Farm Stand Brownies

From Bon Appetit.
Course: Dessert
Cuisine: American
Keyword: baking, bar cookies, desserts

Ingredients

  • 3 1/2 cups semi-­sweet chocolate chips
  • 1 cup butter
  • 1 1/2 tablespoons instant espresso powder
  • 1 tablespoon vanilla
  • 1/2 cup flour plus
  • 1 tablespoon flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups chopped walnuts
  • 3 eggs
  • 1 cup sugar plus
  • 2 tablespoons sugar

Instructions

  • Heat oven to 350°F.
  • Line a 13×9 pan with foil and butter the foil.
  • Place chocolate chips and butter in a saucepan and stir constantly over medium-­low until melted
  • and smooth. Add espresso powder and vanilla and stir. Cool 15 minutes.
  • Whisk flour, baking powder, and salt in a small bowl. Add walnuts and toss to coat.
  • Whisk eggs and sugar in a large bowl just to blend. Add chocolate mixture and stir to blend. Add
  • flour mixture and stir to just blend. Pour into pan.
  • Bake until a tester comes out with moist crumbs, about 35 minutes.
  • Cool completely. Cover and chill for 6 hours. Remove from pan to work surface. Cut into 16 pieces.

Turtle Shell Chocolate Sauce

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Turtle Shell Chocolate Sauce

This sauce hardens into a shell on the ice cream
Course: Dessert
Cuisine: American
Keyword: desserts, ice cream, sauce

Ingredients

  • 12- ounces bitter sweet chocolate chips
  • 8 tablespoons 1 stick unsalted butter

Instructions

  • Combine chocolate and butter in the top of a double boiler or in a heat proof bowl
  • Set over a saucepan of simmering water.
  • Heat, stirring occasionally, until well combined, and serve (or store in an airtight container, refrigerated, up to a week, and warm before serving).

Notes

Makes 1 ¾ cups