Devil's Food Cake

This is a Devil's Food Cake recipe from Food and Drink Autumn 2011.  It is sinfully rich and delicious!  The frosting used in the recipe is excellent!

CAKE
1 1/2 cups cake and pastry flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs at room temperature
1 tsp vanilla extract
1 cup milk at room temperature

FROSTING
6 oz dark unsweetened chocolate
1/4 cup unsalted butter
1/2 cup hot water
1/4 tsp salt
1 tbsp vanilla extract
4 cups icing sugar sifted

1. Heat oven to 350F.  Butter two 9 inch round cake pans and line bottoms with parchment paper.  Set aside.
2. Sift together flour, cocoa powder, baking soda, baking powder and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy, about 4 minutes.
4. Add 1 egg at a time and beat until well incorporated.  Beat in vanilla.  Add half the flour mixture to the bowl and stir together with a large spoon; stir in milk, stir in second half of the flour.  Stir until all is well combined but do not overstir.
5. Divide the batter evenly between the 2 pans and bake for 25 to 30 minutes or until a skewer inserted in the middle of the cake comes out clean.
6. Leave cakes in pans for 10 minutes before removing onto a cooling rack.  Let cool completely and remove parchment paper before frosting the cake.  
7. For frosting, melt chocolate in a bain-mrie over low heat.  Once chocolate has melted add butter and stir until butter melts and is combined with the chocolate.  Take off the heat and whisk in hot water, salt and vanilla.
8. Place chocolate mixture in a large bowl and gradually beat in icing sugar.  The frosting may need more or less than the 4 cups to achieve the proper consistency.
9. Set frosting aside until ready to use.  If needed, place in the refrigerator to harden it slightly; this will make it easier to work with.  If it becomes too hard, microwave for a few seconds.
10. Place 1 layer of cake on platter and cover the top completely and generously with frosting.  Top with second layer and continue frosting the entire cake with as much frosting as desired.

Serves 8

Dreamy Chocolate Torte

This is decadently rich.  I made this up for a New Years Eve party.  The centre is very soft and it is almost like a molten cake.  The original recipe called for chocolate whipping cream but I just used regular as I thought it would offset the rich cake a little better.

4 oz bittersweet or dark chocolate, chopped
2 oz milk chocolate, chopped
3/4 cup salted butter
1 3/4 cups granulated sugar
1/2 tsp salt
4 eggs
1 tbsp vanilla extract
3/4 cup cocoa powder
3/4 cups whipping cream
chocolate curls or additional cocoa powder

1. Preheat oven to 375 F.  Butter a 10 inch springform pan and line with a round of parchment paper.
2. Melt bittersweet chocolate with milk chocolate and the butter in a large heavy saucepan wset over low heat until smooth.  Remove from heat; whisk in sugar and salt, followed by eggs and vanilla.  Sift cocoa powder over chocolate mixture; stir until combined.
3. Scrape batter into prepared pan.  Bake for 25 to 30 minutes or until top has a thin crust and the edges pull away from pan.  Cool on a rack for 10 minutes.  Run a thin knife around edge of cake; carefully invert onto a serving plate and remove parchment paper.  Cool completely.  
4. Beat whipping cream until very stiff.  Mound whipping cream onto centre of cake just before serving.  Garnish with chocolate curls or a dusting of cocoa.  Makes 20 servings.

Deep Dark Chocolate Cake

This was made to share with friends at their place.  Kids and adults enjoyed this moist cake and rich icing.  We put some locally picked strawberries on it to balance the sweetness.  A really great dessert.

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla extract
1 cup boiling water

1. Heat oven to 350F.  Grease and flour two 9 inch round pans or one 13 x 9 x 2 inch baking pan.
2. Stir together flour, cocoa, baking powder, baking soda and salt in large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.  Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in centre comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.  Frost.

ONE BOWL BUTTERCREAM FROSTING

6 tbsp butter, softened

2 2/3 cups powdered sugar

1/2 cup cocoa

1/3 cup milk

1 tsp vanilla extract

Beat butter in medium bowl.  Add powdered sugar and cocoa alternately with milk, beating to spreading consistency.  Stir in vanilla.  About 2 cups frosting.

Chocolate Bombe with Marmalade Heart and Chocolate Triangle

This dessert is fantastic and definitely worth the trouble…switch up the marmalade for your favourite jam or perhaps a peppermint chocolate.  From Food and Drink Early Summer 2011.

6 oz (175 g) bittersweet chocolate, chopped
1/2 cup unsalted butter, cut into pieces
5 egg yolks
1/2 cup sugar
3 egg whites
Pinch salt
1/3 cup flour
1/4 cup orange marmalade

GARNISH
1 oz bittersweet chocolate, chopped
Vanilla Sauce
Chocolate sorbet

1. Butter and sugar four 4.5 inch ceramic ramekins.
2. Melt chocolate and butter in a heavy pot over low heat.  Let cool slightly then stir in egg yolks and 1/3 cup sugar.
3. Beat together egg whites with a pinch of salt and remaining 2 tbsp sugar until it holds slightly drooping peaks
4. Fold flour into reserved chocolate batter, then fold in egg whites.  Divide chocolate batter between prepared ramekins, then use the point of a butter knife to create a well in the centre of chocolate batter and spoon in 2 heaped teaspoons of marmalade. Carefully smooth top to cover marmalade.  Refrigerate for 2 hours or until firm.
5. Preheat oven to 375F.
6. Bake cakes for 18 to 20 minutes or until tops of cakes just begin to look uniform.  Remove from oven and invert ramekins onto serving plates.  Leave for 5 minutes or until cake releases from ramekins.
7. To make garnish, melt chocolate in a heavy pot over low heat.  Set aside. Draw 4 triangles on a piece of parchment paper.  Brush each with a very thin layer of melted chocolate and place in the refrigerator to harden.  Brush each triangle with a second thin layer of chocolate and chill again.  Peel off parchment paper and set aside.
8. Serve cake surrounded by Vanilla Sauce, top with sorbet and chocolate triangle.

Vanilla Sauce

Love love love this sauce!  Use it on anything you can!  Make sure you use the vanilla bean…don't substitute with vanilla extract.

1/2 cup milk

1/2 cup whipping cream

1/2 vanilla bean, split lengthwise

2 large eggs

1/4 cup granulated sugar

Pinch sugar

1. Heat milk, cream and vanilla bean in a pot over medium heat until simmering.  Remove from heat and let sit 30 minutes to let flavours infuse.  Strain liquid and scrape vanilla seeds back into milk cream mixture.  Return to heat and bring to a simmer.
2. Beat together eggs, sugar and salt until slightly thickened.  Beat in warm vanilla cream and return to pot.  Stir over medium heat until sauce starts to thicken (do not allow to come to a boil as it will curdle).  Pour vanilla sauce into a bowl and chill in the refrigerator until using.

Bailey's Creamy Chocolate Pudding

An easy dessert that takes very little time this recipe combines two of my favourites…chocolate and Bailey's!  Use the best chocolate you can get and vary it from a dark bittersweet to a creamy milk chocolate.  This is from Food and Drink Winter 2001

1/4 cup granulated sugar
1/4 cup cornstarch
1 1/3 cups milk
1/2 cup light or whipping cream
1 egg yolk
1/3 cup Bailey's Irish Cream
1 bar (85g) chocolate or 3 squares sweet chocolate, chopped

Garnish:
Cocoa powder
Grated chocolate or chocolate curls
Whipped cream, optional

1. Combine sugar and cornstarch in a medium saucepan.  Pour in milk and whisk well to dissolve the cornstarch.  Whisk in cream and egg yolk.  Place over medium heat and cook, whisking constantly, for about 4 minutes or until mixture comes to a full boil and thickens.
2. Remove from heat and whisk in Bailey's.  Add chocolate and whisk until melted and smooth.
3. Pour pudding into four individual ramekins or serving dishes.  Let cool slightly then cover surfaces with plastic wrap to prevent a skin from forming.  Refrigerate for two hours or until chilled.
4. To serve, sprinkle with cocoa powder and garnish with chocolate.  Top with whipped cream if desired.

Tarte au Chocolat

Since we have been eating so healthy it is time for a little decadence!  This is a rich, flavourful dessert.

1/3 cup Icing sugar
1/2 cup unsalted butter, softened
2 tsp White vinegar
1 egg yolk
3/4 cup ground almonds
1 1/3 cup cake and pastry flour

Filling
1 1/4 cups whipping cream
10 oz semisweet chocolate, chopped (the best quality you can find)

Topping
1/2 cup granulated sugar
16 whole roasted hazelnuts

In bowl, beat together icing sugar and butter until smooth.  Whisk together vinegar and egg yolk; beat into butter mixture.  Stir in almonds.  Stir in flour and salt to make soft dough.  Let stand for 10 minutes.

On lightly floured surface, roll out dough to 1/4 inch thickness.  Transfer to 9 inch tart pan with removable bottom.  Trim, using extra dough to patch any tears in pastry.  Refrigerate for 30 minutes.  Prick pastry shell all over with fork. Bake in 425F oven for 12 to 15 minutes or until golden brown.  Let cool on rack.

FILLING:  In top of double boiler over hot (not boiling) water, heat half of the cream, stirring constantly with wooden spoon, until almost boiling.  Remove from heat; stir in chocolate until melted and smooth.  Blend in remaining cream.  Pour into pastry shell; refrigerate for 1 hour or until set.

Topping:  In small heavy saucepan, cook sugar over medium-high heat until melted and golden brown. Immediately plunge bottom of pan into cold water for 15 seconds.  Working quickly dip 2 of the hazelnuts into sugar and place on foil lined baking sheet.  repeat with remaining hazelnuts.  Let cool Place around edge of pie.  Makes about 10 servings.

** Roast hazelnuts on baking sheet in 350F oven for 8 minutes or until fragrant.  Place in tea towel; rub off most of the skins.

Dark Chocolate Whiskey Cake

This is a decadent, rich chocolate cake with an intense flavour.  The recipe calls for Irish Whiskey but you could use any liqueur you prefer.  I think Amaretto, Kahlua, Drambuie or Frangelico would work very well here.  Drizzle the glaze over each piece on a plate before serving for an elegant presentation.

1/2 cup Irish whiskey
6 oz bittersweet chocolate, chopped (70% cocoa)
1 tbsp instant espresso powder dissolved in 1/3 cup hot water
1/3 cup toasted, ground walnuts
1/3 cup all purpose flour
1/2 tsp salt
1/2 cup unsalted butter, softened
1 tbsp vanilla
1/2 cup granulated sugar
3 eggs, separated

ICING
2 oz dark chocolate, chopped
2 tbsp Irish whiskey
1/4 cup cold butter, cubed

1. Preheat oven to 350 F.  Butter and flour an 8 inch springform pan.  Set aside.
2. In a saucepan, bring 1/2 cup whiskey to boil over medium high heat until it reduces in half, about 5 minutes.  Transfer to metal bowl and add chopped chocolate and espresso mixture.  Place bowl over a saucepan of simmering water and stir until mixture is smooth, about 2 minutes.  Remove bowl from on top of water and set aside.
3. In a bowl, whisk together walnuts, flour and salt.  Set aside.
4. Using an electric mixer, beat butter, vanilla and sugar until light and fluffy.  Beat in egg yolks, 1 at a time, beating well after each addition.  Fold in chocolate mixture.  Using clean, dry beaters, beat 3gg white in bowl, until stiff peaks form.  Fold one third of the whites into the batter with one third of the flour mixture in 3 additions.  Transfer batter to prepared pan, gently smoothing top with spatula.
5. Bake in the centre of the oven until a tester inserted in the centre comes out clean, about 40 minutes.  Cool in pan on rack for 30 minutes and then remove pan collar to cool completely.
6. For icing, in a small bowl, combine chocolate and whiskey.  Place over a saucepan of simmering water and stir until smooth.  Add butter piece by piece, waiting until each piece is melted before adding the next.  Let thicken slightly and drizzle over cake.

Serves 12

Basic Chocolate Truffles

A great basic recipe, I like it with almond extract instead of the vanilla, but try your favourite liqueur or some nuts or fruit!

8 oz (224g) semi sweet chocolate, finely chopped
1/2 cup whipping cream
1/2 tsp vanilla
icing sugar, ground almonds (toasted) or sprinkles

Place chopped chocolate in a large bowl.  Pour cream into a small saucepan and set over medium high heat.   Bring just to a boil.  Pour over chocolate.  Add vanilla.  Stir until completely melted and mixture is evenly blended. Pour into a small bowl and refrigerate, uncovered, until completely cool and firm enough to roll into a ball - at least 2 hours.  If you need to store longer, cover and refrigerate up to 3 days.

Line a tray or baking sheet with waxed or parchment paper.  Let chocolate mixture sit at room temperature until it is soft enough to handle.  Scoop up a scant 1 tbsp of cooled chocolate mixture and roll into a ball.  Place on tray.  Repeat with remaining mixture.  Refrigerate balls until firm at least 15 minutes.

Place icing sugar, ground almonds or sprinkles in a large bowl.  Roll balls in bowl until evenly coated.

Truffles will keep well refrigerated in an airtight container for up to 1 week.

Walnut Torte

A wonderful light cake, substitute the walnuts for almonds if you like.

1 cup all purpose flour
1 tsp baking powder
dash salt
1/2 cup butter, softened
1/2 cup sugar
1/2 tsp vanilla
4 egg yolks
1/3 cup milk
4 egg whites
1/8 tsp cream of tartar
1 cup sugar
3/4 cup finely chopped walnuts
***
3/4 cup sugar
1/3 cup unsweetened cocoa
1 1/2 cups whipping cream
1 1/2 cups chopped walnuts
walnut halves

1. Grease and lightly flour two 8 x 1 1/2 inch round baking pans.  In a small mixing bowl stir together flour, baking powder and salt; set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium speed about 30 seconds or till softened.  Add the 1/2 cup sugar and vanilla; beat till fluffy.  Add egg yolks, one at a time, beating on medium speed till combined.  Alternately add flour mixture and milk, beating on low to medium speed after each addition just till combined.  Spread evenly in pans.
3. For meringue layer, in a medium mixing bowl beat egg whites and cream of tartar with an electric mixer on high speed till soft peaks form (tips curl).  Gradually add the 1 cup sugar, beating till stiff peaks form (tips stand straight).  Fold in the 3/4 cup finely chopped walnuts.  Spread the mixture over the batter in the cake pans.
4. Bake in a 300F oven for 1 hour or till a toothpick inserted near the centre comes out clean.  Cool cakes in pans on wire racks for 10 minutes.  Remove cakes and completely cool on wire racks before filling and frosting.
5. For frosting, in a chilled medium mixing bowl stir together the 3/4 cup sugar and cocoa powder.  Add whipping cream; beat with an electric mixer on low speed just till soft peaks form.  Do not over beat.
6. To assemble, place one cake layer, meringue side up, on a serving plate.  Spread a thin layer of the frosting onto the meringue.  Top with the second cake layer, meringue side up.  Frost top and side of cake, reserving some frosting for piping, if desired.  Press the 1 1/2 cups chopped walnuts onto sides of frosted cake, if desired.
7. Put remaining frosting into a decorating bag fitted with a large star tip.  Pipe frosting around the bottom edge and into rosettes on top; garnish rosettes with walnut halves, if desired.  Cover and chill for up to 24 hours.  To serve, cut into wedges, dipping the knife into water between slices.  Makes 12 servings.

Chocolate Pecan Torte

Chocolate and Pecans - you can't go wrong.  This works well with toasted almonds if you want something different.

For cake layers:

2 ½ cups pecans (about 10 oz)

2 tbsp all purpose flour

½ tsp salt

½ tsp baking powder

1 tbsp fresh orange juice

4 large eggs

1 cup sugar

for filling:

½ cup well chilled heavy cream

1 tsp finely grated fresh orange zest

for frosting

6 oz semisweet chocolate

½ cup sour cream

Preheat oven to 350F and butter two 8 by 2 inch round cake pans.  Line each pan with a round of wax paper and butter paper.

Make cake layers:

In a food processor pulse 2 cups pecans with flour, salt and baking powder until finely ground (do not pulse to a paste).  Transfer mixture to a bowl and stir in orange juice.  Separate eggs and in a large bowl with an electric mixer beat yolks until pale yellow.  Gradually add sugar, beating until thick and pale, and fold in pecan mixture gently but thoroughly.  In another bowl with cleaned beaters beat whites until they hold stiff peaks.  Stir about one fourth whites into pecan mixture to lighten and fold in remaining whites gently but thoroughly.

Divide batter between cake pans and bake in middle of oven 25 minutes, or until cakes pull away from sides of pans.  Cool cake layers in pans on a rack 10 minutes and invert onto rack to cool completely.  Carefully remove wax paper from bottoms of cake layers.

While cake layers are cooling on a baking sheet toast remaining ½ cup pecans until fragrant and a shade darker, about 8 minutes.  Cool nuts and chop.

Make filling

In a medium bowl with cleaned beaters beat cream with zest until it just holds stiff peaks.

Arrange 1 cake layer top side up on a serving plate and spread filling evenly onto layer.  Put remaining layer, bottom side up on filling.

Butterscotch Pudding

This is truly decadent!

1 ¼ cups heavy cream

¾ stick (6 tbsp) unsalted butter

1 ½ cups packed dark brown sugar

2 ¼ cups whole milk

4 large egg yolks

¼ cup cornstarch

1/8 tsp salt

Accompaniment: whipped cream sprinkled with freshly grated nutmeg

In saucepan heat cream over moderately low heat until warm.  While cream is heating, in a 3 quart heavy saucepan melt butter over moderate heat and stir in brown sugar.  Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth, about 5 minutes.  Carefully add warm cream (mixture will bubble and steam) and cook over moderately low heat, stirring, until sugar mixture is dissolved, about 1 minute.  Remove pan from heat.

In a large metal bowl or top of a double boiler whisk together milk, yolks, cornstarch, and salt.  Add warm butterscotch mixture in a slow stream, whisking constantly, and set bowl or top of double boiler over a saucepan of simmering water.  Cook pudding, whisking constantly, 10 minutes, or until it begins to thicken.  Cover bowl or top of double boiler and cook pudding, whisking occasionally, 10 minutes more.

Remove bowl or top of double boiler from pan and cool pudding 5 minutes, whisking occasionally.  Divide hot pudding among six 1 cup ramekins or other heatproof dishes.

Banana Cupcakes with White Chocolate Ganache Icing

I made these at Christmas!  They were a little different from the traditional treats and were delicious.  I think they would work well for Easter as well.

Cupcakes
2 cups all purpose flour
3/4 cup sugar
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2 large ripe bananas
1/2 cup sour cream
2 eggs
1 1/2 tsp vanilla
1/2 cup butter, softened

Icing
6 oz (170g) white chocolate, chopped
1/4 cup whipping cream

• Preheat the oven to 350F.  Line a muffin pan with 12 paper cupcake liners.  
• In a large bowl, stir together the flour, sugar, baking soda, baking powder and salt until very well mixed.  Set aside.
• Put the bananas, sour cream, eggs and vanilla in a blender or food processor.  Blend until completely smooth, scraping down the sides once or twice.  Add the butter and continue to puree until smooth and creamy yellow in colour.
• Pour banana mixture into the bowl with the dry ingredients.  Beat with an electric mixer for 1 to 2 minutes or until the batter is smooth and creamy.  Spoon into cupcake liners, filling them equally - the batter will come nearly to the top.  Place in the oven and bake for 25 to 30 minutes, or until lightly browned and a toothpick poked into the middle comes out clean.  Remove cupcakes from the pan and let cool completely.
• Meanwhile, make the white chocolate ganache icing.  Place the chopped chocolate in a bowl.  Heat the whipping cream by placing it in a microwave-safe measuring cup and zapping for 30 seconds to 1 minute, until boiling.  Pour about half of the hot cream into the bowl with the chopped chocolate and stir until the chocolate begins to melt.  Add the remaining cream and continue stirring until the mixture becomes smooth.  If the chocolate doesn't totally melt, place the bowl in the microwave and zap for about 10 seconds at a time until melted.  Don't overcook!  Refrigerate the mixture for about 30 minutes, stirring occasionally, until it cools to room temperature and begins to thicken.
• When ganache is cool, beat with an electric mixer until it forms a thick, creamy almost fluffy - icing.  Working quickly, swirl over the top of cooled banana cupcakes.  Refrigerate until set.

Brown Sugar Pecan Ice Cream

All I can say is DECADENT!

2 cups pecans

1 cup packed light brown sugar

1 tbsp cornstarch

1/8 tsp salt

3 large eggs

2 cups whole milk

2 tsp vanilla

2 cups well chilled heavy cream

Preheat oven to 350F.

In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant and a shade darker, 5 to 6 minutes.  Cool pecans and finely chop.

In a bowl combine well brown sugar, cornstarch, and salt and whisk in eggs until combined.  In a 2 ½ to 3 quart heavy saucepan bring milk just to a boil.  Add hot milk to egg mixture in a slow stream, whisking and pour into pan.  Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking 1 minute.  Stir in vanilla.  Custard will appear curdled.

Chill custard until cold and stir in cream.  Freeze custard in batches if necessary in an ice cream maker.  Transfer ice cream to a large bowl and stir in pecans.  Transfer ice cream to an airtight container and put in freezer to harden.

Apple Tart with Caramel Sauce

I can only say decadent!

1/2 pkg (375g) puff pastry, thawed

1/3 cup ground almonds, lightly toasted

2 cooking apples, Spy, Mutsu or Pink Lady

2 tbsp melted butter

1/3 cup sugar

1/3 cup Calvados or Brandy

1. Roll out pastry into a very thin 1/3 inch disk about 11 inches in diameter.  Place the pastry disk on ungreased baking sheet.  Prick well all over with a fork, leaving a 1/4 inch rim untouched around the edge.  Refrigerate the pastry for 30 minutes.
2. Preheat the oven to 425F.
3. Remove the baking sheet from the refrigerator and sprinkle with toasted almonds, avoiding the rim.
4. Peel, core and cut the apples into quarters.  Thinly slice the apple quarters, and then place the slices, overlapping, in concentric circles over the pastry leaving the 1/4 inch outside rim of the pastry uncovered.  Brush the apple slices with melted butter and bake the tart for 25 to 30 minutes or until golden
5. While the tart is baking, make the caramel sauce.  Place the sugar in a small saucepan, add 1/3 cup water and bring to a boil over a low heat stirring until the sugar dissolves.  Once the sugar is dissolved, bring to a boil and continue to boil until the sugar turns to golden caramel.  Remove the pan from the heat and carefully add the calvados or brandy.  (the mixture will bubble and spit).  Return the pan to a low heat and stir to dissolve the caramel into a sauce.  Remove from the heat and let cool slightly.
6. Remove the baked tart from the oven and place on a serving dish.  Pour the warm sauce over the top of the tart and serve.

All Purpose Truffles

Anyone who knows me knows that I am a huge chocolate lover.  I really should have posted these for Christmas because that is when I usually make them.  However work interceded and I didn't have the time to make them.  I will post this recipe though because Valentines day is coming up and really do you need an excuse to make truffles?

Consider this a base recipe, add flavourings (rum, triple sec, toasted almonds, whatever) to it to customize.   I find melting a bit of chocolate and drizzling over the finished ones makes for a simple but pleasing finish.

FILLING

½ cup Whipping Cream

2 tbsp unsalted butter

1 tbsp corn syrup

1 tbsp rum, orange, raspberry or coffee flavoured liqueur

8 oz semi sweet, bittersweet or milk chocolate, melted

COATING

12 oz semisweet or bittersweet chocolate

2 cups sifted unsweetened cocoa powder

In non aluminum pan, stir together cream, butter syrup, and liqueur, if using; bring to simmer over low heat.  Remove from heat and let cool for 5 minutes.  In medium bowl, combine chocolate and cream mixture; beat until smooth.  Let cool for two to three hours at room temperature, until mixture reaches about 80F on a candy or instant read thermometer.

In bowl, using electric mixer, beat chocolate mixture on medium until thick and smooth.  Spoon mixture into pastry bag fitted with ½ inch plain tube; pipe ¾ inch balls onto parchment paper or foil lined baking sheets.  Or using teaspoon shape chocolate mixture into balls.  Chill for at least one hour.

Coating;  In heatproof bowl set over hot water, melt chocolate; remove and let cool to about 90F on candy or instant read thermometer.  Using fork, submerge truffle in warm chocolate to coat.  Remove with fork, scraping excess chocolate on to side of bowl; roll in cocoa powder to coat.  Repeat with remaining truffles.  When firm roll truffles, several at a time in strainer, with waxed paper below to catch excess cocoa.  Store truffles in tin or plastic container with tight fitting lid and keep at cool room temperature for up to one week.  Makes 35 to 50 truffles depending on size.

Black Forest Cake

I have made this a few times, it is a little work to assemble but worth it!

Cherry filling
2/3 cup sugar
1/2 cup milk
3 squares unsweetened chocolate, coarsely chopped
1 slightly beaten egg
1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1 cup sugar
1 tsp vanilla
2 eggs
1 cup milk
Golden Butter Frosting
Maraschino cherries
Chocolate curls

Prepare Cherry Filling.  Grease and lightly flour two 9 x 1 1/2 inch round baking pans; set aside.  In a saucepan combine 2/3 cup sugar, the 1/2 cup milk, chocolate and 1 egg.  Cook and stir just till mixture boils; cool.  Meanwhile stir together flour, baking soda, and salt.  In a large mixer bowl beat shortening on medium speed of electric mixer about 30 seconds.  Add the 1 cup sugar and vanilla; beat till fluffy.  Add the 2 eggs, one at a time, beating well on medium speed.  Add dry ingredients and the 1 cup milk alternately to beaten mixture, beating after each addition.  Stir in chocolate mixture.  Turn into prepared pans.  Bake in a 350 oven for 25 to 30 minutes or till a wooden pick inserted in the centre comes out clean.  Cool 10 minutes on wire racks.  Remove from pans; cool thoroughly.

To assemble place 1 cake layer on a serving plate.  Us 1/2 cup of the golden butter frosting to make a solid circle about 2 1/2 inches in diameter and 1 inch high, in centre of bottom cake layer.  Use 1 cup frosting to make a border, 1/2 inch wide and 1 inch high, around the edge of the layer.  Spoon chilled cherry filling between circle and border.  Place second cake layer on top.  Frost top and sides with remaining frosting.  Garnish with maraschino cherries and Chocolate curls.  Chill.  Let stand at room temperature 10 minutes before serving.  Makes 12 servings.

Cherry Filling:  Drain one 16 ounce can pitted dark sweet cherries, reserving 1/2 cup syrup.  Coarsely chop cherries and place in a bowl.  Add 1/3 cup Kirsch or cherry liqueur; let stand 2 hours.  In a saucepan combine 4 tsp cornstarch and the reserved 1/2 cup cherry syrup; stir in chopped cherry mixture.  Cook and stir till thickened and bubbly.  Cool and stir 2 minutes more.  Cover surface with clear plastic wrap; chill.

Golden Butter Frosting:  Beat 1 cup butter till fluffy.  Beat in 2 1/4 cups sifted powdered sugar till smooth.  Add 3 egg yolks, beating till mixture is fluffy.  Add 2 1/4 cups additional sifted powdered sugar; beat till smooth.

Brownie-Peanut Butter Ice Cream

This is a favourite of mine!  It has a rich flavour and the brownie and peanut butter is divine!  I had to make this in two batches as my ice cream maker is smaller than the one used in this recipe, but that didn't seem to make a difference.  Make sure you cool the mixture well before putting it in the ice cream maker or it won't freeze nicely.

2 cups sugar
2 cups light cream
2 cups whipping cream
6 well beaten eggs
4 cups milk
2 tbsp vanilla
2 cups crumbled brownies
1 cup chopped salted peanuts
1 cup peanut butter

In a heavy large saucepan combine the sugar, light cream, and whipping cream.  Cook and stir over medium heat till the sugar dissolves.  Stir about half the hot mixture into the beaten eggs.  Return all of the mixture to the saucepan.  Cook and stir about 5 minutes more or till the mixture is slightly thickened and coats a metal spoon.  Cool; stir in milk and vanilla.  Cover and chill (chilling the mixture speeds freezing). Pour the mixture into a 5 quart ice cream freezer.  Freeze according to manufacturer's directions.  Remove the dasher; stir in the crumbled brownies, chopped peanuts, and peanut butter before ripening the ice cream.  Makes about 3 1/2 quarts.

Dark Chocolate Whiskey Cake

The original recipe called for Irish Whiskey but my taste buds are not refined enough to know the difference so I used Glenfiddich - a Scottish Whisky that I already had.  A wonderful rich desert, don't go cheap on the chocolate as it will ruin the desert.

1/2 cup whiskey
6 oz bittersweet (70%) chocolate, chopped
1 tbsp instant coffee powder dissolved in 1/3 cup hot water
1/3 cup toasted ground almonds
1/3 cup all purpose flour
1/2 tsp salt
1/2 cup unsalted butter, softened
1 tbsp vanilla
1/2 cup granulated sugar
3 eggs, separated

ICING
2 oz dark chocolate, chopped
2 tbsp whiskey
1/4 cup cold butter, cubed

1. Preheat oven to 350F.  Butter and flour an 8 inch springform pan.  Set aside.
2. In a saucepan, bring 1/2 cup whiskey to boil over medium high heat until it reduces in half, about 5 minutes.  Transfer to metal bowl and add chopped chocolate and coffee mixture.  Place bowl over a saucepan of simmering water and stir until mixture is smooth, about 2 minutes.  Remove bowl from on top of water and set aside.
3. In a bowl, whisk together almonds, flour and salt.  Set aside.
4. Using an electric mixer, beat butter, vanilla and sugar until light and fluffy.  Beat in egg yolks 1 at a time, beating well after each addition.  Fold in chocolate mixture.  Using clean, dry beaters, beat egg white in bowl until stiff peaks form.  Fold one third of the whites into the batter with one third of the flour mixture in 3 additions.  Transfer batter to prepared pan, gently smoothing top with spatula.
5. Bake in the centre of the oven until a tester inserted in the centre comes out clean, about 40 minutes.  Cool in pan on rack for 30 minutes and then remove pan collar to cool completely.
6. For icing, in a small bowl, combine chocolate and whiskey.  Place over a saucepan of simmering water and stir until smooth.  Add butter piece by piece waiting until each piece is melted before adding the next.  Let thicken slightly and drizzle over cake. Decorate with berries

Serves 12

Mini Chocolate Souffles with Caramel Hazelnut Sauce

These are fantastic and decadent!  I used a dark rum for the sauce that worked really well.  A rich elegant desert.

3/4 cup semisweet chocolate pieces
4 eggs
1 egg white
1/3 cup milk
1/4 cup sugar
1-8oz pkg cream cheese, cubed

Caramel-Hazelnut Sauce


Melt semisweet chocolate pieces and cool.  In a blender container combine eggs, egg white, milk, and sugar.  Cover; blend till smooth.  With the blender running, add the cream cheese cubes through the opening in the blender lid or with the lid slightly  ajar; blend till smooth.  Add the melted chocolate; cover and blend just till combined.   Pour the chocolate mixture into four ungreased 1 cup souffle dishes.  Bake in a 375 oven about 35 minutes or till set.  Serve at once with the warm Caramel Hazelnut sauce.  Makes 4 servings.

Caramel Hazelnut Sauce


In a small saucepan combine 1/4 cup packed brown sugar and 1 1/2 tsp cornstarch.  Stir in 1/3 cup milk and 1 tbsp light corn syrup.  Cook and stir till the mixture is thickened and bubbly.  Cook and stir 2 minutes more.  (the mixture may appear curdled during cooking.) Stir in a handful of whole Hazelnuts, 1 tbsp butter and 2 tsp rum or brandy.  Remove the sauce from heat; cover surface with clear plastic wrap.  Cool slightly.

Creme de Menthe Cheesecake

Okay, so not the healthiest choice, but what is life without love, drink and now and again a little cheesecake?  This is decadent with chocolate and creme de menthe mixing it up.  So for a little while, forget about the treadmill and squats and pick up a fork and just enjoy....:)  Recipe from Better Homes and Gardens Chocolate cookbook

2 cups finely crushed chocolate wafers (about 38 cookies)
1/2 cup butter melted
2 - 8 oz pkgs cream cheese, softened
1 cup sugar
1/3 cup green creme de menthe
3 eggs
3 - 8 oz cartons dairy sour cream
4 squares semi sweet chocolate
1/2 cup dairy sour cream

1. For the crust, combine the crushed chocolate wafers and melted butter.  Stir till well combined.  Press the chocolate crumb mixture onto the bottom and 2 inches up the sides of a 9 inch springform pan or 2 1/2 inches up the sides of an 8 inch spring form pan.
2. For the filling, in a large mixer bowl beat together cream cheese, sugar and creme de menthe just till smooth.  Add eggs; beat on low speed of electric mixer just till combined.  Do not overbeat.  Stir in the 3 cartons sour cream.  Turn into prepared crust.  Bake in a 375 oven for 55 to 60 minutes for the 9 inch cheesecake, or about 65 minutes for the 8 inch cheesecake, or till a knife inserted near the centre comes out almost clean.  Cool on a wire rack.  While the cheesecake is cooling, melt chocolate; cool for 5 minutes.  Stir the 1/2 cup sour cream into melted chocolate.  Spread over warm cheesecake.  Chill for 4 to 5 hours.  Before serving, use a knife or narrow metal spatula to carefully loosen sides of cheesecake from springform pan.  Remove the sides of the springform pan.  Makes 12 servings.