These cookies are delicious. If you like hazelnuts, chocolate or cookies, you will like these. Find the recipe here
Tag Archives: chocolate
This recipe is famous. Its think been on NPR and in the New York Times and is from the book Cooking for Mr. Latte, A Food Lovers Courtship, With Recipes by Amanda Hesser (New York Times Magazine Food Editor.) Hesser also wrote The Cook and The Gardener. I have made this a few times over the past 8!? years. When I made the recipe below I thought the Hessers’ most certainly cracked the chocolate cake code! Amanda Hesser tells the story of how her mom would bake this late at night. Can you imagine the aroma of a chocolate cake baking and the sound of your mom in the kitchen while you are nestled under the covers about to dream up sugarplum fairies? In the morning the kids would watch their mom frost the cake while they ate breakfast. Sounds like the American Dream…right?
Chocolate Dump-It Cake By Amanda Hesser adapted from Judith Hesser
I have always used a really old and probably dangerous tube pan that belonged to my grandmother. I butter and flour the pan & then put parchment to fit bottom and butter and flour parchment..
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter + more for greasing the pan
2 cups all purpose flour + more for dusting pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1 1/2 cups Nestle semi-sweet chocolate chips
1 1/2 cups sour cream-at room temperature
1. Preheat oven to 375. Put the sugar, unsweetened chocolate, butter and 1 cup of water in a saucepan. Place over medium heat and stir occasionally until blended & melted. Remove from heat and let cool slightly, about 15-20 minutes.
2. While chocolate mixture is cooling, sift flour, baking soda, baking powder and salt together. In a separate bowl, stir milk & vinegar together. Grease and flour a 9 inch tube pan.
3. Once chocolate mixture is cooled, whisk in the milk mixture and then the eggs. In several additions & without overmixing whisk in dry ingredients. When the mixture is smooth, add the vanilla & whisk once or twice to blend. “Dump” the batter into the greased tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 minutes. Let the cake cool for 10 minutes, then remove from pan and cool on a rack. The authors tip is to place a ring of wax paper on top of the cake so you have something to grab onto when turning it out..) Let cool completely.
4. To make icing: melt the chocolate chips in a double boiler, then cool to room temp. It is very important that the chocolate and sour cream be the same temperature, otherwise the icing will be lumpy or grainy. Test it by stirring a little of the sour cream and chocolate together in a bowl; if it mixes smoothly, it’s ready. Stir in sour cream, 1/4 cup at a time, until mixture is smooth.
5. When cake is cool, frost as is.. or cut in half to have another layer of icing. Store the cake in the fridge. Love the cake. Right now all I have is a not so good unfrosted picture…
My mom gave me this recipe after watching the amazing Lidia make it on her show. You will need a 10 inch springform pan and some will power. This cake is even better the day after its baked..and the day after that…capiche?
Almond Torte by Lidia Matticchio Bastianich
makes: one 10-inch cake
Find the recipe here (page 5 of Lidia’s Dessert Recipes)
THIS CAKE IS Amazing THANK YOU LIDIA!
Hello Daddy Hello Mom….can you name that song? I remember the day I made this. It was a few years ago for Father’s Day and I was looking to impress my Dad & taste this delicious recipe that I saw Tyler Florence make on the Food Network. It was everything I thought it would be..chocolate, cherries, pistachios, whipped cream..O MY..and although it may sound fancy, really the hardest part is probably the time spent pitting the cherries…oh and popping those pistachios out of their shells. Try this if you want to indulge..you will not regret it. I am going to make this and many other recipes again soon so that I can share pictures. Poor me. 🙂
Chocolate Cherry Bombe (Tyler Florence Recipe)
Total Time 13 hr 10 min (45 min prep, 12 hrs inactive aka chill time, and 25 min cook time)
Yield 6-8 Servings *You will need a 1 1/2 quart stainless or glass bowl and plastic wrap..and room in the freezer..*
2 pounds fresh cherries, pitted
1 1/4 cups sugar
1 lemon, juiced
2 tablespoons brandy or cherry syrup (Recommended: Kirsch or Torani syrup)
3/4 cup water, plus 2 tablespoons
2 tablespoons cornstarch
3 cups heavy cream
1/2 teaspoon pure vanilla extract
1/2 cup chopped pistachios
10 ounces semisweet chocolate, cut into chunks
Line a 1 1/2 quart glass bowl with plastic wrap, leaving enough excess hanging over the edge, and stick it in the freezer. In a medium pot, combine cherries, 1 cup of the sugar, lemon juice and 3/4 cup of water. Simmer over medium-high heat until the juice from the cherries is released and the fruit is soft, about 20 minutes. Mix the cornstarch with 2 tablespoons of water to make a slurry and add it to the cherry mixture. Simmer, stirring, for another 2 min to thicken. Remove the cherry sauce from the heat, you should have about 4 cups. Put the cherry sauce in the freezer or in an ice bath to chill until cold.
Using a wire whisk (or your mixer with whisk attachment), beat 2 cups of heavy cream and remaining 1/4 cup sugar and vanilla until soft peaks form. Using a rubber spatula, FOLD the whipped cream into half of the cherry mixture (2 cups) to make a light mousse — DO NOT OVERMIX! Gently fold in pistachios. Take the plasticwrap-lined bowl out of the freezer and spoon the mousse into it, filling all the way to top, and spreading evenly around the rim of the bowl. Freeze again for at least 8 hours, so that the mousse can set up.
Heat the remaining 1 cup of cream and the chocolate in a pot over medium-low. Stir to melt the chocolate completely. Cool until warm to the touch while still pourable.
Take the bowl of cherry mousse out of the freezer and invert it, bottom-side up, on a wire rack set over a sheet pan. Carefully peel off the plastic. Pour the chocolate ganache over the cherry bombe to cover it completely, while excess drips onto sheet pan. Place back in freezer to chill. Use flat spatulas to move bombe from wire rack to a chilled platter. Cut into wedges and serve with reserved cherry sauce. (you can warm reserved sauce on stovetop on low if you’d like..)
I made these muffins back in the chilly month of February…when I was dreaming of those HUGE Costco muffins that we bought before we realized they were actually the size of…well…they are just too big to have on a regular basis. Anyway, I did not have to search far for this muffin that I was wishing & hoping & dreaming of. This recipe is from the Brown Eyed Baker..she ROCKS!
Find Chocolate-Chocolate Chunk Muffin recipe here 🙂