Adapted from Pioneer Woman.
Cupcakes
2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt
just under 1/2 cup milk, combined with 1/2 Tablespoon lemon juice
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
2 sticks (1 cup) butter
2 heaping Tablespoons cocoa
2 heaping Tablespoons dark cocoa
1 cup boiling water
Ganache
8 ounces semisweet chocolate chips
1 cup heavy cream
6 Tablespoons corn syrup
2 teaspoons vanilla extract
Preheat oven to 350F. Spray 24 muffin cups with baking spray.
Combine sugar, flour and salt in a large bowl. Set aside.
In another container, combine milk w/lemon juice, eggs, baking soda and vanilla. Stir to combine and set aside.
In a saucepan, melt butter over medium heat. Add both cocoas and stir to combine. Add boiling water and allow to bubble for a few seconds, then turn off heat.
Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour milk mixture over the top and stir to combine.
Pour 1/4 cup cake batter into each greased (not lined) muffin cup. Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove cupcakes and allow to cool on a baking rack.
To make the ganache (when cupcakes are completely cooled), heat cream and corn syrup over medium heat. Place chocolate chips in a bowl. Add vanilla to cream mixture, then pour over the top of the chocolate. Whisk together until melted, smooth and glossy. Dunk cupcakes in ganache. Allow to cool, then dunk again. Let set before serving. (Approximately 2 hours when double-dunked.)
Showing posts with label dark chocolate. Show all posts
Showing posts with label dark chocolate. Show all posts
Saturday, February 13, 2010
Friday, February 5, 2010
Flourless Chocolate Cake
adapted from a recipe found on BrightIdeas.com.
1 3/4 cups (1 bag) of dark chocolates (Dove works well)
2 ounces semisweet chocolate chips
1/2 cup butter
6 eggs, separated
1/3 cup sugar
1/4 teaspoon cream of tartar
1/2 can prepared dark chocolate fudge frosting
8 ounces Cool Whip, thawed
1 teaspoon dark cocoa powder
1 bag Twix minis
Preheat oven to 300F. Line bottom of springform pan with a silpat liner (or wax paper). Grease bottom and sides of pan; set aside.
Melt the dark and semisweet chocolate with the butter in a small saucepan over LOW heat, stirring constantly until smooth; set aside.
Beat egg yolks and sugar in a large mixing bowl (like a Bosch or KitchenAid) until thick and fluffy - about 5 minutes. Add the chocolate mixture and stir until well-blended.
In a clean bowl (use the same Bosch or KA - just clean it out), beat the egg whites with the cream of tartar until there are soft peaks. Fold into the chocolate mixture until just blended. Pour into the prepared cake pan and smooth the top.
Bake approximately 35-40 minutes, or until the cake rises and the center is almost set. Transfer to a wire rack; let cool completely. Refrigerate at least 3 hours.
Remove from pan and transfer to a serving platter. Spread the top and sides of cake with the dark chocolate frosting. Press Twix minis vertically around the cake sides (like lady fingers).
Spoon the thawed Cool Whip into a pastry bag fitted with a large star tip. Cover the cake's top with large piped stars of Cool Whip. Sift cocoa powder over top.
Approximately 16 slices.
1 3/4 cups (1 bag) of dark chocolates (Dove works well)
2 ounces semisweet chocolate chips
1/2 cup butter
6 eggs, separated
1/3 cup sugar
1/4 teaspoon cream of tartar
1/2 can prepared dark chocolate fudge frosting
8 ounces Cool Whip, thawed
1 teaspoon dark cocoa powder
1 bag Twix minis
Preheat oven to 300F. Line bottom of springform pan with a silpat liner (or wax paper). Grease bottom and sides of pan; set aside.
Melt the dark and semisweet chocolate with the butter in a small saucepan over LOW heat, stirring constantly until smooth; set aside.
Beat egg yolks and sugar in a large mixing bowl (like a Bosch or KitchenAid) until thick and fluffy - about 5 minutes. Add the chocolate mixture and stir until well-blended.
In a clean bowl (use the same Bosch or KA - just clean it out), beat the egg whites with the cream of tartar until there are soft peaks. Fold into the chocolate mixture until just blended. Pour into the prepared cake pan and smooth the top.
Bake approximately 35-40 minutes, or until the cake rises and the center is almost set. Transfer to a wire rack; let cool completely. Refrigerate at least 3 hours.
Remove from pan and transfer to a serving platter. Spread the top and sides of cake with the dark chocolate frosting. Press Twix minis vertically around the cake sides (like lady fingers).
Spoon the thawed Cool Whip into a pastry bag fitted with a large star tip. Cover the cake's top with large piped stars of Cool Whip. Sift cocoa powder over top.
Approximately 16 slices.
Brownie Pudding
adapted slightly from a recipe on Tasty Kitchen, which was taken from an old 1950s-era General Foods Kitchen recipe.
½ cup Flour
1 teaspoon Baking Powder
⅓ cup Granulated Sugar
1 teaspoon Salt
1 Tablespoon Dark Cocoa
2 Tablespoons cocoa
¼ cup Milk
1 Tablespoon Melted Butter
½ teaspoon Vanilla
½ cup Brown Sugar
¾ cup Boiling Water
Mix flour, baking powder, granulated sugar, salt, and one tablespoon cocoa. Then add the milk, butter, and vanilla. Mix until smooth and spread in the greased 9-inch square baking dish. Mix the brown sugar and the remaining two tablespoons of cocoa together then sprinkle over the batter. Pour the boiling water over the top. This makes a chocolate sauce at the bottom when done cooking.
*optional: add ½ chocolate chips before pouring boiling water over top.
Bake at 350F for thirty to forty minutes, then cool before serving.
½ cup Flour
1 teaspoon Baking Powder
⅓ cup Granulated Sugar
1 teaspoon Salt
1 Tablespoon Dark Cocoa
2 Tablespoons cocoa
¼ cup Milk
1 Tablespoon Melted Butter
½ teaspoon Vanilla
½ cup Brown Sugar
¾ cup Boiling Water
Mix flour, baking powder, granulated sugar, salt, and one tablespoon cocoa. Then add the milk, butter, and vanilla. Mix until smooth and spread in the greased 9-inch square baking dish. Mix the brown sugar and the remaining two tablespoons of cocoa together then sprinkle over the batter. Pour the boiling water over the top. This makes a chocolate sauce at the bottom when done cooking.
*optional: add ½ chocolate chips before pouring boiling water over top.
Bake at 350F for thirty to forty minutes, then cool before serving.
Sunday, January 17, 2010
Layered Chocolate Brownies
adapted from Nestle.
3/4 cup all-purpose flour
1/4 cup dark cocoa
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
3/4 cup white chocolate chips
1/2 cup caramel bits (by Kraft - or use 1/2 cup caramel ice cream topping)
3/4 cup semisweet chocolate chips
Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving extra over the handles. Spray foil with cooking spray.
Sift flour, cocoas and salt in small bowl. Beat butter, granulated sugar and brown sugar by hand in large bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. (It will be THICK and STICKY. Spray your spatula with cooking spray before smoothing in pan for ease.) Sprinkle white chips and caramel bits over batter. Beat remaining egg and reserved batter in same large bowl until combined. Stir in semi-sweet chips. Spread evenly over top.
BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Lift out of pan using foil handles; cut into bars.
3/4 cup all-purpose flour
1/4 cup dark cocoa
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs, divided
2 teaspoons vanilla extract
3/4 cup white chocolate chips
1/2 cup caramel bits (by Kraft - or use 1/2 cup caramel ice cream topping)
3/4 cup semisweet chocolate chips
Preheat oven to 350°F. Line an 8-inch square baking pan with foil, leaving extra over the handles. Spray foil with cooking spray.
Sift flour, cocoas and salt in small bowl. Beat butter, granulated sugar and brown sugar by hand in large bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. (It will be THICK and STICKY. Spray your spatula with cooking spray before smoothing in pan for ease.) Sprinkle white chips and caramel bits over batter. Beat remaining egg and reserved batter in same large bowl until combined. Stir in semi-sweet chips. Spread evenly over top.
BAKE for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Lift out of pan using foil handles; cut into bars.
Saturday, December 26, 2009
Chocolate Truffle Cake
adapted from a recipe found in a now-forgotten cooking magazine.
Cake:
2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semi-sweet chocolate chips
3 eggs
2 teaspoons vanilla extract
2-2/3 cup all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
Filling:
6 Tablespoons butter, cubed
2 ounces semi-sweet chocolate chips
2 ounces dark chocolate (or dark cocoa)
2-1/2 cups powdered sugar
1/2 cups heavy whipping cream
Ganache:
10 ounces semi-sweet chocolate chips
2/3 cup heavy whipping cream
In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually beat into mixture (batter will be thin). Transfer to three greased and floured 9-inch round baking pans. Bake at 325F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. (OR ~ do this the day before you need the cake; store wrapped in saran wrap with wax paper between the layers.)
For filling: in a small saucepan, melt butter and chocolate. Sift in powdered sugar; pour in cream and stir until smooth. Place one cake layer on a serving platter; spread with half of the filling. Repeat layers, ending with last cake layer.
For ganache, place chocolate in a small bowl. In a small saucepan, heat cream just to a boil. Pour over chocolate and whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreadable consistency. Using an offset metal spatula, dirty ice the top and sides of cake first, then let ganache harden. Use the same spatula and use remaining ganache to frost the entire cake.
Garnish with chocolate curls, if desired. Store covered in refrigerator.
Cake:
2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semi-sweet chocolate chips
3 eggs
2 teaspoons vanilla extract
2-2/3 cup all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
Filling:
6 Tablespoons butter, cubed
2 ounces semi-sweet chocolate chips
2 ounces dark chocolate (or dark cocoa)
2-1/2 cups powdered sugar
1/2 cups heavy whipping cream
Ganache:
10 ounces semi-sweet chocolate chips
2/3 cup heavy whipping cream
In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually beat into mixture (batter will be thin). Transfer to three greased and floured 9-inch round baking pans. Bake at 325F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. (OR ~ do this the day before you need the cake; store wrapped in saran wrap with wax paper between the layers.)
For filling: in a small saucepan, melt butter and chocolate. Sift in powdered sugar; pour in cream and stir until smooth. Place one cake layer on a serving platter; spread with half of the filling. Repeat layers, ending with last cake layer.
For ganache, place chocolate in a small bowl. In a small saucepan, heat cream just to a boil. Pour over chocolate and whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreadable consistency. Using an offset metal spatula, dirty ice the top and sides of cake first, then let ganache harden. Use the same spatula and use remaining ganache to frost the entire cake.
Garnish with chocolate curls, if desired. Store covered in refrigerator.
Friday, September 18, 2009
Dark Chocolate Peanut Butter Layer Cake
adapted from vanilla sugar and picky palate
Cake:
9 Tablespoons dark cocoa powder
1½ cups cake flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup chocolate milk
½ cup milk
Adjust the oven rack to the center of the oven and preheat the oven to 350ºF.
Butter two 9-inch cake pans and line the bottoms with circles of parchment paper.
Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
In the bowl of a standing electric mixer beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
Mix together the milks. Stir half of the dry ingredients into the butter mixture, the add the milk. Finally stir in the other half of the dry ingredients.
Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
Peanut Butter Cream Cheese Filling:
12 oz cream cheese, room temperature
3/4 stick salted butter, at room temperature
1½ cup confectioners’ sugar, sifted
A good pinch of sea salt
3/4 cup creamy peanut butter
several chopped Reese's Mini Peanut Butter Cups (maybe half a bag)
In a large bowl, use an electric mixer to beat the cream cheese and butter together.
Slowly add in the confectioners’ sugar — don’t forget to scrape the sides and bottom of bowl. Continue to beat till nice and fluffy, then add in the salt and peanut butter.
Fold in the pb cups by hand, so they don't get ground up.
Ganache
24 ounces 70% cacao bittersweet chocolate, coarsely chopped
1 cup heavy cream
2 sticks unsalted butter, cold, chopped into cubes
Melt the chopped chocolate with the heavy cream in a double-boiler.
Stir occasionally until fully melted. Once melted, take off the heat and add in the butter bits.
Whisk very well. The more you whisk, the glossier and smoother the ganache.
Let cook for about an hour and a half.
To Assemble:
Remove first cake from pan and place on cake stand.
Spoon filling onto cake (you may not need all of it), then spread almost to edges.
Top with second cake.
Pour half of cooled ganache over cake, letting it drip down the sides. Let this layer cool, then repeat with remaining ganache. Before it cools completely, top with remaining bag of Reese's Mini Cups, either whole or halved.
Refrigerate cake - covered - for several hours, as this makes it easier to slice. Serve with MILK.
Cake:
9 Tablespoons dark cocoa powder
1½ cups cake flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup chocolate milk
½ cup milk
Adjust the oven rack to the center of the oven and preheat the oven to 350ºF.
Butter two 9-inch cake pans and line the bottoms with circles of parchment paper.
Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
In the bowl of a standing electric mixer beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
Mix together the milks. Stir half of the dry ingredients into the butter mixture, the add the milk. Finally stir in the other half of the dry ingredients.
Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
Peanut Butter Cream Cheese Filling:
12 oz cream cheese, room temperature
3/4 stick salted butter, at room temperature
1½ cup confectioners’ sugar, sifted
A good pinch of sea salt
3/4 cup creamy peanut butter
several chopped Reese's Mini Peanut Butter Cups (maybe half a bag)
In a large bowl, use an electric mixer to beat the cream cheese and butter together.
Slowly add in the confectioners’ sugar — don’t forget to scrape the sides and bottom of bowl. Continue to beat till nice and fluffy, then add in the salt and peanut butter.
Fold in the pb cups by hand, so they don't get ground up.
Ganache
24 ounces 70% cacao bittersweet chocolate, coarsely chopped
1 cup heavy cream
2 sticks unsalted butter, cold, chopped into cubes
Melt the chopped chocolate with the heavy cream in a double-boiler.
Stir occasionally until fully melted. Once melted, take off the heat and add in the butter bits.
Whisk very well. The more you whisk, the glossier and smoother the ganache.
Let cook for about an hour and a half.
To Assemble:
Remove first cake from pan and place on cake stand.
Spoon filling onto cake (you may not need all of it), then spread almost to edges.
Top with second cake.
Pour half of cooled ganache over cake, letting it drip down the sides. Let this layer cool, then repeat with remaining ganache. Before it cools completely, top with remaining bag of Reese's Mini Cups, either whole or halved.
Refrigerate cake - covered - for several hours, as this makes it easier to slice. Serve with MILK.
Saturday, August 29, 2009
Chocolate Decadence Cake
adapted from www.allwomenstalk.com
12 ounces semisweet chocolate
4 ounces dark chocolate
1½ cups butter, melted
1 3/4 cups white sugar
½ cup water
7 eggs
powdered sugar, for sprinkling
**
Preheat oven to 350ºF. Grease a 10-inch round pan (NOT a springform!) and line bottom with parchment paper. (You can also skip the parchment entirely - I didn't like it because it stuck to the cake and you had to be careful you didn't eat it.)
Chop chocolate and place in a large bowl. Add melted butter. Heat water and 1½ cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
In a separate bowl, whip eggs with remaining ¼ cup sugar until thick. Fold into chocolate mixture. Pour batter into pan.
Place pan on a cookie sheet in the oven and fill the cookie sheet with water. (Hint: place cookie sheet on rack in pre-heated oven. Don't pull out rack! Place filled pan on cookie sheet, then pour water around pan. Don't try setting the pan on cookie sheet before placing in oven. Too jiggly!)
Bake at 350ºF for 40 to 50 minutes. (Usually takes just over 40.) Remove from oven. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven. Cool and refrigerate for several hours. Overnight is best - the longer you refrigerate it the better the flavors meld.
Dip the pan in hot water to remove cooled cake. Sprinkle with powdered sugar and serve.
**Add 3 Tablespoons fresh orange zest to the batter for a chocolate-orange combination. Or try mashing a handful of blueberries very well and adding a few Tablespoons as you beat the batter. Make sure they distribute evenly. (Trust me! Blueberry chocolate is a great combo!)
12 ounces semisweet chocolate
4 ounces dark chocolate
1½ cups butter, melted
1 3/4 cups white sugar
½ cup water
7 eggs
powdered sugar, for sprinkling
**
Preheat oven to 350ºF. Grease a 10-inch round pan (NOT a springform!) and line bottom with parchment paper. (You can also skip the parchment entirely - I didn't like it because it stuck to the cake and you had to be careful you didn't eat it.)
Chop chocolate and place in a large bowl. Add melted butter. Heat water and 1½ cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
In a separate bowl, whip eggs with remaining ¼ cup sugar until thick. Fold into chocolate mixture. Pour batter into pan.
Place pan on a cookie sheet in the oven and fill the cookie sheet with water. (Hint: place cookie sheet on rack in pre-heated oven. Don't pull out rack! Place filled pan on cookie sheet, then pour water around pan. Don't try setting the pan on cookie sheet before placing in oven. Too jiggly!)
Bake at 350ºF for 40 to 50 minutes. (Usually takes just over 40.) Remove from oven. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven. Cool and refrigerate for several hours. Overnight is best - the longer you refrigerate it the better the flavors meld.
Dip the pan in hot water to remove cooled cake. Sprinkle with powdered sugar and serve.
**Add 3 Tablespoons fresh orange zest to the batter for a chocolate-orange combination. Or try mashing a handful of blueberries very well and adding a few Tablespoons as you beat the batter. Make sure they distribute evenly. (Trust me! Blueberry chocolate is a great combo!)
Saturday, August 22, 2009
Dark Chocolate Orange Crackles
2½ cups unbleached all-purpose flour
1 tsp baking soda
¼ tsp salt
8 ounces unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2/3 cup unsweetened cocoa, sifted if lumpy
2 tsp finely grated orange zest
1 tsp pure vanilla extract
3 large eggs
8 ounces bittersweet chocolate, melted and cooled until barely warm
¾ cup (4 oz.) chopped chocolate (your choice)
1/3 cup granulated sugar; more as needed
1. Position a rack in the center of the oven and heat the oven to 350°F. Line three large cookie sheets with parchment or nonstick baking liners.
2. In a medium mixing bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes. Add the eggs one at a time, beating briefly between additions. Add the cooled chocolate and mix until blended, about 1 minute. Add the dry ingredients and mix on low speed until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds.
3. Shape the dough into 1¼-inch balls with a small ice-cream scoop or two tablespoons. (The balls of dough may be frozen for 1 month. Thaw them overnight in the refrigerator before proceeding with the recipe.)
4. Pour the granulated sugar into a shallow dish. Dip the top of each ball in the sugar and set the balls sugar side up about 1½ inches apart on the prepared cookie sheets. Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.
Yield: About 5 dozen cookies
1 tsp baking soda
¼ tsp salt
8 ounces unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2/3 cup unsweetened cocoa, sifted if lumpy
2 tsp finely grated orange zest
1 tsp pure vanilla extract
3 large eggs
8 ounces bittersweet chocolate, melted and cooled until barely warm
¾ cup (4 oz.) chopped chocolate (your choice)
1/3 cup granulated sugar; more as needed
1. Position a rack in the center of the oven and heat the oven to 350°F. Line three large cookie sheets with parchment or nonstick baking liners.
2. In a medium mixing bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the butter, brown sugar, cocoa, orange zest, and vanilla on medium speed until well combined, about 4 minutes. Add the eggs one at a time, beating briefly between additions. Add the cooled chocolate and mix until blended, about 1 minute. Add the dry ingredients and mix on low speed until almost completely blended, about 1 minute. Add the chopped chocolate and mix until blended, about 15 seconds.
3. Shape the dough into 1¼-inch balls with a small ice-cream scoop or two tablespoons. (The balls of dough may be frozen for 1 month. Thaw them overnight in the refrigerator before proceeding with the recipe.)
4. Pour the granulated sugar into a shallow dish. Dip the top of each ball in the sugar and set the balls sugar side up about 1½ inches apart on the prepared cookie sheets. Bake one sheet at a time until the cookies are puffed and cracked on top, 11 to 12 minutes. Let the cookies cool on the sheet for 5 minutes before transferring them to a rack to cool completely.
Yield: About 5 dozen cookies
Dark Chocolate Mascarpone Brownies With Blueberry Ganache
1 cup unsalted butter
¾ Cup best-quality semisweet chocolate chips (Ghiradelli's is great)
1 cup sugar
½ cup Hershey’s Dark cocoa powder
8oz mascarpone cheese, softened
6 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon fine salt
Ganache, recipe follows
Preheat the oven to 325ºF. Butter an 9 x 13-inch square pan and set aside.
In a small saucepan, melt the butter and bring it to just below a boil. Place the chocolate chips in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
Blueberry Ganache:
1 12 oz bag best-quality semisweet chocolate chips
2 cups frozen blueberries
½ cup sugar
½ cup heavy cream
4 tablespoons unsalted butter
Place the chocolate chips in a large mixing bowl and set aside. Place the blueberries and sugar in a small saucepan over medium heat. Cook and stir until mixture becomes sauce like and bubbly. Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries. Pour blueberry liquid over chocolate chips. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
The ganache should be used for spreading while warm.
¾ Cup best-quality semisweet chocolate chips (Ghiradelli's is great)
1 cup sugar
½ cup Hershey’s Dark cocoa powder
8oz mascarpone cheese, softened
6 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon fine salt
Ganache, recipe follows
Preheat the oven to 325ºF. Butter an 9 x 13-inch square pan and set aside.
In a small saucepan, melt the butter and bring it to just below a boil. Place the chocolate chips in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.
Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.
Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.
Blueberry Ganache:
1 12 oz bag best-quality semisweet chocolate chips
2 cups frozen blueberries
½ cup sugar
½ cup heavy cream
4 tablespoons unsalted butter
Place the chocolate chips in a large mixing bowl and set aside. Place the blueberries and sugar in a small saucepan over medium heat. Cook and stir until mixture becomes sauce like and bubbly. Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries. Pour blueberry liquid over chocolate chips. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.
The ganache should be used for spreading while warm.
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