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Almost Flourless Chocolate Cake

Almost Flourless Chocolate Cake

You don’t need a special occasion to make this cake although it is timeless, elegant and oh-so decadent, and it’s sure to take care of any severe chocolate craving which may be possessing you. This cake is very simple to make however, it does need to be made a day in advance of serving it.  I actually view that as a big plus, that way you don’t have to fiddle around with it on the day your guests are coming. I chose to serve this wonderful cake with a small scoop of Vanilla Bean Ice Cream to offset the sweetness of the cake. You could also simply choose some whipped cream or Crème Fraîche on the side. If you venture out and make this cake, I hope you enjoy it!

Making Almost Flourless Chocolate Cake

Making Almost Flourless Chocolate Cake

Almost Flourless Chocolate Cake (serves 8-10)

Ingredients:

200 gram dark chocolate (7 oz) (I used 70% Lindt dark chocolate)

200 gram unsalted butter (7 oz)

200 gram sugar (7 oz)

5 eggs

1 tablespoon all-purpose flour

Directions:

Preheat oven to 180 degrees C (350 degrees F).

Spray a 22 cm (~ 8.5 inch) springform pan lightly with baking spray. Place a round cut-to-fit piece of parchment paper in the bottom of the pan and lightly spray parchment paper with baking spray, set aside.

Using a warm water bath (a bowl set over a pan of almost simmering water, do not let the bottom of the bowl touch the water) melt the butter and chopped chocolate over gentle heat. Once the chocolate mixture is smooth, remove from heat and allow to cool a little. Add sugar to chocolate mixture and stir thoroughly. Add the eggs on at a time, mixing well after each addition but without beating too much air into the mixture. Fold in the flour.

Pour chocolate mixture into prepared pan and bake for 22-26 minutes. Cake should be slightly wobbly in the middle when you take it out. Allow cake to cool completely before removing it from the pan. Store cake overnight in a cool place, covered with foil.

Serve with a small scoop of Vanilla Ice Cream, Whipped Cream or a dollop of Crème Fraîche. Enjoy!

Source: Trish Deseine’s,  I Want Chocolate

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Cranberry-Walnut Chocolate Chip Cookies

Cranberry-Walnut Chocolate Chip Cookies

I have been on the hunt for a go-to-cookie for a long time now. One that fits anytime of the year, one that is quick and easy to make and I think I have finally found one. I have made these both with and without the walnuts, not everybody like nuts you know, and they are equally good with and without. They tend to spread out a little more without the nuts, but that’s OK. These cookies have a wonderful background flavor of brown sugar, which reminds me of a Blondie, and the combination of walnuts and cranberries gives them a slight crunch and makes them nice and soft, all at the same time. These cookies are definitely a keeper and I think you’ll really enjoy them as well.

IMG_4909

Roll dough into 1 1/2 inch balls

Ingredients:

2 3/4 cup all-purpose flour (360 grams)

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1 cup butter, room temperature (226 grams)

3/4 cup sugar (155 grams)

1 cup packed brown sugar (185 grams)

2 large eggs, room temperature

2 teaspoons pure vanilla extract

10 oz. semi-sweet chocolate chips (280 grams)

1 1/2 cup dried cranberries (140 grams)

1 cup chopped walnuts (112 grams)

Directions:

Line baking sheets with parchment paper and set aside. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Sift together flour, baking soda, baking powder and salt, set aside. Cream butter and sugars until smooth and soft, about 2-3 minutes. Add eggs one at a time and beat until smooth. Add vanilla and mix until fully incorporated, scrape down sides of bowl as needed. With mixer on low, add flour in three increments and mix only until fully incorporated. Add chocolate chips, cranberries and chopped walnuts, mix only until incorporated. Working quickly, roll dough into 1 1/2 inch balls (approx. 4 cm), place on prepared baking sheet 2 inches apart (5 cm). If dough feels very soft when rolling, place baking sheet with dough balls in refrigerator for 5 minutes before baking. Bake for 16-20 minutes or until done. Cool and baking sheet for 2 minutes before transferring to cooling rack. Enjoy!

Freshly baked Cranberry-Walnut Chocolate Chip Cookies

Freshly baked Cranberry-Walnut Chocolate Chip Cookies

Source: adapted from Bakerella

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Marble Cupcake

Marble Cupcake

I have had a terrible craving for Marmorkage (Marble Cake), which is like a dear childhood friend to me. But I wanted it in a smaller format, like cupcakes. I found this one recipe with looked “oh so good” but unfortunately the result was a really bland tasting cupcake. I then pulled out Martha Stewart’s Cupcake book, hoping she might have a Marble cupcake in there, and thankfully she did 🙂 You can always count on Martha and she definitely knows her craft! The cupcakes turned out sweet, soft and very tasty. Although it is almost a shame to cover up these pretty cupcakes, I must admit that a chocolate frosting does seem to complete them, but of course that’s optional. I hope you enjoy these as much as we did.

Marble Cupcakes (makes 16 cupcakes)

Ingredients for Cupcakes:

1 3/4 cups cake flour, sifted, not self-rising (210 gram)

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup milk, room temperature (78 ml)

1/3 cup heavy cream, room temperature (78 ml)

1/2 cup (1 stick) unsalted butter, room temperature (113 gram)

1 cup sugar (222 gram)

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1/3 cup unsweetened Dutch-process cocoa powder (30 gram)

1/4 cup boiling water (60 ml)

Ingredients for Chocolate Frosting:

4 ounces unsweetened chocolate (120 grams), coarsely chopped

2/3 cup unsalted butter (150 grams), room temperature

1 1/3 cups confectioners sugar (160 grams), sifted

1 1/2 teaspoons pure vanilla extract

Directions for Cupcakes:

Line muffin pan with paper liners. Preheat oven to 350 degrees F (176 degrees C).

Sift together cake flour, baking powder and salt, set aside. Combine milk and cream, set aside. Using an electrical mixer, beat butter and sugar on high until pale yellow and fluffy. Add eggs one at a time, beat until incorporated. Scrape down sides of bowl as needed. Beat in vanilla extract. Add flour in three increments, alternating with the milk mixture. Beat until combined.

To make chocolate batter. Measure out one generous cup of batter, place in small bowl. In a separate small dish combine cocoa powder and boiling water, whisk until smooth. Stir cocoa mixture into reserved batter until fully combined.

Fill prepared cup liner with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run a skewer through the batter in a figure-eight motion to make swirls. Bake until tops are golden and a toothpick comes out clean, approximately 20 minutes. Transfer muffin pan to a wire rack to cool completely.

Directions for Frosting:

Melt chocolate over a hot water bath. Remove from heat and cool to room temperature.

In the bowl of an electrical mixer, beat butter until smooth and creamy (about 1 minute). Add confectioners sugar and beat until smooth and light (about 2 minutes). Add vanilla extract and chocolate, beat on low speed until incorporated. Increase speed to medium high and beat until frosting is smooth and glossy (2-3 minutes).

Pipe or spread frosting onto cupcakes. Enjoy!

Marble Cupcake With Chocolate Frosting

Marble Cupcake With Chocolate Frosting

Source: Cupcakes – Martha Stewart’s Cupcakes, Frosting – Joy of Baking

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Chocolate Amaretto Pudding

Chocolate Amaretto Pudding

This is a very easy dessert to put together but somehow I managed to make it really complicated. You would think that after all these years living in the US that I would have some sort of sense of how much a liquid ounce is, but nooooo. So I am making this lovely dessert and measuring out the amount of Amaretto. The measuring glass I am using is small with tiny numbers on it and I need approximately 2 1/2 ounces. I see the number 5 and figure I need about half that amount. I go about my business and finish the dessert. Now tasting time, that’s funny, I don’t taste any Amaretto, only delicious chocolate. I then go back and look at the measuring glass again, this time putting on my reading glasses and see that what I thought was a 5 really said .5 🙂 No wonder I don’t taste any Amaretto. Round two, so I make another portion, determined that I want a pudding that is loaded with wonderful Amaretto flavor and the second time around I finally succeeded. This is indeed a lovely, lovely Amaretto pudding.

How many Smiths does it take to make a hammer head?

How many Smiths does it take to make a hammer head?

But the story doesn’t end there. You see, this makes 6 small or 4 good size portions and the pudding is to be served for the ABGT blacksmiths and these guys are not small portion kinda guys and I need at least 6 portions. So what’s a girl to do? I want to make some cups with Amaretto pudding and some with the plain chocolate pudding. But my husband suggested that if I mix it all together it might still taste like Amaretto. Big mistake, the wonderful Amaretto flavor has virtually disappeared. Oh well 😦 but it doesn’t stop there. So I send Joe on his way with the pudding only to realize, I didn’t get any finished pictures of the pudding. So the pictures in this blog post is courtesy of my blacksmith husband Joe, which may I add, did an excellent job taking them. Thank you honey 😉

Chocolate Amaretto Pudding

Chocolate Amaretto Pudding

Chocolate Amaretto Pudding (makes 4 to 6 servings)

Ingredients:

500 milliliter whole milk (17 fl oz)

1 tablespoon all-purpose flour

2 tablespoon sugar

1 vanilla bean, seeds scraped out

80 milliliter Amaretto liqueur (2.7 fl oz)

100 gram dark chocolate (3.4 oz), chopped finely

50 gram unsalted butter (1.7 oz)

Topping:

whipped heavy cream, optional

Danish Makroner or Amaretti cookies, crushed, optional

Directions:

Warm milk in a saucepan over low heat. In a second cold saucepan add flour, sugar and vanilla seeds, whisk to combine. Whisk in the warm milk, a little at a time, until smooth. Place saucepan on stove and heat to medium-low stirring frequently. Whisk in Amaretto liqueur and continue to stir until you start to see a slight bubble, remove pan from heat. Add chocolate and butter, continue to stir until it starts to thicken a little. Pour pudding into storage container or serving dishes and chill in refrigerator 4-6 hours before serving. To prevent skin from forming on pudding surface, place plastic wrap directly onto surface before chilling. To serve top with whipped cream and crushed Danish Makroner or Amaretti cookies. Enjoy!

Source: Gennaro Contaldo

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Sachertorte

Sachertorte

Let me introduce you to a classic Austrian cake – Sachertorte. This is a cake sure to satisfy any chocolate craving you may be suffering from. And when it comes to Austrian specialties, who else to go to for advice, other that the Austrian born Wolfgang Puck. Wolfgang’s original recipe called for apricot brandy which of course sounds perfect for this wonderful cake but was nowhere to be found in my stash of booze, so I ended up using Grand Marnier instead which I thought turned out to be a really good substitute. Also, I made one tiny little mistake. Wolfgang tells you to cut the cake into three layers, which I overlooked, and so I only cut my cake into two layers. It still turned out fantastic, but I only got to use 1/2 the amount of apricot jam called for. Next time I make this delicious cake, I will make sure that my cake gets cut into three layers so I can use up all that heavenly apricot jam. Or come to think of it, I could have used the remaining jam on top of the cake, chilled it, and then poured the chocolate glaze over it. That would have been great too. 😀

Sachertorte3

Cake batter: melt chocolate, beat eggs, add chocolate to eggs, beat meringue, add flour to chocolate mixture, fold in flour, add meringue to chocolate, fold in meringue, finished batter.

Sachertorte: in 1832 Prince Wenzel von Metternich were having important guests for dinner and tasked his personal chef with creating a special dessert for the event. But it just so happened, that the chef fell sick that day and the daunting task fell on his 16 year old apprentice Franz Sacher. His dessert was very pleasing to Metternich’s guests but did not actually become famous until Franz Sacher’s son Eduard Sacher developed his father’s recipe into it’s current form. Since then, the Sachertorte has become one of Austria’s most famous specialties.

Sachertorte

Sachertorte

Sachertorte (yields 8-10 servings)

Ingredients

Cake:

6 oz. bittersweet chocolate (170 grams)

3 oz. butter (85 grams)

4 egg yolks

1 oz. sugar, plus 3 oz. sugar (28 grams, plus 85 grams)

5 egg whites

1/4 teaspoon salt

1/3 cup flour, sifted (45 grams)

Apricot filling:

1 cup apricot jam (280 grams)

2 teaspoons Grand Marnier (optional)

Chocolate Glaze:

6 oz. bittersweet chocolate (170 grams)

1 oz. butter (28 grams)

2 oz. heavy cream (59 milliliter)

Serve with:

whipped cream

Directions
To make the cake:
Preheat oven to 350 degrees F (176 degrees C). Butter and flour a 9 x 2-inch cake pan (23 cm x 5 cm), bang out excess flour and set aside.Cut chocolate into small pieces. In a bowl, combine chopped chocolate and butter, melt over a hot water bath. Set aside to cool slightly.
In a bowl using a wire whisk, whip the egg yolks with 1 ounce sugar (28 grams) until thick and pale yellow. While pouring in a thin stream, beat in the chocolate mixture until combined.

In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar (85 grams) and continue to beat until shiny stiff peaks. Fold the sifted flour into the chocolate mixture until combined and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan.

Bake for 40 minutes or until done. To check for doneness, insert a toothpick into the center of cake, it should come out dry. Remove cake from the oven and cool on a rack.

To make the apricot filling:

Puree the apricot jam and stir in the Grand Marnier (optional).

Slice the cake horizontally into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread the remaining apricot filling and top with the third layer of cake. Chill for at least 30 minutes.

To make the chocolate glaze:

In a bowl, combine the chopped chocolate and butter, melt over a hot water bath. In a small saucepan, bring the heavy cream to a boil. Stir the hot cream into the melted chocolate. Cool until it reaches a glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve cake slices with whipped cream on the side. Enjoy!

Source: adapted from Wolfgang Puck

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Vandbakkelser aka Profiteroles

Vandbakkelser aka Profiteroles

Vandbakkelser has a reputation of being difficult to make, that they collapse easily. I personally have never experienced that problem. I think the most important thing to remember when making Vandbakkelser is not to open the oven door during the first 20 minutes of baking. When you start researching Vandbakkelser you’ll find that there are many different theories out there on how to make them. Some go into great detail about starting the oven at a high temperature and then finish baking at a lower temperature. Some bake and then cut a slit into the vandbakkelse to allow steam to escape. Some bake and then turn off oven and let Vandbakkelser sit in the oven for another 10 minutes (this sound like a good idea if your having trouble with your Vandbakkelser being too moist on the inside). Or you can bake, then turn off oven and crack open door and allow to cool inside oven. And finally, some simply just bake and place the baking sheet with Vandbakkelser on a cooling rack, which is what I did today. To test for doneness remove one pastry from the oven and if it does not collapse the remaining pastries should be done as well, just remember not to open the oven door during the first 20 minutes of baking.

Butter and water brought to a simmer. Add all flour at one time.

Butter and water brought to a simmer. Add all flour at one time, stir vigorously.

There are also several different ways to place the Vandbakkelser onto the baking sheet. You can use two spoons to form a rounded ball of dough or simply just drop spoonfuls onto the baking sheet. Or you can load the dough into a piping bag fitted with a large plain round tip and pipe onto parchment paper. You could also use a small ice cream scoop, load and drop onto baking sheet. Whichever method you choose, have fun with it. If your dough ends up having a small pointy tip on it, wet a finger and gently push it down to avoid the tip baking and browning faster than the remaining dough.

Vandbakkelser (2)

Dough comes together in a ball, let cool a little. Add egg, stir vigorously. Dough will separate a little, keep stirring. Dough comes back together in a ball. Add egg, stir vigorously. Dough will separate and come together again as a smooth sticky mass.

I cut the original recipe in half so I would only get 8-10 Vandbakkelser but if you want the original larger portion it’s simply just a matter of doubling the ingredients up (water 2 1/2 deciliter or 1 cup, butter 100 gram or 3 1/2 oz, flour 130 gram or 4 1/2 oz, 4 eggs). Also, I did some experimenting with dropping the dough onto the baking sheet. I used two spoons (left side of picture below) and I piped the dough (right side of picture below). I prefer dropping the dough with spoons because when you pipe it, it is easy to lift up just a little with your piping bag at the end creating a small extra top of dough. As you can see on the finished pastries below (right) it forms as an extra little top on the pastry.

This recipe came from the Danish web site Kvalimad where Max has a really nice video showing the process of making the Choux pastry dough . If you are not Danish of course you won’t understand the words but the video speaks for itself 🙂

Leave some space between dough balls, they will rise quite a bit.

Leave some space between dough balls, they will rise quite a bit.

Alternative fillings: soft ice cream, your favorite flavored jam, pudding, 50/50 Chantilly cream (flødeskum) and custard, Chantilly cream with strawberries, instead of the chocolate sauce you could also use a simple chocolate icing (glasur).

Vandbakkelse with Chantilly Cream and Chocolate Sauce

Vandbakkelse with Chantilly Cream and Chocolate Sauce

Ingredients:

Vandbakkelser aka Profiteroles: (makes 8-10)

1/2 cup water (1 1/4 deciliter)

1 3/4 ounces butter (50 grams)

2 1/4 ounces flour (65 grams)

2 eggs

Chantilly Cream:

1 cup heavy cream (240 milliliter)

1 tablespoon granulated sugar

1/2 teaspoon pure vanilla extract

Chocolate Sauce:

6 ounces semi-sweet chocolate chips (170 grams)

1/2 cup heavy cream (120 milliliter)

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 200 degrees Celsius (390 degrees Fahrenheit).

Bring water and butter to a simmer. Add all flour at one time and stir vigorously with a wooden spoon until dough comes together in a ball. Remove from heat and cool down until you can keep a finger in the dough without burning yourself (about 5 minutes). Add eggs one at a time stirring vigorously after each egg until dough is a smooth thick sticky paste. Spoon or pipe dough onto baking sheet lined with parchment paper. If there is a pointy top on your dough, wet a finger and gently press it down. Bake for 20-30 minutes. Do not open oven door during the first 20 miuntes or they may collapse. Remove from oven and allow to cool on cooling rack.

To make Cantilly Cream:

Beat heavy cream, sugar and vanilla extract until desired consistency.

To make Chocolate Sauce:

Bring heavy cream and vanilla extract just to a simmer. Pour hot cream over chocolate chips, and using a submersion blender, mix until you have a smooth sauce.

The Chocolate Sauce can also be made by placing chocolate, heavy cream and vanilla extract in a heat-proof bowl over simmering water, stir until completely melted and smooth.

To assemble Vandbakkelser:

Cut cooled pastry in half and place a dollop of Chantilly cream. Place cut off pastry top, on top of cream. Pour warm chocolate sauce on top and serve. Enjoy!

Source for Vandbakkelser: Kvalimad

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Homemade Crunchy Chocolate

Danes love to make many different types on confections (konfekt) around Christmas time. They are small delectable treasures and usually pretty easy to make. This one is super quick and easy and I adore the slight crunch from the biscuits and the hint of cranberries. It reminds me of my Kiksekage, which I looove, only this is in small bite-size pieces. However, it does contain nougat which I have never seen in a regular grocery store here where we live. So the only way for me to get nougat is to order it online, but it is well worth it 🙂

Homemade Crunchy Chocolate

Ingredients:

200 grams semi-sweet or milk chocolate (7 oz)

100 grams nougat (3.52 oz)

50 grams biscuits (1.76 oz)

30 grams dried cranberries (1 oz)

Directions:

Over a warm water bath, melt nougat and chocolate. Remove bowl from water bath and break biscuits into small pieces, add to melted chocolate. Add dried cranberries and gently stir to moisten and combine all pieces. Line a small container with parchment paper allowing paper to extend over edges for easy removal of chocolate. Pour chocolate mixture into container and place in refrigerator for two hours to cool and set. Glædelig Jul and Merry Christmas!

Nougat

Source: adapted from Odense Marcipan

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Double Chocolate Zucchini Cake

This cake was love at first sight and that love was confirmed with the first bite. I have always been indifferent to zucchini, didn’t pay them any attention. As a matter of fact I always thought they were a bit boring. So what initially drew me to this cake was the deep, dark chocolate look and then I read on and discovered it contained zucchini, and I was intrigued. I had to taste this for myself.

The result was amazing and the cake left me speechless…well almost speechless 🙂 The cake is moist with a delicious intense chocolate flavor and I still can’t believe that it has zucchini in it. I was a bit unsure when I first made this cake if I should simply just let the shredded zucchini sit in the sieve and drip off while I prepared the other ingredients. I seemed to me that it should at least get squeezed a little to get rid of some more liquid. But I decided to trust the instructions and just let it sit quietly and drip off and it turned out perfectly. As you can probably tell I am a little excited about this cake and it will definitely not be the last time that I make it.

Double Chocolate Zucchini Cake (makes 1 loaf)

Ingredients:

2 cups zucchini (1 large), shredded

1 1/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

6 tablespoons butter (3 oz.), melted

1 large egg

3/4 cup sugar

1 teaspoon pure vanilla extract

3/4 cup semi-sweet chocolate chips

Directions:

Rinse and dry zucchini. Leaving the peel on, grate the zucchini using the small holes on the grater. Place shredded zucchini in a sieve over a bowl and allow the excess liquid to drain while you prepare the remaining ingredients.

Preheat oven to 350 degrees F. Butter a loaf pan and set aside.

In a bowl sift together flour, cocoa powder, baking soda, salt, cinnamon and allspice, set aside.

Over low heat melt butter and set aside to cool a little.

In your stand-mixer fitted with the paddle attachment (or use a handheld mixer) beat egg and sugar until creamy and smooth. While continuing to mix, add vanilla extract and butter. Using a spatula, fold in the shredded zucchini. Then fold in the dry ingredients until combined, do this in three increments. Add chocolate chips and mix until combined. Pour into prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pan. Enjoy!

Source: adapted from Sweet Pea’s Kitchen

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Devil’s Food Cupcake With Perfect Chocolate Frosting

Attention all chocolate lovers…this one is for you! These cupcakes are double trouble. The cupcake is super moist with an intense chocolate flavor and the frosting is silky soft with an intoxicating chocolate aroma. Careful not to overbake the cupcakes, you don’t want to loose that perfect moisture.

Devil’s Food Cupcakes

I was taking a cake decorating class and had brought this chocolate frosting in with me for my project and we were about an hour into the class when all of the sudden the girl next to me burst out “omg that frosting smells amaaaazing” 🙂 It really does have a fantastic aroma.

Perfect Chocolate Frosting

Ingredients for Cupcakes (makes 24 cupcakes)

3/4 cup unsweetened Dutch-process cocoa powder (65 g)

3/4 cup hot water (177 ml or 6 fl oz)

3 cups all-purpose flour (400 g)

1 teaspoon baking powder

1 teaspoon baking soda

1 1/4 teaspoons coarse salt

1 1/2 cups unsalted butter (340 g)

2 1/4 cups sugar (465 g)

4 large eggs, room temperature

1 tablespoon plus 1 teaspoon pure vanilla extract

1 cup sour cream, room temperature (225 g or 8 oz)

Ingredients for Frosting (makes enough frosting for 12 cupcakes)

4 ounces unsweetened chocolate (120 grams), coarsely chopped

2/3 cup unsalted butter (150 grams), room temperature

1 1/3 cups confectioners sugar (160 grams), sifted

1 1/2 teaspoons pure vanilla extract

Directions for Cupcakes:

Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.

Whisk together cocoa and hot water until smooth. In another bowel, mix togther flour, baking powder, baking soda and salt.

Melt butter with sugar over medium-low heat until dissolved and stir to combine. Remove from heat and pour into mixing bowl. On medium-low speed beat until cooled (4-5 minutes). Add eggs one at a time, mixing until each is combined. Add vanilla and cocoa mixture, beat until combined. Scrape down sides as needed. On low speed, add flour mixture in two batches, alternating with the sour cream, beat just until combined after each.

Fill cupcake liners 3/4 full with batter. Bake, rotating muffin tins halfway through cooking time, for approximately 20 minutes or until a toothpick comes out clean. Transfer muffin tins to baking racks and allow to cool for 15 minutes. Remove cupcakes from baking tins and place on baking racks, allow to cool completely.

Note: cupcakes can be store at room temperature overnight or frozen up to 2 months, in airtight containers.

Directions for Frosting:

Melt chocolate over a hot water bath. Remove from heat and cool to room temperature.

In the bowl of an electrical mixer, beat butter until smooth and creamy (about 1 minute). Add confectioners sugar and beat until smooth and light (about 2 minutes). Add vanilla extract and chocolate, beat on low speed until incorporated. Increase speed to medium high and beat until frosting is smooth and glossy (2-3 minutes).

Pipe or spread frosting onto cupcakes. Enjoy!

Source: Cupcakes – Martha Stewart’s Cupcakes, Frosting – Joy of Baking

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Cornflakes Tops with Strawberries and Nougat

I don’t get into the hype of Valentine’s Day but for those of you looking for a quick and easy little treat to serve for your loved ones, these Cornflakes Tops are just that. I realize of course that nougat is not readily available in the grocery stores in the States, so I purchase it online and to me it’s well worth the effort. But if you don’t want the trouble of having to purchase something online, simply just leave the Nougat out of the recipe and add a little more chocolate instead. The Nougat adds a slightly nutty flavor to the chocolate and the freeze-dried strawberries gives it a sweet yet tangy sensation.  I love how every bite of these Cornflakes Tops stay crunchy. The cornflakes are perfect for holding its crispness even after they have been smothered with chocolate. I hope you enjoy these lovely little bites as much as we did. 🙂

Cornflakes Tops with Strawberries and Nougat

Ingredients:

7 oz semi-sweet chocolate (200 grams)

3.5 oz nougat (100 grams)

2 oz cornflakes, original (60 grams)

5/8 oz freeze-dried strawberries (15 grams), plus more for sprinkling on top

Directions:

Give dried strawberries a rough chop and place in a bowl with cornflakes. Over a warm water bath, melt nougat and chocolate. Remove bowl from water bath and pour chocolate over cornflakes and chopped strawberries. Stir gently but thoroughly to ensure dry ingredients are completely covered with chocolate. Line a baking sheet with parchment paper and drop spoonfuls of cornflakes into little haystack shapes. Top with additional finely chopped strawberries and place in refrigerator for two hours to cool and set. To store, keep refrigerated. Enjoy!

Source: My Danish Kitchen

Nougat

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