These cakes are my latest downfall. I discovered that you don’t have to use them right away to enjoy the smooth
exterior and melted center of these chocolaty mini-cakes. Make the recipe, bake it off and use however many of the little cakes you want. Wrap the rest and refrigerate or freeze. When you’re ready for a rich chocolate hit, pop the room-temperature cakelet into the microwave for about 10 seconds. The center will be soft and oozy and ready to give you the rush you’ve been hoping for. These cakelets are really rich. If you want three-bite desserts, make eight or ten instead of six.
Carole Bloom has graciously shared a toothsome recipe from her new book, Intensely Chocolate (Wiley, 2010), which not only is delicious, but is also an ideal gift to make for a chocolate lover. Carole says, “A blend of bittersweet chocolate, dark milk chocolate, hazelnut paste, and chopped toasted hazelnuts create a candy that fills the mouth with intense flavor. These go very well with coffee or tea after dinner.”
It feels like a cardinal sin to post a decadent chocolate recipe in a blog during the first week of the new year (2013).
Chocolate truffles are one of the easiest candies to make, and they’re always a hit as dessert, with tea or coffee.
I found this recipe in the food section of our local newspaper and couldn’t resist sharing it. It sounds so completely, deliciously, sinful !!
Courtesy of Beth Hensperger
Beth Hensperger is an amazing baker and the go-to person for when you need to know anything that has to do with baking.
This is killer, no way around it. And it’s worth every bite! I don’t like corn syrup so I use honey or agave as a substitute. It works just fine. If you do use corn syrup, you may want to add a little more sugar to the recipe as agave is sweeter than sugar.
Chocolate that is smooth and rich in flavor is ideal for using in mousse.
You can use either milk or dark chocolate, but if you use milk, make certain that it is at least 35% cacao.
What’s special about this recipe is that it’s cooked. Most mousses are not cooked, which can be a problem for anyone with a compromised immune system. While cooking adds an extra step, you don’t need to be concerned about using eggs.
Courtesy of Stephany Zonis
My mother made a variation of this baked pancake for Sunday morning breakfasts. There really isn’t much to it, but it somehow manages to rise dramatically as it bakes. I have improved the original recipe by adding a little sugar and lemon zest–and, of course, vanilla!
What I love about these cookies is that they are deeply chocolate, slightly crisp and chewy on the outside and moist inside. Just before serving, pop them into a microwave for a few seconds or a warm (not hot) oven for a few minutes to melt the chocolate a little. Delicious!
Cookie? Cake? Extreme Candy Bar?
It’s hard to know how to define a Nanaimo bar with it’s cookie crust, icing filling and chocolatey topping, but whatever you call it and however you serve it, one thing’s for sure… It’s decadent and delicious!