Candy Bark

. . . or what to do with your left-over Halloween candy.

In case you are not already in a candy coma or in case you just don't have the energy to make dinner tonight or in case you have lots of extra Halloween candy - I insist you try this.

Halloween Candy Bark 
Makes 1 cookie sheet

Original Source: October 2010 Bon Appetit



Prep time: 15 minutes, plus an additional 10 minutes
Cooling time: 30 minutes, plus an additional 30 minutes


1 lb bittersweet chocolate, coarsely chopped
3 Butterfinger candy bars (or 8 fun size bars), roughly chopped
3 toffee candy bars (or 6 fun size bars), roughly chopped
8 Reese cups, cut into wedges
1/4 C up honey roasted peanuts
3 oz yellow, orange, and red peanut M&Ms, coarsely chopped
3 oz good quality white chocolate, finely chopped

Line a baking sheet with non-stick foil.

Place the chopped bittersweet chocolate in a heatproof bowl set over a pot of simmering water.  Heat, stirring occasionally until the chocolate is completely melted and smooth.  Pour the chocolate over the foil and smooth into a thin layer with a spatula.

Evenly sprinkle the melted chocolate with chopped candy bars, Reese cups, honey roasted peanuts, and peanut M&Ms.  Press gently to adhere the candy to the melted chocolate.  Transfer to the refrigerator and chill for 30 minutes.

Melt the white chocolate, again using the double boiler method, until smooth.  Drizzle over the chilled candy bark.  Return to the refrigerator and let chill again until the white chocolate is set, 30 minutes more.

Peel the sheet of chocolate away from the foil and break into irregular pieces.  Store in an airtight container in the refrigerator until ready to eat for breakfast, lunch, dinner, and every second in between.

My Notes:
Next time, I will use regular chocolate instead of bittersweet.
Next time, I will use peanut butter M&Ms instead of peanut.
Next time, I will buy the honey roasted peanuts instead of the unsalted.
Next time, I might add some crumbled up pretzels.

Week 51: Chocolate PB Whoopie Pies

I've been looking a a whoopie pie cookbook and pan on Wililams Sonoma and Crate and Barrel for awhile. I finally caved and bought the book. My first experiment was chocolate whoopie pies with peanut butter filling.

Taken from Whoopie Pies by Sarah Billingsley and Amy Treadwell

Check out Bakerella for more information

Makes about 30 cakes (combine to make 15 finished whoopie pies)

Whoopie Pie Ingredients:

1 2/3 C all-purpose flour

2/3 C unsweetened cocoa powder

1 1/2 tsp baking soda

1/2 tsp salt

4 Tbsp unsalted butter, at room temperature

4 Tbsp vegetable shortening

1 C (packed) brown sugar

1 large egg

1 tsp vanilla extract

1 C milk

Peanut butter Filling Ingredients:

1 1/2 C creamy peanut butter

1 1/2 C (6 Tbsp) unsalted butter, at room temperature)

1 1/2 C powdered sugar

Directions for Whoopie Pies:

Position rack in the center of the oven and preheat to 375 degrees F. Line two baking sheets with parchment or Silpat mats.

Sift together flour, cocoa powder, baking soda, and salt. Using a stand or hand mixer, beat together butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 C milk and beat until combined.

Using a spoon, drop about 1 Tbsp of the batter onto one of the prepared baking sheets and repeat, spacing about 2" apart. Bake one sheet at a time for about 10 minutes, or until the pies spring back when pressed gently. 

Remove from the oven and let the cakes cool on the sheet for 5 minutes before transferring them to a rack to cool completely.

Directions for Filling:

Using a stand or hand mixer, beat together peanut butter and butter on low speed until smooth and creamy. Add the powdered sugar and beat on low to incorporate. Increase speed to medium and beat until the filling is light and fluffy, about 4 minutes.

 

Directions for Assembly:

Match up tops and bottoms based on size and shape. Spread filling on the flat side of one cak using a knife, spoon, or pastry bag. Top it with another cake, flat-side down.

My Notes:

These were fabulous! Brad and I each ate one (or maybe two!). Then, I sent them to work with Brad.

Week 47: Chocolate Cobbler

I don't think I even need to explain why I picked this recipe.

Taken from Susan Hawkins for Tasty Kitchen

1 C flour
2 tsp baking powder
1/4 tsp salt
7 Tbsp cocoa powder, divided
1 1/4 C sugar, divided
1/2 C milk
1/3 C melted butter (5 1/3 Tbsp)
1 1/2 tsp vanilla
1/2 C light brown sugar, packed
1 1/2 C hot tap water

Preheat oven to 350 degrees.

Stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into a deep ungreased 8-inch baking dish.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 50 minutes or until the center is set.

Let stand for a few minutes and serve with homemade ice cream using the gooey sauce to spoon over all.

My Notes:
This was amazing hot out of the oven and again on day 2. I garnished it with fresh cherries on Day 1; the cherries weren't needed. It might also be good with sliced bananas or nuts added.

Week 43: Cherry Coke Cupcakes

Coke. Yum. Cherry Coke. Yum. Cupcakes. Yum. Chocolate. Yum.

Yield: 10-12 cupcakes
Adapted from Annie's Eats

For the cupcakes:
1-1/2 C all-purpose flour
3 Tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
3/4 C sugar
8 Tbsp unsalted butter, at room temperature
1 large egg
1/2 C buttermilk
3/4 C Coca-Cola
1/4 tsp maraschino cherry juice
2 tsp vanilla extract
Maraschino cherries, stemless

For the glaze:
1 C confectioners’ sugar
2 Tbsp Coca-Cola

For topping:
1-1/3 C heavy cream
6 - 8 Tbsp powdered sugar
Maraschino cherries

Preheat the oven to 350° F.  Line  a muffin pan with foil or paper liners.

In a medium bowl combine the flour, cocoa powder, baking soda and salt.  Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and butter.  Mix on medium-high speed until light and fluffy.   Mix in the egg until incorporated.   In a bowl or large measuring cup, combine the buttermilk, Coke, maraschino cherry juice, and vanilla extract; stir to combine.  (This mixture may look disgusting and/or curdled – it’s okay!)

Mix the dry ingredients into the butter-sugar mixture on low speed, alternately with the liquid ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Divide the batter evenly between the cupcake liners.

Drop 4 or 5 stemless maraschino cherries into each cupcake well and push them down into the batter.

 Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the optional glaze, combine the confectioners’ sugar and Coke in a small bowl and whisk until smooth.  Spoon or drizzle a small amount of the top of each cupcake.  Allow to set.

To make the whipped cream topping, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Begin whipping on medium speed, slowly adding the confectioners’ sugar and gradually increasing the speed to high as the cream holds soft peaks.  Whip until the cream holds stiff peaks, being careful not to overbeat.

Spoon or pipe the whipped cream on top of the cupcakes and top each with a maraschino cherry.

My Notes:
The proportions in the original recipe seemed a little off. I had enough batter to make more than 12 cupcakes but only had enough whipped cream frosting to top 4 cupcakes. I doubled the whipped cream ingredients in the recipe above.

The finished product was really moist. It didn't taste overwhelmingly like coke or like cherries, but it was fun tasting.

Week 42: Peanut butter Banana Cake with Chocolate Frosting

A fun little treat.

Taken from Buns in My Oven

Peanut butter Banana Cake
1 C (2 sticks) butter, softened
1 C sugar
2 eggs
1 tsp vanilla
1/2 C buttermilk
3 medium bananas, mashed
1/3 C peanut butter
2 C flour
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 C walnuts, optional

Preheat oven to 350 degrees.

In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy. Beat in eggs, vanilla, peanut butter.

In a separate bowl, combine the flour, baking soda, cinnamon, and salt.

Add flour and buttermilk alternately to the batter. Stir in bananas.

Pour batter into two greased 8" cake pans (each about 1 1/2" deep) and bake for 40 minutes or until a tester comes out clean.

Cool completely before frosting.

Chocolate Frosting

1 C white sugar
6 Tbsp butter
6 Tbsp milk
11.5 oz milk chocolate chips


Add sugar, butter, and milk to a small saucepan over medium heat and bring to a boil. Boil for exactly 60 seconds and remove from heat. Stir in chocolate chips and continue stirring until the chocolate has melted. Use frosting immediately as it will harden quickly. Makes about 2 cups and will easily frost between and on top of the 2 layers.

My notes:
I had a difficult time getting the cakes to actually bake all the way. The bananas make for such a moist cake that it seems to stay raw in the center forever, and my center fell as soon as they came out of the oven.


The final product was okay. The peanut butter taste was very subtle and the frosting was delish!

Week 38: Snickers Bars

Em sent me this recipe. She does that. She sends recipes and says, "I think you should make this." And, I do almost every time. And, she's right almost every time. Thanks Em.

Note - I don't usually measure ingredients by weight, but I did for this recipe. It made things much easier and more precise.

Taken from Instructables Living

14 oz milk chocolate (about 2 C chips) divided in half
3.5 oz  (1/2 cup) butterscotch chips, divided in half
192 g (3/4 cup) creamy peanut butter, divided into 3 parts (1/4 cup, 64g each)
5 1/2 Tbsp butter (divided: 4 Tbsp and 1 1/2 Tbsp)
1 C sugar
1/2 C evaporated milk, divided in half
156 g (1 1/2 C) marshmallow fluff
1 tsp vanilla
1.5 C salted peanuts, chopped (or substitute nuts of your choice)
1 lb chewy caramels 

Line a 9 x 13" pan with waxed paper or plastic wrap, making sure there's plenty of extra draped over the sides and ends of the pan.  Don't skip this step or your delicious and beautiful Snickers Bars will never ever leave your 9 x 13" pan.

Layer 1: Chocolate
Combine 7 oz chocolate (1 C chips), 1.75 oz butterscotch (1/4 C chips), and 64 g (1/4 C) peanut butter in a microwave-safe bowl. Heat in 20-second increments, stirring each time, until all ingredients melt together smoothly. Pour into your pan, and spread in an even layer. Put the pan in the fridge or freezer to set.

Layer 2: Nougat
Combine 4 Tbsp butter, 1 C sugar, and 1/4 C evaporated milk in a small heavy-bottomed pot. Heat on low until the mixture melts, mixes, and starts to bubble.  Stir as necessary. Remove from heat, and add 1 tsp vanilla, 64 g (1/4 C) peanut butter, and 1.5 C (156 grams) marshmallow fluff. Stir until all ingredients are melted and smoothly combined, then let it cool slightly. Pour into your pan on top of the chocolate, and spread in an even layer. Put the pan back into the freezer to set.

Layer 3: Caramel and Peanuts
Combine 1/4 C evaporated milk, 1 1/2 Tbsp butter, and pound of caramels in the (cleaned) small pot. Heat on low, stirring frequently, until the caramels have melted into the milk and butter.  Melt slowly over low heat and stir. Follow the directions or it will burn. Coarsely chop the 1.5 cup peanuts, and stir into the caramel. Pour caramel/peanut mixture into your pan, and spread in an even layer. Stick the pan back in the freezer to set.

Layer 4: More Chocolate
Melt 7 oz milk chocolate (1 C), 1.75 oz (1/4 C) butterscotch chips, and 64g peanut butter (1/4 C) as described in initial step. Pour into your pan, and spread in an even layer on top of the caramel. Put the pan back in the freezer to set.

Remove pan from the freezer, and lift up the waxed paper or plastic to remove the treats. Deposit your block on a cutting board. Use a sharp, heavy kitchen knife to cut the rough edges offf your block, making the edges nice and square and tidy. Cut strips across your block.  These should be the desired width of your finished Snickers bars. Cut across your strips, setting the length of your finished Snickers bars.  (I cut about 1" square pieces.) Return to the freezer while slicing, as necessary. These slice much easier when cold.

Store in the refrigerator or freezer.

My Notes:
I made this for a potluck at work. Everyone loved it! It will be part of my regular rotation of desserts, especially for large events. It made many, many little squares of deliciousness.


I'm not sure if my nougat layer set quite right. It remained really soft, and the bars had to be chilled to be served.

Week 37: French Silk Pie

I love French Silk Pie from Baker's Square. Our Baker's Square closed. That means no more French Silk Pie for me. So, I decided to make my own, and it was almost the death of me.

Taken from: Cook's Country (sample edition, 2010, p. 27)
Serves 8 to 10

1 C heavy cream, chilled
3 large eggs
3/4 C sugar
2 Tbsp water
8 oz bittersweet chocolate, melted and cooled
1 Tbsp vanilla extract
8 Tbsp (1 stick) unsalted butter, cut into 1/2" pieces and softened
1 (9") pie shell, baked and cooled

With electric mixer on medium-speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer to small bowl and refrigerate.

Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with 1/2" barely simmering water (don't let water touch bowl). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.

Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours.

Serve with whipped cream.

My Notes:
The step that involved beating the eggs, sugar, and water over simmering water did not work at all. I dumped the first batch and beat the second batch for about 30 minutes. I still don't think the pie turned out to be the right consistency. It still tasted good, though.

Week 34: Chewy Chocolate Brownies

I love chocolate. What's there not to love? I wouldn't say, though, that I'm a really huge fan of brownies. I couldn't resist this recipe, though.

Chewy Chocolate Brownies
Taken from Cooks Illustrated
March / April 2010 (p. 23)



1/3 C Dutch-processed cocoa
1/2 C plus 2 Tbsp boiling water
2 oz unsweetened chocolate, finely chopped
4 Tbsp unsalted butter, melted
1/2 C plus 2 Tbsp vegetable oil
2 large eggs
2 large egg yolks
2 tsp vanilla extract
2 1/2 C sugar
1 3/4 C flour
3/4 tsp salt
6 oz bittersweet chocolate, cut into 1/2" pieces

Begin by preparing 9 x 13 pan. Cut 18" length foil and fold lengthwise to 8" width. Fit foil into length of pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14" length foil and fit into width of pan in the same manner, perpendicular to the first sheet. Spray with nonstick cooking spray.

Adjust oven rack to lowest position. Heat oven to 350 degrees.

Whisk cocoa and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.






Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 90 minutes. (If using glass pan, only cool in pan for 10 minutes.)

Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely for about 1 hour. Cut into 2" squares and serve.



My Notes:
The recipe suggested adding 1 1/2 tsp instant espresso along with the cocoa powder to the boiling water. I didn't this time but would in the future.

These beg to be eaten with glass of cold milk or, better yet, vanilla ice cream. AMAZING!

Week 29: Mocha Silk Pie

Coffee. Yum. Kahlua. Yum. Pecans. Yum. Chocolate. Yum.
That's why I made this.

And, it's Wednesday. Things get stressful around Wednesday. . . even if you've carefully planned out the week.

Stolen (shamelessly) from The Pioneer Woman Cooks

Prep Time: 35 Minutes
Chilling Time: 2 Hours
Servings: 10



Crust
1 C pecans, finely chopped
1/2 C packed brown sugar
2 oz (weight) semi-sweet chocolate, grated
2 Tbsp Kahlua
Dash of salt

Filling
2 sticks butter (salted)
1 1/2 C sugar
2 tsp instant coffee granules
1 tsp Kahlua
3 oz (weight) semi-sweet chocolate
1 tsp vanilla extract
4 whole large eggs

To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. Set aside or refrigerate until needed; do not bake.

In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable. (I started with 45 seconds.) Set aside to cool.

In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.

On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust.

Place pie in the refrigerator to chill for at least two hours (preferably longer).

Serve with whipped cream and more grated chocolate.

Notes:
Oh. My. Sweet. Lord. This was amazing. Brad declared it to be the best dessert I've ever made and may even have moaned a little while he ate it.

I will make this again!

Week 28: Chocolate Stout Cupcakes

I made the family Christmas letter the first year I dated Brad. His grandma included me and described me as "a nice Irish girl." I'm definitely not Irish (and just how nice I am is debatable), nevertheless it seems right to celebrate St. Patrick's Day.

I present Chocolate Stout Cupcakes with Bailey's Buttercream Icing.



Chocolate Stout Cupcakes with Bailey's Buttercream Frosting
Adapted from:
Cupcakes Take the Cake
The Cupcakery
Makes 24 cupcakes

Chocolate Stout Cupcakes

2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 cups sugar
1 cup stout
3 eggs
3/4 cup sour cream
1 tablespoon vanilla extract




Preheat oven to 350 F. Line two muffin tins (for 24 cupcakes) with paper liners.

In a medium mixing bowl, sift flour, cocoa powder, baking soda, ginger, and salt. Set aside.

In a large mixing bowl, use an electric mixer to combine melted butter, sugar, and stout. Add the eggs, one at a time. Stir in sour cream and vanilla. Gradually stir in the flour mixture until incorporated.



Divide batter evenly into paper-lined muffin tin. Bake for 25-30 minutes, rotating pans once, until a toothpick comes out clean. Cool and turn onto a wire rack. Let cool completely before icing.

Chocolate Ganache

12 ounce package Nestle semi-sweet chocolate chips (or milk chocolate)
1/2 cup heavy cream

Combine both ingredients in a double boiler.

Continue to mix thoroughly over boiling water until ingredients are smooth and chocolate is completely melted.

Layer this ganache on completely cooled cupcakes and allow to harden.

Bailey's Buttercream

4 oz. (1 stick) unsalted butter, softened
2 3/4 cups powdered sugar
1/2 tsp. salt
1 Tbsp. plus 1 tsp. whole milk
1 tsp. pure vanilla extract
1 Tbsp fresh lemon juice
2 (2 1/2 Tbsp. Bailey's Irish Cream)

With an electric mixer, cream the butter and salt for about 30 seconds.

Add half of the powdered sugar and the milk to the butter and beat again until combined. Scrape down the bowl.

Add the remainder of the powdered sugar, vanilla, and lemon juice. Beat until combined. Scrape down the bowl again.

Add Bailey's Irish Cream and beat on high speed for 5-6 minutes or until the frosting is fluffy.



My notes:
The cupcake batter made WAY MORE than 24 cupcakes. I stopped at 24 and threw the rest of the batter away. The ganache would have frosted 100+ cupcakes. I should definitely have only made a half batch. The frosting was just about perfect for 24 cupcakes.

The cupcakes themselves were really flavorful but a little dry. I think I may have made then too small and over-baked them.

The ganache and the Bailey's buttercream were a delicious combination.

I'd imagine these would taste great washed down with a Shamrock Shake.

Week 26: Little French Fudgecakes

A quick tour of the Cook. Eat. Repeat? archives revealed that we don't make nearly enough desserts around here.

There's not enough dessert.

And, it's been a stressful day. The kind of day where you chuck all your dinner plans and go out for pizza and beer.

The kind of day where you need chocolately goodness.

The Splendid Table's How to Eat Supper (p. 312 - 314)
Makes 6 cupcakes (or 8 small cupcakes)

Prep time: 15 minutes
Baking time: 20 minutes
Cooling time: 5 - 15 minutes

1 (3.5 or 4 oz) bittersweet chocolate bar, broken up
1.5 oz unsweetened chocolate, broken up
5 Tbsp unsalted butter
1 tsp ground cinnamon
1 1/2 tsp vanilla extract
2 large eggs + 1 yolk
1/2 C + 2 Tbsp sugar
1/8 tsp salt
3 Tbsp all-purpose flour
1/2 (3.5 or 4 oz) bittersweet chocolate bar, broken up



Preheat oven to 375 F. Butter a dark metal cupcake tin.

Combine the broken-up bittersweet and unsweetened chocolates with the butter in a medium-sized microwave-safe bowl. Melt them for 2 to 3 minutes at medium-low power. Check by stirring, as chocolate holds its shape when microwaved.

In a medium to large bowl, whisk together the cinnamon, vanilla, eggs and yolk, sugar, and salt until creamy. Stir in the flour to blend thoroughly. Then stir in the chocolate / butter mixture until smooth. Finally, blend in the bite-sized pieces of chocolate. Pour the batter into the cupcake pan, filling each three-quarters full.

Bake the cupcakes for 18 minutes. Insert a knife into the center of a cupcake. It should come out clean with some streaks of thick batter. If you have any doubt about doneness, press the top of a cupcake to see if it is nearly firm. Remove them from the oven.

Cool the cupcakes in the pan on a rack for 5 to 10 minutes to serve warm or 20 minutes to serve at room temperature.

My notes:
I used Lindt Excellence 70% bittersweet chocolate bar and an organic milk chocolate bar (both in the candy aisle of my grocery store). The recipe made a big deal out of what kind of chocolate to use for the recipe, so I thought I should share what my choices were.

I imagined these little lovelies would be gooey in the middle. They weren't. I think I should have adjusted the baking time (reduce by just a few minutes) to adjust for the size of my cupcake tins. Also, the tops got really crispy. This added some great texture, but the crispy tops fell off when I tried to get the little bits of delicious-ness out of the cupcake pan.

I served these with whipping cream flavored with Bailey's. I beat 1 C whipping cream (for about 5 minutes) and added about 1 Tbsp of Bailey's. A fabulous touch, if I do say so myself. It would have been equally fabulous with pistachio or cherry ice cream or gelato.

And, I love that the recipe didn't make many cupcakes. These just aren't something that Brad or I could bring ourselves to sit, uneaten anywhere in our house.

Week 23: Chocolate Nutella Molten Lava Cake

My love affair with Nutella desserts continues. . .
Heart Sandwich Cookies
Chocolate Torte with Nutella Mousse

I don't really feel like I need to say anything more than that.

Chocolate Nutella Molten Lava Cake
Taken from Tasty Kitchen (posted by bell'alimento)

4 servings
Prep time: 15 minutes
Cook time: 15 minutes

11 Tbsp unsalted butter
6 oz (weight) bittersweet chocolate chips
3 whole eggs + 3 additional egg yolks
1/4 C sugar + 2 additional tsp
6 Tablespoons flour
4 Tablespoons Nutella
1/4 C chopped hazelnuts (garnish)
Strawberries, sliced (garnish)

Place butter and chocolate chips into a double boiler and allow to melt completely. Stir frequently.

While the chocolate butter is melting, place the eggs and sugar into the bowl of your mixer. With the whisk attachment, mix on medium-high speed until they become light and thick (about 8-9 minutes).

When light and thick, add the flour and mix together. Slowly and gradually pour the chocolate/butter mixture into the egg mixture, mixing on low until well combined and mixture develops a glossy sheen (about 5-6 minutes).

Preheat your oven to 350 degrees. While the mixture is finishing its final mixing (turning glossy), generously spray 4 small ramekins with cooking spray. When the batter is finished, it’s time to assemble.

Place your sprayed ramekins onto a cooking tray. Ladle batter halfway up the side of each ramekin. Then, spoon 1 tablespoon of Nutella into each ramekin. Finish ladling the remainder of the batter into each ramekin (do not overfill).

Bake ramekins for 10-14 minutes until the outside is solid and the top appears to be soft (but NOT jiggly).

While cakes are cooking, chop your hazelnuts and cut your strawberries. When cakes are ready, carefully remove them from the oven, place a plate on top of each one and quickly invert it. With a kitchen towel, remove the ramekin; cake should fall right out. Garnish with nuts and strawberries. Serve immediately.





Notes:
For some reason, I thought these little babies needed to bake for 25 minutes. So, the centers of my version weren't quite as gooey as I anticipated. But, they were absolutely delicious.

Week 2: Chocolate Torte with Nutella Mousse

Disclaimer.
I take absolutely no credit for this week's recipe. I found it posted on Pioneer Woman's Tasty Kitchen by bell'alimento



1 container (8 oz.) Heavy Whipping Cream
½ C Sugar, Divided
1 box(8 oz.) Cream Cheese (Softened)
2 Tablespoons Honey
½ C Nutella, Melted
1 box Chocolate Cake Mix + Ingredients to prepare
Fresh Raspberries, For Garnish

Use an electric mixer to mix whipping cream and 1/4 C sugar until it becomes whipping cream. Move to a separate bowl.

In its own bowl, mix cream cheese and 1/4 C sugar until creamy. While mixing, add honey.

Melt Nutella in the microwave for about 30 seconds or until warmed through. Add to cream cheese mixture. Fold whipped cream in to cream cheese mixture. Refirgerate for 30 minutes or until set.

Prepare cake mix according to box directions. Pour into a rimmed baking sheet lined with parchment paper. Bake for about 10 - 15 minutes. When cool, cut into circles with a large cookie cutter.

Finally, assembly the torte: cake, mousse, cake, mousse, raspberries.

For what it's worth. . . I did use a reduced-sugar cake mix and low fat cream cheese. And, the recipe called for three layers of cake and mousse, but I only used two. That's healthy eating, right?

Overall, this is a dessert that looks impressive and tastes great but is very easy to make. I did all the preparation and baking the night before and assembled just before eating.