Chocolate Souffle

world favorite chocolate!.. or well, my favorite :)

FROM FOOD FROLIC, WINE & ADVENTURES (foodfrolicadventures.blogspot.com)
13ozs semisweet chocolate (use the best you can buy)

11ozs unsalted butter
8 eggs, separated
10ozs almonds, toasted & ground to a powder

¾cup sifted powdered sugar (try to find powdered sugar without cornstarch if you can)
6ozs white chocolate
2tbsp cognac
VARIATION OF SAUCE:
Bourbon Sauce
1Cup Heavy Cream
½tbsp corn starch
1tbsp water
3tbsp Sugar (caster or baker’s sugar)
¼ cup Bourbon
Directions:

CHOCOLATE SOUFFLES:
1)Melt the semisweet chocolate & butter together in a double boiler. Cool for 5 min.
2) Beat the yolks & add them to the chocolate and butter mixture, stirring on very low heat.

3) Then add the ground almonds & powdered sugar. Remove from the heat & allow cooling.

4) Whip the egg whites until stiff & gently fold into the mixture.
5) Divide the mixture among 10 buttered ramekins or other similar forms and bake for 25 to 30 min at 350F.
6) Unmold & serve on a pool of warm white chocolate melted with a dash of cognac. (I find a nice Bourbon sauce changes this dessert from ultra refined to decadently wicked.
WHISKEY SAUCE: (again, please use good Bourbon!)
7) Place the cream in a small saucepan over medium heat & bring to a boil.
8) Whisk the cornstarch & water together then whisk into the cream & bring to a boil while constantly whisking away & let simmer for a few secs, taking care not to burn the mixture on the bottom. Remove from heat.
9) Stir in the sugar & the bourbon. Taste to make sure the sauce is sufficiently sweet to taste with a good bourbon flavor and should have a nice thick consistency. Cool to room temp.
10) I find this sauce served warm, just finished that is, over the unmolded chocolate tart to be "killer."

http://foodfrolicadventures.blogspot.com/2009/01/ultimate-chocolate-dessert.html

Almond Chocolate Torte

i am a huge fan of inventive crust ideas.. [as long as you don't have a nut allergy] this one looks fantabulous :)

BY RHONDA LANTERMAN (tasteofhome.com)

(makes 10-12 servings)

2/3 cup sliced almonds, toasted
8-1oz squares semisweet chocolate
2-8oz packages cream cheese, softened
1cup sugar
1 envelope unflavored gelatin
1/4cup cold water
2cups heavy whipping cream, whipped
Directions:

1) Set aside 1tbsp almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan.

2) In a microwave, melt chocolate; stir until smooth. Cool slightly.

3) In a large bowl, beat cream cheese & sugar until smooth.

4) Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1min.

5) Cook & stir gelatin over low heat until completely dissolved.

6) Beat into cream cheese mixture.

7) Beat in melted chocolate until smooth.

8) Fold in whipped cream.

9) Pour into prepared pan. Sprinkle with reserved almonds. Cover & refrigerate for at least 3 hrs.

http://www.tasteofhome.com/Recipes/Almond-Chocolate-Torte

Triple Chocolate Terrine w/Raspberry Coulis

i am always looking for gluten free cakes, and only ever come up with really rich dark chocolate ones.. this looked like it might be a good switch up :) plus it has a raspberry coulis recipe.. just saying

FROM BARBARA ADAMS (beyondwonderful.com)

TERRINE:
7oz bittersweet chocolate, finely chopped
6 1/2oz milk chocolate, finely chopped
5oz white chocolate, finely chopped
3cups whipping cream
RASPBERRY COULIS:
1-10oz package frozen raspberries, thawed
1tbsp lemon juice
1/2cup water
1tbsp cornstarch
1/4cup granulated sugar
mint leaves, for garnish
fresh berries, for garnish
Directions:

TERRINE:

1. Place the chopped chocolate in three separate bowls.
2. In a medium saucepan, bring the cream to a boil. (Watch closely since unattended cream can boil over in an instant.)
3. Immediately pour 1 1/4cups of hot cream over the bittersweet chocolate, 1 cup over the milk chocolate, & 3/4cup over the white chocolate. Whisk each mixture until smooth.
4. Allow each bowl of chocolate to cool, then cover it with plastic wrap & refrigerate until thick but not hard—About 2hrs.
5. Line an 8-inch bread pan with plastic wrap or foil, leaving a 1-inch overhang around top edges of pan.
6. Remove the bittersweet ganache from the refrigerator & beat it with an electric mixer until thick, soft peaks form.
7. Spread the mixture into the prepared pan, smooth with a spatula, cover with a fresh sheet of plastic wrap, and freeze for 5min.
8. Remove from freezer, remove the plastic wrap & repeat steps 6 & 7 with the milk chocolate & then the white chocolate, freezing for 5min between layers.
9. Cover the final white chocolate layer with plastic wrap and freeze overnight.
RASPBERRY COULIS:

10. In a blender or food processor, puree raspberries. Using a spatula, push the puree through a fine mesh strainer to remove the seeds.
11. In a medium saucepan combine the strained raspberry puree, lemon juice, water, cornstarch, and sugar. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute.
12. Cool, cover with plastic wrap, & refrigerate until ready to use.
TO SERVE:

13. Remove from the freezer 15min before serving. Just prior to serving, lift the terrine out of the pan, peel of the plastic wrap, and slice.
14. Pour a pool of raspberry coulis on each plate & place a slice of terrine on top. Garnish with fresh mint & berries.

http://beyondwonderful.com/recipes/desserts/other/terrine_chocolate_raspberry_coulis.html

Frozen Mocha Cake w/Chocolate Ganache Glaze

FROM EPICURIOUS (epicurious.com)

(makes 8-10 servings)

CAKE:
4oz bittersweet (not unsweetened) or semisweet chocolate, chopped
2tbsps water
3 large eggs, separated
1/4cup sugar Filling
5 large egg yolks
1/2cup sugar
1/4cup Kahlúa or other coffee liqueur
1cup chilled heavy whipping cream
2 1/2tsps instant espresso powder
3 large egg whites
1/2cup finely chopped bittersweet (not unsweetened) or semisweet chocolate

GLAZE:
1/2cup whipping cream
1/4cup Kahlúa or other coffee liqueur
1tbsp light corn syrup
6oz bittersweet (not unsweetened) or semisweet chocolate, chopped
2tbsps whole coffee beans
Directions:

FOR THE CAKE:

1. Position rack in center of oven & preheat to 375°F. Lightly butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper.

2. Combine chocolate & 2tbsps water in top of double boiler set over simmering water. Stir until chocolate is smooth. Remove from over water. Transfer chocolate to large bowl; cool 5min.

3. Whisk egg yolks into chocolate. Beat whites in medium bowl until soft peaks form.

4. Add sugar 1tbsp at a time, beating until stiff & glossy. Fold 1/4 of whites into chocolate to lighten. Gently fold in remaining whites in 2 additions just until combined & being careful not to deflate batter.
5. Divide batter between prepared pans (layers will be very thin). Bake until cakes begin to pull away from sides of pans and tester inserted into center comes out clean, about 10min.

6. Cool cakes in pans on rack 1hr. Carefully invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms. Cool cakes completely. Peel off parchment paper.
FOR THE FILLING:

7.Line 9-inch-diameter cake pan with 1 1/2-inch-high sides with plastic wrap, leaving 5-inch overhang.

8. Whisk egg yolks, 1/4cup sugar, & Kahlúa in medium metal bowl to blend.

9. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).

10. Using electric mixer, beat until yolk mixture is thick and instant-read thermometer inserted into mixture registers 140°F for 3min, about 9min total. Remove bowl from over water. .

11. Continue to beat mixture until cool to touch, about 3min.

12. Beat whipping cream & espresso powder in another medium bowl until firm peaks form. Fold cream mixture into yolk mixture in 2 additions.

13. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff and glossy.

14. Gently fold whites into yolk mixture in 2 additions. Fold in chopped chocolate.

15. Carefully place 1 cake layer in prepared pan (cake layer is very delicate). Spread filling evenly over cake (filling layer will be thick). Top with second cake layer; press gently to adhere

16. Fold plastic overhang over cake, then cover with foil. Freeze cake overnight. (Can be made 3 days ahead. Keep frozen.)
FOR THE GLAZE:

17. Bring first 3 ingredients to simmer in small saucepan. Remove from heat.

18. Add chocolate; whisk until smooth.

19. Transfer 1/2cup glaze to small bowl; chill until cool & very slightly thickened but easily spreadable (if too thick, glaze will not spread smoothly on frozen cake), about 10min.

20. Remove foil & plastic wrap from top of cake. Invert cake onto 9-inch-diameter cardboard round or tart pan bottom; place on rack set over rimmed baking sheet.

21. Working quickly, spread thin layer of chilled glaze over top and sides of cake. Freeze until glaze is set, about 1hr.

22. Rewarm remaining glaze over low heat until just warm & pourable. Transfer to 1-cup measuring cup. Pour half of glaze over top of cake.

23. Working quickly and using offset spatula, spread glaze over top, allowing excess to run down sides of cake; spread quickly over sides (glaze will harden quickly on frozen cake). Pour remaining glaze over top of cake; spread quickly & smoothly over top and sides.

24. Sprinkle coffee beans around top edge of cake. Freeze until firm & glaze is set, at least 4 hrs. (Can be made 3 days ahead. Cover; keep frozen.)
TO SERVE:

25. dip long thin sharp knife into hot water, then wipe dry & cut cake into wedges, pulling knife out at bottom of cake to avoid tearing glaze & repeating for each slice.

http://www.epicurious.com/recipes/food/views/Frozen-Mocha-Cake-with-Chocolate-Ganache-Glaze-107946?sisterSite=bonappetit.com&src=1

Chocolate Marquise

FROM TASTE (taste.com.au)
(serves 6)
7 egg yolks
3/4cup caster sugar
200g good-quality dark chocolate, roughly chopped
250g unsalted butter, chopped, softened
65g good-quality cocoa powder, sifted
600ml thickened cream
1tsp vanilla extract
Halved strawberries & thickened cream or creme anglaise (to serve)
Directions:
1. Lightly grease an 8cm x 22cm terrine. Line w/plastic wrap, leaving the excess to hang over the sides.
2. Use an electric mixer to beat yolks & sugar in a heatproof bowl for 5min or until thick & pale.
3. Place bowl over a pan of simmering water (make sure bowl doesn't touch the water). Add chocolate and whisk for 5-6 min until melted.
4. Add butter one piece at a time, whisking between each addition until melted. Remove from heat & fold in cocoa.
5. Beat cream & vanilla until soft peaks form.
6. Fold a little cream into chocolate mixture. Fold in remainder until combined.
7. Pour into terrine, fold over plastic wrap to cover, then refrigerate overnight.
8. Turn out terrine, cut into slices & top with strawberries & creme anglaise.

http://www.taste.com.au/recipes/14391/chocolate+marquise

Darkness on the Delta: Cool Bittersweet Dessert

BY MARTHA HALL FOOSE (leitesculinaria.com)
7oz bittersweet chocolate, chopped
2/3cup whole milk
1/3cup +1 tbsp sugar

nutmeg, freshly grated
1 large egg yolk
1cup unsalted butter, softened
1tsp vanilla extract
1tsp bourbon
Unsweetened cocoa powder, for serving
Confectioners' sugar, for serving

Directions:

1. Put the chocolate in a large bowl & set aside.
2. In a saucepan over medium heat, bring the milk, 1/3 cup granulated sugar, & a little nutmeg to a simmer.

3. In a small bowl, whisk together the egg yolk & remaining 1 tbsp granulated sugar. Slowly whisk in half of the milk mixture. Return the entire mixture to the saucepan & cook over low heat, stirring constantly, until the mixture thickens; about 5 min. Do not boil.
4. Pour the hot mixture over the chopped chocolate. Let sit for 2 min.

5. Slowly whisk in the butter a little at a time, & then add the vanilla & Bourbon. Whisk until the mixture is very smooth.
6. Spray a 6-inch cake pan w/nonstick cooking spray, & line w/plastic wrap. Scrape the mixture into the pan and smooth with a spatula. Cover with plastic wrap and freeze for at least 6 hours.
7. When ready to serve, invert the cake onto a serving plate and remove the plastic wrap. Dust with cocoa and confectioners' sugar.

**Notes: Be aware that egg yolks should not sit in sugar too long. The sugar will sort of “cook” the yolk & make it grainy.

-I like to stencil sugar stars across this cake, using a piece of cardboard w/a cutout in it as a guide.

http://www.leitesculinaria.com/recipes/cookbook/darkness_cake.html

Chocolate Idiot Cake

FROM DAVID LEBOVITZ (davidlebovitz.com)
(9-inch (23 cm) cake)
10oz (290g) bittersweet or semisweet chocolate, coarsely chopped
7oz (200g) butter, salted or unsalted, cut into pieces
5 large eggs, at room temp
1cup (200g) sugar
1. Preheat the oven to 350F.
2. Butter a 9-inch (23 cm) springform pan & dust it w/cocoa powder, tapping out any excess.*
3. Melt the chocolate & butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
4. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
5. Pour the batter into the prepared springform pan & cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan. 6.Bake for 1hr & 15 mins. (You'll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.)
7. Lift the cake pan from the water bath & remove the foil. Let cake cool completely on a cooling rack.

*If you suspect your springform pan isn't 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.

http://www.davidlebovitz.com/archives/2007/01/shf_27_chocolat_1.html

Garbanzo Bean Chocolate Cake

FROM KILL THE GLUTEN (killthegluten.blogspot.com)

*this sounded so interesting i just had to include it. (oh & she said she used a coconut pecan frosting for the top.. that's what's pictured)

2cans Garbanzo beans, drained and rinsed
6 eggs
1 1/2cups sugar
1 1/2tsp baking powder
1 1/2cups semi-sweet chocolate chips
Directions:
1. Preheat oven to 350F. Grease 2-9 inch pans or 1-9x13 pan

2.In food processor, add beans, eggs, sugar, & baking powder & process until smooth, about 2-3 min.

3. Add melted chocolate chips & process until incorporated.

4. Pour batter into pans. Bake for about 25 min for the 9 inch & 35 min for the 9x13 (or until a toothpick comes out clean.)

http://killthegluten.blogspot.com/search?q=garbanzo

Orange Almond "Cakes"

FROM OLD SOUTH BEACH DIET EMAILS
(serves 5)
Nonstick baking spray
2/3cup (3 oz.) blanched almonds
1 medium navel orange
3 large eggs
1/2cup sugar
1/2tsp baking powder
4tsp nonfat plain yogurt
Pomegranate seeds, garnish only
Directions:
1. Preheat oven to 350°F. Coat 4 ramekins with nonstick baking spray.
2. In food processor fitted with metal blade, process almonds until finely ground; scrape out of processor and set aside.
3. Using a vegetable peeler, peel the zest off the orange. Cut orange into quarters; slice off tough stem ends of each quarter. Remove any seeds. Add half of the zest and all the orange quarters to processor; process to a smooth paste.
4. Scrape the sides of the bowl. Add eggs, sugar, baking powder, and ground almonds; process until blended.
5. Pour batter into prepared ramekins, filling almost to the top.
6. Bake on top rack of the oven 30 minutes, until firm to the touch. Transfer to wire racks to cool.
7. Cut pomegranates in quarters. Bend quarters in half backwards to release seeds.
8. Top individual cakes with a dollop of the yogurt and garnish with seeds.

*again, sugar substitute
163 calories
11 total fat (1 g sat)
112 mg cholesterol
10 g carbohydrate
7 g protein
2 g fiber
108 mg sodium