Dark Chocolate Cake with Dark Chocolate Ganache Frosting

February 2nd, 2011 § 0 comments § permalink

Makes 1 cake

INGREDIENTS

For cake

2 cups all-purpose flour
1 cup cocoa powder
1½ tablespoons baking soda
½ teaspoon salt
½ cup butter, softened
1 cup brown sugar, packed
1 cup sugar
1½ tablespoons vanilla extract
3 eggs
1½ cups buttermilk

For frosting

2 cups heavy cream
½ cup confectioners’ sugar
18 teaspoon salt
1 pound semisweet chocolate, roughly chopped

DIRECTIONS

For cake

Preheat the oven to 350°F. Prepare 3 baking pans by buttering and lining pan with parchment paper.
Sift flour, cocoa, salt, and baking soda together. Set aside.
If using a Kitchen Aid mixer or hand held mixer, beat butter and sugars until blended and pale brown in color, approximately 5 minutes on medium high (if mixing by hand, just mix until incorporated).
Reduce speed, add eggs one at a time, beating after each addition.
Divide batter into three prepared pans, and bake for 30 to 35 minutes or until a toothpick is inserted and comes out clean.

For frosting

In a large saucepan, bring heavy cream, confectioners’ sugar, and salt to a boil. Remove from heat, and add bittersweet chocolate, and let stand without stirring, 1 minute. Whisk until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

© Recipe Property of Shawona Jones

Dark Chocolate Cherry Cardamom Truffles

February 2nd, 2011 § 0 comments § permalink

Makes about 30 truffles

INGREDIENTS

½ cup heavy cream
1 teaspoon vanilla extract
½ teaspoon cardamom seeds (removed from cardamom pod), crushed
¼ cup dried cherries, chopped fine
8 ounces semisweet or bittersweet chocolate, chopped
Cocoa powder, for dusting

DIRECTIONS

In a heavy bottom saucepan, heat the heavy cream, vanilla, cardamom seeds, and dried cherries to a simmer, about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate, let sit for about 1 minute, and then stir until smooth and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in refrigerator overnight. Roll in cocoa powder.

© Recipe Property of Ger-Nis

Dark Chocolate Peanut Butter Cups

February 2nd, 2011 § 0 comments § permalink

Makes 12 peanut butter cups

INGREDIENTS

12 ounces semisweet chocolate, chopped
1 cup peanut butter
2 tablespoons sugar
1 teaspoon salt
Maldon Salt

DIRECTIONS

Cut some cupcake liners so that they are about half their normal size, and place into muffin tins. Heat chocolate in double boiler (sauce pan with water and a metal bowl on top). Spoon some of the melted chocolate into the lined muffin tins. Using a small spoon, move the chocolate so ti coats all over the cupcake liner and is even and up the sides as well. Place in refrigerator until chocolate hardens. Mix the peanut butter, sugar, and salt in a bowl until well mixed. Spoon mixture into the cups, filling them up to the lined paper and making sure they are even. Reheat the chocolate, and spoon over the peanut butter, spreading it evenly over the top. Sprinkle with Maldon salt, and refrigerate about 2 to 4 hours until firm.

© Recipe Property of Ger-Nis

Lavender White Hot Chocolate

February 2nd, 2011 § 0 comments § permalink

Serves 4-5

INGREDIENTS

1 cup water
1 lemon myrtle tea bag or 1 tablespoon lemon myrtle tea
1 tablespoon fresh lavender leaves
1 vanilla bean, split open
½ cup light brown sugar
4 cups milk
8 ounces white chocolate, chopped fine
Lavender leaves, for garnish
Bee pollen, for garnish (optional)

DIRECTIONS

In a large sauce pan add 1 cup water, the myrtle tea, lavender leaves and vanilla bean. Bring to a boil, reduce heat and allow to boil gently on low for about 5 minutes or until infused with the essences of the teas and lavender. Take out vanilla bean, set aside and allow to cool a little. Strain syrup. Scrape vanilla bean and place the syrup, and then vanilla bean scrapings back in the pot. Add the brown sugar, milk and heat to just before boil, stirring often or about 3-4 minutes (do not let it boil). When the mixture is hot, add the chocolate and stir until all chocolate is incorporated and the mixture is smooth and is the consistency of light cream or half and half. To serve, garnish with 1 lavender leaf and a pinch of bee pollen.

© Recipe Property of Ger-Nis

Molten Chocolate Cake with Cardamom Cream

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

½ cup butter
4 ounces semisweet chocolate, chopped (baking squares are best)
¼ cup heavy cream
½ teaspoon vanilla
¼ cup all-purpose flour
2 eggs
2 egg yolks
¼ cup sugar

DIRECTIONS

Preheat oven to 400°F. Grease 8 6-ounce ramekins with a generous amount of butter, and sprinkle with sugar.

Over a double boiler, combine butter, chocolate, and cream. Heat over low heat, stirring occasionally until smooth and thick. Remove from heat, and whisk in vanilla and flour until smooth. Set aside. Mix on high speed, egg, egg yolks, and sugar until thick and lemon colored, about 10 minutes. Fold egg mixture, one third at a time into chocolate mixture. Be careful not to deflate the eggs. Divide batter into prepared cups evenly.

Bake 8 to 9 minutes until edges of cake are set and center still jiggles. Cool for 3 minutes. White knife, loosen cakes from side of each cup, and turn each out onto dessert plates. Serve immediately.

© Recipe Property of Shawona Jones

Cardamom Cream

Makes ½ cup

INGREDIENTS

½ cup heavy cream
1 tablespoon sugar
3 cardamom seeds, taken out of pods and lightly crushed
1 vanilla bean, scraped

DIRECTIONS

In a medium-sized chilled bowl, add cream and begin to whisk. Once cream starts to thicken, add rest of ingredients and beat until medium-stiff peaks form.

© Recipe Property of Ger-Nis

Orange Ginger Chocolate Truffles

February 2nd, 2011 § 0 comments § permalink

Makes about 30 truffles

INGREDIENTS

½ cup heavy cream
1 teaspoon vanilla extract
2 teaspoons orange zest
1 teaspoon fresh ginger, chopped fine
8 ounces semisweet or bittersweet chocolate, chopped
Cocoa powder, for dusting

DIRECTIONS

In a heavy bottom saucepan, heat the cream, vanilla, orange zest, and ginger to a simmer, take about 3 minutes, using a rubber spatula to scrape the side of the pan where the cream builds up. In a separate metal bowl, place the chocolate. When cream is warm, pour it over the chocolate and let sit for about 1 minute. Stir until smooth, and chocolate is melted and incorporated evenly. Place the metal bowl in the refrigerator for about 2 hours. Spoon small amount into hands, and roll into a little ball. Do not handle the chocolate ganache too much as the heat from your hands will melt the chocolate. Place the balls on a baking sheet lined with parchment paper. Place in the refrigerator overnight. Roll in cocoa powder.

© Recipe Property of Ger-Nis

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