Archive for the ‘Desserts’ Category

The ChocolateDoctor’s St. Paddy’s Day Guinness Stout Chocolate Cake With Guinness Chocolate Icing

Friday, February 21st, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I bet you’ll hear, “This is the best chocolate cake I’ve ever had!“ You’ll hear comments like this and much more when you serve this ultra dark, rich chocolate cake with its luscious chocolate icing. Use Choclatique Elephant Chocolate (76% cacao) or a really good chocolate bar with at least 74% cacao to intensify the chocolate flavor (do not use unsweetened baking chocolate), and you don’t have to wait for St. Paddy’s Day to make this cake! It’s not the luck of the Irish that make this cake so good; it’s the Guinness!

Prep Time: 45 minutes
Bake Time: 50 minutes
Total Time: 2 hours 30 minutes
Yield: Makes 1 9-inch layer cake (2 layers)

Ingredients:
For the Cake:

2 tablespoons unsalted butter
1 tablespoon Choclatique Black Onyx Unsweetened Cocoa Powder
1 cup Irish Guinness Stout Beer
1 1/4 cups unsalted butter
4 ounces Choclatique Elephant Dark Chocolate (76%), chopped
2 cups granulated sugar
2 large eggs
1/2 cup crème fraîche (see ChefSecret)
2 1/2 cups all-purpose flour
1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder
1 teaspoon baking soda

For the Icing:
1/2 cup unsalted butter
4 ounces Choclatique Private Reserve Dark Chocolate, chopped
5 tablespoons Irish Guinness Stout Beer
4 ounces cream cheese, softened
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
2 1/2 cups confectioners‘ sugar, sifted (or more as needed)

Directions:

  1. Preheat the oven to 350º F.
  2. Butter two the 9-inch cake pans and dust with 1 tablespoon cocoa powder.
  3. In a heavy saucepan over low heat, heat 1 cup of the stout beer, 1-1/4 cups butter, 4 ounces chocolate and the sugar just until the butter and chocolate have melted; stir to blend mixture, and cool slightly.
  4. Beat the eggs and crème fraîche together in a large mixing bowl; gradually stir in the flour, cocoa powder and baking soda. Add the melted chocolate mixture in small additions, stirring to blend. Pour half the batter into each prepared cake pan.
  5. Bake in the preheated oven until the top of the cake bounces back when touched lightly with a finger, about 40 minutes. Cool the cakes on racks.

For the Icing:

  1. Place 1/2 cup of the butter, 4 ounces of dark chocolate and 5 tablespoons of stout beer in a heavy saucepan over low heat. Continue to cook and stir just until the chocolate has melted; stir to blend mixture completely. Remove from the heat, and cool slightly.
  2. In a mixing bowl, blend the cream cheese, 1/3 cup of cocoa powder, and vanilla extract until smooth; gradually beat in 1/2 cup of the confectioners’ sugar. Pour in the cooled chocolate-stout mixture and mix well. Add confectioners’ sugar until the icing is to your desired consistency, adding more sugar if you like a firmer icing.
  3. Place a cake layer on a serving plate, and smooth about one third of the frosting over the cake top. Place the second cake onto the frosted layer, and spread remaining two thirds of the frosting over the top and sides of the cake.

ChefSecret #1: By dusting the cake pans with cocoa powder you won’t get messy white flour streaks on the cake and the baked layers will still release from the pan.

ChefSecret #2: You should have about 1/4 cup of Guinness left in the bottle (if you didn’t cheat and drink it all). For a moister cake pour the remaining Guinness into a small sauce pan along with 1/4 cup of granulated sugar. Simmer until the sugar has dissolved. Using a wide pastry brush, brush on the mixture on to the first layer before frosting.

ChefSecret #3: You can make your own crème fraîche by adding 2 tablespoons of cultured buttermilk to 1 pint of heavy cream in a non-reactive container (glass or plastic). Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. You can store it in the refrigerator for up to 2 weeks. Or, sour cream can be substituted for the crème fraîche.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Chocolate-Orange Valentine’s Dessert Pizza

Thursday, February 6th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

There are now over 1500 recipes for dessert pizza on the internet. Some are made with real pizza dough and many are made with a cookie or brownie base. I spotted a couple using a graham cracker crust and even saw one that was made on a bagel. These all seemed a little too heavy for an ending to a wonderful homemade Valentine’s Day dinner. I decided to make our Chocolate-Orange Valentine’s Dessert Pizza with a light and flaky puff pastry. It’s okay to use the frozen, store-bought stuff.

I looked everywhere I could and couldn’t find anything on the history of who made the first dessert chocolate pizza. I even looked it up on Wikipizza. If you know who invented it or where it was first served, drop me a note and you may win a free box of Choclatique Valentine’s Chocolate.

Prep Time: 30 minutes
Cook Time: 30 minutes
Cool Time: 20 minutes
Ready In: 90 minutes
Yield: 1 Pizza (Serves 2 to 4 people)

Ingredients:
For the Dark Chocolate Ganache:

1 1/4 cups water
2/3 cup light corn syrup (Karo)
2 tablespoons Choclatique Rouge Unsweetened Cocoa Powder
1/4 teaspoon salt
1 1/4 pound Choclatique Private Reserve Dark Chocolate Pastilles
1 1/4 teaspoons chocolate extract (Star Kay White Pure Chocolate Extract)

For the Pizza:
1 puff pastry sheet, thawed (Pepperidge Farms or equal private label)
1/2 cup dark chocolate ganache (ingredients above)
2 tablespoons toasted almond slivers
10-12 orange segments
2 tablespoons caramel sauce
2 tablespoons Choclatique White Chocolate Curls

Directions:
For the Dark Chocolate Ganache:

  1. Bring the water, corn syrup, cocoa powder and salt to a boil.
  2. Remove the pan from heat.
  3. Add the chocolate and chocolate extract.
  4. Whisk until smooth.
  5. Let the ganache cool to room temperature. Continue to stir periodically while cooling to keep it from separating.
  6. Cover and set aside.

For the Pizza:

  1. Preheat the oven to 400° F.
  2. Line a flat baking pan with a piece of parchment paper.
  3. Roll out the puff pastry so that an inverted 9” pie pan will fit on it. Cut out the puff pastry around the pie pan.
  4. Prick the pastry round all over with a fork or pairing knife.
  5. Place the dough on the baking pan and cover with a second sheet of parchment. Place a second baking pan on top of the parchment and place a weight, such as a small sauce pan on top of the second baking pan.
  6. Place the weighted pastry in the oven and bake for 14 minutes.
  7. Carefully remove the top baking pan and the top piece of parchment paper. Carefully place a pie pan into the direct center of the pastry round, leaving a uniform amount of dough exposed on all sides. Place the small sauce pan onto the pie pan to weigh it down. This will create the raised edges of the pizza crust.
  8. Place the pan back in the oven and bake for an additional 12 minutes or until the edges of the pastry are a deep golden brown. Remove from the oven and let it cool to room temperature.
  9. Spoon the ganache into the center of your “pizza” crust and carefully spread it to the raised edges.
  10. Sprinkle the almonds evenly over the ganache.
  11. Carefully place the orange segments in a circular pattern. Drizzle the caramel sauce over the whole pizza and finish by sprinkling the white chocolate curls over the top.

ChefSecret: You can easily substitute fresh berries or canned peach slices for the orange segments. You can have some fun with a kid’s version of this dessert pizza by cutting out round shapes of fruit leather that look like pepperoni or salami.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s White Chocolate Cherry Valentine’s Cookies

Wednesday, February 5th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

White chocolate and cherries seem to belong together for Valentine’s Day, or is that just me? I love the combination of the red and white colors, not to mention the flavors. I wanted to make a cookie that was different. Yes, chocolate chip or peanut butter cookies are delicious, but sometimes you need a little something else. So I did some experimenting in the kitchen and I came up with these. I hope you enjoy them, we did—they didn’t last long here!

Prep Time: 15 minutes
Bake Time: 11 to 12 minutes
Cool Time: 10 to 15 minutes
Yield: 36 Cookies

Ingredients:
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon pure almond extract
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups all-purpose-flour
10 ounce jar maraschino cherries, drained and finely chopped (I used my blender)
2 cups Choclatique White Chocolate Chips

Directions:

  1. Preheat oven to 375º F.
  2. Beat the butter, sugars, egg and almond extract until creamy.
  3. Mix the soda, salt and flour together and add to the wet ingredients (the dough will be thicker than most cookie doughs until you add the cherries).
  4. Add in the cherries and mix well.
  5. Fold in the chocolate chips.
  6. Spoon onto an ungreased cookie sheet (about 2 tablespoons each leaving enough room to allow the dough to spread when baking).
  7. Bake for 11 to 12 minutes, cool for 3-4 minutes on pan and then cool on a rack.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor

The ChocolateDoctor’s Completely Flourless Chocolate Cookies (Low-Carb & Gluten-Free)

Friday, December 27th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

If you looking for an after-holiday break from all the high-carbs and overly sweet cookies try my Completely Flourless Chocolate Cookies which are low-carb, gluten-free and, well… completely flourless. Choclatique Unsweetened Cocoa Powder is the perfect replacement for the flour and who can go wrong with that much cocoa?

You will need to use Choclatique Rouge Unsweetened Cocoa Powder for best results. It is a Dutch-processed cocoa powder that reduces some of the natural acids in cocoa. If you are not fearful of chocolate overdose, you can also add some sugar-free chocolate chunks to the cookies—I suggest Choclatique Sweet Deceit Dark Chocolate Pastilles, roughly chopped. A quarter cup is plenty.

This recipe is so simple, so… ready, set, prep and bake!

Prep Time: 30 minutes
Bake Time: 10 to 12 minutes
Total Time: 45 minutes
Yield: 8 Cookies

Ingredients:
2 large eggs
3 1/2 ounces unsalted butter, melted
1 teaspoon pure vanilla extract
3 1/2 ounces Choclatique Rouge Unsweetened Cocoa Powder
2 ounces Truvia, or similar granular sugar substitute
1/4 cup Choclatique Sweet Deceit Dark Chocolate Pastilles, roughly chopped (optional)

Directions:

  1. Preheat an oven to 375º F.
  2. Line a baking sheet with parchment paper.
  3. Lightly beat the eggs and mix with melted butter and vanilla extract.
  4. Mix the cocoa powder with Truvia.
  5. Combine dry and wet ingredients and mix thoroughly together.
  6. Add the chopped chocolate if using.
  7. Scoop, form and flatten 8 large cookies with your hands and place in the baking sheet.
  8. Chill the cookies in a refrigerator for 20 minutes to set the butter.
  9. Bake for 10-12 minutes.
  10. Transfer the cookies to wire rack and let them cool completely before eating.

ChefSecret: Slightly wet your hands before flattening to prevent sticking.

Note: Carb count is 1.5g net carbs, calories 160, if you’re counting.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor


The ChocolateDoctor’s White Christmas Chocolate Mousse

Friday, December 20th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Irving Berlin wrote the lyrics and Bing Crosby first made it famous in the movie Holiday Inn. The song was almost cut because the studio thought it was too mushy—but better heads prevailed and thankfully, it didn’t wind up on the cutting room floor. Today, almost every child (and adult) seems to dream of a White Christmas. There is redemption and beauty with a fresh layer of snow that enhances the splendor of the winter season. Its beauty is peaceful as well as a refreshing scene to behold.

This Christmas, whether you live in Albany or Albuquerque, Las Vegas or Lancaster, you can enjoy a Choclatique White Christmas with my White Christmas Chocolate Mousse. This mousse recipe will have all your family and friends singing that very famous song.

Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 2 to 4 hours
Yield: Serves 6 to 8

Ingredients:
12 ounces Choclatique Snowy White Chocolate, chopped
1 cup of heavy whipping cream
2 teaspoons corn starch
1 teaspoon pure vanilla extract
2 large egg whites
1/8 teaspoon cream of tartar
2 tablespoons granulated sugar
2 tablespoons Choclatique White Chocolate Curls, for garnish

Directions:

  1. In a medium sized sauce pan add the heavy cream and cornstarch, stir until smooth.
  2. Heat the cream to a low boil, stirring constantly, until the corn starch has thickened the cream.
  3. Remove from heat and add the vanilla extract and the chopped white chocolate.  Stir until smooth.
  4. Once the chocolate is melted, set aside to cool to room temperature.
  5. While the chocolate is cooling, add egg whites and cream of tartar to a mixing bowl.
  6. Whip the egg whites until just before soft peaks form.
  7. While still whipping the egg whites, sift in the sugar and whip until stiff peaks are formed.
  8. Fold the whipped egg whites into the cooled white chocolate mixture in thirds.
  9. Spoon into dessert dishes or leave in a glass bowl and refrigerate for 2-4 hours before serving.
  10. Top with white chocolate curls and garnish the plate with fresh berries.
  11. Eat, enjoy and sing!

Choclatique on FacebookChoclatique on TwitterChocolate Doctor


The ChocolateDoctor’s Chocolate Angel Food Cake

Wednesday, November 27th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Angel Food Cake is made with a large quantity of egg whites (usually the whites from about 11 to 13 eggs) without any shortening or leavening. Angel Food cake is thought to be a takeoff of a sponge cake or a Pennsylvania Dutch wedding cake. Indications are with the abundance of cake molds found in southeastern Pennsylvania, the angel food cake originated there in the early 1800s.

That said, some suspect the origins of Angel Food cake are very mysterious, all the more so since they seem to derive from the mysterious East. The theory is that a family who lived along the Atlantic Coast moved to a quiet place along the Hudson River and opened a boarding house. A friend presented one of the ladies of the family, who was remarkably skilled as a cake-baker, a recipe that had come to her from a friend in India. Sometime later, cake-baker of the family opened a bakery specializing in cakes, including the mysterious one from the East.

Prep Time: 15 minutes
Bake Time: 60 minutes
Cooling Time: 15 minutes
Total Time: 1 1/2 hours
Yield: Serves 8 to 10

Ingredients:
2 cups egg whites
1/4 teaspoon salt
1 1/4 teaspoons cream of tartar
1 1/4 cups granulated sugar
1 1/4 cups confectioners’ sugar
1 1/4 cups cake flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder, sifted
1 1/4 teaspoons pure vanilla extract

Directions:

  1. Preheat oven to 325º F.
  2. In a medium bowl, mix together the confectioners’ sugar, cake flour and cocoa. Sift together 3 times, and set aside.
  3. In a clean large bowl, whip the egg whites, salt and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
  4. Run a knife or spatula around the perimeter of the pan and through the batter one time to reduce any air pockets formed when filling the pan.
  5. Bake for about 1 hour, or until cake springs back when lightly touched.
  6. Remove from the tube pan and let cool completely.
  7. To serve, paint a plate with a little chocolate sauce and drizzle a little chocolate sauce over the top.

ChefSecret: Cream of tartar or potassium bitartrate (also known as potassium hydrogen tartrate) crystallizes in wine casks during the fermentation of grape juice, and can precipitate out of wine in bottles. The crystals (wine diamonds) will often form on the underside of a cork in wine-filled bottles that have been stored at temperatures below 10 °C (50 °F), and will seldom, if ever, dissolve naturally into the wine. In its ground powder form it is the perfect stabilizer for egg whites and whipped cream.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor


The ChocolateDoctor’s Old Fashioned Chocolate Ginger Cookies With White Cream Fondant Icing

Friday, November 15th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Ginger cookies are such a delight around the holidays and these chocolate-ginger cookies are no exception! Home-baked ginger cookies were the rage in the 1950s and are making a comeback right now. The richness of the chocolate and the vibrancy of the exotic spices are extraordinary. If you’ve never had a chocolate and ginger cookie combination, it will quickly become one of your favorites. In fact, people who don’t even like ginger love these soft, cakey cookies. The white cream fondant icing is the perfect topping for these cookies. Call me the Ginger Bread Man!

Prep Time: 10 minutes
Chill Time: 1 hour
Baking Time: 9 to 10 minutes
Cooling Time: 10 minutes
Ready in: 1 hour 30 minutes
Yield: About 12 Cookies

Ingredients:
1/4 unsalted butter, softened
1/4 cup granulated sugar
1 large egg
1/2 cup black strap molasses
1 teaspoon baking soda
1/2 cup hot tap water
2 cups all-purpose flour
1/4 cup Choclatique Natura Unsweetened Cocoa Powder
1/2 teaspoon kosher salt
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon

For the Cream Fondant Icing:
3/4 cup confectioner’s sugar
1/4 teaspoon pure vanilla extract
1 tablespoon whipping cream

Directions:
For the Cookies:

  1. Preheat the oven to 400º F.
  2. Prepare a baking sheet with parchment paper or very lightly grease the baking sheet.
  3. In a large mixing bowl, beat together the softened butter, sugar, egg, and molasses.
  4. Dissolve the baking soda in the hot water and add to the mixture.
  5. Add the flour, cocoa powder, salt, ginger, nutmeg, cloves and cinnamon and mix well.
  6. Cover the bowl with plastic wrap to chill the dough for at least one hour to let it rest.
  7. Drop 1/4 cup mounds of the chilled dough on the prepared baking sheet—spaced well apart to allow for spreading.
  8. Bake 7 to 8 minutes until they are set; when lightly touched with a finger almost no imprint remains. While they are still slightly warm, frost with Cream Fondant Icing.

For the Cream Fondant Icing:
Mix all the ingredients together and whip it until it is well blended.

ChefSecret: Remember, real butter makes the best cookies.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor


The ChocolateDoctor’s Chocolate Dutch Baby Pancake

Friday, November 8th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

My first introduction to Dutch Baby pancakes was the cover of Sunset Magazine years ago. It was the pretty cover shot that caught my attention. Within a week it was on the brunch menu at my Palm Grill Restaurant in Burlingame, California. It looked as good coming out of the kitchen as it did on the Sunset cover. The problem was the time it took to bake and the amount of oven space that was available. We got so many orders that it became a bottleneck in the kitchen. So now it is reserved for special guests at home. Dutch Baby Pancakes are not only for breakfast or brunch but are great for dessert as well, especially with the addition of Choclatique Chocolate.

Chocolate Dutch Baby Pancakes combine the light, eggyness of a popover with the tenderness of a crêpe. There is a secret to making it perfect every time. It is the combination of the light, thin batter and a piping hot skillet. When these two forces are in motion you get a giant, puffy pastry that begs to climb out of the pan. To be served immediately.

Prep Time: 15 min
Bake Time: 25 min
Yield: 1 pancake / 4 servings

Ingredients:
3/4 cup whole milk, room temperature
3 large eggs, room temperature
1/3 cup all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder, sifted
1/4 teaspoon coarse sea salt
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 cup granulated sugar
2 tablespoons unsalted butter
3 tablespoons powdered sugar, for dusting
Strawberries, Blackberries, Boysenberries or Choclatique Semi-Sweet Chocolate Mini Chips for serving, optional

Directions:

  1. Preheat an oven to 425º F for about 20 minutes before you are going to bake. It has to be a very hot oven.
  2. In a blender, combine the milk, eggs, flour, cocoa powder, salt, cinnamon, vanilla extract, almond extract and granulated sugar. Blend until well combined, about 1 minute.
  3. In a large cast-iron skillet or a non stick sauté pan, (I used a medium size paella pan), melt the butter in the oven until it just about to brown.
  4. Working quickly, pour the batter into the very hot skillet and immediately transfer back to the oven.
  5. Bake until puffed and set, about 20 to 25 minutes. Remove from oven and dust with powdered sugar. Serve immediately with berries and or chocolate chips if desired.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor


The ChocolateDoctor’s Chocolate Bread Pudding with Bourbon Pecan Sauce

Thursday, October 24th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Bread pudding is a bread-based dessert popular in many countries’ cuisines. In other languages, its name is a translation of “bread pudding” or even just “pudding,” for example “pudín” or “budín” in Spanish.

There is no fixed recipe, but it is usually made using stale or left-over bread, and some combination of ingredients like milk, eggs, sugar or syrup to make custard, along with dried fruit and spices such as cinnamon, nutmeg, mace or vanilla. As you might expect, I prefer to add lots of Choclatique chocolate. The bread is soaked in the custard, mixed with the other ingredients and then baked.

It may be served with a sweet sauce of some sort, such as chocolate, whiskey, rum or caramel sauces, but is typically sprinkled with sugar and eaten warm in squares or slices. In Canada it is often made with maple syrup. In Malaysia, bread pudding is eaten with custard sauce. In Hong Kong, it is typically served with vanilla cream or ice cream.

Prep Time: 15 minutes
Bake Time: 45 minutes
Ready In: 60 minutes
Yield: 12 servings

Ingredients:
For the Sauce:

1 1/4 cups granulated sugar
1/2 cup water
1/4 cup light corn syrup (Karo)
1 tablespoon lemon juice
1 1/4 cups heavy whipping cream
1 cup chopped toasted pecans
2 tablespoons bourbon

For the Pudding:
2 cups whole milk
2 cups heavy whipping cream
1 cup granulated sugar
8 ounce Choclatique Private Reserve Dark Chocolate
8 large eggs
1 tablespoon pure vanilla extract
1 pound egg bread, sliced into 1 inch pieces

Directions:
To Make the Sauce:

  1. In a heavy large saucepan stir 1 1/4 cups sugar and water over medium heat until sugar dissolves.
  2. Mix in the corn syrup and lemon juice. Increase the heat and boil without stirring until syrup turns deep amber brushing down sides of the pan with wet pastry brush and swirling the pan occasionally.
  3. Remove from the heat and pour in 1 1/4 cups cream (Be Careful—The Mixture Will Bubble Up).
  4. Stir over low heat until the caramel is melted and smooth.
  5. Increase the heat and boil until the sauce is reduced to about 1 2/3 cups, stirring often, about 4 minutes.
  6. Remove from heat; mix in pecans and bourbon; set aside.

To Make the Pudding:

  1. Preheat oven to 350º F.
  2. Combine the milk, 2 cups of cream and 1 cup of sugar in a medium saucepan over medium high heat, stir until the sugar dissolves and the mixture comes to boil. Remove from heat, add the chocolate; stir until smooth. Let the mixture cool for about 5 minutes.
  3. In large bowl beat the eggs with the vanilla extract to blend. Gradually whisk in cooled chocolate mixture.
  4. Add the bread cubes and let them stand until bread absorbs some of the custard, stirring occasionally, about 60 minutes. Transfer mixture to a 13 x 9 x 2-inch glass baking dish. Cover with foil.
  5. Bake until set in center, about 45 minutes.
  6. Remove the foil to lightly brown the top; no more than 5 minutes. Remove from the oven and cool on a wire rack.
  7. Serve pudding warm or at room temperature with warm sauce.

ChefSecret: For the bread I like to use stale challah (Jewish egg bread), brioche (French egg bread) or even King’s Hawaiian Bread with the crusts removed. In a pinch you can use stale French bread also remembering to remove the crust. Using stale bread give the pudding a little more texture and bite.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor


The ChocolateDoctor’s Chocolate Cake Doughnuts

Friday, October 11th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Everyone loves doughnuts because there are so many wonderful flavors from which to choose. There are the warm raised, glazed doughnuts—the flavor that made Krispy Kreme famous—frosted vanilla, cherry, strawberry, maple and even flavors with sprinkles and decoratifs. You can buy a cruller, a cinnamon twist or even an apple fritter that is made with leftover scraps and pieces layered with canned apple pie filling. And then there’s iced chocolate cake doughnuts.

There is a famous doughnut shop nearby Los Angeles International Airport. This iconic landmark is located in the heart of Inglewood and has been featured in countless films, music videos, and even inspired the landscape of Springfield, where Homer Simpson and the gang call home. If you get there just as the doughnuts are just coming out of the fryer, they have a wonderful texture providing a great, crunch in every bite. That’s when these magic circles of fried dough are at their peak of perfection. I think you’ll find with my doughnut recipe you will get that special fresh-out-of-the-oil CRUNCH every time.

Prep Time: 10 minutes
Rest Time: 15 minutes (the dough, not you)
Fry Time: 3 minutes
Ready In: 30 minutes
Yield: 12 Doughnuts and 12 Doughnut Holes

Ingredients:
1 3/4 cups + 2 tablespoons all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2/3 cup granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
3 tablespoons melted butter
1/3 cup Choclatique Semi-Sweet Chocolate Mini Chips
1/2 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 large egg, beaten
1 quart oil for frying
3 tablespoons of confectioner’s sugar
1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder

Directions:

  1. In a large bowl, sift together 1-3/4 cups flour, cocoa powder, sugar, salt, baking powder, cinnamon, nutmeg and cardamom.
  2. Cut in the butter and the mini chocolate chips until crumbly.
  3. Stir in the milk, extracts and egg until smooth.
  4. Lightly knead the dough in the bowl and then turn out onto a lightly floured surface. Roll to 1/4-inch thickness.
  5. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes. Cover the dough with a damp kitchen towel for 15 minutes to allow the dough to rest.
  6. Heat the oil in deep-fryer or large pot to 375º F. Use a frying thermometer to make sure the temperature is correct.
  7. Carefully drop doughnuts and doughnut holes into hot oil, a few at a time. Flip them over after about 30 seconds to make sure they round on both sides.
  8. Fry for about 3 minutes, turning once more until both sides are golden brown.
    Do not overcrowd pan or oil may overflow causing a fire hazard.
  9. Drain on the fried doughnuts on paper towels.
  10. Combine confectioner’s sugar and cocoa powder together and then dust doughnuts with the mixture or frost with your favorite chocolate glaze.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor