Archive for the ‘Desserts’ Category

The ChocolateDoctor’s Sticky-Fingers Chocolate Monkey Bread

Friday, May 13th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

My friends in Lisbon at A Padaria Portuguesa (the Portuguese Baker) had never heard of Monkey Bread. Over and over again they kept dipping and pulling out another ball of bread. It was easy to see how when one monkey saw the others do it, he fell right in and did it over and over again—monkey see, monkey do.

Monkey Bread is like a giant addictive cinnamon roll on steroids. It is buttery, sticky, cinnamon-y and rich in pecans which is what makes it so delicious. If you don’t have time to make the sweet dough from scratch , try using refrigerated tube dough and tearing and rolling that dough into balls and baking to a golden brown.

Prep time: 45 minutes
Proof time: 30 minutes
Bake time: 55 to 60 minutes
Yield: 12 servings

Ingredients:
1 cup pecans, chopped
1-1/2 sticks unsalted butter
1 cup packed light brown sugar
3/4 cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
2 tablespoons dark rum
1/8 teaspoon kosher salt
1/2 cup granulated sugar
1 batch Basic Sweet-Roll Dough, without nutmeg (see recipe below)

Directions:

  1. Preheat the oven to 350°F.
  2. Spread the pecans on a foil-lined baking sheet and bake until lightly toasted, about 8 minutes; set aside. (Set a timer as a reminder so the nuts don’t burn). You can shut the oven off until ready to bake.
  3. Melt 1 stick butter in a medium saucepan over medium heat. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes.
  4. Stir in the vanilla, vinegar, rum, salt and the toasted pecans. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan. Refrigerate until almost set, about 15 minutes.
  5. Set the remaining pecan mixture aside at room temperature.
  6. Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted.
  7. Put the granulated sugar in another bowl. Pinch off tablespoonfuls of dough and roll into 1-inch balls. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar.
  8. Arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls.
  9. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
  10. Preheat the oven to 350°F (325°F if using a dark or anodize cake pan.).
  11. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175°F), about 55 minutes; tent with aluminum foil if the top is getting too dark.
  12. Remove the bread from the oven and immediately spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate.
  13. Pull off pieces to serve.

Basic Chocolate Chip Sweet-Roll Dough

Prep time: 1 hour
Chill time: 4 hours or over overnight
Yield: 1 3/4 pounds dough

Ingredients:
1/2 cup whole milk
3 1/4 -ounce packet active dry yeast
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
2-3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg (optional)
1 cup Choclatique Semisweet Chocolate Mini Chips

Directions:

  1. Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100° to 110°F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, covered with a kitchen towel undisturbed, until foamy, about 5 minutes.
  2. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined.
  3. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg (if using).
  4. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough.
  5. Add the chocolate chips.
  6. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
  7. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with food film and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
  8. Turn the dough out of the bowl, knock it down and knead briefly to release excess air; re-form into a ball and return to the bowl.
  9. Lightly butter a large piece of food film and lay it directly on the surface of the dough. Cover the bowl tightly with food film and refrigerate at least 4 hours or overnight.

ChefSecret: If you choose to refrigerate the dough overnight make sure you take it out early enough to bring it back too warmer than room temperature. When touched you shouldn’t feel any chill to the dough.

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The ChocolateDoctor’s Sicilian Ricotta-Chocolate Chip Pie

Thursday, April 28th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

We asked Chef Celestino Drago to cater a special dinner party for Steven Spielberg’s mom’s birthday and he did an amazing job. There was a great birthday cake, of course, but there was this—Sicilian Ricotta-Chocolate Chip Pie—hidden in the back of the kitchen.

Celestino has been a good friend and has played an important role in the ever-evolving Italian dining scene in Los Angeles for over 30 years. Originally from Sicily, Celestino and his band of brothers are regarded as the pioneers of truly great Italian Cuisine in California and Celestino has become one of Los Angeles’ most celebrated chefs.

Prep time: 20 minutes
Bake time: 45 to 55 minutes
Yield: 8 to 10 servings

Ingredients:
1 cup confectioner’s sugar, plus extra for garnish
3 large eggs
1 teaspoons Fiori di Sicilia (see ChefSecret below)
1 teaspoon orange zest, freshly grated
15 ounces whole milk ricotta cheese
9 ounces mascarpone cheese
1/2 cup cooked short-grained rice
1/2 cup toasted pine nuts
1/2 cup Choclatique Dark Chocolate Chips
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted

Directions:

  1. Blend 3/4 cup of confectioner’s sugar, eggs, Fiori di Sicilia, orange zest, ricotta and mascarpone in a food processor until smooth. Stir in the rice, pine nuts and chocolate chips. Set the ricotta mixture aside.
  2. Preheat the oven to 375°F.
  3. Lightly butter a 9-inch deep, glass pie dish.
  4. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet.
  5. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush the top completely with melted butter.
  6. Bake the pie until the top phyllo crust is golden brown and the filling is set, about 45 to 55 minutes.
  7. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve. This pie is best served slightly warm or at room temperature.

Note: You will have to refrigerate any leftovers. The next day, take it out of the refrigerator about an hour before serving and sprinkle with confectioner’s sugar.

ChefSecret: Fiori di Sicilia is combination of citrus and vanilla with a pleasingly floral aroma. The smell reminds me of the small, old fashioned bake shops in Southern Italy. Fiori di Sicilia is the perfect marriage of flavors you taste when you combine vanilla ice cream and orange sherbet in the same bowl. I like using it in just about anything mild and sweet–anything where competing flavors, don’t interfere. It can be sourced through the Baker’s Catalogue. Remember to refrigerate Fiori di Sicilia after opening. And caution, don’t spill it on the counter–it stains.

If you don’t have any Fiori di Sicilia and just can’t wait for it to arrive then pure vanilla extract is a good substitute. Just add a half teaspoon more of the freshly grated orange zest to increase the citrus flavor. And while we’re talking about orange zest—that is just the orange part of the skin where the fragrant oil is. Don’t grate down to the white as it tends to get bitter.

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The Chocolate Doctor’s Chocolate Chip Sour Cream-Cocoa Coffee Cake

Friday, April 22nd, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

How do you take a brown sugar, nut and spice streusel sour cream coffee cake to the next level? Add a little chocolate, of course! If you fancy old-fashioned New York-style coffee cake like the kind you get at Zingerman’s but live outside the Big Apple, then you need to add this delicious coffee cake recipe to your baking repertoire. This cinnamon streusel coffee cake recipe is the perfect answer for your needs. The sweet cocoa drizzle in this recipe is the perfect coffee cake topping.

Prep Time: 35 minutes
Bake Time: 1 hour
Yield: Serves 12 to 16

Ingredients:
For the filling:
1 cup brown sugar, packed
1 cup chopped pecans
1 tablespoon ground cinnamon
3 tablespoons cold, unsalted butter
1/2 cup Choclatique Semi-Sweet Chocolate Mini Chips

For the cinnamon streusel topping:
1/2 cup filling (from ingredients above)
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
3 tablespoons cold, unsalted butter

For the coffee cake:
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1-1/2 cups granulated sugar
1 cup butter, softened
1-1/2 teaspoons pure vanilla extract
3 large eggs
1-1/2 cups sour cream
1 cup Choclatique Semi-Sweet Chocolate Mini Chips

For the cocoa glaze drizzle:
1/4 cup unsalted butter
2 cups confectioner’s sugar, sifted
1 tablespoon Choclatique Rouge Cocoa Powder, sifted
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk (you might need a little less or more milk depending on climate conditions)

Directions:

  1. Preheat the oven to 350ºF.
  2. Spray a 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with pan release. Use a silver pan. Dark, anodize pans tend to burn the edges of this cake.
  3. In small bowl, mix all the filling ingredients together; divide set aside 1/2 cup of filling for the cinnamon streusel topping.
  4. In small bowl, mix cinnamon streusel topping ingredients and set aside.
  5. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
  6. In large bowl, beat the granulated sugar, 1 cup butter, 1-1/2 teaspoons vanilla extract and the eggs with electric mixer on medium speed for about 2 minutes, scraping bowl occasionally.
  7. Beat in flour mixture alternately with sour cream on low speed.
  8. Fold in the chocolate chips.
  9. Spread 1/2 of the batter in the pan; sprinkle with 1/2 of the filling mix. Top with the remaining batter.
  10. Sprinkle the top of the batter with the streusel mix.
  11. Bake about 1 hour or until cake tester inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
  12. While the cake is cooling, heat 1/4 cup of the butter in a 1-1/2-quart saucepan over medium heat until very light brown being careful not to burn; remove from heat.
  13. Stir in the powdered sugar, cocoa powder and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle.
  14. When the cake is cool drizzle the cake with the arm glaze and let set for about 30 minutes to set.

ChefSecret: I asked my German baker friend what the word streusel means. According to Henry it is “something strewn” in old German; streusel is easy to throw together and then to toss on top of a sour-cream coffee cake. Here’s another little secret, after the cake starts to stale in a couple of days it is great for breakfast lightly toasted and smeared with soft butter.

With a little tinkering with the time and temperature this recipe makes great morning muffins as well.

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The ChocolateDoctor’s Chocolate Peanut Butter Tart

Friday, April 15th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

This is one of those take-you-breath-away desserts! No, kidding. I regret my photographic skills are not as good as my culinary skills.

It’s almost, but not quite a cheesecake. The only baking required is just a few short minutes to set the chocolate wafer crust. From that point forward it just whippin’ and waitin’ the 4 hours for the tart to fully chill.

Prep Time: 30 minutes
Bake Time: 8 to 10 minutes
Cooling Time: 15 minutes
Chilling Time: 1 hour plus 3 hours
Yield: 8-10 Servings

Ingredients:
For the Crust:
4 ounces Choclatique Private Reserve Dark Chocolate (64%), chopped
4 tablespoons unsalted butter, cut into pieces
8 ounces Chocolate wafers (about 30 cookies from a 9-ounce package), finely ground in a food processor to make 2 cups of crumbs
1/4 cup granulated sugar

For the Peanut Butter Filling:
8 ounces cream cheese, at room temperature
1 cup smooth peanut butter
1 cup granulated sugar
2 teaspoons pure vanilla extract
1 cup cold heavy cream

For the Topping:
4 ounces Choclatique Private Reserve Dark Chocolate (64%), chopped
1/2 cup heavy cream
1/4 cup honey-roasted peanuts, chopped

Directions:
To make chocolate crust:

  1. Preheat the oven to 375°F.
  2. Spray the bottom and side of a deep 10-inch tart pan with a removable bottom.
  3. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is just melted. Stir well, then blend in the cookie crumbs and sugar.
  4. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom. Bake the crust for 10 minutes, then cool on a rack.

To make the peanut butter filling:

  1. In a large bowl of an electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until well blended. In another large bowl, using an electric mixer, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to temper the texture.
  2. Gently fold in the remaining whipped cream.
  3. Spoon the filling into the crust, smoothing the surface with an off-set spatula.
  4. Refrigerate uncovered for about 1 hour.

To make the chocolate topping:

  1. In a medium glass bowl, combine the chocolate with the heavy cream and microwave at 50% power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
  2. Spread the chocolate topping over the chilled peanut butter filling and sprinkle the chopped peanuts around the edges of the pie.
  3. Chill uncovered in refrigerator for 3 more hours.

To serve:

  1. Carefully remove the rim from the tart pan by gently pressing upwards on the bottom while holding the rim in place.
  2. Use a sharp knife to cut the pie into wedges. Run the knife under hot water and dry it between each cut. Serve chilled.

ChefSecret: If you’re looking for something a little lighter (in color, not in flavor or richness) substitute Choclatique Snowy White Chocolate for all the Choclatique Private Reserve Dark Chocolate (64%). Replace the chocolate wafers in the crust with Nilla Wafers. Do not allow the crust to become too thick in any one area of the tart pan otherwise it will come out too crisp making it difficult to cut. This Chocolate Peanut Butter Tart can be made a day ahead, then covered and refrigerated until ready to serve.

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The Chocolate Doctor’s Chocolate-Honey Cake

Friday, April 1st, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

In Greek mythology, honey was considered the nectar of the gods. During the Mesoamerican period on this continent chocolate was considered the coin of the realm, the aphrodisiac to kings and the food of the gods. So when you bake chocolate and honey together, you have a rich chocolate-honey cake fit for gods and desired by kings.

This cake recipe is simple to make; Make the ganache first, and then start making the cake while the ganache frosting rests.

Prep time: 20 minutes
Bake time: 40 minutes
Total time: 1 hour
Yield: Serves 12

Ingredients:
For the cake:

1 cup Choclatique Rouge Dutch-Processed Cocoa Powder
1/2 cup hot, strong brewed coffee
1/2 cup plus 2 tablespoons hot water
3/4 cup Nature Nate’s Honey, warm
2-1/4 cups unbleached all-purpose flour
1-1/8 teaspoon baking powder
1-1/8 teaspoon baking soda
3/4 teaspoon kosher salt (find grind)
4-1/2 ounces unsalted butter, softened
1/2 cup vegetable oil
3/4 cup dark brown sugar, packed
3/4 cup granulated sugar
3 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1-1/2 teaspoon pure vanilla extract

For the Chocolate Honey Ganache:
12 ounces Choclatique Private Reserve Dark Chocolate (64% cacao), finely chopped
1-1/2 cups heavy cream
3 tablespoons Nature Nate’s Honey
3 tablespoons cold unsalted butter, cut into 4 pieces
3/4 teaspoon pure vanilla extract

Directions:
For the cake:

  1. Preheat the oven to 350°F.
  2. Grease two 9 x 2 inch round cake pans and line bottoms with parchment paper rounds. Dust sides with cocoa powder.
  3. Sift cocoa powder into a medium bowl. Whisk in the hot coffee, water and then the honey. Let cool completely.
  4. Sift the flour, baking powder, baking soda, and salt into a medium bowl.
  5. With an electric mixer, beat the butter on medium speed until creamy. Gradually add the oil, beating until combined. Add the brown sugar and granulated sugar. Raise the mixer speed and cream until light and fluffy, about 3 minutes.
  6. Add the eggs one at a time, beating well on medium-high speed after each addition.
  7. Add the sour cream and vanilla and beat just until combined.
  8. Using a stand mixer with paddle at the lowest speed add the flour mixture and cocoa mixture alternately, beginning and ending with the flour, scraping down sides as needed. Beat just until combined.
  9. Evenly divide the batter between the two pans. Tap pans lightly to even out before placing in the oven.
  10. Bake on center and lower racks, rotating the pans halfway through, until a cake tester inserted in the center of each cake comes out with only a few moist crumbs clinging to it, about 40 to 45 minutes.
  11. Run a knife along the sides of the pans. Cool the cakes in their pans on a rack for 10 to 15 minutes. Invert the cakes onto the rack, and remove the pans and the parchment. Let the layers cool completely.

For the ganache:

  1. Place the chopped chocolate in a large heatproof bowl.
  2. Combine the heavy cream and honey in a 2-quart saucepan. Stir over medium-high heat until the honey dissolves into the cream, about 30 seconds.
  3. Just as the cream comes to a simmer, pour it over the chocolate. Let stand about 1 minute; then whisk until smooth. Stir in the butter, and vanilla until the butter is melted and the mixture is glossy.
  4. Let ganache cool at room temperature for at least 8 hours. It will thicken as it cools. (The ganache can sit, covered, at room temperature for up to 24 hours.)

Assemble the cake:

  1. Set one of the cake layers on a serving plate upside down.
  2. Spread about 1 cup ganache over the surface of the cake. Top with the second cake layer (right side up) and spread a very thin layer of ganache over the top and sides of the cake to seal in any crumbs. Refrigerate for 5 to 10 minutes to allow the crumb coat to set.
  3. Spread the remaining ganache evenly over the top and sides of the cake.

ChefSecret: Dust the pans with cocoa powder instead of all-purpose flour to prevent white streaks.

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The ChocolateDoctor’s Upside-Down, Right-Side Up Fudge Almond Tart

Friday, March 25th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

If you love chocolate and almonds, this is one impressive, show-stopping dessert. It is all rich chocolate, but not too sweet. While it looks professionally made, it is easy to make provided you follow the directions. Bake it upside down and serve it right-side up. It bakes-up a little flat—after all it’s a tart, not a pie; trust me—The ChocolateDoctor—it is perfect. It’s an ideal chocolate dessert when served with a steaming cup of espresso or a glass of iced cold milk.

Prep Time: 15 minutes
Bake Time: 20 minutes
Yield: 1 9-inch tart–serves 10—yes, it’s that rich!

Ingredients:
Cooking spray
1 cup coarsely sliced almonds, toasted to a golden brown
4 ounces Choclatique Private Reserve Dark Chocolate, coarsely chopped
6 tablespoons unsalted butter
1/2 cup all-purpose flour, sifted
3 tablespoons Choclatique Rouge Unsweetened Cocoa Powder, sifted
1/4 teaspoon salt
3 large eggs
6 tablespoons granulated sugar
2 tablespoons golden cane syrup
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

Directions:

  1. Preheat an oven to 350°F. Set an oven rack to lowest third of oven.
  2. Spray a 9-inch round removable-bottom tart pan with pan release.
  3. Sprinkle the almonds onto the bottom of the pan.
  4. Combine the chocolate and butter in a microwave safe bowl and cook at 50% power and pulse for 30 seconds until chocolate melts, stirring at each break; set aside. Do not burn the chocolate or you will have to start all over again.
  5. Spoon the flour into a measuring cup; level with a knife. Combine the flour, cocoa powder and salt in a medium bowl, stirring to blend with a whisk.
  6. Place the eggs in a large bowl; beat with a mixer at medium speed until thick and pale about 2-1/2 minutes.
  7. Gradually add sugar, 1 tablespoon at a time, beating at medium speed 2 minutes or until sugar dissolves.
  8. Add the golden cane syrup and vanilla and almond extracts; beating on low for about a minute or until well blended.
  9. Add the chocolate mixture; beat 1 minute or until blended.
  10. Add flour mixture, and beat on low speed just until combined.
  11. Pour batter over nuts into the prepared pan, spreading evenly. The batter is a little thick and is difficult to spread without getting some almonds in your way. Make sure it’s as even as possible since the finished tart will look exactly as you poured it right before baking.
  12. Bake in lower third of oven at 350°F for 20 minutes or until a cake tester inserted into the center comes out with just a few moist crumbs.
  13. Cool the tart in pan 20 minutes on wire rack.
  14. Invert tart onto serving platter.

ChefSecret: Golden syrup is the way to go, but if you can’t find any in your grocery store substituted equal parts honey and corn syrup or 2 parts corn syrup to 1 part molasses. These substitutes are not quite as sweet as cane syrup and the consistency is thinner; compensate by adding another tablespoon of granulated sugar to the batter.

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White Chocolate Chip-Almond-Orange Financier

Friday, February 19th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

I first learned to make this cake in baking school in Paris, but perfected it here in the Choclatique Chocolate Studio. It was easy; I just added white chocolate chips. This is a rich, buttery, light textured cake. I’ve added white chocolate chips and flecks of orange zest to bring out the freshness of this classic almond-flavored batter.

Prep Time: 1 hour (includes time to make the orange zest)
Bake Time: 30 minutes
Yield: 6 Servings

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
1 cup almonds, lightly toasted
1-2/3 cups confectioners’ sugar, plus more for dusting
1/2 cup all-purpose flour
1/4 teaspoon salt
Finely grated zest from 1 orange
6 large egg whites, lightly beaten
3/4 cup Choclatique White Chocolate Chips
Candied orange peel for garnish (see recipe below)

Directions:

  1. Preheat the oven to 450°F.
  2. Brush the inside of a 13 1/2-by-4-inch tart pan that has a nonremovable bottom with melted butter. You can also bake this in individual tart molds. Either way they are great. Move the pan(s) to freezer.
  3. Using a food processor, process the almonds until finely ground. In a large bowl, combine the ground almonds, confectioners’ sugar, flour, salt, and orange zest.
  4. Add the egg whites, and whisk to combine.
  5. Slowly stir in the melted butter and the chocolate chips.
  6. Remove tart pan from freezer. Pour batter into pan; place on a baking sheet. Bake until dough just begins to rise, about 10 minutes. Reduce oven heat to 400°F and continue baking 7 to 8 minutes more, until financier begins to brown. Turn off oven, and let cake stand in oven until firm, about 10 minutes. Transfer pan to a wire rack to cool completely.
  7. Invert financier onto rack; reinvert, and slice into 6 pieces. Garnish top with candied orange peel, and dust with confectioners’ sugar.

ChefSecret: Chilling the pan(s) in the freezer before adding the batter and baking it helps prevent sticking.

Candied Orange Peel

Ingredients:
3 oranges
1 cup sugar
1-1/2 cups cold water (more for the prep)

Directions:

  1. Using a citrus zester or vegetable peeler, shred long strips of orange peel.
  2. Place strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat two more times with fresh water.
  3. Place sugar in a clean saucepan with 1-1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until sugar has dissolved, about 3 minutes.
  4. Add the citrus strips to the boiling syrup; reduce heat, and simmer until strips are translucent, about 12 minutes. Remove from heat; let strips cool in syrup, at least 1 hour.
  5. Remove from syrup when ready to use.


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The ChocolateDoctor’s Wilshire Crest School (Gloria’s) Sheet Cake

Friday, February 5th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

I went to Wilshire Crest grade school in Los Angeles for a year, met and fell in love with Gloria. Well, not so much in love with Gloria, but I did love with Gloria’s chocolate cake. Gloria was the cafeteria worker who had the responsibility for all of the baking.

I ran into Gloria at LA’s Farmer’s Market years later. I told her how much I missed her delicious cake—it really was (and is) so moist and delicious. She told me former students and parents have asked her for the recipe for years and she always obliges. I’m sure you’ll find it reminds you of happy days in grade school and it is so very easy to make—30 minutes.

Prep Time: 10 minutes
Bake Time: 30 minutes
Ready In: 30 minutes
Yield: 24 to 36 slices

Ingredients:
For the cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 large eggs
1 cup butter
1 cup water
4 tablespoons Choclatique Rouge Unsweetened Cocoa Powder
1 tablespoons Choclatique Onyx Unsweetened Cocoa Powder
1-1/2 teaspoon pure vanilla extract

For the frosting:
6 tablespoons milk
4 tablespoons Choclatique Rouge Unsweetened Cocoa Powder
1 tablespoons Choclatique Onyx Unsweetened Cocoa Powder
1/2 cup butter
4 cups confectioners’ sugar
1 teaspoon pure vanilla extract
1/4 Teaspoon pure almond extract
1 cup chopped walnuts or pecans (optional)

Directions:
For the cake:

  1. Preheat the oven to 350°F. (325°F if using a glass baking dish)
  2. Grease and *flour a 10 x 15 inch pan.
  3. Combine the flour, sugar, baking soda and salt.
  4. In a medium bowl beat in the sour cream and eggs. Set aside.
  5. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture and vanilla, mixing until blended.
  6. Mix the wet ingredients with the dry ingredients.
  7. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a cake tester inserted into the center comes out clean.

For the icing:

  1. In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat.
  2. Stir in the confectioners’ sugar and vanilla and almond extracts, then fold in the nuts (if using), mixing until blended.
  3. Spread the frosting over the warm cake.

ChefSecret: *When you grease and flour the pan dust with cocoa powder instead of flour so you don’t leave any white streaks on the cake. I use the 2 Choclatique cocoa powders—Rouge for flavor and Onyx for the deep rich, dark chocolate color.

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The ChocolateDoctor’s Chocolate-Cinnamon Marble Pound Cake

Friday, January 29th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

When the early pioneers were crossing the country to discover their fortunes in the west, one of the only deserts they may have eaten was a piece of pound cake. Back then it was very simple—a pound of flour, a pound of eggs, a pound of butter and a pound of sugar was all that was required—thus the name pound cake.

This Chocolate Marble Pound Cake is not your great, great grandmother’s prairie recipe. It is a lot lighter and swirled with the taste of chocolate. It is a simple recipe to make with a very complex flavor to enjoy. Best of all, after a few days it’s as good as fresh-baked with just a minute or so in the toaster.

Prep Time: 30 minutes
Bake Time: 1 hour 15 minutes
Yield: 8 to 10 servings

Ingredients:
2 sticks unsalted butter, at room temperature, plus 2 tablespoon for the pan
1-3/4 cups all-purpose flour
1/2 teaspoon kosher salt
4 large eggs, at room temperature
1/2 teaspoon fresh orange zest
2 tablespoons sour cream
2 teaspoon pure vanilla extract
2 cups granulated sugar
1/2 cup Choclatique Rouge Cocoa Powder
1 teaspoon cinnamon
1/2 cup Choclatique Dark Chocolate Chips
1 tablespoon crystalline sugar

Directions:

  1. Butter (or spray with food release) a 9 x 5-inch loaf pan.
  2. Position a rack in the lower third of the oven.
  3. Preheat the oven to 325°F.
  4. Sift the flour and salt into a medium bowl.
  5. Whisk together the eggs, orange zest, sour cream and vanilla in a small bowl.
  6. Cream the butter and sugar in a large bowl with an electric mixer on medium-high speed until smooth and the butter is a pale yellow.
  7. Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
  8. Reduce the mixer speed to low. Add the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Do not to overmix.)
  9. Transfer about 1/3 of the batter to a medium bowl, and whisk in the cocoa powder and cinnamon, then fold in the chocolate chips.
  10. Spoon 1/2 the remaining vanilla batter into the prepared loaf pan, and smooth over the top with a spatula.
  11. Using 1/2 the chocolate batter, drop spoonfuls on top of the vanilla batter. Repeat with the remaining vanilla and chocolate batters. Run a knife through the pan to create swirls in the batters. Tap the pan on the counter to get rid of any air pockets.
  12. Sprinkle loaf top with the crystalline sugar.
  13. Bake for 1 hour to 1 hour and 15 minutes or until a cake tester inserted in the center of the loaf comes out clean. The top should spring back when lightly pressed.
  14. Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack.

ChefSecret: I have been known to make a sweet breakfast French toast with leftover pound cake. Treat it gingerly so that the slices don’t break.

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The ChocolateDoctor’s South-Of-The-Border Hot, Hot-Chocolate Cookies

Friday, January 22nd, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

This is just what the doctor ordered—The ChocolateDoctor. If you love hot cocoa and you like chocolate with a little bit of heat this is the cookie you will be coming back to time and time again. It is kind of like a chocolatier’s chicken soup. It will cure all that ails you. Take two cookies and call me in the morning.

Prep Time: 20 minutes
Bake Time: 10 minutes
Yield: 24 to 30 cookies

Ingredients:

2-1/4 cups all-purpose flour
1/2 cup Choclatique Unsweetened Rouge Cocoa Powder
1 tablespoon Choclatique Unsweetened Onyx Cocoa Powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
1/2 cup Choclatique Semi Sweet Chocolate Mini Chips
1/4 cup crystalline sugar (large crystal sugar)
1 tablespoon cinnamon
1/4 teaspoon cayenne pepper

Directions:

  1. Preheat oven to 375°F.
  2. Place racks in upper and lower thirds.
  3. In a medium bowl, sift together flour, coco powders, cream of tartar, baking soda, cayenne pepper and salt.
  4. In a large bowl, using an electric mixer, beat butter and 2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl.
  5. Add eggs and beat to combine.
  6. With mixer on low, gradually add flour mixture, chocolate chips and beat until combined.
  7. In a small bowl, combine cup crystalline sugar, cinnamon, and cayenne pepper.
  8. Using heaping tablespoons, form balls of dough and dip the top of the cookies into the cinnamon-sugar mixture. Place cookies, about 3 inches apart, on two parchment-lined baking sheets.
  9. Bake until cookies are set in center and begin to crack, 10-12 minutes, rotating sheets halfway through.
  10. Let cookies cool on sheets on wire racks 5 minutes before transferring them to racks to cool completely. (Store in an airtight container)

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