Archive for the ‘Desserts’ Category

The ChocolateDoctor’s Orange-Blueberry-Marble Chocolate Cheesecake Bars

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

Prep Time: 25 minutes
Bake Time: 45 minutes
Chill Time: 3 hours (or overnight)
Total Time: 4+ hours
Yield: 10 bars

For the base:

Butter, for greasing the pan
2 tablespoons sugar
1/8 teaspoon ground cinnamon
9 graham crackers
1/2 stick unsalted butter, melted
1/2 cup orange marmalade

For the filling:
16 ounces cream cheese, room temperature
2 tablespoons of vanilla or vanilla flavored yogurt
2 large eggs
1/4 teaspoon orange zest
1/2 cup granulate sugar
1/2 cup dark chocolate ganache (or store-bought chocolate sauce)

For the dark chocolate ganache (makes about 2 pounds—reserve the rest for other uses):
1-1/4 cups water
2/3 cup light corn syrup
2 tablespoons unsweetened Dutch-processed cocoa powder
1/4 teaspoon sea salt
1-1/4 pounds Choclatique Dark Chocolate, coarsely chopped

For the topping:
1-1/4 cups fresh blueberries
1-1/2 cup confectioner’s sugar, sifted for dusting

For the base:

  1. Preheat oven to 325° F.
  2. Grease the bottom of a 9 by 9-inch baking pan with butter. Then place a layer of aluminum foil over the top, pressing down at the corners allowing enough foil to facilitate easy lifting of the finished bars. Lightly butter the foil as well.
  3. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs.
  4. Add the melted butter and pulse a couple of times to fully incorporate.
  5. Pour the crumbs into the lined baking pan and gently pat down with the base of a glass.
  6. Bake in the oven for 12 minutes until golden. When done, set aside to cool.
  7. Evenly spread the orange marmalade over the baked crust.

For the filling:

  1. Add cream cheese, eggs, orange zest, orange juice and sugar to the food processor and mix until well combined. It should have a smooth consistency.
  2. Divide the filling in half and add the warmed dark chocolate ganache to half, blending thoroughly.
  3. Pour the chocolate filling onto the cooled base and then add the blueberries that have been lightly dusted with flour to prevent the blueberries from bleeding.
  4. Top with the white base.
  5. Using the tines of a fork run it through the mixed fillings to create a marble effect.
  6. The blueberries will rise slightly so they may still be half exposed.
  7. Bake in the oven for 35 minutes or until the center only slightly jiggles.
  8. Remove from the oven and cool completely before refrigerating for at least 3 hours.
  9. Once set, remove from pan using the foil lining and slice into 10 rectangular bars. Dust with powdered sugar before serving.

For the ganache:

  1. In a large, heavy saucepan, bring the water, corn syrup, cocoa powder, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.
  2. Pour the heated mixture over the chocolate and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
  3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to 3 months.

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The ChocolateDoctor’s Cinnamon-Cocoa-Grahams Chocolate Chippers

Thursday, June 30th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Oh yum, CHOCOLATE CHIP COOKIES! Not just any chocolate chip cookie; my chippers are a bit different with the texture of the crushed graham cracker combined with pools of milky chocolate chips. Eat them while they are still warm for a delicious and gooey treat. No lie, I make these cookies for EVERY occasion I can. You don’t even need to have a reason to bake these. They deserve to be around all day every day. Day old cookies can still have that fresh baked flavor and texture by popping them in the microwave for about 10 seconds.

Prep Time: 20 minutes
Bake Time: 7 to 8 minutes
Cool Time: 5 minutes
Total Time: 35 minutes
Yield: 16 cookies

3/4 cup (1-1/2 sticks) unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 large egg, room temperature
1-1/2 cups graham cracker crumbs
3/4 cup all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 tablespoon Choclatique Natura Cocoa Powder, sifted
1/4 teaspoon salt
1 cup Choclatique Milk Chocolate Chips


  1. Preheat an oven to 350°F.
  2. Spray a baking pan with non-stick cooking spray.
  3. In the bowl of a stand mixer, cream together the butter and sugars until creamy.
  4. Add the vanilla, almond extracts and egg and beat until well combined.
  5. In a medium bowl, combine the graham cracker crumbs, flour, baking soda, cinnamon, cocoa powder and salt.
  6. Gradually add the dry ingredients to the butter mixture until just combined.
  7. Hand-stir in the chocolate chips with a wooden spoon.
  8. Scoop tablespoon sizes dough balls and bake on a prepared pan for 7 minutes.
  9. Remove the cookies from the oven and place the pan on a cooling rack for five minutes. The cookies may appear to be under bakes, but wait—they will continue to bake while out of the oven and will set up nicely as they continue to cool.
  10. Eat them while they are still warm.

ChefSecret: For best result the longer you cream the butter and sugar together the better the texture—give it a full 5 minutes. Personally I love the flavor of milk chocolate chips in this recipe, but some of my co-workers in the test kitchen prefer the less sweet flavor of Choclatique Dark Chocolate Chips. Either way, these are still a favorite. If they’re not sweet enough for your tastes or you have a group of Girl Scouts coming over you can easily turn these into a sort of S‘mores cookie by adding 1/2 cup of miniature marshmallows.

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The ChocolateDoctor’s Mille-Feuille Aux Chocolat (French Chocolate Crepe Cake)

Friday, June 24th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

This cake was originally made at the Palm Grill in Burlingame, California and was one of my favorite recipes reserved for brunch only. It was a recipe I shared in my first cookbook, Stolen Secrets. I tried to squeeze it in to Choclatique, but it wound up on the cutting room floor.

If you are looking for dessert drama without all the drama of making what appears to be a professional pastry chef’s labor of love, then try this Mille-Feuille Aux Chocolat. It’s just cocoa crepes and chocolate cream cheese frosting. A little bit of patience is required to stack the crepes and frost the layers. You do need to let it chill for at least 6 hours before attempting to cut it, but the results are well worth the modest effort. Hint: Most of the flavor is in the frosting.

Prep Time: 40 to 50 minutes
Chilling Time: 8 hours (2 hours for crepes plus 6 hours for the completed cake)
Yield: One 8-inch cake (serves 60 to 8 people)

For the cocoa crepes:

3/4 cup plus 2 tablespoons cake flour
3/4 cup plus 1 tablespoon all-purpose flour
1/4 cup granulated sugar
2 tablespoons Choclatique Unsweetened Natura Cocoa Powder
2 teaspoons kosher salt
4 large eggs
5 large egg yolks
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
2-1/4 cups whole milk
1 tablespoon pure vanilla extract
1 teaspoon almond extract
Butter for the pan

For the filling:
1-1/3 cups confectioners’ sugar
4 cups cream cheese, room temperature
4 tablespoons Choclatique Unsweetened Natura Cocoa Powder, sifted
1/3 cup Choclatique Private Reserve Dark Chocolate, melted
1/3 cup orange liqueur (or 3 tablespoons of frozen orange juice concentrate)
1/4 cup orange marmalade
1 tablespoon cold strong coffee
1/4 cup Choclatique Chocolate Curls (for decorating)

To make the crepe batter:

  1. In a fine-mesh sieve set over a medium bowl, sift together the cake flour, all-purpose flour sugar and cocoa powder. Whisk in the salt.
  2. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth and webby (it will be very thick).
  3. In a slow, steady stream, whisk in the butter, then the milk and the vanilla and almond extracts, until the batter is smooth (if there are any lumps, strain the batter through a fine-mesh sieve and into a medium bowl).
  4. Cover the bowl with plastic wrap and refrigerate for 1 hour (the batter can be made a day ahead and held refrigerated).
  5. Line a baking sheet with parchment paper.
  6. Set an 8-inch nonstick skillet or crepe pan over medium-high heat. Lightly brush a little butter on the pan for the flavor, browning and texture.
  7. Gently stir the crêpe batter, then pour 1/4 cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter; pour off any access batter back into the bowl.
  8. Cook the crepe until the underside pulling away from the sides, about 1-1/2 minutes. Lightly jerk the skillet to loosen the crepe, then flip the crepe over using a spatula, a more vigorous jerking motion or your fingers.
  9. Cook on the other side for about 30 seconds, then slide the crepe onto the parchment-paper-lined baking sheet.
  10. Repeat until all of the batter is used (you’ll end up with about 20 crepes total, and will need 18 for the cake). Refrigerate the crepes on the baking sheet until completely chilled, at least 2 hours or overnight.

To make the cream cheese filling:

  1. In a fine-mesh sieve set over the bowl of a stand mixer, sift the confectioners’ sugar and cocoa powder. Add the cream cheese, orange liquor, orange marmalde and the cold coffee. Using the paddle attachment of a stand mixer combine the mixture on low speed until well blended and smooth.
  2. Lightly butter the bottom of an 8-inch springform pan to make it easier to release.
  3. Remove the crepes from the refrigerator. Place 1 crepe in the bottom of an 8-inch springform pan so it lies flat. Add 1/4 cup of the filling to the center of the crepe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the remaining filling and 17 more crêpes.
  4. Cover the springform pan with food film and chill the cake layers in the refrigerator for at least 6 hours or, better yet overnight.
  5. Refrigerate the leftover filling this will be your final frosting to finish the cake.
  6. Remove the cake from the refrigerator, undo the springform pan and set it on a cake plate or platter.
  7. Evenly spread the remaining filling on top and sides of the cake.
  8. Sprinkle chocolate curls over the top of the frosted cake.
  9. Slice and serve.

ChefSecret: Crepes are amazingly easy to make, but if you’re feeling a bit lazy and don’t want to bother making the cocoa crepes fresh you can find frozen plain crepes in your grocer’s freezer.
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The ChocolateDoctor’s Twisted Chocolate-Filled Babka Muffins

Friday, June 17th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Watch out Carnegie Deli, Choclatique is in the house (or at least in the bakery). Who doesn’t love a beautiful Babka… that’s a crumb-topped coffee cake?

This famous New York-style coffee cake recipe is derived from Eastern European Jewish bakeries and today is most often found in better delis and bakeries in New York City. While you may know it as a loaf cake, it is also luscious in the form of a muffin. You can devour this delectable hot-out-of-the-oven and consume every sweet, gooey, crumb faster than you can say, “What’s up?”

Prep and proof time: 1 hour, 30 minutes
Bake time: 15 minutes (the internal temperature should be 190°to F 200°F)
Yield: 40 medium babka muffins

For the dough:

6 packets or 4-1/2 tablespoon active dry yeast
3/4 cup granulated sugar
1-3/4 cup warm water
7-8 cup all-purpose flour
1/2 teaspoon cardamom
1-1/2 cup unsalted butter, melted
1/4 cup sour cream
2 large eggs
2 large egg yolks
2 teaspoons sea salt

For the chocolate filling:
1 cup unsalted butter, room temperature
6 ounces box instant chocolate pudding (I’m not one to use boxed ingredients, but this one works)
1 large egg
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
2 cups granulated sugar
1 tablespoon cinnamon
1/2 cup water

For the crumb topping:
1/2 cup (one stick) unsalted butter
2 cups all-purpose flour
1-1/2 cup granulated sugar
1/2 teaspoon pure almond extract

For the chocolate drizzle:
1-1/2 cup confectioner’s sugar
2 tablespoons Choclatique Rouge Unsweetened Cocoa Powder
1 teaspoon instant espresso granules
1 teaspoon pure vanilla extract
2-3 tablespoon warm milk (just to get the perfect drizzle consistency)

For the dough:

  1. Start by mixing the yeast, sugar and warm water. Let it sit until it begins to dissolve and foam.
  2. Add the remaining dough ingredients and mix well. The dough should have a smooth, springy consistency. If it’s a bit sticky, you can add a little more flour and knead until smooth. Don’t add too much or it will be tough and dry.
  3. Cover the dough with food film and let rise for one hour in a warm place in your kitchen.

For the chocolate filling:

  1. Combine all the ingredients and whisk until smooth. Set aside.

For the crumb topping:

  1. In a medium-size bowl, use forks or your fingers to combine crumb topping ingredients to create large clumps of crumb topping. Set aside.

Preparing the muffins:

  1. Line two muffin tins with paper cupcake liners and coat with non-stick spray. Punch down the dough and divide into 4 equal pieces. Sprinkle a bit of flour on your work surface and on your rolling pin. Working with one piece at a time, roll into a large rectangle, working the dough until it’s very thin; about 1/4-inch.
  2. Spread 1/4 of the filling thinly over the dough, to about 1/2-inch from edge. Roll up lengthwise, fold in half, and then cut through at the fold to get two evenly sized ropes. Turn one rope around so that you have a thin end matched up with a thicker end of the rope. Pull on the dough robles gently to stretch.
  3. Twist both ropes together until they start cracking.

Forming the muffins:

  1. Pull gently on the twisted rope again to make it as long as possible. You will be slicing 10 pieces out of each rope. Cut rope in half, and then cut each half into five even slices. They will be very messy and gooey at this point, but you can just drop them into the muffin liners and not worry about placement—neatness doesn’t count.
  2. Repeat process with remaining the three (3) pieces of dough and remaining filling.

Baking the muffins:

  1. Pre-heat the oven to 350º F.
  2. Sprinkle muffins with crumb topping and allow to rise for 20 minutes. Bake for 15 minutes or until muffins are set.
  3. Check bottoms for doneness, as this is a heavy dough and tops can look finished before inside is set. An instant read thermometer should read 190° to 200°F. Using an instant read thermometer is the best way to test all fresh-baked goods.

For the glaze:

  1. Combine the powdered sugar, cocoa, instant espresso granules and warm milk. Add more milk or more sugar as needed until the proper glaze consistency is achieved.
  2. Drizzle over babka muffins and allow to harden before handling or freezing.

ChefSecret: Babka is best served warm and fresh. Yeast-style cakes go stale quickly, so freeze them as soon as they are cool if they will not be eaten within 24 hours. Re-warm in an oven (not a microwave) to bring back that wonderful fresh-baked taste.

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The ChocolateDoctor’s Miraculous “Fivers” Chocolate Chippers

Thursday, June 9th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Take a look at the beautifully layered texture of this giant chocolate chip cookie. Isn’t it beautiful and luscious? This is more lumps of chocolate lightly held together with a little crisp cookie dough. If you love chocolate and chocolate chip cookies, then this is the real ‘Got Milk?’ cookie. The name is a misnomer as it is really a chocolate wafer cookie rather than a chip.

Use Choclatique Private Reserve Dark Chocolate Pastilles for best results.

Prep time: 20 minutes
Rest time: 24 hours
Bake time: 18 to 20 minutes
Yield: 20 5-inch cookies

1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature
1-1/3 cups light brown sugar, packed
1 cup + 2 tablespoons granulated sugar
2 large eggs, room temperature
3 teaspoons pure vanilla extract
1-1/4 teaspoons baking soda
1-1/2 teaspoons baking powder
1-1/2 teaspoons coarse or kosher salt
3-1/2 cups plus 2 teaspoons all-purpose flour
1-1/4 pounds Choclatique Private Reserve Dark Chocolate Pastilles
Sea salt for lightly sprinkling


  1. Using a stand mixer, cream the butter and sugars together until light, fluffy about 4 to 5 minutes.
  2. Use a rubber spatula to scrape down bowl.
  3. Add the eggs, one at a time and mix until combined.
  4. Add the vanilla extract and continue to mix.
  5. Using a rubber spatula scrape down bowl again.

  1. Sprinkle the baking soda, baking powder and salt over dough and mix it until fully combined. (More on this later—see ChefSecrets below)
  2. Add the flour all at once and mix it in short bursts until it almost completely disappears. Do not overmix the dough. Overmixing the dough at this point will make a tougher cookie.
  3. Fold in the chocolate pastilles without breaking them. You want to see those beautiful layers.
  4. Cover the bowl with plastic wrap and refrigerate overnight. The cookie dough will hold well for up to 4 days.
  5. Preheat an oven to 325° F. Be prepared to bake in small batches—6 cookies to a large tray.
  6. Line two large baking sheets with parchment baking paper or Silpat baking mats.
  7. Form the dough into 3-1/2-ounce balls (100 gram)—weigh them out. These will be larger than golf balls, but don’t let that scare you. If any chocolate pieces are exposed cross the tops or sides of the balls of dough, try to push them back in it.
  8. Arrange the dough balls far enough apart on the baking sheets as they will spread out to at least 5-inches as they bake. Using the bottom of a large glass dipped in water gently push them down to flatten.
  9. Lightly dust the tops of each cookie with a few grains of sea salt.
  10. Bake cookies for 18 to 20 minutes (depending on your oven), until no darker than golden brown.
  11. Check the cookies often after the first 15 minutes. Do not over bake.
  12. Cool the cookies on the baking trays for 10 minutes they will continue to cook; then transfer them to racks.

ChefSecrets: I found that you will get a better texture when adding the baking soda, baking powder and salt after the dough comes together. If you are using an electric oven, you might want to consider double panning your trays to prevent the cookies from getting too dark or burning on the bottom.

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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

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)


  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

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


  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

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


  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

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)


  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

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

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

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

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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