The Chocolate Doctor’s Chocolate-Honey Cake

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

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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The ChocolateDoctor’s Midnight Chocolate-Almond Cake

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

Julia Child’s brought her famous Almond Cake to the taping of The Food Show one Saturday morning for our crew to enjoy. So thoughtful of her—we always loved having Miss Julia as a guest. It was a great cake, but something was missing. What could it be? Maybe a little chocolate? In this recipe I have enhanced Julia’s masterpiece with a little bit of own—Choclatique Chocolate—well, maybe a lot of Choclatique Chocolate.

Prep Time: 10 minutes
Bake Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 1 (9-inch) cake

Ingredients:
1/2 cup (1 stick) unsalted butter, melted, cooled, plus more for greasing the pan
1/2 cup all-purpose flour, plus more for pan
2 tablespoons Choclatique Rouge Unsweetened Cocoa Powder, sifted
2 large eggs
3/4 cup granulated sugar, plus 2 tablespoons
1 teaspoon pure almond extract
1/2 teaspoon instant coffee crystals
1/4 cup sliced almonds
2 tablespoons sanding sugar

Directions:

  1. Preheat an oven to 350°F.
  2. Butter and flour 9-inch pie plate or loose bottom tart pan.
  3. Whisk the eggs, granulated sugar, almond extract and salt in a large bowl until frothy and pale; about 2 minutes.
  4. Add 1/2 cup butter, 1/2 cup flour and cocoa powder and stir until incorporated.
  5. Pour into prepared pie plate or pan. Top with the almonds and sanding sugar.
  6. Bake the cake until top is golden brown and a cake tester inserted into the center comes out clean, 20-25 minutes. Be careful not to overbake.
  7. Transfer the pan to a wire rack and let the cake cool slightly before serving.

Store: This cake can be made one day ahead wrapped (un-iced) in food film and stored at room temperature. About an hour before serving, ice it up and let it set before cutting.

ChefSecret: Fancy it up. Yes, everything tastes better with chocolate. You can make the perfect icing as a topper for this perfect cake in either Dark or White Chocolate.

For the chocolate icing:
4 ounces Choclatique Private Reserve Dark Chocolate, chopped (for a white chocolate icing use Choclatique Snowy White Chocolate)
4 tablespoons rum (for white chocolate icing substitute orange liquor, like Grand Marnier)
3/4 cup unsalted butter, at room temperature, cubed

To make the icing:

  1. Combine the chopped chocolate and liquor in a small bowl placed over a saucepan of simmering water. Stir continuously as the chocolate melts and remove from heat as soon as it’s smooth.
  2. Add the butter a tablespoon at a time and use a whisk to beat it into the chocolate. Whisk until creamy and smooth.
  3. Let the icing cool to a drizzling consistency, stirring it every 5 minutes or so. It should take about 10-15 minutes.
  4. Drizzle the icing on top of the cooled cake and spread it to cover.

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Nate’s Sweet Honey Bread

March 11th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

This is an old country recipe from 19th century Poland. It is a semi-sweet honey bread that tastes great with a little butter. It is also great lightly toasted. I grew up on this bread from Royal Bakery in West Los Angeles and it has always been a favorite.

Prep time: 15 minutes
Bake time: 1 hour 15 minutes
Ready in: 2 hour 30 minutes

Ingredients:
1 cup granulated sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
4 large eggs
1/2 cup whole milk
1/2 cup vegetable oil
1 teaspoon baking soda
1 cup Nature Nate’s Raw Honey
4 cups all-purpose flour
1/2 cup chopped pecans, toasted
1/2 cup raisins (optional)

Directions:

  1. In a large bowl, mix the sugar, cinnamon, cloves, allspice, and eggs.
  2. Stir in the milk and oil, and mix in the baking soda.
  3. Place honey in a small pot, and bring to a boil. Stir the honey into the bowl.
  4. Sift flour into the bowl. Fold in the pecans (and raisins if using). Stir by hand with a sturdy spoon for 10 minutes. Allow the dough to rest for 1 hour.
  5. Preheat oven to 325°F. Lightly grease four 8 x 4-inch loaf pans.
  6. Fill each loaf pan with about 2 inches of the batter. Bake 1 hour 15 minutes in the preheated oven, until a toothpick inserted in the center of a loaf comes out clean.

Note: Bread will be brown in color and top will crack.

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White Chocolate Chip-Almond-Orange Financier

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 Valentine’s Day Sunday Only—Double Chocolate Pancakes

February 11th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Sunday, February 14th is Valentine’s Day. Make your sweetie a sweet breakfast worthy of being served in bed—Sunday Only Pancakes. As you the place each pancake on the stack, drizzle with hot chocolate syrup. Artfully encase the whole stack in meringue robe and then pop it into a very hot oven to brown. It comes out of the oven looking like giant, puffed Baked Alaska. It is a beautiful plate presentation, not to take anything away from the taste of the pancakes… they are delicious on their own. So, here I present to you our naked Sunday Only treat (no meringue). If you can afford the extra calories and want to dress it up with meringue, knock yourself out (see recipe below).

Prep: 20 minutes
Cook: 20 minutes
Total Time: 30 minutes
Yield: 4 servings (12 4-inch pancakes)

Ingredients:
For the hot chocolate syrup:

3/4 cup pure maple syrup
1/4 cup honey
1/4 cup Choclatique Hot Chocolate mix (or cocoa mix)

For the pancakes:
1-1/2 cups all-purpose flour
1/2 cup Choclatique Hot Chocolate mix (or cocoa mix)
1 tablespoon baking powder
1/4 teaspoon fine salt
1-1/4 cups whole milk
4 tablespoons melted unsalted butter, plus 4 to 5 tablespoons for the skillet
2 large eggs plus
1/2 teaspoon pure vanilla extract
1 large egg white, whipped
Whipped cream, for serving (if naked)

Directions:
For the hot chocolate syrup:

  1. In a small saucepan over medium heat bring the maple syrup, honey and hot chocolate mix to a simmer, whisking constantly. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Set aside and keep warm.

For the pancakes:

  1. Preheat an oven to 200°F. The oven will be used to keep cooked pancakes warm while the rest are being cooked.
  2. Whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl.
  3. Whisk together the milk, butter, eggs and vanilla in a medium bowl. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it’s OK if there are some lumps).
  4. Gently fold in the egg white until there are no white streaks.
  5. Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced.
  6. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes. Repeat with the remaining butter and batter.
  7. Keep cooked pancakes warm in a low oven.
  8. Serve with the warm chocolate syrup and whipped cream.

 

ChefSecret: Make it a triple chocolate threat—add 1/2 up of Choclatique, Milk, Dark or White Chocolate Chips to the batter before cooking.

Go for the full Monty—Go for the Meringue

  1. Make the meringue to pipe onto the outside of the stack of pancakes.
  2. Whip 4 large egg whites in a clean bowl on medium speed.
  3. While the egg whites are whipping, put the 1 cup of sugar in a pot, and wet with just enough water to make the sugar look like wet sand. Boil the sugar until it reaches the “soft ball” stage, or 230°F.
  4. Bring the mixer up to the highest speed and slowly and carefully pour the hot sugar into the egg whites, streaming it down the side of the bowl. Continue to whip on high until the bowl is cool to the touch, then reduce the mixer to medium-low speed for a minute to even out the air bubbles in the meringue. This make for a smoother finish on the pancake stack.
  5. Place the warm pancakes on a heat resistant serving plate. Using a piping bag with your round tip, pipe concentric circles to cover the entire stack of pancakes.
  6. If you have one available, use a kitchen torch to lightly toast the finished meringue, or return finished meringue pancake stack to the oven and bake until light the meringue light brown.

 

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

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

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

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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The Chocolate Doctor’s Chocolate Pudding-Peanut Butter Whipped Cream Parfaits

January 14th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

I love the blend of flavors of chocolate and peanuts (peanut butter). My favorite confection in the Choclatique Collections is still the Peanut Butter & Jelly Cup. Still better yet, there is nothing in the world better than fresh-made chocolate pudding. It is easy to make and you don’t have to subject your taste buds to the boxed puddings that you can buy at the grocery store. While it takes a little longer to make the parfait components, it only takes a few minutes to assemble these right before you serve them. You can follow the recipe exactly or you can improvise and add or delete a few ingredients to suite your own tastes.

Prep Time: 15 minutes
Cook Time: 5 minutes
Assembly Time: 10 minutes

Ingredients:
For the chocolate pudding:

1/3 cup granulated sugar
1/4 cup Choclatique Natura Unsweetened Cocoa Powder, sifted
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups whole milk
4 tablespoons Choclatique Private Reserve Dark Chocolate, chopped
1 teaspoon pure vanilla extract

For the peanut butter whipped cream:
2 cups cold whipping cream
1/3 cup creamy peanut butter
1/4 cup brown sugar
1/8 teaspoon of salt

For layering:
6-8 chocolate wafers, chopped
1/2 cup honey roasted peanuts, chopped

Directions:
For the chocolate pudding:

  1. In a 2-quart. microwave-safe bowl, combine the first four ingredients.
  2. Add in 1/2 cup of the milk and stir until mixture is smooth with no lumps. Stir in the rest of the milk until smooth.
  3. Microwave uncovered on high for 3 minutes; stir.
  4. Continue microwaving in small increments (30-60 seconds at a time) until thickened, stirring after each time. Stir in chopped chocolate and vanilla extract.
  5. Chill until ready to layer.

For the peanut butter whipped cream:

  1. Place all ingredients into the bowl of a stand mixer. Whip together until stiff peaks form. Keep cold until ready to layer.

For constructing:

  1. Deposit a tablespoon of wafer crumbs in the bottom of each individual serving dish.
  2. Layer whipped cream then a layer of chocolate pudding. Add a layer of crushed wafers and chopped peanuts, leaving a few of each for garnish.
  3. Finish with whipped cream and garnish with wafers and peanuts.
  4. Chill until ready to serve.

ChefSecret: I like to take the whipped cream and pudding and deposit them using disposable pastry bags. I also like to add a quartered Choclatique Peanut Butter Cup on the very top as a special garnish when available.

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