These days, with so much doom and gloom in the news and our nation’s leaders and representatives bickering like spoiled children, we need to find more reasons to celebrate each and every day. Here at Choclatique, we celebrate with chocolate, of course!
#5… It’s our birthday! Our country turns 234 on July 4th… seems like a great big chocolate birthday cake is in order, right? A Coca-Cola® Chocolate Cake1 sounds perfect. What could be more all-American than that? Happy Birthday, America!
#4… Those lazy, hazy, crazy days of summer! Nat King Cole got it right with the soda, pretzels and beer, but where was the custard? I’m a Milwaukee girl; growing up our summers always included plenty of trips to Gillesor Kopp’s Frozen Custard stands and I’ve spread the word like an evangelist. So much so that Ed was inspired to create Deep Dark Chocolate Frozen Custard1.
#3… No more mandatory vuvuzela! While it might be a bit sad that America is no longer in the running for the 2010 FIFA World Cup, I think we can all celebrate not having to endure the maddening reverberations of the vuvuzela with Intoxicating Chocolate Peanut Butter & Jelly Shots1.
#2… 3-D technology has gone mainstream! Not that long ago, 3-D movies were travelogue-type documentaries released every couple of years to be viewed at a handful of theaters across the country. Today any number of movies are playing in 3-D at our neighborhood theaters and soon we’ll be watching all of our favorite TV shows in 3-D, too. Celebrate with 3-D Chocolate Filled Pancakes1!
And the #1 reason to celebrate… the book is finished and off to the editor!! Here at Choclatique, we’re definitely celebrating the completion of Ed Engoron’s Choclatique… Ed’s new chocolate adventure book coming out next year! Filled with the most wonderful chocolate recipes you’ll ever dream of and an array of exciting and exhilarating exploits and escapades, this is definitely not your mother’s cookbook. So join us… we’re celebrating with a pan of Ed’s Best “Got Milk?” Chocolate Brownies!
Ed’s Best “Got Milk?” Chocolate Brownies
This is a “break glass in case of emergency” brownie recipe for those times when you need a chocolate fix quickly. You’ll easily find all of these ingredients in your home pantry or refrigerator and you’ll never need to buy one of those store-bought mixes again. The best part is that it’s all natural.
Makes about 10 brownies
6 Tablespoons Butter + 1 Tablespoon (For Pan Prep)
1/2 cup Dark Chocolate Ganache (see Dark Chocolate Ganache recipe below)
2 Large Eggs, Beaten
1 Cup Granulated Sugar
3/4 Cup All-purpose Flour
1/2 Cup Crushed Pecans or Walnuts
1/3 Cup Sugar
- Preheat the oven to 350ºF.
- Butter the baking pan.
- Melt the butter and the ganache in a microwave oven or in a bowl over hot water; allow the melted chocolate to cool slightly.
- Add the eggs then the sugar and the flour. Using a wooden spoon, mix the ingredients together quickly, being careful not to over mix.
- Add the nuts.
- Pour the batter into the baking pan, sprinkle the remaining 1/3 cup sugar on top, and bake for about 30 minutes. The brownies will be crisp and light brown on the top.
- Allow the brownies to cool on a wire rack and then cut into squares.
- Serve warm with White Chocolate Ice Cream or White Chocolate Whipped Cream and Hot Fudge Sauce.
Dark Chocolate Ganache
This wonderful, dark ganache enriches any recipe with true European dark chocolate flavor. It is the chocolate ganache “workhorse” of this cookbook. I love the intensity of the rich, deep chocolate flavor. It is perfect in the Chocolate Cheesecake, Devils’ Food Cake and Deep Chocolate Ice Cream. It’s dairy- and gluten-free and is less sweet than other ganaches yet possesses all the benefits and “flavor thrills” that appeal to the tastes of many intense chocolate lovers.
Makes about 1 pound of ganache
Prep Time: 10 minutes
Cooking Time: 10 minutes
Cooling Time: 1 hour
Chilling Time: 3 to 4 hours
Special Tool Box:
• medium, heavy saucepan (2 quarts or larger)
• plastic sealable storage container
2/3 cups water
1/3 cup light corn syrup
1 tablespoons unsweetened alkalized cocoa powder
1/8 teaspoon salt
3/4 pound bittersweet chocolate (at least sixty-four percent, high in mass), coarsely chopped
1/2 teaspoon strong dark coffee
- 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.
- Immediately add the chocolate and coffee to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
- When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to 3 months.
Use any leftover ganache as a dessert topping sauce or for fondue.
1Recipe from Ed Engoron’s Choclatique, coming soon (2011) from Running Press.