Posts Tagged ‘almonds’

The ChocolateDoctor’s Midnight Chocolate-Almond Cake

Thursday, July 21st, 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.

Ingredients:
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

Directions:
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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A Tribute to Grandmother Fanny and Her Almond Butter Toffee Crunch

Wednesday, July 1st, 2009
— Ed Engoron, Co-Founder of Choclatique

Grandmother Fanny

After writing about Grandpa Max a few weeks back my bother Roy suggested that I write about my mother’s mother.

Grandmother Fanny lived on the top floor of a 5-story walk-up in Brooklyn, New York. She was a tiny lady, not even 5 feet tall, but she was a wonderful cook, baker and candy maker who made the most delicious butter toffee crunch that you ever tasted. Nobody could do it better. It seemed like she was able to squeeze 5 pounds of butter into a 1 pound slab of her ever-popular butter toffee crunch. The way it crunched between your teeth and melted in your mouth was a taste of ecstasy.

The only one who had a copy of the recipe was my cousin Elliot who had hovered over Fanny and copied everything she did one afternoon while she was making her magic concoction.

Elliot was kind enough to share this recipe with me when we decided to make butter toffee crunch at Choclatique. We faithfully use Fanny’s original old-fashioned butter toffee crunch recipe as a base for our Chocolate-Almond Butter Toffee Bites.

We start with Hawaiian-grown pure cane sugar, double score dairy-fresh butter and rich, pure, extra-strong real vanilla. We use our signature dark chocolate—Choclatique Private Reserve (64%), fresh oven-roasted California almonds, roasted cocoa nibs and just a touch of Saigon cinnamon to cover our rich, butter toffee crunch. Nothing has changed since Fanny first made her first batch back in the 1930’s.

Our traditional Chocolate-Almond Butter Toffee Bites are packaged in a chocolate brown ballotin box and double sealed for freshness. They make the perfect melt-in-you-mouth gift or party favor and they’re a wonderful delicious treat any time of day.

Here’s a cheer to you Grandmother Fanny.

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