Posts Tagged ‘Dessert’

The ChocolateDoctor’s Chocolate Chunk Dried-Cherry Oatmeal Cookies

Thursday, October 20th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

During the golden age of great education in Los Angeles every school cafeteria had a real baker. They cooked with ingredients that were surplus from the Federal government—peanuts, butter, flour and sugar. They would bake up some of the best desserts you could imagine. They were fresh for the morning break and hot right out of the oven.

They made giant cinnamon-sugar cookies, peanut butter cookies, giant chocolate chip cookies and giant oatmeal cookies all selling for about 25¢ every day. You could smell the cookies baking all the way over in the gym. Miss Birdie was one of the best of the best bakers making giant oatmeal chocolate cookies with milk chocolate chunks and dried cherries, cranberries or raisins. I still make these easy to bake cookies the same way today. They are as much of a hit today as when I first tasted them years ago.

Prep Time: 15 minutes
Bake Time: 11 to 13 minutes
Ready In: 35 minutes
Yield: 48 cookies

1-1/2 cups dark brown sugar
1 cup unsalted butter, softened
2 large eggs
1 teaspoon pure vanilla extract
2-1/3 cups quick-cooking oats
1-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup Choclatique Prestige Milk Chocolate Pastilles, chopped
1 cup dried cherries or cranberries, chopped


  1. Preheat oven to 350º F.
  2. Cream the brown sugar and butter together in a bowl using an electric mixer until smooth and creamy.
  3. Add the eggs in one at a time beating until smooth.
  4. Add the vanilla extract until smooth.
  5. Mix the oats, flour, baking soda and salt into the creamed butter mixture until the dough is well-combined.
  6. Fold in the chocolate chunks and dried fruit.
  7. Scoop about 2 ounces of the batter per cookie and place on a baking sheet 2 inches apart, partially flattening the dough with the back of the cup.
  8. Bake until the cookies are golden brown, about 11 to 13 minutes.
  9. Cool the cookies on baking sheet for 5 minutes before transferring to a wire rack.

ChefSecret: Unless otherwise instructed always bake cookies on a parchment baking paper or Silpat lined baking sheet.

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The ChocolateDoctor’s Ultra-Dark, Midnight Chocolate Ganache Cheesecake

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

Ultra-Dark, Midnight Chocolate Ganache Cheesecake is a triple hit of dark chocolate—chocolate crust, chocolate cheesecake and chocolate ganache. Whenever the dark chocolate urge hits you can be set to go with this fabulous recipe. This is a less sweet, and darker version than the one in the Choclatique cook book. It is still very rich and sinfully delicious. It goes well served with an aged cabernet or a vintage port.

I like to garnish it with a dollop of Crème Fraîche and Choclatique chocolate curls (more chocolate you know), but you can create your own fresh seasonal topping with a compote of fresh berries—I think raspberries are the very best with chocolate.

Prep time: 40 minutes (includes, crust, cake and ganache)
Bake time: Crust 6 to 8 minutes; Cheesecake 1 hour 15 minute
Chill time: Cake 8 hours (overnight); Ganache Topping 2 hours
Yield: 12 to 14 servings

For the crust:

1 tablespoon unsalted butter (for the pan)
30 chocolate wafer cookies (Nabisco)
4 tablespoon granulated sugar
1 tablespoon Choclatique Onyx Cocoa Powder, sifted
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon pure almond extract

For the filling:
10-ounces Choclatique Private Reserve Dark Chocolate, chopped
32-ounces cream cheese, room temperature
1-1/3 cups granulated sugar
1/4 cup Choclatique Onyx Cocoa Powder, sifted
4 large eggs, room temperature

For the ganache topping:
1 cup heavy cream
8 ounces Choclatique Private Reserve Dark Chocolate, chopped
3 tablespoons granulated sugar

1/2 cup crème fraîche (recipe below)
3 tablespoons Choclatique Dark Chocolate Curls

For the Crust:

  1. Preheat the oven to 350°F.
  2. Butter a 9-inch-diameter springform pan.
  3. Wrap the bottom of the pan in aluminum foil to water proof the pan.
  4. Pulse the cookies, 4 tablespoons of sugar and cocoa powder in a food processor until finely ground.
  5. Add the melted butter and the almond extract; process until well blended.
  6. Dip the bottom of a glass in water and press down to form the bottom crust by press the crumbs evenly onto bottom of the prepared springform pan. Do not run the crust up the sides of the pan.
  7. Bake 6 to 8 minutes. Set aside to cool.
  8. Lower the oven temperature to 325°F if you are using a dark or anodized pan.

For the filling:

  1. Using a microwave oven melt the chocolate at 50% power in 15 second increments until completed melted and the chocolate has a smooth glossy finish. Set aside to cool.
  2. Pulse the cream cheese, 1-1/3 cups sugar and cocoa powder in processor until smooth.
  3. Blend in eggs one at a time.
  4. Blend in the lukewarm chocolate.
  5. Pour filling over crust; smooth top.
  6. Allow the pan to sit on a counter for 20 minutes to eliminate any air bubbles.
  7. Place the springform pan in the center of a larger pan and fill half way up with hot water creating a water bath.
  8. Bake the cheesecake for about 1 hour 15 minutes until center is just set turn off the heat and let the cake sit in the oven with the door open for another 15 minutes to prevent the cake from falling and cracking.
  9. Cool the cheese cake for 5 minutes. Run a knife around sides of cake to loosen. Do not pop the springform pan.
  10. Chill 8 hours or best overnight.

For the ganache topping:

  1. Blend the heavy cream, 8 ounces chocolate and 3 tablespoons of sugar in heavy medium saucepan over low heat until smooth. Set aside to cool slightly.
  2. Pour the ganache over the center of the chilled cheesecake, spreading to the edge of the pan.
  3. Chill until topping is set, about 1 to 2 hours.
  4. When ready to serve, release the sides of the springform and carefully transfer the cheesecake to platter.
  5. For the best flavor, always allow a cheesecake to come room temperature before serving (about an hour or so).
  6. Portion and cut the cake slices and top with crème fraîche and sprinkle with chocolate curls.

ChefSecret: In a pinch you can use Chocolate Oreo Cookies for the crust by reducing the granulate sugar to 1 tablespoon and using only half the butter.

Homemade Crème Fraîche

Yield: Makes about 1 cup

1 cup whipping cream
2 tablespoons buttermilk


  1. Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container.
  2. Cover and let stand at room temperature (about 72°F) 8 to 24 hours, or until very thick.
  3. Stir well before covering and refrigerate up to 10 days.

Special Note: Crème Fraîche is a great dessert topping for pies, puddings, cakes and this—Ultra-Dark, Midnight Chocolate Ganache Cheesecake.

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The Chocolate Doctor’s Chocolate Almond-Toffee Bars

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

We have somewhat of a war going on in our test kitchen. I love the flavor of almond extract; Joan, my partner doesn’t (which is very strange because she loves marzipan which is heavily almond flavored). She says she like it little, but no matter how little I put in she always says, “Can you cut the almond extract in it in half?” Almond extract adds a special something to any chocolate dessert and really enhances the buttery cake part of this recipe. The toffee morsels add a wonderful crunch to these bars which compliment both the cake and the chocolate. This recipe comes together in about 25 minutes. You can make it even more decadent by serving it with a scoop of vanilla ice cream.

Prep time: 5 minutes
Bake time: About 15 minutes
Cooling time: 1 hour
Yield: 12 to 16 bars

2 sticks unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
2 teaspoons pure almond extract (1 teaspoon if you are more like Joan)
1/4 teaspoon salt
1-1/2 cups all-purpose flour
1/2 cup almond flour (or fine chopped almonds)
2 cups Choclatique Dark Chocolate Chips
1/2 cup butter-toffee morsels (store-bought is okay, but homemade is best—see my Grandma Fanny’s Butter-Toffee recipe below)


  1. Preheat oven to 350°F.
  2. Line a 9 x 13-inch pan with heavy aluminum foil and spray with cooking spray.
  3. Cream the butter and two sugars in a bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl. If you don’t have a stand mixer you can use a handheld electric mixer; it just takes a little longer.
  4. Add the egg, almond extract and salt; beat on medium-high speed until combined, about 2 minutes. Stop and scrape down the sides of the bowl.
  5. Reducing the speed of you mixer to low gradually add the flour and beat until just combined, about 1 minute.
  6. Using a spatula scrape out the batter into the prepared pan. Smooth it out forming an even, flat layer.
  7. Bake for about 15 minutes or until edges are a light golden brown.
  8. Remove the pan from the oven and evenly distribute the chocolate chips over the surface of the just baked, hot crust allowing them to sit for about 5 minutes to melt.
  9. Using an off-set spatula spread the melted chocolate evenly over the top. You can speed up the melting process up by placing the pan back into the oven for about 2 minutes if necessary.
  10. Immediately top the chocolate with toffee morsels and place pan on a wire rack to cool.
  11. Allow the bars to cool until chocolate has set before slicing and serving.
  12. Bars will keep airtight at room temp for up to 3 days. You can freeze them, well wrapped, for up to 3 months.

Grandma Fanny’s Butter Toffee Morsels

My Grandmother Fanny was a wonderful cook, baker, and candy maker who made the most delicious butter toffee crunch for the holidays. Nobody could do it better. It seemed as if she could squeeze five pounds of butter into a one-pound slab of “crunch.” The way the candy crunched between your teeth and melted in your mouth was a thing of beauty. The candy is great by itself, but even better with a spread of Dark Chocolate Ganache and topped with toasted, crushed almonds.

Prep time: 10 minutes
Cooking time: 15 minutes
Cooling time: 20 minutes
Yield: 20 ounces+

2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar
2 tablespoons cinnamon water (see ChefSecret)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking soda


  1. Line a baking sheets with parchment or waxed paper.
  2. In a large saucepan, heat the butter, sugars, cinnamon water and salt over medium-high heat until it boils. Reduce the heat to medium and cook until a candy thermometer registers 305°F.
  3. Remove the pan from the heat. Carefully stir in the vanilla and baking soda; the mixture may expand.
  4. Pour the mixture on a baking sheet and spread into a thin layer with an offset metal spatula.
  5. While the toffee is still warm, cut into 1-inch squares and set aside to cool.
  6. When the toffee cools to room temperature, break apart into squares.
  7. Store the brittle in a rigid plastic container with a tight-fitting lid for up to 1 month.

ChefsSecret: There are a few secrets that bakers and candy makers have that add a special “flavor thrill” to what would already be a great confection. Cinnamon water is one of those secrets. It can be used in place of plain water in most chocolate confections and baked goods. The best part is it only takes about 5 minutes to make. Here’s how:

  1. In a saucepan, bring 2 cups of water and 1 cinnamon stick to a boil over medium-high heat and boil for 5 minutes.
  2. Strain the cinnamon water through a fine-mesh sieve. Store the cinnamon water in a rigid plastic container with a tight-fitting lid. The cinnamon water will keep in the refrigerator for up to 4 weeks.


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The ChocolateDoctor’s Kladdkaka (Sticky Swedish Chocolate Cake)

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

I first tasted this cake when we opened our sister company office in Stockholm. Kladdkaka is one of the most popular chocolate cakes in Sweden. It is easy to make and deliciously gooey with a distinctive sticky texture. The secret for getting this unique stickiness is the short baking time. You may be tempted to bake it longer, but DON’T. The texture is something between a pudding cake and a brownie with a gooey center and a crackly crust.

Kladdkaka is made with Choclatique cocoa powder—no chocolate is used in the making of this cake. Of course if it’s not rich enough for you can always add a little chocolate. I use 1/4 cup of Choclatique Dark Chocolate Chips).

I should also tell you that the recipe below is a base recipe and you can add spice (cinnamon, allspice, and/or 2 tablespoon of aquavit, whisky, Scotch, Guinness) and others goodies to your personal taste. Don’t be timid, experiment. You never know what great recipe you can come up with.

Prep time: 10 minutes
Baking time: 18 minutes
Yield: Serves 4 to 6

1-1/2 cups plain all-purpose flour
4 level tablespoons Choclatique Rouge Cocoa Powder
1-1/4 firmly packed dark brown sugar
3 teaspoons baking powder
1/2 teaspoon finely ground cardamom
6 ounces unsalted butter
3 large eggs, room temperature


  1. Preheat an oven to 350°F.
  2. Line an 8-inch springform pan on the base and sides with parchment paper.
  3. Sift the flour and cocoa powder into a mixing bowl.
  4. Whisk them together with the brown sugar, baking powder and cardamom (and other spices if using).
  5. Beat the melted butter and eggs together.
  6. Make a well in the dry ingredients and stir in the butter mixture in two steps making sure to get all the flour at the bottom of the bowl.
  7. Spoon into the prepared pan and bake for 18 minutes.
  8. The top will be set but the center still be a bit wobbly.
  9. Let the cake cool in the pan on a rack for 30 minutes and then chill in the refrigerator for at least 2 hours.
  10. Remove from the pan, cut into wedges and serve topped with a dusting of confectioner’s sugar.

ChefSecret: Cardamom is a common ingredient often used in baking in the Nordic countries, like in Denmark, Norway, Sweden and Finland, where it is used in traditional Scandinavian bread. Cardamom has a strong, unique taste, with an intensely aromatic, resinous hop-like fragrance.

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The ChocolateDoctor’s Triple-Layer Salted, Crispy Chocolate-Caramel Toffee Bars

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

This is one of the easiest bar recipes you will ever make. Crispy texture, creamy caramel and yummy chocolate—nothing could be better. The recipe calls for butter crackers, but you can easily substitute saltine crackers, wafer-cream cookies, or even Oreos with or without the filling. The salt sprinkle on the top layer of chocolate takes the edge off of what might otherwise be a little too sweet.

Prep time: 25 minutes
Total time: roughly about 1hour, 25 minutes
Yield: 48 servings

90 buttery rectangular crackers (Town House, light & Buttery Original Crackers, 13.8 oz. by Keebler)
1 can (14 ounces) sweetened condensed milk
1 cup packed light brown sugar
1/2 cup unsalted butter
1/2 teaspoon salt
1/4 cup whole milk
1 tablespoon pure vanilla extract
2 cups (12 ounces) Choclatique Milk Chocolate Chips
1/4 tablespoon course sea salt


  1. Line a 13 x 9-inch pan with aluminum foil leaving small overhang. Spray the foil with pan release.
  2. Place 30 crackers on bottom of pan.
  3. In a 2-quart saucepan, mix the condensed milk, sugar, butter, salt and milk. Cook over medium heat until butter is melted, stirring frequently.
  4. Increase the heat to medium-high; bring to a slow boil cooking for 5 minutes while stirring constantly.
  5. Remove from the heat and stir in the vanilla extract.
  6. Working quickly while the caramel is hot, pour one-third of the caramel mixture over the crackers in pan. Arrange the next 30 crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.
  7. In small microwave-safe bowl, microwave chocolate chips uncovered on high 1 to 2 minutes, stirring every 30 seconds, until melted and very smooth. Pour over the top layer of caramel and spread the chocolate evenly with an offset spatula.
  8. Lightly sprinkle the chocolate topping with the course salt.
  9. Refrigerate for about 1 hour or until set.
  10. Using the foil end lift out of the pan; trim the edges and cut into 6 by 8 rows. Store covered for up to 4 days, if it lasts that long.

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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 ChocolateDoctor’s Midnight Chocolate-Almond Cake

Thursday, 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

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


  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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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

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)


  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

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


  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

Thursday, 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)

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)

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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