Posts Tagged ‘Dessert’

The ChocolateDoctor’s The Supremes (Chocolate-Raspberry Bars)

Friday, August 1st, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Raspberries combined with our chocolate is one of my favorite, all-time Choclatique flavor thrills. Marry this with a little cream cheese on a crispy, buttery base and you will wind up singing like The Supremes. Okay, that may be a little exaggeration, but you definitely will love the thin layer of tart raspberry jam and the powered sugar crust. The melted chocolate finish is the perfect topping. This is the perfect end-of-meal treat for all occasions—breakfast, lunch and dinner—well at least lunch and dinner.

Prep Time: 20 minutes
Bake Time: 15 to 17 minutes
Cooling Time: 2 hours
Yield: 12 bars

Ingredients:
1 cup all-purpose flour, sifted
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder, sifted
1/4 cup confectioners’ sugar, sifted
1/2 cup unsalted butter
1/2 cup seedless raspberry jam
3 ounces cream cheese, softened
2 tablespoons whole milk
1 cup Choclatique Snowy White Chocolate Chips
2 ounces Choclatique Private Reserve (64%) Chocolate, chopped
2 tablespoon unsalted butter

Directions:
For the base:

    1. Preheat the oven to 375º F.
    2. In a large bowl, whisk to combine the sifted flour, cocoa powder and powered sugar.
    3. Cut in the butter with a fork and mix well. Press mixture into a 9 inch square baking pan.
    4. Bake for 15 to 17 minutes until lightly brown.

For the filling:

    1. Spread jam evenly over baked crust.
    2. In a small bowl beat the cream cheese and milk until smooth.
    3. Melt the white chocolate chips in a microwave and add to mixture. Beat together until smooth.
    4. Drop the cream cheese mixture by tablespoons evenly over the jam. Using metal off-set specula, evenly spread mixture over base.
    5. Refrigerate for at least two hours before glazing and serving.

For the Glaze Topping:

    1. Melt the dark chocolate with butter over low heat (or in a microwave oven), stirring constantly.
    2. Spread over the white chocolate-cream cheese bar layer.
    3. Cool completely. Cut into 12 bars and store in the refrigerator.

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The ChocolateDoctor’s Home-Made Chocolate Almond Toffee (Almond Roca-Style Candy)

Thursday, July 3rd, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Harry Brown and J. C. Haley invented Almond Roca in 1912. It is that famous log-shaped, butter-almond toffee confection, individually wrapped in gold foil and packaged in a pink tin can. There is nothing better than receiving one the original tins for a holiday unless it’s a batch of homemade almond toffee made in your own kitchen. Giving the gifts that you make yourself are gifts from the heart.

You won’t need any special equipment when making homemade almond toffee—not even a candy thermometer. You will need to stir the toffee constantly and watch the color as you bring it to a medium mahogany color.

Prep Time: 20 minutes
Cook Time: 20 minutes
Cool Time: 4 to 6 hours
Yield: about 2 pounds

Ingredients:
2 cups unsalted butter (for this recipe I used Plugrá butter)
2 1/4 cups granulated sugar
1/4 cup water
1 cup whole roasted almonds, coarsely chopped
1 tablespoon pure vanilla extract
1 teaspoon of pure almond extract
1 1/2 cup Choclatique Private Reserve Dark Chocolate Pastilles, or
Choclatique Heirloom Milk Chocolate Pastilles
1/2 cup almonds, ground for almonds for coating the logs
Nonstick cooking spray

Directions:

  1. Spray a 13 x 9 x 2-inches jelly roll pan with non-stick cooking spray.
  2. In a large heavy-bottomed 2-quart (or larger) saucepan, combine the butter sugar and water over high heat, stirring constantly, until they combine completely.
  3. Continue cooking over high heat while stirring. (if using a thermometer 300º F)
  4. Add coarsely chopped almonds until just mixed.
  5. Add the vanilla and almond extracts by pouring down the side of the pan to prevent the toffee from crystallizing.
  6. Quickly and carefully pour the hot toffee and almond mixture onto the prepared jelly roll pan. Tilt to spread evenly. Use a pot holder as the pan can get very hot.
  7. After 5 minutes, distribute the chocolate pastilles over the toffee mixture. When they have begun to melt, spread them over the top of the hot toffee with a silicone spatula.
  8. Sprinkle the ground nuts evenly over the top.
  9. Cool the toffee for at least 4 hours, and up to 8 hours, at room temperature until hardened completely. The almond toffee is thoroughly cool when the chocolate is slightly dull looking.
  10. Break into pieces and the almond toffee is ready to eat.

ChefSecret: I recommend using Plugrá Butter for the taste. It’s made with a higher butterfat content than most American butters (82% vs. 80%). That may not sound like much, but it makes a big difference in the final taste of the toffee.

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The ChocolateDoctor’s Salted Chocolate Batter Cookies

Friday, June 6th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

If you love things that are salty and sweet then you’ll certainly love the combination I’ve concocted with a simple cookie that uses sea salt to compliment the flavor of the chocolate. I think you will be delighted to see how well the luscious chocolate icing pairs with coarse sea salt.

Prep Time: 15 minutes
Baking Time: 9 to 10 minutes
Cooling Time: 15 minutes
Ready in: 40 minutes
Yield: 12 cookies

Ingredients:
1 large egg yolk
1 batch Brownie Batter Frosting (recipe below), divided in half
1/4 teaspoon baking soda
1/4 cup all-purpose flour
1 cup Choclatique Ebony Dark Chocolate Pastilles
2 teaspoons coarse *sea salt

For the Brownie Batter Frosting:
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/3 cup Choclatique Rouge Unsweetened Cocoa Powder, sifted
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract
1/2 teaspoon coarse *sea salt

Directions:
For the Frosting:

  1. Using a stand mixer, whip the butter and sugar until smooth, about 2 minutes.
  2. Add cocoa powder, flour, vanilla and salt, and whip until light and fluffy, about 5 minutes.
  3. Divide in half and set aside

For the Cookies:

  1. Preheat an oven to 350º F.
  2. In a stand mixer, combine the egg yolk and 1/2 of the Brownie Batter Frosting and whip until well incorporated. Add baking soda and flour, and continue mixing until smooth, about 2 minutes longer.
  3. Scoop tablespoon-sized balls of cookie batter onto a parchment-lined baking sheet and bake for 9–10 minutes. Do not overbake or cookies will be hard.
  4. Remove from oven and cool on a cooling rack. When cool, frost each cookie with a small dollop of the remaining Brownie Batter Frosting.
  5. Heat dark chocolate pastilles in the microwave in 30-second intervals until melted and smooth. Carefully spoon about 2 teaspoons of chocolate over each frosted cookie to cover the frosting, then sprinkle with a few crystals of coarse sea salt.

ChefSecret: Until recently salt was just salt and considered a basic commodity. Today chefs and home meal providers have learned to appreciate and distinguish between the distinctive qualities of the many varieties of gourmet sea salts and the ways these salts enhance the flavors and finish of foods. For this recipe I used Chardonnay Oak-Smoked French Sea Salt from SaltWorks to enhance the flavor. They have a wide variety of specialty sea salts that you may be interested to try for this and other recipes.

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The ChocolateDoctor’s Chocolate Chip, Chocolate Milk Bundt Cake

Friday, May 30th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

In my cookbook, Choclatique-150 Simply Elegant Desserts, I talked a little about my experiences at the old Adhor Dairies in Los Angeles, where they used to give us free chocolate milk in the reception area. On Fridays they would give us gallons to take home. I wasn’t a big chocolate milk drinker, but I did ‘invent’ a lot of kid recipes to use up the chocolate milk.

Since my partner Joan is a Wisconsin girl and her mom used to make a killer Milwaukee Milk Cake I came up with this simple quick chocolate milk cake recipe. It’s not too sweet and it has a great crisp outer texture, more than your usual cake, but it is still moist, rich and buttery on the inside. I always top it off with my chocolate milk glaze.

Prep Time: 10 minutes
Cool Time: 30 minutes
Bake Time: 40 to 45 minutes
Yield: Serves 8 to 10

Ingredients:
For the Cake:

2 3/4 cups all purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
3 large eggs
1 1/2 cups granulated sugar
1 cup chocolate milk
2 sticks unsalted butter (softened)
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
8 ounces Choclatique Milk Chocolate Chips

For the Glaze:
2 to 3 tablespoons chocolate milk
1/4 teaspoon fresh orange zest
1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder
1 cup confectioner’s sugar

Directions:

  1. Preheat the oven to 350°F.
  2. In a mixing bowl, cream together the butter and sugar until light yellow. Add the vanilla extract, milk and eggs and combine well.
  3. Add the flour, cocoa powder and baking powder in 3 steps and mix until smooth.
  4. Fold in the chocolate chips.
  5. Bake in a greased Bundt pan for about 40 to 45 minutes or until a cake tester inserted into the cake comes away clean.
  6. Invert and cool in the pan on a wire rack for about 30 minutes before glazing. The cake should release cleanly from the pan as it cools.
  7. Mix confectioner’s sugar, orange zest and cocoa powder with the milk (use 1 tablespoon of milk first, add second or third if necessary) and drizzle over the cake with the tines of a fork when it has cooled.

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The ChocolateDoctor’s Chocolate-Blackstrap Molasses Cookies

Thursday, May 22nd, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

If you have read my blogs in the past you know that there are many health benefits to chocolate. I’m always looking other foods that compliment the health aspects of chocolate. So when reading an article, I found that there are some great attributes to consuming molasses, blackstrap molasses to be certain. During the processing of sugar when sugar cane syrup is boiled for the third time, blackstrap molasses is created. It just so happens that blackstrap molasses is the most nutrient-rich of all molasses. One of the major benefits of eating about a tablespoon of blackstrap molasses a day is the positive effect it has on hair. Now I’m a guy who can certainly use a lot of help in this area.

The reason why blackstrap molasses is so good for your hair is because its contains copper, which is an essential trace mineral for bodily maintenance. Just two teaspoons of blackstrap molasses contains approximately 14% of your daily recommended requirement of copper, as well as many other trace minerals—such as magnesium, iron and selenium. These trace minerals work together with copper to help restore your body’s physiological health. That is the reason whey copper supplements are often viewed as vanity supplements like improving hair quality, as well as the possibility of toning down of gray.

So I was thinking that blackstrap molasses doesn’t have to be associated as a health food if you add a little bit of cocoa powder and bake it in a cookie.

If you’re a man whose hair is receding and you want to restore hair growth, then you’re in luck. Not only can blackstrap molasses stimulate hair growth, but it can do so in half the time it takes to replace a graying hair, since the body does not need to remove aging hair before replacing it.

Well as most of you know I love my cookies! I used to enjoy my Archway Molasses Cookies (with the royal white icing) and a glass of ice cold milk. These were the type of cookies my grandmother used to make and I didn’t even know that they were so healthy. These are the cookies that turn out crisp on the outside but deliciously chewy on the inside. So this recipe will boost your immune system with all the benefits of the cocoa and give you a full head of dark, wavy hair just like you used to have when you were in your early 20s.

Prep Time: 15 minutes
Chill Time: 1 hour
Bake Time: 8 to 10 minutes
Ready In: 1 hour, 30 minutes
Yield: 24 Cookies

Ingredients:
3/4 cup unsalted butter, melted
1 cup granulated sugar
1/4 cup molasses (Unsulphured Blackstrap)
1 large egg
1 3/4 cups unbleached flour
1/3 cup Choclatique Black Onyx Unsweetened Cocoa Powder
2 teaspoons baking soda
1/2 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 cup extra granulated sugar for rolling

Directions:

    1. In large mixing bowl cream together the butter and 1 cup of sugar.
    2. Add the molasses and egg and continue to beat.
    3. In a medium mixing bowl combine the flour, cocoa powder baking soda and spices.
    4. Add the flour mixture to the butter mixture and stir until well combined.
    5. Chill the dough for one hour.
    6. Preheat an oven to 375º F.
    7. Scoop out the dough with an ice cream scoop or a couple of table spoons and roll into 1 inch balls.
    8. Roll the dough balls in sugar and place on sheet pan—12 cookies per pan.
    9. Press down slightly on the cookie dough with the bottom of a moistened glass to flatten.
    10. Bake the cookies for 8-10 minutes.
    11. Cool the pan on rack for 5 minutes and then carefully transfer the cookies to another rack.
    12. When cool store the cookies in an air-tight container for up to 2 weeks.
    13. Make an appointment with your barber.

ChefSecret: Make it look like an Archway Cookie—frost with white royal icing. Use 1/8 cup warm water; 1/2 tablespoon light corn syrup; 1/4 teaspoon pure vanilla extract; 1/8 teaspoon almond extract; 1 1/2 cups confectioners’ sugar, or more as needed. Stir warm water, corn syrup, and extracts together in a small bowl until corn syrup and extract have dissolved. Place confectioners’ sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using. Makes about 1 1/4 cups.

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The ChocolateDoctor’s Chocolate Milk Pudding

Thursday, May 15th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

When I was a kid, I never liked to drink chocolate milk. In my cookbook, Choclatique-150 Simply Elegant Desserts, I talked a little about my experiences at the Adhor Farms in West Los Angeles, where they used to give out free chocolate milk in the reception area. Yes, there was a day when there actually was a dairy on the west side. On Fridays they would give us gallons to take home. I wasn’t a big chocolate milk drinker, but I did ‘invent’ a lot of kid recipes to use up the chocolate milk.

I love chocolate pudding, but it has to be the old-fashioned kind where the skin forms on the top—no overly-starched instant pudding for this guy. And you don’t need to take short cuts when it comes to making a great chocolate pudding. The hardest part of the recipe is to wait for it to chill.

Prep Time: 5 minutes
Cook Time: 12 minutes
Chill Time: 2 hours
Yield: Serves 8

Ingredients:
2 cups, plus 1/2 cup chocolate milk
1/3 cup cornstarch
2 tablespoons cold coffee
1 1/2 cups heavy cream
1 cup granulated sugar
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract

Directions:

  1. In medium bowl, whisk together 1/2 cup of the cold chocolate milk, cold coffee and cornstarch until smooth.
  2. In a saucepan, combine 2 cups of milk, heavy cream, sugar, cocoa powder and salt and bring just to a simmer.
  3. Add the cornstarch mixture and continue stirring until it returns to a simmer. It will begin to thicken as the mixture gets hotter.
  4. Remove it from the heat, add the vanilla extract, stir well and pour into ramekins or small bowls.

ChefSecret: I use the coffee to add richness and depth to the chocolate pudding flavor. It is a natural chocolate enhancer and I use it in cakes, pies and cookies when appropriate. Never add cornstarch directly to a hot liquid as it will clump and pearl leaving lumps of cornstarch that are very undesirable in what should be a smooth-as-silk chocolate pudding.

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California Chocolate-Marshmallow Pie: S’mores for Snobs

Friday, May 2nd, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

The first recorded version of a s’more was found in the publication Tramping and Trailing with the Girl Scouts in 1927. Although it is unknown when the name was shortened, recipes for Some Mores appeared in various Girl Scout publications until 1971. Using the same ingredients, we have come up with our own version of s’mores in the form of a pie. Starting with a store-bought pie crust and puffy marshmallows, you can have a campfire-style treat at the dining room table even if you’re not a Girl Scout. To tell you the truth, camping never tasted this good.

Prep Time: 10 Minutes
Bake Time: 10 Minutes + 10 Minutes
Cool Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 1 9-inch pie (serves 6)

Ingredients:
1 1/3 cups granulated sugar
1/4 cup all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2 tablespoons Choclatique Black Onyx Unsweetened Cocoa Powder
3 large egg yolks
1 (12 fluid ounce) can evaporated milk
3 tablespoons unsalted butter
1/4 cup Choclatique Private Reserve Dark Chocolate
1 (9 inch) graham cracker pie shell, baked (store bought)
20 large, puffy, store-bought marshmallows

Directions:

  1. Combine the sugar, flour and cocoa powders in a deep saucepan.
  2. Beat the egg yolks with milk. Slowly add the liquids to the sugar-cocoa powder mixture.
  3. Cook on medium heat, being care not to scorch the bottom stirring with a wooden spoon. Continue to cook until the mixture has thickened; about 10 minutes.
  4. Remove the mixture from heat and stir in the butter and chocolate until fully melted. It will look like a rich chocolate pudding.
  5. Top the filled pie with a single layer of marshmallows.
  6. Chill the prepared pie in refrigerator for at least 2 hours.
  7. Pour the warm filling into the baked pie crust.
  8. Preheat an oven to 325º F.
  9. Bake until the marshmallows are a toasty brown; about 10 minutes.
  10. Serve warm while the marshmallow topping is still warm and sticky.

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The ChocolateDoctor’s Chocolate & Worm Dirt Cups

Thursday, April 24th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

Worms in dirt may not sound appetizing, but kids will love it. Start by making a delicious homemade pudding that you will chill and later decorate with crushed cookies and gummy worms. I even like to add a sour gummy worm or two. Not that you ever have a problem with getting kids to eat a chocolate dessert, the dirt and creepy-crawly treats will have them ask for more. It’s all about chocolate, chocolate and more chocolate. How can you go wrong?

Prep Time: 15 minutes
Cook Time: 15 minutes
Cool Time: 2 hours
Total Time: 2 Hours 30 minutes
Yield: Serves 6-8

Ingredients:
3/4 cup Choclatique Rouge Unsweetened Cocoa Powder
6 tablespoons granulated white sugar
1/4 teaspoon salt
4 1/2 tablespoons corn starch
3/4 cup heavy cream
3 cups chocolate milk
12 ounces Choclatique Heirloom Milk Chocolate Pastilles
1 1/2 teaspoons pure vanilla extract
1/2 cup crushed chocolate cookies
12 to 16 gummy worms

Directions:

  1. Thoroughly wash 6 to 8 new terra cotta garden pots and line with clear, clean plastic inserts (available at your local nursery).
  2. In a small bowl, mix the cocoa powder, sugar and salt and set aside.
  3. In a separate medium bowl combine the cornstarch and heavy cream.
  4. In a double boiler over simmering water, heat the chocolate milk until steaming.
  5. Remove from heat, pour half of the chocolate milk into the heavy cream mixture, while whisking.
  6. Add the cocoa mixture to the liquid and stir. Return the combined mixture to double boiler. Cook, stirring for approximately 5 minutes or until the pudding has thickened. I will leave tracks on the back of the spoon when you draw your finger across it.
  7. Remove from heat. Add the chocolate chips and vanilla extract, stirring until smooth.
  8. Divide evenly among the bowls and cover with plastic wrap pressed to the surface, to avoid a pudding skin from forming, chill for at least 2 hours or until you are ready to serve.
  9. When ready to serve apply an even layer of crushed chocolate cookies on top of the pudding.
  10. Top off with gummy worms for decoration.

ChefSecret: To give a more 3-dimensional look, stick a paper or plastic flower on the pot.

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The ChocolateDoctor’s St. Paddy’s Day Guinness Stout Chocolate Cake With Guinness Chocolate Icing

Friday, February 21st, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

I bet you’ll hear, “This is the best chocolate cake I’ve ever had!“ You’ll hear comments like this and much more when you serve this ultra dark, rich chocolate cake with its luscious chocolate icing. Use Choclatique Elephant Chocolate (76% cacao) or a really good chocolate bar with at least 74% cacao to intensify the chocolate flavor (do not use unsweetened baking chocolate), and you don’t have to wait for St. Paddy’s Day to make this cake! It’s not the luck of the Irish that make this cake so good; it’s the Guinness!

Prep Time: 45 minutes
Bake Time: 50 minutes
Total Time: 2 hours 30 minutes
Yield: Makes 1 9-inch layer cake (2 layers)

Ingredients:
For the Cake:

2 tablespoons unsalted butter
1 tablespoon Choclatique Black Onyx Unsweetened Cocoa Powder
1 cup Irish Guinness Stout Beer
1 1/4 cups unsalted butter
4 ounces Choclatique Elephant Dark Chocolate (76%), chopped
2 cups granulated sugar
2 large eggs
1/2 cup crème fraîche (see ChefSecret)
2 1/2 cups all-purpose flour
1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder
1 teaspoon baking soda

For the Icing:
1/2 cup unsalted butter
4 ounces Choclatique Private Reserve Dark Chocolate, chopped
5 tablespoons Irish Guinness Stout Beer
4 ounces cream cheese, softened
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
2 1/2 cups confectioners‘ sugar, sifted (or more as needed)

Directions:

  1. Preheat the oven to 350º F.
  2. Butter two the 9-inch cake pans and dust with 1 tablespoon cocoa powder.
  3. In a heavy saucepan over low heat, heat 1 cup of the stout beer, 1-1/4 cups butter, 4 ounces chocolate and the sugar just until the butter and chocolate have melted; stir to blend mixture, and cool slightly.
  4. Beat the eggs and crème fraîche together in a large mixing bowl; gradually stir in the flour, cocoa powder and baking soda. Add the melted chocolate mixture in small additions, stirring to blend. Pour half the batter into each prepared cake pan.
  5. Bake in the preheated oven until the top of the cake bounces back when touched lightly with a finger, about 40 minutes. Cool the cakes on racks.

For the Icing:

  1. Place 1/2 cup of the butter, 4 ounces of dark chocolate and 5 tablespoons of stout beer in a heavy saucepan over low heat. Continue to cook and stir just until the chocolate has melted; stir to blend mixture completely. Remove from the heat, and cool slightly.
  2. In a mixing bowl, blend the cream cheese, 1/3 cup of cocoa powder, and vanilla extract until smooth; gradually beat in 1/2 cup of the confectioners’ sugar. Pour in the cooled chocolate-stout mixture and mix well. Add confectioners’ sugar until the icing is to your desired consistency, adding more sugar if you like a firmer icing.
  3. Place a cake layer on a serving plate, and smooth about one third of the frosting over the cake top. Place the second cake onto the frosted layer, and spread remaining two thirds of the frosting over the top and sides of the cake.

ChefSecret #1: By dusting the cake pans with cocoa powder you won’t get messy white flour streaks on the cake and the baked layers will still release from the pan.

ChefSecret #2: You should have about 1/4 cup of Guinness left in the bottle (if you didn’t cheat and drink it all). For a moister cake pour the remaining Guinness into a small sauce pan along with 1/4 cup of granulated sugar. Simmer until the sugar has dissolved. Using a wide pastry brush, brush on the mixture on to the first layer before frosting.

ChefSecret #3: You can make your own crème fraîche by adding 2 tablespoons of cultured buttermilk to 1 pint of heavy cream in a non-reactive container (glass or plastic). Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. You can store it in the refrigerator for up to 2 weeks. Or, sour cream can be substituted for the crème fraîche.

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The ChocolateDoctor’s Completely Flourless Chocolate Cookies (Low-Carb & Gluten-Free)

Friday, December 27th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

If you looking for an after-holiday break from all the high-carbs and overly sweet cookies try my Completely Flourless Chocolate Cookies which are low-carb, gluten-free and, well… completely flourless. Choclatique Unsweetened Cocoa Powder is the perfect replacement for the flour and who can go wrong with that much cocoa?

You will need to use Choclatique Rouge Unsweetened Cocoa Powder for best results. It is a Dutch-processed cocoa powder that reduces some of the natural acids in cocoa. If you are not fearful of chocolate overdose, you can also add some sugar-free chocolate chunks to the cookies—I suggest Choclatique Sweet Deceit Dark Chocolate Pastilles, roughly chopped. A quarter cup is plenty.

This recipe is so simple, so… ready, set, prep and bake!

Prep Time: 30 minutes
Bake Time: 10 to 12 minutes
Total Time: 45 minutes
Yield: 8 Cookies

Ingredients:
2 large eggs
3 1/2 ounces unsalted butter, melted
1 teaspoon pure vanilla extract
3 1/2 ounces Choclatique Rouge Unsweetened Cocoa Powder
2 ounces Truvia, or similar granular sugar substitute
1/4 cup Choclatique Sweet Deceit Dark Chocolate Pastilles, roughly chopped (optional)

Directions:

  1. Preheat an oven to 375º F.
  2. Line a baking sheet with parchment paper.
  3. Lightly beat the eggs and mix with melted butter and vanilla extract.
  4. Mix the cocoa powder with Truvia.
  5. Combine dry and wet ingredients and mix thoroughly together.
  6. Add the chopped chocolate if using.
  7. Scoop, form and flatten 8 large cookies with your hands and place in the baking sheet.
  8. Chill the cookies in a refrigerator for 20 minutes to set the butter.
  9. Bake for 10-12 minutes.
  10. Transfer the cookies to wire rack and let them cool completely before eating.

ChefSecret: Slightly wet your hands before flattening to prevent sticking.

Note: Carb count is 1.5g net carbs, calories 160, if you’re counting.

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