Posts Tagged ‘Desserts’

The ChocolateDoctor’s Sicilian Ricotta-Chocolate Chip Pie

Thursday, April 28th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

We asked Chef Celestino Drago to cater a special dinner party for Steven Spielberg’s mom’s birthday and he did an amazing job. There was a great birthday cake, of course, but there was this—Sicilian Ricotta-Chocolate Chip Pie—hidden in the back of the kitchen.

Celestino has been a good friend and has played an important role in the ever-evolving Italian dining scene in Los Angeles for over 30 years. Originally from Sicily, Celestino and his band of brothers are regarded as the pioneers of truly great Italian Cuisine in California and Celestino has become one of Los Angeles’ most celebrated chefs.

Prep time: 20 minutes
Bake time: 45 to 55 minutes
Yield: 8 to 10 servings

Ingredients:
1 cup confectioner’s sugar, plus extra for garnish
3 large eggs
1 teaspoons Fiori di Sicilia (see ChefSecret below)
1 teaspoon orange zest, freshly grated
15 ounces whole milk ricotta cheese
9 ounces mascarpone cheese
1/2 cup cooked short-grained rice
1/2 cup toasted pine nuts
1/2 cup Choclatique Dark Chocolate Chips
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted

Directions:

  1. Blend 3/4 cup of confectioner’s sugar, eggs, Fiori di Sicilia, orange zest, ricotta and mascarpone in a food processor until smooth. Stir in the rice, pine nuts and chocolate chips. Set the ricotta mixture aside.
  2. Preheat the oven to 375°F.
  3. Lightly butter a 9-inch deep, glass pie dish.
  4. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet.
  5. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush the top completely with melted butter.
  6. Bake the pie until the top phyllo crust is golden brown and the filling is set, about 45 to 55 minutes.
  7. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve. This pie is best served slightly warm or at room temperature.

Note: You will have to refrigerate any leftovers. The next day, take it out of the refrigerator about an hour before serving and sprinkle with confectioner’s sugar.

ChefSecret: Fiori di Sicilia is combination of citrus and vanilla with a pleasingly floral aroma. The smell reminds me of the small, old fashioned bake shops in Southern Italy. Fiori di Sicilia is the perfect marriage of flavors you taste when you combine vanilla ice cream and orange sherbet in the same bowl. I like using it in just about anything mild and sweet–anything where competing flavors, don’t interfere. It can be sourced through the Baker’s Catalogue. Remember to refrigerate Fiori di Sicilia after opening. And caution, don’t spill it on the counter–it stains.

If you don’t have any Fiori di Sicilia and just can’t wait for it to arrive then pure vanilla extract is a good substitute. Just add a half teaspoon more of the freshly grated orange zest to increase the citrus flavor. And while we’re talking about orange zest—that is just the orange part of the skin where the fragrant oil is. Don’t grate down to the white as it tends to get bitter.

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The Chocolate Doctor’s Chocolate-Honey Cake

Friday, 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 Wilshire Crest School (Gloria’s) Sheet Cake

Friday, 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

Friday, 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

Friday, 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

Thursday, 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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The ChocolateDoctor’s Chocolate Sopapillas – Deep Fried Crispy Chocolate Mexican Flatbread

Wednesday, October 28th, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

When I lived in Dallas, I got hooked on Sopapillas, the Mexican equivalent of New Orleans Beignets. While they’re not found in the French Market, they can be eaten in many casual Mexican restaurants throughout the Southwest. They are usually sprinkled with powdered sugar and topped with honey. They are really so good I didn’t think I could make them any better until I added chocolate. Add a new dimension to your south-of-the-border dinner, dessert, or snack with spiced coffee with these tasty Chocolate Sopapillas.

Prep Time: 30 Minutes
Fry Time: 15 Minutes
Ready In: 45 Minutes
Yield: 30 Pieces

Ingredients:
3-1/2 cups all-purpose flour
1 tablespoon Choclatique Rouge Cocoa Powder
2/3 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons vegetable shortening (or lard)
1-1/2 cups warm water
2 quarts oil for frying

Directions:

  1. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, salt and shortening.
  2. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
  3. Roll out on floured board to 1/8-inch thick.
  4. Cut into 2-inch squares.
  5. Heat oil in deep-fryer to 375° F.
  6. Fry for 3 to 4 minutes on both sides. The dough will puff.
  7. Drain on paper towels.
  8. Top with confectioner’s sugar, honey or chocolate sauce.
  9. Serve hot.

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The Chocolate Doctor’s Tiramisu Chocolate Mousse

Friday, August 21st, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

What is tiramisu, who invented it and when was it invented? Some say the origin of this popular coffee-flavored Italian dessert dates back to the 1960s in the region of Veneto, Italy, at the restaurant “Le Beccherie” in Treviso. Others claim that the dish was first created in Treviso in 1967 by a baker named Roberto Linguanotto and his apprentice, Francesca Valori. Regardless of who invented it, it is a great tasting Italian coffee-chocolate-mascarpone mixture.

In traditional pastry, tiramisu has similarities with some Italian cakes in addition to Zuppa Inglese. While tiramisu is easy to make, I wanted to deconstruct it a little making a Tiramisu Chocolate Mousse with a ladyfinger garnish.

Prep Time: 5 minutes
Cook Time: 10 minutes
Ready In: 2 hours 30 minutes
Yield: 4 servings

Ingredients:
4 tablespoons brewed espresso
1 tablespoon unsalted butter
3-1/2 ounces Choclatique Private Reserve Dark Chocolate, broken into small pieces
2 tablespoons Marsala wine, rum or brandy (optional)
2 large egg yolks
4 teaspoons granulated sugar
4 tablespoons mascarpone cheese
3/4 cup heavy cream
4 ladyfingers or ladyfinger chunks

Directions:

  1. Combine the espresso and butter in the top of a double boiler over simmering water. Do not let the simmering water touch the bottom of the pan.
  2. Place dark chocolate pieces in the espresso mixture; cook without stirring until chocolate starts to melt, about 3 minutes. Whisk chocolate and espresso mixture until well combined. Remove from heat and set aside.
  3. Combine the Marsala wine, egg yolks and sugar in a saucepan over medium-low heat, whisking constantly until frothy and thickened, about 3 to 5 minutes. Remove from heat.
  4. Stir mascarpone cheese into the Marsala mixture.
  5. Combine chocolate mixture with mascarpone mixture. Set aside and let it cool to room temperature, about 30 minutes.
  6. Whip heavy cream in a bowl until soft peaks form, 2 to 3 minutes.
  7. Fold half of whipped cream into cooled chocolate mixture.
  8. Fold second half of whipped cream into chocolate mixture until there are no longer white streaks.
  9. Cover with plastic wrap and chill in refrigerator for at least 2 hours.
  10. To serve, spoon it out on a flat plate, garnish with an upright ladyfinger placed vertically in the mousse and dark or white chocolate curls or a drizzle of chocolate syrup.

ChefSecret: If you are down to broken ladyfingers in the bottom of the box, take the largest chunks and sprinkle them on top if the mousse for added texture. No ladyfingers in the house? Any broken cookie will do the job.

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The ChocolateDoctor’s Chocolate Fluffle Pie

Friday, August 14th, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

It’s not quite a truffle ganache or a fluffy mouse filling… it’s a Fluffle. You can make this rich Choclatique Private Reserve Chocolate Fluffle Pie a day ahead—no baking required.

With only seven ingredients you can create a masterpiece of chocolate goodness. It is a blend of whipped cream, sour cream, sugar and pure vanilla extract (or vanilla beans if you like) all blended to form a beautiful ganache1. The ganache is then further blessed with freshly-whipped whipped cream and placed into a dark chocolate cookie crust. All that’s left for you to do is chill, serve, and take the compliments. This pie could even get you a great Yelp review.

Prep Time: 15 minutes
Refrigerated Time: 8 hours (or overnight is even better)
Yield: 8 Servings

Ingredients:
12 ounces Choclatique Private Reserve Dark Chocolate, Chopped
1-1/2 cups heavy whipping cream
1/4 cup sifted confectioners’ sugar
1 tablespoon pure vanilla extract
1/4 cup sour cream
2 teaspoons cold strong coffee
1 (9 inch) prepared chocolate cookie crumb crust (your recipe or store-bought is okay)

Directions:

  1. In microwave dish combine the chocolate and 3/4 cup of the cream. Cook on medium power level for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in the sugar and vanilla extract. Set aside.
  2. In small bowl, beat the rest of the cream until soft peaks are formed. Add the sour cream and coffee: continue to beat until medium peaks appear.
  3. Beat in chocolate and cream mixture on high speed about a quarter at a time until there are no white streaks.
  4. When the mixture is combined and light and fluffy gently spoon into crust being careful not to deflate the filling.
  5. Refrigerate for at least 8 hours before serving.
  6. Top with a dollop of sweetened whipped cream and serve.

_______________________
1
If you love this recipe that uses a ganache base, then you will love all the recipes in my ganache-based book, Choclatique, Running Press.

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The ChocolateDoctor’s Orange Cornmeal Cake with Orange-Chocolate Glaze with Blueberry Sauce Topping

Friday, August 7th, 2015
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

This is a great, light summertime cake that brings corn, orange zest, blueberries and, of course, chocolate together to make this seasonal dessert. It gets a special punch from the tangy orange-chocolate glaze of course, and blueberry sauce that dresses up the cake with the freshness of blueberries. With a few time adjustments for baking, this recipe is applicable for making cupcakes.

Prep Time: 40 minutes
Bake Time: 30 minutes
Assembly Time: 10 minutes
Yield: Makes 8 to 10 servings

Ingredients:
For the blueberry topping:

3 cups fresh blueberries (13 to 14 ounces), divided
1 cup (packed) golden brown sugar
4 teaspoons fresh orange juice
1/2 teaspoon finely grated orange zest
Pinch of salt

For the glaze:
1-1/4 cups (packed) confectioner’s sugar, sifted
1/4 cup , sifted
2 tablespoons (or more) fresh orange Juice

For the cake:
1-1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup granulated sugar
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated orange zest
3/4 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled
Chocolate Glaze (see recipe)
Blueberry topping (see recipe)

Directions:
For the blueberry topping:

  1. Combine 1-1/2 cups blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes.
  2. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes.
  3. Remove from heat; add remaining blueberries.
  4. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed.

ChefSecret: Can be made 2 days ahead. Cover and chill. Serve chilled or re-warm before serving, if desired.

For the glaze:

  1. Combine the powdered sugar and 2 tablespoons orange juice in small bowl. Stir with spoon until smooth and paste-like, you can add more orange juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.

For the cake:

  1. Position a rack in center of oven and preheat to 350°F.
  2. Butter a 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment.
  3. Combine the flour, cornmeal, sugar, baking powder and salt in large bowl; whisk to blend.
  4. Whisk the buttermilk, eggs, orange zest and vanilla extract in small bowl. Pour buttermilk mixture and melted butter into flour mixture.
  5. Using a rubber spatula, gently fold liquids into flour mixture until just blended (do not stir or over mix). Scrape batter into pan; spread evenly.
  6. Bake the cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
  7. Immediately run knife around sides of cake.
  8. Place the rack atop cake in pan. Using hot pads hold pan and rack firmly together and invert cake onto rack. Remove pan from cake.
  9. Place another rack on bottom of cake; invert 1 more time so that cake is top side up.
  10. Stir the glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake—that okay).
  11. Cool completely. Serve with a drizzle of blueberry topping.

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