Posts Tagged ‘Recipe’

The ChocolateDoctor’s Chocolate Custard-Filled Profiteroles French-Style

Friday, February 24th, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

Profiteroles or choux à la crème is a cream puff (or some might call it a round éclair). It is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream or ice cream. The puffs or profiteroles may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. While it looks like a complicated French pastry dessert, it is amazingly easy to make.

Prep time: 20 minutes
Bake time: 16 to 20 minutes
Cooling time: 20 minutes
Assembly time: 10 minutes
Yield: 12+ filled profiteroles

Ingredients:
For the pate choux pastry:

1/2 cup water
1/2 stick (4 tablespoons) unsalted butter
1/4 teaspoon salt
1/2 cup all-purpose flour
3 large eggs
1/4 teaspoon ground cinnamon

For the custard filling:
1/2 cup whole milk
2 tablespoons whipping cream
2 tablespoons granulated sugar
3-1/2 ounces Choclatique Private Reserve Dark Chocolate, chopped
2 tablespoons unsalted butter
1/4 teaspoon salt
2 large eggs, well beaten

Directions:

  1. Preheat and oven to 425°F.
  2. In a small saucepan combine the water, butter and salt and bring to a boil.
  3. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan.
  4. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added.
  5. Using an electric mixer beat in the eggs 1 at a time. Do not add the second or third egg until the first is fully incorporated.
  6. Add in the cinnamon and beat for another few seconds to combine.
  7. Transfer the choux pastry to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper.
  8. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough.
  9. Be sure to leave at least 1-inch between each of the balls. They expand when baking.
  10. Bake for 16 to 20 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack. Prick each roll on the side with a thin knife to let the steam out and leave them to finish cooling.

To make the custard filling and assemble the profiteroles:

  1. Combine the milk and cream and bring to a boil. Remove from the heat.
  2. Add the sugar, chocolate and butter to the milk and cream and mix thoroughly until it melts.
  3. Temper the eggs by adding a little of the hot mixture to the eggs and mix well.
  4. Add the rest if beaten eggs and return to the heat just long enough to thicken.
  5. Let the mixture cool.
  6. Make a small cut on each puffed profiterole and fill it with the chocolate cream.
  7. Top with the chocolate sauce of your choice. You can never have too much chocolate. Or, just dust with confectioners’ sugar, if you must.
  8. Can be served with the filling warm or chilled.

ChefSecret: Tempering the eggs in a little of the chocolate mixture prevent the egg from scrambling and leaving large lumps. If that happens strain the custard before filling the pastry.

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The ChocolateDoctor’s Banana-Chocolate Chip Bundt Cake With Choclatique’s New Hot Fudge Sauce

Friday, February 17th, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

With this recipe you can expect the best in banana and chocolate flavors. I love Bundt cakes, for their beautiful eye appeal, texture and flavor. This recipe can be served with a dusting of confectioners’ sugar alone or, take it up a notch or two and add a drizzle of my new hot fudge sauce.

Prep time: 20 minutes
Bake time: 65 to 70 minutes
Yield: 10 to 12 servings

Ingredients:
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
2 cups granulated sugar
2 teaspoons pure vanilla extract
2 large eggs, room temperature
About 4 very ripe bananas, mashed (for 1-1/2 cups to 1-3/4 cups)
1 cup plain yogurt
1 cup Choclatique Semisweet Chocolate Mini Chips
1 jar (12.5 ounces) Choclatique Hot Fudge Sauce, warmed

Instructions:

  1. Place a rack in the center of the oven and preheat to 350°F (if using a dark or anodize pan drop the temperature to 325°F).
  2. Spray or butter a 9 to 10-inch Bundt pan and dust with cocoa powder.
  3. Sift the flour, baking soda and salt together in a large bowl and set aside.
  4. Using an electric mixer (hand or stand) beat the butter until creamy.
  5. Add the sugar and beat at medium speed until pale and fluffy.
  6. Add the vanilla extract and then add the eggs one at a time, beating for a minute after each egg.
  7. Reduce the mixer speed to low and add in the bananas.
  8. Then mix in half the dry ingredients and, all of the yogurt.
  9. Add the rest of the flour mixture.
  10. Fold in the chocolate chips.
  11. Pour the batter into the prepared Bundt pan. Tap the pan on the counter to reduce any air bubbles in the batter and smooth over the top with a spatula.
  12. Bake for 65 minutes, or until a cake tester inserted deep into the center of the cake comes out clean.
  13. If after 30 minutes it looks like the cake is browning too quickly, cover it loosely with a foil.
  14. When the cake is done, transfer to a rack and cool for 10 minutes before de-panning onto the rack to cool to room temperature.
  15. Cut and serve topping the slice with hot fudge or chocolate sauce.

ChefSecret: The Bundt cake will stay fresh if wrapped in plastic food film for up to 3 days. In fact, it is even better the second day.

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The Chocolate Doctor’s Crisp & Crunchy Cocoa-Cinnamon Pecans

Friday, February 10th, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

We’re going nuts around here. It’s certifiable! You can join the rest of our wacky group as you go crazy over our sweet, crunchy, salty and well, just crazy delicious Cocoa-Cinnamon Pecans. This is one of those snacks that you can’t stop eating until you burst.

Prep time: 12 minutes
Bake time: 1 hour
Yield: 1-1/4 pounds

Ingredients:
1 cup granulate sugar
1 tablespoon Choclatique Natura Unsweetened Cocoa Powder, sifted
2 teaspoon ground cinnamon
1 teaspoon salt
1 large egg white
1 tablespoon water
1 pound pecan halves

Directions:

  1. Preheat an oven to 250°F.
  2. Mix the sugar, cocoa powder, cinnamon, and salt together in a bowl.
  3. Whisk the egg white and water together in a separate bowl until very frothy but not firm.
  4. Put the pecans in the egg white mixture.
  5. Mix the sugar and spice mixture into pecan and egg white mixture until pecans are evenly coated.
  6. Spread the coated pecans onto a baking sheet in a single layer without touching each other.
  7. Bake stirring every 15 minutes, until pecans are evenly browned and about 1 hour.
  8. Remove from the oven and separate. They will crisp-up as they cool.
  9. Store in an air-tight container at room temperature.

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The ChocolateDoctor’s Triple Chocolate Puddin’ Pie (or Tartlet)

Friday, February 3rd, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

This is a no-bake, gelatin based chocolate pudding pie or tartlet (except you have to bake the crumb crust to firm it up). As usual, the hardest part of making this pie is waiting the 3 hours for it to cool. This recipe is perfect for when you want something that really screams chocolate, but very easy to make. This is the perfect banquet dessert pie when you are trying to serve a group of 8, 80 or 800 guests. The secret ingredient is the Nabisco Famous Chocolate Wafers.

Prep time: 15 minutes
Bake time: 20 minutes
Chilling time: 3 hours
Yield: 8 servings

Ingredients
For the crust:

1 9-ounce box of unsweetened chocolate wafers (Nabisco)
4 tablespoons unsalted butter, melted
4 tablespoon granulated sugar

For the filling:
1 tablespoon unflavored gelatin
1/3 cup boiling water
2/3 cup granulated sugar, plus 1 teaspoon
1/3 cup Choclatique Rouge Unsweetened Cocoa Powder
1/4 cup cornstarch
1/8 teaspoon salt
3 cups milk (1%, 2% or whole)
4 ounces Choclatique Private Reserve Dark Chocolate
3 teaspoons pure vanilla extract
1/2 cup whipping cream

Directions:
For the crust:

  1. Preheat the oven to 350°F.
  2. Spray a 9-inch pie plate with food release cooking spray.
  3. In a food processor, crush the chocolate wafers until finely ground. Add the butter and sugar and process until the crumbs clump together.
  4. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.

For the filling:

  1. Dissolve the gelatin in a small bowl with the boiling water and stir until dissolved; set aside.
  2. In a medium saucepan mix the 2/3 cup of sugar, cocoa powder, cornstarch and salt. Gradually whisk in half of the milk until smooth. Whisk in the rest of the milk.
  3. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil; about 10 minutes.
  4. Remove from the heat. Add the dark chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let chill for 3 hours in the refrigerator.
  5. Whip the cream and remaining 1 teaspoon of sugar (and vanilla, almond or orange extract if you want).
  6. Before serving, garnish the pie with the whipped cream.

ChefSecret: If you can’t find the chocolate wafers in your pantry or supermarket you can substitute them with 16 graham crackers or Oreo cookies following the same procedure.

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The ChocolateDoctor’s Ice Capped Chocolate, Chocolate Chip-Buttermilk Pound Cake

Thursday, January 26th, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

When you can’t get enough chocolate try making this wonderfully buttery, dense chocolate cake made in a light, shiny Bundt pan. Dark or anodized pans tend to overly brown the outside of the cake before the inside is fully baked. Dust with lots of confectioners’ sugar for a nice, simple presentation.

The cake will still fresh for about four days when covered, but I always like to lightly toast it and top it with a scoop of ice cream—chocolate ice cream with our new Choclatique Private Reserve Dark Ganache Sauce.

Prep time: 30 minutes
Bake time: 65 to 70 minutes (check at 60 minutes)
Yield: Serves 8 to 10

Ingredients:
1-1/2 cups unsalted butter, softened
3 cups granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1 cup buttermilk
2 cups all-purpose flour
3/4 cup Choclatique Rouge Unsweetened Cocoa Powder plus 1 tablespoon more for dusting the pan
1/2 teaspoon baking powder
1 teaspoon salt
1 cup Choclatique Dark Chocolate Chips (mini or regular size)

Directions:

  1. Preheat an oven to 325°F.
  2. *Butter and flour a 10-inch Bundt pan.
  3. Sift the flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a large bowl, cream together the butter and sugar until light and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk.
  6. Fold in the chocolate chips.
  7. Pour batter into prepared pan.
  8. Bake in the preheated oven for 60 to 70 minutes, or until a cake tester inserted into the center of the cake comes out clean.
  9. Let the cake cool in pan for 20 minutes, then turn out onto a wire rack to cool completely.
  10. Dust with confectioner’s sugar or drizzle with chocolate ganache.

*ChefSecret: To prevent white streaks butter and dust the Bundt pan with cocoa powder instead of all-purpose flour.

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The Chocolate Doctor’s Chewy Molasses Cookies

Friday, January 20th, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

According to the Christian Science Monitor this is a cookie with a unique history. Actually, Joe Froggers is the original name of this old-fashioned molasses cookie that’s still a favorite in New England today. It originated in Marblehead, Massachusetts, where a fisherman named Uncle Joe lived by a large frog pond.

Uncle Joe cooked-up the best molasses cookies in town and people called them Joe Froggers because they were plump and dark as the fat little frogs in the pond. Marblehead fishermen asked him often to make a batch of cookies to take to sea, because they didn’t get hard like most cookies. Uncle Joe wouldn’t give out the recipe, but he joked by saying that what kept them soft was the he put seawater in the batter. (Note: I don’t use seawater in my recipe.) Finally, a lady by the name of Mammy Cressy, who claimed to be Uncle Joe’s daughter, gave the recipe to a fisherman’s wife. While I have made some modifications to the original recipe I think this would pass Uncle Joe’s yummy taste test.

Author’s Note: I always make these cookies to give away at Christmas time, but they are great all year round.

Prep time: 15 minutes
Bake time: 12 minutes
Yield: 30 cookies

Ingredients:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon clove
1 tablespoon Choclatique Natura Unsweetened Cocoa Powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
1/4 cup molasses
1 large egg
1/3 cup crystalline or turbinado sugar (for sprinkling on top)

Directions:

  1. Spray a sheet pan with non-stick cooking spray.
  2. In medium bowl, mix the flour, baking soda, pumpkin pie spice, cinnamon, clove, cocoa powder and salt; set aside.
  3. In a large bowl, cream the butter and granulated sugar with electric mixer on medium speed until light and fluffy.
  4. Add the molasses and egg, beating until combined. On low speed, beat in the flour mixture until blended.
  5. Refrigerate the dough for about 15 minutes.
  6. Preheat an oven to 350°F.
  7. Scoop the dough into 1-inch balls; roll the cookies in crystalline sugar and place the balls 2 inches apart on the sheet pan.
  8. Bake 12 minutes or until the edges are set.
  9. Cool the cookies on the pan for 5 minutes; then move the cookies to a cooling rack.

ChefSecret: The addition of cocoa powder gives this cookie a 3-dimensional flavor that hard to beat. Feel free to spice up or down according to your taste.

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The ChocolateDoctor’s Double Chocolate-Orange Pound Cake

Friday, January 13th, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

Everyone loves a good pound cake. Yes, I said everyone! What makes a good pound cake even better? CHOCOLATE, of course.

History tells us that pound cakes were made on the great western migration when the prairies were crossed by covered wagon. This was an easy cake to bake in a Dutch oven over a campfire and got its name because the pound cake required a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. There have been many variations made to the traditional recipe, but even after all these years it’s still one of the most beloved cakes around.

My Double Chocolate-Orange Pound Cake is a cocoa and chocolate chip version of an old-fashioned pound cake. It’s not too sweet and is sprinkled with chocolate chips throughout. I serve it “naked” with a light dusting of powdered sugar or with ice cream or whipped cream. It’s also great toasted and buttered for breakfast.

Many pound cakes are from old-fashioned recipes handed down from generation to generation. This one is fresh from the ChocolateDoctor; my somewhat dense chocolate pound cake is baked in a 10-inch Bundt pan or two (2) loaf pans.

Preparation time: 20 minutes
Bake time: 45 to 60 minutes
Yields: 1 large 10-inch tube cake (angel food cake pan) or 2-10-inch x 5-1/2-inch loaf cake

Ingredients:
3 sticks unsalted butter, room temperature, plus 2 tablespoons more for coating the pan(s)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Choclatique Natura Cocoa Powder, sifted
2 tablespoons Choclatique Black Onyx Powder, sifted
1/2 cup vegetable shortening (Crisco)
3 cups sugar
5 large eggs, room temperature
1 cup whole milk
8 tablespoons orange juice (or 4 tablespoons frozen orange juice concentrate)
2 teaspoons pure vanilla extract
1-1/2 tablespoons fresh orange zest, finely grated
1 cup Choclatique Dark Chocolate Chips

Options for toppings:
Confectioner’s Sugar
Vanilla ice cream, for serving
Chocolate ice cream, for serving
Grand Marnier whipped cream

Directions:

  1. Preheat the oven to 350°F.
  2. Heavily coat a 10-inch tube pan with butter.
  3. Whisk the flour, baking powder, salt and cocoa powders together. Set aside.
  4. Using an electric mixer, cream the butter and the shortening with the sugar until fluffy about five minutes.
  5. Combine the milk and the orange juice together.
  6. Add the eggs one a time, beating well after each addition. With the mixer on low speed gradually add the flour mixture and the milk mixture alternately, beginning and ending with the flour.
  7. Add the vanilla extract and the orange zest.
  8. Fold in the chocolate chips.
  9. Pour the batter into the prepared pan and bake for 1 hour. Check the progress by inserting a toothpick into the cake until it comes out nearly clean.
  10. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
  11. Slice the cake and serve topped with any of the options above.

ChefSecret: You can easily cut this recipe in half; check you bake times.

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The ChocolateDoctor’s Chocolate-Vanilla Bean Sugar Crinkles

Friday, January 6th, 2017
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

Here’s a quick way to turn a good sugar cookie into a great, yummy chocolate sugar crinkle. The two magic ingredients are Choclatique Onyx Unsweetened Cocoa Powder, the darkest of cocoa powders, and Choclatique Dark Chocolate Ganache Sauce, the newest addition to our growing number of ganache sauces. This is a quick, anytime cookie recipe.

Prep time: 25 minutes
Rest time (this is resting time for the dough, not for you): 10 minutes
Bake time: 12 to 14 minutes
Yield: 60 cookies

Ingredients:
3 cups all-purpose flour
2 tablespoons Choclatique Onyx Unsweetened Cocoa Powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
3 tablespoon Choclatique Dark Chocolate Ganache Sauce
1/2 teaspoon pure vanilla extract
1 teaspoon vanilla bean seeds
2 large eggs, room temperature
1 cup confectioners’ sugar (see ChefSecret below)
Additional powdered sugar for sprinkling, if desired

Directions:

  1. Preheat an oven to 325°F.
  2. In medium bowl, whisk the flour, cocoa powder, baking powder, baking soda and salt together and set aside.
  3. In large bowl, cream the granulated sugar, softened butter, chocolate syrup and vanilla bean seeds with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl.
  4. Beat in eggs, one at a time, just until smooth.
  5. On low speed, beat flour mixture into sugar mixture until well blended. Cover and let dough stand at room temperature 10 minutes.
  6. Shape dough into 60 (1-1/4-inch) balls.
  7. In small bowl, place 1 cup confectioners’ sugar. Roll each cookie in confectioners’ sugar; shake off excess.
  8. Place on ungreased cookie sheets 2 inches apart.
  9. Bake 12 to 14 minutes or until edges are until light brown.
  10. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, at least 15 minutes.
  11. Sprinkle with additional powdered sugar.
  12. Store in airtight container at room temperature.

ChefSecret: I sometimes use crystalline or raw sugar instead of confectioners’ to add a different look and crunch to the crinkles. In fact, with the number of cookies this recipes produces (about 60) you can make them it half and half.

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The ChocolateDoctor’s Portuguese Creamy Chocolate Tart (Pastéis de Nata au Chocolat)

Thursday, December 29th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press

You can find pastéis de nata in most any Portuguese bakery. It is a creamy custard tart (slightly burnt on the edges) that must be the national favorite.

I wanted to make a chocolate version of the tart for my friends in Lisbon. Chef Vitor Sa Esteves told me, “Creamy tarts, sim; chocolate tarts, não. They are never served in Lisbon. They are a regional dessert found mainly in the Azores.” So Vitor and I gathered all of the ingredients to give it a go and within an hour we were eating warm, crisp, creamy pastéis de nata au chocolat.

Prep time: 20 minutes
Bake time: 35 to 40 minutes
Cool time: 2 hour
Chill time: 2 hours
Yield: 9-inch tart

Ingredients:
For the pastry shell:

1 vanilla bean
1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/2 cup confectioners’ sugar, sifted
2 tablespoons toasted whole blanched almonds
3/4 cup all-purpose flour, sifted plus more for rolling
Pinch of salt
5 tablespoons unsalted butter, room temperature

For the filling:
3/4 cup heavy cream
1/3 cup milk
1/4 cup granulated sugar
1 cup dark chocolate ganache (see recipe), room temperature
1 large egg, lightly beaten
1/2 teaspoon Choclatique Rouge Unsweetened Cocoa Powder, for sifting over the top

Directions:
For the pastry shell:

  1. Flatten the vanilla bean with the broad side of a large knife and then slit it in half lengthwise. With a small spoon, scrape the seeds into a small bowl. Add the egg yolk and stir to blend. (Discard the bean or bury it in a canister of granulated sugar to flavor it.)
  2. Add the vanilla and almond extracts and stir to blend.
  3. In the bowl of a food processor fitted with the metal blade, mix together the sugar and almonds and process until the nuts are finely ground.
  4. Add the flour and salt and pulse to blend.
  5. Cut the butter into pieces, add to the food processor and pulse until the mixture resembles coarse crumbs.
  6. Add the egg yolk and pulse just until the dough begins to hold together. Do not over process; the dough should not form a ball.
  7. Turn the dough out on a lightly floured surface and very gently pat the dough into a disk, handling it as little as possible.
  8. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or until well chilled.
  9. Butter the bottom and sides of a 9-inch fluted tart pan with a removable bottom.
  10. On a lightly floured surface, roll out the chilled dough into an 11-inch round. If the dough sticks to the rolling pin, rub some flour on the pin.
  11. Transfer the dough to the prepared pan and gently press it against the sides, allowing about a 1/2-inch of dough to hang over the rim. With a fork, prick the bottom of the dough all over and refrigerate the crust again for at least 1 hour.
  12. Preheat the oven to 350°F. Set the tart pan on a cookie sheet and bake in the middle of the oven for about 5 minutes, until the pastry just begins to firm up. Remove from the oven and, with a sharp knife, carefully cut off and discard the overhanging pastry to make a smooth, even rim.
  13. Return the shell to the oven and bake for about 15 minutes longer, until the pastry is nicely browned. Transfer to a cooling rack and let cool the crust completely before filling.
  14. Do not turn off the oven.

For the filling:

  1. In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat, add the Dark Chocolate Ganache and stir until melted.
  2. Let the mixture cool to lukewarm and then whisk in the egg until thoroughly blended.
  3. Pour the custard into the pastry shell and bake in the middle of the oven until the filling is almost set but still trembling in the center, 12 to 15 minutes. Transfer the pie to a wire rack to cool.
  4. Sift the cocoa powder over the tart and serve warm or at room temperature.

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Double Fudge Cream Cheese Brownies

Friday, December 23rd, 2016

The ChocolateDoctor’s Christmas Cookie Recipes

For the brownies:
1 cup butter
4 ounces Choclatique Midnight Unsweetened Baking Chocolate Pastilles
2 cups sugar
1-1/2 cups all-purpose flour
4 each eggs, slightly beaten
1 teaspoon salt
1 teaspoon baking powder
2 teaspoon pure vanilla extract
1 cup Choclatique Dark Chocolate Chips

For the filling:
1/4 cup granulated sugar
2 tablespoon unsalted butter, softened
3 ounces cream cheese, softened
1 large egg
1 tablespoon all-purpose flour
1/2 teaspoon pure vanilla extract


Preheat oven to 350°F. In a 2-quart saucepan combine the butter and the unsweetened chocolate. Cook over medium heat, stirring occasionally, until melted (4-6 minutes). Stir in remaining brownie ingredients except for chocolate chips. Fold in chocolate chips last. Spread half of batter into greased 13 x 9-inch baking pan. In a small bowl stir together all filling ingredients. Spread over brownie mixture. Spoon remaining brownie batter over cream cheese mixture. (Batter will not entirely cover cream cheese mixture—that’s okay). Bake for 30-35 minutes or until brownies begin to pull away from sides of pan. Cool and cut into bars.

Ed’s Note: Every year at holiday time we get hundreds of recipes using our Choclatique Chocolate. They get saved on the computer for just this time of year. This recipe was submitted courtesy of Joan Vieweger, The California Kitchen, Los Angeles, California.

From The Choclatique Holiday Recipe Card Collection