Chocolate Cream Cheese Brownie

Ingredients:
Adapted from Bon Appetit

Brownie:
8 ounces semi sweet chocolate, chopped
3/4 cup unsalted butter
2 teaspoons vanilla extract
1/2 cup flour
1/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup sour cream

Cream Cheese:
1 package of cream cheese
1/2 cup sugar
1 egg


Preheat oven to 375 degrees.
Line a 13 by 9 inch pan with parchment paper, set aside.
In a saucepan, melt butter and chocolate, set aside.
In an electric mixer, beat sugar, eggs and vanilla - about 5 minutes.
Slowly, add chocolate mixture, beat further on low speed.
Add Flour, cocoa, salt and baking powder, beat further.
Add sour cream and stir to combine.
Transfer to pan.

Melt cream cheese in microwave.
Add sugar and egg. mix well.
Pour over brownie mixture.
Using a small spoon, make swirl.
Bake for about 40-50 minutes.
Transfer to a wire rack, cool.
Cut into squares and enjoy!

Chocolate Chip Biscotti

Did you know that Biscotti is plural for biscotto. These cookies originated in the city of Prato, Italy.
The word originates from the Latin word .... bis for twice and coctus for baked/cooked.
All I can say is ... Biscotti .... Te amo!

Ingredients:
For 12-14 large biscotti

8 tablespoons unsalted butter, at room temperature
2 cups flour
1/2 teaspoon baking powder
3/4 teaspoon salt
1 cup sugar
3 eggs
1 teaspoon vanilla
2 cups semi-sweet chocolate chip - I used mini chocolate chip


Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a medium bowl, mix flour, baking powder and salt.
Using an electric mixer,  beat butter and sugar.
At low speed, add eggs one at a time.
Add vanilla.
Slowly add the dry ingredients.
Stir in the chocolate.
Place dough on baking sheet, shape it into a log about 12 by 2
Bake for about 20 minutes or until golden.
Remove from oven.
Using a serrated knife, cut the warm log diagonally into 3/8 inch thick.
Arrange slices on the sides - you might need an extra baking sheet lined with parchment paper.
Bake for about 15 minutes further.
Transfer to a wire rack to cool.
Can be kept in an air tight container for 2 weeks.
But I bet they won't last that long!
Enjoy!

Chocolate Tart

I've been in the mood for a nice chocolate tart. You know, the kind that makes you want to have another slice but your mind tells you don't or you will regret it. I came upon Paul A Young chocolate tart recipe. Paul A Young is a British chocolatier .... I've personally never had the pleasure of tasting any of his creations but I do own his beautiful book called "Adventures with Chocolate". This recipe is from his book. I did make some adjustments to it.
Also, please take a moment to watch his video at the bottom of the page .... He seems to be a passionate man, an artist, and I think a romantic.... and he LOVES chocolate!

This chocolate tart is so delicious .... trust me ... give it a try!

Chocolate dough:

12 tablespoons unsalted butter, at room temperature

1/3 cup sugar

2 egg yolks

2 tablespoons water

1 3/4 cup flour

3 tablespoons cocoa powder

Chocolate filling:

6 ounces 64% chocolate

1 cup light brown sugar

3/4 cup heavy cream

Dough:

In an electric mixer, cream butter and sugar until light and creamy. 

Add egg yolks and water, mix well.

Gradually add flour and cocoa powder until a dough is formed.

Wrap dough in plastic wrap and refrigerate for 1 hour.

Set oven to 350 degrees.

Cut out a round parchment paper that will fit in your tart pan.

Roll out dough on a lightly floured surface.

Line the pan with the dough.

Prick the dough few times with a fork.

Refrigerate dough for 15 minutes.

Place parchment paper over dough and fill with a layer of pie weights.

Bake for 18 minutes.

Remove parchment paper and pie weights.

Bake for another 8 minutes.

Cool for at least 2 hours.

Filling:

Place chocolate and sugar in a medium heatproof bowl.

In a small saucepan bring cream to a boil.

Pour cream over chocolate and let it rest for 30 seconds.

Whisk until glossy and thick.

Pour over cooled tart shell.

Refrigerate for 2 hours.

Enjoy!

Chocolate Truffles

I usually have a box of my favorite chocolate and truffles (Leonidas) in the refrigerator ... but to my surprise and profound sadness, I found an empty box of Leonidas!  I guess I must have finished it all couple of days ago! 

Well, since I was in desperate need of a little happiness .... I decided to make my own chocolate truffles. I followed Pierre Hermé's recipe .... and they came out perfect! 

I enjoyed couple of them .... and they brought me pure joy!  

Ingredients:

9 ounces chocolate - I used Valrhona 61% - finely chopped

1 cup heavy cream

3 1/2 tablespoons butter, at room temperature, cut into 4 pieces

Dutch-processed cocoa powder  for dusting - I used Valrhona

Put the chocolate in a heatproof bowl that can hold all ingredients.

In a small saucepan, bring cream to a full boil.

Pour cream on the chocolate

With a spatula, gently stir the cream into the chocolate until the ganache is smooth.

Allow ganache to rest for couple of minutes.

Add butter 2 pieces at a time, stirring gently.

Pour ganache into a bowl.

Cover and refrigerate for at least 3 hours.

Pour cocoa powder on a plate.

Dust your hands with some cocoa powder.

Scoop out a teaspoon of the ganache and with your hands shape it into a ball.

Drop the ganache ball in the cocoa powder and coat it with powder.

Shake off excess powder.

Can be served immediately or stored in the refrigerator for up to 2 days.

Perfect Chocolate chip cookies

Today, I was at the grocery store rushing like a mad woman to get all the necessary ingredients for tonight's dinner - I feel like I'm always rushing - really need to learn to slow down once in a while . I  only had 30 minutes in there before rushing back home to meet a dear friend for coffee. While I was going a 100 miles an hour in the store, rushing through the aisles, getting all the necessary ingredients, standing in line to pay, only to realize that I forgot the main ingredient, leaving my spot in the long line, going to the meat department and picking up couple of chicken ... and then I stopped. In front of me stood this young mother, pushing her shopping cart with her 2 year daughter in it. I see mothers and young children on a daily basis - it really doesn't affect me. But for some reason, it felt different today. I had a flashback of when my daughter was 2 and I used to take her grocery shopping with me - actually, I used to take her everywhere with me!. Today, I felt a strange and puzzling emotion I had never felt before .... Was it a feeling of desperately wanting to hold a baby in my arms? a feeling of growing older? a feeling that life is going by too fast? I wonder .... Maybe, it's a combination of all those feelings and the fact that I miss those sweet years when my kids were home with me all the time. 

After this strange experience at the grocery store, I rushed back home, baked some chocolate chip cookies, enjoyed coffee with my dear friend before enthusiastically rushing to pick up my 8 and 11 year olds from school.

Chocolate Chip Cookies
Recipe from Cook's Illustrated

About 45 small cookies

1 3/4 cups flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter (I used salted butter)
3/4 cup packed dark brown sugar
1/2 cup sugar
1 teaspoon salt
2 tablespoons vanilla extract
1 large egg plus 1 egg yolk
1 1/4 cups semisweet chocolate chips


Adjust oven rack to middle position.
Heat oven to 375 degrees
In a medium bowl, whisk flour and baking soda
In a skillet, over medium high heat, melt 10 tablespoons of the butter (avoid using nonstick skillet)
Continue cooking the butter until butter is dark golden brown and has a nutty aroma - 1 to 3 minutes
Transfer butter to a heatproof bowl
Add remaining 4 tablespoons butter, stir until completely melted
Add brown sugar, sugar, salt, and vanilla to melted butter
whisk until fully incorporated
Add egg and egg yolk.
Whisk until mixture is smooth, with no lumps remaining - 30 seconds
Let mixture stand for 3 minutes, then whisk for another 30 seconds.
Repeat the process of whisking and resting 2 more times.
Using a rubber spatula, stir in flour mixture until combined - 1 minute.
Stir in Chocolate chips
Give the dough a final stir to ensure no flour pockets remain.
Using a 1 tablespoon ice cream scoop, place dough  1 inch apart on a baking sheet.
Bake 1 sheet at a time until cookies are golden brown, still puffy - 9 to 10 minutes
Transfer cookies to a wire rack.
Let cookies cool to room temperature before enjoying!

Chocolate Layer Cake

I love chocolate ... Whenever I'm sad, I eat chocolate. Whenever I'm happy, I eat chocolate. Whenever I'm stressed, I eat chocolate. After dinner, I eat chocolate. Lately, I've been craving a good chocolate cake. This recipe caught my attention.It is truly one of the best chocolate cakes I've ever had.... Moist, rich and so sinful!

Old-fashioned Chocolate Layer Cake

Adapted from Cook's All-Time Best Recipes 

Cake

4 ounces unsweetened chocolate
1/4 cup Dutch- processed cocoa
1/2 cup hot water
1 3/4 cups sugar
1 3/4 cups flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 teaspoons Vanilla extract
4 large eggs
2 large egg yolks
12 tablespoons softened butter, cut into pieces

Frosting

1 pound semisweet chocolate
8 tablespoons unsalted butter
1/3 cup sugar
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/4 cups heavy whipping cream, cold

For the cake:
Turn oven to 350 degrees
Adjust rack to middle position
Grease and dust with flour a one 9 inch round cake pan.
In a dish, melt chocolate, cocoa and hot water in the microwave
Add 1/2 cup sugar to chocolate.
Stir with a rubber spatula until thick and glossy - about 2 minutes.
Whisk flour, baking soda and salt in medium bowl - set aside.
Combine buttermilk and vanilla extract in a small bowl
Using a mixer, whip eggs and egg yolks on medium speed - about 10 seconds.
Add remaining 1 1/4 cup sugar.
Whip until light and fluffy - 2 to 3 minutes.
Replace whisk with paddle.
Add cooled chocolate mixture and mix further - 1 minute.
Add soft butter, a piece at a time until fully incorporated.
Add flour mixture in 3 additions, alternating with buttermilk mixture in 2 additions.
Scrap down bowl as needed.
Mix a medium speed until combined.
Pour batter into prepared pan.
Bake until toothpick inserted in center comes out clean - 45 - 50 minutes
When cooled, carefully remove cake from pan.
Carefully, slice the cake horizontally in half.
Let cake cool 2 hours before spreading the frosting.

For the frosting:
Melt chocolate in the microwave - careful not to burn it.
In a small saucepan, melt butter. Add sugar and corn syrup, vanilla and salt.
Stir with a rubber spatula until sugar is completely melted - 5 minutes.
In a larger bowl, stir chocolate, butter mixture and heavy cream.
Fill a larger bowl 1/2 way through with ice.
Place chocolate bowl in ice bath and stir with a rubber spatula until it thickens - 8 minutes.
In a mixer, beat frosting until light and fluffy.
Spread 1 cup of frosting on one cake layer.
Top with second cake layer. Gently press down.
Top with 1 1/2 cup frosting making sure to cover all sides of the cake with frosting as well.