Tag Archives: chocolate

Chocolate Sorbet

Easy Recipe, Deep flavor and Rich Dessert… Yum !

Easy Recipe, Deep flavor and Rich Dessert… Yum !

1 cup Sugar

½ cup Cocoa Powder

¼ Teaspoon Vanilla

½ teaspoon Salt

2 cups Water

¼ cup espresso (or Strong Coffee)

splash of Frangelico or Kahula


In a small saucepan heat until just dissolved. Refrigerate until cool.

Pour into Ice Cream maker and whirl for 30 minutes.

Pour into Freezer Container and freeze until firm.


Enjoy !!

Chocolate Terrine

Luxurious and  in the simplest term… indulgent !! Normally I would use very dark chocolate for this recipe but in this photo I used semisweet.

Luxurious and in the simplest term… indulgent !!
Normally I would use very dark chocolate for this recipe but in this photo I used semisweet.

8 ounces dark chocolate, chopped

3/4 cup butter

1/2 cup espresso

1/2 cup sugar

4 eggs, beaten

Preheat oven to 180c/350f

In a small cup dissolve sugar in hot espresso. Set aside.

Melt chocolate and butter over a simmering double boiler.

Add coffee.

Cook for 3-4 minutes or until mixture is hot to the touch.

Remove from the heat and whisk in the eggs.

Pour mixture through a strainer into a foil-lined loaf pan.

Create a bain marie by setting the loaf pan in a larger rectangular pan.

Fill the rectangular pan 1/3 of the way up with water.

Bake for 40-45 minutes.

Let cool.

Chill overnight.

Turn out the next day and serve in slices with a dollop of cream on the side.

Chocolate Torte

This flourless whipped chocolate dream is quick and simple to make but the richness of the result rates Le Cordon Bleu status.

This flourless whipped chocolate dream is quick and simple to make but the richness of the result rates Le Cordon Bleu status.

8” cake round

9×9 square pan (9X14 fine too)

parchment paper

Preheat oven 160c/325f


2 sticks butter- cubed

1  1/4 cups semisweet chocolate- chopped

Splash of Frangelico or favorite liqueur

8 large eggs

1/4 cup sugar

1 teaspoon vanilla

1/2 teaspoon sea salt

Grease an 8” round cake pan or cheesecake pan, and line with parchment paper.

Over a double boiler, melt together chocolate, butter and Frangelico until smooth. Do not over heat.

Pour into large bowl and set aside.

Beat eggs, sugar and vanilla for 5 minutes on high. Mixture will double.

Gently fold half the egg mixture into the chocolate.

Repeat with other half.

Pour batter through a strainer into your cake pan.

Set your cake pan in the larger pan. You will be creating a Bain Marie by filling the larger pan to the halfway point of your cake pan with boiling water, this allows your cake to bake gently.

Bake for 40 minutes.

Remove cake from larger pan and cool at room temp.

When cake is cool, cover and refrigerate until chilled, at least 3-4 hours.

Let cake sit at room temp for 20 minutes before removing it from the pan.

Invert, remove parchment and set rightside up onto your serving plate.

Serve with  a small scoop of vanilla ice cream or whipped cream.

Berries welcome.

Jaffa Cupcakes

Inspired by the English favorite Jaffa Cakes, and the Australian Crabapple bakery, this recipe hits the spot. This variation is gluten free, moist and delicious !!

Inspired by the English favorite Jaffa Cakes, and the Australian Crabapple bakery, this recipe hits the spot. This variation is gluten free, moist and delicious !!

Preheat oven to 160c/325f

Mini Cupcake tins are perfect for this but you may use regular size tins and you will only fill them half way.

2 oranges

4 cups almond flour

31/2  teaspoons baking powder

8 tablespoons butter-room temp

1 cup sugar

¾ cup brown sugar

7 eggs

Boil oranges for 1 hour.

Cut oranges (peel and all) into pieces and puree in blender.

Set aside.

Cream butter until light in color about 2 minutes.

Add sugars and beat for 2 minutes.

Add eggs one at a time beating 1 minute after each addition.

Add the almond flour and baking powder.

Stir in the oranges.

Pour into greased cupcake tins and bake until golden. About 30-35 minutes.

Chocolate Ganache

Scald one cup of cream

Pour over 1 cup of  semi sweet Chocolate Pieces , I like Felchlin Accra 70%.

Stir until smooth.

Pour over cooled Jaffa Cakes.

set aside to set.

Chocolate Cookies

I’ve been chasing this recipe since naptime in kindergarden and I finally found it. I added a splash of strong coffee for an additional depth of flavor. Hopefully these cookies make you as happy as they do me. You better have your pink blankie nearby.

2 1/2 sticks Butter- room temp

2 cups Sugar plus extra to sprinkle tops before baking

2  Eggs

1 teaspoon Vanilla

1 tablespoon Coffee (optional)

3/4 cup  Cocoa Powder

2 cups plus one tablespoon Flour

1 teaspoon Baking Soda

1/2 teaspoon Sea Salt

Cream together butter and sugar.

Add the eggs, vanilla, and coffee. Beat well.

Add cocoa powder, flour, baking soda, and salt.

Mix until incorporated.

Split dough in half and on a surface sprinkled with cocoa powder roll each half into a log.

Cool in frig (at least an hour)

Preheat oven 180c/350f

Slice about 1/2 “ thick and line them up on your baking sheet.

Sprinkle tops with sugar and bake for 10 minutes.


Peppermint Patties

Homemade Chocolate Confections, theres nothing better !

2 1/4 cups confectioners sugar with extra for dusting

1  1/2 tablespoons light corn syrup

1  1/2 tablespoons water

1/2 teaspoon pure peppermint extract

1 tablespoon vegetable shortening

10 ounces 70%  bittersweet chocolate, coarsely chopped

parchment paper

rolling pin

1-inch round cookie cutter I used a large metal icing tip

digital thermometer

rubber glove for handling chocolates after they are cooled

peppermint crème

Beat  2  1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer  at medium speed until just combined.

Knead on a work surface dusted with remaining   1/4 cup confectioners sugar until smooth.

Roll out between 2 sheets of parchment paper until desired thickness – 1/4 inch is good or a bit less.

let air dry for a few hours.

Dust both sides with confectionary sugar and cut into shapes and place on parchment paper.


Temper Chocolate

You have to do a heat –cool- reheat method to temper the chocolate. Tempering chocolate gives it the shine and the snap when it’s cool.

The easiest way I have learned is to use the microwave and a digital thermometer.

Nuke   1 ¼   cup of chocolate on low in increments of 15 seconds until chocolate is melted and reaches no higher temp that 45c.(112 f)

Carefully stir with a rubber spatula, avoiding scraping the down sides of the bowl.

Remove from microwave and add the remaining ¼ cup chocolate

Stir frequently until chocolate temp reduces to 27c(80f) -this will take some time.

When chocolate reaches 27 c (80f)

Remove patties from freezer and set aside

Nuke chocolate in increments of 3 seconds stirring and checking the temp after each increment until you get to 32c(88f). it will be fast.

When you have reached 32c  (88f), you are ready to dip

Using 2 forks to hold the patty, dip into chocolate  and place them on parchment paper to cool.

Work fast .

If chocolate gets too cool microwave in 3 second increments and bring it back to 32 c.

To avoid fingerprints on finished chocolates ,wear a rubber glove when handling chocolate .

Store chocolate in airtight container.

Perfect Yellow Cake “Happy Birthday Jenna!!”

Out of all my cake recipes this one was the hardest to crack ! Through many incarnations, this one best describes my childhood memories of a fluffy yellow cake with chocolate icing . ENJOY !!


Grease and flour two 8-inch cake pans.

2 cups all-purpose flour, sifted

1 + 1/4 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup butter, softened

1 cup milk

1 teaspoon vanilla extract

2 eggs

Sift flour and sugar, baking powder and salt in the bowl of kitchen aid mixer.

Add butter, milk and vanilla.

Beat to incorporate.

Add eggs and mix well. Be mindful not to over mix.

Pour batter into prepared pans, dividing equally among both.

Bake 30 to 35 minutes

Cool in pans ,remove from pans after 15 minutes .

cool cakes on wire racks.

Frost cake with your favorite icing_ Mine is


12 oz. bittersweet chocolate

12 oz. heavy cream

1 oz. cognac or other liqueur-optional

Chop chocolate into fine pieces and place in bowl.

Heat cream to a scald.

Pour hot cream over chocolate and let stand one minute.

Whisk cream and chocolate until smooth.

Add cognac if desired and stir.

Set aside to cool.

At this point you may pour your ganache over cake for a smooth finished cake. But if you prefer the traditional “frosting” that you apply with a spatula then

The longer you leave it out the thicker it will become.

To get real frosting consistency,  whip the ganache at this stage.

I like to leave it out over night but if you want to “frost” your cake sooner than later, chill it until desired consistency.

If by chance it becomes too solid for your comfort the simply whisk frosting over hot water bath to soften.