chocolate pudding with espresso whipped cream

I never thought pudding was something you can actually make at home; I guess that proves how powerful the brand association Jello has created (either that, or simply proof of my ignorance). This recipe from the November 2008 issue of Bon Appetit only took a few ingredients, things I keep in on hand anyway. The espresso powder is so simple but adds a "grown up" twist.

Grocery list: 1/4 c sugar, 2 T powdered sugar, 2 T cornstarch, 1 T + 1 tsp instant espresso powder, 2 c whole milk, 1 c bittersweet or semisweet chocolate chips, 1 T butter, 1.5 tsp vanilla extract, 1/2 c heavy cream.



Mix 1/4 c granulated sugar, cornstarch and 1 T of espresso powder in a small saucepan, then add the milk. Set heat to medium and whisk to blend.



When the mixture starts to boil, it will thicken after only a couple minutes. Remove from heat, stir in the chocolate chips, vanilla and butter.



Divide into small ramekins (6 small, according to the recipe; I divided into 4 for larger servings) and refrigerate for at least 2 hours.

To make the whipped cream, put the cream, powdered sugar and 1 tsp espresso powder in a bowl and mix with an electric hand mixer for 2-3 minutes, until it thickens to the right consistency. Serve the pudding with a big scoop of espresso cream on top.

5 pounds of chocolate cupcakes

I found this recipe in the most unlikely of places - by talking to a startup software executive at a conference. I immediately like people when it's apparent they have a love of food that rivals mine, and this woman was awesome. She had just moved back from Spain, and instead of talking about what I imagine most business people would (glad to be back to burgers or family or familiarity?), she talked about the olive oil, the bread, the markets, learning first the spanish words for basil and garlic... Wow. And then she tells me about this cake, her go-to, never-fails-to-disappoint cake made with "at least 5 pounds of chocolate" (her words). I prod a little deeper, and it turns out the recipe she uses comes from Orangette - the lovely blog I read on a daily basis - posted over 4 years ago. She sent me the recipe, which I immediately set to making. The only problem was my own impatience - not waiting for the cupcakes to cool enough before removing them = not nearly as photogenic as Orangette's, but by far the most delicious chocolate cake I've ever tried. Find someone who's birthday is near, or any other excuse possible, and make this cake. You can find the Orangette original here.

Grocery list: (cake) 3 oz semi-sweet chocolate, 1.5 cups brewed coffee, 3 c sugar, 2.5 c A/P flour, 1.5 c unsweetened cocoa powder, 2 tsp baking soda, 3/4 tsp baking powder, 1 tsp salt, 3 eggs, 3/4 c canola oil, 1.5 cups buttermilk (shaken), 3/4 tsp vanilla extract; (ganache frosting) 16 oz semi-sweet chocolate, 1 c heavy cream, 2T sugar, 2T light corn syrup, 1/2 stick unsalted butter.



To make the cake, chop the 3 oz of chocolate and pour hot coffee over it, and allow it to set for a while to melt. Grease or line 36 cupcake tins, or grease/flour 2 10-inch cake pans.



Next, work on your dry ingredients: sift the sugar, flour, cocoa powder, baking soda, baking powder and salt together in a large bowl.



In an even bigger bowl, beat the eggs for 5 minutes with a hand mixer (or 3 mins w/a stand mixer) until they are thickened.



Then, slowly add in the oil, vanilla, buttermilk, and the coffee-chocolate mixture, beating until smooth.



Now, if you've got a stand mixer with one of those nifty attachments that keeps flour from poofing up into the air, good for you. I had to MacGiver it - I draped some towels over the top of the hand-mixer & bowl, and carefully dumped in the dry ingredients while beating on medium speed. I'm still finding chocolate powder in some crevices in the dining nook, so I'm just warning you here...



Then, pour your batter into the pans. This was an impressive sight wasn't it? Bake at 300 degrees for 20-25 minutes for cupcakes (or 50-55 for larger cakes). I think it helps to rotate the cupcake pans halfway through - meaning, move the pan from the bottom rack up to the top and vice versa. Otherwise the bottom cakes will cook way faster. Use a toothpick to tell when they're done.



While they're baking, make the ganache. Heat the heavy cream, sugar and corn syrup in a small saucepan over medium-low heat, until just boiling.



Chop the chocolate (or cheat, and use chips - but they were really really nice chips from WF so I think Orangette would approve) and stir into the cream, then remove from heat.



Cut the butter into pieces and stir into the melted chocolate mixture. Pour into a bowl and allow to cool - it will keep thickening as it cools. Whenever it's at frosting consistency, you can spread it on the cakes. Make sure you remove the cakes to a wire pan and allow them to cool to completely room temperature. I rushed the first few cupcakes, and literally poured the frosting over them instead of waiting, that's how excited I was about the cupcakes. You might want to enlist some moral support during this part, if you don't want to risk ruining the presentation in the heat of the moment...

Orangette, I agree with you - this was "the most deeply-flavored, moist-yet-fluffy chocolate cake [I've] ever tried."

cream cheese brownies

Another weekend, another request for homemade dessert... A finally got his hands on my copy of "The New Best Recipe" (from Cook's Illustrated), and started reading the dessert section. As an engineer, he was impressed with the thorough, scientific approach, which was all he needed to be convinced that their brownie recipes must be the best in the world. I had all the ingredients on hand, so we were digging in to hot gooey layered brownies about an hour later.

For the brownie base: 2/3 c AP flour, 1/4 tsp salt, 1/2 tsp baking powder, 2 oz unsweetened chocolate, 4 oz bitter or semisweet chocolate, 8T unsalted butter, 1 c sugar, 2 tsp vanilla extract, 3 large eggs. For the cream cheese filling: 8 oz cream cheese (room temp), 1/4 c sugar, 1/2 tsp vanilla extract, 1 egg yolk.



In a medium bowl, melt chocolate and butter (start with 1 minute on high, stir, and keep heating in 30 second increments till melted). Stir the mixture till it's smooth, then whisk in sugar and vanilla.



Let this cool for a couple of minutes, then whisk in eggs one at a time till smooth.



Stir in the flour, salt and baking powder, then set aside.



In a separate bowl, make the cream cheese filling. Whisk all ingredients together till blended.



To assemble the brownies, layer half of the chocolate base into bottom of 8x8 pan (greased). Drop spoonfuls of the cream cheese filling into the base, reserving half of it. Repeat by spreading remaining brownie base, then dropping spoonfuls of the remaining cream cheese filling.



Use a knife and drag blade through mix to swirl filling and base together. Bake at 325 for 50-60 minutes, then allow to cool.

brownie cupcakes with peanut butter frosting (!!!)

Yes, these cupcakes are as good as the name suggests. Better yet, I'd wager you have all the ingredients in your kitchen right now. So maybe you should put down the laptop and just go see about making these right now, hmm?

Grocery (pantry) list: 6T butter, 8 oz semisweet chocolate chips + 3oz unsweetened chocolate [note - I just used semisweet only and they worked great], 1/2 cup brown sugar, 1/3 cup sugar, 2 eggs, 1 tsp vanilla extract, 1/2 cup AP flour, 1/3 cup walnuts (if you don't like nuts in brownies, skip them); for the frosting, 1 cup powdered sugar, 3/4 cup peanut butter, 1/2 stick room temperature butter, 1/4 tsp vanilla, 4 tsp heavy cream.



To make the brownie cupcakes, heat the butter + 1/2 the chocolate in a microwave or over a double boiler until smooth. Mix in both the granulated and brown sugar, then whisk in both eggs, the vanilla, flour, walnuts, a pinch of salt, and the remaining chocolate chips. Divide into cupcake liners - should make 8-10 cupcakes. Bake at 350 degrees for 20 minutes.



Use a hand mixer to mix the powdered sugar, peanut butter, butter, vanilla and cream together until very smooth. Keep in mind that the peanut butter will melt and get very messy if the cupcakes haven't cooled completely before you frost them (if you can wait that long...).

lynn's chocolate kahlua cheesecake

I don't normally make a lot of desserts, and I'm one of those weird people that never craves chocolate. I've wanted to learn how to make this for A, knowing that it's his favorite dessert ever. The recipe comes from Lynn, a coworker who adores A (she says he reminds him of her son) and makes this for him every year on his birthday. My first 2 or 3 attempts were disastrous (first time, I didn't think it mattered if I used a regular cake pan instead of a spring-form pan, other times I didn't realize how long the cake needed to cool before removing the outer edge of the pan...). I'll try and give very specific directions so you can nail this on your first try.

Grocery list: chocolate graham crackers, butter, heavy whipping cream, 24 oz cream cheese, sugar, 3 eggs, 1/2 pound block chocolate (semisweet), dark cocoa powder, vanilla extract.



Start by making the chocolate crust: take one package of chocolate graham cookies (normally 3 per box -- just use 1 of them), and crush them with a rolling pin in a large ziploc bag. This should make about 1.5 cups of chocolate cookie crumbs. Melt 1/4 cup (one half stick) of butter, and stir this in with the crumbs and 2 T of sugar in a bowl. The consistency will still be crumby, but don't worry. Press the crumb mixture into the bottom of the spring-form pan, and partway up the sides. Freeze for 5 minutes, then bake at 350 degrees for 10 minutes. Remove and set aside.



There are 3 main parts to the actual cheesecake: the cream cheese base, the chocolate sauce that you mix into the base, and the chocolate icing. You can ignore the icing part until later, when the cake is cooling.



Next, work on the chocolate sauce. Start by chopping up the 1/2 pound block of chocolate and divide this (should be 3/4 cup + 1 cup). Melt the 3/4 cup chocolate chunks in the microwave, for a minute at a time, stirring in between, until smooth. Stir in 1/4 cup kahlua and 1/4 cup whipping cream -- keep stirring till smooth. I actually used half and half in place of all the heavy cream in this recipe and it turned out fine, so whatever your preference.



Now, for the cream cheese base. I used 3 8-oz packages of neufchatel cheese (lower fat version of cream cheese); soften these by leaving out on the counter for about an hour before starting to cook. Using a hand or stand mixer, beat together the cream cheese and 1 cup sugar. Then blend in 1/3 cup powdered dark cocoa (I use Ghiradelli brand). Add the eggs, one at a time, blending well after each.



Now, with a big spoon, just stir in 1 tsp vanilla extract into the cream cheese mixture. Then stir in the chocolate sauce. Stir well, then pour all of this into the spring form pan. Bake for 10 minutes at 400 degrees, then turn the oven down to 275 and bake for 45 minutes more.



Here's the part I learned the hard way - patience is key. After 45 minutes, turn off the oven and open the door, but leave the cake there, resting. After about an hour, place the cake in the fridge for about 2 hours, then bring it back to the counter for final icing.



To make the chocolate icing, melt the last 1 cup of chocolate chunks in the microwave. Stir in 1/4 cup whipping cream and 2 T kahlua. It will seem very liquid-y, not like icing, but you're going to refrigerate it to harden. Now, take a butter knife and run it along the edges of the spring form pan to loosen the cake. Very carefully remove the sides of the pan. Pour the icing right on top, and using a spatula, carefully smooth the icing around, allowing some of it to run over the outer edges.



Return the cake the fridge for at least 4 more hours before serving.