Chocolate Cinnamon Brownies

Brownie

CinnamonChocolateBrownies

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  • 1/2 cup flour
  • 1-1/2 tsp cinnamon
  • 1/8 tsp salt
  • 6 oz semi sweet chocolate
  • 3/4 cup room temperature butter
  • 4 large eggs
  • 1 cup sugar
  • 1-1/2 tsp vanilla
  • 1 cup chopped walnuts (or pecans)

Grease and flour an 8″ square pan. Mix flour, cinnamon and salt and set aside. Melt the butter and chocolate in a bowl over simmering water.

In a mixer, beat the eggs and sugar until thick.  Add vanilla.  Stir in flour mixture and blend well. Fold in nuts. Pour into prepared pan and bake at 350 for about 30-35 minutes.

Topping

  • 6 oz. semisweet chocolate
  • 2 tbsps butter
  • 2 tbsps heavy cream

Melt all in a bowl over simmering water and stir until smooth.  Pour over brownies. Refrigerate until set, about 2 hours.

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Strawberry Mousse Chocolate Cups

StrawberryMousseChocolateCupsCups:

Melt 12 oz. of semi sweet chocolate.  Using either small plastic or paper cups, pour melted chocolate into cup, filling it up entirely.  Pour out excess.

NOTE:  prior to filling cups, cup a small “nick” in the top of the cup to ease peeling later.

Refrigerate cups until chocolate is firm – peel over cups and dispose.  Refrig cups until ready to use

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Tiramisu Charlotte Filling

Tiramisu Charlotte

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6 egg yolks

1 cup sugar

1-1/4 cups marscapone

1-3/4 cups heavy cream

Combine yolks and sugar in top of double boiler over low heat.  Heat, whisking frequently, for 8-10 minutes until sugar is dissolved and mixture is warm.

Put into a mixer bowl and whip until light and lemon colored.  Add marscapone and blend well.

In another bowl, beat the cream until stiff peaks.  Fold two mixture together.

Pour into mold and refrigerate a minimum of 4 hours.  Dust top with cocoa and garnish with chocolate curls.

(Learn about the ladyfingers here.)

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Chocolate Ladyfingers

Tiramisu Charlotte

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2/3 cup flour

1/8 tsp salt

1/2 cup sugar, divided

3 tbsps cocoa

4 eggs separated

1/2 tsp vanilla

Sift the flour, salt and cocoa together.  Beat eggs yolks and 1/4 cup sugar on mixer until thick and makes a ribbon.

Beat egg whites until stiff.  Beat in the remaining 1/4 cups sugar and beat till glossy.

 

Sift the flour mixture over the yolks and add 1/3 of the egg whites.  Carefully fold in.  Add the vanilla and rest of the egg whites and fold in carefully, trying not to deflate.

 

Spoon into a pastry with a large open tip.  Pipe “fingers” onto parchment lined sheet approximately 3″ long each.

 

Bake at 300 for about 18-20 minutes.  Cool in pan 5 minutes and then remove to a wire rack to cool completely.

(Learn about how to make the filling here.)

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Peanut Butter Mousse Cups

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Chocolate Cups:

Melt 6 oz of chocolate over a water bath or in microwave. Using a brush, heavily paint inside of a foil lined ramekin, a foil baking cup ora silicon mold.

Refrigerate at least an hour. Unmold – store in refrigerator.

Peanut Butter Mousse:

8 oz soft cream cheese
1 cup creamy peanut butter
1/4 cup sugar
2/3 cups heavy cream
1/4 tsp vanilla

Beat cream cheese, peanut butter and sugar till well blended. Put mixture on high and beat mixture until it is very fluffy.

In a separate bowl, beat heavy cream and vanilla until stiff. Fold into the peanut butter mixture.

Fill cups and refrigerate at least 30 minutes for serving. Decorate as you desire.

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Queen of Sheba Cake

Queen Of Sheeba Cake

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6 oz semi sweet chocolate
6 oz butter
1/4 tsp almond extract
4 large eggs – separated
3/4 cup sugar
1/2 cup ground almonds
1/4 cup flour
1/8 tsp cream of tartar

8″ springform pan lined with parchment bottom

Combine chocolate and butter over a water bath and melt.
Remove and stir in almond extract.

Beat yolks with 1/2 cup sugar until pale and thick. Stir in chocolate, almonds and flour.

In another bowl, beat whites and cream of tartar . Add 1/4 cup sugar and beat until stiff. Fold into yolk mixture, do not overbeat.

Pour into prepared pan and bake at 375 degrees for 40-45 minutes.
Cool completely in pan.
With your hand, push down around the sides until the cake it even. Turn over onto a serving platter and remove springform pan and parchment round.

This cake can be made up to 3 days in advance or frozen for 3 months.

GLAZE:

6 oz semisweet chocolate
1 stick butter
1 tbsps corn syrup.

Melt altogether over a water bath. Remove. Cool to 90-92 degrees and then glaze cake and decorate with almonds or as you wish.

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