Club Chocolate Blog – Gourmet Chocolate and Fine Chocolate

Chocolate Cookies with All the Chips

Adapted from “Deep Dark Chocolate: Decadent Recipes for the Serious Chocolate Lover” by Sara Perry (Chronicle Books, $18.95 paperback).

For the semisweet, white and milk chocolate chips, use premium products, if possible.

• 3/4 cup semisweet chocolate chips

• 3/4 cup white chocolate chips

• 3/4 cup milk chocolate chips

• 1 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, at room temperature

• 1/2 cup firmly packed light brown sugar

• 1/4 cup granulated sugar

• 1 large egg, at room temperature

• 1 teaspoon vanilla extract

Heat the oven to 350 degrees. Line a baking sheet with parchment paper or leave it ungreased.

In a small bowl, mix the semisweet, white and milk chocolate chips until blended. In another small bowl, whisk the flour, cocoa, baking soda and salt until well blended. Set aside.

Using a stand mixer or a hand mixer set on medium speed, beat the butter until creamy. Add the brown and granulated sugars, and beat on medium speed until light and fluffy. Beat in the egg until well blended, scraping down the sides and bottom of the bowl as necessary. Beat in the vanilla until blended. On a low speed, slowly add the dry ingredients and beat until just blended, again scraping down the bowl as needed. Beat or fold in the chocolate chips until evenly distributed.

Drop the dough, by tablespoonfuls, onto the prepared baking sheet, about 2 inches apart. Bake for about 12 minutes, until the cookies are set and the tops have lost their sheen. (Because the dough is dark, the first batch will be the key to when the cookies are done.) Let the cookies firm and cool slightly on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining cookie dough, reusing the parchment paper.

Makes about 3 dozen cookies.

This recipe courtesy of Betty Rosbottom
TRIBUNE MEDIA SERVICES. Betty Rosbottom is a cooking school director from Massachusetts.

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Recipe: THE LANGHAM HOTEL’S CHOCOLATE TRES LECHE CAKE

For the tres leche sauce:

24 oz. evaporated milk

28 oz. condensed milk

28 oz. heavy cream

2 t. vanilla extract

3 T. rum

Combine all ingredients in a bowl and set aside.

For the chocolate chantilly:

32 oz. heavy cream

1 1/2 c. milk chocolate, chopped

Bring the heavy cream to a boil, pour over the chopped chocolate and mix. Let cool overnight in the fridge then whip just before serving cake.

For the cake:

12 eggs

12 oz. sugar

10 oz. cake flour

2 oz. cocoa powder

4 oz. melted butter

1 t. vanilla extract

Preheat over to 350 degrees. Combine the eggs and sugar in a bowl, place the bowl over a pot of boiling water and mix until the sugar dissolves completely. Then place the egg mixture in a mixer and whip until it cools and doubles in size. Fold in sifted flour and cocoa powder. Fold in melted butter and vanilla. Pour the batter into two 8-inch round cake pans. Or if you want to do individual cakes, into a muffin pan. Bake for 20 minutes, or until the cake springs back when you touch it. Cut out the cake and place into the serving dish. Pour tres leche sauce over the cake and let it absorb the liquid. After it has absorbed the liquid pour the rest so that the sauce covers at least half the cake. Whip the chocolate chantilly and serve on top of the cake. Serves 8.

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I just had this and boy was it good.  Thanks to Melissa Clark of the New York Times.

Whiskey-Soaked Dark Chocolate Bundt Cake

Makes 10 to 12 servings

1 cup (2 sticks) unsalted butter, softened, more for greasing pan

2 cups all-purpose flour, more for dusting pan

5 ounces unsweetened chocolate

¼ cup instant espresso powder

2 tablespoons unsweetened cocoa powder

1 cup bourbon, rye or other whiskey, more for sprinkling

½ teaspoon kosher salt

2 cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 teaspoon baking soda Confectioners’ sugar, for garnish (optional)

1. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.

2. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.

3. Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

4. On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

5. Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners’ sugar if you like.

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