Thursday, July 30, 2015

No Bake Chocolate Cheesecake

Today is National Cheesecake Day, and here's a fabulous easy recipe from Yvonne Ruperti at  Serious Eats for a No-Bake Chocolate Cheesecake. Perfect, especially when you don't want to turn on the oven!You'll love this cheesecake. As always, use the very best chocolate and other ingredients. Just an FYI, a no-bake cheesecake is slightly denser than a baked one...but oh so great!


10 ounces chocolate cookie wafers (Nabisco Famous wafers)
2 Tbsp granulated sugar
8 Tbsp sweet butter, melted
3 8-ounce packages cream cheese, softened
1 cup plus 2 Tbsp confectioners' sugar
2 tsp Madagascar vanilla extract
1/4 cup sour cream
7 ounces dark chocolate (65-75%), melted
Cocoa powder for dusting

Pulse cookie crumbs and granulated sugar in food processor until fine.
Place in large bowl and toss with melted butter until moistened.
Firmly press into bottom and up sides of 8-inch springform pan.

Using mixer fitted with paddle attachment, beat cream cheese and sugar on medium speed until light and creamy, about 1 minute, scraping down sides of bowl as necessary.
Reduce speed to low and mix in vanilla, sour cream, and melted chocolate until smooth.
Spoon chocolate mixture into crust and smooth top.
Chill until set, about 4 hours.
Dust with cocoa powder and let sit for 30 minutes at room temperature before serving.

Wednesday, July 29, 2015

Play it Cool: Chocolate Drinks!

The San Francisco Bay Area is sweltering. O.K. you may live in an area where it's 120 degrees/100 percent humidity, but here in the Bay Area, when it hits 100 degrees with 60% humidity we're fainting left and right. So I thought it was time to do a fun post which highlights two different chocolatiers and their recipes for Cool (in both senses of the word) Chocolate Drinks.

The first is from Chuao. If you haven't tried their chocolate, you're in for a treat. They have some very fun chocolate bars such as Potato Chip, Firecracker, and Rocky Road.  For this Chocolate Frappe Recipe, use Chuao Drinking Chocolate. It comes in a cute tin or a larger 5 pound bag...either Spicy Maya (which in bar form is one of my favorites) or Deluxious Dark.  I've tried this with both!
And, then today I got another recipe for Ice Ice Baby from MarieBelle New York. I have their fabulous Dark Hot Chocolate Mix, and I'm going to make this tonight. Of course, if you're in New York, they'll mix this up for you at their shop! Be sure and try truffles, bars and more! Yum!

Tuesday, July 28, 2015

Milk Chocolate Cake with Milk Chocolate Frosting

Today is Milk Chocolate Day! Well, of course, you can have a cold glass of chocolate milk, but if you're feeling a bit more adventuresome, make this fabulous Milk Chocolate Cake with Milk Chocolate Frosting.  This is essentially a butter cake with three chocolate layers. Recipe was developed by Sylvia Thompson -- The Birthday Cake Book (1993).


Milk Chocolate Cake

3 1/2 cups sifted cake flour
1/2 Tbsp baking soda
1/2 tsp baking powder
1/2 tablespoon salt
6 ounces milk chocolate, chopped
1 cup water
1 cup sweet butter, softened to consistency of mayonnaise
1 1/2 cup granulated sugar
1/2 cup light-brown sugar, lumps crushed, packed
1 1/2 Tbsp Madagascar vanilla
6 large eggs
1 cup buttermilk or soured milk, room temperature
Milk Chocolate Frosting

Sift flour, baking soda, baking powder, and salt together in bowl.
In medium heat-proof bowl over barely simmering water, melt chocolate in water, stirring occasionally until perfectly smooth. Remove from heat.
In large mixing bowl, beat butter on medium speed until creamy. Continue beating while sprinkling in granulated and brown sugars, 1 tablespoon at time. Add vanilla and beat until very light. Add eggs one at a time, beating until thoroughly blended after each, then beat until very light and creamy. Blend in chocolate. Add flour in 3 parts by sprinkling over bowl. Alternate with buttermilk in 2 parts. Beat on lowest speed just until each addition disappears. Fold batter with large flexible rubber spatula just until thoroughly blended.
Divide batter into buttered 9-inch round cake pans with bottoms lined with wax paper. Smooth tops, then push batter slightly up against sides. Bake 2 layers on middle oven rack and 1 layer on lower oven rack at 350 degrees. Stagger so top pans are not directly over bottom pan.
Bake until wood pick emerges clean from center of cake, 30 to 35 minutes. Cool in pans on racks 15 minutes. Then turn out onto racks, top sides up, to cool completely.
Up to 6 hours before serving, set thickest layer on platter, bottoms up. Spread with 2/3 cup frosting. Repeat with second layer. Place last layer top side up. Frost top and sides. Keep cool. Do not refrigerate.

Milk Chocolate Frosting 

14 ounces milk chocolate
5 cups powdered sugar, sifted
3/4 cup unsweetened cocoa (not Dutch-processed)
3/4 cup plus 2 Tbsp sweet butter
7 - 8 Tbsp milk
2 Tbsp  Madagascar vanilla

In medium heat-proof bowl over (not touching) barely simmering water, melt chocolate, stirring occasionally until smooth. Remove from heat.
In food processor or mixing bowl, blend sugar and cocoa. Melt butter with 7 Tbsp milk at MEDIUM  in microwave or over low heat.
Add hot butter to sugar with chocolate and vanilla. Process or beat until smooth. Do not overprocess. If too thick, beat in remaining tablespoon hot milk. If too thin, add sugar. Spread at once.