foodlikecake

Tag: Fudge

German Chocolate Fudge Pie

There is absolutely nothing to dislike about this pie. Unless you dislike chocolate, coconut, or pecans, and then we have problems. This German Chocolate Fudge Pie consists of a fudgy, chocolate, brownie-like filling on top of a buttery pie crust, and the icing on the pie is coconut pecan frosting. Delicious perfection.

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Ingredients: Chocolate Fudge Pie (adapted very slightly from here)

1 nine-inch pie crust

1 and 1/2 cups granulated sugar

3/4 cup unsweetened natural cocoa powder

1/4 cup all-purpose flour

1/4 teaspoon salt

1 cup half-and-half

1/4 cup unsalted butter

4 ounces German chocolate

2/3 cup semi-sweet chocolate chips

2 large eggs

3 large egg yolks

Coconut Pecan Frosting (from here)

1 (14oz) can condensed milk

3 large egg yolks

1/2 cup salted butter

1 and 1/2 cups flaked coconut

1 cup roughly chopped pecans

Recipe: Chocolate Fudge Pie

Preheat the oven to 350F.

In a large bowl, whisk together the sugar, cocoa powder, flour and salt.

In a medium saucepan, melt together the half-and-half, butter, and chocolate, over medium heat, until smooth.

Let it cool slightly while you mix the eggs into the dry mixture. Then mix in the chocolate batter until smooth and well-combined.

Pour into the pie shell and bake for about 45 minutes, or until cracks start appearing on top of the pie.

Cool before serving.

Coconut Pecan Frosting

In a large saucepan over low heat, stir the condensed milk, eggs, and butter until the mixture has thickened and is slightly bubbly.

Take off heat and mix in the flaked coconut and pecans. Let come to room temperature before putting on the pie.

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Enjoy!

 

Raspberry Mousse Brownies

Another raspberry chocolate recipe! Yay! Imagine a rich, fudgy, dark chocolate brownie topped with light, fluffy raspberry mousse. These raspberry mousse brownies taste as great as they sound. Even though they consist of two parts, the hardest thing to do is pushing the raspberries through a sieve to get the seeds out. These brownies are so pretty anyone will love them. The coolest part is that the raspberry mousse darkens in color over the days, so if I took a picture now they would be dark, dark, pink.

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Ingredients: Brownies (adapted from here)

10 tablespoons unsalted butter

1 cup granulated sugar

3/4 cup plus 2 tablespoons natural sweetened cocoa powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour

Raspberry Mousse (from here)

3 tablespoons lemon juice

1/4 ounce powdered gelatin

3 cups raspberries

1/2 cup plus 2 tablespoons granulated sugar

2 cups cold heavy cream

Recipe: Brownies

Preheat the oven to 325F. Grease, then line with parchment paper the bottoms and two sides of an 8×8 pan. This helps when you need to lift the brownies out of the pan.

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat from 5 minutes until the batter is no longer hot. Stir in vanilla and then add eggs one at a time, beating hard after each one.

When the batter is shiny and well blended, add the flour. Stir until fully incorporated, then continue beating for at least 60 strokes. The batter will be very thick. Spread in lined pan.

Bake for 20-25 minutes or until a toothpick comes out clean.

Raspberry Mousse

Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes.

In a blender or food processor, puree 3 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.

In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium heat. Cook until bubbles form at the edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, about 20 minutes.

In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over brownies. Smooth top with an offset spatula.

Refrigerate until set, about 2 hours (or up to overnight).

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Enjoy!

Zero Candy Bar Cupcake

 

Have any of you guys had a Zero Bar? I had one once. It was amazing. Peanut/almond/caramel nougat covered in white fudge, totally different than most candy bars. So, of course, I had to eventually turn it into a cupcake. The cupcake itself is a vanilla cake base with peanut butter and almond extract, replicating the nougat. The frosting is white fudge and then I drizzled caramel over it. You could fill the cupcake with caramel too- the caramel is amazing 🙂

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Ingredients: Cupcakes

1/4 cup whole milk

1/4 cup buttermilk

1 teaspoon almond extract

2 large eggs, room temperature

1 and 1/2 cups cake flour, sifted

3/4 cup granulated sugar

1 and 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons unsalted butter, softened

1/4 cup peanut butter

Caramel Layer

1/4 cup butter

1/2 cup packed brown sugar

1/4 cup light corn syrup

1/4 can sweetened condensed milk

1/4 tablespoon whipping cream

1/4 teaspoon vanilla

1/4 teaspoon salt

White Fudge Frosting

1 cup granulated sugar

1/3 cup whole milk

5 tablespoons butter, unsalted

1 cup premium white chocolate, chopped

Recipe: Cupcakes

Preheat oven to 350F. Line one cupcake tin with wrappers.

In a medium bowl lightly combine 2 tablespoons milk, 2 tablespoons buttermilk, the eggs, and the almond extract.

In a large mixing bowl combine the dry ingredients, mix on low speed for 30 seconds to blend. Add the butter, peanut butter, rest of milk, and buttermilk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Put about an ice cream scoop’s worth of batter into each cupcake tin. Bake for 20-25 minutes or until a toothpick comes out with dry crumbs on it.

Caramel Layer

In a heavy saucepan over medium heat, bring butter, brown sugar, corn syrup, and condensed milk to a boil, while stirring.

Carefully stir in whipping cream.

Keep stirring until the caramel reaches soft ball stage, then take off heat, and pour into a bowl to cool.

When caramel is cool, pour a little on the cupcake.

White Fudge Frosting

Bring sugar, milk, and butter to a boil in a medium saucepan while stirring constantly.

Remove from heat and add chopped chocolate.

Beat until creamy and cooled.

Pipe onto cupcakes.

Let stand for about 5 minutes until pipe-able.

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Enjoy!

Flourless Chocolate Cake

I’ve always wanted to make a flourless chocolate cake, but never got around to it. My advice? Make this cake now. It’s fudgy, dense, and super chocolatey. I topped it with raspberry coulis and whipped cream. Do not skip the coulis- it’s tangy, full of raspberry flavor and so amazing.

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Ingredients: Cake

2 and 1/4 cup dark chocolate chips

6 ounces unsalted butter

5 large eggs, cold

1 cup granulated sugar

1 and 1/2 teaspoons vanilla extract

2 tablespoons water

1/4 teaspoon salt

1/4 cup unsweetened natural cocoa powder

Raspberry Coulis

1/4 cup granulated sugar

1 and 1/2 tablespoons water

12 ounces raspberries, (if frozen, thaw them)

Whipped Cream

1 cup heavy whipping cream

1 teaspoon vanilla

2 tablespoons granulated sugar

Recipe: Cake

Position a rack in the middle of the oven and heat the oven to 300°F. Grease a 9″ round cake pan and line it with parchment paper. Dust with cocoa powder.

Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth.

Remove  bowl from heat and let cool slightly.

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and water. Beat on medium-high speed until the mixture is very foamy, pale in color, and doubled in volume, about 2 minutes.

Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds.

Add the cocoa powder and mix on medium low just until blended, about 30 seconds.

Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 35 to 45 min. Don’t overcook. Let cool in the pan on a rack for 30 min.

If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake.

Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine.

Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least overnight.

Raspberry Coulis

Heat sugar and water in a small saucepan on low heat until sugar dissolves, stirring occasionally. Takes about 5-8 minutes.

Blend sugar syrup and raspberries in a food processor until smooth.

Push through sieve.

Store covered in fridge.

Whipped Cream

Put a medium bowl and whisks in the freezer for 5-10 minutes.

Beat all ingredients until soft peaks form.

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Enjoy!

Fudgy Brownies

Finally! The perfect brownie. Chewy, fudgy brownies with white chocolate ganache, garnished with chocolate curls. They’re thin, but dense and super rich in chocolate flavor.

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Ingredients: Brownies (I got the recipe here)

10 tablespoons unsalted butter

1 and 1/4 cups granulated sugar

3/4 cup plus 2 tablespoons unsweetened cocoa powder

1/4 rounded  teaspoon salt

1 teaspoon vanilla extract

2 large eggs, cold

1/2 cup all-purpose flour

White Chocolate Ganache

2 tablespoons heavy whipping cream

4 ounces white chocolate

Recipe: (Makes 15 brownies)

Preheat the oven to 325F. Make sure there is an oven rack on the bottom third of the oven. Grease, then line with parchment paper the bottoms and two sides of an 8×8 pan. This helps when you lift the brownies out of the pan.

Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)

Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.

Remove bowl from heat from 5 minutes until the batter is no longer hot. Stir in vanilla and then add eggs one at a time, beating hard after each one.

When the batter is shiny and well blended, add the flour. Stir until fully incorporated, then continue beating for at least 60 strokes. The batter will be very thick. Spread in lined pan.

Bake for 20-25 minutes or until a toothpick comes out clean. Leave brownies in pan until fully cool, then remove from pan. Before making the ganache keep brownies in the fridge.

White Chocolate Ganache

Put chopped chocolate into a small bowl. Pour heavy  whipping cream into saucepan and stir until simmering. Then pour half of the cream onto the chocolate and mix until smooth, then add the rest of the cream. Refrigerate the ganache for 45 minutes.

Put a bowl and the beaters (from the mixer) into the freezer for 15-20 minutes. When ganache has been in the fridge for enough time, remove bowl and beaters from fridge and scoop ganache into bowl. Whip the ganache until stiff peaks form, then spread on the cold brownies.

(Optional: Garnish with chocolate curls)

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Enjoy!