Chocolate – Let's Cook Together

Chocolate Fudge

Denis Martel — Sun, 18 Apr 2010 20:15:42 +0000

Delicious, particularly during a cold Winter day!!!

Ingredients:

2 ounces unsweeted chocolate (like Baker chocolate)
500 ml white sugar
175 ml sour cream 15%
A dash of cinnamon
2 ml vanilla

Method:

Melt chocolate over very low heat or in a double boiler
Add the other ingredients while stirring
Keep stirring until sugar has melted and the mixture is smooth
Increase the heat and bring to 234⁰ F, using a candy thermometer
Allow the temperature to reduce to 100⁰ F and beat the fudge
Spread the fudge in a dish (20 cm X 20 cm) and let cool.

Decadent Chocolate Cake

Denis Martel — Sun, 18 Apr 2010 15:17:56 +0000

Try not to do what I did, mixing up baking powder with baking soda…

The home made pear jam may be replaced by just about any other type of jam.

This cake is for those who love chocolate. With the icing, there is more than a pound of chocolate, delicious!

Ingredients:

250 ml boiling water
3 ounces (cubes) unsweetened chocolate
125 gr unsalted butter
5 ml vanilla
500 ml sugar
2 eggs, separated
5 ml baking soda
125 ml sour cream
500 ml sifted flour
5 ml baking powder
Pear jam (or any other you may prefer)

Method:

Preheat oven to 350⁰ F
Grease one spring form cake pan (about 20 cm) and dust with flour
In a bowl, pour hot water over chocolate cubes and butter
Stir to melt, then add vanilla and sugar
Whisk in one egg yolk, at a time
In a small bowl, mix baking soda and sour cream (this will remind you of your chemistry class in high school)
Add the sour cream to the chocolate mixture
Sift flour and baking powder together over the chocolate mixture and mix well
Beat the egg whites into soft peaks, then add to the chocolate mixture and mix well
Gently fold in the remaining egg whites into the mixture
Pour into the cake pan and bake for 40 to 50 minutes
Cool for 10 minutes then cut the cake in two, horizontally with a sharp knife
Spread the jam on one half, cover with the second half
Use the chocolate icing recipe to cover the cake

Chocolate Meringue Cake

Denis Martel — Sun, 18 Apr 2010 15:16:16 +0000

This is a delicious cake to serve with a glass of ice wine or a 20 years tawny port. It is a light cake and even if you are not an amateur of meringue like Cheryl, I am sure you will like this cake. Moreover, because of its look, it will certainly impress the crowd.

Ingredients:

50 ml cocoa powder
250 ml icing sugar
6 egg whites
5 ml vinegar
375 ml sugar
125 ml bitter sweet chocolate
75 ml icing sugar
3 eggs, separated
500 ml whipping cream

Method:

Pre-heat oven to 275⁰F
Using a cake pan as a template, draw two circles of about 20 cm on wax paper.
Beat the eggs whites into soft peaks
While beating the egg whites, add vinegar then add the sugar in small quantities at a time.
Add the cocoa to the egg white, gently folding the eggs
Spread the egg white mixture on the wax paper, within the circles
Bake for 1:15 hour, until the meringues are firm
Open the oven door and let cool for 30 minutes
Remove the wax paper and let cool on a grill
During this time, melt the chocolate. When melted, remove from the heat and add the butter and icing sugar
Beat the mixture and add 3 egg yolks, one at a time
Beat the egg whites and incorporate into the chocolate mixture
Whip the cream and add 125 ml to the chocolate mousse
Cover each meringue with half of the chocolate mousse
Cover one meringue with half the whip cream
Place the second meringue on top of the one with the whipping cream
Spread the remaining whipping cream on top
You may cover the top with chocolate pieces then refrigerate overnight so the meringues will soften somewhat.

Chocolate Cake Icing

Denis Martel — Sun, 18 Apr 2010 15:13:56 +0000

No comments. For those who looove chocolate!

Ingredients:

6 ounces bittersweet chocolate
125 ml whipping cream

Method:

Melt chocolate over low heat or even better in a double boiler
When melted, slowly add the cream, mixing with a whisk
Let cool and then spread over the chocolate cake