Whisk: a food blog: Chocolate

Showing posts with label Chocolate. Show all posts

Monday, September 5, 2011

Chocolate Meringue Kisses with Mousse: A Simplified Concorde

For those who dream of mastering the intricate Concorde Cake but crave a simpler alternative, chocolate meringue kisses filled with mousse are the perfect solution. Inspired by Gaston Lenôtre's legendary dessert, these mini treats retain the decadence of the original without the complexity.

The real deal consists of layers of chocolate meringue and chocolate pudding with sticks of chocolate meringue to decorate the outside. It was created by the famous French pastry chef Gaston Lenôtre to celebrate the first flight of the Concorde. Or is it named after the Place de la Concorde in Paris?

The recipe for Lenôtre’s Concorde appears in Lenôtre's Desserts and Pastries (affiliate link). At age 14, Pierre Hermé started apprenticing with Lenôtre and a recipe for Concorde can also be found in Chocolate Desserts by Pierre Hermé.

The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking
by Glenn Rinsky, Laura Halpin Rinsky

Someday, I’ll make this supersonic Concorde cake, but these little chocolate kisses were simple yet decadent.

Recipe: Chocolate Meringue Kisses with Mousse

Serves: 6

Ingredients:

Chocolate Meringue: 1 cup confectioner’s sugar 6 tablespoons cocoa powder 5 egg whites ¾ cup granulated sugar ½ teaspoon vanilla extract
Chocolate Mousse: 3½ ounces semi-sweet chocolate, cut into small pieces 4 tablespoons unsalted butter 5 tablespoons granulated sugar 2 egg yolks 4 egg whites
Confectioner’s sugar, for dusting

[You can find the recipe for Concorde (Chocolate Meringue Cake Filled with Chocolate Mousse) in the book Le Cordon Bleu at Home (affiliate link) or here.]

Instructions:

1. Prepare the Meringue:

Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
Fold in the sifted cocoa powder gently to maintain the airy texture.
Pipe or spoon small mounds onto the baking sheet.
Bake for 1 hour, then turn off the oven and let the meringues cool completely inside.

2. Make the Chocolate Mousse:

Melt the dark chocolate and let it cool slightly.
Gently fold the whipped cream and vanilla extract into the chocolate until smooth.

3. Assemble the Kisses:

Pipe or spoon chocolate mousse onto the flat side of a meringue.
Top with another meringue to create a sandwich.

4. Chill and Serve:

Refrigerate the assembled kisses for at least 30 minutes before serving.

Tasting Notes
“I like the chewiness.”
“This is good; this is real good.”
“Can I have another?”
These were quotes from my three young taste testers.

Next Time
Croissants in Le Cordon Bleu Complete Cook Home Collection page 429

Links
Video: Chocolate Concorde cake recipe
Food & Wine: Concorde Cake
No Special Effects’ Concorde
Carnival’s Concorde Cake

::Whisk::
I'm baking my way through a cooking school curriculum using the Le Cordon Bleu at Home (affiliate link) cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, I try to find a suitable substitution.

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Monday, April 18, 2011

Dorie and Oprah and Chocolate-Banded Ice Cream Torte

Thank you Dorie (@DorieGreenspan) for mentioning my variation on your cake as one of your favorites to the people at O (Oprah!) magazine. What an honor. Dorie is an inspiration who takes the time to respond and encourage people to follow their passion. I have several of Dorie's cookbooks, and

Top 15 Treats from Tuesdays with Dorie

Here are my top 15 favorite recipes from the Tuesdays with Dorie treats I made:

French Yogurt Cake

Lemon Cup Custard

Chocolate Armagnac Cake

Floating Islands

World Peace Cookies

Arborio Rice Pudding

Chocolate Chocolate Cupcakes

Lenox Almond Biscotti

Dimply Plum Cake

Double-Crusted Blueberry Pie

Peppermint Cream Puff Ring

French Chocolate Brownies

The Most Extraordinary French Lemon Cream Tart

Gooey Chocolate Cake

Caramel-Topped Flan

To see all the treats I baked for Tuesdays with Dorie, click here.

You should really buy Dorie’s cookbook Baking: From My Home to Yours (affiliate link). There are so many wonderful recipes between its covers.

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Monday, November 8, 2010

Chickadees and Fluff-Filled Chocolate Madeleines

Feeding Chickadees
Do you ever think
This could be your last week?
Last day?
Last moment?
What do you dream?
Would you change anything?

What would be on your
day-to-day to-do list?
What would be on your
life's to-do list?

Which one will you do?

There's always
laundry
dishes
work
sleep
hair to wash
mundane things.

Tomorrow
I want to
Splash in puddles
Get muddy
Dance in the rain
Do something I've never done.

And dream
Of what is
And what could be.

````````````````````````````````

Recipe: Chocolate Madeleines

Reflections on life and Madeleines somehow seem to go together. Maybe it's because when we think of Madeleines, we remember Marcel Proust’s autobiographical novel, Remembrance of Things Past, which begins with his mother serving him tea and "those short, plump little cakes called petite Madeleine’s, which look as though they had been molded in the fluted scallop of a pilgrim's shell."

As the narrator begins to eat his Madeleine, dipping it into the tea, he is overcome with memories and he becomes aware that the simple Madeleines bear “. . . in the tiny and almost impalpable drop of their essence, the vast structure of recollection.”

However, as charming as that recollection is, according to Patricia Bunning Stevens:

“Madeleine’s had existed long before Proust’s boyhood. Numerous stories, none very convincing, attribute their invention to a host of different pastry cooks, each of whom supposedly named them for some particular young woman. Only three things are known for sure. One is that Madeleine is a French form of Magdalene (Mary Magdalene, a disciple of Jesus, is mentioned in all four gospels). Another is that Madeleines are always associated with the little French town of Commercy, whose bakers were said to have once, long ago, paid a "very large sum" for the recipe and sold the little cakes packed in oval boxes as a specialty in the area. Finally, it is also known that nuns in eighteenth-century France frequently supported themselves and their schools by making and selling a particular sweet.

Commercy once had a convent dedicated to St. Mary Magdalene, and the nuns, probably when all the convents and monasteries of France were abolished during the French Revolution, sold their recipe to the bakers for an amount that grew larger with each telling."
---Rare Bits: Unusual Origins of Popular Recipes, Patricia Bunning Stevens [Ohio University Press: Athens] 1998 (p. 178)

Whatever its origin, these delightful pastries have become a national treasure for the French and I was thrilled, in June of this year (2010), to experience eating an authentic Madeleine in Paris, France.

I also love making Madeleines myself and have experimented with various versions. They are not only fun to make and tasty, but they are also dainty to eat. Not nearly as messy as our ever-popular cupcake.

This recipe is for Fluff-Filled Chocolate Madeleines, from Dorie Greenspan’s book, Baking: From My Home to Yours (affiliate link).

The photo of the Fluff-Filled Chocolate Madeleines is taken against a backdrop that is actually a table runner of riddles; not exactly the Proust Questionnaire, but definitely a conversation starter!

Recipe: Fluff-Filled Chocolate Madeleines

Makes: 24 madeleines

Ingredients:

2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
Pinch of salt
2 large eggs
1/2 cup sugar
1/2 teaspoon pure vanilla extract
3/4 stick (6 tablespoons) unsalted butter, melted and cooled

For the Dip
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 and 1/2 tablespoons unsalted butter, at room temperature

Click here for the recipe and method.

This antique Madeleine pan was given to me this summer
by my mom and dad to mark half a million visitors to my blog.
Thanks to everyone for stopping by!
It's been a great ride!
Live well!

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Monday, April 19, 2010

Chocolate Roulade

Rolled up. Protected. Sweet inside. Will it crack and break apart?

a The word roulade (roo-LAHD), originating from the French word rouler meaning "to roll," refers to a culinary technique involving rolling a filling inside a base. Whether savory or sweet, roulades are a delightful way to combine textures and flavors in a visually appealing dish.

On the savory side, roulades typically feature a thin slice of meat rolled around a stuffing of breadcrumbs, cheese, mushrooms, or even vegetables. For a more adventurous option, you can experiment with sushi-style roulades.

On the sweet side, a roulade involves a soufflé-like batter spread on a jelly roll pan, baked until firm yet moist. The cake is then rolled up while warm with a sweet filling, and served in circular slices. This sweet version is often called a jelly roll or "Swiss" roll, although its origins trace back to Central Europe, not Switzerland.

Chocolate Layer Cake

This beloved Chocolate Layer Cake has been a staple at every birthday party for my three daughters—now aged 12, 11, and 8. Over the years, it's become more than just a cake; it’s a cherished tradition. While the recipe calls for a classic three-layer cake, I’ve often turned it into various fun shapes: Po, a clown, a dinosaur, Barbie, and even a fairy toadstool, just to name a few. Every time, the cake has been a hit, making it the perfect choice for special celebrations.

Originally published in Fine Cooking Magazine (February/March 1998), my copy of this recipe is well-worn and stained from many years of use, a testament to how loved it is in our home.

Whisk Wednesdays—Profiteroles au Chocolat (Profiteroles with Vanilla Ice Cream and Hot Chocolate Sauce)

A profiterole (pronounced pruh-FIHT-uh-rohl, but I like to say "olé" at the end for flair) has its own fairly strict definition that's not to be confused with cream puffs. You must scoop vanilla ice cream (not whipped or pastry cream) inside a delicate puff of choux pastry (pâte à choux to be French about it) and drizzle the concoction with chocolate sauce (not sprinkle it with icing sugar as I did because it looks so pretty!). And don't try to call a savory choux pastry a profiterole!

Profiteroles are quite simple to make, if you know how to make choux pastry! Getting the consistency of the choux pastry just right is tricky.

Choux be do be do
Choux pastry is cooked twice, once on the stove and once in the oven. First, you cook the water, butter, sugar and salt on the stove until it comes to a boil. Then, add the flour all at once and cook over low heat until the dough pulls away from the sides and bottom of the pan. This is the tricky part. How long do you cook this mixture? How "dry" do you let the dough get?

Then, if you've figured that out, you whisk in the eggs off the heat, one at a time, until the mixture is light and airy, not runny, and the dough is "just right"! Here is where practice, practice, practice comes in. The size of your eggs, the type of flour used and how dry the dough is make a difference. Too many eggs, and your puffs will be flat. Not enough eggs, and your puffs will be tough. The dough should be glossy and stiff enough to pipe. Got that?

Pipe the dough into rounds and brush with egg glaze before baking at 425°F for 15 minutes and then at 350°F until they're browned, about 10 minutes.

Once you've mastered choux pastry, vanilla ice cream and chocolate sauce are easy peasy lemon squeezy.

Recipe: Profiteroles au Chocolat (Profiteroles with Vanilla Ice Cream and Hot Chocolate Sauce)

Serves: 6

Profiteroles au Chocolat (Profiteroles with Vanilla Ice Cream and Hot Chocolate Sauce) mise en place

Ingredients:

For Vanilla Ice Cream

2 cups milk

1 teaspoon vanilla extract

4 egg yolks

½ cup sugar

For Choux Pastry

½ cup water

4 tablespoons unsalted butter

Pinch salt

1 tablespoon sugar

2/3 cup sifted all-purpose flour

2 eggs

1 egg, slightly beaten for glazing

For Chocolate Sauce

7 ounces semisweet chocolate, cut into pieces

½ cup milk

4 tablespoons unsalted butter

Unsalted butter for baking sheets

You can find the recipe for Profiteroles au Chocolat (Profiteroles with Vanilla Ice Cream and Hot Chocolate Sauce) in the book Le Cordon Bleu at Home (affiliate link). To see how the rest of the Whisk Wednesdays group fared with their recipe, click here (or check out the sidebar) and then click on each blogger!

Tasting Notes
These profiteroles tasted spectacular! The choux pastry was tender and delicious while also providing protection for the cold ice cream from the hot chocolate sauce. The chocolate sauce, for such a simple recipe, offered the perfect balance of bitter and sweet. This recipe was a huge hit with my family and I encourage you to try it, even though it's deceivingly challenging.

Links
• Chocolate Éclairs…Kransekage
• Peppermint Cream Puff Ring
• Video of Alton Brown making choux pastry

Next Class
• Gaspacho (Gazpacho) page 96 Le Cordon Bleu Complete Cook Home Collection (affiliate link)

Award
I am so pleased to have won a DMBLGIT (Does My Blog Look Good in This) award for July 2009. It was hosted by Jeanne of Cook Sister! and judged by Jeanne and some other amazing bloggers: Bron of Bron Marshall, Ilva of Lucullian Delights, Juno of Scrumptious Blog and Andrew of SpittoonExtra.

Lemon Balm and Verbena Mojito
Check out all the winners and entries here. I am honored to be in the company of such amazing food bloggers and photographers. Cheers!

. . . . . . . . . .

Running total: $1,482.31 + $7.35 = $1,489.66
($1.23 per serving)

Butter used so far: 13 pounds, 4.5 tablespoons

90% complete Basic Cuisine

. . . . . . . . . .

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Tuesday, May 26, 2009

Tuesdays with Dorie—Chipster-Topped Brownies

This recipe is brilliant. It combines the best of both worlds by putting chocolate chip cookie dough on top of brownie batter and baking them together. The cookie forms a crust that hides the soft, moist brownie underneath.

Recipe: Chipster-Topped Brownies

Makes: 24 brownies (I made 48 minis and one 8x8 pan.)

Ingredients:

Brownie Layer:

6 oz bittersweet chocolate, coarsely chopped

3 oz unsweetened chocolate, coarsely chopped

2 sticks unsalted butter, cut into chunks

1 2/3 cups sugar

4 eggs

½ teaspoon salt

½ teaspoon pure vanilla extract

1 cup all-purpose flour

1/3 cup walnuts, coarsely chopped

Cookie Layer:

1¼ cups all purpose flour

½ teaspoon baking soda

½ teaspoon salt

1½ sticks unsalted butter, at room temperature

¾ cup (packed) light brown sugar

2/3 cup sugar

1 egg

1 egg yolk

1 teaspoon pure vanilla extract

1 cup bittersweet chocolate chips

You can find the recipe for Chipster-Topped Brownies in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Beth of Supplicious who chose the recipe for this week.

Tasting Notes
Chocolate-y, crunchy, chewy, tender, cake-y all in one bite.

Recipe for Next Week (June 2)
Tracey of Tracey’s Culinary Adventures chose Cinnamon Squares on pages 210 and 211.

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Tuesday, April 14, 2009

Tuesdays with Dorie—15 Minute Magic: Chocolate Amaretti Torte

This almond-y chocolate treat claims to be ready for the oven in 15 minutes. I tested this assertion and set my timer (after getting the ingredients prepped and taking the required mise en place photos, of course).

Because I baked individual tortes, they were ready after only 15 minutes in the oven.

A little while ago, I took a foodie field trip downtown to one of my favorite kitchen stores in Ottawa called Domus where I found the individual paper liners that I used for these mini tortes at Domus and am looking forward to trying the vanilla paste.

Recipe: Chocolate Amaretti Torte

Makes: 8 servings

Ingredients:

6 large double Amaretti di Saronno or 18 mini amarettini cookies (2.75 oz) (other brands can be used as well)

¾ cup almonds (blanched or not; whole, sliced or slivered)

1 stick (8 tablespoons) unsalted butter, at room temperature

½ cup sugar

3 large eggs, at room temperature

4 ounces bittersweet chocolate, melted and cooled

For the Glaze:

4 ounces bittersweet chocolate, finely chopped

½ cup heavy cream

2 tablespoons sugar

2 tablespoons water

For the Almond Whipped Cream (Optional):

¼ cup heavy cream

½ teaspoon pure almond extract

1½ teaspoons confectioners' sugar

1 or 2 amaretti or amarettini, crumbled, or a few spoonfuls of toasted sliced almonds, for decoration

You can find the recipe for 15 Minute Magic: Chocolate Amaretti Torte in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Holly from Phe/MOM/enon who chose the recipe for this week.

Tasting Notes
This was a speedy but elegant dessert. If you love almond and chocolate, you'll love this dessert. You'll also love how quick it is to make.

Recipe for Next Week (April 21)
Four Star Chocolate Bread Pudding on pages 410 and 411 chosen by Lauren of Upper East Side Chronicle.

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Tuesday, March 3, 2009

Tuesdays with Dorie—Chocolate Armagnac Cake

I love a recipe with a story, and this one starts with "You're fired." For creative insubordination. Dorie Greenspan was the apprentice pastry chef at one of the trendiest restaurants in New York City at the time: The Soho Charcuterie. She was bored making the same two desserts over and over every day so she tweaked this cake slightly and sent it out for service.

"I was fired .. for "creative insubordination" — how could I have known how angry everyone would be when, without mentioning it, I did away with the rum-soaked raisins in the chocolate cake and replaced them with Armagnac-soaked prunes!"
— Dorie Greenspan in an article for Les Dames Escoffier International

I can only imagine that the owners of Soho Charcuterie (who closed in 1985) now regret their lack of vision and trust in such a star of the food world that Dorie became after leaving their establishment.

The Cake
Dorie's Chocolate Armagnac Cake is a variation on a Chocolate Whiskey Cake known as Le Doris that was created by Simone "Simca" Beck (one of Julia Child's co-authors of Mastering the Art of French Cooking, Volume I: 40th Anniversary Edition). The Chocolate Whiskey Cake appeared in Simca's cookbook, Simca's Cuisine, and it was the one served at The Soho Charcuterie.

Prunes for Raisins, Armagnac for Whiskey, Pecans for Almonds
I was curious and decided to make the two versions of the cake to taste side-by-side. To see what the hubbub was about. To taste the cake worthy of firing someone for. So I found the original version of Simone Beck's recipe for Chocolate Whiskey Cake, compared it to Dorie's and basically substituted raisins for prunes and almonds for pecans. I wanted to buy Armagnac, but at $99 CAD for a bottle, I had to settle for cognac. I ended up using cognac in both versions so it's not a true taste test, but it was close enough.

Malcolm Jolley: Why did you get fired?
Dorie Greenspan: Prunes.
— From an interview between Malcolm Jolley and Dorie

Another food writer, Florence Fabricante, award-winning author for The New York Times has her own version of this cake too. Her changes include increasing the quality and amount of chocolate, using brown sugar, currants instead of raisins, and sometimes almond flour instead of all-purpose flour. She also uses Irish whiskey.

Every baker is a recipe hacker. I, too, use what I have available, leave out what I don't like, adjust the technique, and find a unique way to present it. A recipe is a sweet muse.

Virtual Dorie
I saw Virtual JFK on the weekend, and it made me think about what-if scenarios. What if Dorie had used currants instead of prunes? Would she have been fired? Would she have settled into a career as a pastry chef? Would we have Baking: From My Home to Yours (affiliate link) and bake each week through this wonderful cookbook? It's thanks to her tweaks and experimentation that we have so many beloved recipes. Cheers to her creative insubordination.

Recipe: Chocolate Armagnac Cake

Makes: 8 servings (I halved each recipe)

Ingredients for Chocolate Armagnac Cake and Chocolate Whiskey Cake

In the photo:
water, cognac & prunes/water, cognac & raisins
pecans, flour & salt/almonds, flour & salt
eggs, water, butter, chocolate, sugar/Glaze ingredients

Dorie's Chocolate Armagnac Cake

For the Cake:

2/3 cup finely ground pecans (or walnuts)

¼ cup all-purpose flour

¼ teaspoon salt

12 plump, moist prunes, pitted if necessary and cut into bits

¼ cup plus 3 tablespoons water

¼ cup Armagnac (or cognac, brandy or Scotch whiskey)

7 ounces bittersweet chocolate, coarsely chopped

1 stick (8 tablespoons) unsalted butter, cut into 4 pieces

3 large eggs, separated

1/3 cup sugar

For the Glaze:

3 ounces bittersweet chocolate, coarsely chopped

3 tablespoons confectioners' sugar

3 tablespoons unsalted butter, at room temperature

Simone Beck's recipe for Chocolate Whiskey Cake

4 ounces (1 stick) unsalted butter, more for pan

1/3 cup dried currants

½ cup Irish whiskey

8 ounces bittersweet chocolate, 70 percent cacao, in pieces

Salt

3 large eggs, separated

1 cup light brown sugar

1 cup all-purpose flour, sifted

Confectioners' sugar

1 cup heavy cream

You can find the recipe for Chocolate Armagnac Cake in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to LyB from of And then I do the dishes who chose the recipe for this week.

I didn't have two springform pans the same size so I used one springform and one small round pan. One cake was flatter than the other because of this.
Tasting Notes
This almost flourless cake is intense, fudgy, rich, velvety chocolate decadence with a slight kick from the cognac. The dense chocolate is taken to an al dente stage that melts immediately on your tongue. Though delicious on its own, a whiff of whipped cream or a swirl of vanilla ice cream and a strong espresso makes it perfection. To me, that is.

My daughter, on the other hand, asked after taking one bite and tasting a raisin: "What's in this?!" And then after finding out, she wondered: "Can you make it without raisins and prunes?" I'll try.

Update: Now that we've had a few days to savor these cakes, I have to say that we finished the prune version first. The prunes melted into the cake, making it moister. In the raisin cake, the raisins were not subtle. If you got a bit with a raisin, it tasted like raisin and chocolate. I think if I had soaked the raisins longer, this wouldn't have happened.

Recipe for Next Week (March 10)
Lemon Cup Custard on page 387 chosen by Bridget of The Way the Cookie Crumbles

Pruneaux à l'Armagnac

Pruneaux au vin blanc (Prunes cooked in white wine)

Other Tipsy Cakes
• "For Dessert, a Cake That Asks for a Snifter of Irish", Chocolate Whiskey Cake by Florence Fabricante
• "When Temperance Isn't in the Cards", Whiskey-Soaked Dark Chocolate Bundt Cake by Melissa Clarke
• Michelle Johnston's The Devil for Breakfast

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Tuesday, October 28, 2008

Tuesdays with Dorie—Chocolate-Chocolate Cupcakes baked in a rubber glove

Chocolate-Chocolate Cupcakes Baked in a Rubber Glove - Halloween Twist!

This Halloween, try something spooky and delicious with these chocolate-chocolate cupcakes baked inside a latex glove for a fun witches' hand cake. Perfect for Halloween parties and gatherings!

This week for Tuesdays with Dorie, we were asked to make Chocolate-Chocolate Cupcakes with a Halloween twist. Although this isn't a cupcake, it does have a Halloween twist.

Hannah from BitterSweet was my inspiration for baking this cake in a latex glove. She baked the cutest cupcakes in silicon shot glasses (and I can't wait to try this too since I have these molds as well). Then, I was shopping at the grocery store keeping my mind open to possibilities, and there dangling on a clip next to the dishwashing liquid were No Name yellow latex gloves. Another inspiration was the classic Halloween punch bowl trick of freezing water in a rubber glove. Put the two together, and I came up with this Halloween cake.

The package of gloves says they're ideal for "washing dishes, handling household chemicals, gardening, polishing, cleaning windows, washing cans" and now baking cakes.

Whisk Twist How To
To make the cake as a Witches' Hand, wash a latex glove and let dry. This recipe makes one glove plus a few cupcakes. Line an 8x8 pan with parchment paper. Put the 8x8 pan on a parchment-lined cookie sheet to contain any overflow from the batter that seeps out during baking. Using a piping bag, fill the glove. Make sure you fill enough batter into the fingers. (Mine weren't full enough and broke easily after baking.) Don't fill the glove to the brim since the batter needs room to expand. Fold over the top of the glove. Bake the glove for 30 minutes to ensure the inside is done (but take the cupcakes out after 22-25 minutes). After the gloved cake has cooled, put it in the freezer. Once the cake is frozen, use a pair of scissors to cut off the glove, being extra careful around the fingers.

The fingers were very delicate (and actually didn't survive the glove removal in my case). To hide this problem, I wanted to use witches' fingers, but we only had three of these, so I found witches' fingernails at the dollar store. If you can find the fingers, they would look much better!

Recipe: Chocolate-Chocolate Cupcakes baked in a rubber glove

Ingredients for Chocolate-Chocolate Cake

You can find the recipe for Chocolate-Chocolate Cupcakes in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Clara of I Heart Food4Thought who chose the recipe for this week.

Chocolate-Chocolate Cupcakes baked in a rubber glove

Tasting Notes
I made this cake in the summer and loved it then too. It's a delicious chocolate cake that is fast becoming my goto chocolate cake recipe. The same daughter who said she wanted the Caramel-Peanut-Topped Brownie Cake for her birthday cake also claimed she wanted this one as her birthday cake! She loves chocolate!

The house didn't burn down while making this cake nor did we die after eating it. Who knows what long-term effects latex will have on us, but I only plan to do this once a year around Halloween. Warning: Some people are allergic to latex.

Boo!

Here's another Halloween idea: Wacky {Cup}Cakes baked in cookie cutters for Halloween.

Recipe for Next Week (November 4)
Rugelach on page 150 chosen by Piggy of Piggy’s Cooking Journal .

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Monday, September 5, 2011

Ingredients:

Instructions:

Monday, April 18, 2011

Monday, November 8, 2010

Recipe: Chocolate Madeleines

Recipe: Fluff-Filled Chocolate Madeleines

Ingredients:

Monday, April 19, 2010

Monday, April 5, 2010

Wednesday, August 12, 2009

Recipe: Profiteroles au Chocolat (Profiteroles with Vanilla Ice Cream and Hot Chocolate Sauce)

Ingredients:

Tuesday, May 26, 2009

Recipe: Chipster-Topped Brownies

Ingredients:

Tuesday, April 14, 2009

Recipe: Chocolate Amaretti Torte

Ingredients:

Tuesday, March 3, 2009

Recipe: Chocolate Armagnac Cake

Tuesday, October 28, 2008

Chocolate-Chocolate Cupcakes Baked in a Rubber Glove - Halloween Twist!

Recipe: Chocolate-Chocolate Cupcakes baked in a rubber glove

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