Chocolate Pots de Créme

Chocolate Pots de Créme
Print Recipe
    Servings Prep Time
    6 people 30 minutes
    Cook Time Passive Time
    40 minutes 3+ hours
    Servings Prep Time
    6 people 30 minutes
    Cook Time Passive Time
    40 minutes 3+ hours
    Chocolate Pots de Créme
    Print Recipe
      Servings Prep Time
      6 people 30 minutes
      Cook Time Passive Time
      40 minutes 3+ hours
      Servings Prep Time
      6 people 30 minutes
      Cook Time Passive Time
      40 minutes 3+ hours
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 325°F.
      2. Combine cream and milk in a medium saucepan and bring to a simmer over medium heat. Remove from heat and stir in chocolate. Allow chocolate to sit for a few minutes and then stir until chocolate has melted and the mixture is smooth.
      3. In a medium bowl whisk together egg yolks and sugar. Whisk in an approximate 1/4 cup of the chocolate mixture until combined, repeat with another 1/4 cup and then slowly whisk in the remaining hot mixture. Whisk in espresso powder and salt.
      4. Strain through a fine-mesh sieve and allow to sit for 10 minutes, then skim off any foam on the surface.
      5. Pour evenly among six 3/4 cup ramekins. Arrange ramekins in a 9"x13" baking pan and add enough boiling water to come up the ramekins halfway. Cover entire pan with foil and bake on centre rack for approximately 40 minutes until the edges are set but centers still jiggle when shaken.
      6. Remove from oven and remove custards from pan. Allow to rest for 10-20 minutes and then chill until cold, about 3 hours.
      7. Serve with fresh raspberries and lightly sweetened whipped cream.
      Recipe Notes

      -If you do not use boiling water to start with the cooking time will be longer.

      -You can also use good quality semi-sweet chocolate, however bittersweet results in a richer custard.

      -Do not skip the straining as it ensures a smooth custard.

      -Can be made up to 2 days in advance, covered and chilled.

      Kahlúa Coffee Cream Cake


      Kahlúa Coffee Cream Cake
      Print Recipe
        Servings
        12 people
        Servings
        12 people
        Kahlúa Coffee Cream Cake
        Print Recipe
          Servings
          12 people
          Servings
          12 people
          Ingredients
          Cake
          Coffee syrup
          Coffee ganache
          Mascarpone frosting
          Servings: people
          Instructions
          Cake
          1. Preheat oven to 350℉. Spray 3 8" round cake pans with non stick spray and line the bottoms with parchment paper.
          2. In a small bowl, whisk together flour, baking powder, espresso powder and salt.
          3. Using a whisk attachment stir together sugar and oil until combined. Add one egg at a time, whisking well after each. Whisk in milk, kahlúa and vanilla until smooth. Add dry ingredients and whisk until starting to smooth out. With mixer running on low, slowly add boiling water and continue to mix until starting to combine. Increase speed and whisk until smooth, about 1 minute.
          4. Divide batter evenly into prepared pans, using approximately 2.5 cups of batter per pan. Tap pans lightly on counter to remove any bubbles. Bake for approximately 35 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 15 minutes before removing to cooling rack.
          5. Flatten out top of cakes if necessary using a serrated knife. Brush each cake with coffee syrup. Place one cake on cake board and/or cake plate. Spread half of the coffee ganache evenly over first cake layer. Top with 1/2" layer of frosting. Place second cake layer on top of first and repeat with ganache and frosting. Add top cake and spread a thin layer of frosting over entire cake. Allow cake to cool in fridge for 30-60 minutes. Frost as desired with remaining frosting and garnish with chocolate covered coffee beans. Can be served immediately or kept cool until ready to use.
          Coffee Syrup
          1. In a small pot over medium heat, whisk together all ingredients. Bring to a full boil and cook for 2 minutes. Remove from heat and allow to cool to room temperature.
          Coffee ganache
          1. Heat cream until hot, either in the microwave or stovetop. Pour hot cream over chocolate and whisk until chocolate melts and is smooth. Stir in kahlúa. Allow to cool in fridge, stirring occasionally until starting to firm up but is still spreadable.
          Mascarpone frosting
          1. Beat mascarpone, powdered sugar and espresso powder until smooth. Set aside. Whip heavy cream and kahlúa until soft peaks form. Gradually add mascarpone mixture and whip until thick and smooth, being careful not to over mix. Keep chilled until ready to use.
          Recipe Notes

          Cakes will flatten slightly as they cool.

          Chocolate Coconut Nut Bars

          Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
          Chocolate Coconut Nut Bars
          Print Recipe
          A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
            Servings
            1 9"x13" pan
            Servings
            1 9"x13" pan
            Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
            Chocolate Coconut Nut Bars
            Print Recipe
            A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
              Servings
              1 9"x13" pan
              Servings
              1 9"x13" pan
              Ingredients
              Base
              Filling
              Servings: 9"x13" pan
              Instructions
              Base
              1. Preheat oven to 350℉. In a food processor bowl pulse together flour, sugar, cocoa powder, espresso powder and salt. Add butter and pulse until butter has broken down into small bits. About 10 seconds. Add cream and pulse until just combined (mixture will seem dry). Spray a 9"x13" pan with non stick spray. Line the bottom and two sides of the pan with parchment (will help to lift out squares). Press mixture evenly into pan and bake in preheated oven for 15 minutes. Remove from oven and sprinkle base with the chocolate chips. Allow to sit for 1-2 minutes then spread melted chips evenly over base. Allow to cool to room temperature.
              Filling
              1. In a medium heavy bottom pot combine brown sugar, cream, and corn syrup. Heat over medium high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225℉ on a candy thermometer, stirring occasionally, about 10 minutes. Remove from heat and add vanilla, nuts and coconut. Allow to cool to thicken slightly, about 30 minutes.
              2. Pour nut mixture over base and spread evenly. Bake for 30-35 minutes until the entire pan is bubbling. Remove from oven and allow to cool to room temperature. Melt the semi sweet chocolate and drizzle over bars. Allow chocolate to set before cutting. Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired.
              Recipe Notes

              Toast nuts by placing in a single layer on a baking sheet and baking in a 350℉ oven for about 12 minutes, turning once.

              Gluten Free Black Bean Brownies


              Gluten Free Black Bean Brownies will surprise you, so don't let the name fool you. Gluten free and  made with black beans but every bit as rich, chocolately and sinful as a traditional brownie.
              Gluten Free Black Bean Brownies
              Print Recipe
              A decadent, rich and chewy brownie made gluten free.
                Servings Prep Time
                16 squares 15 minutes
                Cook Time
                18 minutes
                Servings Prep Time
                16 squares 15 minutes
                Cook Time
                18 minutes
                Gluten Free Black Bean Brownies will surprise you, so don't let the name fool you. Gluten free and  made with black beans but every bit as rich, chocolately and sinful as a traditional brownie.
                Gluten Free Black Bean Brownies
                Print Recipe
                A decadent, rich and chewy brownie made gluten free.
                  Servings Prep Time
                  16 squares 15 minutes
                  Cook Time
                  18 minutes
                  Servings Prep Time
                  16 squares 15 minutes
                  Cook Time
                  18 minutes
                  Ingredients
                  Servings: squares
                  Instructions
                  1. Preheat oven to 350℉, lightly grease 9"x9" baking pan and line with parchment paper allowing an overhang on two opposing sides.
                  2. In a small sauce pan over low heat melt together unsweetened chocolate and butter until smooth. Allow to cool for 2-3 minutes. Whisk together gluten free flour, salt and espresso powder, set aside.
                  3. In a food processor combine black beans and melted chocolate and blend until smooth, 2-3 minutes, scraping sides once or twice. Add sugar, eggs and vanilla and continue to puree until well combined and smooth. Add flour mixture and pulse until just combined. Stir in pecans and chocolate chips.
                  4. Pour and spread evenly into prepared pan. Bake for 18-20 minutes until center is just set. Remove from oven and allow to cool on wire rack. Remove from pan by grabbing the overhanging parchment and place on cutting board. Cut into 16 squares, dust with icing sugar if desired.
                  Recipe Notes

                  Cloud 9 Gluten Free Flour Blend was the flour used in this recipe.

                  Chocolate Pudding Cake


                  Chocolate Pudding Cake is tender chocolate cake surrounded by a rich fudgy chocolate sauce.
                  Chocolate Pudding Cake
                  Print Recipe
                  Tender cake surrounded by a rich fudgy chocolate sauce. A chocolate lovers dream!
                    Servings Prep Time
                    12 people 15 minutes
                    Cook Time
                    30 minutes
                    Servings Prep Time
                    12 people 15 minutes
                    Cook Time
                    30 minutes
                    Chocolate Pudding Cake is tender chocolate cake surrounded by a rich fudgy chocolate sauce.
                    Chocolate Pudding Cake
                    Print Recipe
                    Tender cake surrounded by a rich fudgy chocolate sauce. A chocolate lovers dream!
                      Servings Prep Time
                      12 people 15 minutes
                      Cook Time
                      30 minutes
                      Servings Prep Time
                      12 people 15 minutes
                      Cook Time
                      30 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 350℉. Spray a 9"x13" pan with non stick spray and set aside.
                      2. In a small bowl combine 1 cup brown sugar and cocoa powder, mixing until there are no lumps. Set aside.
                      3. In a large bowl whisk together flour, 1 cup brown sugar, baking powder, baking soda, espresso powder and salt. Set aside.
                      4. In a medium size sauce pan over medium heat melt unsweetened chocolate with the butter, stirring until smooth. Meanwhile warm buttermilk on the stove over medium heat or in the microwave until just warm. Whisk buttermilk into melted chocolate and add vanilla. Add liquid mixture to the dry ingredients all at once, whisking until well combined and smooth. Stir in chocolate chips. Spread evenly into prepared pan.
                      5. Sprinkle cocoa powder and brown sugar mix evenly over the entire top of cake batter. Immediately pour the boiling water over the entire surface DO NOT STIR. Bake for 30-35 minutes. Allow to cool for at least 15 minutes prior to serving. Scoop out and invert onto serving dish so the chocolate sauce tops the cake. Can be served warm or at room temperature.
                      Recipe Notes

                      Place a large baking sheet on the rack below the cake pan to catch any drips that overflow.