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Chocolate

Jan 212016
 
chocolate and tomato soup bundt cake

chocolate and tomato soup bundt cake

 

It’s the strange but good sort of a day with the Bundt Bakers. And that’s why you are being forced to partake in a recipe that uses tomato soup as one of it’s ingredients. If you think adding tomato soup in my chocolate bundt is way too weird, wait till you see what the other strange (ahem) Bunt Bakers have come up with!

chocolate and tomato soup bundt

As weird as it sounds, it is not all that uncommon – the tomato soup cake! It has been known to have made it’s presence in the depression era. And there are scores of recipes, old and new that make use of tomato soup in a chocolate cake. So I thought it fit the theme of strange but good-weird flavor combinations for Bundt Bakers and also gave me an opportunity to try making this cake in a bundt pan and see how it fared.

 

chocolate and tomato soup bundt cake

I really wanted to try the recipe from Rose Levy Beranbaum’sHeavenly cakes. But using a can of tomato soup was not going to happen. Yes, some may argue that there isn’t anything nutritious about a cake and that it IS made of processed flour and sugar. But the canned soups had way more unrecognizable ingredients than I could justify. So, I did end up using Rose’s recipe but I modified it a bit for altitude and used a little jar of tomato paste.  I am really not sure how different is it from the original recipe, but one thing I can tell you – it was the silkiest chocolate EVER! The crumb actually MELTS in the mouth! I am going to make tomato paste a standard in chocolate cakes from now on. It’s THAT GOOD.

chocolate and tomato soup bundt cake

Our Lovely host this month is Jen, Better known by her nom de plume, June. June blogs at How to Philosophize with Cake

Here are our strange but good-weird flavor combinations for this month! Go on! I know you are curious to find out just how weird we all are and I am happy to say we won’t disappoint!

BundtBakers

chocolate and tomato soup bundt cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

 

Chocolate and Tomato Soup Bundt Cake #BundtBakers

Chocolate and Tomato Soup Bundt Cake #BundtBakers

Ingredients

    To make the tomato soup
  • 5 Tbs tomato paste
  • Water
  • For the cake
  • 4 large eggs
  • 1tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 1/2 stick unsalted butter
  • 2 cups baker's sugar
  • 3 cups cake flour
  • 1 cup unsweetened cocoa powder
  • 1/2 tsp salt

Instructions

    Make the soup
  1. Add the tomato paste into a measuring jug and add water a little at a time, mixing well until you make one whole cup of tomato liquid like thing. We will call this the tomato soup.
  2. Cake
  3. Preheat oven to 350 F ; prepare a bundt pan.
  4. Whisk the eggs, tomato soup and vanilla extract until well combined. Add in the baking soda and baking powder and mix a bit and keep it aside.
  5. In a stand mixer, beat the butter and sugar together until light and airy. Add in the flour and salt and mix until combined. Add in the cocoa powder and stir until everything mixes in.
  6. Add the tomato soup mixture a little at a time until well combined.
  7. Pour into the prepared bundt pan.
  8. Bake on middle rack for 50 - 60 minutes.

Notes

I used a basic ganache to top the cake with. It goes well with the cake. You can also just dust it with powdered sugar or use any other icing.

http://dev.spiceroots.com/chocolate-and-tomato-soup-bundt-cake-bundtbakers/

May 212015
 

Biscoff and Chocolate Rocky Road Bundt Cake

With my last month’s epic Bundt cake disasters and then final success, I was bracing myself up for this month’s theme with the #BundtBakers. If last month’s epic battle with the Bundt taught me anything, It was this – “Respect the Bundt! For it has a mind of its own”.
I was keen to try my favorite brownie recipe for this month’s theme – Rocky Road. I have made a bundt cake with the recipe a few times and it has been a success. So I was acting cool as a cuke and thinking, “I got this”!
But I forgot, the bundts have a mind of their own. I added walnuts into the recipe and then let it bake for a bit before adding marshmallows. Turns out, marshmallows always find a way into the deep crevices of the pan after turning into molten liquid and not setting back up. I was expecting that bit, but what I was not expecting was that the cake will drop out of the pan like it hated staying with it any longer. Oh how Impressive it was for 3 seconds! The cake then melted on to itself and went into a puddle on my kitchen counter.
Epic. Disaster. Again!

Biscoff and Chocolate Rocky Road Bundt Cake
What was worse was that my teen’s friends had come over to help out decorating the cake and they had plans of using marshmallow cream and other good stuff on it. Now all they could do was gape at the big puddle of chocolate mess and ask me if they should eat the stuff with a spoon or put a straw in it to drink up the chocolate. It took a batch of giant sized chocolate cookies to buy their silence on the matter and for a difficult one to please ( my own child) it might be a few more batches of cookies before the matter will be taken into advisement.

Biscoff and Chocolate Rocky Road Bundt Cake_-3
Oh well! As you know by now, giving up is not something I am good at. So I had to try again. And I did. This time I went a little traditional. A regular chocolate cake, filled with a little biscoff spread and biscoff cookies and topped with classic rocky road stuff – chocolate, marshmallows and nuts.
Oh Jackpot! Great flavors and a wow factor when I cut the cake. I am in Bundt heaven for now!

Biscoff and Chocolate Rocky Road Bundt Cake

 

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.  Our wonderful host and theme selector was Laura of Baking in Pyjamas . Thank you Laura for hosting and setting the rocky road theme.
Here are the Bundt cake makers with their craft for the month of May!

 

Biscoff and Chocolate Rocky Road Bundt Cake #Bundt Bakers

Biscoff and Chocolate Rocky Road Bundt Cake #Bundt Bakers

Ingredients

    For the cake
  • 6 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup unsalted butter melted
  • 5 Biscoff cookies broken into halves
  • 3 Tbs Biscoff spread
  • Frosting
  • 1/2 C mini marshmallows
  • 1/2 C milk chocolate chips
  • 1/4 C white chocolate chips
  • 2 Tbs chopped nuts ( I used peanuts)
  • 2 Biscoff cookies crushed
  • 1/2C Biscoff spread

Instructions

  1. Preheat oven to 325*F
  2. The cake
  3. Prepare your bundt pan with coating it with butter
  4. whisk the eggs with the sugar and vanilla in a large bowl, until thick and pale.
  5. Sift the flour and cocoa over the mixture and gently fold in. stir in the melted butter.
  6. Pour into the pan. Place the cookie halves evenly, in the center of the batter, carefully trying to avoid touching any sides. Drop in a little bit of Biscoff spread in between the cookies to create an alternate pattern.
  7. Bake at 350* F for 30 minutes or until the cake tester comes clean.
  8. The cake should be raised and springy to touch and u can always do the toothpick test.
  9. Allow the cake to cool in the pan before inverting it on a wire stand.
  10. Frosting
  11. Melt the milk chocolate over hot water or in the microwave.
  12. Once the chocolate melts, add in the Biscoff and whisk well.
  13. Pour over the bundt cake and decorate with nuts, marshmallows and chocolate chips. Finally spread the crushed cookies on top.
http://dev.spiceroots.com/biscoff-and-chocolate-rocky-road-bundt-cake-bundt-bakers/

Jan 202015
 

Double Chocolate chip cookies-3

Chocolate doesn’t ask silly questions, Chocolate understands!

It’s my daughter’s favorite food, the only food she eats without complaining. Wonder where she got it from! And these Double chocolate chip cookies are her favorite. It is make someone’s cookie day with the Creative Cookie Exchange and I know making these for my daughter is going to make her day.

It all started with a search for that perfect chocolate chip cookie. The rules were simple -more chocolate, less cookie; crunchy outside, gooey inside; and last but not the least it had to be a big fat cookie.

Double Chocolate chip cookies-5

My search landed me on copy cat recipes for Levian Bakery and finally the search had ended. I tried a few of those recipes and settled on this recipe from Christi’s Blog- Love From The Oven.

We substituted part of the sugar with coconut sugar, used Valrhona cocoa powder, dark chocolate chips and we freeze the shaped cookies for about an hour before we bake them. And we don’t usually wait for them to cool down before wolfing down a couple with some cold milk.

Double Chocolate chip cookies

Make someone’s day creative cookie exchange was only an excuse to bake these again. I bake them for my daughter as much as I bake them for myself. Afterall, chocolate is cheaper than therapy and You don’t need an appointment .. Catherine Aitken

The theme this month is Make Someone’s Day Cookies! We chose someone in our lives that we loved and baked them cookies that they love! Maybe you will feel inspired to bake someone that you love a cookie! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Double Chocolate chip cookies-2

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Ingredients

  • 1 C Butter ( 2 sticks)
  • 1/4 C Coconut Sugar
  • 1 C Sugar
  • 1/2 C Cocoa Powder
  • 1 tsp baking powder
  • 2 1/4 C All Purpose Flour
  • A pinch of salt
  • 21/2 C Dark chocolate chips ( you can use milk or semi sweet too)
  • 2 Large eggs

Instructions

  1. With a paddle attachment of your stand mixer, combine the butter and sugar first, until light and fluffy. Add in the coconut sugar and mix until fluffy. Add in one of the eggs, blend it in before adding the other. Scrape the sides of the mixer.And mix again.
  2. Add the cocoa powder gradually in two to three batches and combine until well blended.
  3. Sift the flour, baking powder and salt and add that to the mixer. Blend until just combined. Do not over stir or over beat.
  4. Fold in the chocolate chips
  5. Divide into 10 - 12 cookie dough balls and flatten them as you place them on a parchment lined cookie sheet.
  6. Freeze the cookies for about an hour. Then bake in a pre heated oven at 350* for 18 minutes.
http://dev.spiceroots.com/double-chocolate-chip-cookies/

Dec 292013
 

Chocolate truffles

 

What is it about a sphere of chocolate that is so alluring, seductive, enticing! I am speaking about the good old chocolate truffle and it’s captivating charm. Is it the fact that it is made from chocolate? That would be reason enough for me to be,(ahem!) hooked to it. Or is it that it resembles, in the looks department, to the epicurean truffles from Périgord? Or is it because at some point in History both the chocolate and the lumpy little fungi have been associated with being an aphrodisiac? Is it all of the above?

Chocolate truffles originated in France. But the stories about who made them first vary. One legend states that N. Petruccelli created them in 1895. According to another legend, the chocolate truffle was created in the kitchen of the great Auguste Escoffier during the 1920s. It is said that his apprentice, while attempting to make pastry cream, accidentally poured hot cream into a bowl of chopped chocolate. As the chocolate and cream firmed up, he probably did what most of us would do – Fix an error. He rolled the firming chocolate mix into little spheres and voila – Truffles were born. After rolling his creation in some coco powder he noted the resemblance to the truffles of the fungi kind and hence named them truffles.

Chocolate truffles

A lot has changed in a century if we go by the N. Petruccelli legend or almost a century if we go by the chef’s apprentice story. Instead of being just French, we now have chocolate truffles that are American, Belgian, Canadian or Swiss. What hasn’t changed is the heart and soul of the truffles – the velvety ganache. Made by gradually heating up heavy cream and then pouring it into chocolate and let the hot cream work its charm to melt the chocolate. The mixture is then stirred until everything combines and a ganache is formed. After the ganache cools, it is either poured into molds or rolled into balls. And then coated with good quality cocoa powder, or dipped into a prepared couverture or coated in nuts, sea salt and even pepper or chilli flakes.

I made these classic chocolate truffles to share with friends and neighbors during Christmas. I personally just love the traditional French ones. Which ones do you like? Nutty? Salty? Swiss? American?

 

If you’ve got melted chocolate all over your hands, you’re eating it too slowly.

Classic Chocolate Truffles

Classic Chocolate Truffles

Ingredients

    Ganache
  • 16 ounces bittersweet chocolate, chopped fine
  • 16 ounces (2 cups) heavy cream
  • For the final coating
  • A small bowl of good quality coco powder

Instructions

    Make the Ganache
  1. Gradually heat up the heavy cream until it is scalding hot but not boiling.
  2. Keep the chocolate in a heat proof bowl and when the cream is hot, pour it over the chocolate.
  3. Allow the cream to slightly melt the chocolate, then using a silicon spatula gently mix the chocolate and cream
  4. When the chocolate is completely melted and mixed into the cream, allow to cool sightly, then cover with a plastic wrap and refrigerate for at least 3- 4 hours
  5. Make the Truffles
  6. When the ganache is cool enough, you simply scoop out a little portion with a spoon, tip it into the bowl of coco to coat, pick it back and give it a roll to make an even sphere
  7. Refrigerate the ones you could not finish eating while making and eat them later.

Notes

This recipe made more than 50 truffles, I actually did not count 😉 It is easy to just divide or increase the recipe as both ingredients are equal in quantity. You can use semi sweet chocolate if bittersweet is not your thing. Use good quality chocolate.

http://dev.spiceroots.com/classic-chocolate-truffles/