Saturday, August 19, 2017

Chocolate Eclipse Cake!

Unless you've been living in a vacuum, you know that North America will experience a total Solar Eclipse on Monday, August 21. Yes, the path of totality will differ in different areas, but unless you're sleeping, you can't miss it. The moon will cover the sun, and you will be able to see the corona. Remember to wear special glasses!

What better cake to celebrate the Solar Eclipse than Mollie Katzen's Eclipse Cake! It's a big chocolate pudding cake that feeds a lot of people, so if you're having an Eclipse Party, it's perfect! It's fun to make..and watch come together..and it's delicious. Note: This cake tastes better the longer you wait to eat it, but I know that might be difficult. Your kitchen will smell divine! Try to wait at least 1/2 hour. Serve with vanilla ice cream.

Molly Katzen's Chocolate Eclipse Cake
from Mollie Katzen's Still Life with Menu Cookbook

Ingredients
2 tablespoons butter
2 ounces (2 squares) unsweetened chocolate
2 cups buttermilk*
1 teaspoon vanilla extract
21/2 cups unbleached white flour
21/4 cups (packed) brown sugar
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup plus 2 tablespoons unsweetened cocoa
21/2 cups boiling water

Directions
Preheat oven to 350°F. Grease a 9 x 13-inch baking pan.
Melt  butter and chocolate together.
In separate saucepan, heat buttermilk gently until just a little warmer than body temperature (don't boil or cook it). Remove from heat, and combine with chocolate mixture and vanilla.
In large mixing bowl combine flour, 1 cup of the brown sugar, baking powder, baking soda, and salt. Mix well (use your hands, if necessary) to break up any little lumps of brown sugar, making as uniform a mixture as possible.
Stir in chocolate chips, if desired.
Pour in wet ingredients, and stir until well combined. Spread into prepared pan.
Combine remaining 11/4 cups brown sugar with the unsweetened cocoa in a small bowl. Sprinkle this mixture as evenly as possible over the top of the batter. Pour on the boiling water. It will look terrible, and you will not believe you are actually doing this, but try to persevere. Place immediately in the preheated oven.
Bake for 30 to 40 minutes, or until the center is firm to the touch. Cool for at least 15 minutes before serving. Invert each serving on a plate so that the fudge sauce on the bottom becomes a topping. Serve hot or at room temperature, with vanilla ice cream.

* No buttermilk in the fridge? Mix 2 cups whole milk with 2 tsp vinegar

Friday, August 18, 2017

Triple Chocolate Ice Cream Pie: Retro & Modern Recipes

Today is National Ice Cream Pie Day! I love Ice Cream Pie! Here's a Retro Jell-O Chocolate Ice Cream Pie Ad & Recipe from Good Housekeeping, 1959. O.K. this is not how I make Ice Cream Pie.  Why not just use some chocolate ice cream? Scroll down for an easy recipe for a more 'modern' Triple Chocolate Ice Cream Pie!



'Modern' Triple Chocolate Ice Cream Pie

Since I'm all about Chocolate, the pie shell can be made with chocolate wafers or oreos.. either works well.

To make the crust, crumb up the wafers or oreos either by putting them in a plastic bag and running a rolling pin over them or by whirling them in your food processor. Add 1/2 stick of melted butter (or a bit more) and press into a 9" pie plate, going up the sides. Bake for 5-10 minutes at 350 -- or not. Since this is an ice-cream pie, it's not really going to matter if you bake it or not!

Next, spoon in the softened chocolate ice cream. Now here's where you can get creative--either a chocolate or a chocolate brownie ice cream such as Haagen Daz Chocolate or Ben & Jerry's Chocolate or Chocolate Fudge Brownie would be perfect! Then freeze!  
Helpful hint: make sure to position the pie flat in your freezer.

And finally, top with Hot Fudge Sauce!

Want to make your own Chocolate Ice Cream for this Chocolate Ice Cream Pie?

Epicurious has a wonderful recipe for Chocolate Truffle Ice Cream by Fergus and Margot Henderson that appeared in Bon Appetit. For the recipe, go HERE.

Or make Alton Brown's Chocolate Ice Cream.

What's your favorite chocolate ice cream? What's your favorite recipe? Add a comment and/or link below! 

Thursday, August 17, 2017

1958 Brownies & Variations: Retro Recipes

I love Retro Recipes. Here are some wonderful recipe variations for Brownies (under Bars & Squares) in Good Housekeeping's Book of Cookies (1958). Brownies, after all, are a type of Bar Cookie!

Wednesday, August 16, 2017

Mocha Rum Cake: National Rum Day

Today is National Rum Day! I love this holiday. Feel free to celebrate with your favorite Rum Drink or have a piece of Bacardi Rum Cake. But, since this is a Chocolate Blog, make this easy and terrific Mocha Rum Cake. Argh, Matey!

Mocha Rum Cake!

Ingredients
3 cups all-purpose flour
1 1⁄2 tsp baking soda
1/2 tsp salt
3⁄4 lb bittersweet chocolate, chopped
1 1⁄2 cups unsalted butter, cut into pieces
1⁄3 cup dark rum
2 cups strong brewed full-bodied coffee
2 cups granulated sugar
3 large eggs, beaten lightly
1 1⁄2 tsp vanilla extract
confectioners' sugar, for dusting
Sweetened whipped cream
Cocoa powder, for dusting 

Directions 
Preheat oven to 300°F
Butter 12-cup bundt pan. Dust with cocoa powder, knocking out excess.
In bowl, whisk together flour, baking soda, and salt.
In large metal bowl set over saucepan of simmering water, melt chocolate and butter, stirring until smooth.
Remove chocolate from heat and stir in rum, coffee, and granulated sugar.
With electric mixer, beat in flour, 1/2 cup at a time, scraping down sides, and beat in eggs and vanilla until batter is combined well.
Pour batter into the prepared pan.
Bake cake in middle of oven until tester comes out clean, about 1 hour and 40 minutes.
Let cake cool completely in pan on rack, then turn out onto rack.
Dust cake with confectioners' sugar and serve with whipped cream.