#92) Flourless Chocolate Cake with Homemade Mint Ice Cream

Chocolate lovers unite!  

This is the desert to please any and all chocolate lovers worldwide :)

Although this cake is called "Flourless Chocolate Cake" it would be better named "Chocolate Truffle Cake" because it is like sitting down with your favourite, delectable chocolate truffle and a fork.  Rich, dense, creamy, and chocolatey.  And the mint ice cream on the side is the perfect pairing, with its light mint flavour from fresh mint leaves and peppermint tea.  It helps to cleanse the palette between the heavenly bites of creamy chocolate cake.

The cake itself is simply divine and I support all the claims made by the author in terms of ingredients, methods, etcetera.  My only complaint is removing the cake from the springform pan.  The book (Cook's Illustrated: All-Time Best Chocolate Recipes) made it sound so easy - flip it over on some parchment, peel off the bottom of the pan and the parchment round, flip over on to your cake stand.  Well, my cake did not want to let go of the bottom of the pan or the parchment round...  I had to cut out two slices of cake and gingerly remove them, with minor damage to the slices, before I could get my spatula under the parchment round to release the rest of the bake.  In hindsight, maybe I should have left a lip of parchment outside of the springform pan to give me something to hold on to when removing the cake, but I am not sure if that would cause issues with the water bath and possible water seeping into the springform pan.  Anyone out there have any tips on that?

Now let's talk ice cream!  Is there any better treat for a lazy almost-summer day?  I think not ;)  And what possible flavour could go with this decadent chocolate truffle cake than mint?  A perfect match, if I do say so myself. 

I am very new to the world of ice cream making - this is just my third batch.  However, I have learnt some valuable lessons is researching recipes and making a few of my own.

Lesson #1 - the type of dairy you use is crucial, as it will be the deciding factor when it comes to the texture of your ice cream.  Long story short, the higher the fat content, the creamier the ice cream.  I stick to whipping cream as it really does lend that stick-to-your-tongue creaminess I crave from ice cream.  But if you are looking to lighten things up a little you can certainly use half-and-half or even 2% milk, but it will make for an icier ice cream.

 Lesson # 2 - Do NOT walk away from simmering cream or cooking custard!  Unless you want ice cream à la scorched cream or scrambled eggs, stay next to those pots while they are on the stove.  Dairy is a bit of a diva and will go form a nice simmer to burnt in 60 seconds flat.  (And I am convinced it knows when you're not watching!)  And those eggs you just added to your simmering dairy?  I am confident their goal in life is to grow up and become scrambled eggs.  Keep your burner on low-medium heat and constantly stir your custard.  (And when in doubt, strain the cooked custard before you put it in to chill.)

Lesson # 3 - Patience is key.  Just like you want your dairy to come to a nice simmer in the beginning, you also want your nicely cooked custard to chill adequately before throwing it into the ice cream maker.  4 hours minimum seems to be the rule of thumb, but I always chill it in the fridge overnight to be safe.

Flourless Chocolate Cake

Ingredients

8 eggs, chilled

1 pound (16 ounces) bittersweet of semisweet chocolate (I used semisweet)

1 cup butter (16 tablespoons), softened (use REAL butter, not margarine)

1/4 strong brewed coffee, room temperature

Steps

Preheat oven to 325°F.  

Grease bottom and sides of 8" springform pan.  Line bottom with parchment.  (I would likely add a collar of parchment around the sides of the springform pan next time as well.)

Wrap outside of springform pan with two large pieces of aluminum foil.  Set in roasting pan.  

Boil full kettle of water.

Whip all 8 eggs together on medium speed until doubled in volume; about 5 minutes.

Meanwhile, combine chocolate, butter, and coffee in top of double boiler.  Over simmering water, allow chocolate, butter, and coffee to melt together, stirring occasionally.  Do not let the water touch the bottom of the bowl.

Remove chocolate mixture from heat and fold in 1/3 of the whipped eggs until few streaks are visible.  Add remaining whipped eggs in two additions, mixing until homogenous.

Transfer batter to prepared pan.  Set roasting rack on oven rack and fill with  enough boiling water to come about halfway up the sides of the springform pan.

Bake 22-25 minutes or until cake registers 140°F (mine took the full 25 minutes).  Edges will be just set and the centre may look underdone.  Don't worry, it will continue to firm up as it cools.

Cool completely in pan.  Wrap pain in plastic wrap and refrigerate overnight.

Before removing from the pan, run a knife around edges to loosen the cake form the sides of the pan.  Invert cake onto a sheet of parchment and remove the bottom of the pan and parchment round.  Reinvent cake on to your cake stand.  (Like I said, this method was problematic for me and if anyone has any tips I am all ears!)

Mint Ice Cream

Ingredients

2 cups whipping cream

1 cup whole milk

Mint leaves (I used one small bunch from our mint plant and about 1 tbsp of peppermint tea leaves)

6 eggs yolks

1/2 cup sugar (could be reduced, in my opinion)

*a pinch of salt could be used here as well to round out the sweetness

Steps

In a saucepan (preferably not non-stick) , bring cream and milk to a simmer.  Remove from heat and add your mint and/or tea leaves.  Cover and let steep for 2 hours.  (I've done some reading on the topic of flavouring ice creams with tea leaves and 2 hours seems to be enough time to let the flavours marinate and it won't take you all day to get the custard finished.)

In another saucepan, whisk together egg yolks and sugar.  Strain your flavoured dairy mixture into the yolk mixture.  Whisk until combined and set over low-medium heat.  Cook, whisking frequently, until custard forms (run your finger through the custard left on the back of your spoon - if a clean line remains, its custard).

Strain custard into an airtight container and refrigerate overnight.

Churn ice cream according to your ice cream maker's manufacturer's instructions.  Freeze to harden (I had mine in the freezer for about 3 hours.)

*Hubby and I found the mint flavour a little grassy for our tastebuds.  We found it was very enjoyable with the cake, but not so much on its own.

Printable Recipes :)

     

#66) Strawberry Almond Brownies

I recently started a Facebook page and I have been using this page to get suggestions from my fans about what to bake next. Strawberries seemed to be the theme this week, so I paired that suggestion with my craving for brownies and these tasty creations were born. Now that they are finished I would have to admit I would change a thing or tow next time around:

I used a little too much cake filling - I should have used just enough to fill the centre, leaving about an inch edge so that the brownie layers could have baked together more.

Also, they taste very rich, as in like dark chocolate, and most of the people I share my treats with like milk chocolate more so I should have stuck to white sugar and upped it a little, I think. But if you prefer dark chocolate, like me, they are great!

So please give them a try and let me know what you think! And if you want to join my Facebook page just click the badge in the sidebar :)

Strawberry Cake Filling

Ingredients

2 cups strawberries, cut into halves
1/2 cup water
1/4 cup sugar
1 tbsp cornstarch

1/3 cup chocolate chips

Steps

-Boil strawberries, water, and sugar until most half the water has evaporated. Reduce to low heat.
-Mix together cornstarch with enough water to make a runny paste. Add to strawberry mixture, constantly stirring, until strawberry mixture begins to thicken.
-Continue to cook for 5 minutes over low heat. Let cool slightly.


Brownies

Ingredients

1/2 cup butter, melted
1 cup brown sugar
2 tsp vanilla
2 eggs
1/3 cup cocoa
1/2 cup whole wheat flour (white will be fine)
1 tsp cinnamon
1/4 tsp baking powder
1/8 tsp salt
1/3 cup almonds, chopped

Steps

-Heat oven to 350°F. Grease and flour 8x8 inch pan.
-Mix together butter, sugar, and vanilla.
-Add eggs, one at a time. Beat well after each addition.
-Add cocoa. Beat until blended.
-Add flour, cinnamon, baking powder, and salt. Beat well.
-Stir in half of almonds. Reserve rest for later.

Assembly

-Pour half brownie mixture into prepared pan.
-cover with cake filling (I would suggest using just enough filling to cover the brownies within one inch of the edge).
-Sprinkle chocolate chips over top.
-Cover with remaining brownie batter.
-Sprinkle remaining almonds over top.
-Bake for 25-30 minutes. Let cool completely.

#65) Gooey Pecan Cake

This cake was made because my two besties are coming for supper today - my maid of honour and a high school friend, who is her bf :) Although we are all looking forward to the BBQ, this dessert will be the highlight of the meal, I think. The chocolate cake is spiced up with some cinnamon, and the pecan topping is gooey and sweet enough to cut the cinnamony taste. Looking forward to sharing this one!!!

Pecan Topping

Ingredients

3 tbsp butter (not margarine)
3 tbsp margarine
1 cup packed brown sugar
3 tbsp water
1/2 cup chopped pecans
1 cup pecan halves

Steps

-Melt butter and margarine in a medium saucepan.
-Add brown sugar and water. Bring to a boil and keep boiling for 3 minutes, stirring occasionally. Mixture will be smooth.
-Add chopped pecans to mixture. Add remaining pecans. Set aside.

Chocolate Cake

Ingredients

1 cup butter
1 cup sugar
1 tsp vanilla
3 eggs
1 1/4 cups flour
3/4 cup cocoa
1 tsp cinnamon
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sour cream

Steps

-Grease a 10-inch springform pan. To prevent leakage wrap the outside of the pan with aluminum foil. (I had some issues with leakage, so I would caution you to place to pan on a foil-lined cookie sheet before putting it in the oven. There is nothing worse than burnt sugar in the bottom of the oven!)

-Place a tine can filled with dried beans in the centre. I also lined this with foil and sprayed it.

-Preheat oven to 350°F.

-Beat butter with sugar and vanilla.

-Add eggs, one at a time, beating after each addition.

-Combine dry ingredients. Add to egg mixture alternately with sour cream (3 additions dry, 2 additions sour cream).

-Add pecan topping to bottom of greased pan. Pour batter over top and spread out.

-Bake for 50 - 60 minutes. Let cool in pan for 30 minutes. Turn out onto cake pan, replacing any nuts stuck to the pan.

#64) German Chocolate Chewies

I know, I know... The topping on these suckers looks less than appetizing, BUT it sure does taste good!

These little things were made as a treat for a cousin of mind who has a sweet tooth just as big as mine :) They are quite similar to one of my favorite cakes, German Chocolate Cake, but the bite-sized version is even better. The brownie cookie is great on its own, with a chewy texture and chocolately flavour, but the gooey crunchy topping adds a great new twist!

Brownie Cookies

Ingredients

1 1/2 cups brown sugar
2/3 cup shortening
1 tbsp water
1 tsp vanilla
2 eggs
1 1/2 cups flour
1/3 cup cocoa
1/2 tsp salt
1/4 tsp baking soda
2 cups chocolate chips (I used semi-sweet and milk)

Steps

-Preheat oven to 375°. Line a baking sheet with parchment paper.
-Beat together brown sugar, shortening, water, and vanilla. Add eggs. Beat well.
-Combine flour, cocoa, salt, and baking soda. Add to shortening mixture. Stir in chocolate chips.
-Drop by rounded tablespoonful and bake for 7-9 minutes.
-Cool completely.

German Topping

Ingredients

1/2 cup evaporated milk
1/2 cup white sugar
1/8 cup shortening
1/8 cup butter
2 egg yolks
1/2 tsp vanilla
1/2 cup flaked coconut
1/2 cup chopped pecans

Steps

-Combine evaporated milk, sugar, shortening, butter, and egg yolks in a saucepan. Stir over medium heat until thickened.
-Remove from heat. Add vanilla, coconut, and pecans. Cool completely.
-Frost cookies.

*Makes 3 dozen cookies.

#63) Caramel Cocoa Cakes

OMG! These things are amazing! Not to toot my own horn, but wow! I came home to visit the fam yesterday so of course my brother was immediately asking for Peanut Butter Balls, but you know me, I always want to try something new :) So he said if I could get caramel inside a chocolate cupcake he would love me... He obviously doesn't realize just how easy this is! :) And what goes best with chocolate cupcakes then chocolate ganache???

Cocoa Cupcakes

Ingredients

1/2 cup cocoa
1 1/2 cups flour
1 cup white sugar
1/2 cup brown sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 eggs
3/4 cup warm water
3/4 cup buttermilk
3 tbsp oil
1 tsp vanilla

Steps

-Preheat oven to 350°F. Line muffin tins with papers.
-Sift together cocoa, flour, sugar, baking soda, baking powder, and salt.
-Add eggs, warm water, buttermilk, oil, and vanilla. Mix until smooth.
-Divide into muffin tins (about 18).
-Bake for 20 minutes, rotating halfway through baking time.

Caramel

Ingredients

1 cup white sugar
1/2 cup water
6 tbsp butter
1/2 cup evaporated milk

Steps

-Bring sugar and water to a boil over medium heat. Whisk until crystals are dissolved.
-Boil syrup until an amber colour begins to take form.
-Add butter. Whisk.
-Remove from heat and count to five. Add milk slowly, whisking.
-Let cool for at least one hour.

Ganache

Ingredients

1 cup chocolate
3/4 cup heaving whipping cream
2 tbsp butter

Steps

-Put chocolate in steel bowl.
-Heat cream and butter over medium heat.
-Pour hot cream mixture over chocolate and let sit for 5 minutes.
-Stir until smooth.

Assembly

-Using a serrated knife at an angel, cut a cone out of the top of each cooled cupcake.
-Fill the hole with cool caramel and ganache.
-Replace cone.
-Top with ganache.

#56) Double Chocolate Chippers

I know, I know, this recipe doesn't fit in at all with my new diet restrictions - but, they aren't for me. They are actually for my students. I finished up my internship a couple of weeks ago and leave to head back to campus shortly so I wanted to bring them one last treat before I leave town.

Making these cookies was fun because my fiance decided to help out. I am not sure if I have ever mentioned here just how cute my man is - he is romantic, cuddly, funny, and sweet, but one thing he is not is "kitchen-inclined." That aside, he started creaming the butter and sugar, well, more like whipped, and then he beat in those eggs, again, more like whipped... When it came time spoon out the dough it was obvious the consistency was not right - baking it like it was would have given me some sort of meringue crossbreed - interesting, but not what I was looking for. So we added in more flour and cocoa and hoped for the best...

And better they were! These cookies have a very cocoa-y flavour and the texture is spot on. A somewhat cakey cookies with slightly crunchy edges. Although the maple flavour of the syrup doesn't come through as I had hoped they are still very satisfying cookies! (Now only if they fit into my new diet LOL... Hmm... maybe I will play with it a bit and see what I come up with.)

Thanks for your help babe <3

Ingredients

1 cup cake flour
2 cups flour
1/4 cup cocoa
1 tsp baking soda
1 tsp salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 tbsp maple syrup
2 eggs
2 cups chocolate chips

Steps

-Preheat oven to 350°F.
-In a small bowl, combine flours, cocoa, baking soda, and salt; set aside.
-In a large bowl, combine butter, sugar, brown sugar, and maple syrup; beat until creamy.
-Beat in eggs to butter mixture, one at a time.
-Gradually add the flour mixture to the butter mixture. (I add it in thirds)
-Stir in chocolate chips.
-Drop by rounded tablespoonfuls onto ungreased cookie sheet.
-Bake for 8-10 minutes.

#50) Cocoa Nana Cookies

Wow! My 50th post :) Seems like I should have tried out a more intricate recipe for this blogging landmark, but cookies it is!

At school we are taking our homeroom skiing on Thursday. They are very excited and asked for me to bring in something sweet. One student in particular asked for my Banana Chocolate Chip Cookies. I said yes, but once I got to making them I decided they needed something new, their own identity.... And now we have a chocolaty banana cookie filled with chocolate chips...

They are much better than the originals in my opinion, but you be the judge :)

Ingredients

2 1/4 cups flour
1/4 cup rolled oats
2 tbsp cocoa powder
1 tsp baking soda (next time I will lessen this to about 1/2 tsp)
1 tsp salt
1/2 cup butter
3/4 cup brown sugar (remove or crush any large chunks)
1 tsp vanilla
2 eggs
1 1/4 cup mashed bananas
2 cups chocolate chips

Steps

-Spray cookie sheet (or line with rubber mat) and preheat oven to 350°F.
-Beat butter and sugar. Add eggs, bananas, and vanilla. Set aside.
-Stir together dry ingredients. In three additions, stir the dry mixture into the banana mixture.
-Stir in chocolate chips.
-Drop by tablespoonful onto pan.
-Bake for 7-10 minutes.

*Makes about 60 cookies!

#25) PBCs

Finally!!!! Exams are over and I am at home for Christmas break.... and when I mean home, I mean in the kitchen. I was no more than in the door Saturday evening when my brother decided he wanted some peanut butter cookies, and fast! (PS - those are his greedy little fingers in the picture haha). I remembered a post I made this past summer about eggless peanut butter cookies. The recipe I made up was very quick and quite popular, so we used that same recipe, but added more cocoa for some chocolatey flavour because, well, I am addicted to all things chocolate :)

Ingredients

1/2 cup butter
1/2 cup sugar
1/2 cups brown sugar
2.5 tbsp skim milk
1/2 tsp vanilla
1/2 cup peanut butter
1 cup flour

3 tbsp cocoa

Steps

-Cream butter, sugars, milk, and vanilla together.

-Stir in peanut butter.

-Add flour, cocoa, and baking soda.
-Roll into 1-inch balls and place on an ungreased cookie sheet, separated. Squish with a fork in two directions.

-Bake at 350°F for 8-10 minutes.