Chocolate Desserts | Saveur

Raspberry Blondies with Chocolate and Almonds

Benjamin Kemper — Tue, 11 Jul 2023 18:38:08 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

Welcome to One Pot Bangers, Benjamin Kemper’s column, where you’ll find our freshest, boldest cooking ideas that require just one pot, bowl, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

When I’m in charge of dessert but baking is the last thing I feel like doing, these dense and chewy raspberry chocolate blondies always save my skin. Something about the raspberries and almonds puts these bars in fancy-pants territory—even if the batter comes together in a single bowl. Feel free to customize this blondie recipe based on whatever’s lurking in the recesses of your cupboard: White chocolate instead of milk is a no-brainer here, or you can nix the berries and add ½ cup of toasted shredded coconut in their stead.

Yield: 8–10

Time: 40 minutes

7 Tbsp. unsalted butter, melted and cooled (see footnote), plus more for greasing
1 cup brown sugar, light or dark
1 tsp. vanilla extract
½ tsp. almond extract
½ tsp. fine salt
1 large egg
1 cup all-purpose flour
¼ tsp. baking powder
⅔ cup fresh raspberries
½ cup coarsely chopped toasted almonds
½ cup coarsely chopped milk chocolate, or chocolate chips

Instructions

Position a rack in the center of the oven and preheat to 350°F. Butter an 8-by-8-inch baking pan, then line with parchment or foil, leaving a generous overhang on two sides. Butter the parchment.
In a large bowl, whisk together the butter, brown sugar, vanilla, almond extract, salt, and egg. Sprinkle the baking powder evenly over the top, whisk to incorporate, then add the flour and whisk until just combined. Using a silicone spatula, gently fold in the raspberries, almonds and chocolate.
Bake until the top is cracked and pale golden brown, 22–26 minutes (do not overbake). Cool in the pan, then (lifting the overhang) transfer to a cutting board and cut into squares as large or as small as you like.

Note: For extra-nutty blondies, melt the butter in a small pot set over medium-high heat. Continue to cook, using a silicone spatula to stir occasionally, until it turns light amber and smells nutty, about 2 minutes more. Transfer to a heatproof bowl and cool to room temperature before using in step 2.

The post Raspberry Blondies with Chocolate and Almonds appeared first on Saveur.

Eli Zabar’s Chocolate Caramel Matzo Ice Cream

Eli Zabar — Wed, 05 Apr 2023 05:29:50 +0000

PHOTOGRAPHY BY KATE BERRY

I’ve been making sourdough matzo for over thirty years and I’ve been making vanilla ice cream ever since 2003, when I opened Eli’s Market on New York City’s Upper East Side. Nothing brings me more joy than marrying two great ideas and finding other smart uses for simple products. My motto has always been “waste not, want not,” and I firmly believe that just about everything I make can become even more delicious in its “second” life. Case and point: this seasonal chocolate caramel matzo ice cream.

My best ideas tend to come about when I mistakenly make too much of one item and need to figure out what to do with it. Almost anything can be repurposed and turning my unsold jelly donuts into jelly donut bread pudding or using the heels of crusty baguettes to make crostini batons are just two examples of the end result being almost better than the original ingredient. As we started planning for this Passover season, I realized my matzo and vanilla ice cream were such an excellent pairing that I’m almost annoyed I didn’t think of it earlier. What about matzo ice cream sandwiches next year?

At the market, of course I use our own housemade sourdough matzo for this recipe. If you’re unable to come by the shop to pick some up for yourself—or if you just want to use up your own Passover leftovers—Streits, Yahuda, or Schmurah work really well, too.

Yield: 6–8

Time: 7 hours

Ingredients

For the vanilla ice cream:

6 large egg yolks
2 cups whole milk
1 cup plus 3 Tbsp. sugar
Pinch kosher salt
1 vanilla pod cut open and scraped
2 cups heavy cream
1 Tbsp. vanilla extract

For the chocolate caramel matzo:

1½ cup light brown sugar
¾ cup heavy cream
16 Tbsp. unsalted butter
¼ cup sweetened condensed milk
2 tsp. kosher salt
1 tsp. vanilla extract
6 sheets plain matzo
6 oz. 60–70% chocolate, melted (1 cup)
½ cup toasted sliced or slivered almonds (optional)
Coarse sea salt, for sprinkling

Instructions

Make the vanilla ice cream base: In a large bowl, whisk the egg yolks until smooth, then set the bowl by the stove. In a medium, heavy-bottomed pot over medium-low heat, whisk together the milk, sugar, and salt. Add the vanilla pod and scrapings and cook, stirring occasionally, just until the mixture reaches 130°F on an instant-read candy thermometer. Remove from the heat and, whisking vigorously, drizzle about a third of the hot milk mixture into the egg yolks until homogenous. Pour the milk-yolk mixture back into the pot and whisk until thoroughly combined. Return to medium-low heat and cook, stirring continually to avoid scrambling the eggs, until the custard reaches 170°F. (If the custard turns lumpy, remove from the heat immediately and use an immersion blender to emulsify.) Remove from the heat and stir in the vanilla extract.
Set a fine mesh strainer over a large heatproof bowl or container and strain the hot ice cream base into it, discarding any solids. Whisk in the cream, then refrigerate or chill in an ice water bath, stirring occasionally, until completely cold, at least 6 and up to 24 hours. (The colder the base, the better the ice cream).
Meanwhile, make the chocolate caramel matzo: In a medium pot over medium-low heat, melt the brown sugar. Cook, swirling frequently, until dark amber in color, 10–12 minutes (don’t walk away from the stove; brown sugar caramel can burn very quickly). Whisk in the cream followed by the butter and condensed milk. Remove from the heat, then whisk in the vanilla and salt until completely smooth. Set aside at room temperature, stirring occasionally, until cooled to the consistency of smooth peanut butter, about 1 hour.
Arrange the matzo on two large rimmed baking sheets in a single layer. Using an offset spatula or the back of a spoon, spread the caramel over the matzo in a thin and even layer. Pour the chocolate over the caramel-coated matzo, then spread that in an even layer as well. Sprinkle with toasted almonds (if desired) and coarse sea salt, then refrigerate until firm, about 1 hour.
Set a large metal bowl in the freezer. When the ice cream base is chilled, churn in an ice cream maker according to the manufacturer’s instructions until frozen and smooth, about 20 minutes.
While the ice cream churns, coarsely chop the chocolate caramel matzo into bite-size pieces. As soon as the ice cream is finished, remove the metal bowl from the freezer, scrape half of the ice cream into it, and, using a silicone spatula, spread ice cream evenly over the inside surface of the bowl. Sprinkle evenly with 2 cups of the matzo pieces. Scrape the remaining ice cream into the bowl, spread it evenly over the matzo pieces, then sprinkle another 2 cups of matzo pieces over the top. Scoop into airtight pint containers and freeze until firm, at least 3 hours. To serve, scoop into bowls and serve with extra chocolate caramel matzo pieces, if desired.

The post Eli Zabar’s Chocolate Caramel Matzo Ice Cream appeared first on Saveur.

Chocolate Cupcakes with Goat Cheese Frosting

Leah Koenig — Mon, 18 Mar 2019 22:45:13 +0000

PHOTOGRAPHY BY DAVID MALOSH; FOOD STYLING BY PEARL JONES; PROP STYLING BY SOPHIE STRANGIO

Softened goat cheese adds delightful tang to these bittersweet chocolate cupcakes from cookbook author Leah Koenig. Vanilla bean gives the frosting a pretty, faintly speckled look. If you prefer a pure-white topping, good quality vanilla extract is a fine substitute.

Yield: Makes 12 Cupcakes

Time: 3 hours

Ingredients

For the cupcakes:

1 cup all-purpose flour
1 cup sugar
¼ cup plus 2 Tbsp. unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
½ cup strong coffee
½ cup vegetable oil
½ cup whole milk
½ tsp. vanilla extract
1 large egg

For the frosting:

4 oz. cream cheese, softened
3 oz. goat cheese, softened
1½ cups confectioners sugar
1 vanilla bean, split lengthwise, seeds scraped (pod reserved for another use)

Instructions

Position a rack in the center of the oven and preheat to 350°F. Line a cupcake pan with 12 paper liners and set aside.
In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the coffee, oil, and milk and whisk until combined, then whisk in the vanilla and eggs to create a thick batter.
Using an ice cream scoop or large spoon, divide the batter evenly among the cupcake liners (each should be about two-thirds full). Bake, rotating halfway through cooking, until the cupcake tops are golden and just firm and a toothpick inserted into the center comes out clean, 20–22 minutes. Transfer to a wire rack to cool completely in the pan, about 2 hours, then unmold the cupcakes.
Meanwhile, make the frosting: Using an electric hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese and goat cheese on medium-high speed until fluffy, about 5 minutes. Add ¾ cup of the confectioners sugar, beat to incorporate, then add the vanilla seeds and the remaining confectioners sugar and beat on low speed until thick and creamy. Cover with plastic wrap and refrigerate until ready to frost.
To serve, use a spoon to evenly spread the chocolate cupcakes with the frosting, then cover with plastic wrap and refrigerate until chilled, at least 30 minutes. Frosted cupcakes keep well for up to 3 days in the fridge.

The post Chocolate Cupcakes with Goat Cheese Frosting appeared first on Saveur.

Baby Cocoa Meringues with Chocolate Cream and Candied Coconut

J.R. Ryall — Mon, 19 Dec 2022 14:33:29 +0000

Photography by Cliodhna Prendergast

These dainty chocolate meringues can be made any time of year, pairing nicely with fresh berries in summertime and citrus fruit in winter. JR Ryall, executive pastry chef at County Cork, Ireland’s Ballymaloe House, likes to sandwich the airy cookies around a bittersweet chocolate cream filling to balance the sweetness of the meringue. Use a good-quality dark (semisweet) chocolate with 75 percent cocoa solids, which will give the cream a nice depth of flavor. Rolling the sandwiches in candied coconut adds to their playful appearance. Be sure to use finely ground, unsweetened desiccated coconut, which is sometimes also labeled “macaroon coconut”. The meringues and candied coconut may be made and stored separately in dry, airtight containers for up to a week ahead of time. Make the chocolate cream and assemble the sandwiches immediately before serving.

This recipe is adapted from Ballymaloe Desserts by JR Ryall (Phaidon 2022).

Yield: Makes 25 sandwiched meringues

Time: 4 hours 30 minutes

Ingredients

For the meringue:

2 extra-large egg whites
¾ cup (4 oz.) confectioners sugar
2 tsp. unsweetened cocoa powder

For the candied coconut:

1⁄3 cup plus 1 Tbsp. (3 oz.) superfine sugar
1 cup plus 2 Tbsp. (3¾ oz.) desiccated coconut

For the chocolate cream:

1½ oz. bittersweet chocolate, finely chopped (⅓ cup)
¾ cup plus 2 Tbsp. heavy cream, divided, plus extra to serve
Confectioners sugar, for dusting

Instructions

Make the meringue: Preheat the oven to 265°F. Line 3 large baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the whip attachment, beat the egg whites and sugar on high speed until the mixture forms stiff peaks, 10–11 minutes.
Sift the cocoa powder directly over the meringue and, using a silicone spatula, immediately fold it in. (Once the cocoa has been added, the meringue will begin to deflate, so move quickly.) Transfer the meringue to a piping bag fitted with a ½-inch circular tip, then pipe the meringue onto two of the lined baking sheets (you should get about fifty 1-inch drops). Bake, rotating the pans 180 degrees halfway through cooking, until the meringues are set and easily lift away from the baking paper, about 2½ hours. Set aside to cool at room temperature.
Meanwhile, make the candied coconut: Turn the oven down to 250°F.
To a small pot over medium heat, add the sugar and ⅓ cup cold water and cook, stirring occasionally, until the sugar has dissolved. Remove from the heat, stir in the coconut until it is thoroughly hydrated, then transfer the mixture to the third lined baking sheet.
Bake, gently stirring the coconut occasionally, until the syrup has evaporated and the coconut has taken on a very pale tan color (do not let it brown), 45–50 minutes. Remove from the oven and set aside to cool to room temperature. Once cooled, roll a clean rolling pin firmly over the candied coconut to crush any large clumps.
Make the chocolate cream: In a double boiler or heatproof bowl set over a pan of simmering water, melt the chocolate, then remove from the heat and whisk in 2 tablespoons of cream. If the mixture is still hot, set aside, stirring occasionally, until it is just barely warm to the touch.
Meanwhile, whip the remaining ¾ cups cream until soft peaks form. Working in 3 stages, gently fold the whipped cream into the melted chocolate mixture. (If this is not done gradually, the cold whipped cream may cause the chocolate to seize up.) Transfer the chocolate cream to a clean piping bag fitted with a 1-inch round tip.
Immediately before serving, assemble the cookies: Pipe the chocolate cream onto the bottom of one meringue and sandwich with another. Roll the edge of each sandwich in the candied coconut so it sticks to the sides of the chocolate cream. Lightly dust the meringues with confectioners sugar and arrange on a serving platter or stand. Serve immediately, with extra whipped cream, if desired.

The post Baby Cocoa Meringues with Chocolate Cream and Candied Coconut appeared first on Saveur.

How to Make the Ultimate Chocolate Chip Cookie

Lisa Vega — Thu, 15 Dec 2022 20:49:39 +0000

Photography by Kat Craddock

When I signed on as executive pastry chef at Dandelion Chocolate back in 2013, I knew that certain recipes were going to require special consideration. In order to come up with the very best chocolate chip cookie recipe in the whole world, my team and I took our favorite parts of all the best chocolate chip cookies in San Francisco and piled them into one. We visited our favorite bakeries throughout the city, lined up the eight best cookies, and tasted them all blind. Everyone had an opinion about whether a chocolate chip cookie should be thick and doughy, or crunchy and crisp. How much chocolate should be in it, and how big should the cookie be? We settled on what I think is the perfect combination of crunchy and chewy: crisp on the edges and soft inside. Of course, I like to use Dandelion’s extra-large, faceted chocolate morsels (which are available online), but in a pinch, you can also chop your favorite bittersweet bar (at least 70% cacao) into one-inch chunks.

While the cookies can be baked immediately after mixing, I find that they cook more evenly, and brown and spread better in the oven after the dough has had a chance to rest in the fridge. Also note: Home ovens don’t circulate heat very well when completely filled, so if you have the time to do so, bake the cookies one pan at a time.

Yield: 20 cookies

Time: 1 hour

16 Tbsp. unsalted butter, softened
1 cup sugar
¾ cup light brown sugar
1 large egg
1 tsp. vanilla extract
2¾ cups all-purpose flour
½ plus ⅛ tsp. baking powder
½ plus ⅛ tsp. baking soda
1 tsp. kosher salt
1½ cups (8 oz.) 70% chocolate chunks

Instructions

Place a rack in the center of the oven and preheat to 375°F. Line 3 large baking sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale and fluffy, about three minutes. Turn the mixer down to low, add the egg and vanilla, and continue mixing, pausing to scrape down the paddle and the bottom and sides of the bowl as needed, until combined.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then add half of the flour mixture to the bowl of the stand mixer. Mix on low speed until the dry ingredients are almost fully incorporated, then add the remaining flour mixture and continue mixing, scraping down the sides and bottom of the bowl as needed, just until homogenous. Add the chocolate chunks and continue mixing just until they are evenly distributed.
Using a large cookie scoop or spoon, divide the dough into twenty 2-ounce portions (a scant ¼ cup each). Roll each portion into a ball, then arrange the balls on the lined baking sheets, leaving at least 3 inches between each one (no more than 7 cookies per sheet). Press the dough balls down to flatten slightly. (At this point, you can either bake the cookies right away or refrigerate the shaped dough for a few hours or overnight.)
Bake the cookies one sheet at a time and rotating the sheet 180 degrees halfway through baking, until they are golden all over and browned along the edges, 14–16 minutes for room-temperature dough, or up to 18 minutes for cookies baked straight from the fridge. Set aside to cool slightly on the baking sheets, then serve warm or at room temperature. Leftover cooled cookies keep well in an airtight container for up to two days.

The post How to Make the Ultimate Chocolate Chip Cookie appeared first on Saveur.

Quick Coconut-Chip Sorbet

Kat Craddock — Tue, 13 Dec 2022 20:20:00 +0000

Photography by Belle Morizio

My first job out of culinary school was working as a cook for James Beard Award-winning pastry chef Mindy Segal. Mindy was—and still is—well-known for her incredible custard-style ice creams which we made from scratch and churned daily. While her egg-based recipes were rooted in French technique, for any flavor that included a “chocolate chip,” the chef borrowed a trick from Italian gelaterias. In the dessert world, the term stracciatella, which translates to “little rags,” refers to an ice cream into which melted chocolate has been drizzled, creating delicate, feathery shards which melt on the tongue. (Think fudge ripple meets Magic Shell.) For this creamy vegan coconut sorbet recipe, I decided to adapt Mindy’s technique. While good-quality bittersweet chocolate with a high cacao percentage is loaded with flavor, its nuances sometimes fall flat at low temperatures. Stirring a bit of coconut oil into the chocolate lowers its melting point, allowing its flavor and fragrance to shine through.

Note: if you don’t like chocolate, or just prefer a plain coconut sorbet, feel free to leave the stracciatella out; after churning, simply transfer to an airtight container and freeze until solid.

Featured in: “Shake Off the Winter Blues with Leah Cohen’s Tropical Seafood Feast.”

Yield: Makes 1½ quarts

Time: 3 hours

Two 13.5-oz. cans coconut milk
One 15-oz. can sweetened cream of coconut (such as Coco Lopez)
1 cup unsweetened coconut water
2 Tbsp. aged rum (optional)
1 Tbsp. fresh lime juice
4 oz. bittersweet chocolate, finely chopped (¾ cup)
2 Tbsp. coconut or canola oil

Instructions

Place a large metal bowl in the freezer.
To a blender, add the coconut milk, cream of coconut, coconut water, rum (if using), and lime juice and blend until smooth. Transfer to an ice cream maker and churn according to the manufacturer’s instructions until the sorbet is frozen and no longer appears wet, 20–25 minutes.
Meanwhile, prepare the stracciatella: To a double boiler or heatproof bowl positioned over a small pot of barely simmering water, add the chocolate and cook, stirring frequently, until almost completely melted, about 5 minutes. Remove from the heat, add the coconut oil, and continue stirring until the mixture is completely homogeneous. Remove the bowl from the double boiler and set aside, stirring occasionally, until the chocolate is just barely warm to the touch (about 80°F).
When the sorbet is frozen, use a silicone spatula to scrape it into the chilled bowl. Working quickly, drizzle the chocolate in a thin stream into the sorbet while turning the bowl and briskly folding in the feathery chocolate wisps that form. When all the chocolate is added, transfer the mixture to an airtight container or a loaf pan, cover, and freeze until completely set, at least 2 hours or up to 1 week.

The Best Ice Cream Maker Is Also the Simplest

The post Quick Coconut-Chip Sorbet appeared first on Saveur.

Chocolate-Coconut Macaroons

SAVEUR Editors — Mon, 18 Mar 2019 22:51:47 +0000

Photography by Belle Morizio

This classic, chocolate-dipped coconut macaroon recipe is adapted from one shared with us by the Munich bakery Rischart. Be sure to seek out unsweetened desiccated coconut, which is dryer and more finely ground than “shredded” or “flaked” types. Tempering the chocolate is unnecessary when serving the macaroons straight from the fridge, but if you’re planning to give the cookies as a gift, you can find our step-by-step guide to tempering chocolate here.

Featured in: “Bavarian Dream.”

Yield: Makes 16 macaroons

Time: 45 minutes

½ cup sugar
¼ cup heavy cream
4 Tbsp. unsalted butter, melted
3 Tbsp. all-purpose flour
½ tsp. vanilla extract
½ tsp. kosher salt
2 large egg whites
1 large egg
2 cups unsweetened, desiccated coconut
4 oz. semisweet chocolate, melted

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
In a large bowl, whisk together the sugar, cream, melted butter, flour, vanilla, salt, egg whites, and egg until smooth; stir in the coconut. Transfer the batter to a piping bag fitted with a ¾-inch fluted tip and pipe sixteen 1½-inch wide mounds onto one of the lined baking sheets, spaced 2 inches apart. (Alternatively, the batter may be chilled in the fridge, then scooped into balls or shaped into pyramids.) Bake, rotating the pan once halfway through, until the macaroons are evenly golden brown, about 15 minutes. Set aside to cool completely to room temperature.
When the macaroons have cooled, dip the bottom of each cookie in the melted chocolate, then place them on the clean lined baking sheet. Transfer to the fridge to chill until the chocolate sets. Serve immediately or transfer to an airtight container and store in the fridge for up to 1 week.

NOTE: This recipe has been adjusted from the version that ran in the December 2012 print edition of SAVEUR. The yield has been decreased, and the quantity of flour has been increased.

The post Chocolate-Coconut Macaroons appeared first on Saveur.

Mint-Chip Cookies

Kierin Baldwin — Mon, 18 Mar 2019 22:46:20 +0000

Photography by Belle Morizio

This recipe, from pastry chef Ki e rin Baldwin, appeared in the 2012 edition of our Holiday Cookie Advent Calendar. “I’m a junkie when it comes to the mint-chocolate flavor combo,” she says, “and this cookie definitely fits the bill. The pieces of candy cane melt slightly as the cookies bake, giving them a beautiful, shiny holiday look.” Baldwin finds that baking the soft chocolate cookie dough pieces straight from the freezer, quickly and in a hot oven, keeps them brownie-soft in the center.

Yield: MAKES 80 Cookies

Time: 5 hours

1⅔ cup all-purpose flour
1 cup plus 1 Tbsp. Dutch-process cocoa powder
2 tsp. baking soda
1¾ cup sugar, divided
12 Tbsp. unsalted butter
½ cup packed dark brown sugar
¼ cup vegetable shortening
1 Tbsp. kosher salt, divided
1 tsp. mint extract
1 tsp. vanilla bean paste or vanilla extract
2 large eggs
12½ oz. milk chocolate, coarsely chopped
5 large peppermint candy canes (2½ oz.), 2 finely chopped plus 3 left whole

Instructions

Into a medium bowl, sift the flour, cocoa powder, and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, cream together ¾ cup sugar, the butter, brown sugar, shortening, 2¼ teaspoons salt, mint extract, and vanilla paste on medium-high speed until pale and fluffy, 3–4 minutes. Add the eggs one at a time, scraping down the bottom and sides of the bowl after each addition, and continue beating until smooth. Turn off the mixer, add the sifted flour mixture, then mix on low speed, stopping the scrape down the bottom and sides of the bowl once or twice, until just combined. Stir in the chocolate and chopped candy canes, then scrape the dough out onto a large sheet of parchment paper and shape into a ½-inch-thick square. Wrap the parchment around the dough, wrap tightly in plastic wrap and freeze until firm, at least 4 hours. (The dough may also be prepared ahead of time and stored in the freezer for up to 1 month.)
Meanwhile, make the peppermint sugar: In the bowl of a food processor, pulse the remaining sugar and candy canes until coarsely ground. Transfer to a medium bowl and set aside.
Position a rack in the center of the oven and preheat to 425°F. Line 4 large baking sheets with parchment paper and set aside.
Unwrap the chilled dough and, using a large chef’s knife, cut it into approximately eighty 1½-inch squares. Toss the dough pieces in peppermint sugar to coat, then place them 2 inches apart on the lined baking sheets. Sprinkle the remaining peppermint sugar atop the squares and return to the freezer until firm, about 30 minutes.
Bake the cookies 1 sheet at a time, rotating the pans halfway through, until just set with slightly cracked top surfaces, about 8 minutes. Set aside to cool slightly before transferring to a wire rack to finish cooling to room temperature. Serve immediately or pack into an airtight container. Stored in a cool, dry place, these cookies keep well for up to 1 week.

The post Mint-Chip Cookies appeared first on Saveur.

Molten Chocolate Cake

SAVEUR Editors — Mon, 18 Mar 2019 22:44:48 +0000

Photography by Belle Morizio

Dense and fudgy along the edges and liquified in the center, this molten chocolate cake recipe resists overbaking due to a cleverly placed ganache truffle. This dessert is intended to be served straight out of the oven; feel free to prepare the ganache and batter up to 24 hours ahead of time so that it’s easy to fire off the cakes “à la minute.”

This recipe is adapted from a version inspired by the Jean-Georges Vongerichten dessert, which originally ran in the 2011 SAVEUR 100.

Featured in “You Don’t Have to Apologize For Loving This 90’s Dessert .”

Yield: 6

Time: 2 hours 10 minutes

Ingredients

For the chocolate truffles:

2 oz. semisweet chocolate, finely chopped
1 Tbsp. dark rum
3 Tbsp. heavy cream

For the cakes:

8 Tbsp. unsalted butter, plus more for greasing
¼ cup all-purpose flour, plus more for dusting
6 oz. bittersweet chocolate, finely chopped
½ cup sugar
1 tsp. vanilla extract
Pinch fine salt
3 large eggs
Confectioners’ sugar, for serving
Vanilla ice cream, for serving (optional)

Instructions

Make the chocolate truffles: To a small heatproof bowl, add the semisweet chocolate and rum; set aside.
To a small pot over medium heat, add the cream and cook just until it reaches a gentle simmer. Remove from the heat, then immediately pour the hot cream over the chocolate and rum. Set aside for 1 minute, then, using a silicone spatula, slowly stir until completely melted and smooth. Cool to room temperature then cover and refrigerate until firm and chilled, about 1 hour.
Line a large plate with parchment paper. Scoop the chilled chocolate mixture into six equal portions, then roll each portion into a ball. Place the balls on the lined plate and return to the refrigerator; chill until ready to bake the cakes.
Position a rack in the center of the oven and preheat to 425°F. Grease the bottom and sides of six 6-ounce ramekins with butter and lightly dust with flour, tapping out any excess. Arrange the ramekins about 2 inches apart on a large baking sheet.
Make the cakes: To a small pot, add the butter and bittersweet chocolate, set over medium heat, and cook, stirring occasionally, until just melted and combined, about 5 minutes. Remove from heat and set aside to cool slightly at room temperature for 10 minutes.
Using a hand mixer or stand mixer fitted with the whisk attachment, beat the sugar, vanilla, salt, and eggs on medium-high speed until pale and thick, 3–4 minutes. Beat in the melted butter-chocolate mixture until just combined, then add the flour and continue beating until completely smooth.
Divide half the batter among the prepared ramekins. Place a chilled chocolate ball in the center of each ramekin. Cover each chocolate ball with the remaining batter; use a small offset spatula or the back of a spoon to smooth the surface of each cake. Bake until the cakes are fragrant and just barely set, about 15 minutes (a cake tester inserted into the center will not come out clean). Transfer to a wire rack and set aside to cool slightly, 2–3 minutes, before unmolding.
Run a paring knife around the edge of each ramekin and invert onto small dessert plates. Dust with confectioners’ sugar and serve immediately, with vanilla ice cream, if desired.

The post Molten Chocolate Cake appeared first on Saveur.

Minnie’s Rosh Hashana Honey-Chocolate Swirl Cake

Ellen Gray — Wed, 21 Sep 2022 01:59:18 +0000

Photography by Belle Morizio

On the red carpet of Rosh Hashana desserts, honey cake has a far smaller fan base than some of its glittering apple counterparts. Yet honey cakes are iconic, tethered to the High Holidays as a symbol of hope for a sweet New Year and a nod to Israel, “a land flowing with milk and honey.” (Book of Exodus 3:8) The Jewish New Year is a time of introspection and celebration, and an opportunity to reflect on the previous year and consider the one forthcoming. It’s why Jewish bakers also gravitate towards circular baked goods for this season, symbolizing life’s continuous cycle.

Honey-laced cakes have long been embraced by cultures around the world. As far back as the 12th century, Italian bakers were known for a dense and honey-sweetened semolina cake; in the 13th and 14th centuries, heavily spiced and honeyed gingerbread, studded with nuts and dried and candied fruit, was prevalent throughout Europe. Eventually, the Ashkenazi Jews in Central Europe embraced their own version, which they enjoyed alongside strong coffee or tea.

Honey cake—also known as “lekach” a Yiddush word derived from the German lecken, meaning “lick” and perhaps the Aramaic lĕkhakh, meaning to “mix in thoroughly”—is often maligned. Much like fruitcake, an overpowering spice profile and stodgy texture are at the heart of the dish’s bad reputation. Even honey cake devotees admit that the dessert is more often about family tradition than flavor, tethering us to generations that once circled the holiday table. In revisiting the tradition, I turned to a cake culled from Bayswater, Queens circa 1950, when recipe swapping was popular within the Temple Sisterhood and the American Jewish volunteer women’s organization, Hadassah. My grandmother, Minnie, was a dedicated member of both.

Minnie’s Rosh Hashana cake is a happy marriage between golden honey cake and rich chocolate cake. It is, as my grandmother would say, “a good keeper,” in part due to the high concentration of honey, which works as a preservative. Her recipe also includes a generous splash of Coca-Cola which, having been deemed kosher in 1936, has found its way into many subsequent Jewish recipes. Because we were a family of Dr. Brown’s cream soda fans, I’ve swapped that in (it’s also kosher) for the original cola. And though Minnie’s version was unglazed, I’ve also added a slick of dark chocolate-honey icing, which I find elevates this humble cake to superstar status.

Yield: 16

Time: 2 hours 30 minutes

Ingredients

For the honey cake layer:

1¾ cups all-purpose flour
1½ tsp. baking powder
1½ tsp. ground cinnamon
1½ tsp. freshly grated nutmeg
1 tsp. ground cardamom
1 tsp. finely grated orange zest
½ tsp. baking soda
¼ tsp. ground allspice
¼ tsp. ground ginger
¼ tsp. kosher salt
½ cup clover honey
½ cup dark brown sugar
½ cup neutral oil, plus more for greasing
½ cup sugar
2 large eggs, at room temperature
½ cup strongly brewed coffee or tea, at room temperature
¼ cup whiskey or orange juice
1 tsp. vanilla extract

For the chocolate layer:

1 cup all-purpose flour
½ cup medium rye flour
⅓ cup dark cocoa powder, sifted
1½ tsp. baking powder
½ tsp. baking soda
¼ tsp. kosher salt
1 cup sugar
½ cup dark brown sugar
½ cup neutral oil
2 large eggs, room temperature
1 tsp. vanilla extract
1 cup cream soda (preferably Dr. Brown’s brand)

For the glaze:

8 oz. dark chocolate, finely chopped (preferably 60%)
2 Tbsp. coconut oil
1 Tbsp. clover honey

Instructions

Preheat the oven (with one of the racks positioned in the bottom third) to 350°F. Lightly grease an angel food cake pan with neutral oil. Line the bottom of the pan with a circle of parchment paper, lightly grease the paper, then dust the pan very lightly with all-purpose flour, knocking out any excess.
Make the honey cake layer: In the bowl of a stand mixer fitted with the whisk attachment, stir together the flour, baking powder, cinnamon, nutmeg, cardamom, orange zest, baking soda, allspice, ginger, and salt. In a medium bowl, whisk together the honey, dark brown sugar, oil, sugar, eggs, coffee, whiskey, and vanilla. Turn the mixer on low and gradually pour in the wet mixture, occasionally pausing to use a silicone spatula to scrape down the bottom and sides of the bowl, until the batter is smooth. Pour evenly into the prepared cake pan and set aside.
Make the chocolate cake layer: Clean and dry the stand mixer bowl and whisk and return to the mixer. To the bowl, add the flour, rye flour, cocoa powder, baking powder, baking soda, and salt. In the medium bowl, whisk together the sugar, brown sugar, oil, eggs, vanilla, and cream soda. Turn the mixer on low and gradually pour in the wet mixture, occasionally pausing to use a silicone spatula to scrape down the bottom and sides of the bowl, until the batter is smooth. Slowly and evenly pour the chocolate batter over the honey batter. Using an offset spatula or the back of a spoon, smooth the surface of the cake, but do not swirl the two layers together. Place the cake pan on a large baking sheet, transfer to the oven, and bake until a cake tester inserted in the center of the cake comes out clean, 60–75 minutes. Transfer the cake to a wire rack and set aside to cool in its pan for 30 minutes.
Meanwhile, make the glaze: To a heatproof bowl set over a small pot of simmering water, add the chocolate, coconut oil, and honey; cook, stirring frequently, until the chocolate is nearly melted, about 5 minutes. Remove from the heat and set aside, stirring occasionally, until the glaze is completely smooth. Set aside.
Using an offset spatula or a thin knife, loosen the cake from the sides of the pan. Invert onto a plate to remove from the pan, discard the parchment paper circle. Set aside to cool completely before inverting the cake once again onto a large serving plate. Pour the glaze evenly over the top of the cooled cake, allowing the excess to drip down the sides. Cut into slices and serve at room temperature. Covered loosely with plastic wrap, the cake will keep well at room temperature for 4 days, or longer if refrigerated.

The post Minnie’s Rosh Hashana Honey-Chocolate Swirl Cake appeared first on Saveur.