Archives For chocolate

Chocolatini Cake with Butter Pecan Frosting

January 25, 2011 — Leave a comment

This recipe is courtesy Karen Tanner

Cake Ingredients:
1/2 c. butter
1/2 c. vegetable oil
1 3/4 cups sugar
2 eggs
1 tsp salt
1 tsp baking soda
1 tsp vanilla
1/2 c. cocoa
2 1/4 c. flour
1/2 c. buttermilk
2 zucchini, grated
1 cup chocolate chips

Method:
Preheat oven to 350 degrees. Beat butter, oil and sugar with an electric mixer until blended. Add eggs and beat to combine. Mix in salt, baking soda, vanilla an cocoa. Add flour, alternately with buttermilk. Mix in zucchini and chocolate chips. Pour into a greased 9×13 baking pan and bake about 35 minutes, until tested and dine. Cool 10 minutes and frost while warm.

Butter Pecan Frosting Ingredients:
1/2 c. butter
1 cup light brown sugar
1/4 cup heavy cream
1 tsp vanilla
2 1/2 cups powdered sugar
1 cup chopped pecans

Frosting Method:
Melt butter in a small saucepan over low heat. Add brown sugar and cook 1 minute. Remove from heat and add cream and vanilla. Stir in powdered sugar and pecans until combined. Spread over warm cake.

*Please note, no one will ever know there is zucchini in this cake. It simply adds moisture to a really delicious chocolate cake. The frosting is also extra special.

In Uncategorized , , ,
 permalink

Mascarpone-filled Chocolate French Toast

October 23, 2008 — Leave a comment

Banana-mascarpone filling:  

2 small bananas  

1 (16-ounce) tub mascarpone (see Note)  

1/2 cup brown sugar, packed  

1 loaf chocolate pan bread or stale chocolate quick bread (see Note)  

10 large eggs  

1/4 cup milk  

1/2 teaspoon vanilla extract  

Vegetable oil for frying  

Banana creme brulee sauce:  

1 quart heavy cream  

1 cup (2 sticks) unsalted butter  

1/2 cup brown sugar  

1 small banana  

6 to 8 small bananas, sliced  

3/4 cup bittersweet chocolate shavings  

For filling: Break bananas into pieces and place in blender; puree until smooth. Transfer puree to a bowl and add mascarpone and brown sugar. Beat with an electric mixer until fluffy.  

Cut loaf of chocolate bread in half horizontally.  

Spread mascarpone filling on bottom half; replace top half, wrap in plastic and refrigerate until filling is stiff, at least 4 or up to 24 hours.  

Preheat oven to 200 degrees.  

Slice loaf vertically; set aside.  Whisk together eggs, milk and vanilla extract in a large bowl. Brush a large skillet with vegetable oil and turn heat to medium. Place a slice of bread into egg mixture and soak for up to a minute. Fry, turning once, until both sides are golden brown. Reserve toast on a baking sheet in warm oven while repeating dipping and frying procedure with remaining slices.  

 

For sauce: combine cream, butter and brown sugar in a large saucepan, and bring to a boil. Turn off heat. Process banana in a blender or food processor until smooth; whisk gradually into cream mixture until smooth and thickened. (The sauce recipe may be halved.)  

To serve: divide hot creme brulee sauce among plates, and place a slice of french toast on each plate. Garnish with sliced bananas and chocolate shavings.  

Note: Use the bittersweet chocolate boule available at Red Hen Bakery, 1623 N. Milwaukee, (773) 342-6823, or make a loaf of a favorite chocolate quick bread recipe. For a non-chocolate version, use a firm white sandwich boule.  

 *Cream cheese may be substituted for mascarpone.  

**(Adapted from Room 12) 

MAKES 12 TO 16 SERVINGS  

 Nutrition facts per serving (with 1/4 cup sauce): 741 calories, 49 g fat, 27 g saturated fat, 296 mg cholesterol, 66 g carbohydrates, 13 g protein, 380 mg sodium, 3 g fiber

In recipe , , , ,
 permalink