Tag Archives: chocolate

Chocolate Nutella Tart

Matthew:  I was charged with bringing a delicious dessert to an after-Thanksgiving Thanksgiving dinner.  I chose to bring a tart with a thin layer of Nutella under a ganache.  I used Ghirardelli bittersweet chocolate in the ganache and it turned out really rich and decadent.  The Nutella layer was nice too, giving the tart a hint of hazelnuts.  Here’s the recipe:

Tart Shell (I sort of made 1.5x the recipe since I had an 11″ pan and this recipe is for a 9″ pan)

1 1/2 c. flour

1/2 c. confectioners’ sugar

1/4 t. salt

9 T. cold butter, cut into small pieces

1 large egg yolk

Whisk together dry ingredients, then cut cold butter into the mixture.  This can be done in a food processor or by hand.  Then, mix in the egg yolk until it comes together.  (Mine didn’t, so I added a fair amount of water.)  Press into a tart pan.  Cover tart with foil and either beans or some other weight and bake at 375 degrees F for 25 minutes.  Take off foil and weights and bake for ~8 minutes or until brown.

When tart is cool, spread a thin layer of Nutella and then pour on ganache (see below).  Chill in fridge to set.

Ganache

Boil 1 c. plus 2 T. heavy cream in a saucepan.  Pour over 8 oz. finely chopped bittersweet chocolate in a heat-proof bowl.  Let sit 30 seconds, then stir slowly until chocolate melts.

Ice Cream Pie

Matthew: Well, I finally got around to using the hot fudge sauce in a delicious ice cream pie.  The whole thing was pretty quick to put together and was really tasty.  And, I made a video to go along!  Here’s the recipe and video:

Butter-Pecan Pie

Hot Fudge Sauce

Matthew:  Now that the heat wave is over, I can once again turn on my oven and stove without worrying about spontaneously combusting my apartment.  My first order of business was to make hot fudge sauce that I need for an ice cream pie that I’ll be making soon.  I’ve never made hot fudge sauce before, but I was pleasantly surprised with how easy and seemingly foolproof it was to make.  I found this recipe from Smitten Kitchen that makes about 2 1/2 cups.  I flavored my hot fudge sauce with a little Frangelico.  After making it, I decided that I had some extra hot fudge, so I made an emergency run for vanilla ice cream.  Now that I know how good and easy homemade hot fudge is, I’ll probably make it more often.

Guinness Chocolate Cake

Matthew:  My goal for Valentine’s Day was to make a very indulgent chocolaty dessert.  Last year around this time I made molten chocolate cakes, but this time I went for a more traditional cake.  I had some leftover Guinness to use up, so I used this King Arthur’s Flour chocolate stout cake recipe that had a lot of good reviews.  I wanted to be indulgent, but when I looked at the ingredient list (4 sticks of butter!  1 pound of chocolate!  4 cups sugar! 2 cups cream!) I decided that half the recipe would be more than enough for me.  I just made one 9-inch cake and topped it with a nice thick layer of the ganache.  I used Hershey’s special dark cocoa and Ghirardelli bittersweet chocolate, so the cake has a very intense dark chocolate flavor.  Next time, I might mix in a bit of semisweet chocolate just to add a little more sweetness to the ganache.   It is really delicious though and it goes perfectly with a glass of red wine.

Flourless Chocolate Cake

Jillpickle:

What do you get when you add Ghirardelli chocolate, butter and Kahlua:

and 8 eggs, vanilla and salt:

Mix by folding:

Bake and you have:

A Flourless Chocolate Cake!!!

Molten Chocolate Cakes

Matthew:  I decided to make a chocolately treat while watching the Olympics the other night. This recipe for molten chocolate cakes from the New York Times was easy enough that I could make it during the commercial breaks and not miss any of the action.  I just used enough batter to fill two 3″ ramekins and refrigerated the rest for later.  I figured these would be best right out of the oven for fresh eating!  And, they were!  A perfect pair for an exciting night of competition.