Tag Archives: chocolate

Chocolate Pecan Pie

Chocolate Pecan PieI am all about this Chocolate Pecan Pie right now. I am into it. So into it, in fact, that I thought about it for a year and a half before I actually made it, and then I made it six times. Six times!Chocolate Pecan PieSome recipes take two or three tries. Some I even get on the first go. Both of this week’s took six rounds. What does that say about me? I don’t know, except that there has been A LOT of pie in my apartment lately.

(Not a bad thing.)

(Also, please come over for pie.)Chocolate Pecan PieChocolate Pecan Pie, y’all. It’s rich and fudgy and studded with toasted pecans—the sort of dessert that haunts my dreams. But the good kind of haunting. The kind where I get to eat pie.Chocolate Pecan PieChocolate Pecan PieChocolate Pecan PieBut I digress. The filling here is somewhere between traditional pecan pie, chocolate pie, and brownies. It’s soft, deeply chocolaty, and dense but somehow not heavy…and that’s to say nothing of the bevy of naturally caramelly pecans strewn throughout. Add to that that it’s all wrapped up in flaky All-Butter Pie Dough and…best pie ever?!Chocolate Pecan PieI cannot overstate how delicious this is, with or without whipped cream and shaved chocolate. It’s a guaranteed Turkey Day slam dunk! I mean, it’s also a slam dunk when you’re hovering over it at 1am on a random Tuesday, evening out edges and eating it with your fingers like a wild animal, but I somehow think your guests will prefer the former.Chocolate Pecan Pie

Chocolate Pecan Pie
makes one 9-inch standard pie

2 cups pecan halves, chopped + more for topping
1 unbaked pie crust (I used 1/2 recipe All-Butter Pie Dough)
3 large eggs, room temperature
1/3 cup light brown sugar, packed
2 tablespoons unsweetened cocoa powder (natural or dutch process)
1/2 teaspoon Kosher or sea salt
2/3 cup light corn syrup (or golden syrup)
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter, cut into pieces

Egg wash:
1 large egg
1 teaspoon water

For serving:
whipped cream
shaved bittersweet chocolate

Place the oven rack in the bottom-third position. Preheat oven to 400F.

Scatter chopped pecans on a dry rimmed baking sheet. Place in the oven and toast 5 minutes, or until fragrant. Do not burn.

On a floured surface, use a rolling pin to roll pie dough to a 12-inch diameter. Fit in pie plate. Cut excess to 1/2-inch, and crimp as desired. Chill pie crust.

Make the filling. In a large mixing bowl, whisk eggs, light brown sugar, cocoa powder, and salt until combined. Mix in corn syrup and vanilla.

Combine bittersweet chocolate and butter a medium microwave-safe bowl. Microwave in 30 second increments, stirring in between, until smooth. Allow to cool 2-3 minutes just so it’s not screaming hot.

Whisking constantly, add chocolate mixture to egg mixture.

Remove pie plate from the refrigerator and place it on top of a rimmed baking sheet (for ease of removal from the oven). Place chopped pecans in the bottom of the pie crust. Pour chocolate filling over the top. Scatter more pecan halves over the top, if desired.

Make egg wash. Combine egg and water in a small bowl and whisk together with a fork. Brush mixture over exposed crust.

Bake pie 15 minutes. Turn down the heat to 350F and continue to bake 30-40 minutes, loosely tenting with foil at the 15 minute mark. Pie is done when the center jiggles just slightly when the pan is jostled.

Let pie cool completely on a rack. Serve at room temperature with whipped cream and shaved chocolate, if desired.

Leftovers will keep covered at room temperature for up to two days or in the refrigerator for up to five.Chocolate Pecan PieChocolate Pecan PieChocolate Pecan Pie

Chocolate Mousse Pie {No-Bake}

Chocolate Mousse Pie {No-Bake}Sometimes it takes years of thinking and testing and cursing and problem-solving—or, to be brief, “general creative agony”—to formulate a recipe. Other times, the recipe comes up and metaphorically slaps you in your dessert-obsessed face.Chocolate Mousse Pie {No-Bake}You can guess which sort of recipe this Chocolate Mousse Pie is.

(It’s the second one.)Chocolate Mousse Pie {No-Bake}Y’all! How did I not make a Chocolate Mousse Pie sooner? How did it never cross my mind? I’ve had a magnificent Chocolate Mousse Cake in my recipe index for two years and a no-bake Oreo pie crust in there for a year and a half, and yet combining them never even occurred to me until a couple of weeks ago. Not even a fleeting thought!

Just…WHAT?! Who am I? What day is it? Who’s running this thing?Chocolate Mousse Pie {No-Bake}This is exactly the sort of recipe I love to have in my back pocket. It’s super simple to make and a universal crowd-pleaser. Who can resist fluffy homemade chocolate mousse, whipped cream, and Oreo crumb crust? Not this baker.Chocolate Mousse Pie {No-Bake}…or should I say “no”-baker? This is a no-bake pie, after all! There are a couple of chilling steps in the recipe, but no need to crank up your oven. I’ve got a few pies coming your way in the weeks leading up to Thanksgiving, but if you’re looking for one that won’t take up valuable holiday oven space, this is it.Chocolate Mousse Pie {No-Bake}But! But. It’s not even Halloween yet, so maybe let’s keep the discussion of oven space off the table for like…twelve more days. Until then though, let’s talk creamy, wonderful Chocolate Mousse Pie, or better yet, eat it.Chocolate Mousse Pie {No-Bake}Chocolate Mousse Pie {No-Bake}

Chocolate Mousse Pie {No-Bake}
makes one 9-inch pie

Crust:
25 whole Oreos
5 tablespoons unsalted butter, melted

Mousse:
7 ounces bittersweet chocolate, chopped
2 tablespoons cocoa powder (natural or Dutch process)
3 tablespoons hot tap water
1 1/2 cups heavy cream, cold
1 teaspoon pure vanilla extract
4 teaspoons confectioner’s sugar
pinch of Kosher or sea salt

Whipped Cream & Garnish:
1 1/2 cups heavy cream, cold
2 tablespoons confectioner’s sugar
chocolate curls, for garnish (optional)

This recipe requires a 3 hour chill to set the mousse. Plan accordingly.

Make the crust. Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of a pie plate. Refrigerate for 15 minutes to set.

Make the mousse. In a double boiler or the microwave, melt dark chocolate, stirring occasionally, until smooth. Let cool to room temperature.

In a small bowl, whisk together cocoa powder and hot tap water.

In a large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and salt. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Transfer melted chocolate to a medium-large mixing bowl. Use a silicone spatula or wooden spoon to stir the cocoa powder mixture and 1/3 of the whipped cream into the chocolate. Gently fold the remaining whipped cream into the chocolate until no white streaks remain.

Pile the mousse into the crust. Spread it into an even layer and tap the pan on the counter a few times to release any large air bubbles. Gently press a layer of plastic wrap onto the surface of the mousse. Refrigerate for at least 3 hours or overnight.

Remove pie from the refrigerator and let sit at room temperature while you make the whipped cream.

Combine heavy cream and confectioner’s sugar in a large mixing bowl. Use an electric mixer to whip the mixture on low for 30 seconds before whipping on high for 1-2 minutes, or until stiff peaks form.

Pile whipped cream onto the cake before spreading it into an even layer. Use a knife dipped in warm water to smooth the outer edge of the cake. Garnish with chocolate curls, if desired.

Serve pie immediately or refrigerate. For clean slices, dip the knife in warm water and wipe dry between cuts.Chocolate Mousse Pie {No-Bake}Chocolate Mousse Pie {No-Bake}Chocolate Mousse Pie {No-Bake}

Super Fudgy Brownies

Super Fudgy Brownies {Gluten-Free}The world doesn’t need another brownie recipe, but I do. Sure, I already have two base brownie recipes in my archives and a few variations on them (Brownie Truffles!), but I was disappointed to realize a few weeks ago that neither has the shiny, crackly top that seems to always come with a boxed mix brownie.Super Fudgy Brownies {Gluten-Free}It hadn’t occurred to me that I cared about this until I was talking to a couple of friends about what makes a good brownie. Our notes were similar: fudgy, not cakey at all, not too sweet or light in color. But then they started talking about the paper-thin crinkly top on their favorite boxed mix brownies and I realized I had forgotten about that altogether.Super Fudgy Brownies {Gluten-Free}In my defense, I haven’t made boxed mix brownies in at least seven years—probably more like ten. But I’ve also probably eaten thousands of them, all lovingly mixed together and topped with pecan mosaics by my dad. Every last one of them has had a shiny top, and yet that has never factored into my from-scratch brownie-making. Truly, it’s never even crossed my mind! That is, until this brownie-centric conversation, after which I was consumed with the idea, as evidenced by the 60+ brownies in various states of shiny-crackliness currently taking up space in my freezer, and this pictured super fudgy, crinkled deliciousness.Super Fudgy Brownies {Gluten-Free}So, what produces that perfect top? Cooking/baking science wiz Shirley O. Corriher says it’s a thin layer of meringue migrating to the top during baking. Yes, meringue like in pie…but also not…?

I just confused myself. Let’s try this again.

Basically, meringue is a combination of egg whites and sugar. This combination is whipped to stiff peaks and use as a topper or made into cookies or used to make silky frosting. But that’s not the sort of meringue we’re talking about today.Super Fudgy Brownies {Gluten-Free}Super Fudgy Brownies {Gluten-Free}Here, meringue is more…deconstructed. Essentially, sugar is whisked into butter and chocolate that have been melted together. This suspends the sugar in the flavor/texture base of our brownies. Dry ingredients are whisked in, followed by vanilla and a couple of eggs that have been beaten just until they’re starting to get bubbly. The batter is spread into a pan and baked for nearly half an hour, until just set.

Now, here’s where the magic (ahem, chemistry) happens. The air that’s beaten into those eggs? It’s super important, even though it just looks like a few bubbles. That incorporated air pushes a thin layer of egg whites (protein) upward during baking. That, in turn, lifts some of the sugar that’s been mixed into the fat, producing a thin layer of meringue or, as we think of it, a crackly top!Super Fudgy Brownies {Gluten-Free}Did that make sense? I think it sort of made sense. I am a C+ chemistry student, y’all. If I had known I’d spend so much time thinking about chemical reactions, I may have paid more attention.Super Fudgy Brownies {Gluten-Free}When you look at the recipe, you may notice that I use bittersweet chocolate in these brownies instead of the usual unsweetened chocolate. This is simply because I almost always have bittersweet chocolate (Trader Joe’s PoundPlus Dark Chocolate is my go-to) and almost never have unsweetened. When I want brownies, I want to be able to make them without having to go to the grocery store, you know?! I have reduced the added sugar in this recipe to reflect using sweetened chocolate. If you have (or prefer) unsweetened, just up the sugar to 1 cup.Super Fudgy Brownies {Gluten-Free}Did I mention that these brownies just happen to be gluten-free? Where many recipes call for flour, the dry ingredients here are a combination of cocoa powder and cornstarch. The cocoa powder provides a little structure and an extra hit of chocolate flavor—yum. As for the cornstarch, you could definitely use an equal volume of flour in its place, but I like the smooth texture it provides here, the same way it does in cakes and cookies. Plus, it means more friends can enjoy these brownies. Yesssss 😊 Super Fudgy Brownies {Gluten-Free}One last thing: this recipe is easy and requires just eight ingredients! I felt this warranted a mention because there is a lot of technical jargon in this post. But I promise these are easy. They’re soooo easy. And super dense and fudgy and delicious. And they have that perfect crackly top. And perhaps you too will soon have a freezer full of brownies. It’s a very good problem to have.Super Fudgy Brownies {Gluten-Free}

Super Fudgy Brownies {Gluten-Free}
makes 1 8-inch pan, 16 brownies

2 tablespoons cocoa powder (natural or dutch process)
2 tablespoons cornstarch
1/4 teaspoon Kosher or sea salt
1/2 cup unsalted butter, cut into small pieces
4 ounces bittersweet chocolate, chopped
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract

Preheat oven to 350F. Grease an 8×8″ rimmed square baking pan with butter. Line with parchment, leaving overhang on two sides for easy removal. Set aside.

Combine cocoa powder, cornstarch and salt in a small bowl, and use a fork to combine. Set aside.

Fill a small pot with 1-2 inches of water. Set a heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Place butter and chocolate in heatproof bowl. When water comes to a simmer, turn heat to low and place heatproof bowl over the top. Use a silicone spatula or wooden spoon to stir frequently until melted and smooth. Add sugar and whisk for 1 minute. Remove from heat. Whisk in dry ingredients.

Combine eggs and vanilla in a small mixing bowl. Use a whisk or fork to beat until a bit bubbly, about 1 minute. Whisk into chocolate mixture until smooth.

Transfer batter to prepared pan. Tap full pan five times on the countertop to release air bubbles. Bake 25-30 minutes (mine took 28), until a toothpick inserted in the middle comes out with only a few moist crumbs (not soupy batter).

Let brownies cool completely in the pan on a cooling rack. Use parchment overhang to remove to a cutting board. Slice into 16 pieces and serve.

Leftovers will keep an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. These may also be layered with wax paper or parchment and frozen.Super Fudgy Brownies {Gluten-Free}Super Fudgy Brownies {Gluten-Free}Super Fudgy Brownies {Gluten-Free}

Gluten-Free Vegan Chocolate Cake

Gluten-Free Vegan Chocolate CakeWhen you make as many layer cakes as I do, it’s inevitable that someone will ask you to make a gluten-free or vegan one, or one that is both of those things. I used to fear these requests and turn them down across the board, but as time has gone on, I’ve gained confidence, learned new skills, and befriended my NYC ride-or-die, VJ, who just so happens to be a gluten-free vegan. I’m not saying I’m fearless now, but I am saying that I make a hell of a Gluten-Free Vegan Chocolate Cake.Gluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeIt all started with The Minimalist Baker’s genius 1-Bowl Vegan Gluten-Free Vanilla Cake, which I made for VJ’s birthday last winter. That recipe’s major appeal is that it’s ridiculously easy—it doesn’t require making flax eggs or using a complicated gluten-free flour blend, instead relying on blanched almond flour, a mix of potato starch and cornstarch, unsweetened applesauce and leaveners. The results are soft, moist, and delicious. I would have been content to only make that cake for my gluten-free vegan friends forever…but then another friend requested a chocolate version for their birthday last May. And so, here we are.Gluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeThis triple-layered chocolate masterpiece is gluten-free and vegan, yes, but also moist and tender and chocolaty AF—exactly what you want in a layer cake, gluten-free and vegan or not. I used Dana’s (The Minimalist Baker) Vanilla Cake formula as a starting place for the batter, relying on almond flour and potato starch for structure, and swapping in natural unsweetened cocoa powder instead of cornstarch. I’ve traded the applesauce for pure pumpkin purée, mostly because I almost always have a can of pumpkin and almost never have applesauce. The remaining ingredients are the usual baking powder and soda, granulated sugar, salt, and a mixture of almond milk and vinegar, which acts as a vegan buttermilk swap. I also add a little granulated espresso to accentuate the chocolate flavor.

You’ll notice that there is no added fat in the cake batter—this is because there is plenty in the blanched almond flour. In combination with the moisture from the pumpkin and soured almond milk, this cake always turns out soft and springy.Gluten-Free Vegan Chocolate CakeIf you’re looking at this list of ingredients and wondering where to find them, the answer is almost any well-stocked grocery store. Blanched almond flour is available at Trader Joe’s and Costco, as well as my local supermarket. Potato starch is usually in the specialty flours section or the Kosher foods aisle.Gluten-Free Vegan Chocolate CakeAs for the swoopy, pipeable Vegan Chocolate Buttercream…well, first of all, good luck not just eating it straight from the bowl. It’s as flavorful and creamy as traditional chocolate buttercream, thanks to a base of equal parts vegan butter and coconut oil-based shortening, along cocoa powder and confectioner’s sugar.Gluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeI recommend using shortening in vegan buttercream for the textural magic it works in the absence of dairy butter. Shortening is a polarizing ingredient, to be sure, but it’s what makes this butterless buttercream so incredibly luxurious and pipeable. I am a fan of Nutiva’s coconut oil formula, but I’ve used regular Crisco in a pinch with good results. If you are anti-shortening, feel free to swap in an equal amount of vegan butter—I’ve been using Miyoko’s lately and totally love it. With an all-vegan-butter frosting, your results may be a little less fluffy than mine, but I promise they will still be delicious. We’re talking about chocolate frosting here—how could it be anything but wonderful?!Gluten-Free Vegan Chocolate CakeThis buttercream recipe makes a lot—enough to fill and frost a cake and then pipe it to the gills! I have had no problem finding things to do with any leftovers (vegan buttercream candies, anyone?), but if you’d like to do a naked cake or have less frosting around, feel free to halve the ingredients.Gluten-Free Vegan Chocolate CakeBut really, is there such a thing as too much chocolate frosting on a chocolate cake? I don’t think so, especially on one like this that can feed nearly all my friends! This vegan, gluten-free dessert is as delicious and beautiful as it is inclusive. Heck, that in itself is almost enough reason to make one.Gluten-Free Vegan Chocolate Cake

Gluten-Free Vegan Chocolate Cake
adapted from The Minimalist Baker

makes one 3-layer 9-inch round cake

2 teaspoons apple cider vinegar
~2 cups unsweetened almond milk
1/2 cup pure pumpkin purée
1 teaspoon pure vanilla extract
3 1/4 cups blanched almond flour
3/4 cup + 3 tablespoons potato starch
1/2 cup natural unsweetened cocoa powder
1 1/3 cup granulated sugar
1 tablespoon granulated espresso
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt

Preheat oven to 350F. Grease 3 9-inch round cake pans. Line with parchment and grease again. Set aside.

Pour apple cider vinegar into a liquid measuring cup. Add almond milk until liquid reaches the 2 cup mark. Stir and let sit for 5-10 minutes, until curdled. Stir in pumpkin purée and vanilla. Set aside.

In a large mixing bowl, whisk together blanched almond flour, potato starch, cocoa powder, granulated sugar, granulated espresso, baking soda, baking powder, and salt. Add liquid ingredients in two installments, whisking until combined.

Divide batter among prepared pans and smooth with a silicone spatula or wooden spoon. Tap each pan on the counter 5 times to release any large air bubbles. Transfer to the oven and bake 32-35 minutes, or until a toothpick inserted in the center of each layer comes out with only a few crumbs.

Let layers cool completely in their pans on cooling racks. Run a thin, flexible knife around their edges before inverting to release. Fill and frost as desired with Vegan Chocolate Buttercream (recipe below).

Frosted cake will keep at room temperature for up to 3 days and refrigerated for up to 4. Unfrosted layers may be triple-wrapped in plastic wrap and frozen for up to 1 month. Thaw overnight in the refrigerator before frosting.

Vegan Chocolate Buttercream
makes enough for a 3-layer 9-inch round cake with piping

4 cups confectioners sugar
1 1/4 cups natural unsweetened cocoa powder
pinch of Kosher or sea salt
8 ounces (1 cup) vegan butter, room temperature (I like Miyoko’s)
8 ounces (1 cup) shortening, room temperature (I like Nutiva)
2 teaspoons pure vanilla extract

Combine confectioners sugar, cocoa powder and salt in a medium mixing bowl and whisk to combine.

In a large mixing bowl, use an electric mixer to beat vegan butter and shortening until light and fluffy. Mix in dry ingredients in three installments, mixing until combined and fluffy. Mix in vanilla.

Use to frost layer cakes, as a sandwich cookie filling, or to make vegan buttercream candies.Gluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate CakeGluten-Free Vegan Chocolate Cake

Chocolate M&Ms Cookie Cake

Chocolate M&Ms Cookie CakeBack in November, I made this Chocolate M&Ms Cookie Cake for a friend’s birthday. I thought it was cute, so I posted a picture of it on my social media with a #comingsoon…and then promptly forgot* about it because Christmas, Valentine’s Day, Easter, my birthday, and so on and so forth.

*For the record, I did post a single-serve version.Chocolate M&Ms Cookie CakeBut I remembered now. Seven months later than anticipated, but I remembered. I promise you, Chocolate M&Ms Cookie Cake is worth the wait.Chocolate M&Ms Cookie CakeWe’re talking about a rich, thick chocolate cookie studded with colorful candy and finished off with a flourish of chocolate buttercream. What’s not to love?!Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeIt’s easy too—it’s basically just a slightly smaller batch of my Double Chocolate Cookie dough with M&Ms instead of chocolate chips.Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeBake it up in a cake pan, let it cool, and pipe on a buttercream border. In my opinion, that last step is the thing that takes this recipe from “giant cookie” to “cookie cake.” Not that there’s a thing in the world wrong with a giant cookie, am I right?!Chocolate M&Ms Cookie CakeSlice it up and share with people you love this weekend or for the Fourth of July (with holiday-appropriate M&Ms!) or pretty much any old time. Or, you know, follow my lead and completely forget about it for seven months and then wonder why you didn’t make it sooner.

(Don’t be like me.)Chocolate M&Ms Cookie Cake

Chocolate M&Ms Cookie Cake
makes 1 9-inch round cake

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
1 cup light or dark brown sugar, packed
1/3 cup natural unsweetened cocoa powder
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
1 cup M&Ms candy

For decoration:
Chocolate Buttercream (recipe below)
M&Ms candy

Preheat oven to 350F. Grease a 9-inch round cake pan with butter. Line the bottom with parchment and grease again. Set aside.

Combine butter, brown sugar, and cocoa powder in a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until butter is melted. Mixture will be a bit grainy.

Let mixture cool a few minutes before transferring to a large mixing bowl. Whisk in eggs one at a time, followed by vanilla. Whisk in flour, baking soda and salt. Use a silicone spatula or wooden spoon to fold in M&Ms candy.

Transfer dough to prepared pan and spread into one even layer. Bake 24-27 minutes, or until the top no longer appears shiny.

Let cookie cake cool completely in the pan on a rack. Run a small, thin knife around the edge of the pan before inverting the cake onto the rack. Revert onto a serving plate. Decorate with Chocolate Buttercream and M&Ms as desired.

Decorated cake will keep at room temperature for up to two days, or in the refrigerator for up to five.

Chocolate Buttercream
makes about 1 1/2 cups

1/2 cup (1 stick) unsalted butter, softened to room temperature
1 1/4 cup confectioner’s sugar
6 tablespoons natural unsweetened cocoa powder
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
3 tablespoons heavy cream

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy (about two minutes). Beat in confectioner’s sugar, followed by cocoa powder and salt, scraping down the bowl as necessary. Add in vanilla and heavy cream. Beat on high for 1-2 minutes, until very fluffy.

Load into a piping bag fitted with a tip (I used a star tip here), or spread with an offset icing knife.Chocolate M&Ms Cookie CakeChocolate M&Ms Cookie CakeChocolate M&Ms Cookie Cake