Tag Archives: Chocolate

Chocolate French Toast

This year Valentine’s Day in on a Saturday, so what better way to say I love you than having breakfast in bed with your significant other? With  breakfast  in mind, I started looking around for something special and found a chocolate french toast recipe. Not this one. The one I found used cocoa mix, but it inspired me to tweak this other recipe for what I consider  is the perfect chocolate french toast.  I made my light version, using unsweetened cocoa powder and 12 packs of Stevia, instead of sugar. The result was a great semi-sweet chocolate taste. You can use brioche or your favorite bread, it even works well with regular sliced bread.

After making the french toast, comes the assembly. Spread Nutella, as much or as little as you like, lightly drizzle with maple syrup and add a few berries to your plate, not only for decoration.  Adding berries makes it the perfect bite; and don’t forget the whipped cream!

Helga

Chocolate French Toasts

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Julia Child’s Chocolate Mousse

This dessert. This one. This is the only dessert you need to learn how to prepare. Do this and you will be forever known as the one who makes the best and most luscious chocolate mousse ever. I am not kidding. The mousse cups here did not last long, it is delicious! Make sure to get the best kind of chocolate you can, as it makes all the difference in the world! Earlier this week we were talking with Helga on what recipes to share with you for Valentines’. She is doing a new version of French Toasts, this time with Chocolate and Nutella. So, I knew I didn’t want to give you another chocolate cake, but something more… airy. Browsing around, the answer was obvious. Chocolate Mousse. But not any mousse. I had to make Julia’s version. I think we can call her Julia like she is an old friend of us. Specially after reading her book My Life in France.

My copy of Mastering the Art of French Cooking sits next to my many cookbooks, but I often look through it the most to read about french cooking techniques and some Julia wisdom. This mousse has butter, but besides that, no additional dairy is added. The mousse’s consistency is all about the eggs. We can use hand mixers to do most of the work that Julia did by beating by hand, so the preparation of the recipe (from the video that I am sharing bellow, that is) is cut in half. Maybe more. Oh, and for those wondering about the raw eggs, the yolks are cooked through, and it does take a bit of time (about 5 minutes, it’s not that much), and then they are brought down to room temperature again in a water bath. After that, they are added to the warm chocolate and butter, and later to the egg whites. What I love about Julia is her explanation of every single ingredient needed for the recipe, as well as every single item (from pots and pans to electric mixers or candy thermometers), and that makes her recipe books an invaluable addition to any food enthusiast library.

What Julia recipe will I try next? I don’t know, maybe a Tarte Tatin (Apple Tart) or a Soufflé. Let me know what recipe you would like me to prepare, no matter if it’s a Julia recipe or not. Ah, and follow us on Instagram as @twofoodies – we are posting behind the scenes shots from when we are busy in out kitchens!

Kitty

Julia Child's Chocolate Mousse

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Gluten Free Flourless Chocolate Cake

Hello all! Hope this weekend was the perfect ending for the holiday vacations and that you are all getting back into the usual routines. I’ve used this past few days to get back into work, but more specifically into planning. We want 2015 to be a great year, with more posts of delicious meals, desserts and great ideas. Do you have a resolution for this New Year? Save up for a family vacation? Maybe a huge eating habit switch? We try to serve everybody here, and this is a perfect dessert for those who are gluten intolerant or want to lay off flours.

This Gluten Free Flourless Chocolate Cake was what I bought as dessert for New Year’s dinner. It was a small family gathering, and as one of my cousins can’t have any gluten on her diet, so I wanted to bring something that she could enjoy. Searched high and low for the recipe, and found this recipe from the Martha Stewart kitchens. And here are a few things I learned while making this cake:

  • Properly whip your egg whites: Since this recipe has no added flour or leavenings, it is critical that you whip the egg whites until you get glossy peaks, like meringue. The egg whites will be what makes your cake grow tall (while it bakes).
  • Parchment Paper is your friend: Line up the bottom of a spring-form pan with parchment paper. That is, place a large piece of parchment paper over the bottom of the pan, and then close the ring. This will cover completely the bottom of the pan, and trust me, you will love us for the tip. Much easier to clean up! After that, you can butter the pan (the bottom and all the way to the top).
  • Sinks while it cools: Sinks rapidly. Don’t worry, as it’s supposed to do that. It looks cracked and all… but you cover it with confectioner’s sugar and all is good again. You can serve it a-la-mode with vanilla ice cream or with a spoonful of sweetened whipping cream.

The cake keeps for a few days at room temperature just fine. I just cut up the parchment paper excess from the bottom of the tin and placed the cake (still on the base of the tin) over a nicer plate. This cake is fragile, so I wouldn’t recommend taking the cake off the base of the pan. Also, this cake has so much chocolate goodness in it, that a small slice goes a long way. The recipe says that it can serve 8, but I can confidently say that it serves between 8 to 10 servings if not more.

I hope you enjoy this cake as much as we did back on New Year’s dinner and may all your 2015 resolutions and dreams come true!

Kitty

Gluten Free Flourless Chocolate Cake

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Chocolate Bundt Cake

This Chocolate Bundt Cake started vegan. It was until I added the chocolate chips, but you can definitely keep it vegan. Now that we got that out of the way, let me tell you how chocolate full this cake is. And, by adding the espresso powder… it goes all the way to the best chocolate bundt cake we’ve tasted for a long time.

Here at home we are big chocolate fans, and by we it’s mostly dad. He is a tough critic and he is very patient with me with all the baking experiments, both success or failures, and it was only fair that after baking so many non-chocolate goodies, I baked a chocolate-full one. This goes great with strawberries or vanilla ice cream on the side, and most definitely doesn’t need any chocolate buttercream. It is chocolaty enough. A bit of powder sugar is the perfect finish to this chocolate beauty.

The original recipe calls for 1 cup of warm coffee, but since I have my espresso powder, I replaced that with 1 tablespoon espresso powder and increased the water to 1 ½ cups. Now, the batter, as Joy mentions, is thick. Don’t fret! It will bake beautifully! The bundt cake lasted for a few days, and it definitely is a recipe I will keep as a favorite.

Bake it this weekend for the chocolate lover in your life!

Kitty

Chocolate Bundt Cake

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