Double Espresso Brownies

Double Espresso Brownies

Hello everybody!

An “almost silent” post today!

Espresso brownies

Wow… these brownies. Well, I’m biased because I just love the combo chocolate/coffee. And I’m not even a coffee drinker! Anyway, they are totally delicious! And I also have a special place in my heart for swiss meringue buttercream. I hope you enjoy them! I think the photos turned out great too!

Espresso browniesBrownies
Recipe from A Farmgirl’s Dabbles 

  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 3 ounces unsweetened chocolate, chopped
  • 1-1/2 cup sugar
  • 3 large eggs
  • 2 teaspoons instant espresso powder
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup flour
  • 1/4 cup Walnuts (optional)
  • 2 ounces semi sweet chocolate chopped or chocolate chunks (optional)

Espresso Swiss Meringue Buttercream (SMB)
Recipe from Sweetapolita 

  • 5 large egg whites
  • 1-1/4 cups sugar
  • 1-1/2 cups unsalted butter, cut into cubes, room temperature
  • 1/2 tablespoon pure vanilla extract
  • 2 teaspoons espresso powder
  • 2 teaspoons boiling water
  • Pinch of salt

Espresso brownies

For the brownies:

  1. Preheat oven to 325° F. Butter and line a 8×8-inch baking tin with parchment paper, leaving a 1-inch overhang on the two longer sides.
  2. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water at low heat until the chocolate is melted. Remove from heat and whisk in sugar.
  3. Add the eggs, one at-a-time, stirring until smooth after each addition.
  4. Whisk in the espresso powder, vanilla and salt.
  5. Sift flour over the chocolate mixture and stir gently to blend well.
  6. Add the walnuts and chopped chocolate.
  7. Pour the batter into the prepared baking tin.
  8. Bake brownies until puffed and dry-looking and until a cake tester inserted in the centre comes out with a few moist crumbs attached, about 30 to 35 minutes. Remove from oven and transfer to a wire rack. Cool completely in the tin.
  9. Using the paper overhang, carefully lift the brownies out of the pan. Cut in squares.

For the SMB

  1. In a small bowl, mix the espresso powder with the boiling water. Reserve.
  2. Make sure there is no grease in the bowl and on the utensils you’ll be using for the buttercream.
  3. Add egg whites and sugar to a heatproof bowl (or bowl of standmixer) set over a saucepan of simmering water at low heat, whisking constantly until temperature reaches 160°F.
  4. Whisk with a stand mixer until the meringue is thick and glossy and the bowl doesn’t feel warm to the touch.
  5. With mixer on low speed, add the butter a cube at a time. Mix until it has a silky texture. If it looks curdles, continue beating until smooth. You can’t overbeat the buttercream.
  6. Add vanilla, salt and espresso, beat until combined.
  7. Transfer the buttercream to a piping bag fit with the tip of your choice (I used the 1M). Pipe a small amount of buttercream on top of each brownie square. Add shredded chocolate and a coffee bean if desired.

Espresso brownies

Chocolate Bundt Cake with Mocha Glaze

Chocolate Bundt Cake with Mocha Glaze

Hello everyone!

How have you been? I can’t believe it has been 2 weeks already since I last posted! But I’m back with a delicious chocolate cake (anyone surprised?). It’s a pretty darn good cake! There is a lot of steps though, meaning there is a lot of dish-washing to do afterwards. But it’s so worth it! It’s my first bundt cake ever (I guess since I didn’t have a bundt cake pan!). And with a mocha glaze it’s just divine!

Chocolate Bundt Cake with Mocha Glaze

Chocolate Bundt Cake with Mocha Glaze

Chocolate Bundt Cake
Recipe from À la di Stasio (in french, en français)

  • 8  ounces semisweet chocolate, coarsely chopped
  • 1/2 cup unsalted butter
  • 1 cup boiling water
  • 3 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1/2 cup sour cream
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1/2 cup cacao
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  1. Preheat oven to 350°F. Butter and flour a Bundt pan and set aside.
  2. In a double boiler, melt 6 ounces of chocolate with butter. Add boiling water. Reserve.
  3. In a large bowl, beat the eggs, the sugar and the vanilla together. Reserve
  4. In another large bowl, beat the sour cream and the baking soda. Reserve
  5. In another large bowl, mix the flour, the cocoa,the baking powder and the salt. Reserve.
  6. Add the eggs/sugar mix to the chocolate mix. Pour over dry ingredients. Incorporate with a spoon then whisk. The dry ingredients have to be completely blended. Add the sour cream mix and the remaining chopped chocolate (2 ounces).
  7. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Invert onto a rack.

Mocha Glaze
Adapted from Good Housekeeping 

  • 3 tablespoons strong coffee
  • 3 tablespoons cocoa
  • 3 tablespoons corn syrup
  • 1 cup confectioners’ sugar

In medium bowl, mix the coffee, cocoa and corn syrup until blended. Stir in 1 cup of confectioners’ sugar until smooth. Makes about 1 cup.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

 

One-bite Triple Espresso Brownies

One-bite triple espresso brownies

Hello everyone!

I’m so glad to be back! I finished the biggest part of my “doctoral research project” (This is the presentation of your research for approval by a committee; what I had to deliver). I’ll do the other part soon enough, but as a reward I did a dessert and this post

:D

So about the dessert, strangely enough I don’t drink coffee but love, love, love, everything with coffee in it, especially when it’s chocolaty! So I really had to try these espresso brownies!

The coffee and the cocoa I used are from Dominican Republic! It does sent me back there when I eat/smell them

;)

Have a good day

:D

P.S. Have you heard about what’s going on in Quebec right now? The strike against the tuitions hikes turned into a social crisis? Yep that’s us! I know there are some demonstrations around the world in support of the students so you might have heard about it. Some things that happened are really upsetting. If you want a Quebecer’s view on the crisis, you can ask me

;)

One-bite triple espresso brownies

One-bite Triple Espresso Brownies

Chocolate Espresso Brownies 
Adapted from Pink Parsley
Yield about 44 mini brownies

  • 7 oz bittersweet chocolate, chopped (I used 77% cocoa chocolate)
  • 8 Tbs unsalted butter, cut into quarters
  • 3 Tbs cocoa powder
  • 3 Tbs prepared espresso
  • 3 large eggs
  • 1 1/4 cups sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup all-purpose flour
  • Walnuts (optional)

Preheat oven to 350 degrees. Spray a mini-muffin pan with cooking spray.

On a double boiler, melt the chopped chocolates and the butter. Whisk in the cocoa.  Set aside to cool slightly.

In a medium bowl, whisk together the eggs, sugar, vanilla, espresso, and salt until well-combined.  4walnuts. Pour the batter into the prepared pan.

Bake 10 minutes, or until a toothpick comes out with just a few crumbs attached.  Cool on a wire rack to room temperature.

One-bite triple espresso brownies


Espresso Frosting
Adapted from Better Homes and Garden

  • 3 cups sifted powdered sugar
  • 1/4 cup butter, softened
  • 4 tablespoons prepared espresso (or 2 tablespoons boiling water with 2 tablespoons instant espresso powder)
  • 1/2 teaspoon vanilla

Meanwhile, for the frosting, place powdered sugar in a large mixing bowl. Add the 1/4 cup butter, 2 tablespoons boiling water, espresso and the 1/2 teaspoon vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. Pipe a little frosting on each brownie.


Chocolate Glaze
Adapted from Pink Parsley

  • 1/2 cup semisweet chocolate chips
  • 2 Tbs butter or vegetable oil
  • 1 tsp prepared espresso

Melt the chocolate chips and butter on a double boiler.  Stir in the prepared espresso. Drizzle over brownies. Enjoy!

One-bite triple espresso brownies

Campfire Cupcakes

Campfire Cupcakes

Hey guys!

How are you? How about trying out this A-MA-ZING recipe from Sweetapolita. These cupcakes were a huge hit! My boyfriend even told me that it was the best chocolate recipe I had done so far, nothing less! So you want to try it now, right?

campfire2

 But before stepping into the recipe, I’ll tell you how I did the “fire” chocolate toppers. I’m writing “fire” because it doesn’t look much like fire (would make great ghosts or fleur-de-lys) :S It’s really simple you’ll see. Just draw the design you want on a sheet of paper (draw the number you need). Place a piece of wax paper over the designs.

aTracerV

Then trace the designs with melted chocolate (you can just use a Ziploc bag and cut a corner).

traceV

If you know how to temper chocolate, then do it, you’ll have a great result! Me? I still have to learn it. My first “fires” were in black chocolate, they were perfect until they set and became a little white : ewwww. So when I will know how to temper chocolate I will do a nice post on the subject

;)


campfireV

Campfire Cupcakes
Recipe from Sweetapolita

Cupcakes
Yield: about 24 cupcakes

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

Preheat oven to 350 F. Line cupcake pan with cupcake liners. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared cupcake pan until 2/3 full (or just less). Batter will be liquidy.

Bake for 15-17 minutes, or until toothpick comes out with a few crumbs. Try not to overbake. Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until completely cool.

Toasted-Marshmallow Filling         
Yield: Enough to fill ~18-24 Campfire Cupcakes

8 large white marshmallows
1/2 cup confectioners’ sugar
1/2 cup salted butter at room temperature
1/2 teaspoon pure vanilla extract
4 oz Marshmallow Cream or Marshmallow Fluff

Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them–they burn very, very quickly.

marshmallow

Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream, toasted marshmallows, and salt, and mix on lowest setting for about 1 minute.

Malted Chocolate Frosting         
Yield: With half of the recipe I frosted 5 cupcakes

1 cup butter  at room temperature
1 cup confectioners’ sugar
1 1/2 teaspoons pure vanilla extract
1/3 cup Ovaltine (Classic) or malt powder (I use original Ovaltine Classic, brown in colour)
4 oz  bittersweet chocolate, chopped and  melted
1/4 cup whipping cream

In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and Ovaltine (I use original, brown in colour), and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away, but once piped, keeps well at room temperature.

Assembly of the Campfire Cupcakes
1. Once cupcakes are cool, cut a cone shape hole from the top centre of the cupcake downward, using a sharp paring knife.
2. Using a small spoon fill the cupcake hole with Toasted Marshmallow Filling until it’s level with the top of the cupcake.

how-to-vraiV

3. Swirl the Malted Chocolate Frosting on top of the cupcakes.
4. Add the decoration of your choice.

Cupcakes are best enjoyed the day they are made, but these keep well in an airtight container at room temperature for up to 3 days.

Here is a close-up of the frosting. You will hate me for that. I’m a bad person

:P

hungry

Mocha Cake, Espresso Swiss Meringue Buttercream with Chocolate Ganache

Mocha Cake, Espresso Swiss Meringue Buttercream with Chocolate Ganache

Hey everyone!

Hope you are all doing well! I’ve been in cupcake-making mode for the last 2 weeks. We had the Cupcake Training Camp in Montreal and then my sister wanted cupcakes for her friend’s birthday. I’ll be posting on these different cupcakes, but first here is a delicious mocha cake you definitely want to try at home

;)

I saw this cake at a grocery store (looks a lot like this Sweetapolita’s cake) and wanted to try it ASAP! I’m a huge fan of coffee desserts even if I don’t drink coffee.

I wanted to find a cake recipe calling for sour cream because I had some left in the fridge. This cake was heaven : very moist and great texture for a layer cake. I’m giving you the recipes I used as well as 2 techniques/tutorial I followed to achieve it. My first layer cake didn’t look that great, this one is much much better!

Enjoy!

mocha-cake2

Chocolate Sour Cream Pound Cake
Adapted from How to cook a wolf

1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash of salt
1/2 pound unsalted butter, softened
1 1/3 cups sugar
2 large eggs, at room temperature
One 8-ounce container (about 1 cup) sour cream
1 teaspoon vanilla
1 teaspoon prepared coffee

Preheat to 350 degrees.  Spray or grease a bread pan.

In a bowl, stir together the flour, cocoa, baking powder, baking soda and salt.

In a large bowl with an electric mixer, beat the butter and sugar together at medium speed. Beat in the eggs one at a time, beating until smooth after each addition. Reduce the mixer speed to low and beat in half the dry ingredients. Scrape. Beat in the sour cream, the vanilla and the coffee, scrape again, and then beat in the remainder of the dry ingredients.

Scrape the batter into the prepared pan. Bake for 1 hour, or until well risen and a toothpick inserted into the center of the cake emerges clean.

Cool the cake in the pan on a rack for 5 minutes and remove from pan. Let cool completely.

Espresso Swiss Meringue Buttercream

For the Swiss Meringue Buttercream I always use Sweetapolita’s recipe and I added about 6 tablespoon of cold espresso.


Chocolate Glaze
From Pastry Studio

3 oz bittersweet chocolate
1/2 C heavy cream
1/2 t vanilla

I took this recipe for the glaze but it turned out to be way too runny so I ended up adding a lot of chocolate chips. You may use this recipe instead : http://allrecipes.com//Recipe/chocolate-ganache/Detail.aspx

Once your cake is frosted, you can drizzle the glaze/ganache.


Techniques I used for the frosting

Crisp corners: http://cakecentral.com/tutorial/how-to-frost-a-square-cake

It worked amazingly well, may take longer if you have a little OCD, but anyway the result is very satisfying!

Frost the layers : http://www.youtube.com/watch?v=MjPPrBwj9YI piping the icing on the layers is way easier!

Good to know

  • You can cut the cake in as many layers as you want.
  • I did a crumb coating : a very thin layer of frosting which prevents the crumbs from getting in the frosting. Then, freeze the cake for about 10 minutes before frosting.

mocha-cake