Chocolate Desserts | Saveur

Chocolate Caramel Matzo Brittle

SAVEUR Editors — Mon, 18 Mar 2019 22:38:48 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner

You can tailor this recipe for crisp, kosher brittle by using white, milk, or dark chocolate, or adding sliced almonds or dried cranberries.

Makes: About 2 pounds

Time: 1 hour

Ingredients

10 Tbsp. unsalted butter, plus more for greasing
5 unsalted matzos
1 cup sugar
1 cup packed light brown sugar
1 tsp. vanilla extract
¼ tsp. baking soda
1 Tbsp. kosher salt
10 oz. semisweet chocolate, finely chopped
⅓ cup roasted pistachios, coarsely chopped (optional)
Flaky salt (optional)

Instructions

Position a rack in the center of the oven and preheat to 350°F. Line a 13- by 18-inch rimmed baking sheet with 2 layers of foil and grease thoroughly with butter. Place the matzos in one layer on the baking sheet, breaking them into pieces and slightly overlapping them if necessary. Set aside.
To a medium pot over medium-high heat, add both sugars and cook, swirling the pot frequently, until golden amber and completely liquefied, about 7 minutes. Add the butter and cook, stirring, until the butter is melted and the caramel is liquid again, about 2 minutes. In a small bowl, stir together the vanilla and baking soda, then stir into the pot along with the kosher salt until combined.
Pour the caramel over the matzo, using a silicone spatula to spread into an even layer. Bake until the matzo has absorbed the caramel and is slightly crisp, about 8 minutes. Sprinkle the chocolate over the caramel and spread into an even layer. Before the chocolate sets, sprinkle with the pistachios and flaky salt if desired. Refrigerate for at least 30 minutes.
Break into pieces to serve. Stored between layers of wax paper in an airtight container, the matzo brittle will keep for up to 1 week.

The post Chocolate Caramel Matzo Brittle appeared first on Saveur.

Double Chocolate Macaroons

Leah Koenig — Mon, 18 Mar 2019 22:21:54 +0000

Photo: Matt Taylor-Gross • Food Styling: Ben Weiner

For this luscious dessert from cookbook author Leah Koenig, the traditional coconut macaroon gets a double dose of chocolate: cocoa powder and semisweet chocolate chips. These chewy, decadent treats are also gluten-free and perfect for Passover.

Makes: About 2 dozen

Time: 40 minutes

Ingredients

2¼ cups unsweetened shredded coconut
⅔ cup sugar
¼ cup cocoa powder, sifted
2 tsp. vanilla extract
¼ tsp. kosher salt
3 large egg whites
½ cup semisweet chocolate chips

Instructions

To a small pot over medium-low heat, add the coconut, sugar, cocoa powder, vanilla, salt, and egg whites and cook, stirring frequently, until slightly thickened and sticky, 5–6 minutes. Transfer to a medium bowl and set aside to cool for 20 minutes, then stir in the chocolate chips.
Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 325°F. Line two baking sheets with parchment.
Using a tablespoon, portion and roll the coconut mixture into balls, then transfer to the prepared baking sheets, spacing 1 inch apart. Bake, rotating and swapping the baking sheets halfway through, until the macaroons are just set, about 20 minutes. (Be careful not to overbake as the cookies will firm up as they cool.) Transfer to a wire rack and set aside to cool completely. Stored in an airtight container, the macaroons will keep for up to 4 days.

The post Double Chocolate Macaroons appeared first on Saveur.

Halva Swirl Brownies

Dona Murad — Tue, 17 Mar 2026 22:45:05 +0000

Doaa Elkady

“There’s something about Eid al-Fitr that calls for chocolate—something indulgent to pass around with coffee after a long morning of visits. These brownies are my nod to the sweets we grew up with. The tahini deepens the flavor of the chocolate rather than overpowering it, and the halva (or, as it’s known in Bahrain, rahash) melts throughout. This is the kind of tray you set out knowing it won’t last long. The brownies are rich, nostalgic, and just a little bit celebratory—the way Eid desserts should be.” —Dona Murad, founder of Librae Bakery

Featured in “3 Festive Eid Desserts By Way of Bahrain and New York” by Zainab Shah.

Makes: 9 brownies

Time: 1 hour

Ingredients

For the brownie batter:

1 cup coarsely chopped 70% or higher dark chocolate
11½ Tbsp. unsalted butter
¼ cup plus 1 Tbsp. Dutch-process cocoa powder
1 Tbsp. tahini
1¼ cups packed light brown sugar
⅓ cup sugar
3 large eggs, at room temperature
1½ tsp. vanilla extract
⅔ cup plus 1 Tbsp. all-purpose flour
1 tsp. ground coffee
½ tsp. ground cardamom
½ tsp. fine salt
2 Tbsp. toasted sesame seeds
Flaky salt

For the halva swirl:

4¼ oz. halva, coarsely chopped (about ⅔ cup)
1 Tbsp. whole milk
1 tsp. tahini

Instructions

Make the brownie batter: Position a rack in the center of the oven and preheat to 350°F. Line an 8-inch square pan with parchment.
In a medium pot over medium-low heat, bring 2 inches of water to a simmer. To a medium heatproof bowl, add the chocolate and butter. Place the bowl over the pot and cook, stirring frequently, until the chocolate and butter are melted and the mixture is smooth, 5–6 minutes. Remove from the heat and whisk in the cocoa powder and tahini while still warm. Whisk in both sugars until combined. Add the eggs one at a time, whisking after each addition, until thick and glossy. Stir in the vanilla. Fold in the flour, coffee, cardamom, and fine salt until just combined. Set aside.
Make the halva swirl: In a medium bowl, stir together the halva, milk, and tahini until slightly crumbly (almost the texture of cottage cheese).
Scrape the brownie batter into the prepared pan. Spoon the halva mixture over the top and gently swirl with a knife to create a marbling effect. Sprinkle with the sesame seeds and a large pinch of flaky salt. Bake until a toothpick inserted into the center comes out clean, 35–40 minutes. Set aside to cool, about 2 hours, then slice.

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Espresso Snacking Cake With Chocolate Ganache

Kristen Hartke — Thu, 12 Mar 2026 16:24:10 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

The makers of Marmite have never given away the “secret ingredient” in their proprietary seasoning blend. Well, two can play that game. For this easy one-layer snacking cake, Marmite is the secret ingredient in the dark chocolate ganache, amplifying the natural fruitiness of dark chocolate and complementing the cardamom, coffee, and orange flavors in the cake. Stored in an airtight container in the fridge, leftover ganache will keep for up to two months. When ready to use, warm on the stove or in the microwave until melty, then cool to room temperature before using on cakes, fresh fruit, or ice cream sundaes.

Featured in “Why Marmite Deserves a Place in Your Pantry.”

Makes: One 8-inch cake

Time: 1 hour

Ingredients

For the cake:

Nonstick spray
1¼ cups all-purpose flour
¾ cup sugar
1½ tsp. baking powder
¾ tsp. fine salt
¼ tsp. round cardamom
¾ cup full-fat coconut milk
1 tsp. instant espresso powder
¼ cup olive oil
2 tsp. finely grated orange zest
1 tsp. vanilla extract
1 tsp. apple cider vinegar
½ tsp. flaky salt, for garnish (optional)

For the ganache:

¼ cup full-fat coconut milk
½ cup plus 2 Tbsp. bittersweet chocolate chips
1 tsp. Marmite

Instructions

Make the cake: Position a rack in the center of the oven and preheat to 350°F. Grease an 8-inch square cake pan with nonstick spray, then line the bottom with parchment and spray the parchment.
In a large bowl, whisk together the flour, sugar, baking powder, fine salt, and cardamom. In a small microwave-safe bowl, microwave the coconut milk on high until warm, about 30 seconds, then stir in the espresso powder until dissolved. In a medium bowl, whisk together the oil, orange zest, vanilla, and vinegar, then add to the flour mixture and whisk until combined, being careful not to overmix. Evenly spread the batter in the prepared pan, then lightly tap the pan on the counter to remove any air bubbles.
Bake until a toothpick inserted into the center comes out with just a couple of crumbs, 30–35 minutes. Transfer the pan to a wire rack for 10 minutes, then turn the cake out onto the rack. Remove the parchment and set aside to cool completely, about 45 minutes.
Meanwhile, make the ganache: In a small microwave-safe bowl, microwave the coconut milk on high until hot, about 1 minute. Stir in the chocolate chips until completely melted and combined. Add the Marmite, whisking until glossy (you should have about ¾ cup). Set aside to cool for 5 minutes before using.
Invert the cake onto a serving plate. Using an offset spatula, evenly spread about ½ cup of the ganache on top. Set aside until the frosting is set, about 30 minutes. Just before serving, garnish with flaky salt if desired.

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Champurrado Chocolate Pudding

Jonathan Correa — Wed, 28 Jan 2026 13:01:40 +0000

Photo: Murray Hall • Food Styling: Ben Weiner

Champurrado is a rich, slightly sweet beverage made by thickening milk and chocolate with masa, or nixtamalized corn flour. Here, the drink is chilled until it sets like a pudding and topped with fresh fruit and Mexican-style manchego (we source ours from Hoard’s Dairyman Farm Creamery in Wisconsin), which has a milder, milkier flavor than its Spanish counterpart. You can pre-portion and chill the pudding in individual ramekins or jars, where it will keep in the refrigerator for up to 5 days.

Makes: 6–8

Time: 20 minutes

Ingredients

1½ cups prepared masa, or ¾ cup masa harina
4 cups whole milk
1 cup heavy cream
1 tsp. kosher salt
½ tsp. ground cinnamon, plus more for serving
½ tsp. ground ginger
¼ tsp. ground allspice
3 Tbsp. unsalted butter
½ cup packed light brown sugar
6 oz. 70% dark chocolate, chopped, or 1 heaped cup dark chocolate chips
Finely grated Mexican-style manchego, such as Hoard’s Dairyman Farm Creamery, for serving
Fresh fruit, such as blackberries, blueberries, cherries, plums, raspberries, or strawberries, for serving

Instructions

If using masa harina, add it to a medium bowl. Slowly add ¾ cup of warm water (97°F), using your hands to mix until it just comes together into a moist dough that does not stick to your hands or crack.
To a blender or food processor, add the masa, milk, cream, salt, cinnamon, ginger, and allspice and blend until smooth, about 30 seconds. Place a fine-mesh strainer over a medium bowl and strain the mixture. Set aside.
In a large pot over low heat, melt the butter. When the foam subsides, add the brown sugar and cook, stirring frequently, until the sugar has dissolved and the mixture is bubbling, about 3 minutes.
Stir the strained milk mixture gently to recombine. While whisking the sugar mixture vigorously, slowly pour in the milk mixture. Turn the heat to medium and cook, whisking continuously, until it comes to a simmer. Continue cooking, stirring frequently to prevent scorching, until thick enough to coat the back of a spoon without immediately dripping off, 9–10 minutes more.
Remove from the heat. Whisk in the chocolate until fully melted and smooth. Pour the pudding into individual serving bowls or one large serving bowl. Cover tightly with plastic, pressing it onto the surface to prevent a skin from forming. Refrigerate until chilled and set, at least 2 hours.
To serve, top with grated manchego, fruit, and a dusting of cinnamon.

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Marjolaine

David Lebovitz — Tue, 23 Dec 2025 18:05:58 +0000

Ed Anderson (Courtesy Ten Speed Press)

“The first French cake that I fell in love with was marjolaine. When I saw slices of the multilayered cake—with nutty meringue, praline, and dark chocolate—in a pâtisserie, I ordered one and, making my first French faux pas, I took a big bite of it as soon as I got to the sidewalk. People don’t normally eat on the sidewalks of Paris, but it was so good that, despite a few disapproving glances, I didn’t care.

Times have changed, and on the few instances nowadays when I’ve gotten looks for eating a pastry on the street, I demure, then apologize (in French): “But it’s so good, I couldn’t wait!” which is something French people understand. French pastries are hard for anyone to resist.

Like many good things, marjolaine requires a bit of effort. But this version makes things relatively easy: Instead of laborious buttercream, I make a simple crème fraîche-based icing, which adds a distinctive tangy flavor and isn’t as rich as buttercream. The nutty praline and the meringue layer can be made a few days in advance, and the marjolaine should be assembled at least a day before it is served to give the flavors a chance to meld. When guests arrive, all you have to do is serve it, without any apologies.” —David Lebovitz

Featured in “David Lebovitz’s Party Tricks Include Chartreuse and Disco” by Alyse Whitney.

Makes: 12

Time: 1 hour 30 minutes

Ingredients

For the nut meringue:

¾ cup whole blanched almonds
¾ cup raw hazelnuts
Nonstick spray
All-purpose flour, for dusting
1⅓ cups sugar
1 Tbsp. cornstarch
8 large egg whites, at room temperature
Kosher salt

For the praline:

½ cup whole blanched almonds
Nonstick spray
½ cup sugar

For the chocolate ganache:

10 oz. bittersweet or semisweet chocolate, chopped
¾ cup crème fraîche

For the praline and vanilla creams:

¾ cup crème fraîche
¼ cup heavy cream
2 Tbsp. sugar
½ tsp. pure vanilla extract
1 Tbsp. cognac or brandy
Lightly sweetened whipped cream, for serving (optional)

Instructions

Make the nut meringue: Position a rack in the center of the oven and preheat to 350°F. Spread the almonds on one half of a baking sheet and the hazelnuts on the other half. Bake the nuts until lightly toasted, about 10 minutes. Set aside to cool.
Coat the bottom and sides of a 12- by 18-inch baking sheet with nonstick spray and line the bottom with parchment. Spray the parchment generously, then dust with flour and tap out any excess. Set aside.
Rub the hazelnuts between your hands or in a kitchen towel to loosen and remove the skins. In a food processor fitted with a metal blade or in a blender, pulverize the hazelnuts, almonds, sugar, and cornstarch, then transfer to a bowl.
In a stand mixer fitted with the whisk attachment, beat the egg whites on low until frothy, about 2 minutes. Add a pinch of salt, turn the speed to high, and beat until the whites hold stiff peaks, about 4 minutes. Gradually fold in the ground nut mixture over the egg whites. Scrape the batter onto the prepared baking sheet and smooth with a spatula. Bake until light golden brown, 20–25 minutes. Set aside to cool completely. (The nut meringue can be made up to 3 days in advance and covered with plastic wrap.)
Make the praline: Place the almonds on a baking sheet and bake until lightly toasted, about 10 minutes. Set aside to cool, then coarsely chop.
Lightly coat a second baking sheet with nonstick spray or line it with a silicone baking mat and set aside. In a medium heavy skillet over medium heat, spread the sugar in an even layer. Cook, without stirring, until the sugar begins to melt on the bottom or around the edges, about 2 minutes. Using a heatproof spatula, slowly drag the liquefied sugar to the center and stir gently until all of it has melted. Continue cooking, stirring occasionally, until the color is deep amber and it begins to foam a bit, about 1 minute more. Remove from the heat and immediately stir in the almonds, then pour onto the prepared baking sheet and spread in an even layer. Set aside to cool completely, about 10 minutes.
Break up the praline with your hands. In a food processor fitted with a metal blade or with a chef’s knife, chop the praline into very small pieces. Transfer to a medium bowl. (The praline can be made 1 week in advance and stored in an airtight container.)
Make the chocolate ganache: To a medium heatproof bowl, add the chocolate. To a small pot over medium heat, add the crème fraîche and cook until it just comes to a boil, then pour over the chocolate. Set aside for 1 minute, then stir until the mixture is completely smooth. Set aside to cool.
Make the praline and vanilla creams: To a stand mixer fitted with the whisk attachment, add the crème fraîche, cream, sugar, and vanilla and beat on medium until the mixture is stiff but still glossy, about 1½ minutes. Don’t overbeat.
For the praline cream, stir ⅔ cup of the whipped crème fraîche mixture into the chopped praline. (The mixture will seem somewhat stiff but the ingredients will meld, and by the time you’re ready to use it, the praline cream will be spreadable.) Set aside.
For the vanilla cream, add the cognac to the remaining crème fraîche mixture and whisk lightly until firm. Set aside.
To assemble the marjolaine, run a knife around the edges of the meringue to loosen it from the baking sheet, then place another baking sheet over the top and invert the meringue. Peel away the parchment, holding down the meringue as you pull to keep it from breaking. (If you do break the meringue, it can be patched together when you are assembling the layers.)
Using a serrated knife, cut the meringue crosswise (not lengthwise) into four even rectangles, each about 4½ by 12 inches. Cover a baking sheet or large rectangular platter with plastic wrap and set one meringue rectangle on top. Spread ¾ cup of the chocolate ganache over the top in an even layer. Top the ganache layer with a second meringue rectangle and spread evenly with the vanilla cream. Top with a third meringue rectangle and spread evenly with the praline cream. Top with the last meringue rectangle. Cover the marjolaine in plastic wrap and refrigerate for at least 8 hours. (The assembled unfrosted cake can be stored in the refrigerator for up to 3 days.) Cover the remaining ganache and refrigerate.
To finish the cake, trim the rough edges with a serrated knife. Bring a small pot of water just to a simmer, place the bowl of ganache over it, and heat until spreadable. Spread evenly over the top and sides of the cake. Using the serrated knife, slice the marjolaine crosswise into slabs, dipping the blade in hot water and wiping it clean after each cut. Serve at room temperature with lightly sweetened whipped cream if desired.

The post Marjolaine appeared first on Saveur.

Easy Chocolate Fudge

Christina Tosi — Mon, 10 Mar 2025 16:08:37 +0000

Henry Hargreaves (Courtesy Knopf)

“No one can agree on exactly where fudge was invented, but it really blew up in the 19th century on women’s college campuses because, duh, a smart woman knows a great dessert when she mixes it,” writes Milk Bar founder Christina Tosi in her cookbook Bake Club. “Whoever introduced it into the world gets a great deal of gratitude from me, because fudge is something I turn to time and time again, when desperation is high and supplies are low.” Her easy, versatile chocolate fudge recipe requires minimal ingredients and lends itself to all kinds of mix-ins, like the nuts and mini marshmallows in the rocky road variation pictured here.

Featured in “Christina Tosi Isn’t Keeping Her “Dirty Dessert” a Secret Anymore” by Alyse Whitney.

Makes: 24 pieces

Time: 10 minutes

Ingredients

Nonstick spray, for greasing
One 14-oz. can sweetened condensed milk
One 12-oz. bag semisweet chocolate chips
1½ tsp. vanilla extract
1 tsp. kosher salt

Instructions

Grease an 8-inch square pan with nonstick spray and set aside. (If desired, line the pan with parchment or plastic across the bottom and up the sides for easy release.)
To a large microwave-safe bowl, add the condensed milk and chocolate chips and microwave in 30-second intervals, stirring with a silicone spatula between each, until the chocolate is melted and the mixture is smooth, 1–2 minutes. Stir in the vanilla and salt until fully incorporated, about 30 seconds.
Scrape the mixture into the prepared pan, using the spatula to smooth the surface and spread into an even layer all the way to the sides and corners. Refrigerate until set completely, 1–2 hours.
Slice the fudge into pieces and serve. (The fudge will keep in an airtight container at room temperature or in the fridge for up to 1 month.)

Variations

Swap the semisweet chocolate chips for dark, milk, white, peanut butter, or butterscotch chips.

Swap the vanilla for any extract you like, such as orange or mint.

While stirring in the vanilla and salt, also stir in 2 tablespoons of any sugar syrup, like honey, maple syrup, molasses, or caramel sauce.

Add in up to 2 cups of shelf-stable mix-ins before transferring the fudge to the pan, such as nuts, mini marshmallows, corn chips, Cracker Jacks, banana chips, or licorice.

Here are Tosi’s tried-and-true fudge flavor combinations:

MALTED MARSHMALLOW CHOCOLATE FUDGE

2 tablespoons molasses + 2 cups mini marshmallows

ROCKY ROAD FUDGE

1 cup walnuts and slivered almonds, toasted + 1 cup mini marshmallows

BREAKFAST FUDGE

1 cup butterscotch chips + 2 tablespoons maple syrup + 2 cups Cheerios + ½ teaspoon cinnamon

TRAIL MIX FUDGE

2 tablespoons honey + 1 cup peanuts + ½ cup oats + ¼ cup raisins + ¼ cup M&M’s Minis

MINT COOKIES AND CREAM FUDGE

½ cup chocolate chips + ½ cup white chocolate chips + mint extract + clear vanilla extract + 2 cups crushed chocolate wafer cookies + 2 tablespoons light green sprinkles

INSIDE OUT PB CUP FUDGE

½ cup peanut butter chips + 1½ cups chocolate wafer cookies + ½ cup mini chocolate chips

The post Easy Chocolate Fudge appeared first on Saveur.

Brutti ma Buoni (Chocolate Hazelnut Cookies)

Simon Bajada — Fri, 21 Feb 2025 20:58:18 +0000

Simon Bajada

The Italian name of these chewy, flourless cookies, brutti ma buoni, translates to “ugly but good,” a reference to their somewhat lumpy appearance and irresistible chocolate-hazelnut flavor. Their chewy, crackly texture comes from egg whites, which are whipped with sugar to stiff peaks before the cocoa and chopped hazelnuts are folded in.

Featured in “A Love Letter to Gianduja, the Perfect Union of Hazelnuts and Milk Chocolate” by Simon Bajada in the Fall/Winter 2024 issue.

Makes: 20 cookies

Time: 1 hour 10 minutes

Ingredients

2 large egg whites
¾ cup sugar
2 Tbsp. plus 1½ tsp. cocoa powder
1 cup plus 2 Tbsp. (5½ oz.) finely chopped toasted hazelnuts

Instructions

In a stand mixer fitted with the whisk attachment, beat the egg whites on medium- high until soft peaks form, 2–4 minutes. Gradually whisk in the sugar, and when the meringue is nearly stiff, gradually sift in the cocoa. Continue beating to stiff peaks, 2–3 minutes more. Gently fold in the nuts.
Transfer the mixture to a small pot, turn the heat to low, and cook, frequently using a silicone spatula to stir and scrape the bottom of the pot, until softened and beginning to brown, 5–6 minutes. Remove from the heat, set aside to cool slightly, then refrigerate, uncovered, until the batter has cooled and solidified, about 20 minutes.
Position racks in the top and bottom third of the oven and preheat to 300°F. Use a tablespoon to shape the dough into approximately 20 balls. On two parchment-lined baking sheets, space the balls 1½ inches apart. Bake, switching and rotating the trays halfway through, until the cookies’ surfaces are glossy and dry but the interior remains soft, 20–25 minutes. Transfer to a wire rack and cool to room temperature before serving.

The post Brutti ma Buoni (Chocolate Hazelnut Cookies) appeared first on Saveur.

Gianduja and Hazelnut Cake

Venchi — Fri, 21 Feb 2025 20:57:43 +0000

Simon Bajada

This Piedmontese version of a classic Italian ciambella, or ring cake, is adapted from a recipe created by Venchi, a gianduja producer in Turin. You can use either large gianduja bars sold for baking, or individually wrapped giandujotti; the chocolate-hazelnut confection is melted before being stirred into the batter and drizzled over the finished cake.

Featured in “A Love Letter to Gianduja, the Perfect Union of Hazelnuts and Milk Chocolate” by Simon Bajada in the Fall/Winter 2024 issue.

Makes: 6–8

Time: 1 hour

Ingredients

9 Tbsp. unsalted butter
5 oz. (140 g) gianduja, coarsely chopped, divided
Nonstick spray
1 cup plus 2 tsp. (150 g) 00 flour, sifted, plus more for dusting
2 tsp. baking powder
¼ tsp. fine salt
2 large eggs
⅔ cup sugar
¼ cup coarsely chopped hazelnuts, plus more for garnish

Instructions

In a medium pot over medium-low heat, bring 2 inches of water to a simmer. To a medium heatproof bowl, add the butter and 2½ ounces of the gianduja. Place the bowl over the pot and cook, stirring continuously, until the chocolate is melted and the mixture is smooth. Remove from the heat.
Position a rack in the center of the oven and preheat to 350°F. Coat an 8-inch Bundt or tube pan with nonstick spray and lightly flour it. In a small bowl, whisk together the flour, baking powder, and salt. To the bowl of a stand mixer fitted with the whisk attachment, add the eggs and sugar, and beat until pale and fluffy, about 5 minutes. Using a silicone spatula, gradually fold in the flour mixture until no lumps remain, then fold in the chocolate mixture and hazelnuts. Scrape into the pan and bake until a toothpick inserted into the center comes out clean, 35–40 minutes. Transfer the pan to a wire rack and set aside to cool to room temperature.
Invert the cake onto a platter. In a microwave-safe bowl, microwave the remaining gianduja 5 seconds at a time, stirring well at each interval, until melted and smooth. (Alternatively, use the stovetop method in step 1.) Drizzle over the cake, then sprinkle with more hazelnuts.

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Chocolate Decadence Cake

Janice Feuer Haugen — Wed, 12 Feb 2025 19:25:39 +0000

Photo: Murray Hall • Food Styling: Thu Buser

As delectable as this chocolate cake is, it’s the seduction of preparing it that makes it so fitting as a Valentine’s Day dessert. This recipe for Chocolate Decadence cake comes from Janice Feuer Haugen, who invented it in 1976 while she was a pastry chef at Narsai David’s eponymous restaurant Narsai’s in Berkeley, California. Adapted from a chocolate truffle cake, the recipe uses bittersweet chocolate, whipped eggs, and sugar to deliver a rich, creamy cake that’s hidden under clouds of whipped cream and chocolate curls and served with a perfectly tart raspberry sauce. Whether made for a crowd or enjoyed sliver by sliver at the kitchen counter, this is a cake that delivers on its name. (To make this cake gluten-free, simply swap in almond flour for the all-purpose flour.)

Featured in “I Still Make the Chocolate Cake From This Sexy 1976 Cookbook” by Jessica Carbone.

Suggested pairing: A deep, dark, spicy, berry-fruity Banyuls from the south of France, especially one from Domaine La Tour Vieille or Domaine de la Rectorie. Find more recommendations from the Jancis Robinson wine experts here.

Makes: One 8-inch cake

Time: 1 hour 45 minutes

Ingredients

For the cake:

1 lb. bittersweet chocolate (60–70% cacao), coarsely chopped
10 Tbsp. unsalted butter
1 Tbsp. sugar
4 large eggs
1 Tbsp. all-purpose flour

For the topping:

2 cups heavy cream
1 Tbsp. onfectioners sugar, plus more for the berries (optional)
1 tsp. vanilla extract
4 oz. bittersweet chocolate (60–70% cacao) from a block, just above room temperature
8 oz. fresh or frozen raspberries

Instructions

Make the cake: Position a rack in the center of the oven and preheat to 425°F. Line an 8-inch round cake pan (cake baked in a 9-inch pan will be too thin) with a parchment round.
In a medium pot over medium heat, bring a few inches of water to a simmer. To a medium heatproof bowl, add the chocolate and butter. Place the bowl over the pot and cook, stirring continuously, until the mixture is fully melted and satiny smooth, about 5 minutes. Remove the bowl and set aside.
Place a second medium heatproof bowl over the pot and turn the heat to medium-low. Add the sugar and eggs and cook, stirring continuously, until the sugar dissolves and the mixture deepens in color and is just warm to the touch, about 3 minutes.
Quickly remove the egg mixture from the heat and, using a hand mixer, beat on high until soft peaks form, about 5 minutes.
Using a silicone spatula, very gently fold the flour into the egg mixture until fully combined. Stir one-third of the egg mixture into the chocolate mixture, then fold the chocolate mixture into the remaining egg mixture, stirring gently until fully combined.
Pour the batter into the prepared pan and tap the pan lightly on the counter to release any air bubbles. Bake until the cake is just set and still a little soft in the center and crusty on top, about 15 minutes. Transfer the pan to a wire rack and set aside to cool for at least 20 minutes, then place in the freezer for at least 12 hours. (The cake can be frozen for up to 1 month.)
Make the topping: To a medium bowl, add the cream, confectioners sugar, and vanilla. Using a hand mixer, whip until the mixture is smooth and firm enough to hold its shape, about 5 minutes. (Do not overwhip.) Refrigerate until ready to assemble the cake.
Into a small bowl, use a vegetable peeler to shave thick curls from the chocolate. Set aside.
In a blender, purée the raspberries for about 3 minutes. Pour the purée through a fine-mesh strainer into a small bowl or pitcher. Taste and add a little confectioners sugar if desired. Set aside.
Retrieve the cake from the freezer, then invert onto a platter (gently warm the bottom of the pan over low heat to release the cake if needed) and remove the parchment. Spread the whipped cream in a thick layer on the top of the cake and pile the chocolate curls in the center. Refrigerate for at least 15 minutes, or up to 2 hours.
The cake is best served cool or at room temperature, so take it out of the fridge about 15 minutes before serving. Using a knife that has been run under hot water and wiped dry between each cut, cut the cake. Serve with the raspberry purée.

The post Chocolate Decadence Cake appeared first on Saveur.

Chocolate Mesquite Cake With Café de Olla Buttercream

Crystal Kass — Mon, 23 Dec 2024 23:17:24 +0000

Photo: Doaa Elkady • Food Styling: Jason Schreiber • Prop Stylist: Paige Hicks

This is no ordinary chocolate cake from Crystal Kass, the pastry chef at Valentine restaurant in Phoenix, Arizona. A touch of mesquite flour—from dried and ground pods of the mesquite tree—imparts a subtle, nutty sweetness to this double-decker dessert, while a generous splash of coffee enhances the flavor of the cocoa in the batter. And for the pièce de résistance: A café de olla Swiss buttercream is sandwiched between the layers and spread all over the cake. Taking its cues from spiced Mexican coffee, the silky, melt-in-your-mouth frosting is infused with espresso, canela, and orange zest—and brings nuance to every bite of this captivating cake.

Featured in “12 Spectacular Cake Recipes for the Holidays and Beyond” by Frances Kim.

Makes: One 9-inch layer cake

Time: 2 hours 30 minutes

Ingredients

For the cake:

1¾ cups (255 g) all-purpose flour
1 cup plus 3 Tbsp. (227 g) packed light brown sugar
1 cup (227 g) sugar
¾ cup plus 3 Tbsp. (85 g) cocoa powder
¼ cup (28 g) mesquite flour
2½ tsp. kosher salt
1½ tsp. baking powder
1¼ tsp. baking soda
1 cup (240 ml) whole milk
½ cup (120 ml) vegetable oil
2 tsp. vanilla extract
2 large eggs
1 cup (240 ml) freshly brewed coffee
Candied oranges or zest, or edible flowers such as sunflower petals, for garnish

For the buttercream:

2¾ cups (570 g) sugar
2½ tsp. kosher salt
11 large egg whites (340 g)
64 Tbsp. (908 g) unsalted butter, softened
3 Tbsp. plus 2 tsp. (14 g) finely ground espresso (not instant espresso)
1 Tbsp. plus ½ tsp. (6 g) ground canela or cinnamon
1 Tbsp. finely grated orange zest (from 1 orange)

Instructions

Make the cake: Position a rack in the center of the oven and preheat to 350°F. Line two 9-inch round cake pans with parchment. In a large bowl, whisk together the flour, both sugars, the cocoa powder, mesquite flour, salt, baking powder, and baking soda.
In a medium bowl, whisk together the milk, oil, vanilla, and eggs. Whisk the milk mixture into the flour mixture until combined. Whisk in the coffee. Divide the batter between the prepared cake pans. Bake, rotating the pans halfway through, until the cakes are set and a tester inserted into the centers comes out clean, 35-40 minutes. Transfer the pans to wire racks to cool for 30 minutes, then invert the cakes onto the racks to cool completely.
Make the buttercream: In a medium pot over medium-low heat, bring 2 inches of water to a simmer. To a medium heatproof bowl, add the sugar, salt, and egg whites. Place the bowl over the pot and cook, whisking continuously, until the sugar dissolves and the mixture reads 160°F on an instant thermometer, about 10 minutes. Transfer the egg white mixture to a stand mixer fitted with the whisk attachment and beat on medium until the mixture is thick, glossy, and holds stiff peaks and has cooled to room temperature, about 10 minutes. Add the butter a few tablespoons at a time and continue beating until the buttercream comes together and is smooth and fluffy, about 7 minutes. Mix in the espresso, canela, and orange zest until well combined.
Line one of the cake pans used for baking with plastic wrap, then place one cake layer, top side up, in the bottom of the pan. Top with about 2 cups of the buttercream, spreading it in an even layer, then top with the remaining cake layer, bottom side up. Refrigerate until the cake is set, about 30 minutes.
Invert the cake onto a cake board or serving plate and remove the plastic wrap. Using an offset spatula, spread a crumb coat (a thin layer of frosting) all over the cake, making sure the sides and top are evenly covered. Refrigerate to set the crumb coat, about 30 minutes.
Apply another coat of buttercream to the top and sides of the cake (about 2 cups). Transfer the remaining buttercream to a piping bag fitted with a St. Honore tip and pipe wavy lines on top of the cake. Garnish with candied oranges or edible flowers.

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