This wonderful dessert is just as delicious as it looks. And it’s a perfect time to try it, just in time for Valentine’s Day. The rich chocolate taste with the hazelnut undertones will surely please your special Valentine.
I’ve made this cake on several occasions and it always is a hit. You can even serve it à la mode and definitely with a nice cup of coffee. It can be a bit rich all by itself! But well worth the time and calories!!
4 ounce Semisweet chocolate; melted and cooled (Ghirardelli)
1/2 cup Heavy cream
1 tablespoon Frangelica
4 ounce Semisweet chocolate; Ghirardelli
2 ounce Hazelnuts; whole, toasted and cut in half
Preheat oven to 350 degrees; butter a 9-inch spring-form pan. In a large bowl (preferably metal), whisk the egg whites and salt until stiff. In another bowl, cream the butter and Nutella, then add the Frangelica, egg yolks, and ground hazelnuts. Fold in melted chocolate.
Add a large tablespoon of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining whites, one-third at a time, very gently but thoroughly. Pour into spring-form and bake for 35-40 minutes. Test for doneness by inserting tester, which should come out mostly clean; lightly pressing finger into top to check for a slight bouncing-back; and observing edges beginning to separate from pan. (My cake was done in 35 minutes). Let cool completely, in pan, on a rack.
Toast the hazelnuts in a dry skillet, or toaster oven shaking them around frequently. Do it for about 4 minutes, or until they are lightly browned, then let cool completely. If hazelnuts came with skins on, put them in a towel after toasting and rub around; this will remove most of the skins. Cut in half. (again, I use the pre-chopped hazelnuts from the nut aisle and I didn’t toast them – still scrumptious)
Chop chocolate, and add to sauce pan with heavy cream and Frangelica over medium-low heat. Once chocolate is melted and components are combined, whisk until mixture reaches desired thickness, then cool. Remove rim of cake pan and pour cooled ganache over, spreading lightly to create a smooth, shiny surface, and apply hazelnuts all over.
This cake is at its best when served at room temperature.
Doesn’t that just look scrumptious and oh, so decadent? Well, it is both!
Several years ago I received Martha Stewart’s book, “Martha Stewart’s Cooking School” as a gift one year for Christmas. In it are all sorts of wonderful recipes including one for Chocolate Rum Swiss Roll. This is that recipe adapted using Kahlua (homemade, of course) instead of the rum. I also added a bit of Espresso powder to the cake batter. I like both versions but because I adore coffee, this Kahlua version is my preference.
Try it for an upcoming special dinner or birthday or anniversary. You’ll impress your guests more than you’ll ever know. And don’t be afraid of the “roll”. It’s really quite easy, just follow the directions and you’ll end up with a beautiful cake to showcase your cooking talents!
Adapted from Chocolate Rum Swiss Roll recipe by Martha Stewart, “Martha Stewart’s Cooking School”.
1/4 cup sifted unsweetened Dutch-process cocoa powder, plus more for pan
1/3 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for pan
1 teaspoon espresso powder
Pinch of salt
3 large whole eggs plus 2 large egg yolks
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely
1/4 cup water
1/4 cup plus 1 tablespoon sugar
2 tablespoons Kahlua
1 1/4 cups heavy cream
Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.
Combine dry ingredients: Whisk together cocoa powder, flour, espresso powder, and salt in a bowl.
Combine eggs and sugar: Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.
Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment.
Roll into log and cool: While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a “shape memory,” so it will be easier to roll again with filling.)
Meanwhile, make Kahlua syrup: In a small saucepan, combine the water and 1/4 cup sugar. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add Kahlua, then let cool completely.
Fill cake and reroll: Unroll cake. Brush entire surface generously with cooled Kahlua syrup. Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.
Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve.
Okay, so who doesn’t love ice cream? And I mean any time of the year? Well, I do know one person who doesn’t but most everybody does. I LOVE ice cream! And it’s no coincidence that my very first job was at Dairy Queen!
Of course that was a dream job short of having to deal with the tourists. This particular Dairy Queen was located in St. Andrews on the way to the beach in Panama City. Every July 4th holiday they would have a banana split special. I forget what the price was but apparently it was really good because every person driving down Highway 98 had to stop and get one. To this day, I have yet to have a banana split. I just haven’t ever really wanted to try it – not after making and serving a gazillion of them when I was 16 years old!
Working at the ole DQ did have it’s perks though. My Mom would call me about once or twice a week to ask me to bring a quart of vanilla and/or a quart of chocolate ice cream home. My family loves ice cream too and my Dad especially, would have a dish most every night. The soft serve is the best and only DQ can do it better than everyone else!
I still have an affinity to their ice cream and marvel if the server doesn’t quite get the swirl on the cone quite right. That is their trademark, that beautiful little swirl. They train and train their employees to “pull” that ice cream out of the machine so that the swirl is there and it must be perfect! If not, it goes into the sink and you do it again (no kidding).
This chocolate ice cream recipe is definitely not comparable to DQ’s soft serve but it is really, really, good and is fairly easy. Definitely a recipe to keep as a favorite as I have. Try it and you’ll see!
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In mixing bowl beat the egg yolks until they lighten in color. Gradually beat in the sugar, occasionally scraping down the beaters and sides of mixing bowl. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Add in the pinch of salt and continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees. Pour the mixture through a mesh strainer and into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract.
Cover container and refrigerate for 4-8 hours.
Pour into an ice cream maker and process according to the manufacturer”s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
This scrumptious concoction truly needs no introduction. I mean, honestly, what isn’t appealing about chocolate, peanuts and vanilla ice cream? It’s definitely a win-win dessert and a crowd pleaser. And it’s kid friendly to boot! And it’s frozen! During the hot summer months, who doesn’t want something frozen to cool the taste buds?
The only thing I might do differently next time? I might decrease the amount of vanilla ice cream to half of a half gallon, freeze that layer, and then add a similar size layer of strawberry ice cream! Now, wouldn’t that be the bomb! A Neapolitan peanut square!
And I have just the Strawberry Ice Cream recipe forthcoming! It would be perfect but even store bought would do. It’s funny, I’ve made this recipe a few times (and it is always the best, as is) and I just thought of adding a Strawberry Ice Cream layer the other day. Wonders never cease, huh?
Melt 1/4 cup of the butter. Mix into wafer crumbs and press evenly over the bottom of a 9 x 13 pan. Chill crust.
In a large bowl, beat the remaining butter (1/2 cup) with powdered sugar until creamy. Beat in eggs one at a time. Then beat in melted chocolate until well blended. Fold in 1 cup chopped peanuts. Spread evenly over chilled crust. Freeze until chocolate mixture is firm (at least 30 minutes).
Spread softened ice cream evenly over top. Sprinkle with remaining chopped peanuts. Cover and freeze and 12 hours.
Let stand at room temperature about 5 to 10 minutes before cutting to serve.
There is no better chocolate loaf than the one you are looking at right now. It’s moist, very chocolatey with a Guinness undertone that is barely noticed. The glaze is a but more powerful with the Bailey’s but it all marries quite nicely.
The title indicates it’s a “bread” but it’s really much more than that. It’s really a dessert cake. Soft and spongy in texture, and just sweet enough. Paired with a cup of coffee (or a shot of Bailey’s) and it’s the perfect ending to a delicious meal!
Definitely something you’ll want to bake more often than just around St. Patrick’s Day!
Preheat oven to 350 degrees F. Spray a 9×5 pan with baking spray.
In a large bowl, sift together flour, cocoa powder, baking soda, salt, and white pepper. Set aside.
Using a stand mixer (or hand mixer + large bowl), beat butter and brown sugar until fluffy, about 3 minutes. Scrape the edges of the bowl, then mix in egg. Add beer and mix for 30 seconds, just enough to break apart butter mixture into the beer.
Slowly add dry ingredients in with the wet ingredients, mixing gently in between. When all dry ingredients have been added, mix until just combined, when dry ingredients are no longer visible.
Gently fold in chocolate chips and walnuts, then pour batter into prepared loaf pan.
Bake for 45-55 minutes or until a tester comes out clean with a few moist crumbs.
Let bread cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, Baileys, and cream.
If you’d like the frosting to be thinner, add a small splash of baileys until desired consistency is reached. If you’d like the frosting to be thicker, add 1 tbsp powdered sugar at a time until frosting is thick enough.
Once bread has cooled, drizzle Baileys glaze on top of bread.
Bread can be stored in a sealed container and kept on the counter for up to 5 days.
Yes, the chocolate covered strawberry is the world’s most perfect dessert. It encompasses chocolate (and who doesn’t love chocolate?) and strawberries (and who doesn’t love strawberries?) and it’s so fast and easy to accomplish.
In just a few minutes, you, too can whip up these special delights for your family, love of your life, or as is the case with me (sad to say), your co-workers!! Ideally you will want to make these the day they are to be served.
I start with the biggest, freshest strawberries I can find. Usually Sam’s Club has some beauties but lately I have found the best ones at my local grocery, Kroger.
I then melt almond bark, purchased from the same grocery, Kroger, and located on the isle where baking supplies can be found.
Depending on how many strawberries I have will depend on how much of the bark I melt. I usually use the microwave to melt it and do it in 1-2 minute increments, stirring in between, to be sure it doesn’t burn.
I use white almond bark and chocolate almond bark and dip strawberries in either. Immediately after dipping, decorate with crushed peanuts, candy sprinkles or flaked coconut or drizzle with the opposing color almond bark. Let dry on parchment paper. Store in a cool, dry location.
It’s truly so easy and so decadent that the recipient of the fruits of your labor will honestly think you spent all night in the kitchen when, in fact, it was only minutes.