Katie and I have been pretty excited about our first post for the Holiday Recipe Exchange. After months of organizing – we are ready to launch the series today with our first sponsor – Scharffen Berger. If you’ve heard of Scharffen Berger, you know their name and brand is pretty much synonymous with high quality dark chocolate.
Scharffen Berger Chocolate Maker is the first bean to bar artisan chocolate maker established in the United States within the past 50 years. With a full line of eating and home baking products, Scharffen Berger® chocolate is made from the world’s best cacao beans that are perfectly fermented and roasted, elevating your classic recipes with new depths of flavor.
I came across this recipe for a Chocolate Caramel Tart months ago and knew immediately that this would be the recipe that I would be featuring for the Scharffen Berger Holiday Recipe Exchange. In my book, there is nothing more delicious and luxurious than a perfectly salted caramel dessert – add in Scharffen Berger chocolate and you pretty much have my version of dessert bliss.
These tarts are not only decadent, rich and buttery, it’s knock-your-socks-off good! If I’m being honest, these mini tarts were my main source of nourishment for about a 24 hour period. Not that I’m encouraging this behavior – just warning ya!
October 1st marked the the launch of Scharffen Berger Chocolate’s Elevate a Classic Dessert contest. Enter with an inspired dessert for your chance at prizes totaling $20,000!
For more Scharffen Berger deliciousness, be sure to check out Katie’s recipe for Dark Chocolate Orange Pudding.
Chocolate Caramel Tarts
Yield: 6 Servings
Ingredients:
FOR THE CRUST
1 1⁄2 cups flour
1⁄4 cup plus 1 tablespoon dutch-process unsweetened
cocoa powder
1⁄4 teaspoon. kosher salt
10 tablespoons unsalted butter, cubed and softened
1⁄2 cup plus 2 tablespoons. confectioners' sugar
2 egg yolks, room temperature
1⁄2 teaspoon pure vanilla extractFOR THE CARAMEL
1 1⁄2 cups sugar
3 tablespoons light corn syrup
1⁄4 teaspoon kosher salt
6 tablespoons water
6 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon sour cream
1 teaspoon pure vanilla extractFOR THE GANACHE
1⁄2 cup heavy cream
4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped
Vanilla Fleur de Sel for garnish (optional)Directions:
1. Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside. Using a stand mixer fitted with the paddle attachment, or in a large bowl with a electric hand mixer, cream the butter and sugar until light and fluffy; mix in yolks and vanilla. Add in dry ingredients. Divide dough into 6 equal portions. Evenly press each portion into the bottoms and sides of 6 3.5-inch tartlet pan with removeable bottoms. Refrigerate tartlet shells for 30 minutes. Preheat oven to 350 degrees F, prick the tart shells all over with a fork. Bake in preheated oven until cooked through, about 13-15 minutes. Transfer to a rack and let cool.
2. Prepare the Caramel: In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.
3. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Spoon ganache evenly over tartlets and refrigerate until set, 3-4 hours. If desired, sprinkle tart with sea salt and slice. Serve cold.
Notes:
- My mini tartlet pans were 3.5 inches in diameter
- To make a full size 9 inch tart: Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool. Fill with caramel chill for 4-5 hours and top with ganache and chill for 4-5 hours. Slice and serve cold.
- If you not have vanilla Fleur de Sel, a simple sea salt will work perfectly.
- Recipe adapted from Saveur
How To Participate
For a chance to win a $150 Scharffen Berger Chocolate Gift Basket:
- Write and post a recipe on your blog featuring CHOCOLATE .
- Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Scharffen Berger.” in your blog post.
- No blog? Just leave your recipe in the comments section.
- Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
- Submit your post before Oct. 10, 11:59 AM.
- Anyone can participate in the link up, but the prizes will ship to US addresses only.
- More detailed info are available here.
Link Up Your Recipes:
Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.
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This Week's Prize:
$150 Scharffen Berger Chocolate Gift Basket (1 winner), provided by Scharffen Berger.
- 1 Copy of The Essence of Chocolate
- 1 - Unsweetened Natural Cocoa Powder 6oz
- 1 - Sweetened Natural Cocoa Powder 8oz
- Roasted Cacao Nibs 6oz
- 2 - 99% Unsweetened Baking Bars 9.7oz
- 2 - 70% Bittersweet Baking Bars 9.7oz
- 2 - 62% Semisweet Baking Bars 9.7oz
- 2 - 70% Bittersweet Baking Chunks 6oz
- 2 - 62% Semisweet Baking Chunks 6oz
Recipe Theme Schedule:
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{ 71 comments… read them below or add one }
Hi Jamie, I’m real excited about this recipe exchange. I’m having a bit of trouble finding your widget so I moseyed on over to Katie’s site and entered.
Thanks for hosting this, I love to collect recipes. The sweeter, the better.
Yum, that tart looks AMAZING! I love salted caramel, and combining it into a tart sounds amazing. I’ll have to wait to make these until I have people over I can share them with, otherwise I’m sure I would consume them all by myself in a very short period of time! Self control around baked goods? Not my strong suit!
Oh, these look wonderful! I will have to see what chocolate recipe I can swap, and I already have one in mind for next week’s category.
Thanks for the Yum!
I Love Scharffen Berger chocolate! I think I need to get some tartlet pans now so I can make these!
My husband is going to be so mad at you. He’s trying to watch what he eats and stay away from sweets, but I HAVE to make these and he won’t be able to say no. Oh well. I’m just blame you, okay?? They look great!!
OH MY GOODNESS. Looking at these, I think I died and went to heaven. so decadent and rich! This goes on the list of pastries to try
Wow….these look amazing! I love chocolate.
Wow I love the idea of a recipe exchange! Your recipe looks absolutely phenomenal. And the line-up for the next recipe exchanges looks great! I love what you guys are doing.
Wow! That looks simply amazing. I love chocolate and caramel, so I am positive that this recipe is absolutely perfect.
Your chocolate tart looks so ooey gooey and delicious!!! I love salted caramel and that chocolate tart crust looks SO good!!!
2 very simple ingredients, nicely combined for a great tart. The flavor must be intense. Thanks for sharing this perfect recipe.
ohhhh my goodness… i have never felt such an overwhelming need to make something! these look amazing!!!!! thank you for the constant inspiration!
Looove this. Salted chocolate and caramel are the best of friends. With me. Yum!
Hi, I have a question – what can I substitute for the corn syrup, if anything?
Sandra-
Unfortunately, I have never used a substitute for the corn syrup – I have read online that there are substitutes, but I wouldn’t want to give you one without testing it first. Thanks for stopping by!
-Jamie
Sandra, where are you located? I’m in Ireland, and corn syrup is tough to find here. I use a golden syrup (like Lyle’s) for my caramel, and it works just fine. David Lebovitz also suggests substituting rice syrup. Here’s my recipe for salted caramel tart using golden syrup – http://www.adventuresofaseason.com/2012/01/salted-caramel-tart.html
Hope that helps!
Any thick syrup can be used. If you can find something like glucose easier where you are that should be an acceptable substitute. You can also make a syrup with sugar and water and concentrating the sugar to make a thick syrup. You may be able to find directions by googling that for exact measurements and temps.
Jamie, in another life I would be a foodie and participate in this fun exchange. In the meantime, I’m just gonna check out the pics and recipes and drool! This looks so fun! Have tons of fun!
xoxo
I died. It’s bad/good that I currently have every ingredient at my disposal without warranting a trip to the grocery store. This could be bad/good. Thanks for sharing!!
Dark Chocolate Salted Caramel Layer Cake
Printer-Friendly Version
Ingredients:
For the cake:
2¼ cups all-purpose flour
2¼ cups sugar
1 cup plus 2 tablespoons dark unsweetened cocoa powder
2¼ tsp. baking soda
1½ tsp. baking powder
1½ tsp. salt
6 tbsp. vegetable oil
1 cup plus 2 tbsp. buttermilk
1 cup plus 2 tbsp. brewed coffee*
3 large eggs, at room temperature
1 tbsp. vanilla extract
For the filling:
1 cup sugar, divided
¼ cup water
¼ cup heavy cream
Generous pinch of sea salt, such as fleur de sel
4 large egg whites
1½ cup (3 sticks) unsalted butter, at room temperature
For the frosting:
12 oz. good quality semisweet or bittersweet chocolate, finely chopped
¼ cup unsweetened Dutch-process cocoa powder
¼ cup very hot water
1 cup plus 2 tbsp. (18 tbsp.) unsalted butter, at room temperature
1/3 cup plus 1 tbsp. confectioners’ sugar
Pinch of salt
Fleur de sel, for finishing
*Note – Coffee is used as a flavor enhancer in many chocolate cake recipes. Even if you are not a fan of coffee, don’t be afraid of this – it’s still chocolate cake, and you don’t taste the coffee.
Directions:
To make the cake, preheat the oven to 350˚ F. Grease and flour the edges of 3 8-inch baking pans, shaking out the excess. Line the bottoms with rounds of parchment paper. In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed to blend. Add the vegetable oil, buttermilk, coffee, eggs, and vanilla to the bowl and mix on low speed until well blended and completely incorporated. Divide the batter evenly between the prepared pans. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans about 15 minutes, then invert onto a wire rack and allow to cool completely. Remove the parchment paper.
To make the caramel buttercream filling, place ½ cup plus 2 tablespoons of the sugar in a medium saucepan. Mix in the water. Bring the mixture to a boil over medium heat. Stop stirring and let the caramel cook, gently swirling from time to time, until it is a deep amber color (test a drop on a white plate or bowl if necessary), watching it carefully to avoid burning. Remove the mixture from the heat and slowly whisk in the cream and then the salt. Set aside and let cool.
Combine the egg whites and the remaining ¼ cup plus 2 tablespoons sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.)
Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) Blend in the cooled caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed.
To make the frosting, place the chopped chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and smooth. Set aside and let cool to room temperature. In a small bowl, combine the cocoa powder and water and stir until smooth. In the bowl of an electric mixer, combine the butter, confectioners’ sugar and salt. Beat on medium-high speed until light and fluffy, about 5 minutes. With the mixer on low speed, gradually blend in the melted and cooled chocolate until well incorporated. Blend in the cocoa powder-water mixture until smooth.
To assemble the cake, level the cake layers if necessary. Place one of the cake layers on a cake board or serving platter. Top with half of the caramel buttercream and smooth in a thick, even layer. Place a second cake layer on top and smooth the remaining caramel buttercream over that. Place the final cake layer on top. Cover the top and sides of the cake with the chocolate frosting and smooth with an offset spatula. If desired, use additional frosting to pipe decorative accents on the cake. Refrigerate until ready to serve. Before serving, sprinkle with fleur de sel.
Source: adapted from Sweetapolita, filling and frosting originally from Martha Stewart
Your tart looks absolutely gorgeous! I was just wondering, would they customize the prize for people with peanut/nut allergies? Just thought I’d ask.
Wow this tart looks amazing! And I am so excited about the Holiday Recipe Exchange!
These are amazing! My son and I make them together.
HOMEMADE DOUBLE-STUFFS
Makes 25 to 30 sandwich cookies
Adapted from several sources
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Scharffen Berger cocoa powder
1 teaspoon instant espresso powder (Leave this out if you are feeding kids!)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 3 tablespoons (1 1/3ish sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/2 cup (1 stick) room-temperature, unsalted butter
1/2 cup vegetable shortening (Yes, use the shortening. It matters.)
4 cups sifted confectioners’ sugar (Maybe more…)
4 teaspoons vanilla extract
1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, coffee, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Make rounded teaspoons of batter (I use a small ice cream scoop) and put them on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 to 10 minutes, rotating once for even baking. Make sure the cookies are crisp if you want the real Oreo experience. Set baking sheets on a rack to cool.
4. To make the filling, place butter and shortening in a mixing bowl, and using a mixer at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy. Check the consistency as you beat – the filling needs to be thick enough to hold the cookies together. Add sugar if necessary to thicken it.
5. To assemble the cookies, start by pairing up the cookies. Try to put two together that are similar in size. Using a pastry bag with a 1/2 inch round tip (or a freezer bag with a corner clipped off), pipe teaspoon-size (or more!) blobs of cream into the center of one cookie. Place the matching cookie on top of the cream. Lightly squish to work the filling evenly to the edges of the cookie. Continue this process until all the cookies have been sandwiched with cream.
6. Dunk the cookies in a glass of cold milk. And enjoy!
These are absolutely gorgeous! Just the kind of thing to get me in trouble!
Sometimes called moon pies, whoopie pies or cosmic cakes as they are now called by Zingermans here in Ann Arbor. I love them but at $4 at the joint I adapted a recipe that taste like there and you have to use quality chocolate. Adapted from Zingerman’s Bakehouse, Ann Arbor, Mich.
Time: 1 hour
FOR THE CAKES:
1/4 pound (1 stick) butter, at room temperature (Use Kerrygold)
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda
1 teaspoon sea salt
2 cups all-purpose flour
1/2 cup cocoa (Scharffen Berger and sometimes add 1/4 melted chocolate to kick it up)
1 cup buttermilk
FOR THE BUTTERCREAM FILLING:
3 large egg whites
3/4 cup sugar
1/2 pound butter (2 sticks), at room temperature
3/4 teaspoon vanilla
1/4 teaspoon sea salt.
For Coating
12 oz package chocolate broken up or chips
1/2 c whole milk or heavy cream
1. For the cakes: Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla extract and beat until light and creamy. In a separate bowl, whisk together the baking soda, salt, flour and cocoa. Add dry ingredients to butter mixture in three parts, alternating with buttermilk, and combining well after each addition.
2. Using an ice cream scoop or a spoon, scoop out 12 1/4-cup mounds of batter and place about 6 inches apart on a parchment-lined baking sheet. Bake until tops are puffed and cakes spring back when touched, 12 to 14 minutes. Remove from oven and cool completely before filling.
3. For the buttercream filling: For best results, follow directions carefully, paying attention to required temperatures. Fill bottom half of a double boiler (or a medium saucepan) with an inch or two of water, and bring to a boil over high heat. In top half of double boiler (or a metal bowl), combine egg whites and sugar. Place over simmering water and whisk just until sugar is dissolved and temperature reaches 180 degrees on an instant-read thermometer.
4. Using a whisk attachment on a heavy-duty mixer, whisk egg whites and sugar on high until they double in volume and become thick and shiny. Continue to whisk until cool. Reduce speed to medium and begin to add butter about 1/2 tablespoon at a time, until all the butter is incorporated. Add vanilla and salt. If mixture looks curdled, continue to whisk until it is smooth. Increase speed to high and whisk for 1 more minute. Use immediately or place in an airtight container and chill for up to 3 days, whisking buttercream again before using.
5. For assembly: Using an ice cream scoop or spoon, place 1/4 cup buttercream on flat side of each of 6 cakes, spreading it to edges. Top filled half with another cake to sandwich the buttercream. Place in freezer as you make coating
6. For coating: Place a package of chocolate in bowl. Heat 1/2 c whole milk or heavy cream then pour over chocolate. Mix till smooth. Pour over or dip each pie.
Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
Yield: 6 pies.
OMG! Seriously….this tart looks too incredible for words. WANT!
This could probably be my last meal dessert. I’m going to enter, so I better get busy shopping today. Someone around here is getting a nice treat. I know just the recipe I want to use.
Rich Chocolate Caramel Cupcakes
Ingredients
2 3/4 cups all-purpose flour
11/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
3/4 cup hot water
2 1/4 cups sugar
9 ounces unsalted butter, softened
4 large eggs
3/4 cup buttermilk
2 tablespoons vegetable oil
1 tablespoon vanilla extract
Caramel Cream Center, recipe follows
Ganache, recipe follows
Directions:
Preheat the oven to 325 degrees F. Line 30 regular-size cupcake or muffin cups with paper cupcake liners or line 6 dozen (72) mini cupcake or mini muffin cups with mini cupcake liners.
In a mixing bowl, combine the flour, baking soda, and salt. Sift the cocoa powder in a separate bowl. Whisk the hot water into the cocoa until smooth. In bowl of electric mixer, cream the sugar and butter well. Add the eggs, buttermilk, oil, and vanilla and mix until smooth. Add the dry ingredients to the wet ingredients and add the cocoa mixture. Beat just until smooth. Fill the cupcake liners 3/4-full and bake the regular-size cupcakes for 20 minutes, or until cooked through or bake the mini cupcakes for 19 minutes, or until cooked through. Remove the cupcakes from the pan and let cool completely. Fill with Caramel Cream Center and top with Ganache Frosting and the prepared blue rock sugar.
Caramel Cream Center:
6 ounces egg whites, from about 5 whole eggs
1/3 cup sugar
12 ounces to 1 pound unsalted butter, softened and cut into small pieces
1/2 teaspoon vanilla extract
1 batch Agave Caramel Sauce, recipe follows
Warm the egg whites and sugar over a double boiler, stirring the egg mixture until the sugar dissolves and the mixture feels warm to the touch. Remove from the heat and whip until medium-stiff peaks form. With the mixer running, gradually add the softened butter and vanilla until thick and smooth. Fold in the Agave Caramel Sauce until fully incorporated. Place the Caramel Cream Center in a pastry bag fitted with pastry tip and fill the cooled cupcakes.
Cook’s Note: The yield for the Caramel Cream Center is more than needed. The extra can be used as frosting or frozen for up to 3 months. Thaw at room temperature and stir, before using.
Agave Caramel Sauce:
1/2 cup water
1 ounce sugar (2 tablespoons)
1 1/2 teaspoons light agave nectar
5 ounces cream
2 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
In a small saucepan, heat the water over high heat until hot but not boiling. Add the sugar and the agave and stir gently to dissolve. Bring the mixture to a boil, and heat to 330 degrees F, or to a warm brown color. Add the cream slowly, whisking constantly, the caramel will bubble and rise. Add the butter and continue whisking over the heat until the caramel is smooth. Remove from the heat and stir in the vanilla extract. Chill the mixture to thicken.
Ganache:
3 cups heavy cream
24 ounces bittersweet chocolate chips (recommended: Ghirardelli 60% cocoa bittersweet chocolate chips)
Ice bath, in shallow bowl
In a saucepan, heat the cream to scald. Add the chocolate chips. Stir the mixture until smooth. Chill on the ice bath until a spreadable consistency, stirring frequently. Frost the filled cupcakes with the ganache.
Chocolate Crinkles are by far my favorite cookie! We’ve been making these in my family my whole life and they are always a big hit at any gathering.
Recipe via Betty Crocker.
1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
1 In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
2 Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
3 Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
4 Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
Here’s one of my all-time favorite recipes!
Guinness and Bailey’s Irish Cream Cupcakes
Yield: 24 Cupcakes
Ingredients:
For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream
For the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish cream
For the Bailey’s buttercream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted (We used closer to 5 c.)
4-8 tbsp. Bailey’s Irish cream, to taste (We probably almost doubled this amount to really taste the Bailey’s in the buttercream, but had to add more powdered sugar to get it the right consistency.)
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.
In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.
Set aside to let the ganache cool until it is thick enough to be piped. (Our ganache took about 20 minutes to get to the perfect temperature for piping. You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.)
Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.
To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.
Fabulous idea with the recipe exchange. I can’t wait to see all the delicious recipes!
This chocolate cake is my absolute favorite. Moist and super-chocolately. This makes a huge cake that’s perfect for a celebration.
Chocolate Stout Cake (with 2 frosting choices)
Yield: Makes 12 servings
2 cups stout (such as Guinness)
2 cups unsalted butter
1 1/2 cups Dutch-processed unsweetened cocoa powder, sifted
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides or two 9-inch round cake pans with 2-inch-high sides. Line the pans with parchment paper and then butter paper or spray with nonstick cooking spray.
Heat the stout and butter in a heavy saucepan over medium heat. Bring to a simmer. Add cocoa powder and whisk until mixture is smooth. Remove from heat and cool slightly.
In a separate bowl, whisk the flour, sugar, baking soda, and salt to blend. In the bowl of an electric mixer, beat the eggs and sour cream to blend. Add the chocolate mixture to the egg mixture and beat just to combine. Then add the flour mixture and beat briefly on low speed. Fold batter using a rubber spatula until completely combined. Divide batter equally among prepared pans. Bake cakes for about 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Transfer the cakes to wire rack. After 10 minutes, turn cakes out onto the rack to cool completely.
Source: Barrington Brewery, Great Barrington, MA; Retrieved from Bon Appétit website
Frosting Recipe 1 – Ganache
2 cups whipping cream
1 pound bittersweet or semisweet chocolate, chopped
Pour cream into a heavy saucepan and bring to a simmer. Remove from heat and add chocolate. Whisk until smooth and until all of the chocolate has melted. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Source: Barrington Brewery, Great Barrington, MA; Retrieved from Bon Appétit website
Frosting Recipe 2 – Irish Cream Cheese Frosting
2 (8 oz.) bars of cream cheese, softened
2 sticks of unsalted butter, softened
4 cups confectioner’s sugar
6-8 tablespoons of Irish Cream (preferably Bailey’s)
Combine the cream cheese and butter in the bowl of a stand mixer. Using the paddle attachment beat the cream cheese & butter until smooth. Slowly add the confectioner’s sugar and beat until light and fluffy. Slowly pour in the Irish cream (more or less to taste), and beat until completely incorporated.
Chocolate Cherry Bombs (Vegan)
1/2 cup + 1 Tablespoon cherry preserves
1/2 cup white sugar
1/2 cup + 2 tablespoons light brown sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 cup + 5 tablespoons cocoa
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup semisweet chocolate chips
1. Preheat oven to 350, lightly grease cookie sheet
2. In a large bowl, mix:
cherry perserves, sugar, oil and vanilla
3. In a separate bowl mix the other ingredients, except chocolate chips
4. Add dry to the wet in 3 batches, mixing well after each addition
5. Add chocolate chips
6. Use a spoon or hands to scoop cookies on to sheet, top with extra chips if desired
7. Bake 8-10 minutes, let cool, indulge.
Your tart looks so yummy! I love the idea of a recipe exchange and was so excited to read through them but they all appear to just be recycled blog posts used to drive traffic to their blogs. I lost interest. Shame and I’m sure your sponsors can’t love that either.
Chocolate Drop Cookies
Ingredients:
1 1/2 c. sifted flour
1 1/2 tsp. baking powder
1/8 tsp. baking soda
3/8 tsp. salt
3/8 c. margarine
5/8 c. sugar
1 egg
1/2 tsp. vanilla
1/3 c. milk
3/8 c. cocoa
1/2 c. walnuts, chopped
Frosting:
1 1/2 c. powdered sugar
2 1/2 Tbsp. cocoa
2 1/2 Tbsp. milk
2 1/2 Tbsp. margarine
Directions:
Cream sugar and margarine. Beat in egg. In small bowl mix together flour, baking powder, baking soda, cocoa and salt. Add dry ingredients, milk and vanilla, alternating each ingredient, to sugar mixture. Fold in nuts. Bake 8-10 minutes at 400.
Prepare frosting. You will want it to be a little runny. When cookies are cool frost. Sprinkle with non-pareils if desired.
That first picture just did me in. I have a serious thing for chocolate and caramel together!
OMG! That’s a deadly albeit delicious combo. Looks mouth-watering
You, my darling, are an absolute genius.
An evil genius though, one going after my waistline.
I can’t take any more mouthwatering recipes!
Dear, what if i don’t have a candy thermometer and i can’t get one? how can i know when the caramel is done? Please advise… thank you
Hind-
You want to look for an amber color. I would suggest watching a few YouTube videos to gain an idea of the color. Thanks so much for stopping by.
-Jamie
Have you ever made these in a mini muffin pan so they would be like cookies? If so what adjustments did you make. They look Great!!!!
Jane-
I have never made these into cookies, so I cannot really advise on the adjustments. Thanks so much for stopping by!
-Jamie
Yummm….I have made something similar. i added a little orange zest to the ganache to brighten up the chocolate
That is food porn, I’ll say.
Beautiful tartlets! That oozing caramel is making me drool here.
Oh my…I don’t think I can move from this page…such a collection of choco delights..I don’t need to go nay further..The tart looks too good!!
This looks absolutely amazing! I cannot wait to make (and eat it)! You’re right though, it should be reserved for holidays
Seriously, I cannot wait.
Oh I hate you, I hate you, I hate you. NO, really I love you right now. Chocolate and caramel are two of my favorite things. Thank you so much for posting this recipe! I HAVE to try this.:D
CREAMY CHOCOLATE PUDDING
Ingredients:
5 tablespoons Dutch-processed cocoa powder
1/4 cup cornstarch
1/2 cup plus 2 Tbsp sugar
1 pinch salt
1/2 teaspoon instant espresso (if not available, can use instant coffee)
2 cups low-fat milk (can use regular milk, if desired)
1 teaspoon vanilla extract
Directions:
Sift all dry ingredients together in bowl and mix until combined.
Place mixture in a medium saucepan.
Stir in just enough milk to make a smooth paste. (I use a wire whisk).
Gradually mix in remaining milk.
Cook over medium heat and stir slowly and constantly until mixture begins to thicken and boil. Let it boil another 30 seconds or so, gently stirring constantly.
Remove from heat and gently stir in vanilla.
Pour pudding into 3 serving dishes and chill until set, about 4-5 hours or overnight.
3 servings
FUDGY CHOCOLATE BROWNIES
INGREDIENTS:
4 oz unsweetened chocolate, chopped
3/4 cup (1 1/2 sticks) butter
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
1 cup unbleached all purpose flour
DIRECTIONS:
1. Preheat oven to 350 F (325 F for dark pan or glass pan).
2. Grease an 8×8 pan OR line with foil and grease foil.
3. Melt chocolate and butter over double boiler. Stir until chocolate is completely melted.
4. Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended, then stir in flour. Spread evenly in pan.
5. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs attached. DO NOT OVERBAKE! Cool in pan; cut into squares.
Makes 24 brownies.
Adapted from Baker’s Chocolate
That tart is gorgeous! I love how the caramel looks so soft. Beautiful, Jamie!
Tarte au chocolat et pécan
This tarte is lovely to look at and has never failed to wow with the very first bite. Dense, rich, and distinctly straightforward flavors that meld well together, this is a dessert that you would serve as a very small slice perhaps with a dollop of freshly whipped cream. The size of the serving has two benefits – a single tart serves many people – at least 16, where you might expect to get only 8 – 12 servings from a traditional 9″ pie or tart; and, many people prefer a small serving of an amazing dessert rather than a traditionally sized serving of dessert.
Just three easy steps … Enjoy!
Pastry Shell:
This tart is so amazing that you must not allow yourself to be turned off by the need to make a pastry crust. I’ve included several options to ensure this doesn’t happen. The flavors and textures of the filling will magically transform even a purchased pie crust.
Option #1
Use your favorite pie crust – anything buttery and flaky would be wonderful.
Option #2
Most bar cookies have a fairly neutral-flavored base layer. Use your favorite recipe.
Option #3
Purchase a frozen pie crust. Normally I don’t recommend this but the tart’s filling truly will overcome any short comings normally associated with pre-made pie crusts, AND this option allows you to pull this recipe together for a last minute gathering – - an added bonus, if your life is anything like mine.
Option #4
This is my favorite pastry recipe, rating high for ease, taste and texture.
1/2 cup cream cheese, softened
1/2 cup butter softened
1 teaspoon vanilla extract
1 1/2 cup flour
Mix cream cheese, vanilla and butter together
Mix in flour until just blended.
Lightly shape into a ball, press into a disk shape and chill for 1 hour. This can be done up to 24 hours ahead of baking
Roll out between 2 sheets of waxed paper
Transfer to a 11″ inch tart pan. If you don’t have a tart pan with a removable bottom, you can also use a cheesecake pan or a pie pan. I have even pressed the rolled out pastry dough into a rectangular cake pan, then served the tart as a bar cookie for large crowd or more informal gatherings.
Chill the shell in the pan until you are ready to fill it.
Caramel-Pecan Filling:
10 tablespoons butter
1 cup dark brown sugar
1/3 cup honey
1/4 cup white sugar
1 teaspoon almond extract
2 teaspoons vanilla extract
3 tablespoons heavy whipping cream
4+ cups pecan halves (save 16 of the prettiest halves for decorating)
Preheat oven to 375 degrees
In saucepan, combine butter, sugars, and honey.
Cook over medium heat stirring occasionally until the mixture is smooth and comes to a boil
Reduce the heat and simmer for 2 minutes stirring occasionally.
Remove from heat and stir in cream and vanilla, then 4 cups of pecans until pecans are well coated.
Place the chilled tart shell pan on a larger baking sheet then fill with hot pecan filling.
Bake on lower rack of oven for 25-30 minutes until filling is bubbling all over.
Cool on wire rack.
If completely cooled/chilled, you can lift the tart from the pan, so when you glaze it, the sauce can drip lightly down the sides.
Chocolate Sauce Topping
8 ounces Scharffan semisweet chocolate, chopped
3/4 cup heavy whipping cream
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
In small saucepan, combine cream and corn syrup
Cook over medium heat until mixture comes to gentle boil.
Remove from heat and place chopped chocolate in hot liquid
Stir gently until smooth
Stir in extracts
Pour sauce over cooled tart and spread evenly over the top.
Place the 16 pecan halves around the top perimeter of the tart, approx 1 or 2 inches in from the edge
Chill 10-20 minutes, for sauce to set.
The tart is very pretty served on a flat cake plate that has been lightly dusted with cocoa.
Stabilized whipped cream (I simply replace granulated sugar with powdered sugar) can be added up to 1 hour prior to serving while traditional whipped cream should be added as you serve the dessert. The stabilized whipping cream is handy if you are taking the dessert to a potluck or buffet, where the dessert course will not be prepared and served to each individual.
Enjoy!
Fudgy Brownies with Caramel and Sea Salt
Heavenly combination of fudgy chocolate brownies, wonderful caramel, a light bittersweet choc glaze all enhanced by sea salt
This goes together quite fast – don’t let the length of the recipe intimidate you.
1 bowl Brownies:
1 cup white sugar *
2/3 cup brown sugar
3/4 cup butter, melted
2 T water
2 eggs
1 teaspoon vanilla
1 teaspoon almond extract
1 1/3 cup flour *
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder*
1/4 teaspoon salt*
* Gluten Free Option: Replace these ingredients with Bob’s Red Mill Vanilla Cake Mix, and add in place of dry ingredients in third step.
mix sugars and melted butter
add eggs and extracts
add other dry ingredients.
mix until well blended but don’t over beat.
prepare 9 x 13 pan with cooking spray then lightly dust with unsweetened cocoa
spread batter in pan (batter will be thick and needs to be spread with spatula.
bake for 18 minutes. Don’t over bake.
partially cool.
Caramel Topping:
1/2 cup butter
1/2 cup packed brown sugar
3 tablespoons evaporated milk
1/2 teaspoon vanilla
1 cup powdered sugar
melt butter in saucepan over medium heat
add brown sugar and 3 tablespoons milk.
cook, simmering, for 2 minutes
remove from heat and add vanilla and powdered sugar
stir until smooth (takes a bit of time to get lumps of sugar dissolved)
spread evenly over partially cooled brownies.
let stand 20 minutes or until set; cooling in frig speeds up the process.
Chocolate Drizzle
2 ounces bittersweet chocolate
4 tablespoons evaporated milk
1/8 teaspoon coarse ground sea salt
place chocolate and milk in glass measuring cup
microwave on high for approx 30-45 seconds, until chocolate melts
stir until smooth
drizzle over caramel
sprinkle sea salt evenly over top.
let stand until set; chilling in refrigerator speeds this process up and by now, you’ll want to go fast so you can eat one!
Just wondering–do you think I could substitute plain Greek yogurt for the sour cream?
Caitlin-
It’s such a small amount that I think it would be absolutely fine. Thanks for stopping by.
Jamie
Where can these tart pans be located? I have been trying to find tart pans because I love fruit tarts and want to make those French fruit tarts you see in pastry shops in the States. But all I have found is Wilton’s 4″ tart pans. Those seem too big. I think I need 3 or maximum 3.5″ like the ones above.
Yummmy!! I am baking the crust right now. I decided to make these in some mini little tart pans (not sure if that’s what they are called because the bottom doesn’t come out but they are fluted and come in a few different shapes) that I inherited from my Grandmother. One question, can I make these a day ahead of time? I am baking the crust a day ahead and am wondering if I can fill them a day ahead as well. thanks!
Ashley-
I made them a day in advance and they were fine. I would just bring them to room temp about an hour before serving.
-Jamie
Those look absolutely YUMMY! I can’t wait to try them!
Ilove all ememehememe enak Yummy
Wow! Everything on this page looks delicious!
Mouthwatering delicious! I love chocolate!
Perfect ideas for Valentines day for my Sweetheart!
your blog is amazing!!!!
100% addiction .. Thank You .
Made this recipe, it works very well, the only change I made was I was afraid the caramel would be too runny so after adding the cream and butter, I put it back on the heat and cooked back up to 230, next time I will go just a tad higher to 240. I made 3.75 inch individual tarts so having too soft caramel is not an issue but my guess is that 240 will give you the perfect consistency for cutting if you make a larger sized version. With six 3.75 inch tarts I had about 1/3 chocolate left over though even covering the entire top of the tarts completely. I am going to try making minisized tarts next in the 2 inch size 24 count muffin tins so you have a two bite taste of caramel. The dessert is very rich and I can’t eat an entire 3.75 inch size but they store very well too.
what is the pan size for this pie
Dana-
The pan size is listed in the directions, you will need 6 3.5-inch tartlet pans with removeable bottoms. I hope this helps!
-Jamie
For the thermometer, are you measuring in fahrenheit or celsius?
Kourtney-
I typically do my measuring in Fahrenheit. Have a great day!
-Jamie
My caramel burnt at that temp. I followed the link to the original recipe in Saveur, and many others had the same problem. Making another batch using different guidelines.
grazie per la ricetta , è meravigliosa , devo assolutamente provarla
ciao
Rosy