Dark Chocolate Breakfast Bar

CHOCOLATE FOR BREAKFAST !!!

with granola, hickory smoked BACON, espresso beans and pecans

what self respecting chocolate lover doesn't dream about chocolate?

well, now you can wake up, enjoy your chocolate and feel fabulous about the day ahead.

A GOOD DAY STARTS THE CHOCOLATE WAY!

CHOCOLATE IS THE CURE ALL

of course there are health benefits in dark chocolate.  pecans have their omegas, bacon has protein...HA HA...and granola is...granola,

but the best part about chocolate is that "moment"

that feeling that everything is gonna be okay

WHY NOT START YOUR DAY WITH ONE OF THOSE MOMENTS...

THE DARK CHOCOLATE BREAKFAST BAR

1 pound of good dark chocolate.  i use Guittard 61% coverture discs

BACON...about 8-10 slices cooked crispy and chopped or crumbled

1 1/2 cup of good plain (gluten free) granola

1/2 cup "sweet-spicy" pecans, some cut, some whole.  try Trader Joe's

1/2 cup chocolate covered espresso beans

1/8 cup cocoa nibs

1/4 tsp hickory smoke flavoring in a bottle

1/8 tsp chipotle powder...a little more maybe?

1/4 to 1/2 tsp cinnamon

smoked sea salt for top sprinkle.  try Maldon's flaked

NOTE...have extra goodies (granola, pecans, bacon etc.) on hand in case your mixture looks too "soupy".  ingredient size and shape can vary.

prepare an 8x8 inch square pan.  lightly butter the bottom and sides. this will help hold the parchment to the sides.  line the bottom and two sides with "the parchment sling" (baking tip from Suzie Sweet Tooth).

TEMPER YOUR CHOCOLATE!
this is rather important in my opinion.
tempering keeps your chocolate fresh and snappy instead of a melting blotchy mess.  it will keep at room temperature and be a lot more enjoyable to wrap and give away...TRUST ME.
this is not a hard thing to do.  i think the "microwave method" is easiest.  see my tempering instructions HERE or visit Alton Brown's instructions HERE.
IN A NUT SHELL... you will slowly melt the chocolate, bring it up to 115 degrees (for dark) and slowly lower the temp to 90 degrees before using...but please click on link for instructions.

once your chocolate is tempered and at about 90-91 degrees, start to add in your goodies.  NOTE...save a few bits and pieces for a sprinkle on the top.  when adding in the powdered spices like chipotle, i like to do this through a small strainer for more control.  i wouldn't want one person to get a mouthful of heat...right?

also be very careful with the "hickory flavoring".  this can make or break you.  use a light hand with this for the first time using.  i found that just about 1/4 tsp was good enough.

don't go wild with the mixing or everything will lose it's individual unique flavor, ie...the spicy pecans, the smoky bacon and the cinnamon granola.  you want everything including the dark chocolate to shine on it's own.

pour/spoon mixture into prepared pan.  let sit on counter until solid or put in the fridge.  when set, loosen sides with a knife and lift out by the "sling" handles.

cut into desired pieces with sharp clean knife.

Chocolat Coconut Brûlée

 I rarely make desserts nowadays, or at least, so it seems. (I eat plenty of sweets, just not anything fancy. Or well, prepared.) So, as we haphazardly invited friends for dinner, I decided it was well about time to make something proper. And I had a lot of rhubarb to harvest. I decided on a variation on crème brûlée, with a rhubarb compote at the bottom. And coconut milk in lieu of regular milk, for a tropical touch. The recipe I used, from the cookbook "Strawberries and rhubarb" (a Danish book, by Sandra Leigh Dreznin) stated that it was enough for four servings. Instead, I got twelve. For the last four, I didn't have enough rhubarb since I was a bit too generous in the beginning, so I added a small handful of chocolate chips to each ramekin before pouring on the coconut-cream mixture. THAT turned out to be genious. The rhubarb ones turned out too watery and soggy, but the chocolate ones were delicious.

Chocolate Coconut Brûlée
12 small ramekins
12 tbsp chocolate chips
250 ml cream
400 ml coconut milk (1 can)
1 vanilla bean
6 egg yolks
8 tbsp sugar

Extra sugar, for brûlée-ing.

Combine cream and coconut milk in a saucepan, scrape out the vanilla bean and the seeds and the whole bean, and heat until boiling.

Beat the egg yolks and sugar until pale and fluffy. Add a spoonful of the warm cream mixture and whisk well, to temper the yolks. Then pour the yolks into the sauce pan and whisk well to combine. Heat on medium heat for a few minutes, but don't let it boil. It should thicken slightly.

Divide the chocolate between the ramekins, and then top with the cream-egg mixture. Place the ramekins in a large roasting dish. Pour warm water in the dish, to about half the height of the ramekins. Bake at 150°C for about 40-50 minutes. They should be just set. Cool, and let sit in the fridge for at least one hour but preferrably more.

Just before serving, sprinkle with sugar and use a small torch to caramelize the surface.

Royal Raspberry Ras el Hanout Truffles

TRUFFLES...

not always the perfect sphere,

but guaranteed smooth chocolaty decadence.

take the short cut and make truffle squares...

no need to slave over a messy chocolate bowl with latex gloves and rolling into perfect little balls.

i've made so many little truffle balls in the past year or two that i've lost count.  it's the rolling, the mess and the clean up i don't look forward to...so i decided to pour the mixture in a flat pan, cut them into squares, dip them in cocoa and call it a day.

ROYAL RASPBERRY

RAS el HANOUT

dark chocolate truffles

say that 3x's fast ...

RAS el HANOUT...a Moroccan spice blend usually containing coriander, cumin, cardamom, fennel, cinnamon, all spice, turmeric, paprika and black pepper.  it does vary a little bit from region to region, spice vendor to vendor.

i found my Ras el Hanout at Mother's Market.  if you can not find a Ras el Hanout blend, try the spice shop called "Savory" or you can make it yourself.  this recipe from Wiki-how(link) is similar to the one i have.

ROYAL RASPBERRY ?...an extract i have found very useful at Surfas.  it read on the bottle "for chocolate" so i snatched it up.  it's much better than your regular store bought raspberry flavoring.

FREEZE DRIED RASPBERRIES...crushed to a powder consistency in a spice blender for the exterior.  they look like THIS found at Trader Joe's.  for these truffles i chose to dip the top only.  i found that handling them fully coated is a bit of a "red" mess for the consumer.  then i dipped the sides and bottom with good cocoa powder....who doesn't mind a little cocoa powder fairy dust?...

i make small batches.  just enough for all my pals to get 1 or two.  this small recipe is just enough for about 24 nice bite size squares.

ROYAL RASPBERRY RAS EL HANOUT TRUFFLES

9.7 oz good 61% dark chocolate, chopped into tiny pieces

1/2 cup plus 3 TBSP coconut milk

2 tsp ras el hanout spice blend

1/2 tsp, plus a few drops of "royal raspberry extract"
freeze dries raspberries, crushed or whizzed into a powder
 and cocoa powder for dipping

(NOTE...coconut milk for dairy free, but can use heavy cream)

prepare a small square/rectangle dish or tupperware.  use something with a flat bottom.  mine is 8 x 5 inches.  lightly spray the inside, then line it with heavy saran or just use regular tinfoil.  make sure you have over-hang for easy removal.

chop chocolate in very small pieces...set aside in glass bowl. 

heat coconut milk with ras el hanout in a small sauce pan

NOTE...i put an extra tablespoon of milk in due to the straining.

heat the milk to just a boil.  strain directly into and over chocolate.  let sit for a moment.   i wrap a kitchen towel around the bowl to keep the chocolate mixture cozy when gently stirring the ganache.  start stirring from the middle.  the ganache will start to come together.
when the ganache looks nice and glossy and there are no visible lumps you can get the hand whisk out.  lately i have found that after everything is smooth and creamy a good hand whisking is in order to fully emulsify the fats...see notes below.  when you are satisfied with the consistency, pour into prepared dish.   tap on the counter a few times to even it out.  refrigerate until completely set.  should only take about 30-40 minutes.
remove by lifting out in one piece holding the saran.  cut into squares and coat in powdered raspberries and cocoa.  if you store them in the fridge they will darken as shown, but can handle room temp for a day or so, covered.
NOTE...quite often my coconut milk ganache seems to "break"...this means it is not absolutely glossy after it is combined and will result in a grainy truffle texture...you DO NOT want this.  i can now recognise it right away.  if this happens keep whisking to emulsify until glossy.  if you don't notice it until after it has set, don't worry...just cut block into small squares and reheat over a double boiler...then whisk until fully emulsified. and pour into another prepared dish.

Flourless Chocolate Cake with Dark Chocolate Ganache and Candied Bacon

MY NEW FAVORITE FLOURLESS CHOCOLATE CAKE

i now believe i found the perfect flourless chocolate cake.  as stated before in previous posts...most all flourless chocolate cakes are going to be delicious...that's a given, BUT most are very difficult to serve.  i usually end up with little chocolate crumbles on me, the table, the floor.  chocolate mess is not a bad thing, but i like the presentation to look as good as the cake will taste.

THIS IS A SPECTACULAR CAKE

smooth, rich dark chocolate

fudgy, yet light

not overly sweet

a perfect canvas for extras

serves like a charm

gluten free

a definite crowd pleaser

the original recipe comes from Gourmet Magazine, Nov. '97.

i decided in my usual fashion that it needed a little something extra.  i can't help myself.

Guittard dark chocolate

vanilla bean paste

a little espresso

a sprinkle of cinnamon

and, of coarse...a pinch of chipotle

oh...and don't forget

THE CANDIED BACON !

CLASSIC FLOURLESS CHOCOLATE CAKE

with a spicy Mexican twist

original from Gourmet Magazine Nov. '97

for the cake...

4 oz dark or bittersweet chocolate, chopped small and evenly

(i used Guittard 61% coverture discs)

1/2 cup butter

3/4 cup sugar.   i used super fine sugar

3 large eggs

1 1/2 tsp vanilla extract

1/2 cup good cocoa powder, again...i used Guittard

1/2 tsp(slightly rounded) cinnamon

1/4 tsp ground chipotle powder

1 tsp powdered espresso

preheat oven to 375F.  line an 8 inch cake pan OR i used an 8 inch spring form pan.  line the bottom and sides with parchment and lightly butter or grease the parchment.  the sides might not be necessary, but that's what i did.

in a small bowl add the cocoa powder, cinnamon, espresso and chipotle. whisk to combine and set aside.

in another small bowl add the chocolate and butter.  use either the microwave or a double boiler to slowly melt the chocolate/butter until smooth and shiny.

pour warm chocolate mixture into medium mixing bowl with the sugar.  whisk to combine well.  now whisk in eggs one at a time, waiting until each has been fully incorporated to add the next.  add the vanilla.

sift cocoa powder mixture into the chocolate mixture and whisk until WELL combined.

pour into prepared pan.  bake for approximately 25 minutes.  i turned the cake after 15 minutes.  start watching after 20 minutes.  mine took about 23 minutes.  toothpick should come out clean with moist crumbs attached.

allow cake to cool for 5 minutes.  if necessary, run a knife around the edges and invert onto serving platter.

NOTE...since i was going to ganache the cake i inverted onto a piece of parchment on a cooling rack.

let cake cool completely.

for the ganache...

6 oz good dark chocolate, again Guittard 61% coverture discs

6 oz heavy cream

1 tsp clear corn syrup

prepare your cake for ganaching...choose your "nice side", either the top or the bottom.  put cake on an 8 inch round that you will serve off of.  use cardboard or i used the removable 8" bottom from a tart pan.  set cake on a rack over a sheet pan to catch the ganache "fall-off".  you will want to save this for truffles or just a big spoon-to-mouth.

chop chocolate into even small pieces and set aside in a glass bowl.  (i like to wrap a kitchen towel around the bottom to keep the working ganche cozy).  warm cream and syrup in a small sauce pan until just a boil.  pour hot cream over chopped chocolate and let sit for 1 minute.  begin to gently stir from the middle.  take your time, you will see the ganAche magically come together.  now stir to fully incorporate and there are no lumps and it is nice a shiny.

pour warm liquidy ganache over cake...starting with a pool in the middle and spiral out wards.  work fairly quickly so it does not set.  pick up the cake and jiggle the ganAche so that it covers the whole top.  it is a messy job, but you will get the hang of it.

DO NOT go back and try to fix the top, but you can gently add to the sides where the chocolate might have missed while dripping off.

add chopped CANDIED BACON in the middle for appearance or all over for pure indulgence.   NOTE that the bacon does not make for a clean slice, but i'm sure you can work around it.  LOL !

let cake sit  to set undisturbed until serving.  you may refrigerate, but you must take it out of the fridge at least an hour or two ahead so that the condensation from temperature change slowly disappears.

for the CANDIED BACON....

preheat oven to 390F convection.

this can be done the day ahead, but you will need to re-crisp the bacon in the oven before using.  line a cookie sheet with heavy duty aluminum foil.  lay out as many pieces of bacon you can...extra will disappear before you can get it on the cake.  set timer for 15 minutes, but don't go far the first time trying until you get it down.  remove from oven and pour off excess fat into a heat safe glass dish...you might want to save the bacon fat as I DO to use for "bacon-butter".  flip the bacon.  sprinkle the slices with brown sugar, cinnamon and chipotle powder or chili powder or cayenne if you want some heat.  put back in the oven until good and crispy.  remove from oven and let cool on wire rack.  if it is not crispy enough when cooled...put them in the oven on the wire rack and watch carefully...do not let them burn.  save in air tight container with parchment.  if using them later you might want to re-crisp them a bit.

Delicious Peanut Buttercream Frosting with Easy Chocolate Cake

all i can say is...

if you love PEANUT BUTTER

you'll love this cake.

 this "cake"post is all about the frosting.

the cake is good and super easy to throw together, but it definitely takes a back seat to this sweet savory smooth peanut butter buttercream frosting.

my friends were absolutely head over heals about this cake.  the aroma of peanut butter wafted though the air.  they were rolling there eyes before the first bite...  i even got called into the manager's office because of this cake.  my friend Jennifer said, "ah jules...i need to see you in the office for a moment..."   i thought i might have done something wrong or misplaced something important...

nope, she called me in because of this darn cake!

peanut butter frosting is a winner

i think i will try this frosting on the "Black Magic Cake" i made a few weeks ago...now that's a chocolate cake.  that would be a heavenly match.

ONE BOWL CHOCOLATE CAKE

found at 5 Second Rule by Cheryl Sternman

FOR THE CAKE...

1 cup all purpose flour

1/4 cup unsweetened cocoa powder

3/4 cup granulated sugar

1 tsp espresso powder

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp slat

3 Tbsp unsalted butter, melted about half way

3 Tbsp sour cream

1/2 cup milk

1 egg, room temp.

1 tsp vanilla extract

1/4 cup mini chocolate chips

preheat the oven to 325F.  grease a 9 inch round cake pan.  line with parchment.

sift flour, cocoa powder, sugar, baking soda and salt into a large bowl.  add the butter, sour cream, milk, egg, vanilla and mini chips.  mix well with a wooden spoon or rubber spatula.  it's okay if the batter is a bit lumpy, but make sure there are no clumps of undissolved dry goods.  scrap into prepared pan.

bake for 30-35 minutes.  check after 25 minutes.  cake should be firm to the touch, skewer comes out clean and cake is just pulling away from the sides.  MINE WAS DONE IN 25 MINUTES with oven at 320F

cool on rack for a few minutes then unmold and cool completely.

i like to stick it in the fridge for a bit before cutting it in half for layering.

PEANUT BUTTER-CREAM FROSTING

aka Kathleen's Peanut Butter Icing

from Food Network...Ina Garten

1 cup powdered sugar

1 cup peanut butter

5 Tbsp unsalted butter, at room temperature

3/4 tsp pure vanilla extract

1/4 tsp salt

1/3 cup heavy cream

place powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment.  mix on medium-low speed until good and creamy, scraping down the sides as you work.  add the cream and beat on high speed until the mixture is light and smooth.

NOTES...i have not worked with frosting a lot, but i found this one very forgiving.  as in...it was easy to work with and did not get stiff as i was playing around.  i could go back and fix the top, practice my swirls and work on the sides.  i'm learning as i go.

also...i baked the cake on a Tuesday, frosted the cake on Wednesday and took the full cake shot.  Thursday i shot the slice and served it Thursday afternoon.  my point IS...this can be made the day before and sit covered on the kitchen counter.

Freaky Frito No Bake with Bacon and Red Pepper Flakes

SO WRONG...yet

SO PERFECTLY RIGHT !!!

everything about this says NO NO NO NO

DON'T DO IT

but you just can't help yourself...

this is a true definition of

GUILTY PLEASURE

FRITOS

chocolate

BACON,

peanut butter caramel

and a sprinkle of HOT chili flakes

YOU MUST TRY THIS !!!

i found this incredibly sinful delight on pinterest brought to my attention by  Skip to my Lou...Cindy i love you i hate you!  these are so GOOD...so BADDDDD and so wrong, yet so right on every level.   perfect sweet savory gooey crunchy in every bite.    friends and family thought i was crazy when i tried to explain what was in it, but first bite had them grabbing for more.  i would, and probably will, bring these to any party be it black tie or pot luck.  

FREAKY FRITO NO BAKE with BACON

and RED PEPPER FLAKES

original recipe and photo instructions found at Skip to my Lou

1 bag of regular Fritos, 10.5 oz

1 cup regular sugar

1 cup light corn syrup

1 cup regular store bought peanut butter...natural won't work the same.

i used half creamy and half crunchy, so both will work.

8-10 strips CRISPY bacon, chopped or crumbled.

chocolate to drizzle

crushed red pepper flakes to sprinkle

spread Fritos on a greased 15 x 10 inch jelly roll pan/cookie sheet.  sprinkle the bacon on the Fritos.  save a bit of bacon to sprinkle on after you pour the caramel mixture for a good visual.

in a small sauce pan add the sugar and corn syrup. bring the sugar and corn syrup to a boil...stirring to help dissolve all the sugar.  let boil for one minute.  remove from heat and stir in peanut butter until smooth.  pour mixture equally over the Frito/bacon.  sprinkle (sparingly) with red chili flakes...as much as you can handle.  maybe just do chili flakes on half so the non heat seeker/pansy will enjoy.   as they are cooling heat some chocolate...(about 1/2 cup or so) slowly in the microwave.  do this at 15 second intervals, stirring in between so you won't seize the chocolate.   it should not be too hot so you can put this in a zip-loc baggie, cut off the tip and drizzle over the whole sheet.  the chocolate will set in a few hours, but since it isn't "tempered" it will still be a little soft to the touch.

i handed these out the next day and they still had a very good crunch...even 2 days later they were good after the photos.  do not cover these tightly.  i have a cover for my sheet pan that i just lay over top.

Chocolate Chipotle Almond Cake

YOU CAN'T GO WRONG WITH CHOCOLATE CAKE

flourless chocolate cake

and, of course, in my usual fashion...

espresso to deepen the flavors with

a smoky chipotle kick...even better

everyone loves chocolate cake and i seem to be obsessed at the moment so there will be quite a few coming your way.

RICH, DENSE, MOIST,

DEEP DARK CHOCOLATE

A TOUCH OF SMOKY SPICE

full fat, full sugar...INDULGE!

 GLUTEN FREE for the whole crowd to enjoy.

this cake is an easy one to make and there's no need for icing or frosting...the cake speaks for itself.   a great choice for a party.  i bet you could get at least 10-12 maybe even 14 good slices because it's a lot easier to slice and serve than the classic flourless cake.

i've made quite a few flourless cakes (a great recipe coming soon).  i love them, but i have always been disappointed with the presentation on the plate.  serving them is a mess.  chocolate all over the the knife, me, the table.  this one slices like a dream.  it's the almond meal that makes this cake very stable.  i was worried that it might make the texture a bit grainy or less "truffle-like", but it turned out smooth as silk.  i will definitely make this cake again.   

to the true chocolate aficionado, this would not be considered the "classic flourless chocolate cake" like "the Chocolate Valentino"...example shown HERE.  the aforementioned aficionado would not compare the two... 

BUT i guarantee....

THIS IS A GOOD CAKE !

CHOCOLATE CHIPOTLE ALMOND CAKE

recipe found at No Special Effects...original from River Cafe

i adapted in a few flavors and changed the temp and time.

180g (6.3z) 70% chocolate

180g (13 Tbsp) unsalted butter

200g (2 cups almond meal)

2 whole eggs, room temp.

6 egg yolks

4 egg whites

1 vanilla pod, split and scraped

200g (1 cup) caster sugar

15g (1 Tbsp) caster sugar

60g (11 Tbsp) dutch processed cocoa powder

1 tsp espresso powder

1/4 rounded tsp of ground chipotle powder...i could have used a little more

pinch of salt

preheat oven to 300F?...says all posts using River Cafe recipe...SEE MY NOTES AT BOTTOM

spray a 9" cake pan and line the bottom with parchment.  spray the parchment again.

break the chocolate into small pieces and cut the butter into cubes.  heat both in a double boiler just until melted and combined.  remove from heat and set aside to cool.

in a large bowl, beat the 2 whole eggs, 6 yolks and the 200g caster sugar until combined.  add the almond meal and the cocoa powder until combined.  scrape the vanilla seeds from the pod and add to the mixture....now add the melted chocolate mixture and stir until well combined.

in a stand mixer, beat the egg whites until frothy.  add pinch of salt and beat until soft peaks...add 15g caster sugar and beat until stiff peaks are formed.

fold egg whites into chocolate/almond mixture doing this 1/3 whites at a time.  the chocolate mixture is stiff so just do this carefully and gently while keeping volume in the mixture as well as possible.

pour the combined batter into prepared pan and bake in preheated oven for 25 minutes...???

WAIT...here are my notes...

IMPORTANT NOTE  about temperatures and time...the originals (this recipe is on a few sites) did not state convection so i used regular oven setting.....i knew in my mind there is no way a chocolate cake with 6 eggs is going to cook at 300 degrees in 25 minutes.

i found this out the hard way.

i started at 300F...at 25 minutes the cake was still batter.  i turned the oven up to 330F and baked it for an additional 22 minutes.

THAT'S 47 MINUTES TOTAL!

my cake came out perfect, so if you would like to follow what i did i would suggest doing the same and watching the cake.

OR...might i suggest using your own "baker knowledge" and again keep an eye on the cake.

One Bowl Chocolate Cake with Chipotle Chocolate Ganache

YES...another chocolate cake.

i can't help myself.

the cake is a good cake.  it's super easy,

but the ganache is what really sends this to

the "make again" pile.

this one bowl chocolate cake comes to you from The 5 Second Rule.com.  it truly IS an easy cake to whip up.  the first time i made it for this post i might have over baked it for about 3-5 minutes.  i followed the recipe for 30-35 minutes.  the second time i baked it for 25 minutes...much better...delicious and moist.  so i suggest you be an "oven-watcher".  make sure you do not over bake...this cake can not handle it.

THE GANACHE !!!

i have found through trial and error the correct ratio of chocolate to cream.  i've checked so many different sites and blogs with so many different opinions, but i found that matching ML's to GRAMS works best.  example...175 grams chocolate to 175 milliliters heavy cream.  i like to use Guittard coverture dark chocolate discs with a couple tsp of corn syrup to create a nice smooth soft chocolate coating.

DON'T WAIST THE RUN-OFF....
TRUFFLES ARE IN ORDER.

make sure you pour glaze on cake over a clean cookie sheet or parchment to catch the run-off.  scrape this up then put in a bowl in the fridge.  you can whip up some delicious truffles to add along as a bonus treat or enjoy them after the cake is long gone.  they last in the fridge at least a week or maybe two.
just wait until it is solid.  using rubber gloves form the ganache into balls then roll in cocoa powder.  these truffles will be VERY soft at room temperature so store them in the fridge.

this is not like my normal truffle recipes, but
NO CHOCOLATE GOES TO WASTE IN THIS HOUSE
and any truffle is a good truffle.

if truffles are too fussy for you...
rewarm the ganache over double boiler before cake service and pour as sauce over individual servings.

ONE BOWL CHOCOLATE CAKE

with DARK CHOCOLATE CHIPOTLE GANACHE

cake found at 5 SECOND RULE.com.  Thanks to Cheryl Sternman

FOR THE CAKE...

1 cup all purpose flour

1/4 cup unsweetened cocoa powder

3/4 cup granulated sugar

1 tsp espresso powder

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp slat

3 TBsp unsalted butter, melted about half way

3 TBsp sour cream

1/2 cup milk

1 egg, room temp.

1 tsp vanilla extract

1/4 cup mini chocolate chips

preheat the oven to 325F.  grease a 9 inch round cake pan.  line with parchment.

sift flour, cocoa powder, sugar, baking soda and salt into a large bowl.  add the butter, sour cream, milk, egg, vanilla and mini chips.  mix well with a wooden spoon or rubber spatula.  it's okay if the batter is a bit lumpy, but make sure there are no clumps of undissolved dry goods.  scrap into prepared pan.

bake for 30-35 minutes.  check after 25 minutes.  cake should be firm to the touch, skewer comes out clean and cake is just pulling away from the sides.  MINE WAS DONE IN 25 MINUTES with oven at 320F

cool on rack for a few minutes then unmold and cool completely.

above photo you can see a little condensation from being in the fridge.  this will disappear when bringing the cake to room temp to serve.

FOR THE GANACHE GLAZE...

200 grams good dark chocolate.  i use Guittard 61% coverture discs

200 ml heavy cream

2 tsp light corn syrup corn syrup

OPTIONAL...1 large chipotle in adobo sauce, slightly chopped

#1...have your cake ready for the glazing.  cake should be on a 9 inch cake board for easy lifting.  place cake over wire rack and have something under that to catch the over-flow of ganache.

chop chocolate into small pieces.  put in a glass or heat proof bowl.  set aside.

heat cream, chipotle(if using) and syrup in a small sauce pan to just boiling.

NOTE...if using chipotle you must strain the cream mixture before adding it into the chocolate pieces.

pour hot cream over chocolate and let sit for a minute.  start to gently stir from the middle.  take your time.  you will see the ganache come together.  when it is fully incorporated, smooth and glossy, you are ready to pour.

start pouring onto the middle.  you might want to "over pour"...as in pour a lot on.  you might find it necessary to carefully pick up the cake and gently wiggle the ganache to get it to flow evenly over the cake.  DO NOT go back with a knife or spreader to fix any imperfections.  this might take a little practice, but it is quite easy and makes a stunning presentation.  you can always cover any tiny flaws with some shaved chocolate...or chalk it up to the cake with "character".

NOTE...you can refrigerate the finished cake to set the ganache, but must take out ahead of time so the glaze does not have condensation(as shown in photo).

the second time i made the cake the day before and glazed the cake hours before serving.  i put the cake in the fridge for about 20-25 minutes to just help set the ganache then left the cake out for service in a few hours.

if you do not have a cake cover small enough for the fridge...i like to use an over-sized spring form pan to protect the cake from prying hands and fingers while refrigerating or for traveling.  make sure you secure the bottom if traveling so it won't slide.

Truffles in an HOUR. No excuses...

truffles should be considered a luxury item...

RIGHT ?

not anymore
not in this house.
i whipped these up in about an hour.

now i'm in big trouble !
we have a permanent container of truffles in the fridge.

cute little truffle blocks...

who says truffles need to be round ?

they might look like a simple square of chocolate, but it's actually smooth creamy dark chocolate ganache flavored with a hint of cinnamon, a punch of espresso and a warm smoky kick from adobo and chipotle.

NOTE...these flavors are my signature "go-to".  everybody LOVES these.  BUT this recipe will work with many flavor combinations.  i will be experimenting more with the "truffles in an hour" so stay tuned for more flavors and shapes.

Dark Chocolate Truffles in about an HOUR...
i have done this recipe in an hour, but the first time might take an hour 20 minutes

dairy free with coconut milk, but can use heavy cream.

makes about 24 squares/rectangles

CHOCOLATE CHIPOTLE TRUFFLE SQUARES

9.7 oz Dark Chocolate, chopped very fine
Guittard 61% coverture discs work best for me)

3/4 tsp cinnamon (sprinkle over chocolate)

put this in a glass bowl and set aside.  put a kitchen towel around the bottom of the bowl to keep the chocolate nice and cozy when you are ready.

line a small square or rectangular pan, dish or  tupperware with heavy saran or aluminum foil.  i use an 8 x 5 inch plastic container.   if you lightly spray the container with oil the saran will  cling to the sides and  it makes removal much easier.

IN A SMALL SAUCE PAN...

1 cup full fat coconut milk
NOTE...it's easier to heat a full cup of milk and measure out what you need.  that's why i put 1 cup in the recipe amount.

1 to 1 1/2 Tbsp of chipotle in adobo(canned)...use 1 minced small chipotle pepper with the seeds removed before chopping and adobo sauce to make the 1 1/2 TBSP.

1/2 tsp vanilla bean paste.

1/2 tsp espresso powder

slowly bring the milk mixture to a soft boil.  remove from heat and strain out 1/2 cup plus 3 Tbsp.  add this straight away into and over the chocolate.

very gently use a fork or skewer to disperse the hot milk into the chocolate.  do not stir at this point.  just gently prod around to remove any pockets of chocolate that might be stuck together or the bottom of the bowl.  let sit for a minute.  now begin to stir from the middle.  the ganache should start to come together from the middle.  start to incorporate the whole thing.  do not stir vigorously "YET" (see note #2 below).  just gently stir around and through until combined.  when it looks like all the chocolate lumps have melted in...now you can break out the whisk.  the whisk is OK for truffles, not straight "pourable glossy ganache" that you would use on a cake.  do this by hand, not a stand mixer.  whisk until fully emulsified.  the ganache will thicken ever so slightly.  pour into prepared dish/tupperware.  tap the container on the counter a few times to even it all out.  put this in the fridge and it should be ready in about 25-35 minutes.

above is an example using tin foil in an 8" x  5" tupperware...i now prefer using heavy saran.  also, this looks grainy on top because i sprinkled this batch with flaked sea salt before it was almost set.

the whole block should lift out of the container.  remove the saran or aluminum and cut into squares or desired shape.  you might want to clean the knife between slices.  have a small bowl of cocoa powder and coat all sides.....DONE

these are room temperature stable, but should be stored in the refrigerator.

NOTE...do not fret if there are a few teeny tiny pieces of chocolate that did not melt.  you can strain these out (more to clean up) or leave them alone.  my chef friend Lauren, who studied chocolates, says it is better to have a few tiny lumps than risk breaking the ganache.

IMPORTANT NOTE #2...sometimes when i use coconut milk  with Valrhona or Scharffenberger, my ganache "breaks"...this means it is not absolutely smooth and glossy after it is combined and will result in a grainy truffle texture...you DO NOT want this.  i can now recognise it right away.  i believe this means the two fats did not make friends in the heating/melting process.  give it a little more whisking if you notice it before pouring.   if you don't notice it until after it has set, don't worry...they will no longer be "truffles in an hour", BUT......just cut block into small squares and reheat over a double boiler until melted...then whisk until fully emulsified and pour into another prepared lined dish.