Desserts, chocolate

Banana-Caramel Crepes with Nutella

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:21:56 +0000

Try these banana and Nutella crepes for a special brunch or luscious dessert. In this method, we fold the crepe into a square leaving a little “window” in the middle to show off what’s inside. Feel free to roll or fold your crepes around your filling any way you choose.

Mocha Yule Log

Erin McCormick-Interactive Producer — Fri, 21 Oct 2011 17:29:04 +0000

Mocha Yule Log

A bûche de Noël—a cake decorated like a yule log—is a traditional dessert served around Christmastime in France, Belgium, Canada and some other French-speaking countries. Some bûche de Noël cakes can be as heavy as a real log when they are decked out with sugar and buttercream. Our recipe, which is just as tasty served cold as it is at room temperature, is lighter than air. The chocolate brown-butter génoise cake made with whole-grain flour is easy to roll up and it’s covered with a billowy espresso-spiked 7-minute frosting. We’ve substituted agave nectar for white sugar in the frosting. It’s pretty garnished with meringue mushrooms and sugared rosemary.

Chocolate Decadence

Erin McCormick-Interactive Producer — Thu, 16 Dec 2010 20:56:53 +0000

Chocolate Decadence

Inspired by the (now) old-school, ultra-rich, mousselike chocolate cake that usually called for a whole pound of chocolate, half a dozen eggs and lots of butter, here is an enlightened rendition with deep bittersweet chocolate flavor and that dense melt-in-your-mouth texture so characteristic of the genre. No one will guess it’s healthier. The secret is excellent natural cocoa powder and good-quality bittersweet chocolate, preferably with 70% cacao. Although the cake can be eaten once it’s completely cool, it comes out of the pan much easier and even tastes better if it has been chilled at least overnight.

Chocolate-Banana Grahams

Erin McCormick-Interactive Producer — Thu, 16 Dec 2010 20:11:01 +0000

Chocolate-Banana Grahams

A graham cracker smeared with Nutella and topped with banana and coconut is a light way to satisfy your sweet tooth.

Creamy Chocolate Gelato

Erin McCormick-Interactive Producer — Thu, 16 Dec 2010 20:05:47 +0000

Creamy Chocolate Gelato

This ultra-chocolaty, dairy-free Sicilian-style gelato—made without eggs or cream—is relatively lean but still creamy-smooth and flavorful. The coconut milk used for the base gives it a silky, rich mouthfeel and a subtle coconut flavor.

Chocolate & Pine Nut Torte

Erin McCormick-Interactive Producer — Thu, 16 Dec 2010 19:58:05 +0000

Chocolate & Pine Nut Torte

This chocolate cake is sophisticated, rich, moist and even a bit gooey, with a slightly crusty top. If you have grappa, use it instead of the rum. The cake can be served once it’s completely cool, but for the best flavor and texture, make it the day before you plan on eating it. Serve with a sprinkling of confectioners’ sugar or a dollop of whipped cream.

Red Chile-Spiked Chocolate Mousse

Erin McCormick-Interactive Producer — Tue, 17 Aug 2010 16:00:57 +0000

Red Chile-Spiked Chocolate Mousse

The idea of chile with chocolate still surprises most people, but the duo pairs beautifully in many chocolate desserts. In this silky, luxurious mousse the chile adds a light but bright accent.

Cherry Ice Cream Pie with Chocolate Cookie Crust

Nifer — Thu, 15 Apr 2010 19:03:40 +0000

Cherry Ice Cream Pie with Chocolate Cookie Crust

This cherry ice cream pie is a simple summertime sweet treat! If you use frozen cherries, the pie will have a fun purple hue.

Vanilla Cupcakes with Chocolate Frosting

Nifer — Thu, 15 Apr 2010 16:24:28 +0000

Vanilla Cupcakes with Chocolate Frosting

These vanilla-infused cupcakes are made with applesauce as a fat-replacer for butter that’s traditionally part of vanilla cake batter. Thickened evaporated milk works as a great base for the rich and creamy chocolate frosting. Dark chocolate lovers, be sure to use bittersweet chocolate.

Chocolate-Cherry Cupcakes

Nifer — Thu, 15 Apr 2010 15:53:38 +0000

Chocolate-Cherry Cupcakes

The chopped cherries blend into the ultra-rich chocolate cake, giving these cupcakes a slight cherry flavor while keeping it super-moist with little added oil. The combination of reduced-fat cream cheese and sour cream gives the frosting cheesecake-like flavor with about 40 calories and 3 grams saturated fat less than a traditional cream cheese frosting.

Dried Fruit Cake