cappuccino fudge cheesecake

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Cheesecake, the more I think about it, is an almost perfect choice for bringing to dinner parties. It’s universally loved. It’s rarely complicated to make. It can be made several days in advance (or farther in advance and frozen). It transports well. The only tiny potential issue is that a full slice of cheesecake after a big meal can be tough to tackle.

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I get together with a group of friends every month; usually it’s some version of a potluck – perhaps the host will provide salad greens and dressings while everyone else contributes toppings (and wine). Or perhaps the host will provide corn tortillas and barbacoa and everyone else contributes toppings and sides. Last month, the host provided crostini, zuppa toscana, and salad. I was thrilled she didn’t have a dessert planned, providing me with an opening. Cappuccino fudge cheesecake seemed to fit the theme.

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Still, I was worried that 2 pounds of cream cheese, 1¼ pounds of chocolate, 1½ cups of heavy cream, and 1½ cups of sour cream would be overkill after bread and soup and lasagna, so I pared down the recipe to something more reasonable. Considering how much my friends raved, I’m not sure I needed to make a smaller version. Yes, there were leftovers, but there was no shortage of people to take them home. I might start bringing cheesecake to all the parties; I can’t imagine anyone will complain.

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Printer Friendly Recipe
Cappuccino Fudge Cheesecake (adapted from Bon Appetit via epicurious)

16 servings

Crust:
5 ounces chocolate cookies
1 tablespoon sugar
5 tablespoons butter, melted

Ganache:
1 cup heavy cream
12 ounces semisweet chocolate, chopped
3 tablespoons Kahlúa or other coffee-flavored liqueur

Filling:
3 (8-ounce) packages cream cheese, room temperature
1 cup (7 ounces) sugar
1½ tablespoons all-purpose flour
1½ tablespoons dark rum
1½ tablespoons instant espresso powder
1½ tablespoons ground whole espresso coffee beans (medium-coarse grind)
1 tablespoon vanilla extract
1½ teaspoons light molasses
3 large eggs

Topping:
1 cup sour cream
¼ cup (1.75 ounces) sugar
2 teaspoons vanilla extract
chocolate-covered espresso beans

1. For the crust: Spray the bottom of a springform pan with nonstick spray. Either grind the cookies with a food processor or place them in a ziptop bag and crush with a rolling pin. Add the sugar and butter to the crumbs and stir until evenly mixed. Press the crumbs into an even layer covering the bottom of the prepared pan and up the sides an inch or so. Put the pan in the freezer for 30 minutes.

2. Bring the heavy cream to a simmer in a small saucepan; pour over the chocolate and stir in the kahlua. Gently whisk until the chocolate is melted and the ganache is smooth. Pour 1½ cups of the ganache over the bottom of the crust. Freeze until the ganache layer is firm, about 30 minutes. Reserve the remaining ganache; cover and let stand at room temperature to use later for decorations.

3. For the filling: Position a rack in the middle of the oven and heat the oven to 350°F. Beat the cream cheese on low speed until smooth; add the sugar and beat until blended. Mix in the flour. Combine the rum, espresso powder, ground coffee, vanilla, and molasses in a small bowl until the instant coffee dissolves; beat into the cream cheese mixture. Beat in eggs one at a time, occasionally scraping down the sides of the bowl.

4. Pour the filling over the cold ganache in the crust. Place the cheesecake on a rimmed baking sheet. Bake until the top is brown, puffed and cracked at the edges, the center two inches moves only slightly when pan is gently shaken, and the cheesecake reads 150 degrees on an instant-read thermometer, about 1 hour 5 minutes. Transfer the cheesecake to a rack. Cool 15 minutes while preparing the topping (the top of the cheesecake will fall slightly). Maintain the oven temperature.

5. For the topping: Whisk the sour cream, sugar, and vanilla in a medium bowl to blend. Spread the topping over the hot cheesecake, spreading to cover the cheesecake filling completely. Bake until the topping is set, about 10 minutes. Transfer the cheesecake to a rack. Refrigerate the hot cheesecake on a rack until cool, about 3 hours.

6. Run a small sharp knife between the crust and pan sides to loosen the cake; release the pan sides. Transfer the cheesecake to a platter. Spoon the reserved ganache into a pastry bag fitted with small star tip. Pipe lines one inch apart atop the cheesecake. Repeat in the opposite direction, making a lattice. Pipe ganache around the top edge of the cake. Garnish with chocolate-covered espresso beans, if desired. Chill until the lattice is firm, at least 6 hours. (Cheesecake can be made 4 days ahead. Wrap loosely in foil, forming a dome over the lattice; keep chilled.)

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devil’s food cookie butter cookie sandwiches

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I thought these were going to be all about the cookie butter, that delicious mashup of ground cookies and stabilizers and fat, but the devil’s food cookie itself was remarkably good. It was meltingly tender, but somehow the very edge had just a big of crackle to it. It turns out that I hadn’t added enough cookie butter to the middle of the sandwiches, but I didn’t even care because the cookies themselves were perfect.

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Another reason I wish I’d spread more cookie butter on the cookies is that now I have an open jar of cookie butter in the pantry, constantly tempting me to eat it by the spoonful. This is the first time I’d baked with it, and I’m glad I chose a recipe that put the spotlight on the cookie butter, because I love the graham cracker flavor. That delicious spread, combined with a perfectly cakey chocolate cookie? I haven’t stopped thinking about it since I ate the last one.

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Printer Friendly Recipe
Devil’s Food Cookie Butter Cookie Sandwiches
(slightly adapted from Le Pain Quotidien)

¾ cup plus 2 tablespoons (4.25 ounces) all-purpose flour
⅓ cup (1 ounce) cocoa powder
½ teaspoon baking soda
7 tablespoons butter, softened
4 ounces cream cheese, softened
2 tablespoons cookie butter
¾ cup plus 1 tablespoon (5.65 ounces) granulated sugar
½ teaspoon salt
1 large egg
2 teaspoons vanilla
additional cookie butter for assembly

1. In a small bowl, combine the flour and baking soda.

2. Place the butter, cream cheese, and 2 tablespoons cookie butter in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if you’re using a hand-held mixer). Beat on medium-low speed until the mixture is smooth, then add the salt and sugar. Continue beating on medium-low until the mixture is light and fluffy, about 2 minutes, scraping the sides of the bowl as needed. With the mixer running, add the egg, then the vanilla, mixing until thoroughly incorporated. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until evenly combined. Cover the dough and refrigerate for at least 2 hours or up to 2 days.

3. Heat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats.

4. Scoop the dough in heaping tablespoons onto the prepared baking sheets. Bake the cookies, one sheet at a time, until they no longer look wet on top, about 10 minutes. Let the cookies cool on the cookie sheets for 5 minutes, then transfer to wire racks to cool completely. Repeat with the remaining dough.

5. Spread the bottom of half of the cookies with additional cookie butter. Top with the remaining cookies.

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buche de noel

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I was tense for the entire 2½ hours I spent making this cake. I’d signed up to bring it to the office holiday party potluck, and I wasn’t sure which title was more commonly known, yule log or buche de noel, so I wrote down both. This was a mistake; several hours later, Big Boss came barreling down the hall blustering about using fancy French words and/or bringing a piece of wood to the party.

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He was mollified when I told him it was a cake. “Chocolate”, he asked? “Um, yes, chocolate”, even though I hadn’t really planned on chocolate.

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So I felt like the stakes were high. And considering that I hadn’t made a rolled cake in seven years, the risk was high as well. This is why I spent all afternoon nervous, waiting to make a mistake that would result in a cake disaster.

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There were no cake disasters. It wasn’t a perfectly smooth process – the grocery store ran out of mascarpone, the cake cracked when I rolled it, my baking pan is too small so the spiral was loose, the ganache didn’t set up, the cake cracked again when I tried to move it, and the last minute sugared rosemary and cranberries I made for decorations weren’t dry so the sugar dissolved instead of sparkled – but there was nothing that a little ganache couldn’t cover up. Once the ganache was frantically put in the freezer so it would set, that is.

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Substituting cream cheese for mascarpone worked in my favor in the end, because when Big Boss asked me what the filling was made of, I told him cream cheese and didn’t mention the mascarpone. I’ve learned my lesson about fancy European words. Fortunately, the cream cheese/mascarpone filling really was delicious, just like the chocolate cake, and the ganache. Even the mushrooms were all gone by the time we left the party. It was an unqualified success; still, next year I’m bringing all-American cheesecake.

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Printer Friendly Recipe
Bittersweet Chocolate Yule Log (slightly adapted from Cook’s Illustrated)

Serves 8 to 10

The ganache didn’t firm up for me in an hour at room temperature, so I put it in the refrigerator for a 10 minutes or so before icing the cake.

I was afraid to move the cake after it was formed and frosted, so I put it together directly on the serving plate. I slipped thin strips of wax paper under the edges of the cake to catch extra ganache, then discarded the strips before serving.

My grocery store ran out of mascarpone, so I used half mascarpone and half cream cheese in the filling, which worked very well.

The original recipe calls for an espresso-flavored filling instead of vanilla, but I didn’t think espresso would be as popular with the crowd I served this to. If you’d rather have the espresso, replace the vanilla flavorings in the mascarpone cream with 2 teaspoons espresso powder.

Dark Chocolate Ganache:
¾ cup heavy cream
2 tablespoons unsalted butter
6 ounces semisweet chocolate (high-quality), chopped
1 tablespoon Cognac or brandy

Vanilla Bean-Mascarpone Cream:
½ cup heavy cream
seeds from 1 vanilla bean
1 teaspoon vanilla extract
6 tablespoons confectioners’ sugar (1½ ounces)
16 ounces mascarpone cheese (about 2 cups)

Roulade:
¼ cup unbleached all-purpose flour (about 1¼ ounces), plus more for dusting baking sheet
6 ounces bittersweet chocolate or semisweet chocolate, chopped fine
2 tablespoons cold unsalted butter, cut into two pieces
2 tablespoons cold water
¼ cup cocoa (¾ ounce), Dutch-processed, sifted, plus more for unmolding and garnish
⅛ teaspoon table salt
6 large eggs, separated, room temperature
⅓ cup granulated sugar (2⅓ ounces)
1 teaspoon vanilla extract
⅛ teaspoon cream of tartar

1. For the Dark Chocolate Ganache: Bring the cream and butter to a simmer in a small saucepan over medium-high heat. Place the chocolate in the bowl of a food processor fitted with the steel blade. With the machine running, gradually add the hot cream and brandy through the feed tube and process until smooth and thickened, about 3 minutes. Transfer the ganache to a medium bowl and let stand at room temperature 1 hour, until spreadable (ganache should have consistency of soft icing).

2. For the Vanilla Bean-Mascarpone Cream: Bring the cream to a simmer in a small saucepan over high heat. Remove from the heat and stir in the vanilla seeds, extract, and confectioners’ sugar; cool slightly. With a rubber spatula, beat the mascarpone in a medium bowl until softened. Gently whisk in the cooled cream mixture until combined. Cover with plastic wrap and refrigerate until ready to use.

3. For the Roulade: Adjust an oven rack to the upper-middle position and heat the oven to 400 degrees. Spray an 18 by 12-inch rimmed baking sheet with nonstick cooking spray, cover the pan bottom with parchment paper, and spray the parchment with nonstick cooking spray; dust baking sheet with flour, tapping out excess.

4. Bring 2 inches of water to a simmer in a small saucepan over medium heat. Combine the chocolate, butter, and water in a small heatproof bowl and cover tightly with plastic wrap. Set the bowl over the saucepan, reduce the heat to medium-low, and heat until the butter is almost completely melted and the chocolate pieces are glossy, have lost definition, and are fully melted around edges, about 15 minutes. (Do not stir or let water in saucepan come to boil.) Remove the bowl from heat, unwrap, and stir until smooth and glossy. While the chocolate is melting, sift the cocoa, flour, and salt together into a small bowl and set aside.

5. In the bowl of a standing mixer, beat the egg yolks at medium-high speed until just combined, about 15 seconds. With the mixer running, add half of the sugar. Continue to beat, scraping down the sides of the bowl as necessary until the yolks are pale yellow and the mixture falls in a thick ribbon when the beaters are lifted, about 8 minutes. Add the vanilla and beat to combine, scraping down the bowl once, about 30 seconds. Turn the mixture into a medium bowl; wash the mixer bowl and beaters and dry with a kitchen towel. (If you have 2 mixer bowls, leave the yolk mixture in the mixer bowl; wash and dry the beaters and use second bowl in step 6.)

6. In a clean bowl with clean beaters, beat the egg whites and cream of tartar at medium speed until foamy, about 30 seconds. With the mixer running, add about 1 teaspoon of the remaining sugar; continue beating until soft peaks form, about 40 seconds. Gradually add the remaining sugar and beat until the egg whites are glossy and supple and hold stiff peaks when the whisk is lifted, about 1 minute longer. Do not overbeat (if the whites look dry and granular, they are overbeaten). While the whites are beating, stir the chocolate mixture into the yolks. With a rubber spatula, stir a quarter of the whites into the chocolate mixture to lighten it. Fold in the remaining whites until almost no streaks remain. Sprinkle the dry ingredients over the egg and chocolate mixture and fold in quickly but gently.

7. Pour the batter into the prepared pan; using an offset icing spatula and working quickly, smooth the surface and spread the batter into the pan corners. Bake until the center of the cake springs back when touched with a finger, 8 to 10 minutes, rotating the pan halfway through the baking time. Cool the cake in the pan on a wire rack for 5 minutes.

8. While the cake is cooling, lay a clean kitchen towel over a work surface and sift 1 tablespoon cocoa over the towel; with your hands, rub the cocoa into the towel. Run a paring knife around the perimeter of the baking sheet to loosen the cake. Invert the cake onto the towel and peel off the parchment.

9. For the finished cake: Starting at a long side, roll the cake and towel together into a jelly roll shape. Cool for 15 minutes, then unroll the cake and towel. Using an offset spatula, immediately spread the mascarpone cream filling evenly over the surface of the cake, almost to the edges. Reroll the cake gently but snugly around the filling. Set a large sheet of parchment paper on an overturned rimmed baking sheet and set the cake seam-side down on top. Trim both ends of the cake on a diagonal. Reserve ¼ cup of ganache for attaching meringue mushrooms. Spread the remaining ganache over the roulade with a small icing spatula. Use a fork to make wood-grain striations on the surface of the ganache before it has set. Refrigerate the cake, uncovered, on a baking sheet to slightly set the icing, about 20 minutes.

10. When ready to serve, carefully slide two wide metal spatulas under the cake and transfer the cake to a serving platter. Arrange the meringue mushrooms around the cake, attaching them with dabs of reserved ganache. Sift a light dusting of cocoa over the mushrooms. Sift the yule log with confectioners’ sugar. Serve within 2 hours.

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Meringue Mushrooms (from Cook’s Illustrated)

Makes about 30

I didn’t need 30 mushrooms, so I cut the recipe in half, using a hand mixer and a small mixing bowl. Although maybe 30 mushrooms wouldn’t have been so bad, considering how smooth and airy and delicious these were.

CI note: If the caps and stems become soggy during storage, crisp them in a 200-degree oven for 30 minutes before assembling the mushrooms.

¼ cup water
½ cup (3.5 ounces) granulated sugar
2 large egg whites, room temperature
Pinch table salt
⅛ teaspoon cream of tartar
½ teaspoon vanilla extract

1. Adjust oven racks to the middle and lowest positions and heat the oven to 200 degrees. Line 2 rimmed baking sheets with parchment paper.

2. Combine the water and sugar in heavy saucepan. Cover and bring to a boil over medium-high heat. Boil, swirling the pan once or twice, until the sugar has dissolved, 1 to 2 minutes. If necessary, wipe down any sugar crystals on the side of the pan with a damp pastry brush. Cook, uncovered, until the temperature registers 238 degrees on a candy thermometer, about 10 minutes.

3. While the sugar is cooking, place the egg white in the bowl of a standing mixer fitted with the whisk. Beat at medium-low speed until frothy, about 1 minute. Add the salt and cream of tartar and beat, gradually increasing speed to high, until the whites hold soft peaks, about 1 minute.

4. With the mixer at medium speed, slowly pour the hot syrup into the egg whites, avoiding the whisk. Increase the speed to medium-high and continue to beat until the meringue cooks to room temperature and becomes very thick and shiny, 5 to 10 minutes. Using a rubber spatula, fold in the vanilla.

5. Fit a pastry bag with a ¼-inch pastry tip and fill with the meringue. Pipe about 30 caps and an equal number of stems onto the prepared pans.

6. Bake the meringues for 2 hours, then turn off the oven, leaving the meringues in the oven until very dry and crisp, about 30 minutes longer. Cool the mushroom caps and stems on the baking sheets. (Caps and stems may be stored in an airtight container for up to 1 week.) To assemble the mushrooms, use ganache to glue the caps and stems together.

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chocolate port wine cake

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I try not to be a hoarder. If I splurge on something, the last thing I want is for it to go to waste. That’s what almost happened with this bottle of port. We bought it last fall on a trip to Texas’s hill country, known for its wines. I have a friend who loves port, so we brought it over a few weeks later when we were invited to their house for dinner. And then, since port has a long shelf life, even after it’s opened, we put it back in the pantry.

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And that’s where it stayed, for a year. I think the problem is that I always think of port as pairing nicely with desserts, particularly chocolate, but Dave and I rarely eat dessert at home. I couldn’t bear to pour it down the drain, so instead, I put it in cake.

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Considering how good this cake was, the port can’t be said to have gone to waste. The port wasn’t an obvious flavor in the cake, but it must have contributed something to how rich and soft this cake was. Still, next time I buy an expensive bottle of wine, I’ll drink it with cake and save the cheap stuff for putting in the cake.

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Printer Friendly Recipe
Port Wine Chocolate Cake (rewritten but barely adapted from Smitten Kitchen)

8-12 servings

Cake:
1 cup + 1 tablespoon (5.1 ounces) all-purpose flour
½ cup (1.5 ounces) Dutch cocoa powder
½ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon ground cinnamon
6 tablespoons unsalted butter, room temperature
¾ cup (5.25 ounces) firmly packed dark brown sugar
¼ cup (1.75 ounces) granulated sugar
¼ teaspoon table salt
1 large egg + 1 large egg yolk, room temperature
1 teaspoon vanilla extract
¾ cup port wine (tawny or ruby)

Topping:
½ cup mascarpone cheese
½ cup chilled heavy or whipping cream
2 tablespoons granulated sugar
¼ teaspoon vanilla extract

1. For the cake: Adjust a rack to the middle position and heat the oven to 325 degrees. Line the bottom of a 9-inch round cake pan with parchment paper; butter and flour the bottoms and sides of the lined pan, or spray with baking spray. In a small bowl, combine the flour, cocoa, baking powder, baking soda, and cinnamon.

2. In the bowl of electric mixer fitted with the paddle attachment, combine the butter, sugars, and salt; beat on medium speed until light and fluffy, 3-4 minutes. Add the egg yolk, beat until fully incorporated, then add the whole egg. Add the vanilla. Reduce the mixer speed to low and add one-third of the dry ingredients, followed by half the wine, another one-third of the dry ingredients, the remaining wine, and the remaining dry ingredients.

3. Transfer the batter to the prepared pan, smoothing the top. Bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack. Cool completely before topping, at least 1 hour. (The cake can be baked, cooled, tightly wrapped, and stored for at least one day before serving.)

4. For the topping: In the bowl of electric mixer fitted with the whisk attachment, beat the mascarpone, cream, sugar, and vanilla together until soft peaks form. Spread the topping over the cooled cake.

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bittersweet chocolate and pear cake

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Earlier this summer, one of my coworkers brought in peaches from his tree, so I took some and made peach cupcakes to share at work. Then a couple weeks ago, another coworker was giving away apples, so I took some and made apple pie-cake for everyone. After that, the apple grower was excited to find someone to offload her apples to, so she brought me another bag, and I made apple cake and then apple muffins. Also, my mom gave me pears, so I made pear chocolate cake.

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It sounds weird, right, pears and chocolate together? That’s what most of my coworkers said, but then they said that it definitely worked. It’s a fun recipe, with the eggs beaten until foamy and the batter spread in the pan with the fruit and chocolate on top. As the cake bakes, it rises up due to all the air beaten into the eggs, incorporating the fruit and chocolate.

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Just like in a chocolate chip cookie, the chocolate here provides a bitter richness to compliment the sweet butteriness of a fruit-based cake. Sugar and butter being, of course, the perfect compliments to almost any fruit. Basically, if you have too much fruit, give it to me and I will make cake out of it.

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Printer Friendly Recipe
Bittersweet Chocolate and Pear Cake (rewritten but not significantly adapted from Al Di La Trattoria via Smitten Kitchen)

My homegrown pears were small, so I used five of them.

8 tablespoons (1 stick) unsalted butter, melted
1 cup (4.8 ounces) all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
3 eggs, at room-temperature
¾ cup (5.25 ounces) sugar
3 pears, peeled, cored, and diced into ¼-inch cubes
¾ cup (4.5 ounces) bittersweet chocolate chunks

1. Heat oven to 350 degrees. Spray a 9-inch springform pan with nonstick baking spray (or oil and flour the pan). In a small bowl, combine the flour, baking powder, and salt. In a small skillet over medium heat, melt the butter. When the foaming subsides, start swirling the butter around the pan. When the milk solids sink and turn brown and the butter smells nutty, remove the pan from the heat and pour the butter into a small bowl or measuring cup so it stops cooking.

2. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl if using a hand-held mixer), beat the eggs until light yellow and thick, about 5 minutes on a stand mixer and 9 minutes with a handheld mixer. When the whisk is removed from the bowl, the egg should flow off of it in a thick ribbon. Gradually add the sugar to the eggs, beating for 1 minute after it’s all added. Reduce the mixer speed to its lowest setting and add one-third of the flour mixture, then half of the butter, another third of the flour, the rest of the butter, and the rest of the flour, beating just until combined.

3. Spread the batter evenly in the prepared pan. Evenly distribute the pears and chocolate over the top of the batter. Transfer to the oven and bake until a toothpick inserted into the center of the cake comes out clean, 45-60 minutes. Transfer to a wire rack to cool completely. If desired, dust with powdered sugar just before serving.

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noir bars

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When I made this, I had eight types of chocolate in my pantry, plus cocoa nibs, plus two types of cocoa. I’m a chocolate hoarder.

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A chocolate cookie topped with chocolate cheesecake filling and finished with chocolate ganache will make a dent in that. The cookie base only has a couple ounces of melted chocolate in it, and I considered replacing some of the flour with cocoa, because, if you’re making a chocolate dessert, it should be as chocolatey as possible, right? No. The other pound of chocolate in the pan is quite enough.

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The middle layer may call itself a cheesecake filling, but it’s made from cream cheese, melted chocolate, powdered sugar, and vanilla extract – so it’s really chocolate cream cheese frosting. Okay, so these were rich. But they were also delicious. And after making chocolate frosting the next day, I’m down to six types of chocolate. Time to start stocking up again.

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Printer Friendly Recipe
Noir Bars (slightly adapted from Sugarcrafter)

The only significant change I’ve made to the original recipe is to increase the cream in the ganache topping. I used the original, lower amount, but when the dessert was chilled, it was too solid – each bite squished out the filling instead of cutting through the topping.

I used a mix of 60% cacao chocolate and 80% cacao chocolate in the topping. Unless you like your chocolate really bitter, I recommend sticking to something closer to 60%.

My favorite way to melt chocolate is in a fake double boiler: Put about 1 inch of water in a saucepan and bring it to a simmer over medium-high heat. Reduce the heat to medium and place a small heatproof bowl (preferably stainless steel, but glass will work; it just takes longer in glass) over the saucepan, making sure the bottom of the bowl doesn’t touch the water. Add the chocolate and stir occasionally with a rubber spatula until the chocolate is completely melted, about 5 minutes.

Chocolate cookie base:
1¾ cup (8.4 ounces) all-purpose flour
½ teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, softened
1 cup (7 ounces) granulated sugar
½ teaspoon salt
1 egg
1 teaspoon vanilla
2 ounces semisweet chocolate, chopped (⅓ cup), melted

Chocolate cheesecake filling:
2 (8-ounce) packages cream cheese, softened
8 tablespoons (1 stick) butter, softened
pinch salt
6 ounces (1½ cups) powdered sugar
4 ounces semisweet chocolate, chopped (⅔ cup), melted
1 teaspoon vanilla

Ganache:
12 ounces semisweet chocolate, chopped (2 cups), melted
1 cup heavy whipping cream

1. Adjust a rack to the middle position and heat the oven to 375 degrees. Spray a 9-by-13-inch pan with nonstick spray. In a medium-sized bowl, combine the flour and baking soda.

2. For the cookie base: Place the butter in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if you’re using a hand-held mixer). Beat the butter on medium-low speed until it’s smooth, then add the sugar and salt. Continue beating on medium speed until the mixture is light and fluffy, about 2 minutes, scraping the sides of the bowl as needed. With the mixer running, add the egg, then the vanilla and melted chocolate. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until evenly combined.

3. Spread the mixture evenly in the prepared pan. Bake until set, 10-12 minutes. Transfer to a cooling rack and allow to cool to room temperature.

4. For the cheesecake filling: Place the cream cheese, butter, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until smooth. Reduce the speed to low and add the powdered sugar. When the sugar is incorporated, increase the speed to medium-high (high on a hand-held mixer) and beat until smooth and lighter, 2-3 minutes. Add the melted chocolate and vanilla. Spread the mixture over the crust. Chill until set, about 2 hours.

5. For the ganache: Stir together the chocolate and cream. Spread over the filling. Chill until set, about 1 hour.

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chocolate stout cake

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We celebrated my friend’s 40th birthday by eating meat and drinking beer. He’s a hunter with friends who are hunters, so we had two types of venison, Barbary sheep, rabbit, quail, partridge, and dove. We also compared ten different stouts. It was a nice manly birthday party.

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Obviously chocolate stout cake is the perfect birthday cake for Game and Stout Night. (And just wait until I tell you about the perfect ice cream for Game and Stout Night.) For one thing, a glazed bundt cake is simple to put together compared to a layered, filled, iced, and decorated cake, which was good because I also contributed baguettes, ravioli filled with homemade venison sausage, and ice cream.

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Small slices of bundt cake are also easier to handle than a triple-layer wedge of cake when you’ve been eating meat and drinking heavy beer all night. But there’s a lot of flavor packed into a small serving, with lots of rich chocolate and a hint of bitterness from the stout and the espresso powder in the glaze. I left the leftovers with the hosts, and I was so annoyed the next morning when I didn’t have any cake to eat with my coffee, but at least it was the perfect cake for Game and Stout Night.

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Printer Friendly Recipe
Chocolate Stout Cake (via Bon Appetit via Smitten Kitchen)

Cake:
2 cups (9.6 ounces) all-purpose flour
2 cups (14 ounces) granulated sugar
1½ teaspoons baking soda
¾ teaspoon salt
1 cup stout (such as Guinness)
16 tablespoons (2 sticks) unsalted butter
¾ cup unsweetened cocoa powder (preferably Dutch-process)
2 large eggs, room temperature
⅔ cup sour cream

Glaze:
6 ounces good semisweet chocolate, chopped
6 tablespoons heavy cream
¾ teaspoon espresso powder

1. For the cake: Heat the oven to 350 degrees. Spray a bundt pan with baking spray, or spray with cooking spray and then dust with flour. In a small bowl, whisk together the flour, sugar, baking soda, and salt.

2. In a medium saucepan over medium heat, heat the stout and butter together until the mixture comes to a simmer; add the cocoa powder and whisk until smooth; set aside to cool slightly.

3. In a large bowl, whisk the eggs and sour cream until smooth. Slowly whisk in the stout mixture. Add the flour mixture; using a rubber spatula, fold the flour into the batter until just combined. Pour the batter into the prepared pan and smooth the top.

4. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Cool the cake on a rack for 10 minutes, then invert onto the rack to cool completely.

5. For the glaze: In a heatproof bowl set over a saucepan containing 1 inch of simmering water, melt the chocolate, cream, and espresso powder until smooth and glossy. Drizzle over cooled cake.

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triple chocolate cupcake comparison

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left – annie; right – josie

Annie and Josie, two peas in a pod as usual, published chocolate cupcakes with chocolate ganache and chocolate frosting within a week of each other. They differed, however, on the recipes they used. Josie chose the recently published Cook’s Illustrated recipe, while Annie went a different direction with a combination of Martha Stewart’s cake recipe filled with Dorie Greenspan’s ganache recipe and frosted with Martha Stewart’s recipe.

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annie

Clearly, as I said four years ago, a comparison was in order. There were two main differences between the recipes – the cake recipe itself, including the ingredients and the mixing method, and the way the ganache is added to the cake. I did not compare the frosting recipes associated with each cupcake recipe, because I did that in a past comparison it was late and I was tired and I ran out of chocolate.

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annie

Annie – This cupcake starts out in an usual way, in that the butter is melted with the sugar, and then that mixture is beaten together. The rest goes like most cake batters do – an egg is added, then a mixture of cocoa and hot water, and finally the dry ingredients alternating with the wet ingredient, in this case sour cream. The only source of chocolate is cocoa. A hole is carved out of the baked cupcakes and is filled with ganache.

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annie

Josie – The wet ingredients and chocolatey ingredients (cocoa and bittersweet chocolate, plus coffee) are whisked together, then the dry ingredients are added. The batter is divided between the muffin cups, and then, before baking, the ganache is placed on top of the cupcakes (see photo of ganache looking either like poop or intestines; I’m sorry).

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josie

This was the first time I’ve brought a comparison to work and had my coworkers vote, but I loved it – and I suspect they didn’t mind either. The overwhelming favorite was the recipe from Annie’s blog. There were a couple complaints of bitterness in the recipe from Josie’s blog (Cook’s Illustrated’s recipe), which could be due to the coffee.

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left – josie; right – annie; no filling in either

The real key though was adding ganache to the center of the cupcake after it was baked; people loved that chunk of chocolate in the middle of the chocolate cupcake. When the ganache was added before baking, it seemed to meld into the cupcake itself. You can see that there’s no distinct ganache in the finished cupcake, but I assure you that it was added.

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left – annie; right – josie; both with fillings

I’m so glad to have a clear winner in a comparison post for once, although, let’s face it, with this much chocolate in the kitchen, my coworkers were the real winners. As with almost all comparisons I do, both recipes were stars, which is why having the side-by-side is so helpful.  The real lesson seems to be to add ganache to a baked cupcake for the ultimate chocolatey experience.  Josie and Annie, thanks for two great very chocolately recipes.

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Triple Chocolate Cupcakes (rewritten from Annie’s Eats, cake adapted from Martha Stewart, ganache adapted from Dorie Greenspan)

12 to 14 cupcakes

For the cupcakes:
¼ cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
¼ cup plus 2 tablespoons hot water
1½ cups (7.2 ounces) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon table salt
12 tablespoons (1½ sticks) unsalted butter
1 cup plus 2 tablespoons (7.85 ounces) granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup sour cream, at room temperature

For the ganache filling:
½ cup plus 1 tablespoon heavy cream
4 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter, cut into 4 pieces, at room temperature

1. For the cake: Adjust a rack to the middle position and heat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a small bowl or measuring cup, whisk together the cocoa and water. In a medium bowl, mix the flour, baking soda, baking powder, and salt.

2. In a medium saucepan, melt the butter, then stir in the sugar. Transfer the mixture to the bowl of a mixer fitted with the paddle attachment (or a large bowl with a handheld mixer) and beat on medium-low speed until cooled to room temperature, 4-5 minutes. Add the eggs, one at a time, then beat in the vanilla and cocoa mixture. Reduce the mixer speed to low and add one-third of the dry ingredients, followed by half of the sour cream. Repeat with another third of the dry ingredients, the remaining sour cream, and the remaining dry ingredients, beating just until combined.

3. Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted into a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack; after five minutes, remove the cupcakes from the pan and let cool completely on a wire rack before filling and frosting.

4. For the ganache: In small saucepan, heat the cream until it just simmers; pour it over the chocolate. Let set about one minute, the whisk to combine. Whisk in the butter. Chill, uncovered, until solid but not hard, stirring occasionally, about 20 minutes.

5. Use a paring knife to remove a 1½ inch-diameter cone from the center of each cupcake. Cut off the bottom of each cone and discard. Fill the well will ganache, then cover with the top of each cone. Frost as desired.

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josie

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Ultimate Chocolate Cupcakes (from Cook’s Illustrated via Pink Parsley)

12 cupcakes

Ganache Filling
2 ounces bittersweet chocolate, chopped fine
¼ cup heavy cream
1 tablespoon confectioners’ sugar

Chocolate Cupcakes
3 ounces bittersweet chocolate, chopped fine
⅓ cup (1 ounce) Dutch-processed cocoa
¾ cup hot coffee
¾ cup (4⅛ ounces) bread flour
¾ cup (5¼ ounces) granulated sugar
½ teaspoon table salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

1. For ganache filling: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

2. For cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

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pumpkin chocolate chip bars

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I try to bring something for my coworkers to snack on once a week. Sometimes I feel guilty for ruining people’s diets, but mostly people seem to appreciate it, and, honestly, I don’t do it for them. I do it so I get to do some baking without doing lots of eating.

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Although squeezing baking into a weeknight isn’t always so easy. By the time we get home, work out, make and eat dinner, and maybe fold some laundry, there isn’t a lot of leftover time. I usually end up staying up later those nights, not to mention making us late for work the next morning while I garnish or cut into squares or whatever each particular dessert requires.

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Recipes like this one make it easy.  It’s mixed like a basic cookie dough, butter then sugar then eggs, half a can of pumpkin, stir in a bag of chocolate chips. There are no individual cookies to scoop, no fillings or toppings, just spread the batter in a pan and bake. And, most importantly, the bars that come out of the oven are soft and tender, pumpkiny and chocolately, and perfectly sized for someone to grab a quick square with their morning coffee.

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Pumpkin Chocolate Chip Bars (adapted from Martha Stewart via Sparks from the Kitchen)

2 cups (9.6 ounces) all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
¾ teaspoon salt
1¼ cups (8.75 ounces) sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

1. Heat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. In a medium-sized bowl, combine the flour, spices, and baking soda.

2. Place the butter in the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if you’re using a hand-held mixer). Beat the butter on medium-low speed until it’s smooth, then add the salt and sugar. Continue beating on medium-low until the mixture is light and fluffy, about 2 minutes, scraping the sides of the bowl as needed. With the mixer running, add the egg, then the vanilla. Beat in the pumpkin until blended. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until evenly combined. Stir in the chocolate chips.

3. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted into the center of the pan comes out dry, 35 to 40 minutes. Transfer to a wire rack to cool completely before serving.

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chocolate chip cookie dough cupcakes

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I might have mentioned, once or twice, that I am a fan of cookie dough. Any cookie is good, but chocolate chip is the best. And not any of those new recipes that are based on melted butter, those make greasy dough. I want the classic light and fluffy, pale, grainy dough. For me, the chocolate chips are mostly a distraction, but I figure they’re part of the package.

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But it’s my birthday, and I guess chocolate chip cookie dough is not an appropriate celebratory dessert to share. I figured these were the next best thing. A yellow cake adapted with extra brown sugar and chocolate chips, an eggless cookie dough filling, frosting with brown sugar and even raw flour, all topped off with the most adorable chocolate chip cookies you’ve ever seen. Do you know how many opportunities this was to eat something resembling chocolate chip cookie dough? A lot.

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I have to admit that my favorite part was the filling – pure dough, with none of this cake distraction. The frosting was impressive too, the raw flour and brown sugar really made it resemble cookie dough. It was pretty much the perfect birthday cake for me, especially because there’s extra filling in the fridge for the rest of the weekend.

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Chocolate Chip Cookie Dough Cupcakes
(adapted from Annie’s Eats and Martha Stewart’s Yellow Cake recipe)

Makes 30 cupcakes

I baked the cookies a week early and froze them. I made the filling two days early. I made the cupcakes the night before, then filled, frosted, and garnished them the morning before I served them.

For the cake:
1½ cups (7.2 ounces) all-purpose flour
1½ cups (6 ounces) cake flour
2 teaspoons baking powder
½ teaspoon baking soda
12 tablespoons (1½ sticks) unsalted butter, softened
1¼ cups (8.75 ounces) brown sugar
½ cup (3.5 ounces) granulated sugar
1 teaspoon salt
4 large eggs, at room temperature
¼ cup canola oil
2 teaspoons vanilla extract
1¼ cups buttermilk, room temperature
1 cup (6 ounces) chocolate chips

For the filling:
8 tablespoons (1 stick) unsalted butter
½ teaspoon salt
½ cup (3.5 ounces) brown sugar
¼ cup (1.75 ounces) granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons (5.6 ounces) cups all-purpose flour
½ teaspoon baking soda
1 cup (6 ounces) chocolate chips

For the frosting:
16 tablespoons (2 sticks) unsalted butter, at room temperature
½ teaspoon salt
½ cup (3.5 ounces) light brown sugar, packed
2 cups (8 ounces) confectioners’ sugar
⅔ cup (3.2 ounces) all-purpose flour
2 teaspoons vanilla extract

For the garnish:
mini chocolate chip cookies (optional)
chocolate chips (optional)

1. For the cake: Adjust an oven rack to the middle position; heat the oven to 350 degrees. Line 24 muffin wells with paper cups. In a medium bowl, whisk together the flours, baking powder, and baking soda.

2. In a stand mixer fitted with the paddle attachment (or a large bowl if using a hand-held mixer), beat the butter, sugars, and salt on medium speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as necessary. Add the eggs one at a time, beating well after each addition, then mix in the oil and vanilla. Reduce the mixer speed to low; add the dry ingredients in three additions, alternating with the buttermilk and ending with the dry ingredients. Beat each addition just until incorporated. Stir in the chocolate chips.

3. Divide the batter between the prepared muffin cups, filling each cup about two-thirds full. Bake for 16-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool. Remove the cupcakes from the pan after 5 minutes. Cool completely before filling and frosting.

4. For the filling: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a stand mixer), beat the butter, salt, and sugars on medium speed until light and fluffy, 1-2 minutes. Add the milk, beating until incorporated, then mix in the vanilla. Reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Stir in the chocolate chips.

5. For the frosting: In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Add the brown sugar and salt; beat at medium speed until pale and fluffy. Reduce the speed to low and slowly add the confectioners’ sugar and flour; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape the bowl, add the vanilla, and beat at medium speed until incorporated, about 10 seconds, then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl once or twice.

6. To assemble: Use a paring knife to carve a cone out of the center of each cupcake, leaving at least ¼-inch of cake on the bottom of the cupcakes. Fill each divot with filling. Frost the cupcakes, completely covering the filling. Garnish with cookies and additional chocolate chips, if desired.

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