Chocolate : Exploring the world Chocolate & Cooking

Dark Chocolate Souffle Cake

Makes one 23-cm (9-inch) cake, which serves 8 to 10

150g (⅔ cup) unsalted butter, plus more for greasing the pan
180g (6½ ounces) dark chocolate (70 percent cocoa solids)
¼ teaspoon kosher salt
4 eggs
150g (¾ cup) sugar
cocoa powder, for dusting on top

• Preheat the oven to 170°C/340°F (150°C/300°F convection). Butter a 23-cm (9-inch) springform cake pan and line with parchment paper.
• Melt the butter and chocolate with the salt in a heatproof bowl set over a pan of barely simmering water. Stir occasionally but not vigorously. Once the butter and chocolate have melted, remove the pan from the heat but keep the mixture warm and resting over the pan of water until ready to use.
• Separate the eggs, placing the yolks into the bowl of your stand mixer first. Add half of the sugar and whisk until the mixture forms pale and fluffy ribbons and has doubled in volume. Remove the bowl of melted chocolate from the pan of hot water and set it on your work surface. Fold the whisked yolks into the melted chocolate. They should be marbly and not fully incorporated.
• Wash out the mixer bowl and dry it thoroughly, and now add the egg whites to it along with the remaining sugar. Whisk on a high speed until medium-soft peaks form. Do not overwhip. The consistency of the egg whites should resemble that of the yolk and chocolate mixture. Fold the whites into the chocolate until just mixed, then pour into your prepared pan.
• Bake for 30 to 40 minutes, until the top of the cake is puffed and just starting to crack. The cake will still have a bit of a wobble and will be puffing out over the top of the pan. Place the pan on a wire cooling rack and coax any extra overflowing cake back into the pan. Allow to cool for a good 20 minutes, then remove the sides of the pan, peel off the paper, and slide the cake onto a nice serving plate. Dust with cocoa powder before serving.

Via -

Dark Chocolate Fudge Brownies


¾ cup all-purpose flour
⅔ cup confectioners’ sugar
3 tablespoons unsweetened cocoa powder, American-style or Dutch-process
3 ounces semisweet or bittersweet chocolate (50% to 72% cacao), coarsely chopped, plus 2½ ounces chopped into mini chip-size pieces, divided
1½ tablespoons canola oil
¼ cup granulated sugar
1½ tablespoons light corn syrup, blended with 3 tablespoons lukewarm water
2 teaspoons vanilla extract
⅛ teaspoon salt
1 large egg
⅓ cup chopped toasted walnuts (optional)


Position rack in center of oven; preheat to 350 degrees Fahrenheit. Line an 8-inch square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.

Sift flour, confectioners’ sugar, and cocoa together into a small bowl. Combine the 3 ounces of coarsely chopped chocolate and oil in a heavy medium-size saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from heat and stir in granulated sugar, corn syrup mixture, vanilla, and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts and the remaining 2½ ounces chopped chocolate just until well blended. Pour the batter into the pan, spreading evenly.

Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, about 20 to 24 minutes. Let cool completely on a wire rack, about 2.5 hours.

Via - Culture Cheat Sheet 

Dark Chocolate Walnut Cookies 


6 tablespoons butter
¼ cup packed brown sugar
¼ cup white sugar
1 egg
1 teaspoon vanilla extract
¾ cup whole wheat flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1½ cups dry oats
⅓ cup walnuts, roughly chopped
⅓ cup dark chocolate, roughly chopped


Directions: Preheat oven to 350 degrees Fahrenheit. In a mixer, beat the butter and sugars until smooth. Add in the egg and vanilla extract, mixing to combine.

In a medium-size bowl, sift together the whole wheat flour, baking soda, cinnamon, salt, and oats. Add the dry mixture to the butter and sugar, mixing until just combined. Add in the walnuts and dark chocolate, mixing until incorporated. Measure out roughly 1 tablespoon of dough for each cookie and place on a parchment paper-lined baking sheet. Bake for 8 minutes.

Via - Culture Cheat Sheet

  • "Mini Grain Free Dark Chocolate Tarts" -


  • Crust:
  • ½ cup tigernut flour
  • ½ cup tapioca starch (sometimes called tapioca flour)
  • ¼ teaspoon salt
  • 3 tablespoons of unrefined sugar (I used coconut sugar)
  • Filling:
  • ½ cup of coconut oil, gently melted over low heat
  • ½ cup of pure maple syrup
  • ½ cup cocoa powder (fair trade and organic recommended)
  • 1 teaspoon vanilla extract
  • 1 pint of berries for serving

July 6th, 2015  - Click here for instructions