Ingredients:
- 2
cups minus 2 tablespoons (8½ ounces) cake flour
- 1 & 2/3 cups (8½ ounces) bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- 1¼ cups (10 ounces) unsalted butter, at room temperature
- 1¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 & 1/3 cups (20 ounces) dark chocolate chips, at least 60% cacao content
- sea salt, for sprinkling
Method:
- Sift together the cake flour, bread flour, baking soda,
baking powder and salt into a large bowl and set aside.
- Cream together the butter and sugars on medium speed until
very light, about 5 minutes. Add the eggs one at a time, mixing well after each
addition, then add the vanilla. Reduce the mixer speed to low, gradually add
the dry ingredients and mix until just combined, 5 to 10 seconds. Using a
rubber spatula, fold in the chocolate chips.
- Press plastic wrap against the dough and refrigerate for at
least 24 hours, up to 72 hours.
- When ready to bake, preheat oven to 350 degrees f. Line a
baking sheet with parchment paper or a nonstick baking mat.
- Scoop 3 1/2-ounces of dough, roll into a rough ball (it
should be the size of a large golf ball) and place on the baking sheet. Repeat
until you have six mounds of dough on the cookie sheet. Sprinkle lightly with
sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer
the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the
cookies onto another cooling rack to cool a bit more, until just warm or at
room temperature. Repeat with remaining dough (or keep some of the dough
refrigerated for up to 3 days, and bake cookies at a later time). Store
leftover cookies in an airtight container at room temperature for up to 3 days.
Ingredients:
For the brownies:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 3 ounces unsweetened chocolate
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips
For
the frosting:
- 6 tablespoons unsalted butter, at room temperature
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1¼ cups powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
- 3 tablespoons ovaltine chocolate malt powder
Method:
- Make the
brownies: preheat oven to 350 degrees f. Butter an 8-inch-square baking dish
and line with parchment paper, letting the excess hang over the edges. Butter
the parchment paper; set aside.
- In a small
bowl, whisk together the flour, baking powder, and salt; set aside.
- Bring
about an inch of water to a simmer in a medium saucepan. Place a medium,
heatproof bowl on top of the saucepan (do not let it touch the water) and add
the butter and unsweetened chocolate. Stir occasionally, until the chocolate
and butter are completely melted and smooth. Remove the bowl from the saucepan
and whisk in the granulated and brown sugars. Whisk in the egg, the yolk, and
the vanilla extract. Add the flour mixture all at once, and fold it into the
chocolate mixture with a rubber spatula until combined. Fold in the chocolate
chips.
- Pour the
batter into the prepared pan and bake for 25 to 30 minutes, or until a thin
knife inserted in the center comes out clean. Allow to cool completely;
meanwhile, make the frosting.
Ingredients:
- white chocolate, finely chopped 16 ounces
- mint extract 1 teaspoon
- green food coloring
- semisweet chocolate, finely chopped 16 ounces
- cream mints coarsely chopped 1 box
Method:
- Line a baking sheet with parchment paper and set aside.
- Melt the white chocolate over a double boiler (or in
30-second intervals in the microwave on 50% power, stirring after each). Once
the chocolate is melted, remove from the heat and let sit for a few minutes to
cool slightly, stirring occasionally. Add the mint extract, if using, and stir
to combine. Add a few drops of green food coloring and stir until desired color
is reached.
- Spread the white chocolate mixture onto the prepared pan
in an even layer (depending on the size of the pan and how thick you’d like
your bark, you may not need the entire surface of the pan). Refrigerate for 15
minutes, until just about set.
- Meanwhile, melt the semisweet chocolate over a double
boiler (or in 30-second intervals in the microwave on 50% power, stirring after
each). Once the chocolate is melted, remove from the heat and let sit for a few
minutes to cool slightly, stirring occasionally. Pour over the white chocolate
layer and spread evenly over top. Sprinkle with the chopped andes mints and
press down lightly to push the mints into the top chocolate layer. Refrigerate
for at least 30 minutes, until completely set.
- Cut the bark or break into uneven pieces. Store in an
airtight container at room temperature or in the refrigerator. When stored in
the refrigerator, it will keep for at least 2 weeks.
Ingredients:
- 2
cups granulated sugar 2
cups
- unsalted butter 12
tsp
- heavy cream 1 cup
- salt 1
tsp
Method:
- Add the sugar in an even layer over the bottom of a heavy
saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over
medium-high heat, whisking it as it begins to melt. You'll see that the sugar
will begin to form clumps, but that's okay. Just keep whisking and as it
continues to cook, they will melt back down.
- Stop whisking once all of the sugar has melted, and swirl
the pan occasionally while the sugar cooks.
- Continue cooking until the sugar has reached a deep amber
color. It should look almost a reddish-brown, and have a slight toasted aroma.
This is the point where caramel can go from perfect to burnt in a matter of
seconds, so keep a close eye. If you are using an instant-read thermometer,
cook the sugar until it reaches 350 degrees Farenheit.
- As soon as the caramel reaches 350 degrees, add the butter
all at once. Be careful, as the caramel will bubble up when the butter is
added. Whisk the butter into the caramel until it is completely melted.
- Remove the pan from the heat and slowly pour the cream into
the caramel. Again, be careful because the mixture will once again bubble up
ferociously.
- Whisk until all of the cream has been incorporated and you
have a smooth sauce. Add the fleur de sel and whisk to incorporate.
- Set the sauce aside to cool for 10 to 15 minutes and then
pour into a glass jar and let cool to room temperature. You can
refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up
before using.
Ingredients:
Brownies:
- Unsweetened chocolate, finely chopped 4 ounces
- unsalted butter, at room temperature 1
cup
- brown sugar 2 cups
- eggs 4
- vanilla essence 2 tsp
- flour 1 cup
Cookie Mix
- butter ¾
cup
- brown sugar ¾
cup
- granulated sugar ¾ cup
- milk 3
tbsp
- vanilla essence ` 1½
tsp
- flour 1½ tsp
- chocolate chips 1½ tsp
Method:
- Prepare
the brownies: preheat oven to 325 degrees f. Line a 9x13-inch pan with foil,
with enough to hang over all four sides. Butter the foil. In a medium glass
bowl, melt the chocolate in the microwave in 30-second increments, stirring
after each, until melted and smooth. Set aside to cool slightly. In a large
mixing bowl, mix the butter and brown sugar with an electric mixer on medium
speed until light and fluffy. Beat in the eggs and vanilla extract, scraping
the bowl as needed. Mix in the melted chocolate until combined. Reduce the
speed to low, add the flour and mix just until combined (don't over-mix).
Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a
toothpick inserted into the center comes out clean. Let cool completely.
- Prepare
the cookie dough: in a medium bowl, use an electric mixer on medium speed to
combine the butter and both sugars. Add the milk and vanilla and mix until
combined. Reduce the speed to low and mix in the flour just until combined.
Using a rubber spatula, stir in the chocolate chips.
- Spread the
cookie dough over the cooled brownies. Refrigerate until the dough is firm,
about an hour. Use a sharp knife to cut the brownies. Store the brownies in an
airtight container at cool room temperature or in the refrigerator.
Ingredients:
- Flour 1¼
cups
- salt 1 tsp
- dark unsweetened cocoa powder 2
tbsp
- dark chocolate, coarsely chopped 11
ounces
- unsalted butter, cut into 1-inch pieces 1
cup
- instant coffee powder 1
tsp
- granulated sugar 1 ½ cups
- light brown sugar ½
cup
- eggs 5
- vanilla essence 2 tsp
Method:
- Preheat
the oven to 350 degrees Fahrenheit. Butter the sides and bottom of a 9x13-inch
glass or light-colored baking pan. Line the pan with baking paper.
- In a
medium bowl, whisk the flour, salt, and cocoa powder together.
- Put the
chocolate, butter and instant espresso powder in a large bowl and set it over a
saucepan of simmering water, stirring occasionally, until the chocolate and
butter are completely melted and smooth. Turn off the heat, but keep the bowl
over the water and add the sugars. Whisk until completely combined, then remove
the bowl from the pan. The mixture should be room temperature.
- Add 3 eggs
to the chocolate mixture and whisk until combined. Add the remaining eggs and
whisk until combined. Add the vanilla and stir until combined. Do not overbeat
the batter at this stage or your brownies will be cakey.
- Sprinkle
the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just a bit of the flour
mixture is visible.
- Pour the
batter into the prepared pan and smooth the top. Bake in the center of the oven
for 30 minutes, rotating the pan halfway through the baking time, until a
toothpick inserted into the center of the brownies comes out with a few moist
crumbs sticking to it. Let the brownies cool completely, and then lift them out
of the pan using the parchment paper. Cut into squares and serve.
Ingredients:
- Eggs 3
- Caster sugar ½
cup
- Flour ¼ cup
- Cocoa powder 2
tbsp
- Cream 1 cup
- Icing sugar 1
tbsp
- Vanilla essence ½ tsp
Method:
- Preheat oven to about 200 degrees Celsius.
- Lightly grease a swiss
roll tin and line the base with baking paper
- Beat eggs and the
caster sugar with an electric neater until thick and creamy.
- Gently fold in, the
combines and sifted cocoa and flour.
- Spread the mixture in
the tin and smooth the surface.
- Bake for about 10-12 minutes
or until cooked.
- While the cake is baking,
place a clean cloth over work area and cover with baking paper. Sprinkle the
remaining icing sugar over it.
- When cooked, turn the
cake out immediately on the sugar and roll it up from the shorter side, rolling
the paper inside.
- Leave for about 5
minutes to cool and then carefully unroll and allow cooling at room
temperature.
- Beat the cream, icing
sugar and vanilla essence until stiff peaks are formed.
- Spread over the cake leaving a 1 inch border
all around.
- Roll the cake again,
without the paper this time and place seam side down on a serving dish.
- Refrigerate, and add a
final dust of icing sugar before serving.
