dutch cocoa

A 00Q Chocolate Cake worth coming home to.

A good chocolate cake is worth its weight in gold, and its true value is in its dual ability to taste as decadent and sinful as James looks in a Tom Ford while touching that spot in you that longs for something soft and domestic. The one you feel when you and your quartermaster lean together, mentally, physically, emotionally exhausted, against the kitchen counter post-mission, hours before dawn. Wearing only pajamas, in silence you eat mouthfuls of cake straight from the platter, sharing the only clean fork in the flat. Every heavy bite pulls you closer to much-needed sleep, and you soften a little, knowing you won’t have to sleep alone. It tugs at that spot in your chest that reminds you you’re safe – someone’s looking after you. It’s not glamorous, not one bit. But it all tastes like home. Novel, that.


Chocolate Cake

For the cake you’ll need:

  • 2 cups all-purpose flour
  • 2 cups granulated white sugar
  • ¾ cup Dutch-process cocoa powder
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 cup whole milk, or whatever milk you have on hand
  • ½ cup vegetable oil or coconut oil
  • 2 eggs
  • 2 tsp vanilla extract
  • A ~*splash*~  (roughly 1 ½ tbsp if the vagueness of that gives you hives) of hot, freshly-brewed coffee OR 1 tsp espresso powder
  • 1 cup boiling water
  1. Preheat your oven to 350F degrees, or 325F if you’re using a convection oven. Butter and lightly flour two 9” cake pans and set aside.
  2. Combine all dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder if using instead of coffee) in the bowl of a stand mixer or a large bowl if using an electric mixer. Use the stand mixer’s paddle attachment to combine, or a whisk if using an electric mixer.
  3. Add the milk, oil, eggs and vanilla. Mix at a medium speed until combined.
  4. Lower the speed and add the hot coffee and boiling water so you don’t burn ya self.
  5. Distribute the batter between the two pans and tap on the counter to remove air bubbles. Bake for 30-35 minutes or until a toothpick comes out clean.
  6. Let them cool in the pans on a cooking rack for about 15 minutes before turning out to cool completely.

Follow with chocolate buttercream frosting (recipe below).

Note: This is a REALLY thin batter, so don’t panic if you feel like you just made chocolate soup. It sets up just fine. Also, I hate to go all Ina Garten, but the quality of the cocoa powder in the cake AND frosting really makes all the difference. It needs to be Dutch-process to reach its dark, deadly potential.

Chocolate Buttercream Frosting

For the frosting you’ll need:

  • 1 cup unsalted butter, softened
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 3 ½-ish cups confectioner sugar
  • ½ cup Dutch-process cocoa powder
  • 4 tbsp heavy whipping cream
  1. In the bowl of a stand mixer (you can use either the paddle or the whisk, but I like fluffy frosting so I always use the whisk) beat the butter for a minute or two until it’s fluffy.
  2. Add the salt and vanilla and beat to combine.
  3. Add the confectioner’s sugar until combined, and then the cocoa powder.
  4. Add your heavy whipping cream one tbsp at a time until it’s the consistency you like! Beat it in on medium for a minute.

Note: If you like enough frosting to bathe in, be sure to double this recipe. It’s plenty to cover the cake (and very rich), but if you’re looking for a solid inch of coverage on each side… yeah. Double it. 

I spent a lot of time imagining what sorts of bizarre upgrades Q would give a KitchenAid stand mixer while making this.

Red Wine Chocolate Cake

Submitted by: http://heartrachel.tumblr.com/

Eames would absolutely make Red Wine Chocolate Cake. So simple, yet decadent. Like Arthur. 

Ingredients

● 6 tablespoons (85 grams) unsalted butter, at room temperature

● ¾ cup (145 grams) firmly packed dark brown sugar

● ¼ cup (50 grams) white granulated sugar

● 1 large egg + 1 large egg yolk, at room temperature

● ¾ cup (177 ml) red wine, any kind you like

● 1 teaspoon (5 ml) vanilla extract

● 1 cup + 1 tablespoon (133 grams) all-purpose flour

● ½ cup (41 grams) Dutch cocoa powder

● 1/8 teaspoon baking soda

● ½ teaspoon baking powder

● ¼ teaspoon table salt

● ¼ teaspoon ground cinnamon, allspice, and ginger

Method


Preheat the oven to 325°F.

Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes.

Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven.

Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients.

Mix until ¾ combined, then fold the rest together with a rubber spatula.

Spread batter in prepared pan.

Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate.

Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack.

This cake keeps well at room temperature or in the fridge.

It looks pretty dusted with powdered sugar. It can be decorated with whipped cream or even sweetened mascarpone.

- Note from Eames: A decadent cake whose batter, although tasty raw, is made so much better by proper cooking. But be warned if you serve on your partner’s stomach slightly warm and topped with whipped cream you will get very messy and one of you will have to change the sheets.

TRADITIONAL RECIPES FOR IMBOLC

The Best Scones


2 cups flour

3 teaspoons baking powder

2 tablespoons sugar

½ teaspoon salt

¼ cup softened butter

¾ cup milk

1 beaten egg

Preheat oven to 400º.

Mix together flour,baking powder, salt, and sugar in a bowl.

Cut in butter.

Then mix in milk and egg.

Roll to a 1-inch thick circle on a floured board, then transfer to baking sheet.

Cut to make 6-8 wedges, without separating.

Bake for 25 minutes. Yield: 6-8 wedges

SOURCE, Arynn K, Candlemas

Boxty Scones


1 cup potatoes, peeled & diced

2 cups self-raising flour pinch of salt & black pepper

2 ½ tablespoons butter

3 tablespoons milk

Boil and mash potatoes, allow to cool.

Add salt & pepper to flour and mix in butter.

Add mashed potatoes and enough milk to make a soft but not too mushy dough.

Turn the dough onto a floured surface and roll to ½-inch thickness.

Cut into 3-inch circles using a pastry cutter.

Arrange on lightly greased tray.

Bake at 400º F for 20-30 minutes.

Eat warm, split in half, with butter.

Yield: 9-10 scones


Chocolate Almond Biscotti


½ cup butter or margarine, softened

1-¼ cups sugar

2 eggs

1 teaspoon almond extract

2-¼ cups all-purpose flour

¼ cup HERSHEY’S Dutch Processed Cocoa or HERSHEY’S Cocoa


1 teaspoon baking powder

¼ teaspoon salt

1 cup sliced almonds


CHOCOLATE GLAZE (recipe follows) WHITE GLAZE (recipe follows)


Additional sliced almonds (optional)


1. Heat oven to 350F.

2. In large bowl, beat butter and sugar until well blended.

Add eggs and almond extract; beat until smooth.

Stir together flour, cocoa, baking powder and salt; blend into butter mixture, beating until smooth. (Dough will be thick.)

Using wooden spoon, work almonds into dough.

3. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungreased cookie sheet, at least 2 inches apart.

4. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife and sawing motion, cut logs into ½-inch diagonal slices.

Discard end pieces.

Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes.

Turn each slice over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack.

Dip end of each biscotti in CHOCOLATE GLAZE or drizzle glaze over entire cookie.

Drizzle WHITE GLAZE over chocolate glaze.

Garnish with additional almonds, if desired.

About 2-½ dozen cookies.

CHOCOLATE GLAZE: In small microwave-safe bowl, place 1 cup HERSHEY’S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine or oil).

Microwave at HIGH (100%) 1 to 1-½ minutes or until smooth when stirred.

About 1 cup glaze.

WHITE GLAZE: In small microwave-safe bowl, place ¼ cup HERSHEY’S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine or oil).

Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About ¼ cup glaze.

SOURCE, FOUND IN RAVEN AND CRONE.COM

REPOSTED BY, PHYNXRIZNG

3

Happy Wife, Happy Life Chocolate Cake from Julia Turshen’s Small Victories 

Makes one two-layer 8-in [20cm] cake

This is Grace’s favorite cake and I bake it often for that reason. A mash-up of recipes inspired by my favorite food blogs, it’s incredibly easy to make and is decadent without being too heavy or too sweet. The frosting, a total small victory because of its simplicity and ingenuity, was inspired by a post that I bookmarked years ago from Deb Perelman’s Smitten Kitchen. To make it, you simply whisk together room temperature sour cream with melted chocolate and a little maple syrup. How smart is that? The cake itself, a riff on one from Jenny Rosenstrach’s Dinner: A Love Story, is a classic “dump cake,” (the worst name ever, I know), which means you put everything in one bowl and stir it together. Small victory: No huge mess, no creaming butter and sugar, no fuss whatsoever. I use raspberry jam in between the layers, but you could swap it for any flavor jam you like (or make an extra batch of frosting and use that). A great sum of simple parts, this is my kind of baking. This cake is great right away after you assemble it, but is truly at its best served cold out of the refrigerator.

CAKE
1¼ cups [150 g] all-purpose flour
1 cup [200 g] sugar
¾ cup [75 g] Dutch-processed cocoa powder (such as Guittard or Droste), sifted if lumpy
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
8 Tbsp [110 g] unsalted butter, melted and cooled
2 eggs, lightly beaten
1 cup [240 ml] strong black coffee, at room temperature
1 cup [240 ml] buttermilk or plain yogurt
1 tsp vanilla extract

FROSTING
¾ cup [130 g] semisweet chocolate chips or roughly chopped semisweet chocolate
¾ cup [180 ml] sour cream, at room temperature
1 Tbsp maple syrup

½ cup [160 g] raspberry jam (seeded or seedless, whatever your preference)
Raspberries for serving (optional)

To make the cake: Preheat your oven to 350°F [180°C]. Use your hands to butter the bottom and sides of two 8-in [20-cm] cake pans, then line the bottom of each with a circle of parchment paper. For good measure, butter the parchment paper. Set the pans aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the melted butter, eggs, coffee, buttermilk, and vanilla and whisk until the batter is smooth. Divide the batter evenly among the prepared cake pans (my friend Larry suggests using a cup measure to be accurate).

Bake until the cakes are firm to the touch and a toothpick inserted in the centers comes out clean, about 30 minutes. Transfer the cakes, still in their pans, to a wire rack and let them cool completely. Once cool, use a dinner knife to loosen the edges of the cakes from the pans and invert them onto your work surface (you might need to give the pan a little whack). Peel off and discard the parchment.

To make the frosting: Meanwhile, bring a small pot of water to a boil and then lower the heat to a simmer. Put the chocolate chips in a large stainless-steel or heatproof glass bowl and set it over the pot (the water should not touch the bowl—if it does, simply pour some out). Stir until the chocolate is melted. (Alternatively, you can melt the chocolate in a microwave in 15-second increments, stirring between increments.) Remove from the heat and whisk in the sour cream and maple syrup. The frosting should be smooth and quite silky. Refrigerate the frosting until the cakes have cooled. It will thicken as it cools (a good thing).

Once the cakes are cool, put one on a serving platter upside-down so that the flat side is facing up. Spread the jam over the top. Put the second cake on top of the jam-slathered cake, again flat-side up—this way you get a nice flat top. (If the jam makes the layers slip and slide a bit, use a couple of skewers to hold the layers together while you frost the sides and then remove the skewers to frost the top). Using a small offset spatula or a dinner knife, spread the frosting all over the sides and top of the cake. There’s no need to be perfect with this; I like it kind of rustic looking. But if you’re more of a type-A person, go ahead and smooth the top and sides (and you could even stick strips of parchment paper under the bottom of the cake before frosting it to keep your serving platter clean). Whatever makes you happy.

Let the cake sit for about 1 hour before serving. There’s something about letting each element get to know the others that serves this cake very well. In fact, I prefer to make it the day before and refrigerate it overnight, and serve it cold. Either way, slice and serve with some fresh raspberries alongside if you’d like.

Note: If you only own a single cake pan, fear not! Simply pour the batter into the pan and bake it until a toothpick tests clean (it will take 10 to 15 minutes longer in the oven than the two separate layers). Once the cake cools completely, use a serrated knife to cut it into two layers. Voilà.

SPIN-OFFS

FOR CUPCAKES, distribute the cake batter in a standard 12-well muffin tin lined with paper liners and bake until firm to the touch, about 20 minutes. Top with raspberry jam and/or the frosting.

FOR VANILLA CAKE, leave out the cocoa powder and coffee.

FOR THE QUICKEST VANILLA FROSTING, whip ½ cup [120 ml] heavy cream until stiff peaks form and fold in ½ cup [120 ml] room-temperature sour cream. Sweeten with powdered sugar and add a splash of vanilla extract.

5

So you know those cookies that are in like every fucking anime under the sun?

those weird ass checker cookie things?

ye. those things looked hella. So I decided to make them because they look anime as fuck.

Here’s a recipe, nerds.

~
Those Rad Anime Checker Cookies
(serves: a lot of anime people idk)

-

Ingredients for the white part-

  • 1 1/8  cups all purpose flour
  • ¼ tsp salt
  • 1 stick unsalted butter
  • 6 Tbsp cup granulated sugar
  • ¼ cup confectioners sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract

Ingredients for the chocolate part-

  • ¾  cups all purpose flour
  • ¼ cups + 2 Tbsp Dutch processed cocoa powder
  • ¼ tsp salt
  • 1 stick unsalted butter
  • ¼ cup VERY finely chopped bittersweet chocolate chips
  • 6 Tbsp cup granulated sugar
  • ¼ cup confectioners sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract

~

Procedure for the white part-

  • Melt the butter
  • Using an electric mixer, whisk in the sugars until they’re fully incorporated and sorta fluffy.
  • Then add in in the egg, whisking a shit ton, then the vanilla.
  • Then, super gradually, whisk in dat flour and salt until they’re all combined. 
  • Take the dough out onto the counter and cut it in half, rolling them into thick logs and refrigerating them for like 3 hours.

-

Procedure for the black part-

  • Melt the butter
  • Using an electric mixer, whisk in the sugars and the chocolate until they’re fully incorporated and sorta fluffy. THERE SHOULD BE NO CHOCOLATE CHUNKS IN THE DOUGH, YO.
  • Then add in in the egg, whisking a shit ton, then the vanilla.
  • Then, super gradually, whisk in the flour, cocoa and salt until they’re all combined. 
  • Take the dough out onto the counter and cut it in half, rolling them into thick logs and refrigerating them for like 3 hours.

~

Assembling all dis shit and makin it look pretty-

  • Preheat the oven to 350 F
  • Take the logs out and cut them until they’re more square-ish than loggish, u feel me. 
  • You can cut them rectangle log things smaller if you want small cute lil cookies, or you can leave em big. You do you, boo.
  • Take 2 vanilla logs and two chocolate logs and press them into one larger, checkerboard looking rectangle thing. 
  • Then, using a sharp knife, cut the rectangle log so that you have lil checker cookies. 
  • Once you’ve cut all your cookies, place them on a baking sheet covered in parchment and bake for about 10-12 minutes if you made small cookies or 15 minutes if you made bigger cookies.
  • Take them out of the oven and let them cool for like 15 minutes
  • Eat that nonsense and pretend you’re a moeblob animu character because you flippin deserve it you weeb loser.

~

And bam. we done. We just made the most anime cookie ever. I hope you’re proud of yourself.

Legit, you can watch almost any anime to find these lil shits. It’s so great. It’s like the ultimate anime food.

Anyway, try not to say ‘desu’ at the end of each of your fucking sentences and have a marvelous, cookie-filled day you wonderful pieces of trash.

LATER~

Harry Potter Cookbook:

  • Title: Cauldron Cakes (Chocolate Cupcakes filled with Chocolate Mousse))

Information:

  • Yield: 12 cupcakes
  • There are multiple Harry Potter entries like this one under my ‘hp cookbook’ tag.
  • Image and recipe source are the same.

Recipe:

Ingredients: 

Chocolate Cupcakes:

  • 8 tablespoons unsalted butter, cut into 4 pieces
  • 2 ounces bittersweet chocolate, chopped
  • ½ cup Dutch-process cocoa
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 2 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ½ cup sour cream

Chocolate Mousse:

  • 2 tablespoons Dutch-process cocoa powder
  • 5 tablespoons hot water
  • 7 ounces bittersweet chocolate, finely chopped
  • 1 ½ cups heavy cream
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon salt

Directions:

Chocolate Cupcakes:

Place oven rack in lower-middle position and preheat oven to 350º. Butter and flour a 12 cup muffin pan. In a medium bowl, combine butter, chocolate and cocoa. Set over a small saucepan with simmering water and heat until melted. Remove from heat and whisk until smooth and thoroughly combined. Set aside to cool until just warm to the touch.

  • In a small bowl, whisk together flour, baking soda and baking powder. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs. Add sugar, vanilla and salt and mix on medium-low speed until combined. Add cooled chocolate mixture and continue mixing until chocolate is incorporated. Sift in one-third of the flour mixture and continue mixing, scraping down the sides of bowl as needed. Mix in sour cream, then sift in remaining flour mixture. Continue mixing and scraping the bowl until everything is combined. The batter will be thick. Divide batter evenly into muffin pan cups and bake for about 18-20 minutes, or until a skewer inserted in the center comes out clean. Cool completely on a wire rack.

Chocolate Mousse:

  • In a small bowl, combine cocoa powder and water; set aside. Place chocolate in a medium bowl. Set over a small saucepan with simmering water, stirring until melted and smooth. Set aside to cool slightly, about 5 minutes.
  • In the bowl of a stand mixer fitted with the whisk attachment, whip cream, sugar and salt at medium speed until slightly thickened, about 30 seconds. Increase speed to high and continue whipping until soft peaks form. Whisk the cocoa mixture into the chocolate until smooth. Fold one-third of the whipped cream into the chocolate mixture to lighten it. Using a rubber spatula, fold in remaining cream until combined and no white streaks remain.
  • Yields 3 cups

To make cauldron cakes:

  • Place a sheet of wax paper on a small cutting board or flat plate. Set aside. Remove centers of cupcakes using the cone method. Melt about 6 ounces of chocolate in a shallow bowl. Dip the tops of the cupcakes and set aside. Place remaining chocolate in a piping bag. Pipe cauldron handles onto wax paper and place in freezer for about 10 minutes. Meanwhile, pipe or spoon mousse into cupcakes. Once the chocolate handles are cooled completely, remove from wax paper and place on top of each cupcake.
  • Note: to keep the handles on, refrigerate the cupcakes before adding the handles.
2

Black Bean Brownies: 3 WWP+ for 1/9

They seriously taste like the real thing! Black Bean Brownies
(gluten-free)

1 ½ cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
2 tbsp cocoa powder- dutch or regular (10g) (add a little extra if desired)
½ cup quick oats (40g) (See nutrition facts link below for all substitution notes.)
¼ tsp salt
1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g)
2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to ½ cup)
¼ cup coconut or vegetable oil (40g) (See “nutrition facts” link for all substitution notes.)
2 tsp pure vanilla extract
½ tsp baking powder
½ cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
optional: more chips, for presentation
Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

Calories: 115
Fat: 5.5g
Carbs: 15g
Fiber: 3g
Protein: 2.5g
WW Points (new system): 3 points
Above info was calculated using gram measurements and DOES include all of the chocolate chips (which you should include too ;)). This recipe is gluten-free as long as you make sure to buy certified-gf quick oats, baking powder, and pure vanilla extract.

2

Evil Twin “Ashtray Heart”

87 B+


Ashtray Heart is a Smoked (Imperial) Stout released as a fall seasonal. Aromas give roasted barley notes that come across like Dutch cocoa, burnt coffee, wood ash, and campfire smoke. Dull caramel sweetness blends with a touch of oatmeal.


The palate makes a bittersweet beginning, where malts begin to taste like a bar of 85% dark chocolate. Light caramel rushes into richer layers of coffee, followed by subtle grain character. Sweetness is quite light for this style, especially as it backs down to make way for a tart infusion of berries and red wine. While a sensitive bitterness descends, hops manage to sneak in a minor touch of earth. All the smoke falls to the back, leaving a lasting flavor of burnt tobacco as the barley roast continues to smolder. Mouthfeel gives a smooth intro before active carbonation takes over, resulting in a coarse, bubbly texture that slowly dries out near the end.


Honestly, I think this needs a little work. When compared to the standard Double, the malts aren’t applied in the same weight I’ve grown accustomed to, so it’s not quite as zealous as I tend to prefer. Both sweetness and bitterness are unusually low, so when blended with the sour component, the balance doesn’t taste quite right. It has quick flavor decay without much overbleed, so it drinks considerably easy, especially since the alcohol is well-concealed (8.9% is a comfortable digit — not too high or too low). Overall, it’s been a real genuine “smoked” experience, but unfortunately, I don’t find a very desirable Double Stout at the core. Simply put, there are better tasting Impy Stouts sold at a cheaper price, and they have more alcohol! I think it’s at least worth trying once if have a passion for smoked brews.


$13.89 / 4-pack

8.9%

? IBU

Brewed in Stratford, Connecticut

2

Vanilla Magic Custard cake

It has 3 layers when it’s cooked, the bottom it’s a custard texture, the middle it’s creamy and the top it’s a sponge cake. At first I put the frozen raspberries on the bottom of the mold then purred the liquid, when it’s cooked the raspberries are in the middle of the cake.

The ingredients are: egg yolks, sugar, flour, pinch of salt and butter, heated milk with fresh vanilla and at the end beaten white eggs are added. And Dutch cocoa for the top.

After it’s cooled down it goes 2 hours in the fridge, it taste fabulous.

2

Bell’s “Black Note Stout”

97 A+


The infamous Black Note is a bourbon barrel-aged Imperial Stout. I acquired a few bottles from a friend with impeccable taste, fellow beer blogger, Holly George. The base of the beer is a blend composed of Expedition Stout and Double Cream Stout, which is then aged in retired oak bourbon barrels for several months before bottling.


Much to my delight, this has a wonderful, rich nose. Aromas give a thick impression of bourbon, followed by suggestions of musty wood, coconut, and vanilla. Dark roasted malts provide notes of Dutch cocoa and fudge brownies. Additional notes come out like espresso with an outline of licorice and booze.


The palate hits like a wall of malted milk chocolate. Syrupy sweetness collects like burnt molasses, looming over a dense body of dark chocolate malts. Bitterness is low, which helps amplify the authentic flavor of the roast as coffee begins to encompass the rear. The finish is slightly elevated by a vinous, dark fruit flavor like dates, plums, fermented figs, and sherry wine. The sweetness then levels out perfectly, without growing too thick. Layers of chocolate continue to wash over. The barrel reaches a pinnacle on the aftertaste, where that fruit flavor blends with complexities of vanilla and musty oak. Some residual sugars cling for a bit. The mouthfeel is silky and chewy with low carbonation.


Overall, I think this should be considered a testament to Bell’s brewing skills (but honestly, I think their lineup is pretty average). Malts construct a flavorful framework where balance is right on target. Bourbon is huge on the nose, but ends up being more controlled on the palate. The whole barrel effect is neither assertive, nor understated. Ethanol is integrated or concealed flawlessly, I can’t figure out which. Drinkability is surprisingly, deceptively easy, so watch out! Black Note is really a must-try for all you stout lovers. This decadent treat has been a joy to deconstruct. I highly recommend it!


11.5%

? IBU

Kalamazoo, Michigan

Chocolate-Hazelnut Brownies

I love a good chewy decadent brownie but for me, it can’t be all about the chocolate. It should have hints of other delicious flavors – like vanilla or something nutty – too. I’m always open to trying different ways to jazz up the good ol’ brownies but there is one thing that I won’t do to them though: frost them. (Do you say frosting or icing, BTW?) Brownies are already very sweet and rich IMHO. I feel like a nice rich, fudgey brownie doesn’t need the spotlight to be taken away from it with a sugary distraction. Especially if your brownie has nutella chocolate-hazelnut spread in it.

Now, that…that deserves all the attention it can get.

One of the ways that I like to eat these brownies is to halve one horizontally, and then sandwich a few strawberry slices in between like a strawberry-brownie sandwich. I’m not really sure why I do that. Maybe it’s for the extra fruity but slightly tart pop? The contrast? I don’t know. I’m just saying things now. The heart wants what it wants!

Keep reading

2

Kuroshitsuji Cookbook:

  • Title: Chocolate Macarons w/ fruit filling*
  • Episode/Chapter: That Butler, Brand-New [Ep. n/a, Chp. 37]

Information:

  • Yield: 15 cookies
  • There are multiple kuro entries for each recipe in the anime/manga. Check out my ‘kuroshitsuji cookbook’ tag for more.
  • *fruit filling for this is prunes, but there is also a chocolate filling
  • Image and recipe source are the same.

Recipe:

Ingredients: 

Macaron Batter

  • 1 cup (100 gr) powdered sugar
  • ½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
  • 3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
  • 2 large egg whites, at room temperature
  • 5 tablespoons (65 gr) granulated sugar

Chocolate Filling

  • ½ cup (125 ml) heavy cream
  • 2 teaspoons light corn syrup
  • 4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
  • 1 tablespoon (15 gr) butter, cut into small pieces

Prune Filling

  • 15 medium prunes (pitted), about 5 ounces (150 gr) prunes
  • 2½ ounces (70 gr) best-quality milk chocolate, finely chopped
  • 2 tablespoons Armagnac

Directions:

Cookies:

  • Preheat oven to 350º F (180º C).
  • Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½-inch, 2 cm) ready.
  • Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
  • In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
  • Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
  • Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
  • Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

To make the prune filling:

  • Cut the prunes into quarters and pour boiling water over them. Cover and let stand until the prunes are soft. Drain.
  • Squeeze most of the excess water from prunes and pass through a food mill or food processor.
  • Melt the milk chocolate and the Armagnac in a double boiler or microwave, stirring until smooth. Stir into the prune puree. Cool completely to room temperature (it will thicken when cool.)

To make the chocolate filling:

  • Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.

Assembly

  • Spread a bit of batter on the inside of the macarons then sandwich them together. (You can pipe the filling it, but I prefer to spread it by hand; it’s more fun, I think.)
  • I also tend to overfill them so you may or may not use all the filling.
  • Let them stand at least one day before serving, to meld the flavors.
  • Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.
5

Are you hungry. :-)) Hope you are having a lovely day, here it’s very sunny but not good for me, am crying and sneezing, yeah it’s pollen time, quite strong today. 

I must say it’s smell fabulous. I made a brownie cake, instead of using the square mold, this time I used a cake mold. Instead of chocolate, I put Dutch cocoa, crushed walnuts and for the cream cheese, it’s medium-fat quark cheese then eggs, butter, organic unrefined brown sugar, vanilla and unrefined flour.

If you never saw my vegan brownies, here the link: http://sims3-4-creations-mycats.tumblr.com/post/129409131187/hello-this-morning-i-baked-vegan-brownies#notes

Thanks again @insertcaffeine, @wintermanworld and @rony1954 for the comments, thanks to those who reblogged Ginger. 

3

Pumpkin magic cake

Again a magic cake like the vanilla one I posted beginning of this month.This time it’s with pumpkin. 

It’s called magic because it has 2 layers but it’s made with 1 batter. The top is a sponge cake and the bottom is a pumpkin custard.

If you would like to make it, below the recipe.

4 eggs, 1 cup pumpkin puree ( I put around 230 grams ),  2 cups of milk (500ml), ½ cup butter (125 grams), 1 cup of brown sugar, (I put 180 grams) but white sugar or icing can also be used),  1 cup of flour (120 grams), vanilla (I used liquid vanilla, 2 tsp), 1 to 2 tsp cinnamon, I put 2, up to you if you prefer less, 2 tsp ginger (powder), 1 tsp baking powder.

Preparation

Beat 4 yolks with the sugar for 5-10 minutes, then add the butter, mix well. You can use a can of pumpkin puree, I used fresh pumpkin, I simply cut a piece and put it in the oven until the flesh was soft. I added the spices, vanilla and the baking powder in the egg yolks mixture. 

I mixed half of the milk (it shouldn’t be too cold) with the pumpkin puree and purred in the egg yolks mixture. Then add the rest of milk, mix well and add the flour, again mix it. Beat the white eggs. 

Now the important part so that you have a sponge texture for the top it’s to fold the beaten white eggs very gently, see my picture above where my cake is in the oven, the beaten white eggs have to be seen on the batter, pieces of the white eggs have to remain otherwise it will not make a perfect sponge for the top. 

Cook for 1 hour at 325F / 170 degrees

You have to let it cool down for at least 2 hours in the fridge. I decorated with Dutch cocoa, a chocolate cookie and whipped cream. 

Aedan Cousland’s Chocolate Cake

This cake is dark as midnight, but it is also moist and surprisingly light-textured. The recipe has been in the family for years, and never fails to make a good impression. If you subscribe to the belief that there is no such thing as too much chocolate, frost with ganache (recipe follows), but many prefer a simple dollop of vanilla-scented whipped cream.


Be sure to use regular unsweetened cocoa powder for this. Dutch process cocoa powder is treated with alkaline reagents and lacks the acidity necessary to activate the baking soda.


  • 2 cups flour
  • 2 tsp baking soda
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 2 cups sugar
  • ¾ cup unsweetened cocoa powder
  • 1 cup hot coffee
  • 1 cup water
  • 2 tsp vanilla extract
  • 2 eggs
  • ½ cup vegetable oil


Preheat the oven to 350 degrees Fahrenheit and position the rack in the lower third of the oven. Grease and flour two 9-inch round cake pans, one 9x13 cake pan, or one bundt pan, even if it is labeled as non-stick. Or line pans with greased parchment paper.


Combine the dry ingredients in a large bowl. Add the wet ingredients and beat thoroughly until the batter is smooth. If you lift the spoon/beaters and move them across the surface, the batter should form a ribbon that does not dissolve immediately into the rest of the batter. It will seem too wet, but it’s supposed to look like that. Pour into prepared pan(s).


Bake until the cake shrinks from the sides of the pan and the center springs back when touched. A toothpick inserted into the center should come back clean. Plan on 35 to 45 minutes for layers or a sheet cake, 50 to 60 minutes for a bundt cake. Allow to cool in the pan for 15 minutes before inverting onto a wire rack. Cool completely before attempting to frost or slice it.


Ganache:

  • 2 cups heavy cream
  • 1 pound bittersweet chocolate, chopped


Bring the cream to a boil and pour over the chocolate. Stir until the chocolate is melted and the ganache is smooth. Chill until it reaches spreading consistency or use immediately as a glaze.


Whipped cream:

  • 1 cup cold heavy cream
  • 2 Tbsp sugar
  • 1 tsp vanilla extract


Beat the cream, sugar, and vanilla until soft peaks form.

3

Chocolate cake and coconut mousse.

I made a chocolate cake with Dutch cocoa and added chunks of dark chocolate, the coconut mousse is made with quark cheese/coconut flakes/white eggs/brown sugar. And I made a chocolate glaze for the top. 

@amymontico, @insertcaffeine, @starlight2travel, thanks :-) yeah you are right Amy, not sure we want to know what they would think about us, lol.