Decadent Desserts

No-Bake Pecan Pie Balls

All the flavor of pecan pie without all the work — or extra sugar.

Energy bites_1

That’s the idea behind these pecan pie balls. Over the holidays, I was looking something lighter than your typical sugar-spiked pecan pie for dessert, so I decided to take a cue from my No-Cook Cocoa Granola Bites recipe. This vegan version has only a few ingredients and you can mix-and-match many of them to make these your own.

Evergy bites_2

I dipped my first batch into chocolate but the second time I never had a chance to — my kids polished them off first.

Energy bites_3

Recipe

Prep time: 15 minutes + soaking + chilling

Servings:14, 1″ balls

Ingredients

1 cup pitted dates

1/4 tsp. almond extract

1 cup pecans (or any combination of nuts)

1/2 tbsp. honey

1/3 cup oatmeal

2 full graham crackers or 4 tea biscuits

1 1/2 tbsp. tart juice, like cherry or use water

Chocolate candy coating (opt.)

 

Directions

  1. Soak the dates in water spiked with the almond extract for 1 hour (or overnight).
  2. Drain the dates and place in a food processor along with the remaining ingredients (minus the candy coating). Note: You may want to add more oatmeal or juice to get the right consistency — the batter will be sticky.
  3. Refrigerate for 1 hour (or freeze for 15 minutes). Form the mixture into 14, 1″ balls; I used a cookie scoop.
  4. At this point you can leave the balls plain or roll them in chopped nuts or cocoa powder. To coat with chocolate, refrigerate for another hour. Melt 1 cup candy coating in the microwave. Working quickly, dip each ball into the chocolate and then place on waxed paper to set. Refrigerate until you’re ready to start eating.
  5. Store for up to 5 days.

 

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Quick Baked Hot Chocolate

Baked hot chocolate 1

Want to impress Santa with something besides cookies this year? Tried baked hot chocolate.

I first tried this wanna be lava cake in a cup at Moxie’s, a popular Cleveland restaurant. The enormous mug held a gooey, chocolatey center. I’ve slimmed down their version so you can make it in a teacup–in the microwave. There’s no need to spray the cup beforehand but you should mix it in a bowl before pouring into the mug. If you’re using a regular-sized mug double the ingredients. This recipe is perfect for Santa’s little helpers to make.

Baked hot chocolate 3

Baked Hot Chocolate Mini Microwave Style

 

Ingredients:

  • 1/8 cup all-purpose flour
  • 1 1/2 tbsp. cocoa powder
  • 1/8 tsp. baking powder
  • 1 ½ tbsp. sugar (1/2 tbsp. more if you like it sweet)
  • Pinch of salt
  • 1/8 cup + ½ tbsp. milk
  • 2 drops extract (peppermint, vanilla or almond)
  • 1 tbsp. vegetable oil
  • 1 Hershey’s kiss (or a dollop of Nutella)

 

Directions:

  1. Mix all of the dry ingredients together in a bowl; whisk in the milk and oil.
  2. Pour into mug (it will not be full). Unwrap Hershey’s kiss and push it into the middle of the batter (or use Nutella).
  3. Cook for 90 seconds in the microwave. (Microwaves cook differently; my microwave has low wattage. You may want to start with 60 seconds and cook for 30 seconds more, if needed.)
  4. Cool for 60 seconds. Top liberally with whipped cream.

Baked hot chocolate 2

 

 

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Quick Dark Chocolate Orange Mini Tarts

Dark chocolate mini tarts

Have you ever needed to whip up a rave-able dessert but you only have a few minutes? Yeah, I’ve been there, too.

 

I came up with these mini tarts last Thanksgiving. I needed something with dark chocolate for dessert but I didn’t have time to bake up a pie or a cake. Plus, I wanted something bite-sized. These mini tarts come together quickly – your kids can even do these while you’re cooking something else. The key to making these mini tarts ah-inducing is all in how you plate them. One approach: Drizzle the plate with chocolate syrup (Hershey’s is fine), add a swirl of raspberry jam, and pair with an assortment of other sweets. Or, top each one with a dollop of fresh whipped cream, dust with cocoa powder, and insert an orange sliver.

Dessert assortment

Recipe

Prep time: 15 minutes + chill time*

Servings: 30 mini tarts

 

Ingredients

2 packages of Mini Fillo Shells (15 each; I like Athens brand)*

3/4 cup semi-sweet chocolate chips

1/3 cup heavy cream

1/2 cup orange zest

Dash of salt

Whipped cream (optional)

 

Directions

  1. In a glass bowl melt together the cream and chocolate chips in the microwave for 90 seconds; stir until smooth (some microwaves may take longer – be careful not to burn).
  2. Add in orange zest and salt. Refrigerate for 10 minutes.
  3. Pour filling into shells. Refrigerate at least 1 hour or overnight.
  4. To serve: Garnish with fresh whipped cream and dust with cocoa powder.

 

*Note: You can either use the shells thawed and right out of the package. Or, for a crisper exterior, bake them for 9 minutes at 350°. Cool, then fill.

Orange chocolate mini tarts

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Easy Brain Cake

Forget vampires, zombies are all the rage now. So are brains. For eating, of course.

Brain cake

Whether you’re trying to do something memorable for Friday the 13th, or you need snacks while watching iZombie or The Walking Dead, this is the cake.

 

Ready to construct a brain cake? It’s actually easy and fun to make. Promise. We even did our own fondant to create the twists and turns on the brain.

Brain cake constructing

Recipe

Prep time: 45 minutes + baking

 

Ingredients

1 red velvet cake mix

1 1/2 cups red jam (like raspberry, seedless)

 

Homemade fondant

1 10.5-ounce bag mini marshmallows

2 tbsp. butter

1 2-lb. bag powdered sugar

Canola oil

Brain cake 2

Directions

  1. Put together the fondant first so it can refrigerate while you’re baking the cake. To make the fondant, heat the marshmallows and butter in a large glass bowl in the microwave for 45 seconds. Stir and heat again in 30-second intervals until fully melted. Cool slightly.
  2. Using a hand-held mixer add powdered sugar to the marshmallows 1 cup at a time. Beat after each addition until the mixture becomes stiff (you probably won’t need the whole bag).
  3. Coat a cutting board with powdered sugar and knead the mixture until it forms a smooth ball. Cover in plastic wrap and refrigerate.
  4. Make red velvet cake mix according to package directions. Line the bottom of the pan with parchment paper to make the cake easier to move later (cut a circle out of the parchment to position on the bottom of the pan–coat with cooking spray). Bake the batter in a 8″ or 9″ circular cake pan. Cool.
  5. Use a sharp knife to cut two sides of the red velvet cake to create an oval shape. Eat the extras.
  6. Heat half of the jam to make it easier to spread. Use a pastry brush to cover the cake with the jam.
  7. Time to make brain matter! Roll out 6″ snakes out of the fondant dough (great kid job). It helps to cover your hands in powder sugar. Apply the snakes in zigzag designs on the cake. The way we put the cake together is we had one person rolling out dough snakes while the other applied them. For the person applying the fondant, put a little canola oil on your hands to make the dough more pliable. We pulled up a comic book picture of a brain to guide us in applying the fondant.
  8. Once all of the brain matter is on the cake (and you may not need all of your fondant) brush it again with the rest of the heated jam.
  9. Place the brain on a plate (remember you still have parchment paper on the bottom to make it simpler to handle). Refrigerate until ready to serve. Offer to startled zombie fans.

Note: We trimmed a little too much red velvet cake off of our “brain.” No worries. We used a bit of regular white icing to glue the cake back into an oval shape.

 

Brain cake 3

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Gerbeaud Slices from Hungary

Gerbeaud Slices

“Mom, my country is Hungary,” exclaimed my middle schooler as we were talking about her day. “That’s what I was assigned for my project. Can we make the class treats from Hungary?” Love it. I’ve always believed that studying the world through your taste buds can be one of the best approaches to learning. Together we looked up Hungary’s history together and flipped through online images of the county–and its food.

We settled on Gerbeaud slices (Gerbeaud-Szelet), a yeasted dough that hugs sweetened walnuts between its layers, which are held together by sticky apricot jam–the whole concoction is coated with a silky finish of dark chocolate.

One of the quintessential coffee houses in Budapest, the Gebeaud Cafe dates back to the late 1800s and a talented pastry chef by the name of Emil Gerbeaud. He’s credited with creating these slices, which capture the flavor of fine European pastries. Even better you can cut them up into small pieces to serve as samples for 30+ hungry kids who want a bite of Hungary.

 

Recipe

Makes 18-24 slices

Ingredients:

Dough

3 3/4 tsp. (around 1 3/4 envelopes) dry yeast

1/2 cup milk (heated to warm)

3 egg yolks

1 tsp. vanilla

1/4 tsp. almond extract

3 1/2 cups flour

1 cup sugar

1/4 tsp. salt

14 tbsp. butter (not margarine), cut into cubes

 

Filling

1 cup walnuts

1/2 cup sugar

1 cup apricot jam

 

Chocolate icing

4 ounces (1/2 cup) bittersweet chocolate

1/3 cup sugar

1/4 cup water

1 tbsp. butter

Dash of salt

1/2 tsp. dark cocoa powder (opt.)

 

Directions:

Dough

  1. Stir yeast into heated milk and allow to sit until dissolved (about 3 minutes). Whisk in egg yolks, vanilla, and almond extract.
  2. In a food processor, mix together dry ingredients, including flour, sugar, and salt. Add in butter and pulse until the mixture resembles cornmeal. Then pour in the yeast.
  3. Process until the dough becomes sticky–akin to sugar cookie dough.
  4. Knead the dough on a lightly floured surface and then seal in plastic wrap. Refrigerate for 1 hour.

Filling

  1. Pulse the walnuts and sugar together in the food processor until they resemble cornmeal.

Assembly

  1. Coat a 9×13″ pan with cooking spray. Add a piece of parchment paper (or waxed paper). Spray again and spread with flour. Tap out any excess flour.
  2. Divide the dough into 3 equal pieces. Working with one piece at a time (the other two remain sealed), roll out the piece into 9×13″ using as little flour as possible. Heat the jam until warm.
  3. Place the dough into the pan and spread with 1/2 cup jam and then sprinkle with half of the walnut mixture.
  4. Repeat using the second piece of dough and the remaining jam and walnuts. Use the third rolled out piece to top. Allow the assembled dough and filling rest in a warm place for 1 hour (don’t worry if you don’t see the dough rising; it’s not supposed to).
  5. Preheat the oven to 350 degrees Fahrenheit. Bake for 30 minutes or until the top is just barely browned. Cool for 1 hour.
  6. Meanwhile, make the icing by mixing sugar and water in a small saucepan. Boil until the mixture thickens to a syrupy consistency–add in chocolate, remove from heat and whisk until smooth. Mix in butter and salt (and cocoa powder, if using); whisk. Allow the mixture to keep cooling; it will continue to thicken.
  7. Remove the pastry by gently lifting it out of the pan using a corner of the parchment paper. Invert onto rack; place the rack on a cookie sheet. (I put a large piece of aluminum foil over the top of the pastry and then carefully flip.) Pour the icing over the pastry. Eat any chocolate drips leftover on the cookie sheet.
  8. Refrigerate the pasty until the icing is completely set; cut the pasty into slices. Store in the refrigerator for up to a week.European pastries

 

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Pumpkin Pie Bars with Maple Icing

Pumpkin Pie Bars with Maple

Does your pumpkin pie recipe need an update? Try making these instead – they pack all the flavor of pie in a bar.

I’m all for a few shortcuts on making these so I use a boxed spice cake mix to make the crust and I don’t need to add much extra spice, it’s already in there. To make a smooth, spreadable filling I lightened the pumpkin puree with softened cream cheese. Streusel topping? I included that, too, to add crunchiness. The final touch is a drizzle of maple icing.

Pumpkin Pie Bars with bite

Recipe

Servings: 1, 9×13 pan

Prep time: 15-20 minutes plus baking

Ingredients

Crust

1 box spice cake mix (or keep it mild and use a white or butter cake mix)

1/2 cup butter, melted

 

Filling

1, 8 oz. package cream cheese, softened

1/3 cup canned pumpkin

1/8 cup granulated sugar

1 egg

 

Topping

1/2 tsp. cinnamon

1 cup old-fashioned rolled oats

2/3 cup flour

2/3 cup brown sugar

1/2 cup butter

1/4 tsp. salt

 

Icing (opt.)

2 cups powdered sugar

3 tbsp. milk

1/4-1/2 tsp. maple flavoring

 

Directions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Prepare a 9×13″ baking dish by spraying it and then put down a piece of parchment and spray again.
  3. In a bowl, combine the boxed cake mix and the butter. Stir until the mixture becomes a dough.
  4. Press the dough into the bottom of the casserole dish.
  5. Place the crust in the refrigerator while you prepare the other ingredients.
  6. In another bowl, use a hand-held mixer to whip the cream cheese and sugar together until fluffy. Add in the pumpkin puree and the egg and mix until combined.
  7. One more bowl – mix the oats, flour, brown sugar, cinnamon, and salt together. Cut the butter into the flour mixture until it becomes crumbly.
  8. Take the crust out of the refrigerator and pour the pumpkin mixture on it. Top with the streusel.
  9. Bake for 20 minutes – be careful the bottom can brown quickly.
  10. Allow the bars to cool, cut.
  11. In a small bowl (ok, one more bowl) whisk together the icing ingredients. Drizzle over the slices. Allow time for the icing to set and harden on the slices before serving.

Pumpkin Pie Bars stacked

 

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Fancify Friday: Simple Chocolate Croissants

Chocolate crossiant

We’ve all been there – forgot you were having guests over for dinner or maybe needed a dessert in a hurry? That’s how I came up with this idea for chocolate croissants.

Regular chocolate croissants have dark chocolate tucked inside the buttery layers. No way I have time to make croissants from scratch, let alone the filling and then roll it into the croissant dough. My quick fix is to use premade croissants and then dip them into melted chocolate, making sure to drizzle a little extra chocolate all over the pastry.

I buy my croissants from Costco where they come in large packs available just outside the bakery. I freeze them in sets of 4 to save as something special in my kids’ lunches or for a quick dessert. While you can buy fresh-made croissants, if you’re making these in a hurry it helps if the pastry is a bit cold so that the chocolate sets faster.

Here’s how to make simple chocolate croissants:

  1. Ingredients to have on hand – 6 croissants, 1/2 cup semi-sweet or dark chocolate chips, 1/2 cup chocolate candy wafers, waxed paper, fresh fruit and powder sugar (opt.)
  2. Chill the croissants if they’re not already frozen.
  3. Melt the chocolate in the microwave in 1 minute increments until the chips appear shiny. Whisk with a fork.
  4. Dip one end of each croissant into the chocolate and then place onto waxed paper. Use the extra chocolate to drizzle the side that wasn’t dipped.
  5. Place the croissants in the fridge until the chocolate is set.
  6. To serve, place one croissant on the plate and dust with powdered sugar or cocoa powder. Put fresh fruit like peach or banana slices to the side.
  7. Savor each bite.

 

 

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Black Forest Cupcakes

Black Forest Cupcakes with a biteIn honor of Germany’s recent World Cup win we made Black Forest Cupcakes.

Cheering on the German soccer team while staying in Uberlingen, Germany

Cheering on the German soccer team while staying in Uberlingen, Germany

Black Forest cake is the quintessential dessert of the southwest Germany home to Schwarzwald (yes, Black Forest in German). It’s known as the setting for many of the Brothers Grimm’s collected fairy tales with its rolling hills that dip into valley towns and farmland along with crystal-clear lakes. To sample some of the areas culinary sweets we visited the Alemannen Hof along the banks of Lake Titisee.

Alemannen Hof

The traditional Black Forest cake has a slim, spongy chocolate cake that’s enveloped by fresh, whipped cream that’s dotted with cherries that have been soaked in liquor. Since I don’t drink alcohol opted for a slice of thick, creamy fruit torte while my teen had the apple crumb cake and my youngest the apple strudel. Still, the flavors of dark cherries, chocolate, and whipped cream was one I wanted to play around with once I was back stateside. And with the German soccer team’s win it was the perfect excuse.

Black Forest Cake

German cakes tend to be drier than American confections so I made my cake batter moister but tried to pump up the cherry flavor by using both chopped dark Morello cherries and the juice from the cherry jar (available at Trader Joe’s) in both the cake and the frosting. I also made another addition – fruit vinegar. The combination of cherry juice and a dash of sourness from the vinegar in the frosting cuts the sweetness and gives the cupcakes a more complex, rich flavor.

Recipe

Servings: Make 24 regular-sized cupcakes

Ingredients

Cupcake batter

2 cups all-purpose flour

1 tsp. salt

1 tsp. baking powder

2 tsps. baking soda

2 tsp. black cocoa powder (opt.)

3/4 cup cocoa powder

2 cups sugar

1 cup vegetable oil

1 cup unsweetened red grape juice, dark cherry juice (like Trader Joe’s Dark Morello Cherries), or hot coffee

1 cup milk

2 eggs

1 tsp. vanilla

1/2 tsp. almond extract

1/2 cup dark morello cherries

1/2 cup dark chocolate chunks or semi-sweet chocolate chips

 

Frosting

1 stick (1/2 cup) real butter, at room temperature

6 cups powdered sugar

1 tsp. salt

1/4 cup milk

1/4 cup dark morello cherry juice

1/2 tsp. fruit vinegar (opt. like raspberry)

2 tbsp. finely chopped dark morello cherries

1 tsp. vanilla extract

1/2 tsp. almond extract

 

Directions

Cupcakes

  1. Preheat the oven to 350 degrees Fahrenheit. Line your muffin tins with paper muffin wrappers.
  2. Combine the flour, salt, baking powder, baking soda, cocoa powder, black cocoa (if using), and sugar in a large bowl.
  3. In another bowl, use a blender to combine the vegetable oil, morello dark cherry juice, milk, eggs and extracts. Once combined add the liquid mixture to the dry ingredients.
  4. Add the cherries and chocolate to the mixing bowl and blend until fully combined.
  5. Lightly coat the muffin papers with cooking spray before adding 2-3 tablespoons of batter to each one.
  6. Bake for about 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
  7. Cool in the refrigerator.

 

Frosting

  1. In a mixing bowl whip the butter until smooth.
  2. Alternate adding 2 cups powdered sugar and a little bit of milk and the extracts until the frosting starts to become thick.
  3. Then, add the dark cherry juice gradually. Once the frosting is almost to the right consistency add the fruit vinegar to give the frosting a hint of tartness (opt.).
  4. Whip in the finely chopped cherries if you’re using them.
  5. Place the frosting in the fridge for 30 minutes to firm and then frost the cupcakes.

I use a french tip attachment to my pastry bag to swirl the frosting on top of each cupcake (using a knife is fine, too). Dust with cocoa powder and a chocolate chunk.

 Black Forest Cupcake

 

 

 

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Fast French Chocolate Mousse

Close up of French Chocolate Mousse

Once a year my mother would make chocolate mousse. It was usually at Christmas time.

 

Well, it’s not Christmas but for Mother’s Day I thought making mom’s mousse recipe would be a fitting way to celebrate. Right now my mom and dad are living abroad at the moment as medical missionaries so communication is with sporadic emails. For Mother’s Day I’m remembering mom by making her mousse recipe. It’s simple – chocolate, heavy cream, eggs (they’re not cooked). My mom always ordered fresh heavy cream for the milk man. I was able to get mine through a special order from my CSA, Fresh Fork Market.

 

 Chocolate Mousse

 

Recipe

Prep time: 10 minutes or less

Servings: About 6

 

Ingredients

6 ozs. semi-sweet chocolate chips

2 1/2 tbsp. water

2 whole eggs, plus 2 egg yolks

1 tsp. vanilla

1/4 cup sugar

1 cup heavy cream

 

Directions

  1. In a glass measuring cup, melt the chocolate chips with water in the microwave. Whisk until smooth and allow to cool.
  2. In a blender, blend together the eggs, vanilla, and sugar for 2 minutes.
  3. Add the cream and blend again for 1 minute.
  4. Add the chocolate mixture into the blender and blend for another minute.
  5. Pour the mousse into 6 glass containers (4-oz. ramekins work well).
  6. Refrigerate overnight and serve with whipped cream and fresh berries.
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Chocolate Coconut Tres Leches

Chocolate coconut tres leches on a plate

Tres Leches translates into three milks cake. With nearly the consistency of a pudding cake, the dense cake batter is designed to soak up a sweetened milk glaze that you pour over it before after baking and before adding the frosting.

 

I first sampled the traditional vanilla tres leches not in Mexico, but La Crosse, Wisconsin of all places. In a tiny Mexican restaurant frequented by college students and foodies our server brightened when we ordered the tres leches. The owner of Iguana’s Mexican Street Cafe made it from scratch and took great pride in serving us a huge slice. I’ve been thinking about making it ever since. That was July.

 

I wanted to amp up the flavor of the cake so of course I thought it needed chocolate. I found a version of Chocolate Rum Cake from Chow that lead me through how to add chocolate to both the cake batter and the tres leches glaze. But I also wanted to temper some of the tres leches glaze, which can become too sweet for my taste, with another ingredient. I found it in coconut milk – a great stand-in for much of the heavy cream and some of the sweetened condensed milk. I just couldn’t stop there. I also added dark cocoa powder into the whipped frosting for a rich dessert that really is more like Cinco Leches – sweetened condensed milk, evaporated milk, coconut milk, heavy cream, and milk chocolate chips. I usually opt for semi-sweet but this creamy dessert works better with a milky chocolate.

 

Both of the recipes I combined made the tres leches cake as a layer cake. I like it better in a casserole dish – it’s easier to make that way and serves more people. If you want a layered cake go ahead but your cake may not soak up all the tres leches glaze, which was another reason I went with the dish – I didn’t want to lose any of the sauce!

Chocolate Coconut Tres Leches

Recipe

For the cake

¾ cup water

2 tsp. dark cocoa powder (opt. I used black onyx)

½ cup cocoa powder

1 ¾ cups all-purpose flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 ¼ cups sugar

5 large egg yolks

½ cup vegetable oil

1 tsp. vanilla extract

1 tsp. coconut extract (opt.)

8 large egg whites

¾ tsp. cream of tartar

 

For the tres leches

4 ounces chocolate (milk chocolate chips work well)

1 cup coconut milk

½ cup sweetened condensed milk

¼ cup evaporated milk

¼ cup heavy cream

1 tsp. vanilla extract

1 tsp. coconut extract (opt.)

Tres leches ingredients

For the frosting

2 cups heavy cream

1/8 cup coconut milk

1/3 cup powdered sugar

1 tsp. vanilla extract

1-2 tbsp. dark cocoa powder

1 tsp. coconut extract (opt.)

 

For the garnish

Shredded coconut (sweetened or unsweetened)

Mini chocolate chips

 

Directions

For the cake

  1. Heat the oven to 325 degrees Fahrenheit. Generously coat the inside of a 9” x 13” casserole dish with cooking spray.
  2. Sift the flour, cocoa, baking powder, baking soda, ½ tsp. salt, and ½ cup plus 2 tbsp. sugar in a large mixing bowl.
  3. In another bowl whisk the egg yolks, oil, and extracts until combined. Whisk dark cocoa powder into the water right in the measuring cup and then whisk into the egg mixture.
  4. Whisk the egg yolk mixture into the flour until combined. (Lots of whisking!)
  5. In yet another bowl, beat the egg whites, ½ tsp. salt, and the cream of tartar in a bowl until the egg whites become frothy, about 2 minutes. (Yes, you’re essentially making a meringue.) Gradually add the rest of the sugar, ¾ cup, into the egg whites and beat until stiff peaks form, about 3 minutes.
  6. Working in three batches, add 1/3 of the egg whites to the flour-egg yolk mixture and fold together until there are no white streaks. Follow the same procedure with the rest of the egg whites.
  7. Pour the batter into the casserole dish and bake for 40 to 45 minutes. Test to see if the cake is done by putting a toothpick into the center – if it comes out clean take the cake out of the oven. Cool the cake for 10 minutes.

Adding tres leches

For the tres leches glaze

  1. In a large, glass measuring bowl, melt together the chocolate and ¼ cup heavy cream in the microwave on medium-high heat for 90 seconds. Stir until smooth.
  2. Allow to cool slightly.
  3. Whisk in coconut milk, sweetened condensed milk, evaporated milk, extracts.
  4. Pour 1/3 of the tres leches glaze onto the cake. Wait 10 minutes and then pour the next 1/3. Follow the same process with the rest of the glaze.
  5. Cover and place in the refrigerator for at least 4 hours or, if possible, overnight.

 

For the whipped topping

  1. With a hand-held mixer beat the whipping cream until frothy. Add the coconut milk and powdered sugar to the whipping cream until stiff, about 3 minutes.
  2. Add in the extracts and cocoa powder and whip 30 more seconds.
  3. Spread the whipped topping onto the cake using a spatula.
  4. Optional toppings – shredded coconut and mini chocolate chips.
  5. Refrigerate 1 more hour.

 

To serve

  1. On a large plate use chocolate sauce (such as Hershey’s syrup – it’s for the design not the flavor) and make a swirl shape on the plate.
  2. Use the extra tres leches sauce in the pan to do another swirl of sauce.
  3. Cut the cake into square pieces.

 

*Not a coconut fan? The coconut flavor in this recipe is subtle. Nix the coconut extract and the coconut milk in the whipped topping if you don’t like coconut. Keep it in the tres leches and you probably won’t notice it. Or, just go ahead and use all heavy cream instead of any coconut milk.

 

Pieces of chocolate coconut tres leches

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