Another winner from New Frontiers, Baked buttercream challenges notwithstanding! And Little Baker Bunny goes rogue again with more ice cream!
What do you think, bakers? Thumbs up for chocolate-mint cake this week?
Our next posting date is April 8 – get out your ice cream makers, because we’re making dark chocolate ice cream. With or without mix-ins? Straight up cocoa powder, or will you slip over to the dark side?
- 8 ounces dark chocolate (60 to 72% cacao), finely chopped
- 4 large eggs
- 1 1⁄2 cups heavy cream
- 1 cup milk
- 3⁄4 cup sugar
- 1⁄4 cup dark unsweetened cocoa powder
- Put the chocolate in the bowl of an electric mixer. Set aside. In a large bowl, beat the eggs until just combined.
- Combine the cream, milk, sugar, and cocoa powder in a small saucepan and bring just to a boil. Remove from the heat and pour one third of the mixture into the eggs, whisking constantly. Add another third of the mixture and whisk again. Return the egg mixture to the saucepan over medium heat. Whisking constantly, bring to 170 degrees F. on a chocolate thermometer. Remove from the heat and pour through a fine-mesh sieve directly into the chocolate. Let the mixture sit for 1 minute, then slowly whisk until combined.
- Put the mixture in the refrigerator for 4 hours (or overnight), then whisk until the mixture is thick and frothy. Pour into an ice cream machine and freeze, following the manufacturer’s instructions, until the mixture looks like a very rm pudding. Put in an airtight container and freeze for at least 6 hours, or until hard.
Lovely bars this week!
Happy Sunday, bakers! Post your links for these classic Baked bars here. Did you follow the recipe, or go rogue?
Next up, more chocolate – but in drinkable form. This one isn’t for the kiddos since it’s got a splash of amaretto in it – but you could always leave it out. Posting date is February 11!
Also note that we’re making vanilla marshmallows after this, so if you like marshmallows in your hot chocolate, you might want to tackle both at once.
- 2 ounces good-quality milk chocolate, coarsely chopped
- 5 ounces good-quality dark chocolate
- (60 to 72% cacao), coarsely chopped
- ½ cup boiling water
- ¾ cup whole milk
- ¼ cup heavy cream
- 1 tablespoon maple syrup
- 2 tablespoons amaretto liqueur
- Simple Vanilla Bean Whipped Cream (page 103), optional
- Crushed amaretti cookies, optional
- Put the chocolates in a small heatproof bowl.
- Pour the boiling water over the chocolate, and make sure most of the chocolate is submerged. Let the chocolate sit for 1 minute, then whisk until smooth. Set aside.
- In a small saucepan over low heat, bring the milk, cream, and maple syrup just to a simmer. Pour the chocolate mixture into the milk mixture and whisk until combined. Turn the heat up to medium and cook, whisking constantly, until the mixture is just about to boil. Add the amaretto, stir one more time, and ladle into two mugs. Top with whipped cream and crushed amaretti cookies, if desired, and serve immediately.
There’s a lot of chocolate in this roundup – and the cookies get a big thumbs-up! Plus, check out the banana espresso chocolate chip muffins our rogue Little Baker Bunny whipped up!
Leave your links here for these chocolate-y cherry cookies!
Fire up your ovens, bakers, let’s make some cookies! Posting date is January 28.
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 16 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- 10 tablespoons unsalted butter, cut into 1-inch pieces
- 6 large eggs
- 1¼ cups granulated sugar
- 1 cup firmly packed light brown sugar
- 1 tablespoon pure vanilla extract
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup (6 ounces) white chocolate chips
- 1 cup (6 ounces) dried cherries
- Sift the flour, baking powder, and salt together into a medium bowl and set aside.
- In a large nonreactive metal bowl, combine the dark chocolate and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.
- Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.
- Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.
- Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries. The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks. Remove from the oven and let cool slightly before removing from the pans and serving.
Everything is better with butterscotch….