Chocolate


What is Rocky Road? Well, if you are ice cream lovers, like we are, you would know it is Chocolate Ice Cream filled with nuts, and marshmallows. Invented in 1929, William Dryer named it Rocky Road to give the population, during the depression, something to smile about in the Depression. Rocky Road. Clever. And tasty, too. Originally it had walnuts. Those were replaced with almonds. And it did not have chocolate chips. Today, the ice cream has changed and is one of the most popular flavors in the US.

You can even find vanilla ice cream with chocolate chips, marshmallows, and almonds.

I found out that in some other countries it isn’t necessarily an Ice Cream Flavor, it’s a cupcake or brownie with additional ingredients: coconut, cherries, raisins, biscuits. Interesting! I always knew this group could be not only delicious, but educational as well.

But, I digress….. on with the cake!

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    1 3/4 cup sugar {I used 1 cup Stevia in the Raw and 3/4 cup sugar}
    2/3 cup butter, softened
    2 eggs
    1 teaspoon vanilla
    1 teaspoon almond extract
    3 cups all purpose flour
    1 2/3 cups milk
    1 cup semi-sweet chocolate chunks
    2/3 cup mini marshmallows, frozen
    2/3 cup chopped pecans (or walnuts, almonds, peanuts)
    1/4 cup cocoa powder
    1 tablespoon baking powder.
    3/4 teaspoon salt

Heat oven to 325°. Grease and flour a 10 or 12 cup Bundt Pan. If using a 10 cup pan.
In a large mixing bowl, mix sugar, butter, eggs, vanilla and almond extract until very light and fluffy. Add all remaining ingredients; mix well. Spoon 3/4 batter into prepared pan. Add cocoa powder to remaining batter. Add the cocoa batter to the top and gently swirl through entire cake.
Bake at 325″ for 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
Remove from pan; cool completely.
Drizzle with chocolate glaze, and if desired, marshmallow cream.
16 servings.

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I was disappointed that the marshmallow melted into the cake even tho I started with frozen minis. But they did add a great texture and a lot of moisture to the cake itself. Maybe small ‘globs’ of marshmallow fluff would have worked better. But all the ingredients are there, so…… I chopped some minis into small pieces and scattered them on top but the cake wasn’t as pretty with them on it.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.

Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

I have to admit the first glance at the recipe name I read Nutella BOTTOMS so I was thinking cookies. I was very glad to find out the recipe read BUTTONS and they were little cup cakes.

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These Bouchées, or ‘mouthfulls’, are filled with nutella. Just enough to give a quick sweet taste.

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.

Dorie’s Bonne Idee was to dip them in some chocolate ganache. DONE! I don’t think you can ever have too much chocolate. I only made 1/2 of the recipe which gave me 12 little mini cuppys. I will be making them again.

These are on page 188 of Dorie’s Baking Chez Moi.

Check with the other bakers and see their BUTTONS!

One of the fun things I remember about Spring Break, or summer vacation is the beach. Sand! Surf! Building a fire pit in the sand and toasting marshmallows. And using those marshmallows to make S’MORES!! Ooey! Gooey! Chocolate! Graham! Sticky Fingers! Laughing! Great memories!

Where am I going with this? This month’s Bundt Cake for Bundt Bakers.

The theme is HIDDEN SURPRISE. And after running into a recipe for a Graham Cracker cake I knew I had found my surprise.

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This cake made from graham crackers was just asking to be filled with CHOCOLATE AND MARSHMALLOWS,

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I tried two different methods to fill the cake. I made a trench in the batter and filled it with either chocolate chips or marshmallow fluff. The side I used the fluff on I put the chocolate chips in on top. The side with chocolate chips I put mini marshmallows on top. The fluff worked best. The minis just melted into the cake.

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Then I covered all of it with the rest of the batter and baked.

When it cooled I drizzled it with chocolate ganache and a warm marshmallow sauce.

    2 2/3 cups finely crushed graham crackers
    2/3 cup flaked coconut
    2/3 cup chopped pecans or walnuts
    1 1/3 teaspoons baking soda
    2/3 cup sugar Stevia in the Raw
    2/3 cup firmly packed brown sugar
    3 tablespoons butter, softened
    1/2 teaspoons vanilla
    5 eggs, separated
    1 1/3 cups sour cream
    Chocolate chips
    Marshmallow Fluff.

Heat oven to 325″. Grease and flour a 10 or 12 cup Bundt Pan.
In a small bowl, stir together graham cracker crumbs, coconut, pecans and baking soda. Set aside.
In a large mixing bowl, mix sugar, brown sugar and butter until light and fluffy. Add vanilla and egg yolks; mix well.
Add sour cream and graham cracker crumb mixture alternately to sugar mixture, mixing well after each addition.
In separate bowl, beat egg whites until stiff peaks form. Fold egg whites into cake mixture. {I have to tell you – at this point we almost didn’t have a cake because the batter was SO GOOD!!!}
Spoon about 1/3 to 1/2 of the batter into the pan. Let sit a couple of minutes then make a small trench in the middle of the batter all the way around. Fill the trench with chocolate chips. Then cover the chips with mini marshmallows. {I didn’t put any measurements for these because it is really up to you to decide how much you want. I used about 2 ounces of chips and 1/2 – 2/3 CUPS OF FLUFF. I wish I had used more of both.}
Cover the chips and marshmallow with the remaining batter.
Bake at 325 for 60 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
Remove from pan; cool completely on wire rack.
Drizzle with your favorite chocolate ganache and a marshmallow sauce. {I used ONE adapted from the Wicked Noodle.}

    2 Tbl butter
    1 cup marshmallow fluff

Melt marshmallow fluff and butter in a saucepan whiisking until smooth. Using a fork drizzle mixture over cake.

I put the ganache on first and THEN the marshmallow sauce, but you could do it the opposite way.

The cake was nice and dense. The filling was ALMOST ooey! gooey! {and would have been in a warm cake!}

Cake was adapted from Bundt Classics mostly but other recipes on the web as well.

BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.
Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient. The theme for April is “Hidden Surprise” – Bundt cakes with fillings or stuffing. There was no constraint on filling and flavor choices.The only
requirement was that the cake be filled/stuffed inside. Anshie from SpiceRoots was our host for this month.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Links:-

I think of all the desserts out there, browinies are the ultimate ‘comfort’ dessert. Fudgy! Dense! Chewy! Yep, can’t go wrong with that.

    BUT!!
      Who am I kidding, there is no BUT!!

These hit all the characteristics of a ‘regular’ brownie – except they are gluten-free, butter-free, and dairy-free. I know what you are thinking – why bother? But do, please, bother with these cause they are really, REALLY good.

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Chewy! Dense! Fudgy! YES!!

    But!
      And, unfortunately there is really a BUT!

Too much sugar. The recipe called for two cups of powdered sugar. And while Sweet Tooth Hubby really liked them I cannot eat them (right now) because of all the sugar. I wonder if I could use an equal amount of Stevia in the Raw and some added Stevia for the sweetness? Worth a try cause these are good!!

The recipe is from Scientifally Sweet a blog by Christina Marsigliese. We are baking from her blog for 2015.

Want to join us in our sweet travels this year – just visit The Avid Baker’s Challenge for the list of recipes to come and bake along with us.

And don’t forget to ‘taste’ the other Brownies!

I love desserts with interesting names. Basically what it translates into is a Frozen Chocolate Mousse.But that would be doing this dessert a disservice. What you really end up with is chocolate paradise – frozen in a pan. With crunchy stuff!! Well, if you like crunchy stuff. According to Dorie this dessert is from the 17th and 18th centuries when the titled were living the decadent life. This dessert is a testimony to that decadence.

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The ingredients are simple – chocolate, butter, egg yolks, sugar and cream. And while today these don’t sound like decadent ingredients the sugar, and chocolate were NOT that easy to come by then.

One Bonne Idée from Dorie is to add some texture to the some of the marquise with some cookies – mostly Petit Beurre (recipe on page 270 of BCM. I know a good idea when I see one. Cookies it is!

I made small individual marquise. Some round. Some loaf shaped and sliced.

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There was some concern about the raw egg yolks in the mousse. I followed a hint from the ‘gang’ and added the eggs to the warm chocolate mix after whipping with the sugar instead of waiting The temp was warm enough to bring the eggs up the temp (I checked).

We enjoyed one each and the rest are in the freezer waiting to WOW some unsuspecting dinner guest in the near future.

The recipe for the Marquise au Chocolat is on page 357 of Dorie’s Baking Chex Moi.

And if you visit the TWD/BCM page you are like to see all shapes and sizes of the marquise from the creative gang who cake along with TWD.

A new year. A new collection of sweets and treats for Avid Baker”s Challenge. For the last two years we have been baking from the King Arthur Flour site. This year we are changing gears and baking from Christina Marsigliese‘s blog, Scientifically Sweet. Cookies. Bars. Brownies. Cakes. Pies. Tarts. If it’s a sweet treat then it is on Christina’s blog. Like these choco chip muffins.

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I did make a few changes in an attempt to “healthy-fy” them. My changes are in green. The original recipes is HERE!

3/4 cups all-purpose flour and 1/2 cup Whole Wheat Flour
1/3 cup unsweetened Dutch-processed cocoa powder
1 ¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon {I used a heaping tsp.}
¾ cup mashed ripe banana (about 2 medium bananas, previously frozen)
1/3 cup LITE sour cream
1 large egg
1/4 cup granulated sugar and 1/4 cup Stevia in the Raw
¼ cup canola oil
1 tsp pure vanilla extract
½ cup semi-sweet chocolate chips

Preheat your oven to 350°F. Line mini-muffin pans with paper liners and set aside.

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, salt and cinnamon; whisk together to blend evenly and set aside.

In a large bowl, whisk together mashed bananas and sour cream until smooth. Whisk in egg, sugar, canola oil and vanilla extract until well blended. Add the flour mixture and the chocolate chips and fold gently until just combined. Do not over-mix.

Divide batter evenly among muffin cups. Bake until the muffin tops spring back when touched gently and a toothpick inserted into the center comes out clean despite any melted chocolate chips, 10 – 15 minutes. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.

YIELD: 36 mini muffins.

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These were nice and chocolatey and just sweet enough with the combination of sugar and Stevia. Perfect little bites just the right size to satisfy a sweet tooth when your teeth want sweets WAY too much!!!

Check on The ABC page for more chocolate treats.

BEETS!! A nice purple color. Keep the juice to dye Easter Eggs and throw away the beets. AT least that is what I usually do. Except this time I used the beets and threw away the juice {It was after Easter}. I NEVER buy beets fresh or otherwise. I have tried them. I don’t care for them. Or brussel sprouts! But I am willing to try new things. Like Nigel’s Beet Cake.

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    200g/7oz butter, plus extra for greasing
    250g/9oz cooked and peeled beetroot {I used canned beets}
    200g/7oz dark chocolate (70% cocoa solids)
    4 tbsp hot espresso
    135g/5oz plain flour
    1 heaped tsp baking powder
    3 tbsp cocoa powder
    5 free-range eggs, separated
    190g/6½oz golden caster sugar {About 1 cup fake sugar}
    crème fraîche or double cream, to serve

Preheat the oven to 180C/350F/Gas 4.
Spray a 20cm/8in cake tin {Since I made ½ of the recipe I used a 6”} generously and line the bottom of the tin with a round of baking parchment.
Blend the beetroot in a food processor to a rough purée.
Melt the chocolate in the microwave, then add in the hot coffee.
Stir in the butter in small pieces and leave to soften. Then allow to partially cool.
Sift the flour, baking powder and cocoa together in a bowl and set aside.
Separate the eggs. Whisk the yolks until frothy and then stir into the chocolate and butter mixture.
Fold in the beetroot.
Whisk the egg whites until still peaks form when the whisk is removed. Fold in the sugar.
Fold the sugar and egg whites into the chocolate mixture, then fold in the flour and cocoa mixture.
Pour the batter into the cake pan. Bake for about 30/40 minutes, or until a knife inserted into the cake comes out clean.
Cool the cake in the pan.
Remove and serve with whipped cream or dust with powdered sugar.

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    The cake was moist, somewhat dense, but airy at the same time. No beet taste, but rather bland. I would add more cocoa and a smidgeon more sugar. I dusted with some powdered sugar but later I added some chocolate ganache. That sweetened up the treat quite nicely.

    Original Recipe

BTW this weeks theme for I Heart Cooking Clubs is Rootie Patootie! which means we needed to use a ROOT VEGGIE for our dish. Which is why I made BEET cake!! So click on over and see what other roots appeared on our menu this week.

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