Here's some recipes you won't actually make but might drool a little anyway...
.Triple Chocolate Bypass
This takes 15 minutes to assemble and 4 hours to bake in a slow oven. When you take it out, it will look like chocolate pudding, but after a cooling period and refrigeration, it will become firm.
You'll need an 8-inch springform pan. For best results, do not substitute a different kind of chocolate.
Serve with whipped cream, too, if desired.
Make Ahead: The cake needs to be chilled for at least 2 hours before serving. It can be refrigerated for up to 5 days.
SERVINGS: 16 – 20    Bwahahahahahahaha!!!
INGREDIENTS
2 cups heavy or light cream
1 cup firmly packed light brown sugar
1 pound semisweet chocolate, coarsely chopped
1/4 teaspoon fine sea salt
1 tablespoon vanilla extract
1 teaspoon almond extract
8 large egg yolks, preferably at room temperature
Raspberries, for garnish (optional)DIRECTIONS
Preheat the oven to 175 degrees. Grease the sides and bottom of the pan with cooking oil spray, then line the bottom with parchment paper.
Combine the cream and brown sugar in a large saucepan over medium heat. Once the mixture begins to bubble, reduce the heat to low. Stir in the chocolate until it has melted. Remove from the heat.
Stir in the salt plus the vanilla and almond extracts, then the egg yolks. Pour into the pan. Bake (on the middle rack) for about 4 hours. The cake will be solid yet not quite set at the center. Cool to room temperature on a wire rack, then refrigerate for at least 2 hours until firm.
Unmold, carefully remove the parchment paper and transfer the cake to a plate. To serve, dip a sharp, thin knife into very hot water before making each cut. Garnish with raspberries, if desired.
-------------------------------------------------------------------------------------------------------------------------------- 
 
Chocolate Almost-Mousse. 
If you’ve ever been intimidated by mousse, or concerned about recipes that use raw eggs, here’s the one for you. Technically this recipe from cookbook author Stella Parks is a whipped cremeux (“creamy” in French), described as a cross between pot de creme and mousse. The texture is just the right balance of light and thick.
 
Active time:35 mins
Total time:4 hours, 5 mins
Servings:8 (makes about 4 cups)
 
Recipe notes: Parks likes using full-fat Dutch-process cocoa powder here (Droste is one widely available brand), for its rich flavor and because it has been treated to reduce acidity, which would otherwise lead to a tangy and thin pudding. Parks also prefers using Diamond Crystal kosher salt to achieve the right flavor balance. A handheld electric mixer can be used to beat the whipped cream, but it is not recommended for the chocolate pudding; Parks says a strong arm and a flexible spatula is the alternative way to go.
The pudding mixture needs to set in the refrigerator for at least 3 hours or up to a week. After it’s smoothed out, leftovers can keep up to 2 weeks in the refrigerator; just rewhip before serving. The combined pudding and whipped cream needs to be refrigerated for at least 30 minutes and up to 5 days.
Ingredients
2 1/2 teaspoons (1/4 ounce; 1 packet) unflavored powdered gelatin
2 tablespoons plus 1 1/2 cups milk (13 ounces total)
2 teaspoons vanilla extract
2/3 cup (5 ounces) packed light brown sugar
1/2 cup (1 1/2 ounces) Dutch-process cocoa powder (see headnote)
1/4 teaspoon Diamond Crystal kosher salt (see headnote)
1 cup (8 ounces) heavy cream
Chocolate shavings or curls, for garnish (optional)
 
Step 1
Use a fork to stir together the gelatin, 2 tablespoons of the milk and all the vanilla extract in a small bowl, until well incorporated. Let the mixture sit for a few minutes, so the gelatin can set up.
Step 2
Combine the brown sugar, cocoa powder and salt in a small stainless-steel (or other nonreactive) saucepan, using a flexible spatula to stir together the ingredients and break up any lumps. Add the remaining 1 1/2 cups of milk; cook over medium heat, stirring gently until steaming hot — for no more than 5 minutes and no higher than 200 degrees, otherwise the milk will curdle. Remove from the heat.
Step 3
Add the gelatin-milk mixture, stirring until it has fully dissolved. Transfer to a 4-cup container and cool for 5 minutes, then cover and refrigerate for at least 3 hours until firm, and up to 1 week. This is the chocolate pudding part of your almost-mousse.
Step 4
Scrape the chilled chocolate pudding into the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed for a few seconds, then slowly increase to medium-high. At first, the pudding will clump like curds of cottage cheese, but continue beating and it will smooth out in a minute. Return to its original container, then pour the cream into the now-empty mixer bowl (without cleaning the bowl).
Step 5
Switch the attachment on your mixer to a balloon-whisk; beat on medium speed for about 4 minutes, until the cream is whipped just enough that it begins to ball up inside the balloon-whisk attachment.
Step 6
Use a flexible spatula to gently fold in the chocolate pudding by hand in several additions, until no streaks of white remain. Cover and refrigerate for 30 minutes, and up to 5 days.
Spoon the chilled mixture into parfait dishes or small bowls.
Nutrition
Calories: 220; Total Fat: 13 g; Saturated Fat: 8 g; Cholesterol: 45 mg; Sodium: 70 mg; Carbohydrates: 24 g; Dietary Fiber: 2 g; Sugars: 21 g; Protein: 4 g.
------------------------------------------------------------------------------------------------------------------------- 
 
Chocolate Lava Cakes for Two
Active time:25 mins
Total time:40 mins
Servings:2 (makes two 4-ounce cakes)
 
If you can melt chocolate and use a hand mixer, you can make this impressive but shockingly easy dessert. One of the biggest potential sticking points, literally, is getting the cakes out of the ramekins or molds. Be sure you liberally grease with butter and then dust with cocoa powder (natural will lend a lighter, more reddish hue to the outside of the cake, while Dutch process, as seen here, will create a dramatically darker exterior). You do not want to see a single speck of uncoated ceramic, so if you end up with a spotty coating, don’t be afraid to clean it out and start again. It’s that important.
Given the speed at which these cook and the variability in ovens, it’s especially important to stay nearby and pay attention. The outer edge of the cakes should have a bit of spring, though the middle will look slightly wobbly and dipped in the center. A minute or so after removing from the oven, quickly and confidently turn them out, and prepare to wow yourself and your dining companion. Every insult you’ve heard about chocolate lava cake will instantly, well, melt away.
Recipe notes: 
This recipe doubles easily. Serve with a dollop of softly whipped cream and berries or a scoop of vanilla ice cream. Store the ramekins with the unbaked batter in the refrigerator for several hours. Bring back to room temperature before baking.
Add up to 1 tablespoon of your favorite liqueur, whisked in after the chocolate and egg mixtures have been combined. For an orange-flavored cake, rub the zest of 1 orange into the sugar before combining with the eggs. To make this recipe gluten-free, you may substitute a gluten-free flour blend.
If you are concerned about undercooked batter, you may use pasteurized eggs. Or you may choose to add ganache and fully cook the dessert. To make the ganache, in a small saucepan over medium heat, add 1/4 cup of cream and bring to a simmer. In a small bowl, add 2 ounces of dark chocolate. Pour the hot cream over the chocolate and stir until smooth. Place ganache in the freezer until firm, 30 to 45 minutes. Fill the ramekin halfway with batter, add 1 tablespoon of the ganache and then cover with the rest of the batter. Bake for 10 to 12 minutes.
 
Ingredients
4 tablespoons (2 ounces/57 grams) unsalted butter, cut into 1/2-inch pieces, plus more for greasing the molds
Cocoa powder, for dusting (natural or Dutch process)
2 ounces (57 grams) bittersweet chocolate, chopped
1 large egg, plus 1 large egg yolk
2 tablespoons granulated sugar
1 teaspoon all-purpose flour
Step 1
Position the rack in the middle of the oven and preheat to 450 degrees.
Generously butter and dust two 4-ounce molds, custard cups or ramekins with cocoa powder, tapping out the excess.
Step 2
Combine the butter and chocolate in a heatproof bowl set over a pan with a few inches of simmering water, ensuring the bottom of the bowl doesn’t touch the water, and stir until the chocolate is almost completely melted. (Alternately, you may heat them together in a microwave, starting with 1 minute on HIGH, then stirring, and finishing in short bursts on 50 percent power as needed until almost melted. Stir together until thoroughly combined.) Remove the bowl from the pan.
Step 3
While the chocolate and butter are melting, in a medium bowl, using a whisk or handheld mixer on medium-high, beat together the egg, yolk and sugar until light, thick and pale yellow.
Step 4
Finish stirring together the chocolate and butter; it should be quite warm. Gradually whisk the chocolate mixture into the egg mixture, then quickly beat in the flour by hand, just until combined.
Step 5
Divide the batter between the molds. (At this point you can refrigerate the desserts for up to several hours. Bring them back to room temperature before baking.)
Step 6
Transfer the molds to a baking sheet to make them easy to move in and out of the oven (and contain any possible overflow). Bake for 7 to 10 minutes — the longer you bake, the less “sauce” there will be. The center will still be quite soft and slightly dipped, but the sides will be set. Let rest for about a minute.
Step 7
Place an overturned plate on top of the mold and, holding onto the mold in one hand with a potholder, mitt or dish towel, invert the plate and the mold. (If you have a lightweight pot rest or trivet, you can set the ramekin on top of that and use it to help you invert as well.) Let sit for about 10 seconds. Unmold by lifting up one side of the mold; the cake will fall out onto the plate. It’s okay if you have to tap or gently shake the ramekin to nudge it out. Serve immediately.Nutrition Information
Calories: 470; Total Fat: 40 g; Saturated Fat: 24 g; Cholesterol: 245 mg; Sodium: 40 mg; Carbohydrates: 28 g; Dietary Fiber: 3 g; Sugar: 19 g; Protein: 7 g.
 
----------------------------------------------------------------------------------------------------------------------------------  
 
Chocolate Bundt Cake
 
Active time:45 mins
Total time:1 hour 35 mins
Servings:14 to 16 (makes one 10-inch Bundt cake)
 
Ingredients
For the cake
1 cup (95 grams) Dutch-process cocoa powder
1 tablespoon instant espresso powder
1 cup (240 milliliters) boiling water
1 cup (240 milliliters) whole or reduced-fat milk
2 1/2 cups (310 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 cup (220 grams) packed light or dark brown sugar
1/2 cup (100 grams) granulated sugar
1/2 cup (120 milliliters) neutral oil, such as canola
8 tablespoons (1 stick/113 grams) unsalted butter, softened but cool to the touch
2 teaspoons vanilla extract
2 large eggs, at room temperature
 
For the optional glaze
3 tablespoons Dutch-process cocoa powder
2 tablespoons honey
Pinch fine salt
2 tablespoons unsalted butter
2 tablespoons whole or reduced-fat milk
1/4 teaspoon vanilla extract
Step 1
Make the cake: Position a rack in the middle of the oven and preheat to 350 degrees. Coat a large (10- to 15-cup/2.3- to 3.5-liter) Bundt pan with baking spray, or grease thoroughly with a thin layer of vegetable oil. Pay extra attention to the center tube, where sticking is especially likely.
Step 2
In a medium bowl or 4-cup (1-liter) glass liquid measuring cup, whisk together the cocoa and espresso powders until combined. Pour in the boiling water, whisking again until thoroughly combined. The mixture will thicken and turn glossy, almost like pudding. Let cool slightly, then whisk in the milk until incorporated.
Step 3
In a separate medium bowl, whisk together the flour, baking powder and salt.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment or using a large bowl and a handheld mixer, beat the brown and granulated sugars, oil and butter on medium speed until lightened in color, creamy and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl and attachment as needed. Still on medium, beat in the vanilla extract, then the eggs, one at a time, waiting until the first is incorporated before adding the second. Scrape down the bowl again. On low speed, gradually add half the cocoa powder mixture. The batter may look separated or curdled, but not to worry. After the liquid has been thoroughly mixed in, stop the mixer, add half the flour mixture and mix again on low until the dry ingredients are incorporated. Repeat with the remaining cocoa mixture and then the remaining flour mixture.
Step 5
Stop the mixer and scrape down the sides and bottom of the bowl once more. Turn the mixer back on to medium and beat for about 30 seconds. Remove the bowl from the mixer, and do one last scrape-and-stir with a flexible spatula to make sure there are no dry pockets or slicks of unincorporated butter on the sides or bottom of the bowl. The finished batter will be thick and glossy, almost like a soft pudding or mousse.
Step 6
Scrape the batter into the prepared Bundt pan and smooth the top with the back of a spoon or offset spatula. Gently tap the pan a few times on the counter to pop any air pockets in the batter. Bake for 45 to 50 minutes, or until a cake tester (or wooden skewer) inserted into the center comes out clean. When pressed lightly with your finger, the cake should spring back a bit, but it may still feel very soft. That’s okay; it will firm up as it cools.
Step 7
Transfer the pan to a wire rack and let rest for 10 minutes. Use a small, flexible spatula or a round-edged knife to loosen the sides of the cake from the pan and then invert onto the rack. Let the cake cool completely.
Step 8
Make the optional glaze: In a small, microwave-safe bowl, combine the cocoa powder, honey and salt. No need to stir, as it will come together smoothly once you add the remaining ingredients.
Step 9
In a 2-cup (480-milliliter) glass liquid measuring cup, combine the butter and milk. Microwave on HIGH until the butter has melted, 30 seconds to 1 minute. The milk may foam, so keep an eye on it, pausing the microwave and stirring as needed. Pour the butter mixture into the cocoa powder mixture and whisk until glossy, smooth and well-combined. Whisk in the vanilla. It’s possible that after whisking, the glaze will cool and thicken enough to not be pourable. If so, just pop it back into the microwave for 10 to 20 seconds on HIGH, or until it’s glossy and thin enough to drizzle over the cake. You can heat it more or less depending on how much you want it to drip down the cake — warmer and it will go all the way down, slightly less hot and it will go slower and not as far.
Step 10
Drizzle the glaze around the top of the cake, letting it drip down the sides. If desired, use a spoon or offset spatula to push more of it over and down. Let the glaze set for about 30 minutes before cutting and serving, or storing.
VARIATIONS: 
This recipe can also be made as a loaf cake. For two loaves, use the ingredient amounts as written, but you can also halve them to make one loaf. We preferred the height of an 8 1/2-by-4 1/2-inch loaf pan, but a 9-by-5-inch pan will work as well. Grease the loaf pan(s) with a thin layer of oil, then line with a piece of parchment paper cut to form a sling along the long sides of the pan. Proceed with the recipe as written (if you do two loaves, each pan will need about 720 grams of batter), baking for about 50 minutes. Cool in the pan for 10 minutes before lifting the cake out of the pan using the parchment sling. Glaze, if desired, as above.
To make this vegan, substitute nondairy milk and vegan butter (one-for-one swaps) in both the cake and glaze. Leave out the eggs, and beat 1 1/2 teaspoons cider vinegar into the cake batter along with the vanilla. For the glaze, agave syrup can be used in place of the honey.
Nutrition Information
Per serving, based on 16, with the glaze and using reduced-fat milk
Calories: 304; Total Fat: 16 g; Saturated Fat: 6 g; Cholesterol: 43 mg; Sodium: 185 mg; Carbohydrates: 40 g; Dietary Fiber: 3 g; Sugar: 20 g; Protein: 5 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
--------------------------------------------------------------------------------------------------------------------------  
 
Quadruple Chocolate Cookies
 
Active time:40 mins
Total time:1 hour 40 mins
Servings:22 cookies
 
I am asked on a fairly regular basis if I can ship my creations to friends and family by mail. A lot of the goodies that I make would not survive, so I don’t typically like to ship them. I have made an exception the past few years, though, sending boxes of cookies to a few of my closest family members for the holidays. I always include these cookies in the assortment.
They are such a comforting treat to the soul of any chocolate lover. Even the few people I know who swear they don’t like chocolate like to sneak in a few bites. The chocolate dough is filled with semisweet chocolate chips and chunks of milk chocolate, white chocolate and Dulcey, Valrhona’s caramelized white chocolate. I like to use Valrhona chocolates if possible, but you can substitute your favorite brand of chocolate and use butterscotch or caramel chips in place of Dulcey. The cookies are so soft that they almost melt in your mouth, and they have just the right amount of salt. If I can get my hands on crunchy chocolate pearls (you can find them on Amazon or order from Valrhona directly), I add them to the dough for a nice crunch.
 
Recipe notes: 
The cookies need to be shaped and chilled for 1 hour before baking.
The baked cookies can be stored in an airtight container at room temperature for up to a week or in the freezer for 1 month.
Ingredients
12 tablespoons (170 grams) European unsalted butter, such as Plugra or Kerrygold, at soft room temperature
2/3 cup (135 grams) packed dark brown sugar
1/4 cup (50 grams) granulated sugar
1 teaspoon vanilla extract
Scant 1 1/2 cups (175 grams) all-purpose flour
Scant 1/2 cup (40 grams) Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon flaky sea salt, preferably Maldon, plus more for sprinkling
1 1/4 ounces (35 grams) white chocolate, roughly chopped
1 1/4 ounces (35 grams) milk chocolate, roughly chopped
1 1/4 ounces (35 grams) Valrhona Dulcey chocolate (may substitute butterscotch chips or caramel chips; see headnote), roughly chopped
1 1/4 ounces (35 grams) bittersweet chocolate chips
1 1/4 ounces (35 grams) crisped white chocolate pearls (optional)
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat the butter, dark brown sugar and granulated sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl, add the vanilla and beat again on medium-high. Scrape down the bowl again.
Step 2
In a medium bowl, whisk together the flour, cocoa powder, baking soda and 1/2 teaspoon sea salt. Break up any large clumps of cocoa powder as needed.
Step 3
Add the flour mixture to the butter mixture along with the white, milk and Dulcey chocolates, chocolate chips and white chocolate pearls, if using. Mix on low speed just until the dough comes together. Do not overmix, because that will make the cookies tough. If you’re concerned, turn off the mixer a little early and finish stirring by hand.
Step 4
Line 2 large, rimmed baking sheets with parchment paper. Using a No. 30 disher or a large tableware spoon, scoop the dough into 2-tablespoon portions and roll into smooth balls. Each ball should weigh about 40 grams. Place the balls on one of the baking sheets (you’ll want to divide them up when it comes time to bake) and refrigerate for 1 hour.
Step 5
When ready to bake, position a rack in the middle of the oven and preheat to 350 degrees.
Step 6
Divide the dough balls between the baking sheets, spacing them at least 3 to 4 inches apart. Bake, one sheet at a time, for 8 minutes. Do not panic when they do not spread in the oven. Upon taking the cookies out of the oven, gently press with a round, flat object — like the bottom of a measuring cup — wiping any chocolate off in between cookies. Sprinkle the cookies with the flaky sea salt while still warm.
Let the cookies cool completely on the baking sheets.
Nutrition Information
Calories: 148; Total Fat: 9 g; Saturated Fat: 6 g; Cholesterol: 17 mg; Sodium: 153 mg; Carbohydrates: 19 g; Dietary Fiber: 1 g; Sugar: 12 g; Protein: 2 g.
-----------------------------------------------------------------------------------------------------------------
 
Triple Hot Chocolate
 
Total time:20 mins
Servings: A generous 6 (makes 3 1/4 cups)
 
RECIPE NOTES: 
I prefer Dutch-processed cocoa powder here because it has been treated to reduce acidity, meaning you get richer chocolate flavor.
Leftovers reheat well in the microwave or on the stove top.
 
1 cup water
1 tablespoon Dutch-processed cocoa powder (see OVERVIEW)
3 1⁄2 ounces semisweet chocolate (55 to 60 percent cacao), chopped
2 1⁄2 ounces bittersweet chocolate (about 70 percent cacao), chopped
1 1⁄4 teaspoons teaspoons sugar
1 3⁄4 cups milk (whole, low-fat or nonfat)
Pinch salt
1⁄4 cup heavy cream
1⁄4 teaspoon vanilla extract
 
Step 1
Bring the water just to a boil in a medium saucepan over high heat.
Remove from the heat and add the cocoa powder, stirring until smooth. Add the semisweet and bittersweet chocolates, sugar, milk and salt, stirring until most of the solid chocolates have melted. Return the saucepan to the stove top over low heat, stirring until the chocolates have completely melted.
 
Step 2
Add the heavy cream; increase the heat to medium and whisk rapidly and constantly until the mixture is well incorporated, smooth and heated through, with small bubbles at the edges of the pan and steam wafting off the top. Do not allow it to boil or bubble rapidly. If you are monitoring the temperature with an instant-read thermometer, aim for 150 to 160 degrees.
 
Step 3
Remove from the heat and whisk in the vanilla extract. Serve right away.
 
Nutrition
Calories: 220; Total Fat: 15 g; Saturated Fat: 9 g; Cholesterol: 25 mg; Sodium: 85 mg; Carbohydrates: 22 g; Dietary Fiber: 2 g; Sugars: 17 g; Protein: 4 g.
--------------------------------------------------------------------------------------------------------------
 
Ultimate Brownies
 
This recipe (formerly known as Man-Catcher Brownies) is a result of the author's many experiments to create the perfect brownie: thick, moist and chocolaty. These are for purists who like nothing but brownie in their brownie, but chocolate chips or toasted chopped walnuts could be added.
SERVINGS:
24 2 1/4 -BY-2-INCH BROWNIES
 
INGREDIENTS
12 ounces (3 sticks) unsalted butter
2 cups cocoa powder, sifted (natural, not Dutch processed)
6 large eggs
2 cups sugar
2 cups packed light brown sugar
2 tablespoons vanilla extract
2 cups flour
1 teaspoon kosher salt
DIRECTIONS
Preheat the oven to 350 degrees. Line a 9-by-13-inch pan with aluminum foil or parchment paper and spray with nonstick cooking oil spray.
Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly.
In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40 to 45 minutes or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.
----------------------------------------------------------------------------------------------------------------------------  
 
Fudgy Flourless Brownies
 
Active time:20 mins
Total time:50 mins, plus cooling time
Servings:16 (makes one 8-inch pan)
 
This recipe includes what sounds like an insufficient 1/4 cup of cocoa powder, but it works. Without a ton of flour to dilute its strength and with a robust amount of brown sugar, which helps boost the fudgy flavor and texture, all you taste is chocolate.
Expect the chocolate chips to sink in the batter, which is why the foil sling is so important. The first time I made the brownies, I followed the instructions to use a greased but unlined
pan, and while it was hard to beat the crunchy, caramelized bits at the bottom, I couldn’t get the brownies out without basically destroying them. For more texture and flavor, you can sprinkle finely chopped nuts on top before baking.
If you like the choose-your-own-adventure route, bake the brownies to the consistency you prefer. At the lower end of the baking-time range (25 minutes), they are gooey and reminiscent of a molten lava cake. A few minutes longer in the oven and their crumb is more like a chewy brownie.
Make Ahead: The brownies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For long-term cold storage, wrap them in plastic wrap and freeze, for up to 6 months.
 
Ingredients
8 tablespoons (1 stick) unsalted butter
1⁄4 cup unsweetened natural cocoa powder
1⁄2 cup packed light brown sugar
1⁄2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1⁄4 cup cornstarch
1⁄2 teaspoon salt
1⁄2 cup semisweet or bittersweet chocolate chips (may substitute chopped chocolate)
 
Step 1
Preheat the oven to 350 degrees. Press a long piece of aluminum foil into an 8-inch square pan to create a sling, leaving several inches of overhang on two opposite sides so you can use it to pull the baked brownie slab out of the pan. Grease the foil with cooking oil spray.
 
Step 2
Melt the butter in a medium saucepan over low heat. Stir in the cocoa powder until thoroughly smooth and well incorporated.
 
Step 3
Remove the pan from the heat; stir in the brown sugar, granulated sugar and vanilla extract, until smooth. Break the eggs into the saucepan, stirring until well incorporated. Add the cornstarch and salt, stirring until smooth, then fold in the chocolate chips. Pour the batter into the prepared pan, spreading it evenly into the corners.
 
Step 4
Bake (middle rack) for 25 to 30 minutes, until the edges of the brownies are firm, the top is shiny and the center is just set. Let cool (in the pan) on a wire rack for 1 hour.
For easier slicing, you may then chill the brownie slab in the freezer for up to 1 hour. Use the foil sling to lift out the brownie slab before cutting into 16 pieces.
 
Nutrition
Calories: 160; Total Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 40 mg; Sodium: 85 mg; Carbohydrates: 20 g; Dietary Fiber: 0 g; Sugars: 16 g; Protein: 1 g.
 
------------------------------------------------------------------------------------------------------------------------------   
 
Chocolate Cream Pie
 
Active time:30 mins
Total time:4 hours, 40 mins
Servings:8 to 10 (makes one 9-inch pie)
This pie is only as good as the chocolate you use. Buy the best you can afford.
 
Ingredients
FOR THE PIE
2 large egg yolks
3/4 cup (150 grams) granulated sugar, divided
4 cups (946 milliliters) half-and-half
1/2 cup (65 grams) cornstarch
1/4 cup (25 grams) Dutch process unsifted cocoa powder
10 ounces (285 grams) chopped chocolate, preferably semisweet
2 tablespoons (30 grams) unsalted butter
1 1/4 teaspoons kosher salt
1 teaspoon vanilla extract
1 blind-baked pie crust, store-bought or homemade (see related recipe), cooled (see NOTE)
 
FOR THE WHIPPED CREAM
2 cups (480 milliliters) heavy cream
1/2 cup (65 grams) unsifted confectioners' sugar
4 ounces (115 grams) mascarpone
2 teaspoons vanilla extract
1 good-quality chocolate bar, for shaving
 
Step 1
Make the pie: In a small bowl, whisk together the egg yolks and 1/4 cup (50 grams) sugar until combined (the mixture should be thick and pale in color as you whisk the ingredients together). Set aside.
Step 2
In a medium heavy-bottomed saucepan over high heat, whisk together the half-and-half, the remaining 1/2 cup (100 grams) sugar, the cornstarch and cocoa powder and cook, whisking constantly until the mixture begins to steam, about 5 minutes. Add the chopped chocolate and continue to whisk until the pudding comes to a boil. The mixture will start to thicken fairly fast.
Step 3
Reduce the heat to medium and continue to cook, whisking constantly, for 1 minute, then remove from the heat; the mixture should be thick, like pudding. Add the egg yolk mixture and butter and whisk vigorously to combine, for 1 minute. Whisk in the salt and vanilla until combined.
Step 4
Pour the pudding into the blind-baked 9-inch pie shell (you do not have to wait for it to cool if you’re pressed for time), cover with a piece of plastic wrap and gently press it to the surface of the pudding. Refrigerate the pie for about 4 hours, until fully set.
Step 5
Make the whipped cream: At least 15 minutes before you’re ready to serve the pie, in the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer and a free-standing large bowl), combine the heavy cream, confectioners’ sugar, mascarpone and vanilla.
Beat the ingredients on medium-low until fully mixed, then increase the speed to high and whip the mixture until stiff peaks form, about 2 minutes. Pile the whipped cream on top of the pie, then use a vegetable peeler to shower it with chocolate shavings. Refrigerate until set, about 10 minutes.
Serve cold.
Step 6
NOTE: To blind-bake a pie crust, position a baking rack in the middle of the oven and preheat to 425 degrees. Gently line your deep-dish pie crust (already fitted into the pie plate, crimped as per your preference, and chilled in the freezer for at least 30 minutes) with foil and weigh it down with pie weights, beans, rice or pennies. Place the pie dish on top of a large, rimmed baking sheet and transfer to the oven. Bake for 15 minutes, then remove the foil with the weights and continue to bake for 5 to 7 minutes, until the pie crust is light golden brown. Transfer to a wire rack and let cool before filling.
 
Nutrition
Calories: 737; Total Fat: 51 g; Saturated Fat: 29 g; Cholesterol: 158 mg; Sodium: 459 mg; Carbohydrates: 61 g; Dietary Fiber: 3 g; Sugars: 37 g; Protein: 8 g.
 

Last edited by xoxoxoBruce (2/13/2022 1:18 am)