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Filtering by Category: chocolate

Black Forest Dutch Baby

Patricia Reitz

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Ugh… we’re having a snow day here in Virginia so I was looking online for some recipe inspiration and I stumbled upon a yummy looking Chocolate Dutch Baby (or German pancake), which got me thinking… what if I took that chocolate idea and elevated it a bit by adding sweetened whipped cream and a delicious cherry topping? That was it - I decided making a Black Forest Dutch Baby would be part of my snow day activities! So glad I did because it’s definitely a treat worth trying, snow day or not.

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We’ll start by making the cherry topping. In a skillet over medium-high heat, combine tart cherries, sugar, cornstarch, and a salt. I used tart cherries I stashed away in the freezer this past spring, but if you have fresh tart cherries, you can certainly use ‘em.

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Cook, stirring constantly until the mixture begins to boil; continue cooking for a full minute, then turn off the heat.

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mmmm… set the yummy cherry topping aside until needed.

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The Dutch Baby (German Pancake) is really easy to make… just preheat an oven-proof skillet in your hot oven, melt the butter in the skillet and swirl it all around, then pour the excess melted butter into the a blender with all the other dutch baby ingredients, give it a whirl, and pour the batter into the prepared skillet. For some reason I didn’t get any photos while I was making the chocolate dutch baby, but you can see exactly how it’s done here in my Vanilla Dutch Baby post from a few years ago. The only difference, besides this one being chocolate instead of vanilla, is that this recipe is made in a smaller skillet.

The Dutch Baby will puff up in the oven and collapse almost immediately upon removal. To serve, cut the dutch baby into 4 wedges and top with sweetened whipped cream and the cherry topping. Enjoy!

Items used to make this recipe:


Black Forest Dutch Baby

makes one 9-inch skillet, 4 servings

Ingredients

Cherry Topping:

  • 1 1/2 cups (140g) tart cherries, fresh or frozen, pitted

  • 1/4 cup (50g) granulated sugar

  • 1 1/2 tablespoons (6g) cornstarch

  • pinch of fine salt

  • 1/16 (6 drops) pure almond extract

Chocolate Dutch Baby:

  • 2 tablespoons (30g) unsalted butter

  • 2 large eggs (100g), room temperature

  • 1 tablespoon (12.5g) granulated sugar

  • 1/4 teaspoon fine salt

  • 3 tablespoons (25g) all purpose flour

  • 1 1/2 tablespoons (7.5g) dutch processed cocoa powder, sifted

  • 1/4 cup (61g) whole milk

Directions

To make the cherry topping:

  1. In a small saucepan over medium-high heat, combine cherries, sugar, cornstarch, and salt; bring to a boil, stirring constantly; continue cooking for a full minute.

  2. Remove from heat and stir in pure almond extract; set aside until needed.

To make the chocolate dutch baby:

  1. Preheat oven and 9-inch cast iron skillet in the center of a 425F oven.

  2. In a blender, combine the eggs, sugar, salt, flour, cocoa, and milk; set aside until the next step.

  3. Carefully remove the hot skillet from the oven and add the butter.

  4. Swirl pan until butter is completely melted and coats the entire pan; pour excess butter into batter and mix to combine.

  5. Slowly pour the batter into the hot, buttered skillet and return to the oven; bake for 12-15 minutes or until the dutch baby puffs up (it will deflate almost immediately when removed from the oven so don’t be alarmed when this happens).

  6. Remove from oven and allow to cool slightly before topping with cherry topping and lightly sweetened whipped cream.

Note: try to avoid pouring all the batter into the skillet in one spot - the force of the pour will remove the butter coating in the pour spot and the pancake will inevitably end up sticking. To avoid this, I like to hold an upside down serving spoon a few inches over the skillet and pour the batter slowly over the back of the spoon while moving the spoon around the skillet. This helps diffuse the force of the pour.

cherry topping adapted from Rose Levy Beranbaum from RealBakingWithRose; chocolate dutch baby adapted from Deb Perelman from SmittenKitchen.

Chocolate Sandwich Cookies with Salted Caramel Russian Buttercream

Patricia Reitz

During my last post I taught you how to make Russian Buttercream with a Mexican Twist (in the form of dulce de leche), and now I’m going to add a little French je ne sais quoi to the buttercream by giving it a salted caramel flavor profile, which pairs perfectly with Chocolate, or should I say Chocolat. Ooh-la-la!

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Start by making delicious chewy chocolate cookies, which are perfectly divine on their own, and sandwich two together with a layer of salted caramel Russian Buttercream in the middle. It’s a heavenly combination.

Seriously, try not to eat all the chocolate cookies before you turn them into sandwich cookies!

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You can serve these cookies at room temperature, but I think they’re even better slightly chilled (10-15 minutes in the fridge). Enjoy!


Chocolate Sandwich Cookies w/Salted Caramel Russian Buttercream

makes 12 sandwich cookies

Ingredients

Cookies:

  • 1 cup all purpose flour

  • 6 tablespoons dutch processed cocoa, sifted (use really good quality)

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon fine salt

  • 10 tablespoons unsalted butter, room temperature

  • 1 cup granulated sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • extra granulated sugar to coat roll cookies in before baking (or use vanilla sugar)

Filling:

  • 1/4 pound (113g) unsalted butter at room temperature (70F)

  • 1/4 pound (113g) canned dulce de leche, chilled

  • fine table salt to taste

Directions

To make the cookies:

  1. In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside until needed.

  2. In the bowl of a stand mixer fitted with the flat beater or BeaterBlade attachment, cream butter and sugar on medium speed for about 2 minutes until it lightens in color.

  3. Add egg and vanilla; continue to mix until no traces of egg remain.

  4. Turn mixer speed down to low; add cocoa mixture and combine until no traces of dry flour or cocoa remain, scraping bowl if needed.

  5. Wrap dough in plastic and chill for at least 1 hour.

  6. Preheat oven to 350F, place rack in center of oven, and line 2 half sheet pans with silpat liners.

  7. Using a #50 scoop (about 1 tablespoon), roll level scoops of chilled cookie dough in the palm of your hand to form a ball; coat with granulated sugar and space evenly on sheet pan, 12 per pan.

  8. Bake for 9-10 minutes; remove from oven and cool for 10 minutes before transferring to a cooling rack to cool completely.

To make the filling:

  1. In a medium mixing bowl, beat room temperature butter using a hand mixer for 2-3 mites, until light in color and very fluffy.

  2. Add chilled dulce de leche and continue beating with a hand mixer for 1 minute.

  3. Taste the buttercream carefully and add just enough salt to achieve the level of salted caramel flavor you desire, beating well so the salt is evenly distributed.

Keto Chocolate-Chocolate Chip Ice Cream

Patricia Reitz

It seems like just about everyone is trying to reduce their carb intake these days, which can put a damper on eating some of your favorite foods, like ice cream.  But today you're in luck because I've come up with an awesome chocolate ice cream recipe that has only 5 net carbs per 1/2-cup serving (leading national brands have 17 to 25 grams).  When I served it to my oldest daughter, she said she would never have guessed it was low-carb.  That makes this recipe a winner in my book!  Plan ahead - the base should be made the day before you plan to serve and the mixture should be processed in your ice cream maker 30-90 minutes before serving (see below).

IMPORTANT:  Because this ice cream contains no sugar (which helps to keeps the texture soft and scoopable), it's best served either soft-serve style right out of the machine, or freeze for 1 hour for a slightly firmer texture.  If allowed to freeze longer than 1 hour, it will freeze solid like ice, which actually would be fine if you want to pour the mixture into freezer pop molds (just omit the dark chocolate baking chips from the recipe).

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Start by whisking together the milk, half and half, egg yolks, and sifted cocoa powder.  Those things that look like lumps of cocoa are actually cocoa powder covered bubbles - keep whisking.

Soon the mixture will look like this.  Heat over medium high heat, stirring constantly, until it boils.

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Boil mixture for 1 minute, being careful not to allow the mixture to overflow.

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Remove from the heat and stir in the vanilla and powdered erythritol (Swerve).

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Strain the mixture through sieve.

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Chill mixture overnight.

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Approximately 30-90 minutes before serving, pour mixture into ice cream machine and process according to manufacturer's instructions.  This recipe is best served "soft-serve style" right away or freeze for 1 hour for a slightly firmer texture.

For longer storage, freeze mixture in ice pop molds.

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Enjoy! 

Items used to make this recipe:


Keto Chocolate-Chocolate Chip Ice Cream

makes twelve 1/2-cup servings (5 net carbs per serving)

Ingredients

Directions

  1. In a 3-quart, heavy-bottom saucepan over medium high heat, combine milk, half and half, cocoa powder, and egg yolks, stirring constantly until the mixture comes to a boil; continue stirring and cook for 1 minute, being careful not to let the mixture boil over.

  2. Remove from the heat and stir in the powdered erythritol and pure vanilla extract.

  3. Strain mixture through a fine mesh sieve; cover well and chill overnight.

  4. Process in your ice cream maker following the manufacturer's instructions.

  5. When ice cream is done churning, serve immediately or transfer to a freezer-safe container and freeze for 1 hour for a slightly firmer texture.

Nutritional stats per 1/2-cup serving: 120 calories, 10g fat, 5g net carbs, 4g protein.

Notes: 

  • You can make your own powdered erythritol (swerve confectioners) by grinding granulated erythritol in an electric coffee grinder, a small food processor, or a nutribullet.

  • Because this ice cream contains no sugar (which helps to keeps the texture scoopable), it's best served either soft-serve style right out of the machine, or freeze for 1 hour for a slightly firmer texture. For longer storage, omit dark chocolate baking chips and freeze in ice pop molds.