Category: Dark Chocolate

MINI BLACK CAT FUDGE BROWIES adapted from Epicurious

10/25/2017

Makes about 72

Vegetable oil cooking spray
4 sticks of unsalted butter, chopped into pieces
8 ounces unsweetened dark chocolate, chopped into pieces
1¾ cups all-purpose flour
½ cup unsweetened Dutch-process cocoa powder
½ teaspoon salt
3¾ cups granulated sugar
8 large eggs
1 cup crushed walnut pieces
Confection’s sugar

Special Equipment: mini-muffin tins and mini wax paper liners

Preheat oven to 350º.
Line each mini muffin tin(s) with liners.
In a bowl, whisk together in flour, cocoa and salt. Set aside.
Melt butter and chocolate in a heavy 4-quart pot over a moderately low heat, stirring until smooth.
Remove from heat and whisk in granulated sugar.
Whisk in eggs, one at a time until each is fully incorporated.
Add the walnut pieces and stir until well blended.
Stir the flour mixture into the chocolate and sugar mixture.
Spoon the batter into the waiting muffin liners, filling each liner to the top.
Bake in the oven for 25 to 30 minutes or until a tester comes out clean.
Cool for 5 minutes. Turn out on a wax paper lined rack.
Repeat the process.
Place all muffins on a serving dish and dust with confectioner’s sugar.

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CRUSTLESS CHESTNUT PIE

12/14/2016

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Makes 1 – 9 inch pie

2 ¼ cups Chestnut Purée (see recipe below*)
6 tablespoons melted and cooled butter
1 generous tablespoon softened butter
5 extra large eggs, separated
3 tablespoons milk
3 oz. dark chocolate
Confectioner’s sugar for garnish – optional
Whipped cream

Preheat oven to 350º.
Generously butter a 9 inch pie plate.
Beat the egg yolks in a small bowl until well mixed.
Place the chestnut purée in a large mixing bowl. Add the egg yolks and milk, then whip with a whisk thoroughly, incorporating as much air as possible.
Drizzle a little of the melted butter into the purée mixture at a time while continuing to whip it. Repeat until all the melted butter has been blended into the mixture. Set aside.
Place the egg whites in a large non-reactive bowl, copper if you have it, and using an electric whisk, whip the egg whites until they can peak at a standing point.
Place one large spoonful of the egg whites in the puree batter and blend it in to lighten the mixture.
Add the remaining egg white on top of the purée mixture. Using a large spatula, fold the whites into the mixture gently. While you want the whites evenly distributed, you don’t want them fully incorporated. Ideally, there will be striations of whites throughout; its fine.
Place the pie on a baking sheet and put both in the oven. Depending on your oven, the timing can vary from 30 to 40 minutes. Take care not to let it become overly browned on the top. If necessary, lower the heat slightly.
The pie will puff up considerably while baking. When you remove it from the oven, it will settle back. This is normal.
Let the pie cool on a rack for about 10 minutes. Using a zester/grater, sprinkle the top with a couple of light layers of the dark chocolate.
When completely cooled, use a small, very fine meshed sieve to dust the top with confectioner’s sugar if you like.
Serve at room temperature with a dollop of whipped cream.

*You can purchase sweetened Chestnut Purée in both cans and jars. The jarred variety is infinitely better if you don’t have the time to make your own.

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MINI BLACK CAT FUDGE BROWIES adapted from Epicurious

CRUSTLESS CHESTNUT PIE

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