Hot Fudge Pudding Cake

Tuesday, May 8th, 2018 by

Hot Fudge Pudding Cake. What more could we possibly say? This incredibly tasty recipe was prepared by our resident programmer’s extremely thoughtful mother, Ellen. It’s a simple, low-effort desert featuring a rich chocolate fudge sauce that forms during the baking process. WARNING: do not taste test as you will end up with chocolate sauce all over your face. If you’re like us, you might also end up without any cake left. Serve with some ice cream for a nice balance of cold dessert and warm cake! Now, let’s get down to business.

Ingredients:

  • 1 ½ cups of brewed coffee, cold (our Grandfather’s Blend works great, but you can use whatever you prefer.)
  • 6 tablespoons of butter, extra for greasing the cake pan
  • 1/3 cup of chocolate chips (chopped semi-sweet chocolate also works)
  • 2/3 cup of cocoa powder, divided
  • 1 cup of white sugar, divided
  • ¾ cup of flour
  • 2 teaspoons baking powder
  • 1 tablespoon of vanilla
  • 1/3 cup milk (preferable whole milk)
  • 1 egg yolk
  • 1/3 cup of brown sugar

Directions:

  • Heat your oven to 325 degrees, and take an 8 inch square or round cake pan that is at least 1 ½ to 2 inches deep and grease it with butter. Combine the 6 tablespoons of butter, chocolate chips, 1/3 cup of cocoa in a double boiler over simmering water. Melt them together. Watch it carefully and stir frequently until combined. Remove from heat (alternatively, this can be done in a microwave on half power. Again, watch carefully and stir frequently.)
  • Whisk together 2/3 cup of white sugar, vanilla and milk. Add egg yolk and whisk it to combine. Add this mixture to the melted chocolate and whisk together. Add flour and baking powder. Stir to combine. Pour this mixture into the cake pan and spread evenly. In a small bowl, combine the remaining 1/3 cup of cocoa, remaining 1/3 cup of white sugar, and brown sugar, breaking up any clumps with your fingers. Sprinkle this mixture evenly over the cake batter in your pan. Do not stir.
  • Pour the coffee over the cocoa/sugar mixture. Do not stir. Bake until the cake is puffed and bubbling and just beginning to pull away from sides the sides of the cake pan, about 35-45 minutes.
  • Cool for at least 15 minutes before spooning into bowls to serve.
  • Magically, there will be a nice chocolate cake on top of a rich pudding sauce underneath! Make sure to store at room temperature.

 

This is not an elegant cake, frankly it looks like a mess. But it’s a mess of chocolate that you can eat, and you bet it is delicious. In our opinion it’s one of the easiest most impressive desserts you’ll ever make. Enjoy and let us know in the comments below how it turned out!

Earl Grey Truffles with Orange & Lavender

Wednesday, February 10th, 2016 by

truffles

Homemade valentines might bring doilies and glue sticks to mind, but this classy upgrade is almost as easy as the elementary school version. Chocolate truffles are essentially ganache nuggets dusted with cocoa powder. Ganache is incredibly easy to make and dangerous to have in the fridge. This recipe makes a dozen (good sized) truffles, but you might want to double it in case you find yourself “testing” that ganache more than a few times as it cools. We used just enough of our Earl Grey Zephyr loose leaf tea, featuring real oil of bergamot, orange peel, and lavender, to subtly flavor the chocolate. Use more tea to further emphasize the flavor, or try it with our Lady Earl White or Royal Earl Grey Chai.

Ingredients

  • 2/3 cup heavy cream
  • 2 tablespoons unsalted butter, room temperature
  • 2 teaspoons Earl Grey Zephyr loose leaf tea
  • 6 oz. fine-quality dark chocolate (we used 70% cacao)
  • 1 cup unsweetened cocoa powder

Directions

Bring cream and butter to a boil in a saucepan and remove from heat. Stir in tea leaves and let steep 5 minutes. While the tea is steeping, finely grind chocolate in a food processor and transfer to a bowl. Pour the cream mixture through a fine-mesh sieve onto the chocolate, discarding the tea leaves. Whisk until smooth. Cover and chill in the refrigerator at least 2 hours.

To shape the truffles, spoon even scoops of ganache onto a baking sheet. A melon baller or ice cream scoop can help create rounded, even scoops. Make sure your hands are cold (running them under cold water or holding a piece of ice first helps). Dry and roll each piece of ganache into a ball. Keep the rolling to a minimum to prevent the chocolate from softening. They don’t have to be perfectly round; after all, they’re homemade! Drop several balls at a time into bowl of cocoa powder and turn to coat. Transfer to an airtight container, separating layers with wax paper. Store for up to two weeks in the fridge, dusting lightly with more cocoa before serving if needed.

 

Peppermint Bark Recipe

Friday, December 11th, 2015 by

Love our new Peppermint Bark coffee? The candy is fun to make, especially the part when you take out your holiday stress on a bag of mints. Working with melted chocolate can be a little tricky, which is why we like this recipe adapted from Jessica In The Kitchen. The addition of coconut oil helps the chocolate behave nicely. Seizing can be an issue when adding peppermint extract to melted white chocolate, but follow this recipe and you won’t have to find out what that means. Give it as gifts, serve it to guests, eat it all by yourself with a cup of coffee. ‘Tis the season.

Ingredients

8 ounces semi-sweet chocolate chips
8 ounces white chocolate chips
1 teaspoon coconut oil
3/4 teaspoon peppermint extract
1/2 cup Starlight Mints, crushed

Directions

  • Line an 8-inch baking dish with foil.
  • Microwave the semi-sweet chocolate chips and ¼ teaspoon coconut oil together in a bowl for 1 minute. Remove and stir. The chips should melt with stirring but if not, microwave in 15 second increments until melted. Stir in 1/2 teaspoon peppermint extract into the chocolate and stir again.
  • Pour the chocolate mixture into the bottom of the baking dish and spread to cover. Place in the freezer for 15 minutes to set temporarily.
  • After 15 minutes have passed, Melt the white chocolate and the  remaining coconut oil for 1 minute in the microwave. Remove and stir. Microwave for another 15 seconds if not melted, then stir again. Stir in the remaining peppermint extract. Remove the baking dish from the freezer and pour the white chocolate mixture over the solidified semi-sweet chocolate in the baking dish.
  • Sprinkle with the crushed mints and place in the fridge.
  • Break apart into pieces once the bark has set and store in the fridge.
    Store in the refrigerator.

Peppermint Bark Coupon

 

 

No-Churn Coffee Fudge Ice Cream

Friday, August 21st, 2015 by

Having mastered super-simple Vietnamese Iced Coffee Pops, we decided to try another lazy, low-tech frozen dessert: no-churn ice cream. This one might be slightly more lazy, given that an appliance does most of the work and the freezing happens in one step, not two.

No churn ice cream

Inspired by The Kitchn’s easy recipe for no-churn, 2-ingredient vanilla, we decided to try a coffee version, swirling fudge into the mixture before letting it set. It took minutes to make the ice cream base and the possible variations are endless. Tea, spices, or even herbs would make interesting flavoring alternatives, and mix in anything you like for texture.

Ingredients

  • ½ cup cold, dark roast brewed coffee (we used Medium Roast Espresso)
  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups cold heavy cream
  • Hot fudge (well, warm fudge)

Instructions

  1. Pour the sweetened condensed milk into a large bowl and whisk in the cold coffee (or other flavoring), set aside.
  2. Whip the heavy cream until peaks form. We used a hand mixer on medium-high.
  3. Add whipped cream to the condensed milk mixture and blend by hand or on the low setting until combined.
  4. Blend again on medium until the mixture is just thickened.
  5. Pour mixture into a freezer-safe container (we used a standard size loaf pan) and cover with wax paper.
  6. Freeze overnight or until firm and enjoy!

 

Smoked Coffee Barbecue Sauce

Thursday, July 23rd, 2015 by

BBQBlog

If you haven’t tried smoked coffee yet, here’s another reason: it’s fun to cook with. Available during the warmer months of the year, our smoked coffee is wood-smoked in an actual smokehouse and tastes exactly like campfire coffee tastes in your dreams (minus the overcooked bitterness and mouthful of grounds). Coffee is a great way to add complexity to recipes, and the smokiness  complements more robust flavors, perfect for meats as a rub or marinade, or as an addition to chili.

This recipe uses our standard Smoked Coffee blend, although we also offer French Roast Smoked Coffee if you prefer the flavor of a dark roast, as well as Maple Bacon and Vanilla Bourbon Smoked Coffee. The result is sweet, tangy, smoky, with a subtle spiciness from the ginger. If you like heat, kick it up a notch with some cayenne or finely chopped chili peppers.

What you will need

1 cup ketchup

1/2 cup brewed smoked coffee (strong)

1 tablespoon Worcestershire sauce

1 tablespoon molasses

1 teaspoon grated ginger 

1/2 ounce dark (70%) chocolate

1/4 teaspoon smoked paprika

Salt and pepper to taste

Directions

In a medium saucepan, combine ketchup, coffee, Worcestershire sauce, molasses, and ginger and bring to a low simmer, stirring occasionally, over medium heat. Lower the heat and stir in the chocolate and smoked paprika until chocolate is melted, then let simmer over very low heat, stirring occasionally, until flavors have mellowed and melded, 5-10 minutes. Season with salt and pepper.

Recipe adapted from Serious Eats.