Chocolate Covered Frosted Flakes

Posted on June 7, 2013 | 1 Comment

This is pretty simple and incredibly tasty snack.
Ingredients:
2 cups Frosted Flakes (any cereal of your choosing will do I guess)
1 cup chocolate (at Le Yummerie we prefer Callebaut)
1 T oil
pinch of salt

Start by melting your chocolate in a double boiler. A double boiler consists of a bowl placed on top of a pan of simmering water. The bowl does not touch the water, but creates a seal with the bottom pan to trap the steam produced by the simmering water. The trapped steam keeps the top bowl going at just about 212F (100C), the temperature at which water turns to steam. This way, you can melt chocolate without worrying that it will stick and burn.
About the time the chocolate is done melting add your oil and mix until fully incorporated. Add your cereal and salt in two stages and fold until fully covered in chocolate. (Fold: The lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top.)
When it is all mixed together spread it all out on a baking sheet and let it dry in the refrigerator. I recommend over night so the chocolate has a good time to set.
When ready break off little chunks and enjoy.
Let me know how yours turns out.

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Decadent Fallen Chocolate Cake

Posted on May 30, 2013 | Leave a comment

I am a big fan of flourless chocolate cake so decided to try a recipe my friend Michael passed on to me. Here goes…

Ingredients
Cake 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, plus more, room temperature, for pan
3/4 cup plus 2 tablespoons sugar, divided, plus more for pan
10 ounces semisweet or bittersweet chocolate (61%-72% cacao), coarsely chopped
2 tablespoons vegetable oil
6 large eggs
2 tablespoons natural unsweetened cocoa powder
1 teaspoon vanilla extract
3/4 teaspoon kosher salt

Topping
1 cup chilled heavy cream
1/2 cup mascarpone
3 tablespoons powdered sugar

Preparation
Preheat oven to 350°. Lightly butter 9-inch-diameter springform pan and dust with sugar, tapping out any excess.

Combine chocolate, oil, and 1/2 cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.

Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, 1/4 cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.

Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form.

Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 tablespoons sugar.

Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools).

Decadent Fallen Chocolate Cake 1

Topping
Using an electric mixer on medium-high speed, beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form. Remove sides of springform pan from cake. Mound whipped cream mixture in center of cake.

Decadent Fallen Chocolate Cake 2

I chose to put little decoration in my topping.

Decadent Fallen Chocolate Cake 3

Decadent Fallen Chocolate Cake 4

 

 

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Disneyland Plaza Inn Carrot Cake

Posted on May 27, 2013 | Leave a comment

In the Disneyland Resort bakery with baker Sujatha Sownderraj who shows us how they create the delectable carrot cake served at the Plaza Inn in Disneyland park – old-fashioned goodness with layers of sweet carrot cake and thick cream cheese frosting.

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Nutella Cheesecake Bar w/ Oreo Base

Posted on May 23, 2013 | Leave a comment

Nutella Cheesecake bar

Ingredients

2 cups Oreo crumbs
1/2 stick unsalted butter, melted
16 ounces cream cheese, at room temperature
2 eggs, at room temperature
1/2 cup granulated sugar
1/4 cup + 1 tablespoon heavy cream
1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract)
1/3 cup Nutella

Preheat oven to 325 degrees F. Butter an 8×8 baking dish and line with parchment paper, making sure that the parchment is well pressed in the corners.

In a food processor, pulse Oreos until they become crumbs. (N0te: I buy the medium chunks which eliminates having to remove all that frosting.)  Add in melted butter and pulse until moistened.  Press Oreo mixture evenly into the bottom of your baking dish and bake crust until set. (about 12 minutes.)  Set aside to cool.

In a cleaned food processor add cream cheese, eggs, sugar, ¼ cup heavy cream, and vanilla. Pulse until smooth.  Put 2/3 of the cream cheese mixture in a bowl and set aside.  Add Nutella and 1 tablespoon of heavy cream to the remaining 1/3 cream cheese mixture in the processor.  Pulse until smooth. (Note: You can do this in your mixer as well as I prefer to do.)

To assemble, spread the plain cheesecake mixture over the cooled Oreo crust, being careful of the crust. Then pour the Nutella cheesecake layer on top of the plain cheesecake layer and spread evenly.  Bake on the center rack of the oven for about 35 minutes, or until the center jiggles slightly.  At this point feel free to lick the bowl. Remove from the oven and cool completely on a cooling rack.  Refrigerate for at least 3 hours.

When ready to serve, lift the bars out of the pan by lifting up the parchment paper (it should release easily).  The recipe called to cut into 16 squares and serve though I think those are a bit small. Perfect for pixies and fairies but really, I think 12 squares is better.

In the future I will probably substitute the Oreos for graham crackers as my taste testers and I all thought the Oreos were a bit over powering and took away from the Nutella which really should be the star here.

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Posted in Cheesecake, Chocolate, Nutella, Recipes

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