Death By Chocolate Chocolate Ganache Recipes

Steps:

• Special equipment: 1 (12 to 16 cup) glass trifle bowl or 12 to 16 individual small trifle bowls
• Whip the cream until stiff peaks are just about to form. Whip in the almond extract and confectioners'sugar until peaks form. Make sure not to over whip, the cream will then become lumpy and butter-like.
• When completely cool, use your hands to crumble the brownies into smaller pieces. In a glass trifle bowl, layer in the following order: crumbled brownies, about 1 1/2 cups pudding, 1 1/2 crumbled toffee bars, about 1 3/4 cups whipped cream. Repeat the layers in the same order. Save the last 2 toffee bars to crumble and sprinkle on top before serving.
• For individual small trifle bowls, layer in the following order: crumbled brownie, pudding, crushed chocolate covered toffee bars and whipped cream.
• Garnish with more crumbled toffee bars. Repeat with remaining ingredients.
• Preheat your oven to 325 degrees F.
• For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
• While the butter is melting, whisk your natural cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter. Continue to whisk the ingredients together in the bowl over the simmering water until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Remove from the heat and set on a dishtowel on your counter, and allow the fudgy mixture to cool down until it's warm, but not hot anymore.
• While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
• Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
• Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
• Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until fully incorporated. Then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, for 10 to 15 minutes, or until it starts to look like pudding. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.
• Cook's Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding. Poke a few holes throughout to allow to cool to room temperature.

Steps:

• In a blender, add Smirnoff No.21 Vodka, Baileys Original Irish Cream, Godiva Original Liqueur, ice cream, and puree briefly. Add ice. Blend until smooth, pour into a hurricane glass and garnish with chocolate shavings.;

Steps:

• Place a closed 9 by 3-inch spring-form pan on a baking sheet. Set the top half of the chocolate brownie inside the pan top side up. Ladle 1 1/2 cups of ganache into the pan over the chocolate brownie. Trim the cocoa meringue with a serrated knife so that it will fit tightly into the pan. Place the trimmed cocoa meringue, top side up, inside the pan on top of the ganache, pressing down gently on the cocoa meringue to eliminate air pockets.
• Spoon the mocha mousse on top of the cocoa meringue spreading evenly. Place the remaining chocolate brownie half, bottom side up, on top of the mocha mousse. Chill the cake in freezer for 30 minutes or refrigerate for 1 hour.
• Remove from the freezer and cut around the edges to release from the spring-form pan. Pour the remaining ganache over the cake and use a cake spatula to spread the ganache evenly over the and sides of the cake. Refrigerate the cake for 10 to 15 minutes to set the ganache.
• Fill a pastry bag with a star tip with the chocolate mousse. Pipe a circle of stars (each touching the other) along the outside edge of the top of the cake. Continue to pipe out circle of stars until the top of the cake is covered. Refrigerate the Death By Chocolate for at least 4 hours and preferably 12 hours before cutting and serving.
• Heat the butter in a 2 1/2 quart saucepan over medium heat. When melted, add the sugar, heavy cream, sifted cocoa, 2 tablespoons dark rum, and salt. Stir with a whisk to combine. Bring to a boil, then adjust heat and allow to simmer for 5 minutes, occasionally stirring. Remove the saucepan from the heat. Add the instant coffee and vanilla extract and remaining tablespoon of rum, stir until smooth. Allow to cool to room temperature before serving.
• To serve, cut the Death By Chocolate into the desired number of servings. Heat the blade of a serrated slicer under hot running water before slicing into the cake. Repeat this procedure after making each slice. Flood the base of each 10-inch dinner plate with 3 to 4 tablespoons mocha rum sauce and place a piece of Death By Chocolate in the center of each plate. Serve immediately.

Steps:

• Prepare the ganache, heat 1 1/2 cups heavy cream and 3 tablespoons of butter in a 2 1/2 quart saucepan over medium high heat. Bring to a boil. Place 22 ounces of semisweet chocolate in a stainless-steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Keep at room temperature until needed.

Steps:

• Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
• In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
• Place the chopped chocolate in a small heat-safe bowl and pour the boiling water over it. Whisk until the chocolate is melted, and then let it cool for 15 minutes.
• In a small bowl or large measuring cup, combine the buttermilk and vanilla extract. Set aside.
• In the bowl of a stand mixer with the whisk attachment, whisk the eggs on high speed until foamy, about 2 minutes. Reduce the speed to low and slowly pour in the oil, whisking until it is combined, about 30 seconds. Next, slowly pour in the cooled, melted chocolate. Add the buttermilk mixture, and then pour in the granulated sugar and whisk the batter until it is smooth and liquid, about 2 minutes. Stop the mixer, remove the bowl and add the sifted dry ingredients. Mix by hand just until the dry ingredients are incorporated, lifting and folding in from the bottom center. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly; the batter will look very lumpy, but stop mixing. Pour the batter through a medium-mesh sieve into a large bowl to remove any lumps. Press against the batter in the sieve with the spatula to push through as much batter as possible.
• Fill the cupcake liners half full with batter and bake until a wooden toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer the pans to wire racks to cool completely before filling and frosting.
• To assemble: Core the center of each cooled cupcake using an apple corer. Place the cooled, thickened Dark Chocolate Ganache in a pastry bag. Cut a small bit off the bottom of the bag and fill each cupcake by inserting the tip of the pastry bag into the cored cupcake. Generously frost the top of each cupcake with the Chocolate Mascarpone Frosting.
• Place the chocolate chips in a heat-safe bowl. In a small saucepan, heat the heavy cream until you see tiny bubbles around the edges. Pour the heavy cream over the chocolate and leave it alone for 5 to 10 minutes. Add the butter and vanilla extract to the melted chocolate and whisk everything together until it has a smooth consistency. Let the ganache cool to room temperature; the ganache will thicken upon standing.
• In the bowl of a stand mixer with the paddle attachment, combine the mascarpone cheese, cocoa powder, butter and vanilla extract. Beat on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in the milk. Scrape down the sides of the bowl, and then gradually beat in the remaining powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach desired consistency.

Steps:

• Take a deep breath. Make sure that you will have several uninterrupted hours to cook, and that you've cleaned off all of your kitchen space. Preheat the oven to 225°F
• Good job! Now trace a 9-in circle onto parchment paper using a cardboard cake circle and put it onto a baking sheet.
• COCOA MERINGUE LAYER:
• Put the 4 egg whites, cream of tartar, and salt into the electric mixer bowl. Whip on high (using the balloon whip attachment) until soft peaks fom - about 45 to 50 seconds.
• Gradually add 1 cup sugar while still on high. Continue to whip until the peaks are stiff, about another 1 1/2 minutes.
• Remove the bowl and use a spatula to fold in and thoroughly combine the remaining 1/4 cup sugar, 2 tbsp cocoa, and 1 tbsp cornstarch.
• Fill a pastry bag with the cocoa meringue (if you have no pastry bag, fill a ziploc bag and snip off one of the corners). Fill the traced parchment circle with meringue: start piping in the center and spiral outwards so that the whole circle is filled.
• Place the meringue in the oven and bake for 15 minutes. Then lower the oven temperature to 200°F and bake for 2 hour, 45 minutes more.
• Remove the meringue for the oven and let it cool on a rack for about 45 minutes before handling. Raise the oven temperature to 325°F.
• CHOCOLATE MOUSSE LAYER:
• You can begin preparing this while the meringue is baking and cooling. Heat 1 inch of water in the bottom half of a double boiler over medium heat (If you are not fortunate enough to own a double boiler, just stack a small saute pan on top of a small sauce pan. The lip of the saute pan should be just a bit wider than the sauce pan so that no steam escapes. Be very careful to keep any moisture out of your chocolate while you are melting it, or else it will seize and be very difficult to work with).
• Place 6 oz of semi-sweet chocolate in the top of the double boiler and tightly cover the top with plastic wrap (do not allow the wrap to touch the bottom half).
• Allow the chocolate to melt slowly, about 9 to 10 minutes. Remove from heat and stir until smooth. Keep at room temperature until needed.
• Place 1 1/2 cups heavy cream in the well-chilled bowl of an electic mixer. Whip on high (using the balloon whip attachment) until peaks form, about 1 minute. Set aside.
• Whisk 3 eggs whites in a large stainless steel bowl, until soft peaks form (about 3 minutes).
• Add 2 tablespoons of sugar and continue to whisk until stiff peaks form, about 2 to 2 1/2 minutes.
• Add a quarter of the heavy cream to the chocolate and whisk quickly, vigorously, and thoroughly, then add it to the eggs whites. Now add the remaining heavy cream. Fold everything together gently but thoroughly, and put it in the fridge until needed (for at least 2 hours).
• CHOCOLATE BROWNIE LAYER:
• Make sure that the oven is still set to 325°F
• Butter a 9 x 1 1/2 inch cake pan, then coat it with flour (shake out any excess).
• Sift together 1/4 cup flour, 2 tbsp cocoa powder, 1 tsp baking powder, and 1/3 tsp salt a small bowl, and set aside.
• Set up another double boiler. Place the 3 oz unsweetened chocolate, 4 tbsp butter, and 2 oz semi-sweetened chocolate in the top half.
• Tightly cover the top with plastic wrap, and heat for about 4 1/2 to 5 minutes. Remove from the heat and stir until smooth.
• Put 3 eggs, 1 cup sugar, and 1 tsp vanilla extract in an electric mixer. Whip on high (using the balloon whip attachment) until slightly thickened, about 1 1/2 minutes.
• Add the melted chocolate mixture to the egg mixture and mix on medium for 30 seconds.
• Add the sifted dry ingredients and mix on low for 10 seconds, then on medium for 10 seconds.
• Add the sour cream and mix on medium for 5 seconds.
• Remove the bowl and use a spatula to thoroughly combine any unmixed elements.
• Pour the batter into the prepared care pan, spreading evenly. Gently bang it down on the table a few time to help level out the batter.
• Bake in the oven until an inserted toothpick comes out clean, about 35 minutes.
• Remove and allow to cool for about 5 minutes, then refrigerate for 15 to 20 minutes.
• Remove the brownies from the fridge and use a 9 inch cardboard cake circle to trim off the edges and make your rectangle a circle. Now, cut it in half horizontally: if it is still in the pan, take it out and cut it so that you have a top half and a bottom half, both of which are still 9 inch circles.
• GANACHE LAYER:.
• Heat 1 1/2 cups heavy cream and 3 tbsp butter in a 2 1/2 quart saucepan over medium-high heat. Bring to a boil.
• Put 22 oz semi-sweet chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
• MOCHA MOUSSE:.
• Set up another double boiler.
• Put 14 oz of semi-sweet chocolate, 4 oz unsweetened chocolate, 1/2 cup water, instant coffee, and 2 tbsp cocoa in the top half of the double boiler.
• Tightly cover with plastic wrap and heat for about 6 to 7 minutes, remove, and stir until smooth.
• Put 5 egg whites in an electric mixer. Whip on high (with the balloon whip attachment) until soft peaks form, about 1 minute.
• Continue to whip while gradually adding 2 tbsp sugar. Whip an additional 30 seconds or so, until stiff.
• Whip 3/4 cup heavy cream in a chilled stainless steel bowl until stiff.
• Fold a fourth of the egg whites into the melted chocolate mixture, then fold in the whipped cream. Fold in the remaining egg whites.
• MOCHA RUM SAUCE:.
• Heat 6 oz butter in a 2 1/2 qt saucepan over medium heat.
• Once melted, add 1 1/3 cups sugar, 1 1/3 cups heavy cream, 8 tbsp cocoa, 2 tbsp rum, and 1/4 tsp salt. Whisk to combine.
• Bring to a boil and lower the heat, then allow to simmer for 5 minutes. Stir occasionally.
• Remove the saucepan from heat. Add 4 tsp instant coffee, 1 tsp vanilla, and 1 tbsp rum. Stir until smooth.
• Allow to cool before serving.
• ASSEMBLY!:.
• Put a closed 9x3 inch springform pan on a baking sheet.
• Carefully place the top half of the brownie circle inside, topside up.
• Ladle 1 1/2 cups of ganache over the brownie layer. (If the ganache has solidified, put the bowl in a pan of hot water and stir until the correct texture is achieved).
• Use a knife to trim off any of the cocoa meringue that got outside of the 9 inch circle you traced underneath it.
• Then peel off the parchment paper and very carefully place the meringue, top-side up, inside of the pan. Press down gently to eliminate air pockets.
• Spoon the mocha mousse evenly on top of the cocoa meringue.
• Place the remaining chocolate brownie half, bottom side down, on top of the mocha mousse.
• Chill the cake in the fridge for 1 hr, or in the freezer for 30 minutes.
• Take out the cake and cut along the inside of the pan to release it.
• Pour the remaining ganache over the cake and use an icing spreader to spread the ganache evenly over the top and sides.
• Put the cake back into the fridge for another 10 to 15 minutes to set the ganache.
• Fill a pastry bag fitted with a large star tip (Once again, use a ziploc bag if you do not have this. you will not be able to achieve the same decorative effects, but practice a few times on a plate and you can use this system to make little bulbs or a criss-cross pattern on the top).
• Pipe a circle of stars (each closely touching the other) along the outside edge of the top of the cage. Circle inwards until the cake is covered. Refrigerate the cake for at least 4 hours (12 is preferable) before serving.
• To serve, run a serrated knife under hot water between each time you slice the cake. Arrange the slice on a decorative plate (larger slice/smaller servings will stand upright better and look nicer).
• Flood the plate with 3-4 tbsp of the Mocha Rum Sauce, and serve with a smile. And a stiff drink ;).

Steps:

• Adjust oven rack to middle position; heat oven to 325 degrees.
• For the Brownie Base Layer:.
• Cut parchment paper to fit bottom of a 9-inch springform pan & spray with cooking spray.
• Whisk to combine flour, salt, & baking powder in medium bowl; set aside.
• In microwave-safe bowl heat butter & chocolate on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, if necessary, repeat in 15-second increments until melted; do not let chocolate burn.
• When chocolate mixture is smooth gradually whisk in sugar. Add eggs one at a time, whisking after each until thoroughly combined. Whisk in vanilla. Add flour mixture in two additions, folding with spatula until batter is completely smooth and mixed.
• Transfer batter to prepared pan; using a spatula to spread batter evenly and smooth. Bake until toothpick inserted into center of brownies comes out with a few moist crumbs attached, 25-30 minutes. Cool on wire rack to room temperature, about 1 hour (do not remove the springform ring).
• For the Cake Layer:.
• Line bottom of 9-inch round cake pan with parchment & spray with cooking spray.
• Combine chocolate, cocoa powder, & hot water in a medium microwave-safe bowl & heat until melted; about 45 seconds. If needed, heat in additional 15 second intervals until melted. (Do not burn) Add 1/4 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Set aside to cool.
• Whisk flour, baking soda, and salt in medium bowl. Set aside. Combine buttermilk and vanilla in small bowl and set aside.
• In bowl whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes.
• Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly mixed, 30 to 45 seconds, scrape down sides of bowl with spatula as needed. Add softened butter 1T. at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture followed by 1/2 of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds).
• Repeat using 1/2 of remaining flour mixture & all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl & add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer & fold batter once or twice with spatula to incorporate any remaining flour. Pour into prepared pan & smooth.
• Bake until toothpick inserted into center comes out with a few crumbs attached, about 30 - 40 minutes. Cool cake in pan 15 minutes, then invert onto wire rack and cool completely.
• Chocolate Mousse Filling:.
• Place stand mixer bowl and whisk attachment in the freezer or fridge.
• Chop the chocolate and place in medium bowl. Heat 1/2 cup of the heavy cream in microwave-safe cup until it begins to boil. Pour hot cream into bowl with chopped chocolate and whisk until smooth. Let cool for about 15 minutes.
• Once chocolate mixture is cooled, place remaining heavy cream(1 1/4 cup plus 2 T) and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled whisk attachment. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer.
• Gently fold in chocolate mixture with the whipped cream mixture.
• Ganache:.
• Heat the heavy cream and the butter in a microwave-safe bowl. Bring to a boil.
• Place the chopped semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Ganache should be brought to room temperature (about 40 minutes). There will be ganache left-over after icing cake. You could chill about 1 cup to use for additional decorating if desired.
• To Assemble:.
• Spread mousse over top of the brownie base evenly. Use an offset spatula or bench scraper to smooth the top.
• Place cake round over mousse, pressing down lightly. Chill for 1 hour.
• Remove springform ring and parchment collar. Use a spatula to smooth the room temperature ganache over the cake top and sides, covering evenly.
• Decorate with chocolate shavings on the sides if desired and with the additional chilled ganache if desired.

Steps:

• For the cake: Preheat oven to 350 degrees.
• Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper and butter the paper. Wrap outside of pan with foil.
• Stir chocolate and butter in medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
• Beat egg yolks and 6 tablespoons sugar in large bowl until mixture is thick and pale, about 3 minutes if you use an electric mixer.
• Fold chocolate mixture and vanilla extract into yolk mixture.
• Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
• Bake about 50 minutes or until cake top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack. Don't worry if the cake falls.
• Cut around pan sides to loosen cake and then remove pan sides. Invert cake onto a plate. Peel off parchment paper.
• For the glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
• To finish: Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes.
• Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. Serve at room temperature.

Steps:

• Preheat oven to 350 f.
• Grease a deep 9 inch spring from pan and line with parchment or wax paper.
• Place 8 oz bittersweet chocolate 1/2 cup butter and milk into a saucepan. stir over low heat until smooth. Remove from heat, beat in sugar and vanilla and cool slightly.
• Beat egg yolks and sour cream in a bowl, then beat into chocolate mixture. sift the flour and baking powder over surface and fold inches.
• Whisk the egg whites in a grease free bowl (not plastic) until stiff. fold into mixture.
• Pour into prepared pan and bake for appx 45-55 minutes-until a toothpick comes out clean. Cool in the pan for 15 minutes then invert onto a wire rack to cool.
• Slice the cooled cake across the middle to make three even layers.
• Make the filling: In a small saucepan, warm the jam with 1 tbls of brandy or cognac an brush over the layers; let sit. Place the remaining brandy ( I usually add more) in a pan with 14 oz of bittersweet chocolate and 7/8 cup of butter. Heat gently, stirring until smooth. Cool the mixture until it starts to thicken.
• Spread the bottom layer of the cake with half the chocolate filling taking care not to disturb the jam.Top with second layer and spread with remaining chocolate filling. Top with final layer and press down lightly.
• Make Ganache: Heat the cream and the semi sweet chocolate together over low heat stirring frequently until chocolate has melted. Pour into bowl, let cool, then whisk until mixture begins to stiffen.
• After cake has set, spread the top and sides of the cake with ganache and decorate with chocolate curls or chocolate leaves.

Steps:

• Beat 4 eggs, water, oil,& sour cream until smooth.
• Add the box of cake mix and pudding stirring until smooth.
• added chocolate chips, mixing just until blended.
• Pour into greased bundt pan.
• Bake at 350 degrees for 50 to 60 minutes.
• I sometimes garnish with powdered sugar when cooled.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble. Make pudding, according to package directions, with milk.
• In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.

Steps:

• Prepare brownies according to package directions. Let cool.
• Mix pudding according to package directions.
• In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
• Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
• Refrigerate. Best if made the day before you serve it.