Tag Archives: chocolate

Easter baking – chocolate mousse

My parents host a big Easter lunch every year. It used to involve a big chocolate/candy hunt when they lived in a house with a large backyard and an even larger front yard. Now they’re in a condo it’s lunch with family and close friends. There’s usually quite a feast and Toby and I contribute a bit towards the desserts. This year I made chocolate mousse, so here’s a post about that.

This will be mousse. Oh, plus some rum.

This will be mousse. Oh, plus some rum.

I use a recipe from Cooks Illustrated. It’s a bit of a pain in the a$$ – I’m not sure if it really matters that you add each tablespoon of butter in one at a time or heat the egg whites for a minute or two before whipping them – but it seems to work out exactly the same each time.

First you melt the chocolate – I made a double batch (my co-workers will be happy) so 12 ounces or so of chocolate in a pot over a pot with simmering water.

melting chocolate

melting chocolate

Next I added in a stick of butter, a bit at a time. Then the pinches of salt, 2 teaspoons of vanilla and 4 teaspoons of rum. I think next time I’ll swap out the rum and instead use strong coffee, which is the other option for making this. After all of that, eight egg yolks are whisked in, again, one at a time.

glossy with butter

glossy with butter

I heated the egg whites for a bit and then whipped them up. Apparently also around here I stopped taking step-by-step pictures! After the egg whites were whipped, they were incorporated into the chocolate mixture a 1/3 to a 1/4 at a time.

heating egg whites

heating egg whites

Finally, I whipped two cups of cream with four tablespoons of sugar to soft peaks. Then that got folded all in with the chocolate and divided between two lovely glass bowls:

finished

finished

Cover with plastic wrap and put in the fridge overnight. The recipe recommends at least 2 hours for the flavours to develop but no more than 24 or so before you eat it. We’ve pushed it to 2 days before but I really wouldn’t recommend any longer than that.

Sweet Saturday – Chocolate stout cake with bourbon icing

I occasionally bake for my co-workers and those lucky enough to have offices near ours. It keeps me in practice and I get to make stuff that sounds especially yummy. When I’m not eating keto I love beer, well, even when I am eating keto I love beer I just try really really hard to drown my sorrows in whisky in its various forms, but I digress…

I like beer. So I loved when I stumbled across the beeroness. I can’t remember if someone pointed the blog out to me but I’m glad however it happened. Anyway, when I saw her recipe for Epic Chocolate Stout Cake with Chocolate Bourbon Sour Cream Frosting, well, I gasped. And made it for my co-workers.

This will be chocolate stout cake

This will be chocolate stout cake

Although I usually follow recipes to a T the first time I make it, here I made two layers instead of three. I ended up with some cupcakes instead.

two layers

two layers

and some cupcakes

and some cupcakes

The icing was quite lovely.

this will become the icing...

this will become the icing…

And seriously, I _LOVE_ my mixer

IMG_3352And here’s the final result:

remembered to take a picture after half was eaten

remembered to take a picture after half was eaten

The icing is a bit stiff so it needs to come out of the fridge well before you want to ice it.

 

Chocolate sheet cake – definitely NOT keto friendly!

I have, on occasion, made treats for my office mates. I came up with some sort of order for everyone to pick a treat. Most recently the choice was “plain chocolate cake; you know, the kind that’s dense inside and has a bit of a crisp outside.” So that was my task. And what I found was Cook’s Illustrated Simple Chocolate Sheet Cake.

List of ingredients:

  • 3/4 cup cocoa powder, preferably Dutch-processed
  • 1 1/4 cups unbleached all-purpose flour
  • 1/4 teaspoon table salt
  • 8 ounces semisweet chocolate, chopped
  • 12 tablespoons unsalted butter (1 1/2 sticks), plus extra for baking pan
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda

Okay – as an aside – I really wish magazines and cookbooks would use both cups AND weight measures. Weight measures are so much more accurate than cups and spoons. Sigh.

This will be chocolate cake...

This will be chocolate cake…

Set the oven to 325f; grease a 9×13 baking pan with butter and set aside.

Sift the cocoa, flour and salt together and set aside. The recipe says to melt the butter and chocolate in the microwave. We don’t have a microwave so I used a pot over another pot on the stove.

separate mixings all together

separate mixings all together

You can see the pot of chocolate and butter in the pot of water getting ready to melt. The blue bowl in the back has the cocoa, flour and salt. The other bowl has the eggs, sugar and vanilla that had been whisked together.

Once the chocolate and butter was melted, I whisked them into the egg mixture. Then the buttermilk and baking soda were added:

IMG_2989

Then the dry ingredients were added and it was all dumped into the baking pan:

mmmm chocolate

mmmm chocolate

Okay, here it is ready to go in the oven:

IMG_299135 minutes later and:

cake

cake

I’ll let you know what my co-workers thought of it. No one ate it here on the day it was made because we had this huge burger and poutine dinner 😉  Toby snuck in a small piece – he thought it was an absolutely fine chocolate cake, not wonderful, it was just chocolate cake. Which is what I was going for I guess so there you go.

Chocolate Almond Cake – low carb!

Well, it finally happened – Toby found a recipe he wanted me to try over at The Frugal LowCarber: Chocolate Almond Meal Cake.

This will be cake

This will be cake

The yellow-y stuff is ground almonds. I mentioned to some of the people at work who tried the cake that maybe next time I’ll grind the almonds a little finer. The ones I used are just the regular ground almonds from the bulk food store (I <3 Bulk Barn). They all said no – they liked the texture of them. Hmmm have to think about that.

Splenda and cocoa powder

Splenda and cocoa powder

One of the things you do not eat when eating keto is sugar. Like at all. So I’ve had to wrap my head around eating splenda and swerve (erythritol). I spent a lot of time avoiding “processed” stuff – and splenda to me = processed. But if I want to bake more often then that’s what I’m gonna do. Good thing Costco sells these huge bags of splenda (which weigh next to nothing)

It’s a great recipe, easy to follow and clear. I didn’t change anything so I highly recommend you go over to the Frugal LowCarber. This is my first recipe of her’s that I’ve tried. I’ll definitely go back for more.

About to go in the oven

About to go in the oven

IMG_2981Have I mentioned how much I love my oven? I really need to get on the house-hunting, moving in, reno posts!

IMG_2983All done and waiting to cool (at least a little) much to Toby’s chagrin.

IMG_2984Bonus points to anyone who recognizes the logo on the plate 😉

So Q had just gotten up from his nap when this was cool enough to eat so he and Toby were my taste-testers. Toby had a bite and I could tell he wasn’t sure. It definitely doesn’t taste like “chocolate cake” but it definitely tastes like “chocolate almond cake.”
Q watched Toby have some and he opened his mouth all sleepy and dopey like. He took a bite of the piece I held up and ate it. I asked him how it was. Q, is it yummy? Do you like it? Q’s response? He opened his mouth for more. I’ll count that as a win.