Let's face it, schadenfreude is a dark emotion. It deserves a dark pie. Here are your ingredients.
1 cup dark brown sugar1 cup dark corn syrup1/2 cup molasses1/2 cup (1 stick) butter1/2 cup semi-sweet chocolate chips or chunks3 large eggs (I used brown eggs in keeping with the spirit of things, but white eggs are fine)2 teaspoons cinnamon1 splash Kahlua or other coffee liqueur1 graham cracker pie crust (9 or 10 inches). Choose regular or chocolate graham cracker crust according to taste.
Preheat your oven to 375 degrees (Fahrenheit). Melt butter in largish mixing bowl; add in corn syrup, molasses, brown sugar and cinnamon. Mix well. Melt chocolate; fold into existing mixture. Add eggs and Kahlua; mix vigorously until mix has an even consistency. Pour into pie crust (depending on size of crust you may have a little filling mix left over).
Shove into oven, center of middle rack, and bake for about 45 minutes. At 45 minutes, poke pie with butter knife. If butter knife comes out clean, your pie is done; otherwise give it about another five minutes.
Once you take the pie out of the oven, let it set at least 20 minutes before you dig in. It's really good when still warm, however.Serving recommendations: small slices (this is an awesomely rich pie) and an ice cold glass of milk to go with it.
Monday, April 28, 2008
Friday, April 25, 2008
Chocolate-Chocolate Chunk Ice Cream With Salted Cashews
Chocolate-Chocolate Chunk Ice Cream With Salted Cashews
Time: 30 minutes, plus chilling, churning and freezing
11 ounces bittersweet chocolate
3 cups whole milk
1 cup heavy cream
1 tablespoon coffee beans, lightly crushed with back of knife
8 large egg yolks
1 cup granulated sugar
Large pinch salt
5 ounces roasted salted cashews, coarsely chopped (about 1 cup).
1. Finely chop 6 ounces chocolate. Break 5 remaining ounces into small chunks. Place finely chopped chocolate in a bowl.
2. In a large, heavy saucepan, combine milk, cream and coffee beans. Bring to a simmer and cook 3 minutes; pour over chopped chocolate and whisk until smooth.
3. In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.
4. Return custard to saucepan and cook, stirring constantly, over medium-low heat, until it thickens just enough to coat the back of a spoon, about 3 minutes. Do not let mixture reach a simmer. Strain mixture through a fine sieve and let cool to room temperature. Refrigerate, covered, until very cold, about 3 hours or up to 2 days.
5. Churn custard in an ice cream machine according to manufacturer’s instructions. Add chocolate chunks and cashews during final 5 minutes of churning. Transfer ice cream to an airtight container. Freeze for 3 hours before serving.
Yield: 2 quarts, plus about 1 cup.
Time: 30 minutes, plus chilling, churning and freezing
11 ounces bittersweet chocolate
3 cups whole milk
1 cup heavy cream
1 tablespoon coffee beans, lightly crushed with back of knife
8 large egg yolks
1 cup granulated sugar
Large pinch salt
5 ounces roasted salted cashews, coarsely chopped (about 1 cup).
1. Finely chop 6 ounces chocolate. Break 5 remaining ounces into small chunks. Place finely chopped chocolate in a bowl.
2. In a large, heavy saucepan, combine milk, cream and coffee beans. Bring to a simmer and cook 3 minutes; pour over chopped chocolate and whisk until smooth.
3. In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly whisk in the chocolate mixture until fully incorporated.
4. Return custard to saucepan and cook, stirring constantly, over medium-low heat, until it thickens just enough to coat the back of a spoon, about 3 minutes. Do not let mixture reach a simmer. Strain mixture through a fine sieve and let cool to room temperature. Refrigerate, covered, until very cold, about 3 hours or up to 2 days.
5. Churn custard in an ice cream machine according to manufacturer’s instructions. Add chocolate chunks and cashews during final 5 minutes of churning. Transfer ice cream to an airtight container. Freeze for 3 hours before serving.
Yield: 2 quarts, plus about 1 cup.
Extra-Bittersweet Chocolate Pots de Crème
Extra-Bittersweet Chocolate Pots de Crème
Time: 55 minutes, plus chilling
1 1/2 cups heavy cream
1/2 cup whole milk
3 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
4 egg yolks
3 tablespoons sugar
1/8 teaspoon kosher salt
Crème fraîche or whipped cream, for serving.
1. Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
2. In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
3. Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
4. Bake until edges are lightly set (lifting foil to check) but center is still jiggly — it will set as it cools — 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.
Yield: 4 to 6 servings.
Time: 55 minutes, plus chilling
1 1/2 cups heavy cream
1/2 cup whole milk
3 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
4 egg yolks
3 tablespoons sugar
1/8 teaspoon kosher salt
Crème fraîche or whipped cream, for serving.
1. Preheat oven to 300 degrees. In a heavy saucepan, bring cream and milk to a boil. Remove from heat; whisk in chopped chocolate until smooth.
2. In a large bowl, whisk together the yolks, sugar and salt. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine mesh sieve into a large measuring cup or bowl.
3. Divide mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on center rack of oven. Add hot tap water to pan, halfway up sides of cups. Cover pan with foil; use a fork to prick holes in foil.
4. Bake until edges are lightly set (lifting foil to check) but center is still jiggly — it will set as it cools — 30 to 35 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving with crème fraîche or whipped cream.
Yield: 4 to 6 servings.
Milk Chocolate-Banana Pudding
Milk Chocolate-Banana Pudding
Time: 45 minutes, plus chilling
5 ounces milk chocolate, finely chopped
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
Pinch salt
2 egg yolks
1 1/2 cups whole milk
1/2 cup heavy cream, plus 1 cup whipped
1 teaspoon vanilla extract
2 large bananas, thinly sliced
14 whole chocolate wafer cookies, plus 4 crushed, for garnish (see note).
1. Place chocolate in a bowl. In a separate large bowl, sift together sugar, cocoa, cornstarch and salt; whisk in egg yolks and 1/2 cup milk until smooth.
2. In a large saucepan over high heat, bring remaining 1 cup milk and 1/2 cup cream to a simmer. Pour over chopped chocolate and whisk until smooth. Whisking constantly, slowly pour hot chocolate mixture into egg mixture until completely incorporated and cocoa is dissolved.
3. Return custard to saucepan. Cook, stirring constantly, over medium heat, until thickened, about 10 minutes. Do not let mixture reach a simmer. If custard begins to steam heavily, stir it, off the heat, a moment before returning it to stove top. Strain through a fine-mesh sieve. Stir in vanilla.
4. Spread several tablespoons pudding evenly into an 8-inch square pan (or a glass bowl). Top with an even layer of bananas; arrange whole cookies on top of bananas. Cover with remaining pudding. Top with whipped cream and sprinkle with crushed cookies. Chill at least 3 hours or overnight before serving.
Yield: 6 to 8 servings.
Note: Nabisco Famous Chocolate Wafers work perfectly. If you can’t find them or want to paint the lily, try using chocolate sandwich cookies like Newman-O’s.
Time: 45 minutes, plus chilling
5 ounces milk chocolate, finely chopped
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
Pinch salt
2 egg yolks
1 1/2 cups whole milk
1/2 cup heavy cream, plus 1 cup whipped
1 teaspoon vanilla extract
2 large bananas, thinly sliced
14 whole chocolate wafer cookies, plus 4 crushed, for garnish (see note).
1. Place chocolate in a bowl. In a separate large bowl, sift together sugar, cocoa, cornstarch and salt; whisk in egg yolks and 1/2 cup milk until smooth.
2. In a large saucepan over high heat, bring remaining 1 cup milk and 1/2 cup cream to a simmer. Pour over chopped chocolate and whisk until smooth. Whisking constantly, slowly pour hot chocolate mixture into egg mixture until completely incorporated and cocoa is dissolved.
3. Return custard to saucepan. Cook, stirring constantly, over medium heat, until thickened, about 10 minutes. Do not let mixture reach a simmer. If custard begins to steam heavily, stir it, off the heat, a moment before returning it to stove top. Strain through a fine-mesh sieve. Stir in vanilla.
4. Spread several tablespoons pudding evenly into an 8-inch square pan (or a glass bowl). Top with an even layer of bananas; arrange whole cookies on top of bananas. Cover with remaining pudding. Top with whipped cream and sprinkle with crushed cookies. Chill at least 3 hours or overnight before serving.
Yield: 6 to 8 servings.
Note: Nabisco Famous Chocolate Wafers work perfectly. If you can’t find them or want to paint the lily, try using chocolate sandwich cookies like Newman-O’s.
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