chocolate

Chocolate Beet Cake

Chocolate Beet Cake

Inspired by this gorgeous cake from Martha Stewart Kitchen, I decided to bake this extra moist, satisfying, chocolate cake. It’s perfect for a dessert after a holiday meal — it has just right amount of decadence without being heavy and beet flavors in a fudge-y chocolate batter make all the difference.

Of course, I had to add my twist to the cake, so I added Greek yogurt, which made the cake even more moist.

Instead of a dark chocolate glaze, I made a white chocolate ganache because spring has sprung! Vibrant fruits, such as blood orange, kiwi, or pomegranate seeds, make fantastic garnishes.

Total Time: 3 hours
Makes: 1 9-inch cake

INGREDIENTS:

  • 4 medium beets, trimmed, peeled, and cut into 2-inch chunks

  • 1/4 cup and 2 tbsp of Greek yogurt

  • 2 cups AP flour

  • 1 1/2 cups granulated sugar

  • 1/2 cup unsweetened Dutch-process cocoa powder

  • 1 1/2 tsp baking soda

  • 1 tbsp salt

  • 2 large eggs

  • 3/4 cup warm water

  • 1/4 cup canola oil

  • 1 tsp vanilla extract

  • 12 oz white chocolate

  • 2 tbsp unsalted butter

  • 1 cup heavy cream

INSTRUCTIONS:

  1. Puree cooked beets and 2 tbsp of Greek yogurt in a food processor until smooth.

  2. Preheat oven to 350 degree F. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Whisk in eggs, water, oil, vanilla, and 1 1/4 cups beet and Greek yogurt puree.

  3. Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment, and coat with softened butter or cooking spray. Pour batter into the pan

  4. Bake until a toothpick inserted into the center comes out clean with no crumbs for about an hour. Check in and rotate the pan after 45 minutes.

  5. Once it’s done, take the cake out of the pan and let it cool completely.

  6. While the cake is cooling, make the ganache by pouring hot, heavy cream to a bowl of white chocolate and butter. Whisk it well until it’s fully incorporated.

  7. Pour chocolate glaze over the top, and let it set about for 30 minutes. Garnish with slices of blood orange.

Salted Tahini Chocolate Tart (GF)

Salted Tahini Chocolate Tart (GF)

I spent some time last week in the kitchen with the wonderful Rachel Simons - one of the three brains behind my favorite tahini, Seed and Mill! We used my background as the inspiration for this gluten free dessert. With an oat gluten free crust, tahini, and dried rose petals this is the perfect chocolate bite! We made this tart two ways: a large tart you can serve at your next dinner party, or mini tarts to accompany your coffee. Check out Rachel's amazing work right here!!

Enjoy the recipe - comment below and let me know if you try it out!

Photos by Edouard Massih & Rachel Simons

Total Time: 45 minutes
Serves: 10-12 people

Gluten Free Oat Crust:

  • 1.5 cup old-fashioned oats

  • .75 cup almond flour

  • 1/2 cup butter, melted

  • 1/2 cup honey

  • 1 tsp kosher salt

  • 1 tsp ground cinnamon

Tahini Chocolate Filling:

  • 11.5 oz dark chocolate chips

  • 11.5 oz milk chocolate chips

  • 2 cup heavy cream

  • 1/4 cup tahini

  • 2 tbsp rosewater

Salted Topping:

  • Flaky sea salt

  • Any nut & seeds (pistachio, pistachio seeds, almonds, sesame seeds)

INSTRUCTIONS

Crust:

1.    Preheat the oven to 350F. In a food processor, pulse the oats, whole wheat flour, butter, honey, salt, and cinnamon until ground and wet sand like. 

2.   Press the crust mixture into desired tart shell. Bake until golden brown, and crispy about 25-30 minutes (10-15 min for mini).

3.    When ready, transfer to a wired rack and let the crust cool. 

Filling:

1.      Pour the cream into a small saucepan, and bring to a boil. 

2.     Place the chocolate into a large bowl, and pour the cream over it. Let it sit for 2 minutes until the chocolate has softened are start mixing the chocolate mixture. 

3.     Add tahini, and rosewater. Mix until chocolate has been fully incorporated, and the chocolate filling is thick and smooth. 

4.     Pour the chocolate filling into the tart crust, tap the tart against the countertop to pop any air bubbles. 

5.     Place the tart in the fridge, and let chill for 1-2 hours. 

6.     To serve: When ready let the tart come to room temperature for 20 minutes. Slice the tart with a warm knife, Finish with sea salt, nuts, and seeds. 

Cheers!

 

Chocolate Negroni

Chocolate Negroni

A dark powerful drink to start your night off right! A Negroni is an aperitif that is normally served straight up in a rocks glass. I added some chocolate bitters, and shaved chocolate to garnish the drink and make it sweeter for your loved one this Valentine's Day! Doesn't matter if your going out or staying in this is the exact drink you need to start your night off correctly!

Photos by Jessica Marx

Total Time: 10 minutes
Serves: 2 drinks

Ingredients:

  • 3 oz Gin

  • 2 oz Campari

  • 2 oz Vermouth

  • 6 to 8 dashes Chocolate bitters

  • Shaved Chocolate, for garnish

INSTRUCTIONS

1. In a large shaker start by adding the ice, then combining the gin, campari, vermouth, and chocolate bitters.
2. Stir until well combined, and chilled. 
3. Strain into a rocks glass over a large ice cube. 
4. Garnish with chocolate shaving
5. Cheers!

The Ultimate Chocolate Christmas Cookie

The Ultimate Chocolate Christmas Cookie

This cookie is all about the holiday cheer. Starting off with a cookie and dressing it up. You can make this with different cookies, toppings, chocolates - it's all about making it your ultimate christmas cookie!! I used martha stewarts recipe for the cookies! 

Photos by Jessica Marx

Total Time: 20 minutes

Ingridients:

INSTRUCTIONS

1.    Bake off your cookies, let cool for 15 minutes.

2.   Bring water to a boil in a small pot, place white chocolate chips in a bowl, on top of the boiling water - making a double boiler

3.   When the chocolate chips are melted. Dip each cookie, and rest on the sheet tray.

4.   Place the candy canes in a zip lock bag, and crack with a wooden spoon, or wooden rolling pin.

5.   Sprinkle on the cookies, and let rest until harden. 10-15 minutes. 

Enjoy the holiday cheer!