BISSINGER'S CHOCOLATE RECIPES
Bissinger's Chocolate Cinnamon Chile Cake
|8 oz Bissinger's 75% Dark Chocolate||1 cup Brown Sugar|
|8 oz Butter, unsalted, room temperature||1/2 cup Flour, all-purpose|
|4 Eggs, room temperature||1 1/4 tsp Cinnamon|
|1/4 tsp Cayenne Pepper|
Preheat oven to 325 degrees.
Butter and dust with flour a 9" cake pan with sides at least 2" high. Line t he bottom with parchment paper.
Melt chocolate in microwave (carefully, 30 seconds at a time, stirring until melted but not hot) or in double boiler.
In a mixing bowl, beat butter and sugar on medium speed for 4 minutes until well blended and lightened in color. Add eggs, one at a time, and beat for one minute after each addition. Reduce speed to low and pour in cooled chocolate. Mix just until blended.
Combine flour, cayenne and cinnamon. Add to chocolate mixture and mix on lowest speed just until blended. Remove bowl from mixer and lightly fold batter together. Pour into prepared pan.
Place on rack in preheated oven. Bake 25-30 minutes until it loses its sheen and rises slightly. Remove from oven and allow to cool on wire rack. Cool completely before removing from pan. Invert to another serving plate to serve right side up or leave as is and dust with cocoa powder or powdered sugar. Serve at room temperature with custard sauce, warmed and thinned orange marmalade (excellent with the spice) or fruit sauce and berries. Serves 8-10.
Bissinger's Chocolate Cheesecake
|1 1/2 lbs Softened Cream Cheese||2 oz Butter|
|3 Eggs||1 tsp Cinnamon|
|3/4 cup Sugar||2 cups Chocolate Cookie Crumbs|
|15 oz Sour Cream|
|2 oz Butter|
|8 oz 60% Bissinger's Chocolate|
|1 tsp Vanilla|
|2 tbls Cocoa Powder|
Preheat oven to 325 degrees.
Mix 2 cups crumbs with 2 oz butter and 1 tsp cinnamon. Press firmly into bottom and 1" up sides of a 10" springform pan. Wrap foil around outside of pan to keep butter from dripping and to protect while baking in water bath.
Melt chocolate with butter in microwave, 30 seconds at a time, stir and repeat until melted. In a mixing bowl, whip softened cream cheese.
Combine sugar and cocoa, add to cream cheese and mix well. Add eggs. Beat in sour cream, and vanilla. Add chocolate/butter mixture and mix well.
Place in a water bath and bake for 1 hour or until center is mostly set. Turn off oven and set timer for one hour, leaving oven door closed. After one hour, remove from water bath and allow to cool completely before refrigerating. Serves 12.
Raspberry Truffle Brownies
(Adapted from a Baker's Field Guide to Chocolate Chip Cookies, Harvard Common Press)
Makes 32 bars
|1 1/4 cups all-purpose flour||1/2 cup sifted cocoa powder|
|1/4 teaspoon salt||1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon-sized pieces|
|1 1/4 cups granulated sugar||1/2 cup firmly packed light brown sugar|
|1 tablespoon raspberry eau-de-vie (raspberry liqueur)||1 teaspoon vanilla extract|
|4 large eggs, at room temperature||3 ounces Bissinger’s 75% Dark Chocolate, finely chopped|
|1 1/2 cups fresh raspberries|
|7 ounces Bissinger’s 75% Dark Chocolate||1 teaspoon raspberry eau de vie (raspberry liqueur)|
|1/2 cup heavy cream|
Preheat oven to 350°F. Coat a 13 x 9-inch pan with nonstick spray.
Sift flour, cocoa and salt together into a small bowl to aerate and combine; set aside. .
In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar and brown sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in liqueur and vanilla, then beat in eggs. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Batter will be thick. Stir in chocolate and spread into prepared pan. Scatter raspberries evenly over brownies and gently press into top of batter.
Bake for about 30 minutes or until bars are slightly puffed and the edges have begun to come away from the sides of the pan. A toothpick inserted in the center comes out with some moist crumbs clinging. Place pan on rack until cool.
Make frosting: place chopped chocolate in a heatproof bowl. Bring cream to a boil in a saucepan over medium heat. Immediately pour over chocolate; allow to sit for a few minutes for heat of cream to melt chocolate, then stir gently until ganache is smooth. Stir in liqueur. Allow to cool at room temperature until thick enough to spread, about the consistency of soft mayonnaise. Spread evenly over brownies using a small offset spatula. Cut into 32 bars (8x4).
May be stored up to 2 days at room temperature in airtight container if unfrosted; eat the same day if frosted.
BISSINGER’S DARK CHOCOLATE “CUP” CAKE With Chimayo Chile & Cinnamon
|8 oz. Bissinger’s 75% Dark Chocolate, chopped||1 c. Unsalted Butter, at room temperature|
|1 c. Brown Sugar, packed||4 Large Eggs, at room temperature|
|²/3 c. All-purpose Flour||1¼ tsp. Cinnamon|
|¾ tsp. Chimayo Chile Powder, or more as desired||¼ tsp. Cayenne Pepper, or more as desired|
Prepare water bath and preheat oven to 325º. Set aside eight, 8-oz. coffee mugs. Carefully melt chopped chocolate in microwave, 30 seconds at a time, stirring just until melted. Place butter and sugar in a mixing bowl with paddle attachment. Beat at medium speed 4 minutes until well blended. Add eggs, one at a time, and beat one minute after each addition. Reduce speed to low and pour in cooled chocolate. Combine flour with chimayo, cayenne and cinnamon. Add to chocolate batter and incorporate just until blended; lightly folding in batter. Pour ½ cup batter into each mug. Place mugs in water bath allowing space between each one. Bake 15-20 minutes until it loses sheen and knife comes out clean. Top may crack but will not pull in from sides and will not appear set in the center. Remove from oven and serve warm or allow to cool. If cooled, store in refrigerator. May reheat in microwave, gently, 20-30 seconds at a time, until warm. Serve warm with scoop of ice cream and warm orange marmalade.
9” Cake Pan Alternative: Pepare a 9" cake pan by greasing with butter and dusting sides with flour. Sides should be at least 2" high. Line bottom of pan with parchment paper (or use a greased silcone baking pan). Place in oven with or without water bath and bake 25-30 minutes, until done using same criteria for doneness as above.
Remove from oven and allow to cool on wire rack. Once cooled, place in refrigerator to set before removing from pan. Turn out chilled cake by inverting onto serving plate. Remove parchment. Cake may then be inverted onto another serving plate to serve right side up. Dust with cocoa and/or powdered sugar, as desired.