This recipe is my take on Mast Brother’s Flourless Chocolate Cake from their new Chocolate Cookbook, which by the way, is amazeballs. In theory it’s a cake, but it puffs like a souffle when you place it ramekins, hence the title of this post. I added a few extra goodies like earl grey tea, cream, and a touch of lemon to complement this rich piece of heaven.
I bet you can already hear angels singing in your ear, am I right? Well, they aren’t angels per se, but more of a bunch of voices in your head saying “EAT THAT SHIT RIGHT NOW!”, I’d usually advice you not to listen to them, but today totally go with it. Go chocolate cray cray!
Bae, listen to me, this treat is so easy to make and honestly, you gotta enjoy these last bits of winter decadence before the snow melts away. No time to waste, run to the kitchen with me and let’s bake this sensational sensexual fantabulous souffle.
Flourless Dark Chocolate Souffle with Earl Grey Cream
Makes around 8 souffles
- 1 pound of chopped dark chocolate
- 1/2 cup of butter
- 8 eggs
- 1/3 cup of granulated sugar plus 4 tablespoons
- 1/2 teaspoon vanilla extract
- 1/2 cup of whipping cream
- 2 earl grey tea bags (about 1 tablespoon if using loose leaf tea)
- 1 small piece of lemon peel
1. Preheat the oven at 350F. Butter yo ramekins.
2. Melt chocolate and butter in a double boiler – make sure the bowl doesn’t touch the water.
3. Separate the eggs; put the eggs whites in a large bowl, and the yolks in smaller one.
4. Add the 1/3 cup of sugar and vanilla to the yolks and beat until nice and fluffy (they’ll get pale like your thighs after winter).
5. Add yolks to the butter and chocolate mixture – fold them in.
6. Add 2 tablespoons of sugar to the eggs whites and whip until they form soft peaks. Carefully fold whipped egg whites into the chocolate mix.
7. Pour batter into the ramekins and bake for 25 minutes.
While your souffle/cakes are baking, make the earl grey cream:
- Heat up the cream, 2 tablespoons of sugar, earl grey tea, and lemon peel until the cream starts to simmer. Remove from heat and let it steep for about 10 minutes, then let it cool down in the fridge.
- Once it’s cold, remove all the stuff and give it a quick whip (no need to go all the way).
*DING DING DING* souffles are ready! Take them out of the oven and pour the earl grey cream right in the centre where the souffles collapse, sprinkle some icing sugar and bada-bing, you are done.
You can serve them pipping hot or at room temp. Either way you’ll be seeing stars!
Photos and styling: The Artful Desperado
Recipe adapted from Mast Brothers’ flourless chocolate cake
Oh holy moly, I am waaay passed my bedtime still editing this post and I know I’ll be bitching about it tomorrow. Lucky me I still have some of these energy bites in the fridge. Seriously, total life savers! They’re like a Pokemon character for foodies, like Pikachu on E getting laid at Disneyland while listening to Rob Zombie. You get what I’m sayin?
This bites are 100% natural! No crappy shit in here, no fake coffee, no added sugar. Instead this recipe uses freshly brewed espresso, dates, roasted hazelnuts for that nice crunch, and a few other surprises like cocoa nibs and hemp seeds. Oh my friends, these are chewy heaven. Let’s make some!
Roasted Hazelnut Espresso Energy Bites
Makes around 15 bites
- 1/2 roasted hazelnuts
- 1/2 cup raw cashews
- 15 dates
- 1 teaspoon of cocoa
- 1/4 cup hemp seeds
- 1/2 teaspoon of pure vanilla extract
- 2 shots of espresso (freshly brewed)
- Pinch of salt
- Raw cocoa nibs to garnish
1. Start by softening the dates by pouring some hot boiling water over them. Let them soak for about 10 minutes and drain. Place in a food processor or blender and puree. Remove and place in a bowl.
2. Now it’s time to process the hazelnuts, espresso, vanilla, and cocoa until they’re almost pureed. Add mix to the dates.
3. Process rest of ingredients and add to the mix. Combine everything using a spatula or wooden spoon. Make sure you stir well.
4/ Place mix in a container, top with cocoa nibs, and refrigerate for about 2 hours. After they set (remember they’re chewy and not super hard), cut in small bites and enjoy!
Store them in the fridge. They’ll last about a week.
NOTE: If the mix is too wet to handle just add a few more dates and nuts and you’re good to go.
These bites are super addictive so consider yourself warned. They’re perfect to satisfy those sweet cravings we all feel guilty about. Hope you enjoy them :D
Photos and styling: The Artful Desperado
I got a very special treat for youuu! It’s a mix of Latin awesomeness (cinnamon + nutmeg notes) and chocolate decadence. You can’t go wrong with that! And let’s face it, winter is still going to hang around for a bit (with a nasty frozen grip!), so you might as well treat yo self!
Go grab your apron and meet me in the artful kitchen.
Mayan Dark Chocolate Pudding with Salted Caramel Pistachios
Makes around 8 servings
For the pudding
- 1/2 cup of dark chocolate chips (if using the fancy kind, then chop it finely)
- 3 Tablespoons of cocoa powder
- 3 Tablespoons of corn starch
- 1/4 teaspoon of salt
- 1 cup heavy cream
- 3 large egg yolks
- 2 1/2 cups whole or 2% milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Scant 1/4 teaspoon nutmeg (if possible, use freshly grated)
- 2 teaspoons of cinnamon
For the salted caramel pistachios
- 1/2 cup of plan pistachios
- 1/4 cup of sugar
- splash of water
- sea salt crystals
1. In a heat resistant bowl mix the cocoa, cornstarch, cinnamon, nutmeg, and salt. Slowly mix in the cream until it comes together (it’ll be quite thick). Add the eggs and whisk.
2. Place the milk and sugar in a pan and heat it up so the sugar dissolves. Bring it to a gentle simmer (careful, do not to boil it!). Remove from heat.
3. Slowly whisk in the warm milk over the cocoa/egg mix, don’t pour it all at once or you’ll have scrambled chocolate eggs (Oh nasstaay). Once you have poured the whole thing in, put the pudding mix back into the pot.
4. Cook the pudding mix by placing the pot over medium heat – use a wooden spoon to stir and make sure to scrape every corner. Once it comes to a full boil, let it bubble for about 3 minutes and remove from heat.
5. While the mix is still hot, add the chocolate chips and vanilla and stir until they are combined.
6. Transfer the mix into a bowl and put some plastic wrap onto the surface of the pudding (so it doesn’t get a “skin”). Let it chill.
While that’s chillin’, make your caramel pistachios!
1. Place pistachios on a tray lined with a silpat (or a baking mat of any kind).
2. Make the caramel: place sugar in a pot and add a splash of water (about 3 tablespoons). Turn on the heat on medium and gently swirl here and there. Notice how the bubbles get thicker as it cooks. Once it turns caramel brown (NOT black or light blond), quickly remove from the heat and CAREFULLY drizzle over pistachios. Sprinkle some salt before the caramel cools down.
3. Once it’s cold, break it apart into small chunks
Now it’s time to assemble these mayan treasures!
Get some cups, add the chilled pudding, and top with salty caramel pistachio chunks. Sit down and taste the latin party in yo mouth!!
I know it seems a bit of process, but seriously it’s not hard at all, it took me a couple hours to do the whole thing. You totally deserve this!! MAKE IT!
Photos and Styling: The Artful Desperado
Pudding recipe adapted from The Kitchn.
*Starts playing Olivia Newton John* Let’s get kimchical, kimchical, let’s get kimchicaaal, let me hear your radish talk.
I know, I’m so getting a grammy for this gig. While that happens, you want to make some super easy super quick kimchi pickled radishes? (or anything kimchi pickled for that matter). Ok, then hop ova to ma kitchen!
Quick Kimchi Pickled Radishes
Makes about 1L container
- 1 pound of radishes, washed, trimmed, thinly sliced
- 2 teaspoons of sea salt
- 2 tablespoons of sugar
- 3 tablespoons of garlic chili paste (sambal oelek)
- 1 tablespoon of finely chopped ginger
- 3 garlic cloves, super chopped (if you love garlic add a couple more!)
- 3 shallot bulbs finely chopped
- 1 teaspoon of sesame oil
- 4 tablespoons of rice vinegar
- 1 tablespoon of chilli flakes (ay! it’s calienteeee)
- 1 cup of water
- 1L Mason jar or pickling can
1. Wash the mason jar/can thoroughly. Set aside.
2. Prepare marinade (pickling liquid) by combining all ingredients in a jug
3. Place sliced radishes in the jar and pour the marinate and all its contents
4. Close the jar and gently shake so that it mixes well
5. If there’s not enough liquid, just add a bit more water with a pinch of salt and shake again.
6. Let is sit in the fridge for a couple days and bada boom chin chin it’s done!
These radishes are super yummy on salads and in sandwiches – they add this tangy, spicy layer of awesome that’s kind of addictive.
NOTE: You can substitute the radishes for any other veggie like cabbage, cucumber, or carrots!
Enjoyyy and get kimchical!
Photos and styling: The Artful Desperado
Oh man, what did I tell you? These euro peeps are the shiz! Not only do they have an immaculate sense of style (specially those born in design mecca, a.k.a. Scandinavia as us dirty north americans call it), they also have food styling battles! WHUUUUTTT
Yup. I just found out through 70PercentPure (which happens to be an awesome blog) that last year the guys from Vipp (eye candy for da home!) organized an A+ event with stylist, bloggers, and interior designers where they were challenged to style a few shots. Needless to say, this is probably making you feel extremely jealous. Don’t deny it! (I AM).
I hope the waiters kept all the dirty napkins from the event so we can later cast a spell on the guests and steal their styling powers, MUAH HA! (ok, I just watched American Horror Story: Coven, so I’m on witch mode…don’t judge).
See more awesome shots and a video from the event over here.
Photos via: 70PercentPure