Ultimate Chocolate Cake

Ingredients

* 200g good quality dark chocolate, about 60% cocoa

* 200 g butter, cut into pieces

* 1 tablespoon instant coffee granules

* 85 g cake flour

* 85g flour

* 1 / 4 c. teaspoon baking soda

* Light muscovado sugar 200g

* 200 g caster sugar

* 25g cocoa powder

* 3 medium eggs

* 75 ml buttermilk (5 tbsp)

* Chocolate curls or grated, for garnish

Prep 30 - 40 mins

Cook 1 hr - 1 hr 30 mins Without icing
Plus baking and cooling time

Directions

1. Butter a round cake pan of 20 cm (7.5 cm deep) and the baseline. Preheat oven to 160 C, 140C/conventional fan / gas 3. Break the chocolate in a heavy medium saucepan. Melt butter, then mix the coffee granules in 125ml/4fl oz of cold water and pour into skillet. Heat over low heat until everything is melted - do not overheat. Or melt in microwave on medium for about 5 minutes, stirring halfway.

2. While chocolate is melting, combine flour, baking soda, sugar and cocoa in a large bowl, mix with hands to get rid of all the packages. Beat eggs in a bowl and add the butter.

3. Now pour the melted chocolate and egg mixture to flour mixture, stirring until everything is well mixed and you have a smooth and fairly liquid. Pour this mixture over the pan and bake for 1 hour 25 1 hour and 30 minutes - if you push a skewer in the middle should come out clean and top is firm (do not worry if it cracks a little). Let cool in pan (do not worry if it dips slightly), then turn out onto a wire rack to cool completely.

4. When cake is cool, cut horizontally into three. Make the ganache: Chop the chocolate into small pieces and tip into a bowl. Pour the cream into a saucepan, add sugar and heat until boiling. Remove from heat and pour over chocolate. Stir until chocolate is melted and mixture is smooth.

5. Sandwich the layers together with a little ganache. Pour the rest over the cake, leaving off the sides and smoothing to cover with a palette knife. Garnish with grated chocolate or a pile of chocolate shavings. The cake keeps moist and gooey in 3-4 days.


Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

I'm a Swimmaholic, Too: 110,200 Meters of Swimming in May

If you follow me on twitter, or checked out the “pages” bar on the right sidebar, you might be aware of this challenge I took on.

Not a Daring Bakers’ Challenge. Or directly chocolate related, really. What then? The 50k-In-May swimming challenge, where participants work towards swimming 50,000 meters in the month of May. I found out about it through Amy. Talked others into joining me. And went for it. You can see how much distance I got in early on by checking out my page for the challenge.

Where you will notice that I took on the 100k-In-May challenge. Because it was evident after about two weeks that 50k simply wouldn’t be a challenge. Not after Emily met me for several key 6 am swims.

Then I had to start begging for help – and this is where chocolate gets involved. Amy met up with me for a couple of workouts. I bribed her with macarons.

Beth also met up with me, notably, for a 5k workout and a 6k workout – the latter of which, completed on May 29, got me to 100,200 meters for the month. I shared some of those nice lime-sea salt chocolate chunk cookies to express my gratitude.

Whew. This surprised me, because I kept looking at the calendar and figuring that I was going to have to swim a 10,000 meter workout on Memorial Day to get this to happen. And as I finished that 6k with Beth, I was a bit sad that I wouldn’t be doing it.

At this point, a normal person would think of their rotator cuff muscles and quickly escape that sadness. But I’m not a normal person. I dip buttercream frosting in chocolate. And the day after finishing up a 100,000 meter swimming challenge, I…go swimming.

For 10,000 meters. Really.

Help. Send chocolate. It’s good for post-exercise recovery.

I’d swim again today, but the DC pools are closed for a furlough day. Tragedy.

Banana Cake With Nuts And Chocolate

* 2 1 / 4 cups all-purpose flour

* 1 teaspoon baking powder

* 1 / 2 teaspoon salt

* 1 stick unsalted butter, softened, plus 2 tablespoons, melted and cooled

* 1 cup sugar, divided

active time: 30 min

total time: 2 1/2 hr

Ingredients

* 2 large eggs

* 1 1 / 4 cups mashed ripe bananas (about 3 medium)

* 2 / 3 cup powdered milk plain yogurt

* 1 teaspoon pure vanilla extract

* 1 (3-4 1/2- ounce) bar bittersweet chocolate 70% cacao, coarsely chopped

* 1 cup walnuts (3 ounces), toasted, cooled and coarsely chopped

* 1 / 2 teaspoon cinnamon

Method

Preheat oven to 375 ° F with rack in the middle. Grease a 9 inch square cake.

Mix together the flour, baking soda and salt.

Beat together softened butter (1 stick) and 3 / 4 cup sugar in medium bowl with electric mixer at medium speed until pale and fluffy, then add the eggs 1 at a time until well blended. Add bananas, yogurt and vanilla (mixture will look curdled).

With the mixer on low speed, add flour and stir until mixture just taken.

Stir in chocolate, nuts, cinnamon, melted butter and remaining 1 / 4 cup sugar in a small bowl. Spread half of banana cake batter in pan and sprinkle with half the chocolate mixture. Spread remaining batter evenly in the filling and sprinkle with remaining chocolate mixture on top.

Bake until cake is golden and a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cake cool in pan on rack 30 minutes, then turn on the rack and let cool completely, right side up.

Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

banana chocolate cake

Prep 30 mins

Cook 45 mins

Ingredients

* 100g plain chocolate

* 150g unsalted butter, softened

* 175g caster sugar

* 3 eggs, beaten

* 175g cake flour

1 tablespoon level teaspoon baking powder

* Cocoa 25g

* 2 large bananas, peeled and crushed
Method

1. Preheat the oven to 160C/gas 4 180C/fan Butter and base line 2 x 450g of milk with bread baking paper. In order streusel topping, rub the butter into the flour, then mixed with Demerara sugar and chopped pecans. Melt the chocolate either in microwave or in a glass bowl over a pan of boiling water with difficulty. Mix well and remove from heat.

2. Beat together softened butter and powdered sugar until pale and fluffy. Gradually add egg, beating well after each addition. Sift together flour, baking powder and cocoa and fold in using a large metal spoon. Add mashed bananas and chocolate and mix well.

3. Divide mixture between 2 tins and top each with the streusel. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool on a rack, then wrap in wax paper or aluminum.

Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Molten Chocolate Cake a Mug

Ingredients

2 tablespoons unsalted butter

2 ounces (about 1 / 3 cup) of high quality semi-sweet, bitter, black or chocolate chips (more

the quality of chocolate you use, the more it tastes like cake!)

1 - ½ tsp teaspoon cocoa powder

1 egg

1 tablespoon brown sugar

1 teaspoon pure vanilla extract

Directions

Place the butter in a cup. Microwave until butter is melted and heated through, about 30-45 seconds. Each

microwave oven is different, so definitely keep an eye on it. When it starts to crackle and pop, you

done!

2. chocolate chips Pour into molds and let sit for about a minute. After he had the chance to sit, touch

until all the chocolate is melted butter. Add the cocoa powder and stir again until the

smooth.

3. In another bowl, whisk egg with brown sugar and vanilla until thick and

smooth.

4. Pour the egg / sugar / vanilla mixture into the melted chocolate and butter and mix until smooth.

5. Microwave for 1 minute, 30 seconds (time may be necessary to adjust for

microwave). Cake rise to the surface of the cup and looks cooked, but moist on the surface. You do not

want to overcook the cake, why do not "melt" the effect of chocolate

sauce on the bottom. Let stand for 1 minute. The cake will be reduced somewhat and out side

of the cup.

6. You can turn the cake onto a plate and decorate or just enjoy a cup directly

(Warning Cup will be hot!). Enjoy =

Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake

Lime-Sea Salt Chocolate Chunk Cookies: Put It All Together

Salt. It goes well with chocolate. And in baked goods. So in baked goods with chocolate in them? Like chocolate chunk cookies?

Yep.

Now what else goes well with chocolate?

Citrus. Lime, specifically.

To cover all the bases, you could make lime truffles AND salty chocolate chunk cookies.

Boring. Combine it all. Lime, chocolate, sea salt.

Lime-Sea Salt Chocolate Chunk Cookies

1 cup butter, softened

3/4 cup dark brown sugar

3/4 cup white sugar

1 egg

1 teaspoon vanilla

1 tablespoon coarse sea salt

2 1/2 cups flour

Zest from 4 limes

Juice from 3 limes

12 ounces bittersweet chocolate (Scharffen Berger 70% cocoa), chopped into ½” chunks

Cream butter, sugars, and lime zest about two minutes on medium speed in a stand mixer. Add egg, vanilla, and lime juice beat an additional minute. Add flour, stir on slow speed until nearly combined, then add salt and chocolate chunks. Stir until uniform, then roll into 1 inch balls and place on a baking sheet.

Bake at 350° F for 8-10 minutes until just turning golden. Allow to cool at least 30 seconds before eating.

Be nice. Save a few for your friends.

Do you like citrus or salt with chocolate? Which do you like better?

Socolatte coklat aceh

Socolatte coklat aceh

Chocolate Cup Cake Magic

Prep Time: 5 mins

Total Time: 8 mins

Ingredients

# 4 tablespoons of flour (cake flour)

# 4 tablespoons sugar

# 2 tablespoons cocoa powder, all kinds

# 1 / 8 c. teaspoon baking powder (a pinch!)

C. # 01/08 teaspoon salt (a pinch!)

# 1 beaten egg

# 3 tablespoons milk

# 3 tablespoons oil

# 2 to 3 drops of vanilla (optional)

Directions

# 1 In a small bowl, combine the flour, sugar, a pinch of baking cocoa powder and a pinch of salt. (This can also be mixed directly into a cup).

# 2 Lisa muna ja sekoita kuivat museums.

# 3 Add oil and milk and mix well.

# 4 smoer en Høj, Stort KRUS, og i denne hæld Blanding, skrabe ud med en spatel.

# 5 Place in a microwave oven is high 2 1 / 2 - 3 minutes.

# 6 (Best undercooked, so be careful).


Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake

5 Minute Chocolate Cake Mug

Prep:10 mins | cook:3 mins

Ingredients

4 tablespoons flour

2 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons butter flavor infused rice bran oil or butter

¼ C. teaspoon vanilla essence or mint

1 tablespoon chocolate chips

1 large cup

Directions

1.Add dry ingredients to mug and mix well.

2. Break the egg and add to bowl. Remember to stir well to avoid pockets of flour in the corners. Pour the milk and oil and mix well. Add the vanilla kernel.

3. Pop your mug in the microwave and zap for 3 minutes on high power (1000Watts). Wait until the cake stops rising and sets in the cup.

4. If necessary, use a knife around the sides of the bowl, and top of cake still warm from the cup and saucer.

Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake

Almond & Macaroon Museum: National Macaroon Day

May 31 is National Macaroon Day.  I did a post on Chocolate Museums the other day for National Museum Day, I forgot to mention the Almond & Macaroon Museum  in Montmorillon, France. This museum pays homage to the generations of craftsmen who built the reputation of Montmorillon, Cité of Macaroons.  The Museum reveals the history of the macaroon, from the culture of the almond tree (and the multiple uses of almonds), to the arrival of the macaroon in France.

There are informative panels, interactive terminals, and machines and old instruments used in the kitchen. At the end of the exhibition, a film summarizes the broad outlines of the visit, and dwells on the arrival of the Macaroon of Montmorillon, and on the creation of Rannou-Métivier House. The visit culminates in the opportunity for tasting in the Winter Garden of the museum.

The Macaron (French spelling) or Macaroon (English spelling) 1) is a sweet confectionery. Its name is derived from an Italian word "maccarone" or "maccherone". This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient. 2)It is meringue-based: made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.

Macaroons can be Italian merinque cookies such as amaretti or fancy and colorful French sandwich cookies filled with ganache or jam, according to The Nibble. Their common ingredient is almonds, though the nut may take the form of ground almonds, almond paste, or almond liquor. Although they originated in Italy, France is the country that has an Almond and Macaroon Museum – Musee de l’Amande et du Macaron – in Montmorillon. Spain makes its own version with hazelnuts; India uses cashews.

There are many stories about the origin of the macaroon. There's one that says they were created and served at the wedding of Catherine de Medici. Another story is that they were created by monks in France in the 18th century. The term "macaron" has the same origin as the word 'macaroni' meaning fine dough, so maybe we should have macaroni to celebrate National Macaroon Day. In any case, the first macaroons were simple cookies made of almond powder, sugar and egg whites. At the beginning of the 20th century, marcaroons went 'double-decker' with wonderful chocolate panache to stick them together. Certainly the sandwich concept for macarons was created in France by Pierre Herme, the Picasso of Pastry.   

Here are links to three CHOCOLATE MACAROON RECIPES:

CHOCOLATE MACAROONS
  
CHOCOLATE FRENCH MACARONS

CHOCOLATE CHIP MACAROONS

Madame Chocolat: Oh La La (really)

Having been impressed by the superb flavor combinations I experienced with the two citrus-white chocolate pieces from Madame Chocolat, I was eager to move along to another fruit-based concoction: The Oh La La, which included passionfruit.

Oh La La indeed. The piece had strong earthy and fruity aromas, with a smooth dark chocolate shell that featured an earthy flavor with only the tiniest bit of added sugar.

No need for the shell to include much sugar; the intense passionfruit flavor in the dark chocolate-based center imparts exactly the right amount of sugar to the entire piece. It also features a beautiful tart bite and a true passionfruit flavor. One unfortunate issue with this piece is the hard and thick exterior, which results in some minor breakage; the blend of outstanding flavors is worth the mess.

Though I had clearly ascertained that Hasty Torres is skilled in creating fruit-based chocolates, I wondered how she was with plain pieces. Enter: The Noir, which is a plain 60% cocoa chocolate.

A coffee aroma is immediately evident. Time to bite in.

The flavor also features an immediate strong coffee component, along with earthy and woody undertones. The taste is quite complex, especially for a 60% cocoa piece, and little sugar is added to this piece with a slow, smooth melt. The flavor is long-lasting, but I was still left wishing for an entire bar of this concoction.

Please?

Have you ever had a small piece of chocolate that you wished was a large piece?

Memorial Day: Vintage Chocolate Ads

Zucchini Chocolate Cake

Ingredients

* 1-3/4 cups sugar

* 1 / 2 cup canola oil

* 2 eggs, lightly beaten

* 2 / 3 cup unsweetened apple juice

* 1 tbsp tsp vanilla extract

* 2-1/2 cups all-purpose flour

* 1 / 2 cup baking cocoa

* 1 tbsp teaspoon baking powder

* 1 / 2 teaspoon salt

* 1 / 2 cup buttermilk

* 2 cups grated zucchini

* 1 cup (6 ounces) semisweet chocolate chips miniatures

* 1 / 2 cup chopped pecans, toasted

Directions

* In a large bowl, sugar beet and oil on medium speed 1 minute. Add eggs, applesauce and vanilla, beat 1 minute. Combine flour, cocoa, baking soda and salt, add the sugar mixture alternately buttermilk, beating just until blended. Stir in the zucchini.

* Transfer to a 13-in. x 9-in. hob coated with cooking spray. Bake at 350 degrees for 20 minutes. Sprinkle chocolate chips and pecans. Bake 10-15 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Yield: 18 servings.

Nutrition Facts

1 pc corresponds to 286 calories, 13 g fat (3 g saturated fat), 24 mg cholesterol, 152 mg sodium, 42 g carbohydrate 2 g fiber, 4 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.


Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake


30 30 30

S'mores: Candy Bars & Truffles

Yesterday I posted a S'mores Round-up of Recipes for the Memorial Day grilling weekend. The recipes run the gamut from Traditional to Pies to Ice Cream. Since May is National Candy Month, I thought I'd post a few ready made S'mores Candy Bars and links and recipes to S'mores Candy you can make your own.

Hershey's, the classic candy bar in the original S'mores, actually introduced a S'mores Candy Bar in 2003. The bar had a layer of graham cracker bits topped with marshmallow and coated with milk chocolate. The S'mores bar was discontinued. When it was introduced, there was a a Cooler promotion. Collect 9 box tabs and get a 12-pack Soft Cooler.. after all you're going to need it when you go camping and don't make your own s'mores.. or maybe you were meant to melt the ready made candy bars? I don't think so. :-)

Madyson's Marshmallows has its own giant hand-made Smores Candy Bar for sale on etsy.
"Bite into this delicious chocolate bar and you'll find crunchy graham crackers and our sweet, fluffy gourmet marshmallow piped right in between two layers of a very fine dark chocolate!At just over 6 ounces of sweet heaven, you will surely delight someone with this giant dark chocolate Smore's bar."

Want to make your own S'mores Candy Bars? NotSoHumblePie has a recipe for S'mores Chocolate Bars. You'll need a chocolate bar pan, but it's worth it! Yum!!

S'mores Marshmallow Chocolate Balls Candy
 These are available from several bulk chocolate places.  Copy reads:

"No need for a campfire to enjoy this twist on a classic favorite.... soft and fluffy marshmallow balls are coated in decadent milk chocolate and then rolled into crumbled graham crackers to create the ultimate taste sensation!"


 ***
And, since I'm a big truffles fan, try this S'mores Truffles recipe from the fabulous Elizabeth LaBau on about.com. Be sure and check out her other S'mores recipes, too. Isn't it amazing how versatile these three ingredients are? 

If you want a more graham cracker flavor, stir a handful of coarsely crushed crackers into the ganache itself. The truffles won’t have a smooth, creamy texture, but they’ll have a greater graham taste and an interesting crunch. As always, the quality of the truffles dependson the quality of the chocolate you use, so be sure to use a good-quality chocolate you enjoy eating. This recipe yields about 2 dozen truffles.

S'mores Truffles 

Ingredients:
9 ounces bittersweet chocolate, finely chopped (about 1.25 cups)
2/3 cup cream
4 graham cracker sheets
1/2 cup miniature marshmallows

Directions:
1. Prepare your materials: line a baking sheet with aluminum foil and set aside. Crush the graham crackers in a food processor or with a large knife and place them in a bowl. Put the mini marshmallows in a bowl and set those aside as well. Place the chopped chocolate in a large bowl.
2. Place the cream in a small saucepan over medium heat and scald it until bubbles being to appear around the sides of the pan. Pour the cream over the chocolate and allow it to soften and melt the chocolate for one minute.
3. Using a whisk, gently stir to combine the cream and chocolate. Do not stir too vigorously or you will incorporate air bubbles. Continue to whisk until the cream and chocolate is homogenous.
4. Cover the truffle mixture with cling wrap and allow it to cool to room temperature. Once cool, refrigerate it until it has the texture of semi-firm cookie dough, about 90 minutes.
5. To form the truffles, make sure you have all of the ingredients (ganache, graham crumbs, and marshmallows) set out. Using a small spoon, scoop up a ball of ganache about the size of a large marble. Press one or two mini marshmallows into the center of the ball, and scoop out a little more ganache with the spoon, pressing it over the marshmallows to cover them completely with chocolate. This process will be messy, and at first the truffle ball will be misshapen.
6. Drop the truffle into the bowl of graham crumbs. Roll it around until it is coated with crumbs, then pick it up and roll it between your palms until it is round. Roll it once more in the crumbs to get a good coating, then place it on the prepared baking sheet. This is done because the first layer of graham crumbs prevents the truffle from becoming too sticky when you roll it between your hands.
7. Repeat the process with the remaining ganache and marshmallows. Truffles can be served immediately, or stored in an airtight container in the refrigerator for up to a week. Bring them to room temperature before serving.

Photo: S'mores Truffles- About.com

Madame Chocolat: Citrus Chocolates

Since my visit to Los Angeles was nearly four months ago now, you surely assume that I am now done posting reviews of the chocolate I got there, especially after the epic series of posts about the contents of the box I got from the Teuscher Beverly Hills boutique.

Ha. No. I have yet to discuss what I picked up when I dropped by Madame Chocolat on Carl’s recommendation. His case was compelling: the shop is run by Hasty Torres, the wife of acclaimed chocolatier Jaques Torres.

Since I love citrus with white chocolate, or any chocolate, really, my selections included, among other things, the Citron, which was white chocolate with lime.

The piece features a clear lime aroma, and the couverture is sweet and smooth.

The interior features a distinct, but not overwhelming, lime flavor. Flavors of cream, presumably from the white chocolate, and salt also emerge, as does a very slight hint of basil. The complimentary flavors of lime, salt, and basil cut through the sweet white chocolate nicely; put together with a couverture and filling that are well-matched in texture and density, the result is a well-balanced piece that I would certainly eat again.

And again.

But of course, I instead went for variety and moved along do the Jus d’orange.

This piece has an herby aroma with a bit of orange, which reminded me of a Clementine peel, and the couverture is, as with the Citron, quite sweet.

That sweet exterior is necessary to counteract the strong, tart orange flavor carried by the creamy ganache interior. The flavor, while intense, is purely natural in taste, and is meant only for a real orange lover. Though the couverture is just a bit hard compared to the interior and some breakage may occur, the sweet and tart combination more than makes up for it.

Have you ever gone to a chocolate shop based on somebody’s recommendation?

S'mores Memorial Day Round-up: Traditional, Pies, Ice Cream, Cupcake, Brownies & More

Memorial Day weekend--start of summer. I can now wear white! O.K. that goes back to another era, and I recently read an article that said all the rules have changed. Winter white and grilling all year round! Memorial Day weekend is all about grilling and campfires, and what is more memorable than S'mores!

If you're not familiar with s'mores, they're made by sandwiching a toasted marshmallow and a piece of chocolate in between two graham crackers.

The name S'mores (alternatively Smores) comes from the two words "some more," because everyone always want s'more. This American treat was developed by the Girl Scouts in the early part of the 20th century, making use of the newly mass-produced marshmallow. Marshmallows were easy to transport, as were candy bars and graham crackers, and the marshmallows could be toasted over a fire to make a fabulous campfire treat in a situation where other types of sweets would have been difficult to come by. Of course, the quality of the chocolate and marshmallow, and even the graham crackers (if you make your own) will vary, but S'mores aren't about haute cuisine, at least not at my house.

I have a Round-Up of S'mores Recipes at the end of this post, but I wanted to post another fun recipe. Maybe you've already tried this on your own. Let's face it, S'mores are pretty versatile!

Wacky Candy Bar S'mores 
In this wacky recipe, you get to add whatever 'extra' candy or candybar you'd like for a gooey delicious barbecue or campfire treat. Everyone can have something different. The aluminum foil 'pocket' keeps the goey-ness inside. Lick the foil at the end. 

Ingredients
Chocolate Graham crackers (you can also use plain or honey grahams)
Milk or Dark chocolate candy bars
M&M’s
Reese's Peanut butter cups
Baby Ruth
Your favorite candy bar
Marshmallows
Aluminum foil

Directions
Heat up the grill or stoke the campfire. Place a 10" x 12" piece of foil on a flat surface.
Put chocolate graham cracker on foil. Put your favorite candy bar (or candy) on graham cracker then top with marshmallow. Top the whole thing with a chocolate graham cracker (or regular), and wrap loosely in foil.
Put on grill and heat 2 to 3 minutes, or until marshmallow is melted.

And if all this is too messy... I mean isn't that the point, after all?.. Brookstone has a S'mores Maker.
Easily make 6 gooey, delicious s'mores at a time? they're the ultimate after BBQ dessert! S'Mores Maker lets you whip up 6 gooey s'mores on the grill, in your oven or toaster oven. No more dirty campfires or burnt marshmallows! Just stack and lock your s'mores into the sturdy non-stick rack for perfect s'mores in just 5 minutes, indoors or out! Great for parties and family fun nights. Non-stick rack makes cleanup quick and easy. $19.95 
My question, since I haven't bought this, is aren't they still going to drip on the grill and on your hands? Has anyone tried this?

And here's a round-up of S'mores Recipes, including a History of S'mores on National S'mores Day, August 10.  
Original 1927 Girl Scout Recipe
Traditional S'mores on the Grill
S'mores Brownies using a Brownie Mix
Brownie S'mores from Scratch
S'mores Cupcakes
Chocolate Chip Cookie S'mores (2 recipes)
Chewy S'mores Bar Cookies
S'mores Pie 
S'mores Ice Cream Sandwich
S'mores Ice Cream Pie
S'mores in the Microwave

Daring Bakers May 2011 Challenge: Chocolate Marquis on Meringue

Yesterday was a somber day. The writings about my box of beautiful truffles, caramels, and other chocolate treats from the Beverly Hills Teuscher boutique came to a close. What on earth could I possibly write about today? Today, May 27^th?

Oh yeah. Daring Bakers. I did that &$&# this month. What, exactly, did I do?

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. Purple They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

One thing I liked about this challenge was that it helped me make a dent in this situation.

Yeah. And that’s just the Scharffen Berger. Some 8 pounds of it. Now, after making this, I’m down to about 7.5 pounds. How’d I get rid of it? By making this marquis.

Chocolate Marquise Ingredients

3 ounces bittersweet chocolate (Scharffen Berger 70%)

1/8 teaspoon salt

pinch cayenne pepper powder

1 tablespoon corn syrup

1/4 teaspoon vanilla

1 tablespoon cocoa powder

½ tablespoon butter, softened

3 large egg yolks at room temperature

1 large whole eggs

3 tablespoons sugar

2 ½ tablespoons water, divided

Chocolate Base, barely warm (recipe follows)

½+1/3 cups heavy cream, divided

Cocoa powder for rolling

Did you notice that this recipe calls for chocolate and pepper and salt? Nice. Very nice.

Now to make it even tastier. By adding fat and corn syrup.

Warm 1/3 cup of cream until hot, pour over chocolate and stir. Add salt, cayenne, corn syrup, vanilla, cocoa powder, butter, and one tablespoon of water. Stir, set aside and cool to room temperature.

Resist the urge to eat it all. Try to only eat, say, a quarter of it.

As the chocolate mixture that you don’t eat cools, whip eggs and egg yolks on high speed until thick and pale. Make a sugar syrup with the sugar and remaining water; when it reaches 235° F, carefully pour it into the egg mixture and whip on high speed until the bowl is cool to the touch. Set aside, whip remaining heavy cream to soft peaks. Briefly whip together chocolate mixture and egg mixture, then fold cream and egg-chocolate mixtures together before pouring into a 4”x8” loaf pan lined with parchment paper.

Freeze for two hours, then cut into 8 pieces and roll in cocoa powder (Scharffen Berger, of course).

Now, this is pretty elaborate, right? Surely I’m done.

No. Emma and Jenny wanted to break us. We had to make some spiced almonds.

Spiced Almonds

¼ cup sugar

½ teaspoon cinnamon

1/8 teaspoon cayenne pepper

¼ teaspoon salt

½ large egg white

¼ cup blanched almonds (I used slivers)

Combine sugar, cinnamon, cayenne and salt, set aside. Whisk into egg white, then add nuts and toss. Spread on baking sheet lined with parchment paper and roast for 30 minutes at 350° F.

Pretty and tasty. Now are we done?

Again, no. No rest for your kitchen weary feat. Onto the meringue.

Meringue

2 egg whites

½ cup sugar

Gently warm egg whites over boiling water, then whisk until foamy, slowly add sugar and beat until glossy and stiff.

OK. That last part. Wasn’t so hard. Done?

NO. YOU WILL NEVER BE DONE. NEXT YOU MUST MAKE CARAMEL SAUCE OR THE DARING BAKERS POLICE WILL APREHEND YOU.

Caramel Sauce

1/4 cup sugar

2 tablespoons water

1/4 cup heavy cream

1/4 teaspoon salt

Combine sugar and water, heat until a light amber color is achieved, remove from heat and carefully stir in cream and sugar – it will bubble.

Good grief. Did we have enough components to make this month? I think so. Now to plate it.

Pretty, isn’t it? After hours in the kitchen, it better have been. At least in my tired mind.

Have you ever made a recipe with an insane number of steps? What was it?