Tag Archives: chocolate glaze

Updated GF Ultimate Chocolate Fudge Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Ultimate Chocolate Fudge Cake for Easy to Make Very Special Mother's Day CakesIt’s time to revisit this Ultimate Chocolate Fudge Cake to make this dessert easier and more foolproof.   is not only gluten-free but perfect for Passover.  I can’t even begin to guess how many of these Ultimate Chocolate Fudge Cakes we made at the bakery but I do remember having to glaze and cut 69 at one point for a banquet – 1104 pieces.  It seemed like they would never end.  For a brief moment, I almost gave up on chocolate.

Remember when the flourless chocolate cakes took everyone by storm?  They were everywhere.  The problem was most of them were dry, dry, dry and not worth the trouble.  Just because something is flourless doesn’t make it good!  However, this Ultimate Chocolate Fudge Cake is ultra-smooth and has a deep, intense chocolate taste without being bitter or overwhelming. Continue reading

Viennese Chocolate Punchtorte – Worth the Wait!

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Viennese Chocolate PunchtorteThis Viennese Chocolate Punchtorte is one of the most amazing cakes you will ever make.  I’ve updated it slightly from my first book, “The New Pastry Cook”. Having baked for so many years there are few desserts I deem extraordinary.  This is definitely one of them.

I love Viennese baking as they seem to have a love affair with their desserts. While they are known for their Sachertorte, I truly believe it can’t hold a candle to this Viennese Chocolate Punchtorte. Continue reading

Chocolate Spiced Coffee Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Spiced Coffee CakeThe dough for this Chocolate Spiced Coffee Cake is based on a recipe from one of my favorite bakers, Beatrice Ojakangas. Her book, “The Great Scandinavian Baking Book” is a classic that is in the James Beard Foundation Hall of Fame. She has given us so many wonderful Scandinavian baking recipes. I would happily make anything she wrote about because her recipes work.

The recipe for the dough is interesting in that it has no egg and receives its initial rise in the refrigerator straight out of the processor. Continue reading

Triple Chocolate Cheesecake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Triple Chocolate CheesecakeOne of my readers asked if I had a chocolate version of the sour cream cheesecake.  This Triple Chocolate Cheesecake was our chocolate cheesecake for years.  It is indeed based upon the Sour Cream Cheesecake about which I blogged earlier. In fact, many of our cheesecakes started with this basic Sour Cream Cheesecake.

This is an unbelievably creamy, intensely chocolate cheesecake incorporating melted chocolate into the basic cheesecake.  While there is chocolate in the crust, the cheesecake itself and the glaze, they are balanced with the cream cheese, sour cream and cream for a very satisfying chocolate flavor without being overbearing.

As in the original recipe, I believe the food processor makes a better cheesecake than the mixer, but I include directions for both.  The most important issue with either method of making this chocolate cheesecake is to scrape down often.  If lumps of cream cheese go unincorporated they will mar the look of the finished chocolate cheesecake with white lumps showing.

I also am a firm believer in a two piece cheesecake pan with a removable bottom as opposed to a springform pan for several reasons.  First the sides are one piece and cannot warp or change shapes with time and use as can a springform pan.  Secondly, the bottom of a cheesecake pan is perfectly flat making it much easier to remove the cheesecake and transfer it to a round or a serving plate.  The cheesecake pan is raised at the outer edges and the plate itself is usually dimpled, neither of which aids in the removal.  Third, the spring in the spring form pan can loosen or give way after awhile making the pan useless.

The hardest thing about this Triple Chocolate Cheesecake is the overnight wait to finish it so it can be eaten.  This also freezes well as long as it is defrosted under a cover so the condensation doesn’t go to the top of the cake.  In any case this is a sublime dessert served alone or with a strawberry, raspberry or mixed berry compote.

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Chocolate Cranberry Curd Tart

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Chocolate Cranberry Curd TartChocolate Cranberry Curd had become an absolute favorite for the holidays at the bakery. Besides its vibrant color, the taste and texture are outstanding. We used it in tarts, cakes and petit fours. Room permitting, we would freeze cases of cranberries at the end of the season in order to get a head start the following season and test new recipes during the year.

I love cranberries so much that the staff would have to make me take some of the cranberry desserts off the menu so we could put other seasonal items on.  There is nothing like the sweet tart taste and the intense red color enclosed in a deep chocolate brown glaze.

The tart itself is easy to make with its press in crust which means no rolling.  The cranberry curd itself has one extra step as you have to cook the cranberries and puree them before actually making the curd.  The glaze is a simple matter two ingredients which make the perfect finish. Continue reading