#BundtBakers: Chocolate Coconut Tres Leches Bundt Cake

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

There is something about Bundt cakes that make me so happy. Its probably because I associate it with eating Marble cake bundt cakes when I was younger. I also used to keep an eye out for them at bakeries and cafes, and truth be told, still do. I haven’t come across any recently that have blown me over. What does a baker do in that situation? Make their own, of course!!

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

I have joined a community of Bundt bakers, that come together every month to make a bundt cake based on a pre selected theme. This month the theme was tropical vacation. This theme came at just the right time. After posting the pictures from my travels around Sri lanka, a tropical vacation has been the only thing that I can think of. Imagine, loads of tropical fruit, fresh coconut water all while sitting on the beach and taking the occasional dip in the sea! I wanted to repackage all those images into one dessert and I present to you, Chocolate Coconut Tres Leches Bundt Cake, because chocolate makes everything all that much better, right?

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

 

While eating the cake, the tres leches will totally transport us back to Tulum, Playa del Carmen or any other latin American getaways we’ve had. For those who haven’t been yet, what better way to savor those feelings of being on a holiday then by relaxing at home with a slice of this cake and a steaming cup of coffee. The tres leches really does transform this dessert from a cake to a decadent dessert.

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

This bundt cake could not be easier to make and assemble. There is something therapeutic about spooning the tres leches over the cake and watching it absorb the liquid. The base chocolate cake-which is like a sponge cake- is sturdy enough to hold up to all the liquid poured onto it (I used nearly all the liquid, reserving some for pouring onto the cake while serving). The cake might been thick before going into the oven, but that’s where the egg whites will lighten them up. Also, i wanted the cake to be a little dry so that it could soak up all the liquid.

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Chocolate Coconut Tres Leches Bundt Cake | The Whisking Bowl

Please take a look at the rest of this month’s #BundtBakers. There are so many beautiful cakes this month and I am excited to share them all with you. Take a peek at what other talented bakers have baked this month:

 

BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

 

Chocolate Coconut Tres Leches Bundt Cake

Yield: Serves 8

Ingredients

For the Cake

  • 1/2 cup unsalted butter, plus more for pan
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 Tbsp yogurt or sour cream
  • 1/2 cup and 1/4 cup sugar, divided
  • 4 large eggs, separated
  • 1 teaspoon pure vanilla extract
For the leches
  • 1 small can evaporated milk
  • 1 14 oz. can sweetened condensed milk
  • 1 16oz can of coconut milk
  • 1 teaspoon vanilla (optional)

For the Ganache

  • 3 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat the oven to 350°F. Generously butter the inside and sides of a bundt pan. Sprinkle with cocoa- set aside.
  2. In a large mixing bowl, combine the butter and ½ cup of the sugar. Whisk until smooth and pale. Next, add the egg yolks and whisk till creamy.  Add vanilla and set aside.
  3. In a very clean stand mixer bowl or a large mixing bowl, Beat egg whites on medium high using a whisk attachment until soft peaks form. Gradually 1/4 cup sugar and a pinch of salt while the mixer runs and continue beating until stiff peaks form.
  4. In a separate bowl, mix together the flour, salt, cocoa and baking soda.
  5. In an measuring cup, mix the milk and yogurt or sour cream.
  6. Add the dry ingredients and the milk mixture to the eggs in batches, making sure to start and end up with flour addition. Do not over mix.
  7. Pile about one-third of the egg whites into the yolk mixture. Gently fold them together until smooth. Repeat with another third of egg whites,  mix and then the last third of whites. Do not over-mix, but batter should be smooth, airy and fluffy.
  8. Pour the batter into the prepared pan. Bake for 30-40 minutes, or until the top of the cake springs back when lightly touched or a toothpick inserted into the middle comes out clean.
  9. Run a knife around the edge of the cake pan, and invert the cake onto a wire rack. Then flip the cake right side up so it can cool.
  10. While the cake is baking, combine the soak ingredients in a liquid measuring cup and set aside.
  11. After the cake has cooled for about 15 minutes, use a fork to prick it all over, not forgetting the sides, edges and all over the top. Try to get pretty close to the bottom of the cake.
  12. Use a spoon or pour the soaking liquid over the cake, a little at a time, waiting for it to absorb before adding more. I would use the spoon and gently press the liquid into the cake. It may seem like a lot of liquid, but use as much as you can to soak the cake.
  13. Chill the cake in the fridge for an hour (or more) to really let the flavors soak and set.
  14. Meanwhile, mix the ganache ingredients and set aside. when ready to serve, pour on top of the cake.
  15. Store in the fridge until you’re ready to serve.

Chocolate Swirl Marshmallows

Chocolate Swirl Marshmallows| The Whisking Bowl

Chocolate Swirl Marshmallows| The Whisking Bowl

 

After making the Caramelized White Chocolate Tart the other day, I was left with egg whites. Now I’m not one to waste ingredients, so I had to think fast of what I wanted to make. Pavlova was one option, but I’ve shared that with you a few times already, so that was out! Then next option, which seemed like a no brainer later, were Marshmallows.

Chocolate Swirl Marshmallows| The Whisking Bowl

Chocolate Swirl Marshmallows| The Whisking Bowl

I love marshmallows, and after seeing some salted caramel marshmallows on a friend’s Instagram, I couldn’t get them out of my mind. I was so glad I got over my laziness and made these! There is no turning back after you make homemade marshmallows! The store-bought just do them no favors at all!!

Chocolate Swirl Marshmallows| The Whisking Bowl Chocolate Swirl Marshmallows| The Whisking Bowl Chocolate Swirl Marshmallows| The Whisking Bowl  Chocolate Swirl Marshmallows| The Whisking Bowl Chocolate Swirl Marshmallows| The Whisking Bowl

The next step was to decide what type of marshmallows i wanted to make. I wanted salted caramel marshmallows, but after a whole day of recipe testing, making one more thing was going to kill me! I’m glad I got lazy, because the chocolate swirl in these marshmallows are to die for!!

Chocolate Swirl Marshmallows| The Whisking Bowl

 

Chocolate Swirl Marshmallows| The Whisking Bowl

Truth be told, the husband and I have been eating these by the mouthful ever since I’ve made them! Its hard to resist, since they are so pillowy soft, and LITERALLY melt in your mouth! Best part is, they aren’t agonizingly sweet and totally let the dark chocolate flavor stand out! We are guilty of having a few too many cups of hot cocoa, topping them with these marshmallows. It may have been my breakfast yesterday! (sorry, but not sorry!! :P)

Chocolate Swirl Marshmallows| The Whisking Bowl

Chocolate Swirl Marshmallows| The Whisking Bowl

Chocolate Swirl Marshmallows| The Whisking Bowl

Chocolate Swirl Marshmallows| The Whisking Bowl

 

Now if you’ll excuse me, there are some s’mores that have my name written on them! Try them out too! I can guarantee you, you will not be disappointed! They are hassle free and no work at all! The mixer does all the work really! There are so many different things you can do with homemade marshmallows! S’mores pie? Grasshopper pie? The options are endless and I cant wait to make other recipes with these marshmallows!

Chocolate Swirl Marshmallows| The Whisking Bowl

 

Chocolate Swirl Marshmallows

Ingredients

17 g powder or sheet gelatin (2 packets or 8 to 10 sheets)
1/2 cup (125 mL) water + 1/3 cup (80 mL) water
1 cup (200 g) sugar
1/3 cup (100 g) corn syrup
4 large (110 g) egg whites
pinch of salt
2 teaspoons vanilla extract or 1//2 tsp vanilla bean (or vanilla bean paste)
4 oz bitter sweet or dark chocolate (if you prefer milk chocolate, use that)
1 cup powdered sugar
Instructions
  1. If using powder gelatin, sprinkle the gelatin over 1/2 cup of cold water to dissolve and soften. If using sheets, soak them in about 2 1/4 cups (500 mL) of cold water.
  2. Dust a baking sheet or brownie pan completely with icing sugar, making sure there are no bare spots. Set aside.
  3. In a small saucepan, combine the sugar, corn syrup, and 1/3 cup of water. Place over medium-low heat to dissolve the sugar.
  4. Pour the egg whites in the bowl of an electric mixer and beat on low speed until frothy. Add the pinch of salt.
  5. Once the sugar has dissolved, increase the heat to high. When the sugar syrup reaches 100 degrees C (210 F), increase the speed of the mixer to high until the egg whites are thick and fluffy.
  6. When the syrup reaches 118 C (248 F), slowly pour the syrup into the mixer, trying to get it between the bowl and the whip so it does not touch the whip.
  7. Scrape the powdered gelatin and water into the saucepan that you used for your sugar or put the sheets about 2 tablespoons of water into the saucepan. Let the residual heat melt the gelatin, then add to the egg whites.
  8. Melt the chocolate in the microwave or over a double boiler.
  9. Whip the mixture for about 5 minutes until it has cooled down, then add the seeds from half of a vanilla bean or vanilla extract. Whip for a minute to distribute everything.
  10. While the mixer is running, pour the melted chocolate  into the mixture and allow only a few folds of the rotor. Turn off the machine and fold the mixture gently one or twice, making sure not to over mix. At this point we do not want the chocolate to be evenly mixed in the mixture to create a swirl pattern. If you want the chocolate to be evenly mixed, fold the chocolate completely into the mixture.
  11. Pour the marshmallows onto the prepared sheet or brownie pan and smooth the surface.
  12. Allow the marshmallows to dry for 4 hours or preferably overnight. When you wish you cut them, dust your knife or scissors with icing sugar and cut into your desired shapes. Once you have cut them, place them in a bowl with some of the icing sugar and toss to coat them evenly.

Recipe adapted from David Lebovitz

Caramelized White Chocolate Pastry Cream tart

Caramelized White Chocolate Tart| The Whisking Bowl  Caramelized White Chocolate Tart| The Whisking Bowl

I wanted to make a fancy dessert for you guys. I’m totally guilty of trying to impress y’all out there! So, I ended up making a Caramelized White Chocolate Pastry Cream Tart and then to kick up the flavors and the presentation of the tart, I made a raspberry gel and pipped some lemon curd. Now, truth be told, conceptually I knew the flavors were going to work, but its not till you have the first bite to get that affirmation. Needless to say, I couldn’t stop my self after the first few bites! Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

There might be an overdose of pictures in this post, but I love the brightness of this tart, especially on a day when its raining and dreary outside!

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

I had read about caramelized white chocolate a year ago, but never ended up getting to it. I have never really been a fan of white chocolate. I find it too milky and sweet, but once this batch of white chocolate was done caramelizing, I was in love!

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

White chocolate is made of three things, sugar, milk and fat (in the form of cocoa butter). So basically when you heat the chocolate up and expose it to heat, the sugar in the chocolate caramelizes. It totally also gets that amber caramel color too!. To learn the step by step process, David Lebovitz has an entire post on how white chocolate is transformed into caramelized goodness! The basic idea behind caramelizing white chocolate is to chop it up very finely, and then heat the chocolate in a mild-medium oven. The chocolate needs to be stirred and mixed every ten minutes for between 30-60 minutes. When the chocolate turns amber, you know its done! Your house and your kitchen will smell divine!! Once the white chocolate was caramelized, I added it to the pastry cream that I have prepared. The best part of this pastry cream was the intensity of flavor that the chocolate provided, without it being overtly sweet!

caramelized white chocolate- food52

Photo by Food52

The tart base was perfectly crispy, just the right compliment to the pastry cream and sweetened cream topping. It can totally be scooped up! The raspberry gel and the lemon curd add the extra flavor and the necessary tartness to the creaminess of the rest of the tart. It almost feels like spring in your mouth! They aren’t essential, but if you have the extra time, please make that extra effort and make some! It just takes the tart over the top!

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

Caramelized White Chocolate Tart| The Whisking Bowl

 

This tart is a bit laborious to make, but I promise it’s totally worth it! Make it for a special occasion!

 

Caramelized White Chocolate Tart with Raspberry Gel and Lemon Curd

Yield: One Large Tart

 

Ingredients

For the Crust

Recipe from Williams-Sonoma Baking Book

1 large egg yolk
2 tablespoons ice water, more if needed
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 cup cold, unsalted butter, cut into small cubes

 

For the Pastry Cream

Adapted from Martha Stewart

 

  • 1 cup milk
  • 1/4 cup  sugar
  • 3 large egg yolks
  • 2 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon unsalted butter
  • Pinch of salt

 

 

For the Caramelized White Chocolate

4 Ounces White Chocolate (try for one with a higher cocoa butter content)

 

For the Raspberry Gel

1/2 cup sugar

1/2 cup water

1/2 cup raspberries (any other berry will do as well)

1 envelope powdered unflavored gelatin (10grams)

 

For the lemon Curd (optional)

  • 2 large eggs plus 2 large egg yolks
  • 3/4 cup  sugar
  • 1/4 teaspoon cornstarch
  • 1-2 tablespoons finely grated  lemon zest,
  • 1/4-1/2 cup fresh  lemon juice
  • 10 tablespoons unsalted butter (1 stick butter), cut into small pieces
  • 1/4 teaspoon salt

 

For the Whipped Cream

3/4 cup heavy cream

1/4 cup powdered sugar

1 tsp vanilla

 

Instructions

For the crust:

  1. For the tart dough, combine the egg yolk, vanilla, and 2 tablespoons of water in a small bowl. In a large bowl, combine the flour, sugar, and salt. Using your fingers or a pastry blender, cut the butter into the flour mixture until the butter pieces are no bigger than small peas. Add the egg mixture and stir until a dough just comes together. If it is too dry, add another tablespoon of ice water. Give it a few kneads, but be careful not to knead it too much. Flatten into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Take the dough out of the fridge and put it on a lightly floured work surface. Roll out the dough to fit a 9 inch tart tin. Transfer the dough to the tart tin and press the dough into the sides of the tin so the dough rises a bit over the edge of the tin. Refrigerate for another 30 minutes.
  3. Preheat the oven to 375 degrees. Put an oven rack in the lower third of your oven. Remove the tart from the fridge. Using a piece of parchment paper or tin foil, place it in the tart and fill with dried rice, beans, or pie weights. Bake for 20 minutes, remove the weights, and bake for another 7 to 10 minutes. If bubbles form in the crust during baking, press them down with a fork. Do not prick them or you could create holes in your crust.
  4. Remove the tart from the oven and let cool completely.

For the Caramelized White Chocolate

Preheat the oven to 250F (120 C)

1. Chop the white chocolate into small coarse pieces.

2. Distribute the white chocolate on a rimmed baking sheet and heat for ten minutes.

3. Remove it from the oven and spread it with a clean, dry spatula.

4. Continue to cook for and additional 30-60 minutes, stirring at 10 minute intervals. At some points it may look lumpy and chalky (and even unpleasant), but keep stirring and it will smooth out and caramelize.

5. Cook until the white chocolate is deep-golden brown, and caramelized.

If it’s lumpy, scrape it into a bowl and smooth it out with an immersion blender, or in a food processor.

Store in a jar, at room temperature, until ready to use.

 

For the Pastry Cream

  1. Place milk and 1/4 cup sugar in a large heavy-bottomed saucepan over medium heat; cook until just barely boiling. In a large bowl, whisk together egg yolks with remaining tablespoon sugar until thickened; sprinkle in cornstarch and continue whisking until well combined.

  2. Slowly pour half the hot milk mixture into the egg yolk mixture, whisking constantly; transfer egg yolk mixture to remaining milk mixture in saucepan, whisking to combine. It is important to constantly whisk to avoid getting scrambled eggs at the bottom of the pan. Place over medium-high heat and bring to a boil, whisking constantly until thick, about 4 minutes. Once done, add the teaspoon of vanilla.

  3. Strain through a fine mesh sieve into a large bowl; stir in vanilla. Cover with plastic wrap, making sure the wrap is touching the surface of cream to prevent a skin from forming. When the white chocolate is ready, mix in. At this point you can strain the mixture again through a fine mesh sieve. Transfer to refrigerator until chilled.

  4. Pour the caramelized white chocolate pastry cream on top of the baked tart, and put in 200C (375F) oven for 15 minutes. The filling should be slightly puff and should be set in the center. Allow to cool completely before adding whipped cream. Top the tart with pipped raspberry gel, lemon curd and fruit.

For the raspberry gel

  1. Puree the raspberry in a blender till smooth
  2. Make a simple sugar syrup by combining the water and sugar. Heat the sugar and water over medium heat. Once the sugar is been dissolved, take off heat and add the gelatin. Mix well to combine.
  3. Combine the raspberry and sugar-gelatin mixture and pour in a pan. Refrigerate
  4. Once set, cut the gel into small cubes and blitz in a blender till smooth
  5. Strain through a fine mesh sieve into a large bowl and refrigerate again.
  6. Once ready to use, add the gel to a pipping bag and pipe desired design on top of the tart

For the Lemon Curd

For the Filling:

  1. Preheat oven to 375 degrees.

  2. Whisk together eggs, egg yolks, sugar, and cornstarch in a medium saucepan. Whisk in lemon zest and juice and salt. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 7 minutes. Remove from heat and whisk in butter, 1 piece at a time. Let the curd cool completely

  3. Add 1/4 cooled lemon curd to a pipping bag and pipe on top of the whipped cream. Reserve the rest of the lemon curd. Make Lemon Tartlets or Lemon Vanilla Cupcakes with the rest of the curd. The curd freezes well too, for up to a month.

For the Whipped Cream

  1. Whip together the cream and sugar till stiff. Add vanilla. Spread over the cooled tart.

Chocolate Peanut Butter Cheesecake

There is no surprise here that I love cheesecake! Then there is cheesecake with two of my other favorite things-chocolate and peanut butter- and that makes this cheesecake the bomb! My husband had one bite of this cheesecake and claimed that it tasted just like Reese’s. That is a total win!

Chocolate Peanut Butter Cheesecake- The Whisking Bowl

 Chocolate Peanut Butter Cheesecake- The Whisking Bowl

When I thought up of this recipe, I knew that I wanted two distinct layers of chocolate and peanut butter. Of course, there needed to be a generous layer of chocolate ganache on top of the cheesecake to seal the deal! I love the contracting colors of the two layers. It makes the cheesecake look fancy, but it really is not all that much work!

Chocolate Peanut Butter Cheesecake- The Whisking Bowl

Chocolate Peanut Butter Cheesecake- The Whisking Bowl

This cheesecake only has half a cup of sugar, so you can go ahead and cut that second piece for yourself guilt-free! I wanted to let the chocolate and peanut butter flavors shine and so kept the sugar to a minimum. There is something about desserts that are laden with sugar that is just a turn off!

 Chocolate Peanut Butter Cheesecake- The Whisking Bowl

 Chocolate Peanut Butter Cheesecake- The Whisking Bowl

There is something special about the crust of this cheesecake that totally marries all the flavors together and adds so much depth to this cheesecake. Speculoos cookies! I am obsessed with them. I used half graham crackers and half speculoos cookies in the crust, added butter and a wee bit of vanilla. The result was an amazing base for the cheesecake topping to follow! If you only have cookie butter on hand, use only graham crackers and scoop in two tablespoons of the cookie butter. You will need to add only one or two tablespoons of butter. The crumb will be sticky and wet. Press it into the springform pan and then freeze the crumb for at least half an hour before baking.

 Chocolate Peanut Butter Cheesecake- The Whisking Bowl

 

Chocolate Peanut Butter Cheesecake

Yield: 1 9-inch cheesecake

 

Ingredients

For the Crust:
  • 3/4 cups graham cracker crumbs
  • 3/4 cup speculoos cookies, such as Biscoff or Lotus*
  • 4T butter
  • 1/2 teaspoon vanilla
For the Cheesecake:
  • 16 ounces cream cheese- room temperature
  • ½ cup sugar
  • 3 eggs- room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces semi-sweet chocolate**
  • 1/2 cup smooth peanut butter

For the Chocolate Ganache

  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup cream

Instructions

  1. Preheat oven to 300F (150C). Line a 9-inch spring-form pan with parchment paper. Set aside.
For the crust
  1. In a food processor, blend graham crackers and speculoos cookies until finely ground; add butter and vanilla and pulse until moistened. This could be done by hand too.
  2. Transfer crumb mixture to prepared pan, and pat in gently. Freeze the crust for 15-20 minutes until set. Bake until beginning to brown, 10 to 12 minutes.
  3. While crust is baking, make filling.

For the filling

  1. Beat together the sugar and cream cheese until smooth.
  2. Add the eggs one at a time and beat until smooth and creamy. Mix in the vanilla.
  3. Divide the cheesecake filling equally into two bowls.
  4. In a separate bowl, warm the peanut butter in the microwave for 20-30 seconds. Add the warmed peanut butter to one of the cheesecake fillings and whisk the mixture till smooth. Set aside.
  5. In another bowl, melt the semi-sweet chocolate. You can do this in the microwave at 20 second bursts, making sure to mix the chocolate between each burst. Once melted, add the chocolate to the second bowl of cheesecake filling. Whisk the mixture till smooth and all the chocolate is combined.
  6. Spread the peanut butter layer first to the baked crust (the crust till be hot at this time).
  7. Next add the chocolate cheesecake filling layer over the peanut butter layer.
  8. Return the pan to the oven. This time place the pan in a bain marie: set the cake pan inside a large, shallow roasting pan and transfer to  the oven. Once in the oven, carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. The cheesecake is ready once it has set. The filling should jiggle only slightly when pan is gently shaken), about 40 to 50 minutes. Cool completely on a wire rack and then chill until cold before pouring the ganache.
For the Chocolate Ganache
  • Warm the cream on a stove top. Once, the cream simmers add on top of the chocolate chips
  • Let the cream and chocolate chip mixture sit untouched for 3-4 minutes.
  • Mix the chocolate and cream mixture until smooth.
  • Spoon over the cooled cheesecake and let set for 30 min.
  • Slice and serve

Notes

*Readers from Pakistan can you Candy biscuits if they cannot find Lotus or Biscoff cookies

**For a more intense chocolate flavor, you can substitute with dark chocolate as well

Nutella Braided Brioche Wreaths

There are some desserts that look complicated and totally impress everyone around you, but only you know how simple they are to put together! That’s where these Nutella Braided Brioche Wreaths come in. Just reading the word brioche is enough to fill any home cook with horror. Just hang on with me here and you’ll see that these aren’t that complex. There is no reason to let anyone in on that secret though! Let them think it took some serious skill and hard work to make these!! 😉

Nutella Braided Brioche Wreaths_ The Whisking Bowl

The best part about making brioche is that you do none of the work! You need a stand mixer for this recipe for sure. All the kneading and mixing is taken care by the mixer while you sip on your coffee and stare out your window or watch TV or catch up on your Instagram! That has to be a winner you guys!

Nutella Braided Brioche Wreaths_ The Whisking Bowl

So here is how it goes. You mix up all the ingredients for the brioche and let the stand mixer do its thing. Then fold the dough into a package and let it rise and chuck it in the fridge overnight. The next morning, roll, braid, proof, bake and eat! Voila! Eating is my favorite part, FYI. With a coffee.. for bunch! Perfect start to the day!! If you love Nutella, this is your jam! If you are alien like my husband and don’t like Nutella, you can make a chocolate mixture and spread that on. (Side note: How does anyone NOT like Nutella???!! I’m resigned to look at him weirdly for life!!)

Nutella Braided Brioche Wreaths_ The Whisking Bowl

 

I took some process shots to guide you through the process. They are Iphone pictures, so they aren’t my finest work, but just so you get the idea! Scroll down under the recipe guide to see those pictures.

 

Nutella Braided Brioche Wreaths_ The Whisking Bowl

Nutella Braided Brioche Wreaths_ The Whisking Bowl

 

Ingredients

Yield: 8 wreaths

For the Brioche
3 cups all-purpose flour
1/3 tsp instant yeast
1/3 cup granulated sugar
1/4 tsp fine sea salt
3 eggs, at room temperature
1/4 cup whole milk
3/4 cup unsalted butter, at room temperature, cut into 1/8th inch dice

1/4-1/3 cup Nutella

Instructions

Spray a large bowl with nonstick spray.

For the brioche, place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix for about 10 seconds to make sure that the yeast is distributed evenly. Add the rest of the remaining dough ingredients except for the butter and mix on low speed for 4 minutes. Add the butter a few pieces at a time, making sure to incorporate after each addition before adding the next. Stop and scrape down the sides and bottom of the bowl and push the dough off the hook. You might have to do that several times during the kneading/mixing process. Mix for a total of 30 minutes on low speed. Don’t skimp on the time, you need the butter to be completely incorporated in the dough. By the end the dough will be soft and smooth.

Turn the dough out onto a lightly floured work surface and roll out slighly to make a rectangle. Fold the left side over to the right, the right over to the left, then the top to the bottom and the bottom to the top so you have a “package” with the seam at the top. Place the dough seam-side down in the prepared oiled-bowl, cover with plastic wrap, and let it ferment (rise) for 1 hour. 

Repeat the folding process once more and then place it back in the bowl, cover with the plastic wrap and refrigerate overnight.

Remove the brioche from the refrigerator and divide it into four equal pieces. Work with one piece of dough at a time while keeping the rest in the refrigerator.

On a lightly floured work surface, roll out one piece of dough to 40 cm by 20 cm. If the dough becomes too warm at any point, gently place it on the back of a sheet pan lined with parchment and refrigerate for 10 minutes, then continue working. It is very important to make sure that the dough is cold at all times. You don’t want the dough to start getting buttery.

Spread 2-3 tablespoons of Nutella onto the brioche using an offset spatula (do not add too much Nutella, it will cause it to ooze out later), reaching all the way to the edges but leaving 2 cm of dough bare on one of the long sides. Brush the bare part with water. Starting from the other long side, roll up the dough tightly and evenly. Once the dough is rolled up, gently roll the log until it is 50 cm in length, being careful not to squish or deform the dough. Cut each 50 cm log into two 25 cm logs.

Using a large knife, make a cut in the dough log, leaving 3 cm at the top uncut. Place the right half of dough over the left, then repeat until you have a “braid” of dough. Gently brush a bit of water onto the ends of the dough and press them together, then place on a parchment lined baking sheet. Repeat with the remaining doughs. You should have 8 total wreaths.

Place a piece of plastic wrap lightly on the surface of the brioche and let it proof in a warmish place for 1 1/2 to 2 hours. You could put it in your oven, turned off, if you think it is the warmest place in your oven. Just check every half an hour to make sure that the dough rises.

Preheat the oven to 300 F. Brush the brioche with egg wash, being careful not to drag any of the filling onto the brioche when you do, and bake until golden brown, abut 20 to 25 minutes.

Remove from the oven and let cool completely.

Recipe adapted from Bouchon Bakery Cookbook
Some process Shots:
Nutella Braided Brioche Wreaths_ The Whisking Bowl
Nutella Braided Brioche Wreaths_ The Whisking Bowl
Nutella Braided Brioche Wreaths_ The Whisking Bowl
Nutella Braided Brioche Wreaths_ The Whisking Bowl

 

Flourless Chocolate Cupcakes

Things have been quite around here for a while. We went on a short holiday to Geneva and Lisbon and ever since I have been back, it’s just taken me a while to get back to baking! I blame the holiday blues for that!!

I am back now and I made the most indulgent flourless chocolate cupcakes! These cupcakes literally melt in your mouth and have a fudge like consistency but are not dense at all. The cupcakes have no flour added to them. Rather it is the eggs that add the structure to these cupcakes, to be precise, the stiff egg whites that are folded into them.

Flourless Chocolate Cupcakes_ The Whisking Bowl

 

Make sure to use a good quality bittersweet chocolate for these cupcakes. Since there are very few ingredients that make up this dessert, the chocolate will really shine through. Portioning the batter into cupcakes provided the perfect ‘cup’ like cupcake which when topped with ice cream and chocolate sauce is the perfect combo! Make these for a movie night in or when you have a bunch of friends of family come over. Its a no-fuss dessert and comes together in no time.

Flourless Chocolate Cupcakes_ The Whisking Bowl

Flourless Chocolate Cupcakes_ The Whisking Bowl

 

The cupcakes will be puffy when they come out of the oven but will deflate and slightly crack from the top when you leave them out to cool. That is perfectly normal because of the stiff egg whites that were added to them. Id just adds to the rustic charm of the dessert!

Flourless Chocolate Cupcakes_ The Whisking Bowl

The chocolate sauce that goes with these cupcakes is phenomenal! They have a special secret ingredient that totally takes it over the top. Evaporated milk!! It adds an extra depth of flavor to the sauce that makes it hard to stop after only scooping one spoon of the sauce over the cupcakes and ice cream. Feel free to make a batch and use it over strawberries, ice cream or just sneaking spoonfuls when no ones watching! 😉

 

 

Flourless Chocolate Cupcakes

Yield: 12-16 cupcakes

 

  • 5 tablespoons unsalted butter, plus more for pan
  • 6 ounces bittersweet or semisweet chocolate, finely chopped
  • 4 large eggs, separated
  • 1/2 cup granulated sugar
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Chocolate Sauce:

  • 1/2 cup bittersweet chocolate chips
  • 2 tablespoons butter unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4- 1/2 cup evaporated milk, room temperature
  1. Preheat the oven to 300 degrees with the rack in the center. Line a cupcake tray with cupcake liners. Set aside.

  2. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks, espresso, salt and vanilla extract.

  3. In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.

  4. Spoon the batter into the cupcake pan. An ice cream scoop is best for this. Bake until the cake pulls away from the sides of the pan and is set in the center, 30- 35 minutes. Cool completely on a wire rack. Serve at room temperature, with ice cream and chocolate sauce.

For chocolate sauce:

  1. Melt together the chocolate chips and butter in the microwave at 30 second increments.
  2. Add vanilla and mix
  3. Add the evaporated milk. Start with 1/4 cup and milk. If the chocolate sauce is thick add the rest of the evaporated milk. The sauce will thicken slightly when set aside for a while.
  4. If the sauce has been pre-made, simply warm the sauce in the microwave for 20 seconds and serve.
  5. Serve on top of the cupcakes with ice cream.

Cupcakes recipe adapted from Epicurious

 

Tiramisu

Hi Guys! I’m back with another tiramisu recipe, but this time, it’s the real deal! I am obsessed with tiramisu and all things Italian. I am constantly dreaming up my Italian getaway that will include an overdose of pizzas, pastas, gelatos, tiramisu, cannolis and I can just keep going on and on. My mom and I keep dreaming up of a Tuscan adventure. We really need to make that happen. Movies like ‘Under the Tuscan Sun’ and ‘Letters to Juliet’ definitely increase my wanderlust! If you haven’t seen these movies already, you need to correct that this weekend! You just might book your tickets to Italy before the movie is even over!

Ok…Back to the tiramisu though.

Tiramisu |The Whisking Bowl

I wanted to make individual portions to make them look a little fancy. I took these over for a family get together and they were a major success. We wiped them off in record time. You could however make them in one large pan. That would increase the number of servings you get out of the same recipe. If making into a pan, topping the tiramisu with some whipped cream never hurt, will only make it luscious!

Tiramisu |The Whisking Bowl

This recipe calls for making an Italian custard called Zabaione. Zabaione is a versatile dessert in Italy, sometimes also used as a beverage. It is made with egg yolks, sugar, and a sweet wine (which is optional). The dessert version is a light custard, whipped to incorporate a large amount of air. There could be some concern about lightly cooked egg yolks in the custard. However, it is tempered over a double boiler for between 5-8 minutes, cooking the egg yolks. Make sure to use pasteurized eggs, similar to what i spoke about in the Lemon Curd post. The Zabaione is folded with mascarpone cheese to add to the lusciousness. A lot of recipes add whipped cream to this custard, but I want to keep this traditionally Italian. I did not have Marsala wine, but if you have some feel free to add it to the custard. That’s how the Italians do it!

Tiramisu |The Whisking Bowl

Make this for your next family or friends get together. Its also a perfect dessert for a party, since it isn’t very heavy.

Tiramisu |The Whisking Bowl

 

Tiramisu

Servings: 6

Ingredients

  1. 1 box savoiardi/ lady finger cookies
  2. 1 cup very strong brewed coffee
  3. 1/4 cup granulated sugar, divided
  4. 2 large egg yolks
  5. 1/2 pound (about 1 1/4 – 1 1/2 cup) mascarpone cheese
  6. 2 tablespoons unsweetened cocoa powder
  7. Chocolate shavings

 

Instructions

  1. In a shallow bowl, pour coffee. Set aside. You could also use one heaping tablespoon of instant espresso powder in one cup of warm water.
  2. Bring 2-inches of water to simmer in a small saucepan.
  3. In a medium, heat-proof bowl, whisk together egg yolks and 1/4 cup granulated sugar. Place the bowl over the simmering water (the bottom of the bowl should not touch the water), and use an electric hand mixer or a whisk to whip the eggs and sugar until pale, thick, and the sugar is dissolved, about 5-8 minutes.
  4. Remove the bowl from the heat and stir in the mascarpone cheese until just combined.
  5. Mix together cocoa powder and some of the chocolate shavings. Reserve some chocolate shavings for topping at the end.
  6. Now, set yourself up for assembly. You’ll have your lady finger cookies, coffee, mascarpone mixture, cocoa-chocolate shavings mixture.
  7. Start by dipping and lightly soaking cookies in coffee syrup. You don’t want them to be completely soggy, but rather, just soaked through. Use the soaked cookies to line the bottom of a 9×9-inch square pan or individual serving cups.
  8. Top the soaked cookies with half of the mascarpone mixture and spread evenly. Sprinkle some of the cocoa-chocolate mixture.
  9. Top the mascarpone mixture with another layer of coffee soaked cookies. This time the coffee soaked cookies should be placed perpendicular to the direction the first layer was placed. Top the cookies with the remaining mascarpone. Dust liberally with cocoa-chocolate mixture and the reserved chocolate shavings
  10. Cover with plastic wrap and refrigerate for at least 2 hours. Serve chilled with hot coffee.

 

Loosely Adapted from Joy The Baker