Posts tagged chocolate
A Chocolate Chip Cookie, For Modern Times

You’re going out on the limb when you set out to makeover the world’s most iconic cookie, especially one you’ve already somewhat famously madeover before. But, I’ve decided not to take cookie baking so seriously in my next decade of life, and that’s just how these Chocolate Chip Cookies for Modern Times came to be in my new book, Every Day is Saturday. I wanted o have a little fun and make something beautiful, super satisfying, overtly chocolatey while still a smidge toward healthyish on the cookie barometer…

READ ON FOR THE RECIPE.

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CHOCOLATELY CHOCOLATE CAKE | FROM SIMPLE CAKES

There is so much I love about chocolate cake, starting with the fact that I’m sure it’s the first cake I ever ate, the kind of cake my mom always, always baked on our birthdays as children, and later, carted to us across the country (literally) in her double decker Tupperware cake carrier when we moved far from home.

Too often, I find the kinds of chocolate cakes at birthday parties or events spongy and bland, not chocolaty enough to satisfy, not toothsome in the way I believe a cake absolutely should be. Not so this cake, which comes to us from Odette Williams, from her new book, Simple Cake. Skip on down for the recipe, below.

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FLØDEBOLLER | DREAMY DANISH SWEETS

Imagine your dreamiest chocolate sweet—the thing you’d eat with abandon if you could do so without consequence—if toothaches and stomach aches and snug waistbands were just the made up things of terrible fairy tales. Mine would be a Flødeboller, these chocolate dreams pictured above—though, I only recently learned that is what they’re called. I knew it in childhood simply as a chocolate-coated marshmallow treat—but not just any marshmallow—it would have to be an pillowy, airy, freshly made marshmallow without even the faintest resemblance to the kind you find in a bag (I’ll skip those all together, thank you). And not just any chocolate coating—the chocolate coating would be thin and snappy, and give to the slightest pressure from the tooth—made with the highest quality dark chocolate you can find (I link to one of my favorites for baking, below).

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BITTERSWEET CHOCOLATE TART WITH SEA SALT

There is only one thing, in my opinion, that needs to be made on the week of Valentine’s day, and that is anything containing chocolate (and lots of it). It could be big or small, fancy or simple, but for my taste, it should come as close to an elevated form of a pure chocolate truffle as humanly possible. This tart is one I developed ages ago for my very first book, but it has stood the test of time, and lives up brilliantly to the call. Thanks to its press-in crust (no rolling or pastry mastery required), it couldn’t be simpler. The inside, little more than a glorified ganache, set and baked with an egg, is pure chocolate bliss. You’ll need a tart pan with a removable bottom, and the best chocolate bricks or bars you can find, and the rest is as simple as is gets.

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