I like to make a French Glace Strawberry Pie to kick-off summer and then again just when it’s ending, right around Labor Day. I made the first one mid-June and decided to switch out my batch of strawberries intended for jam this weekend, to making strawberry tarts instead. Pie crusts can sometimes be hit or miss – sometimes they turn out great and other times they are dry and crumbly – this frustrates a lot of bakers, myself included.
These are a whole lot of chocolate with a surprise center: cream cheese and teeny chocolate chips. Two of my favorite combos, and one of my father’s two favorite desserts (the other being Pineapple Upside Down Cake). My father passed away quite a while ago, but I was thinking of him yesterday on Father’s Day and decided late last night to whip up a batch of Black Bottom Cupcakes, his way. Most Black Bottom Cupcakes do not have frosting or icing on top, as the cream cheese rises to the top while baking and serves as the frosting. But my Dad really liked chocolate and he adored chocolate frosting in particular – so I always frosted these cupcakes to make them special for him. You can make the cupcake batter from scratch, but a cake mix off the shelf can be awfully tasty when you are rushed, or as in my case it is 11:30 at night when I started baking.
This is an easy chocolate cake that gives you a lot of bang for your buck in both richness of chocolate and presentation. Using a packaged cake mix will cut down prep time considerably, so majority of your time will be spent in assembly and frosting the cake. Preparing both the mousse filling and the icing are easy and each only use 3 ingredients. This is chocolate at its finest with chocolate cake, white chocolate mousse for the filling, and then a rich chocolate ganache icing to pull it all together. Your guests will think you spent half a day preparing this dessert – only you will know the truth!
I love a Chocolate Soufflé, anytime, any day of the week – it’s one of my favorite desserts. In recent years there is a trend to create soufflés with the “lava” effect, where chocolate oozes out when you dig into it. I prefer the traditional light and airy texture inside a soufflé and this recipe does exactly that. I practiced many a weekend making Soufflés using a basic recipe from Gourmet Cook Book until I perfected it – have adapted it as seen below.