hot fudge sauce Archives - The Midnight Baker

Death By Chocolate Cheesecake Brownie Cups

Judith Hannemann — Mon, 16 Dec 2013 00:00:00 +0000

Death By Chocolate Cheesecake Brownie Cups

Death by chocolate…brownies in a cup. There’s no better way to “go”! Pssst–there’s a giveaway tucked in this post too.

Baking mug cakes is not a new idea. It’s the “in” thing to do lately.

Ooh La La–CHOCOLATE!!!

Here, I’ve done a cheesecake brownie. It’s rich and chocolatey with a nice rich cheesecake surprise filling. The cheesecake portion is not made with eggs. It’s not custardy–it’s caky which works SO well in this brownie.

What I’ve done here is add even more chocolate! I’ve drizzled it all messy and such (I love that look) with some of my homemade fudge sauce–the recipe is in a link in the recipe–and added super SUPER dark bittersweet chocolate chips on top. I just had to buy them when I first saw them. The ones I got are Ghiardelli and they are 70% cacao and to die for!!!

Warning!!! Rocky chocolate road ahead!!

Notice the cups? I just love these! They are from Revol’s Crumpled line. They come in all different sizes but what I’ve shown here is the Espresso size. They are about a 4 fluid ounce capacity and perfect for baking rich stuff like this in so you can enjoy BUT control the portion.

Well, we’re giving away a set of these cups–and you’ll get your choice of color or flag or design or whatever you want! Take a look over at the Revol website to see.

Revol Crumpled Cups

Revol will tell you this is more than a coffee cup! That’s because you can bake in it too. It has the same properties as all of their fine bakeware–durable, oven safe to 575 degrees F, and has that classic French look.

There’ll Always Be an England, Vive La France, and the plain white

You can enter in the Rafflecopter application at the bottom of the post. Rules, as always are you must be at least 18, have a valid US address, valid email address and fulfill all the required options in the entry form (these are the ones listed on the app itself. Optional entry points are “opened” when the required are completed). If you already like my page, follow me on Pinterest, have liked Revol’s page, etc., previously, you may STILL click on those entries and take the points!! Contest is open only to US residents.

Death By Chocolate Cheesecake Brownie Cups

*Brownie:
2 cups sugar
1 1/4 cup flour
1/4 tsp salt
6 tbs baking cocoa
4 eggs, beaten
3/4 cup oil
1 tsp vanilla
Cheesecake Filling:
6 oz cream cheese or Neufchatel cheese
3 tbs very soft butter
1 tsp vanilla
2 tbs flour
1/3 cup sugar
Topping:
1 cup Fudge Sauce**
1/2 cup 70% cacao chocolate chips

*Any brownie mix of your choice can be substituted.
**Any commercial hot fudge sauce may be substituted.

NOTE: I used Revol Crumpled espresso-sized cups for this recipe. However, they can be made as cupcakes and that is how the directions are stated.

Preheat oven to 350 degrees F. Line 12 muffin/cupcake cups with paper liners.

Mix all brownie ingredients till well blended.

In a separate bowl, mix all cheesecake ingredients till well blended. The cheesecake mixture will be very thick!

Pour brownie batter in each cup, filling about 1/2 full (an ice cream scoop works well for this). Put a dollop of cheesecake filling on top of batter in each brownie cup (I found about 2 tsp was the right amount to distribute it evenly between each cup).

Top each brownie with about 1-2 tsp of remaining brownie batter.

Bake at 350 for 20-25 minutes, or until cake tester comes out clean. If you are going to bake in the Revol Crumpled Espresso cups, you will have to bake for 30-35 minutes.

Microwave the fudge sauce until it’s a consistency you can drizzle (about 20 seconds on HI in a 1000W oven).

Drizzle liberally over each cupcake and the messier it looks, the BETTER. Top with chocolate chips.

Makes 12 cupcakes or 6 Revol cups.

Death By Chocolate Cheesecake Brownie Cups

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a Rafflecopter giveaway

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Fudge Sauce

Judith Hannemann — Thu, 13 Jun 2013 23:00:00 +0000

Fudge Sauce

Make a batch then keep it in the fridge. Can be warmed when needed!

Fudge Sauce

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup dark brown sugar
1/4 cup dutch-process cocoa
1/4 tsp salt
6 oz dark/semisweet/bittersweet chocolate, chopped finely and divided
2 tbs unsalted butter
1 tsp vanilla

Place cream, corn syrup, cocoa, sugar, salt and 3 oz of the chopped chocolate in a small (1-1.5 qt) saucepan.

Bring to boil over medium heat, stirring occasionally. Reduce heat to low and keep it on a slow boil for 5 minutes, stirring every now and then. Remove from heat.

Add the rest of the chocolate, the butter and the vanilla and stir until chocolate and butter are melted and sauce is smooth.

Cool to warm and serve over ice cream, cake, etc. May be stored in a tightly covered container in the refrigerator and warmed when needed.

Makes about 2 cups.

Fudge Sauce

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Ice Cream Orgasm Pops

Judith Hannemann — Thu, 13 Jun 2013 23:00:00 +0000

Ice Cream Orgasm Pops

You better believe it!!! Especially if you like chocolate and peanut butter!!!

Hey, here it is Popsicle Friday again.

These are definitely the OMG of ice cream pops.

They are made of rich French vanilla ice cream, peanut butter sauce and a rich hot fudge sauce.

I make my own ice cream…however, you can substitute your favorite store-bought ice cream for my homemade. Either way, it’s just fantastically delicious! I’ll give the recipe for my ice cream custard right here if you want to try it, but be warned–this formula is very VERY rich and I always say it makes Ben & Jerry’s Premium taste like diet ice cream!!!

Since my freezer real estate is at a premium and I can’t have space taken up freezing a bowl to make ice cream, I have a machine that has a freezer in it. The one I own is a Lello Gelato Junior. It makes a scant quart. Perfect size!

The recipe for the peanut butter sauce may be found HERE.

The fudge sauce may be found HERE.

If you wish to use store-bought ice cream, you will need about 1 pint softened.

I used these molds~~

Ice Cream Orgasm Pops

3 cups heavy cream
1 cup light cream
3/4 cup sugar
4 egg yolks, beaten
1 tsp vanilla
1/2 cup fudge sauce, warmed
1/2 cup peanut butter sauce, warmed
1/2 cup mini peanut butter cups, chopped

Add the creams and sugar to a heavy 3-quart saucepan. Heat over medium heat, stirring constantly until mixture is very hot, but NOT boiling.

Add about 1/2 cup of the hot cream to the beaten egg, whisking while pouring the cream in–this is called “tempering.” While whisking the cream in the saucepan, add the egg/cream mixture back to the pot and stir constantly until mixture reaches 160 degrees OR coats the back of a metal spoon.

Remove from heat and cool to room temperature. Add vanilla and stir. Transfer to a covered container and store in the refrigerator until ready to use and/or well chilled.

Follow your ice cream maker’s instruction for freezing.

To assemble the pops, add about 2-3 tablespoons of ice cream to each popsicle mold. Add about 1 tablespoon of the chopped mini peanut butter cups on top of each . Then add about 1 tablespoon of the fudge sauce followed by about 1 tablespoon of the peanut butter sauce to each mold. Fill to within 1/8-inch of top of each with remaining ice cream. Insert sticks in center, leaving about 1-2 inches of the stick free.

Freeze until firm, about 6 hours, preferably overnight.

**No nutritional info will be given due to variations in individual amounts and/or ice cream used in recipe. Hey, it’s loaded with fat and calories–just enjoy!!!**

Ice Cream Orgasm Pops

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