Pastry Recipes

1. Extra-Fudge Flourless Chocolate

Cake – by FOOD52 (Emma
Laperruque)
a. Ingredients:
o ½ cup (1 stick) of unsalted
butter
o 8 ounces (226.796 grams) of
1: EXAMPLE OF FUDGE CAKE
bittersweet chocolate
o 4 large, room-temperature
eggs (whites and yolks separated)
o 1 cup of granulated sugar, divided
o ¼ teaspoon of kosher salt
o ½ cup of heavy cream
Whipped Cream topping:
o 1 ½ cups of heavy cream
o Bittersweet chocolate, for shaving (which is obviously optional)

b. FOOD52’s Author’s Notes:

o The bottom of you springform pan has a rimmed border; when
you lock the latch, make sure the rim is facing downward so
the cake is easier to serve.
o When it comes to slicing, use a serrated knife to break through
the crisp crust.
o Serve in big wedges for cleaner slices.
c. Directions:
1.) Heat the oven to 350 F0 (176 C0). Butter the bottom of an 8-
inch (20.32 cm) round springform pan – but don’t butter the
sides of the pan, which would prevent the cake from rising
properly.
2.) Melt the butter in a small pot over medium-low heat. As soon
as it has completely melted, turn off the heat, then add the
chocolate. Gently swirl the pot so all the chocolate gets covered
in warm butter. Let this sit for a couple minutes, then stir
until the chocolate is completely melted, smooth and shiny.
3.) Combine the egg yolks, ½ cup sugar, and salt in a large bowl.
Whisk until the mixture is a very pale yellow (shouldn’t take
more than a couple minutes).
4.) Add the egg whites to the bowl of a stand mixer fitted with the
whisk attachment. Beat on low, then slowly increase the speed
to medium, then to medium high. As soon as the egg whites
start to turn foamy and puffy, slowly start streaming in the
 sugar. (Steady flow, just keep it slow) Once all the sugar has
been added continue to beat until glossy, mostly-stiff peaks
form.
5.) Whisk the ½ cup cream until stiff peaks form, but be careful
not to over-whip to the point of graininess (doing this by hand
doesn’t take as long as you might think, and makes you feel
very accomplished).
6.) Add a small pour of the chocolate-butter mixture to the egg
yolk-sugar mixture. Stir with the silicone spatula. Add a little
more and stir. Continue doing this until you’ve incorporated all
the chocolate-butter mixture. Now add a spoonful of the
meringue and gently fold until mostly combined (some
remaining streaks of white are good-it means you haven’t
overmixed). Add a little more and, again, fold until mostly
combined. Continue doing this until you’ve added all the
meringue and it’s mostly combined, taking care to not overmix
or deflate the batter. Now fold in the whipped cream in the
same way.
7.) Pour the batter into the prepared springform pan and smooth
to the top. Add the pan to a rimmed baking sheet (making
rotating easier) and get it in the oven.
8.) Bake for 45 to 50 minutes, rotating the pan halfway through,
until the top of the cake is starting to crack around the
perimeter and the center is no longer wobbly. Cool completely
in the pan on a wire rack. (The center will sink into a dramatic
crater-which is good)
9.) When you’re reading to eat, whip the remaining 1 ½ cup cream
until slouchy, soft peaks form. Add this to the sunken center
of the cake, spreading and swirling it, but making sure to leave
a distinct chocolate cake border.
10.) Shave more bittersweet chocolate on top, if you’d like,
before serving. Run a dull knife around the edge of the
perimeter of the cake, then unmold the springform. Use a
serrated knife to slice into big wedges.
2. Icebox Cake – by Taste of Home
a) Total time: 15 minutes (with chilling time)
b) Number of servings: 10
c) Ingredients:
I.) 2 cups of heavy whipping cream
II.) 2 tablespoons of confectioners’ sugar
III.) 1 teaspoon of vanilla extract
IV.) 1 package (9 ounces [or 255.146 grams]) 2: EXAMPLE OF ICEBOX CAKE
of chocolate wafers
 V.) Chocolate curls (optional of course)
d) Icebox Cake Tips:
o What else can you add to the icebox cake? Swapping out the
chocolate wafers with your favorite cookie for a fun twist You
can also add layers of chocolate, chopped nuts, fruits, or
peanut butter, between the wafer layers.
o How can you serve the icebox cake? Traditional chocolate curls
are great, but also a garnish this cake with your favorite
chopped nut, or even fresh fruit!
o How should you store the icebox cake? True to its name, this
icebox cake is best stored in the refrigerator, in an airtight
container for 2 – 3 days. You can also freeze this cake for up to
a month covered with aluminum foil. Thaw for a few hours in
the refrigerator before serving.
e) Nutrition facts: 1 piece: 281 calories, 21g fat (12g saturate fat),
55mg cholesterol, 161mg sodium, 21g carbohydrate (12g sugars,
1g fiber), 3g protein.
f) Directions:
o In a large bowl, beat cream until soft peaks form. Add sugar
and vanilla; beat until stiff. Spread heaping teaspoonfuls on
the cookies. Make six stacks of cookies; turn stacks on edge
and place on a serving platter, forming a 14-in.-long cake.
o Frost top and sides with remaining whipped cream. If desired,
garnish with chocolate curls. Refrigerate before serving, 4 – 6
hours.
3. 5-Ingredient Flourless Chocolate Cloud Cake – by the kitchn
֍ Ingredients:
3: EXAMPLE OF FLOURLESS
 12 tablespoons of unsalted butter (1 ½ CHOCOLATE CLOUD CAKE
sticks), cut into pieces, plus more for
coating the pan.
 12 ounces (340.194 grams) of finely
chopped dark chocolate (about 2 ¼
cups).
 2 large eggs.
 4 large egg yolks.
 1 teaspoon of vanilla extract.
 1 ¼ of granulated sugar, divided.
 4 large egg whites.
 Whipped cream and berries, for serving (optional)
֍ Instructions:
 a. Arrange a rack in the middle of the oven and heat the oven
to 350 F0 (176.667 C0). Grease a 9-inch (22.86 cm)
springform pan with butter.
b. Place 1 ½ stick of unsalted butter and 12 ounces (340.194
grams) of finely chopped dark chocolate in a large
microwave-safe bowl. Microwave in 30-second intervals until
the chocolate is mostly melted, stirring with a spatula
between each interval, 2 ½ to 3 minutes in total. Set aside to
cool for 5 minutes.
c. Add 2 large eggs, 4 large egg yolks, 1 teaspoon of vanilla
extract and ¼ of the granulated sugar. Whisk to combine.
d. Place the 4 large egg whites in a large bowl and use an
electric hand mixer to beat on medium speed until foamy.
With the mixer running, gradually beat in the remaining 1
cup of granulated sugar. Continue to beat on medium-high
speed until soft peaks form, about 8 minutes. (Alternatively,
use a stand mixer, which will take 5 to 6 minutes.)
e. Stir 1/3 of the whipped whites into the chocolate mixture.
Then gently fold the remaining egg whites into the chocolate
mixture with a large spatula-swoop the spatula through the
bottom of the bowl using the spatula to drag the chocolate
mixture into the egg whites. Pour the batter into the
prepared pan.
f. Bake until the cake is doubled in size, cracked, and the
center is set, 35 to 40 minutes. Let the cake cool for 10 to 15
minutes before releasing the sides of the pan. (As the cake
cools, the top will shrink and crack.) Let cool completely
before serving. Top with whipped cream and berries before
serving, if desired.
֍ Recipe notes: Ingredient/Equipment Variation: Instead of a
microwave, you can melt the butter and chocolate on the
stovetop. Cook in a medium saucepan over medium heat until
the chocolate is mostly melted, about 3 minutes.
4. Flourless Chocolate Cookies – by the kitchn
 FYI:
֍ This recipe calls for both black cocoa and Dutch-process, as
well as dark chocolate chips. You can also substitute Hershey’s
Special Dark Cocoa for the combination of Dutch and black
cocoa.
֍ You’ll need to let the scooped cookie sit for 30 minutes before
baking, so make sure that you have plenty of parchment paper
on hand so you can portion out the dough all at once.
 Some Advice:
 - Use combo-cocoa powder for better chocolate cookies, they look
and taste better with the 50/50 mixture of black cocoa and
Dutch-process cocoa powder. Or use a full cup of Hershey’s
Special Dark cocoa in place of ½ cup each of black and Dutch
cocoa in a pinch.
 Key Steps for The Best Cookies:
- Grease the parchment paper. It might seem silly, since
parchment is its own nonstick protection, but these cookies are
prone to sticking. A coat of cooking spray is the best insurance
against stuck or broken cookies.
- Mix the dough until it’s shiny and sticky. You’ll beat together
the dry and wet ingredients, and at a certain point the dough
will be homogenous but still pretty stiff. Keep mixing until the
dough is shiny and sticky for the best results.
- Rest the scooped dough for 30 minutes before baking. This is a
step you might discover when you forget to preheat the oven
before baking a batch of those cookies. It might result in more
crackles and a crisp crust on the exterior of the cookies. Line
two baking sheets with parchment and prepare a third before
you begin mixing. Then scoop out every cookie before even
turning the oven on. This way you can bake the first two sheets
at once and the third batch will be ready to go in just after the
first two.
 Cooling, Storing, and Sharing: You’ll know the cookies are ready
to come out of the oven when they’re all puffy, flat, cracked, and
have a pleasant shine to it. This all happens in 8 minutes. Out of
the oven, cool the cookies for 1 minute on the baking sheet before
carefully sliding the parchment paper on a cooling rack. Cool the
cookies for at least 10 minutes before enjoying. Storing the
cookies in an airtight container at room temperature where they’ll
taste their best eaten within 3 days. After they’ll still be delicious
but become more brittle than tender crisp.
 Ingredients:
Cooking spray
2 ½ cups of powdered sugar
½ a cup of Dutch-process cocoa powder
½ a cup of black cocoa powder
1 teaspoon of espresso powder
½ a teaspoon of salt
3 large egg whites
1 teaspoon of vanilla extract
2 cups of dark chocolate
 Equipment:
 - Measuring cups and spoons
- A mixing bowl
- An electric hand mixer
- A cookie scoop (which is optional)
- Parchment paper
- Baking sheets
 Instructions:
1) Line 2 baking sheets with parchment paper, and cut/prepare a
third sheet of parchment. Spray each sheet of parchment with
cooking spray-might seem redundant, but these cookies are
extremely sticky and this will guarantee no stuck cookies.
2) Place the powdered sugar, Dutch cocoa, black cocoa, espresso
powder, and salt in a large bowl and whisk until mostly
homogenous, some lumps are okay.
3) Add the eggs whites and vanilla and then beat them into the
dry ingredients. A hand mixer on low speed does this best, but
a wooden spoon and some arm strength works too (you’d look
really cool too y’know). At first the mixture will be very dry and
thick, but it will gradually become shiny, loose, and sticky.
4) Add the chocolate chips and use a spoon or spatula to fold in
the batter.
 Notes:
Cocoa powder: Substitute 1 cup of Hershey’s Dark Cocoa Powder
for the Dutch and black cocoa powders.
Storage: These cookies can last at least 1 week when stored at
room temperature in an airtight container.
5. Easy Cake Mix Bars – by Taste of Home
6. Strawberry Sorbet – by Taste of Home
7. Flourless Chocolate Cake with Rosemary Ganache – by Taste of
Home
8. Chocolate-Dipped Strawberry Meringue Roses – by Taste of Home
9. Homemade Chocolate Pudding – by Taste of Home
10. Cheesecake Berry Parfaits – by Taste of Home
11. Coconut Milk Strawberry-Banana Pops – by Taste of Home
12. Air-Fryer Bread Pudding – by Taste of Home
13. Dirt Dessert – by Taste of Home
14. Flourless Chocolate Cookies – by the kitchn
15. Easy Chocolate Lava Cakes – by the kitchn
16. Texas Sheet Cake – by the kitchn
17. Chocolate Guinness Cake – by the kitchn