Red Velvet is a well-known cake that needs no introduction, but this version with dark chocolate offers a unique twist. Typically, Red Velvet is associated with refreshing, tangy flavors. However, this recipe stands apart with its rich, intensely chocolaty profile and crunchy texture from crisp crumbs. Each slice of this Dark Chocolate Red Velvet cake…
Dark chocolate and coffee form a classic pairing in pastry, the best example being the iconic Opera cake. The two flavors enhance each other beautifully, making this chocolate and coffee entremet a refined, airy, and creamy dessert perfect for special occasions. What sets this entremet apart, beyond its taste and appearance, is the crunchy layer….
I’ve gone through many phases of preferences when it comes to desserts over the past few years, but entremets have always remained at the top of my list! I love the way they are constructed, the internal layering, the techniques used, and especially the final result when cut into an elegant cake just to reveal…
The idea of these little mousse cakes began slightly backwards. Meaning that I was sent these beautiful moulds by Silikomart Professional and I kept thinking what I could do to use them at their highest. And these cakes came to mind. These dark chocolate berry petit gateaux are incredible! The chocolate flavor is intense, but…
Chocolate certainly feels like the queen of pastry. We use it in so many applications in pastry that sometimes is quite hard to picture the pastry world without it. That being said, chocolate tends to be a support ingredient, much like vanilla, thus it rarely shines on its own. So I like to give it…
Entremets are one of the desserts that I hold most dear to my heart for various reasons, but the main one is the fact that I’ve started baking due to an entremet more than 14 years ago. It was one entremet recipe that pushed me to challenge myself, it was that long recipe that made…
These Quadruple Chocolate Brownies don’t wear this name by change – the recipe does ask for 4 types of chocolate: milk, dark, white and gianduja (hazelnuts chocolate). If you add up the chocolate used to make the batter you get an outrageous amount of chocolate and a dessert fit for a chocoholic no less! The…