Here is a recipe for “Caramel Crunch Bars“

So here is the recipe (I am not sure how easy it would be to get one of those huge syringes here though!!):

Not much sugar is used here; feel free to add more for a sweeter taste.

4 servings

Ingredients:

• 8 ounces dark (bittersweet) chocolate, such as Valrhona 65 percent, coarsely chopped or shaved
• 4 tablespoons (1/2 stick) unsalted butter, preferably at room temperature
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1/2 to 1 teaspoon freshly ground black pepper
• 2 tablespoons sugar
• 1/2 cup hot espresso

Directions:

Heat 1 to 2 inches of water in a medium saucepan over medium heat.

Combine the chocolate and butter in a metal bowl just big enough to fit over the saucepan without touching the water. Place the bowl over the saucepan; when the chocolate has softened, stir to incorporate it with the melted butter, then add the milk, cream and pepper to taste, mixing well.

Pour into 4- to 6-ounce ramekins or coffee cups. Place in the freezer, spaced well apart. Check after 45 minutes to see whether the puddings are set. When their edges are firm (which can take from 45 to 90 minutes) but the puddings are still somewhat soft in the middle, they are ready for the next step or can be transferred to the refrigerator to keep cold until just before serving.

When ready to serve, dissolve the sugar in the hot espresso. Fill a (clean) turkey baster or large syringe with the hot liquid and inject it into the middle of each cold chocolate pudding, or make room with a spoon and pour the espresso in. Serve immediately.

Recipe Source:

From Gastronomer columnist Andreas Viestad.

Then this cake looks like it might be for you!!!

Found on Chocablog, you might give it a try and let us know what you think?!

You will need:

• 3 tablespoons butter
• 1 cup sugar
• 2 eggs
• 1 cup self raising flour
• 2 level tablespoons cocoa
• ½ cup milk
• ¼ teaspoon vanilla essence

Method

• Melt the butter.
• Combine all the other ingredients.
• Pour on the butter.
• Beat well, with a spoon or fork, for 3 minutes.
• Pour the mix into a lined loaf tin, and cook in a moderate oven for about 20 minutes.

HOT CHOCOLATE SOUFFLE

• Butter and superfine sugar for the souffle dishes
• 6 ounces 64 -percent dark chocolate
• 1/2 cup heavy cream
• 2 tablespoons bitter cocoa powder (I used Droste)
• 5 egg whites
• 1/2 cup confectioners’ sugar
• 4 egg yolks

Preheat the oven to 400 degrees . Butter the souffle dishes and coat with sugar. Grate the chocolate and melt in a water bath or a bowl over a pan of warm water. Bring the cream to boiling point in a pan then add the melted chocolate and the cocoa powder. Blend well to make a fairly thick mixture.

Whisk, with an electric whisk, the egg whites into firm peaks, add the confectioners’ sugar and whisk again for one minute. Beat the egg yolks into the chocolate mixture. Then gently fold in the egg whites (first folding 3 to 4 tablespoons, then the remainder).

Fill the souffle dishes with the mixture, smoothing the surface with a palette knife. Put in the oven for 12 to 15 minutes, then serve immediately.

Makes 4 individual souffles.

Cake
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1/2 cup plus 3 tablespoons sour cream
Icing
1 cup whipping cream
1/2 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

Directions

1. For cake: Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper.
2. Bring the stout and butter to simmer in heavy large saucepan over medium heat.
3. Add cocoa powder to the stout and butter mixture. Whisk until mixture is smooth. Cool slightly.
4. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.
5. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine.
6. Slowly Add flour mixture to the chocolate and egg mixture. Beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.
7. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
8. For icing: Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
9. Place 1 cake layer on plate. Spread icing over. Top with second cake layer. Spread remaining icing over top and sides of cake. Cut and enjoy.

Serves 12

Here is a recipe that looks tasty – it kind of reminded me of how much I used to love the Butterscotch “Angel Delight” desserts when I was a kid. Do you remember them?!

Anyway, enough nostalgia – here is the recipe: (originally posted as a Butterscotch pie here)

• 1/2 cup (packed) light brown sugar
• 3 Tablespoons water
• 1 3/4 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 Tablespoons sugar
• 3 large egg yolks
• 3 Tablespoons unsalted butter, cut into 4 pieces, at room temperature
• 2 teaspoons pure vanilla extract
• 2 Tablespoons Scotch whiskey (preferably a strong single malt) – You may want to half this is you don’t want the whiskey flavour to dominate too much)

1. Have six ramekins or pudding cups, each holding 4 to 6 ounces 1/2 to 3/4 cup), at hand.
2. Put the brown sugar and water in a medium heavy-bottomed saucepan, put the pan over medium heat and bring to a boil, stirring to dissolve the sugar. Stirring and lowering the heat if necessary, boil for 2 minutes. Add 1 and a 1/2 cups of the milk and the cream and bring to a boil–don’t worry if, as it’s heating, the mixture curdles.
3. While the milk is heating, put the cornstarch and the salt in a food processor and whir to blend. Turn them out onto a piece of wax paper, put the sugar and egg yolks in the processor and blend for 1 minute. Scrape down the sides of the bowl, add the remaining 1/4 cup of milk and pulse just to mix, then add the dry ingredients and pulse a few times to blend.
4. With the machine running, very slowly pour in the hot liquid, process for a few seconds, then pour everything back into the saucepan. Whisk without stopping over medium heat–making sure to get into the edges of the pan–until the pudding thickens and a couple of bubbles burble up to the surface and pop (about 2 minutes). You don’t want the pudding to boil, but you do want it to thicken, so lower the heat, if necessary.
5. Scrape the pudding back into the processor (if there’s a scorched spot, avoid it as you scrape) and pulse a couple of times. Add the butter, vanilla and scotch and pulse until everything is evenly blended.
6. Pour the pudding into the ramekins. If you don’t want a skin to form, place a piece of plastic wrap against the surface of each pudding to create an airtight seal. Refrigerate the pudding for at least 4 hours.
7. Makes 6 servings.

2 tbsp. olive oil
2 large onions, coarsely chopped
1 green bell pepper, cut into 1/2 inch pieces
3 large garlic cloves, minced
1/2 fresh jalepeno chili, minced (with the seeds if you like it spicy)
1 tbsp. chile powder
1 tsp. cumin
2 tsp. kosher salt
28 oz. can whole tomatoes, coarsely chopped, with juice
2 zucchinis, cut into 1/2 inch cubes
3 15 oz cans of beans, rinsed (Kidney, Black, Great Northern, Garbanzo)
1 1/2 c. chicken stock, plus more for thinning
1 tbsp. chopped semi-sweet chocolate
1/4 c. fresh cilantro, coarsely chopped

Heat olive oil over medium-heat in a large soup pot. Saute onions, peppers, garlic, and jalepeno, stirring until softened, about 5 minutes.

Add in chili powder, cumin, and salt and cook for 1 minute, stirring to toast the spices. Add in the tomatoes, zucchini, and chicken stock and simmer, partially covered and stirring occasionally, for 15 minutes. Stir in beans and chocolate, and simmer for 10 minutes. Thin out the chili with more chicken stock if you prefer. Stir in cilantro. Let sit 10 minutes, and serve.