Chocolate Truffle Pirouette Cake.

I’m so excited to share that I am one of 12 bloggers who have joined together to deliver you the “12 Cakes of December.”  We’ve got a fantastic line-up, so be sure to check back daily as I add links to each new cake.

Adventures in Chocolate continues.  If there’s one thing I can count on it’s the happy faces I see when I Share the Love in the form of chocolate.  I’ve been asking friends & family for recipe inspiration.  My friend Kim (lovingly referred to as Keemy), sent me the recipe link for this cake.  I will be forever grateful.

We start with a brownie crust.  Yes, I said brownie crust.  Brilliant if you ask me.  A brownie crust baked in a springform pan.  I happen to love Betty Crocker’s Triple Chunk Brownie Mix.  Feel free to make from scratch or use your preferred mix.

Next comes a layer of chocolate ganache.  I call this the chocolate lava layer.  If there’s one tricky element to this cake it’s keeping the lava from overflowing.  I found letting the ganache cool a bit before spreading made it nice and thick.  Once the layer of ganache is set, whipped cream is folded into the remaining ganache, creating a third lighter mousse-like layer.  Are you beginning to see why this cake is so special.

As I was assembling this cake, the laws of construction came rushing to mind.  I was trying so hard to control the flow of lava when it hit me….build a dam silly.  So I quickly began forming the wall of Pirouettes.  I dipped each piece in a little mousse and then stuck it to the side of the cake.  For safe measure, I tied a piece of butcher’s twine around the wall to keep everything in place while it chilled.

How gorgeous is this Chocolate Truffle Pirouette Cake?  Not only is she quite photogenic, but she’s incredibly tasty!!

Once pictured I delivered her to my work family.  You see, we’re building a great big addition onto our warehouse and we’ve got the hardest working construction crew working so diligently to stay ahead of the winter weather.  It was the least we could do to show how much we appreciate them.

This cake has been contractor approved!  AND has been given the 12 Cakes of December stamp of approval! We wish you the happiest of all holiday greetings.

xo Libby

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Chocolate Truffle Pirouette Cake

This is a show stopper cake that can be made ahead with very little hands on cooking time.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 16

Author adapted from Taste of Home

Ingredients

• 1 box chocolate brownie mix prepared according to package instructions (I used Betty Crocker Triple Chunk Chocolate)
• 18 ounces semi-sweet chocolate chips or baking bars
• 2 cups heavy cream divided
• 6 Tbl. butter cubed
• 1 Tbl. instant coffee granules
• 3 Tbl. vanilla extract
• 18 to 20 Pirouette cookies cut in thirds (about 1 1/2-inch pieces)

Instructions

• Preheat oven to 350 degrees. Grease a 9-inch springform pan.
• Prepare brownie mix according to package instructions. Spread into prepared pan, place on baking sheet and bake for 25-30 minutes or until toothpick comes out clean. Cool completely on wire rack.
• Place semi-sweet chocolate in a food processor; cover and process until finely chopped. Transfer to a microwave safe bowl, add 1 cup cream, butter, and coffee granules. Microwave on high for 1 minute. Stir and microwave another minute. Remove from microwave, stir in vanilla and continue to stir until smooth. Remove 1/4 cup of chocolate and reserve for garnish. Allow remaining ganache mixture to come up to room temperature, stirring occasionally. The ganache will thicken slightly making it easier to work with.
• Remove sides from springform pan. Place brownie bottom on cake plate or serving platter. Spread half ganache onto the brownie. Begin in the center and slowly work it towards the sides.
• In a small bowl, beat remaining 1 cup of cream until soft peaks form; fold into remaining ganache. Spread mousse layer over ganache. Again, add slowly beginning in the middle and spread gently. Reserve a little to dip cookie sides into.
• Gently dip cookies into remaining mousse and press against sides of cake. I tied a piece of butcher’s string around the outside of the cookies to keep them in place until the cake chilled.
• Put reserved ganache into a pastry bag and pipe onto top of cake. Cover and refrigerate for at least 4 hours or overnight. Remove from the refrigerator 5 minutes before cutting.

Notes

This recipe requires 30 minutes of prep. time, 30 minutes of cooking time, and at least 4 hours to chill it completely, preferably overnight.

~ 12 Cakes of December Line Up ~

December 1st ~ Libby ~ Lemony Thyme
Chocolate Truffle Pirouette Cake

December 2nd ~ Lysska ~ Cooking from a SAHM
Strawberry N Cream Cake with Tea Berries

December 3rd ~ Nettie ~ Moore or Less Cooking
Coconut Tres Leches Cake

December 4th ~ Lynne ~ 365 Days of Baking & More
S’mores Cake

December 5th ~ Becca ~ Cooking with Chef Bec ~ It’s Yummi
Pomegranate Lime Bundt Cake

December 6th ~ Lorinda ~ The Rowdy Baker
Brownie Bombe ~ Ice Cream Cake

December 7th ~ Cindy ~ Hun…What’s for Dinner?
Chocolate Roll with Candy Cane Whipped Cream

December 8th ~ Joan ~ Chocolate, Chocolate and more
Eggnog Pound Cake

December 9th ~ Abby ~ Manila Spoon

December 10th ~ Karen ~ Baking in a Tornado

December 11th ~ Amy ~ Crumbs in my Mustachio

December 12th ~ Cydnee ~ Tampa Cake Girl

The post Chocolate Truffle Pirouette Cake appeared first on Lemony Thyme.

TGIF!!  It’s been quite a week.  I’m tempted to just stop there and post the picture of these amazing brownies.  My heart tells me that those who share the day to day of my life will understand the significance of Hugs & Kisses Brownies.

However, I have the gift of gab and will share that Customer Appreciation Week at my office was real.  We have THE BEST group of beautiful people…who get it.  They understand service.  All levels of service.  We have a commitment to the livelihood of our company for sure….after all it pays the bills.  But we also adore our customers…all of them, even the few whom we can’t quite ever please (yet they do keep calling).  But mostly we are a family.  One that extends beyond the 33 (and growing) of us….and includes our family members and our friends.

This week we have Shared the Love…symbolized with food.  Hehe.. that just makes me smile out loud.  Every person who has ever applied to our company has been asked this interview question (by me)…..can you cook?  I’m not saying it’s a deal breaker…we certainly don’t discriminate against the kitchen impaired.  But their responses to that question and the follow up dialog ultimately determines whether a candidate is the right fit for our family.  We have several company members who responded…no, not much of a cook…but I’m a darn good eater.  They get full credit.  Every cook needs an eating audience.

So today we Share the Love in the form of homemade sweets and treats.  In my case, it’s almost hard to claim homemade when my ingredients are boxed brownie mix and a bag of Hershey’s Hugs & Kisses.  However, they were made in my home with love.  May you always have a shoulder to lean on and be but a hug away.

~ Hogs & Fishes ~

The post Hugs & Kisses Brownies {Adventures in Chocolate} appeared first on Lemony Thyme.

If after reading the title and seeing the picture you’re still looking for more… it’s likely you have an insatiable sweet tooth like me.  I saw these Chocolate Chip & Oreo Caramel Brownies on Pinterest from the site Betchacanteatjustone and immediately pinned it to wait patiently for the right occasion.  These brownies are dangerous and should not be left unattended…they will disappear and potentially wreak havoc.  Which is precisely why I made them to bring to my tennis match.

Four layers:  chocolate chip cookie dough, Oreo cookies, caramel sauce, brownie batter.  If you’re feeling ambitious go right ahead and whip up your favorite cookie dough, caramel topping (great trick online using sweetened condensed milk), and brownie recipe from scratch.  I however took the easy way out for all of it and literally had it assembled in less than 10 minutes.  I used:

1. Pre-made cookie dough
2. Double Stuf Oreos (why cut calories at this point)
3. Caramel ice cream topping from a jar
4. Boxed brownie mix

I also used an 8″x12″ square sided pan instead of 9″x13″ but either would be fine.  Preheat oven to 350 degrees.  Line pan with parchment paper (not waxed paper…made that mistake only once) and press cookie dough evenly across the bottom.  Trust me, you will need the wax paper to be able to lift these out of the pan.

After reading several comments on other sites about these babies being too gooey, I decided to pre-bake the cookie dough for 5 minutes, while making brownie batter (according to instructions on box).  Yes those are Triple Chunk Brownies.  You’re either all the way in or you’re out.  Clearly I’m in.  Then add a perfect layer of Oreo goodness and as if there wasn’t enough sugar sweetness going on already….lets add caramel sauce.  It was a little tricky getting this evenly spread…recommend slowly pouring or even spooning it over the Oreos.  Lastly pour brownie batter over everything else… hehehe.

It really is quite gluttonous and rather ridiculous but in a good way of course.  Back to being ‘gooey.’  The instructions say to bake these until almost done….they should appear slightly under baked.  I went 30 minutes to start, then went another 5.  Mine were definitely gooey in the middle, kind of like finding a molten lava cake surprise :)  Next time…yes, there will be a next time (I got more facebook comments on this teaser post than any previous post and I know my work family would love these), next time I will go 40 minutes total and take my chances on the edges getting a little over done.

Be sure to completely cool before lifting the parchment paper out of the pan…wouldn’t hurt to refrigerate until nice and firm.  Cut the Chocolate Chip & Oreo Caramel Brownies into bars, cutting through the middle of each Oreo to get the full layered effect.

Because they were so sinfully sweet and I wanted to spread the love…I cut these into bite size pieces.  Pretty sure everyone who tried them had multiple bites.  Yum!

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Chocolate Chip & Oreo Caramel Brownies

Author Betchacanteatjustone

Ingredients

• Pre made cookie dough
• Double Stuf Oreos
• Caramel ice cream topping from a jar
• Boxed brownie mix and added ingredients like oil, eggs, water

Instructions

• Preheat oven to 350 degrees.
• Line 8×10 or 9×13 pan with parchment paper.
• Press cookie dough evenly across the bottom and pre-bake for 5 minutes.
• Prepare brownie batter according to instructions on box.
• Add a layer of Oreo cookies.
• Slowly pour or spoon caramel sauce over oreos.
• Pour brownie batter over everything.
• Bake 35-45 minutes. They will appear slightly under baked.
• Cool completely before lifting parchment paper out of pan.
• Slice into small pieces, cutting through the middle of each oreo.

Notes

Option: serve warm with vanilla ice cream and hot fudge ;)

Additional Adventures in Chocolate…

S’Mores Brownies

Chocolate Dipped Peanut Butter Cup Stuffed Oreo

The post Chocolate Chip & Oreo Caramel Brownies {Adventures in Chocolate} appeared first on Lemony Thyme.

There are basically four groups of people I love to cook for ~ family, friends, co-workers, and my beloved tennis mates.  While I enjoy the sport of tennis very much, I must admit that the social aspect of league tennis is equally fun for me.  I have served as co-captain on almost every team I’ve played on and am completely sure it’s because I will gladly plan the food for any match.  On this day, I assigned myself dessert so that I could finally try this recipe that has been calling to me from multiple Pinterest boards.  It was a hit!  I present you S’more Brownies.

I used a recipe from Food Network http://www.foodnetwork.com/recipes/food-network-kitchens/smore-brownies-recipe/index.html except I opted for boxed brownie mix to save time.  Added chopped Hershey bars to the brownie batter for some extra love.  They were the perfect hot summer day snack because the marshmallows and chocolate stayed nice and warm and gooey!!  S’more Brownies we will revisit you soon.

Additional Adventures in Chocolate…

Chocolate Chip & Oreo Caramel Brownies

Chocolate Dipped Peanut Butter Cup Stuffed Oreos

The post S’more Brownies {Adventures in Chocolate} appeared first on Lemony Thyme.