Engagement Chocolate Tart

Ingredients

For the crust
1 1/4 cups flour
1/2 tsp salt
2 tsp cocoa powder
1/2 cup butter, cold and cubed
~1/4 cups ice cold water

For the filling
1 1/4 cups heavy cream
9 ounces bittersweet chocolate, chopped
2 eggs
1 tsp vanilla
1/4 tsp salt

For the glaze
2 Tbs heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 tsp light corn syrup
1 Tbs warm water

Procedure

Preheat oven to 350 degrees. To make the crust, combine flour, salt and cocoa. Mix until well combined. Rub in butter with hands until mixture resembles coarse crumbs. Add cold water a little bit at a time, mixing with hands until dough just holds together. Don't let dough become too wet or sticky. Press dough into a 9-inch tart or pie pan. Using a fork, poke a few holes in the dough on the bottom of the pan. Bake for 10 minutes, then let cool about 10 -15 minutes.

To prepare the filling, bring cream to a boil, then pour over chocolate in a medium bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

To make the glaze, bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour. Decorate with powdered sugar if you wish!

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Tongue-hugging Coffee Chocolate Bundt

Ingredients

For cake
1 cup water, boiling
1/2 cup unsweetened cocoa powder
2 tsp instant espresso or instant coffee powder
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
2 cups brown sugar
1 cup vegetable oil
1 Tbs vanilla
2 eggs
1 cup chocolate chips

For Frosting
1/2 can sweet and condensed milk
2 Tbs butter (at room temperature)
3 heaping Tbs instant coffee crystals
1 tsp vanilla
1+ cups powdered sugar

Procedure
Preheat oven to 35o degrees. Whisk together boiling water, cocoa powder, and 2 tsp espresso powder in a small bowl or glass measuring cup. In a medium bowl, whisk together flour, baking powder, cinnamon and salt. In electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil and vanilla until blended. Add eggs and beat well, until smooth. Beat in half of flour mixture, then add cocoa mixture, beat. Mix in remaining flour mixture, then fold in the chocolate chips. Pour batter into well-greased bundt pan. Bake for about 50 minutes, or until a toothpick comes out nearly clean. Cool 10-15 minutes, then transfer to a cooling rack. As cake cools, make frosting.

To make the frosting, combine sweet and condensed milk and butter. beat in a mixer, or with a hand mixer. In a small dish, combine coffee crystals with vanilla and mix until coffee crystals dissolve. Stir until smooth, and add to the sweet and condensed milk. Stir in powdered sugar until you reach desired consistency.

Drizzle frosting over cake, add a few chocolate chips on top for decoration if desired.

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cake recipe from epicurious.