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December 2013 By i sugar coat it! 6 Comments

Creme de Cassis Red Velvet Bundt

Take a pass on the fruit cake and join me for a slice of this naturally festive Red Velvet Bundt.

My love affair with Red Velvet cake equals that of my fascination with Bundt pans. So for the holiday, I've paired them and I am quite pleased with the results.

This is the newest member of my Bundt pan family. It's called the Chiffon Bundt pan from Nordic Ware. I absolutely love the details! And no, I am not being paid to say that. I am indeed an unasbashed Bundt pan hoarder.

This is one of my new faves. Look at those elegant swags! They create perfect ridges for adding lines of pearl dragees, piped pearls or strings, if you are so inclined.

And this isn't just the standard run of the mill Red Velvet cake. With pureed beets and just enough Creme de Cassis de Dijon liqueur to complement and not overpower the chocolate, it's... well... extraordinary. Yes, I said it - extraordinary!

Lightly brush or spray the cake with some additional liqueur while it's still warm and you'll be feeling festive long before guests arrive.

Drooling yet? Well, then, let's put that mouth to better use. Here you go...

More Holiday Fare:

Red Velvet Layer Cake with Creme de Cassis SMBC

Red Velvet Christmas Bauble Mini Cakes

Red Velvet Mini Christmas Tree Cake

Red Velvet & White Chocolate SMBC

Raspberry Coconut Meringues

Print Recipe

Creme de Cassis Red Velvet Bundt

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: Bundt

Servings: 12

Author: i sugar coat it!

Ingredients

230 grams unsalted butter
30 grams water
15 grams unsweetened cocoa
3 large eggs
243 grams buttermilk
6 grams white vinegar
14 grams Creme de Cassis de Dijon
2 medium beet pureed
298 grams unbleached all-purpose flour
78 grams cornstarch
7.5 grams baking powder
287.5 grams granulated sugar
4 grams baking soda
5 grams salt

Instructions

Preheat oven to 350º F. Brush the pan generously with cake release (homemade or store-bought). Place the greased pan on a baking sheet and set aside.
Melt the butter in a small saucepan, whisk in the water and cocoa and heat gently, without boiling. When smooth, remove from heat and let cool slightly.
Add the beets and Creme de Cassis de Dijon to a food processor or mixer and puree until smooth.
Beat together the eggs, buttermilk, vinegar and pureed beet until frothy. Beat in the butter mixture.
Sift together the flour, cornstarch and baking powder, then stir into the mixture with the superfine sugar.
Pour batter into Bundt mold and bake at 350ºF for 55-60 minutes, or until risen and firm to the touch.
Place on a wire rack to cool for 10-15 minutes, then turn out onto wire rack. You may choose to enhance the Creme de Cassis flavour by brushing the still warm cake with the liqueur.
Once completely cooled, decorate with sugar pearls, or sprinkle with icing sugar.
Divide into generous servings and enjoy!

December 2013 By i sugar coat it! 9 Comments

Deck The Balls! {Edible Christmas Decorations}

Hey again! It's beginning to look a lot like Christmas, everywhere I go. And in true holiday spirit, we've decked the balls with ornate holly fa-la-la-la-la-la-la-la-la... Well not holly, exactly, but you get the picture.

These little holiday jewels started out quite differently, as you may have seen on my Instagram feed, a couple weeks ago. The plan was to pipe an intricate design with royal icing. Of course, I can't tell you the last time I piped anything intricate, so my lack of practice quickly derailed my plans.

As I was looking through my cake decorating stuff, I found a couple molds and it hit me! Those who can't pipe, mold! 😉

There was a time when I was obsessed with all things Indian, especially Sarees. I absolutely love the rich colours and intricate designs. So, with the molds in hand, I set out to create some Indian-inspired Edible Christmas Baubles!

These half sphere molds are a breeze to use. Be sure to place them on a cookie sheet before baking. This helps to keep them levelled and out of direct contact with the oven rack while baking.

Use an ice-cream scoop to add the batter to the mold, as it is less messy and provides a fairly uniformed finished product. Use a serrated knife to remove any peaks.

Sandwich the halves together with a generous dollop of buttercream.

Wearing gloves, (I make a habit of doing so, when handling food for others) spread a generous amount of buttercream over the sphere, then smooth it as best you can before placing in the fridge to firm.
Once buttercream has firmed, roll out a thin sheet of marzipan and cover the sphere (sorry, forgot to take a photo). With a fresh pair of gloves, use your hands and fingers to mold and smooth the marzipan.

Note: If you manage to get your buttercream perfectly smooth, then eliminate the marzipan. I found it provided a much smoother, sturdier surface for me to work from. Ganache would be a great alternative - then you could skip the buttercream and marzipan altogether.

Roll out a thin sheet of fondant and wrap the marzipan covered sphere. I would suggest you use bigger sheets of fondant and try to shape as close to a circle as possible. That will give a smoother surface to start.

You can use cake smoother to help the process along, but I found using my hands provided more control over pressure and shape.

Once you are satisfied with the look of the fondant, let it sit a little while. If air bubbles appear, use a sterile pin to pop them and your finger to smooth over any visible pin holes or creases.

You may choose to airbrush at this point. If you don't own an airbrush, you can paint the spheres with edible paint or edible glitter mixed with vodka.

Turn your spheres into ornate Christmas Baubles with the help of molds of your choosing. I decorated the purple bauble using the Ferns mold and topped it off with a little crown shape from the Global mold. The others are decorated with various shapes from the Global mold.

Once completed, they were packaged, gifted and devoured!

Hope you've enjoyed this post enough to go and make your own Christmas Baubles. Let's meet back here again real soon!!

More Red Velvet:

Red Velvet Cupcakes w/ Coconut SMBC

XL Birthday Cupcake

Red Velvet & White Chocolate Gift Box Cake

Print Recipe

Red Vel Balls! {Edible Christmas Decorations}

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Servings: 12

Author: I Sugar Coat It

Ingredients

1 cup unsalted butter
2 tablespoon water
¾ cup unsweetened cocoa I used E. Guittard Cocoa Rouge
3 eggs
1 cup buttermilk
1 tablespoon white vinegar
2 teaspoon vanilla extract
2 tablespoon beet juice 1 medium beet yields about 4 tbsp
2 ½ cups all-purpose flour
½ cup cornstarch
1 ½ teaspoon baking powder
1 ½ cups superfine sugar

Instructions

Preheat oven to 375 F.
Place the butter, water, and cocoa in a small saucepan and heat gently, without boiling, stirring until melted and smooth. Remove from heat and let cool slightly.
Beat together the eggs, buttermilk, vanilla extract, vinegar and beet juice until frothy. Beat in the butter mixture.
Sift together the flour, cornstarch and baking powder, then stir into the mixture with the superfine sugar.
Pour batter into molds and bake at 350ºF for 30-35 minutes, or until risen and firm to the touch.
Place on a wire rack to cool for 10 minutes than turn out onto wire rack to cool completely.
Assemble as shown above using your favourite buttercream or ganache.

Notes

Here are links to some of the items used in this post:
Half Sphere Silicone Cake Mold
Oxo Good Grips Trigger Ice Cream Scoop
Wilton Fondant & Gum Paste Global Mold
Wilton Fondant & Gum Paste Ferns Mold
Americolor Amerimist Airbrush Pearl Sheen Set
Iawata NEO CN Gravity Feed Dual Action Airbrush

December 2013 By i sugar coat it! 6 Comments

Pistachio White Chocolate Bark {Edible Gifts}

'Tis the season for giving. So grab a few of these Pistachio White Chocolate Holiday Barks and stuff a stocking, or your face...

Edible gifts are the best, don't you think? And chocolate...even better! Throw in some nuts, freeze dried fruits, candy cane or what ever you fancy, or add a little food colour to customize further. The possibilities are as vast as your imagination allows.

The instructions on the packaging for the mold indicated using candy melts and melting them in the microwave. I tried and at least one corner of each bark burned half way into the melting process. Surprisingly, only the inside corners...

As I am not a huge fan of candy melts, I switched to chocolate and abandoned the microwave. Even when making ganache, I rarely ever use the microwave method, except for reheating. I've found I have more control when using the double boiler method. If you do not own a double boiler, simply place a glass, or metal bowl over a pot of simmering water on low heat and that will do the trick.

As with my ganache, I used Callebaut Chocolate Callets - white and semi-sweet. Once melted, I filled each mold cavity, added some coarsely chopped pistachio and smoothed the chocolate with a spatula. Tap the mold lightly on a flat surface and leave to set. I placed mine in the freezer for about 10 minutes to speed up the process.

Once set, very little effort is required to release the bars. Simply stretch/flex the mold so the the edges pull away from the side and remove the bar and enjoy!

Or... wrap them up and show your family and friends just how sweet you think they are. I had some fun with what I already had on hand - some candy favor bags, a decorative punch and a little twine. Below, I wrapped the chocolate in candy foil wrappers before using some left over wrapping paper to pretty them up. I'll add the labels later.

I have other plans for this mold, including cookies, brownies, and some other chocolate flavour combos. Let the gift giving begin!

What is your favourite gift to give (or receive)? See you in a few days for some more holiday fare!

(Note: This post contains Amazon affiliate links - see below.)

Print Recipe

Pistachio White Chocolate Bark

DIY Holiday Chocolate Bars. Perfect for gift-giving.

Prep Time10

Total Time10

Course: Dessert

Servings: 4

Author: I Sugar Coat It

Ingredients

750 grams White Chocolate I used Callebaut Callets
60 grams Pistachio nuts coarsely chopped

Instructions

In a double boiler, melt the chocolate until smooth.
Pour evenly into mold cavities.
Sprinkle with nuts and use a spatula to press the nuts in and smooth the chocolate.
Tap the mold on a flat surface to remove and air bubbles and level the chocolate.
Let set at room temperature, or place in the fridge or freezer.
Gently stretch the mold to release the bars.

Flavour Variations:

White chocolate and pomegranate tendrils, freeze-dried fruits, such as berries, kiwi, mango etc.
White chocolate can also be coloured. Use an oil based food colour, or powder. Mix the colour into the melted chocolate before pouring into mold.
Dark chocolate with almonds (as seen in photos above), also pairs well with orange, or any of the above. Liqueurs are also a good flavour addition.
Experiment and have some fun! Be sure to let me know if you do.

December 2013 By i sugar coat it! 3 Comments

Fire Truck Birthday Cake

Happy Wednesday! In the mood for sirens, shiny, red toys and chocolate?

You may remember the Spiderman cake I made for Bray's second birthday last December. Well, this year his mom threw him a firefighter-themed birthday party, complete with a trip to the local fire station!

I once again had the pleasure of making the cake for his celebration. And what's a firefighter party without a fire truck? Or chocolate, for that matter...

The inspiration came from a cake designed by Pastries By Design, as seen on Pinterest.

I tell you no lie when I say that everything was done in one night - all of it! And everything that could go wrong, short of it smashing on the floor, did. In the end, it all came together acceptably. And most importantly, the birthday boy, his mom and guests loved it.

AND, I was treated to another sweet message from Bray that had the Dude feeling just a little jealous. HA!

I baked two 8-inch square cakes, cut one in half for the back portion and the other in quarters for the front. In hindsight, I would have used solid pieces at the front. That would have prevented the tilt that the cake developed as it sat.

I used fondant to decorate the truck and gum paste to make the fire fighter, hose, etc. The dog and fire hydrant were candles provided by Bray's mom. I had not planned to use them for anything more than inspiration, but they really helped to save on time and were subbed in at the eleventh hour.

It was a mad rush to the party on Saturday, but we got there just in time. Save for a few cracks in the red paint, the truck made it in one piece. And with a puff of air escaping little lips, two went up in smoke and made way for number three!

Have Another Slice Of Birthday Cake:

Red Velvet & White Chocolate Gift Box Cake

Spiderman Cake

Moroccan Chocolate Birthday Cake

You can find the recipe for the Chocolate Mud Cake in this post and the frosting in this post.

Hope to see you back here in a few days! Until then, I would love to hear from you. Feel free to leave a note below.

December 2013 By i sugar coat it! 2 Comments

Sugar Wool Baby Shower Cookies

Happy first Friday of the last month of 2013! So very pleased to have you BAAAAAAACK...

OK, so I know in my last post I promised that this would be a Christmas post, but waaaaaay baaaaack in October, I shared these cute little lamb cookies on Instagram. I can't believe that over a month has passed! They have been waiting patiently in the queue, so I thought it was time to let the sheep out. I made a few dozen for a friend to take to a baby shower as favors back in October.

I first saw this technique for creating, what I like to call sugar wool, over on Sweetopia. I used a different cutter and made very slight variations to the design.

Simply pipe the head , feet and tail with a #1.5 piping tube, allow to dry a little, then pipe the wool with a #16 star tip. Add the eyes and nose/mouth with a toothpick, or the #1.5 tip and attach a fondant blossom with a dab of royal icing.

Aren't they just the cutest!

I enjoyed making these sweet little woolies, and had even more fun photographing them. I found this fake grass panel from the dollar store in my box of props and thought it would be perfect for putting these lamb out to pasture. Yup, you know the corny in me had to go there. 🙂

I had a stack of these candy bags left over from Valentine's and thought they would work great to showcase the lamb cookies. My friend provided blank labels, which I printed up with the names of the expectant parents and date of the shower. I used a hole punch to create a channel in the bags for the ribbons, then attached the labels before tying. Once tied, this created a slight gather to the finished look.

Oh, and what would baby shower lamb cookies be without a new born made from modelling chocolate!?!

Here's what you'll need to make and package some little lamb of your own:

Vanilla Bean Cookies
Lamb Cookie Cutter (one of a 3-piece set)
Royal Icing
Two piping bags
Two couplers
Wilton #16 piping tube
PME #1.5 piping tube
Americolor food gel white (mix a drop or two into royal icing) and black (for eyes and toes)
Pink fondant
PME Blossom plunger set (use smallest of the set)
Candy bags

I have a fire truck cake made for a third birthday and edible christmas decorations in the queue. Which do you think I should share next??

{Disclosure: This post contains affiliate links}

November 2013 By i sugar coat it! 2 Comments

Chocolate Chili Guinness Cupcakes with Peanut Butter Frosting

These Chocolate Chili Guinness Cupcakes with Peanut Butter Frosting are a Dude's kind of cupcake, filled with Guinness, chili and topped with Peanut Butter Buttercream!

It's the last day of Movember and I am saying so long with some Chocolate Chili Guinness Cupcakes with Peanut Butter Frosting. I'm also bidding farewell to the mister's ridiculous moustache, FINALLY! Hopefully...

He did his part for the cause, but I am not a huge fan of facial hair and have been counting down the days until the razor made an appearance. He has grown to like it - says it makes him look mature and esteemed - um... not when there is food hanging onto it. NOOOO!!

I made these Chocolate Chili Guinness Cupcakes with Peanut Butter Frosting a few weeks back and took them into work. You may remember seeing them on my Instagram feed. I used about one third of the batter from my Stout and Peanut Butter Chocolate Layer Cake and added a little chili powder to make these cupcakes.

They were super moist and rich with a slightly noticeable heat in each bite. They were topped with silky, smooth Peanut Butter Swiss Meringue Buttercream and then garnished with cocoa nibs.

I get such a kick experimenting with flavours. This turned out to be an absolutely DELICIOUS and unexpected combo! The stout gave the cake a wonderful texture - dense, but moist - and heightened the natural chocolate flavours.

The toppers were free printables from Peonies & Poppy Seeds. Print, cut (a little cleaner than I did, hopefully), attach to toothpicks with royal icing or non-toxic glue and VOILA!!

You can find the recipe for these Chocolate Chili Guinness Cupcakes with Peanut Butter Frosting in this post. Also check out my Movember Moustache Cookie Pops!

I'll be back soon with some early Christmas cheer! See ya!

November 2013 By i sugar coat it! 2 Comments

Movember Moustache Cookie Pops

Men, I moustache you, how do you keep a stiff upper lip?

Do you hide it under a Hungarian? Perhaps you liken it to Salvador and keep it looking Dali? Pair it with a villainous Fu Manchu? Do you go the rugged route of the Walrus? Or do you envelope it, au naturel, in a Mo-Fro?

The month formerly known as November, is the only time of year I will tolerate the outrageous facial hair the mister is sporting, likening him to an old-school porn star. (please don't ask how I know this). And no, there will be no photo of said stache here today - this is a food blog, after all! I have to constantly remind myself that his sleazy facial display is for a good cause... and so were these cookies!

To help my hairy D-lister, movie star do his part for Movember, I baked some cookies for him to take to work. What he and his colleagues did with them is still unclear to me.

Visions of a bunch of guys standing idly in a dark study, donning monocles and sipping brandy in an effort to make eating cookie pops a gentlemanly past-time, play like a silent movie in my head. And when those visions fade, I am plagued with the harsh and unattractive reality of cookie crumbs lodged in overgrown lip hair, on shirts and floating in drinks. YUCK!

So for those who want to celebrate and support Movember, but have trouble growing a Mo of your own (or who prefer not to, per the less attractive scenario above), here's a sweet solution! The Mo tree - where staches are ripe for the picking. Pick a style, wear it proudly, then enjoy it with a glass of milk or brandy. Cheers!

However you choose to keep that upper lip, be sure to do your part in the last few days of November to help bring awareness to men's health for Movember.

This was a fun little project that required nothing more than a few stripy straws, some plain popsicle sticks, a couple party favour bags (polka dots and stripes - purchased from Creative Bag), non-toxic glue, a craft punch and, of course, a few freshly baked moustaches!

To bake up some Movember Moustache Cookie Pops, visit my Vanilla Bean Sugar Cookie post for the recipe.

Thanks for stopping by and see you back here soon!!

Here are some of the products I used in this post:

November 2013 By i sugar coat it! 5 Comments

Stout and Peanut Butter Chocolate Layer Cake

This Stout and Peanut Butter Chocolate Layer Cake boasts six sinfully delicious layers of cake, ganache and peanut butter buttercream.

Hi there, it's been a long week. Kick off your shoes, let your hair down and join me for a pint and another instalment of Dessert Dating with this Stout and Peanut Butter Chocolate Layer Cake...

Meet bachelor number three! A close friend of bachelor number one, he too boasts an impressive list of qualities. He stands just under six feet tall, with a flawless, dark complexion, a deliciously, sexy six-pack and discerning style and taste. I bet you're thinking you could really sink your teeth into this one, huh... Well, you'll have to get in line...

Stout and Peanut Butter Chocolate Layer Cake

When I first introduced him on Instagram earlier this month, he was in an advanced state of undress and appeared dishevelled and unbalanced. I rather liked him that way, but with company expected, I was all too pleased to busy my hands getting him dressed.

I sheathed him in sharp, rich, chocolate brown undergarments and a sleek white, textured suit, complete with a stylized flower in the right lapel. A little Miami Vice(ish), if you ask me, but I hear Don Johnson and Philip-Michael Thomas were quite the hotties in their prime.

He was not much of a talker - sat impassively most of the evening, even as he was showered with compliments. Later, however, he lit up the room just before disrobing and giving our guests a show that was fondly recounted over the days that followed.

The guys on hand enjoyed the full-bodied notes that the stout lent the rich, dark, bitter-sweet chocolate batter, punctuated by the silky, smooth peanut butter swiss meringue buttercream.

The girls loved the entire package and I am not the least bit embarrassed to admit that I did as well. Dang, he was hot and oh so unforgettably tasty... all six layers! This Stout and Peanut Butter Chocolate Layer Cake is definitely the Brad Pitt of desserts in my book! 😉

Interested in this handsome Stout and Peanut Butter Chocolate Layer Cake? See our listing below, including instructions on how you too can bring this bachelor into your life. Have him to yourself, or, perhaps you like to share? Go right ahead, we don't judge here.

More Chocolate Madness:

Dessert Dating

Chocolate Mud Cake with Lavender Infused Buttercream

Chocolate Espresso Birthday Cake

Print Recipe

Stout and Peanut Butter Chocolate Layer Cake

Six layers of rich, decadent chocolate and guinness, enrobed in a generous layer of dark chocolate ganache, sandwich clouds of peanut butter swiss meringue buttercream.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Servings: 3 - 8 inch cakes

Author: I Sugar Coat It

Ingredients

500 ml Stout 2 cups, I used Guinness
454 g Unsalted Butter 4 sticks
175 g Unsweetened Cocoa Powder 1 ½ cups
690 g Unbleached All Purpose Flour 4 cups
810 g Granulated Sugar 4 cups
17 g Baking Soda 1 tbsp
9 g Salt 1 ½ tsp
4 large Eggs
425 g Sour Cream 1 ⅓ cups

Buttercream

230 g liquid egg whites 1 cup
450 g granulated sugar 2⅓ cups
pinch of salt
454 g unsalted butter 2 cups, room temperature
120 g smooth peanut butter ⅔ cup
1 tablespoon vanilla bean paste

Instructions

Preheat oven to 350°F.
Prepare three (3) 6” round pans using your preferred method. I use a pastry brush to apply Wilton Cake Release.
Cut butter into cubes. In a heavy large saucepan over medium heat, bring the Guinness and butter to simmer .
When butter is melted, whisk in the cocoa powder until mixture is smooth. Remove from heat and let cool slightly.
Sift flour and baking soda into a large bowl, or onto a sheet of parchment paper. Add sugar and salt and whisk together.
Using the paddle attachment of your electric mixer, beat eggs and sour cream until blended. Add the Guinness mixture to the egg mixture and beat briefly, just to combine. Add flour mixture and beat briefly on slow speed.
Remove bowl from stand mixer. Using a silicone spatula, fold batter until completely combined.
Divide batter equally among prepared pans. Each of my 6” pans, when weighed, held 570 grams of batter.
Bake cakes until tester inserted into center of cakes comes out clean - that was 25 minutes in my oven. Baking time may vary depending on your oven.
Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

To make the buttercream:

Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment and utensils to remove any traces of grease.
Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
Add egg whites, sugar and a pinch of salt to the bowl of a stand mixer and place over the pot of simmering water, ensuring the bottom of the bowl is not in contact with the water in the pot.
Whisk the sugar, egg white, salt mixture constantly, but gently, until temperature reaches 160°F.
Once at the correct temperature, remove from heat and dry the underside of the bowl with a towel before placing it on the stand mixer.
With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch. Do not begin adding butter while the bowl is still warm.
Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it reaches a silky smooth texture.
Add vanilla and peanut butter, continuing to beat on low speed until well combined and silky smooth.
Assemble cake and enjoy!

Notes

cake recipe adapted from DesignMeACake.com

November 2013 By i sugar coat it! 5 Comments

Pink Velvet Brownie Bowls

Fudgy. Chewy. Square. Round. How do you like your brownie?

There are three things I love in a brownie - chocolate, chocolate and, um... CHO-KO-LATE. As for texture, I vacillate between chewy and fudgy - I am more concerned with flavour. For me, whether chewy or fudgy, the finished product needs to be littered with enough chocolate pieces to provide a crunch with each bite.

Oh, and one other thing... if 'The Flower Duet' from the Opera Lakme doesn't play on repeat in my head with each bite, then the brownie is dead to me. DEAD!

I also like to enjoy my brownie warm, especially when ice-cream is involved. I first made this recipe back at the end of 2011 for my Guilt-Free Brownies & Fudge Sauce post. My photography wasn't so hot back then, but the recipe remains just as good.

For this batch, I thought I'd lighten and pretty things up with a little whipped topping in pink. I love most of the flavours in the line of Bakery Emulsions from LorAnn Oils. I used a small drop of the Red Velvet Bakery Emulsion to achieve the pink, but especially for the taste. Add a little crushed vanilla beans and this treat is complete.

To create the brownie bowls, I used this Wilton Dessert Shell Pan - the same pan I used two years ago. One bowl is the perfect portion for sharing with that special someone - even if that someone is you! ;).

These happen to be of a fudgy persuasion, are lower in fat, but still moist thanks to the prune puree.

So, you still haven't answered me - How do you like your brownie?

Have Some More Chocolate:

Chocolate Coffee Chips Scones

Chocolate & Wine Cupcakes

Chocolate Cake With A Kick

Print Recipe

5 from 1 vote

Pink Velvet Brownie Bowls

Decadent chocolate brownie bowls filled with clouds of pink velvet whipped cream.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Servings: 6

Author: I Sugar Coat It

Ingredients

Brownies

140 g bittersweet dark chocolate broken into pieces
30 g unsalted butter
190 g granulated sugar
1 large egg plus 1 large egg white
55 g prune puree
10 g pure vanilla extract
2.5 g table salt
75 g all-purpose flour
37 g unsweetened cocoa powder
90 g semi-sweet chocolate chips or chopped chocolate chunks (

Whipped Topping

500 ml 35% whipping cream
20 g Whip It stabilizer 2 packets
A drop of LorAnn Red Velvet Emulsion just enough to achieve the pink colour
A pinch of crushed vanilla beans

Instructions

Preheat oven to 350ºF degrees. Grease the cavities of the dessert shell pan. Set aside.
In a small saucepan, bring an inch of water to a simmer over low heat. Place chocolate and butter in a medium heatproof bowl; set bowl over pan. Stir occasionally until melted. Remove from heat. Immediately whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.
In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture just until incorporated.
Spoon batter in prepared pan. Bake until top is firm, about 30 minutes. Let cool completely in pan. If having trouble removing from pan, use toothpicks or a silicone spatula to loosen and remove from pan.

To make the whipped topping:

Chill a metal bowl and whisk in the freezer for a few minutes. Pour the chilled whipping cream into the chilled bowl and sprinkle the stabilizer onto the cream. Whip until soft peaks begin to form, add crushed vanilla and emulsion and whip to stiff peaks.
Pipe the whipped cream onto the brownies using a Wilton 8b piping tube.
Garnish to your liking and ENJOY!!

Notes

[brownie recipe adapted from Martha Stewart]

{Disclosure: This post contains affiliate links.}