Flourless Chocolate Cake
Recipe by Audrey Wilson
This recipe appeared February 7, 2017 in the Hawaii Tribune Herald. I made this flourless chocolate cake using the Original Hawaiian Chocolate Factory dark chocolate, Tropical Dreams Hula Cow butter, Ka‘u coffee and local Kurtistown eggs. You can make this dessert up to two days ahead, giving you time to prepare other dishes for Valentine’s Day.
Preheat oven to 325 degrees.
Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the outside with heavy foil to cover the bottom of the pan completely.
Find a roasting pan the springform pan will fit in; boil enough water to cover the springform pan halfway once you have mixed the batter.
In a microwave, melt:
1 pound dark Original Hawaiian Chocolate
2 sticks or 16 Tbl. Hula Cow unsalted butter
1/4 cup strong Ka‘u coffee
In electric mixer, beat first on medium-low:
8 large local eggs
Increase speed to high, being careful not to allow the eggs to splash out of bowl. Beat for five minutes until pale yellow and very thick. Gently fold in one-third of egg mixture into melted chocolate mixture.
Repeat twice more with whipped eggs until no streaks remain. Place batter in prepared springform pan, set in baking pan, pour boiling water to halfway up the side of the springform pan.
Bake 18-20 minutes; do not over bake. There should be a thin crust formed over the top and an instant read thermometer inserted 1 inch from the edge should read 150 degrees. Let cool in roasting pan for 45 minutes.
Transfer to wire rack for three hours.
Refrigerate for at least 12 hours and up to two days ahead.
Thirty minutes before serving, run knife around the edge of the cake. Carefully slide, with the parchment paper still on, to platter. (My cake was firm enough that I was able to remove the parchment paper before placing it on the platter.)
Sprinkle with powdered sugar after cutting and serve on plates.
Dark Chocolate Ganache
Recipe courtesy of Kailua Candy Company
Easy to prepare and delicious to share, Dark Chocolate Ganache is a wonderful way to enjoy Original Hawaiian Chocolate.
Ingredients (use equal amounts)
Original Hawaiian Dark Chocolate
1. Heat cream in microwave until hot (approximately 1 minute on high heat).
2. Melt chocolate in double boiler.
3. Slowly pour cream into melted chocolate and stir gently with a whisk until smooth. Serve over your favorite ice cream.
Warm Brie with Raspberry Preserves & Cacao Nibs
Recipe by Carolyn Deal
This recipe features 100% Natural Roasted Cacao Nibs from Original Hawaiian Chocolate Factory
1 whole baby brie wheel
1/2 cup frozen raspberry preserves
2 tablespoons Roasted Cacao Nibs, finely ground
1. Place a complete wheel of baby brie on a serving platter.
2. Warm in a warming drawer to soften the cheese. As an alternative, warm in a microwave for 2 minutes on 50% power.
3. Thaw and pour fresh frozen raspberry preserves over the top of the brie, the dust with 2 T finely ground Original Hawaiian Chocolate Factory Roasted Cacao Nibs.
Serve warm with crackers or thinly sliced baguettes
Fresh frozen raspberry preserves are bright red in color and a bit sweeter than cooked raspberry preserves. You may substitute any preserve or jelly of your choice.
Roasted Cacao Nib Rub
Recipe by Carolyn Deal
This recipe features Estate Grown 100% Kona Coffee from The Orchards of Ka Ha Lu'u, 100% Natural Roasted Cacao Nibs from Original Hawaiian Chocolate Factory, Hawaiian Sea Salt and Hawaiian Hot Red Chile Peppers.
4 tablespoons 100% Kona coffee, finely ground
4 tablespoons Roasted Cacao Nibs, finely ground
2 tablespoons Hawaiian Sea Salt
1 tablespoon Hawaiian Hot Red Chile, dried
1. Mix together 4 T of finely ground 100% Ka Ha Lu'u Kona Coffee and 4 T of finely ground Original Hawaiian Chocolate Factory Roasted Cacao Nibs.
2. Add 2 T Hawaiian Sea Salt crystals and 1 T finely ground, dried Hot Hawaiian Red Chili peppers. 3. Mix together and store in an air tight jar.
Generously coat a tenderloin of beef with the rub and grill Serve with Kona Coffee and Pipeline Porter BBQ Sauce or a Port Wine Fig Sauce. Also great with rack of lamb and pork tenderloin.
Kona Coffee & Chocolate Nib Ice Cream
Recipe by Carolyn Deal
This recipe features 100% Kona Coffee from The Orchards of Punalu'u, a Hawaiian vanilla bean from The Hawaiian Vanilla Company, and 100% Hawaiian Roasted Cacao Nibs from The Original Hawaiian Chocolate Factory.
3 cups milk
2 ounces 100% Kona coffee, coarsely ground
1 cup sugar
1 whole vanilla bean pod, split lengthwise
8 egg yolks
2 cups heavy whipping cream
2 ounces Roasted Cacao Nibs, coarsely ground
1. In a non-reactive saucepan, simmer 3 cups milk until reduced to 2 cups. Remove from the heat.
2. Add 2 ounces of coarsely ground 100% Kona coffee to the hot milk. Stir well and steep for about five minutes.
3. Strain out the coffee grounds and return the milk mixture to a saucepan over medium heat.
4. Add 1 vanilla bean split lengthwise and 1 cup sugar to the milk and stir until the sugar is dissolved, then remove from the heat.
5. In a separate bowl, whisk 8 egg yolks to ribbon stage (light and creamy).
6. Stir the egg yolks constantly while slowly adding about 1 cup of the warm milk mixture.
7. Return the tempered egg mixture to the saucepan and stir the mixture constantly over medium heat for 2 minutes. Do not boil!
8. Strain the mixture into a metal bowl. Scrape the seeds from the vanilla pod into the mixture.
9. Cool over an ice bain marie until mixture reaches 50 degrees F or less.
10. Add 2 c heavy whipping cream. Cover and refrigerate until the mixture is 40 degrees F or less. Chilling overnight before churning, if possible, will improve the texture of the ice cream.
11. Add the mixture to an ice cream freezer. Add 2 ounces coarsely ground cacao nibs to the mixture and churn according to the directions for your ice cream maker .
12. Pack the ice cream in a small container and freeze several hours until firm.
Shortly before serving, remove the ice cream from the freezer and allow it to warm slightly.
Grilled Scallops with Roasted Cacao Nib Dust
Recipe by Carolyn Deal
This recipe features 100% Natural Roasted Cacao Nibs from The Original Hawaiian Chocolate Factory and Hawaiian Sea Salt
1 pound scallops
3 tablespoons Roasted Cacao Nibs, finely ground
1 teaspoon Hawaiian Sea Salt
1 tablespoon extra virgin olive oil
1. Rinse 1 pound scallops and remove muscle.
2. Drain on paper towels and set aside
3. Mix together 3 T finely ground Original Hawaiian Chocolate Factory Roasted Cacao Nibs and 1 t Hawaiian sea salt crystals.
4. Coat both flat ends of the scallops with the dust and salt mixture.
5. Either brush a grill with olive oil or add 1 T olive oil to a pan. 6. Grill or pan sear scallops over medium heat for about 1 minute per side, or until opaque and golden. 7. Drain on paper towels. Keep warm.
Plate three Scallops Pool Port Wine & Fig Sauce around scallops . Dust with additional nib dust.
Dark Chocolate Coffee Mousse Cake on Dark Chocolate Macadamia Nut Cookie
Recipe courtesy of Kailua Candy Company
2008 Kona Coffee Festival - Recipe Contest Winner
Ingredients for one cake
1 Dark Chocolate Macadamia Nut Cookie Crust (recipe to follow)
Ganache (recipe to follow)
1 pound Original Hawaiian Chocolate Factory Dark Chocolate
2/3 cup Dark Roast Peaberry Kona Coffee (brewed)
2 eggs separated
1 cup Heavy Cream
1. Melt Chocolate over double boiler. In a large bowl, mix melted chocolate and coffee with a wire whisk until smooth. Stir in yolks on at a time.
2. Whip egg white in mixer until soft peaks texture. Fold into chocolate/coffee mixture using your hand.
3. Whip cream (no need to clean bowl and whip). Fold into chocolate/coffee/egg white mixture until consistent texture.
4. Spray Spring form with cooked cookie crust in it with "Pam".
5. Pour on top of cooled Crust.
6. Refrigerate until set (overnight).
7. Remove from Spring form. Pour ganache over mousse. Refrigerate until firm.
Ingredients for Dark Chocolate Macadamia Nut Cookie Crust (makes one 9" crust)
2/3 cups Dry Roasted Macadamia Nut Chips
2-2/3 oz. Original Hawaiian Chocolate Factory Dark Chocolate - melted
2-2/3 oz. unsalted butter
¼ cup Brown Sugar
½ cup White Sugar
Splash of vanilla
2/3 cup All Purpose Flour
½ tsp. Baking Soda
¼ tsp. Salt
1. In mixing bowl, beat butter until creamy. Gradually add the brown and white sugars and beat until light. Add the egg and beat well. Beat in the melted chocolate and vanilla.
Stir the flour, salt and baking soda into the chocolate mixture until well blended. Fold in Macadamia nut chips.
2. Put dough into 9" spring form pan (bottom lined with parchment paper).
3. Cook in preheated oven (375 degrees) 7-9 minutes. Cool before adding mousse.
Ingredients for Ganache
2 oz. Original Hawaiian Chocolate Factory Dark Chocolate - melted
2 oz. Heavy Cream
1. Heat cream in microwave until hot (1 minute high).
2. Pour on top of melted chocolate and stir gently with a whisk until smooth.
Recipe courtesy the Hukilau Lanai Restaurant
1/2 pound butter
8 ounces Original Hawaiian Chocolate
5 each eggs
5 each egg yolks
3/4 cup sugar
1/4 cup flour
1 tsp Hawaiian Vanilla Bean Co. extract
Butter, for molds
2 tablespoons flour & cocoa, for dusting
1. Prepare eight 8 oz. ramekins. Sift together a quarter cup flour and a quarter cup cocoa powder. Rub generously with butter and dust heavily with the flour and cocoa mixture. Tape out the excess. Set aside.
2. Heat the butter and chocolate together, in a double boiler over simmering water, until the chocolate is completely melted. Whisk the melted chocolate and melted butter together.
3. While that's heating, beat together the eggs, egg yolks, vanilla extract and sugar in an electric mixer for about 3 minutes on high speed. The mixture should not get too thick. Stop the mixing before thick ribbons appear. Too much air will make the cake rise and become fragile.
4. Whisk the egg mixture into the melted butter and chocolate. Sift the flour into the batter and whisk to incorporate.
5. Scoop a heaping half cup (5 ounces) of batter into each ramekin. Refrigerate the batter until ready to bake.
6. The cakes should sit at room temperature for 30 minutes before baking. Bake at 425 degrees for about 11 minutes (400 degrees if using a convection oven). The cake should appear set on the outside.
7. Let the cakes cool for a minute or two for easier handling. Run a knife around the rim of the ramekin to loosen.
8. Place a plate on the top of the dish and flip them over together. Lift off the ramekin and serve with a scoop of vanilla ice cream. When the cake is cut, the undercooked batter from the middle should come oozing out.
Chocolate Macnut “Martini”
Recipe by Steven Arakaki
30 oz. whole milk
1 oz brown sugar
4 oz Arborio rice
1 oz butter
1 cinnamon stock
8 oz dark Original Hawaiian chocolate
1. Combine milk, rice, brown sugar and cinnamon in a pot and stir frequently on high heat until it boils. Turn the temperature down to simmer for 12-15 minutes until rice is cooked. Pour into a bowl and add the butter. Add the chocolate and stir until all the chocolate is melted.
2. Cool in an ice bath. Fill the martini glass half way with the chocolate rice pudding, add slices of fresh bananas and caramel sauce. Top the rest off with the macnut crème. Sprinkle with raw sugar and brulee (see next recipe). Serve immediately.
Macadamia Nut Brulee
Recipe by Alan Wong
3 extra-large egg yolks
1/2 cup heavy cream
1/2 tbsp Macadamia nut liqueur
2 tbsp sugar
2 tbsp ground macadamia nuts
1/2 tbsp butter
1. In small saucepan, slowly bring 1/2 cup cream, macadamia nut liqueur and nuts to boil. Simmer gently for 5 minutes. Meanwhile, place 3 egg yolks and 2 tablespoons sugar in the top of a double boiler over medium-low heat. Cook stirring constantly using wire whisk for about 10 minutes, or until very thick.
2. Add boiling cream mixture and 1/2 tablespoon of butter, stirring to combine. Remove from heat. Half-submerge the top of double boiler in a bowl of ice and stir the mixture for 2 to 3 minutes or until it stops steaming.
Chocolate Avocado Oblivion
Recipe by Hector Wong (myyellowkitchen.com)
Presented at the 2012 Hawaii Avocado Festival
A favorite way to bake with chocolate is on the Chocolate Oblivion Truffle Torte (Cake Bible, 1988). I styled 10 versions of essentially the same cake, but now I depart far and sabotage the recipe: using avocado as butter. this cake feels like biting dark chocolate in heaven. The Chocolate Avocado Oblivion is as dark and dense as it gets. best enjoyed naked, a drizzle of passion fruit jelly on the plate makes a good marriage, plus a dollop of Koloa Rum whipped cream becomes a menage a trois. Enjoy warm, at room temp, or chilled, you will experience the same victim 3 different ways!
chocolate, dark 60%: 454 gr ams
avocado, finely pureed: 227 grams
eggs: 300 grams
My recipes are measured in grams because it is easier and faster. You don't need to know what a gram is, just think of it as a number that goes up one by one, without using fractions! Kitchen scales are widely available, inexpensive, and easy to use.
stand mixer with whisk and beaterblade
8" springform pan lined with parchment, inside a 9" silicone pan on a 12" pan with a 1" water bath
1. Place glass bowl on scale, weigh chocolate. melt in microwave, 15 second intervals, stirring. retun bowl on scale, weigh avocado, stir.
2. Place mixer bowl on scale. weigh eggs. heat over bowl of simmering water until human groin temp, stir by hand with the mixer whisk.
3. Whisk at high til tripled in volume, minimum 5 mins.
4. Add chocolate mix. with beaterblade, beat speed 1 until uniform, 30 secs. volume deflates half.
5. Bake 425 degrees F, covered with foil 30 mins. cool completely, refrigerate overnight, unmold.
1. Chocolate Avocado Milk Oblivion: replace half of the dark chocolate with milk chocolate, such as Original Hawaiian Chocolate Factory milk chocolate 38%.
2. Chocolate Avocado Sweet Oblivion: replace all of the dark chocolate with semisweet chocolate such as chocolate chips commonly used for cookies, increase the eggs to 325 gr. cut and serve well refrigerated.
Chocolate Kahlua Sweet Potato Pie
Recipe by Carolyn Deal
This recipe features Original Hawaiian Dark Chocolate
1 pound sweet potato, peeled & cubed
4 whole egg yolks
1 cup Greek Yogurt
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamon, ground
1 whole vanilla bean pod, split in half
1/2 teaspoon salt
4 ounces Original Hawaiian Chocolate Factory dark chocolate, chopped
1/4 cup whipping cream
2 tablespoons Kahlua
1 cup pecans, toasted
2 tablespoons cane syrup
1/2 teaspoon Hawaiian Sea Salt
Cacao Nib Chocolate Graham Cracker Crust
Preheat oven to 350 F
Preparation of Sweet Potatoes
1. Steam peeled and cubed sweet potatoes in a steamer basket for about 20 minutes until fork tender.
2. Mash with a potato masher; then add to a mixer with a paddle attachment.
3. Add 1 c plain Greek Yogurt, 3/4 c brown sugar, 1/2 t cinnamon, 1/4 t nutmeg, 1/4 t cardamom, vanilla seeds scraped from the bean pod and 1/2 t salt.
4. Mix sweet potatoes anad other ingredients with the paddle until smooth. Set aside.
5. In another mixing bowl whisk 4 egg yolks to ribbon stage.
6. Add yolks to sweet potatoes and mix until combined.
7. Ladle mixture into prepared Cacao Nib Chocolate Graham Cracker Crust.
Preparation of Chocolate
8. In a double broiler over low heat, melt 4 ounces of Dark Original Hawaiian Chocolate.
9. In a small sauce pan, simmer 1/4 cup whipping cream with 2 T Kahlua.
10. When chocolate is melted, whisk cream and Kahlua into chocolate.
11. Drizzle on top of the sweet potato pie and lightly cut into top with a knife to make swirls of chocolate.
Preparation of Pecans
12. Toast 1 c coarsely chopped pecans.
13. Toss with 2 T cane syrup and 1/2 t Hawaiian Sea Salt
14. Spread pecans over top of sweet potatoes.
15. Bake at 350 F for 45 - 50 minutes. Custard should still wiggle in the center.
Remove pie from spring form pan
Slice and serve with a scoop of vanilla ice cream with cacao nibs sprinkled on top
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