dried cherry brownies with port ganache glaze

I prefer moist, fudgy brownies and this recipe is my new favorite!  Three types of chocolates are used in these decadent brownies — cocoa powder and semisweet chocolate chips in the brownie batter . . . dark chocolate in the ganache.  Dried cherries are added to give the brownies a tart and fruity taste.  Port (a Portuguese fortified wine) is used to macerate the dried cherries and to boost the flavor of the ganache topping. Serve the brownie with a scoop of ice cream for the ultimate indulgence. 

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hazelnut frangipane and nutella-dark chocolate ganache tart and another giveaway

Hazelnut Frangipane and Nutella Chocolate Ganache Tart

I can’t believe that it’s been over three months since I’ve baked anything with chocolate.  How could I have let that happen? To remedy this dire situation, I adapted my Fig, Almond Frangipane, and Orange Tart to make this nutty tart. I recently received a complimentary bag of hazelnut flour from Bob’s Red Mill to try out, so I took this opportunity to use it in both the crust and the frangipane.  Continue reading