Wednesday, April 30, 2014

Speculoos Chocolate Molten Cakes

Photo and Recipe By: kitchenbelleicious
  1. 1 stick plus 1 tablespoon unsalted butter, plus melted butter for brushing
  2. 1/4 cup AP flour
  3. 8 ounces chocolate chips- half semi-sweet and half dark
  4. 1/4 cup chocolate chips, semi-sweet
  5. 4 TBSP of Speculoos Spread
  6. 1 tablespoon confectioners’ sugar, plus more for sprinkling
  7. 1/2 cup granulated sugar
  8. 2 tsp espresso
  9. 1 tsp vanilla extract
  10. 3 large eggs, at room temperature
  11. Pinch of salt
Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter.Transfer the ramekins to a sturdy baking sheet. In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly and set aside, Melt the 1/4 cup of chocolate chips with the speculoos spread before adding it to the chocolate butter mixture. Set aside.
In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Add in the espresso and vanilla. Fold in the 1/4 cup of flour.
Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.

Wednesday, April 16, 2014

Brown Butter Crepes with Bananas, Nutella and Speculoos

Photo and Recipe by: Hummingbird High

For the Brown Butter Crepes:
(makes around 12 - 14 medium crepes)
  • 4 tablespoons unsalted butter
  • 2 large eggs
  • 1/4 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 cup plus 2 tablespoons whole milk
  • Nutella
  • Speculoos Spread
  • Bananas (I used 3 medium bananas)

For the Brown Butter Crepes:
  1. First, brown the butter. Place 4 tablespoons unsalted butter in a small saucepan over medium heat and whisk gently, as it continues to melt. Continue whisking gently as it bubbles. After 2 to 3 minutes, you should see brown bits appear at the bottom of the pan, the surface will foam, and the butter will emit a nutty aroma. Remove from heat immediately and continue whisking for another 30 seconds, before setting aside on a wire rack to cool slightly.

  1. In a medium bowl, whisk together 2 large eggs and 1/4 teaspoon salt until the egg looks uniformly yellow. Add about 1/3 cup of the all-purpose flour and whisk into the eggs until just combined — at this point the batter will seem lumpy, but that's okay. Add about half of the 1 cup plus 2 tablespoons whole milk into the batter and continue whisking until the mixture thins. Keep adding the milk and flour alternately until you've added it all. Continue whisking until the batter is just smooth, before adding the butter. Continue whisking until the butter has fully incorporated into the batter. At this point, you're ready to cook the crepes.

  1. Preheat a medium nonstick skillet pan with a handle on medium heat. Once the pan is hot enough (you can tell by putting your hand over the surface and seeing if it emits heat), pour about 1/4 to 1/3 cup of batter into the pan. As you pour the batter, use the handle to twirl the batter around. The batter will coat the pan in a circle to make the crepe. Once you're satisfied with the crepe you've formed, place the pan back over its heat source. As it cooks, it will change in appearance — you'll see the edges start to curl upwards and take on a lacy texture. Once unsticking the edges, a cooked crepe should slide easily around the pan. 

  1. Once one side is ready, slip a spatula under the crepe and flip it over. Continue cooking for another 20 to 30 seconds, before transferring onto your serving plate. The crepes are best when warm and fresh, so go ahead and layer on as much Nutella and Speculoos as you desire. Both fillings will get a little bit melty and delicious. Sprinkle with banana slices. Fold up into a half, and fold that up into another half to get a triangle. Eat immediately! 

  1. Repeat until you've run out of crepe batter.

Tuesday, April 1, 2014

Extra Dark Chocolate Cake with Speculoos Buttercream

Photo and Recipe By: Keepitsweetdeserts
Serves 12

Chocolate Cake:


9 1/4 ounces (~2 cups) all-purpose flour
2 1/4 ounces (~3/4 cup) good quality unsweetened dutch-processed cocoa powder (I used Valrhona)
1 1/4 teaspoons baking soda
1/2 teaspoon salt
6 ounces (3/4 cup / 1 1/2 sticks) unsalted butter, softened at room temperature
13 1/4 ounces (~1 3/4 cup) granulated sugar
2 large eggs + 1 yolk or 2 x-large eggs at room temperature
1 teaspoon vanilla extract
1 1/3 cups brewed coffee


Pre-heat oven to 350 degrees
Grease and flour 2 8 or 9-inch round pans and line bottoms with parchment paper
In a medium bowl, whisk together flour, cocoa, baking soda and salt; set aside
In the large bowl of an electric mixer with paddle attachment, cream butter and sugar; add eggs and vanilla and beat one minute at medium speed
Reduce speed of mixer to low and add 1/3 of the dry ingredients; add 1/2 of coffee and repeat
Add remainder of dry ingredients and turn off mixer; make sure not to overbeat; if there are any lumps fold them in with a spatula
Pour batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean from center of cakes
Set cake layers aside to cool for 10 minutes then carefully remove each layer from pans; run a knife around the edge of each layer for easier removal; set aside to finish cooling and make buttercream
When buttercream is ready, put a spoonful on center of cake plate (this will help hold cake in place)
Place one layer down and if rounded, use a serrated knife to cut off very top of cake; frost that layer and top with second cake layer; frost with remaining buttercream

Speculoos Spread Buttercream:


2 5/8 ounces (~1/4 cup + 1 tablespoon) egg whites
1 1/8 ounces (~3 tablespoons) granulated sugar
Additional 5 1/4 ounces (~3/4 cup) granulated sugar
1 1/2 ounces (~3 tablespoons + 1 teaspoon) water
8 ounces (1 cup / 2 sticks) unsalted butter, softened and cut into 1-inch cubes
6 3/8 ounces (~3/4 cup) Speculoos Spread


Wipe the bowl of an electric mixer, whisk attachment, whisk, spatula and candy thermometer with a paper towel and vinegar to clean (if any grease is on these items your meringue will not work)
Place egg whites in large bowl with whisk attachment and mix on medium speed; gradually add the 1 1/8 ounces sugar; keep mixer on
In a medium heavy duty saucepan, combine water and remaining 5 1/4 ounces of sugar over medium-high heat and whisk together; whisk occasionally until temperature of syrup reaches 248 degrees Fahrenheit
Meanwhile, egg whites should begin to form loose peaks; if this happens before syrup is hot enough, reduce mixer speed to low
Once syrup is hot enough, reduce mixer speed to medium-low and slowly and slowly add syrup to the mixer
Increase speed to medium-high and keep mixer on for 10-15 minutes or until it holds stiff peaks AND bowl has cooled to room temperature
Reduce the speed to medium and add softened butter, a couple of tablespoons at a time, until fully combined; mixture should be smooth and creamy
If there are any lumps, increase speed to high until frosting becomes smooth
Add Speculoos Spread and combine on medium speed until well incorporated and buttercream is light and creamy
Use immediately or store in an airtight container in refrigerator and beat with the paddle attachment of an electric mixer before using

Keep cake in a cool dry place (best kept refrigerated during summer)
Best served within 3 days of baking