Traditional recipes

Triple-Chocolate Pudding Pie with Cappuccino Cream

Triple-Chocolate Pudding Pie with Cappuccino Cream

Ingredients

Crust

  • 9 whole chocolate graham crackers
  • 6 tablespoons unsalted butter, melted

Filling

  • 1/2 cup unsweetened cocoa powder
  • 3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 3 ounces unsweetened chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Topping

  • 1 cup chilled heavy whipping cream
  • 2 tablespoon powdered sugar
  • 1 1/2 teaspoons instant espresso powder
  • 1/2 teaspoon vanilla extract
  • Chocolate-covered espresso beans

Recipe Preparation

Crust

  • Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.

Filling

  • Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.

Topping

  • Beat all ingredients in large bowl until peaks form. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.

  • Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.

Recipe by Lauren Chattman,Reviews Section

Triple-Chocolate Pudding Pie with Cappuccino Cream - Recipes

Look at this, will you? You know you want this. I know you want this.

This is the richest, best, most unbelievable chocolate pie I've ever tasted. I feel obligated to warn you though, it's not the least bit light.

I had to stop eating halfway through my first piece to slow down the frantic rush of endorphins to my brain. That, and to pace myself.

Chocolate is my happy food, and this pie is gooooood.

I found this recipe in my July 2003 issue of Bon Appetit. Yes, I'm a little behind on my magazine pile.

Here's a recipe card for you.

Make this pie and you'll have a great day on account of the big endorphin party going on in your brain.


This twist on the classic campfire treat might just be better than the original.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Recipe Summary

  • 1 cup chocolate cookie crumbs
  • ¼ cup butter, softened
  • 2 tablespoons white sugar
  • ¼ teaspoon ground cinnamon
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 8 (1 ounce) squares semisweet chocolate
  • 2 tablespoons whipping cream
  • 1 cup sour cream
  • ¼ teaspoon salt
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • ¼ cup coffee flavored liqueur
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 2 tablespoons coffee-flavored liqueur
  • 1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.

Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.

In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.

Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla beat until smooth. Pour mixture into prepared pan.

Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.

To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.

To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.


16 Treats That are Better With a Glass of Milk

Looking for more delicious desserts? Check out these 12 life-changing chocolate cakes you need to make.

Cookies and milk were made for each other.

Using brownie mix instead of baking a cake from scratch saves time and makes this dessert extra rich and chocolaty.

Dunk 'em in milk, twist the layers apart and nibble the cream, or eat in one or maybe two big bites &mdash all the classic eating methods apply. Want a Double Stuf Oreo? Just make twice the amount of filling and load up.


Recipe Summary

  • 1 ½ cups white chocolate chips (such as Ghirardelli®)
  • 1 ½ cups heavy cream, divided
  • 1 cup dark chocolate chips (such as Ghirardelli® 60% Cacao Baking Chips)
  • 1 ½ cups heavy cream, divided
  • 4 egg yolks, at room temperature
  • ⅓ cup firmly packed dark brown sugar
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons strongly brewed black coffee, cooled
  • 1 ½ teaspoons vanilla extract
  • ½ cup all-purpose flour
  • ⅓ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 egg whites, at room temperature
  • ¼ cup white sugar
  • 1 tablespoon cocoa powder, or as needed

Place white chocolate chips and 3/4 cup heavy cream for white chocolate filling in a medium microwave-safe bowl. Microwave on 50% power until chocolate is completely melted and cream is fully incorporated, about 2 minutes, stopping to stir every 30 seconds. Set aside and allow to cool to room temperature, 10 to 20 minutes. Place into the refrigerator until completely chilled, at least 4 hours, to overnight.

Meanwhile, place dark chocolate chips and 3/4 cup heavy cream for dark chocolate filling into another medium microwave-safe bowl. Microwave on 50% power until chocolate is melted and cream is fully incorporated, about 2 minutes, stopping to stir every 30 seconds. Set aside and allow to cool to room temperature, 10 to 20 minutes. Place into the refrigerator until completely chilled, at least 4 hours, to overnight.

Preheat the oven to 350 degrees F (175 degrees C). Line a 12x17-inch baking sheet with parchment paper. Grease the pan and parchment.

Combine egg yolks and brown sugar in a large bowl. Beat at medium-high speed until mixture is light and creamy, about 2 minutes. Mix in butter, coffee, and vanilla extract.

Sift flour, 1/3 cup cocoa, baking powder, baking soda, and salt together in a small bowl. Add to egg yolk mixture mix until just combined.

Beat egg whites in a separate clean, dry, large bowl with clean, dry beaters on high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating constantly. Continue to beat until mixture is glossy and stiff peaks form. Fold 1/3 of the egg white mixture gently into the yolk mixture until just combined. Fold in remaining egg whites gently until no streaks of egg white remain. Do not overmix.

Pour batter into the prepared pan and gently spread evenly.

Bake in the preheated oven until cake springs back lightly when touched, about 10 minutes. Do not overbake.

While cake is baking, prepare a piece of parchment paper that is slightly larger than the baking pan. Sprinkle lightly with remaining cocoa powder.

Remove cake from the oven and run a knife around the edges of the pan to loosen the cake. Invert the cake quickly and carefully, as pan will be hot, onto the cocoa-sprinkled parchment paper. Remove the piece of parchment the cake baked on and discard. Working quickly, roll the cake and cocoa-sprinkled paper up together, starting from the narrow end. Set the cake seam-side down on a wire rack to cool completely, 1 to 2 hours.

While cake cools, finish the fillings. Remove the white and dark chocolate from the refrigerator. The white chocolate will be soft-set. Whip the white chocolate, beginning on low speed and working up to medium-high, until light and fluffy, 1 to 2 minutes. Pour in remaining 3/4 cup of heavy cream, and beat on medium-high speed until mixture has the texture of whipped cream, 1 to 2 minutes. Place white chocolate whipped cream into a piping bag or zip-top bag with a 1/2-inch hole cut into a corner. Keep refrigerated until ready to use.

Prepare dark chocolate filling. The dark chocolate will be firm set. Whip the dark chocolate, starting on low speed and working up to medium speed, until mixture crumbles. Beat until the chocolate crumbles begin to become lighter in color and texture, 1 to 2 minutes. Add remaining 3/4 cup heavy cream and beat on medium-high speed until mixture is smooth, light, and fluffy, 1 to 2 minutes. The dark chocolate mixture will be slightly thicker than the white chocolate. Add more heavy cream if necessary to achieve the desired "lightness" and consistency of whipped mousse. Place whipped dark chocolate mousse into a piping bag or zip-top bag with a 1/2-inch hole cut into a corner. Keep refrigerated until ready to use.

Unroll cooled cake gently and discard parchment paper. Pipe alternating stripes of white chocolate whipped cream and whipped dark chocolate mousse vertically along the 12-inch side of the cake, in stripes about 1/2-inch thick. Continue this vertical pattern along the entirety of the cake, leaving about a 1/2-inch border on all sides. Gently roll the cake back up over the filling (without the parchment) as tightly as possible without breaking the cake until the cake is completely rolled up. Place onto a serving platter and refrigerate until set, at least 1 hour.


Recipes for Triple Chocolate Bundt Cake across the internet usually call for box mixes and pudding mixes but I stick to my tried and true favorite One Minute Ganache recipe and Ina Garten’s amazing cake recipe which is both rich and bold. The recipe is easy made in a stand mixer, you can of course use a whisk or hand mixer since we aren’t creaming butter here, it’s just about combining ingredients. The most important thing to keep in mind about the recipe is the quality of the ingredients you’re using. Use a good espresso/coffee and the best cocoa powder.

If you aren’t a coffee drinker I highly recommend keeping an instant espresso powder on hand for baking.

Dark chocolate chips are a great complement to this Triple Chocolate Bundt Cake, but if you have a preferred chocolate you would like to use the ganache and chocolate chip topping could of course be any variety of chocolate you would like.

You may also just like to play around with the decoration of the cake, maybe using white chocolate ganache with the dark chocolate chips or vice versa. Just be careful using a milk chocolate variety against a much stronger flavor as the milk chocolate flavor tends to get lost in the mix.

Tools used in this Triple Chocolate Bundt Cake recipe:
Bundt Cake Pan – The classic bundt cake pan.
Stand Mixer – The classic stand mixer, it’s always a huge help to get things mixed a heck of a lot faster. Plus, that blue! <3
Hand Mixer – For smaller jobs you don’t want to pull the large mixture out for, this hand mixer is a breeze.
Instant Espresso Powder – Perfect if you don’t constantly keep brewed coffee on hand.
Dark Chocolate Chips – My favorite dark chocolate chips, I keep them on hand in volume! More and more stores carry the brand now too, so when mine has a sale I buy 3 or 4 bags of every flavor. (Sometimes I can even get them for LESS than Nestle)
Unsweetened Cocoa Powder – This cocoa powder gives an amazing, dark, rich chocolate flavor. I also highly recommend the Trader Joe’s Brand of cocoa powder.


Awesome Triple Chocolate Bundt Cake – Keto/Low Carb Dessert

People love the bundt cakes, Triple Chocolate Bundt Cake is a hugely popular cake around the holidays.
Recipes for Triple Chocolate Bundt Cake across the internet usually call for pudding mixes and box mixes but I stick to my tried and true favorite Sugar Free Keto Brownies and Keto Peanut Butter Fudge which is both bold and rich.

You can, of course, use a hand mixer or whisk since we aren’t creaming butter here. This triple chocolate bundt cake can be easily be made in a stand mixer, it’s just about combining ingredients. The quality of the ingredients you’re using is the most important thing to keep in mind about the recipe. Use best cocoa powder and a good espresso/coffee.

This triple chocolate bundt cake is best served fully cooled or warm. Make sure you well better the pan for ease because it could be a problem taking this out of the pan.

And toss in some mini sugar free chocolate chips into the batter for an even more chocolatey bundt cake. For the frosting mix, you can use the chocolate chips in this recipe. But it can be a real treat by adding a package or two into the batter.

How to make a homemade chocolate bundt cake?

Don’t forget that this is a very large bundt cake. This recipe calls for a lot of moisture and eggs, and I wouldn’t mix them in the recipe. So if you’re using a smaller bundt cake mold, you could cut the recipe in half.


Triple Chocolate-Raspberry Tart


1. Heat oven to 400°F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray. In small bowl, combine cookie crumbs and 2 tablespoons of the melted spreadable fruit mix well. Spray hands with nonstick cooking spray. Press mixture evenly in bottom of sprayed pan.

2. Bake at 400°F. for 5 minutes. Remove from oven spread remaining 3 tablespoons spreadable fruit over crust. Freeze 5 to 8 minutes or until cool.

3. While crust is cooling, in small microwave-safe cup, combine chocolate chips and 1/4 teaspoon of the oil.* Microwave on high for 40 to 60 seconds or until melted. In another microwave-safe cup, combine vanilla chips and remaining 1/4 teaspoon oil. Microwave on high for 30 to 40 seconds or until melted.

4. Arrange raspberries over cooled crust drizzle with melted chocolate chips and vanilla chips. Serve immediately or refrigerate until serving time.

5. To serve, remove outer ring from tart pan do not remove bottom of pan.

TIP:To melt chips in separate small saucepans, combine each kind of chip with 1/4 teaspoon oil heat and stir over low heat until melted.

Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 150 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 95 mg 4% * Total Carbohydrate: 26 g 9% * Dietary Fiber: 2 g 8% * Sugars: 19 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 8% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1/2 Starch, 1 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 Fat

Nutritional Facts:

This Triple Chocolate-Raspberry Tart recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


Triple-Chocolate Pudding Pie with Cappuccino Cream - Recipes

Sometimes you see a recipe that you have to make immediately. If not, you go to bed only to wake up at 4.00am to go through the cupboards one more time just to double check that you really haven't got that one particular ingredient required.
There are some recipes that you can take your time with and make a few changes to suit your own tastes.
Then we have the ones that you have to save for just the right moment, a special occasion or for the holidays.

I have waited patiently for a year to make Rosie's adorable Christmas pudding cookies, and then I made them twice! I made a few small changes to her recipe. The main part of the cookie is almost the same, only much smaller - 2" instead of 4". The white icing was replaced by white chocolate, and I really wanted to use some red mini M&M's for the berries, but couldn't find any. I've renamed them and I hope Rosie won't mind!


Ready to be adorned with holly

Triple Chocolate Christmas Pudding Cookies, Inspired By Rosie
Recipe adapted from Rosie Bakes a 'Peace' of Cake

Using a food processor, chop the Mayan Gold chocolate (or dark chocolate) into small pieces, remove from processor and put to one side.

Into the same processor, add the flour, cocoa powder, cubes of butter, sugar and vanilla extract. Pulse until you have a fine mixture. Add the chopped Mayan chocolate and the egg, then pulse until the dough comes together. Remove the dough. wrap in cling film and place in the fridge, for at least an hour to firm up until you are ready to roll it out.

Preheat the oven to 180°C/fan160°C/350°F/Gas mark 4.

Lightly dust a work surface with a little flour, unwrap your dough and roll out to about 5mm (¼ in) thickness. Cut out rounds with your cookie cutter and place on a baking tray that has been lined with baking parchment. You can use up all the scraps by re-rolling them. Push the mini buttons or chocolate chips into the dough to resemble currants, I only put them onto the bottom half of the cookies.

Place into the oven and cook for between 10-15 minutes, you want them just browning. Leave to cool for about 5 minutes on the baking tray before removing to a wire rack to cool completely.

For The Christmas Decoration
Roughly 4-6 oz good white chocolate
Some ready-to-roll icing or fondant, coloured green
A tube of red icing for the berries, or use red mini M&M's if you can find them
A tube of white icing to stick the leaves onto the cookies

Instructions
Melt the white chocolate and carefully spoon it over the cookies. You want the chocolate on just one side and it should only cover the top half, above the chocolate drops/chips. Place onto a wire rack to harden.

Roll out the green icing/fondant and cut out holly leaves with a cutter. Leave to harden.

To Assemble
Using a tiny drop of the white icing from the tube, stick the holly leaves onto the white chocolate.
Place 3 small drops of red icing near the leaves, to resemble the holly berries.

These are headed over to the brilliant Food Blogga's Eat Christmas Cookies, being hosted by Susan. Don't forget that the page is being updated as the entries come in, so check them out!


Waiting for white chocolate


Watch the video: Κοτόπιτα Πετιβιέ. Μη Μασάς by Giorgos Tsoulis (September 2021).