Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake | ZoeBakes photo by Zoë François

Chocolate Mousse was one of the very first recipes I tried to make, way back when I was a middle schooler. Making a quintessentially French dish was an assignment for my French class, so I set off with a copy of Time Life Books: classic French cooking and did my best. Which wasn’t very good. Actually, it was terrible. The recipe called for coffee, which at the time, before I became an avid consumer of the beverage, was a confusing ingredient. Did they mean coffee grounds or brewed coffee. Well, I chose very wrong and went with the grounds, probably because I didn’t know how to brew coffee. It was like eating chocolate with sand in it. Not good. I made it again with brewed coffee and it was a revelation. The texture was like silk, the taste of the chocolate was so rich and luscious, unlike anything I’d every eaten. It was like a very distant cousin to chocolate pudding, but altogether superior. I was so proud that I’d made something this delicious. It was one of the first times I was excited about a school assignment and it set me off on more baking adventures.

When Fanny sent me her book, I flipped through it, saw her Triple Chocolate Mousse Cake and I knew it was the one I would make. This recipe is traditional in that it uses uncooked eggs; whipping both the whites and the yolks separately and folding them into the chocolate. The result is glorious. For those who are squeamish about using raw eggs in a recipe, you can find pasteurized eggs, which are deemed safe to eat without cooking. I used fresh eggs from my neighbor’s chickens and it was not only exquisite, but I am also still here to talk about it.

Fanny’s recipe was pure and simple, which is a lovely thing in a day of over complicated recipes, but I decided to add a bit of coffee flavor to the Triple Chocolate Mousse Cake, to recreate the flavor of my childhood memory.

Triple Chocolate Mousse Cake | ZoeBakes photo by Zoë François

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Chocolate Pumpkin Swirl Bundt Cake

Chocolate Pumpkin Swirl Bundt Cake | ZoeBakes by Zoë François

I made this Chocolate Pumpkin Swirl Bundt Cake with my friend Andrew Zimmern last year. You can watch us working pumpkin magic in the kitchen together in the video below. I recently made a pumpkin pie and roasted several pumpkins and squash, so I have lots of great gourd puree on hand and this is one of my all time favorite cakes, so I wanted to share it with you. The cake I made with Andrew has a rather thin line of chocolate streusel and I went for a bolder chocolate layer this time. That is reflected in the recipe and directions below. You can roast your own pumpkin or use canned, either is terrific for this easy and tasty cake.

Chocolate Pumpkin Swirl Bundt Cake | ZoeBakes by Zoë François (more…)

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Flourless Chocolate Hazelnut Cake

Flourless Chocolate Hazelnut Cake | ZoeBakes Photo by Zoë François

I’ve known my husband and his family for 30+ years and in all those decades there is a story about a cake that has been the heart of my career goals. Just to be clear, this is not the cake. This flourless chocolate hazelnut cake is AWESOME and I’m very pleased with it, but it’s not the cake my husband wistfully remembers from his childhood. I have never had the mythical cake, which is my excuse for not being able to recreate it. The joke in my house is that the day I am able to bake that one (hazelnut sponge with whipped cream and canned peaches) I can retire. So, maybe there is part of me that just isn’t ready to nail it.

Okay, let’s talk about this chocolate hazelnut cake. It was inspired by the aforementioned favorite of my husband and a flourless chocolate cake in the book, Bake from Scratch, by Brian Hart Hoffman. For those of you not familiar with this book or Brian, he is the talent behind @TheBakeFeed on Instagram. You should be following them and me, for that matter! You’ll find my feed at @zoebakes where you can keep up with what I am working on every day and watch my video stories, which is my newest playground.

This is like the most elegant brownie-cake you’ve ever had. That really doesn’t do it justice, but you know that fudge texture of a perfectly baked brownie, where the top has a nice crust and the inside is smooth and rich. This is that, but even better and somehow lighter. I gilded the lily with the candied hazelnuts, because it is my favorite man’s birthday and he deserves to have all the fancy bits. (more…)

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No-Bake Chocolate Pepita Crunch Bars

No-bake Chocolate Pepita Crunch Bars | Zoe Bakes photos by Zoë François

These No-bake Chocolate Pepita Crunch Bars are a candy and a brownie all in one. There is no baking, so they are a perfect holiday treat to go along with all the cookies you’ll be trading at your cookie swaps this season. I created this recipe for the wedding of a chef, Jorge Guzman, who wanted a Mexican inspired dessert plate to be served to his guests, in addition to a cake. I kind of fell in love with them and when Bake From Scratch invited me to create some cookies for their Holiday Cookie Issue, I knew instantly that this would be in the mix. The crunch comes from both the toasted pepitas (pumpkin seeds) and feuilletine flakes (which are paper thin cookies that are broken up into what can best be described as dessert-cereal). The pepitas and feuilletine flakes are folded into a chocolate and hazelnut mixture, set firm, covered with ganache and then decorated with more pepitas and edible gold leaf. The result is a sophisticated chocolate bar that is regal enough for a wedding, a holiday party or just a midnight snack. You can watch me make these bars in my instagram video.

Scroll to the bottom of the post to see the Pinon Mexican Wedding Cookies, Chestnut and Honey Madeleines, Caramelized White Chocolate Sables with Sea Salt and and Hazelnut Spice Speculaas I developed for this Special Holiday Cookie Issue.

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Peanut Butter Cup Meringue Cookies

Peanut Butter Cup Meringue Cookies | ZoeBakes photo by Zoë François

Sometimes you come upon greatness from the oddest paths. When I opened Rebecca Firth’s The Cookie Book, I landed on this Peanut Butter Cup Meringue Cookies recipe, not because of the gorgeous photo (or my absolute love of meringue), which are both strong enough reasons, but for the chapter title, called Jazz Hands. For anyone who knows my instagram stories, you may have seen me dancing around my kitchen. What you may not know is that I grew up in a dance studio. My mom has had the studio in VT since I was two years old. Jazz Hands were a real thing in my world. Something I associate with my childhood and trips to NYC to see A Chorus Line, no less than 5 times. So, when I saw the chapter and the photo of these Meringue Cookies, I really had no choice but to make them. They are a delight and hit the flavor and texture profiles just right. They are just the right balance of sweet and salty, like a peanut butter cup candy, but with the ethereal quality I love about meringue.

You can see me create these cookies and maybe see my Jazz Hands in my Instagram video(more…)

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Best Ever Chocolate Zucchini Cake

Chocolate Zucchini Cake | ZoeBakes photo by Zoë François

This Best Ever Chocolate Zucchini Cake post is from 2011, but the sentiment still stands, so I am not updating it. (8/19/18)

For the first time I understand why zucchinis are the butt of gardeners’ jokes. When I left town for my brother’s wedding in July, the zucchini plants were a spindly, weak vine with dozens of tender blossoms.  Two weeks later I returned home to find it had turned into a savage beast that took over precious real estate in the garden. My neighbor had kindly taken care of my urban farm while I was away and now my kitchen counter was also filled with zucchinis. The excitement of seeing the fruits of my labor laying there ripe and ready to eat, quickly turned to shock and concern.  I have never seen a vegetable, organic mind you, which grew to this size. It was larger than my children at birth; actually neither of the boys was this big until they were walking.  I opened the refrigerator and she had stuffed more in there. I panicked and did what every zucchini grower does; I tried to give them away. My neighbor explained that she had already taken all that she wanted for herself and I was not welcome near her home with even a single baby squash.

That is when I realized I had to disguise the vegetable and get rid of it in the form of tasty baked goods. This chocolate zucchini cake was inspired by one I ate while in college in Burlington, Vermont. I worked as a photo assistant, after classes at UVM and before my shifts at Ben & Jerry’s. One day we were shooting a spread for a magazine about using up the plethora of zucchinis from your garden. (The foreshadowing is not lost on me today.) A chocolate cake sat on pedestal and became the centerpiece of the shot. After our work was done we ate the spread of food and that cake blew my mind.  Not in a million years would you guess there was zucchini in it, and the result was moist, sweet, but not overly so, and intensely chocolate. I was a starving student and the generous baker wrapped the rest of the cake for me to take back to my dorm, along with the recipe. During one of my several moves that recipe was lost and this is the closest I have come to recreating it from distant memories.

You can watch me make and decorate this cake in my instagram video. Recipe below.

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