Best Chocolate Cake Ever

Simple solutions can give you best results. Machines and gadgets are very important to many people, but honestly I really enjoy cooking when just a simple whisk, spoon or spatula just does the job. As is the case with the Chocolate Torta recipe from my TV series George Hirsch Lifestyle episode titled Old World Traditions. Enjoy.

Mix by hand and bake. Forty-five minutes later you’ll be savoring this Italian Pastry delight! 

George_Hirsch_Chocolate_Torta titled.png

George's Chocolate Torta

Makes 12 servings 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 cup all-purpose flour

1/4 cup cornstarch

1-1/4 tsp. baking soda

1/4 teaspoon salt

1 cup unsweetened Dutch cocoa powder

1-1/4 cups granulated sugar

1 cup water

1/3 cup sweet butter, melted

1 egg, beaten

1 egg white, beaten into whole egg

1 teaspoon vanilla extract

Confectioners sugar

Preheat oven to 325°. Lightly grease a 9-inch cake pan; set aside.

In small bowl, combine flour, cornstarch, baking soda and salt; set aside.

In large bowl, combine cocoa and granulated sugar until blended. With wire whisk, beat in water, then melted butter, egg, egg white and vanilla until smooth. Add flour mixture and beat until smooth. Pour into prepared pan.

Bake 45 minutes or until toothpick inserted in center comes out clean. On wire rack, cool for ten minutes in pan. With small spatula, loosen cake from sides of pan. Remove to a wire rack and cool completely. Place on plate and sprinkle with confectioners sugar and a dollop of fresh whip cream. To serve, cut into small wedges. 

Tip: This cake actually tastes get better when baked and aged one day in advance. When making ahead, allow to cool completly, then cover tightly in an air proof container or place baked chocolate torta back into cake pan and wrap the top with film. 

GHL Chocolate Cake 112 titled T.png

Chocolate Torta, from George Hirsch Lifestyle TV Series

Quantity:
Add to Cart

George's Hot Chocolat Royale

Warning: Drinking hot cocoa in moderation may cause extreme amounts of happiness!


Chocolat L’Africain

In 1903, the Austrian confectioner Antoine Rumpelmayer established Angelina in France, named after his daughter-in-law. For over a century, this tearoom has been the reference for Parisian gourmet delicacies. Angelina became the meeting-place for the Parisian aristocracy. Proust, Coco Chanel and the major French fashion designers all crossed each others’ paths there.  It is the place to enjoy the famous Chocolat L’Africain (named after it’s Ivory Coast cacao beans) or aka, hot chocolate and the classical Mont Blanc gateau. With locations throughout France and three within Paris—the tea room close to the Louvre art museum, is a favorite venue of local Parisians and all chocolate lovers. Cafe Angelina's hot chocolate recipe is a highly kept national secret. I've offered you my recipe, which does come with a warning as it's no Swiss Miss.

chocolat-royale.jpg

Good To Know:

Better tasting chocolate will contain at least 30-40% cacao. The percentage can be found on the label of all good quality chocolate.

George's Hot Chocolat Royale

Makes 4 small cups, or 2 large 

chefgeorgehirsch.com | George Hirsch Lifestyle 

1/2 cup whole milk

1/2 cup half and half

2 teaspoon confectioners’ sugar

6 ounces bittersweet or semisweet chocolate- 40% cocoa, finely chopped

2 ounces milk chocolate, - 40% cocoa, finely chopped

1/2 cup fresh whipped cream

Optional: serve with a touch of cognac or brandy

Heat half of the milk, half and half, and sugar over medium high heat with chocolates stirring until chocolates are melted. Whisk the remaining milk and half and half until warmed and chocolate is completely smooth. Remove the pot from heat.

Pour into pre heated cups/bowls. Serve with a side of fresh whipped cream and optional cognac. 

PARIS Locations:

Angelina Rivoli

Opening hours: every day from 9:00a.m. to 7:00 p.m.

Address: 226 rue de Rivoli, 75 001 Paris

Tel: +33 (0)1 42 60 82 00

Angelina Porte Maillot

Opening hours: every day from 9:00a.m. to 7:00 p.m.

Address: Palais des Congrès, 2 place de la Porte Maillot, 75 017 Paris

Tel: +33 (0)1 40 68 22 50

Angelina Louvre

Opening hours: every day from 9:00a.m. to 6:00 p.m. except on Tuesday

Adress: Musée du Louvre, Aile Richelieu, 75 001 Paris

Tel : +33 (0)1 49 27 93 31

Quantity:
Add to Cart

Molten Chocolate Cake, aka..

 Lava cake, or HOT CHOCOLATE BERRY CUPCAKES..This sweet was created in my restaurant years ago, as a hot dessert to satisfy every chocoholic. it's my warm bit of chocolatey goodness I include in my St. Valentine's Day line up. A little like a foolproof soufflé only easier to prepare and a hit every time! 

And, guild the lilly and serve with my

Best Chocolate Sauce!

from George Hirsch Living it UP! Cookbook

HOT CHOCOLATE BERRY CUPCAKES

makes 8-10 

chefgeorgehirsch.com | George Hirsch Lifestyle

George Hirsch Living it UP! Cookbook 

1 1/4 cups all-purpose flour 

1 1/3 cups sugar 

1/3 cup *Good Dutched cocoa powder 

3/4 teaspoon baking soda 

1/2 teaspoon salt 

1 cup milk 

1 Tablespoon white vinegar 

1/3 cup vegetable or canola oil 

1 egg 

1 teaspoon vanilla 

1/2 cup fresh raspberries 

*Dutched cocoa means the cocoa underwent a process that results in milder chocolate flavor notes by reducing acidity. The dutching process can also change the color from light red to brown to black. Dutched cocoa works well in chocolate desserts such as devil’s food cake or brownies.

For the Hot Cupcake filling: 

6 ounces cream cheese, room temperature 

1 teaspoons grated orange peel 

2 Tablespoons semi-sweet chocolate, chopped 

Preheat oven to 375 degrees. 

In a medium bowl combine the flour,1 cup sugar, cocoa, baking soda, salt, and mix well. 

Combine milk with the vinegar in a separate bowl and allow to stand 5 minutes for the milk to sour. Add the oil, egg, and vanilla; mix well. 

Pour the wet ingredients into the dry ingredients and mix until just moistened. Do not over beat. 

In a small bowl combine the cream cheese, remaining 1/3 cup sugar, orange peel and chopped chocolate and mix until well blended. 

Pour the batter evenly into four or six ounce buttered ceramic ramekins or cupcake tins. Divide the cream cheese mixture into 10 equal balls and drop one into the center of each batter. Bake for 7-8 minutes. Remove the ramekins, let stand for 2 minutes, and serve with ice cream on the sid

13 EPISODES on 4 HD-DVD Disk Set
19.95
Quantity:
Add to Cart

Blondie

I'm not talking Deborah Harry's iconic rock band of the 70's, or the American comic strip featuring Dagwood's wife, but the confection with close ties to the popular brownie. The brownie derives its character from a deep rich cocoa base for the chocolate flavor, a blondie's flavor is butterscotch-like, based on a high quantity of butter and brown sugar in the recipe. 

Know Your Cookie:

A blondie is considered a sheet cookie as it's soft batter spreads across sheet like pan to bake. Other types of sheet cookies would include brownies and rainbow cookies. After sheet cookies are baked they are cooled and can be cut into squares, rectangles or any other shapes. 

brownie-blonde2.jpg

Blondie

Makes 12-18 Blondies 

chefgeorgehirsch.comGeorge Hirsch Lifestyle

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 pound (2 sticks) sweet butter, softened at room temperature

1/2 cup granulated sugar

1 cup light brown sugar

2 eggs, beaten

1 teaspoons pure vanilla extract

1 1/2 cups chopped pecans or walnuts

1 1/2 cups semisweet chopped chocolate pieces; or chocolate, or butterscotch chips

Optional: 1 cup sweetened flaked coconut 

Preheat the oven to 350 degrees F. 

Grease and flour an 8 x 12 x 2 inch baking pan.

In a small bowl, mix flour, baking powder, baking soda and salt well. Set aside.

Cream butter in a mixing bowl until light and flufly. Add granulated sugar and brown sugar, cream on high speed for 2 minutes, until light and fluffy. 

On a low speed add vanilla and eggs, one at a time, stopping machine to scrape down the bowl well after each addition. On a low speed add flour  to the butter mixture and mix just until flour is absorbed. Do not over mix. 

By hand, fold the pecans and chocolate in with a rubber spatula.

Optional: if using coconut; mix 3/4 of coconut with pecans and chocolate. 

Using a spatula, spread the batter into baking pan making sure the batter is spread evenly and smooth. If using coconut sprinkle extra on top of the batter. 

Bake for 25-30 minutes. caution to not over bake. Blondies are baked when cookie springs back when pressed lightly with your finger or a toothpick comes out clean. Cool in the pan for 2 hours and cut the blondies into rectangle or square pieces.

13 EPISODES on 4 HD-DVD Disk Set
19.95
Quantity:
Add to Cart

Nougatkugeln

Aka the chocolate truffle, the bite-sized petit four is made from a creamy mixture of chocolate ganache, usually with butter and cream. However, this German version I've prepared below is with less fat in the recipe, but does not sacrifice the decadent chocolate flavor. As I've written prior, the quality of the truffle is primarily dependent on the quality of chocolate you start with. I can't stress this enough.

nougatkugeln.jpg

Nougatkugeln

Recipe by Chef George Hirsch | Makes about 35 truffles 

4 ounces semi-sweet chocolate, chopped

1 cup confectioners sugar

2 Tablespoons unsweetened cocoa powder

*2 Tablespoons espresso or strong brewed coffee, or as needed

2 teaspoons pure vanilla extract

1 cup hazelnuts or almonds, lightly toasted & ground 

Optional filling: To make an all chocolate truffle: substitute 1 cup semisweet chocolate, ground medium-fine, for the hazelnuts.

Optional flavoring: Reduce espresso by 1 Tablespoon and substitute with 1 Tablespoon of Frangelico (halzelnut flavor liquor), or Grand Marnier (orange flavor liquor) 

Melt the chocolate in the top of a double boiler, scraping down the sides with a rubber spatula to avoid over heating. As chocolate begins to melt, remove the bowl from the heat.

In a separate bowl, combine the confectioners sugar and cocoa powder with a wire whisk. Mix in espresso, vanilla, and nuts. Mixture should be slightly thick, add additional espresso if truffle mixture needs to be slightly smoother. 

Cool mixture slightly; and with a small scoop or by hand form small balls by shaping into 1/2- to 3/4-inch diameter balls. Dip the balls into the melted chocolate.  

Garniture: Place your coatings for the truffles on a plate and roll truffle balls in one of the following:

Toasted crushed nuts

Powdered sugar

Cocoa powder

Tempered chocolate striped over truffles

Coconut

Shaved chocolate

Chill until firm. Nougatkugeln is best when served at room temperature. 

Quantity:
Add to Cart