Chocolate Affogato With Dulce De Leche Topping Food

CHOCOLATE AFFOGATO WITH DULCE DE LECHE TOPPING

Steps:

• In cup, stir espresso powder and hot water until dissolved. Into each of 4 parfait glasses, place 1/2 cup frozen yogurt. Spoon 2 tablespoons espresso over frozen yogurt. Sprinkle each affogato with 1 tablespoon cereal; serve immediately.

CHOCOLATE DULCE DE LECHE BARS

Steps:

• Make shortbread crust:
• Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.
• Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
• Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
• Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.
• Make chocolate dulce de leche:
• Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.
• Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.
• Make bars:
• Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.
• Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

HOT CHOCOLATE AFFOGATO

Steps:

• Gently warm the milk in a small saucepan over medium heat. When small bubbles begin to form around the edges, whisk in the chocolate chips, cocoa powder and salt; whisk until smooth.
• Scoop small scoops of ice cream into small tea cups or espresso cups. Ladle some of the hot chocolate over the ice cream and let the kids top with candy canes or gingersnaps if desired.

DEVIL'S FOOD CHOCOLATE CAKE WITH DULCE DE LECHE FROSTING

Steps:

• For the cake: Preheat oven to 350 degrees F. Grease 2 9-inch cake pans.
• Sift flour, cocoa powder, baking soda, and salt into a mixing bowl; set aside. In a separate bowl, whisk sugar and eggs until light and aerated. Stir in melted chocolate, vegetable oil, buttermilk, and coffee and whisk until combined.
• In three additions, pour wet mixture into dry mixture, whisking well after each addition. Pour batter into prepared pans and bake 45 minutes to 1 hour, or until a wooden toothpick inserted in the center comes out clean. Let cakes cool.
• For the frosting: Beat cream to soft peaks. Set aside. Beat together dulce de leche, cream cheese, vanilla and salt in a stand mixer fitted with the paddle attachment until well combined. Fold in the whipped cream, cover with plastic wrap and keep room temperature until ready to use.
• To assemble the cake: Once the cake is completely cool, put one layer on a serving plate and put a healthy dollop of frosting on top. Spread the frosting to the edge then place the other cake layer on top and frost.

DULCE DE LECHE

Steps:

• For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
• For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
• Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.

MEXICAN CHOCOLATE AND DULCE DE LECHE CREPES TORTE

Steps:

• In a medium bowl, whisk the flour with the granulated sugar and salt.
• Whisk in the milk, vanilla, 6 whole eggs and the 4 tablespoons of melted butter and let stand for 30 minutes.
• Heat a 10-inch nonstick skillet and lightly brush with melted butter.
• Pour 1/3 cup of the crêpe batter into the skillet and immediately swirl until it reaches halfway up the side.
• Pour any excess batter back into the bowl.
• Cook the crêpe over moderate heat until golden at the edge and set in the center, about 1 minute.
• Flip the crêpe and cook for about 15 seconds longer, or just until the bottom is browned in spots.
• Transfer the crêpe to a baking sheet lined with wax paper.
• Repeat with the remaining batter, brushing the skillet with butter only as needed.
• In a medium saucepan, bring 1 cup of the cream to a boil.
• Remove the pan from the heat and add the chocolate and cinnamon.
• Let stand for 5 minutes, then whisk until smooth.
• Whisk in 2 of the egg yolks.
• In a medium bowl, whisk the dulce de leche with the remaining 2 tablespoons of cream and 2 egg yolks.
• Preheat the oven to 350°.
• Butter a 9-inch round cake pan, line the bottom with parchment paper and butter the paper.
• Fit a crêpe in the bottom of the pan, pressing to flatten it.
• Halve 2 crêpes and line the sides of the pan with them, placing the cut sides down and slightly overlapping the bottom crêpe; the rounded part of the halved crêpes will hang over the edge of the pan a bit.
• Spoon a slightly heaping 1/2 cup of the chocolate filling into the pan and spread to the edge of the crêpe.
• Top with another crêpe, pressing to flatten it.
• Spoon a slightly heaping 1/2 cup of the dulce de leche filling on top, spread it to the edge and top with a crêpe.
• Repeat this layering with the remainder of the fillings and 4 more crêpes, ending with a crêpe.
• Any leftover crêpes can be frozen between sheets of wax paper for later use.
• Fold the overhanging crêpes over the top.
• Press a round of buttered parchment paper directly onto the torte and cover the pan with foil.
• Bake the torte for 1 hour, or until puffed.
• Remove the foil and let cool for 1 hour.
• Remove the parchment and run a knife around the edge of the pan.
• Invert a plate over the pan and then invert the torte onto the plate.
• Remove the pan and parchment paper and let cool completely.
• Sift confectioners' sugar over the torte just before serving.
• MAKE AHEAD The baked torte can be refrigerated for up to 2 days.
• Reheat slightly in a 350° oven.