Craving chocolate? We've got the recipes for you! Check out the dishes, courtesy of Butter’s Executive Chef Alex Guarnaschelli, below.
(Photo Credit: Mars Chocolate North America)
Servings = 3 ½ Cups
1½ Cups rolled oats
¼ Cup shredded, unsweetened coconut
½ Cup whole unsalted almonds
¼ Cup shelled sunflower seeds
½ Teaspoon cinnamon
1 Teaspoon kosher salt
2 Tablespoons unsalted butter, melted
¼ Cup honey
½ Cup dried apricots, coarsely chopped
½ Cup (3 ounces) whole cranberries dipped in DOVE® dark chocolate
½ Cup (3 ounces) whole blueberries dipped in DOVE® dark chocolate
Preheat the oven to 325F.
Make the oat mix: In a large bowl, combine the oats, coconut, almonds, sunflower seeds, cinnamon and salt. Mix thoroughly. Stir the butter and the honey. Pour the mixture over the dry ingredients and mix thoroughly. Spread out evenly on a baking sheet lined with parchment paper.
Place the tray in the center of the oven and bake 25-30 minutes or until the mixture is slightly browned and hardened. Remove the tray from the oven and allow it to cool.
Finish the trail mix: When cooled, break the oat mix up with your fingers. Mix in the dried apricots and the chocolate-dipped cranberries and blueberries. Store in a covered container.
1 Tablespoon unsalted butter for greasing the cake pan
6 Large eggs
1 Teaspoon vanilla
2 Teaspoons instant coffee
1 Cup sugar
2/3 Cup cake flour
1/3 Cup unsweetened Dutch-process cocoa powder
½ Teaspoon kosher salt
1 Cup (6 ounces) DOVE® chocolate-dipped cranberries
2 Cups whipped cream
Preheat the oven to 350F. Grease the bottom and sides of a 9” springform pan with the butter.
Make the batter: In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs, vanilla and coffee. Beat on medium speed until the mixture almost doubles in volume, 3-5 minutes. Do not rush this step. With the mixer still running, add the sugar in small increments, until thickened, 3-4 additional minutes. Using a rubber spatula, gently sift the cake flour and cocoa powder over the eggs and gently fold it in, mixing only to combine. You want the batter as fluffy as possible and fully mixed.
Bake the cake: Gently transfer the batter to the cake pan and place in the center of the oven. Bake for 40-45 minutes or until a toothpick or tip of knife inserted in the center of the cake emerges clean. Let it cool 30 minutes and gently unmold onto a serving plate. Cover the top and sides with whipped cream and sprinkle with all of the chocolate-dipped cranberries.
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