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Chocolate Desserts

A Sweetheart Chocolate Torte with Feuillette

By Denise Pare-Watson

My absolutely most favourite holiday is coming up – Valentine’s Day.  I am simply an incurable romantic.  Valentine’s Day gives me all kinds of reasons to get creative with desserts for two.  This year, I have developed a rather whimsical  Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry. The torte has a deliciously chocolate flavour because it uses both bittersweet and semi-sweet chocolate to create a rich and dense dessert that can only be described as memorable.  This little torte would also be an excellent choice for an anniversary celebration or for a chocoholic’s birthday. 

To take this little torte over the top, I made a tasty garnish that is like edible paper.  I often made this garnish when competing in dessert competitions because it is somewhat unusual. It is easy to make and delicious to nibble on.  It is a very delicate yet striking garnish.  For this torte, the feuillette garnish is constructed on the topping while the ganache is still soft.   As the ganache sets up, it secures the edible paper in place, creating a crown of sorts.  Try this Sweetheart Chocolate Torte together with the Feuillette of Chocolate or Strawberry – it is unforgettable.

Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

The torte is not difficult to make but does require three distinct steps:  the chocolate pastry; the bittersweet chocolate filling and finally, the shiny semi-sweet chocolate ganache topping.  The torte is lovely with just the shiny ganache topping but can be gorgeous with a simple baby rose or two on top, or you can make the feuillette of chocolate or strawberry (the recipe is included below).

A Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry

Yield:  one 5 – 6-inch torte

INGREDIENTS:

The Chocolate Pastry:

  • ½ cup (62 g) all-purpose flour
  • 2 tablespoons (30 g) sugar
  • 1 ½ tablespoons (10 g) Dutch process cocoa powder
  • ¼ teaspoon baking powder
  • 2 tablespoons (26 g) unsalted butter
  • 1 egg

The Chocolate Filling:

  • 8 oz. (226 g) bittersweet chocolate
  • ½ cup (125 ml) heavy whipping cream
  • 1 teaspoon (5 ml) vanilla extract
  • 1 tablespoon (15 ml) brandy 

The Chocolate Ganache Glaze:

  • 8 oz. (226 g) semisweet chocolate
  • ½ cup (125 ml) heavy whipping cream

METHOD:

For the Chocolate Pastry:

  1. Preheat the oven to 350oF.  Set the rack in the middle of the oven.
  2. Prepare the 5 or 6-inch springform pan by greasing the bottom and the sides. Cut a circle of parchment for the bottom and strips of parchment for the sides of the springform pan.
  3. Mix the dry ingredients together in a bowl.  Work in the butter. 
  4. Beat the egg with a fork and work into the mixture.  Press the mixture into the prepared spring form pan.
  5. Bake for 10 minutes or until the pastry is set.  Cool the pastry in the pan while you are preparing the filling.  The filling is placed on top of the cooled chocolate pastry crust. 

For the Chocolate Filling:

  1. Cut the bittersweet chocolate into small pieces and place them into a medium-size bowl. 
  2. Bring the cream to a boil in a small saucepan.  Pour the cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt before stirring with a spatula until smooth.
  3. Cover and leave at room temperature until the mixture starts to set (it should be about the consistency of toothpaste).  This will take about 30 minutes, depending on the room temperature. 
  4. Using a mixer with a paddle or a whisk attachment, beat the chocolate mixture on medium speed until light and fluffy.  Add the vanilla and the brandy and beat to incorporate.
  5. Spread the filling over the cooled chocolate pastry.  Using an offset spatula, level the top of the filling.  Refrigerate the torte for at least one hour.  Remove from the refrigerator when you are ready to prepare the glaze.
  6. Remove the cake from the springform pan, peeling the parchment paper from the sides and bottom of the torte. Place the torte on a cookie rack over a baking sheet.  Prepare the glaze.

For the Chocolate Ganache Glaze:

  1. Cut the semi-sweet chocolate finely and place it in a medium size bowl. 
  2. Bring the cream to a boil in a small saucepan.  Pour the cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt before stirring with a spatula until smooth.
  3. Pour the glaze over the torte; making sure that the entire cake is covered.
Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

The Feuillette of Chocolate and Strawberry

While it is not essential to garnish the cake with the feuillette, I think that you would enjoy the experience of making this unique garnish.  You will need a scale to make the paste.  The chocolate feuillette paste is made using cocoa powder.  I made the strawberry feuillette paste using a powder made from pulverizing dried strawberries in my coffee grinder (I used my food dehydrator to dry thinly sliced strawberries, which took about two hours to dry to a crisp in my dehydrator).  The subsequent strawberry paste made from this powder is delightfully tasty!  Take care not to over bake the strawberry feuillette as they will lose their delicate pink hue.  I did not use any food colouring in my paste recipe, however, you can add a drop or two of pink or red food colouring to achieve the desired colour.

Dried Strawberry Slices | urbnspice.com
Dried Strawberry slices are pulverized into a powder to make the paste
Strawberry Feuillette Paste | urbnspice.com
A closeup of the feuillet of strawberry

INGREDIENTS: 

  • 21 g all-purpose flour
  • 77 g icing sugar
  • 12 g cocoa powder or strawberry powder
  • 20 ml water
  • 32 g butter, unsalted, melted

METHOD:

  1. Sift the dry ingredients together.
  2. Gradually add the water, then the melted butter.  Stir to combine into a smooth paste.
  3. Spread the paste in a thin layer on Silpat baking mats using an offset spatula.  Start from the bottom of the feuillet and spread upwards.  The bottom will be slightly thicker spreading to a thin imprecise ‘schmear’ (pastry chef slang).
  4. Bake in a 350oF (325oF Convection) for 5 – 6 minutes.  The feuillette will look bubbly and will not have any moist spots. They will crisp up as they cool.
  5. Allow the feuillette to come to room temperature.  Using an offset spatula, slide it under the thickest edge of each feuillet, and slide upwards to lift it gently from the Silpat baking sheet.  Place the feuillette gently on a cookie rack until you are ready to decorate the torte.  CHEF TIP:  These garnishes are very fragile, light and almost see-through delicate.  Make as many as you need at a time (make a few extra to allow for breakage).  Store any unused paste in a covered container in the refrigerator.  Bring the paste to room temperature before using.
  6. To Decorate:  Decorate the torte with feuillette while the glaze is still moist.  Place the feuillette randomly on top, alternating between the chocolate and the strawberry feuillette, setting the next feuillet to hold up the previous one.  If you have a few dried strawberries remaining, decorate the sides of the cake, if desired.  Allow the ganache topping to set at room temperature.  CHEF TIP:  The chocolate torte (and any chocolate cake) is best served room temperature.  The feuillette are best used the day that you make them.  They will remain crisp and papery when decorated close to the time that you serve the cake.
  7. Refrigerate any leftovers. 

Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Parchment Paper
  • Favourite Kitchen Tools: Spatula
  • Extracts: Vanilla Extract
  • Cutting Tarts and Cakes
  • Oven Temperature Accuracy
    __________

You Might Also Enjoy these Urb’n’Spice recipes:

An Irresistible Valentine

Silky Strawberry Balsamic Soup with Yogurt Drizzle

Decadent Dark Chocolate Tarte

Raspberry Mini Cheesecakes

A Unique Cheesecake: Double Chocolate Raspberry Torte Cheesecake with Chocolate Pecan Crust

White Chocolate Vanilla Bean Mini Cheesecakes with Gluten Free Crust

Lavender Rose Mini Cheesecakes

Raspberry Cream Cheese Coffee Cake

If you try my recipe for Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry, please leave me a comment below with your feedback. Tag me @urbnspice on Instagram and hashtag #urbnspice  Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

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Filed Under: Baking Techniques, Cakes, Chocolate, Dessert Garnish, Food Fun, Gluten Free Recipes, My Recipes Tagged With: Birthday Cakes, Cakes, Chocolate, Chocolate Cakes, Chocolate Desserts, Valentine's Day

Chocolate Cherry Almond Torte – Gluten Free, Grain Free, Refined Sugar Free

By Denise Pare-Watson

Chocolate possesses a number of interesting technical properties not dissimilar from wine. The region, the surrounding vegetation and the soil are some of the key factors in the character of the cocoa bean and the overall taste of the chocolate. The origin of the Chocolate Cherry Almond Torte recipe is not clear but what is clear is that the quality of the chocolate significantly influences the result. For the purposes of this article, I have taken the vintage Chocolate Cherry Almond Torte recipe and re-developed it so that it is suitable for gluten-free, refined sugar-free and grain-free dietary options.  It is a great make-ahead cake and one that will feed a crowd.

Chocolate Cherry Almond Torte plated with cherry syrup reduction and softly whipped cream | urbnspice.com

Chocolate Cherry Almond Torte plated with cherry syrup reduction and softly whipped cream

Chocolate Cherry Almond Torte – Gluten Free, Refined Sugar-Free, Grain Free

Equipment:  9 – 10″ x 2” high Spring Form pan with removable bottom
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Filed Under: Cakes and Cupcakes, Chocolate, Chocolate, Chocolate, Chocolate!, Desserts and Sweets, Gluten Free Recipes, Grain Free Recipes, My Recipes, Refined Sugar Free Recipes, Vintage Recipes Tagged With: Chocolate Cakes, Chocolate Desserts, Dairy Free Recipes, Dark Chocolate, Gluten Free Desserts, Grain Free Desserts, Refined Sugar Free

A Unique Cheesecake

By Denise Pare-Watson

I love a challenge.  When asked to create a recipe for a cheesecake competition that was required to be A Unique Cheesecake, included chocolate as an ingredient and one that could be used as a showstopper dessert – I was in!   Creating dessert recipes is something that I am always up for.  How could I resist?   This recipe has been adapted from my book, “Chocolate Desserts Made Easy and Delicious” – Cakes. I am very pleased with the results.

A Unique Cheesecake: Double Chocolate Raspberry Cheesecake | urbnspice.com

Double Chocolate Raspberry Cheesecake 

The reason this cheesecake recipe is unique is that this cheesecake features a baked ganache. It also includes just a touch of flour, not typically found in cheesecakes. The addition of the flour results in a cheesecake that has a silky texture unlike any I have ever had. It was such a beauty to cut into gorgeous clean-edged portions, as well.

This recipe is a winner in our household. It also did very well in the cheesecake competition.  It will be a showstopper in your house, as well.

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License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Cakes, Cheesecakes, Chocolate, Chocolate, Chocolate, Chocolate!, Desserts and Sweets Tagged With: Cakes, Cheesecakes, Chocolate Cakes, Chocolate Desserts, Dark Chocolate, Individual Desserts

Milk Chocolate Torte with Almond Praline Crust

By Denise Pare-Watson

I love this MILK CHOCOLATE TORTE with ALMOND PRALINE Crust on so many levels!  It is a gluten-free, grain-free and egg-free option.  It is very easy to make, and it is unbaked!  You can make it ahead of time and it freezes beautifully.  It can also be served frozen.  What more can I say, except that you should try it!  This recipe is from my cookbook series, Chocolate Desserts Made Easy and Delicious – Cakes.

MILK CHOCOLATE TORTE with ALMOND PRALINE Crust | urbnspice.com

Milk Chocolate Almond Torte with Praline Layer 

Milk Chocolate Torte with Almond Praline Crust – Gluten Free, Grain Free, Egg Free 

CHEF TALK: This is one of my favourite cakes to make individually as well as for a crowd.  I have made as few as 4 portions up to several hundred portions.  My favourite way to make any dessert is to make an individual portion using  3 or 4-inch pastry rings and these rings work exceptionally well in this recipe. 

Makes:  1 – 9-inch springform pan or 12 generous portions

INGREDIENTS:

THE PRALINE LAYER:

  • 7 oz. natural almonds, sliced (200 g)
  • 2 oz. granulated sugar (55 g)
  • 4 oz. butter, unsalted, melted (115 g)

THE FILLING:

  • 10 oz. good quality milk chocolate, melted (150 g)
  • ¾ cup butter, unsalted (160 g)
  • 4 oz. granulated sugar (170 g)
  • 1 cup whipping cream (250 ml)
  • Pinch of salt
  • 1 teaspoon of pure vanilla extract (5 ml)

METHOD:

  1. Line the bottom of the springform pan with parchment paper.
  2. Melt the chocolate slowly in a bowl, which is set over a pot with 1 inch of barely simmering water (bain-marie).
  3. Method for the Praline Layer:  Toast the almonds and allow them to cool.  Process them in a food processor until there are some fine particles with some coarse particles (for texture).
  4. Mix the ground nuts together with sugar and add the melted butter.  Pour and press this into the bottom of the springform pan.  (You may reserve a little of this praline layer for the garnish on top of the cake).  Chill the praline crust while you are making the filling.
  5. Method for the Filling:  In a mixer, beat the softened (room temperature) butter and sugar until light coloured and airy (creaming).  This will take several minutes.
  6. With the mixer on low speed, add the warm chocolate slowly into the bowl of the mixer containing the blended butter and sugar.
  7. Slowly pour in the whipping cream (un-whipped) and the vanilla extract.  Pour the filling on top of the chilled praline layer.  If you have reserved some of the praline layer, sprinkle on top of the filling.   Chill until firm.

MILK CHOCOLATE TORTE with ALMOND PRALINE Crust | urbnspice.com

Milk Chocolate Torte with Praline Crust

TO SERVE:  Serve with raspberry coulis and fresh berries, if desired.  If you are serving the cake frozen, let it come to room temperature for about 10 minutes before serving.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Cream
  • Creaming
  • Bain Marie
  • Cutting pies and Tarts
  • Toast Your Nuts
  • Parchment Paper
  • Vanilla Extract
    __________

You Might Also Like:

A Unique Cheesecake – Double Chocolate Raspberry Cheesecake

White Chocolate Vanilla Bean Mini Cheesecakes with Gluten Free Crust

Lavender Rose Mini Cheesecakes

If you give this recipe for Milk Chocolate Torte with Almond Praline Crust (Gluten Free, Egg-free, Grain Free) a try, please come back and leave me a comment below with your feedback. You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I’m sure to see it. Enjoy!

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

 


Contact me at 
urbnspice@gmail.com

Follow me on Facebook and other Social Media

Urbnspice Facebook Page  ( if you like what you see here, please LIKE my Urbnspice Page) 

Urbnspice is on Twitter    

You will find lots of fun boards on Pinterest  

I am also on Instagram

I Love Chocolate Facebook Page

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Filed Under: Cakes, Chocolate, Chocolate, Chocolate, Chocolate!, Egg Free Recipes, Gluten Free Recipes, Grain Free Recipes, Individual Desserts, My Recipes, Unbaked Desserts Tagged With: Cakes, Chocolate, Chocolate Desserts, Desserts, Flourless, Gluten Free, Grain Free, Individual Desserts, Unbaked Desserts

Need Valentine’s Day Ideas?

By Denise Pare-Watson

What are you planning for Valentine’s Day? I just finished ordering Valrhona Chocolate, in bulk, from The Vanilla Food Company – a request from someone very special in my life and I am more than happy to oblige.

Did you know that there is more and more evidence that eating a 2 x 2 inch square of dark chocolate per day is very beneficial to your health? That’s our story – and we’re sticking to it!

Valentine’s ideas coming to inspire you in the next few days. Check out Vanilla Food Company for chocolate, vanilla and so much more! A pastry chef’s idea of a dream come true.

Truffles are easy to make | urbnspice.com

Truffles are easy to make 

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Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Chocolate, Chocolate, Chocolate, Chocolate!, Desserts and Sweets Tagged With: Chocolate Desserts, Desserts, Valentine's Day

An Irresistible Valentine

By Denise Pare-Watson

featuring a recipe for

Chocolate Walnut Financier – a Gluten Free, Grain Free tiny cake 

It is Valentine time:  With February comes Saint Valentine’s Day and with the 14th coming our way, we immediately think of family and friends who are near and dear to us. It gives us a reason to unabashedly buy a mushy card rather than a humorous one. It is a month of new beginnings with the promise of spring’s arrival. In some areas, we will notice the first tiny crocus popping its head from the sleeping gardens, with some even peeking from a snowy blanket. In keeping with Valentine’s Day and my objective to provide you with useful, simple and delicious things to make and eat, I have developed the following irresistible Valentine recipe so you can impress your family and friends.

Chocolate Financiers - gluten free | urbnspice.com
 

This is my version of a classic French tea cake, the Financier. It is a winner. According to history, this tiny Parisian cake became popular in the financial district of Paris. In order to impress the high rolling bankers, the restaurants made the cakes in the shape of tiny gold bars.

Traditionally, financier cakes are made using almond meal (ground almonds), but other nuts can be substituted. The flour is replaced by cocoa in this gluten-free version to create beautiful, dark, and delicious miniature cakes. This treat with its chocolate-walnut combination is sure to delight your loved ones on Valentine’s Day and any other day, as well.

…

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License Type:Commercial
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Filed Under: Cakes and Cupcakes, Chocolate, Gluten Free Recipes, Grain Free Recipes, Pastry Tagged With: Chocolate, Chocolate Desserts, Cookies, Financier, Gluten Free, Gluten Free Recipes, Valentine's Day

Urbnspice Chocolate Desserts Cookbook Series

By Denise Pare-Watson

Do you love Chocolate?  Me, too!  So much so that I decided to write a book (or two) all about chocolate.  Did you know that UrbnSpice has a Cookbook Series of four cookbooks called, Chocolate Desserts Made Easy and Delicious, including one dedicated entirely to Gluten Free Chocolate Desserts?

Chocolate Desserts Cookbook series | urbnspice.com

UrbnSpice Chocolate Desserts Cookbook Series

The books are all about Chocolate Desserts and have just about every dessert imaginable.  I have covered everything from cookies, to squares to elegant chocolate desserts.  There are Learning Tips included in my recipes, as well as variations of the recipes to create additional desserts under the headings, “What Else Can I Do With This Recipe?”  Here are the names of the Volumes:

Book One – Cakes

Book Two – Cookies, Brownies and Squares

Book Three – Pies and Tarts

Book Four – Gluten Free Chocolate Desserts

The series is called “Chocolate Desserts Made Easy and Delicious.”  I am quite proud of these books – it was a bucket list goal to write a cookbook after slowing down a bit from an amazing career as a pastry chef and chef.

Click here to find out more information.

Yours, in all things chocolate!

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

Denise  Paré-Watson

The  Urbnspice  Chef

Follow me on Facebook and Twitter and check out what’s happening on Pinterest

Here are the links:

Email:        urbnspice@gmail.com

Website:        Urbnspice

Author Page:  Denise’s Author Page

Facebook:  https://www.facebook.com/Urbnspice

Twitter:     https://twitter.com/urbnspice

Pinterest:  http://pinterest.com/urbnspice/

About me:  http://about.me/urbnspice/#

Facebook:  I Love Chocolate page

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Original content here is published under these license terms:  X 
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Filed Under: Brownies & Squares, Cakes and Cupcakes, Cheesecakes, Chocolate, Chocolate, Chocolate, Chocolate!, Cookies, Desserts and Sweets, Gluten Free Recipes Tagged With: Baking, Books, Brownies, Cheesecakes, Chocolate, Chocolate Desserts, Cookies, Desserts, Gluten Free, Sweets

A Sneak Peek at Volume Four – Gluten Free Chocolate Desserts

By Denise Pare-Watson

Here is a little more information about Volume Four in the UrbnSpice Chocolate Desserts Cookbook Series called, Chocolate Desserts Made Easy and Delicious – Volume 4  – Gluten Free Chocolate Desserts!  This is a book chock full of gluten-free chocolate recipes.

Quadruple Chocolate Brownie - Gluten Free | urbnspice.com

Quadruple Chocolate Brownie – Gluten Free

This book was awesome to create a final addition to my cookbook series.  I actually had not planned on writing a fourth book.  This book was created because of the many requests that I received from readers who wondered if I could also write a gluten-free dessert book.  I am so glad that I did!  This is definitely a book all about Gluten-Free Desserts.

I have taken the most popular recipes from the first three volumes and recreated the recipes into gluten-free chocolate desserts.  Here are just a few of the items that you can expect to see in this book:

There are:

  • Fourteen recipes for Chocolate Gluten Free Cookies, including the famous Ultimate Gluten Free Chocolate Chip Pecan Cookie;

Chocolate Pecan Cookies | urbnspice.com

Chocolate Pecan Cookies and Gluten Free Chocolate Pecan Cookies from the cookbook series

  • Five recipes for Chocolate Gluten Free Brownies & Squares, including UrbnSpice’s Quadruple Chocolate Gluten Free Brownies;

Quadruple Chocolate Brownies | urbnspice.com

From the Cookbook Series: Gluten and Gluten-Free Quadruple Chocolate Brownies

  • Twelve Recipes for Chocolate Gluten Free Cakes, including Milk Chocolate Torte with Almond Praline Layer;  your search for gluten-free chocolate cakes is answered.

    Milk Chocolate Almond Torte with Praline Layer Crust from Gluten Free Chocolate Desserts | urbnspice.com

    Milk Chocolate Almond Torte with Praline Layer Crust from Gluten Free Chocolate Desserts

  • Eleven Recipes for Chocolate Gluten Free Tarts & Tartlets, including White Chocolate and Lemon Curd Tart;

    White Chocolate Lemon Curd Tart | urbnspice.com

    White Chocolate Lemon Curd Tart from Gluten Free Chocolate Desserts Cookbook | urbnspice.com

  • Fourteen Recipes for Bases and Crusts Recipes section that you will need to make my recipes.  These include rolled crusts, pressed-in crusts for those of you who have the ‘fear of crusts’ dilemma, and crumb crusts – all gluten-free!  Many readers have asked me for gluten-free pie crusts and tart crusts – I have got you covered.  There are even recipes for Graham Wafer Gluten Free Crust and Vanilla Gluten Free Wafer Cookies.  This was a gluten-free item that I knew was difficult to find in the grocery store so I created a recipe for you!  They are delicious on their own as a cookie and ideal as a crust for the recipes in the book.

    Graham Wafer Gluten Free Cookies | urbnspice.com

    Graham Wafer Gluten Free Cookies

Vanilla Gluten Free Wafers a recipe from Gluten Free Chocolate Desserts | urbnspice.com

Vanilla Gluten Free Wafers

  • I have also provided an entire section on Fillings, Toppings & Sauces, to complete your chocolate desserts.  These include How to Make a Raspberry Coulis, White and Dark Chocolate Sauces, Cookie and Cake Fillings, and even a custom Spice Blend.

Gluten Free Chocolate Desserts

Here are a few additional photos from UrbnSpice’s Gluten Free Chocolate Desserts Cookbook:

Quadruple Chocolate Brownies | urbnspice.com

From the Cookbook Series: Gluten and Gluten-Free Quadruple Chocolate Brownies

Chocolate Macaroon Medley | urbnspice.com

Chocolate Macaroon Medley – gluten free

Gluten Free Chocolate Caramel Molten Cake | urbnspice.com

Gluten Free Chocolate Caramel Molten Cake

Gluten Free Chocolate Souffle | urbnspice.com

Gluten Free Chocolate Souffle

There are so many more photographs to show you in the book and just a little bit of space.

I am very excited to share the following recipes with you.  If you have tried any of the recipes on my site, please let me know.  The Urbnspice Chef wants to hear from you!  Here are a few of the Gluten Free Chocolate Dessert recipes for you to try:

White Chocolate and Lemon Curd Tart – an elegant dessert

Milk Chocolate Torte with Almond Praline Crust

If you have a copy of my Gluten Free Chocolate Desserts book, please leave me a comment or a review on Amazon.

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License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Chocolate, Desserts and Sweets, Dietary Restrictions, Gluten Free Recipes Tagged With: Chocolate, Chocolate Brownies, Chocolate Cakes, Chocolate Desserts, Gluten Free Desserts, Milk Chocolate, White Chocolate

The Definitive Dessert Dilemma

By Denise Pare-Watson

I have a Dessert Dilemma. A question that is often presented to me as a pastry chef is:

“If you could choose only one dessert, what would it be?”

Have you given much thought to this? Depending on the situation, circumstances, and the environment at the time, I have a list of answers ready (actually, I have a few favourites!). My decision would have to be based on what I enjoy making as much as I enjoy eating (well, actually, I have a few of those favourites, too!)

Quadruple Chocolate Brownies | urbnspice.com

From the Cookbook Series: Gluten and Gluten-Free Quadruple Chocolate Brownies 

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Original content here is published under these license terms:  X 
License Type: Commercial
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Filed Under: Brownies & Squares, Desserts and Sweets, Have you Ever wondered about Series? Tagged With: Chocolate Desserts, Desserts, Pastry Chef

Chocolate Cookies, Brownies and Squares – A New E-Book!

By Denise Pare-Watson

Announcing the Newest Volume in the Series,

“Chocolate Desserts Made Easy and Delicious – Chocolate Cookies, Brownies and Squares is here!

Cookies, Brownies & Squares Cookbook | urbnspice.com

Nothing says “home, family and friends” like Chocolate Cookies, Brownies and Squares.

I have been busy working with new and conventional recipes that we all remember as children and perfecting them to a point where they are simple and easy to utilize, whether at home or at work.

The feedback and comments that I have received from my first book, “Chocolate Desserts Made Easy and Delicious – Cakes”, has been extremely gratifying.   It has been a significant motivating factor with respect to writing this new book, “Chocolate Desserts Made Easy and Delicious – Cookies, Brownies and Squares”.

Quadruple Chocolate Brownies | urbnspice.com

From the Cookbook Series: Gluten and Gluten-Free Quadruple Chocolate Brownies 

Your feedback has demonstrated to me that home bakers truly appreciate a quality recipe that is simple to follow, tried, true, tested and tasted.  You also indicated from your feedback that you enjoyed the additional information (Learning Tips, Definitions & Explanations) that I provided in the book as to how to make your baking experience easier and more fulfilling.  After all, this book is all about making you a hero!

Once again, I have taken my favourite, most delicious and easiest to produce chocolate cookie, brownie and square recipes and have provided them for your enjoyment.  Take a look and tell me what you think!

From UrbnSpice’s Cookbook Series called, “Chocolate Desserts Made Easy & Delicious:

Chocolate Cookies, Brownies and Squares

 CLICK THE BOOK COVER BELOW!

Chocolate Desserts Made Easy and Delicious - Cookies, Brownies & Squares | urbnspice.com

Chocolate Desserts Made Easy and Delicious – Cookies, Brownies & Squares

There are ten different Brownie recipes in this book, including:

Ultimate Quadruple Chocolate Brownies

Quadruple Chocolate Brownies | urbnspice.com

From the Cookbook Series: Gluten and Gluten-Free Quadruple Chocolate Brownies 

There are Thirty Cookie Recipes in the book.

Here is one of them:

Chocolate and Oat Cookies with a Creamy Filling | urbnspice.com

Chocolate and Oat Cookies with a Creamy Filling

There are Ten Recipes for Squares and Bars in the book.

Here is one of them:

Buttertart Squares with Chocolate | urbnspice.com

Buttertart Squares with Chocolate 

There are also sections in this book covering recipes for:

Bases, Fillings and Glazes

Learning Tips

Definitions and Explanations

*****

“Never, ever refuse homemade brownies”

UrbnSpice

This book will be your go-to reference cookbook for Cookies, Brownies and Squares.  I am excited about this book.  I know you will be, too.

Happy Baking with Cookies, Brownies and Squares, everyone!

 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Pare-Watson

The UrbnSpice Chef

Here is further information on UrbnSpice’s Other Books:

Chocolate Desserts Made Easy and Delicious Series of Cookbooks

Here is one of Amazon’s Top Reviewers Had to say about this book:

Top Customer Reviews

5.0 out of 5 starsChocolate! Need Any More Be Said?

ByGrandmaTOP 500 REVIEWERon March 16, 2012

Format: Kindle Edition|Verified Purchase

Those of you who follow my cookbook reviews know that it is a very hard thing to get a five-star review from me. Denise Paré-Watson hits every one of the marks with her latest, Chocolate Desserts Made Easy and Delicious – Cookies, Brownies & Squares. The book is very nicely formatted and features an interactive Table of Contents that interfaces with the Kindle Navigation menu correctly. It is patently obvious that Denise knows of what she writes as she shares her expertise with the reader in more than fifty recipes for various bites of chocolate heaven.

Denise presents recipes that range from Black & White Chocolate Chips to definitely drool-worthy Quadruple Chocolate Brownies (the picture alone of that one is enough to make me gain a pound!!) and not just one but two different recipes for Chocolate Wafers – the crisp thin kind you use for Chocolate Icebox Cake and the softer kind that you use for Ice Cream Sandwiches. Each and every recipe is accompanied by a thorough description, detailed directions and often suggestion for a number of variations, storage and so on. The book includes both standard and metric measurements as well as pictures of most items. This is, without a doubt, a chocolate cookie baking primer!

If you love chocolate, this book’s for you.

Highly recommended!

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.comDenise Paré-Watson

The Urbnspice Chef

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Original content here is published under these license terms:  X 
License Type: Commercial
License Abstract: You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Brownies & Squares, Chocolate, Chocolate, Chocolate, Chocolate!, Cookies, Desserts and Sweets Tagged With: Bases, Brownies, Chocolate, Chocolate Desserts, Cookies, Fillings, Glazes, Learning Tips, Squares

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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