YumSugar

Irresistible Peanut Butter and Chocolate Pudding Cups

YumSugar — Mon, 01 Mar 2010 16:15:20 -0800

I can never resist the delectable pair that is peanut butter and chocolate, and this weekend, to my delight, I came across the most perfect recipe for a layered peanut butter and chocolate pudding. I woke up early on Saturday and started on the pudding for a dinner party later that evening.

The puddings must be made separately but take no more than an hour to prepare. You can layer them before you place them in the fridge or just before serving. The result is a wonderfully creamy and smooth pudding. My guests enjoyed each scrumptious spoonful as much as I did. For those of you who have the same affinity for this duo, keep reading for the recipe.

Oozing Chocolate Lava Cake

celebrity_soup — Mon, 28 May 2007 12:20:15 -0700

Yes, I am a chocolate addict.
These cakes make my mouth water each time I make them.
Thing is, I haven't made them in ages!
Maybe for the weekend?
I got this recipe from my grams, so that says it all...
Their delicious!
I googled the image and this was the closest I could get to how they turn out.
Serve with some ice cream on the side or whipped cream, it's delicious!

Ingredients:

Cake batter:

200 g dark semi-sweet chocolate
8 tbsp butter
1 tsp vanilla extract
3 eggs
1/3 cup flour
1/8 tsp salt
1/8 tsp cream of tartar
1/4 cup sugar

Chocolate Lava filling:

50 g dark semi-sweet chocolate
1/3 cup heavy cream
1 tsp butter

Directions:

1. Chop the dark semi-sweet chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath. Remove from heat.

2. Add vanilla extract and (3) egg yolks. Whisk together until chocolate mixture is smooth.

3. Add well sifted cake flour, and gently incorporated into the above chocolate mixture.

4. Place the (3) egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.

5. Using a rubber spatula, carefully fold 1/3rd of the egg whites into the chocolate mixture. Then fold-in another 1/3rd of the egg whites. Then fold-in the last 1/3rd of the egg whites.

6. Deposit the batter into 6 large "non-stick" muffin tins - fill 3/4 full. Ramekins can also be used simply butter insides and dust with cocoa powder.

7. Push a Chocolate Lava Center into the center of each cake batter. This creates the molten lava center!

8. Bake at 375F degrees for 15 minutes. Do not over bake!

9. Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.

Chocolate Lava filling:

1. Chop dark semi-sweet chocolate into pieces. Place into a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated.

2. Place mixture into the refrigerator to cool. Every few minutes whisk the mixture until a frosting like consistency is reached. If the mixture becomes firm slightly rewarm.

3. Fill a pastry bag with the ganache. Pipe-out 6 golf ball sized balls. Place these babys into the freezer until ready to use.

Jimmy Only Likes Chocolate Cupcakes

YumSugar — Wed, 18 Apr 2007 15:58:39 -0700

Jimmy Only Likes Chocolate Cupcakes
Barely adapted from Chocolate-Covered Mint Meltaway Cupcakes in Cupcakes by Elinor Klivans (a highly recommend book!)

These measurements should make 28-32 normal sized cupcakes.

For Chocolate Sour Cream Cupcakes
6 oz unsweetened chocolate - chopped
2 cup unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter - at room temp
2 1/2 cups sugar
4 large eggs
1 cup sour cream
1 cup water

For Chocolate Fudge Filling
1 1/2 cup heavy whipping cream
4 tbsp unsalted butter (1/2 stick) - cut into pieces
18 oz (3 cups) semisweet chocolate chips
1 1/2 tsp vanilla extract

For Chocolate Fudge Glaze
2 1/2 cups heavy whipping cream
5 tbsp unsalted butter - cut into pieces
7 1/2 tbsp light corn syrup
4 cups semisweet chocolate chips
1 1/2 tsp vanilla extract
2 tbsp cinnamon schnapps - *see note

Make the Fudge Filling

In large saucepan, heat the cream and butter over low heat. Cream should be hot and butter melted, but it should not boil. Tiny bubbles should form (sorta foamy looking, but not boiling - sorry didn't have a chance to snap the pic).
Remove pan from heat and add in the chocolate chips. I tried to distribute them so that they were all actually in the cream. Set aside for about 30 seconds.
Add in vanilla and whisk until it is smooth and all of the chocolate is melted.
Transfer to a large bowl and stir in any flavor if desired (Jimmy likes chocolate on chocolate with chocolate, so no flavoring for us, however the book recommends 1/2 tsp of peppermint extract, but I think coffee or cinnamon would be great too). Cover and refrigerate until firm but is still soft to the touch (at least 1 1/2-2 hours).

Make the Cupcakes

Preheat the oven to 350F.
Line muffin tins with paper cupcake liners - spray with nonstick cooking spray - set aside.
Sift the flour, baking powder, baking soda and salt in to medium bowl - set aside.
Melt the chocolate until it is fully melted and smooth. I did it by placing it into a heatproof bowl on top of a pan of barely simmering water. You can use a double boiler if you have it, or the microwave. Set aside to cool slightly.
In a large bowl (or mixer - that's what I used) beat the butter and sugar until creamy. I did it for about 3 minutes on medium speed. You'll want to stop and scrape the sides of the bowl as you go along.
On low speed, add the melted chocolate in until incorporated.
Next turn up the speed to medium and add the eggs one at a time - making sure each one blends in fully first.
Add vanilla and continue to mix until the color has lightened slightly - about 1 minute.
Mix in the sour cream, make sure no white streaks remain.
On low speed, add 1/2 of the flour mixture, mix until incorporated.
Mix in water.
Mix in remaining flour mixture until it is fully mixed and the batter looks smooth.
Fill each paper liner 2/3 full - try to fill them all with the same amount to ensure even doneness (although, if you notice I've got one fatty in the corner). Smooth out the tops with a spatula or spoon.
Bake until tops fill firm and toothpick comes out clean - about 20 minutes - use this time to make the glaze. If you are baking two trays at a time, they can both go on the same rack. If there's not room, rotate pans 1/2 way through.
Remove from oven and let sit in pan on a wire rack for 10 minutes.
Next carefully put a wire rack on top of the cupcakes (in pan) and invert to release them onto wire rack. Turn the cupcakes (top side up) to cool completely.

Make Glaze - sorry no pics, but it's really similar to the filling steps

In large saucepan, heat the cream, corn syrup and butter over low heat. Cream should be hot and butter melted, but it should not boil. Tiny bubbles should form (sorta foamy looking, but not boiling - sorry didn't have a chance to snap the pic).
Remove pan from heat and add in the chocolate chips. I tried to distribute them so that they were all actually in the cream. Set aside for about 30 seconds.
Add in vanilla and whisk until it is smooth and all of the chocolate is melted. Add in cinnamon schnapps if desired (*note: I could taste it well when the chocolate was warm, but since these are served cold, it was hard to taste. You may want to add more to suit your tastes)
Set aside at room temperature until it is thick enough to spread.

Cupcake Assembly

Once cupcakes are completely cooled, remove paper liners and turn cupcakes upside down on wire rack.
Cut cupcakes in half horizontally (so that you have a top and a bottom layer). Set tops aside for now.
Remove filling from fridge and, using a whisk, beat the cold filling until the color lightens from a dark chocolate to a light chocolate. About 30 seconds until it has thickened a bit. Immediately spread about 2 tbsp of filling on top of each cupcake. Replace tops - the filling will quickly firm up again. Do this until all cupcakes have been assembled.
Now it's time to glaze the cupcakes. I wasn't patient enough (it was already laaaaate) to wait until it got to the right consistency, so when I tried to spread it on, it was still too runny. So I set a wire rack on top of a cookie sheet covered with foil (easy clean-up) and poured spoonfuls of the glaze on top and spread it around on each cupcake. Once you have them all coated set aside for about 15 minutes or until the glaze has firmed.
Spread a second layer of smooth glaze on to the cupcakes. This will help cover the crumb-filled first layer. If you look at my pictures though, you will see, they're only smooth on top, and are lumpy where the glaze dripped down. Not as pretty as I would have liked, but delicious.
Before the glaze sets sprinkle shaved chocolate on top (shave a chocolate bar with a vegetable peeler to obtain shavings).
Let sit for about 30 minutes to completely firm up. Serve immediately or cover & refrigerate and serve cold.

View 34 Photos ›

Chocolate Room & Ali Larter Herald Valentine's Day

amh678 — Tue, 29 Jan 2008 20:54:16 -0800

From cnews.

Chocolate Room Heralds Valentine's Day

NEW YORK (AP) - Don’t lick the walls.

An all-chocolate room was unveiled in Manhattan on Tuesday - a pre-Valentine’s Day creation complete with furniture and artwork made of the sweet stuff.

“It’s the perfect bit of sin,” said Ali Larter, star of TV’s “Heroes,” of the Godiva chocolate “pearls” that are her private daily indulgence.

Here, they were dripping off the chandeliers above the dining table, which was a sea of stars, truffles and crescents - all chocolate, of course, under glass.

Larter is the celebrity face hired by the Belgian chocolatier for its annual Valentine’s Day promotion contest. This year, anyone who buys the winning box of chocolates - for $23 and up - may win the chocolate room. It is to be re-created in a suite of Manhattan’s Bryant Park Hotel for a pampered getaway weekend for two in May.

The winning box - sold only in North America - will contain a note informing the buyer of his or her good luck.

While no doubt a shameless commercial promotion - created by Los Angeles designer Larry Abel - the demo chocolate room set up on the sixth floor of an East Village building packed a tasteful, artsy punch.

Hanging in the “living room” was a painting built entirely of multicolored chocolate pieces inspired by Gustav Klimt’s painting “The Kiss.” Above the dining table was a “canvas” dripping with brown and white chocolate - a takeoff on Jackson Pollock’s signature “drip” paintings.

And instead of words, books opened to a mound of chocolates.

You could actually sit on the plush sofa, which was chocolate-graced only on its sides, and the walls are made of chocolate.

There were a couple of “dont’s” in the room: lighting the fireplace (with its chocolate logs and mantle) and the candles (all chocolate).

In addition, sinking into the easy chairs was discouraged - unless you wanted to rise with a chocolate-covered derriere.

Actress Ali Larter walks through a room of the 2008 Godiva Decadence Suite, in New York, Tuesday, Jan. 29, 2008. The winner of the company's Valentine's Day promotion will get to stay in hotel room made of chocolate. (AP/Richard Drew)

Actress Ali Larter visits the 2008 Godiva Decadence Suite in New York. Hanging on the wall behind her is a Jackson Pollock-inspired abstract in chocolate. (AP/Richard Drew)

Ali Larter admires a chocolate decorated chandelier during her visit to the preview of the 2008 Godiva Decadence Suite. (AP/Richard Drew)

Ali Larter wears a Carolina Herrera dress as she poses for photos at the preview of the 2008 Godiva Decadence Suite, in New York. Hanging over the mantle is Gustav Klimt's 'The Kiss' interpreted in chocolate. (AP/Richard Drew)

Ali Larter reacts during her visit to the preview of the 2008 Godiva Decadence Suite, in New York. (AP/Richard Drew)

Ali Larter tastes a mantel made of chocolate during her appearance at the preview of the 2008 Godiva Decadence Suite, in New York. (AP/Richard Drew)

Ali Larter tastes a piece chocolate during her appearance at the preview of the 2008 Godiva Decadence Suite, in New York. (AP/Richard Drew)

The winner of the Godiva's Valentine's Day promotion gets to stay in a hotel room made of chocolate. (AP/Richard Drew)

Actress Ali Larter holds a piece of chocolate during her appearance at the preview of the 2008 Godiva Decadence Suite, in New York. (AP/Richard Drew)

(Sorry for the repetitive captions. I just copied them from cnews.)

Chocolate Pudding Cake

music_jewel321 — Sun, 20 Jan 2008 07:49:32 -0800

Chocolate Pudding Cake

You'll be surprised at the rich pool of fudge sauce that works its way to the bottom of this cake as it bakes. This decadent dessert is best when served warm, but you won't be able to resist it even at room temperature. And the best news: it's Heart Healthy! I've taken out nearly all the fat and halfed the calories of the traditional recipe, but left in all of the decadence and taste! Enjoy!

Vegetable oil spray
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup skim milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups boiling water
1 1/2 cups firmly packed light brown sugar
1/2 cup unsweetened cocoa powder

Preheat oven to 350 deg. F. Spray a 13 x 9 x 2-inch baking pan with vegetable oil spray. Set aside.

In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt. Whisk in the milk, applesauce, and vanilla, blending thoroughly. Pour into baking pan, spreading evenly.

In a large bowl, whisk together the boiling water, brown sugar, and 1/2 cup cocoa powder until sugar and cocoa are dissolved. Pour carefully over batter. Pudding batter will be thin and runny.

Bake for 35-40 minutes, or until top is firm to the touch. A touthpick inserted in center of cake will not be an accurate test for doneness. Let cake rest for 15 minutes before cutting. To serve, slice cake and top with sauce, or pool sauce on plate and top with cake. Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.

Makes 24 servings, 1 square inch per serving.

Calories: 152
Protein: 2g
Carbs: 37g
Cholesterol: 0mg
Total Fat: 3g
Saturated: 0g
Polyunsaturated: 1g
Monounsaturated: 0g
Fiber: 2g
Sodium: 94mg

Decadent Chocolate Gifts

Bettyesque — Wed, 05 Dec 2007 05:38:57 -0800

Make your own decadent chocolate gifts

Indulge everyone's sweet tooth this season with a box full of simple but sinful delights

Chocolate-Almond Fudge Squares

Prep: 10 min.

Chill: 4 hr.

Yield: 64 squares

Cost per serving: 42 cents

1 lb. bittersweet or semisweet chocolate, chopped

3/4 cup heavy cream

1/2 tsp. vanilla extract

Pinch salt

1/3 cup sliced almonds

1. Lightly oil an 8-inch square baking pan and line bottom with waxed paper.

2. Melt 12 oz. chocolate with cream in a heatproof bowl set over a medium pan of 1 1/2 inches of simmering water, whisking until smooth (do not let bottom of bowl touch water). Remove pan from heat and whisk in vanilla and salt until smooth. Set aside.

3. Melt remaining chocolate in another bowl set over same pan of simmering water, whisking until smooth. Pour plain chocolate into prepared pan and spread to coat bottom evenly. Refrigerate for about 10 minutes to set chocolate.

4. Spread chocolate and cream mixture over set chocolate. Sprinkle evenly with almonds and gently press into chocolate. Let cool to room temperature, and then refrigerate, covered, until very firm, 3 to 4 hours, or overnight.

5. Run a thin, sharp knife around edges of pan. Turn mixture out onto a cutting board and peel away waxed paper. Turn fudge right-side up and, with a sharp knife, cut into 64 (1-inch) squares. Let stand at room temperature for a few minutes before serving.

PER SERVING (2 squares): 102 Cal., 6g Fat (4g Sat.), 8mg Chol., 2g Fiber, 2g Pro., 10g Carb., 8mg Sod.

Chocolate and Chili Cupcakes with Peanut Butter Frosting (lotsa pics)

celebrity_soup — Thu, 21 Feb 2008 12:56:03 -0800

Muffin girl has upgraded!
I'm a chocoholic . . . and chocoholics need their FIX!
Today I was day dreaming about those delicious Reese's Peanut Butter Cups while on the treadmill at the gym.
Yes, I always day dream about chocolate while working out, thats how I get around!
I felt so worked up when I finished my work out that I NEEDED a special treat.

Muffins came to mind, but the thought of peanut butter and chocolate muffins wasn't pleasing.
Why not make a peanut butter frosting?
PERFECT!
The thought of making a chocolate cupcake with a peanut butter frosting was born . . . and 20 minutes later I found myself baking up heaven in the kitchen.

I used a Chocolate and Chili cupcake recipe and frosted those babies up with a peanut butter frosting.
THEY TURNED OUT TO BE EVEN BETTER THAN A REESE'S PEANUT BUTTER CUP. duh!
The cupcakes turned out to be so fudgy and chocolaty with the slightest hint of chili.
The frosting is what wraps it all up into something so dangerously GOOD.
Give them a try, you won't be disappointed! I ate up like three in an instant!

Ingredients:

150 g unsweetened chocolate, finely chopped
1/4 cup unsweetened cocoa powder
1 cup boiling water
1/4 cup warm milk
1-3/4 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. finely chopped chili pepper (or 1 tsp chili powder)
2 sticks butter (200 g)
1-1/2 cups dark brown sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup chopped peanuts

Frosting:

1 cup confectioners' sugar
1 cup creamy peanut butter
3 tbsp. unsalted butter, at room temperature
3/4 tsp. vanilla extract
1/4 tsp kosher salt
1/3 cup heavy cream (the fresh kind, double cream, its thick and creamy)

Directions:

Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water and warm milk, whisk until smooth, set aside.

Sift flours, baking soda, and salt into a bowl. Add the 1 tsp. of chopped chili, set aside.
In a standing mixer, beat butter until creamy.

Add the brown sugar and beat until fluffy, about 3 minutes.

At medium speed, add eggs one at a time, beat well between each.
Add sour cream and vanilla and beat until combined.

Add about a third of the flour mixture, beat briefly until combined.
Add about half of the chocolate mixture, beat briefly until combined.
Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed.

Fill cupcake papers about 3/4s full. Bake at 350°F oven for 25 minutes or until cake tester comes out clean.
For the frosting, beat in all ingredients, starting with creaming the butter with the peanut butter. Once it's smooth add in the rest of the ingredients.

Let cupcakes completely cool, frost with a piping bag, and sprinkle over with chopped peanuts.
Keep them in the refrigerator.

Finished product:

I added some pieces of chocolate to this one for a mouth watering look. Is it working?
It was calling meeeeee. Eat meeeeeee, it's saying!

These look firmer and less shiny, cause I took this picture after they were refrigerated for a while.
A firmer peanut butter frosting was more pleasing to me.

BTW these make around 36 mini cupcakes, just like the ones pictured above.

Yum Yum Delicious - Chocolate Truffles (from the Food Network Kitchen)

Brown_Sugar — Wed, 17 Jan 2007 07:00:32 -0800

Chocolate truffles are a delicious treat, and making them is worth the effort!!! This recipe from the Food Network is just do-able enough that the untrained inner-chef in you can rise to the occassion! With several varieties to suite many palates, this recipe is a keeper!

1/2 pound quality semisweet chocolate, finely chopped
1/3 cup heavy cream
2 tablespoons quality honey (recommended: Tasmanian)
2 tablespoons unsalted butter, at room temperature
1/4 to 1/2 cup turbinado sugar or raw sugar, for garnish

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 minute more.)
Meanwhile, bring the cream and honey to a simmer in a small saucepan over medium heat (or in the microwave). Gradually whisk the cream into the chocolate until smooth and shiny. Whisk in the butter until very smooth. If possible, switch to an immersion blender and blend for about 1 minute for a lovely satiny texture. Cover the surface of the chocolate with plastic wrap; set aside in a cool spot until slightly firm, about 1 hour.

Line a baking sheet or large plate very, very tightly with plastic wrap (the wrap will be slightly suspended over the surface of the pan). Transfer the truffle mixture to a piping bag fitted with a plain 1/4-inch tip. Holding the bag about 1/4-inch over the surface of the plastic wrap, pipe about 25 (3/4-inch) cones or truffles. Sprinkle the truffle tops lightly with sugar. Refrigerate until set, about 15 minutes.

Once set, the truffles can be held in a cool spot, out of the refrigerator for up to 2 hours. Otherwise, refrigerate the truffles covered, for up to 5 days. Truffles taste best if served room temperature not straight from the refrigerator.

Variations:
Citrus Truffles:
Choose one of these:
1 grapefruit
2 oranges
2 lemons
Finely grate the zest from the citrus with a fine holed grater, preferably a micro plane. Add half of the zest to the cream, (reserve the rest for decorating the truffles.) Bring the cream, zest and honey to a simmer, remove from the heat. Puree mixture with an immersion blender to combine the flavors. Proceed as above to form the truffles.
Gently rub the turbinado sugar and the reserved zest together with your fingers. Sprinkle citrus flavored sugar on top of truffles.

Fennel Truffles:
1/2 teaspoon fennel seed
2 tablespoons confectioners' sugar
2 tablespoons sweetened ground cocoa
Pulse the fennel seed, confectioners' sugar, and cocoa in a spice grinder to a fine powder. Roll basic chocolate truffle in fennel-cocoa mixture.

Malt:
1/4 cup, plus 2 tablespoons malt powder (recommended: Ovaltine)
Add 2 tablespoons malt powder to the cream and proceed with the basic recipe as above. Roll finished chocolate truffle in the 1/4 cup malt powder.

Chili:
1 ancho chile
2 tablespoons turbinado sugar
1 teaspoon ancho chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
Stem and seed the chile, then toast in a dry skillet over medium heat until small whiffs of smoke waft from the chile. Add the chile to the cream and honey mixture and bring to a simmer. Cover and let set for 5 to 10 minutes, depending on how spicy you like your truffles. Strain and discard the chile. Proceed as above to form the truffles. Mix the turbinado sugar, chili powder, cinnamon, and sea salt together. Sprinkle seasoned sugar on top of the truffles.

Ginger:
3 to 4 pieces crystallized ginger, plus more for garnish
Add the crystallized ginger to the cream. Bring cream, ginger and honey to a simmer, remove from the heat and puree with an immersion blender to combine the flavors. Proceed as above to form the truffles. Finely chop additional crystallized ginger to equal about a tablespoon and lightly press onto the top of truffles.

Visit the Food Networks Chocolate Truffle recipe webpage!

Triple Chocolate Muffins

davie_k — Tue, 10 Jul 2007 08:20:22 -0700

175 grs self raising or all purpose flour
125 grs unsalted butter
125 grs sugar
3 tbsp cocoa or drinking chocolate powder
3 300g bar white chocolate
300g dark chocolate
Preheat oven 180ºC, prepare a six cup muffin tin. Chop the dark chocolate bar and one of the white chocolate bars. In a food processor, put all the ingredients, except the two unchopped white chocolate bars. Combine, Portion into the muffin tin so they're two thirds full. Bake in the oven for 15 to 20 minutes or till cooked in the center, pierce with knife to check if they're firm. When they've baked and are cool, melt the two remaining white chocolate bars over a pan of hot water. Carefully, stirring constantly and removing the pan from the heat the moment it's melted completely. Whilst still melted dip the tops of the muffins in the white chocolate, and leave for the chocolate to set.

Darkest Chocolate Crepe Cake

fairy_MK — Sat, 21 Apr 2007 14:59:34 -0700

If you have the time and patience to make this beauty, it will be well worth it.

Darkest Chocolate Crepe Cake
Original recipe from Martha Stewart.

Ingredients:
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
8 ounces semisweet chocolate, finely chopped
1 1/2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 1/2 cups whole milk, room temperature
6 large eggs, room temperature
1 tablespoon pure vanilla extract
Hazelnut Filling recipe to follow
Chocolate Glaze recipe to follow
Candied Hazelnuts recipe to follow

Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.

Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.

Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.

Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day.

Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Refrigerate until firm, about 15 minutes.

Spoon 1/2 cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.

Hazelnut Filling - Makes 8 cups
Ingredients:
2/3 cup heavy cream
6 large egg whites
1 2/3 cups sugar
1 3/4 cups (3 1/2 sticks) unsalted butter, cut into pieces, softened
1 teaspoon pure vanilla extract
1/3 cup hazelnut cream, (available from Whole Foods Market, www.wholefoods.com)
1 salt

Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.

Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees;, 2 to 3 minutes.

Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.

Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.

Chocolate Glaze - Makes 2 cups
Ingredients:
1 1/4 cups heavy cream
1 tablespoon light corn syrup
1 salt
10 ounces semisweet chocolate, finely chopped

Bring cream, corn syrup, and salt to a boil in a medium, heavy saucepan over medium- medium-high heat. Remove from heat. Add chocolate; swirl pan to cover completely with cream. Let stand about 5 minutes. Stir until smooth. Let cool completely.

Candied Hazelnuts - Makes 9
Ingredients:
9 hazelnuts, toasted and peeled
1 cup sugar

Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge.

Cook sugar and 1/4 cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes.

Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.