eCreamery Birthday Sampler Pack - Ice Cream

eCreamery Birthday Sampler Pack - Ice Cream Feature

• A collection of four delicious gourmet ice cream flavors
• Flavors: Chocolate, Coffee, Cake Mix, Cookies & Cream
• Each pint/flavor is named with a special Birthday title
• Flavor Titles: "Another Year Sweeter" "Birthday Batter" "Birthday Tub o' Love" "It's Your Day"
• Frozen products are shipped overnight or 2nd Day in a reusable cooler to assure they arrive frozen

eCreamery Birthday Sampler Pack - Ice Cream Overview

4 pints of delicious gourmet ice cream flavors, each named with a special Birthday title. Each flavor is hand made with the finest of specialty ingredients, sure to delight all ice cream lovers. Flavor Titles: "Birthday Tub o' Love" - Chocolate, "Another Year Sweeter" - Coffee, "Birthday Batter" - Cake Mix, "It's Your Day" - Cookies & Cream

Read more review @ Amazon

Chocolate Stout Flourless Cake

I'm always searching for a new Chocolate Flourless Cake recipe. I've posted several. So when I came across this recipe on the Recchiuti Blog, posted by Tori on September 23, 2009 I was very pleased.

My favorite chocolate stout is produced by the Bison Brewing Company in Berkeley. They have an Organic Chocolate Stout that really does taste chocolatey. I haven't tried a lot of chocolate stouts, and maybe that's an idea for a later post. I have heard that Rogue Chocolate Stout is great, so I will try it soon. Any favorites?

From the fabulous Recchiuti Chocolate blog comes this recipe for:  
Flourless Chocolate Stout Cake

This recipe produces a very moist, chocolatey cake that’s not too rich or heavy. The addition of the chocolate stout gives it an interesting complexity and flavor.

2 ¼ sticks (255g) unsalted butter, softened
9 ounces dark chocolate, coarsely chopped
3 ounces unsweetened dark chocolate, coarsely chopped
6 extra-large eggs
¾ cup (150g) granulated cane sugar
½ cup (125g) chocolate stout


Start by preheating your oven to 325°F. Grease a 9-inch cake pan or ring and cut a circle of parchment paper to fit the bottom.
Using a double boiler melt the chocolate in a stainless steel bowl. Set aside.
Place the eggs and sugar into the bowl of a stand mixer fitted with the whisk attachment. Using the same double boiler used for melting the chocolate, whisk the eggs and sugar by hand until warm to the touch. Place the bowl of eggs on the mixer and beat at medium speed until the eggs have just about tripled in volume. This stage is also referred to as the ribbon stage. If you pull out the whisk and drizzle the whipped eggs on top of themselves the lines should not sink back into the mixture too quickly.
While the eggs are whipping bring the stout to a boil. Stir into the melted chocolate.
Once the eggs have reached the ribbon stage turn the speed of the mixer down and add the chocolate mixture.
Be sure that your butter is very soft but not melted. If the butter is melted the texture of the cake will be grainy. Add the butter to the eggs and chocolate and mix until just combined. Pour the cake batter into the prepared pan, filling it a little more than half way. Bake on the medium rack of the oven for 30 minutes or until a paring knife or skewer removed from the cake comes out with a few crumbs. 
Remove to a cooling rack and serve at room temperature.

Cake Photo: Recchiuti San Francisco

Goldie's Fudge

Time to revisit Fudge. I've given quite a few Fudge Recipes here on DyingforChocolate.com, and I thought I'd offer up yet another, because you can never have too much fudge. This recipe comes from the late Goldie's files. Goldie would be in her 90s now.  I posted Goldie's Chocolate Pie recipe a few weeks ago. This fudge recipe is simple, and I think you'll agree that the addition of marshmallow cream gives it a twist.

Here are the directions as written. As was common in that generation, the measurements are not specific. It's a bit of this and a bit of that. :-)

Goldie's Homemade Fudge
Melt three Baker's unsweetened chocolate squares with 3/4 stick of butter... or a bit more. 3 heaping cups of sugar. Add to chocolate and mix well. Add 2 cups of milk and stir...slowly. Put on medium flame. Pinch of salt. Cook until it forms a ball in cold water.. do NOT stir it. It will boil up and cool down.  Put cold water in sink. Add pot of mixture. Add (do not stir): 1 tsp vanilla, pinch of cream of tartar, 1 & 1/2 Tablespoons butter, more than a heaping tablespoon of marshmallow cream. Cool 15 minutes. Beat until thick. Pour into pie pan. Cool.

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Chocolate Cream Eggs

Ah - the cream egg in all its variations! We have to start with the most beloved, classic Cadbury Egg - first in its standard size:

And then in the mini size:

I swear I thought the "yolks" used to be more yellow, but that might just be a childhood memory/delusion:

What can I say?  These are awesome - the chocolate is that delicious, creamy Cadbury chocolate.  The filling is a little bit rich for me, but they are good.  I find the little ones are a lot easier to eat - the big one is just too much.  But, hey - they rule the creme egg category rule and I don't think Cadbury should change a thing!

Russell Stover continues to suck.  The chocolate can't even come close to Cadbury's and this strawberry cream has little strawberry taste - just sweet and fluffy rather than creamy (like Cadbury).  Kinda gross:

The raspberry - in dark chocolate rather than milk, but still in that thin, crummy RS chocolate was better:

Better because the dark chocolate offsets the super sweetness of the "whip" and the raspberry taste was stronger than the strawberry.  But not something very good.

This was the worst of the three - just way too sweet (and the chocolate is not so good):

Of course, RS is better than Palmer because while their chocolate can't hold a candle to Cadbury's, it's way better than Palmer's.  I didn't even try these - the chocolate is so thick and so bad, no filling can save it:

But the flower is cute!

Sorry, Palmer.

These Kisses are special for Easter/spring and are buttercreme:

You all know I tend to really like Hershey's Kisses. But these I do not like. I do not like them, when I dream, I do not like the buttercreme. They have a kind of weird flavor to me - I guess I don't like buttercreme. The chocolate overpowers the weird taste after a minute, but why go there at all? I wouldn't waste my time with these if I were you. Sooooo many better options.

See's has a ton of eggs at Easter (last year they sent me some to review).  I wanted to try some I hadn't so I got this little egg assortment:

This one is chocolate butter:

I thought it was kind of dry.  Basically this is chocolate fudge covered in chocolate.  It really didn't do much for me.

This one is vanilla chip:

I thought this one was kind of dry too.  The filling was like vanilla fudge with some chocolate chips (which I thought would be good) but it wasn't.  Think dried out fudge - not so good.

This is Bordeaux:

This was the best of the three and Bordeaux is kind of like a brown sugar fudge coated in chocolate. 

See's has tons of larger eggs - these are sightly less than twice the size of a real egg.  The chocolate butter in the larger egg has walnuts:

And while I MUCH prefer this egg with the walnuts, it just doesn't blow me away.  For some reason all these eggs were kind of dry - dried out fudge is just no good.  The Bordeaux eggs were not dry, though.  Another mystery.

This is the big version of Bordeaux:

I like the addition of the sprinkles:

But, at the end of the day, this just doesn't do it for me.  Butter cream and brown sugar is too rich and sweet, I'd rather have peanut butter or caramel.

I haven't had great luck with Sanders in the past, but this egg surprised me:

I like maple and this had a great maple flavor with little bits of pecan coated in dark chocolate.  It's VERY rich though - like maple pecan fudge. 

As usual, this sucked:

Fluffy, sugary, vaguely mapley stuff inside a thin layer of crappy chocolate.  Glack!

Sanders also had a dark chocolate cherry egg:

But it wasn't very good - not much cherry taste.  The dark chocolate overpowered what little cherry flavor there was.  Not so good.

This is my favorite of all the creme eggs - See's Mayfair:

Hunks of cherry and pecans and wrapped in dark chocolate - I love this egg!  For me, all these flavors and textures work wonderfully together.  It is really delicious!!

I have to confess, after this, I'm just not buying anymore butter cream eggs.  They are too rich and kind of creep me out.  I do not like them in a box, I do not like them in my socks, I do not like them in a jar, I do not like them in my car, I'd rather have a chocolate bar.