Yields 2 1/2 cups


4 ounces bittersweet chocolate, chopped

3 tablespoons butter, unsalted

2/3 cup heavy cream

1 tablespoon cornstarch

1/4 cup unsweetened cocoa powder

1/3 cup dark brown sugar

6 tablespoons light corn syrup

Pinch of salt

1 tablespoon vanilla extract


Melt the chocolate and butter very slowly in a double boiler. Meanwhile, heat the cream to a simmer in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the cream. Add the sugar, corn syrup, cocoa powder and salt and mix until smooth. Mix the corn starch with equal parts water, and stir into the chocolate. Turn the heat up and stir until mixture starts to simmer (barely boil); adjust heat so that sauce is just maintained at the simmer point, stirring occasionally. Allow sauce to simmer for about 5-10 minutes. Remove from heat and cool for 15 minutes. Stir in the vanilla and serve warm over ice cream.




2 cups unsweetened cocoa powder (I used Valrhona)

1 cup semi sweet chocolate, either small chips or finely chopped

1/2 cup brown sugar, packed

1/4 cup white sugar

1/4 cup vanilla sugar (I bought the crystalized kind because it creates a lovely sparkle, but you and always do white sugar plus a scraped vanilla bean.)

1 1/2 teaspoon espresso powder

1/4 teaspoon nutmeg

1/4 teaspoon cayenne pepper

1/2 teaspoon cinnamon

1/4 teaspoon salt


Whisk the ingredients together. To make an 8 oz cup (which is honestly enough for 2-3 people), mix 3 tablespoons of the mix with a dash of milk to form a paste. Gently heat the paste over medium-low heat until the chocolate bits start to melt. Add an additional cup of milk and stir until hot and steaming. Pour into cups and top off with a dash of heavy cream. Enjoy!




3 1/2 oz dark chocolate (70% cocoa and up)

8 tablespoons of unsalted butter
4 eggs, at room temp

1 cup white sugar

1 cup brown sugar, loose, not packed

1/4 cup unsweetened cocoa powder (I used Valrhona)

1/4 teaspoon cayenne pepper

1/4 teaspoon cinnamon

1 cup flour
2 teaspoons vanilla extract

1 cup coffee, cold

1 cup semi-sweet chocolate chips

1 cup walnuts, halved and toasted lightly

Preheat oven to 350 and pop in the walnuts until just toasted, about 5 minutes. Sift together the flour, spices, and cocoa powder. Meanwhile, melt the chocolate in a bowl over boiling water, add the coffee and stir to combine, then let cool. In a small saucepan, melt the unsalted butter until browned, and add to the melted chocolate. Beat together the eggs and sugar until thick and shiny. Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix. Fold in the chips. Pour into a buttered and floured 9 x 13 pan and sprinkle the walnuts on top. Bake for 25-30 minutes.