Cocoa is made from chocolate that has
had the cocoa butter extracted from it. It is roasted and then ground into a
powder.
There are two types of cocoa made. One is dutched, which makes the cocoa powder
easier to mix with water. It also improves flavor. It also improves the color
and the taste.
The other is an "instant" type which typically has a wetting agent to it,
usually lecithin, which makes the powder easier to mix with water or milk.
Cocoa is probably the most economical way of giving desserts and baked goods
good chocolate flavor.
Bittersweet Brownie Puddle Tart
Brownies
3/4 C. plus 2 T. butter
3 squares bittersweet chocolate, coarsely chopped
1/2 C. cocoa
1 C. plus 3 T. granulated sugar
3 eggs
2 t. vanilla
1/3 C. plus 1 T. cream cheese
Pinch of salt
1/2 C. all-purpose flour
1 C. toasted pecans
Ganache Puddle
3 squares bittersweet chocolate, coarsely chopped
1/2 C. whipping cream
Preheat oven to 325°F. Lightly grease a 9 inch springform pan or coat with
cooking spray. Line bottom with parchment paper or foil. Then lightly grease or
spray paper or foil.
To make brownies, melt butter and chocolate in a small saucepan set over low
heat, stirring occasionally. Pour into a large mixing bowl.
Using a whisk, stir in cocoa, then sugar, until just mixed. Beat in eggs and
vanilla. Mix in cream cheese until small bits remain. Whisk in salt and flour
until just moistened. Stir in nuts. Pour into prepared pan and spread evenly.
Bake in centre of 325°F oven until a cake tester inserted 1 inch in from sides
comes out clean, from 35 to 40 minutes.
Meanwhile, prepare puddle glaze. In a small saucepan set over low heat, melt
chocolate in whipping cream, stirring often, until just smooth. Remove from heat
and let stand while brownie base is baking.
When baked, place pan on a cooling rack. Lightly butter handle tip of a wooden
spoon. Poke through crust, but not right to bottom, forming from 18 to 20 holes
in hot brownie base, spacing evenly apart. Using a spoon or a sealed recloseable
plastic bag with a small piece of a corner cut off, fill each hole with
chocolate mixture. The chocolate puddles will shrink a bit as the base cools, so
you can top up holes with remaining filling.
Cover and refrigerate until ready to serve, unless serving that day. Let come to
room temperature before serving.
