Chocolate Indulgence Cake with White Chocolate Sauce and Candied Pecans #ChocolateforJoan

Chocolate Indulgence Cake with White Chocolate Sauce and Candied Pecans #ChocolateforJoan

I make an effort to try to avoid clichés, but every now and then you realize that life is short and people need to make the most out of each day.

When I started this website more than three years ago, I didn't anticipate that I would form real life friendships with other food bloggers I met through social media, however over time that is exactly what occurred. So couple of weeks ago when I learned that my friend Joan of Chocolate Chocolate and More passed away in her sleep, I felt a strong sense of loss.

I had seen Joan online for years and I was fortunate enough to meet her a handful of times in the last year. The only picture I have of the two of us was taken the first time we met when she was in town for IFBC in 2014, however. I had just moved into the area less than a month before and was unable to attend the conference considering I hadn't completely unpacked everything but I was able to sneak over to the host hotel to meet some friends for a few hours for lunch on the Friday before official conference activities began. We instantly connected. I remember at one point that afternoon, nature was calling so I asked her to watch my phone while I was in the men's room. She teased that there might be additional pictures in my phone's gallery when I returned that Mrs. Stuntman might find questionable. I returned a couple of days later on Sunday afternoon. I was only able to see her in passing but she was thoughtful enough to leave me a gift bag of some of the items she collected during the weekend.

(From left to right: Bobbi of Bobbi's Kozy Kitchen, me, Kim of Cravings of a Lunatic and Kiss My Smoke, Joan)

The second time I met Joan in person was at the Food and Wine Conference this past summer. She was invited to speak because more than two million people have 'Liked' the Chocolate Chocolate and More Facebook page. To put that in perspective, Joan has more Facebook 'Likes' than Giada De Laurentiis, Bobby Flay and Alton Brown combined. My memories of Joan on that trip are surrounded by my lunch at Shubee's Coastal Grill and Bar because she was one of the ladies who I was lucky enough to join on that occasion. Something as mundane as transportation to the restaurant stood out because Joan was kind enough to give me a ride in her son's new car, where I returned the favor of teasing her by suggesting she baptize the vehicle by giving the car in front of us a love tap.

The last time I met Joan in person was a couple of months ago at IFBC. Unfortunately, we only met in passing because we mostly attended different sessions and I couldn't attend many of the after hour social gatherings because I opted for my own bed over a hotel room which meant I was driving and couldn't enjoy any cocktails.

Each time I met her, I found her to be incredibly kind, thoughtful and sincere.

Inspiration Behind the Dish

For this dessert, I used Joan's website name for inspiration. The dish had to contain at least three components, two of which had to contain chocolate. The Flavor Bible didn't yield any surprises with items such as nuts, cream, mint and sugar pairing well with both chocolate and white chocolate. Berries were also common between the two but I decided to omit them from the dish because they are not in season.

Dish Details

I'd imagine you could find this dish on any restaurant dessert menu. For it, I paired adaptations of a chocolate cake found on foodnetwork.com with a sauce found on epicurious and the pecans on food.com.

Ingredients

Cooking spray
2 tablespoons unsalted butter
1 2 1/4-ounce package pecan halves
2 tablespoons brown sugar
1/2 teaspoon kosher salt
1 cup (approximately 6 ounces) white chocolate chips
1 1/2 cups whipping cream
1 cup semisweet chocolate chips
6 tablespoons unsalted butter
1/4 cup sugar
2 large eggs
1/4 cup all-purpose flour
Mint leaves for garnish

Method

1. Complete the mise en place. Preheat the oven to 400° Fahrenheit. Coat four ramekins with cooking spray and set aside.

2. Candy the pecans. In a small saucepan, melt the butter over medium heat, then add the pecans and toss to coat. Add the brown sugar and salt and stir until caramelized. Transfer the pecans to wax paper in a single layer to cool and set aside.

3. Prepare the sauce. Place the white chocolate chips in a heat safe bowl, then slowly bring the whipping cream to a boil in a medium saucepan. Once a boil has been reached, pour the cream over the chocolate and whisk to combine and melt the chocolate.

4. Bake the cake and finish the dish. Set up a double boiler by filling a medium saucepan with enough water so that the water level is just shy of a heatproof bowl placed over the saucepan. Bring the water to a boil over high heat, then reduce to a simmer. Place the heatproof bowl over the simmering water and add the semi-sweet chocolate chips and stir until melted. Add the butter and sugar and stir until melted then whisk in the two eggs until well combined. Add in the flour and stir until just combined but do not overmix. Remove the chocolate from the heat, then spoon an equal portion of the batter into each of the prepared ramekins. Place the ramekins on a baking sheet, then place into the oven for ten to twelve minutes. To present, invert a ramekin onto a warmed plate, spoon some sauce around the cake, then garnish with the pecans and mint leaves.

Final Thoughts

Mrs. Stuntman enjoyed the dish, however she thought the cake was a little rich. She did ask for more pecans.

Since Joan's passing, there have been a number of tributes that have been published but I wanted to highlight a Go Fund Me page to support the three teenage children that have survived her. Please contribute to it if you can.

Other loving tributes include:

• Friday Coffee Talk Time by Eat Picks
• A Tribute to Joan of Chocolate, Chocolate and More! by YumGoggle
• Peanut Butter Chocolate No Bake Cookies by It's Yummi
• Chocolate Mint Greek Yogurt Dip {Easy, Healthy} by Lauren Kelly Nutrition
• Chocolate Pretzel Bread Pudding by Wine and Glue
• 8 Incredible Chocolate Desserts by Crazy for Crust
• Easy Brownie Pie by Love From The Oven
• 7 Nirvana-Inducing Chocolate Recipes by Noble Pig
• 10 Chocolate Recipes Perfect for Fall by Frugal Foodie Mama
• Graham Cracker Toffee Bark by Crunchy Creamy Sweet
• Top 10 Chocolate Recipes by My Imperfect Kitchen
• Chocolate Pecan Pie Bars by TidyMom
• Lunch Lady Brownies by Barefeet in the Kitchen
• Kahlua and Cream Fudge by Culinary Concoctions by Peabody
• Easy Blender Kahlua and Cream Chocolate Mousse by Pineapple And Coconut
• 12 Cookies & Bars Made With Chocolate by Simply Southern Baking
• 30 Amazing Chocolate Recipes by Spend with Pennies
• Chocolate, Chocolate and More Chocolate Recipes by Cupcakes & Kale Chips
• Low Carb Brownie Truffle Pie by All Day I Dream About Food
• Remembering a Friend {Boozy Chocolate Milkshake Recipe} by Dine & Dish
• A Chocolate Tribute for Joan (90+ Chocolate Recipes) by Simply Southern Baking

Joan does have contributors, so her blog in addition to her social media pages remain active so please be sure to catch her on Facebook, G+, Instagram, Pinterest and Twitter.

Rest in peace, my friend. You're genuinely missed.

November 11, 2015 update:

Robin of Simply Southern Baking saw this and shared a few of her pictures that were taken at Shubee's. Thanks, Robin!

(From left to right: Lisa of Jersey Girl Cooks, Robin, Melissa of Serendipity and Spice, Marlene of Nosh My Way, Joan, Wendy of The Weekend Gourmet, KC of Chat 'n Dish, me, Faith of An Edible Mosaic and Healthy Sweet Eats)

Chicken and Spring Greens Salad with Raspberry Vinaigrette for a Five Ingredient or Less #SundaySupper

Chicken and Spring Greens Salad with Raspberry Vinaigrette

This one sounded like fun from the moment it was announced and presented it's own challenge. This week's #SundaySupper Movement theme is Five Ingredients or Less which is hosted by Alice of Hip Foodie Mom so I knew I had to participate. You might remember her when I welcomed her as a guest last month, so I wanted to participate this week, in part because I admire her so much.

The rules noted that water, salt, pepper and cooking oil did not count towards an ingredient list but the dish I created didn't use any of these ingredients directly anyway. Come to think of it, this challenge would be great to be used on Top Chef either as a Quickfire or Last Chance Kitchen, considering many professional chefs like to use many ingredients in their dishes. However, it has been done in the past, as demonstrated by Claire Robinson on 5 Ingredient Fix.

Before I proceed forward, I'd like to congratulate Brenda from Meal Planning Magic as the winner of my Carla Hall cookbook giveaway.

The Challenge

Prepare a dish using only five ingredients.

The Source

I've adapted the dish from one I found on myrecipes.com.

Ingredients

8 cups mixed spring salad greens
Diced meat from 1 store-bought rotisserie chicken
1 small size red onion, sliced thin
1/4 cup chopped pecans, toasted
3/4 cup store-bought raspberry vinaigrette

Method

1. Toss all ingredients and serve on chilled plates.

Successful?

This salad was well balanced in texture and flavor, with the pecans balancing out the chicken and the sweet dressing balancing out the salad greens.

Other Sunday Supper Participants

One innovation I'm pleased to share that Alice had brought to the Movement was this logo for this week's event. Very colorful, Alice!

Before you go, please check out the other participating bloggers in this week's #SundaySupper event:

Appetizers, Salads and Starters

• Chicken and Spring Greens Salad with Raspberry Vinaigrette from Crazy Foodie Stunts
• Tuna, Burrata and Black Olive Salad from The Girl In The Little Red Kitchen
• Salmon and Cucumber "Noodle" Salad from girlichef
• Yogurt Dill Vegetable Dip from Melanie Makes
• Tomato, Avocado and Cucumber Summer Salad from My Healthy Eating Habits
• Fennel Citrus Salad from An Appealing Plan
• Kale-Had-a-Hard-Day Salad from Culinary Adventures with Camilla
• Guacamole Deviled Eggs from Ruffles and Truffles
• Tomato Soup from Run DMT
• Wasabi Cream Cheese Ham Salad from Neighborfood
• Latkes with Smoked Salmon and Caviar from Confessions of a Culinary Diva

Sides and Accompaniments

• Candied Apple Jelly from What Smells So Good?
• Grilled Steak with Garlic Cumin Rub from Cooking Chat
• Homemade Ricotta from Seduction in the Kitchen
• Indian-style Roasted Cauliflower from kimchi MOM
• 3-Ingredient Beer Bread from Take A Bite Out of Boca
• Potato Pancakes (Reibekuchen) from The Not So Cheesy Kitchen

Main Dishes

• Smoked Turkey Panini with Roasted Red Peppers and Basil Pesto from La Bella Vita Cucina
• Slow Cooker Turkey Half Breast from Nosh My Way
• Easy Crock Pot Pulled Chicken from Flour On My Face
• Lemon Basil Carbonara from A Kitchen Hoor's Adventures
• Garlic Butter Shrimp from Savvy Eats
• Easy Beef Stroganoff from Hot Momma's Kitchen Chaos
• Smothered Pork Chop Cups from Having Fun Saving
• Salsa Verde Chicken Enchiladas from Supper for a Steal
• Chicken with Olives from Noshing With The Nolands
• Salmon with Tiger Dill Sauce from Cindy's Recipes and Writings
• Greek Chicken Burgers from Country Girl In The Village
• Crock Pot Beer Chicken from Our Table for Seven
• Chorizo and Potato Frittata from Small Wallet Big Appetite
• Chicken and Potato Bake with Meyer Lemons from Cravings of a Lunatic
• Chicken Asparagus Roll-ups from The Dinner-Mom
• Spaghetti Squash with Simple Red Sauce from Momma's Meals
• Tropical Salsa Chicken from Kudos Kitchen By Renee
• Strawberry Red Wine Glazed Salmon from Cupcakes & Kale Chips
• Baked Asparagus and Eggs from Bobbi's Kozy Kitchen
• Grilled Caprese Salad Sandwich from Rants From My Crazy Kitchen
• Beef Short Rib Bourguignon from Food Lust People Love
• Beans and Egg Sandwich from Basic N Delicious
• Honey Almond Salmon from Family Foodie
• BBQ Foiled Chicken from Meal Diva

Desserts and Beverages

• Flourless Chocolate Cake from Jane's Adventures in Dinner
• 4-Ingredient Butterscotch Peanut Butter Marshmallow Sweets from Shockingly Delicious
• Vanilla Bean Honey Ice Cream from The Foodie Army Wife
• Coconut Crusted Chocolate Ganache Pie from That Skinny Chick Can Bake
• 3-Ingredient Nutella Truffles from URBAN BAKES
• Chocolate & Peanut Butter Squares from Killer Bunnies, Inc
• Nutella Ferrero Cupcakes from Brunch with Joy
• 5-Minute Strawberry Sherbet from The Wimpy Vegetarian
• Best Ever Coconut Macaroons from Hip Foodie Mom
• Chocolate Orange Ice Cream from Gluten Free Crumbley
• Orchid Panna Cotta from Manu's Menu
• Oreo Cookies and Cream Fudge from Alida's Kitchen
• Golden Oreo Rice Krispies Treats from Pies and Plots
• Vanilla Pudding from Magnolia Days
• Sopapilla Cheesecake Bites from The Weekend Gourmet
• Coconut Cream Mango Mousse from Sue's Nutrition Buzz
• Peanut Butter Buckeyes from Peanut Butter and Peppers
• 4 Ingredient Peanut Butter Cherry Chip Cookies from Ninja Baking
• Raspberry Pina Colada Ice Cream from Try Anything Once Culinary
• Avocado Milkshakes from The Texan New Yorker
• The Ginger Sass Cocktail from Nik Snacks
• Baked Custard Cups from Soni's Food

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pan Roasted New York Steak, Sautéed Mushrooms and Spinach Salad with Raspberry-Balsamic Vinaigrette

Pan Roasted New York Steak, Sautéed Mushrooms and Spinach Salad with Raspberry-Balsamic Vinaigrette

Call this a recipe redux. It was almost three years ago that I decided to publish a mushroom side dish but the mushrooms in the picture I used were almost unrecognizable, so I wanted to redeem myself. Since they are intended to be a side dish, I decided to use them in that manner: complementing a protein. In addition, one thing I'd like to do this year is to eat more salads. I discovered last year that they photograph well and they're obviously healthy, so why not?

The Challenge

Redeem my picture by placing it in context while practicing a fundamental cooking technique.

The Source

For the New York steak, I adapted a recipe that is on page 41 of Think Like a Chef by Tom Colicchio (Chef Colicchio uses a sirloin in his example) but the recipe itself is incomplete without his discussion of roasting as a cooking technique that can be found on pages 30 to 36. Interestingly, his principles apply to both pan-roasting and oven-roasting.

For the mushrooms, I've adapted the recipe on page 186 (with a picture of the dish on page 187) of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher.

I adapted a salad recipe I found on foodnetwork.com. It uses a store-bought balsamic vinaigrette as an ingredient however when I first read the recipe I thought it said vinegar (not vinaigrette), so I used the vinaigrette I had previously with the other New York steak dish last year.

Ingredients

1/2 cup balsamic vinaigrette
1/2 cup fresh raspberries
3/4 teaspoon sugar
8 cups baby spinach
1/3 cup red onion, thinly sliced
1 cup fresh raspberries (I forgot to include them)
1 cup cucumber, sliced
1/4 cup feta cheese, crumbled
1/4 cup pecans, chopped
Freshly ground black pepper
1 tablespoon plus 6 tablespoons olive oil, divided
2 New York steaks, about 3/4-pound each
Kosher salt
2 tablespoons plus 2 tablespoons unsalted butter, divided
2 sprigs fresh thyme
1 8-ounce package white button mushrooms, cut in half if large
1 tablespoon fresh garlic, minced
1 1/2 teaspoons fresh thyme, minced
1 1/2 tablespoons fresh lemon juice
1/2 cup dry white wine

Method

1. Prepare the salad: Combine the balsamic vinaigrette, 1/2 cup fresh raspberries and sugar in a blender. Blend until all ingredients are a homogeneous mixture. In a separate large bowl, combine the spinach, red onion, raspberries and cucumber. Set both aside separately while preparing the steak and mushrooms.

2. Roast the steaks: Heat 1 tablespoon olive oil in a large skillet over medium heat. Pat the steaks dry with paper towels, then season them with salt and pepper. Once the oil shimmers, put the steaks in the pan and reduce heat slightly. Brown the steaks on the first side, approximately 3 minutes. Turn the steaks, and brown on the second side, an additional 3 minutes. Add 2 tablespoons butter with the thyme sprigs to the pan, then continually baste the steaks with the browning butter until the desired doneness is reached. Remove from pan and set aside to allow for any carryover cooking while the mushrooms are prepared.

3. Sauté the mushrooms: In the same skillet used for the steaks, turn up the heat to high and add the remaining 6 tablespoons olive oil. Once hot, add the mushrooms in a single layer. Without stirring, let the mushrooms caramelize on the bottom, approximately 2 minutes. Then toss the mushrooms and continue to cook over high heat. Remove the mushrooms from the pan using a slotted spoon and discard the oil, then return the mushrooms back to the skillet with the remaining 2 tablespoons butter. Continue to cook until the mushrooms are browned, approximately 2 minutes. Season the mushrooms with salt and pepper and add the garlic. Once the garlic is lightly browned, add the minced thyme and lemon juice and cook until the fluid evaporates. Add the wine and simmer until the mushrooms are glazed with the sauce, reducing heat.

4. Finish the dish: Toss the salad ingredients with the vinaigrette, then garnish with pecans and feta cheese. Place the steak off to one side of a warmed plate, then spoon some mushrooms over the steak and towards the center. Then spoon the salad next to the steak and serve.

Successful?

From a flavor profile standpoint, the sweetness of the vinaigrette contrasted the spinach well with the feta and pecans providing a texture contrast to the rest of the dish. The mushrooms and the steak together weren't very colorful, but they complemented each other well. I was also able to find the picture I took when I first published the dish:

Strawberries with Red Wine Reduction and Whipped Cream for a Labor Day #SundaySupper

Strawberries with Red Wine Reduction and Whipped Cream

Welcome to September! Today, the team at #SundaySupper is featuring Labor Day dishes and I will be hosting today's event. This dish also marks the start of a running theme I have decided to use this month: desserts. I have published a few desserts here but it definitely has not been a focus so I wanted to feature them, in part, because I want to become more familiar with them. That means I will feature only desserts during September. For this dish, I wanted something that wasn't too sweet, yet appropriate for a backyard barbecue using seasonable fruits. I also think it would be perfect for your Labor Day celebrations.

The Challenge

Quite simply, balance of flavors, since strawberries are naturally sweet.

The Source

Adapted from page 219 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

1 pound ripe strawberries, hulled and halved lengthwise
1 750-mililiter bottle Cabernet Savignon
2 tablespoons turbinado sugar
2 cups heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/4 cup pecans coarsely chopped

Method

1. Place the strawberries in a heat-resistant bowl. Combine the wine and the turbinado sugar into a small saucepan over medium heat and reduce by 2/3 (or to about 1 cup). Pour the wine over the strawberries and shake to distribute evenly. Cover and cool in the refrigerator for two or more hours.

2. While the strawberries cool, combine the heavy cream, vanilla and granulated sugar in a large bowl. Using the whisk attachment to a hand-held or stand mixer, mix on high until stiff peaks form. Refrigerate to keep cool if necessary. When finished, spoon the strawberries into plastic tumblers. Top with a dollop of whipped cream and garnish with the pecans.

Successful?

The red wine balances out the natural sweetness of the strawberries. The pecans added some contrast in texture and the whipped cream augmented the dish with a little fun. This dessert is a great for Labor Day backyard barbecues because it serves as a fruity cocktail too: Drink the leftover red wine once the strawberries have been eaten. I'd prepare this dish again, but probably not until next year when strawberries are in season again.

Other Sunday Supper Participants

And finally, please check out this week's other Sunday Supper contributors:

Refreshing Drinks

• Hibiscus Flower Margaritas from La Cocina de Leslie
• Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
• Mint Sweet Tea from Supper for a Steal
• Pineapple soda floats from Healthy. Delicious.

Amazing Appetizers and Sides

• Hatch, Chive & Chevre Figs from Shockingly Delicious
• Grilled Corn Salad with Honey-Lime Dressing from girlichef
• Cucumber Cups from Hezzi-D's Books and Cooks
• Oven Roasted Corn on the Cob from The urban Mrs
• Stuffed Baby Sweet Pepper from Country Girl In The Village
• Peach Salsa Nachos from Mama's Blissful Bites
• Grilled Peach Salad from Curious Cuisiniere
• Caramelized Onion Relish from What Smells So Good?
• Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
• Chorizo and Cheese Jalapeno Poppers from I Run For Wine
• Spiced Honey Peach Muffins from Mess Makes Food
• Spicy Bacon Popcorn from Nik Snacks
• Sausage Rolls from Food Lust People Love
• Deviled Eggs Stuffed With Garlic Guacamole from Sue's Nutrition Buzz
• Tortellini Caprese Salad from Webicurean

Enviously Good Entreés

• Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
• Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita's Cocina
• Beer Brined BBQ Chicken from Jane's Adventures in Dinner
• Kansas City Barbecued Spare Ribs from The Texan New Yorker
• Grilled Italian Turkey Burgers from Table for Seven
• Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
• Red, White & Blue Spicy Burgers from Daily Dish Recipes
• Deluxe Pizza Burgers from Foxes Love Lemons
• Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
• Grilled Herb Shrimp with Chimichurri Sauce from Magnolia Days
• Tropical Shrimp Kabobs from Cindy's Recipes and Writings
• Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni's Food
• Proscuitto & Spinach Macaroni and Cheese from Family Foodie

Delicious Desserts

• Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
• Egg Free Chocolate Mousse from That Skinny Chick Can Bake
• Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
• Peach Cheesecake Crumb Bars from Chocolate Moosey
• Peanut Butter Cream Pie with a Pretzel Crust from Cookin' Mimi
• S'mores Brownies from Alida's Kitchen
• Ice Cream Granola Truffles from Vintage Kitchen Notes
• Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
• Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
• Raspberry Lime Cupcakes from Treats & Trinkets
• Summer Berry Chocolate Cake from Happy Baking Days
• Peanut Butter Vegan Dreams from NinjaBaking.com
• Red, White & Blue Jello Parfaits from In The Kitchen With KP
• Moistest Ever White Chocolate Pound Cake with Fresh Orange Glaze from Eat, Move, Shine
• Caramel Brownies from Pies and Plots
• Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.