Best 4 Rich Chocolate Brioche Bake Recipes

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RICH CHOCOLATE CAKE



Rich Chocolate Cake image

For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 12

2-2/3 cups semisweet chocolate chips
1 cup butter, softened
1 cup half-and-half cream
1 cup sugar
8 eggs
2 tablespoons vanilla extract
GLAZE:
1 cup semisweet chocolate chips
3 tablespoons half-and-half cream
2 tablespoons butter, softened
2 tablespoons corn syrup
Fresh raspberries and fresh mint, optional

Steps:

  • Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside., In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool., In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla., Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides., For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth., Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.,

Nutrition Facts : Calories 417 calories, Fat 29g fat (17g saturated fat), Cholesterol 150mg cholesterol, Sodium 178mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

RICH CHOCOLATE BRIOCHE BAKE



Rich Chocolate Brioche Bake image

This is the most spectacular dessert I have ever made & tastes wonderful! Do not let the # of steps indimidate you. I was very detailed in the prep, but this is really so easy to make. Except for the sugar content in the sml amt of marmalade & the raw sugar dusted on the top, there is no other sugar in this lovely dessert ... but you will not miss it. My source is my Chocolate cookbook by Christine McFadden & Christine France. I promise you will not be sorry if you give this a try. (Times do not include time for choc sauce to cool or 30 min refrigeration time b4 baking.)

Provided by twissis

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons unsalted butter
7 ounces unsweetened chocolate (chopped into sml pieces)
1/4 cup orange marmalade
1 loaf brioche bread (12 slices, 1-in thick)
3 eggs
1 1/4 cups milk
1 1/4 cups light cream
3 tablespoons raw sugar

Steps:

  • Lightly grease a shallow, oven-proof dish (or use PAM).
  • Melt chocolate w/marmalade & butter in a heat-proof bowl over just simmering water, stirring occ till smooth. (Choc mixture will be dark, glossy & approach a light pudding consistency).
  • Allow choc mixture to cool till just barely warm to the touch (It will have taken on a jam-like consistency at this point).
  • Generously spread the melted choc mixture over the brioche slices & arrange them in the dish so the slices overlap (See pic that will post after recipe is published).
  • Beat the eggs, milk & cream in a lrg bowl. Pour slowly & evenly over the brioche slices & refrigerate for 30 minutes.
  • Preheat oven to 350°F.
  • Remove dish from refrigerator, sprinkle w/raw sugar & bake (tented) for 30 minutes. Remove tent & continue baking for 10-20 minutes till the custard has set lightly & the brioche slices are golden brown.
  • Allow to sit till the baking dish is just cool enough to handle & serve warm.
  • NOTES: I could not get individual brioches or a lrg brioche loaf, so I used a dense Italian bread. A less dense bread does work best as it allows for better absorption of the custard mix. The recipe does not tell you to do this, but I suggest lightly brushing the exposed crusty edges of the overlapping brioche (or bread) slices w/butter using a pastry brush when the tent is removed.

Nutrition Facts : Calories 440.6, Fat 37.1, SaturatedFat 22.3, Cholesterol 161.1, Sodium 96.1, Carbohydrate 29.4, Fiber 5.6, Sugar 14.9, Protein 10.5

COCOA BRIOCHE MORNING BUNS



Cocoa Brioche Morning Buns image

These pastries combine the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle.

Provided by Bill Clark

Categories     Breakfast     Brunch     Dessert     Pastry     Bake     Milk/Cream     Egg     Butter     Cinnamon     Dark Chocolate     Tree Nut Free     Peanut Free     Soy Free     Chocolate

Yield Makes 18 buns (baked 6 at a time)

Number Of Ingredients 24

Pre-ferment
1⅓ cups (160 g) all-purpose flour
1¼ cups whole milk
1 Tbsp. instant yeast
Dough
1 large egg
1¾ cups whole milk
1 Tbsp. instant yeast
⅔ cup (133 g) granulated sugar
½ cup (42 g) unsweetened cocoa powder
1 Tbsp. plus 1 tsp. kosher salt
5½ cups (687 g) all-purpose flour, plus more for surface
2 Tbsp. unsalted butter, room temperature, plus 2¼ cups (4¼ sticks) unsalted butter, cool but not cold
Filling and assembly
Unsalted butter, room temperature, for pan
Raw sugar, for pan
⅓ cup (packed, 66 g) dark brown sugar
1 Tbsp. ground cinnamon
1 tsp. kosher salt
⅓ cup (66 g) granulated sugar, plus more for tossing
3 oz. dark chocolate, broken into small pieces
1 large egg
Special equipment
A 6-cup jumbo muffin pan

Steps:

  • Pre-ferment
  • Mix flour, milk, and yeast in the bowl of a stand mixer until combined (mixture will be thin, like a batter). Let rise, uncovered, in a warm spot until doubled in size, about 1 hour.
  • Dough
  • Add egg, milk, and yeast to pre-ferment and attach to stand mixer. Fit with dough hook and beat on low speed until combined. Add granulated sugar, cocoa powder, salt, 5½ cups (687 g) all-purpose flour, and 2 Tbsp. room-temperature butter; mix on low speed until a smooth dough forms. Transfer dough to a large bowl, cover with a damp kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
  • Meanwhile, mix 2¼ cups (4¼ sticks) cool butter in the clean bowl of a stand mixer with paddle attachment on low speed until smooth and spreadable but still cool. Turn out onto a sheet of parchment paper and shape butter into a small rectangle with an offset spatula. Cover with another sheet of parchment paper and roll out butter to a 16x12" rectangle. Chill butter until dough is ready (you want to keep butter cool but malleable; don't let it get too firm).
  • Turn dough out onto a generously floured work surface and roll into a 24x12" rectangle; position with a short side facing you. Uncover butter and place on top of dough, lining it up along near edge and covering bottom two thirds of dough. Fold top third of dough up and over butter, then fold bottom third up and over (like a letter). Quickly, but gently, roll out dough again to a 24x12" rectangle, flouring work surface and rolling pin as needed to avoid sticking. (If at any point dough gets too sticky to handle or butter is starting to melt, chill in fridge 20 minutes and let firm up before proceeding.) Fold dough into thirds again, wrap in wax paper or plastic, and chill 1 hour.
  • Remove dough from fridge and repeat rolling and folding as above, one more time. Cut folded dough into 3 equal rectangles and wrap each tightly in plastic. Chill until ready to use. Do ahead: Dough can be made 1 day ahead. Keep chilled, or freeze up to 2 months.
  • Filling and assembly
  • When you're ready to bake buns, generously butter the cups of a 6-cup jumbo muffin pan; sprinkle each cup generously with raw sugar. Mix together brown sugar, cinnamon, salt, and ⅓ cup (66 g) granulated sugar in a small bowl.
  • Working with 1 piece of dough, unwrap and roll to a 12x6" rectangle about ¾" thick. Cut into six 6x2" rectangles. Starting ¼" from top of a short side, cut 2 lengthwise slits in a rectangle of dough to create 3 equal strands. Braid strands and sprinkle generously with brown sugar mixture. Lay 2 or 3 small pieces of chocolate on braid and coil, stacking up onto itself. Place bun, braid side up, in prepared muffin pan. Repeat with remaining 5 rectangles. You will want to use a third of the brown sugar mixture and a third of the chocolate, reserving the remaining brown sugar mixture and chocolate for the remaining 2 pieces of dough.
  • Preheat oven to 375°. Loosely cover buns with a kitchen towel or plastic wrap and let rise until a little less than doubled in size, about 30 minutes. (Alternatively, let buns rise in fridge overnight and bake in the morning. If buns have not risen noticeably in fridge, let sit at room temperature 30-60 minutes before baking.)
  • Whisk egg and 2 tsp. water in a small bowl. Brush tops of buns with egg wash and bake until tops are puffed and have developed a crisp outer layer, about 35 minutes. (Unmolded buns should sound slightly hollow when tapped.) Let cool in pan 2 minutes, then gently lift out of pan and transfer to a wire rack. Let sit until buns are cool enough to handle.
  • Place some granulated sugar in a medium bowl. Working one at a time, toss buns in sugar and return to rack. Let cool completely. Repeat with remaining pieces of dough, or save remaining cinnamon mixture and chocolate pieces separately in airtight containers at room temperature until ready to bake remaining dough. Do ahead: Buns can be baked 1 day ahead. Store airtight at room temperature.

RICH CHOCOLATE CAKE I



Rich Chocolate Cake I image

A really rich chocolate cake, made from scratch. Try it, it's delicious!

Provided by Emily

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 45m

Yield 9

Number Of Ingredients 6

½ cup white sugar
½ cup unsweetened cocoa powder
1 cup all-purpose flour
1 egg
¼ cup milk
⅓ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan.
  • In a medium bowl, mix together the egg, milk and oil. Stir in the sugar, cocoa and flour, mix until smooth. Pour the mixture into the prepared pan.
  • Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted comes out clean.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 24.7 g, Cholesterol 21.2 mg, Fat 9.5 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 11.8 mg, Sugar 11.6 g

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
  • Be sure to proof the dough until it has doubled in size. This will ensure that the brioche is light and fluffy.
  • If you don't have a brioche pan, you can use a regular loaf pan. Just be sure to grease and flour the pan before adding the dough.
  • Bake the brioche until it is golden brown and a toothpick inserted into the center comes out clean.
  • Let the brioche cool completely before slicing and serving.

Conclusion:

This rich chocolate brioche bake is a delicious and decadent treat that is perfect for any occasion. With its moist, fluffy texture and rich chocolate flavor, this brioche is sure to be a hit with everyone who tries it. So next time you're looking for a special breakfast or dessert, give this recipe a try.

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