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1- Chocolate Braided Swirl Bread (Babka)
Ingredients:
for 12 servings
DOUGH
4 cups flour (500 g)
2 ¼ teaspoons yeast
1 cup whole milk (240 mL), warm to the touch
1 teaspoon salt
1 ½ teaspoons vanilla
¼ cup sugar (50 g)
¼ cup honey (85 g)
1 egg
2 egg yolks
10 tablespoons butter, softened
CHOCOLATE SAUCE
12 oz bittersweet chocolate (340 g)
¾ cup butter (170 g)
½ cup sugar (100 g)
¼ cup cocoa powder (30 g)
1 tablespoon ground cinnamon
2 tablespoons espresso powder
½ cup turbinado sugar (100 g)
1 egg wash
Preparation:
Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
Add in the milk and yeast mixture and whisk until fully incorporated.
Gradually add in the flour and mix until fully incorporated.
Gradually add in the butter and mix until fully incorporated.
Cover with a towel and let rest for 30 minutes.
Bring out the dough onto floured work surface and knead until smooth.
Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
Preheat oven to 375˚F (190˚C).
For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
Cover the dough with half of the chocolate sauce leaving an ½ inch - 1 inch of room on all sides.
Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough ‘plus sign’.
Lay another piece horizontally over the vertical piece and above the other horizontal piece.
Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
Follow this method around the dough clockwise.
Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
Tuck in the excess pieces of dough under the bread.
Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
Bake for 35-45 minutes, until lightly browned and cooked through.
Enjoy!
Nutrition Info:
Calories 523
Fat 25g
Carbs 69g
Fiber 3g
Sugar 28g
Protein 9g
2- Peanut Butter Swirl Brownies
Ingredients:
for 9 servings
PEANUT BUTTER MIXTURE
¾ cup creamy unsalted sugar-free peanut butter (180 g)
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
½ teaspoon pure vanilla extract
¼ teaspoon salt
BROWNIE BATTER
6 oz dark chocolate (170 g), cut into chunks
½ cup coconut oil (120 g)
3 large eggs
¼ cup brown sugar (55 g), lightly packed
¼ cup maple syrup (55 g)
2 teaspoons pure vanilla extract
⅔ cup whole wheat flour (85 g)
½ teaspoon baking powder
¼ teaspoon salt
Preparation:
In a small mixing bowl, combine peanut butter, coconut oil, maple syrup, vanilla extract, and salt. Mix until combined. Set aside.
Place chocolate and coconut oil in a medium-sized microwave safe bowl.
Microwave on high for 15 second intervals stirring in between until chocolate is melted.
Let cool.
Preheat oven to 325˚F (170˚C).
Add eggs, maple syrup, brown sugar, and vanilla extract. Mix until combined.
Add flour, baking powder, and salt. Mix until combined.
Pour brownie batter into a greased, parchment lined, 8 inch by 8 inch (20 cm by 20 cm) baking pan making sure that the parchment is overlapping the pan.
Pour peanut butter mixture in several stripes across the top of the brownie batter.
With a knife, swirl the peanut butter mixture into the brownie batter.
Bake for 25-30 minutes.
Let cool before cutting.
Enjoy!
Nutrition Info:
Calories 372
Fat 24g
Carbs 33g
Fiber 4g
Sugar 14g
Protein 11g
3- Ice Cream Sandwich Swirl Cake
Ingredients:
for 8 servings
18 slices sandwich bread, crusts removed
¼ cup unsalted butter (55 g), 1/2 stick, melted
1 cup chocolate hazelnut spread (225 g), divided
3 cups vanilla ice cream (455 g), softened
Preparation:
On a large cutting board, lay out 9 slices of bread in a 3x3 (7x7 cm) grid. Brush the melted butter where the bread slices will touch, then overlap the bread pieces until you have one large square of bread.
Cover with another cutting board and a heavy pan to weigh it down and let sit for 10 minutes.
Remove the pan and cutting board and roll the square with a rolling pin to flatten.
Pour half of the hazelnut spread on the sheet of bread and spread evenly, leaving a 1-inch (1 cm) gap around the edges.
Starting at the bottom, carefully roll up the bread to form a log and wrap in plastic wrap.
Using the remaining 9 slices of bread and remaining hazelnut spread, make another log.
Freeze for 20 minutes.
Slice the chilled logs into ½-inch (1 cm) thick rounds. There will be about 18 slices per log.
Place the rolls from 1 log in a parchment-lined 10-inch (25-cm) springform pan. Slice any extra rolls into smaller pieces to fill in the gaps between the whole rolls.
Place a sheet of parchment on top of the rolls and use a smaller cake pan to press the rolls together, creating a compressed layer. Remove the cake pan and parchment and freeze until solid, about 1 hour.
Scoop softened ice cream on top of the rolls and spread evenly. Freeze until solid, about 1 hour.
Add another layer of rolls from the second log on top of the ice cream layer, filling the gaps with smaller pieces of rolls again. Place a sheet of parchment paper on top and use the smaller cake pan to compress the rolls. Remove the pan and parchment and freeze for another hour.
Remove from the springform pan, slice, and serve.
Enjoy!
Nutrition Info:
Calories 395
Fat 24g
Carbs 39g
Fiber 2g
Sugar 31g
Protein 5g
4- Chocolate Swirl Meringues
Ingredients:
for 6 meringues
3 egg whites
¾ cup caster sugar (150 g)
1 tablespoon vanilla extract
½ teaspoon white wine vinegar
¾ cup chocolate (150 g), melted
Preparation:
Preheat the oven to 100°C (210°F).
In a bowl, separate the egg whites and whisk until soft peaks form.
Gradually add the sugar in stages, as you whisk.
Whisk in the vanilla extract and white wine vinegar.
Keep whisking until stiff peaks form, or until you can tip the bowl upside down and the meringue holds its shape.
Gently fold in the melted chocolate, taking care not to overmix.
Spoon the meringue onto a baking tray lined with greaseproof paper.
Bake for 60 minutes, until the meringue no longer sticks to the paper.
Serve with raspberries and strawberries.
Enjoy!
Nutrition Info:
Calories 208
Fat 8g
Carbs 28g
Fiber 0g
Sugar 27g
Protein 5g
5- Dark Chocolate Swirl Banana Bread
Ingredients:
for 4 servings
3 ripe bananas
2 eggs
½ cup greek yogurt (140 g)
⅓ cup maple syrup (115 g)
1 teaspoon vanilla
1 cup whole wheat flour (125 g)
1 ½ teaspoons baking powder
¼ cup dark chocolate (45 g), chunk
Preparation:
Preheat oven to 325˚F (170˚C).
Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix in the remaining wet ingredients: greek yogurt, maple syrup, and vanilla.
Next, add the whole wheat flour and baking powder and mix until fully incorporated. Be careful not to over mix.
In a medium, microwave-safe bowl, microwave the chocolate chunks in 30-second intervals, stirring in between, until melted and smooth.
Add a large scoop of the banana batter to the bowl of melted chocolate and fold until mixed well.
Pour the banana batter and the chocolate batter alternately into a greased 9x5-inch (23x13 cm) bread pan. These do not need to be even layers.
Using a knife or a spoon, gently swirl the batters together.
Bake for 40-45 minutes, or until a toothpick comes out clean from the centre of the bread.
Allow to cool for at least 15 minutes.
Enjoy!
Nutrition Info:
Calories 402
Fat 8g
Carbs 75g
Fiber 7g
Sugar 33g
Protein 12g
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