I got to try a new, and completely wonderful, chocolate recently. It’s made by Julia Baker Confections, and it is irresistible.
Plus, it came with a cake recipe. That you put caramely chocolate into.
It’s like they know my brain or something.
The best way I can explain how wonderful this chocolate is, is by telling you that I don’t like dark chocolate. I’m a milk chocolate girl…semi-sweet, in small doses. I never like dark chocolate, though.
This was the best dark chocolate I’ve ever had; the only dark chocolate that I’ve ever had that I really liked. A lot.
I liked it because it wasn’t super bitter and unpleasant. The chocolate was smooth and had just the right amount of sweetness. My favorite thing, though, was the snap. This chocolate had the best snap ever.
You know that snap that you get when you bite into a perfectly tempered piece of chocolate? If you don’t, you’re missing out on one of the greatest textural experiences ever. I don’t care how weird that sounds; taking a bite of good quality chocolate and having it snap and crunch just right before it smoothly melts away is one of the great joys of chocolate.
Julia Baker’s chocolates are perfect in that way.
It has chocolate layed between cake batter and a cream cheese filling.
And then more chocolate on top.
This is gonna be good.
Ok, so. I totally screwed the recipe up, because I accidentally left some flour out (it happens to the best of us), and it overflowed my pan while it was baking and made a bit of a mess, but ohmygosh it doesn’t even matter because it was still incredible!
The cake part of this was light and sweet, and the cream cheese mixture formed this crisp little crust over the top that killed me. And then there was the chocolate. It was the perfect compliment to the flavors and sweetness of the cake, by bringing in a depth that kept everything wonderfully balanced.
Oh, but wait…
Our winner is…
**Who wants to win a sampling of Julia’s delicious chocolates?**
That’s right! I’m giving away this cute little 6-piece Purse Box that has 3 hand cut chocolates, and 3 French caramel truffles. And, as if that weren’t enough…
…I’m also giving away a 16-piece Signature Oval Box, filled with a variety of hand cut chocolates and delicious truffles! It’s easy! Just answer the following question in the comment section below: “What’s your favorite truffle filling/flavor?”Â Personally, I’m a caramel girl all the way (who’s surprised? Anyone?). Contest ends Sunday, December 9th, 2012 at 9pm PST, and you’re comment automatically enters you to win! Want an extra chance to win? Just followÂ @BakingdomÂ on twitter and tweet, “I want to win a selection of @JuliaBaker ‘s amazing chocolates from @bakingdom! http://www.bakingdom.com/?p=10816” Once you’ve tweeted, return here and leave a comment saying you shared the tweet. Be sure to leave this as a separate comment; each comment is an entry. This giveaway is open to international readers. The winner will be chosen randomly atÂ www.random.org,Â and announced Monday, December 10th, 2012. I will contact the winner, soÂ donâ€™t forget to add your email in theÂ email section!
**Comments are moderated, so if youâ€™ve never commented before, it will take some time for your comment to appear!** Good luck with the giveaway!
Chocolate Chunk Cream Cake
FOR THE CAKE
2/3 cup, plus 2 tablespoons cake flour, sifted
1/2 cup granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
FOR THE FILLING
4 ounces cream cheese, at room temperature
8 ounces (about 2 cups) confectioners’ sugar
1/4 teaspoon vanilla extract
1 Julia Baker Milk or Dark Gooey Chocolate Bar (I used Dark), coarsely chopped
To make the cake: Preheat oven to 350 degrees.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, baking soda, and salt. Stir in the melted butter until well combined. Add the egg, and mix well.
Spread the dough into a 4×11-inch tart pan, or an 8×8-inch baking dish.
Sprinkle half of the chopped chocolate on top of the dough; set aside while you make the filling.
To make the filling: In a small bowl, beat the cream cheese until smooth. Stir in the confectioners’ sugar until combined. Add the egg and vanilla, mixing well.
Pour the filling over the cake dough. Sprinkle the remaining chocolate on top.
Bake for 30 to 33 minutes, or until deep golden brown.
Allow to cool completely before serving.
Recipe by Julia Baker