by Julie Hasson
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Chocolate Orange French Toast

This is a fun and absolutely delicious breakfast treat. It’s like a breakfast sandwich that is stuffed with a chocolate-cinnamon filling. You can add maple syrup if you want, but you might find the French toast is sweet enough without any additional syrup.

Serves 4

• 3/4 cup (175 mL) semisweet chocolate chips
• 1/4 cup (50 mL) unsalted butter
• 2 tablespoons (25 mL) packed light brown sugar
• 1 tablespoon (15 mL) unsweetened Dutch-process cocoa powder
• 1/4 teaspoon (1 mL) ground cinnamon
• 8 slices French bread, about 1/2-inch (1 cm) thick (see Tip, below)
• 5 eggs
• 1/2 cup (125 mL) orange juice
• 1/2 cup (125 mL) milk
• 2 tablespoons (25 mL) orange liqueur
• 1 teaspoon (5 mL) vanilla
• 2 tablespoons (25 mL) butter
• Warm maple syrup (optional)
• Orange slices (optional)

In a food processor fitted with a metal blade, mix together chocolate chips, butter, brown sugar, cocoa powder and cinnamon. Process until blended but still somewhat chunky.

Spread mixture on 4 of the bread slices. Top with remaining slices.
In a large bowl, whisk eggs. Add orange juice, milk, orange liqueur and vanilla. Whisk well. Carefully dip each sandwich in egg mixture, turning to coat each side well.

In a large skillet over medium heat, melt butter. Carefully place dipped sandwiches in skillet and cook until browned and crisp on both sides, about 3 to 5 minutes. If sandwiches start to slide apart, gently press down on tops with spatula.

Serve French toast with warm maple syrup and fresh orange slices, if desired.

Tip:
If you are using a narrow loaf of bread, such as a baguette, just increase the number of French toast sandwiches per serving. Depending on the size of bread used, there will probably be some extra batter and filling. Do not use sourdough bread for this recipe.



Chocolate Espresso Lava Cakes

I developed this recipe for Bon Appétit magazine. It was such a huge hit that it was prepared on the Today Show. These cakes are really chocolate brownie soufflés that are baked in coffee mugs. They are truly delicious, embodying everything that a chocolate dessert should be. You can make them ahead of time, then pop them in the oven as your guests sit down for the main course.

Serves 6

• Six 1-cup (250 mL) ovenproof ceramic coffee mugs, greased
• 1 cup (250 mL) all-purpose flour
• 3⁄4 cup (175 mL) unsweetened Dutch-process cocoa powder
• 5 teaspoon (25 mL) instant espresso powder
• 1-1⁄2 teaspoons (7 mL) baking powder
• 1 cup (250 mL) butter, melted
• 1 cup (250 mL) granulated sugar
• 1 cup (250 mL) packed light brown sugar
• 4 eggs
• 1-1⁄2 (7 mL) teaspoons vanilla
• 1⁄4 teaspoon (1 mL) almond extract
• 3⁄4 cup (175 mL) semisweet chocolate chips
• Topping
• 1 cup (250 mL) whipping (35%) cream, chilled
• 3 tablespoons (45 mL) confectioner’s (icing) sugar
• 1 teaspoon (5 mL) instant espresso powder

In a medium bowl, sift together flour, cocoa powder, espresso powder and baking powder.

In a large bowl, whisk together melted butter and granulated and brown sugars until well blended. Whisk in eggs, one at a time, then vanilla and almond extract. Whisk in flour mixture. Divide batter among prepared coffee mugs (about 2⁄3 cup [150 mL] in each). Top each with 2 tablespoons (25 mL) of the chocolate chips. Gently press chips into batter. Cover and refrigerate mugs for at least 1 hour or for up to 1 day.

Topping:
In a medium bowl, combine cream, confectioner’s sugar and espresso powder. Whisk until stiff peaks form. Chill for 1 hour.

Preheat oven to 350°F (180°C). Let mugs with batter stand at room temperature for 5 minutes. Bake, uncovered, until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Let cool in mugs on a rack for 5 minutes. Top hot cakes with espresso whipped cream and serve.

Tip:
All of the recipes in this book were tested using large eggs. Using medium or extra-large eggs may adversely affect the outcome of the recipe.