You like soup, don’t you?
Well, how about chocolate? (Please tell me you like chocolate. Even if you don’t, please spare my mental sanity and just tell me you love it.)
So, if we approach this logically, you should absolutely adore chocolate soup. And you have good reason to do so. As do I. Because I just so happen to love chocolate and it happens to be magnificent in liquid form.
But there’s more to it than just chocolate soup. There’s a scoop of vanilla ice cream because it clearly isn’t sweet enough already.
Then there’s a few pound cake croutons.
…. ok, I lied. There’s a lot of pound cake croutons.
Pound cake croutons brushed in butter and sprinkled with cinnamon sugar.
You can never have too much butter or sugar or chocolate. Ever.
We really took that to heart, and because we really just couldn’t waste the other half of the poundcake, we had to make heart-shaped pound cake paninis in the spirit of the season. So to our incredibly buttery and sugary pound cake, we slathered on some crunchy organic peanut butter and carefully placed a square of white chocolate in the center.
Lo and behold, a good idea turned out to be a great one. The white chocolate melted, so we were left with melting heart paninis. Which is exactly what they did to us.
By the end of this butter, sugar, and chocolate filled day, our hearts had melted into puddles of cholesterol. It was so worth it.
Dark Chocolate Soup with Cinnamon – Toasted Croutons from Sticky, Chewy, Messy, Gooey (serves 8 )
- 1/2 cup sugar
- 1/4 cup water
- 6 cups half and half
- 2 teaspoons instant espresso powder
- 1 1/2 pounds bittersweet or semisweet chocolate, finely chopped
- 8 small scoops vanilla ice cream
- cinnamon-toasted pound-cake croutons
- Combine the sugar and water in a large saucepan over medium heat. Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to change color.
- Increase the heat to high and boil until the syrup turns a deep amber color, 4 to 5 minutes. Watch carefully, as it can burn very quickly.
- Immediately remove the pan from the heat and add the salt and half-and-half. Use a long-handled wooden spoon to carefully stir in the half-and-half, as the caramel can hiss and splash as the cold cream hits it. Bring the mixture just to a gentle boil, stirring to dissolve the caramel, about 2 minutes.
- Remove from the heat and stir in the espresso powder and chopped chocolate. Stir until the chocolate is melted and the mixture is smooth.
- Divide the soup among 8 shallow soup bowls. Carefully place a scoop of ice cream in the center of each bowl and float 4 pound cake croutons, or more if you wish, around each scoop of ice cream. Get some chocolate soup in your belly.
Cinnamon-Toasted Pound-Cake Croutons
- 1 loaf cream cheese pound cake (recipe follows) or purchased pound cake
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- Preheat the broiler.
- Cut a razor thin slice from both end of the pound cake to reveal the interior. Cut the trimmed loaf of pound cake crosswise into 8 equal slices. Trim each slice to form perfect, uniform, squares.
- Stir the sugar and cinnamon together in a bowl.
- Brush both sides of the pound cake slices with the melted butter and sprinkle generously with the cinnamon sugar.
- Place the slices on a large baking sheet and broil until the sugar on the top starts to bubble and turn brown, 1 to 2 minutes.
- Remove the baking sheet from the oven, turn the slices over, and broil the second sides in the same way. Transfer the sheet to a wire rack to cool. Use a serrated knife to carefully cut each slices into 4 equal squares.
Cream-Cheese Pound Cake (makes 2 loaves)
- 1 1/2 sticks (3 sticks) unsalted butter, room temperature
- 8 ounces cream cheese, at room temperature – I increased the amount of cream cheese and decreased the amount of butter so the two were equal.
- 3 cups sugar
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 6 large eggs, room temperature
- 3 cups all purpose flour, sifted, then measured
- 1 teaspoon baking powder
- Position a rack in the middle of the oven and preheat to 325. Spray two 8 1/2 – by- 4 1/2 inch loaf pans with nonstick cooking spray. (I buttered and floured)
- Beat the butter and cream cheese together in a large bowl with an electric mixer until smooth and creamy. With the mixer running, gradually add the sugar and continue beating until pale and fluffy. Beat in the salt and vanilla.
- Add the eggs to the butter mixture one at a time, beating well after each addition. Sift the flour again along with the baking poser into the batter and using a large rubber spatula, fold in until no traces of flour remain and the batter is smooth.
- Divide the batter between the two prepared loaf pans. Bake until the tops are golden and slightly cracked, and when a skewer inserted into the center of the cakes comes out with only a few moist crumbs clinging to it, 60 to 75 minutes.
- Transfer to a wire rack and let cool in the pans for 10 minutes, the smell will be irresistible. Then turn the cakes out of the pans and let cool to room temperature on the wire rack before serving.
- The cakes can be wrapped well in plastic wrap and stored at room temperature for up to 3 days of frozen for up to 1 month.