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Chocolate Recipes

Cuban Bread Pudding with El Rey Bucare Dark 58.5% Chocolate, Café con Leche Venezuelan Rum Sauce
Fran Bigelow’s Deep Chocolate Torte
Karen's Working Parent No-Fuss Brownies

Cuban Bread Pudding with El Rey Bucare Dark 58.5% Chocolate, Café con Leche Venezuelan Rum Sauce

SERVINGS: 36 5-ounce portions
EQUIPMENT: One 18-inch by 12-inch by 2-inch hotel pan.

14 1/2 ounce Cuban or Italian bread
24 ounces El Rey Bucare Dark 58.5% Chocolate
6 ounces butter, unsalted
6 ounces cashews
1 cup (7 ounces) black raisins
1 cup aged Venezuelan rum (or Bacardi Premium Black)
5 cups milk
2 14-ounce cans sweetened condensed milk
4 cups Cuban-style espresso (or any dark espresso)
2 tablespoons anise seed
8 cinnamon sticks
12 whole allspice berries
1 pinch of salt
10 large eggs
4 egg yolks
2 tablespoons vanilla extract
2 teaspoons almond extract


2 cups sugar
1/2 cup water
Place sugar and water in saucepan and cook until golden caramel color. Pour into hotel pan. Allow to set.

Bread Pudding
Prepare caramel coated hotel pan. Slice bread into 1 to 1 1/2 inch cubes. Chop chocolate and place into a large bowl with the unsalted butter. Chop cashews, coarsely. Presoak raisins in a bowl with rum. Set all aside.

Place milk, sweetened condensed milk, espresso, anise seed, cinnamon sticks, whole allspice berries into a pot and bring to a boil. Lower to simmer and allow to simmer/steep for approximately 10-15 minutes.

Strain steeped milk mixture into chopped chocolate. Whisk to combine. Whisk eggs, yolks, vanilla and almond extracts together. Mix warm milk/chocolate mixture with eggs. Whisk eggs/milk/chocolate back into larger chocolate bowl.

Add the cubed bread, soaked raisins, and cashews to custard mixture (about 16 cups of custard mixture.)

Allow to soak for one hour or until the bread has absorbed the liquid. Mash with a fork or potato masher to break large pieces of bread crust. Pour into hotel pan and place into 350°F oven for 35 minutes.

Note: The custard temperature at the time it is placed in the oven should be about 105°F. The temperature of the finished product should range between 175°F-180°F degrees.

Café con Leche Sauce
14 fluid ounces of sweetened condensed milk
1 cup Cuban espresso or dark coffee
1/2 cup aged Venezuelan rum (or Bacardi Premium Black)
1/2 cup heavy cream, reduced

Yield = 30 fluid ounces (Serving per individual portion of pudding about two ounces)

Instructions: Mix sweetened condensed milk, espresso and rum and heat in a small saucepan. Do not boil. Add heavy cream. Stir and cool to serve.

Recipe courtesy of Chocolates El Rey, Inc.

Fran Bigelow’s Deep Chocolate Torte

SERVINGS: One 9-inch torte (about 8 servings)

EQUIPMENT: One 9-inch round regular or springform cake pan.

1 pound dark chocolate, preferably Cacao
Barry Equateur (60% cacao) or Callebaut (56% cacao), finely chopped
6 eggs
1/4 cup sugar
2 tablespoons Grand Marnier or other liqueur
1 cup heavy cream
Cocoa for dusting


Place the chocolate in a heatproof bowl or the top of a double boiler over barely simmering water and allow to melt completely.

Preheat the oven to 350°F. Generously butter the cake pan. Cut a 9-inch round of waxed paper and press it over the bottom of the pan.

Beat the eggs, sugar and liqueur in a large heatproof mixing bowl. Place the bowl over a saucepan of simmering water, stirring with a wooden spoon, until warm but not hot. Remove from the heat and transfer to the bowl of an electric mixer. Beat with the whisk attachment for 5 minutes. Slowly stir in the melted chocolate.

Whip the cream to soft peaks and gently fold into the chocolate mixture. Carefully transfer the batter to the pan.

Bake for 40 minutes, or until a straw or cake tester inserted into the torte at least 2 to 4 inches from the side comes out clean. The center should be just set; do not overbake.

Let cool to room temperature, remove from the pan, and peel off the liner. It is best served with a simple dusting of cocoa; accompaniments like unsweetened whipped cream or raspberry sauce are optional. If necessary, you can refrigerate the torte for up to 1 day, covered with plastic wrap, but bring to room temperature before serving.

Reprinted with permission from The New Taste of Chocolate, by Maricel Presilla (Ten Speed Press, September 2001).

Karen's Working Parent No-Fuss Brownies

SERVINGS: 24 2-inch squares
EQUIPMENT: One 9-inch by 12-inch or 8-inch by 12-inch pan.

4 ounces Scharffen Berger 99% unsweetened chocolate (2 scored sections)
2/3 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1 1/3 to 1 1/2 cups unsifted flour (less flour for moister brownie)
1/2 teaspoon salt
1 teaspoon baking powder


Preheat oven to 350%. Melt chocolate and butter over low heat in a large heavy Dutch oven. Remove from heat and mix in sugar with wooden spoon. Crack eggs into pot, add vanilla and mix (dirtying a whisk is optional).

Gently lay the flour, salt and baking powder on top of the gooey chocolate mixture. Mix the flour, salt and baking powder with a fork without digging into the chocolate.

Grab your wooden spoon and stir everything together just until all flour is incorporated. Do not overbeat.

Pour into greased pan. Bake for 25 minutes (check at 20 minutes). Brownies are done when toothpick comes out pretty clean. Cool for 10 minutes in pan, then cut into 2-inch squares.

Recipe courtesy of Scharffen Berger Chocolate Maker.

Other Resources

More recipes from Chocolates El Rey

More recipes from The New Taste of Chocolate

More Scharffen Berger chocolate recipes

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