11 Drool-Worthy Desserts Dedicated To This Summer's Blockbuster Heartthrobs
Yeah, we paired up our favorite hot men to our most delicious desserts.
What: Pink Meringue Cupcakes with Raspberry Curd (above)
Who: Skylar Astin in “Pitch Perfect 2”
Why: We hear sweet melodies when this cupcake hits the table.
…
What: Baked Alaska with Chocolate Cake and Chocolate Ice Cream
Who: Channing Tatum in “Magic Mike XXL”
Why: This baked Alaska is about as smooth as Channing Tatum’s dance moves. Almost.
…
What: Chocolate-Caramel Doughnut Holes
Who: Hugh Jackman in “Pan”
Why: We like ‘em hot, fresh, and a little more grown-up. We’re talking about these chocolate-caramel doughnut holes, of course.
Ingredients:
2 ½ cups all-purpose flour (spooned and leveled), plus more for work surface
1 cup cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ teaspoons coarse salt
1 cup sugar, plus more for coating
¾ cup low-fat buttermilk
4 tablespoons (½ stick) unsalted butter, melted
2 large eggs
28 to 30 store-bought soft caramel squares, unwrapped
5 to 6 cups vegetable oil, for frying
How-To:
1. Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. In another bowl, whisk together sugar, buttermilk, butter, and eggs until thoroughly combined. Stir buttermilk mixture into flour mixture just until a smooth dough forms.
2. On a lightly floured work surface, pat dough flat and lightly flour. Roll out dough to a 1/3-inch thickness. Cut into rounds with a 2 ½-inch cookie cutter (to lift rounds from work surface, use a thin spatula). Reroll and cut scraps.
3. Place a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.
…
What: Darkest Chocolate Crepe Cake
Who: Miles Teller in “Fantastic Four”
Why: Mr. Fantastic has more layers than this decadent dream cake.
…
What: Salted-Caramel Six-Layer Chocolate Cake
Who: Tom Cruise in “Mission: Impossible – Rogue Nation”
Why: This six-layer cake looks almost as buttoned-up as Cruise in a tux.
Ingredients:
FOR THE CAKE
Unsalted butter, room temperature, for pans
3 cups all-purpose flour, plus more for pans
3 cups granulated sugar
1 ½ cups unsweetened Dutch-process cocoa powder
1 tablespoon baking soda
1 ½ teaspoons baking powder
Coarse salt
4 large eggs
1 ½ cups low-fat buttermilk
½ cup plus 2 tablespoons safflower oil
2 teaspoons pure vanilla extract
FOR THE CARAMEL
4 cups granulated sugar
¼ cup light corn syrup
2 cups heavy cream
Coarse salt
2 sticks cold unsalted butter, cut into tablespoons
FOR THE FROSTING
¼ cup plus 2 tablespoons Dutch-process cocoa powder
2 sticks unsalted butter, room temperature
½ cup confectioners’ sugar
Coarse salt
1 pound semisweet chocolate, chopped, melted, and cooled
Garnish: flaked sea salt, such as Maldon
How-To:
1. Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 ½ teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 ½ cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
2. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
3. Make the caramel: Combine granulated sugar, corn syrup, and ¼ cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
4. Meanwhile, make the frosting: Whisk together cocoa and ¼ cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners’ sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
5. Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread ¾ cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
6. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.
…
What: Molten Chocolate-Espresso Cakes
Who: Bradley Cooper in “Aloha”
Why: Bradley Cooper in uniform makes us melt like this molten chocolate-espresso cake.
Ingredients:
4 tablespoons unsalted butter, room temperature, plus more for tin
1/3 cup sugar, plus more for tin
8 ounces bittersweet chocolate, coarsely chopped
1/3 cup all-purpose flour
1 tablespoon instant espresso powder
¼ teaspoon coarse salt
3 large eggs
1 teaspoon pure vanilla extract
Ganache glaze (optional)
How-To:
1. Preheat oven to 400 degrees. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool.
2. In a bowl, whisk together flour, espresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.
3. Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve.
…
What: 7-Layer Ice Cream Cake
Who: Chris Pratt in “Jurassic World”
Why: This ice cream cake takes us to another world. We’re crossing our fingers it’s Chris Pratt’s Jurassic World.
…
What: Walnut-Chocolate Sticky Buns
Who: George Clooney in “Tomorrowland”
Why: These walnut-chocolate sticky buns are as timeless and delectable as Hollywood’s biggest prankster.
…
What: Chocolate-Peanut Butter Cheesecake with Chocolate Glaze
Who: Chris Hemsworth in “Avengers: Age of Ultron”
Why: The explosive flavors in this dessert work as well together as Hemsworth’s Marvel dream team.
…
What: Peach Crumble Pie
Who: Ryan Reynolds in “Self/less”
Why: This all-American favorite is as classic as peach crumble pie.
Ingredients:
FOR THE CRUST:
1 ¼ cups all-purpose flour (spooned and leveled), plus more for rolling
¼ teaspoon fine salt
2 teaspoons granulated sugar
½ cup (1 stick) cold unsalted butter, cut into small pieces
FOR THE FILLING:
3 pounds peaches, halved, pitted, and cut into ½-inch slices (8 cups)
2 tablespoons light-brown sugar
2 tablespoons all-purpose flour
FOR THE CRUMBLE:
1/3 cup packed light-brown sugar
1/3 cup all-purpose flour (spooned and leveled)
1/3 cup old-fashioned rolled oats
6 tablespoons (¾ stick) cold unsalted butter, cut into small pieces
How-To:
1. Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
2. Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
3. Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 ½ hours before serving.
…
What: Chocolate Cake with Malted Chocolate Ganache and Toasted Marshmallow Frosting
Who: Henry Cavill in “The Man from U.N.C.L.E.”
Why: There’s something so criminal about chocolate on chocolate with a marshmallow frosting.
More from Martha Stewart:
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
42 Slow-Cooker Recipes Worth the Wait
DIY Dried Fruit Granola Bites
Very Green Cucumber and Pear Juice
