Special equipment: approximately 40 mini muffin papers Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.
4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way)
1/2 stick unsalted butter
2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes)
Saturday, January 12, 2008
Chocolate Caramel Crispy Cakes
Quadruple Chocolate Loaf Cake
Syrup: 1-ounce dark chocolate (from a thick bar if possible), cut into splinters of varying thickness, for garnish Special equipment: 2-pound loaf tin (approximately 9 1/2 by 4 1/2 by 3 inches deep), lined with greased foil, pressed into the corners and with some overhang at the top. Alternatively, substitute a silicon loaf tin, no foil lining necessary. Preheat the oven to 325 degrees F, putting in a baking sheet as you do so. Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels. Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean. Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup. Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake. Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cake
Cake:
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa
1 1/3 cups sugar
1 1/2 sticks soft unsalted butter
2 eggs
1 tablespoon good-quality vanilla extract
1/3 cup sour cream
1/2 cup boiling water
1 cup semisweet chocolate chips or morsels
1 teaspoon cocoa
1/2 cup water
1/2 cup sugar
Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze
Cake:
3 cups packed brown sugar
3/4 cup canola oil
3 eggs
2 2/3 cups flour
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon vanilla extract
1 1/2 cups milk
1 1/2 cups water
1 1/8 cups cocoa powder
Frosting:
1 1/2 pounds sweet butter, soft
3 cups sifted powdered sugar
2 tablespoons vanilla extract
1 pinch salt
Ganache:
1 1/4 cups semisweet chocolate chips
3/4 tablespoon light corn syrup
3/4 cup heavy creamTo make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
Serve the cake cold or allow it to come to room temperature before serving.
Friday, January 11, 2008
Bittersweet Chocolate Cloud Cake
Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil. Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture. In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff. Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing. Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.
1 1/3 cups sugar, divided
3/4 cup freshly brewed coffee
7 ounces bittersweet chocolate (62 percent) finely chopped
2/3 cup Dutch-processed cocoa powder
1/4 teaspoon salt
1 tablespoon brandy
3 large eggs, separated plus 3 egg whites
1/3 cup cake flour
1/4 teaspoon cream of tartar
Chocolate Glaze, recipe followsPreheat oven to 350 degrees F and position rack in the center.
6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons honeyPut chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.
Chocolate Black-out Cake with Ganache Drizzle
For the ganache: For the chocolate curls: To make the cake: Melt the butter into the coffee. When the butter has melted, whisk in the buttermilk. Placed the eggs and sugar in the bowl of a stand mixer and place on low speed. Add the flour, salt, cocoa powder, baking powder, and baking soda 1 at a time and mix just until combined. Add the vanilla and the coffee buttermilk mixture. Mix just until combined. If you are using dry measure cups, place the batter in a container with a spout to make it easier to pour the batter into the dry measure cups. Place the measuring cup molds onto a cookie sheet. Spray each cup with vegetable cooking spray. Fill each cup half full. Bake for 15 to 20 minutes. To make the ganache drizzle: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous. Unmold the cakes and let cool on a wire rack placed over a parchment paper lined baking sheet. When cool, stack the cakes on top of each other with the largest cake on the bottom layer. Placing the cakes on a wire rack placed over a parchment paper lined baking sheet. Use an offset spatula to spread the ganache over the cakes letting the excess drizzle over the sides. Use an offset spatula to move the cakes to the presentation plate. Make the chocolate curls: Use a block of white chocolate. Pull a vegetable peeler over the edge to create chocolate curls. Use the curls to decorate the cakes.
For the cake:
6 tablespoons butter
1 cup coffee
1 cup minus 2 tablespoons buttermilk
2 eggs
1 1/2 cups plus 2 tablespoons sugar
1 cup plus 4 tablespoons cake flour
1 teaspoon salt
1/2 cup cocoa powder
1 teaspoon baking powder
1 3/4 teaspoons baking soda
2 teaspoons vanilla extract
2/3 cup heavy cream
7 ounces bittersweet chocolate, chopped
1 pound block white chocolate
Individual Chocolate Indulgence Cake
Optional: Chocolate Sauce: In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake. For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside. In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon. Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately. The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.
1 cup bittersweet chocolate
6 tablespoons butter, unsalted
1/4 cups sugar
2 eggs
1/4 cup all-purpose flour
Fresh raspberries
Raspberry sauce
Chocolate sauce, recipe follows
1 cup whole milk
10 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1/3 cup sugar
Frozen Chocolate Cookie Cake
Cake: Preheat oven to 350 degrees F. Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans. While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set. Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.
Ganache and Filling:
1/2 gallon cookies and cream ice cream, softened
1 cup heavy cream
1 (12-ounce) bag semisweet chocolate morsels
Butter, for pans
Flour, for pans
1 (18.25-ounce) box devil's food cake mix
1 1/2 cups water
1/2 cup vegetable oil
3 eggs
Wednesday, January 9, 2008
Flourless Chocolate-Kahlua Cake with Cajeta
Cajeta: Strawberry-Lime Salsa: Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the "cajeta" is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again. Strawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint. When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.
16 tablespoons (2 sticks) unsalted butter
8 ounces semisweet chocolate
7 egg yolks
1/2 cup sugar
1 1/2 ounces coffee liqueur (recommended: Kahlua)
Whites from 5 eggs
1 cup sliced almonds, toasted
Cajeta, recipe follows
Strawberry-lime salsa, recipe follows
1/2 cup water
1 cup sugar
Approximately 1/2 cup heavy cream
2 tablespoons butter
1 1/2 pints strawberries
2 key limes or 1 large lime, juiced
2 tablespoons sugar
1 1/2 tablespoons chiffonade of mint
Chocolate-Ancho Chili Flourless Cake
Lightly butter the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper and butter the paper. Set aside. In the top of a double boiler, melt the chocolate and butter over medium-low heat. Remove from the heat and whisk in the cocoa, chili powder, and salt. In a bowl, whisk together the egg yolks with 1/2 cup of the sugar until thick and pale yellow in color. Fold the chocolate mixture into the yolks and mix well. In another bowl, whisk the egg whites until thick. Whisking, add the remaining 1/2 cup sugar gradually and continue to beat to form a light meringue. In several additions, fold into the chocolate mixture, being careful not to deflate the meringue. Gently pour into the prepared pan and bake until the edges are set but the center is still moist and a few crumbs stick to a tester, about 45 minutes. Remove from the oven and cool completely in the pan on a wire rack. Run a thin, sharp knife around the edge of the cake. Remove the pan sides and gently lift away the cake. Invert onto a cake plate, remove the bottom and peel away the parchment. In a bowl, beat the cream with an electric mixer until frothy. Add the confectioners' sugar and cinnamon and continue to beat until the cream holds soft peaks. To serve, slice the cake with a portion of the sweetened whipped cream. Garnish with cocoa powder and serve.
2 sticks unsalted butter, plus extra for pan
8 ounces bittersweet chocolate, chopped
1/4 cup unsweetened cocoa powder, sifted, plus more for dusting
3 tablespoons ancho chili powder
1/4 teaspoon salt
6 large eggs, separated
1 cup sugar
1 cup heavy cream
2 tablespoons confectioners' sugar
Pinch ground cinnamonPreheat the oven to 350 degrees F.
Sambuca Cake With Strawberries, Whipped Cream and Shaved Chocolate
Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve. Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form.
1 prepared pound cake, from bakery section or frozen foods, defrosted
3 ounces sambuca, or other anise liqueur
1/2 pint strawberries, halved or sliced
2 teaspoons sugar plus 2 tablespoons
1 pint whipping cream
Chocolate syrup, for drizzling
1 bar good quality dark bittersweet chocolatePlace 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur.
Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.
Peanut Butter Train Cake with Milk Chocolate Frosting
For the frosting: Assorted candy and nuts for decoration, such as thick and thin licorice for the track, nonpareils for the wheels. Candy covered chocolate, chocolate cigarettes, candy-coated licorice, jujubes, and silvered almonds for the cargo. Vanilla ice cream, as a accompaniment Preheat oven to 350 degrees F. Into a small bowl, sift together the flour, baking soda, baking powder, and salt. In an electric mixer fitted with the paddle attachment or a hand held mixer beat together the sugar, butter, and the peanut butter until the mixture is light, creamy and combined well, about 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, vanilla, and the water. Add the flour mixture and mix until just combined. Transfer batter into the prepared pan, smoothing the top. Rap the pan three times on a hard surface to expel any air bubbles. Place the cake in the middle rack of oven, bake for 20 minutes, rotate the pan, and continue to bake another 20 minutes or until a tester comes out clean. Let the cake cool in the pan on a rack for 10 to 15 minutes. Run a thin knife around the edges of the pans, invert the cake onto the rack, discard the paper, and let it cool completely. The cake may be made one day in advance and wrapped well. Make the frosting: In a heavy bottom pan slowly heat the heavy cream. When the cream just comes to a boil pour it onto the chopped chocolate. Add the corn syrup and mix well with a wooden spoon or rubber spatula. Let mixture cool for about an hour or until it is firm enough to spread. Assemble the "train": Trim the edges off of the cooled cake to make a perfect rectangle about 12 inches long. Slice the cake in half horizontally into 2 layers. Spread the jam on the bottom layer and place the remaining layer back on top of the jam. Cut the cake directly down the middle into halves and cut again into quarters. At this point, there should be 4 equal pieces of cake. Continue to take each quarter of the cake and cut into 3 equal rectangles. You should end up with 12 -2 inch wide pieces of cake. Take 1 piece of the cake and set aside. Frost each piece of the remaining pieces with the frosting. Take the reserved piece and cut it in half. Arrange it on top of one of the other pieces to form an engine car. Once the cake is frosted, arrange them like a train on a licorice "track" and decorate them with the candy and nuts. Serve the cake with ice cream.
For the cake:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon double-acting baking powder
1 teaspoon salt
2 cups sugar
2 tablespoons unsalted butter, softened
1/2 cup creamy peanut butter
2 large eggs
1 cup sour cream
1 tablespoon vanilla
2/3 cup water
1 cup heavy cream
1 pound milk chocolate, broken into pieces
1 tablespoon light corn syrup
1 cup strawberry jam
Super Moist Chocolate Cake with Chocolate-Cinnamon Topping
For Mousse: Garnish: Chocolate sauce, confectioner's sugar, cocoa powder FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan. Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife. FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve. To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse.
Serving Ideas: To serve, place a piece of cake on a plate and top with a dollop of chocolate mousse. Sprinkle with powdered sugar and a drizzle of chocolate syrup, if desired.
For Cake:
1 large zucchini, finely grated (about 2 cups)
1 (1-pound and 2.25-ounce) package chocolate fudge cake mix (recommended: Betty Crocker Super Moist
2 teaspoons ground cinnamon
1 large egg
2 large egg whites
3/4 cup plain nonfat yogurt
3/4 cup applesauce
1 (12-ounce) package soft silken tofu
1 (3.9-ounce) package instant chocolate fudge pudding (recommended: Jell-O)
1 teaspoon ground cinnamon
1 (8-ounce) package whipped topping (recommended: Cool Whip Lite)
Sunday, January 6, 2008
Chocolate Sybil Cake
Frosting: For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 25 to 30 minutes. Just before cake is done, prepare frosting. For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Pour over warm cake.
Cake:
1/2 cup (1 stick) butter, softened
1 cup sugar
4 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 (16-ounce) can chocolate syrup (recommended: Hershey's)
1/2 cup (1 stick) butter
1/2 cup semisweet chocolate chips
1 cup sugar
1/3 cup evaporated milk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans or walnuts
Thursday, January 3, 2008
Poun Cake with Vanilla Ice Cream and Chocolate Sauce
This is our old standby dessert on Sundays. Yummy
4 slices pound cake, 1-inch thick
1 pint vanilla bean ice cream
Chocolate syrup (recommended: Hershey brand)Top pound cake slices with a generous scoop of softened vanilla bean ice cream and drizzle liberally with chocolate syrup.
Molten Chocolate Oooozy Cake
Garnishes: Equipment: 12 (8-ounce) foil tins In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly. Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour. Fill the tins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.) Paint the bottoms of several shallow soup plates with the chocolate bergamont paint. Immediately unmold the cakes onto the plates. Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each. Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder. If the sauce is too thick, thin it with a touch of hot water. Using a brush, paint the sauce onto plate before serving. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Yield: approximately 1 1/4 cups In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve into the smaller bowl, to remove the vanilla bean pieces and cinnamon sticks. Chill 3 hours; then freeze in an ice cream freezer according to the manufacturer's directions Yield: 1 quart Place all the ingredients in a saucepan and simmer on low until reduced to a thick syrup. Chill before using. Yield: approximately 1/3 cup
What I've heard about this recipe is it was created by Chef Joel Robachen of Jamoin in Paris for Valrhona Chocolate Company. He taught it to Jean George Vongerichtin and I learned it from one of his sous chefs who worked for me in London at the Criterion Brasserie. It's basically an under baked cake sp the batter is just raw in the center, though when I worked at Charlie Trotter's we placed a thin layer of chocolate sponge cake on the bottom and placed on that balls of ganache to stuff in the center to assure a wet lava effect when you cut into the cake, then surrounded the whole thing with the cake batter.
Cakes:
11 ounces butter (2 3/4 sticks)
10 ounces bittersweet chocolate, chopped
6 eggs
6 egg yolks
3 cups confectioners' sugar
1 cup all-purpose flour
Chocolate Bergamot Paint, recipe follows
Cocoa nibs, as needed
Star Anise Ice Cream, recipe follows
Citrus Reduction, recipe follows
Confectioners' sugar, as needed
Cocoa powder, as needed
4 1/2 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup brewed tea (recommended: Earl Grey)
1/4 cup light corn syrupIn the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted; then whisk in the tea and syrup, without removing the double boiler from the heat. Whisk until smooth and shiny.
2 cups half-and-half
2 cups heavy cream
1 heaping tablespoon star anise pieces
3/4 teaspoon ground cinnamon
1/2 vanilla bean, split lengthwise
1 cinnamon stick
9 egg yolks
3/4 cup sugarIn a saucepan over medium heat, heat the half-and-half, cream, star anise, ground cinnamon, vanilla, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
1/2 cup orange juice
1/2 cup grapefruit juice
1/4 cup lemon juice
1/4 cup corn syrup
Mini Molten Chocolate Cakes with Mocha Sauce
Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle. Serve the cakes with a scoop of low-fat coffee ice cream and garnish with a chocolate-covered espresso bean, if desired.
4 ounces dark or bittersweet chocolate (60-75% cacao), coarsely chopped
2 tablespoons unsalted butter cut into chunks
1 tablespoon granulated sugar
1 1/2 tablespoons light cream
2 teaspoons instant espresso powder or granules dissolved in 1 tablespoon hot water, divided
1 tablespoon light corn syrup
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1/8 teaspoon salt
5 tablespoons confectioners' sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1-3 teaspoons very hot waterPosition rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.
Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see Tip.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.
To prepare filling: Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. Cover and transfer to the freezer until cold and firm, about 30 minutes.
To prepare batter: When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. Return the remaining chocolate mixture to the microwave. Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). In two batches, whisk the egg mixture into the warm chocolate until well blended. Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.
To assemble cakes: Remove the filling from the freezer. Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. Smooth out the batter to cover the filling.
Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and puddinglike, 6 to 9 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board on top of the pan and invert the mini cakes out onto it. If the cakes are stuck to the pan, run a knife around and under them to loosen.
To prepare sauce & serve: Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm cakes drizzled with the sauce.No Microwave? Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts completely.
One-Bowl Chocolate Cake
While cake mixes may be the easiest option for a home-baked cake, they often contain hydrogenated fats. By making this simple “scratch” cake, you can use healthful canola oil, incorporate whole-wheat flour and opt for a no-calorie sweetener, if you like.
3/4 cup plus 2 tablespoons whole-wheat pastry flour
1/2 cup sugar or 1/4 cup
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk or equivalent buttermilk powder (see Ingredient notes)
1/2 cup packed light brown sugar or 1/4 cup Splenda Sugar Blend for Baking (see Ingredient notes)
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup hot strong black coffee
Confectioners' sugar for dustingPreheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
Whisk flour, granulated sugar (or Splenda), cocoa powder, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar (or Splenda), egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.
Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing.Ingredient note:
Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.
You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Wednesday, January 2, 2008
Deep-Fried Chocolate Pound Cake
Freeze coated cake squares on a waxed paper lined baking sheet until solid, 4 to 6 hours. Deep-fry frozen coated cake squares for 45 seconds. Sprinkle with powdered sugar and drizzle with chocolate syrup. Serve with whipped cream and a cherry. Special equipment: 10-inch bundt pan Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan. Sift together flour, baking soda, baking powder, salt, and cocoa and set aside. Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs, 1 at a time, and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well. Pour batter into prepared pan. Bake for 1 hour and 45 minutes or until cake is done. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve. Yield: 16 servings
2 cups corn flakes, finely crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
Bag Lady's Favorite Chocolate Pound Cake, recipe follows
Oil, for deep-frying
Powdered sugar, for sprinkling
Chocolate syrup, for drizzling
Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water in another pie plate or shallow bowl. Cut pound cake into bite-sized square pieces. Press each square in cereal mixture and press coating into cake. Dip coated square in egg wash, then roll in second container of cereal mixture. Again press coating onto cake.
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract
Moist Chocolate Polenta Cake
In the top of a double boiler set over barely simmering water, melt the chocolate and butter together. Stir well and set aside to cool slightly. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and 1/2 cup of the granulated sugar until very light yellow and fluffy. In a clean, dry bowl, whip the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and continue whipping just until stiff and glossy, about 30 seconds more. Fold the egg yolks into the hot chocolate mixture until barely blended. Fold in the whites until barely blended. Sprinkle the brandy and polenta evenly over the surface of the batter and fold in. Pour into the prepared pan and bake until the center is firm and a tester inserted into the center comes out clean (a few crumbs are okay), 1 to 1 1/4 hours. Let cool in the pan. Cut into squares, dust with confectioner's sugar, and serve.
16 ounces semisweet chocolate
8 ounces (2 sticks) unsalted butter
11 eggs, separated
3/4 cup granulated sugar
2 tablespoons brandy or liqueur (recommended: Cognac, Grand Marnier, Amaretto, or Sambuca)
1/2 cup imported polenta or domestic cornmeal (not quick cooking)
Confectioners' sugarPreheat the oven to 300 degrees. Butter a 9 by 13-inch cake pan and line it with parchment or waxed paper.
Chocolate Angel Food Cake and Raspberry Parfait
Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form. Keep cold until ready to serve.
1 store bought chocolate angel food cake, cut into cubes
1/4 cup framboise
1 cup very cold heavy cream
3 tablespoons sugar
3 tablespoons best-quality cocoa powder
1 teaspoon vanilla extract
1 pint fresh raspberries
Grated bittersweet chocolate
Drizzle cake cubes with framboise and toss to combine.
Place a few cubes of the angel food cake in the bottom of 4 parfait glasses. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a little grated chocolate. Repeat to make 4 layers, ending with chocolate cream. Garnish with a few raspberries and grated chocolate.
Chocolate-Date Pudding Cake
Put the dates and water in a pot over medium-low heat. Cook and stir for 10 minutes until the dates are very soft. Transfer the softened dates to a food processor and puree until smooth. Add the sugar and vanilla, puree again until well-blended. Scoop out the puree into a mixing bowl. Sift together the cocoa powder and flour and add to the date mixture. Fold using a rubber spatula; combine gently until well mixed. In a mixing bowl, whip the egg whites until they form stiff peaks. Fold the egg whites into the date mixture. Pour the batter into the coated souffle dish, spreading it evenly with a spatula. Bake on the middle rack for 25 minutes until the outside is just set. Cool to room temperature. Shake some confectioners' sugar on top and serve.
6 ounces pitted dates, about 2 cups
3/4 cup water
1 1/4 cups sugar
1 tablespoon pure vanilla extract
6 large egg whites
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
Confectioners' sugar, for dustingPreheat the oven to 375 degrees F. Spray a 1 1/2 quart souffle dish with non-stick spray.
White Chocolate Buttermilk Cake with Macerated Berries and Buttermilk Ice Milk
Butter a 10 by 3-inch springform pan with 1/2 teaspoon of the butter and line with parchment paper. Butter the paper with 1/2 teaspoon of the butter and set aside. Scald the cream in a small saucepan over medium heat. Remove from the heat. Place the white chocolate in a heat-proof bowl. Add the hot cream and let side for 2 minutes, then whisk until smooth. With an electric mixer, cream together the remaining 6 ounces of butter, sugar, and vanilla until pale and fluffy. Add 4 of the eggs to the butter mixture one at a time, beating well after the addition of each. Beat the remaining egg in a small bowl, and add 2 tablespoons of the egg to the batter. Add the melted white chocolate and beat well, scraping down the sides of the bowl as needed. Sift together the flour, baking soda, and salt. Alternately add the dry ingredients and the buttermilk to the batter, beating after each addition and ending with the flour mixture. Pour into the prepared pan and bake until golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 15 minutes. Remove from the oven and cool on a wire rack for 1 hour. Remove the sides and turn out the cake on the wire rack to finish cooling. Serve a slice of the cake with some of the Macerated Berries spooned over the top, with a scoop of Buttermilk Ice Cream on top of all. Serve over the White Chocolate Buttermilk Cake, garnished with basil or lemon balm. Yield: about 1 quart
1 teaspoon unsalted butter, softened, plus 6 ounces (1 1/2 sticks)
3/4 cup heavy cream
6 ounces white chocolate
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
5 large eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
Macerated berries, recipe follows
Buttermilk Ice Milk, recipe followsPreheat the oven to 350 degrees F.
1 pint strawberries, rinsed, hulled and halved
2 tablespoons sugar
1/4 cup orange or lemon flavored liqueur
1 pint blueberries, raspberries or blackberries, rinsed
2 teaspoons fresh basil or lemon balm, leaves cut into chiffonadeIn a medium bowl combine strawberries, sugar and liqueur and toss to combine. Allow to macerate until sugar is dissolved and strawberries begin to give up their juice, about 20 minutes. Add remaining berries and toss gently to combine.
1 1/2 cups superfine sugar
1/4 cup plus 2 tablespoons lemon juice
1 teaspoon lemon zest
Pinch salt
3 cups buttermilkIn a large non-reactive bowl combine sugar, lemon juice, zest, salt and buttermilk and stir until the sugar is dissolved. Cover with plastic wrap and transfer to the refrigerator until thoroughly chilled, about 1 hour. Process in an ice cream maker according to manufacturer's instructions.
Espresso Cakes with Pumpkin Filling and White Chocolate Curls
4 mini sponge cakes
4 tablespoons prepared espresso or coffee
1 1/3 cups pumpkin pie filling from can or from leftover pumpkin pie
White chocolate bar
Arrange sponge cakes on a serving plate. Spoon 1 tablespoon espresso into each cake, allowing it to absorb coffee. Spoon 1/3 cup pumpkin filling into each cake. Using a vegetable peeler, peel white chocolate into curls. Sprinkle curls over pumpkin and serve.
Chocolate Amaretti Cake
Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute. Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again. Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes. Transfer the cake to a platter. Sift the cocoa powder over and serve.
Butter-flavored nonstick cooking spray
3/4 cup bittersweet chocolate or semisweet chocolate chips
1 cup slivered almonds
1 cup baby amaretti cookies (about 2 ounces)
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup sugar
2 teaspoons grated orange peel
4 large eggs
Unsweetened cocoa powder, for siftingPreheat the oven to 350 degrees F.
Tuesday, January 1, 2008
Stay away from the Unhealthiest Holiday Cocktails
We already know that although it's creamy and delicious, eggnog might be one of the worst Holiday cocktails out there. However, there are a few others that you might want to avoid just to get a jump start on those health- and weight-related New Year's Resolutions:
- White Russian, made of coffee liqueur, vodka, and cream, it has 863 calories!
- Mudslide, which is basically a White Russian with the addition of Bailey's Irish Cream and chocolate syrup. No wonder it's 851 calories.
- Hot Buttered Rum Latte exceeds the recommended daily intake of sugar by 36 grams.
- Chocolate Martini is probably the least evil on the list because "chocolate is healthy." It's also 438 calories.
- Admittedly, we had never heard of the Blushin' Russian, and wonder why not because it has delicious Amaretto in it! Oh yeah, maybe because we'd rather take 404 calories as a Big Mac.
- Mulled Wine is bad?!?! We were crushed, but if you make it yourself and cut back on the sugar, you'll do better than the usual 356 calories and 40 grams of carbs.
- Eggnog, surprisingly, is lower than the previous half dozen drinks with only 343 calories, but we think it's evil comes from the fact that you drink at least one every night, everywhere you go, from Thanksgiving to New Year's.
- Brandy Alexander has 297 calories. Oh well. There goes another luscious creamy drink.
- At 210 calories, Irish Coffee is the slimmest of the cocktails, but let's not get crazy. It's still 210 calories that you could down in 20 seconds (you'll also burn your mouth, but that's not the point, now is it?)
New Year's Eve brownies
Up until yesterday afternoon, my boyfriend and I didn't have much of a New Year's Eve plan. There were options, a couple of different friends were having parties, one of my favorite bars in the whole world was having a no coverage charge evening and some friends had invited us over for pizza (sadly, I didn't actually get the text message with that invite until after we ordered take out sushi), but no hard and fast plan.
While we were having lunch at Marathon Grill at around 3 pm, we stumbled upon what became an integral part of the plan: brownie sundaes. With that idea in place, we ran to the store for ingredients. However, when we got back to my place and I started looking at recipes, I discovered that I had forgotten to by any unsweetened chocolate and I was fresh out (I've been away for two weeks and my memory of my supply inventory has gotten foggy). However, I had a bunch of bittersweet chocolate, some semi-sweet chips and unsweetened cocoa powder and decided to improvise based on a recipe for Triple-Chocolate Fudge Brownies from The Gourmet Cookbook (the big yellow one).
The batter was amazing tasting and so I had high hopes for the brownies. And they were good, but not as amazing as I wanted them to be. However, with vanilla ice cream and whipped cream, they were definitely doable. However, they worked some alchemy last night and when I woke up this morning, they had become the brownies I had hoped for--dense, fudgy and transcendentally chocolate-y. They are worth making, especially if you are able to let them rest for 12-24 hours before digging in.
Chocolate Buttercream Cake
In a medium bowl, sift together the flour, cocoa, baking soda, and salt. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended. Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting. Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup. Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes. With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine. Yield: 6 cups
2 1/2 cups all-purpose flour
1 1/2 cups good cocoa powder
2 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee
1 recipe Orange Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
2 cups sugar
2/3 cup water
6 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/4 pounds (5 sticks) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
3 tablespoons Triple Sec or other orange liqueur
1 tablespoon orange food coloring
Chocolate Fruit Cake
For decoration: Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin. Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes. After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined. Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle. Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin. To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.
12 1/4 ounces (350 grams) dried soft prunes, chopped
8 3/4 ounces (250 grams) raisins
4 1/2 ounces(125 grams) currants
6 1/4 ounces (175 grams) unsalted butter, softened
6 1/4 (175 grams) dark muscovado sugar
6 1/4 fluid ounces (175 ml) honey
4 1/2 fluid ounces (125 ml) coffee liqueur
2 oranges, zested and juiced
1 teaspoon mixed spice
2 tablespoons good quality cocoa
3 free-range eggs, beaten
5 1/4 ounces (150 grams) plain flour
2 1/2 ounces (75 grams) ground almonds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-ounce (25 grams) dark chocolate-covered coffee beans
Edible glitter
Gold mini balls
About 10 edible gold stars
Individual Chocolate Cakes
Chocolate Coconut Glaze: Equipment: 12 cup jumbo muffin tin Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine. Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack. For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top. Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor.
1 1/2 cups (3 sticks) unsalted butter, cut into pieces
1 cup freshly brewed coffee
1/2 cup water or milk
3/4 cup unsweetened Dutch-process cocoa
3 cups all-purpose flour
3 1/4 cups granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon fine salt
1/2 teaspoon baking soda
3/4 cup sour cream
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
Confectioners' sugar, for dusting
6 ounces semisweet chocolate, finely chopped
1/2 cup canned unsweetened coconut milk
1 to 2 tablespoons corn syrup
1 1/2 cups unsweetened coconut chips or shredded coconut, lightly toasted
Flourless Chocolate Cake
Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack. When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired. Copyright 2007 Television Food Network, G.P. All rights reserved Yield: 2 1/2 cups, about 10 servings
12 ounces semisweet or bittersweet chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1/4 teaspoon fine salt
6 large eggs, room temperature
1 1/2 cups granulated sugar
Confectioners' sugar and/or cocoa powder, for dusting
Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice creamPreheat oven to 325 degrees F. Butter and flour a 9 by 2-inch spring form pan.
1 cup (1/2 pint) heavy or whipping cream
2 teaspoons pure vanilla paste or extract
2 teaspoons confectioners' sugarBeat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.
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