Chocolate Cloud Cake

Source

Chocolate Cloud Cake

 Ingredients

Cake

8 ounces (225g) best-quality bittersweet chocolate, coarsely chopped
1/2 cup (110g) unsalted butter, at room temperature and cut into 1-tablespoon pieces
6 large eggs
1 cup (200g) sugar
2 tablespoon cognac or Grand Marnier (optional)
Finely grated zest of 1 orange (about 1 tablespoon; optional)

Whipped Cream

1 1/2 cup (355g) heavy cream, very cold
3 tablespoon confectioners’ sugar
1 teaspoon pure vanilla extract
Unsweetened cocoa powder and/or bittersweet chocolate shavings, for topping

Method

Make the cake: heat the oven to 350°F (175°C), with a rack in the center. Line the bottom of an 8-inch (20cm) springform pan with parchment paper. (Do not butter the pan and parchment.)

Melt the chocolate in a heatproof bowl set over but not touching gently simmering water in a saucepan. You can whisk it occasionally to help it along. When it’s melted, remove the bowl from the heat and whisk in the butter until smooth.

In two small bowls, separate 4 of the eggs. In a large bowl, whisk 2 whole eggs and the 4 egg yolks with 1/2 cup (100g) of the sugar just until combined. Slowly whisk in the warm chocolate mixture. Whisk in the Cognac and the orange zest. Using a handheld mixer in a separate bowl, beat the 4 egg whites until foamy, about 2 minutes. Gradually add the remaining 1/2 cup (100g) sugar and beat until beautifully glossy, soft peaks form that hold their shape but aren’t quite stiff, about 5 minutes more. Very gently fold about a quarter of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites. Scrape the batter into the pan and smooth the top.

Set the pan on a rimmed baking sheet and bake until the top is puffed and cracked and the center is no longer wobbly, 35 to 40 minutes. Be careful not to bake the cake beyond this point.

Let the cake cool in the pan on a rack. The center of the cake will sink as it cools, forming a sort of crater.  Let the cake cool completely on a rack.

Make the whipped cream, whip the cream, confectioners’ sugar, and vanilla in a large bowl with a handheld mixer until billowy, soft—not stiff—peaks form.

To Serve:

Using a spatula, fill the sunken center of the cake with the whipped cream, swirling the cream to the edges of the crater. Dust the top lightly with cocoa powder.

Run the tip of a knife around the edge of the cake, carefully remove the sides of the pan, and cut into wedges to serve.

Store any leftovers airtight in the refrigerator

Baked Alaska

 Sources: Here and Here

This makes one 9 inch round cake - 12 small servings

This can be made in stages - the Ice Cream Center and Cake can both be made several days ahead of time.  The Cake and Ice Cream should be frozen when assembled.  Once assembled and frosted (before browning), the cake can keep in the freezer for up to one day.

The Marshalls may own a cooking blowtorch (if you'd like to use it - let them know - they can probably bring it to dinner and we can toast the Meringue there).

Ingredients:

Ice Cream Center

Nonstick spray oil, to coat the bowl
6 cups (from 3 pints) ice cream, one flavor or a mix of flavors you like

Cake

6 tablespoons (85 grams) unsalted butter, at room temperature
3/4 cup (145 grams) firmly packed dark brown sugar
2 tablespoons (25 grams) granulated sugar
1 large egg
1 large egg yolk (save white for frosting)
3/4 cup (175 ml) buttermilk 
1 teaspoon (5 ml) vanilla extract
1/2 cup (41 grams) Dutched cocoa powder
1 cup (125 grams) all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table or fine sea salt

Meringue Frosting

3 large egg whites
Pinch of cream of tartar
2/3 cup granulated sugar
1 teaspoon vanilla extract
Pinch or two of salt

Flambé Finish (optional)

1 ounce (2 tablespoons) brandy or kirsch

Method

Make/mold the ice cream center:

Coat a 1.5-quart bowl (6 cup; rim should be about 9 inches in diameter) lightly with nonstick spray. Line with two pieces of plastic wrap with a generous overhang, overlapping them in the center.

Scoop ice cream into bowl in any pattern or non-pattern you wish. Use the overhang to cover exposed ice cream and press it mostly flat. Place this ice cream bowl in the freezer for 3 to 6 hours, or overnight, until fully firm again.

Make the cake:

Heat oven to 350°F (175°c). Line the bottom of 9 inch round cake pan with parchment paper, and butter or spray the parchment and exposed sides of the pan. In a large bowl, use a mixer to beat the butter and sugars until fluffy; scrape down bowl. Add the egg, yolk and vanilla and beat until combined, then the buttermilk and mix again. Scrape the bowl down well and don’t worry if the batter looks uneven. 

Place your flour, cocoa, baking soda, baking powder and salt in a sifter and sift over the batter bowl. Stir on low until just combined; scrape down bowl a final time. Scoop batter into prepared pan and smooth flat. 

Bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 to 10 minutes in cake pan on cooling rack, then flip out onto rack.  Put the cooling rack with the cake right into the freezer to fully cool and firm up, about 30 minutes (or longer if making ahead)

Place cake on serving plate. Use the outline of the ice cream bowl to mark the size to which you want to trim the cake, and then cut away. Use the plastic covering the bowl/mold as handles to yank the firm ice cream out of the bowl and onto the cake. Trim the cake further if needed. Return the ice cream-topped  cake to the freezer to firm again, 1 to 2 hours.

Make the meringue: Beat the egg whites with a pinch of cream of tartar in an electric mixer until satiny peaks form and then beat in the sugar a spoonful at a time until all of the sugar has been added and then keep running the mixer until the meringue is stiff and shiny. Beat in the salt and vanilla.

Frost the cake: Spread the meringue in big swirls over the ice cream and cake base. Return the cake to the freezer for as long as needed (it’s best to let it freeze for another hour at least). You can also leave it in for a full day.

Toast the meringue in one of two ways.

Oven method: Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes.

Blowtorch method: Torch the cake until toasted all over.

Both methods: If you’re not going to need the cake right now, return it to the freezer until needed. Take out 5 minutes before serving.

Flambé finish (optional): Fill a mug halfway with very hot water. Place alcohol in a shot glass and set it inside the hot water (not letting the water spill in) until the alcohol is very warm to the touch, about 5 minutes. Remove the now-warm cup of alcohol from the water; discard the water.

 Hold the hot cup of alcohol in a oven mitt-ed hand. Light a match with the other. With the cake below you, begin to tip the alcohol as slowly as possible to the edge of the cup. Light the alcohol with the match (it will be a low, gentle flame).  Drizzle this burning alcohol over the cake. You can let it flame out (15 to 30 seconds) or it can be blown out.

To serve: Serve cake in thin wedges, cutting with a very sharp or serrated knife. Cake keeps in the freezer for easily a week (and probably longer); the meringue holds up surprisingly well.

Red Wine Chocolate Cake with Cream and Cherries

 For the Cake  

Note:  I used almond extract in the topping instead of Vanilla to up the cherry flavor

Cake Ingredients

12 tablespoons (170 grams) unsalted butter, at room temperature
1 1/2 cup (390 grams) firmly packed dark brown sugar
1/2 cup (100 grams) white granulated sugar
3 large eggs, at room temperature
1 1/2 cup (354 ml) red wine
2 teaspoon (10 ml) vanilla extract
2 cups + 2 tablespoons (266 grams) all-purpose flour
1 cup (82 grams) Dutch cocoa powder
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon 

Cream Topping Ingredients

1 cup mascarpone cheese
1 cup (236 grams) chilled heavy or whipping cream
1/4 cup (50 grams) granulated sugar
1/2 teaspoon almond extract

Method

Make the cake: Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray. 

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. Mix until 3/4 combined, then fold the rest together with a rubber spatula. 

Spread batter in prepared pan. 

Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. The top of the cake should be shiny and smooth, like a puddle of chocolate. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. 

This cake keeps well at room temperature or in the fridge.

Make the topping: Whip mascarpone, cream, sugar and extract together until soft peaks form — don’t overwhip. Dollop generously on cake. It can be covered and refrigerated for up to 4 hours.

Cherry Sauce Source

Ingredients

2 cups frozen or fresh sweet cherries
½ cup sugar
1 pinch salt 
1 lemon 
1 Tbsp cornstarch 
3/4 cup water 

Method 

Place a medium-sized pot over medium heat. Add cherries, sugar, salt, and 1/2 cup of water. Stir to incorporate and bring the mixture to a soft boil.

Use a vegetable peeler to zest the lemon in long strips. Then juice the lemon. Add the zest and just 1/2 tablespoon of the lemon juice to the pot. Stir to incorporate.

In a separate bowl, mix the cornstarch into the remaining 1/4 cup of water until it is completely dissolved and creates a slurry. Add the cornstarch slurry and stir until incorporated. Boil the sauce for at least one more minute to activate the cornstarch.

Continue to stir until the syrup in the cherry sauce is bubbling softly and has thickened enough to coat the back of a spoon. Take the cherry sauce off the heat, allow it to cool, and remove the strips of lemon zest. It will thicken as it cools. Enjoy!

Bittersweet Chocolate and Pear Cake

Source

Yield: 9 inch cake

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 eggs, at room-temperature
4 ounces (1 stick) unsalted butter
3/4 cup sugar
3 pears, peeled, in a small dice (a soft varieyt, like Bosc is good here) 
3/4 cup bittersweet chocolate chunks

Method

Preheat the oven to 350°F. Butter a 9-inch springform pan and dust with breadcrumbs or flour, set aside.

Sift the flour, baking powder and salt together, set aside.

Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. 

While the eggs are whipping, brown the butter. Melt the butter in a medium saucepan (because it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from the flame but keep in a warm spot (so it stays liquid).

Add the sugar to the eggs and whip a few minutes more.

Just as the egg-sugar mixture is starting to lose volume, turn the mixer down to stir, and alternate adding the flour mixture and brown butter. Add one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined — no more than a minute from when the flour is first added — and then use a spatula to gently fold the batter until the ingredients are combined. It is very important not to over-whisk or fold the batter or it will lose volume.

Pour into prepared pan. Sprinkle the pear and chocolate chunks over the top, and bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes, or until a tester comes out clean (wait until it is done - doneness is more important than time).

Serve with softly whipped whipped cream 

Rocky Road (no churn) Ice Cream

 Serves 8-10  (Generous 1/2 cup servings).  Sources: Here and Here

Rocky Road (no churn) Ice Cream

Ingredients

1 (14-ounce) can sweetened condensed milk
1/2 cup (about 1 5/8 ounces) unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch of table salt
2 cups heavy whipping cream, chilled
6 ounces semisweet chocolate baking bars (such as Guittard), chopped

½ cup finely chopped roasted salted almonds or peanuts

1½ cups mini marshmallows

Method

1) Whisk together condensed milk, cocoa powder, vanilla, and salt in a large bowl until smooth, about 30 seconds. Beat cream with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, about 2 minutes.

2) Gently fold in one-third of whipped cream into condensed milk mixture. Working in batches, fold remaining whipped cream into condensed milk mixture until no streaks remain, being careful not to deflate cream. 

3) Spread half of the ice cream base into a freezer-safe storage container (Such as a 9×5 metal loaf pan). Sprinkle half of the nuts (almonds or peanuts), marshmallows, and chopped chocolate over the ice cream base and swirl the mix-ins into the ice cream base. 

4) Add the remaining ice cream base (spreading into an even layer) followed by the remaining mix-ins. Press/stir some of the mix-ins into the ice cream but leave some mix-ins exposed on top of the ice cream

5) Place ice cream in the freezer, and freeze until firm, at least 3 hours or up to 12 hours. Remove from freezer 5 minutes before serving. Store ice cream in an airtight container in freezer for up to 1 month.

Nanaimo Bars

Source: Canadian Living 

Yield - 1 9 inch square pan

Ingredients

 1 cup graham cracker crumbs
 1/2 cup sweetened shredded coconut
 1/3 cup finely chopped walnut
 1/4 cup cocoa powder
 1/4 cup granulated sugar
 1/3 cup butter melted
 1 egg lightly beaten

Filling:

 1/4 cup butter softened
 2 tablespoons custard powder
 1/2 teaspoon vanilla
 2 cups icing sugar
 2 tablespoons milk (approx)

Topping:

 4 oz semisweet chocolate chopped
1 tablespoon butter

Method

In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg, stirring until combined.

Press into parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350 F (180 C) oven until firm, about 10 minutes. Let cool in pan on rack.

Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk, making 3 additions of sugar and 2 of milk and adding up to 1 tsp more milk if too thick to spread. Spread over cooled base. Refrigerate until firm, about 1 hour.

Topping: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter; spread over filling. Refrigerate until chocolate is almost set, about 30 minutes.

With tip of knife, score into bars; refrigerate until chocolate is completely set, about 30 minutes. (Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in foil and freeze for up to 2 weeks.) Cut into bars.

Ugly, but Good Cookies (Brutti Ma Buoni)

 Source

Yields 36 Cookies

Ingredients

1 1/2 cups hazelnuts
1 cups granulated sugar, divided
1/4 teaspoon fine sea or table salt
4 large egg whites
2 teaspoons instant espresso powder (optional)
8 ounces (about 1 1/3 cups) miniature chocolate chips or bittersweet chocolate, chopped small

Method

Heat oven to 350 degrees F. Place hazelnuts on a baking sheet and toast in oven for 10 minutes or until golden, rolling around once to ensure they cook evenly. Let cool completely.  Place nuts in a dishtowel and roll them around so that the skins largely come off. Reduce heat to 300 degrees F.

Transfer toasted, peeled hazelnuts to a food processor and add 1/4 cup sugar and the salt. Grind until well-chopped but not fully powdery.

In a large bowl, beat egg whites with an electric mixer until very foamy. Slowly pour in remaining 3/4 cup sugar, beating the whole time. Beat until stiff peaks form; when you lift the beater, they should flop over slightly after forming a peak. Fold in nuts, espresso powder (if using) and chocolate.

Line two large baking sheets with parchment paper or a nonstick baking mat. Scoop batter into about 1 1/2 tablespoon mounds with about an inch of space between them. Bake for 25 minutes, until very faintly golden. Let cool on baking sheet for 5 to 10 minutes, after which they’ll be easier to remove with a thin spatula. Let finish cooling on racks.

Cookies keep at room temperature in an airtight container for a week.

SIP Recipe - Chocolate-Espresso Lava Cakes

Ingredients

Source Epicurious

1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder or instant coffee powder
1 1/2 teaspoons baking powder
1 cup (2 sticks) salted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
12 tablespoons semisweet chocolate chips (about 4 1/2 ounces)

Method

Sift flour, cocoa powder, 5 teaspoons espresso powder, and baking powder into medium bowl.

Place butter in large bowl; add both sugars and whisk until well blended. Whisk in eggs 1 at a time, then vanilla and almond extracts. Whisk in dry ingredients.

Divide batter among six 1-cup ovenproof coffee mugs (about 2/3 cup in each). Top each with 2 tablespoons chocolate chips. Gently press chips into batter.

Cover and refrigerate mugs at least 1 hour and up to 1 day.

Position rack in center of oven and preheat to 350°F. Let mugs with batter stand at room temperature 5 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 30 minutes. Cool cakes 5 minutes.

Top hot cakes with small scoop of ice cream and serve.

Buche De Noel

BÛCHE DE NOËL

Courtesy of Cook's Illustrated

Ingredients:

Dark Chocolate Ganache: 
3/4 cup heavy cream
2 Tbs unsalted butter
6 oz high-quality semisweet or bittersweet chocolate, chopped
1 Tbs cognac (may use brandy, amaretto or any chosen liqueur)

Espresso-Marscapone Cream Filling: 
1/2 cup heavy cream
2 tsp espresso powder (instant espresso)
6 Tbs confectioners' sugar (1-1/2 oz)
16 oz marscapone cheese (2 cups)

Roulade:
1/4 cup unbleached all-purpose flour (about 1-1/4 oz) plus more for dusting
6 oz high-quality semisweet or bittersweet chocolate, finely chopped
2 Tbs cold unsalted butter, cut into two pieces
2 Tbs cold water
1/4 cup high-quality Dutch-process cocoa (3/4 oz) sifted, plus more for dusting
1/8 tsp table salt
6 large eggs, separated and at room temperature
1/3 cup granulated sugar (2-1/3 oz)
1 tsp pure vanilla extract
1/8 tsp cream of tartar

Method
For Dark Chocolate Ganache: Bring cream and butter to simmer in a small saucepan over medium high heat. Place chocolate in the bowl of food processor fitted with steel blade. With the machine running, gradually add hot cream and cognac through feed tube; process until smooth and thick (about 3 minutes). Scrape down sides of bowl once or twice during processing. Transfer the ganache to a medium bowl and let it stand at room temperature for about 1 hour, until thickened and spreadable (about the consistency of soft icing.) If the ganache has not quite set by the time you need to use it, you can place it in the refrigerator for a few minutes to hasten the thickening. 

For Espresso-Marscapone Cream: Bring cream to simmer in a small saucepan over high heat. Remove from the heat and stir in espresso powder and confectioners' sugar; cool slightly. With rubber spatula, beat marscapone in medium bowl until softened. Gently whisk in cooled cream mixture until combined. Cover with plastic wrap and refrigerate until ready to use.

 For Roulade: Adjust oven rack to upper-middle position and heat oven to 400°F. Spray an 18 x 12-inch rimmed baking sheet (professional half-sheet pan) with nonstick cooking spray. Cover the bottom of the pan with parchment paper trimmed to fit and spray parchment with nonstick cooking spray as well. Dust baking sheet with flour to coat all surfaces evenly, and tap out excess. Set pan aside.

Bring 2 inches of water to a low simmer in a small saucepan over medium heat. Combine chocolate, butter, and water in a small heatproof bowl and cover tightly with plastic wrap. Set bowl over simmering pan; reduce heat to medium-low and heat until butter is almost completely melted and chocolate pieces are glossy, have lost definition, and are fully melted around the edges of the bowl (about 15 minutes). Do not stir or let water in the saucepan come to a boil. Remove bowl from the heat, unwrap, and stir until smooth and glossy. While chocolate is melting, sift together cocoa, flour and salt into a small bowl and set aside.

In the bowl of a standing mixer, beat egg yolks at medium-high speed until just combined, about 15 seconds. With mixer running, add half of the granulated sugar. Continue to beat, scraping down the sides of the bowl as necessary until yolks are pale yellow and mixture falls in a thick ribbon when beaters are lifted (about 8 minutes). Add vanilla and beat to combine, scraping down bowl once, about 30 seconds. If you have a second clean bowl for your mixer, just set the yolks aside and switch to your clean bowl. Wash and dry your beaters well. If you do not have a second mixer bowl, transfer the yolk mixture to a medium clean bowl and wash and dry your mixer bowl and beaters well. There can be no trace of yolks or fats left on the bowl or beaters to whip a successful meringue in the next step.

 In the clean bowl with clean beaters, beat egg whites and cream of tartar at medium speed until foamy (about 30 seconds). With mixer running, add about 1 tsp of the remaining sugar. Continue beating until soft peaks form (about 40 seconds). Gradually add remaining sugar and beat until egg whites are glossy, supple and hold stiff peaks when the beaters are lifted (about 1 minute longer). Do not over beat. If whites look dry and granular, they are over beaten. While whites are beating, stir slightly cooled chocolate mixture into egg yolks. When whites are beaten, stir 1/4 of the beaten whites into the chocolate and yolk mixture with a rubber spatula to lighten it. Fold in the remaining whites gently until almost no streaks of white remain. Sprinkle the dry ingredients over the egg and chocolate mixture and fold in quickly but gently to incorporate smoothly.

Pour batter into prepared pan; using offset icing spatula and working quickly, smooth surface and spread batter into pan corners. Bake in preheated oven until the center of the cake springs back when touched lightly with your finger (about 8 - 10 minutes); rotate pan halfway through baking time. Cool cake in the pan on a wire rack for 5 minutes.

While cake is cooling, lay a clean (non-terry) kitchen towel over a clean and dry work surface, and sift 1 to 2 Tbs of cocoa powder over the towel. With your hands, rub cocoa powder into the towel. Run a paring knife around the edges of the pan to loosen the cake; invert cake onto towel and peel off parchment.

 Immediately roll cake and towel together into a jelly roll shape, starting at a long side. Let cake cool, rolled, for 15 minutes, then unroll cake and towel. Remove Espresso-Marscapone Cream filling from the refrigerator while cake is cooling. Using an offset spatula, immediately spread the filling over the unrolled cake almost to the edges. Re-roll cake gently but snugly around the filling. Set a large sheet of parchment paper on an overturned rimmed baking sheet and set the roulade seam-side down on top of the pan. Trim both ends of cake on the diagonal, reserving cut pieces. Arrange cut ends next to the main roulade to form stumps on the log.   Spread ganache over roulade with a small icing spatula, leaving ends of the log and stumps exposed. Use a fork to make wood-grain striations on the surface of the ganache before it has set. Refrigerate cake, uncovered, on baking sheet to slightly set icing (about 20 minutes.)

When ready to serve, carefully slide 2 wide metal spatulas under cake and transfer it to a serving platter.  Sift yule log lightly with confectioners' sugar. Serve within 2 hours. The roulade is best served at room temperature.

 Serves 8 - 10

 Cook's Illustrated Notes: Make the ganache, then the filling, then the cake while the ganache is setting up. The cake can be baked, filled and rolled, but not iced, then wrapped in plastic wrap and refrigerated for up to 24 hours. If you make the roulade for use the next day, do not make the ganache until you are ready to finish assembling the cake.