Tags: baking, bundt, cake, chocolate, dessert
I had wanted this post to be a recipe for a citrus loaf cake, but something went amiss in the preparation…namely, my brain when I tried to do some “cake math” to downsize the recipe. I was a math major in college, too. Seriously, Wellesley should revoke my degree for not being able to handle basic fractions. Anyway, that greasy disaster used up all my blood oranges and a copious amount of olive oil, so that was that for that– time to get over it and move on with chocolate!
I’ve made this Double Chocolate Bundt Cake from Food & Wine twice, and R and I like it a lot. It’s a homey, old-fashioned, easy peasy, hand-whisked thing. It’s kind of cake I imagine making for my imaginary children. Also, I have a particular fondess for chocolate cakes made with oil (I use grapeseed). They have a dense/moist crumb that I’m really into and they keep for days. The first time I baked this cake, used Dutch-processed cocoa, but the second time I decided to give natural a go, seeing as how baking soda is used as the leavener. While I didn’t notice any difference in rise between the two, I think the one made with natural cocoa tasted better…a little more chocolatey, maybe, although that could just be a difference between the two particular brands.
The ganache glaze and sprinkles may be mandatory for me, but if you can do without, a simple sift of powdered sugar on top of the cake would look really great. Don’t forget a little scoop of vanilla ice cream.
There’s a little Bundt cake trick I’ve learned at the shop where I work. Sometimes even a well-greased and floured a Bundt can have trouble releasing from the pan and can get a bit torn up. Right after you take the Bundt out of the oven, using potholders, give the bottom of the pan a good, swift rap on your counter (only if it’s heatsafe, though!). This helps the cake to settle a bit and come away from the sides of the pan, especially around the tube area, where it can sometimes get caught. I would not do this with most types of layer or loaf cakes, but a sturdy Bundt can take it– as long as it’s baked all the way, of course.
Double-Chocolate Bundt Cake with Ganache Glaze– makes 10-12 servings
adapted from Food & Wine (November 2006)
Steph’s Notes: I made half a recipe in my 6-cup Bundt pan, but still used the full egg (I just chose the smallest egg in my carton). Also, my smaller cake baked in about 35-40 minutes.
vegetable oil spray or softened butter for the Bundt pan
5 ounces bittersweet chocolate, chopped
3/4 cup canola or grapeseed oil
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 cup cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1 cup strong-brewed coffee
1 cup buttermilk
1/3 cup heavy cream
1/2 tablespoon corn syrup or golden syrup
1/2 tablespoon unsalted butter
-Preheat the oven to 350°F. Thouroughly grease a a 12-cup Bundt pan with vegetable oil spray or softened butter. (I did not, but if you’d like added insurance, you can flour the pan as well.)
-In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
-In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
-Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Swiftly rap the pan on the counter once or twice right after pulling it from the oven…this will help the cake settle and release. Let the cake cool on a rack for 10-15 minutes, then turn it out and let cool completely.
-In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup (or golden syrup) and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
-Pour the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.
Tags: baking, chocolate, dessert, tarts
It’s back to the sweets with this week’s Tuesdays with Dorie, which I am excited to be co-hosting along with Spike, Jaime and Jessica. We’re doing David Ogonowski’s Chocolate Truffle Tartlets, and they are every bit as intense as the name sounds. A chocolate crust is the vessel for a dark chocolate filling loaded with milk and white chocolate bits and pieces of crunchy cookie (I used amaretti, but biscotti are suggested, too). The filling isn’t a straightforward ganache, but a baked chocolate filling made with whipped egg yolks. The ribbony yolks give the filling some lift and structure. They don’t bake up exactly cakey or moussey, but kind of somewhere in between. Although the recipe says they are best enjoyed day of, I thought the tartlets were fantastic eaten chilled the next day, when they were like candy bars.
These tartlets may be small, but they pack a chocolate punch. A tartlet may be uaually meant for one, but I think these are so rich that they are made for sharing. A couple of notes about my personal experience here– I used a 60% chocolate in my filling base…I thought it was a tad too sweet when combined with the extra chocolate and cookie bits. Next time I’d go with a 70-something% for a bit more balance. Also, while the chocolate tart dough in this recipe is almost exactly the same as the one in BFMHTY, that one (BFMHTY) uses powdered sugar instead of granulated, and I think it may be a bit easier to work with.
For the recipe, you should see Baking with Julia by Dorie Greenspan, but I also have it below. My co-hosts Spike, Jaime and Jessica will have it as well. Don’t forget to check out the rest of the TWD Blogroll.
Chocolate Truffle Tartlets
recipe by David Ogonowski in Baking with Julia by Dorie Greenspan
for the chocolate dough
1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1/4 cup sugar
1/4 tsp salt
1 stick (4 oz) cold unsalted butter, cut into small pieces
1 large egg yolk
1 tbsp ice water
for the truffle filling
5 tbsp unsalted butter, cut into 10 pieces
6 oz bittersweet chocolate, finely chopped
8 large egg yolks
1 tsp vanilla extract
¼ cup sugar
2 oz white chocolate, cut into small dice
2 oz milk chocolate, cut into small dice
4 biscotti, homemade or store-bought (you can use amaretti di Saronno), chopped
–To make the dough in a food processor: Put the metal blade in the processor and add the flour, cocoa, sugar, and salt. Pulse just to blend. Add the butter and pulse 8 to 10 times, until the pieces are about the size of small peas. With the machine running, add the yolk and ice water and pulse just until crumbly – don’t overwork it. Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand. Gather the dough together and shape it into a rough square. Pat it down to compress it slightly, and wrap it in plastic. Chill until firm, at least 30 minutes. The dough will hold in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month. Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.
–To make the dough by hand: Put the flour, cocoa, sugar, and salt on a smooth work surface, preferably a cool surface such as marble. Toss the ingredients together lightly with your fingertips, then scatter the butter pieces across the dry ingredients. Use your fingertips to work the butter into the flour mixture until it forms pieces the size of small peas. Then use a combination of techniques to work the butter further into the flour: Break it up with your fingertips, rub it lightly between your palms, and chop it with the flat edge of a plastic or metal dough scraper. Gather the mixture into a mound, make a volcano-like well in the center, and pour in the yolk and ice water. Use your fingers to break up the yolk and start moistening the dry ingredients. Then, just as you did with the flour and butter, toss the ingredients with your fingers and use the dough scraper to chop and blend it. The dough will be crumbly and not really cohesive. Bring it together by smearing small portions of it across the work surface with the heel of your hand. Gather into a square and chill as directed above.
-Line a jelly-roll pan with parchment paper and keep at hand. Remove the bottoms from six 4 ½-inch fluted tartlet pans (or use pans with permanent bottoms and just plan to pop the tartlet out once they’re filled, baked, and cooled); spray the pans with vegetable oil or brush with melted butter.
-Cut the dough into 6 even pieces. Working with one piece at a time, shape the dough into a rough circle, then tamp it down with a rolling pin. Flour the work surface and the top of the dough and roll it into a circle about 1/8 to ¼- inch thick. As you roll, lift the dough with the help of a dough scraper to keep it from sticking. If the dough breaks (as it sometimes does), press it back together and keep going-it will be fine once it’s baked. Fit the dough into a tartlet ring, pressing it into the fluted edges and cutting the top level with the edges of the pan. Again, patch as you go. Use a pastry brush to dust off any excess flour and place the lined tartlet ring on the prepared baking pan.
-When all of the shells are rolled out and formed, chill them for at least 20 minutes.
-Center a rack in the oven and preheat the oven to 350°F. Prick the bottoms of the crusts all over with the tines of a fork and bake for 12 to 15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm. Transfer the baking pan to a rack so that the crusts can cool while you make the filling. Reduce the oven temperature to 300°F.
-Bring an inch of water to the simmer in a saucepan. Put the butter and bittersweet chocolate in a large metal bowl and place the bowl over the saucepan-don’t let the metal bowl touch the water. Allow the chocolate and butter to melt slowly, stirring from time to time, as you work on the rest of the filling. Remove the chocolate from the heat when it is melted and allow it to cool until it is just slightly warmer than room temperature.
-Put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment or in a large mixing bowl. Using the whisk or a hand-held mixer, start beating the yolks at medium speed and them, when they are broken up, reduce the speed to low and gradually add the sugar. Increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and form a slowly dissolving ribbon when the beater is lifted.
-Spoon about one third of the yolks onto the cooled chocolate mixture and fold them in with a rubber spatula. Don’t worry about being too thorough. Pour the chocolate into the beaten yolks and gently fold the two mixtures together until they are almost completely blended. Add the cubed chocolates and biscotti, folding to incorporate the chunky pieces.
– Using an ice cream scoop or ¼ cup measure, divide the filling evenly among the cooled shells. Smooth the filling with a small offset spatula, working it into the nooks and crannies as you circle the tops of the tarts. Bake the tarts for 10 to 12 minutes, until the tops look dry and the filling is just set. Remove to a rack to cool for about 20 minutes before serving.
-Best the day they’re made, these are still terrific after they’ve been refrigerated—they lose their textual finesse, but the taste is still very much there. For longer keeping, wrap the tartlets airtight and freeze them for up to a month. Thaw, still wrapped, at room temperature.
Tags: baking, cake, chocolate
This week, we are having a rare rewind week for TWD, a chance to make-up something we missed. There was a time when I was making (and eating) layer cakes left and right. Despite the last couple of weeks, they are kind of a rarity around here now (although I wish they weren’t). In fact, I really made this cake months ago..for Easter…in case the pastel Robin Eggs didn’t give that away. Chocolate cake with a chocolate-malt buttercream…I can see why this would be a good birthday cake. Maybe my husband will make it for me next year? Yeah, probably not….I’ll have to make it for his instead.
I made a half recipe of this cake and baked it in my six-inch pans. Any time I have a cake recipe, I pay close attention to it as it bakes. Sometimes it takes just as long as the full recipe, and sometimes it takes ten minutes less….you just never know. I happened to pull this cake out of the oven at the perfect sweet spot. The cake was so moist and velvety…I wish I remembered how long it was in there for! Hopefully I can repeat that success next time. This cake recipe is really just a scaled-up version of Dorie’s Chocolate-Chocolate Cupcakes. It’s the same thing, but for some reason I liked it much, much more as a layer cake. I think it baked nicer in “real” cake form, but maybe it was really the pairing with the chocolate-malt buttercream that I liked so much. There were some reported troubles with the frosting, but I thought it came out just right, and it was easy to work with. I like when I can get the frosting on a cake without too much mucking about.
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or look at The Splendid Table’s website (not sure that we had an “official” TWD host/recipe poster that particular week, as it was a recipe for the group’s second anniversary). Don’t forget to check out the TWD Blogroll to see what everyone picked to catch up on this week!
Tags: baking, cake, chocolate, dessert
When did weekends become all about errands and housekeeping? This weekend, in addition to the usual vacuuming, laundry and trips to the market and bank, I did some grout touch-ups to the bathroom (how do I even know how to do that??), removed and cleaned up the couple of A/C units we still had dangling out the windows and did a rather ghetto weatherproofing job to the hatch that leads from our backyard into the basement (it involved a blue tarp and some bricks). Carving out a little baking time on the weekends is a must. For me, even though there are always dishes to wash afterward, it’s pure fun.
While I’ve never been one for most fruit and chocolate combos, I can do pears and chocolate together…Poire Belle Hélène is good stuff, afterall. While I was flipping through the very sweet little book Rustic Fruit Desserts, this recipe for Upside-Down Pear Chocolate Cake caught my eye as a good and unusual way to use up the last of my CSA pears. Making an upside-down cake is always exciting. There’s the big revel– what’s going to happen when you turn it out of the pan?? Here’s what I got with this one: a perfectly moist and caramel-soaked chocolate cake with pears that turned a translucent, shimmering gold. I must say though, that just from tasting the raw cake batter, I knew we were in for a treat. I love the way the pears glisten in the light…this one might show up again for Christmas dinner.
Upside-Down Pear Chocolate Cake– makes a 9-inch cake
adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson
Steph’s Note: Regarding the caramel for the fruit topping– if you have another method of making caramel that you prefer (a dry caramel, for example), feel free to use it here, keeping the amount of sugar the same. This one worked perfectly for me, but do what you are comfortable with.
for the fruit topping:
1 cup (7 ounces) granulated sugar
1/4 cup (4 oz) water
3 firm but ripe pears, peeled, cored, and each cut into 12 slices (1 pound prepped)
for the cake:
1/4 cup (2 ounces) unsalted butter, plus more for pan
4 ounces dark chocolate, chopped
1 cup (5 ounces) all-purpose flour
1/3 cup (1 ounce) unsweetened Dutch-processed cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup (5 1/4 ounces) granulated sugar
1 teaspoon pure vanilla extract
1/2 cup whole milk
-Preheat the oven to 350° F and butter a 9-inch round cake pan (preferably not a springform one).
-To make the fruit topping, put the sugar and water in a heavy saucepan (one with a tight-fitting lid) and stir until the sugar dissolves. Bring the mixture to a boil over medium heat, then cover and cook for 2 minutes. (Covering in this way allows the steam to wash down the sides of pan, which will prevent any sugar crystals from forming.) Uncover the saucepan and continue to boil the sugar, gently and slowly swirling the pan as needed to cook the caramel evenly, until it becomes a dark amber color. Occasionally wash down the sides of the pan with a pastry brush dipped in cold water, if necessary. Carefully pour the caramel into the prepared pan and allow it to harden. The pan will be very hot from the sugar, so take care in moving it if you need to. Fan the pear slices on top of the caramel in a circle around the perimeter, filling in the center with the remaining slices.
-To make the cake, place the butter and chocolate in a small saucepan over low heat and melt, stirring occasionally. Sift the flour, cocoa, baking soda, and salt together in a bowl. Transfer the melted chocolate to a mixing bowl or the bowl of a stand mixer and add the sugar. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat on medium speed for about 3 minutes, until light and fluffy. Add the eggs one at time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Stir in the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour and scraping down the sides of the bowl occasionally.
-Tip the batter into the prepared pan and use a spatula to move it to the edges and cover the fruit. Bake in the middle of the oven for 40 to 45 minutes, or until the cake bounces back slightly when touched. Cool on a wire rack for 15 minutes, then run a knife or small offset around the edge of the pan and invert the cake onto a plate, leaving the pan on top of the cake for 5 minutes before you remove it. If any pear slices stick to the pan, just lift them out and place them on top of the cake. Serve the cake warm or room temperature.
-Wrapped in plastic wrap, this cake will keep at room temperature for 2 to 3 days.
Tags: baking, cake, chocolate
I know that it’s technically spring, but the weather here seems to have missed the memo. I was hoping that the light snow called for in this morning’s forecast was just an April fool’s joke, but, alas, it was for real. Rhubarb and ramps have gotta be just around the corner, though, so I’m going to take these (hopefully) final chilly days to squeeze in some of the heavier desserts I won’t be in the mood for soon. Things like this dense, rich Chocolate-Cherry Torte.
I think this was my husband’s dream cake….chocolate, almonds and cherries…all his favorite things together in one. I loved the fudgy texture of the cake itself, and, of course, the chocolate ganache glaze. The thin layer of marzipan in between the cake and glaze was a nice flavor touch. This isn’t a difficult cake (in fact, you can make the batter in the food processor), but there are a few steps from start to finish. A fun project for a chilly day spent inside!
Lora Brody’s Chocolate Cherry Torte- makes 8 to 12 servings
adapted from The Essential New York Times Cookbook by Amanda Hesser
Steph’s Note: You can use semisweet or bittersweet chocolate, depending on how sweet you’d like the cake to be. I found jarred Morello cherries at Trader Joe’s. I used marzipan in lieu of almond paste here.
for the cake:
3 T finely ground fresh bread crumbs
one 24 oz jar pitted Morello or sour cherries
6 oz dark chocolate
12 T softened unsalted butter, plus some for greasing pan
2/3 c granulated sugar
3 large eggs
1 t vanilla extract
1/2 t almond extract
1/2 c ground almonds
2/3 c flour
2 T confectioner’s sugar
8 oz almond paste (or marzipan)
for the glaze:
1/2 cup heavy cream
2 tsp. instant espresso powder
8 oz. dark chocolate
-Preheat oven to 350°F; put rack in center of oven. Butter a 9″ or 10″ springform pan. Add the breadcrumbs and shake pan to coat bottom and sides. Shake out the excess. Drain cherries well and set aside.
-Melt chocolate in double boiler over barely simmering water, stirring occasionally.
-Put the butter and sugar into a mixer or food processor and blend until light and creamy. Add one egg and mix well. Then add second egg and mix well. Add the extracts. Add the melted chocolate and mix gently or process in a few quick pulses. Mix in the almonds and the flour, and finally, the remaining egg.
-Pour and scrape the batter into prepared pan. Smooth top with a spatula. Arrange cherries in close concentric circles on top (the entire surface should be covered) and press them gently into batter so just the tops are showing. If the surface is uneven, smooth it out with a wet spatula. There may be a few cherries leftover.
-Bake for 50 minutes to one hour. Don’t overbake. The cake may look dry on top, but will be moist inside. Remove from pan and cool completely on rack.
-Put a length of waxed paper on flat surface and sprinkle with confectioner’s’ sugar. Work the almond paste into a flat round and turn it in the sugar. Cover with the second sheet of waxed paper and roll out into a circle the diameter of the cake. It should be quite thin (about 1/16th”). Take off top layer of waxed paper.
-Using the cake pan as a guide, cut out a circle that will fit the top of the cake exactly. Save extra pieces to patch any torn part or use for decorations. Cover the cake with the almond-paste round.
-To make the glaze, bring cream and coffee to a slow boil in heavy sauce pan. Take it off the heat and add the chocolate; stir gently until the chocolate is melted with no lumps (you can strain it if lumpy). Let the glaze cool briefly, until spreadable. Thin it with 1-2 t hot water if it’s too thick.
-Place cake on a rack over a sheet of waxed paper to catch drippings. Pour a thin layer chocolate glaze over the cake spreading it with a spatula. It should cover the top and sides of cake. Chill the cake briefly and and a second coat. Decorate if you wish (you can make roses or cut-outs from any almond paste scraps).
-This cake will keep unrefrigerated in a cool place for 2 days. It can be refrigerated, but the glaze will lose shine.
Please note that the publisher, W.W. Norton, sent me a copy of this book…but I would have bought it anyway!