VANILLA SAUCE

From Einfach Backen

 

Ingredients:

 

500 ml milk, divided

50 g sugar

15 g cornstarch

2 egg yolks

1 pinch salt 

1/2 vanilla bean, seeds scraped out, or 1 t vanilla*

 

 

Method:

 

Pour 400 ml milk into a small saucepan with the scraped vanilla bean and bring to a simmer over low heat.

 

Place the sugar, cornstarch, yolks, salt and vanilla seeds into a medium bowl and whisk until smooth, then pour in the remaining milk and whisk again.

 

Once the milk in the saucepan is simmering, whisk in the egg yolk mixture.

 

Simmer, whisking constantly, until the sauce thickens and coats the back of a spoon.  Remove from heat.

 

*If using vanilla extract, stir it in once the sauce is removed from heat. 

BROOKLYN BLACKOUT CAKE

Half recipe adapted from Bake with Zoha

Makes 3 6" round layers

Ingredients:

Cake:

3/8 c cocoa powder, ideally dutch processed (37 g)

1 t instant coffee

3/8 c boiling water (90 g)

1 c AP flour (130 g)

3/4 t baking powder

3/4 t baking soda

3/4 t salt

1/2 c granulated sugar (100 g)

1/3 c brown sugar (70 g)

1 whole egg, 1 egg yolk, room temperature

1/3 c vegetable oil (66 g)

1/6 c buttermilk (40 g)

1/2 c sour cream, room temperature (120 g)

Pudding filling:

1 1/2 T cornstarch (14 g)

1 T cocoa powder (6 g)

1/8 t salt

1/6 c sugar (33 g)

1/2 + 1/3 c milk (200 g)

90 g milk chocolate

1 1/2 t butter

1/2 t vanilla

Chocolate Frosting:

100 g semi-sweet chocolate

120 g heavy cream

4 oz cream cheese, room temperature (113 g)

1/8 c sugar (25g)

Method:

Cake:

Preheat oven to 325°F and prepare 3 6" cake pans with butter and parchment paper circles.

Dissolve the cocoa and instant coffee in the boiling water and mix until smooth.

Whisk dry ingredients together in a medium bowl.

Whisk wet ingredients together in a large bowl.  Add cocoa solution and mix well.

Sift dry ingredients into wet ingredient bowl in two additions, mixing gently until just combined, with no lumps remaining. 

Divide batter between three prepared cake pans and bake for 25 minutes, or until a toothpick inserted in the center comes out with light moist crumbs attached.

Let the cakes cool in the pans for 20 minutes, then remove to a wire rack. Let cool completely (refrigerating for 1 hour).

Pudding Filling:

Add all dry ingredients in group 1 to a saucepan and whisk.  Slowly add milk, whisking constantly, to prevent lumps.

Place over medium heat and whisk frequently, until pudding begins to bubble and thicken.  Remove from heat, add butter, chocolate and vanilla, and rest for 1 minute.  Whisk to combine, pour into a lidded container, and refrigerate until cold.

Chocolate Frosting:

Place chocolate and cream in a microwave safe bowl and microwave in 20 second increments, stirring after every round, until the chocolate dissolves and ganache forms.  Set aside.

Place cream cheese and sugar in a large bowl and whisk until smooth, scraping bowl occasionally.

Pour ganache into cream cheese mixture and beat until fluffy.  Frosting will be runny.  Refrigerate, frosting will thicken as it cools.  Beat 3-5 minutes on medium, until fluffy.  Pipe narrow but tall dam around outside of each layer before filling with pudding.  Spread 2/3 of remaining frosting on cake top and sides, and pipe whatever's left decoratively on the top of the cake.

HAZELNUT MACARON GANACHE CAKE

Recipe adapted from The White Whisk: Chocolate Macarons, and Macaron Cake

Ingredients:

Macarons:

188 g hazelnut flour

188 g confectioner's sugar

24 g unsweetened cocoa powder (0.5 g fat per T)

130 g egg whites (approx. 4 eggs)

130 g granulated sugar

1/2 t cream of tartar

Ganache:

7 oz heavy cream

4 oz chocolate, chopped into small pieces

1/2 t salt

1 t vanilla

Method:

Macarons:

Draw 4 6" circles on the back of pieces of parchment paper, leaving a few inches between each circle.  Turn papers right side up and place on baking sheets.

Prepare a piping bag with a large opening.

Sift the hazelnut flour, confectioner's sugar and cocoa together in a large bowl.

Place egg whites, granulated sugar and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment, and whisk on medium low for 2 minutes.  Turn up to medium and whisk for 2 minutes.  Raise speed to medium high and whisk for 10 minutes, or until meringue is very stiff and holds a peak, with the meringue beginning to ball up inside the whisk. 

Pour half the dry mixture into the stand mixer bowl and fold 15 times. 

Pour in the second half and fold 30 times, or until the surface evens out with a few moments of shaking. 

Place the batter into the piping bag and pipe the 6" cake layers. If batter remains, pipe a few 1.5" macaron shells on a separate tray. 

Once all layers are piped, bang the sheets on the counter a few times.  Set them aside to dry on the outside, this usually takes ~ 20 minutes.  Preheat the oven to 300°F.  Now is a good time to make the ganache, as detailed below.

Place sheets in the oven and bake 18 minutes (1.5" macarons will require less time), then start checking for doneness by pressing lightly on the side of a shell, just above the feet.  If there's any movement, bake for another minute and check again. 

Remove from oven and allow shells to cool completely before removing from parchment paper. 

Ganache:

Heat the cream and salt to steaming in a small pan and place the chocolate in the bowl of the stand mixer, with the whisk attachment attached.  

Pour the cream over the chocolate and leave for 5 minutes.  

Add the vanilla and whisk until smooth.  Place in the fridge for 15 minutes, until cool but not yet solid. Remove from fridge, then beat on medium speed until peaks form.

Pipe between cooled layers of macaron cake, refrigerate for 24 hours, and serve.

MILK CHOCOLATE PUDDING

Adapted from Spend with Pennies

This is a lighter (in flavor, fat and sweetness) pudding than the Rich Chocolate Pudding on this site

Ingredients:

1/3 c granulated sugar

1/3 c cocoa powder

2 1/2 T cornstarch

pinch salt

2 c milk

1 1/2 T unsalted butter

Method:

Whisk all dry ingredients in a saucepan.  Add milk in a slow stream, whisking to break up lumps.  Heat over medium flame, whisking frequently, until comes to a full boil.  Remove from heat, whisk in milk, pour into a lidded container, and chill thoroughly.

TIRAMISU ECLAIRS

Adapted from my Vanilla Eclairs

Ingredients:

For ~10 eclairs:

Filling:

3 egg yolks, whites reserved

2 T + 1 T sugar, divided

1/4 c marsala wine

8 oz mascarpone, room temperature

1/2 c whipping cream

Pâte à choux:
1/2 c water
1 t sugar
4 T unsalted butter
pinch salt
1/2 c flour
2 eggs, potentially + some egg white reserved from the above filling

Chocolate ganache:
3 - 4 T heavy cream

2 t nescafé powder

2 oz semi-sweet chocolate chips

Method:

In the bowl of a double boiler, whisk the egg yolks with 2 T sugar until the yolks turn pale.  Whisk in 1/4 c marsala.  Heat the custard over simmering water in the double boiler, whisking or stirring constantly, until it thickens considerably, holding its shape when spooned.  Remove from heat, pour into a large lidded container and refrigerate until cool.  Once the custard is chilled, whisk mascarpone into it until smooth.

In the bowl of a stand mixer, whip the cream and remaining 1 T sugar until firm peaks form (begin with the machine running at a high speed; it'll take a while to start whipping, since the volume of cream is low).  Scrape in the chilled custard/mascarpone mix, and fold the cream in until combined.  Cover and reserve in the refrigerator until needed.

Make the pâte à choux eclair shells:

Pre-heat the oven to 350°F.

Heat the water, butter, sugar and salt in a pot until the butter melts.

Add the flour and cook, stirring, until the mixture comes together to form a ball and pulls away from the sides of the pot.  This happens very quickly. 

Place the dough in the bowl of a stand mixer fitted with the whisk attachment and beat for a minute to cool.

Add the eggs, one at a time, beating until thoroughly blended into the batter.  The dough should form a "v" shape off the end of the whisk, so add a small portion of the egg white left over from making the filling, if necessary, to achieve the "v".

Scoop the batter into a piping bag fitted with large decorative tip, and pipe 4-5 inch wands of batter onto a parchment paper covered baking sheet.

Bake at 350°F for 40 minutes, or until the shells are baked through.  Do not open the oven until 40 minutes have elapsed, then turn off oven, pierce each end of the shells with a skewer to allow steam to escape, and let the shells cool inside the oven with the door propped open.

Fill the eclairs:

Make 2 holes in the underside of each shell with the point of a paring knife, each about 1/4 of the shell's length from the ends.

Spoon the filling into a pastry bag fitted with a bismark tip.  Pipe the filling into the shells, only stopping when the they feel full, and filling threatens to extrude from the ends.  Clean up any excess filling with a knife.

Make the ganache:

Dissolve the Nescafé powder in the cream and heat to steaming in a pot.  Pour it over the chocolate in a medium bowl.

Let it sit for 5 minutes, then whisk vigorously to combine.

Dip the eclairs top-side down into the ganache, allow excess ganache to run back into bowl, and place top-side up in a storage container.

Chill for an hour, and enjoy!

Sources:
Recipe for the filling: Pioneer Woman
Recipe for the pâte à choux: Food Wishes
Recipe for the ganache: Laura in the Kitchen
Methodology for baking and filling the shells: Home Cooking Adventure

CHOCOLATE CREAM PIE

Adapted from Dessert Course to fit 1 6" pie dish (halved)

Ingredients:

1 pie crust of your choice*

285g whole milk

50 + 25 g granulated sugar, divided

1/4 t salt

3 egg yolks

14g cornstarch

60 g bittersweet chocolate, chopped into small pieces

2 T unsalted butter, cut into small cubes

1/2 t vanilla

Whipped cream to serve

Method:

Add the milk, 50 g sugar and the salt to a saucepan over medium heat.  Whisk and heat until a bare simmer.  Remove from heat.

Meanwhile, whisk the remaining 25 g sugar, egg yolks and cornstarch.  

Once the milk has come to a simmer, temper the eggs with a small stream of hot milk, adding more as you whisk the eggs.  Pour the egg-milk mixture back into the saucepan and whisk over low heat until the custard thickens and begins to bubble.  Simmer one minute, then remove from heat.

Add chocolate and butter pieces, and vanilla, and whisk until combined.

Pour into the crust, cover tightly with plastic wrap, and refrigerate at least 4 hours.

Serve with whipped cream.

____

The original recipe called for 200g milk and 85g heavy cream, but I felt the additional richness from the cream was unnecessary.

For the same reason, I also reduced the chocolate from 85g to 60g.

Future makings of the recipe will further refine it.

___________

*Oreo Cookie Crust:

To fit a 6" pie dish:

Ingredients:

9-10 oreos, crushed

2 T unsalted butter, melted

pinch of salt

Method:

Combine in a bowl and mix thoroughly.  Press into the pie dish and bake at 325°F for 10-15 minutes, until firm and set. 

DANISH DREAM CAKE

Adapted from Milk Street

Ingredients:

105 g cake flour

3/4 t baking powder

2 eggs

107 g white sugar

1 t vanilla

1/8 t salt

1/2 c + 3/8 c coconut milk, divided

150 g brown sugar

85 g salted butter

170 g unsweetened shredded coconut

Methodology:

Heat the oven to 350°F with a rack in the middle position. Butter a broiler-safe 8x8" baking pan, dust evenly with flour, then tap out the excess. 

In a small bowl, whisk together the flour and baking powder.

In the bowl of a stand mixer with the whisk attachment, beat the eggs, white sugar, vanilla and salt on low until sugar dissolves, about 20 seconds. Increase to medium-high and whip until the mixture is pale and thick, 5 to 6 minutes.

Reduce to low, add about one-third of the flour mixture and mix until almost incorporated, about 10 seconds. With the mixer running, slowly pour in 1/4 cup of coconut milk. Repeat with half of the remaining flour mixture and another 1/4 cup of the remaining coconut milk. With the mixer still running, add the remaining flour mixture and mix just until no flour clumps remain, about 20 seconds. Using a silicone spatula, fold the batter, scraping along the bottom of the bowl, to ensure the ingredients are well combined.

Pour the batter into the prepared pan. Bake until just beginning to brown and a toothpick inserted into the center of the cake comes out clean, checking after 15 minutes. Set the pan on a wire rack and heat the broiler.

In a medium saucepan, combine the remaining 3/8 cup coconut milk, the brown sugar and butter. Bring to a boil over medium-high, stirring to dissolve the sugar, then boil for 2 minutes. Remove from the heat, add the coconut and stir until evenly moistened.

Spoon the topping onto the outer edges of the warm cake, then, using an offset or silicone spatula, gently spread into an even layer over the surface. Broil until the top is bubbling and deep golden brown, 2 to 3 minutes, rotating the pan if needed for even browning.

Set the pan on a wire rack and tent with foil. Let cool for at least 30 minutes. Cut into pieces and serve warm or at room temperature.

COCONUT CAKE

Adapted from Star Chefs

See the bottom for omitted lime curd and nut brittle.

Size modified for two half sheet-pans, cut into thirds, to form six layers

Ingredients

Cake:

246 g cake flour

1/3 t baking soda

1/3 t baking powder

2/3 t salt

2 eggs

300 g sugar

1/2 t vanilla

183 g canola oil

228 g full fat coconut milk

Coconut Pastry Cream:

(makes 2/3 qt)

260 g Coco Lopez

192 g full fat coconut milk

1/6 t salt

1/3 vanilla bean

19 g cornstarch

6 g all-purpose flour

3 egg yolks

38 g butter

Swiss Meringue Buttercream:

(makes 3/4 qt)

60 ml fluid oz egg whites

100 g granulated sugar

1 t vanilla

1/8 t salt

142 g butter, softened

Methodology:

Cake:

Preheat oven to 325°F.

Sift together flour, baking soda, baking powder, and salt; set aside.

To a mixer fitted with a whisk attachment, whip eggs with sugar until pale yellow and doubled in volume. Continuing to whisk, drizzle the oil in slowly so the mixture emulsifies like making mayonnaise. On low speed, add half the dry ingredients, then the coconut milk, then finishing with the remaining dry ingredients. Divide the batter evenly between 2 parchment-lined, sprayed, half-sheet trays with 500 grams of batter each. Bake until pale golden and set, rotating when done, about 15 minutes total.

Coconut Pastry Cream:

In a pot over low heat, gently melt the Coco Lopez until smooth and uniform.  Simmer on low until slightly thickened.   Add half the coconut milk and the salt.  Return to simmer.  In a separate bowl, whisk together the cornstarch, flour, yolks, and the remaining coconut milk.  Temper the yolk mixture into the pot and whisk until thick and bubbling; it should reach 165°F on a candy thermometer.  Strain and immediately whisk in butter and vanilla.  Whisk thoroughly, place in a tupperware and cover the surface with plastic wrap.  Chill thoroughly.

Swiss Meringue Buttercream:

In a mixing bowl set over a double boiler, stir together egg whites and sugar until sugar is fully dissolved and foamy and it reaches 160°F.  Transfer to the bowl of a mixer fitted with a whisk attachment and whip on high until stiff, glossy peaks form.  Add vanilla and salt.

Switch to the paddle attachment and add butter, about 1 T at a time, allowing each piece to fully mix in before adding the next.  Once butter is incorporated, transfer to a container and chill.  Bring to room temp before spreading on cake. 

Assembly:

Layer coconut cake with pastry cream.  Crumb coat with buttercream, then wrap and chill overnight.  Finalize decoration with buttercream and sprinkle with shaved coconut.

________________________

Omitted portions of the recipe, at the original (3x) scale:

Lime Curd:
8 fluid ounces lime juice
4 whole eggs
3 egg yolks
223 grams sugar
1 pinch of salt
5 ounces butter, softened

In a non-reactive bowl over a double boiler, combine the juice, eggs, sugar, and salt. Blend with an immersion blender until uniform. Cook over simmering water, stirring constantly with a spatula until it starts to thicken. Stir in butter and allow to further thicken. Strain and transfer to quart containers, pressing a layer of plastic directly on the surface to prevent a skin from forming; chill.

Nut Brittle:
(Yield: 2 quarts)
594 grams sugar
42 grams butter
12 grams salt
1 tablespoon vanilla
9 grams baking soda
14 ounces cashews, toasted and chopped
Sea salt
Pink peppercorn dust

Set up a full sheet tray, upside-down and lined with a silpat. In a large, deep pot over medium-high heat, combine sugar and add enough water to reach a wet sand consistency. Add butter, salt and vanilla. Bring sugar to a very pale caramel, then add baking soda and stir vigorously with a spatula. It will foam up and take on a bright orange color. Working quickly, remove pot from heat and fold in cashews. Dump cashew caramel out onto the silpat and spread into an even layer. Top with another silpat and use a rolling pin to press out into a flat layer. Sprinkle liberally with sea salt and pink peppercorn dust. Once cool, break into chunks and store in an airtight container at room temperature.

FRENCH CHOCOLATE MOUSSE

From Food52, with modifications

Ingredients:

3 eggs, separated

200ml whole milk

200g dark or bittersweet chocolate, chopped

40g sugar

Generous pinch of salt

Methodology:

Place the egg yolks into a small saucepan and whisk to break apart.  Add milk and whisk to combine.  Gently heat, whisking continuously, until the mixture steams.  Remove from heat and add the chocolate, then let rest for 5 minutes.  Whisk until the custard emulsifies, and refrigerate until cool.

Once the chocolate mixture is cool, add the egg whites, sugar and salt to the top of a double boiler and heat gently, whisking continuously, until the sugar has dissolved.  Pour into a stand mixer fitted with a whisk attachment and beat at medium speed until soft, glossy peaks form.  

Mix 1/3 of the egg whites into the chocolate custard to lighten, then gently fold in the remaining egg whites, mixing until no white streaks remain.  Refrigerate for at least 4 hours, or overnight.

For a delightful modification, consider adding a few licorice pieces to the milk in the first step.

BEST CAKE

Marian Burros's Italian Plum Torte, from the NYT via Leite's Culinaria

Ingredients:

4 oz (1 stick) butter, softened

3/4 c sugar

2 eggs, room temperature

4.75 oz (1 c) AP flour

1 t baking powder

large pinch salt

12 Italian plums, halved and pitted

2 T granulated sugar

1 t ground cardamom

Methodology:

Preheat oven to 350°F.  Grease an 8" square glass dish.

Cream butter and sugar together in the bowl of a stand mixer.  Add eggs and mix thoroughly.  

Mix dry ingredients and stir into wet ingredients.  Spread evenly in dish and cover with fruit, pressing into batter slightly.  Sprinkle with sugar and cardamom.

Bake for 45-50 minutes, or until golden and puffed.

HOT CHOCOLATE

From the NYTimes, paywalled

Ingredients:

1/2 c water

1/4 c unsweetened(, dutch processed) cocoa powder

3 c milk

1 T sugar

1 pinch salt

4.5 oz chopped bittersweet chocolate

Methodology:

Whisk the water and cocoa together until smooth in a medium saucepan.

Whisk in milk, sugar and salt, and heat over medium flame until tiny bubbles form around the edge of the pan.

Remove from heat, pour in the chopped chocolate, and leave undisturbed for 1 minute.  Whisk thoroughly, taste for sweetness, and serve.

Top with whipped cream, if desired.

RICH CHOCOLATE PUDDING

Adapted from Serious Eats 

Not to be confused with the Milk Chocolate Pudding, also on this site

Ingredients:

1/4 oz powdered Knox's gelatin (1 packet = 1 T)

475 g milk, divided

85 g sugar (was 100g)

25 g cocoa powder (was 20g)

1/2 t salt

1 t vanilla (was 2 t)

Methodology:

Combine 75 g milk with the powdered gelatin in a medium bowl, and whisk briefly.

Whisk all remaining ingredients but the vanilla in a medium saucepan and cook over medium heat until tiny bubbles form in the liquid around the sides of the pan.   

Remove from heat and pour one half cup of the hot cocoa mixture into the gelatin bowl.  Whisk, then pour back into the pot, and whisk until smooth.  Pour into a resealable container, add the vanilla, and refrigerate, uncovered for 15 minutes.  Cover and refrigerate until set, a couple hours.  

Whisk well before eating, if you want the texture to be smooth and creamy.  Serve topped with cream whipped to soft peaks.

ROASTED CARROT CAKE

Cake adapted from Sally's Baking Addiction, frosting from Alexandra's Kitchen

Cake:

Ingredients:

157 g AP flour

1 t baking powder

3/8 t baking soda

1/4 t salt

1/2 t cinnamon

1/2 t nutmeg

1/2 t mace

120 ml vegetable oil

125 g light or dark brown sugar

50 g white sugar

1/2 c roasted, puréed carrots

2 eggs, room temperature

1 1/2 t vanilla

105 g shredded carrots (approximately 2 medium)

Methodology:

Preheat the oven to 350°F and prepare two 6" cake tins, by greasing them and lining the bottoms with parchment paper circles.

Whisk the dry ingredients together in a medium bowl.

Whisk the wet ingredients together in a large bowl.  Add the dry ingredients and mix to combine.  Fold in the shredded carrots. 

Divide batter evenly between both cake tins, and bake for 30 minutes, rotating tins halfway through. 

Remove tins from the oven, cool 15 minutes, and then remove the cakes from the tins and cool completely on a cooling rack.

Trim off rounded domes, if necessary, and frost with the following:

Frosting:

Ingredients:

4 oz (113 g) cream cheese, cold

1/4 c (50 g) white sugar

2/3 c heavy cream

Pinch of salt

1/2 t vanilla

Methodology:

Beat the cream cheese and sugar together in a stand mixer until light and fluffy, scraping down the bowl once, 2 minutes.

Add the cream, salt and vanilla, and beat until fluffy and thickened.  Add a dash more cream, to loosen, and another pinch of salt, if necessary.

This makes enough frosting to frost the cake, top, sides, and as generous filling between two layers.

SOME CRUST MOCHA COOKIES

From the LA Times

Ingredients:

2 1/4 oz unsweetened chocolate, chopped

4 1/2 oz bittersweet chocolate, chopped

4 T butter, unsalted

2 eggs

1 1/2 T instant espresso

7/8 c sugar

1/4 c pastry flour

1/8 t baking powder

1/8 t salt

4 oz bittersweet chocolate, 1/2" chunks

Methodology:

Preheat the oven to 350°F.

Melt first group of ingredients, don't cool.

In the bowl of a stand mixer, using the whisk attachment, beat the second group of ingredients on high 2-3 minutes, until mixture lightens in color and thickens.

Pour in the melted chocolate mixture, and mix to combine.  Add third group of ingredients and mix gently until just combined.  Remove from stand mixer and mix in chocolate pieces.

Scoop 1/4 c amounts of dough onto parchment paper and bake for 15 minutes.  

CROISSANT BRITTLE

For every 1 croissant:

3 T milk

3 T sugar (+ more for sprinkling)

1/4 t salt

300°F for 35 minutes

SAVOIARDI BISCUITS / LADY-FINGERS / SPONGE COOKIES

From Marcellina in Cucina

Ingredients:

2 eggs, separated, room temperature

50 g sugar, or caster sugar

1/4 t lemon extract

3/4 t vanilla extract

A pinch of kosher salt

50 g flour

25 g cornstarch

4 T powdered sugar

Methodology:

Preheat oven to 350°F.  Line two baking sheets with parchment paper. 

In a stand mixer, beat egg whites to stiff peaks, adding a spoonful of sugar every 30 seconds, until the sugar is dissolved and the eggs form glossy peaks.

Add extracts and salt to egg yolks and whisk to combine.  Gently fold the yolks into the whites.  

Sift the flour and cornstarch over the egg mixture and gently fold to combine, making sure no pockets of flour or egg remain. 

Pipe 4" lengths of batter from a piping bag fitted with a 1/2" tip (or the tip snipped off), leaving space between lengths to allow for spreading.  

Sift half of the powdered sugar over the cookies.  After 5 minutes, sift the remaining powdered sugar over the cookies.  This forms the crispy shell.  

Bake cookies for 10 minutes, then rotate the trays and bake for another 5 minutes.  

Allow cookies to cool for 5 minutes, then remove from the parchment paper and allow to finish cooling on a wire rack.  Store in an airtight container.

TIRAMISU

Adapted from the Pioneer Woman website

Ingredients:

3 egg yolks

2 T + 1 T sugar, divided

1/4 c + 1/4 c marsala wine, divided

1/2 c whipping cream

8 oz mascarpone, room temperature

1 1/2 c espresso, or 1 1/2 c hot water with 5 t nespresso, cooled

2 t vanilla

7 oz savoiardi, or lady-finger cookies

Cocoa powder, for dusting

Methodology:

In the bowl of a double boiler, whisk the egg yolks with 2 T sugar until the yolks turn pale.  Whisk in 1/4 c marsala.  Heat the custard over simmering water in the double boiler, whisking or stirring constantly, until it thickens considerably, holding its shape when spooned.  Remove from heat, pour into a large lidded container and refrigerate until cool.  Once the custard is chilled, whisk mascarpone into it until smooth.

In the bowl of a stand mixer, whip the cream and remaining 1 T sugar until firm peaks form (begin with the machine running at a high speed; it'll take a while to start whipping, since the volume of cream is low).  Scrape in the chilled custard/mascarpone mix, and fold the cream in until combined.  

Combine the espresso, 1/4 c marsala and vanilla in a bowl just large enough to fit a lady-finger.  

----The recipe can be prepared ahead of time up to this point----

Dip the lady fingers into the coffee mixture one by one.  They should be saturated, but not falling apart - break one in half, and make sure the coffee mixture has penetrated to the center.  If it hasn't, soak the cookies longer.  Arrange the first layer of cookies in the dish (4"x9", or a bread pan).  Spread with 1/3 of the custard, and cover the cookies completely.  Sift over the cocoa.

Repeat twice more.  Cover and chill for at least 3 hours, to allow the cookies to soften and the custard to set.

Double the recipe to fill an 8"x8" pan.

SIMPLE CHIA PUDDING

 Recipe from the back of the bag, Navitas Organics

Ingredients:

1 c milk

3 T chia seeds

1 T maple syrup

1/4 t vanilla

Methodology:

Combine all ingredients in a mason jar.  Seal, shake thoroughly, and refrigerate for 15 minutes, then shake again and refrigerate overnight, or at least 30 minutes. 

CHOCOLATE CAKE

 From Kitchen Project #124: Bûche de Noël

Ingredients:

Cake 

4* eggs, separated

80g neutral oil

80g whole milk

25g cocoa powder

1 t instant coffee granules (Nescafé)

65g AP flour

130g granulated sugar

1/4 t kosher salt

Cake Methodology:

Line a 10" x 15" jelly roll pan with parchment paper.

Preheat oven to 285°F (140°C).

Whisk together oil, milk, cocoa powder, instant coffee and 15g of flour in a small sauce pan.  Heat over low, whisking throughout, until the mixture just darkens and thickens, with the appearance of choux pastry.  Scrape into a bowl and leave to cool for a few minutes. 

Add the egg yolks to the cocoa dough and whisk until smooth and shiny. 

Add 20g of sugar and whisk to combine, until glossy.

Add the salt and the rest of the flour (50g) and mix with a spatula until smooth and thick. 

Make the meringue:  Add the egg whites to the stand mixer bowl and whisk on high for 30 seconds.  Then add the remaining sugar (110g), by the spoonful.  Turn the mixer to medium and whisk for 6-8 minutes, until a glossy, dense meringue forms.  It should be shiny and thick, but not too stiff - when the whisk is raised, it should gently flow onto itself. 

In two steps, add 75g-100g total of meringue to the cocoa dough, mixing well and being careful to scrape around the edge.

Fold in the remaining meringue in three batches, only adding the next batch once the previous one is completely combined. 

Pour into the prepared baking sheet, and smooth surface. 

Bake 35 minutes (check after 25), or until risen and dry to the touch.  It should feel springy and aerated.

Whipped Chocolate Custard Ganache

70g whole milk

220g heavy cream, divided

22g egg yolk (usually 1 large)

15g granulated sugar

75g dark chocolate, chopped finely

1/8 t kosher salt

Methodology:

Custard:

Heat the milk and 120 g cream to steaming in a small sauce pan.

In a bowl, whisk the egg yolk and sugar until combined.

Temper the egg mixture with the cream, then pour all back into the pan and heat on low, whisking, until it coats the back of a spoon (180°F, 82°C).

Pour the custard into a bowl holding the chopped chocolate and salt.  Leave for one minute, then whisk until smooth.  Cover and chill for at least 2 hours.

Once chilled, add the additional 100 g cream and whip the firmed custard until smooth and lightened in color. 

Assembly:

Cut the sheet cake into 3 equal sized pieces.  Spread filling on each layer, and then enclose and top the cake with the custard.

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Note: I have halved the custard/filling amounts, as the recipe originally made wildly more custard/filling than cake.  Like, twice as much.

*Last time I made the cake, I used 5 eggs, rather than 4 (because I didn't want to have a carton in the fridge holding only one egg!), and it turned out well.

CITRUS UPSIDE DOWN CAKE

 From CM, from Karen Sanchez-Eppler, also via epicurious, halved to fit into a 6" cake pan

Ingredients:

Upside down layer

1 large unwaxed lemon, sliced very thinly on a mandoline

50g + 1 T sugar

56.5g (1/2 stick) unsalted butter

1 T lemon juice

Cake Batter (quartered, as reviews said the batter amount was too generous)

78 g AP flour

1/4 t baking powder

1/8 t baking soda

1/8 t kosher salt

1 small egg, or 1/2 large egg

59 g, or 1/4 c olive oil

57 g, or 1/4 c greek yoghurt

50 g sugar

Lemon zest from remaining lemon, if any

1/8 t lemon extract

1/8 t vanilla extract

Methodology:

Preheat oven to 350°F, and butter a 6" cake pan. 

Slice the lemon and toss with 1 T sugar in a bowl.  Reserve.  Zest the rest of the lemon, and juice it.   Toss the zest with the 50 g of sugar for the cake batter.  Reserve zest and juice separately.

Melt the butter.  Remove from heat and whisk in the 50 g sugar, and 1 T lemon juice.

Whisk the mixture until the sugar dissolves and the mixture is glossy and thickened a little. Pour the melted butter and sugar into the prepared cake pan and smooth into an even layer to cover the bottom.  Arrange the lemon slices, overlapping slightly, in the pan.  Place the cake pan in the freezer until the butter and sugar layer solidifies.

In the meantime, whisk the flour, baking powder, baking soda, and salt in a large bowl.  Whisk the egg with the olive oil in another large bowl until well combined.  Add the yogurt, sugar, zest and extracts. Make a well in the flour mixture and add the wet mixture in three additions, folding in each addition until no dry bits of flour remain. 

Pour the cake batter over the solidified butter/sugar mixture in the cake pan, and place in the oven, atop a rimmed baking sheet.  Bake for 30 minutes.  A toothpick should come out mostly clean, with no raw batter clinging to it.  Transfer to a wire cooling rack and let cool for 15 minutes. Invert the cake onto a serving plate and scrape any remaining lemon syrup out of the pan with a spatula.  Allow the cake to cool for 1 hour more before serving.