Flourless Chocolate Cake #2

1 pound semisweet chocolate, chopped

1 cup (2 sticks) unsalted butter

1/4 cup coffee liqueur

1 teaspoon vanilla extract

7 large eggs, room temperature

1 cup sugar

Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with parchment paper. Stir chocolate, butter, coffee liqueur, and vanilla in heavy large saucepan over low heat until melted and smooth. Cool to lukewarm. Using electric mixer, beat eggs and 1 cup sugar in large bowl until thick and pale, and slowly dissolving ribbon forms when beaters are lifted, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture. Fold remaining egg mixture into chocolate mixture.

Place prepared pan on baking sheet. Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 55 minutes. Cool 5 minutes. Gently press down edges of cake. Cool completely in pan. (Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 1 hour before continuing.)

Run knife around pan sides to loosen cake. Remove sides of pan; transfer cake to platter. Remove parchment paper. Sprinkle cake with powdered sugar and serve.

]]> http://www.chocolatebakeryblog.com/2008/12/flourless-cake-number-2/feed/ 0 http://www.chocolatebakeryblog.com/2008/12/flourless-chocolate-cake/ http://www.chocolatebakeryblog.com/2008/12/flourless-chocolate-cake/#comments Tue, 09 Dec 2008 03:19:00 +0000 Judy http://chocolatebakeryblog.com/?p=72 I have recently been going through some of my recipes, and came across several my favorite flourless chocolate cake recipes. As a professional baker and business owner, I am constantly trying to work out the perfect recipes, tweaking this ,adding that. The benefit of all this testing is that 1. my family gets to taste test my experiments and 2. I ultimately get what I consider to be a pretty close -to- perfect recipe. If you are a chocolate lover, like I am, you will LOVE these recipes. I’ll be posting one each day for the next few days.

1 cup (2 sticks) butter, cut into pieces

8 ounces semisweet chocolate chips (about 1 1/2 cups)

1 1/4 cups sugar

1 cup sifted unsweetened cocoa powder

6 large eggs

preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)

If you are like me, this picture has your mouth watering. Read on for a great recipe.

This is one of the best recipes that I have come across in quite a while. Being an avid chocolate lover, but having honed my chocolate taste buds, I often have a difficult time finding chocolate recipes that are just right, but this one certainly fits the bill. If you, or anyone you know is crazy for chocolate, this is a cake you MUST  try out on them.

Yield: 3 to 4 individual cakes
.
Generously butter and sugar 4-ounce to 6-ounce oven-proof glass cups,
porcelain ramekins, or ceramic custard cups

4 ounces semi-sweet chocolate
3 oz. butter

2 egg yolks
2 whole eggs
3 tablespoons sugar

3 tablespoons flour

Procedure:

1. Melt the chocolate and butter together over a bain marie.
Stir until well blended, then let cool to warm room temperature.
2. Meanwhile, in another bowl, with an electric mixer on high speed,
beat the yolks, whole eggs and sugar until the eggs are greatly increased in volume,
pale yellow, and hold a ribbon for a few seconds when allowed to drip off the
beaters onto the top of the mixture.
3. On low speed, pour the chocolate into the eggs and mix briefly.
Remove from the mixer, and hand fold, scraping the bottom
of the bowl to make sure you bring the chocolate up.
4. When the mixture is almost blended — still streaky –
sprinkle the flour on top and continue mixing until well-blended.
5. Portion the batter into each prepared mold.
6. Place filled molds on a baking sheet and bake immediately or
refrigerate, covered with plastic wrap, until ready to bake.
7. Bake 425º , deck oven 7 to 9 minutes , or up to 12 minutes
if chilled thoroughly (more than several hours).
Bake 400º convection oven, 6 – 8 minutes.
When done, the batter will be puffed up and, when you move the baking sheet,
it won’t jiggle in the center.Overbaking will result in a firm, cakelike center.
Optional: place a ½ oz. truffle or ball of cold ganache in the center before baking. .8. Remove from the oven and immediately unmold the cakes:
Hold the mold in one hand, protecting yourself with an oven mitt or pot holder,
and work a small sharp knife around the perimeter (between the cake and mold).
Place a serving plate on top of the mold and reverse to unmold the cake onto the plate.
Use the point of your knife to begin to lift the mold off the plate, then remove it.
A nickel-sized spot on top of the cake may still be molten: that’s fine.

Note: There’s no need to bake off all the cakes at once.
They may be kept, covered with plastic, in the refrigerator for several days.
Leftover baked cakes can be kept at room temperature, covered with plastic,
in which case the runny centers gain a mousse-like consistency.

Paint the plate with Chocolate Bergamot sauce, garnish with whipped ganache or whipped cream. Serve plain, or dress it up with Port Cherry Compote or Mascerated dried sour cherries.

Shortbread Dipped in Chocolate

Shortbread cookies are one of my all time favorite types of cookie. They are absolutely perfect when they come out of the oven, warm and practically melting in your mouth. The great think about shortbread cookies is that they are easy.

With the holiday season quickly approaching, those of us who love to experiment in the kitchen , start getting excited about the desserts we will be trying out this year. Although shortbread cookies are an oldie, they are still a goodie.

Another great thing about them, besides the delicious, crumbly, buttery flavor , is that everyone will think you are a culinary whiz. Everyone can make a sugar cookie. No, I take that back, SOME people can make a sugar cookie. But shortbread, now that takes some skill. Shortbread is also an extremely adaptable cookie. You can add just about any flavor to it. Below I have listed some suggestion, but left out my very favorite, a perfect touch for the holidays.

When the cookies have about 5 minutes left in the over, pull them out and sprinkle crushed up candy canes over them. Place them back in the oven and continue baking. Once they are done and cooling, drizzle melted chocolate across the top. A perfect holiday treat!

1 C butter, softened Blend butter, powdered sugar, vanilla and salt.

1 C powdered sugar

¼ tsp. Salt

1/4 tsp. Vanilla

2 ½ C all purpose flour Blend in flour in 3 portions, scraping well after each addition.

Roll dough approximately ½” thick. Cut into desired shapes. Sprinkle with coarse sugar. Bake 350 degrees till very light golden, approx. 15 min.

FLAVOR VARIATIONS:

1. CAPPUCINO: Add 2 tsp. Instant coffee granules and ¼ C mini chocolate chips to the dough.

2. ORANGE-COCONUT: Add 3/4C shredded coconut, 2 tsp. orange zest, and

1 ½ Tbl. frozen orange juice concentrate to the dough. The dough may be rolled into walnut-size balls, then bake @ 350 degrees approximately 15 to 18 minutes, till set.

While warm, sprinkle with powdered sugar. When cool, roll in more powdered sugar.

3. CRANBERRY-PECAN: Add 5 Tbl. dried cranberries, coarsely chopped, ¾ Cup pecans, coarsely chopped, and the zest of 1 orange to the dough. Roll into balls and bake as for Orange-Coconut Shortbread.

4. WALNUT: Add 1 ½ tsp. Black walnut extract and 1 C chopped walnuts to the dough. Roll into balls and bake as for Orange-coconut Shortbread.

I have been a baker/pastry chef by profession for over 25 years. I own Chocolatebakery.com, an internet based mail-order bakery, as well as a local retail/wholesale bakery. My friends and family are always amazed that I can bake all day at my bakery, then go home and still want to bake on frequent evenings and weekends. I am drawn to baking. What can I say? I think it must be in my blood. Once while researching my family tree, I discovered a distant ancestor with the last name of Kitchen.

I would like to share my recipe for Cranberry-Walnut Whole Wheat Bread, as well as a few tips on bread making.

CRANBERRY-WALNUT WHOLE WHEAT BREAD
YIELD: 1 LOAF
GROUP I. ingredients:

1 CUP WARM WATER, 105 TO 115 O F.

1 TBL. (PKG.) ACTIVE DRY YEAST
GROUP II. ingredients:
2 TBL. BROWN SUGAR

2 TBL. HONEY

2 TBL. BUTTER OR MARGARINE, SOFTENED

1 TSP. SALT.

1 1/3 C BREAD FLOUR

1 1/3 C WHOLE WHEAT FLOUR

1/3 C NON FAT DRY MILK POWDER
GROUP III. ingredients:
1/2 TSP. ORANGE ZEST

1/3 TO 1/2 C DRIED CRANBERRIES

1/3 CUP COARSELY CHOPPED WALNUTS (or PECANS)

1. DISSOLVE YEAST IN WATER FOR 10 MINUTES.

2. IN MIXING BOWL, MIX TOGETHER ALL INGREDIENTS IN GROUP II.

3. ADD WATER AND YEAST.

4. USING DOUGH HOOK ATTACHMENT, MIX ON LOW- MEDIUM SPEED 8 MINUTES.

5. ADD GROUP III. INGREDIENTS.

6. MIX 2 MORE MINUTES.

7. PLACE IN LARGE OILED BOWL. COVER, SET IN WARM PLACE (80o to 90o) FOR APPROXIMATELY 1 HOUR TO 1 1/2 HOURS, TILL DOUGH IS DOUBLED IN BULK.

8. MAKE UP INTO LOAF OR ROLLS.

9. COVER AND LET RISE AGAIN TILL NOT QUITE DOUBLE IN BULK.

10. BAKE AT 390OF, 25 TO 30 MINUTES FOR LOAF, 12 TO 17 MINUTES FOR ROLLS, DEPENDING ON SIZE OF ROLLS. THE CRUST SHOULD BE GOLDEN BROWN, SOUND HOLLOW WHEN THUMPED ON THE BOTTOM, AND THE INTERNAL TEMPERATURE SHOULD BE 200O F WHEN TESTED WITH AN INSTANT-READ THERMOMETER.

11. IMMEDIATELY OUT OF THE OVEN, BRUSH LIGHTLY WITH MELTED BUTTER.

TIPS:

You can substitute instant yeast for the active dry. Do not mix the instant yeast with water. (Omit step 1.) Mix the dry yeast into the flour, follow the recipe. Instant yeast is sometimes labeled “Bread Machine Yeast”. I actually prefer instant yeast because it saves me the step of dissolving the yeast.

If you don’t have bread flour, you can substitute all purpose flour. Bread flour has a higher protein content than all purpose flour, which contributes to the structure of the bread. There are 2 specific proteins in wheat flour, glutenin and gliadin, which, when mixed with water, form an elastic network of protein strands. This elastic network stretches and traps CO2 (carbon dioxide) produced by the yeast. This is what causes your dough to rise. If you use cake flour, which has a much lower protein content than bread flour or all purpose, you won’t develop as strong a gluten network. The finished loaf of bread will be lower, and the texture will not be as “bread-like”.

One more thought on flour: higher protein flours absorb more water than lower protein, and whole wheat flour absorbs more water than refined white flour. Different brands of flour absorb water differently. You may have to adjust the water or flour amount in this recipe. Be flexible when making bread.

This recipe describes the mixing method for using a stand mixer with a dough hook. To mix by hand, place water, yeast, sugar, honey, butter, salt and milk powder in a large bowl. Stir in flour, approximately 1/2C at a time, until you cannot stir in any more. Turn the dough out onto a clean counter or large wooden cutting board (I put a piece of that non-skid material under my cutting board) Begin hand kneading the dough by folding it over toward you, then pushing/rocking it with the heels of your hands. Give the dough a ¼ turn, then fold, rock, turn, etc.As the dough feels sticky, add more flour a little at a time until enough has all been incorporated to make a slightly tacky dough. The dough should not feel real dry. Most beginning bread makers add too much flour and make a dry dough which is hard to manage. Continue kneading approximately 10 to 15 minutes, until the dough feels springy and elastic. Knead in the orange zest, cranberries and nuts just until incorporated. Proceed with the recipe.

You can substitute coarsely chopped fresh cranberries for the dried.
The purpose of brushing the baked loaf lightly with melted butter is to produce a soft crust. If you like a crisper crust, leave off the butter.

ENJOY!!

Judy Parks, Chocolatebakery.com