?

Log in

No account? Create an account

Previous Entry | Next Entry


5 cups of sugar, 4.5 cups of heavy cream, one pound of chocolate and one dozen eggs went in to all the goodies I made this weekend. The bread pudding (see earlier post for recipe) and the raspberry squares were for a friend's dinner party. The chocolate cake and pudding pie were for R's b-day.

Raspberry squares: simple to make, and they feel like they might even be good for you (they're not) with the jam and oatmeal.





Raspberry Squares



2/2005

Lining the pan with foil makes removal of the squares for cutting very easy (just lift out the entire block and place it on a cutting board to cut). For a nice presentation, trim 1/4 inch off the outer rim of the uncut baked block. The outside edges of all cut squares will then be neat.


Makes 25 squares









































1 1/2 cups unbleached all-purpose flour (7.5 ounces)
1 1/4 cups quick-cooking oats 
1/3 cup granulated sugar (2.3 ounces)
1/3 cup packed light brown sugar 
1/4 teaspoon baking soda 
1/4 teaspoon table salt 
1/2 cup finely chopped pecans or almonds, or a combination
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces and softened by still cool
1 cup rasberry preserves 



1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 9-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 8 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked squares). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.

2. In bowl of standing mixer, mix flour, oats, sugars, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.

3. Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom. Bake until starting to brown, about 20 minutes. Using rubber spatula, spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves. Bake until preserves bubble around edges and top is golden brown, about 30 minutes, rotating pan from front to back halfway through baking time. Cool on wire rack to room temperature, about 1½ hours, then remove from pan using foil handles. Cut into 1¼- to 1½-inch squares and serve.

 

The cake was fantastic. Appropriately enough, I got this recipe from another food blog, chocolateandzucchini.com, which is a fantastic site about the adventures of a woman in France and all her cooking escapades. She calls it “melt in you mouth” chocolate cake, and it's an apt title. So easy to make, and stunningly rich and satisfying.



From Chocolateand zucchini.com


This recipe is very easy to make, no need for a food processor. Like all dark chocolate cakes, it is better if made the day before (or at least in the morning if served for dinner). Pre-heat your oven at 200°C (400°F). Line an 8 inch cake pan with parchment paper. If using a non-stick pan, you can just cut out a circle to line the bottom.


Melt 200g of butter with 200g of good quality dark chocolate. If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass. Add 250g of sugar, and let cool a little. Then add 5 eggs one by one, mixing well with a spoon after each. Finally, add a rounded tablespoon of flour and mix well. Pour the dough in the pan, and resist the urge to just dive head first into the pool.


Bake for 25 minutes. The recipe says the very center can still be a little trembling but mine wasn't. Let the cake cool down a bit, then turn out on a rack to cool completely. Wrap tightly in plastic wrap, refrigerate, and take it out about an hour prior to serving the next day.


This cake is absolutely gorgeous, and it was suitably wolfed down by my appreciative co-workers. It has a nice crumbly crust, while the inside is 100% melty gooey chocolate goodness. Needless to say, it is pretty rich (I mean, did you look at the ingredients? :), so it is best served with something refreshing : ideally, Marie-Laure and Ludo's delicious fruit salad, but your own fruit salad, fresh strawberries, ice cream and/or whipped cream would be great too. Enjoy!





Lastly, the pudding pie is part of a new 2008 project of mine; I've decided I'm going to cook the cover of every issue of Bon Appeitit this year. January 2008's cover is a pudding pie that they proclaimed was “dessert of the year”. It was good pudding, but nothing spectacular, and it certainly doesn't merit the award.


 


bittersweet chocolate pudding pie with creme fraiche topping Bon Appétit | January 2008


An intense dark-chocolate filling topped with sweet-tangy cream.

Makes 8 servings

Alice Medrich

 ingredients
Crust:1 cup chocolate wafer cookie crumbs(about half of one 9-ounce package;about 23 cookies, finely groundin processor)2 tablespoons sugar5 tablespoons unsalted butter, melted2 ounces bittersweet chocolate(60% cacao), finely choppedFilling:1/3 cup sugar1/3 cup unsweetened cocoa powder2 tablespoons cornstarch1/8 teaspoon salt1 3/4 cups whole milk, divided1/4 cup heavy whipping cream4 ounces bittersweet chocolate(60% cacao), finely chopped1 tablespoon dark rum1 teaspoon vanilla extractTopping:1 cup chilled crème fraîche*1 cup chilled heavy whipping cream1/4 cup sugar1 teaspoon vanilla extractBittersweet chocolate shavingsor curls (optional)
 preparation
Crust:
Position rack in center ofoven; preheat to 350°F. Blend cookiecrumbs and sugar in processor. Addmelted butter; process until crumbs areevenly moistened. Press crumb mixtureonto bottom and up sides (not rim) of9-inch-diameter glass pie dish. Bake untilcrust begins to set and no longer looksmoist, pressing gently with back of forkif crust puffs, about 12 minutes. Removecrust from oven, then sprinkle choppedchocolate over bottom of crust. Let standuntil chocolate softens, 1 to 2 minutes.Using offset spatula or small rubberspatula, spread chocolate over bottom andup sides of crust to cover. Chill crust untilchocolate sets, about 30 minutes.

Filling:
Whisk sugar, cocoa,cornstarch, and salt to blend in heavymedium saucepan. Gradually add1/3 cup milk, whisking until smooth pasteforms. Whisk in remaining milk, then1/4 cup cream. Using flat-bottom woodenspoon or heatproof spatula, stir mixtureconstantly over medium heat, scrapingbottom and sides of pan until puddingthickens and begins to bubble at edges,about 5 minutes. Add chocolate; stir untilmixture is smooth. Remove from heat;stir in rum and vanilla. Pour hot puddinginto crust and spread evenly. Cool 1 hourat room temperature. Cover with plasticwrap; chill overnight.DO AHEAD: Can be made 2 days ahead.Keep refrigerated.

Topping:
Using electric mixer, beatcrème fraîche, whipping cream, sugar,and vanilla in medium bowl just untilstiff peaks form and mixture is thickenough to spread (do not overbeat ormixture may curdle). Spread toppingdecoratively over top of pie, swirlingto create peaks, if desired.DO AHEAD: Pie can be made 6 hours ahead.Cover with cake dome and refrigerate.

Sprinkle chocolate shavingsdecoratively atop pie, if desired.Cut pie into wedges and serve.

* Sold at some supermarkets andat specialty foods stores.
 
Position rack in center ofoven; preheat to 350°F. Blend cookiecrumbs and sugar in processor. Addmelted butter; process until crumbs areevenly moistened. Press crumb mixtureonto bottom and up sides (not rim) of9-inch-diameter glass pie dish. Bake untilcrust begins to set and no longer looksmoist, pressing gently with back of forkif crust puffs, about 12 minutes. Removecrust from oven, then sprinkle choppedchocolate over bottom of crust. Let standuntil chocolate softens, 1 to 2 minutes.Using offset spatula or small rubberspatula, spread chocolate over bottom andup sides of crust to cover. Chill crust untilchocolate sets, about 30 minutes.

Filling:
Whisk sugar, cocoa,cornstarch, and salt to blend in heavymedium saucepan. Gradually add1/3 cup milk, whisking until smooth pasteforms. Whisk in remaining milk, then1/4 cup cream. Using flat-bottom woodenspoon or heatproof spatula, stir mixtureconstantly over medium heat, scrapingbottom and sides of pan until puddingthickens and begins to bubble at edges,about 5 minutes. Add chocolate; stir untilmixture is smooth. Remove from heat;stir in rum and vanilla. Pour hot puddinginto crust and spread evenly. Cool 1 hourat room temperature. Cover with plasticwrap; chill overnight.DO AHEAD: Can be made 2 days ahead.Keep refrigerated.

Topping:
Using electric mixer, beatcrème fraîche, whipping cream, sugar,and vanilla in medium bowl just untilstiff peaks form and mixture is thickenough to spread (do not overbeat ormixture may curdle). Spread toppingdecoratively over top of pie, swirlingto create peaks, if desired.DO AHEAD: Pie can be made 6 hours ahead.Cover with cake dome and refrigerate.

Sprinkle chocolate shavingsdecoratively atop pie, if desired.Cut pie into wedges and serve.

* Sold at some supermarkets andat specialty foods stores.

 

Anyone who wants to join me in my cover cooking adventures let me know!

Merry Christmas!


 

Tags:

Latest Month

November 2017
S M T W T F S
   1234
567891011
12131415161718
19202122232425
2627282930  

Tags

Powered by LiveJournal.com
Designed by chasethestars