Archive for the ‘Sweets!’ Category
Before I begin, let it be known that this was on of the most intricate recipes I’ve ever followed. If that doesn’t scare you away, maybe the fact that a dog ate more of the cupcakes than humans did will, but that is a story for another time.
However, if I made this as a cake, as it was intended to be, it would have cut approximately 1 hour of prep time down. The fact that I got the recipe from David Lebovitz, one of the most well known pastry chefs of our time, doesn’t help either. If I can’t be honest here, where can I?
All in all, they were deliciously light and fluffy and… delicious.
I decided to make the recipe into cupcakes because it was for a late night birthday celebration, which means booze. Basically, I didn’t want anyone to handle a knife or forks. I plan on making the cake for my father’s birthday in May, and perhaps I will make an addendum to this post (if you remind me).
I am posting the original cake recipe. For cupcakes I filled the cupcakes wrappers, in a cupcake pan 2/3 full then dress each individual cupcake with syrup and icing. This recipe yielded approximately 36 cupcakes.
2 ounces bittersweet or semisweet chocolate chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
8 ounces (2 sticks) unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted
1 cup water
¾ cup sugar
2 tablespoons dark rum
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream
1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.
2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.
4. Sift together the flour, baking powder, baking soda, and salt.
5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.
Cool cake layers completely.
While the cakes are baking and cooling, make the filling, syrup, and icing.
To make the filling:
1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.
2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)
3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)
To make the syrup:
1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.
To make the icing:
1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.
2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.
To assemble the cake:
Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.
Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.
Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.
Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
David says to use all the chocolate icing at all costs and you won’t be sorry, and I definitely look forward to using it all for the cake I make for my father, because I used about a third for the cupcakes and left so much good quality icing! I definitely think that each bite would benefit from an ample amount of icing.
I’ve been known to be a follower, a copy-cat, a _____. But when there something this delicious, yes I am a follower. However!! I did tweak the recipe a bit, well found a new one. Just because I’m not a huge fan of maple.
4 cups old-fashioned oats
1 1/2 cup sliced almonds
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cup raisins or dried cranberries
Preheat oven to 300 degrees. In a bowl mix oats, almonds, brown sugar, salt, and cinnamon. In a saucepan warm the oil and honey. Whisk in the vanilla.
Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15×10 inch baking pan I actually had to spread in 2 different pans.
Bake 20 minutes, check (some granola makers advise flipping sections over like cookies, but I didn’t. Cook 20 more minutes.
Transfer granola-filled pan to a rack to cool completely. Then sprinkle cranberries, raisins, or anything else that tickles your taste buds over the top. Break your granola into pieces and you’re done! Yum!
Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months. (I doubt mine will last this long)!
Overall, I was really surprised at how incredibly easy this was; I’ve been putting it off for so long. Addendum to New Years Resolutions: Never buy granola again!
Approximately four years ago I convinced Nerd to go on a date with me. Our date was to consist of me making his all time favorite Jell-o Chocolate Silk Pie from the box … I never spent time in the kitchen back in those days, and about had a nervous breakdown shaping the crust (crust still makes me cry occasionally). Welp, Nerd ended up making the pie, and he still reminisces about that night when I’m slaving away in the kitchen. He got lucky, we both did. Anyway, they discontinued the Jell-o silk pie and it had been years since he’d had his beloved pie.
So last summer when he spent 10 weeks in Cleveland, doing nerdy things working for NASA, I searched for a recipe to surprise him with when he returned home:) I found this recipe here on recipezaar. As Nerd requested I made this pie for two thanksgiving dinners, and it was a big hit!! I will be making it again next week, as should you!
Unfortunately, I didn’t get a picture before we cut it but it’s still beautiful!
Cooked Chocolate Silk Pie
1 cup whipping cream
6 oz semisweet chocolate pieces
1/3 cup butter
1/3 cup sugar
2 egg yolks, beaten
3 T whipping cream
1 baked 9 inch pie shell
In a 2 quart saucepan, combine 1 cup whipping cream, chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted; about 10 minutes.
Remove pan from heat and gradually stir ~half of the hot mixture into the beaten egg yolks, then return the egg mixture back to the saucepan.
Continue to cook over medium-low heat, stirring constantly, until mixture is slightly thickened and almost bubbly (3-5 minutes). Then remove saucepan from heat and stir in 3 T of whipping cream.
Place saucepan in a bowl of ice water, stir occasionally, until mixture becomes stiff and tough to stir (20 minutes)
Transfer stiff mixture to a mixing bowl and beat on medium to high speed until light and fluffy (2-3 minutes)
Spread the filling in your baked pastry shell, cover, and chill for 4-5 hours, but is best when chilled overnight.
It’s delectably rich and delightfully sinful! Enjoy!