This Recipe is Copyright Evie Lieb
"THE" CHOCOLATE CAKE
3 oz unsweetened chocolate
2 ¼ C sifted cake flour
2 tsp baking soda
½ tsp salt
½ C (8 TBSP or 1 stick) unsalted butter, softened
1 lb light brown sugar
3 extra-large eggs, warmed, lightly beaten
1 ½ tsp pure vanilla extract
1 C sour cream, at room temperature
1 C very hot or boiling water
1. Melt the chocolate in a small bowl over very hot but not boiling water, or in a microwave-safe container in the microwave. Cool.
2. Grease and flour two 9" round cake pans or line the bottoms with parchment. Adjust oven shelf to middle position and preheat to 350° (or 325° convection).
3. Sift the flour, baking soda and salt onto waxed paper or a big coffee filter.
4. Beat the butter until creamy in the bowl of electric mixer (fitted with paddle if that is an option). Add the brown sugar and beat at medium speed to combine. With mixer running, add the eggs gradually at medium speed, then increase speed to high and beat until very light, 3 to 4 minutes. At medium speed beat in the vanilla and the melted chocolate, stopping once to scrape bowl with a rubber spatula to be sure ingredients are thoroughly and evenly combined.
5. At low speed add the sifted dry ingredients in three batches, alternately with 2 additions of the sour cream. Scrape down the sides of the bowl occasionally. When all has been incorporated, gradually raise the speed to medium high and beat for 5 seconds.
6. Return speed to low and add the water slowly and steadily to avoid splashing. Divide the batter between the prepared pans and bake in the preheated oven for 30 to 35 minutes (about 25 for convection), or until centers spring back when lightly pressed with fingertip.
7. Cool layers in pans on rack for about 10 minutes. Run the tip of a small knife around circumference of pans and turn cakes out onto wire rack to finish cooling. It is a good idea to cool the layers right side up on their parchment liners, as the cake is quite soft and may stick if the top surface is left in contact with the rack.
8. Place one cooled layer upside down on a 9" cardboard round, leaving the parchment in place. Cover with a piece of foil, plastic wrap or parchment a little wider than the diameter of the cake. Place the remaining layer right side up on top. Place in airtight box or sealed plastic bag and freeze or chill (to facilitate frosting).
NOTE: You can make this cake in 3- 8" round layers (shorter time in oven) or in a single 9"x 13" pan (bake about 40 minutes). You will need more frosting for the finished 3-layer cake. If you have an extra-capacity electric mixer such as a Kenwood Major, a double recipe makes a great half-sheet cake for celebrations.
CREAMY CHOCOLATE FROSTING
I developed the method for mixing the frosting in the food processor to facilitate its production in the bakery. This recipe yields enough frosting for a 9" 2-layer cake. Make additional frosting for a 3-layer cake, or if you want to pipe a decorative border around the top. I always make a double batch since leftover frosting keeps so well in the freezer. It's great for a quick hot chocolate sauce—just zap it in the microwave to melt it, stir and pour it on your choice of dessert. Also good for cupcakes, sandwich cookies, etc.
4 oz unsweetened chocolate, melted and cooled slightly
1 lb confectioners' sugar
Pinch salt
½ C (8 TBSP or 1 stick) unsalted butter, softened
½ C whole milk
2 tsp pure vanilla extract
In bowl of processor fitted with the metal cutting blade process the sugar with the salt to remove any lumps. Pulse in the butter until it is roughly incorporated. Add the milk and vanilla and process until mixture is smooth. Add the melted chocolate and process again, scraping down the sides of the processor bowl as necessary, until smooth and creamy.
Use at once, refrigerate (up to 3 days) or freeze (up to 3 months) for future use. Bring to room temperature and beat vigorously to restore creamy texture before using after storage.
Saturday, May 30, 2009
Sunday, September 14, 2008
Buckeyes
1 pound butter
3 pounds powdered sugar
2 pounds peanut butter (not natural)
24 ounces semi-sweet chocolate chips
1/2 block paraffin
Combine butter, sugar and peanut butter in a large bowl. Chill the dough for 30 minutes. Roll into 3/4 inch balls. Pierce with a toothpick and submerge into melted chocolate. Place on waxed paper on a cookie sheet. Store in refrigerator. Makes about four dozen.
3 pounds powdered sugar
2 pounds peanut butter (not natural)
24 ounces semi-sweet chocolate chips
1/2 block paraffin
Combine butter, sugar and peanut butter in a large bowl. Chill the dough for 30 minutes. Roll into 3/4 inch balls. Pierce with a toothpick and submerge into melted chocolate. Place on waxed paper on a cookie sheet. Store in refrigerator. Makes about four dozen.
Tarta De Arresse and Natillas
Custard Tart Bilbao-Style: Tarta De Arrese
from The Basque Table by Teresa Barrenechea
2 cups whole milk
1 cup unbleached all-purpose flour
3 large eggs, separated
1 cup sugar
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 to 2 cups Sweet Basque Cream (recipe follows)
1. Preheat the oven to 350 degrees F. Lightly butter a 9-inch pie plate.
2. In a blender or in a food processor fitted with a metal blade, combine the milk, flour, egg yolks, and sugar. Blend just until the contents are mixed. Transfer them to a bowl.
3. In a separate bowl, whisk the egg whites with a wire whisk to the "snow point"-just until they start to thicken to soft peaks.
4. Gently fold the egg whites and the melted butter into the milk mixture until the whites are almost completely incorporated. Scrape the mixture into the prepared pie plate, and bake it for 45 minutes to 1 hour, until the custard is golden brown and a toothpick inserted near the center comes out clean. Cool the custard on a wire rack until it is just lukewarm. Cut the custard into wedges, and serve them warm or cool. Spoon the Sweet Basque Cream onto the dessert plates, spreading it to cover the plate. Set a wedge of custard on top of the sauce.
Serves 8
Sweet Basque Cream: Natillas
from The Basque Table by Teresa Barrenechea
Natillas is often served as a dessert in itself, served in small custard cups but it is also used in many Basque recipes as a sauce. It is similar to crème anglaise.
1 quart heavy cream
2 cinnamon sticks
6 large eggs
3/4 cup sugar
1 tablespoon vanilla extract
Ground cinnamon
1. In a saucepan, combine the cream and cinnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon. Set the pan aside so the cream can cool.
2. In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
3. Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer the custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool.
4. Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container, and refrigerate the natillas for at least 4 hours, until it is cool. Stir before serving, adding a little more heavy cream if necessary to smooth the natillas. Divide it among six custard cups or Custard Tart Bilbao-Sytle: Tarta De Arrese
transfer it to a pitcher to use as a sauce. Serve the natillas sprinkled with cinnamon.
Makes 5 to 6 cups. Serves 6
from The Basque Table by Teresa Barrenechea
2 cups whole milk
1 cup unbleached all-purpose flour
3 large eggs, separated
1 cup sugar
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1 to 2 cups Sweet Basque Cream (recipe follows)
1. Preheat the oven to 350 degrees F. Lightly butter a 9-inch pie plate.
2. In a blender or in a food processor fitted with a metal blade, combine the milk, flour, egg yolks, and sugar. Blend just until the contents are mixed. Transfer them to a bowl.
3. In a separate bowl, whisk the egg whites with a wire whisk to the "snow point"-just until they start to thicken to soft peaks.
4. Gently fold the egg whites and the melted butter into the milk mixture until the whites are almost completely incorporated. Scrape the mixture into the prepared pie plate, and bake it for 45 minutes to 1 hour, until the custard is golden brown and a toothpick inserted near the center comes out clean. Cool the custard on a wire rack until it is just lukewarm. Cut the custard into wedges, and serve them warm or cool. Spoon the Sweet Basque Cream onto the dessert plates, spreading it to cover the plate. Set a wedge of custard on top of the sauce.
Serves 8
Sweet Basque Cream: Natillas
from The Basque Table by Teresa Barrenechea
Natillas is often served as a dessert in itself, served in small custard cups but it is also used in many Basque recipes as a sauce. It is similar to crème anglaise.
1 quart heavy cream
2 cinnamon sticks
6 large eggs
3/4 cup sugar
1 tablespoon vanilla extract
Ground cinnamon
1. In a saucepan, combine the cream and cinnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is well infused with the cinnamon. Set the pan aside so the cream can cool.
2. In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
3. Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer the custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool.
4. Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container, and refrigerate the natillas for at least 4 hours, until it is cool. Stir before serving, adding a little more heavy cream if necessary to smooth the natillas. Divide it among six custard cups or Custard Tart Bilbao-Sytle: Tarta De Arrese
transfer it to a pitcher to use as a sauce. Serve the natillas sprinkled with cinnamon.
Makes 5 to 6 cups. Serves 6
Sunday, June 29, 2008
Syrian Bread
Ka'ick
Anise Bread
Makes 50
8 cups flour
1 cup sugar
1 teaspoon anise seed
1 teaspoon salt
1/2 pound butter
About 1 1/2 cups milk
1 package active dry yeast
2 eggs
Mix flour, sugar, anise seed, and salt. Heat butter with milk to lukewarm. Dissolve yeast in milk and add to flour mixture. Add eggs and knead well. Cover and set about 2 hours until dough rises. Then cut in small pieces 3 inches in diameter. Cover with damp cloth and allow to rise for 30 minutes. Flatten each piece to 1/2 inch thickness and place in dry pan in slow oven (250 degrees). Bake until bottoms are golden brown, then place under broiler until tops are light brown. Dip in the syrup while both syrup and bread are still hot. Let cool on wire rack.
Qatir lil ka'ick
Syrup for Anise Bread
Syrup for Anise Bread
1/4 stick butter
1/4 cup milk
1/2 cup sugar
1 teaspoon rose water
Combine all ingredients and boil 2 minutes. Place in a bowl and dip each ka'ick in this syrup.
Sunday, June 22, 2008
ring-a-lings
Ring-A-Lings: Sweet Yeast Rolls
as adapted by Dorothy Hanna from the original recipe by Bertha Jorgensen, Pillsbury Bake-Off Winner, 1955.
Makes 22 rolls
Dough
4 to 4 1/2 cups flour
1/3 cup sugar
2 tsp. salt
2 pkg. active dry yeast
1 cup milk
1/3 cup butter
2 unbeaten eggs
Filling
1/3 cup softened butter
1 cup pecans, hazelnuts or walnuts, ground
1 tbsp. cinnamon
1/2 cup brown sugar
Alternate Filling:
1 cup powdered sugar
Fruit Preserves
Glaze
3 tbsp. sugar
1/4 cup orange juice
1. Heat oven to 375 degrees. Lightly spray a bowl and two large baking sheets with cooking spray. Set aside.
2. In the bowl of a standing mixer, combine two cups flour, 1/3 cup sugar, salt, and yeast. Mix well. Set aside.
3. In small saucepan, heat milk and 1/3 cup butter until warm.
(120 to 130 degrees F.)
4. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough.
5. Place dough in greased bowl and rotate to cover with oil; cover loosely with plastic wrap and a towel. Let rise in warm place until light and doubled in size, 35-50 minutes.
6. In a small bowl, combine nuts, cinnamon and brown sugar. Set aside. See step 8 if topping rolls with fruit preserves instead of cinnamon and brown sugar.
7. In second small bowl, blend glaze ingredients. Set aside.
8. Roll out dough to make a 22x12 rectangle. Spread the soften butter lengthwise over half of the dough. Sprinkle filling over butter.
If you plan to top the rolls with preserves, spread powdered sugar only over half of the buttered dough.
9. Fold dough over filling to make a 22x6 rectangle. Cut crosswise into strips 1x6. Twist each strip 4-5 times. To shape rolls, hold folded end of strip down on greased cookie sheet to form center; coil strip around center. Tuck loose end under. Cover with towel and let rise in warm place 35-45 minutes.
10. Bake for 10-12 minutes then brush tops with glaze. Bake an additional 3-5 minutes.
If topping with preserves, top each roll with approximately 1-2 Tsp. preserves of your choice. Cool on wire rack.
11. Serve warm.
as adapted by Dorothy Hanna from the original recipe by Bertha Jorgensen, Pillsbury Bake-Off Winner, 1955.
Makes 22 rolls
Dough
4 to 4 1/2 cups flour
1/3 cup sugar
2 tsp. salt
2 pkg. active dry yeast
1 cup milk
1/3 cup butter
2 unbeaten eggs
Filling
1/3 cup softened butter
1 cup pecans, hazelnuts or walnuts, ground
1 tbsp. cinnamon
1/2 cup brown sugar
Alternate Filling:
1 cup powdered sugar
Fruit Preserves
Glaze
3 tbsp. sugar
1/4 cup orange juice
1. Heat oven to 375 degrees. Lightly spray a bowl and two large baking sheets with cooking spray. Set aside.
2. In the bowl of a standing mixer, combine two cups flour, 1/3 cup sugar, salt, and yeast. Mix well. Set aside.
3. In small saucepan, heat milk and 1/3 cup butter until warm.
(120 to 130 degrees F.)
4. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough.
5. Place dough in greased bowl and rotate to cover with oil; cover loosely with plastic wrap and a towel. Let rise in warm place until light and doubled in size, 35-50 minutes.
6. In a small bowl, combine nuts, cinnamon and brown sugar. Set aside. See step 8 if topping rolls with fruit preserves instead of cinnamon and brown sugar.
7. In second small bowl, blend glaze ingredients. Set aside.
8. Roll out dough to make a 22x12 rectangle. Spread the soften butter lengthwise over half of the dough. Sprinkle filling over butter.
If you plan to top the rolls with preserves, spread powdered sugar only over half of the buttered dough.
9. Fold dough over filling to make a 22x6 rectangle. Cut crosswise into strips 1x6. Twist each strip 4-5 times. To shape rolls, hold folded end of strip down on greased cookie sheet to form center; coil strip around center. Tuck loose end under. Cover with towel and let rise in warm place 35-45 minutes.
10. Bake for 10-12 minutes then brush tops with glaze. Bake an additional 3-5 minutes.
If topping with preserves, top each roll with approximately 1-2 Tsp. preserves of your choice. Cool on wire rack.
11. Serve warm.
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