Text 10730, 180 rader
Skriven 2014-03-10 05:11:00 av Dave Drum (74204.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Not Twinkies #1
=======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Ganache Cakes w/White-Coffee Foam
 Categories: Cakes, Desserts, Chocolate
      Yield: 8 servings
 
MMMMM------------------------COFFEE FOAM-----------------------------
    1/2 c  Green coffee beans
    1/4 c  Packed light brown sugar
 13 1/2 oz Can unsweetened coconut
           - milk
    1/2 c  Heavy cream

MMMMM------------------CHOCOLATE GANACHE CAKES-----------------------
      4    Whole large eggs
      4 lg Egg yolks
    1/2 c  Granulated sugar
    1/2 lb Valrhona or Lindt
           - bittersweet chocolate;
           - (not unsweetened), chopped
      1 c  Unsalted butter; in pieces
    1/2 c  Cake flour (not
           - self-rising)
 
  Special equipment: 1-liter whipped-cream siphon and 2 gas
  (N2O) chargers
  
  The coffee foam attains its consistency with the help of a
  charged siphon. If you don't own one, don't worry-the coffee
  mixture can also be served, chilled but unfoamed, as a sauce.
  
  Make coffee foam: Toast coffee beans with brown sugar in a 2
  quart heavy saucepan over moderately low heat, stirring
  constantly to evenly toast beans, until sugar is melted and
  beans are color of almond skins, 12 to 15 minutes.
  
  Add coconut milk and simmer (mixture will bubble up and steam,
  and sugar will harden), stirring occasionally, until sugar is
  dissolved, about 5 minutes. Pour through a sieve into a metal
  bowl and stir in cream.
  
  Set metal bowl in a larger bowl of ice and cold water to
  chill, stirring occasionally.
  
  Transfer sauce to siphon and screw on top tightly. Unscrew
  charge holder from head and put in a charger. Reattach charge
  holder and screw on tightly. Gas will be released into siphon
  (with a whooshing sound) within a few seconds. Chill filled
  siphon at least 1 hour to produce a stiffer foam. Remove and
  discard first charger. (As you unscrew charge holder, you'll
  hear a brief hissing sound.) If fitting from holder comes
  out attached to charger, just remove charger and reattach
  fitting. Screw on second charger and chill at least 15 min
  (longer if a test of foam is not thick enough).
  
  Make cakes: Preheat oven to 400ºF.
  
  Butter and flour 8 (4-oz) ramekins, knocking out excess
  flour, and put on a baking sheet.
  
  Whisk together whole eggs, yolks, and sugar until combined
  well.
  
  Melt chocolate and butter in a double boiler or a metal bowl
  set over a saucepan of simmering water, stirring.
  
  Remove top of double boiler or bowl from heat and whisk egg
  mixture into it. Sift flour evenly over chocolate mixture
  and fold in until just combined.
  
  Divide among ramekins and bake in middle of oven until cakes
  begin to puff but centers are not set, 12 to 13 minutes.
  
  Shake siphon well, about 1 minute. Turn upside down and press
  lever to fill a bowl with coffee foam.
  
  Serve cakes in ramekins with coffee foam on the side.
  
  October 2000 | Gourmet
  
  Serves 8
  
  Meal Master Format by Dave Drum - 19 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond-Lemon Torte w/Fresh Strawberries
 Categories: Cakes, Fruits, Nuts, Citrus
      Yield: 9 servings
 
MMMMM----------------------------CAKE---------------------------------
           Mild olive oil (not
           Extra-virgin) for brushing
           Pan
           =PLUS=-
      6 tb Olive oil
      4 tb Unsalted matzo meal;
           Divided
      2 c  Almond flour or almond meal
      1 c  Sugar; divided
      6 lg Eggs; separated
      2 tb Fresh lemon juice
      1 tb Orange juice
      2 ts Finely grated lemon peel
    1/2 ts Salt
    1/2 c  Sliced almonds

MMMMM---------------------SAUCE AND BERRIES--------------------------
      5 c  Sliced stemmed strawberries;
           Divided
      1 tb (or more) sugar
 
  A little bit of olive oil makes this cake especially moist.
  
  For cake:
  
  Preheat oven to 350°F. Brush 10-inch-diameter springform
  pan with oil. Line bottom with parchment paper round. Brush
  paper with oil. Place 2 tablespoons matzo meal in pan and
  shake to coat; tap out excess.
  
  Combine remaining 2 tablespoons matzo meal, almond flour,
  and 1/3 cupsugar in medium bowl; whisk to blend. Place egg
  yolks in large bowl; place egg whites in another large bowl.
  Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk
  mixture until thick and fluffy. Beat in 6 tablespoons olive
  oil, then lemon juice, orange juice, and lemon peel. Mix in
  dry ingredients. Add 1/2 teaspoon salt to whites; using clean
  dry beaters, beat until soft peaks form. Gradually add 1/3
  cup sugar and beat until stiff but not dry. Fold whites into
  yolk mixture in 3 additions. Transfer batter to prepared pan.
  Sprinkle almonds over.
  
  Bake cake until golden brown and tester inserted into center
  comes out clean, about 40 minutes. Place pan on rack; cool
  cake completely in pan.
  
  DO AHEAD: Can be made 2 days ahead. Cover cake pan with foil
  and let stand at room temperature.
  
  For sauce and berries:
  
  Combine 2 cups sliced strawberries and 1 tablespoon sugar
  in processor; blend until smooth. Sweeten sauce with more
  sugar, if desired; transfer to small bowl.
  
  DO AHEAD: Can be made 1 day ahead. Cover and chill.
  
  Cut around cake; release pan sides.
  
  Cut cake into wedges. Serve with sauce and remaining sliced
  strawberries.
  
  * Sometimes labeled "ground almonds"; available at specialty
  foods stores and natural foods stores.
  
  Test-kitchen tip: If you can't find almond flour in the
  market, make your own by grinding almonds in the processor
  to a fine powder.
  
  Diane Rossen Worthington
  
  Bon Appétit | April 2008
  
  Makes 8 to 10 servings
  
  Meal Master Format by Dave Drum - 11 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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