Text 11892, 164 rader
Skriven 2014-04-08 11:31:00 av Dave Drum (75181.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Frim Fram Sauce #1
==========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Giant Chocolate Cake w/Bittersweet Chocolate Ganache & Ed
 Categories: Cakes, Desserts, Chocolate, Dairy
      Yield: 12 servings
 
MMMMM----------------------------CAKE---------------------------------
           Nonstick spray
      2 c  Flour
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
      1 c  + 3 tb unsweetened cocoa
           - powder
      1 c  Boiling water
      2 c  Sugar
      3 lg Eggs
    3/4 c  Unsalted butter; room temp,
           - in 1" pieces
      1 c  Buttermilk
      1 ts Vanilla extract

MMMMM--------------------------GANACHE-------------------------------
      5 oz Unsweetened chocolate;
           - chopped
    1/4 c  Chilled butter; into 1/2"
           - cubes
      1 ts Vanilla extract
    3/4 c  Heavy whipping cream
    3/4 c  Sugar
           Edible flowers * (for
           - decoration)
 
  SPECIAL EQUIPMENT: 12" round cake pan with 2" high sides
  
  Baking the cake in one 12" round pan creates a dessert
  with presence. Assorted edible flowers make an easy,
  great-looking garnish.
  
  FOR CAKE: Preheat oven to 350øF/175øC. Spray 12" round
  cake pan with 2" high sides with nonstick spray. Line
  bottom of pan with parchment paper round. Spray parchment
  paper with nonstick spray. Dust pan with flour, tapping
  out any excess. Sift 2 cups flour, baking soda, baking
  powder, and salt into medium bowl. Sift cocoa into another
  medium bowl. Pour 1 cup boiling water over cocoa; whisk to
  blend. Using electric mixer, beat sugar and eggs in large
  bowl until light and fluffy, about 2 minutes. Add butter
  to egg mixture and beat until blended. Beat in cocoa
  mixture. Add buttermilk and vanilla; beat to blend. Add
  dry ingredients and beat on low just to blend. Transfer
  batter to prepared pan; smooth top.
  
  Bake cake until tester inserted into center comes out
  clean, about 38 minutes. Cool cake completely in pan on
  rack. 

  DO AHEAD: Can be made 1 day ahead. Cover and let stand at
  room temperature.
  
  Place chopped chocolate, butter, and vanilla in medium
  bowl. Bring cream and sugar to boil in medium saucepan,
  stirring to dissolve sugar. Carefully pour hot cream
  mixture into bowl with chocolate. Let stand 1 minute.
  Whisk until melted and smooth. Chill ganache until
  thickened and spreadable, about 1 hour.
  
  Carefully invert cake onto large cake plate. Gently remove
  parchment paper. Spread ganache over top and sides of cake
  and allow ganache to set, about 1 hour. 

  DO AHEAD: Cake can be made 1 day ahead. Cover with cake
  dome and refrigerate. Let stand at room temperature 1 hour
  before decorating.
  
  Decorate cake with edible flowers. Cut into wedges and
  serve.
  
  * Available at some supermarkets and at farmers’ markets.
  Use only those flowers that have been grown without
  pesticides.
  
  by Lori Longbotham
  
  Bon Appétit | June 2009
  
  Yield: Makes 12 servings
  
  MM Format by Dave Drum - 25 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon-Nut Torte With Summer Berries
 Categories: Cakes, Citrus, Nuts, Fruits
      Yield: 8 servings
 
MMMMM---------------------------TORTE--------------------------------
           Parchment paper
           Vegetable oil cooking spray
      1 c  Granulated sugar; divided
      1 c  + 1 tb almond flour (found
           - at health food stores)
    1/3 c  Corn flour (fine ground
           - cornmeal)
      4 lg Eggs; separated
      2 tb Grated lemon zest
    1/4 c  Extra-virgin olive oil
      1 tb Fresh lemon juice
      1 tb Fresh orange juice
    1/4 ts Salt

MMMMM--------------------------TOPPING-------------------------------
    1/3 c  Honey
      2 tb Fresh lemon juice
      2 ts Vanilla extract
      3 c  Berries (blackberries,
           - blueberries, strawberries,
           - or a mix)
    1/4 c  Confectioners' sugar
 
  Akashah's tasty citrus torte is both gluten-free and a
  source of healthy unsaturated fat.
  
  Heat oven to 350øF/175øC. 

  Line an 8" or 9" springform pan with parchment paper and
  coat with cooking spray. Combine 1/3 cup sugar and flours
  in a bowl. Whip 1/3 cup sugar and egg yolks in another
  bowl with an electric mixer about 5 minutes. Beat in zest,
  oil, lemon juice, and orange juice. Fold in dry
  ingredients. Beat egg whites and salt in a third bowl with
  an electric mixer until frothy. Beat in remaining 1/3 cup
  sugar until stiff peaks form. Fold 1/3 of egg-white
  mixture into batter. Fold in remaining egg white mixture
  in two parts, mixing well. Pour batter into pan. 

  Bake 30 to 35 minutes. Remove from oven; cool. Invert pan,
  remove parchment, and turn cake right side up onto a
  plate. 

  TOPPING: Combine honey, lemon juice, and vanilla in
  a bowl. Add berries; mix. Spoon topping on cake, dust with
  sugar, and slice into eighths.
  
  SELF | July 2009
  
  Chef Akasha Richmond
  
  Yield: Serves 8
  
  MM Format by Dave Drum - 31 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A graceful taunt is worth a thousand insults. -- Louis Nizer
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