Text 11893, 209 rader
Skriven 2014-04-08 11:33:00 av Dave Drum (75182.cooking)
Kommentar till en text av Fred A Ball
Ärende: Frim Fram Sauce #2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Glazed Chocolate Cake w/Sprinkles
Categories: Cakes, Desserts, Chocolate
Yield: 9 servings
MMMMM----------------------------CAKE---------------------------------
1 c All-purpose flour
1/3 c Unsweetened Dutch-process
Cocoa powder
1 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt
1/4 lb Unsalted butter; softened
1 c Packed light brown sugar
2 lg Eggs; room temp 30 minutes
1 ts Pure vanilla extract
1 c Whole milk
MMMMM---------------------------GLAZE--------------------------------
1/4 c Heavy cream
3 1/2 oz Bittersweet chocolate (not
- more than 60% cacao if
- marked), finely chopped
2 ts Light corn syrup
Colorful confectionary
- sprinkles and/or
- nonpareils
Equipment: a 9" X 2" round cake pan
Alone, this cake is moist, tender, and elegant, the
chocolate echoed by the glossy glaze. But let's put our
cards on the table: The exuberant confetti of colorful
sprinkles is what makes you want to dive right in. They're
just so much fun. Indeed, this cake turns any meal into an
occasion with a capital "O."
Make cake: Preheat oven to 350øF/175øC with rack in middle.
Butter bottom and side of pan, then line bottom with a round
of parchment.
Sift together flour, cocoa powder, baking soda, baking
powder, and salt into a bowl.
Beat together butter and brown sugar in a large bowl with an
electric mixer at medium-high speed until light and fluffy,
3 to 5 minutes. Add eggs 1 at a time, beating well after
each addition, then beat in vanilla. Reduce speed to
medium-low and add flour mixture and milk alternately in
batches, beginning and ending with flour mixture (batter
will appear curdled).
Transfer batter to cake pan and smooth top. Bake until cake
begins to pull away from side of pan and a wooden pick
inserted into center comes out clean, 35 to 40 minutes. Cool
cake in pan 5 minutes, then invert onto a rack and cool
completely, about 1 hour.
Make glaze while cake cools: Bring cream to a simmer in a
small heavy saucepan over medium heat, then pour over
chocolate in a bowl and let stand 1 minute. Gently whisk
until smooth, then stir in corn syrup. Cool completely,
gently stirring occasionally, about 30 minutes (glaze will
thicken).
Carefully peel off parchment from cake. Pour glaze onto
center of cake and spread to edges with a spatula. Decorate
with sprinkles and/or nonpareils.
Cooks' note: Cake can be made 2 days ahead and kept at room
temperature (glaze will not remain shiny).
by Lillian Chou
Gourmet | December 2010
Yield: Makes 1 (9-inch) cake
MM Format by Dave Drum - 28 December 2010
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sachertorte
Categories: Cakes, Desserts, Chocolate
Yield: 14 servings
MMMMM---------------------------TORTE--------------------------------
4 1/2 oz High-quality bittersweet
- chocolate; fine chopped
9 tb Unsalted butter; at cool
- room temp
1 c Confectioners' sugar
6 lg Eggs; separated, room temp
1 ts Vanilla extract
1/2 c Granulated sugar
1 c All-purpose flour (spoon
- gently into cup and level
- top)
MMMMM--------------------------ASSEMBLY-------------------------------
1 c Apricot Glaze
sm Batch Chocolate Glaze
Sweetened Whipped Cream; for
- serving
In the past few years, bakers have been upping the ante
with chocolate desserts (think of your local American
bistro's "warm chocolate cakes with gooey chocolate
centers"). The Sachertorte is a refined, elegant
combination of chocolate flavors, complemented by a
compulsory mound of Schlag. The whipped cream is an
important part of the picture, as it moistens the frankly
firm cake layers. Every bit of Sachertorte is supposed to
be dipped in the whipped cream. This version is based on
the recipe in Das Grosse Sacher Backbuch ("The Big Sacher
Baking Cook"), which should be a reliable source.
Don't expect the cake layer to look perfect; sometimes the
air bubbles are large and make holes in the top of the
cake. If that happens, take some cake trimmings and mash
them with a little of the apricot glaze to make a paste,
and use a metal icing spatula to "spackle" the holes with
the mixture.
TO MAKE THE TORTE: Position a rack in the center of the
oven and heat to 400øF/205øC. Lightly butter a 9"
springform pan and line the bottom with a round of
parchment or wax paper. Dust the sides of the pan with
flour and tap out the excess.
In the top part of a double boiler over very hot, but not
simmering, water, or in a microwave at medium power, melt
the chocolate. Remove from the heat or the oven, and let
stand, stirring often, until cool.
Beat the butter in the bowl of a eavy-duty standing mixer
fitted with the paddle blade on medium-high speed until
smooth, about 1 inute. On low speed, beat in the
confectioners' sugar. Return the speed to medium-high and
beat until light in color and texture, about 2 minutes.
Beat in the egg yolks, one at a time, scraping down the
sides of the bowl. Beat in the chocolate and vanilla.
Beat the egg whites and granulated sugar in a large bowl
with a handheld electric mixer on high speed just until
they form soft, shiny peaks. Do not overbeat. Stir about
one fourth of the beaten whites into the chocolate mixture
to lighten it, then fold in the remaining whites, leaving
a few visible wisps of whites. Sift half of the flour over
the chocolate mixture, and fold in with a large balloon
whisk or rubber spatula. Repeat with the remaining flour.
Spread evenly in the pan. Bake until a toothpick inserted
in the center comes out clean, about 45 minutes. (The cake
will dome in the center.) Cool on a wire rack for 10
minutes. Remove the sides of the pan, and invert the cake
onto the rack. Remove the paper and reinvert on another
rack to turn right side up. Cool completely.
TO ASSEMBLE: Using a long serrated knife, trim the top of
the cake to make it level. Cut the cake horizontally into
two equal layers. Place one cake layer on an 8-inch
cardboard round. Brush the top of the cake layer with the
apricot glaze. Place the second cake layer on top and
brush again. Brush the top and sides of the cake with the
remaining glaze. Transfer the cake to a wire rack placed
over a jelly-roll pan lined with waxed paper. Let cool
until the glaze is set.
Make the chocolate glaze (it must be freshly made and
warm). Pour all of the warm chocolate glaze on top of the
cake. Using a metal offset spatula, gently smooth the
glaze over the cake, allowing it to run down the sides,
being sure that the glaze completely coats the cake (patch
any bare spots with the spatula and the icing that has
dripped). Cool until the glaze is barely set, then
transfer the cake to a serving plate. Refrigerate until
the glaze is completely set, at least 1 hour. Remove the
cake from the refrigerator about 1 hour before serving.
To serve, slice with a sharp knife dipped into hot water.
Serve with a large dollop of whipped cream on the side.
MAKE AHEAD: The cake can be prepared up to 2 days ahead
and stored in an airtight cake container at room
temperature.
by Rick Rodgers; Kaffeehaus: The Best Desserts from the
Classic Cafés of Vienna, Budapest, and Prague
Epicurious | November 2004
Yield: Makes 12 to 16 servings
MM Format by Dave Drum - 07 May 2009
Uncle Dirty Dave's Archives
MMMMM
... I'm so miserable without you it's almost like having you here-Steven Bishop
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