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Skriven 2014-04-09 07:10:12 av Dave Drum (1:261/38)
Kommentar till en text av Fred A Ball
Ärende: Chocky #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mocha Cake With Malted Semifreddo
Categories: Cakes, Desserts, I scream, Chocolate
Yield: 4 servings
MMMMM----------------------------CAKE---------------------------------
4 ts Instant-espresso powder or
- instant-coffee granules
3 tb Hot water
8 oz Fine-quality bittersweet
- chocolate (not
- unsweetened); chopped
6 lg Eggs, separated
2/3 c Granulated sugar
1/4 ts Salt
2 tb Unsweetened Dutch-process
- cocoa powder
MMMMM-------------------------SEMIFREDDO------------------------------
3 lg Eggs at room temperature for
- 30 minutes
1/3 c Packed light brown sugar
2/3 c Chilled heavy cream
1/2 ts Vanilla
1/3 c Malted milk powder
MMMMM--------------------------GARNISH-------------------------------
Unsweetened Dutch-process
- cocoa powder & chocolate
- curls
Special equipment: an 8 1/2" X 4 1/2" metal loaf pan
Think of this cake as a grown-up version of a chocolate
malted milkshake. When lining the loaf pan with the cake,
don't worry if some pieces break-the cake is moist enough
to patch, and it all holds together beautifully once
frozen.
MAKE CAKE: Preheat oven to 350øF/175øC.
Oil a 15" X 10" X 1" baking pan and line bottom lengthwise
with a large piece of wax paper, allowing a 2" overhang on
each end.
Stir together espresso powder and hot water in a heavy
saucepan until coffee is dissolved. Add chocolate and melt
over low heat, stirring, until smooth. Remove from heat
and cool to room temperature.
Beat together yolks, 1/3 cup sugar, and 1/8 teaspoon salt
in a large bowl with a handheld electric mixer at
moderately high speed until thick and pale, 5 to 7
minutes. Beat in melted chocolate.
Beat whites with remaining 1/8 teaspoon salt in another
large bowl with cleaned beaters until they just hold soft
peaks. Gradually add remaining 1/3 cup sugar and beat
until whites just hold stiff peaks. Stir one third of
whites into chocolate mixture to lighten, then fold in
remaining whites gently but thoroughly.
Spread batter evenly in baking pan and bake in middle of
oven until puffed and top is dry to the touch and springs
back when gently pressed, 12 to 14 minutes. Cover cake
with 2 layers of dampened paper towels and let stand in
pan on a rack 3 minutes, then remove towels and cool
completely. Loosen edges with a sharp knife.
Sift cocoa powder evenly over top of cake and overlap 2
layers of wax paper lengthwise over cake. Invert a baking
sheet over cake, then invert cake onto it, gently peeling
off wax paper now on top.
Lightly oil loaf pan and line with 2 (24" long)
crisscrossed sheets of plastic wrap, letting excess hang
over all sides. Using outside of loaf pan as a stencil,
cut a rectangle from cake to line bottom of pan. Cut
another rectangle for top of cake. Cut 2 pieces of cake to
line long sides of pan, then 2 more for short sides. Fit
all cake pieces (except top piece) into pan, cocoa sides
against pan, pressing gently to help adhere. Wrap top
piece of cake in plastic wrap and cover cake in pan with
plastic-wrap overhang, then freeze cake while making
semifreddo.
MAKE SEMIFREDDO: Beat together eggs and brown sugar in a
metal bowl set over a saucepan of simmering water with
electric mixer at medium speed until mixture registers
160øF/70øC on an instant-read thermometer, 6 to 8 minutes.
Remove bowl from heat and chill mixture until cool, about
10 minutes.
Mix together cream, vanilla, and malted milk powder in a
separate bowl at low speed with electric mixer until
powder is dissolved, then increase speed to moderately
high and beat until it just holds soft peaks. Stir one
third of cream into egg mixture to lighten, then fold in
remaining cream gently but thoroughly.
ASSEMBLE CAKE: Spoon semifreddo into cake-lined pan,
spreading evenly and smoothing top, and cover with top
piece of cake. Freeze, covered with plastic-wrap overhang,
until firm, at least 8 hours.
Before serving, let cake stand at room temperature 5
minutes. Unwrap plastic and invert cake onto a long
platter, using plastic wrap to help pull cake from pan.
Sift cocoa evenly over top to garnish, then top with
chocolate curls and cut into 1/2" thick slices. Serve
immediately.
COOKSÆ NOTE: Assembled cake can be frozen in pan up to 2
days.
Recipe by Gina Marie Miraglia Eriquez
August 2002 | Gourmet
Serves 4
MM Format by Dave Drum - 31 July 2009
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Peanut Butter Bars w/Hot Fudge Sauce
Categories: Cookies, Chocolate, Sauces, Nuts
Yield: 8 Servings
MMMMM----------------------CHOCOLATE LAYER---------------------------
Oil for greasing pan
7 oz Fine-quality bittersweet
- chocolate (not
- unsweetened); chopped
1/2 c Cold unsalted butter; in
- pieces
1/4 c Granulated sugar
1/4 ts Salt
3 lg Eggs; lightly beaten
1 ts Vanilla
1 c Salted dry-roasted peanuts
MMMMM--------------------PEANUT BUTTER LAYER-------------------------
4 oz Cream cheese; softened
1/2 c Creamy peanut butter (not
- "natural")
3/4 c Confectioners sugar
1/4 ts Salt
1/2 c Chilled heavy cream
1 ts Vanilla
MMMMM----------------------HOT FUDGE SAUCE---------------------------
1/3 c Heavy cream
3 tb Light corn syrup
3 tb Packed brown sugar
2 tb Dutch-process unsweetened
- cocoa powder
1/4 ts Salt
3 1/2 oz Fine-quality bittersweet
- chocolate (not
- unsweetened); chopped
1/2 ts Vanilla
These frozen dessert bars are large enough to hold you
through a double feature. Don't worry about them
melting-they're just as delicious when they soften.
MAKE CHOCOLATE LAYER: Put oven rack in middle position and
preheat oven to 350øF/175øC. Line a 9-inch square baking
pan with foil, allowing 2 inches of foil to hang over 2
opposite ends of pan, and lightly brush foil (except
overhang) with oil.
Melt chocolate with butter, sugar, and salt in a double
boiler or a large metal bowl set over a pan of barely
simmering water, whisking occasionally, until smooth.
Remove top of double boiler or bowl from heat and whisk in
eggs and vanilla, then stir in peanuts.
Pour batter into baking pan and bake until set and edges
are slightly puffed, about 15 minutes. Transfer cake in
pan to a rack to cool completely.
MAKE PEANUT BUTTER LAYER: Beat cream cheese, peanut
butter, confectioners sugar, and salt in a bowl with an
electric mixer at medium speed until combined well, about
four minutes.
Beat cream with vanilla in a bowl with cleaned beaters at
medium-high speed until it just holds stiff peaks, then
gently fold into peanut butter mixture until just
combined.
Spread mixture evenly on top of chocolate layer and
freeze, pan covered with foil, until firm, about 2 hours.
Make hot fudge sauce: Bring cream, syrup, sugar, cocoa,
salt, and chocolate to a boil in a 1-quart heavy saucepan
over moderate heat, stirring until chocolate is melted.
Reduce heat and simmer, stirring frequently, until
thickened, about 3 minutes, then remove from heat. Stir in
vanilla until incorporated. Cool sauce to warm.
TO SERVE: Carefully lift cake from pan by grasping
overhang. Trim 1/4" from edges of cake and discard, then
cut into 8 bars. Peel off foil and serve bars with sauce.
COOKS' NOTES: Hot fudge sauce can be made 1 week ahead and
cooled completely, then chilled in an airtight container
or jar. Reheat before using.
Leftover bars can be frozen, individually wrapped in
plastic wrap, up to 4 days.
Recipe By Gina Marie Miraglia Eriquez
September 2004 | Gourmet
Serves 8 generously
MM Format by Dave Drum - 31 July 2009
Uncle Dirty Dave's Archives
MMMMM
... I've got only one other speed, and it's slower. - Sign in a diner
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