Posted in custard, dry heat

Coconut Chocolate Pie

Image

 

 

For my second birthday party (yes, I had two birthday parties), I made this pie. 

The crust is based on this recipe, made of only shredded coconut (which people brought to my first birthday party, making that really simple!) and butter. You could get away with less butter than is in the recipe. I don’t have any qualms with butter but I didn’t end up using all that was called for. Be careful about burning the edges – I covered them with foil and they still browned, so they turned out fine in the end but I wouldn’t want to push it.

The filling looks like it’s from the same recipe, but it’s not! That recipe has a ganache filling that you chill. Mine is my trusty recipe for flourless chocolate cake:

  • 200g dark chocolate (I use 60-70%; two nice bars of chocolate is usually exactly the right amount)
  • 200g eggs (4 eggs)
  • 200g butter (1 stick, 6 tablespoons, and a little smidge more)
  • 200g sugar (1 cup sugar)

You just melt the chocolate and butter together, and then mix in the eggs and sugar, making sure the mixture isn’t too hot for the eggs. If the chocolate separates, as it sometimes does, 1) don’t panic, 2) stir it over the heat until it comes back together, which it will.

Then bake at 350F for about 30 minutes.

It’s done when it doesn’t really jiggle, at 170F.

I can’t believe I hadn’t blogged that recipe yet. It’s easy to remember, easy to execute, and always makes friends.

So I blind baked the crust and then poured this inside – I didn’t have any problems with it leaking through the crust, just use enough coconut – and then baked again, still with foil around the edges. 

It was a hit! I was kind of sad that there weren’t any leftovers. 

Posted in baking, candy, custard, foam

Daring Baker Challenge: Fraisier

 Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

 

Fraisier

Instead of the Daring Baker recipe, I used this recipe from Food Lover’s Odyssey. It uses genoise cake instead of chiffon, meaning the eggs aren’t separated but are heated and then beaten to make a foam, and it uses an ungodly amount of butter to make the cream stand up instead of gelatin.

I used half the amount of butter it calls for – the strawberries in the center of the middle layer did most of the work of holding the cake up.  My boyfriend and I picked the strawberries ourselves! And the blueberries came from the same farm.

The cake shrunk as it cooked, naturally, so my springform pan had a little extra room when I used it as a mold for the center layer. The result was the strawberries hanging kind of low. If I had started with the cream it probably would’ve worked better.

Regardless, it was delicious! Decadent and summery at the same time. We ate it on the Fourth of July. I would definitely make it again, but probably in the structure of a regular cake just to make my life easier.

Posted in baking, candy, custard, emulsion, foam

Daring Baker Challenge: Mousse in an edible container

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com

So yeah, it was supposed to be maple mousse.  But I got inspired to have a Red and Black party, so I made chocolate mousse in red tuiles.  I shaped the tuiles by putting some in mini muffin tins and draping others over the tops of wine bottles, so that they made bowls to hold the mousse.  They came out looking like rose petals.

I made my chocolate mousse from David Lebovitz’s adaptation of Julia Child’s recipe.  I tripled the recipe and, of course, made some minor changes, so mine came out like this – but be warned, this is for WAY more mousse than you really want to make.

  1. Mousse in the making
    Mixing the chocolate emulsion with the custard.

    Melt butter and chocolate with coffee.

    • 4 sticks butter
    • 510g dark chocolate (fair trade!)
    • 3/4 cup coffee
  2. Make zabaglione.  (A sweet custard with an alcoholic liquid.  Traditionally marsala wine; Julia’s recipe used rum; I used cognac and it was delicious.)  This is done by heating the ingredients in a double boiler until thick enough to coat a spoon, and then beating (an electric mixer is a good idea) off the heat (with the bowl in cool water, even) until lighter in color and thick enough that when you drip some, a trail remains.
    • 12 egg yolks (I bought jumbo by accident so I used 10)
    • 510g sugar
    • 6 Tbsp cognac
    • 3 Tbsp water
  3. Make meringue.  Beat egg whites; when it’s all opaque, add the sugar.  Keep beating until peaks form but aren’t too stiff.
    • 12 egg whites
    • 3 Tbsp sugar
    • a few pinches of salt
    • 1 tsp cream of tartar
    • 2 tsp vanilla
finished mousse
Blurry picture of finished mousse.

Gently mix the first two together and then fold the meringue into that.  This means you’ll be eating uncooked egg whites.  If you’re not ok with that, make a Swiss meringue instead, which is where you heat the egg whites and sugar to 160F before beating them.

This mousse was amazing, y’all.  Totally worth all the different ingredients and components.  The zabaglione alone was amazing, I’ll definitely make that again.

I did run into a hitch – my chocolate emulsion broke.  I googled around about this and came to the conclusion that humans do not fully understand chocolate, because what I found didn’t make a lot of sense.  But basically, I think it broke because I heated it too much, and what ended up working was cooling it in the fridge, and then heating it again, very slowly.  I tried this trick where I took just a little of it and mixed it with some heated corn syrup.  That bit re-emulsified, but as I added more of the broken mixture to the fixed mixture, it got fixed and then I added too much and it all broke again.  So I guess that last addition of broken mixture lowered the temperature too much.  So, chop your chocolate and butter before starting, so everything can melt fast and evenly, and if you run into this problem, cool and reheat slowly.

tuiles
Rose petal tuiles.

Now the tuiles.  I used this recipe without the almonds, and multiplied by 4.  These were really simple, and I had been so worried!  I used LOTS of red food coloring, and flavored them with cinnamon, but then added a little cocoa powder too because I wanted the red velvet color to come out right.  I didn’t add any liquid to the recipe to make up for this; maybe if I had they would’ve come out a little crispier, like I expected, but the texture they had was good for shaping them.  I’d skip the cinnamon next time; I wanted a red flavor to go with the red color, but I wasn’t crazy about the result.

Finally, I made some cayenne syrup to go on top.

  • 1.5 cups water
  • 1.5 cups sugar
  • 1 teaspoon cayenne pepper

Boil until the thread stage, 130F.  Unfortunately, even though I stopped at the thread stage, mine eventually crystallized.  But it was a nice mixture of hot and sweet, and I love spice with my chocolate.

The official drink for the party was something that’s apparently called Devil’s Blood – it’s a vodka cranberry with black vodka.  I layered it by pouring the vodka from a measuring cup over the back of a spoon onto the cranberry juice, which worked well.

devil's blood
Layered cocktail.
Posted in baking, custard, foam

Daring Baker Challenge: Entremet with Joconde

the outside
Now you know what the margins of my notebooks look like.

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

It’s my first Daring Bakerversary!  I’ve been a Daring Baker for a whole year now.  Yay.

Normally I just post the pdf of the recipe and leave it at that, but this recipe needs some tweaks, I think.

It says to make the sponge cake batter first and then the decorating paste that goes under the sponge cake as it bakes, even though the batter runs the risk of deflation and the paste needs to be frozen for 15 minutes before baking.  That’s just silly.

So first, make the decorating paste.  But unless you’re planning to forget the whole joconde thing and make 3 dozen cookies out of it, for goodness sake don’t make as much as they say.  I halved it and had way too much.  Here’s half of the cocoa version (ie, what I made):

  • 7 tablespoons/100g unsalted butter, softened
  • 100g Confectioners’ (icing) sugar
  • 100g egg whites (I used the kind in a carton so I didn’t have to worry about fractions of eggs)
  • 85g cake flour
  • 30 g cocoa powder (sifting this with the cake flour is not actually necessary)
  1. Cream butter and sugar.
  2. Add eggs.
  3. Add dry ingredients.
  4. Pipe or otherwise make a design on a Silpat on a jellyroll pan.  I bought a Silpat especially for this, because parchment paper usually gets warpy in situations like this.  They say to put the jellyroll pan upside down; that’s fine, but it’s also ok to do it right-side up if you have an offset spatula.
  5. Freeze for 15 minutes, till hard.

Meanwhile, make the cake batter.

  • ¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal
  • ½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar
  • ¼ cup/ 60 ml/ 1 oz/ 25g cake flour
  • 3 large eggs – about 5⅓ oz/ 150g
  • 2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted
  • 3 large egg whites – about 3 oz/ 90g
  • 2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
  1. Whisk dries together (not granulated sugar).
  2. Add whole eggs.
  3. Add melted butter. (Another place where I disagree with the recipe.  I did it this way, nothing exploded.)
  4. Separately, beat egg whites.  When frothy, add granulated sugar.  Beat to stiff peaks.
  5. Fold egg whites into batter.
  6. Take the frozen paste out of the freezer.
  7. Pour cake batter onto jellyroll pan.  Spread into an even layer (using offset spatula if you have one).  Remember cake decorating technique: pour it all in the middle and then spread from the middle.
  8. Bake at 475F for 7 minutes.  They said 15 minutes; clearly that was too long for my crazy oven, but I think that’s too long for anyone.  We’re talking about less than a half-inch of sponge cake here.
  9. Cool for a couple of minutes, then flip onto parchment paper.
  10. Cut into strips with the same width as the height of your mold (or the height that you want your joconde to be, if not the full height of the mold).
the inside
An unintentionally dramatic photo, with a flower pot from my Catalan friend in the background.

The fillings were up to us.  I made what was supposed to be a brownie, with my very own recipe! I looked at several other brownie recipes to get a general idea of how much chocolate should go into them, and then brownie-fied Smitten Kitchen’s Blondie recipe using MATH.  Here’s the Blondie recipe:

  • 1 cup flour
  • 1 cup sugar
  • 1 stick butter
  • 1 egg

Here’s the rationale behind my browniefication thereof:

  • 1 cup flour minus 1/3 cup, to be replaced by cocoa powder
  • 1 stick butter minus 1 Tbsp, to be replaced by the fat in the chocolate I use
  • 1 cup sugar minus 2 Tbsp, to be replaced by corn syrup, which is more hygroscopic (will keep it moist)
  • 1 egg

And my final brownie recipe:

  • 2/3 cup flour
  • 1/3 cup cocoa powder
  • 7 Tbsp butter
  • 30g dark chocolate
  • 7/8 cup sugar
  • 2 Tbsp corn syrup
  • 1 egg
  1. Melt butter and chocolate.
  2. Add sugar, corn syrup, egg, and cocoa powder.
  3. Add flour.
  4. Bake at 325F for 30 minutes.

It turned out denser than I expected, but definitely not dry and definitely very chocolatey.  I never thought I’d do this, but I might add a little baking powder next time.

I also made champagne mousse using this Epicurious recipe.  I added a little extra champagne and that wasn’t the greatest idea, because it didn’t thicken much until I gave up and let it cool.  But it worked.  It was very sweet, probably due to the sweet pink champagne I used.  It doesn’t make very much.

I put a layer of my joconde sponge cake on the bottom (so the bottom of your slice is pretty!), then some strawberry jam, then the brownie, then a layer of the chocolate decorating paste (since I had so much extra), then the champagne mousse, and there was still room.  So I made some whipped cream with very little sugar, as a nice light finish to a very rich and sweet dessert.

Posted in baking, custard

Daring Baker Challenge: Crostata alla ricotta e al cioccolato (Cannoli Pie)

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

ricotta crostata
Crostata with a canal in the background. You might as well be in Italy, right?

Maybe two months ago, I ate a chocolate-dipped cannoli and thought to myself, the filling is divine, the chocolate is delicious, and the shell is…meh.  So I made a mental note to find something else to put cannoli filling into.

Then I saw the Daring Baker challenge to make a crostata.  We could fill the pasta frolla (a sweetened tart dough) with anything – jam, pastry cream, fresh fruit.  I thought of my mental note and wanted to fill it with sweetened ricotta (that’s all cannoli filling is), but I was afraid it would be too much to eat a pie filled with just that.  Then I thought a layer of chocolate in the bottom would help break things up, and be even more like my favorite kind of cannoli.  I searched around and found that ricotta pies actually do exist.  They usually have eggs in them, making the pie a sort of custard.

Pasta Frolla (tart dough) recipe here – I used the first one.  I had to measure by volume because I was at home-home instead of in my apartment at school, where I have my scale.  I dipped the cup into the flour instead of pouring the flour into the cup, and I think that was the wrong choice for this recipe.  It was too dry and I had to add some water.  Then it was too wet to roll out, so I just patted it into a pie dish.  That worked fine, but you’re better off weighing or pouring your flour.  I didn’t blind bake the crust.

Chocolate layer: I just poured a single layer of mini semisweet chocolate chips on top of the pasta frolla before filling it with the ricotta mixture.

Ricotta filling: I based my recipe very loosely on this one from alfemminile (in Italian).  Here’s what I did: Mix 1 15-oz package of ricotta, 1 cup/100g of sugar, and 2 eggs.  Pour into the crust.

Bake: It took mine 35 minutes at 350F.  This was in my home-home oven, which is not as overzealous as my school-home oven, so that number might actually work for you, too.  In fact, it wouldn’t be a horrible idea to cook it longer at a lower temperature, it being a custard and all.  A water bath for the pie pan would also help.  Mine could’ve come out smoother, I’m sure.

 

a slice
If I do say so myself, the layer of chocolate on the bottom was a pretty good idea.
Posted in custard

Flourless chocolate cognac cake/tarte

chocolate cognac tarte
Read on for my theory on why this cake looks like it got in a bar fight.

Two of the students (one former) in our department recently got married, and tonight we toasted to them.  I asked the bride what she’d like, and she said she likes anything chocolate.  When people tell me that, I think chocolate cake just won’t cut it – not chocolatey enough.  So I decided to make a flourless chocolate cake.  Before googling or foodgawking (foodgawkering? I can’t decide) for a recipe, I checked my bookmarks, because I keep a store of recipes I’ve seen and want to try.  Sure enough, I had a chocolate tarte recipe saved in my bookmarks that looked delicious.  The recipe is from Côté Maison and is in French, so I’ve translated it.

pâte sablée (already made – I didn’t use one)
156.3 B%       250 g crème fraîche liquide (I used heavy cream)
18.8 B%        30 g butter
78.1 B%        125 g chocolate
15.6 B%        25 g sugar (I added two tablespoons to this)
62.5 B%        2 eggs
37.5 B%        3 yolks
a little unsweetened cocoa powder (I used powdered sugar instead, but it melted into the cake by the time I served it)
32.5 B%        5 cl cognac

I added a pinch of salt and a teaspoon of vanilla.

I did it without a crust and doubled the recipe, which made a thin cake in a 13×9 in pan.  It served 12 people with a little left over.  Sadly, I don’t think the flavor of the cognac came through in the final product.  It tasted great in the batter, but I guess the cognac couldn’t take the heat.  If I make it again, I’d use a lighter cream, because I think too much fat can cover the flavor of the chocolate.   Here’s how I made it – mostly following the instructions, but you know me, I always have to change something:

  1. Heat cream, butter, sugar, salt, and chocolate in a saucepan until everything is melted and dissolved.  Remove from heat.
  2. Lightly beat eggs and yolks.
  3. When cream mixture is cool, mix eggs, cognac, and vanilla together.  Pour into pan.
  4. Bake at 350F (180C) for 20 minutes.
  5. Cool, then sieve powdered sugar on top.

It came out moist, but cuttable (rather than needing to be spooned).  I should have checked it earlier, but thought it would need longer than 20 minutes (at slightly less than 350F) since I made twice as much, but then, I made it in a larger pan.  Twenty minutes was just right or possibly a minute or two too long.  It didn’t weep, so the eggs hadn’t coagulated, but I suspect it would have been a little smoother a couple of minutes earlier.

When I took it out of the oven, it had huge bubbles that sank into valleys upon cooling.  One of the sunken spots even caused a crack (the other, smaller crack is where I checked for doneness).  I think it went like this: the beaten eggs had lots of bubbles in them, and during cooking, they coalesced into big bubbles, which grew due to the heat into monster bubbles, which pushed a little of the batter out from under them, so that when the high spots sank, they sank even lower than the areas around them.  It did not make for a pretty cake.  (But everyone ate it anyway, bless their hearts!)  So take it from me: don’t overbeat your eggs – we’re not going for fluffy here – and let the batter sit for a while, maybe hit the pan on the counter a few times, to get rid of bubbles.

Overall, it’s hard to go wrong with a rich chocolate dessert, but I think this recipe could be improved upon.

Posted in custard, emulsion, foam

Daring Baker Challenge: Chocolate Pavlova

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

the meringue
The piped meringue, before baking.

The pdf of the recipe is here.

I was kind of lukewarm about this challenge, because I had already tried chocolate pavlovas before.  I never got around to posting them, so maybe I’ll put them up soon for comparison.  This one involved a ganache-mascarpone mousse and a creme anglaise, though, so that was exciting.  I had never made creme anglaise before and it. is. delicious.

So here are some issues I have with the recipe (which have nothing to do with taste – no complaints there!):

1. It isn’t really a recipe for a pavlova.  It’s a recipe for chocolate French meringue, cooked until dry, as if for meringue shells.  Which are great!  But not pavlovas.  Meringue shells are egg whites and sugar, beaten to stiff peaks, and baked at a low temperature, say 200F, until hard and dry, say 2 hours.  Pavlovas are large mounds of the same, baked in an oven that was preheated at a higher temperature, say 350F, to make a nice crust, and then lowered to around 300F for maybe 45 minutes to an hour, so that the inside stays moist and marshmallowy.

I went for a pavlova, but I forgot to start the oven off at a high temperature because the recipe, of course, specified a low temperature, so I ended up with something not quite the same as either a pav or a meringue shell.  This mixture had a lot of cocoa powder in it, and I think that may have changed the texture, too.  It was almost cakelike.

finished pavlova
My finished pavlova.

2. The creme anglaise required 6 egg yolks, and the “pavlova” called for 3 egg whites.  Now that’s kind of silly.  So naturally, I doubled the amount of pavlova so I’d use up all my eggs.  I could have forgiven the silliness, though, if it weren’t for the fact that, even with twice the amount of meringue, I had about three times as much of both toppings as I could use.  Maybe I was supposed to dump them on, but I served the extra toppings with the pavlova and encouraged my friends to add more, and I still ended up having to throw a lot away.  (The mousse is great with the sweet pavlova but not sweet enough to eat on its own, and the creme anglaise is delicious but I couldn’t find many things to put it on that went with its eggy flavor.)

This recipe had some interesting flavors: Grand Marnier in the mousse and Sambuca in the creme anglaise mixture.  I didn’t have Grand Marnier on hand, but I did have Cointreau (made margaritas on Cinco de Mayo :)) and brandy, and since Cointreau is orange flavored nondescript liquor and Grand Marnier is orange flavored brandy, I thought a little of those two would have a similar effect.  It tasted great!

pavlova with mousse and creme anglaise