Dave Lebovitz's Chocolate Tart

Copyright 2015 LtDan'sKitchen blogs

Thank goodness for Dave Lebovitz! This guy is after my gastronomic heart. After sharing his wonderful chocolate chip cookie recipe, he came up with another amazing chocolate concoction. The ever chocolatey and gooey Chocolate Tart. This was meant to be the star of a party I planned for friends but ended up being a dessert given as gifts to friends. The party went bust. Anyway, this was a stellar find in the cacophany of chocolate tart recipes on the internet. It also comes with the most buttery French tart dough recipe which earned raves as well. Nothing works better with butter than the French. On to the recipe!

Dave Lebovitz's Chocolate Tart*

Crust (for a 9-inch tart an):
3 oz unsalted butter
1 tbsp palm oil
3 tbsp water
1 tbsp sugar
1/8 tsp salt
150 g flour (slightly rounded cup)

1. In a deep frying pan over low heat, melt the butter with the oil, water, 
    sugar and salt. Once melted, increase the heat to medium high. 

2. Continue to cook until the butter is bubbly and the edges start to turn 
    golden brown. 

3. Turn off the heat and carefully add the flour and stir quickly until it 
    starts to form a ball and the dough pulls away from the sides.

4. When cooled slightly, transfer to the tart pan and spread towards the 
    sides and edges until the pan is completely covered. Use the tines of 
    the fork to flatten and press the dough onto the tart pan. 

5. Prick the dough with the tines of the fork all around and bake at 400°F
    in a preheated oven for about 15 minutes. Let cool before filling. 

Chocolate Filling:
1 1/4 cup sugar
6 tbsp warm freshly brewed coffee
1/2 cup unsalted butter
4 oz semisweet chocolate
2 oz 70% cacao chocolate
2 large eggs
1/4 cup flour
1 tbsp dark rum

1. Preheat oven to 350°F.

2. In a deep non-stick pan, melt the sugar over medium low heat until it 
    melts and caramelizes.

3. Very carefully, add the warm coffee and stir quickly with a rubber 
    spatula. If the caramel siezes, continue to cook until it becomes smooth. 
    Add the butter and salt until incorporated. 

4. Turn off the heat and add the chocolates. Stir until it melts into the 
    caramel mixture. 

5. Mix in the eggs one at a time and add the flour. Mix well. Add the rum 
    and pour the filling into the prepared tart shell. 

6. Bake for 15-20 minutes. Do not overbake. The edges will be a bit puffy 
    but the center should still be jiggly. Allow to cool completely before 
    slicing.  
 
*Chocolate Tart: My Life in Paris blog
 

Death by Chocolate

Copyright 2014 LtDan'sKitchen blogs

If I had to post a new recipe, what better than to start with something really out there. Just by the name alone, you know you are in for a treat. I actually made this cake a long time ago back in 1997. I tried it once but it was a bit dry for my taste so I never baked it again although my friends said it tasted good. Back then however, I was just a novice baker and this was one of my daring attempts of a much more involved recipe. Now, I can confidently say at this point without being smug that I have more experience with baking and I know just by reading a recipe whether it will come out great or not. I also know whether I can bake the cake and have it come out great or not. This time, I knew it will be good.

Copyright 2014 LtDan'sKitchen blogs

The cake is a bit expensive with 2 lbs of chocolate not to mention the 3 kinds of chocolates used for garnishing. I eventually opted only to use two of the three, not for the lack of resources but rather, the lack of equipment. It also requires about a pound of butter. Word of advice, use unsalted and get the best brand of butter you can find. It really makes a difference. One last word of caution, cut the cake into thin slices. Overall, it tastes like chocolate with a little bit of cake and not the other way around. Serve with ice-cold fresh milk.

Death by Chocolate - Adapted*

For the cake:
8 oz bittersweet chocolates
1/2 cup unsalted butter
2/3 cup milk
1 1/4 cup light brown sugar
2 tsp vanilla extract
2 eggs, separated
2/3 cup sour cream
2 cups self rising flour
1 tsp baking powder

For the Filling and Topping:
4 tbsp seedless raspberry jam
4 tbsp brandy
14 oz bittersweet chocolates
7/8 cup unsalted butter

Chocolate Ganache:
8 oz semisweet chocolate
1 cup heavy cream
1/2 tsp instant coffee
1 tsp vanilla extract

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the
    base with parchment paper. Set aside. 

2. In a small pan, melt the chocolate and butter with the milk over low heat 
    until smooth. Remove from heat. Stir in the sugar and vanilla. Mix well 
    and cool slightly. 

3. In a bowl, whisk the eggs yolks with the sour cream and beat in the 
    chocolate mixture. Sift the flour and baking powder and fold in. 

4. Beat the egg whites in a grease-free bowl and fold into the mixture. Pour 
    into the prepared pan and bake for 45-55 minutes or until firm to the 
    touch. Cool for 15 minutes in the pan and turn out onto a wire rack to 
    cool completely. 

5. To prepare the filling, heat the jam with 1 tbsp of brandy over low heat in 
    a small pan. Allow to cool and set aside. In another pot, melt the 
    chocolate with the butter and the remaining brandy. Stir until smooth. 
    Allow to cool. 

6. To assemble the cake, slice the cake into 3 layers. Arrange the lower layer 
    and spread with half the jam filling and top with half the chocolate filling. 
    Top with the second layer. Spread with the remaining jam and chocolate 
    filling and top with the third layer. Cool in the fridge for about an hour or 
    until set. 

7. Prepare the ganache by melting the chocolate in the cream over low heat. 
    Once smooth, add the coffee and vanilla extract. Allow to cool while 
    constantly stirring with a wire whisk. The ganache is ready when it is 
    spreadable. If in a hurry, you can cool in the fridge but keep an eye on it. 

8. Cover the cooled cake with the ganache and top with chocolate shavings 
    of bittersweet and white chocolate bars. 

*France, C. Chocolate Ecstasy, Anness Publishing Limited, London: 1996.

Julia Child's Chocolate Mousse

Copyright 2014 LtDan'sKitchen blogs

This was my third attempt and I should also say successful in terms of having a mousse that holds its shape when eaten. Normally, this recipe would have been a no-brainer given that I have tackled more complicated recipes than this. However, there are a lot of things to be said when your main problem is not the technique but rather, the ingredient. This version of chocolate mousse is decadent because you basically have nothing more save for eggs, chocolate, and butter. The trick is, you have to use the best ingredients to achieve this French chocolate mousse.

The recipe I used came courtesy of Dave Lebovitz from his own blog. The recipe is of course from Julia Child's iconic book, Mastering The Art of French Cooking. Even my French friend, Cedric, made this dessert during our chocolate mousse battle about three years ago. When his parents came to visit, they also made this wonderful dessert for us and it was heavenly. 

I made a modified version of this dessert and is posted on this blog but I have always wanted to try the read deal. That is when I came to have problems. First off, get the best chocolates you can get. I have been using a block of baking chocolate at our local baking store here which makes it a bit cheaper but it turned out that it is thusly priced and for good reason. The chocolate has a lot of additives and is really not suited for this type of preparation. This successful attempt was due to my use of a combination of both unsweetened dark chocolate and Hershey's semi-sweet chocolate morsels. Next up is the butter. Use the unsalted butter kind and make sure it is real butter. Don't go for the substitutes as they will not work as well. Lastly, get the freshest eggs as much as possible. They really do make a big difference.

Julia Child's Chocolate Mousse - Adapted*

4 oz Hershey's semisweet chocolate
2 oz unsweetened chocolate
6 oz unsalted butter
1/4 cup strong black coffee
2/3 cup white sugar + 1 tbsp
4 large eggs, separated
2 tbsp brandy
pinch of salt
1/2 tsp vanilla extract

1. In a small metal bowl, melt the chocolates, coffee and butter over a pot 
    with barely simmering water. Set aside. 

2. In another metal bowl, whisk the egg yolks, sugar and brandy over a pot
    with barely simmering water until the mixture is thick like mayonnaise. 

3. Immediately dunk the egg yolk mixture in a larger bowl filled with ice. 
    Beat until cool and thick. Fold in the chocolate mixture carefully. 

4. In a third separate bowl, beat the egg whites with the salt until soft peaks 
    are formed. Add the 1 tbsp sugar and continue to beat until it becomes 
    glossy but not stiff. Fold in the vanilla.

5. Fold a third of the beaten egg whites into the chocolate mixture and once
    incorporated, fold in the rest of the beaten egg whites. Do not overdo it 
    or the mousse will lose volume. 

6. Scoop a good amount of mousse into ramekins and seal the top with 
    clingfilm. Chill for 4 hours or until the mousse has set. 
 
*Julia Child's Chocolate Mousse: Dave Lebovitz: Living the Sweet Life in Paris.

Honey Chocolate Cake with Rum

Copyright 2013 LtDan'sKitchen blogs

One time, I went to my favorite cake place to buy eclairs for my friends and I tried one of their cakes that I often ignore. It was a simple chocolate cake that was flavored with run aptly named, Very Sinful Chocolate Rum Cake. Since then, I have been plagued as to how I can recreate what I just tasted since it was so good to the very last morsel. My first attempt was when my friends were in town to attend the local festival a few weeks ago. I baked a simple chocolate cake that I infused with rum. The verdict: the cake was moist but the rum flavor was missing. Since cake number one was a bust, I needed to find another reason why I needed to bake a second chocolate cake since I'm on a regimented diet. Well, that reason came sooner than I expected. 

Copyright 2013 LtDan'sKitchen blogs

My second attempt on a Rum Cake came a few weeks later during the November 1st celebration. Armed with a new recipe, I was determined to use more rum to make the cake every bit as rummy as it is yummy. The recipe I used is a honey chocolate cake, the link to the recipe I already posted on the facebook page of my blog. I also decided to use a sugar syrup infused with rum to soak the cake but I ended up ditching the syrup as I feared the cake might end up too sweet. This is one mistake that I regret now. My one other regret is that I used the accompanying recipe for the ganache when my instincts told me to use my old recipe.  The cake came out great but there was one thing that still eluded me, the rummy moistness. I think my version of the cake came quite close but using the sugar syrup flavored with rum would have imparted the even flavor of the rum which is what I was looking for. Despite the fact that the ganache recipe I followed was good, it did not set as beautifully as my old ganache recipe. Anyway, the third time might prove to be my charm, whenever that will be. 

Honey Chocolate Cake with Rum - Adapted*

1 cup cocoa powder
1 1/2 cup hot strong brewed coffee
1 cup honey
3 cups flour, sifted
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3/4 cup unsalted butter + extra
3/4 cup vegetable oil
1 cup packed brown sugar
1 cup white sugar
4 large eggs
3/4 cup yogurt
2 tsp vanilla extract
1/4 cup rum

Chocolate Ganache with Honey:
16 oz bittersweet chocolate, chopped
2 cups heavy cream
1/4 cup honey
2 oz  unsalted butter
3 tbsp rum
1 tsp vanilla extract

1. Line the 2 9-inch round baking pans and grease with the extra unsalted 
    butter. Set aside. Preheat the oven to 350°F.

2. Sift the cocoa powder in a small bowl and whisk in the hot coffee. Add 
    the honey and mix well. Set aside and let cool completely.

3. In another bowl, sift the flour, baking powder and soda and the salt. Set 
    aside. 

4. In a metal bowl, beat the butter at medium speed while gradually adding 
    the oil. Add the brown and white sugar and increase the speed to high. 
    Beat until light and fluffy. 

5. Add the eggs one at a time beating well after each addition. Add the 
    yogurt and vanilla extract and beat until just incorporated. 

6. With the mixer on low, alternately add the flour mixture in three additions
    with the cocoa mixture in two additions. Beat until just combined. 

7. Divide the cake batter into the two pans and bake for 40 to 50 minutes or 
    until a toothpick inserted comes out clean. 

8. Allow the cakes to cool in the pan for 10 to 15 minutes. Run a knife on the
    sides and invert the cake. Remove the parchment and let cool completely. 

9. Prepare the ganache. Combine the cream and the honey and at low heat, 
    bring to a simmer. Remove from heat and add the chocolate. Allow to 
    stand for a minute and whisk until melted. 

10. Add the butter and allow to melt. Whisk in the rum and continue to mix 
     until smooth. Cover with a clingfilm and allow to cool until the ganache 
     is almost set but still spreadable. This can take half a day to 24 hours.

11. To assemble the cake, brush the rum on the cake layers and spread about
      a third of the ganache on one of the cake layers. Top with the second 
      cake layer. Spread a thin layer of the ganache to cover the whole cake.
      Cool in the fridge for about an hour to set the crumb coat. Cover the 
      cake with the rest of the ganache.

The cake can be made a day ahead and stored at room temperature covered with clingfilm. The ganache can also be made a day ahead. The cake tastes better a day or two after assembly. You can serve the cake at room temperature but I prefer it served cold.

*Recipe from Fine Cooking by Jill O'Connor, Issue 119.
            

Crepes with Bananas and Chocolate Ganache

Copyright 2013 LtDan'sKitchen blogs

The inspiration for this dessert came from Lidia's post on her blog entry which detailed her trip to Antarctica. She featured four dessert recipes and I was drawn to the crepe dessert for two reasons. One, it is easy to make. Two, it has been a while since I've had crepes for dessert so I figured, I could make it for a dinner that I was invited to.  However, she made her crepes with melted chocolate and toasted nuts. At the moment, nuts are not on my list of allowed food items due to my gout so I decided caramelized bananas will do nicely instead. 

For the banana filling, my inspiration came from Sophia Loren's cookbook. However, I simplified it and used a lemon to give it a tangy flavor which balances out the sweetness of the chocolate ganache. Although melted chocolate was already the perfect base for the crepe, I just find it hard to work with so a ganache was the next best thing and in this case, it was actually the better choice. As long as you keep it in liquid form, it can act as both the base and also to drizzle the crepe as a finishing touch.

Crepes with Bananas and Chocolate Ganache - Adapted

Crepes:*
2 eggs
2 cups water
2 tbsp white sugar
2 cups flour
1 tbsp Cognac
1 tsp vanilla extract
4 tbsp butter, melted + extra
1/4 tsp salt
zest of one lemon

Caramelized Bananas:
4 Cavendish bananas, peeled and sliced on a diagonal
4-6 tbsp brown sugar
4 tbsp butter
2 tbsp Cognac
juice of one lemon

Chocolate Ganache:
12 oz semisweet chocolate
3/4 cup heavy cream
1 tbsp Cognac
1/2 tsp instant coffee

Make the Ganache:
1. Heat the cream over medium low heat in a small pot. Make sure it does 
    not come to a boil. Once heated, add the chocolate and turn off the heat. 

2. Stir until the chocolate is fully melted and continue to mix until a smooth 
    shiny texture is obtained. Add the coffee and Cognac and mix well. Set 
    aside. 

Make the Crepes:
1. Combine the ingredients for the crepe except for the flour. Mix well with 
    a wire whisk. Add the flour a little at a time making sure it gets 
    incorporated into the batter after each addition. 

2. Heat a large non-stick pan over medium heat. Grease with a little bit of 
    butter and add 1/3 cup of crepe batter. Move it around until a thin 
    pancake is obtained. Cook until it starts to turn golden brown. Flip and 
    cook for another minute. 

3. Slide onto a plate and keep making the crepes until all the batter has been 
    used up. 

Make the Caramelized Bananas:
1. Melt the butter in a large pan over medium heat. Fry the banana pieces 
    until slightly browned. 

2. Add the brown sugar and spritz with the lemon juice. Allow to bubble for 
   about 2 minutes. 

3. Add the Cognac and light with a match. Allow to light until the alcohol has 
    been burned off. 

To assemble the crepe, drizzle a good amount of the ganache until the crepe is fully covered. Spoon about 4 banana slices and a bit of the syrup and fold the crepe into fourths. Drizzle with more ganache and top with heavy cream if desired. Serve warm. 

*Lidia Bastianich's Decadent Recipes for the New Year. 

Chocolate Panna Cotta

Copyright 2013 LtDan'sKitchen blogs

Finally, a completed recipe. I have made this a number of times and I failed miserably on so many accounts. It turned out that the main problem was the gelatin I used. Knox is the only tried and tested brand of unflavored gelatin in powdered form that will make this recipe work. Also, another modification I used was the use of cream cheese instead of Mascarpone cheese. The reason for this switch is none other than the fact that Mascarpone cheese is hard to find here where I currently live. You have to specially order them and I cannot really order in small amounts due to the steep shipping costs so I substitute with cream cheese whenever a recipe calls for it. They taste about 10% similar but you work with whatever is available.

The recipe is from the Williams-Sonoma website. I was intruiged by the fact that part of the cream base was substituted with Mascarpone cheese. Looking back now, I wish that I stuck to using more cream instead of the cream cheese. For a good panna cotta, you want to start with a thick base but it should be uniform in texture so that it sets as one solid mass. In the end, the cream cheese was not melted enough and you can see bits of it once cooled. Overall though, the taste of the panna cotta was delicious. Sweet with a hint of tartness from the cream cheese. Still, I'm probably being overcritical but I wish I used plain heavy cream.

Chocolate Panna Cotta - Adapted*

4 1/2 cups heavy cream
3/4  cups cream cheese or more cream
6 tbsp brown sugar
1 tsp instant coffee
1 tsp vanilla extract
3 3/4 tsp unflavored gelatin
6 oz semisweet chocolate

1. In a heavy-bottomed pot, heat the cream and the cream cheese over 
    medium low heat. Make sure the cream does not boil. Use a whisk to mix 
    the cream cheese into the cream.

2. Once warm and smooth, take about 1/2 cup of the cream base and 
    transfer into a small bowl. Add the gelatin into it and let stand until the 
    gelatin has softened. 

3. Return the reserved cream with the gelatin into the cream base. Add the 
    chocolates, brown sugar and instant coffee and mix until smooth. 

4. Turn off the heat and pour the mixture into a large measuring bowl over a
    fine sieve. Stir in the vanilla. 

5. Grease 6-7 ramekins with unsalted butter and pour the chocolate mixture 
    until about three fourths full. Cover with clingwrap and cool in the fridge 
   until set. This will take about 4-6 hours.

6. To serve, dip the ramekin into a hot water bath for about 5 seconds. 
    Loosen the panna cotta from the ramekin by running a sharp knife on the 
    sides. Invert onto a plate and serve with strawberry sauce, a dollop of 
    whipped cream and grated chocolates.

*Williams-Sonoma: Chocolate Panna Cotta
  

Coffee Break

Copyright 2012 LtDan'sKitchen blogs

Ever since I started working last June, my time has been divided into working at the university, traveling back and forth and coming home to my Dad every Friday where a lot of household chores have to be tackled and completed before I travel back to the University every Sunday morning in time for my Sunday class. It is no wonder that any respite from this schedule is totally welcome and I have to say that more often than not, it has been a short respite which includes drinking coffee with my co-teachers who have also been given the Sunday schedule or a quick coffee date with my best friends in my home town. As such, I have quite a collection of wonderful cakes that we ate during these coffee dates and I'm quite happy to share them all with you.

Copyright 2012 LtDan'sKitchen blogs

First up is a sinful chocolate cake from the Coffee Break Cafe at Smallville. Yup, there is a place called Smallville in Iloilo City. Sadly, you won't find the man of steel whizzing around but the place is budding with small cafes and fancy restaurants for the younger generation. We definitely didn't have any of these growing up. I made my pick of a Devilish Chocolate Mousse if I was not mistaken (see picture above). My co-teacher Steve opted for something more healthy in the form of a carrot cake. I just needed the buzz of caffeine and sugar that day so I threw caution to the wind and ate without any trace of guilt. The cake was delicious and the coffee was really good. I would not mind going back there again. 

Last weekend, I also met up with a friend who asked me to treat her for lunch. She always treats me whenever we go out so it was the right thing to do and pay for lunch that day. We went to Max's which is a food chain in the Philippines who's specialty is crispy fried chicken. However, we were there for something else: the Sizzling Spicy Tofu. Now, I had my mini episode of gout that day but I just had to try this tofu dish and it was delicious. I had to find a recipe and I made my own version although the heat was toned down quite a bit. It may not be as good but it was still delicious. Maybe I should invest in a sizzler plate when my kitchen renovation is complete.

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After our lunch, we went for coffee and ice cream at Cafe Bob's, a local burger joint/restaurant in my hometown which has been a favorite hangout place of me and my Mom ever since I was little. My friend went for her favorite gelato while I ordered a double chocolate mousse cake. Do you see the trend here with regards to my preference for mousse cakes? Once again, the cake was delicious and fed three of us after another friend of ours joined us for coffee. Their coffee is always good so I was not surprised. I actually came back there last weekend but totally forgot to take pictures of their Black Forest cake and their Mango Pavlova. Now, those were two delicious cakes. Yum! Speaking of which, maybe I should try making my own version of Mango Pavlova for my nephew's birthday this weekend. That might be a really wonderful idea. I'll keep you guys posted. 

I Can't Believe It's Not Real Tiramisu! (Cream Cheese Tiramisu)

Copyright 2012 LtDan'sKitchen blogs

My cousin and nephew along with my uncle and aunt came over the house today. I had something planned for my blog but since they were in town this Saturday, I decided to move up the date of my cooking experiment a day ahead and invited them over for lunch. I had planned a very Italian Sunday lunch so I went ahead with this plan hoping they will appreciate something different from what they usually have at home which is almost just like what we eat daily:fish, fish and more fish. However, I just don't have the time to make dessert on such short notice so a no-bake tiramisu seems to be the best choice for such an occasion. Also, being in the Philippines, mascarpone cheese is a rarity and finding one might be possible but the price tag on such a find will most likely be astronomical there is no point at all in splurging to make this dessert. It might be worth it but if you plan to eat tiramisu on a regular basis, a more affordable alternative might be the way to go.

Copyright 2012 LtDan'sKitchen blogs

I also went for the store-bought ladyfingers (Broas in our dialect) from the local bakery that has been our family's go-to bakery for our family parties. They are a bit pricey but their products are really wonderful and the quality have not gone down unlike most of the stores I used to frequent before I left for the US. I tried making ladyfingers the last time I had to make a dessert but my temperamental oven coupled with my new handheld mixer which turns hot after 5 minutes of use is giving me some issue with regards to real baking. Any hardcore baking will have to wait until I get my new kitchen in about a couple of months.  

Cream Cheese Tiramisu

1 8oz cream cheese, room temperature
1 8 oz heavy cream, chilled
13 tbsp white sugar
8 large eggs, separated
1/2 cup strongly brewed coffee
1/4 cup brandy
48 ladyfingers
2 oz dark chocolate
cocoa powder

1. In a large metal bowl, combine the white sugar with the egg yolks and beat
    at high speed on top of a double broiler. Keep the liquid at a low simmer. 
    Beat at high speed until the volume has tripled. Take off the heat and set 
    aside.

2. In another bowl, beat the egg whites with clean beaters until stiff peaks 
    form. Fold into the egg yolk mixture. 

3. In a third bowl, combine the cream cheese and the heavy cream and beat 
    until smooth. Fold into the egg mixture. 

4. In a 9x13 baking dish, ladle in a cup of the cream cheese mixture and 
    spread evenly. Arrange a tight layer of ladyfingers filling in the gaps with 
    little pieces. 

5. Combine the coffee with the brandy and spoon half the amount over the 
    ladyfingers. Pour half the cream cheese mixture over the ladyfingers and 
    spread evenly. 

6. Dust lightly with the cocoa powder and arrange a second layer of 
    ladyfingers. Soak with the reamaining coffee/brandy mixture and top with
    the remaining cream cheese mixture. 

7. Cover with clingfilm and store in the fridge for at least 4 hours. To serve, 
    grate the chocolate on top and dust with the cocoa powder. 

Black Forest Gateau

Copyright 2012 LtDan'sKitchen blogs

I know I'm trying to cut down on sweets but when a fellow blogger used my recipe for Black Forest Cake, she informed me that March 28 is National Black Forest Cake day. She also gave me the idea that this cake is the best way to put stamp on my blog which will be on hiatus for some time. This cake is the first posting of cakes for my blog and so it does seem fitting that I'm making this for my last posts before taking off from Montana. 

One thing I want to make sure though is to present a variation of the cake so I looked around until I found this recipe from the BBC Food Recipes website. The author is chef Antony Worrall Thompson. Being a recipe from Britain, I had to modify it into metric measurements for the American and Filipino bakers (and any other nationality for that matter) who have been using my recipes. I initially baked the cake in an 8-inch baking pan but it rose like a souffle and after taking the cake out of the oven, the middle part deflated into a large crater with raw batter underneath the caved in center. I had to tweak it some more and baked the cake using a 9-inch round pan and extending the baking time until the middle part was firm when I took it out of the oven. I thus present to you a highly modified version of Chef Worrall's Black Forest Gateau. 

Black Forest Gateau - Adapted*    

2 cup flour

1 1/2 cup unsalted butter, softened

1 1/2 cup sugar
3/4 cup cocoa powder

6 eggs, room temperature

2 1/2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

1. Preheat the oven to 325°F. Butter and grease an 9-inch round cake pan 
    and dust with flour. Tap excess flour. Line the bottom with a parchment 
    paper. 

2. Sift the cocoa powder, baking powder, and salt in a large bowl. Set aside.

3. In a mixer bowl, beat the butter with the sugar at high speed using the 
    whisk attachment until and fluffy. This will take about 3-4 minutes. 

4. Gradually add the sugar and beat for another 2-3 minutes. 

5. Add the eggs one at a time mixing well after each addition. 

6. Lower the speed to low and gradually add the dry ingredients. Once 
    added, increase the speed to medium and beat until just mixed. Do not 
    overmix.

7. Fold in the vanilla and pour the batter into the prepared pan. Bake in 
    the oven for 60 minutes or until the middle is set. Cool in the pan on a 
    wire rack. 

The cake had two filling components, the sour cherries in a sugar glaze and the whipped cream. The cake is also frosted with a ganache giving it the appearance of a regular chocolate cake. It is only when you slice into the cake that the real cake is revealed.

Cherry Filling:
2 15-oz sour or tart or black cherries, canned + 200mL (1 cup) of the syrup
1/4 cup sugar
2 tbsp brandy
1 tbsp corn starch
1 tsp vanilla

1. Heat the syrup in a small pot with the sugar over low heat. Bring to a boil and stir in the cornstarch. Break the lumps and stir until thickened.

2. Cool the syrup to room temperature and add the vanilla and brandy. Mix well. Add the cherries and chill in the fridge for 30-60 minutes. 

Chocolate Ganache:
14 oz semisweet or dark chocolate
1 1/2 cup heavy cream
2 tbsp brandy

Heat the cream in a small pot over low heat until almost boiling. Pour over the chocolate and let it sit until softened. Whisk the ganache until smooth and glossy. Add the brandy and mix to stir. Cool until thickened but still workable.

Cream Filling:
1 1/2 cups heavy cream
2 tbsp confectioner's sugar
1 tsp vanilla extract

Copyright 2012 LtDan'sKitchen blogs

Store the mixer bowl and the whisk attachment in the freezer for 10 minutes. Add the cream and beat at high speed until thick and stiff peaks form. Add the vanilla extract and the sugar just to combine. 

To assemble the cake, slice the cake horizontally into three equal layers. Take the lowest layer and lay on a serving plate. Spoon half the cherries and spread evenly. Top with half the whipped cream. 

Top with the second cake layer and spread the cherry filling and the whipped cream. Top with the last layer. Clean up the cake by removing any crumbs with a pastry brush and even out the cake using a metal spatula to smooth out the cream frosting. Set the cake aside in the fridge.

When the ganache is of the right consistency, frost the whole cake and store in the fridge for at least 4 hours to allow the flavors to meld. 

*BBC Foods recipe: Black Forest Gateau.

Dave Lieberman's Best Chocolate Cake

Copyright 2012 LtDan'sKitchen blogs

This was something I  made on the fly since we had friends over with just an hour's notice. Good thing I had the Irish stew ready for reheating and the pasta I wanted to make was quick and easy. The dessert on the other hand will take a bit of time to prepare. I also have to make sure I have two kinds since half of our guests cannot consume any dairy or eggs during lent. After looking through my stash of ingredients in the cupboard, I realized I have just about everything for Dave Lieberman's Chocolate cake. I have featured the same recipe as the base cake for my Black Forest cake and Chocolate cakes but not as how Dave likes to serve it. There may not be enough time to let it cool but a gooey warm chocolate cake with chocolate ganache is something I think will appeal to anybody who likes chocolates. The non-dairy and no egg dessert will have to be a simple caramelized sweet yam/potato casserole.

Dave Lieberman's Best Chocolate Cake - Adapted*

1 1/4 cup flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3 eggs
1/2 cup (4oz) unsalted butter, melted
1 cup yogurt
1 1/2 sugar
1 tsp vanilla extract
1 cup hot coffee

1. Preheat oven to 350°F. Grease and flour two 9-inch round pans. Set aside.

2. Sift the flour, cocoa powder, baking powder, salt and baking soda through
    a sieve into a large bowl. Set aside.

3. Add the eggs to the melted butter and mix well. Add the yogurt, vanilla
    extract and the sugar and mix to combine. Pour mixture into your mixer
    bowl.

4. With the paddle attachment at medium speed, add the flour alternately
    with the coffee starting and ending with the flour mixture. Mix until just
    combined.

5. Divide the batter into the two pans and bake for 25 minutes. Cool the cake
    in the pan on a wire rack.

Chocolate Ganache:

12 oz bittersweet chocolate
3/4 cup heavy cream
1 tsp brandy

Prepare the ganache while the cake is baking. In a small pan, heat the cream at medium low heat until barely simmering. Pour the hot cream over the chocolate and let it sit for about 5 minutes. Using a wire whisk, work the ganache until it becomes smooth and glossy. Stir in the brandy and allow to cool at room temperature.

Copyright 2012 LtDan'sKitchen blogs

To finish the cake, run a sharp knife on the sides of the cooled cake to loosen it from the pan. Invert the cake onto a cooling rack and invert back into a serving tray. Pour half the ganache over the cake. Loosen and invert the second cake onto the cooling rack and invert back on top of the first cake covered with ganache. Pour the rest of the ganache on top of the second cake and spread to cover the top. Allow to set for another hour. The cake can be served at room temperature  or chilled. Serve with a side of sweetened whipped cream.

*Lieberman, Dave. Dave's Dinners: A Fresh Approach to Home-Cooked Meals. Hyperion, New York: 2006.

Mango Chocolate Creme Brulee

Copyright 2012 LtDan'sKitchen blogs

Does ripe mango go well with chocolates? This is one question I want to find an answer to. I've made creme brulee before and I loved it. I have also made chocolate creme brulee which was equally good but what I want to really try is the Mango Chocolate Creme Brulee. The original recipe called for the brulee to be cooked on a stove top giving it a pudding-like mixture. However, I prefer to bake my brulee giving it a smoother texture reminiscent of a flan. In the end, I used the recipe for a chocolate creme brulee with a twist by adding slices of ripe mangoes at the bottom as a hidden surprise. If this combination freaks you out a bit, you can omit the mangoes and the chocolate brulee can stand on its own. 

Mango Chocolate Creme Brulee

Copyright 2012 LtDan'sKitchen blogs

6 oz bittersweet chocolates
2 cups heavy cream
4 large egg yolks
1 tsp espresso powder
1 tsp vanilla extract
4 tbsp sugar, for sprinkling
1 15 oz mango halves

1. In a heavy-bottomed 
    pot, melt the chocolate 
    with the cream and 
    espresso at low heat 
    until smooth and thick. 
    Preheat the oven to 
    300°F.

2. Add the egg yolks one at a time and mix well after each addition. Add the 
    vanilla and mix. 

3. Ladle 1/4 cup of the chocolate mixture on a ramekin and layer a mango 
    half, sliced thinly, over it. Fill the ramekin with more of the chocolate 
    mixture. Do the same using three more ramekins. 

4. Arrange the ramekins on a baking dish and fill with hot water about 
    halfway the sides of the ramekins. Bake in the oven for 40 minutes. 

5. Remove the brulee and cool to room temperature. Chill in the fridge at
    least an hour before serving. 

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To serve, sprinkle the sugar on top of the brulee. Heat the broiler and arrange one of the racks closest to the broiler. Lay the ramekins on a baking dish filled with ice and water. This will prevent the brulee from overheating. Broil only until the sugar is caramelized. This will take about 30 to 45 seconds. Cool for a little bit before serving.

Note: If the sugar is super fine in texture and instead of caramelizing, it clumps up to a white mass, you can spray a little bit of water to help it melt to the desired golden brown color. It is better to use the granulated white sugar which should melt quickly enough and turn golden brown easily. 

Chocolate Mousse

Copyright 2012 LtDan'sKitchen blogs

In an effort to get rid of my extra stash of chocolates, I decided to make a simple recipe based on Julia Child's Chocolate Mousse. The recipe itself is very rich having equal amounts of butter and chocolate since it was conceived while she was still living in France and is part of her famous Mastering the Art of French Cooking cookbook. Going through my own cookbooks, I found a recipe for chocolate mousse with chopped nuts and flavored with whiskey. Two things I wanted to change right away was to omit the nuts and to substitute brandy for the whiskey. I also simplified the recipe and it came out quite good. I'm used to my triple layer chocolate mousse cake but in a pinch, this simple recipe is actually a good way to enjoy a wonderful mousse without all the fuss and work. Julia Child's recipe will have to wait another day. 

Chocolate Mousse - Adapted

8 oz bittersweet chocolate
1/2 cup brewed coffee
1 tbsp unsalted butter
1/4 cup sugar
3 large eggs, separated
2 tbsp brandy
heavy cream, whipped

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1. Melt the chocolate on a
    double broiler with the
    coffee and the sugar
    until smooth. Add the
    butter and mix well
    until combined.

2. Add the egg yolks one at
    a time, mixing well
    after each addition. Add
    the brandy and mix
    well.

3. Beat the egg whites on
    high until stiff. Fold into the warm chocolate mixture.

4. Divide the mousse into 4 ramekins and cover with clingfilm. Cool in the
    fridge to set for a few hours or overnight.

5. To serve, pipe a rosette of whipped cream on top of the mousse.  

Paczki

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Paczki is one of my favorite pre-Lenten guilty pleasure. Perhaps, it is my only pre-Lenten guilty pleasure. Derived from a tradition of strict Polish Catholics where they use up excess fat, sugar, and fruit in preparation for Lent, things that are not allowed during this holy season, preparing paczki is one way of getting rid of such excesses. They are usually prepared the day before Ash Wednesday and are consumed right away. This tradition is very common mostly in the Midwest but it is slowly gaining ground all over the country. My groupmate Jeff used to be the harbinger of such delightful treats being of Polish origin and it was a good way for me to remember that I had to fast and abstain the next day. Having gone our own separate ways after graduate school, him staying on at Michigan with his wife and their little girl, I moved all over the country always hoping that come Fat Tuesday (day before Ash Wednesday here in the US), I will be able to find a bakery that will carry these treats. 

This year, I tried to find paczki in town and failed miserably. Even Walmart which carried them last year did not have any so I settled for a small box of donuts. Having set in my mind that I wanted paczki, it seems that the only way I can have them was to make my own. And that is what I did. I was also inspired by the number of hits for my paczki post last year which means others were interested in them as well.

Copyright 2012 LtDan'sKitchen blogs

The recipe I'm using is based on a recipe from the website cooks.com and after reading the comments on the website for the posted recipe, I decided to give it a try. Having learned from my previous experiment making paczki that the dough is the secret to this delightful treat, I had to make sure that I don't mess up this second time around. The dough is allowed to rise three times since the starter dough or sponge as it is referred to in the recipe is also allowed to rise until doubled in volume. It is a rather unusual way of preparing a dough but it worked out well since the paczki came out really moist and soft. I also had to resort to using lard instead of butter so the texture is a bit denser but I actually liked it.

Paczki - Adapted*

Starter Dough or Sponge:
1 cup milk
4 1/2 tsp yeast
1 tbsp sugar
2 tbsp warm water
1 cup flour, sifted

1. Heat the milk in a small pot until it reaches 110°F.

2. In a bowl, combine the yeast with the sugar and warm water and mix
    well. Add the milk when at temperature and sift the flour over the
    mixture. Mix well and cover with clingfilm. Set aside in a warm place
    until doubled in volume.

Dough:
5 cups flour, sifted
5 large eggs
1 cup confectioner's sugar
1 stick unsalted butter (or lard), softened
1 tsp orange zest
1 tsp rum
1 tsp vanilla extract
1 1/2 tbsp Kosher salt

1. In your mixer with the whisk attachment, combine the eggs with the
    confectioner's sugar and beat at high until thick and lemon-colored.

2. Switch to the paddle attachment and add the risen sponge mix and
    beat at medium speed just until combined. Add the butter or lard and
    beat for a minute to incorporate into the sponge mix. Add the orange
    zest, rum, vanilla extract and salt and beat for another minute just to
    mix.

3. At low speed, slowly add the flour and continue to beat until all the
    flour has been added. Switch the paddle attachment to the dough hook
    attachment and at medium speed, knead the dough until it all comes
    together and comes away from the side of the mixer bowl.

4. Transfer the dough to a greased bowl  and seal with clingfilm. Allow to
     rise until doubled in size in a warm area. This took about 3 hours.

5. Once risen, divide the dough in three parts. Pat down the dough gently
    until about 1/2 inch in thickness. Using a small inverted glass, cut out
    the dough rounds and transfer the paczki dough onto a baking sheet
    lined with parchment paper. Continue to do the same for the rest of
    the dough. Knead the cut portions and do the same until every piece of
    dough have been cut out into rounds.

6. Allow the dough to double in size in the baking sheets covered with a
    clean dishtowel.

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7. Once the dough have
    risen a second time,
    heat the oil to 280° to
    300°F and fry the dough
    in batches. Take care
    not to overfry them.
    Drain the fried paczki in
    paper towels. Once
    cooled, fill them with
    your choice of filling
    and either glaze with a
    sugar frosting or dust
    with confectioner's
    sugar.

Copyright 2012 LtDan'sKitchen blogs

To fill the paczki, poke the paczki with a skewer and move it around to make room for the filling. I used a double recipe of pastry cream using heavy cream instead of milk to achieve a thicker filling. I divided the pastry cream into three and flavored one with chocolate and another one with espresso. I also used homemade raspberry jelly as the fourth filling but you can buy them in the grocery stores as well. I dusted the raspberry filled-paczki with confectioner's sugar while I topped the espresso pastry cream-filled  and chocolate pastry cream-filled paczki with a sugar glaze flavored with espresso. The plain pastry cream-filled paczki were topped with a chocolate glaze.

Espresso Sugar Glaze:
1 cup confectioner's sugar
1 1/2 tbsp water
1/2 tsp vanilla extract
1 tsp espresso powder

Combine and mix well until a smooth spreadable glaze is achieved. Use right away.

Chocolate Glaze:
3/4 cup semisweet chocolate
2 tbsp light corn syrup
1 tsp vanilla extract
3 tbsp unsalted butter

Combine all ingredients in a glass bowl and heat in a microwave for 30 seconds or until the butter and chocolate has melted. Do not overheat in the microwave or the chocolate will seize. Use the glaze while warm.

*Cooks.com