Minggu, 11 Januari 2009

Chocolate Cakes with Milk Chocolate Mousse


Ingredients:
Chocolate Cake:
1 bar (1.5 ounces) Godiva Dark Chocolate, finely chopped (or other fine quality dark chocolate)
1/3 cup brewed strong coffee
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 1/4 cups bleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1/2 teaspoon vanilla extract
1/2 cup sour cream

Espresso Anglaise Sauce:
2 cups half-and-half
1/2 cup granulated sugar
1 vanilla bean, split and scraped
1/2 tablespoon cornstarch
1/4 cup brewed espresso, cold
4 large egg yolks, at room temperature

Hazelnut Ganache:
3/4 cup hazelnuts (about 3 ounces), toasted
1/2 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon granulated sugar
3 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped (or other fine quality dark chocolate)

Milk Chocolate Mousse:
7 tablespoons whole milk
5 tablespoons granulated sugar
5 tablespoons unsalted butter
1 teaspoon vanilla extract
6 bars (1.5 ounces each) Godiva Milk Chocolate, finely chopped (or other fine quality milk chocolate)
1/2 cup heavy cream

Assembly:
Cocoa powder for dusting
Chocolate shavings (optional)

Instructions:
To Make the Chocolate Cake:

Preheat to 350°F (180°C). Spray 15 x 10 x 1-inch jelly roll pan with vegetable cooking spray. Line bottom of pan with parchment paper and spray paper.

Place chocolate and coffee in medium, heatproof bowl set over pan of hot (not simmering) water. Heat until chocolate melts, stirring occasionally. Remove from heat and cool slightly. Whisk in egg and yolk until blended.

Sift together flour, baking soda and salt.

Beat butter and sugar in mixing bowl for 3 to 5 minutes or until fluffy, using medium speed of electric mixer. Beat in vanilla and chocolate mixture, using low speed. Scrape bowl, increase speed to medium and beat until smooth, about 1 minute. Add half of dry ingredients, sour cream and then remaining dry ingredients, beating well after each addition. Turn batter into prepared pan.

Bake for 18 minutes or until center springs back when pressed lightly with fingertips.

Cool cake in pan on wire rack.

To Make the Espresso Anglaise Sauce:

Place half-and-half, sugar and vanilla bean seeds and pod into medium, heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Increase heat to medium-high and bring mixture to gentle boil.

Meanwhile, place cornstarch in large heatproof bowl. Gradually whisk in espresso until smooth. Whisk in egg yolks. Whisk about 2 cups of hot cream mixture into yolk mixture. Return this mixture to saucepan. Cook over medium heat, stirring constantly with wooden spoon, for 1 to 3 minutes or until custard thickens slightly. It is done when you can run finger down back of custard-coated spoon and path remains in custard for several seconds. Do not let custard come to boil.

Remove pan from heat and immediately strain hot custard through fine-meshed sieve into medium heatproof bowl. Set bowl over larger bowl containing ice water and stir custard for 5 to 10 minutes or until cooled. Cover surface with plastic wrap and refrigerate until ready to use.

To Make the Hazelnut Ganache:

1. Place toasted hazelnuts in plastic bag and crush with rolling pin.

2. Combine cream, butter and sugar in small saucepan and bring to gentle boil over medium heat, stirring occasionally. Remove pan from heat and add chopped chocolate, swirling pan to cover chocolate with hot cream. Let stand for 3 minutes to melt chocolate. Gently whisk chocolate mixture until blended. Mix in crushed hazelnuts. Cool slightly before assembling.

To Make the Milk Chocolate Mousse:

Place milk, sugar, butter and vanilla extract in medium saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Increase heat to medium-high and bring mixture to gentle boil. Remove pan from heat and add chopped chocolate, swirling pan to cover chocolate with hot milk. Let stand for 3 minutes to melt chocolate. Gently whisk chocolate mixture until blended. Let stand at room temperature until cool.

Place heavy cream in medium chilled bowl. Whip cream until soft peaks form, using hand-held mixer set at medium speed. Fold whipped cream into chocolate mixture.

To Assemble Dessert:

1. Line baking sheet with parchment paper. Using 3-inch ring mold as cutter, cut out eight chocolate cake rounds. Place ring molds on lined baking sheet and insert cake round in each mold. Pour about 2 heaping tablespoons hazelnut ganache over each cake round. Chill until ganache is set.

2. Fill each mold with about 1/4 cup milk chocolate mousse. (Mousse will not completely fill the mold.) Smooth top of mousse with bottom of small spoon. Chill until set at least 2 hours.

3. Have ready eight individual dessert plates. Remove desserts from refrigerator. Dust tops of mousse with cocoa powder. Using propane torch or hair dryer, heat sides of molds and remove. Carefully transfer each cake to center of dessert plate. Drizzle espresso anglaise sauce around cake and sprinkle with chocolate shavings if desired.

Makes 8 individual servings.


© 2009 D.B Woodall. All rights reserved

Boiled Chocolate Cake


Ingredients:
2 cups granulated sugar
2 cups water
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda or bicarbonate of soda
1 cup (2 sticks/8 oz/226g) butter
4 large eggs
3 cups self-rising flour

Boiled Chocolate Frosting (optional)
(See Recipe Below)

Instructions:
Preheat oven to 350 degrees F (180 degrees C). Grease and line with parchment paper a 9 x 13-inch rectangular cake pan.

Place all ingredients except eggs and flour into a large saucepan, bring to boil while stirring gently, then simmer 2-3 minutes. Cool.

Beat the eggs lightly, then add to cooled chocolate mixture. Sift in the flour slowly, stirring thoroughly as you add to avoid lumps.

Pour batter into prepared cake pan and bake in preheated oven for 55-60 minutes or until a cake tester inserted into cake comes out clean.

Cool cake on rack for 15 minutes, then invert cake onto rack to cool completely. If desired, frost or glaze cake when completely cooled, or if using Boiled Chocolate Frosting recipe below, frost when cake is warm or partially cooled.

Makes 8-10 servings.

Boiled Chocolate Frosting

Ingredients:
1 cup granulated sugar
5 tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips

Instructions:
In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over warm to partially cooled cake.


© 2009 D.B Woodall. All rights reserved

Midnight Chocolate Cake


Ingredients:
Dry Ingredients:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt

Liquid Ingredients:
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup. boiling water


Instructions:
Preheat oven to 350 degrees F (180 C). Grease and flour two 9 inch round baking pans OR one 9 x 13-inch baking pan OR one 10-inch bundt or tube pan.

In a large bowl, and with an electric mixer, combine dry ingredients. Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.

Stir in boiling water (batter will be thin). Pour into prepared pan(s). Bake 30-35 minutes if using the 2 round pans or 35-40 minutes for the 9x13-inch rectangular pan, or bake for 50-60 minutes if using a bundt or tube pan. Remove cake(s) from oven, and cool completely on rack.

After cake(s) have cooled completely, frost as desired, or dust top of cake with confectioners' sugar.

Makes: One 9 x 13 rectangular cake, or two 9-inch round cakes, or one 10-inch bundt or tube cake.

© 2009 D.B Woodall. All rights reserved

Chocolate Oreo Cheesecake


Ingredients:
Crust:
12 Oreo Chocolate Creme Chocolate Sandwich Cookies, crushed

Filling:
4 pkg. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1 tsp. vanilla extract
1 pkg. (8 oz.) semi-sweet chocolate baking squares, melted and slightly cooled
4 eggs
20 Oreo Chocolate Creme Chocolate Sandwich Cookies, quartered


Instructions:
For Crust:
Press crushed cookie crumbs onto bottom of 9-inch springform pan. Bake at 325°F (160°C) for 10 minutes if using a silver or light- colored springform pan. (Bake at 300°F/150°C) for 10 minutes if using a dark springform pan.)

For Filling:
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Blend in melted chocolate. Add eggs, mixing on low speed just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies. Bake at 325°F (160°C) for 1 hour or until center is almost set if using a silver or light-colored springform pan. (Bake at 300°F/150°C for 1 hour or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate for 4 hours or overnight. Store any left-over cheesecake in refrigerator.

Makes 12 servings.

© 2009 D.B Woodall. All rights reserved

Five Spice Chocolate Cake


Ingredients:
7 oz. fine-quality unsweetened chocolate, finely chopped
6 oz. fine-quality bittersweet chocolate, finely chopped
1/2 cup water
1-1/4 cups granulated sugar
4 teaspoons Chinese Five-Spice powder
2-1/4 sticks unsalted butter, cut into pieces and softened
6 large eggs

For Garnish (optional)
Whipped cream, or Creme fraiche
Fresh Berries, such as raspberries or strawberries
Sliced almonds

Instructions:
Preheat oven to 350º. Butter a 10" by 2" round cake pan. Line bottom with a round of parchment paper and butter the paper.

Put chocolate in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolate. Stir until smooth, then stir in butter until smooth.

Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a handheld). Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).

Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering. Remove from water bath and cool 2 hours in pan on a rack.

Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on a burner set at moderately low. Invert cake plate over pan and flip cake pan over so cake comes out on plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.

Serve cake in thin slices. If desired, serve with whipped cream or Creme Fraiche, and fresh berries, and scatter a few teaspoons of sliced almonds over the top of each slice.

Makes a 10 inch cake. Approximately 10-12 servings.
© 2009 D.B Woodall. All rights reserved

Double Glazed Chocolate Rum Raisin Cake


Ingredients:
For Cake
1 (1 lb. 2.25-oz) pkg. devil's food cake mix
3 eggs
1 (8-oz) container sour cream
1/2 cup water
1/4 cup rum
1 cup raisins

For Glaze
1/2 cup white vanilla chips
1 tablespoon oil
1/4 cup semi-sweet chocolate chips
1 teaspoon oil



Instructions:
Heat oven to 350° F. Generously grease and flour 12-cup Bundt pan. In large mixer bowl, combine all cake ingredients except raisins. Mix at low speed until moistened. Mix at medium speed 2 minutes. Stir in raisins. Pour into pan.

Bake at 350° F for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan onto wire cooling rack. Cool completely.

In small saucepan, melt vanilla chips over very low heat. Stir in 1 tablespoon oil. Drizzle over cooled cake. In another small saucepan, melt chocolate chips over very low heat. Stir in 1 teaspoon oil. Drizzle over vanilla glaze. Let stand until chocolate is set, about 1 hour. Decorate with dark and white chocolate curls, if desired.

Tip: Rum can be replaced with equal amount of water, if desired.

Prep Time: 20 minutes
Bake Time: 30 to 40 minutes
Cool Time (cake): 1 hour
Stand Time (glaze): 1 hour

Makes 12 servings.
© 2009 D.B Woodall. All rights reserved

Dark Chocolate Cheesecake


Ingredients:
Crust:
24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon granulated sugar
1/4 cup (1/2 stick/2 oz./56g) butter, melted

Filling:
10 oz. (70% cocoa) bittersweet chocolate, chopped
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons granulated sugar
1/4 cup unsweetened cocoa powder
4 large eggs

Topping:
3/4 cup whipping cream
6 oz. (70% cocoa) bittersweet chocolate, chopped
1 tablespoon granulated sugar

Bittersweet chocolate curls (optional)

Instructions:
For Crust:
Preheat oven to 350 degrees F/180 degrees C. Butter a 9-inch springform pan with 3-inch high sides.

Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

For Filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

For Topping:
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour.

Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.

Release pan sides. Transfer cheesecake to platter. Top with chocolate curls (optional). Let stand 2 hours at room temperature before serving.

Makes 12 servings.


© 2009 D.B Woodall. All rights reserved