Cooking
Final re-post from the cooking club.
I get a weekly newsletter from the Tribune (many cities), and in this week's I saw the following recipe.
From the Chicago Tribune
Recipe of the week
Chicago Tribune
All Heart, bittersweet style
Preparation time: 20 minutes
Cooking time: 30 minutes
Chilling time: 24 hours plus 3 hours
Yield: 12 servings
Ingredients:
6 ounces bittersweet chocolate
2 Tbsps. coffee
3/4 cup sugar
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
3 large eggs
2 tsps. vanilla
1/8 teaspoon salt
3/4 cup chilled heavy cream
2 tsps. confectioners' sugar
3/4 tsp. vanilla
Small flowers, candied violets or hearts (optional)
Heat oven to 350 degrees. Place chocolate and coffee in small bowl. Melt in microwave on 10 percent power, about 1 minute, 20 seconds, stirring once midway. Stir until smooth. Cream sugar and butter in bowl of electric mixer until fluffy. Add eggs, one at a time. With mixer running, slowly add warm chocolate mixture, vanilla and salt. Mix until smooth. Pour into 5-cup-capacity heart-shaped pan (or 8-inch layer cake pan) lined with heavy-duty foil. Leave about 2-inch foil overhang.
Bake on baking sheet until puffy with a thick cracked crust but still jiggly in center, about 30 minutes. Cool at room temperature. Refrigerate overnight or up to 3 days or freeze up to 1 month, covered airtight.
Lightly press down on edges to make surface as even as possible. Invert heart on platter; carefully remove parchment. Whip together heavy cream, confectioners' sugar and vanilla until stiff. Spread whipped cream over heart. Pipe remaining cream in decorative pattern using pastry bag fitted with a rosette tip. Refrigerate up to 3 hours. To serve, garnish with flowers, violets or candy hearts, if using. Serve chilled, cut into wedges.
Nutritional information per serving:
304 calories; 67percent of calories from fat; 23 grams fat; 14 grams saturated fat; 105 mg. cholesterol; 22 grams carbohydrates; 3 grams protein; 48 mg. sodium; 1 gram fiber.
Thought I'd share!
- Guilt-free Panna Cotta Recipe
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Cooking
Last one; promise!
Final re-post from the cooking club.
I get a weekly newsletter from the Tribune (many cities), and in this week's I saw the following recipe.
From the Chicago Tribune
Recipe of the week
Chicago Tribune
All Heart, bittersweet style
Preparation time: 20 minutes
Cooking time: 30 minutes
Chilling time: 24 hours plus 3 hours
Yield: 12 servings
Ingredients:
6 ounces bittersweet chocolate
2 Tbsps. coffee
3/4 cup sugar
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
3 large eggs
2 tsps. vanilla
1/8 teaspoon salt
3/4 cup chilled heavy cream
2 tsps. confectioners' sugar
3/4 tsp. vanilla
Small flowers, candied violets or hearts (optional)
Heat oven to 350 degrees. Place chocolate and coffee in small bowl. Melt in microwave on 10 percent power, about 1 minute, 20 seconds, stirring once midway. Stir until smooth. Cream sugar and butter in bowl of electric mixer until fluffy. Add eggs, one at a time. With mixer running, slowly add warm chocolate mixture, vanilla and salt. Mix until smooth. Pour into 5-cup-capacity heart-shaped pan (or 8-inch layer cake pan) lined with heavy-duty foil. Leave about 2-inch foil overhang.
Bake on baking sheet until puffy with a thick cracked crust but still jiggly in center, about 30 minutes. Cool at room temperature. Refrigerate overnight or up to 3 days or freeze up to 1 month, covered airtight.
Lightly press down on edges to make surface as even as possible. Invert heart on platter; carefully remove parchment. Whip together heavy cream, confectioners' sugar and vanilla until stiff. Spread whipped cream over heart. Pipe remaining cream in decorative pattern using pastry bag fitted with a rosette tip. Refrigerate up to 3 hours. To serve, garnish with flowers, violets or candy hearts, if using. Serve chilled, cut into wedges.
Nutritional information per serving:
304 calories; 67percent of calories from fat; 23 grams fat; 14 grams saturated fat; 105 mg. cholesterol; 22 grams carbohydrates; 3 grams protein; 48 mg. sodium; 1 gram fiber.
Thought I'd share!
- Guilt-free Panna Cotta Recipe
Lately I've been reading so many blog posts about panna cotta that I guess it seeped into my consciousness. When I learned that the next Is My Blog Burning was "Has my blog jelled?", like a lemming to a cliff, I felt compelled to make it. To see...
- Another Re-used Post
Here's another post from my soon-to-be defunct cooking club: Ok. Here it is. Only one day late! Chocolate Layer Cake with Peppermint Ganache Frosting Alex examines the cake with a critical eye. Alex tastes the cake. Yummy cake! The only difference...
- Toffee: Candy Of Brittle But Tender Texture Made By Boiling Sugar And Butter Together
The latest creation for Matt. He loves it. The cake was wonderful; it had the look and texture of a spice cake, but was really quite pleasant. And of course, the crunchy toffee topping was fabulous! TOFFEE BAR COFFEE CAKE 2 cups all purpose...
- A Year Of Brownies - May
For the month of May, I'd decided to try a cakey brownie. I should probably let you know - and I guess I already have - that I much prefer my brownies fudgy, rather than cakey. But you know - science. Perhaps I was missing out, not ever trying...
- Now That's A Tunnel I Wouldn't Mind Going Through!
What with Easter and everything, and family coming around, one had to bake a cake - oh drats!;-) I'm not one to let an opportunity like that pass me by, so out came the books (I'm doing a lot of things by the book, I don't know if you've...