Chocolate

I have just finished a 9 month stint as a chocolatier at a awesome chocolate shop. I haven't really shown what I worked on in this blog yet, so I thought that I would briefly show some of the things I helped produce. 

This is a fleur de sel caramel - made without the use of corn syrup. Seriously delicious, and pretty satisfying to make really. 

The marzipan - simple but lovely. 

These were both slabbed and hand dipped. I did quite a lot of molded chocolates as well, butter creams and such. It was an interesting medium to work with as I had briefly done some chocolates at school, but never worked with chocolate that much. I learned nice tempering methods (ice bath!) and that you have to be in a good mood to work with chocolate, as I swear it can sense your weakness!

Chocolates

I've been making chocolates lately. A lot of hard work, but I'm really enjoying it. Chocolate is challenging due to the finicky nature of sugar crystals - in order to make a pretty chocolate that has a beautiful shiny coat, with snap and an interesting filling. I've been loving the booze thing - all these exotic (at least to me) liquors such as St Germain (Elderberry), Pernod (seriously strong black licorice) and Absinthe (which I like to call "Van Gough" - just a really strong Pernod with a stronger 'chemicalness' to it).

I made Advocaat as well - it's an egg based liquor (egg yolks, brandy, condensed milk and vanilla bean) which I made into a ganache using white chocolate and filled dark chocolate molds. Chocolates are something I have really enjoyed. So watch out all you people I know (and like!) you may be getting some experimental choc's for xmas!

Chocolate Stout Cake and No Cake Decorating Skills

So this may seems like an innocent cake - one with a whole lotta chocolate, a splash of booze and a bit of caffein. But this guy drove me to the end of my tether.

Easy to make, this cake sounded interesting because of the beer content - I was curious what kind of flavor and/or texture it would add to the cake. When I tried the batter (as you must) I could taste the beer, yet when I baked it, there really wasn't anything yet. The cake was a not-quite-chocolate cake. But not quite sure what it was kinda cake.

Whatever right? Just ice it and send it off.

I tried. I tried for maybe an hour and a half, and learned a very very good lesson. It takes time to ice a cake... specifically to ice it nicely. My forearms physically hurt - still.

Kudos to all of you people who can ice (you know who you are Wendy, Sarah N). It's something I really need to work on.

The recipe for the cake and icing is from: Octobers Bon appetit:http://www.bonappetit.com/magazine/2009/10/chocolate_stout_layer_cake_with_chocolate_frosting

World Peace Cookies - Dorie to the Rescue Again

These are yet another Dorie Greenspan cookie. They are wonderful, they have no eggs in them, they are chocolaty and they have a secrete ingredient that makes them even better. Salt. Specifically Fleur de sel. It adds a slight grittyness (much like Parmigiano-Reggiano cheese in a weird way), and an amzing uplift to the cookie that is really tasty. The reviews I recieved were all positive for these babies so although they aren't pretty cookies they're seriously tasty cookies. Tasty far outweighs pretty in my book!

Choc Panforte Candies

These are from the most recent issue of Bon Appetit (December 2008). I just happen to have all the ingredients hanging about so I thought that I'd give them a go. They were an interesting flavor, sort of chocolately, mulled wine, hazelnutty. Pretty good actually - interesting, pretty easy to make. Great gifts for Chissy!

INGREDIENTS
1/2 cup quartered dried black Mission figs (3 1/2 ounces)
1/4 cup orange juice
2 tablespoons honey
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/4 teaspoons grated orange peel, divided
1/2 teaspoon ground cinnamon
2/3 cup (scant) hazelnuts, toasted
1 cup bittersweet or semisweet chocolate chips
14 standard paper muffin baking cups

PREPARATION
Cook first 5 ingredients and 1 teaspoon orange peel in heavy small saucepan over medium-high heat until liquid forms thick syrup that coats figs, stirring occasionally, about 6 minutes. Remove from heat; mix in cinnamon, remaining 1/4 teaspoon orange peel, and nuts. Melt chocolate in microwave-safe bowl on medium power until melted and warm to touch, stopping once to stir, about 1 1/2 minutes. Arrange paper cups on rimmed baking sheet. Spoon 1 mounded teaspoon chocolate onto bottom of each paper cup. Tap baking sheet on work surface to spread chocolate over bottom of cups. Top center of each with about 1 mounded teaspoon fig mixture. Chill until firm, about 1 hour. Peel off paper. Let chocolates stand at room temperature 15 minutes before serving.

Taken from: http://www.bonappetit.com/magazine/fasteasyfresh/2008/12/chocolate_panforte_candies

Cherry and Choc Chip Cookies

Although nice - I should have done as the recipe first suggested: Use white chocolate. I did use bittersweet chocolate which although was good - I think overwhelmed the tart cherry taste which I would have like to have had more of. However, the texture was good (more on the chewy side) and overall the cookies were pretty good.

Ingredients
1 cup dried tart cherries (around 5.5oz)
1/3 cup cherry liquor
2 Tbs. water
1.5 cups all purpose flour
1/2 tsp salt
1/4 tsp. baking soda
1/2 cup unsalted butter at room temp.
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
2 tsp vanilla extract
1/4 tsp almond extract
1.25 cups semisweet chocolate chips (around 8 oz)
1.25 cups white chocolate chips (around 8oz)

Method
1. Preheat oven to 375F.

2. Line two baking sheets with parchment paper.

3. In a small saucepan bring the cherries, the liquor and 2 Tbs of water to boil.

4. Remove from heat and let soak for 15 min - drain cherries and pat dry.

5. In a medium bowl whisk the flour, salt and baking soda together.

6. Using a stand mixer with a paddle attachment cream the butter and both sugars together until creamy.

7. Add the eggs and the vanilla and almond extracts and beat until combined.

8. Add the dry ingredients and mix until just combined.

9. Stir in the cherries until combined.

10. Scoop tablespoonfuls of the batter onto the sheets of parchment paper making sure to leave around 1 inch between the cookies.

11. Bake for around 13 min - or until the edges are a golden brown.

12. Transfer to a rack to cool.

Taken from: The July 2008 issue of "Bon Appetit" p. 22.

Chocolate, Caramel and Honey Roasted Peanut Tart

This is a tart I've been wanting to make for quite some time. A layer of caramel pitted with honey roasted peanuts and then coated by a bittersweet chocolate ganache means decadent salty, caramelly, sort of sweet tasty.

Ingredients: Tart Base

1.25 cups all-purpose flour

1/3 cup sugar

1/4 tsp. salt

1/2 cup unsalted butter

Ingredients: Caramel

1/2 cup heavy cream

1/2 cup sugar, sifted

1 Tbs. light corn syrup

2 Tbs. salted butter, at room temp.

Ingredients: Ganache

8 oz. bittersweet chocolate, finely chopped

1 cup + 2 Tbs heavy cream

4 Tbs. unsalted Butter cut into 4 pieces and at room temp.

Ingredients: Extras

3/4 cup honey roasted peanuts (or other nuts - this would work well with hazelnuts for a more nutella feel)

Method: Tart Base

1. Preheat oven to 375F.

2. In a food processor, combine flour, sugar, salt, and butter, and process until large moist crumbs form.

3. Transfer the dough to a round tart pan (9inch in diameter).

4. With floured fingers press the dough into the pan.

5. Freeze until firm (around 30min).

6. Take out the freezer, and prick all over with a fork.

7. Bake until golden (20-25min).

8. Let cool to room temp.

Method: Caramel

1. Bring the cream to boil.

2. Meanwhile, in a non-stick fry pan over medium heat sprinkle in around 3 Tbs of sugar.

3. Wait for it to melt, stir it with a wooden spoon. Then add another 3 Tbs of sugar.

4. When this set of sugar has melted add the rest of the sugar, wait for it to melt.

5. Stir with a wooden spoon.

6. Add the corn syrup and stir again. Boil until a deep caramel colour has been achieved.

7. Stand back from the fry pan and add the butter.

8. When the butter has melted, add the cream.

9. Lower the temp. a smidge and let the caramel boil for 2 min.

10. Pour the caramel into a heatproof bowl (also make sure the bowls microwave safe) and set aside.

Method: Ganache

1. Put the chocolate bits into a heatproof bowl.

2. Bring the cream to a boil and pour half on top of the chocolate.

3. Wait 30 seconds, and then with a whisk very gently stir the chocolate and cream together (begin with small circles in the center and then slowly make larger circles).

4. Pour in the rest of the cream, and stir using the same circular motions.

5. When it is smooth and shiny stir in the butter (one piece at a times). Don't stir the ganache any more then you have to - the less you work it the better the texture will be.

6. Cover the ganache with plastic wrap - pressing the plastic against it as to seal it.

7. Set aside at room temp.

Method: Assembly

1. Using a small rubber spatula stir the peanuts into the caramel. If the caramel has cooled to an unusable concrete consistency put it in the microwave and zap it for 3 seconds and see how it is. Keep zapping it until it becomes useful again.

2. Spread the caramel over the base of the tart shell.

3. Put the tart base with the caramel in the fridge for 15 min to let the caramel set.

4. Next is the ganache - check and see if it is a pourable consistency. If not, do as you did the caramel to make it useful again (zap zap zap).

5. Rap the bowl on your bench and then pour it on top of the caramel and peanuts. Jiggle the pan to even it out.

6. Refrigerate for 30 min. And then let it be at room temp for serving.

Taken from the ever wonderful: Dorie Greenspan "Baking from My home to Yours" pp. 355-7.

Baumkuchen - Tree Cake (aka. Happy Belated Birthday Josh)

A cake with many layers, this cake is suffused with rum and vanilla sugar. A cake that takes quite a lot of time due to the baking process this is one of my husbands favorite cakes.

Ingredients: Cake

Egg whites of 4 medium eggs

250g soft butter

250g sugar

2 Tbs. vanilla sugar

Pinch of salt

2 whole medium eggs, and 2 yolks

4 Tbs. rum

150g plain flour

100g cornstarch

3 level tsp. baking powder

Ingredients: Choc Coating

200g milk chocolate (chopped)

4 tsp. cooking oil

Method: Cake

1. Grease a bread tin, and line the bottom with baking parchment.

2. Preheat the grill, and make sure the oven rack is around 20cm (8 inches) away from the grill.

3. Beat the eggs whites until stiff. Set aside.

4. In a large bowl using an electric whisk whisk the butter until smooth.

5. Add the sugars (including the vanilla sugar) and salt, and whisk until the mixture thickens.

6. Add the two whole eggs, whisking for 30seconds between each.

7. Add the egg yolks and whisk for 30sec. between additions.

8. Add the rum and whisk again until smooth and homogeneous.

9. In a smaller bowl add the flour, cornstarch and baking powder, and with a fork mix together until well combined.

10. Stir the flour mixture into the butter mixture in two stages, beating with a wooden spoon between additions.

11. Gently fold in the eggs whites.

12. Using a pastry brush, spread 1 Tbs. of the batter on the bottom of the cake tin and bake until a rich golden brown. Repeat this process (adding 1Tbs. of batter to the top of the previously baked layer) until all the batter has been used. Make sure you keep an eye on it, if the layers begin to bake too quickly either turn the grill down or move the baking shelf lower.

13. Run a knife around the outside of the cake, and remove from the tin onto a wire rack. Remove the baking parchment.

14. Allow to cool to room temperature.

Method: Choc Coating
1. In a bain marie add the chocolate and oil together, and allow to melt. We want a nice smooth chocolate coating, so make sure to keep stirring until it has smoothed out.

Method: Icing
1. If you baked your cake in a slightly sloping pan, you can cut the edges to make sure they are square.

2. Pour around 1/2 of the chocolate on top of the cake and spread evenly over cake.

3. Wait for the chocolate icing to adhere and harden (you can place it in the fridge and it should be hardened in around 15min).

4. Add another layer of chocolate.

Taken from: Dr.Oetker: German Baking Today

Double Choc Cookies

These smelled unbelievable - like a hot chocolate. They were soft and chewy and had a lovely textural change due to the choc chips. I used bittersweet chocolate and milk chocolate, although you could have used any combo of contrasting chocolates (eg. milk and dark, semi sweet and bittersweet).

Ingredients

8oz butter, softened

1 cup brown sugar

3/4 cup sugar

3 eggs

2.25 cups plain flour, sifted

1 tsp. baking powder

1/2 cup cocoa powder, sifted

4.5 oz milk chocolate, either chips or broken into pieces

4.5 oz bittersweet chocolate, either chips or broken into pieces

Method

1. Preheat the oven to 300F.

2. Place the butter and the two types of sugars into the bowl of a stand mixer and using the paddle attachment beat until light and creamy.

3. Add one egg at a time, and beat for 1 min between each addition.

4. Add the flour, baking powder, and cocoa and mix together well.

5. Add the chocolate pieces/chips and combine.

6. Using 1 heaped Tbs. of the mixture make into rough round balls and place on a tray lined with baking paper (make sure there is a decent amount of rooms between the cookies as these guys spread).

7. Bake for around 20-25 min (maybe even longer 30 min). They are cooked when they are brown on the bottom.

Taken from Donna Hay's Modern Classics: Book 2" pp. 30, 32.

Chocolate and French Roast Coffee Tart with Condensed Milk Chantilly

A very rich, decadent tart with the full flavors of strong coffee and bittersweet chocolate cut with a salty sweet chantilly. But seriously, this was rich - it has cream, condensed milk, evaporated milk and bittersweet chocolate - not a tart for the weak of heart!

Ingredients: Base
1/2 cup unsalted butter at room temp.

1 cup confectioners sugar

1/4 tsp. salt

1/4 cup unsweetened cocoa powder

1/4 cup ground almonds

1.33 (1 and 1/3) cup plain flour

1 large egg

Ingredients: Filling

12 oz bittersweet chocolate chopped

1.75 cups heavy whipping cream

1/2 cup evaporated milk

1/3 cup French Roast Coffee powder

1/2 tsp salt

2 large eggs

1/4 cup sweetened condensed milk

Ingredients: Sweetened Condensed Milk Chantilly

1 cup heavy whipping cream

2 Tbs. sweetened condensed milk

1/8 tsp. salt

Method: Tart Base

1. In a food processor place all the ingredients except the egg. Pulse them together until the mixture looks like fine breadcrumbs.

2. With the machine running add the egg, and process until the dough comes together. You may need to take it out and knead it for a short period to integrate the ingredients.

3. Press the tart base into a greased tart pan and freeze overnight.

4. Preheat the oven to 325F.

5. Line the frozen base with parchment paper and place pie weights or dried bean inside of it.

6. Bake for 15 min. Remove the weights and paper and bake until the base is dry to the tough (this took around 10 min for me, but check after 5 min).

7. Let the base cool completely on a wire rack.

8. Turn down the oven to 275F.

Method: Filling

1. Place the chopped bittersweet chocolate in a large mixing bowl.

2. In a medium sized saucepan add the cream, evaporated milk, coffee and salt.

3. Stir over low heat until the mixture begins to simmer.

4. Strain the mixture through a fine sieve into the bowl with the chocolate and whisk until there are no more lumps and the mixture is shiny.

5. Whisk in the eggs one at a time.

6. Whisk in the condensed milk, making sure that all the ingredients are well integrated.

7. Pour into the cool tart shell.

8. Place in the oven. Bake for 10 min and then rotate the pan for even baking and bake another 10 min. The book states that 20 min all up should do it, but I needed another 20 min on top of that. The idea is that the tart be a little jiggly but not wet, so keep that in mind and adjust the time accordingly.

9. Remove from oven and cool on a wire rack. Unmold before serving.

Method: Chantilly

1. Whisk the cream until soft peaks form.

2. Add the sweetened condensed milk and salt.

3. Whisk until medium soft peaks form.

Taken from the beautiful "The Sweet Spot: Asian-Inspired Desserts" by Pichet Ong and Genevieve Ko pp. 25, 138-40.

Peanut Butter Cups

My husband was browsing a cook book and spotted these in a bar version and said that he'd love to try them. This, for someone without a sweet tooth was impressive so I made them, but as I didn't have the right sized pan I simple used a muffin pan instead. This recipe makes 10.

Ingredients: Base

1 Tbs + 1 tsp peanut oil (plus extra for greasing the pans)

4 oz. milk chocolate, chopped

1/2 cup peanuts, toasted and chopped

1/4 tsp. salt

Ingredients: Peanut Butter Filling

3.5 oz. milk chocolate, chopped

1/2 cups + 2 Tbs. heavy whipping cream

3 Tbs. cream cheese, at room temp

3 Tbs. of creamy peanut butter

1/4 tsp. vanilla extract

Method: Base

1. Lightly grease the muffin tins and set aside.

2. Using a bain marie (or a heat proof bowl in a saucepan of slowly simmering water) add the chocolate and stir until the chocolate has melted.

3. Add the peanuts, oil and salt and stir well.

4. Divide the mixture between 10 of the greased muffin tins.

5. Freeze uncovered until hard (this may take up to an hour).

Method: Filling (to be made whilst the bases are freezing)

1. Using a bain marie melt the chocolate.

2. Whisk the cream until medium peaks form (when you lift your whisk from the cream, a peak will form and the very tip of the peak will fall). Transfer to a bowl and set aside.

3. Put the cream cheese, peanut butter and vanilla extract into the bowl of a stand mixer. Using a paddle attachment beat on medium speed until it has become light and fluffy - this should take around 7min.

4. Scrape down the bowl, turn the mixer to low speed and add the melted chocolate in a slow steady stream.

5. Once the chocolate has been mixed in, turn off the mixer and take out the bowl. Using a rubber spatula fold in the cream by hand.

6. Place the filling on top of the frozen chocolate nut bases.

7. Freeze until hard (at least 2 hours).

8. Unmold the peanut butter cups (a tea towel soaked in hot water and pressed to the base of the tin helps remove the peanut butter cups), and store in the refrigerator until serving.

Taken from the inventive " The Sweet Spot: Asian-Inspired Desserts" by Pichet Ong and Genevieve Ko pp. 181-3.

Marble Cake

A nice, easy cake that I have made countless times. It is quick to prepare, and looks magnificent. A wonderful coffee cake!

Ingredients: Main Cake
300g butter at room temperature
275g sugar
1 Tbs. vanilla sugar
2 Tbs. rum
1 pinch salt
5 medium eggs
375 plain flour
4 tsp. baking powder
2 Tbs. milk

Ingredients: Chocolate Swirl
20g cocoa powder (I use Dutch processed)
20g sugar
1-2 Tbs. milk

Method
1. Preheat the oven to 350F. Grease the bundt mould (do this really well).

2. Using a stand mixer set at medium speed with a whisk attachment, cream the butter until smooth.

3. Slowly add the sugar, vanilla sugar, rum and salt while the mixer is still in motion.

4. Add one egg at a time whisking for 30seconds at the highest speed between additions.

5. In a medium bowl using a hand held whisk, combine the flour and baking powder.

6. Add the flour mixture in two stages, alternating with the milk (do these additions at medium speed).

7. Spoon 2/3 of the cake mixture into the bundt pan.

8. With the remaining 1/3, sift in the cocoa powder, add the sugar and 1 Tbs. milk. Combine well until the batter is homogenous – if required add the other 1 Tbs. of milk.

9. Spoon the Chocolate batter on top of the original batter.

10. Use a fork and a swirling motion and drag the fork through the chocolate layer and then through the other batter layer.

11. Put the cake in the oven. Bake for around 60 min.

12. Remove from oven and let it sit on a wire rack for 10min before removing it from the pan.

13. If you like, you can dust the cake with sifted icing sugar.

Taken from Dr. Oetker's "German Baking Today: The Original" p.28.

Blondies (full of good bits)

These blondies (the other brownie..) were really easy to make. They have a rich buttery flavor, with loads additions (two types of chocolate, butterscotch chips, walnuts and coconut). A very easy and rewarding thing to bake!

Ingredients
2 cups all purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks unsalted butter at room temp.
1.5 cups packed light brown sugar
1/2 cup sugar
2 large eggs
1 tsp. vanilla extract
3 oz. bittersweet chocolate
3 oz. semisweet chocolate
1 cup butterscotch chips
1 cup coarsely chopped walnuts
1 cup sweetened shredded coconut

Method
1. Preheat the oven to 325F. Butter a 13 x 9 inch baking pan and place it on a baking sheet.

2. In a medium bowl whisk together the flour, baking soda, baking powder and salt.

3. Using a stand mixer with a paddle mix the butter on medium speed until smooth and creamy.

4. Add the two sugars and beat for 3 min (or until well combined).

5. Add one egg at a time and beat for 1 min after the addition.

6. Beat in the vanilla extract.

7. Adjust the speed of the mixer to low and add the dry ingredients. Mix until just combined.

8. With a rubber spatula mix in the chocolate, butterscotch, walnuts and coconut.

9. Scrape into the baking pan, Spread out with the rubber spatula.

10. Bake for around 40 min (check after 30 min - you want a knife to come out clean when inserted in the center).

11. Put the baking pan on a wire rack, and let it cool for 15 min. Then turn the blondies out onto the wire rack. Invert the rack and cool the blondies the right side up.

12. Cut into pieces. These will keep for 3 days at room temp. when they are wrapped tightly. You can also freeze them for 2 months.

Taken from the amazing "Baking from my home to Yours" by Dorie Greenspan pp 108-9.

Chocolate and Hazelnut Cake

This was a really tasty cake. Subtle Hazelnut flavors mingled really well with the rum syrup and Nutella filling. It is a bit of an epic cake to make, but well worth it.

Ingredients: Sponge
1/2 cup cake flour
4 large eggs, at room temp. and separated
200g (6.5 oz) roasted, skinned, and ground hazelnuts
210g sugar

Ingredients: Syrup
1/3 cup sugar
1/3 cup water
Squeeze of lemon juice
2 Tbs. rum

Ingredients: Filling
Nutella (small container)

Ingredients: Chocolate Glaze
375g (12oz) semisweet chocolate, chopped
1 cup unsalted butter
2 Tbs. light corn syrup

Method: Sponge
1. Preheat the oven to 350F, butter the bottom and the sides of a 9 inch springform, cut out a piece of parchment paper to fit the base, and then butter that as well. Then lightly flour the inside of the pan.
2. Sift the flour onto a piece of parchment paper and set aside.
3. In a bowl whisk the egg yolks and 1/2 cup of sugar together (the ideal is light, and thick. This will take around 5 min).
4. Whisk in the vanilla extract.
5. Using a stand mixer with a whisk attachment set on medium high beat the egg whites until soft peaks are formed (the volume should have tripled by this time as well).
6. Keep whisking and slowly pour in the remaining sugar (1/4 cup). Beat until the whites are stiff and hold their shape (you should be able to turn the bowl upside down without the whites falling out).
7. Using a fork combine the ground hazelnuts and flour.
8. With a rubber spatula quickly fold 1/3 of the beaten egg whites into the yolk sugar mixture.
9. Fold in 1/2 the hazelnut/flour mixture, fold in another 1/3 of the whites, then the other 1/2 of the flour mixture and finally the last of the egg whites.
10. Pour the batter into the cake pan and bake for between 20-30min (check at 20 and see if a toothpick comes out clean).
11. Remove the cake from the oven and promptly run a knife around the edges of the cake to loosen, and then take the cake out of the pan (invert onto a wire rack - remove the parchment paper, then invert once more onto another wire rack).
12. Cool cake completely.

Method: Rum Syrup
1. Place a small saucepan on the stove, and set it to high heat. Place the water and sugar together in the saucepan. Stir, and bring to a boil. Take the saucepan off the heat once the sugar has been dissolved.
2. Stir in the lemon juice and rum.
3. Let cool.

Method: Chocolate Glaze
1. Using a double boiler that has slow simmering water in the bottom, place all the ingredients in it (chocolate, butter, corn syrup).
2. Melt together whilst stirring constantly.
3.Let it cool to 92F (33C) before using.

Method: Assembly
1. Cut the sponge horizontally in half.
2. Poke holes all over the sponge (the inside of the sponge where the filling will go. Make sure you do both halves of the sponge) with either a toothpick or a small, sharp knife.
3. Using a pastry brush, brush on the rum syrup.
4. Scrape out the Nutella from the container and place in a microwave proof dish. Microwave for around 15seconds until it is a spreadable consistency.
5. Spread the Nutella on the cake.
6. Place the halves together.
7. Making sure the chocolate glaze is 90F make a crumb coating. This mean that you place a small amount of the glaze in the center of the cake and spread it thinly over the top of the cake. Refrigerate until firm (30 min).
8. Making sure the cake is on a wire rack, and the the glaze is around 90F (you can microwave it at 5 second intervals to ensure it is 90F).
9. Pour half the glaze in the center of the cake and tilt back and forth making sure to cover the cake with the glaze.
10. Smooth the sides with and icing spatula.
11. Place in the refrigerator for 30min to set.
12. Repeat step 9, but do not smooth with an icing spatula, if you want to add whole hazelnuts to decorate, now is the time to di it so that they adhere to the surface.
13. Place in the refrigerator.
14. Serve when the glaze has set, and for a better flavor serve at room temp. Also make sure to cut the cake with a hot knife!
Recipe from Williams-Sonsoma "Essentials of Baking" pp.234-5, pp. 308-9.

Gabrielles Chocolate Truffle Cake

A chocolate cake that is moist and rich, this is pure decadence!

Ingredients: Cake
1/2 cup all-purpose flour
2 Tbs. cocoa powder
1/3 cup sugar
4 eggs
80g (2.5 oz) butter, melted

Ingredients: Filling
450g (15 oz) chocolate (54-57% cocoa or for a more bitter taste 64% cocoa)
2 cups cream
6 egg yolks
1/3 cup sugar

Method: Cake
1. Preheat the oven to 350F (180C).

2. Sift the cocoa and flour 3 times together and set aside.

3. In a stand mixer (or with an electric mixer with a whisk attachment) beat the eggs for around 6 min. and then slowly add the sugar and beat for 2-4min more (the eggs should be pale and should have tripled in volume).

4. Fold the eggs through the flour and cocoa and then fold in the melted butter.

5. Line the base of a 9 inch (or, if you want a taller cake and 8-inch) non-stick springform tin with baking parchment.

6. Pour in the cake batter and bake for around 25 min (check at 20min). The cake is baked when it comes away from the sides of the tin.

7. Cool in the tin.

Method: Filling - While the cake is in the oven, make the filling.
1. In a small saucepan over low heat, add the cream and chocolate, stir until melted and smooth.

2. Over a saucepan of simmering water in a heatproof bowl place the egg yolks and sugar. Beat with a whisk (preferable an electric one) until thick and creamy.

3. Fold the chocolate cream mixture into the egg mixture and beat for 6 min. or until cold.

4. Refrigerate for 30 min.

Method: Assembly
1. Remove cake from the tin and cut in half horizontally.

2. Place the bottom piece bake in the tin, and pour over half the filling.

3. Place the top half back on, and cover with the remaining filling.

4. Refrigerate for 5 hours or until set.

5. When serving, heat up a tea towl under hot water and place it around the tin. Carefully remove the cake from the tin and smooth the outside with a warm knife.

Taken from Donna Hay's "Modern Classics Book 2" pp. 82-3.

Chocolate Caramel Slice

A moist, extremely sweet slice, with a soft filling and a firm chocolate layer on top. Very nice.

Ingredients: Base

1 cup all-purpose flour

1/2 cup dessicated coconut

1/2 brown sugar

4oz butter, melted

Ingredients: Filling

1/3 cup golden syrup (found at specialty stores here - I found it at cost plus world market)

4oz. butter, melted

2 x 400g cans sweetened condensed milk

Ingredients: Chocolate Topping

6 oz. dark chocolate

3 tsp. vegetable oil

Method: Base

1. Preheat the oven to 350F.

2. Place the flour, coconut, sugar, and mutter in a bowl and mix.

3. Press the mixture into a square container that has been lined with parchment paper.

4. Bake for around 15-18 min (until browned).

Method: Caramel Filling

1. Place the golden syrup, butter and condensed milk in a saucepan over low heat and stir for 7 min, or until it has thickened slightly.

2. Pour over the cooked base.

3. Bake for 20min (check after 15), or until the caramel is golden.

4. Refrigerate until the slice is cold.

Method: Topping

1. Place the chocolate and oil in a saucepan over low heat and stir until melted.

2. Remove from heat and allow to cool slightly.

3. Spread over the slice.

4. Refrigerate until firm.

5. Cut with a heated knife.

Taken from Donna Hay "Modern Classics book 2: Cookies, Biscuits + Slices, Small Cakes, Desserts, Hot Puddings, Pies + Tarts" pp. 16-17.

White Chocolate Cake

This cake was a really nice cake and was very easy to make. A moist cake with a rich chocolate icing.

Ingredients: Cake
6oz butter, chopped
1 cup milk
1.5 cups sugar
5 oz white chocolate, chopped
2 cups all-purpose flour, sifted
1.5tsp. baking powder
1 tsp. vanilla extract
2 eggs

Ingredients: Icing
150g chocolate (I used semi sweet, but I would try something more milky, maybe even a white chocolate or a milk chocolate)
1/2 cup whipping cream

Method: Cake
1. Preheat the oven to 325F.
2. Place the butter, milk, sugar, and chocolate in a saucepan over low heat and stir until melted and smooth.
3. Place the flour, baking powder, vanilla extract and eggs in a bowl.
4. Add the chocolate mixture and whisk until smooth.
5. Pour into a well greased bundt pan, and bake on the middle rack until cooked when tested with a skewer (check after 30min, but it may need up to 50min).

Method: Icing
1. Place chopped chocolate and the cream together in a small saucepan over low heat.
2. Stir until choc is melted.
3. Take off heat and allow o cool for 10 min.
4. Pour over cake, tap to remove air bubble and then put in fridge to set.

Taken from Donna Hay's "Modern Classics Book 2: Cookies, Biscuits + Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies + Tarts" pp72-3 & 92

Caramel-Peanut-Topped Brownie Cake

I messed up on this one because I overcooked the caramel. But I think this would have been a wonderful cake if I could have gotten the caramel right. So I'm going to post it anyway - because I'd make it again.

Ingredients: Cake
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 stick of butter (cut into 8 pieces)
5 oz. bittersweet chocolate
3 large eggs
1/2 cup packed light brown sugar
1/4 cup sugar
3 Tbs. light corn syrup
1.2 tsp. vanilla extract

Ingredients: Topping
2 cups sugar
1/2 cup water
1.5 Tbs. light corn syrup
2/3 cup heavy cream
2 Tbs. unsalted butter. at room temp.
1 cup salted, roasted peanuts

Method: Cake
1. Center a rack in the oven, and preheat to 350F.
2. Grease a springform tin (I used a 9-inch), dust the inside with flour, and line the base with parchment paper.
3. Place the pan on a baking sheet.
4. Whisk the flour, baking soda and salt together.
5. Set a heatproof bowl over a saucepan of simmering water, put the butter and chocolate in a bowl and heat, stirring occasionally, until the ingredients are just melted.
6. Remove the bowl from the heat.
7. In a large bowl whisk the eggs and sugars together until well blended.
8. Whisk in the corn syrup, followed by the vanilla.
9. Whisk in the melted butter and chocolate.
10. Still using a whisk, add the flour mix. Combine until just incorporated.
11. Pour the batter into the prepared pan. Jiggle the pan to get an even batter.
12. Bake the cake for 35-40 min, or until a thin knife inserted into the center almost comes out clean.
13. Let the cake cool for 15min on a rack.
14. Run a knife along the edges, and remove the sides of the pan. Once the cake is completely cool you can remove the base.

Method: Topping
1. Put the sugar, water and corn syrup in a medium heavy bottomed saucepan., stir to just combine the ingredients.
2. Heat, without stirring, until the caramel turns a deep amber. 5-10min, depending on the size of the saucepan and the intensity of the heat.
3. Lower the heat a bit and standing back from the saucepan, add the cream and butter.
4. Stir to combine.
5. Stir in the peanuts, and place in a pouring jug.

Method: Assembly
1. Spoon the peanuts out of the hot syrup and put them on the cake.
2. Spoon over enough hot syrup to cover the nuts,
3. Allow topping to set at room temperature (20 or so min).

From Dorrie Greenspan's Baking: From My Home To Yours, pp. 264-5.

Black Forest Cake

This is a very special cake to me. My nana and opa would make this for special occasions, I loved the cream, and chocolate outside combined with the slightly sour cherries in the middle. This is a simple cake with only one layer. You easily can up the snobbery by adding more layers, you may have to make more of the cherry filling, or you can simply fill those layers with cream.

Ingredients: Sponge
3/4 cup cake flour
1/3 cup dutch-process cocoa
1/8 tsp. baking soda
5 large eggs
2 large egg yolks
3/4 cup + 2 Tbs. sugar
2 tsp. vanilla extract
1/4 cup warm (100-110F) clarified butter

Ingredients: Brandy Syrup
1/4 cup brandy
1/3 cup water
1/4 cup sugar

Ingredients: Cherry Filling
1 jar (24 fluid oz) of sour cherries (I use http://www.bende.com/ecommerce/shopdetails.cfm?p=88&cat=27)
2 Tbs. corn starch
1 Tbs. Brandy
1/2 tsp. fresh lemon juice

Ingredients: Cream and fixin's
2 cups heavy whipping cream
1 tsp. vanilla extract
4 tsp. sugar
Grated semi-sweet Chocolate (optional)
8 maraschino cherries (optional)

Method: Sponge
1. Preheat oven to 350F (put a rack on the lower 1/3 of the oven).
2. Generously grease and flour a 9-inch springform pan.
3. Sift the flour , cocoa, and baking soda together 4 times.
4. Place a bowl over slightly simmering water, put in the eggs (including the two yolks) and the sugar and mix to just combine - but do not whisk together.
5. Stir for 3-5 min until the colour darkens, the mixture is slightly runny, and the temperature of the eggs is between 110-120F.
6. Remove the bowl from the simmering water and place the egg mixture in a large bowl.
7. Using a whisk, whisk the eggs on high speed until they are cool. This should take between 4-5min. The mixture should be light, and thick (when you run a finger through the eggs, you should see a dent).
8. Reduce the mixer to med. and add the vanilla extract. Whip for 2-3 min more.
9. Remove the bowl from the mixer.
10. Using a rubber spatula, fold in 2-3 Tbs. worth of the flour mixture at a time (this should take around 10-12 folds for each addition).
11. Before the last addition of the flour, pour in the butter over the mixture, then immediately add the last batch of the flour mixture. Fold into the batter, using around 12-15 turns.
12. Place the batter in the prepared springform pan. Tap the pan on the bench a couple of times, and then place on a baking sheet. Finally place in the preheated oven.
13. Bake for between 30-40 min. The cake is done when it is springy to the touch, and has come away from the sides of the pan.
14. Remove the cake from the oven and place on a cooling rack. Wait 10 min before removing the springform pan.
15. Allow to cool to room temp.
16. Cut in half (or thirds etc).

Method: Cherry Filling
1. Drain the cherries, and keep the drained juice.
2. In a saucepan, dissolve the cornstarch with a small amount of the juice (2-3Tbs.)
3. Add 3/4 cup of the reserved cherry juice, and stir till combined.
4. Place over med/low heat until the mixture thickens and reaches a slow boil.
5. Remove from heat, and add the brandy and lemon juice. Then gently add the cherries.
6. Set aside to cool.

Method: Brandy Syrup
1. Place all the ingredients in a pan, and slowly bring to a boil.

Method: Cream
1. Place the cream in a bowl.
2. whisk a little, then add the vanilla extract and sugar, and then whisk until quite thick.

Method: Assembly
1. Prick the base and top of the cake with a toothpick.
2. Using a pastry brush, brush the brandy syrup on both halves.
3. Using a piping bag filled with cream, pipe a circle of cream around the bottom half of the cake.
4. Place the cherry mixture in the center of the circle, and spread out to fill.
5. Place some cream on top of the cherries and spread out the cream with a butter knife.
6. Place the second half of the cake on top.
7. Spread the cream over the top of the cake, beginning with the top, and smoothing over the sides.
8. Estimate where you will slice the cake and make small cream 'hills' for the maraschino cherries to sit in.
9. Sprinkle the top of the cake with the grated chocolate, and put chocolate in your hands, and then place your hands on the sides of the cake to place chocolate on the sides of the cake.
10. Place the cherries in the little 'hills'.
11. Refrigerate for at least 2 hours. This cake keeps well in the fridge for a couple of days.