WSJ 2018, 8-12 Svgs, Oven 300°. Very dense cake. Valrhona “Abinao” 85% ciao

  • ¾ LB (12 oz) blanched whole almonds. Finely grind half  (6 oz) in food processor. Coarsely grind remaining with chocolate. (or use almond flour and ground almonds from Trader Joe)
  • ¾ LB (12 oz) bittersweet chocolate, 85% cacao or higher
  • ½ LB (8 oz  ~ 1 C) unsalted butter at room temperature
  • 1 C plus 2 TB sugar
  • 5 large eggs separated

300° oven butter 8 inch round spring form pan, line bottom with parchment.

  • Cream butter and sugar with electric mixer until light and fluffy.
  • Add yolks one at a time.
  • Add, beat in  all the almond flour, nuts and chocolate.
  • Separate large bowl, which egg whites until soft peaks. Fold a quarter of whites into chocolate mixture to loosen.
  • Fold chocolate mixture into egg whites.
  • Pour into spring cake pan, bake until set and skewer come out clean 45 minutes.
  • cool in pan.

top with crème frâiche/whipped cream

 

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WSJ 5/27/2017.  Italian frozen chocolate mousse. QED.  Svgs 8.  Takes 4 hours to freeze.

INGREDIENTS

½ C sugar

3 large eggs

2 egg yolks

2 C heavy cream

8 ounces semisweet (63% cacao or higher), melted, warm but not hot.

¾ C toasted, coarsely chopped almonds

DIRECTIONS

  • line 9×5 loaf pan with plastic wrap
  • A. MELTED CHOCOLATE  melt 8 oz chocolate in double boiler, remove from double boiler, set aside.
  •  B. EGG MIXTURE In double boiler over simmering water, whisk: eggs & sugar & pinch of salt until pale & frothy ~ 4 minutes. Remove from heat (I transferred to large bowl).
  • C. CREAM MIXTURE In a bowl, Beat 2 C cream (with whisk attachment) to soft peaks. Set aside 2/3 C of whipped cream for serving – keep chilled in refrigerator until needed when serving.
  • Fold A Chocolate  into B Egg mixture with rubber spatula.                                                                                       Quickly but gently fold in C whipped cream to A&B mixture.
  • Add ¾C toasted almonds to chocolate mixture. Transfer to loaf pan lined with plastic wrap. Cover & freeze 4 hours.
  • Slice & serve with dollop of whipped cream

Chocolate Mousse

July 14, 2015

WSJ 2015

  • 12 oz semisweet chopped chocolate
  • ¾ C water
  • 2 Tb instant espresso coffee granules
  • pinch salt
  • 4 egg yolks (can add 2 whites- optional for lighter mousse)
  • 1 C heavy whipped cream
  • 2 TB liquor (Cognac/bourbon or Kahlua)
  1. Double boiler over simmering water: melt chocolate, water, coffee powder & salt. Stir until just melted.
  2. Remove top pot from heat, beat in yolks, one at a time, let cool completely.
  3. Whip cream to soft peaks then add 2 T liquor.
  4. Fold whipped cream into chocolate [if wanted, add 2 whipped egg whites to chocolate  – after folding in whipped cream].
  5. Transfer chocolate mousse into ramekins or other individual serving cups/glasses.(maybe top with flak salt and or fruit and whipped cream)

Aquavit Ginger Snap

December 9, 2014

WSJ dec 2014 … NYC Aquavit restaurant makes 1 bottle, serve with spiced hot chocolate

Aquavit

  • scrub 1 thumb size piece ginger, slice into coins. Add sliced ginger to a glass mason jar or bottle.
  • 5 cinnamon sticks
  • 30 cloves
  • zest of ½ orange (use vegetable peeler)
  • 750 ml good vodka.
  • Seal and store in cool place out of direct light 5-7 days. turn bottle every couple days. Strain away all spices. fine sieve or coffee filter.

Spiced Hot Chocolate – serves 2

  • Into a med pot add:
  • 1¼C milk
  • Zest of ¼ orange
  • 1 cinnamon stick crushed into large fragments
  • 10 cloves
  • 1½ TB peeled and coarsely chopped ginger

Simmer gently 15 minutes, do not scald milk. Then add:

  • Add 1 TB cocoa powder
  • 3 TB light brown sugar
  • 1¼ oz dark chocolate

Whisk until chocolate melts and cocoa is completely mixed. Turn off heat. Add 1 to 2 oz of Ginger Snap aquavit to hot chocolate. Strain into 2 cups/glasses.

Whip ½ C heavy cream until soft peaks form.

top cups/glasses with whipped cream, sprinkle with cocoa powder.

Johan’s Chocolate Cake

March 28, 2012

From Astrid’s cousin Johan 1980s. Served a bit gooey in the middle. Bake at 400°

15-20 min. Grease and dust with flour a 2 qt spring cake pan.

  • 8 oz semi sweet chocolate (~ 58% chocolate)*** ( I used Scharffen Berger 62% Cacao  – delicious.)
  • 2 sticks (8oz) unsalted butter

Melt butter and chocolate over low heat, let cool.

  • 4 eggs
  • 3/4 C sugar

Whip sugar and eggs until fluffy. Mix chocolate into egg mixture.

  • 1 C Sifted all purpose flour (4 oz/115g)
  • 1 tsp baking powder
  • dash salt

Fold in the flour & baking powder into chocolate mixture. Pour into floured spring pan, Bake 15-20 min.Cake should be only 3/4 baked (still runny/wet in the center). Serve warm with cold whipped cream.

NOTES

*** SemiSweet Chocolate  Substitutions (Vintage recipes semisweet was 50-55% cacao, today semisweet is 53-60% cacao. If use >62% then use 10% less chocolate  to compensate.)

  • 64% chocolate (versus 54-58%) use  10% less chocolate, add 5 g (1.25 tsp) sugar for each ounce/28 g or 1 ounce of chocolate in original recipe.
  • 66% chocolate: use 25% less chocolate, add 1.5 tsp/6g sugar per ounce chocolate in original recipe.
  • 70% chocolate: use 33% less chocolate, add 1.5tsp/6g sugar per ounce chocolate in original recipe.
  • 82% chocolate: use 50% less chocolate, add 2.5tsp/10g sugar AND 0.75tsp/4g butter per ounce chocolate in original recipe.

 

Flourless Chocolate Cake

March 15, 2012

Cafe Mac recipe from Camp Apple 1998. (chef was a biochem major.) Bake at 350°. 45 minutes.

A. Melt together in a double boiler:

  • 12 oz (.75 lb) SemiSweet chocolate ***
  • 8 oz (1/2 lb) butter

B. Beat to a pale frothy consistency:

  • 6 egg yolks

C . Whip until soft peaks (use copper bowl).

  • 9 egg whites
  • 2 TB sugar
  • pinch cream of tartar

Fold B into A, then C into AB  mixture. Pour into buttered & flour dusted springform cake pan. (or line with baking parchment.) Bake 45 minutes, cool, then remove from pan.

Chocolate Glaze: heat in a double boiler, then spread over top of cake. Serve with raspberries, whipped cream or vanilla ice cream.

  •  6 oz chocolate (54-60% cacao)
  • 1 oz (2 TB) butter
  • 1 oz milk
  • 1 egg yolk

 

NOTES

*** SemiSweet Chocolate  Substitutions (Vintage recipes semisweet was 50-55% cacao, today semisweet is 53-60% cacao. If use >62% then use 10% less chocolate  to compensate.)

  • 64% chocolate (versus 54-58%) use  10% less chocolate, add 5 g (1.25 tsp) sugar for each ounce/28 g of chocolate in original recipe.
  • 66% chocolate: use 25% less chocolate, add 1.5 tsp/6g sugar per ounce chocolate in original recipe.
  • 70% chocolate: use 33% less chocolate, add 1.5tsp/6g sugar per ounce chocolate in original recipe.
  • 82% chocolate: use 50% less chocolate, add 2.5tsp/10g sugar AND 0.75tsp/4g butter per ounce chocolate in original recipe.

Danish Christmas Ice Cream

January 25, 2012

This is something Mormor Karin made when I was growing up – a recipe from Sweden (possibly from Vecko Journalen – a Swedish magazine, subscription that Mormor received from her mother). Make room in the freezer for a bowl to chill this.

Svgs 6-8

  • Half gallon of the best vanilla ice cream (minus 1 Cup)
  • 1 C whipped cream (3 dl)
  • 1 C chpd (but not too fine) dark chocolate (Callebaut) – semi-sweet?
  • 3/4 C chpd Raisins (soaked overnight in Grand Marnier)
  • 1 C ground blanched almonds (ground almond meal from Trader Joes)

Blend half of ice cream with raisins, chocolate and almonds. Stir until well blended. Mix in rest of ice cream (fast so it doesn’t melt too much).

Fold in whipped cream.

Transfer to a serving bowl or mold to put in freezer. Freeze 4-5 hours.