- 2 cups heavy cream
- 1/2 cup powdered sugar, sifted
- 1 teaspoon vanilla extract or the seeds of 1 vanilla bean
- pinch of salt
- Place all the ingredients into the bowl of an electric mixer fitted with the whisk attachment. Whip on high until the cream whips up to full volume (about 2 minutes). OK to mix by hand in a large bowl with a whisk.
- Photo by Jennifer Martine; Chocolate Bliss by Susie Norris
Our recipes (in alphabetical order by category below) roll out as they are tested, tasted, and ready for publication. We’re adding new ones regularly.
Cakes: Beet-Red Velvet Cake, Carrot Cake Slices, Chocolate Birthday Cake, Dark Chocolate Cake with Chantilly Cream, Dobostorte, Sachertorte
Chocolate: Chocolate Fondue, Chocolate Ganache (see below) Fudge Brownies, Dark Chocolate Cake, Dobostorte, Sachertorte, Classic Chocolate Buttercream Icing,
Chocolate Decorations
Confections: Maple-coated Peanuts, Gypsy Granola
Cookies: Chocolate Chip Cookies, Pumpkin Spice Cookies with Maple Pecan Icing
Custards: Dark Chocolate Pot de Creme, Lemon Curd
Drinks: Strawberry Lemonade, Daringly Strong Margaritas, Hot Chocolate
Fruit Desserts: Loquats in Scented Simple Syrup, Classic Apple Pie in Flaky Crust, Tarte Tatin
Icings: Classic Chocolate Buttercream Icing
Savory: Blue Cheese Crackers, Chinese Chicken Salad (see video https://youtu.be/8Ro7w7e9Acc), Fried Corn, Mamaliga, Polenta, Ocean Spray Cranberry Jam, Oysters Rockefeller, Southern Cornbread, Spicy Cornbread Stuffing with Oysters, Scalloped Oysters with Crispy Shallots, Scallion Pancakes, Soft Southern Green Beans, Soup Dumplings (see video https://youtu.be/rY7HawoU-Cw), Sourdough Crackers (see below), Tomato Pie, Vegetable Dumplings, Kale & Parm Salad
- 1 3/4 cups cake flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda 1 teaspoon kosher salt
- 4 ounces dark chocolate, finely chopped
- 1 cup firmly packed light brown sugar
- 1/2 cup whole or 2% milk
- 1/2 cup (1 stick) cold unsalted butter
- 1/2 cup granulated sugar 3 large egg yolks
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract 3 large egg whites
- Preheat the oven to 350°F.
- Prepare two standard cake pans (8 inches in diameter,
- 2 inches deep) by lightly spraying the bottoms and sides with cooking spray. Cut out circles of parchment paper to fit on the bottom of each pan. The paper should be flat, not inching up the sides of the pan. Set pans aside.
- Mix together the cake flour, cocoa, baking soda, and salt in a bowl with a whisk and set aside.
- Combine the chocolate, brown sugar, and milk in
- a stainless steel bowl and place over simmering water. Stir the ingredients together as they melt. This creates a chocolate base for the cake, which you can transfer to
- a big mixing bowl.
- Put the butter in the bowl of an electric mixer fitted with the paddle attachment, and mix at medium speed until the butter is light and soft. Change to the whisk attachment, and slowly add the granulated sugar and continue whipping until light and fluffy. Add the egg yolks, one at a time, and beat until each one is incorporated. Add half of the dry ingredients and mix in slowly. Add half of the buttermilk. Repeat this process until all the flour mixture and milk is incorporated. This is your batter. Add the batter to the chocolate base and combine lightly using a large rubber spatula. Stir in the vanilla, then set aside. You now have a chocolate batter.
- Thoroughly rinse and dry your mixer bowl and whisk attachment, then mix the egg whites at medium speed for about 3 minutes, or until they hold a medium peak. Gently fold half of the whipped egg whites into the chocolate bat- ter until the mixture is smooth. Repeat with the remaining egg whites, and fold just until all the egg whites are incor- porated. The egg whites should be fully incorporated—no streaks. Pour the completed cake batter into the prepared cake pans equally.
- Bake for about 35 minutes, or until the cakes springs lightly in the center when touched, or a toothpick comes out clean with a few crumbs but no batter. Remove the cakes from the oven and cool on a rack until room tem- perature. Remove the cake layers by using a paring knife to gently cut the cake from the sides of the pan. Take a cake circle or sturdy paper plate, and place it over the pan. Invert the cake onto the plate and remove the parchment circle the cake baked on. Repeat this process for the other cake layer. Ice the first layer with the icing of your choice, with about 1/2 inch of icing on top. Place the second layer onto the cake with the bottom side up, which will give
- you a flat, undomed top. Ice the whole cake thinly (this is a crumb coat to stabilize the cake and hold the crumbs in place), chill it for at least 20 minutes, then apply a final coat of icing.
- Photo by Jennifer Martine
- 2 cups all purpose flour
- 1/2 cup cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 ounces (2 sticks) butter, cubed
- 12 ounces buttermilk (or whole milk)
- Sift the flour, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the cubed butter and mix on low for about :30. Add the buttermilk and mix for another :30. Turn the dough out on a sheet of parchment paper and press into a large rectangle, about 2" thick. Use a biscuit cutter (or the mouth of a water glass) to cut out biscuits and place them on a baking sheet. Bake at 425 for 15 minutes or until they are golden brown on top and bottom.
- Brush with melted butter and a dash of salt before baking.
- cocoa powder
- butter
- egg whites
- FULL RECIPE IN PROGRESS HERE (see link above)
- FULL RECIPE IN PROGRESS HERE - See link above
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