2 & 1/2 ounces unsweetened baking chocolate (2.5 blocks)
3/4 c. butter, softened
2 c. sugar
1 tsp. vanilla
2 & 1/4 c. unbleached flour
1 & 1/4 tsp. baking soda
1 & 1/2 tsp. cinnamon
1 & 1/3 c. water
Preheat oven to 350.
Cut circles of wax paper to fit the bottom of two 8-inch round cake pans. Grease the pans well; place wax paper in bottom of pans & grease. Add a dusting of flour & tap the pans to coat.
Melt the chocolate in microwave 1-2 minutes; stir until smooth. Cool slightly.
Cream butter, sugar & vanilla in large mixing bowl until light & fluffy. Add eggs & cooled chocolate; blend well. Mix flour, baking soda & cinnamon together in small bowl. Add dry ingredients alternately with water in two batches each.
Pour into prepared pans. Bake 35-40 minutes for round pans, or until center tests clean. Remove from oven, cool on wire rack for 10 minutes.
Remove cake pans, carefully peel off wax paper. Cool completely.
2 large egg yolks
1/4 c. sugar
8 oz. whipping cream
3 oz. premium 100% Cacao unsweetened chocolate baking bar, broken into pieces
In small mixing bowl, beat egg yolks on high speed until thick, about 3 minutes. Gradually add sugar & mix in well.
In small heavy saucepan, heat 4 oz (1/2 c.) whipping cream over medium heat until hot but not boiling. Gradually pour half the cream into the egg mixture, mix until blended & pour back into remaining cream in the saucepan.
Cook over medium heat until mixture is thickened, about 5 minutes, stirring constantly. Remove from heat & let stand for 8 minutes. Add chocolate & stir until completely melted.
Place in refrigerator (NOT freezer) just until chilled, about 45 minutes, stirring occasionally.
Chill mixing bowl & beaters; pour in remaining 4 oz (1/2 c.) of whipping cream & beat on high until stiff. Gently fold into chilled chocolate mixture.
8 oz (1 c.) whipping cream
12 oz. bittersweet chocolate chips
2 tsp Rumchata
In small saucepan, heat whipping cream on medium until very hot; do not allow to boil. Immediately stir in chocolate chips & Rumchata; stir constantly until completely melted. Mixture should look glossy.
Place in refrigerator to cool, stirring frequently until glossy & well thickened.
1/4 c. powdered sugar
3 TBS Rumchata
1 TBS water
In micro-proof measuring cup, combine all ingredients. Microwave on high for 1-2 minutes until hot. Stir until sugar is dissolved.
To assemble cake:
Place one 8-inch layer on cake plate. Brush generously with half of glaze. Leave remaining layer on cooling rack & brush with remaining glaze. (For easy clean up, place a sheet of wax paper on counter underneath the rack.) Allow to soak in completely.
Spread Chocolate Mousse evenly on the cake layer on plate, leaving 1/8 inch around edges to allow for spreading. Gently place remaining layer on top of mousse.
With butter knife, spread Chocolate Ganache evenly over top & sides of cake, starting with the top of the cake & doing sides next.
Store any leftover cake in refrigerator.
Wednesday, December 19, 2012
Sunday, December 16, 2012
1.25 - 1.5 good sirloin, cut into 1/4 inch pieces, all fat removed
2 TBS olive oil
1/3 c. flour
1 - 8oz can tomato sauce
1 c. Guinness (or other stout)
2 c. warm beef broth (or 2 c. water & good quality soup base)
1 tsp dried thyme
fresh ground pepper
1 c. baby carrots cut into 1/4 inch pieces
1 c. frozen petite peas
1 large onion, cut into 1/4 inch dice
3 cloves garlic, minced
7 good size Idaho russet baking potatoes, peeled & cut into 1/2 inch cubes
1 clove garlic, minced
1 & 1/2 c. shredded sharp cheddar
1/2 c. milk
Warm beef broth in microwave. Set aside.
Heat 2 TBS oil in Dutch Oven (or 4 qt skillet). Add beef & brown thoroughly. Sprinkle with flour & stir to coat evenly. Stir in tomato sauce, Guinness & broth with thyme & fresh ground pepper to taste. Stir gently & allow to come to slight simmer. Add all carrots, peas, onions & 3 cloves garlic; stir well. Bring to simmer & cover. Simmer over medium heat for 1.5 hours, stirring often, until liquid reduces & becomes thick.
Preheat oven to 350.
While stew is cooking, prepare mashed potatoes for the crust.
Heat 1 inch water in 3 qt saucepan. When water reaches simmer, add potatoes & garlic. Cover & cook for 20 minutes, until tender. (Watch closely so it doesn't boil over.) Pour off liquid. Add cheese & milk and mash until smooth.
Spoon stew mixture into 3 qt Corning or other ceramic baking dish. Gently spoon mashed potatoes on top, smoothing to edges to seal. Place in preheated oven; bake for 20 minutes. Remove from oven & let stand for 5 minutes before serving.