Gotta love it when experiments in the kitchen turn out great. I’ve always wanted to do some sort of ice cream cake. With the chocolate cake and vanilla ice cream recipes featured in this month’s Daring Bakers challenge, I came up with this idea. From top to bottom:

• Flourless chocolate cake moistened with Kirschwasser (German “cherry water” brandy)
• A thin layer of pureed cherry preserves
• Plain vanilla ice cream
• Frozen liquid sablé crust

If the frozen liquid sablé crust sounds weird, that’s because it’s borrowed from the Alinea cookbook. You won’t need to sneak into a laboratory and steal a tank of liquid nitrogen, though. The sablé crust is actually pretty straightforward.

The sandy textured frozen crust starts off as a normal shortbread made with a bit of almond flour. The baked sablé is then blended with oil, poured into a springform pan, and frozen to kickstart the bottom-up cake assembly.

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

frozen liquid sablé recipe adapted from Grant Achatz’s Alinea

Chocolate Cherry Vanilla Ice Cream Cake on a Frozen Liquid Sablé Crust

makes one 8-inch ice cream cake

Components:

Flourless Chocolate Cake
Kirschwasser Simple Syrup (optional)
Pureed Cherry Preserves
Vanilla Ice Cream
Frozen Liquid Sablé Crust

Special Equipment:

• 8-inch springform cake pan
• ice cream maker
• weighing scale (optional)
• digital thermometer (optional)

For the Flourless Chocolate Cake:

Ingredients                  Volume          Ounces          Grams
semisweet chocolate, chopped                     16            454
unsalted butter         1/2 cup + 2 tbsp          5            142
whites from large eggs            5
yolks from large eggs             5

Flourless Chocolate Cake Instructions:

Preheat Oven    375ºF / 190ºC

Prepare an 8-inch springform cake pan by greasing with butter and
lining with a parchment circle.

Melt the Chocolate
                Put the chocolate and butter in a heatproof bowl. Set
                over a pan of simmering water and melt while stirring
                often. The bottom of the bowl should not touch the
                water.

Mix             Put the egg yolks and egg whites in separate bowls.

                Whip the egg whites to stiff peaks (do not over-whip or
                the cake will be dry).

                With the same beater, beat the egg yolks together. Add
                the egg yolks to the cooled chocolate and mix with a
                rubber spatula until smooth.

                Fold in 1/3 of the egg whites into the chocolate mixture.
                Follow with remaining egg whites and fold gently only
                until the white streaks disappear.

Pan             Pour the cake batter into the prepared springform pan.
                The batter should fill the pan about 3/4 of the way full.
                Place the cake pan on a cookie sheet or sheet pan.

                Level and bake immediately.

Bake            375ºF / 190ºC for 25 minutes, or until a digital
                thermometer reads 140ºF / 60ºC.

                If you do not have a digital thermometer, the top of the
                cake will look similar to a brownie and a cake tester
                will appear wet.

Cool            Cool the cake on a wire rack for about 10 minutes
                before unmolding.

Baked flourless chocolate cake.

For the Kirschwasser Simple Syrup (optional):

2 tablespoons simple syrup
splash of Kirschwasser

For the Vanilla Ice Cream:

2 cups / 473 ml heavy cream
1 cup / 237 ml whole milk
2/3 cup / 134 grams granulated sugar
pinch of salt
1 tablespoon vanilla extract

Vanilla Ice Cream Instructions:

1. In a heavy saucepan, heat the heavy cream, milk, sugar, and salt to a bare simmer over medium-low heat, stirring until the sugar is dissolved.
2. Remove from the heat and add the vanilla extract.
3. Cool completely at room temperature. Store in an airtight container and refrigerate until thoroughly chilled.
4. Churn to a soft consistency after making the frozen liquid sablé crust.

For the Frozen Liquid Sablé Crust:

Ingredients                  Volume          Ounces          Grams
all-purpose flour           1 scant cup           4.1          118
almond flour                      5 tbsp          1.4           39

unsalted butter, at room temp   1/4 cup           2.0           57
granulated sugar                  3 tbsp          1.3           38
salt                            1/4 tsp
egg yolk                          1      

vegetable oil                     6 tbsp          2.8           80

Frozen Liquid Sablé Crust Instructions:

Mix             Sift together the all-purpose and almond flours.

                In a separate bowl, mix together the butter, sugar,
                and salt with a rubber spatula until smooth. Add the
                egg yolk and continue mixing until well-blended.

                Slowly add the flours and continue mixing only until
                a dough is formed. Cover tightly with plastic wrap.

Refrigerate     At least 1 hour

Preheat Oven    350ºF / 175ºC

Prepare a sheet pan lined with parchment paper or silicone.

Roll Out        Turn the dough onto a lightly floured work surface
                and roll out until about 1/4 inch thick.

Bake            20 minutes, until golden brown

Prepare an 8-inch springform cake pan lined with plastic wrap.

Blend           Break the the baked sablé into small pieces and place
                in a blender along with half of the vegetable oil.
                Blend on high speed while drizzling the remaining
                vegetable oil.

Freeze the Sablé
                Pour the liquefied sablé into the lined springform pan.
                Freeze for at least 1 hour or until thoroughly set.

Liquefied almond shortbread, ready to freeze.

Chocolate Cherry Vanilla Ice Cream Cake Assembly:

Freeze the Ice Cream
                Place the churned ice cream on top of the frozen liquid
                sablé and level. Freeze for at least 1 hour or until
                thoroughly set.

Fill            Unmold the frozen ice cream cake and place on a serving
                plate. Apply a thin layer of pureed cherry preserves,
                about 6 tablespoons.

To Finish       Moisten the flourless chocolate cake by lightly brushing
                with the Kirschwasser simple syrup, if using. Set the
                chocolate cake on top of the ice cream.

This is a post from Apple Pie, Patis, and Pate
Chocolate Cherry Vanilla Ice Cream Cake

Similar Posts:

1. Apple Hazelnut Chocolate Cake
2. Sachertorte – Austrian Chocolate Cake
3. Vanilla-Rhubarb Soup with Strawberries
4. Angel Food Cake Recipe
5. Chocolate Mint Bûche de Noël
6. Strawberry Cheesecake Ice Cream

Flavors don’t have to be big and bold all the time. Subtlety has its merits but when using rose essence, a light hand is very necessary. It can easily turn the simplest desserts into a mouthful of potpourri — you don’t want to end up with food more appropriate in the bathroom than on a dinner table.

Rose water is available in Indian and Middle Eastern grocery stores. I found a French version (photo below) in a local gourmet shop for a reasonable price. It is primarily used in desserts and sweet cold drinks.

Rose water accentuates. Its barely-there presence perfumes crave-worthy treats such as gulab jamun and Turkish Delight. You may also find it as an optional ingredient in madeleines and marzipan.

recipe adapted from Godiva

Chocolate Rose Water Ganache Tart

makes one 9- or 10-inch tart, about 6 to 8 servings

For the Chocolate Tart Dough:

Ingredients                  Volume          Ounces          Grams
all-purpose flour             1 1/3 cups          6.0          170
unsweetened cocoa powder          6 tbsp          1.3           36
salt                          pinch

unsalted butter, softened        12 1/2 tbsp      6.2          177
granulated sugar                  7 tbsp          3.1           88
large egg yolk                    1
heavy cream                   1 1/2 tsp

Equipment:

• 9- or 10-inch tart pan with a removable bottom

Chocolate Tart Dough Instructions:

Mix             Sift together the flour, cocoa powder, and salt.

                In a separate bowl, mix together the butter and sugar
                with a rubber spatula only until thoroughly
                incorporated. Add the egg yolk and cream and continue
                mixing until well-blended.

                Add the flour and cocoa powder mixture and continue
                mixing only until the dough is thoroughly moistened.

                Turn onto a lightly floured work surface and shape
                into a disc. Cover tightly with plastic wrap.

Refrigerate     At least 1 hour

Roll Out        Let the tart dough warm for about 10 to 15 minutes at
                room temperature, until malleable but still slightly
                chilled.

                On a lightly floured work surface, dust the top of the
                tart dough with flour. Using a rolling pin, roll once
                from the center and away from you and once again from
                the center towards you. 

                Rotate the dough one-eighth of a turn and keep rolling
                in this manner to maintain a round shape. The tart
                should be about 12 to 13 inches in diameter and 1/8 of
                an inch thick.

Line Tart Pan   Chill the tart dough if it seems too soft to handle.

                Gently lay the rolled dough in the tart pan and begin
                flattening from the center towards the sides. Ensure
                that the dough is in full contact with the pan to
                minimize air pockets.

                Flare out excess tart dough and pass a rolling pin
                over the top to trim the edges.

Refrigerate     At least 30 minutes

Preheat Oven    350ºF / 175ºC

Blind Bake      350ºF / 175ºC for 18 to 22 minutes, until the tart
                crust is dry to the touch. Let the crust cool
                completely before filling with the ganache.

For the Chocolate Rose Water Ganache:

9 ounces / 255 grams semi-sweet or bittersweet chocolate, finely chopped
3 tablespoons unsalted butter, softened
3 tablespoons light corn syrup
pinch of salt
1 cup heavy cream
1 1/2 tablespoons rose water

Chocolate Rose Water Ganache Directions and Tart Assembly:

1. Combine chocolate, butter, corn syrup, and salt in a bowl. In a small saucepan, bring the heavy cream to boil over medium-high heat. Pour the hot cream over the chocolate mixture.
2. Using a rubber spatula, stir gently in a circular motion from the center and work your way outwards. Stir in the rose water.
3. Pour the warm ganache in the cooled tart crust. Refrigerate for about 30 minutes or until the ganache is set but still shiny.
4. Cut into wedges and serve with fresh raspberries.

Bow shika wow wow.

This is a post from Apple Pie, Patis, and Pate
Chocolate Rose Water Ganache Tart

Similar Posts:

1. Easy Pear Tart Recipe
2. Sachertorte – Austrian Chocolate Cake
3. Chocolate Mint Bûche de Noël
4. Chocolate Cherry Vanilla Ice Cream Cake
5. Apple Hazelnut Chocolate Cake
6. Chocolate Éclairs by Pierre Hermé

This contemporary version of Bûche de Noël is the perfect opportunity to make something extra festive for Christmas. Instead of a roulade and buttercream icing in the traditional French yule log, this modern take is composed of a silky mousse layered with crème brûlée and crispy chocolate praline.

I decided to set the entire mousse cake on chocolate biscuit, a thin sponge cake layer, because I thought it resembled terra firma. The chocolate mousse is also complemented with minty elements — the crème brûlée insert is infused with mint and the chocolate biscuit is brushed with a simple mint syrup.

The measurements in the recipe that follows are in metric weights. All of it. I thought of converting everything to volume and imperial measures like I usually do but take a peek at the recipe and I’m sure you’ll understand. If you don’t own one already, may I recommend this fine weighing scale?

All of the Bûche de Noël components are scaled for a 13-inch half pipe mold, which is about the same size as a roll of aluminum foil. It’s difficult to work with such small amounts, but at the very least, the waste is minimal (resulting in less mindless snacking).

The Daring Bakers: Bûche de Noël / French Yule Log
hosted by Hilda and Marion

recipes for components adapted from Florilege Gourmand, Wayne Gisslen’s Professional Baking, and Michel Suas’ Advanced Bread and Pastry

Chocolate Mint Mousse Bûche de Noël / French Yule Log

makes one 13-inch cake

Components:

Mint Crème Brûlée Insert
Gavottes / Pailleté Feuilletine
Praliné Feuilleté au Chocolat / Crispy Chocolate Praline Layer
Chocolate Mousse
Mint Syrup
Chocolate Biscuit
Chocolate Ganache
Chocolate Glaçage

Notes:

• Use 64 to 85 percent for bittersweet chocolate.

Special Equipment:

• 13-inch Bûche de Noël mold
• weighing scale
• digital thermometer

For the Mint Crème Brûlée Insert:

Ingredients                     Grams
powdered gelatin                    2
cold water                         10
whole milk                          8
heavy cream                        61
fresh mint leaves, chopped         20
granulated sugar                   22
egg yolks                          16

Mint Crème Brûlée Insert Directions:

1. Line the bottom of the Bûche de Noël mold with parchment.
2. Bloom the powdered gelatin in the cold water.
3. Bring the milk and heavy cream to a boil and remove from the heat, Add the mint, cover, and infuse for 30 minutes.
4. Strain into a bowl set on your weighing scale. Add additional heavy cream to rescale the mixture to its original weight  (69 grams).
5. In a small saucepan, bring the infused cream and half of the sugar to a boil. Remove from the heat.
6. Mix the remaining sugar with the egg yolks.
7. Temper the egg yolks with about one-third of the infused cream.
8. Return the tempered mixture to the saucepan. Heat the liquid to 180ºF / 82ºC.
9. Strain the mixture through a fine mesh strainer or chinois.
10. Add the bloomed gelatin and stir until thoroughly incorporated.
11. Pour into the parchment-lined Bûche de Noël mold and freeze. Remove from the mold and store in the freezer.

For the Gavottes / Pailleté Feuilletine:

Ingredients                     Grams
whole milk                         40
unsalted butter                     4
all-purpose flour                  18
egg, beaten                         8
granulated sugar                    2

Gavottes / Pailleté Feuilletine Directions:

1. Heat the milk and butter together until butter is completely melted. Remove from the heat.
2. Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
3. Grease a baking sheet and spread batter thinly over it.
4. Bake at 430°F / 220°C for a few minutes until the crepe is golden and crispy. Let cool.

For the Praliné Feuilleté au Chocolat / Crispy Chocolate Praline Layer:

Ingredients                     Grams
milk chocolate, chopped            35
unsalted butter, room temp          9
praline                            11
gavottes / pailleté feuilletine    21

Praliné Feuilleté au Chocolat / Crispy Chocolate Praline Layer Directions:

1. Melt the milk chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed gavottes / pailleté feuilletine. Mix quickly to thoroughly coat with the chocolate.
3. Spread a 1.5- by 13-inch layer between two sheets of wax paper. Refrigerate until hard.

For the Chocolate Mousse:

Ingredients                     Grams
powdered gelatin                    3
cold water                         15
granulated sugar                   27
glucose or light corn syrup         7
water                              10
egg yolks                          33
heavy cream #1                     20
bittersweet chocolate             116
heavy cream #2                    212

Chocolate Mousse Directions:

1. Bloom the powdered gelatin in cold water.
2. Make a pâte à bombe.
   Beat the egg yolks until very light in colour (approximately 5 minutes until almost white).
   Cook the sugar, glucose, and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244°F / 118°C. If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature).
   Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it’s easier to do this with an electric mixer.
   Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.
3. In a double boiler, heat heavy cream #1 (20 grams). Add the chopped chocolate and stir until melted and smooth.
4. Whip heavy cream #2 (212 grams) until stiff.
5. Pour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in about one-third of the whipped cream to temper. Add the pâte à bombe.
6. Add in the rest of the whipped cream and mix gently with a spatula.

For the Mint Syrup:

Ingredients                     Grams
granulated sugar                   35
water                              49
fresh mint leaves, chopped          7

Mint Syrup Directions:

1. In a small saucepan, bring the granulated sugar and water to a boil.
2. Add the fresh mint leaves and immediately remove from the heat.
3. Let the mint infuse for at least 15 minutes. Strain and discard the mint leaves.

For the Chocolate Biscuit:

Ingredients                     Grams
pastry flour                       20
cocoa powder                       20

egg yolks                          36
eggs                               82
sugar #1                           65

egg whites                         52
sugar #2                           26

Chocolate Biscuit Directions:

Preheat Oven    400ºF / 205ºC

Prepare a half-sheet pan lined with parchment paper or silicone mat

Mix (Separated Egg Sponge Method)
                Sift together the pastry flour and cocoa powder.

                Whip the egg yolks, whole eggs, and sugar #1 to the
                ribbon stage. In a separate bowl, whip the egg whites
                and sugar #2 to soft-medium peaks.

                Add the meringue to the egg yolk foam in 2 to 3
                installments. Fold in the sifted pastry flour and
                cocoa powder only until absorbed.

Pan             Deposit the batter into the lined sheet pan and
                spread evenly. 

Bake            400ºF / 205ºC for about 9 minutes, or until the edges
                are slightly dark brown.

Cool            Immediately transfer to a wire rack and let the
                cake cool completely at room temperature.

Finishing       Brush with mint syrup (preceding recipe).

For the Chocolate Ganache:

Ingredients                     Grams
heavy cream                        50
bittersweet chocolate, chopped     50
unsalted butter, room temp          8

For the Chocolate Glaçage:

Ingredients                     Grams
heavy cream                        50
bittersweet chocolate, chopped     50
unsalted butter, room temp         17

Chocolate Ganache and Chocolate Glaçage Instructions:

1. In a small saucepan, bring the heavy cream to a boil and immediately remove from the heat.
2. Cool to 190ºF / 88ºC and immediately pour over the chopped chocolate. Let rest for about a minute.
3. Using a rubber spatula, stir gently in a circular motion from the center and work your way outwards as an emulsion is formed.
4. Once the chocolate cools to 95ºF / 35ºC, add the butter and continue stirring gently just until the butter is thoroughly incorporated. The finished emulsion should be shiny and smooth.
5. Use immediately for best results.

Crispy chocolate praline layer and mint crème brûlée insert

Chocolate Mint Bûche de Noël Assembly:

Line the bottom of the Bûche de Noël mold with parchment.

Pipe one third of the mousse component into the mold. Take the mint crème brûlée insert out of the freezer at the last second and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.

Pipe second third of the mousse component around and on top of the mint crème brûlée insert. Cut the crispy chocolate praline layer to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.

Pipe the last third of the mousse component on top of the crispy chocolate praline layer. Level and freeze for a few hours to set.

Lightly dust the chocolate biscuit with confectioner’s sugar. Apply a strip of chocolate ganache to serve as the base for the Bûche de Noël log.

Unmold the frozen bûche de noël and place on a wire rack. Lightly dust with cocoa powder and apply the chocolate glaçage. Set on top of the chocolate ganache and refrigerate until ready to serve.

This is a post from Apple Pie, Patis, and Pate
Chocolate Mint Bûche de Noël

Similar Posts:

1. Blueberry Mint Brioche Pudding
2. Poilâne’s Mint Brioche
3. Apple Hazelnut Chocolate Cake
4. Chocolate Cherry Vanilla Ice Cream Cake
5. Sachertorte – Austrian Chocolate Cake
6. Chocolate Éclairs by Pierre Hermé

Pierre Hermé’s hot chocolate recipe calls for milk sweetened with cinnamon-infused caramel. A mug of spiced hot chocolate in the dead of winter sounds tough to resist, doesn’t it? I usually skip drinks unless there’s caffeine or booze involved, but this definitely counts as an exception.

Which is not to say that this hot chocolate drink can’t be spiked with alcohol. Monsieur Pierre recommends a splash of rum or orange liqueur such as Grand Marnier, so I think I’ll pass on the eggnog and go for something like this instead.

recipe adapted from Pierre Herme’s Chocolate Desserts

Pierre Herme’s Caramel Cinnamon Hot Chocolate

makes 2 servings

Milk sweetened with cinnamon-infused caramel – reminds me of dulce de leche

Ingredients:

2 1/4 cups whole milk (540 ml)
1/4 cup water (60 ml)
1/3 cup granulated sugar (67 grams)
1 cinnamon stick
4 ounces bittersweet chocolate, melted (113 grams)

Notes:

• Pierre Hermé has a thing for Valrhona and this hot chocolate recipe is no exception. He suggests using Valrhona Noir Gastronomie (61% cacao).

Instructions:

1. Heat the milk and water just to a boil in a saucepan. Turn off the heat.
2. In a separate saucepan, heat the sugar with the cinnamon over medium heat. Leave the sugar undisturbed until it begins to caramelize and take on color around the edges. Gently swirl the syrup around the pan at this point until the sugar is completely melted. Continue heating the caramel until dark amber.
3. Watch out for sputtering hot syrup and steam in the following step. Pour the milk over the caramel and cinnamon (the milk might foam up as it boils). Stir until the caramel is completely dissolved.
4. Remove from the heat and whisk in the melted chocolate. Discard the cinnamon stick.
5. Using an immersion or regular blender, whip the hot chocolate for about 1 minute.
6. Serve immediately or store in an airtight container and refrigerate. Caramel cinnamon hot chocolate can be made up to 2 days ahead.

Maligayang Pasko!

This is a post from Apple Pie, Patis, and Pate
Hot Chocolate with Caramel and Cinnamon

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2. Cinnamon Raisin Walnut Bread – 100% Whole Wheat
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4. Chocolate Pots de Crème
5. Chocolate Éclairs by Pierre Hermé
6. Sachertorte – Austrian Chocolate Cake

It wasn’t easy growing up the youngest of five siblings. My three older man-brothers took it upon themselves to toughen up my prepubescent self when I got too good at Donkey Kong and Super Mario Bros. Sore thumbs abruptly turned into sore everything when boxing gloves and elbows in the solar plexus during intense games of pickup basketball followed. All I ever wanted to do was mash buttons and beat the Hi Score.

When things got extra harsh, my sister always had my back. Whereas one word from her and the brothers listen, any time I made so much as a peep, I end up in a headlock. Not even having my own armpit hair at the time, the prickly-moist sensation against the back of my neck was extra disgusting.

My sister and I have a little bond, you see. Since I’m the youngest and she’s the only daughter, we’re automatically the darling family favorites, and we knew how to take advantage of that. Obsessed with Hello Kitty and all things feline, my sister often asked for lenguas de gato, or “cat’s tongue” cookies, as pasalubong from our parents. Sometimes we would lock ourselves in my sister’s room, far away from brotherly physical abuse, with a boxful of the crisp and buttery treats.

The burnt edges and pale center instantly melt in your mouth, giving the cookie an unexpected complex taste considering the simplicity of the recipe. Of course, my sister and I didn’t really know or care about the wonders of caramelization back then. We just thought lenguas de gato were good and addictive.

recipe adapted from Penelope Casas’ The Foods and Wines of Spain
Eat Christmas Cookies hosted by Food Blogga

Lenguas de Gato
“Cat’s Tongue” Vanilla-Butter Cookies

makes about 70 small cookies

Ingredients:

Ingredients                  Volume          Ounces          Grams
unsalted butter                   8 tbsp          4            113
confectioner's sugar            3/4 cup           3.2           90
salt                          pinch
vanilla extract                 1/4 tsp
lemon zest                      1/8 tsp

all-purpose flour               3/4 cup           3.4           96
whites from large eggs            2               2.1           60

Notes:

• Have all of the ingredients at room temperature before continuing.
• The use of confectioner’s sugar maximizes the cookie spread and minimizes the amount of aeration in the cookie dough when mixing. It also gives the cookie a finer texture.

Special Equipment:

• A pastry bag
• A #11 or #12 round pastry tip (about 1/4-inch opening)

To Prepare Lenguas de Gato – “Cat’s Tongue” Cookies:

Preheat Oven   400ºF / 205ºC

Prepare two half-sheet pans or cookie sheets lined with parchment or
silicone mats.

Mix             Using a rubber spatula, mix together the butter,
                sugar, salt, vanilla extract, and lemon zest until
                smooth.

                Gently fold in half of the flour. Slowly mix in the
                egg whites followed by the rest of the flour.
                Continue mixing only until thoroughly incorporated.

Pipe            Put the cookie dough in a pastry bag fitted with a
                round pastry tip (about 1/4-inch opening). Pipe the
                dough onto the prepared pans in 2 1/2-inch lengths.

                Space the piped dough at least 1 1/2 inches apart
                to allow for spread.



Bake            Bake at 400ºF / 205ºC for 6 to 8 minutes, until the
                edges are lightly browned and the middle is still
                pale.

Cool            Immediately transfer the cookies to a wire rack to
                cool. The cookies will be pliable straight from the
                oven but will crisp within minutes.

Chocolate Lenguas de Gato Variation:

• Omit the lemon zest and replace one-fifth of the flour with unsweetened cocoa powder.

Links related to Lenguas de Gato – “Cat’s Tongue” Cookies:

• Langues de Chat with an Asian twist at Chocolate and Zucchini
• An alternate recipe at Cook Mobile
• Must use egg whites at Market Manila

This is a post from Apple Pie, Patis, and Pate
Lenguas de Gato – “Cat’s Tongue” Cookies

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1. Pasencia – Filipino Meringue Cookies
2. Pinipig Cookies
3. Chocolate Brownie Cookies
4. Indonesian Nutmeg Tea Cookies – Kue Kering
5. Gingersnap Cookies
6. Sables à la Poche Cookies

These cookies were originally dubbed “Chocolate Indulgence” before I decided to call it something less cryptic. Whatever you choose to call it, it’s sure to satisfy the worst cravings for chocolate.

The cookies somehow combine the best qualities of brownies and french macarons into one. The center remains soft, moist, and chewy like brownies but the lightly crisp edges and tops are reminiscent of macarons. The cookies are dense and light at the same time, if that makes any sense at all.

Preparing the cookies is a mix of techniques from making brownies and macarons. The mixing method is normally used for making brownie batter. Once portioned into rounds, a skin is allowed to form by leaving the unbaked mounds uncovered for a half hour, giving it a thin eggshell crust after baking.

recipe adapted from Michel Suas’ Advanced Bread and Pastry
Eat Christmas Cookies hosted by Food Blogga

Chocolate Brownie Cookies

makes about 12 to 15 cookies

Ingredients                  Volume          Ounces          Grams
all-purpose flour                 3 tbsp          0.8           23
baking powder                   1/2 tsp
salt                          pinch

semi-sweet chocolate                              6            171
unsalted butter                   2 tbsp          0.8           23

large eggs                    2 1/2               4.3          123
granulated sugar                1/2 cup + 1 tbsp  3.8          109
vanilla extract                 1/2 tsp

Notes:

• Have all of the ingredients at room temperature before continuing.
• Use 50 to 64 percent couverture-grade chocolate for the best results.

To Prepare the Chocolate Brownie Cookies:

Preheat Oven    375ºF / 190ºC

Prepare a half-sheet pan or cookie sheet lined with parchment paper or
a silicone mat.

Mix Dry Ingredients
                Place the flour, baking powder, and salt in a container
                with a tight lid. Cover and shake until thoroughly mixed.

Mix (Sponge Method with Whole Eggs)
                In a double boiler, melt together the butter and
                chocolate. Let the chocolate cool.

                While the chocolate is cooling, whisk together the eggs,
                sugar, and vanilla extract to the ribbon stage. The eggs
                will be foamy and considerably increase in volume.

                Once the chocolate is barely warm to the touch
                (90ºF / 33ºC), add to the whipped eggs and mix gently
                with a spatula until thoroughly incorporated.

                Add the dry ingredients. Fold with a spatula only until
                the batter is smooth.

Portion         Using a spoon or disher, portion onto a parchment-lined
                half-sheet pan or cookie sheet, about 12 to 15 mounds.

Portioned chocolate brownie cookies on parchment.

Rest            Leave the uncovered pan at room temperature for
                about 30 minutes.

Bake            Bake the cookies at 375ºF / 190ºC for 12 to 15 minutes.
                The cookies should be moist and slightly underbaked in
                the middle.

Chocolate brownie cookies cooling on a wire rack.

This is a post from Apple Pie, Patis, and Pate
Chocolate Brownie Cookies

Similar Posts:

1. Pasencia – Filipino Meringue Cookies
2. Gingersnap Cookies
3. Lenguas de Gato – “Cat’s Tongue” Cookies
4. Pinipig Cookies
5. Apple Hazelnut Chocolate Cake
6. Chocolate Cherry Vanilla Ice Cream Cake

This cake reminds me of Iron Chef: Battle Apple and Chocolate. I kept thinking that apples and chocolate can’t possibly pair well because I couldn’t think of any recipes that highlight both ingredients. Think of apple desserts and caramel likely comes to mind. As far as chocolate desserts go, even if many fruits taste great with chocolate, apples are seldom high on the list.

Quite frankly, I wouldn’t have tried this recipe if it wasn’t from Valrhona, but I hear they know a thing or two about baking with chocolate.

Flourless and leavened only with whipped egg whites, this chocolate cake is dense and moist. The gooey center fell from the weight of the fruits and nuts as the edges souffléd, forming a border reminiscent of pizza crust. The roasted hazelnuts also added crunchiness along with the crisp apples that tasted fresh even after baking.

The bottom line is, bittersweet chocolate and tart apples actually taste great together.

recipe adapted from Valrhona

Apple Hazelnut Chocolate Cake
Suave au Chocolat et aux Pommes

makes one 8 or 9-inch chocolate cake

Special Equipment:

• An 8-inch or 9-inch springform pan.

For the Apple Hazelnut Chocolate Cake:

Ingredients                  Volume          Ounces          Grams
tart and crisp apples             1 to 2
hazelnuts, chopped              1/3 cup         1.8             50

bittersweet chocolate, chopped                  8.8            250
heavy whipping cream            2/3 cup         5.3            150
yolks from large eggs             3             2.1             60
cornstarch                        4 tsp

honey                             3 tbsp        1.8             50
whites from large eggs            3             3.2             90

confectioner's sugar and ground cinnamon (for dusting)

Notes:

• Use tart apples such as Pippin or Russet. I used Granny Smith apples.
• Use 64 to 85 percent for the bittersweet chocolate (the original recipe calls for 66% chocolate). I used 71% chocolate.

Apple Hazelnut Chocolate Cake Instructions:

Preheat Oven    375ºF / 190ºC

Prepare an 8-inch or 9-inch springform pan (at least 2 inches deep)
                Use nonstick spray or softened butter to grease the
                bottom and sides of the springform pan.

Prepare the apples
                Peel, core, and slice the apples into 1/2-inch dice
                and set aside.

In a small saucepan, bring the heavy cream to a boil. Pour over the
chopped chocolate and let cool for about a minute. Using a rubber
spatula, slowly mix in the egg yolks and cornstarch until thoroughly
incorporated. The mixture will be smooth and slightly thick.

Whip            Add the honey to the egg whites and whip to soft
                peaks.

Fold            Using a whisk, add about 1/3 of the whipped egg
                whites to the chocolate mixture to lighten.

                Using a rubber spatula, gently fold in the
                remaining whipped egg whites in two batches,
                taking care to avoid over-mixing. White streaks of
                egg white should still be visible in the chocolate.

Pan             Deposit the batter into the greased springform pan.
                Top with the chopped apples and hazelnuts and dust
                lightly with confectioner's sugar and ground cinnamon.

                Place the springform pan on a cookie sheet or sheet
                pan and bake immediately.

Bake            375ºF / 190ºC for 25 to 35 minutes, until a wooden
                skewer inserted in the middle of the cake comes
                out clean.

Cool            Let the cake cool in the springform pan for at least
                15 minutes before unmolding.

Apple hazelnut chocolate cake cooling on a wire rack.

To Serve:

Best served warm shortly after baking.

Something tells me this cake is going to be delicious.

Links about Valrhona’s Suave au Chocolat et aux Pommes:

• Apple Hazelnut Chocolate Muffins at Le Pétrin (in French)
• Trying out the recipe for Valentine’s Day at Spicy Salty Sweet

This is a post from Apple Pie, Patis, and Pate
Apple Hazelnut Chocolate Cake

Similar Posts:

1. Chocolate Cherry Vanilla Ice Cream Cake
2. Sachertorte – Austrian Chocolate Cake
3. Crispy Apple Chips
4. Hazelnut, Fig, Fennel Seed, and Rosemary Bread
5. Chocolate Mint Bûche de Noël
6. Chocolate Rose Water Ganache Tart

Sachertorte is the cake for chocolate lovers — a layered chocolate cake filled with apricot jam is coated in chocolate ganache and finished with a chocolate glaze. In this recipe, you can easily tweak the chocolate bittersweetness by using the cacao percentages of your choice in the cake, ganache, and glaze.

Unfortunately, I can’t say how good the cake turned out because it disappeared shortly after the turkey got carved. I’ll take that as a good sign. Thanksgiving was a huge gathering this year so a small dinner table was set aside exclusively for desserts. The table turned into an orgy of all pies pumpkin, apple, and pecan. I thought it improbable that my contribution would be the only chocolate dessert option but I was wrong.

It was only an 8-incher (that’s what she said), so I should’ve known better. Lesson learned: shiny dark disks stand out in a spread of matte brown desserts.

The Ultimate Chocolate Cake Challenge
hosted by Lorraine of Not Quite Nigella

recipe adapted from Wayne Gisslen’s Professional Baking and Michel Suas’ Advanced Bread and Pastry

Sachertorte – Austrian Chocolate Cake With Apricot Filling

makes one 8-inch Sachertorte

Sachertorte Components:

Sacher Cake
Kirschwasser Simple Syrup (optional)
Apricot Jam
Chocolate Ganache
Chocolate Glaçage / Sacher Glaze

Notes:

• Need to scale it up or down for different cake pan sizes? Let me know.
• Use 50 to 64 percent for semi-sweet chocolate and 64 to 85 percent for bittersweet chocolate.
• A bleached low-protein or soft flour is a suitable substitute for cake flour.

For the Sacher Cake:

Ingredients                  Volume          Ounces          Grams
unsalted butter, room temp    6 1/2 tbsp          3.2           91
granulated sugar          scant 1/2 cup           3.2           91
semi-sweet chocolate, melted and cooled           4            113
yolks from large eggs             5
vanilla extract                 3/4 tsp

whites from large eggs            5
salt                            1/8 tsp
granulated sugar                1/3 cup           2.4           68

cake flour, sifted                                3.2           91

Sacher Cake Instructions:

Preheat Oven    325ºF / 165ºC

Prepare an 8-inch cake pan (at least 2 inches deep)
                Use nonstick spray or grease the bottom and sides of the
                cake pan. Line the bottom with parchment paper and dust
                lightly with flour.

Mix - Modified Creaming Method (with soft peak meringue)
                Cream the butter and sugar until light and fluffy.
                Add the melted chocolate, egg yolks, and vanilla extract
                in stages, mixing to incorporation with each addition.

                Whip the egg whites with the salt. Add the sugar and
                whip to soft peaks.

                Using a rubber spatula, alternate folding in the flour
                with the meringue in about 4 or 6 additions. Begin
                with the flour and end with the meringue.

Pan             Deposit the batter into the lined cake pan. Place
                the cake pan on a cookie sheet or sheet pan.
                Level and bake immediately.

Bake            325ºF / 165ºC for 45 to 55 minutes, until the sides
                pull away from the pan and a wooden skewer inserted
                in the middle comes out clean.

Cool            Let the cake cool completely at room temperature.

Baked Sacher Cake.

For the Kirschwasser Simple Syrup (optional):

2 tablespoons simple syrup
splash of Kirschwasser

For the Chocolate Ganache:

Ingredients                  Volume          Ounces          Grams
heavy cream             1/2 cup + 2 tbsp          5.3          150
bittersweet chocolate, chopped                    5.3          150
unsalted butter, room temp        2 tbsp           .9           25

For the Chocolate Glaçage / Sacher Glaze:

Ingredients                  Volume          Ounces          Grams
heavy cream             1/2 cup + 2 tbsp          5.3          150
semi-sweet or bittersweet chocolate, chopped      5.3          150
unsalted butter, room temp        4 tbsp          1.8           50

Chocolate Ganache and Chocolate Glaçage / Sacher Glaze Instructions:

1. In a small saucepan, bring the heavy cream to a boil and immediately remove from the heat.
2. Cool to 190ºF / 88ºC and immediately pour over the chopped chocolate. Let rest for about a minute.
3. Using a rubber spatula, stir gently in a circular motion from the center and work your way outwards as an emulsion is formed.
4. Once the chocolate cools to 95ºF / 35ºC, add the butter and continue stirring gently just until the butter is thoroughly incorporated. The finished emulsion should be shiny and smooth.
5. Use immediately for best results.

Sachertorte Assembly:

Level and Trim  (if needed)

Split           2 layers. Moisten each layer with Kirschwasser syrup
                if desired.

Fill            Sandwich the top and bottom layers with apricot jam,
                about 6 tablespoons for an 8-inch cake.

Prepare the Chocolate Ganache and use immediately in the following step.

Mask            Using a spatula, apply the chocolate ganache to the
                top and sides of the cake as smoothly as possible.

Sachertorte masked with chocolate ganache.

Refrigerate     Chill for at least 30 minutes or until the chocolate
                ganache is set. 

Prepare the Chocolate Glaçage / Sacher Glaze and use immediately
in the following step.

Glaze           With the cake on a wire rack, pour the chocolate glaze
                around the edges to cover the sides. Fill in the
                center. Tap the wire rack to pop any bubbles.

Glazed Sachertorte. Ever licked a wire rack or sheet pan?

Refrigerate     Chill while still on the wire rack until the chocolate
                glaze is set. 

Trim            Remove from the wire rack and trim the bottom. Place on
                a cake board or plate.

Decorate        Using leftover ganache, pipe the word "Sacher" or
                decorative patterns on the cake if desired.

This is a post from Apple Pie, Patis, and Pate
Sachertorte – Austrian Chocolate Cake

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1. Apple Hazelnut Chocolate Cake
2. Chocolate Cherry Vanilla Ice Cream Cake
3. Chocolate Mint Bûche de Noël
4. Chocolate Rose Water Ganache Tart
5. Caramel Cake with Caramelized Butter Frosting
6. Applesauce Spice Cake

Chocolate pot de crème is my dessert of choice for intimate gatherings because it is easily scalable and can be made a day in advance. A silky custard baked in single-serving portions, pots de crème can be topped with fresh fruits, whipped cream, or chocolate shavings to make a dainty-looking but unfussy dessert.

You may already have the ingredients necessary to make this version of pots de crème, perhaps with the exception of chocolate liquor. Chocolate liquor is also known as baking chocolate, consisting of roughly 50% cocoa powder, 50% cocoa butter, and 0% sugar. The bitterness will short-circuit your palate for a bit so don’t confuse it with regular sweetened chocolate when snacking. A small amount is enough to lend the custard a deep but pleasant bittersweet flavor.

Monthly Mingle: Fruit and Chocolate hosted by Meeta

recipe adapted from Michel Suas’ Advanced Bread and Pastry

Pots de Crème au Chocolat
Chocolate Pots of Cream

makes approximately six servings

2 1/4 cups heavy cream (1.1 pounds / 500 grams)
2 large eggs (3 1/2 ounces / 100 grams)
1/2 cup granulated sugar (3 1/2 ounces / 100 grams)

chocolate liquor (1 ounce / 30 grams)
60% to 70% chocolate (4 1/4 ounces / 120 grams)

Equipment:

a bowl
a whisk
a strainer
an immersion blender
a tall and narrow container
six ramekins
a bain-marie / water bath

Notes:

• I really doubt that anyone weighs eggs in fractions of ounces as called for in the original formula so I used the pots de crème baker’s percentages and scaled the recipe to use exactly 2 large eggs. A large egg weighs in at approximately 50 grams without the shell.
• What’s with the “tall and narrow container?” An immersion blender will be used to emulsify the chocolate and custard mixture. The tall and narrow container will limit the amount of air mixed into the custard while emulsifying. If enough air gets incorporated, the pots de crème will expand in the oven and cause cracks in the surface of the custard. It’s not a pretty sight.

Instructions:

Preheat the oven to 300ºF / 149ºC.

Break the chocolate liquor and sweetened chocolate into small chunks and place in the tall and narrow container.

In a heavy saucepan, bring the heavy cream to a boil and remove from the heat.

In a bowl, gently whisk together the eggs and granulated sugar, just until thoroughly incorporated. Temper the egg and sugar mixture by pouring the steaming heavy cream against the side of the bowl while whisking.

Strain the warm custard and add to the chocolate chunks. Emulsify with the immersion blender, ensuring that it is thoroughly submerged in the chocolate mixture to limit the amount of air incorporation. Pour into the ramekins and skim off any foam or bubbles on the surface.

Bake at 300ºF / 149ºC in a bain-marie for about 30 minutes. The custard will still be slightly jiggly and barely set in the center.

Cool at room temperature to set the custard and refrigerate until thoroughly chilled.

To Serve:

Top with Crème Chantilly, chocolate shavings, or fresh fruits such as raspberries and cherries.

This is a post from Apple Pie, Patis, and Pate
Chocolate Pots de Crème

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3. Chocolate Éclairs by Pierre Hermé
4. Hot Chocolate with Caramel and Cinnamon
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6. Chocolate Brownie Cookies

I grinned like an idiot as I lifted the dark brown loaves from the charred baking stone with bare hands. The soft crust smiled back with its wide open slashes, a sight that every bread maker hopes for upon opening the oven door. It didn’t matter that my calloused fingertips started to burn or that hot air threatened to singe my eyebrows into an unnatural curl; the scent of steaming mugs of hot chocolate made the pain strangely comforting.

Half melted chocolate morsels that clung perilously to the crust instead of being safely nestled inside the warm loaf tempted me to pick on it. I decided to wait until the following morning, a cup of freshly brewed coffee in hand.

More importantly, I decided to wait until after taking photos.

If you read this far, two things may seem obvious: the coffee I’m having as I write this is really strong and this semisweet chocolate bread is pure bliss.

Click! Crusts hosted by Jugalbandi

recipe adapted from Michel Suas’ Advanced Bread and Pastry
Yeastspotting at Wild Yeast Blog

Pane al Cioccolato
Italian Chocolate Bread

makes two 375 gram / 13.25 ounce loaves

Chocolate chips and pane al cioccolato dough.

Notes:

• Knead the dough and develop the gluten thoroughly before adding the chocolate chips. Add it towards the final minute of kneading.

For the Biga Naturale / Wild Yeast Starter:

Ingredients                  Volume          Ounces          Grams
starter (50% hydration)                           1             28
bread flour                     1/4 cup           1.125         32
water, at room temperature                         .625         18

Mix the biga naturale ingredients until the ingredients are evenly distributed.

Place the biga naturale in a bowl and cover. Let the wild yeast starter ferment at room temperature for about 8 hours before using in the final dough.

Final Dough Formula:

Ingredients                  Volume          Ounces          Grams
all of the biga naturale, cut into small pieces
bread flour                       3 cups         13.875        393
water                         1 1/8 cups          8.75         248
honey                             4 tbsp          2.5           71
vanilla extract                   1 tbsp
cocoa powder                      4 tbsp           .875         25
instant yeast                   1/4 tsp
kosher salt                       1 tbsp           .375         10

chocolate chips                                   2.75          78
(added towards the end of kneading)

Final Dough Instructions:

Mix             Mix all of the ingredients (except the chocolate
                chips) until evenly incorporated.

Knead           8 to 10 minutes

Rest            5 minutes

Knead           Add the chocolate chips and knead for about a
                minute or until the chocolate chips are thoroughly
                incorporated

Kneaded pane al cioccolato dough.

Bulk Ferment    2 hours at room temperature in a lightly oiled bowl

Divide          2 pieces, about 1 lb/454 grams each

Preshape        light ball

Divided and pre-shaped pane al cioccolato dough.

Rest            20 to 30 minutes

Shape           boule or batard

Final Proof     3 hours at room temperature

Preheat Oven    400ºF/204ºC

Score           2 to 3 slashes

Steam           1 cup of boiling water poured in a heavy steam
                pan (preferably cast iron)

Bake            Bake at 400ºF/204ºC for 20 minutes. Rotate the loaves
                if necessary and bake for another 15 to 20 minutes.

Cool            At least 1 hour

I wonder how much Whole Foods would charge for this?

Pane al cioccolato crumb.

To Serve:

Serve during breakfast with coffee or milk or serve as a dessert with fresh fruits.

Do you still have some chocolate sauce left over from making eclairs? Are you thinking what I’m thinking?

This is a post from Apple Pie, Patis, and Pate
Pane al Cioccolato – Italian Chocolate Bread

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2. Sourdough Italian-Style French Bread
3. Chocolate Brownie Cookies
4. Chocolate Rose Water Ganache Tart
5. Apple Hazelnut Chocolate Cake
6. Sachertorte – Austrian Chocolate Cake