Tag: sweets

Crackled Chocolate Drops

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Crackled Chocolate Drops

Chocolate Crackled Drops

A simple chocolate cookie can be the perfect crave-worthy treat. Using ingredients you probably already have on hand, these Crackled Chocolate Drops are quick, easy, and best of all chocolaty. I still get excited about making recipes by my grandmother that contain chocolate. With the number of recipes in “The Art of Fine Baking,” the chocolate ones are surprisingly few and far between. Much of her baking from the early 1960’s was European inspired. Classics like Genoise, French-style Fruit Tarts, Strudel, and Danish Pastry allowed little room for chocolate. Also, chocolate with varying degrees of cocoa butter content were not nearly as accessible at the time as they are now. I like to think that as the popularity of chocolate and its availability grew, my grandmother would have eventually come up with a book full of chocolate recipes to die for. Her Brownie recipe has always been a favorite and in my opinion these crackled chocolate cookies aren’t far behind.

The majority of this recipe is just chocolate and ground almonds. The original recipe called for grated almonds, which most of us don’t have time for. If you prefer a lighter, fluffier cookie and your purse strings are a bit looser, you can use Almond flour. The high egg yolk content then keeps the center of the cookie moist and chocolaty. As the smell of melted chocolate and almonds permeates your kitchen, these crackled drop cookies will barely make it out of the oven before they’re half gone.

Ingredients:

8 oz semisweet chocolate
8 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
1 cup ground almonds or almond flour
7/8 cup sifted flour pinch of salt

Preheat oven at 350 degrees. Grease and flour a baking sheet (or line with parchment paper).

Melt chocolate over over a double boiler. While chocolate is melting, beat egg yolks and sugar together until light and fluffy. Add vanilla. Stir in melted chocolate, grated almonds, and flour mixed with salt.

Drop or pipe small rounds of batter on prepared cookie sheet, leaving 1 inch between cookies. Bake about 25 minutes, or until cookies are crackled and dry.

Yield: about 30

Adapted from “The Art of Fine Baking,” by Paula Peck.

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Hunter Almond Cake

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Hunter Almond Cake

Hunter Almond Cake

This classy almond cake hides many secrets. For starters, the original recipe from “The Art of Fine Baking” is ambiguously titled just “Hunter Cake.” What is “Hunter Cake” and where does it come from? Your guess is as good as mine. Although I tried researching this mysterious cake title, I found little that resembled this recipe (think camouflage frosted cake with various fondant animals and rifles).

Other secrets of this cake lie within the ingredients. At first glance, a cake without flour may sound like a recipe for a rock. However, as my grandmother showcased in her gluten-free chocolate cake ring recipe, moist light cakes are not only possible without white flour, but delicious. Grated almonds act as a replacement for white flour but provide more flavor and protein. Although I’ve previously used ground almonds as a substitute for grated, they seem to weigh the cake down a bit and make it slightly heavier. But who really has time to grate over 3 cups of almonds? Enter almond flour. This nutty flour is essentially grated almonds and makes recipes like these a whole lot easier. You will pay for it though – almond flour runs $10-$15 per lb.

With all this talk about a moist light cake, you may be wondering how much butter or oil is needed. The answer is none. No butter, oil, or shortening of any kind is used. The secret of this fluffy cake lies within the egg yolks and stiffly beaten egg whites. Both the cake itself and the topping contain egg whites and although the topping is much like a meringue, it takes on a totally different texture with addition of the grated almonds. The finished moist cake layered with tart jam and almond meringue topping reminiscent of frangipane, will not only surprise you but keep you guessing.

Ingredients:

1 3/4 cups unblanched almonds or 2 cups almond flour
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
6 egg yolks
3 egg whites
2/3 cup sugar
1/2 cup raspberry jam (or other tart jam of your choice)

Topping
3 egg whites
2 teaspoons lemon juice
1 teaspoon vanilla extract
1/2 cup sugar
1 1/4 cups unblanched almonds or 1 1/3 cups almond flour

Preheat oven to 350 degrees. Grease the bottom of a 9-inch spring form pan. Finely grate unblanched almonds (if using instead of almond flour).

Add lemon zest and vanilla to egg yolks. Stir lightly with a fork to break them up.

Beat egg whites until they form soft peaks. Add sugar, a little at a time, beating well after each addition, until whites are very stiff, about 5 minutes in all.

Pour egg yolks over whites. Sprinkle almond flour or grated almonds over them. Fold gently together. Pour into prepared pan and bake 30-40 minutes until cake is lightly browned and springy when gently touched.

Begin preparing topping when cake has backed about 20 minutes: Grate unblanched almonds, if using. Combine egg whites, lemon juice and vanilla. Beat until egg whites hold soft peaks. Add sugar, a tablespoon at a time, beating well after each addition, until whites are very stiff, about 5 minutes in all. Fold in grated almonds or almond flour.

Remove cake from oven and quickly spread top with a thin layer of raspberry jam. Spread half the topping over jam and press remaining topping through a pastry bag fitted with a large star tube.

Replace cake in oven on a high rack. Bake 30-40 minutes longer or until top is golden brown and set. Cool cake in pan.

Adapted from “The Art of Fine Baking” by Paula Peck.

 

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Blueberry Tart

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Blueberry Tart | imPECKable Eats

Blueberry Tart

Fruit tarts are abundant in “The Art of Fine Baking.” They are some of the most seasonal recipes throughout the book and as the high season for blueberries approaches (though a bit late this year), it seemed like an obvious choice for this classy summer dessert. It’s also the only time of year that blueberries are affordable enough to make a whole tart full of them. Frozen just will not do and for those of us berry addicts, this tart is a delicious delivery method for these healthy bursts of juice.

We made a fair number of fresh fruit tarts with blueberries in culinary school, but none quite like this. In addition to my grandmother’s exceptional rich tart pastry dough (lemon zest and hard boiled egg yolks are key), a quick pseudo jam is made with half of the fresh blueberries and then combined with the remainder. This not only adds an additional layer of texture and flavor, but also a sweetness that can help balance out any berries that maybe slightly under ripe. With all this decadence, a layer of pastry cream maybe overkill. But I can’t seem to resist the urge to add the sweet cream with a touch of almond paste, even if only so that I can eat the leftovers with just a spoon. The star of the show though, remains the blueberry tart – with each ingredient perfectly distinguished in every bite.

Ingredients:

1 recipe rich tart pastry dough
4 cups blueberries
3/8 cup sugar
zest and juice of 1/2 a lemon
1/2 teaspoon cinnamon
1 recipe pastry cream (optional)

Grease a 9-inch tart ring and place on a baking sheet lined with parchment paper. Roll pastry dough an 1/8 inch thick and line tart ring. Chill.

Preheat oven to 350 degrees. Place chilled pastry in oven, taking it directly from freezer or refrigerator so it is as cold as possible. Prick bottom all over with a fork. Prick 3-4 times during first 10 minutes of baking to prevent bottom of pastry from puffing up. If sides of pastry should sink down during first 10 minutes of baking, simply press them back with a fork. Bake for a total of 25 minutes, or until shell is golden brown.

In a heavy saucepan, combine 1 1/2 cups blueberries, sugar, lemon zest and juice, and cinnamon. Cook over low heat, stirring until sugar is dissolved. Raise heat and boil rapidly about 8 minutes or until blueberries thicken and acquire the consistency of jam. Cool.

Combine raw blueberries with cooked jam, mixing gently. Spread a thin layer of pastry cream (if using) on the bottom of the baked tart shell. Combine raw blueberries with cooled jam, mixing gently. Spoon into tart shell.

Adapted from “The Art of Fine Baking,” by Paula Peck

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Sour Cream Custard Cherry Tart

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Sour Cream Cherry Tart

Sour Cream Cherry Tart

Like the many cake recipes in “The Art of Fine Baking,” I’ve barely scratched the surface of the tart recipes. Now that summer berries are on the horizon, you will see more tarts from me soon. So simple in flavor, tarts are a lovely (and classy!) way to emphasize fresh seasonal fruit. When I started seeing cherries at the fruit stands on the streets here in NYC a few weeks ago, I was inspired to make this easy Sour Cream Custard Cherry Tart. The only time consuming part of this recipe is pitting the cherries. Sometimes I still think my fingers may be a little too pink.

I prefer to make the tart shell from scratch. My grandmother’s rich tart pastry recipe is exceptional (especially the lemon zest) but to further simplify this recipe, a store bought shell can be used. The star of this tart is really the cherries (not the custard), so make sure to use fresh sweet ones. Frozen or canned will ruin both the texture and taste of the tart. Cherry fans are sure to appreciate this elegant end to that first summery meal.

Ingredients:

1 recipe rich tart pastry
3 eggs
1/3 cup sugar
3/4 cup sour cream
1/2 teaspoon vanilla extract
2 cups pitted sweet cherries

Line a 9-inch tart ring with rich tart pastry. Chill, preferably in the freezer, for at least 1 hour. Preheat oven to 350 degrees.

Beat eggs with sugar, sour cream, and vanilla. Arrange pitted cherries in unbaked tart shell. Pour egg mixture over them. Bake about 45 minutes on the lowest rack of the oven, or until the custard is firm and the tart is brown. Serve chilled.

Adapted from “The Art of Fine Baking,” by Paula Peck.

Sour Cream Cherry Tart Slice

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Gluten Free Chocolate Cake Ring

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Gluten Free Chocolate Almond Cake

Gluten Free Chocolate Almond Cake Ring

Yes, Paula Peck made a gluten-free cake. She may not have realized it since gluten-free diets were unheard of 50 years ago but this cake recipe qualifies for the popular health trend. Ground almonds are used instead of flour, resulting in a nutty texture and nutritious flavor. If it weren’t for the number of eggs (I said it was gluten-free not vegan), and the lovely chocolate whipped cream frosting, this cake could almost pass as healthy. Whipped cream flavored with vanilla extract and cocoa powder makes a surprisingly delicious frosting. It can also be stabilized using gelatin (see whipped cream frosting recipe for Chocolate Velvet Cake). As you can probably tell from the photo, I might have gone a little heavy on this whipped delight – having a little cake with my chocolate whipped cream 🙂

I’ve been fairly busy with various projects lately so I haven’t been posting or writing as much. I hope to be up to speed soon but wanted to share this past-meets-present quick GF delight.

Ingredients:

6 eggs
2/3 cup sugar
1 teaspoon vanilla extract
1 cup finely ground almonds or almond flour
7 tablespoons dark, unsweetened cocoa powder
1/3 cup unsalted butter, melted and cooled to lukewarm
4 tablespoons cognac

Chocolate Whipped Cream Frosting
2 cups heavy cream
3-4 tablespoons sugar
3-4 tablespoons cocoa powder
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease a 9-inch tube pan.

In a large bowl, stir eggs and sugar together for 1 minute. Set bowl on a saucepan of warm water and heat, stirring constantly. When eggs are warm, beat them until they are cool, fluffy, and tripled in bulk. Beat in vanilla.

Combine ground nuts with cocoa. Sprinkle on top of beaten eggs. Fold in gently, adding the cooled melted butter at the same time. As soon as there is no further trace of butter, pour batter into prepared pan.

Bake 50-60 minutes or until top of cake is springy. Let ring cool before removing it from pan. Sprinkle with cognac.

While cake cools, whip heavy cream until thickened. Add sugar, cocoa, and vanilla while continuously beating until cream is stiff. Frost cake liberally.

Adapted from “The Art of Fine Baking,” by Paula Peck.

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