Sacher Torte Heart with Truffle Top
Martha Stewart
Part of the Valentine's Day Workshop
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In a twist on a Valentine's Day chocolate sampler, the top of this six-inch Sacher torte, a classic Viennese dessert, is decorated with homemade truffles. These are dusted with three colors of cocoa powder. The small size makes it ideal for sharing with a sweetheart.
Ingredients
Makes One 6-inch 2-Layer Cake.
* 1/2 cup (1 stick) unsalted butter, softened, plus more for pans
* Unsweetened cocoa powder, for pans
* 4 ounces semisweet chocolate, finely chopped
* 1/3 cup plus 2 tablespoons sugar
* 3 large eggs, separated
* 1 teaspoon pure vanilla extract
* 3/4 cup all-purpose flour
* 1/3 teaspoon salt
* 1/4 cup apricot jam
* 2 teaspoons orange-flavored liqueur, (optional)
* 8 ounces semisweet or bittersweet chocolate, finely chopped
* 1 cup heavy cream
* Chocolate Truffles
Directions
1. Make the cake: Preheat oven to 300 degrees, with rack in center. Butter two 6-inch heart-shape cake pans. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring often; set aside.
2. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in yolks, then vanilla and melted chocolate. Reduce speed to low. Mix in flour. Transfer batter to a large bowl.
3. Put egg whites and salt into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until foamy. Raise speed to medium-high; gradually beat in remaining 2 tablespoons sugar. Raise speed to high, and beat just until stiff peaks form. Stir half the egg whites into the chocolate mixture. Using a rubber spatula, gently fold in remaining egg whites.
4. Divide batter between prepared pans. Tap firmly on counter to remove any air bubbles. Bake until centers are just set, 16 to 17 minutes. Let cool completely in pans on a wire rack. Turn out cakes; remove parchment. Reinvert onto rack.
5. Trim cakes flat. Warm jam in a small saucepan over medium-low heat, stirring occasionally, until slightly runny. Stir in liqueur, if desired. Spread warm jam over 1 cake layer. Top with remaining layer.
6. Make the ganache: Put chocolate into a large heatproof bowl. Bring cream just to a boil over medium-high heat; pour over chocolate. Let stand 10 minutes. Stir until smooth. Refrigerate, stirring every 10 minutes, until cooled and the consistency of corn syrup, about 30 minutes.
7. Slowly pour ganache over top and down sides of cake (use an offset spatula to spread evenly, if needed). Let stand 30 minutes. Arrange truffles over top of cake. Serve. Cake can be refrigerated in an airtight container up to 2 days.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Thursday, February 12, 2009
Molten Mocha Cakes
Molten Mocha Cakes
Martha Stewart
Prep: 10 minutes Total: 35 minutes
If you want to double or triple this recipe, just add three minutes or so to baking time.
Ingredients
Serves 2.
* 2 tablespoons unsalted butter, plus more for ramekins
* 1/3 cup confectioners sugar, plus more for ramekins and serving
* 2 ounces semisweet chocolate, broken into pieces
* 1 large egg
* 1 large egg yolk
* 1 teaspoon espresso powder
* Pinch salt
* 3 tablespoons all-purpose flour
Directions
1. Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
2. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
3. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.
Martha Stewart
Prep: 10 minutes Total: 35 minutes
If you want to double or triple this recipe, just add three minutes or so to baking time.
Ingredients
Serves 2.
* 2 tablespoons unsalted butter, plus more for ramekins
* 1/3 cup confectioners sugar, plus more for ramekins and serving
* 2 ounces semisweet chocolate, broken into pieces
* 1 large egg
* 1 large egg yolk
* 1 teaspoon espresso powder
* Pinch salt
* 3 tablespoons all-purpose flour
Directions
1. Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
2. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
3. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.
Labels:
dessert,
recipe,
Valentine's
Chocolate-Covered Strawberries-Valentine's Day
Chocolate-Covered Strawberries
Martha Stewart
Prep: 20 minutes Total: 35 minutes
Ingredients
Makes about 20.
* 8 ounces semisweet chocolate, finely chopped
* 1 pound large strawberries (about 20), washed and dried well
* 1/3 cup finely chopped pistachios (optional)
Directions
1. Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.
2. Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.
3. Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)
Martha Stewart
Prep: 20 minutes Total: 35 minutes
Ingredients
Makes about 20.
* 8 ounces semisweet chocolate, finely chopped
* 1 pound large strawberries (about 20), washed and dried well
* 1/3 cup finely chopped pistachios (optional)
Directions
1. Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.
2. Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.
3. Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)
Labels:
dessert,
recipe,
Valentine's
Classic Chocolate Fondue
Classic Chocolate Fondue
From Rick Rodgers
¾ cup heavy cream
12 oz bittersweet (not unsweetened) chocolate, finely chopped
1 to 2 TBSP coffee syrup of your choice (vanilla, hazelnut, raspberry)
In a medium sauce pan, heat the cream until very hot (but not boiling). Stir in the chocolate, then remove from the stove and let stand until soft (about 3 minutes). Add the syrup and whisk until smooth. Use as a dip for fresh fruit (strawberries are our fave), pretzels or cubed angel food cake.
From Rick Rodgers
¾ cup heavy cream
12 oz bittersweet (not unsweetened) chocolate, finely chopped
1 to 2 TBSP coffee syrup of your choice (vanilla, hazelnut, raspberry)
In a medium sauce pan, heat the cream until very hot (but not boiling). Stir in the chocolate, then remove from the stove and let stand until soft (about 3 minutes). Add the syrup and whisk until smooth. Use as a dip for fresh fruit (strawberries are our fave), pretzels or cubed angel food cake.
Oats and Honey Granola Pie
Oats and Honey Granola Pie
Crust
1 pillsbury refrigerated pie crust (from 15oz) box, softened as directed on box
Filling
½ cup butter
½ cup packed brown sugar
¾ cup corn syrup
1/8 tsp salt
1 tsp vanilla
3 eggs, lightly beaten
4 nature valley oats ‘n honey crunchy granola bars (2 pouches from 8.9oz box)
½ cup chopped walnuts
¼ cup quick-cooking or old fashioned oats
¼ cup chocolate chips
Whipped cream or ice cream if desired
Heat oven to 350F. Place pie crust in 9-inch glass pan as directed on box for one-crust filled pie. (Don’t pre-bake crust)
Melt butter in microwave. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla, and eggs. Stir crushed granola bars, walnuts, oats, and chocolate chips into brown sugar mixture. Pour into crust-lined pan.
Bake 40-50 minutes or until filling is set and crust is golden brown. During last 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temp., or chilled with whipped cream or ice cream. Store in refrigerator.
Tips: To easily crush granola bars, do not unwrap and using a rolling pin to crush.
Crust
1 pillsbury refrigerated pie crust (from 15oz) box, softened as directed on box
Filling
½ cup butter
½ cup packed brown sugar
¾ cup corn syrup
1/8 tsp salt
1 tsp vanilla
3 eggs, lightly beaten
4 nature valley oats ‘n honey crunchy granola bars (2 pouches from 8.9oz box)
½ cup chopped walnuts
¼ cup quick-cooking or old fashioned oats
¼ cup chocolate chips
Whipped cream or ice cream if desired
Heat oven to 350F. Place pie crust in 9-inch glass pan as directed on box for one-crust filled pie. (Don’t pre-bake crust)
Melt butter in microwave. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla, and eggs. Stir crushed granola bars, walnuts, oats, and chocolate chips into brown sugar mixture. Pour into crust-lined pan.
Bake 40-50 minutes or until filling is set and crust is golden brown. During last 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temp., or chilled with whipped cream or ice cream. Store in refrigerator.
Tips: To easily crush granola bars, do not unwrap and using a rolling pin to crush.
Gooey Mud Pie
Gooey Mud Pie
1 jar (11.75 oz) hot fudge topping, slightly warm
1 9-inch premade chocolate piecrust
1 quart coffee ice cream
1 cup frozen light whipped topping, thawed, Cool Whip
1 bottle (7.25oz) chocolate shell topping, Smucker’s magic shell
Drizzle half of the warm fudge topping over bottom of piecrust. Spoon half of the ice cream in an even layer over fudge topping. Drizzle remaining fudge topping over ice cream. Freeze pie for 15 minutes.
Using a wooden spoon, stir remaining half of ice cream in a large bowl to loosen. Stir in ¼ cup whipped topping. Fold in remaining whipped topping to create a mousselike texture.
Spoon mixture onto fudge-topped ice cream layer. Freeze until firm, at least 1 hour. Drizzle ¼ of the chocolate toppin over top of pie. Freeze pie 5 minutes. Repeat dizzling and freezing 3 more times. Cut pie into wedges and serve immediately.
1 jar (11.75 oz) hot fudge topping, slightly warm
1 9-inch premade chocolate piecrust
1 quart coffee ice cream
1 cup frozen light whipped topping, thawed, Cool Whip
1 bottle (7.25oz) chocolate shell topping, Smucker’s magic shell
Drizzle half of the warm fudge topping over bottom of piecrust. Spoon half of the ice cream in an even layer over fudge topping. Drizzle remaining fudge topping over ice cream. Freeze pie for 15 minutes.
Using a wooden spoon, stir remaining half of ice cream in a large bowl to loosen. Stir in ¼ cup whipped topping. Fold in remaining whipped topping to create a mousselike texture.
Spoon mixture onto fudge-topped ice cream layer. Freeze until firm, at least 1 hour. Drizzle ¼ of the chocolate toppin over top of pie. Freeze pie 5 minutes. Repeat dizzling and freezing 3 more times. Cut pie into wedges and serve immediately.
Apple Cinnamon Popcorn
Apple Cinnamon Popcorn
2 bags (3oz each) microwave popcorn, popped, orville Redenbacher tender white
1 ½ cups dried sliced apples, finely chopped, Mariani
¼ cup butter
3 TBSP water
¾ cup light brown sugar
2 tsp ground cinnamon
In a large bowl, combine popped popcorn and dried apples; set aside. In a medium saucepan, over medium-high heat, melt butter. Add water, brown sugar, and cinnamon. Bring to boil and cook for 1 minute.
Carefully pour brown sugar mixture over popcorn-apple mixture, tossing with wooden spoon.
2 bags (3oz each) microwave popcorn, popped, orville Redenbacher tender white
1 ½ cups dried sliced apples, finely chopped, Mariani
¼ cup butter
3 TBSP water
¾ cup light brown sugar
2 tsp ground cinnamon
In a large bowl, combine popped popcorn and dried apples; set aside. In a medium saucepan, over medium-high heat, melt butter. Add water, brown sugar, and cinnamon. Bring to boil and cook for 1 minute.
Carefully pour brown sugar mixture over popcorn-apple mixture, tossing with wooden spoon.
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