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52 Weeks of Baking: Torte Reform

YumSugar — Fri, 07 Dec 2007 05:01:39 -0800

This week my family has been throwing around a barrage of bad lawyer jokes. Why? My sister passed the bar and was officially sworn in as a lawyer! When I found out the good news, I thought it would be fun to celebrate by baking up something special. At first I tried to find a cake that screamed "Counselor" or "Esquire" to me, but then the obvious choice came to mind. One of her least favorite things in law school was tort reform, so I knew that a chocolate torte would be perfect. I also knew that I'd have to some how make it "reformed." It seemed to fit the spirit of the bad jokes, so I went about finding a recipe.

The one I decided on was pretty standard - although I wish I'd spent a little bit more time researching, this particular recipe is a bit dry - but instead of serving it as a traditional layer cake, I served it layered in a fancy wine glass. I dolloped it with whipped cream and sprinkled it with a bit of cocoa powder. The end result is a simple but elegant dessert; one fit for a new lawyer.

To check out my version of "Torte Reform," read more

To make my "Torte Reform" I baked up a traditional Sachertorte recipe. This particular one comes out quite dry, it called for 45 minutes of baking time, but I switched it down to 35. It probably should have gone down to 30. However once coated - and I mean coated - with the apricot glaze it moistens up pretty well.

Once I had the cake baked and cooled, I sliced it into two layers and cut circles out using the glass I planned to serve it in as a cutter. Next I layered a ring of cake, followed by a layer of apricot jam, another layer of cake, more jam, chocolate glaze - poured on thick so that it would seep down into the cracks - and a dollop of whipped cream and dusting of cocoa powder. More or less your traditional Sachertorte, just not in the same form.

If you'd prefer to make a more traditional cake, cut the cake into two layers, and fill with apricot jam. Top entire cake with chocolate glaze. I'd recommend this chocolate fudge glaze and a high quality jam.

Torte
From Kaffeehaus by Rick Rodgers via Epicurious

4 1/2 ounces high-quality bittersweet chocolate, finely chopped
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
1 cup confectioners' sugar
6 large eggs, separated, at room temperature
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup all-purpose flour (spoon gently into cup and level top)

[Note: I used dark chocolate chips instead, it came out okay, but really needed a larger chocolate flavor. Also, this cake is only going to be as good as your ingredients.]

To make the torte: Position a rack in the center of the oven and heat to 400°F. Lightly butter a 9-inch springform pan and line the bottom with a round of parchment or wax paper. Dust the sides of the pan with flour and tap out the excess.
In the top part of a double boiler over very hot, but not simmering, water, or in a microwave at medium power, melt the chocolate. Remove from the heat or the oven, and let stand, stirring often, until cool.
Beat the butter in the bowl of a heavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 minute. On low speed, beat in the confectioners' sugar. Return the speed to medium-high and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl. Beat in the chocolate and vanilla.
Beat the egg whites and granulated sugar in a large bowl with a handheld electric mixer on high speed just until they form soft, shiny peaks. Do not overbeat. Stir about one fourth of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Sift half of the flour over the chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with the remaining flour.
Spread evenly in the pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. (The cake will dome in the center.) Cool on a wire rack for 10 minutes. Remove the sides of the pan, and invert the cake onto the rack. Remove the paper and reinvert on another rack to turn right side up. Cool completely.

Note: If you do glaze your cake, make sure you do a "crumb layer" firsts. This crumb layers seals the crumbs in, and ensures a smooth finish when you apply the second layer of glaze. This is a photo of the crumb layer.

View 27 Photos ›

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Yummy Link: Double Chocolate Torte

YumSugar — Thu, 06 Sep 2007 15:08:31 -0700

What could be better than a chocolate torte? How about a Double Chocolate Torte? I don't know about you, but I'm already drooling... - Smitten Kitchen

Come Party With Me: Passover - Dessert

partysugar — Wed, 16 Apr 2008 09:13:33 -0700

Although it's traditionally standard to serve macaroons and matzo brei at a Seder, why not shake up the customs and make a decadently modern dessert?

This chocolate torte is one hundred percent Passover friendly because it is made with nuts and matzo cake meal instead of flour or baking soda. The scrumptious fudge glaze is made using a popular vegan technique that combines nuts with water to create a milk like substitute.

To get the recipe for an extravagant finish to an elegant dinner, please read more.

Chocolate Torte with Passover Fudge Glaze
From Martha Stewart

Ingredients

1 1/3 cups whole hazelnuts
3/4 cup margarine, melted, plus more for pan
3/4 cup cocoa powder, plus more for pan
1/3 cup matzo cake meal
6 large eggs, separated
1/2 cup packed light-brown sugar
Passover Fudge Glaze, recipe below
Pinch of salt
1/2 cup superfine sugar

Directions

Heat oven to 350 degrees. Line a baking pan with parchment, and spread hazelnuts on top. Bake until fragrant and toasted, about 10 minutes. Place nuts in a clean kitchen towel, and rub to remove loose skins.
Place 1/3 cup nuts in bowl of food processor, and pulse until finely ground; reserve.
Roughly chop remaining 1 cup nuts, and set aside.
Grease a 9-inch round cake pan with margarine; dust with cocoa powder.
Whisk together remaining 3/4 cup cocoa powder, ground hazelnuts, and matzo meal; set aside.
In a bowl of an electric mixer fitted with the whisk attachment, beat yolks and brown sugar on medium-high speed until mixture holds a ribbonlike trail for 3 seconds when you raise the whisk, about 45 seconds.
Fold in 1 cup nut purée from fudge glaze recipe.
Transfer to a large bowl; wash and dry mixer bowl and attachment.
Place egg whites and salt in mixer bowl; beat with whisk attachment on medium-high speed until soft peaks form, about 1 minute. With mixer running, slowly add superfine sugar; beat until stiff and glossy.
Fold egg whites and ground-hazelnut mixture into egg-yolk mixture. Fold in melted margarine. Transfer batter to prepared pan; smooth top with an offset spatula.
Transfer to oven; bake until a wooden skewer inserted in the middle of the cake comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool, about 1 1/2 hours.
Invert pan, and remove cake. Using a serrated knife, slice cake into two layers.
Place a 9-inch cake round on a wire rack set on a baking sheet. Place bottom layer of cake on round; spread 1/2 cup fudge glaze on top. Place second layer on bottom layer. Pour remaining glaze over cake, using the offset spatula to cover sides. Refrigerate 30 minutes.
When ready to serve, press chopped hazelnuts onto sides.

Makes one 9-inch round cake.

Passover Fudge Glaze

1 1/2 cups whole blanched hazelnuts
2 cups sugar
2/3 cup cocoa powder
Seeds of 1 vanilla bean
8 tablespoons (1 stick) unsalted margarine
Pinch of salt

Place hazelnuts and 1 1/2 cups water in blender. Blend until fine, 30 seconds.
Set a fine sieve over a small bowl, and pour blended mixture through. Reserve purée left in sieve for Chocolate Torte.
In another bowl, whisk together 1 cup sugar and cocoa powder; set aside.
Place 1 cup nut liquid in saucepan with vanilla seeds, margarine, remaining 1 cup sugar, and salt. Bring to full boil.
Whisk in cocoa mixture; return to boil. Remove from heat; let cool 30 minutes. Store in airtight container; refrigerate.

Makes 1 3/4 cups.

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What's New With Food Network's Melissa d'Arabian

YumSugar — Tue, 01 Dec 2009 10:15:25 -0800

Food Network's Melissa d'Arabian is at the top of her game. It was only four months ago that she was announced winner of the Next Food Network Star; now her new show, Ten Dollar Dinners with Melissa d'Arabian, has been renewed for a second season.

I spoke with the energetic young mom, who seemed surprisingly grounded in spite of her recent TV success, about her whirlwind year, her show, and her favorite $10 dinner of all. See what she has to say after the jump.

Must-Read: Slow and Easy

YumSugar — Wed, 25 Feb 2009 15:00:16 -0800

If you've seen my Sunday Slow Cooker series, you probably know by now that I consider the electric slow cooker indispensable for convenient, low-maintenance cooking. Naturally, I couldn't wait to get my hands on a copy of Slow and Easy: Fast-Fix Recipes For Your Electric Slow Cooker ($15.61), by the Los Angeles Daily News food editor, Natalie Haughton.
Haughton has penned five other cookbooks, including The Best Slow Cooker Cookbook Ever, so she's clearly spent a lot of time with her Crock-Pot. To find out what I thought of the book, read more.

Pros:

The introduction has helpful information from choosing and getting to know your slow cooker to which foods are most forgiving and which are most demanding.
There's a wide range of recipes, from smoky roasted cashews to gingerbread for dessert, and although the the book contains over 250 recipes, it's surprisingly light.
A "cook's notes" sidebar proves helpful, explaining nuances such as the differences in types of paprika available at the grocery store.

Cons:

The book contains no pictures.
If you don't have interest in a slow cooker, then this book isn't for you.
Many of the seafood recipes require adding in the protein near the end of cooking time, which requires more attentiveness on your part.

Recipes: The recipes cover just about everything. Here are some that caught my attention:

Caponata, Edamame Cheese Dip
Shrimp Chowder, Vegetable Stock
Artichoke Pasta Sauce
Shortcut Lasagna
Mac and Cheese
Turkey Molé
Shrimp Veracruz Style
Beef Lettuce Wraps
Tagine of Lamb With Apricots
Asian-Flavored Quinoa With Broccoli and Chard
Spanish Pistou
Blueberry Coffee Cake
Green Pepper Jelly
Flourless Chocolate Torte

Imagery: None.

Overall Rating: If you're a fan of the slow cooker (and aren't bothered that it doesn't contain pictures), then this informative yet innovative slow-cooker guide would be a useful, go-to book to add to your repertoire.

What's Cooking at Slashfood

YumSugar — Thu, 20 Nov 2008 04:00:35 -0800

We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:

Pair mahi mahi with maple syrup and ginger for an elegant Autumn dish.
How to host a meatless Thanksgiving meal that's just as fulfilling.
Homemade honey liqueur is the perfect pairing for those chilly nights.
Looking for a fresh take on the tea sandwich? Meet the sandwich torte.
Europe decides it will no longer discriminate against oddly-shaped produce.
If Bulgarian wine is the second largest bottled wine export in the world, why aren't we drinking it?

Source

Yummy Link: Behind the Scenes With a Hotel Pastry Chef

YumSugar — Tue, 13 May 2008 14:15:00 -0700

Go behind the scenes with Coral Beach Hotel's pastry chef. Be sure you read the crazy story about making Sacher Tortes during a bombing! - What's For Lunch Honey?

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sun, 09 Dec 2007 09:18:39 -0800

December is here! That means it's time for another round of monthly must haves.

Sometimes you need a little more "fun" at a party. When that happens, why don't you surprise everyone with unexpectedly tasty Jell-O Shots?!
For all of you lawyers our there - or those that want to make something for a lawyer you know - check out my version of SacherTorte Reformed.
Looking for something a bit more hearty? Try both a beginner and expert version of Minestrone Soup.

This week we've launched our Best of 2007 polls. Be sure to place your votes for:

Are you planning a holiday shindig? If so be sure to check out our Holiday Cocktail Party tips, recipes, invite ideas and more.
Speaking of invites, have you seen our chic printable ones? You just download them, print and send!

Don't miss out on our Holiday Gift Guides. This week we've come up with ideas for the Haute Host or Hostess, the Cupcake Fiend, the Foodies who Garden, the Wine Snob, and everyone's favorite: The Chocoholic.
And finally, be sure to enter our Ulitimate Holiday Entertaining Giveaway! The contest ends Monday, so be sure to get your entry in.

Secret Ingredient Recap: Bananas

YumSugar — Fri, 09 Mar 2007 12:45:12 -0800

This week the secret ingredient was bananas and I really enjoyed the recipes you guys came up with. We had delicious crispy Fried Bananas, indulgent Frozen Banana Mousse on top of brownie torte, and frozen Chocobananas. However the one that really caused me to start drooling was the Banoffee Pie (banana + toffee = banoffee) submitted by TeamSugar member SaraSmile. Her mother made a version with rich gourmet caramel sauce, but her recipe has us creating our own toffee. It sounds delicious and highly sinful (shhh... dont' tell FitSugar). To check it out read more

Oh and if you're wondering, the next Secret Ingredient will be announced shortly, we're making a few changes to how everyone submits. Stay Tuned. Now on to that pie!

Recipe submitted by SaraSmile

One of the many positives of having a brother who lived in London was that my mother became obsessed with recreating this desert that she had while she was there, banoffee pie (the name gets the celebrity couple treatment - banana + toffee = banoffee!). My mother made her version with a rich gourmet caramel sauce she bought, and I have read suggestions of using canned Dulce de Leche (the toffee is fussy to make from scratch). The pie is delicious, although I will pretty much eat bananas in any figuration!

The recipe below is from Paula Deen, so expect a generous dose of sugar and butter.

Banoffee Pie

1 1/2 cups graham cracker crumbs
10 tablespoons butter, softened
2 (14-ounce) cans sweetened condensed milk
3 large bananas
1 1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.

Lower the oven to 300 degrees F for the toffee filling.

To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.

Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.

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