Monday, April 24, 2017

Chocolate Pie

I made this yesterday for dinner with friends. I based it on The Pioneer Woman's recipe with just a few twists of my own. It's easy and delicious. Cuts perfectly.
  • 1 9" pie crust baked and cooled or graham cracker crust
  • 1-1/2 cup Sugar
  • 1/4 cup Cornstarch
  • 1/4 teaspoon Salt
  • 3 cups Half and half
  • 4 whole Egg Yolks
  • 6-1/2 ounces Bittersweet Chocolate (I like Lindt)  Chopped Fine
  • 1 tbl Vanilla Extract
  • 1 tbl instant espresso powder
  • Pinch of cinnamon
  • 2 Tablespoons Butter

  • Before you get started - make and cool pie crust, chop your chocolate, separate your eggs, reserving whites for another use.
  • Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together. 
    Pour in milk and whisk together.

    Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. 
  • Stirring constantly, pour a cup or so of the hot mixture into egg yolks. Add egg yolk mixture back and bring back to the boil. 
  • Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined. 

    Strain (you can omit this step, but it does make for a silkier filling) mixture into the cooled pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered. 
  • Serve with barely sweetened whipped cream.  (Beat 1 cup cold heavy cream with 2 tbl confectioners sugar until thick. Add 1 tsp vanilla and mix well. Keep cold til ready to serve.)

Sunday, April 02, 2017

2 egg cake by Joy of Cooking

I wanted a small birthday cake, so I cut the old 4 egg cake in half and baked it in 2 8" pans. It was delicious!


Preheat oven to 325 convect or 350 non-convect.


Take everything out of the fridge, so that it can come to room temperature.


Prepare 2 8"cake pans:  *Cut 2-8" rounds of parchment paper to fit the bottoms of your pans. If you don't have parchment paper, use Release Aluminum Foil or wax paper. Don't skip this step! Spray your pans with Baker's Joy or butter & flour them.  Then place the parchment paper in the bottom of the pan.  Then spray it with Baker's Joy. *To cut the rounds--tear off a piece of paper large enough to cover your pan. Fold in 1/2, then 1/4, then 1/8, then 1/16.  Set the point in the middle of the pan and eyeball where you need to cut. Crease to mark it and then cut. Unfold, and --this always seems like a miracle to me--you have a perfect circle.  If it's too big, refold and cut it a little smaller.


Sift before measuring:

1 1/2 cups cake flour

Resift with:

1 1/8 tsp double-acting baking powder

1/4 tsp salt


Sift:

1 cups sugar


Beat until soft:

1/2 cup butter (preferably unsalted)

Add the sugar gradually.  Beat until very light and creamy. Beat in, one at a time:

2 egg yolks


Add:

3/4 tsp vanilla or 1/2 tsp vanilla and 1/4 tsp almond extract


With mixer on slowest speed, add the flour to the butter mixture in 3 parts, alternating with thirds of:

1/2 cup milk


Stir the batter until smooth after each addition.  Whip until stiff, but not dry:

2 egg whites

Fold them lightly into the cake batter.


Pour into prepared cake pans and bake about 22-25 minutes. They are done when a toothpick inserted in the middle comes out clean.  Remove the cake pans to a rack and let cool before turning the cakes out on to racks to finish cooling.  Don't try to ice them until they are thoroughly cool, otherwise your icing will melt and slide off.