Eggless chocolate cake Shaugnessy


For years I have been baking this delightfully sinful cake from gourmet magazine. Mrs. Shaunessy is aparently credited for the recipe which is frosted with a simple mocha buttercream . This is a cake for serious chocolate lovers.

CAKE

2 1/2 cups all purpose flour

2 tsp salt

2 tsp baking soda

1 cup milk

1/4 cup distilled white vinegar

1 stick (1/2 cup ) unsalted butter

1 1/2 cups granulated sugar

1/2 cup unsweetened cocoa powder

1/2 cup hot strong coffee

2 tsp vanilla

FROSTING

1 stick (1/2 cup ) unsalted butter , softened

3/4 cup unsweetened cocoa powder

1/2 cup hot strong coffee

a 1 lb box confectioners’ sugar

2 tsp vanilla

CAKE

Preheat oven to 350*F. Butter and flour two 8 inch cake pans, knocking out excess flour.

Into a bowl sift together flour ,salt and baking powder. In a small bowl stir together milk and vinegar.

In a large bowl with an electric mixer cream together butter and sugar until light and fluffy . Gradually beat in cocoa powder , coffee, vanilla and milk mixture until smooth.Gradually beat in flour mixture and blend batter until smooth.

Divide batter between pans and bake in the middle of the oven for 30 minutes or until a tester comes out clean. Cool cake on racks completely before frosting.

FROSTING

Beat all ingredients until smooth . Spread cake with frosting.

Eggless upside down Biscuit cake


“…… Tart apples with brown sugar top a cinnamony buttermilk biscuit cake…..” The description printed in Gourmet magazine is so apt there is no need to embellish, just try this , it is great!

Serves 8

Gourmet Magazine

For Topping

3 tbs unsalted butter

1/2 cup packed light brown sugar

1 lb Granny Smith apples , peeled , cored , and cut into thin wedges

FOR THE BISCUIT CAKE

1 cup all – purpose flour

1/4 cup granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

5 tbs cold unsalted butter , cut into pieces

1/2 cup well shaken buttermilk

Preheat oven to 425*F

Make Topping

Heat butter in an ovenproof 10 inch heavy skillet (preferably well season cast iron) over moderate heat until foam subsides. Stir in brown sugar and remove from heat. Spread mixture evenly in skillet and arrange apples overlapping in 1 layer.

MAKE CAKE

Blend flour , sugar , baking powder and soda, salt and cinnamon in a food processor. Add butter and pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk, stirring just until mixture is moistened.

Drop batter on top of apples and gently spread, leaving a 1 inch border around edge of skillet ( cake needs room to expand)

Bake cake in middle of oven until golden brown and firm to the touch, 25 to 30 minutes. Cool cake in a skillet on a rack 3 minutes, then invert onto platter. Replace any apples that stick to skillet on cake . Serve warm.

Lemongrass sorbet with Mango


Lemongrass is earthy aromatic and refreshing . The sorbet is made with a lemongrass infused syrup and served with delicious tropical mango . The great thing is that not only is this sorbet light and refreshing , it contains less than 1 gram of fat per serving !!

3/4 cup sugar

2 3/4 cup water

5 stalks fresh lemongrass , bottom 6 inches thinly sliced

2 small mangoes , very thinly sliced

An ice cream maker

Bring sugar , water and sliced lemongrass to a boil in a saucepan, stirring until sugar is dissolved. Remove from heat and let steep , covered 20 minutes.

Pour syrup through a fine sieve into a metal bowl ( discard lemongrass ) and chill until cold.

Freeze syrup in ice cream maker, then transfer to an airtight container and put in freezer to harden. Serve sorbet with mango slices.

Grilled garlic Lime pork tenderloin


Pork tenderloin is so easy to prepare and grill . The marinade in this recipe is so flavorful , nothing more is really need , but , this recipe suggests serving the grilled pork with Jalapeno Onion Marmalade, which is posted as a seperate post.

Serves 6

Gourmet magazine

6 large garlic cloves , chopped

2 tbs soy sauce

2 tbs grated fresh ginger root

2 tsps Dijon mustard

1/3 cup fresh lime juice

1/2 cup olive oil

cayenne to taste

4 pork tenderloins ( about 3/4 lbs each )

Make marinade

In a blender or small food processor blend marinade ingredients with salt and pepper, to taste.

In a large sealable plastic bag combine pork with marinade. Seal bag , pressing out excess air, and put in shallow baking dish. Marinate pork , refridgerated at least 1 day and up to 2.

Prepare grill

Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack turning every few minutes until meat thermometer reaches 160*F about 15 to 20 minutes.

Transfer to a cutting board. Allow meat to sit 5 minutes before slicing.

Serve

Hazelnut Chocolate Mousse Cake


If you LOVE chocolate and Hazelnuts , you are guarnteed to love this cake. Please use superior quality chocolate such as Valrhona or Lindt. This was my all time favorite cake before I gave up eating eggs, I am still working an an egg less version , but , so far no success, will keep you posted.

Serves 12 to 14

Gourmet

Hazelnut butter

1 1/2 cups hazelnuts ( 7 1/2 oz)

3 tbs vegetable oil

Toast and skin hazelnuts , do not cool. Gring fine with oil in a food processor. Store covered and chilled up to 1 week.

Cake

9 oz bittersweet chocolate

7 oz milk chocolate

1 cup Nutella

3/4 cup unsweetened hazelnut butter

6 large eggs

1/2 cup superfine granulated suga

1 cup well -chilled heavy cream

Preheat oven to 350*F

Butter a 10 inch springform pan. Wrap bottom and side of pan with a large piece of heavy duty foil to waterproof.

Chop chocolates into small pieces and melt in a double boiler, stirring until smooth. Remove top from heat  and stir in Nutella and Hazelnut butter until well combined.

In a large bowl of a standing electric mixer beat eggs until frothy about 1 minute. Gradually add sugar, beating mixture at high speed until thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, about 4 minutes., pour chocolate mixture into egg mixture and stir until well combined.

In a chilled bowl beat cream until it holds soft peaks and fold into batter gently but throughly.

Pour batter into springform pan and put springform pan into roasting pan. Add enough hot water to roasting pan to reach half way up side of springform pan. Bake cake in middle of oven 1 hour and 10 minutes. Turn off oven and let cake stand in oven 40 minutes. Remove springform pan from oven and cool cake in pan on a rack 30 minutes. Let cake cool completely before serving.

Serve cake with whipped cream. cake keeps , covered and chilled 3 days.

Serve at room temperature for a mousse like consistency. Cold will be fudgelike.

Gianduia Brownies


Who does not love brownies and Nutella? It is such a great combination , with easily available ingredients , I make them year round. Now , I know it does not call for it , but I like to dress these brownies topped with Nutella. Should you do that substitute the bittersweet chocolate for unsweetened, keeps the sweetness in control.

Makes 16 brownies

Gourmet

1 1/4 cups hazelnuts ( about 6 1/4 oz)

4 oz bittersweet chocolate

3 oz milk chocolate

1 stick (1/2 cup ) unsalted butter

1/4 cup Nutella

1/2 cup all purpose flour

1/2 tsp baking powder

1/2 cup sugar

2 large eggs

Preheat oven to 350*F and butter and flour a 9 inch square baking pan, knock out excess flour.

Toast and skin hazelnuts. Pulse nuts in a food process , until bits are about 1/8 inch.

Chop chocolates into small pieces place in a bowl with Nutella .Place over pot of simmering water, stir till melted and smooth. Remove of pan.

Sift flour , baking powder and opinch of salt into a bowl. Whisk sugar into chocolate mixture until combined. Add eggs whisking until glossy and smooth. Stir in flour and hazelnuts until just combined.

Pour batter into baking dish and bake in middle of oven 35 to 40 minutes or until a tester comes out with moist crumbs sticking to it. Cool brownies completely  before cutting into 16 squares.

Gianduia Hearts


I simply melt at the tought of these delectable edibles. Typically around Valentine’s day I go on a chocolate and Nutella baking binge. I know those that have read some of my postings know of my love for Hazelnuts , also known as filberts,. You can bake the cookies up to 3 days ahead , stored in an air tight container , but fill them the day of, keeps the cookies fresher and crisper. A bonus is these cookies are eggless…oh heaven!!!

Makes 30 sandwiches

Gourmet

Dough

1/2 cup hazelnuts  (2 1/2 oz)

1/2 cup sugar

1 1/2 cups all purpose flour

1 1/2 sticks (3/4 cup ) cold unsalted butter

Parchment paper for lining baking sheets

Filling

3 oz bittersweet chocolate

2 oz milk chocolate

2 tbs unsweetened Hazelnut butter ( 1 1/2 cups hazelnuts plus 3 tbs vegetable oil, ground to a very fine paste, refridgerate up to 1 week)

1/3 cup heavy cup

To make dough

Toast and skin hazelnuts. In a food processor pulse hazelnuts with sugar until finely groundIn a bowl with an electric mixer beat together flour , hazelnut mixture and a pinch of salt, mix well. Cut butter into small pieces and at low speed beat into flour mixture until mixture just forms a dough. Turn dough onto work surface and gather into a ball.

Half dough and roll out each half between sheets of wax paper into a 13 inch round , 1/8 inch thick. Remove top sheet of wax paper from each round and with a 2 inch heart shaped cutter cut out hearts , leaving all of dough on wax paper. Replace wax paper and refridgerate for at least 15 minutes or up to 3 days , till firm.

Preheat oven to 350*F and line 2 large baking sheets with parchment paper.

With metal spatula lift hearts from wax paper and arrange about 1 inch apart on baking sheets. Reroll and repeat.

Bake hearts in upper and lower thirds of oven , switching position of sheets half way through baking, until golden , about 12 minutes. Transfer hearts to rack to cool completely.

FILLING

Chop chocolate and place in a bowl with hazelnut butter. In a small saucepan bring cream to simmer and immediately remove pan from heat. Stir hot cream into chocolate mixture until filling is smooth. Chill until slightly firm , about 15 minutes. Sandwich cookies with filling. Keep layered between sheets of wax paper , in an airtight container , refridgerated up to 1 day.