Monday, January 25, 2010

Flourless Chocolate Cake + Pie dough

Does anyone make big batches of pie dough and freeze it,shaped or unshaped to roll out later??I like to make very large batches and freeze until ready to add the filling and bake..I find that this saves me a lot of time and because I don`t really like store-bought pie crusts... I had this pie dough in my freezer that needed to be used somehow, but I really,really wanted to make my flourless chocolate cake,so I just decided to combine them together and I ended up with this pie/tart cake....



Crust:
157g cold butter(cut into small pieces)
230g all-purpose flour
1/2 teaspoon salt
2 teaspoon sugar
2 ½ tbsp cold water

200g semisweet chocolate(chopped)
115g butter
150g white sugar
3 eggs
1 teaspoon vanilla extract

Chocolate Ganache:
250 g bittersweet chocolate, chopped
235 ml heavy cream

Directions:
1.Mix butter, flour,sugar and salt together with a fork or in the food processor until very crumbly.
2.Add ice water in a slow steady stream through feed tube of food processor with machine running, until the dough holds together for no longer than 30 seconds.
3.Turn dough onto piece of plastic wrap and press into a disk.Wrap in plastic wrap. Refrigerate at least 1 hour.
4.Roll gently on a heavily floured surface about an inch larger than pie plate(23cm). Transfer the crust by partially rolling the crust around the rolling pin and gently lifting the crust onto the pie plate.
5.Using a fork, punch holes into the dough so it won't rise while prebaking but if you`re using pie weights,this step is unnecessary.Bake for 15 minutes in the preheated oven,until firm and slightly golden and set aside to cool.
6.In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar,eggs, and vanilla.Pour into prepared pie crust.Spread the mixture over the cooled crust and bake 30 minutes in the preheated oven(150 degrees C).Let cool at room temperature.
7.Heat the cream in a small sauce pan over medium heat. Bring just to a boil, pour over the chopped chocolate, and whisk until smooth.Allow the ganache to cool slightly and then spread ganache over cake.Refrigerated for 1 hour before serving to set up. Serve with whipped cream,or simply dusted with icing sugar..


ps:Grease an 22cm round springform cake pan and dust with cocoa powder.Bake this chocolate mixture alone and you will end up with gluten-free chocolate heaven..

Friday, January 1, 2010

Happy New Year!!!!!

HAPPY NEW YEAR to all my readers.. I am wishing you all a good 2010 and hope everyone has a good year and What better way to enjoy the first day of a new year than with a delicious Cookies... Peach Cookies!!!This cookies are shaped like miniature peaches and filled with jam they are time consuming, but worth every minute...

Ingredients:
200 g white sugar
180 ml vegetable oil
120 ml milk
3 eggs
3/4 teaspoon baking powder
1/2 teaspoon vanilla extract
460g flour

For the filling:
Crumbs from carving the peach halves
200g peach marmalade
30g Ground walnuts
2 teaspoons rum

200ml milk
150g white sugar
2 drops red food coloring
4 drops yellow food coloring

Directions:
1. Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl.Let it sit for 2-3 hour, and then blend in enough flour to form a soft dough.
2. Roll into walnut size balls. Place on ungreased cookie sheets.
3. Preheat oven to 170 degrees C. Bake for 15-20 minutes.Cookies will be pale. Remove to rack to cool.
4. Hollow out cookie center and reserve crumbs. In a medium bowl, stir together the apricot jam,ground walnuts,rum and reserved crumbs until well blended
5. Fill cookies with crumb mixture.Press 2 cookies together to form peach.
6.Prepare two bowls with 100 ml of milk in each mix in couple of drops of red food coloring in one, and couple of drops of yellow food coloring in the other bowl.Prepare sugar for dipping. Quickly dip each peach in red milk, and then in yellow milk
7.Once you are done with all coloring and rolling them in sugar,let them rest in plastic bags,and keep them in there at least overnight. You can garnish them with leaves made from marzipan..

Saturday, October 24, 2009

Chocolate Chip Cookie Brownies

Ever had trouble choosing between a brownie and cookie?It's pretty difficult to choose between a chewy cookie to a delicious, chocolaty brownie..so instead of having to choose between the two,wy not combined the two...
Dark chocolatey brownies + topped with a layer of chocolate chip cookie = yummy



For the Brownie layer
by Nigella Lawson's Triple Chocolate Brownies
450g unsalted butter
335g best-quality bittersweet chocolate
6 eggs
390g superfine sugar
1 tablespoon pure vanilla extract
170g all-purpose flour
1 teaspoon salt
50g white chocolate buttons, chips, or morsels
50g semisweet chocolate buttons, chips or morsels

For the Cookie layer
250 g all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
170 g unsalted butter
1 cup packed brown sugar
1/2 cup white sugar
15 ml vanilla extract
1 egg
1 egg yolk
335 g semisweet chocolate chips


Chocolate Ganache
200g Chocolate
1½ dl Heavy whipping cream



DIRECTIONS:

-Line a 9×13 inch baking pan with baking parchment

1.Preheat the oven to 350 degrees F.
2.Melt the butter and dark chocolate together in a large heavy based pan over a low heat.

3.In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

4.Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips.

5.Sift together the flour, baking soda and salt; set aside.Cream softened butter and sugar together on medium speed with mixer until light and fluffy.Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

6.Pour the brownie mixture into the prepared tin. Drop Cocolate chip cookie dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.

7.Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey.Remember, too, that they will continue to cook as they cool.

8.Bring the whipping cream to a boil over medium heat.Pour over the chocolate in a bowl. Cover and let sit for 20 sec. minutes.Whisk until blended and creamy. Pour over your brownies...