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....
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)
150g white sugar
1 teaspoon vanilla extract
250 g bittersweet chocolate, chopped
235 ml heavy cream
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..
Monday, January 25, 2010
Objavio/la Meddi u 2:26 AM
Friday, January 1, 2010
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...
200 g white sugar
180 ml vegetable oil
120 ml milk
3/4 teaspoon baking powder
1/2 teaspoon vanilla extract
For the filling:
Crumbs from carving the peach halves
200g peach marmalade
30g Ground walnuts
2 teaspoons rum
150g white sugar
2 drops red food coloring
4 drops yellow food coloring
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..