Harcore Chocolate
Some serious cocoa porn I found on t'internet, stored here for future experimentation:
The River Cafe Chocolate Nemesis
Serves 10-12
675g (1.1/2 lbs) bitter-sweet chocolate, broken into small pieces
10 whole eggs
575 g sugar
450g unsalted butter, softened
Preheat the oven to 325F. Line a 12x2 inch cake pan with greaseproof paper, than grease and flour it.
Beat the eggs with a third of the sugar until the volume quadruples-this will take at least 10 minutes in an electric mixer.
Heat the remaining sugar in a small pan with 250 ml (8 fl oz) water until the sugar has completely dissolved to a syrup.
Place the chocolate and butter in the hot syrup and stir to combine until the chocolate melts and the mixture is smooth. Remove from heat and cool slightly.
Add warm chocolate mixture to the eggs and continue to beat, more gently, until completely combined- about 20 seconds, no more.
Pour into the cake tin and place in bain-marie of hot water. It is essential for the cake to cook evenly that the water comes up to the rim of the tin. Bake in the oven for 30 minutes or until set. Leave to cool in the tin before turning out.
When you are ready to serve the cake, loosen around the edges of the pan with a hot knife. Place the pan on a hot stove burner for 45 seconds or so to warm the bottom. Place a plate on top and invert the pan. Tap bottom gently with the butt of a knife and the cake should drop. Remove pan, peel back parchment, and voila!
Serve with a few fresh berries.
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Makes an 8-inch triple-layer cake; serves 12 to 16-generously.
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (optional)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (These cakes are very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
Once the cake is fully frosted, chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle if desired
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semi-sweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
The River Cafe Chocolate Nemesis
Serves 10-12
675g (1.1/2 lbs) bitter-sweet chocolate, broken into small pieces
10 whole eggs
575 g sugar
450g unsalted butter, softened
Preheat the oven to 325F. Line a 12x2 inch cake pan with greaseproof paper, than grease and flour it.
Beat the eggs with a third of the sugar until the volume quadruples-this will take at least 10 minutes in an electric mixer.
Heat the remaining sugar in a small pan with 250 ml (8 fl oz) water until the sugar has completely dissolved to a syrup.
Place the chocolate and butter in the hot syrup and stir to combine until the chocolate melts and the mixture is smooth. Remove from heat and cool slightly.
Add warm chocolate mixture to the eggs and continue to beat, more gently, until completely combined- about 20 seconds, no more.
Pour into the cake tin and place in bain-marie of hot water. It is essential for the cake to cook evenly that the water comes up to the rim of the tin. Bake in the oven for 30 minutes or until set. Leave to cool in the tin before turning out.
When you are ready to serve the cake, loosen around the edges of the pan with a hot knife. Place the pan on a hot stove burner for 45 seconds or so to warm the bottom. Place a plate on top and invert the pan. Tap bottom gently with the butt of a knife and the cake should drop. Remove pan, peel back parchment, and voila!
Serve with a few fresh berries.
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Makes an 8-inch triple-layer cake; serves 12 to 16-generously.
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1/2 cup coarsely chopped peanut brittle (optional)
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (These cakes are very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
Once the cake is fully frosted, chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle if desired
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semi-sweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half
1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.
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