Cakes – A Pat & A Pinch

Flourless Chocolate-Prune Cake

I came across the idea for this recipe quite by accident on David Lebovitz’s website. I am always a sucker for a flourless chocolate cake and, being intrigued by the notion of a reduced amount of processed sugar in exchange for the natural sugar of the prunes, I decided to give it a try. I used the chocolate that I had in the house, some “dark” chocolate from Callebaut (about 7 ounces) and some bittersweet chocolate from Scharffen Berger for the balance.

Although the original recipe called for the prunes to be chopped finely before being plumped in the rum, I chose to cook the prunes whole in the rum and then purée the cooked prunes and remaining rum juice with an immersion blender. In large measure this was because my household includes a rather fussy eight year old that doesn’t like finding chunks of anything but chocolate in his chocolate cake but I also had a sense that I would prefer the prunes to be more subtle ingredient in the cake.

By accident, I only put in half the butter (6 tablespoons as opposed to 12) called for in the original recipe but fortunately it still produced an acceptable result. My changes resulted in an almost mousse-like texture that I really enjoyed.

The cake is very moist, which makes for a challenge when trying to obtain clean cut slices. By dipping the knife in very hot water and then wiping it between each cut, you can get very good looking slices. I served the cake with unsweetened whipped cream. If I had it on hand, I would love it with creme fraiche.

For the prunes:

6 ounces (170g) pitted prunes

1/3 cup ( 80 ml) rum, or another liquor that appeals to you

1 tablespoon sugar

For the cake:

12 ounces (340g) bittersweet or semisweet chocolate coarsely chopped

6 tablespoons (3 ounces, 170g) unsalted butter, cubed

6 large eggs separated

large pinch of salt

3 tablespoons sugar

Additional soft butter and flour, or cocoa powder, for preparing the pan

Preheat the oven to 325ºF (165ºC).

Simmer the prunes with the rum and 1 tablespoon of sugar in a small saucepan for a few minutes, until most of the liquid is absorbed. Remove from heat, cover, and let stand until cool.

Butter a 9-inch (23cm) springform pan. Dust the inside with flour or cocoa powder, and tap out any excess. I prefer to use cocoa for this.

In a large bowl set over a pan of simmering water, melt the chocolate and butter, stirring until smooth. Remove from heat and stir in the puréed prunes.

Gently beat the egg yolks and stir into the chocolate mixture.

In a separate bowl, or using a stand mixer, whip the egg whites with the salt until they begin to hold soft peaks. Continue whipping, adding the 3 tablespoons of sugar, one tablespoon at a time, until the whites hold their shape when you lift the whip.

Fold one-third of the beaten egg whites into the chocolate mixture thoroughly, then gently fold in the remainder a third at a time just until no streaks of whites are visible. Don’t overfold.

Bake the cake for up to 40 to 45 minutes, or until the cake feels set close to the edges of the pan but the center is still rather soft to the touch and moist-looking. Mine took only half an hour to reach this stage, so keep a close eye on it!

Allow to cool. Run a thin knife around the cake to loosen it from the pan and remove the ring of the springform. The cake will keep for a couple of days, or if carefully wrapped it is suggested that it can be kept for up to 2 months in the freezer. (I can’t imagine getting it off the springform base intact to wrap it.)

November 6, 2016November 6, 2016

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Guinness Chocolate Cake with Salted Caramel Glaze

This is one of my favourite cakes to make for a grown-up birthday or celebration. It is delicious and sophisticated without all the fuss of icing a cake. What’s even more helpful about it is that, with the benefit of a dense crumb, it cuts well making it easy to serve.

I don’t have a bundt pan, so I use a deep round pan which poses some challenges: I have to cook the cake at 300F for a much longer time period which seems different each time I make it. I also never have the luxury of letting the cake rest for a day before glazing it as suggested in the recipe. What I find works just as well is to make the cake the day before it is needed and glaze it that same day, then allowing it to rest overnight in a cool spot. Consequently, it is ready for me to take into the office the next morning and the chocolate flavour has had the time it needs to develop.

I’ve seen similar recipes from a variety of sources but this is taken from The Hungry Housewife.

Cake

1 c. Guinness Stout

1 c. butter

¾ c. unsweetened cocoa powder plus a little for dusting the pan

2 c. all-purpose flour

2 c. sugar

½ tbsp.. baking soda

½ tsp. salt

2 large eggs

¾ c. sour cream

1 tsp. vanilla extract

Preheat oven to 350 F.

Butter a bundt pan (I use a deep cake pan but it takes about twice as long to cook at I do so at 300 F). Sprinkle some cocoa powder in the pan, hold it over a sink, and turn and tilt the pan to distribute the flour evenly. Then invert the pan and tap out the excess cocoa.

In a medium saucepan over medium heat, bring the Guinness and butter to a light boil, add the cocoa powder and whisk until smooth. Remove from heat and set aside.

In a large bowl, whisk flour, sugar, baking soda and salt.

In another bowl beat together the eggs, sour cream and vanilla.

Add the butter/Guinness mixture to the sour cream mixture and beat until just incorporated. Add the flour mixture and beat until just combined. Then using a rubber spatula, lightly fold the batter to make sure there are no pockets of flour. Pour into bundt pan.

Bake for 55-60 minutes or until a toothpick comes out with only a few crumbs.

Allow to cool in pan for 10 minutes.

Salted Caramel Glaze

5 tbsp. butter

½ c. packed dark brown sugar

⅓ c. heavy cream

pinch sea salt

¼ tsp. vanilla extract

⅔ c. powdered sugar,sifted

Pinch of Fleur de Sel (if desired)

In a medium saucepan, bring the butter, dark brown sugar, heavy cream and salt to a rolling boil. Boil for one minute, stirring constantly. Remove from heat, stir in vanilla extract. Add about ½ cup of the powdered sugar and whisk until smooth. Continue to whisk in powdered sugar by the tablespoon until you reach your desired consistency.

Place on a cake plate and pour the salted caramel glaze over the top.

If desired, sprinkle Fleur de Sel over the glaze.

July 1, 2016

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Mocha Cake with Sour Cherries

Last time I gave you a super simple recipe. Today I am posting my longest recipe yet!

When I think of birthdays, this cake immediately springs to mind. It is a birthday tradition in my father’s family. It is made every birthday, whether the celebrant is present or not. Even though it might seem like a cake for grown-ups, I loved it as a kid and my 7 year old son loves it too!

Making this cake is a project: It’s not difficult to make, but it does take planning and time. Refrigerated, it lasts well, so even if it isn’t possible to eat it all in one sitting, you can be sure of having a delicious treat for several days.

A word of warning, sometimes the pitted cherries aren’t all pitted, so you may get a pit in your bite of cake. In our family we consider getting a pit a prize and an indication of good luck to come.

Mocha Cake

Cake Mocha Cake - A Pat & A Pinch

3 cups flour

3/4 cup cocoa powder

1 1/4 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 c shortening

2 cups sugar

2 eggs, well beaten

2 cups buttermilk

1 tsp vanilla

Filling

1 1/2 pints whipping cream Mocha Cake - A Pat & A Pinch

1/3 cup sugar

3 tbsps instant coffee Mocha Cake - A Pat & A Pinch

1/8 tsp salt

1/4 tsp vanilla

2 bottles sour cherries, drained (reserve the liquid if you want to make a cherry reduction to baste the cake layers for additional flavour and moistness – see below)

Oatmeal Crumbs

3/4 cup large flake oatmeal

2 tablespoons brown sugar

2 1/2 tablespoons butter

Optional, but recommended

Liqueur of your choice such as Kahlua, brandy, a cherry liqueur or a reduction of the juice from the drained cherries.

Cake

Heat oven to 350 F. Prepare three round cake pans. I use non-stick pans and line the bottoms with parchment rounds.

Cream shortening and sugar. Add eggs and vanilla.

Sift the dry ingredients together in a separate bowl and then add to the shortening mixture alternating with the buttermilk.

Pour the batter into the three cake pans pushing the batter from the centre slightly up the sides of the pans.

Bake for 35-40 minutes. Allow to cool for 5 minutes before turning out of the pans. Remove the parchment. Allow to cool completely.

Filling

Combine the sugar, coffee and salt. Mix with the cream.

Chill for 3/4 hour in freezer, stirring occasionally.

Remove from freezer and beat until soft peaks form. Add the vanilla and beat until stiff. This is going to be the “icing” so it does need to be stiff.

Oatmeal crumbs

Combine ingredients in saucepan. Roast on a low-medium heat on the cooktop until brown stirring continuously. Be careful not to burn. Allow to cool before assembly.

Assembly

Slice the cake into 6 layers – you will only need 5. If the cakes are too domed, keep the dome on one of the halves, but even out the others. The filling will deal with any moderate unevenness so a perfectly flat layer is not required. The domed layer will be the top (5th layer) of the cake.

Reserve the domed layer until the last. Begin with a flat layer taken from the bottom of one of the cakes. Sprinkle a little of the liquor of choice or reduced cherry juice across the cake. Spread a layer of the cream mixture across the cake. Sprinkle with about 1/3 of the drained cherries.(The cherries are added only to the lower layers of the cake to make it easier to cut). Add another cake layer, press it down into place firmly but gently and repeat. Then add a third layer and repeat. Add the fourth layer repeating except with no cherries. Add the top domed layer and ice the outside of the whole cake.

Sprinkle the cake with the oatmeal crumbs. To get them to adhere to the sides of the cake requires “throwing” them against the cake.

October 25, 2015December 27, 2016

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Nancy’s Apple Torte

This recipe comes via my New York based Aunt who, in turn, got it from her sister Nancy. The torte comes together quite easily and is perfect for a dinner party.

Having just read J. Kenji López-Alt’s thoughtful study and discussion of the best apples for apple pie on Serious Eats, I chose to use Golden Delicious apples rather than the McIntosh apples suggested in the original recipe. I was really pleased with the texture and consistency of the apples when the pie had baked. I have also seen a similar recipe that suggested Granny Smith apples. I think there is quite a bit of flexibility in your apple choice.

The recipe doesn’t specify whether to use sliced blanched almonds or unblanched almonds. I chose the latter as I wanted the extra colour. I was glad I did. The torte would look rather pallid in the absence of the touch of colour that the glimpses of almond skin contribute.

Crust:

1 cup all-purpose flour

1/2 cup sliced almonds

2 Tablespoons sugar

1/4 teaspoon salt

6 Tablespoons cold butter, cut in small pieces

1 large egg yolk

1/2 teaspoon vanilla extract

Filling:

1 large egg

8 oz. cream cheese

1/4 cup sugar

1/4 teaspoon vanilla extract

Topping:

4 cups peeled and sliced Golden Delicious apples

1/4 cup sugar, 1/2 teaspoon cinnamon

1/4 cup sliced almonds

Preheat oven to 400 F. To prepare crust, pulse flour, almonds, sugar and salt in a food processor, using about 10 one-second pulses, until combined. With the motor running, add butter, a few pieces at a time. Add egg yolk and vanilla and process until evenly combined (Mixture will look like wet sand). Pat the crust into the bottom of a 9-inch springform pan and about 1-inch up the sides.

To prepare filling, wipe out the food processor. Add egg, cream cheese, sugar and vanilla; process until smooth. Spread into the crust.

To prepare topping, toss apples, sugar and cinnamon in a bowl and combine. Spoon over the filling, pressing gently. Top with almonds.

Bake the torte for 15 minutes. Reduce oven temperature to 350 F. Continue baking until set around the edges, and just a bit jiggly in the center, 20 to 25 minutes more.

Let cool on a wire rack for 15 minutes, then remove the pan sides and let cool completely, about 1 hour. Refrigerate until cold, at least 2 hours, before serving. Serves 10.

January 4, 2015January 12, 2015

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Bottom Crust Plum Crumble

Before plum season is upon us, I thought that I would share this tasty plum desert recipe that my family has been making for years. The dish is more like a tart than a crumble when completed, but relies on a crumble mixture in its composition. I used frozen plum halves from last season, but fresh plums are easier to work with. If you choose to make it with frozen plums, they do work just as well as fresh ones in this recipe. I recommend with frozen plums only slightly defrosting them before slicing – they are extremely hard to work with once fully defrosted.

If you have access to lots of plums and want to freeze some, cut them in half, remove the pits and lay separated on a baking sheet. Place the baking sheet in your freezer. Once frozen, pop the frozen plum halves into a ziplock removing as much air as possible and return to the freezer.

1 1/4 cups plus 1 tablespoons white sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces

1 1/4 cups flour

3/4 teaspoon cinnamon

1/4 teaspoon baking powder

2 eggs

1/2 cup heavy cream

1 1/2 teaspoons almond extract

1/2 teaspoon vanilla extract

1 1/2 pounds (approximately 12) dark plums, pitted and cut into eighths (cut smaller plums into sixths)

Heavy cream for serving, whipped or unwhipped

Preheat oven to 350 degrees F.

Combine 1 cup of the sugar and the salt; cut in the butter until the mixture resembles a coarse meal. Stir in the flour.

Set aside half the mixture. Add the cinnamon, baking power and 1 egg to the other half. Mix until well blended. The dough will be quite sticky. Layer the bottom of a 10 inch tart pan with the dough (just the bottom and not up the sides) by dropping teaspoons of the dough around the perimeter of the pan and then the centre, using a spatula to join and spread the dough evenly across the bottom. Bake until just starting to turn golden, approximately 10 minutes.

While the pastry is baking, whisk together 1/4 cup of the sugar, the remaining egg, the cream and the almond and vanilla extracts.

Remove the pastry from the oven, leaving the oven on, and spread the plum slices on top. I find it best to arrange the slices in circles beginning from the rim of the dish and working toward the centre. Pour the cream mixture over top and sprinkle with the reserved butter flour mixture. Sprinkle with the remaining tablespoon of sugar and return to the oven baking until the topping is nicely browned, 20-30 minutes.

Serve warm or cold with whipped cream or unwhipped whipping cream, as preferred.

July 3, 2014

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Lemon Cornmeal Cake

If you’ve looked at other recipes on my blog, you will know that I have an affinity for lemon. This simple cake brings together the flavor and crunch of cornmeal with a touch of the freshness of lemon. It comes via Chef Anthony at Pirate’s Point Resort in Little Cayman from The Cake Book by Tish Boyle. It is perfect when you want something a touch sweet but not too sweet. If you choose to use stone ground cornmeal, it will be crunchier.

Lemon Cornmeal Cake

1 1/3 cups (5.7 oz/161g) all-purpose flour

1 cup (5.3 oz/150 g) cornmeal

1 cup (7 oz/200g) sugar

2 teaspoons baking powder

¼ teaspoon salt

3 large eggs

1 ½ cups (12.75 oz/363 g) sour cream

¾ cup (1 ½ sticks/6 0z/170 g) unsalted butter, melted

1 tablespoon (0.2 oz/6 g) finely grated lemon zest

1 tablespoon (15 ml) freshly squeezed lemon juice

1 ½ teaspoons vanilla extract

Icing or Confectioners sugar for dusting (optional)

Position the rack in the center of the oven and preheat the oven to 350F. Grease the bottom and sides of a 9 x 3 inch springform pan and dust the pan with flour.

In a large bowl gently whisk together the flour, cornmeal, sugar, baking powder and salt; set aside.

In a medium bowl whisk together the eggs until blended. Add the sour cream and whisk together until combined. Add the butter and whisk until blended. Add the lemon zest, lemon juice and vanilla, whisking until combined. Using a rubber spatula, fold the wet ingredients into the dry ingredients mixing until just blended. Scrape the batter into the prepared pan and smooth the top.

Bake the cake for 40-45 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack. Unmold the cake and dust the top with icing sugar prior to serving.

The cake can be stored at room temperature, covered with foil, for up to five days.

To dress the cake up for a fancier desert, it can be served with a fruit compote and whipping cream.

June 16, 2014January 11, 2015

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