Tag Archives: dessert

Double Chocolate Cake with Honey-Rosemary Syrup

This unique syrup-soaked chocolate cake was the perfect dessert for our Christmas dinner, however you don’t have to wait for a special occasion to make it.

Floral honey and piney, resinous rosemary combine for a surprisingly delicious match for chocolate, their flavors and aromas complementing and lifting the dark, bittersweet notes.

Erika Bruce for Milk Street

The cake has a fine crumb similar to pound cake, yet is tender and light, and the syrup makes it extremely moist. If you can, plan in advance and make the cake a day ahead; its texture improves as the syrup slowly soaks in. Store leftovers in an airtight container at room temperature for up to two days.

Tips: Don’t measure the ¾ cup water and then bring it boil it or too much will steam off as it heats. Instead, boil a larger quantity of water in a kettle or saucepan, then measure the ¾ cup. Don’t underbake the cake or it will sink as it cools. When testing doneness, make sure the toothpick comes out clean and dry from the cake’s center. Finally, to ensure even absorption, drizzle on the syrup in four applications, with a brief rest between each. If applied all at once, the syrup will pool on the surface and turn the top soggy.

Double Chocolate Cake with Honey-Rosemary Syrup

  • Servings: 12
  • Difficulty: easy
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Ingredients

For the Cake:

  • 1 cup all-purpose flour, plus more for the pan
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. kosher salt
  • 4 oz. bittersweet chocolate, finely chopped
  • ½ cup unsweetened cocoa powder
  • ¾ cup boiling water
  • 10 Tbsp. (1¼ sticks) salted butter, room temperature
  • 1 cup white sugar, plus 2 tablespoons for sprinkling
  • 4 large eggs, room temperature
  • 2 tsp. vanilla extract
  • ½ cup buttermilk

For the Honey Syrup:

  • ⅓ cup white sugar
  • ⅓ cup honey
  • 3 sprigs rosemary
  • Pinch of kosher salt

Directions

  1. To make the cake, heat the oven to 350°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray, then dust with flour; tap out the excess. In a small bowl, whisk together the flour, baking powder, baking soda and salt.
  2. In a medium bowl, combine the chocolate and cocoa. Pour the boiling water over top, jiggling the bowl to ensure all the chocolate is submerged. Let stand for 1 to 2 minutes, then whisk until smooth; set aside.
  3. In a stand mixer with the paddle attachment, beat the butter and 1 cup sugar on low until just combined. Increase to medium-high and beat until light and fluffy, 2 to 3 minutes.
  4. Reduce to medium and add the eggs one at a time, scraping the bowl once halfway through.
  5. Reduce to low, then add the chocolate mixture and vanilla; scrape the bowl. With the mixer running on low, add about a third of the flour mixture, followed by half of the buttermilk, then scrape the bowl. With the mixer running, add half of the remaining flour mixture, followed by the remaining buttermilk, then finish with the remaining the flour mixture. Fold the batter by hand to ensure it is homogenous. The batter will be thick but pourable.
  6. Transfer the batter to the prepared pan and spread in an even layer. Sprinkle evenly with the remaining 2 tablespoons sugar. Bake until the cake forms a thin, crisp center crust and a toothpick inserted at the center comes out clean, 40 to 50 minutes.
  7. Meanwhile, make the syrup. In a small saucepan, combine the sugar, honey, rosemary, salt and ⅓ cup water. Bring to a boil over medium, stirring occasionally to dissolve the sugar. Transfer to a liquid measuring cup and cool to room temperature.
  8. When the cake is done, cool in the pan on a wire rack for 15 minutes. Remove and discard the rosemary from the cooled syrup, then drizzle about a quarter of the syrup onto the warm cake. The syrup will not be immediately absorbed; let stand for about 5 minutes to allow it to soak in. Drizzle on the remaining syrup in 3 more applications, allowing a 5-minute rest between each.
  9. Cool the cake completely in the pan, at least 1 hour, but preferably overnight (if storing overnight, wrap the pan in plastic and store at room temperature). To serve, run a paring knife around the pan to loosen the cake, remove the sides of the pan and cut the cake into wedges.

http://www.lynnandruss.com

Recipe from Briana Holt of Tandem Bakery + Coffee in Portland, Maine

Rustic Pear Crostata

A work of art—and not by me. Recently we enjoyed a fabulous dinner at the home of friends Rosanne and Gary (Mr. and Mrs. Z, as you may recall). And the showstopper was the Rustic Pear Crostata, a recipe Mrs. Z. got from well-known chef Lidia Bastianich.

Now I know I’m not much of a dessert eater, but the crostata was a thing of beauty—and I’m sure those purple edible butterflies may have had something to do with the attraction. Yes, that’s correct, I did say edible butterflies. I was so intrigued, I questioned where Rosanne got them.

The answer? From http://www.DecoMachineLLC.com where they sell edible dessert toppers or, “pictures you can eat.” These are very thin and almost translucent (see through), similar to a “communion wafer” and are virtually tasteless, not sweet at all and, are sugar-free.

The Hubs LOVED his portion! He’s a pear man to begin with, and then served with a generous dollop of homemade whipped cream, you’d think he died and went to Heaven. He certainly didn’t decline the offer to take some of the leftovers home…

Couldn’t resist giving a shout out to my gal-pal for the fabulous dinner with the eye-catching finale! Drum roll please…

Rustic Pear Crostata

  • Servings: 8
  • Difficulty: moderate
  • Print

Ingredients

  • 1 ¼ cups all-purpose flour, plus more as needed
  • 2 Tbsp. sugar
  • ½ tsp. baking powder
  • ¼ tsp. kosher salt
  • 8 Tbsp. very cold unsalted butter, cut into small pieces
  • 1 Large egg

Ingredients for the filling:

  • ¼ cup apricot jam
  • 2 Tbsp. sugar, plus more for sprinkling
  • 3 Firm-ripe bartlett pears, peeled and sliced ¼ inch thick
  • 1 Tbsp. cornstarch
  • 1 tsp. grated lemon zest plus 1 tablespoon juice
  • 2 Tbsp. unsalted butter, cut into bits
  • 1 Large egg, beaten with a pinch of salt

Directions

  1. For the dough, combine the flour, sugar, baking powder, and salt in a food processor. Pulse just to combine. Scatter in the butter pieces and pulse until the butter is the size of peas. Combine the egg and 2 tablespoons cold water in a small bowl and pour over the flour. Pulse just until the dough comes together in loose crumbs. (Add a little more water if the dough is too crumbly or a little more flour if it is too wet.)
  2. Mound the dough on a work surface and knead a few times to make a cohesive dough. Wrap in plastic and flatten into a disk.
  3. Refrigerate at least 1 hour or up to overnight. Let rest on the work surface for 10 minutes before you begin to roll it out.   
  4. Preheat oven to 400 degrees F, with a baking stone, if you have one, on the bottom rack.
  5. For the filling, warm the jam in a small bowl in the microwave to thin it out, then stir in the sugar. Toss the pears, cornstarch, and lemon zest and juice until the cornstarch is absorbed. Drizzle with the jam mixture and toss to combine.  
  6. Roll the dough on a piece of parchment to a circle with a 13-inch diameter. Mound the pear mixture in the center, leaving a 2-inch border all around. Dot the top with the butter pieces.
  7. Fold the crust over the top of the fruit, pleating as you go. Slide the crostata, still on the parchment, onto a baking sheet. Brush the crust with the beaten egg and sprinkle with sugar.  
  8. Bake until the filling is bubbling and the bottom of the crust is crisp and golden, about 40 minutes. Remove to a rack and let cool at least 30 minutes.
  9. Serve warm or at room temperature. If desired, shake on some powdered sugar just before serving.

http://www.lynnandruss.com