Wacky Cake

How has it been almost a month since my last post? The veggie kitchen has actually been quite busy these days, but the taking pictures and typing up recipes piece of blogging hasn't been going as well. And since that's a key part in keeping a blog going, things have been slow. Hopefully one day soon I'll be able to tell you about the roasted potato gruyere tart we've made, or the brownies, or there was the lemon pasta Mike created...

But this was something I made just this past Friday. One of my mommy friends has a baby with a dairy/soy allergy. Needless to say this means she must pass on most baked goods that come out of my kitchen. Since it was her birthday last week, I decided to make something she could enjoy. And this cake sprang to mind. I made it once years ago, but remembered it as being tasty and EASY. The glaze posed a bit more of a problem for this particular situation. I subbed rice milk for the dairy milk, but was a bit stumped by the butter. My first thought was to buy vegan butter, but when I had it home I realized it contained soy which wouldn't do. As it turned out butter is okay for this friend, and so I did just use regular butter.

The cake was rich and chocolatey. Mike thought the texture was a bit different from a standard cake, however we both enjoyed the pieces I snuck home from the gathering. And the cake was quite a big hit at the social event to which it was taken. No one could believe that it was dairy free (mostly) and easy.

I think this cake's value lies in its versatility. Need an easy vegan cake for a vegan friend? This cake fits the bill. Need a chocolate fix readily filled by ingredients likely to be on hand? Again, this cake will definitely do. I was quite glad only a slice or two came home, as more would have been quite dangerous for Mike and I both! :)

Wacky Cake

From Simple Vegetarian Pleasures by Jeanne Lemlin

"Wacky" cake is so called because it has no eggs in it, and is mixed together in an unusual way. Because it only takes a few minutes to make this cake batter (you don't even have to butter the pan beforehand) you must turn on your oven at least 10 minutes before you begin so it has time to preheat.

1 1/2 cups unbleached flour

1 cup sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup warm water

1 teaspoon vanilla extract

1/3 cup vegetable oil

1 teaspoon distilled white or apple cider vinegar

The Chocolate Glaze

1/2 cup sugar

4 tablespoons unsalted butter (or vegan butter)

2 tablespoons milk (I used rice milk for our situation, soy milk would also work)

2 tablespoons unsweetened cocoa powder

2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. If using a glass baking dish, heat to 325. A good ten minutes later, begin to make the cake. Place flour, sugar, cocoa, baking soda, and salt in an 8x8 inch cake pan. Using a fork, stir the dry ingredients together until completely blended and uniform in color with no visible streaks.

2. Pour on the water, vanilla, oil, and vinegar and immediately stir with the fork until completely blended. Using a spatula at this point is helpful for getting batter out of the corners.

3. Put cake in oven and bake for 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool the cake completely on a wire rack, about 2 hours. This cake is meant to be served out of the pan, not unmolded.

4. To make glaze, combine sugar, butter, milk, and cocoa in a small saucepan and bring to a boil, stirring constantly. Remove pan from the heat, and stir until cool (about 5 minutes). Add vanilla extract, then pour onto cake. Let cool completely before serving (about 1 hour).

For a 9x13 cake, use 1.5 times the recipe and cook about 25 minutes.

For a 9 inch round spring form pan, use 1.5 times the recipe and cook about 50 minutes. (butter and flour the pan before hand, mix batter in large bowl and pour into pan. Unmold after baking).

For a sheet cake, use a 17x11 inch jelly roll pan that has been buttered and floured beforehand. Mix 3 times the batter in a large bowl, and pour into prepared pan. Bake 35 minutes, unmold after baking.

For cupcakes, this recipe as above will make 1 dozen. Place 12 paper liners in a muffin pan. Mix batter in a bowl, then fill liners. Bake 22 minutes.

Root Beer Bundt Cake

One of my favorite things about going to Baked is never knowing what cakes will be offered that day. There are usually three cakes available for purchasing by the slice, and the offerings change daily. I can go craving one cake, but if isn't available that day then I'm FORCED to try something new. Which, as a creature of habit is probably a good thing for me. :)

On one of our trips, M. tried the coca cola bundt cake. He was really taken with it, and asked me to research a recipe so we could make it at home. Well, that never happened. But when I saw the root beer bundt in the Baked cookbook, I decided it would be the perfect dessert for a dinner party we had this weekend. It could be made in advance, and ready to go at the conclusion of the meal. I learned the hard way recently that this is key, particularly these days with babies being a baking factor. I did debate swapping the root beer for coke (which I will do in the future) but we both decided we'd try the "authentic" version first.

The cake was easy to prepare, although it doesn't use a mixer. The wet ingredients (including the root beer) are heated on the stove, and then the dry ingredients are mixed in. The recipe cautions over-mixing. Accordingly, I was very careful not to over-mix. So careful that I actually undermixed and my cake was studded with pockets of flour. Oops. Next time I'll mix a little harder, and not worry so much about it. But the results were still delicious, if a little unusual to the eye. There was also a lot of frosting to this cake. I happen to LOVE frosting, but if you are not such a big fan then I would recommend cutting the glaze recipe in half. I also really liked how easy the glaze was to make - the recipe called for making it in the food processor. A bit unconventional, but oh so quick and easy to whip up!

Overall, the cake was well received by all and the leftovers are still sitting and taunting me as I write. Very very dangerous. :)

Root Beer Bundt Cake
for 1 (10-inch) Bundt cake
From Baked: New Frontiers In Baking by Matt Lewis and Renato Poliafito

for the cake:

2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

for the frosting:
2 ounces dark chocolate (60% cacao), melted and cooled slightly
1/2 cup (1 stick) unsalted butter, softened
1 teaspoons salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups confectioners’ sugar

For the cake:

Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.

In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.

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

In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto a platter.

For the frosting:

Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.

Use a spatula to spread the fudge frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving, with the ice cream on the side.

Vanilla Bean Loaves

Hello February! January, where did you go? Things have actually been bubbling away here in the Veggie Kitchen, but a number of factors have collided to make my sharing of them somewhat more challenging. First of all, our computer has begun a slow descent into the depths it shall not resurface from. It is old, as computers go, and has begun to struggle to handle the demands I place upon it. It tends to get stuck between wesbites, churning away desperately trying to get somewhere, but stuck in blankness. The other trick of which I am so fond is randomly closing and opening windows on me. That's fun for everyone involved. This growing technological crisis, plus an increase to my work schedule has meant less time spent both on the computer and in the kitchen (at least during the week).

Still, I hope the backlog of pictures and recipes I have will enable to me to move forwards, dragging my unwilling technology partner as I go. Today's offering is a delightful poundcake encrusted with a delicious vanilla-y sugary crust. I made the recipe as written, although I did not take the time to make the vanilla sugar called for in the recipe. Ms. Hesser's instructions are to place a vanilla pod into a pound of sugar and allow to sit for several days. Easy enough to do, but not fast enough for my "I want to bake this cake NOW!" mood experienced on Saturday. Between the tablespoon of vanilla also in the cake, not to mention frequent applications of a vanilla steeped simple syrup to the cooling cake, I did not find this cake lacked vanilla-ness in any way. But, if you are a purist then I suppose a little vanilla sugar will never hurt.

M. and I both liked the crunchy crust created by applying the sugar syrup to the cooling cake. That stuff got everywhere, but the results were worth the sticky fingers (and tables, and utensils, and books and....). I used all of it (although I will admit the last application was primarily dumping the syrup onto the cake because I'd grown a bit weary of delicately applying it with a brush). The cakes were baked on Saturday, sampled and then refrigerated in multiple layers of Saran Wrap. Sunday's tasted was denser but still tasted fresh and delicious. This is a dense and sweet cake, a little definitely goes a long way. Small portions are key to not suffering a tremendous sugar high! But, served with a touch of whipped cream, this was a delicious and easy dessert. Since the recipe makes 2 loaves, this is a perfect cake to make for yourself and a friend (or in my case, M.'s coworkers).
Vanilla Bean Loaves
Cooking For Mr Latte by Amanda Hesser

3 sticks unsalted butter, room temp.
2 1/2 cups vanilla sugar
1 vanilla bean
1 tablespoon vanilla extract
8 large eggs, room temp.
3 cups All Purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

for the syrup:
1 3/4 cups sugar
2 vanilla beans, split and scraped

1. Heavily butter two 8 x 4 inch loaf pans. Preheat oven to 325 degrees. Cream butter and sugar until fluffy and pale. Scrape the vanilla bean and flick the seeds into the mixer, along with the vanilla extract and eggs. Beat to mix.
2. Sift together the flour, baking powder, and salt. Add to the butter mixture and mix just until smooth. Take the bowl off the mixture and scrap the bottom with a spatula and fold the batter a few times. Divide the batter between the two buttered pans. Bake for 30 minutes, then rotate the pans. Bake an additional 25 to 40 minutes, or until a skewer comes out almost clean.
3. While the loaves are baking, prepare the syrup. In a small pan dissolve the sugar in one cup water over medium heat. Add the vanilla beans and stir a little so the seeds and fragrance disperse. When the sugar mixture is completely dissolved, remove from heat.
4. When the loaves are done, cool for 10 minutes on racks and then turn them out of the pans onto racks over parchment paper. Brush generously with the vanilla syrup on all sides and tops and bottoms. Brush a couple of times as the loaves cool. These cakes store well. They may be wrapped and frozen.

2 fragrant cakes

Movin' Movin' Movin'

The Veggie Kitchen will be moving in about a month. As you can see, Helios is tired already. What does that mean right now? Not much. I'm hoping to keep cooking through at least the next couple of weeks. Perhaps the meals will become a bit more eccentric as I use up the wonderful treasures I found in my pantry organization session yesterday (four pounds of red lentils anybody? Anybody?). But this impending move has greatly affected my spring break. We're hoping to move in May sometime, and since April 1st has passed the May apartments are springing up like flowers! I've met with 2 brokers, and I've seen two apartments. Tonight M. and I are seeing three more. And I'm awaiting a possible call to see a fourth in the next hour! It's exhausting this moving thing, and we haven't even started yet.

So, in my downtime between brokers and phone calls and internet searches, I decided to make an old favorite. This recipe comes from one of my favorite blogs and I remember loving it the first time around. Unfortunately this time around wasn't such a big hit. And I don't think that's the recipe's fault, instead I think it is what happens when you A. double a recipe, B. use up older ingredients and C. find out after you've added it that your nutmeg (because you're out of ginger apparently) doesn't smell great. I had hoped this vegan cake would go to M.'s office tomorrow, since he has a vegan coworker who misses out on the usual baked goods I send in. But now I'm not sure. We'll see... perhaps allowing the cake to cool a bit will help.

So, my changes were to use all whole wheat flour since I'm out of all-purpose. I subbed nutmeg (both the not so great and then more fresh grated to try and mask the not so great nutmeg) and a splash of cardamom (because I'm just loving cardamom right now).

If this cake sounds at all appealing to you I urge you to try it, since I think my less then spectacular results were a result of the ingredients.

Coconut Chai Breakfast Cake
Susan V. of Fat Free Vegan

1 cup strong chai tea
1/3 cup uncooked quick (not instant) oatmeal
1 cup whole wheat flour
1/2 cup unbleached white flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger (use more for a spicier cake)
3/4 cup vegan sugar (I used demerara)
1/3 cup unsweetened applesauce
1 tbsp vinegar
1/2 tsp almond extract
1 tsp vanilla extract
1/2 cup flaked coconut, 2 tbsp reserved

Prepare the chai ahead of time by steeping two teabags (I used decaffeinated Tazo Chai) in one cup of boiling water until cool.

Preheat oven to 350 F. Grease an 8-inch square baking pan.

Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl. Add the chai, applesauce, vinegar, extracts, and all but 2 tablespoons of the coconut. Mix well, and pour the batter into the prepared pan. Sprinkle with the reserved coconut and bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean. Serve warm or at room temperature.

Carrot Cake - Cooking Light April 2007

I just can't get enough of baking these days. I tell myself I'm "using up ingredients before we move" but I think some baking bug has just grabbed me lately. Luckily for M.'s coworkers, the bug is showing no sign of slowing down. For some reason I was totally in the mood for carrot cake this weekend. Not a craving I have very often, but it was a craving I simply had to cater to. So, I took my trusty copy of April's Cooking Light in one hand and my trusty hand mixer in the other and I made some carrot cake!

I did make one major change. I do not care for nuts in baked goods. I barely care for nuts, but if I do choose to enjoy them, they must be solo. So, I left out the pecans. Otherwise I followed the recipe as is, and was thrilled by how easy and tasty it was. The finished cake was moist, spicy and had all the elements of the finest carrot cake for a fraction of the fat. The icing was perhaps a touch runny as opposed to the more typical buttercream-like texture, however it tasted great. And the feedback I got from M.'s coworkers indicated that they agreed. :)

Sorry about the poor lighting on the pictures. I guess it was darker in my kitchen then I thought...

Carrot Cake
Cooking Light - April 2007

Cake:
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/3 cups granulated sugar
1/2 cup sweetened flaked coconut
1/3 cup chopped pecans
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons canola oil
2 large eggs
2 cups grated carrot
1 1/2 cups canned crushed pineapple, drained
Cooking spray

Frosting:
2 tablespoons butter, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
3 cups powdered sugar
2 teaspoons vanilla extract
Additional grated carrot (optional)

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

Yield: 16 servings (serving size: 1 piece)

CALORIES 322 (29% from fat); FAT 10.4g (sat 4.2g,mono 3.2g,poly 1.5g); PROTEIN 4.1g; CHOLESTEROL 40mg; CALCIUM 29mg; SODIUM 403mg; FIBER 1.4g; IRON 1mg; CARBOHYDRATE 54.4g

Cooking Light, APRIL 2007

Cinnamon-Cardamom Squares

I love any opportunity to bake. When a good friend offered to cook an Indian feast for M., me and a few other friends, I welcomed the chance to try a new recipe. The recipe for Dorie Greenspan's Cinnamon Squares practically jumped at me when I took From My Home to Yours down off the shelf. I looked at a couple others, but I kept returning to the Cinnamon Squares. I had all the ingredients, and I even thought that if I added a touch of cardamom to the recipe, it would compliment our Indian feast perfectly.

And the results were divine. The cake is spicy and flavorful with a strong cinnamon and cardamom taste. Still the combination of the flavors remain balanced, especially in contrast to the chocolate. The chocolate frosting compliments the cake perfectly, and the touch of espresso added a new richness and dimension of flavor to the combination of flavors. The cake was easy to prepare, and the results were easy to transport to the dinner. This will be one for the tried-and-true files!

Cinnamon-Cardamom Squares
adapted from Dorie Greenspan's From My Home to Yours
serves 9


For the Cake
1 1/4 cups plus 2 tablespoons sugar
1 T plus 2 1/2 t cinnamon (I used 1 T plus 2 t cinnamon, and 1/2 cardamom)
1 1/2 teaspoons instant espresso powder (I used freshly ground espresso beans)
1 1/4 cups all-purpose flour
2 t baking powder
pinch of salt
3/4 cup whole milk (I used 1%)
2 large eggs
1/2 t vanilla
1 stick plus 2 T unsalted butter, melted and cooled
3 oz bittersweet chocolate finely chopped (or 1/2 cup mini-chocolate chips)

For the Frosting
6 oz bittersweet chocolate, finely chopped
2 1/2 T unsalted butter, cut into four pieces

Getting Ready
Preheat oven to 350 degrees. Butter an 8 inch square baking pan, and line bottom with parchment or wax paper. Place pan on a baking sheet.

To Make the Cake
Stir two tablespoons of the sugar, 2 1/2 of the cinnamon (or cinnamon/cardamom) and the espresso together in a small bowl.

In a large bowl, whisk the flour, the remaining 1 1/4 cups sugar, the baking powder, salt and the remaining 1 T of cinnamon. In another bowl, mix together milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture, and whisk gently until you have a homogenous batter. Now, using the whisk or rubber spatula, fold in the butter with a light touch until the butter is absorbed. You'll have a smooth satiny batter.

Scrape half of the batter into the pan. Smooth the top. Sprinkle the chocolate over the batter, and dust with the cinnamon-cardamom-sugar mixture. Cover the rest of the batter, and smooth the top again.

Bake for 35-45 minutes, or until cake is puffed and beginning to pull away from the sides of the pan. A thin knife inserted into the middle will come out clean. Transfer cake to a cooling rack, and let it rest for 15 minutes before unmolding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up.

To Make the Frosting
Put the chocolate and butter in a heatproof bowl, and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat mixture, the chocolate should be smooth, very shiny, thick and spreadable.

Using an offset metal icing spatula, or table knife, spread frosting in generous sweeps and swirls over the top of the cake. Allow frosting to set at room temperature. Cut cake into 9 squares, each with about 2 1/2 inches on a side.

Chocolate Chip Irish Cream Pound Cake - Cooking Light, April 2007

Sometimes, a woman just wants some cake. And this weekend was one such an occasion. I got April's issue of Cooking Light, and was thrilled to see this new recipe. I've already made clear my love for the Irish Cream. I don't go much for liquers but I cannot pass up a nice glass of Baileys, either to drink or to bake with. So this recipe had my name all over it.

I did make a couple changes. I didn't have mini-chocolate chips so I used regular. When I make this cake again, I would either procure the mini-chips or WAY up the regular chocolate chip proportion. Quite honestly, a quarter of a cup of regular chips was nowhere near enough. Many slices didn't even have one solitary chip in them! And that's just wrong.

The last change I made was to whip up a quick glaze of confectioner's sugar and Baileys. I think I would do it again, as I think that extra touch of sweetness added to the cake. But it certainly isn't a necessity, so feel free to omit if that doesn't appeal. But if you enjoy Irish Cream liquer, or cake, you can not go wrong with this recipe. The creamy sweet interior coupled with a delightful buttery crust - it is an excellent recipe and one that will be repeated in this kitchen.

Chocolate Chip Irish Cream Pound Cake
Category Finalist, Desserts. "This cake is even better on the second day." --Anna Ginsberg, Austin, TX

1/4 cup semisweet chocolate minichips
1 teaspoon cake flour
2 3/4 cups cake flour (about 11 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat-free cream cheese, softened
10 tablespoon butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup Irish cream liqueur
Baking spray with flour
2 tablespoons powdered sugar

Preheat oven to 325°.

Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.

Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.

Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.

Yield: 16 servings (serving size: 1 slice)

CALORIES 308 (30% from fat); FAT 10.1g (sat 5.9g,mono 2.5g,poly 0.5g); PROTEIN 5g; CHOLESTEROL 59mg; CALCIUM 60mg; SODIUM 231mg; FIBER 0.6g; IRON 2.3mg; CARBOHYDRATE 48.9g

Cooking Light, APRIL 2007

Chocolate Decadence...

.. light!

As far as I'm concerned, a dessert cannot go wrong with chocolate. But I'm quite particular - chocolate and nuts usually will not do. Pure chocolate only need apply! Yep, I definitely have a sweet tooth, and am always looking for tasty ways to keep it in check. This lighter recipe is one way to fit the bill. Chocolatey, relatively easy to prepare and tasty enough to serve for company. Chocolate Decadence was still tasty despite my baker's error. - I think I undercooked it. Pizza stones are not supposed to affect baking times, but ours seems to. I followed the recipe anyways, and the cake came out quite moussey. Delicious, but more like chocolate mousse in the shape of a cake then the cake intended.

Oh well, I'll just have to make it again to get it right!


Chocolate Decadence
Cooking time: About 40 minutes
Prep time: About 25 minutes, plus at least 8 hours to chill
Notes: For longer storage, wrap airtight and chill 2 days or freeze up to 2 months.

Makes: 12 servings

5 ounces bittersweet or semisweet chocolate, finely chopped
2 large eggs
1 large egg white
1 teaspoon vanilla
1/8 teaspoon cream of tartar
1/2 cup plus 1/2 tablespoon unsweetened alkaline-treated (Dutch process) or regular cocoa
2 tablespoons all-purpose flour
2/3 cup plus 1/4 cup sugar
3/4 cup low-fat (1%) milk

1. Place oven rack in the lower third of the oven, and turn heat to 350 [degrees].

2. With a nonstick cooking spray, lightly coat inside rim of an 8-inch-wide, 1 1/2- to 2-inch-deep round cake pan. Line pan bottom with cooking parchment cut to fit.

3. Place chopped chocolate in a large bowl, and set aside.

4. Break 1 egg into a small bowl. Separate remaining egg. Put yolk with whole egg. Put white in a separate, larger bowl, and add the remaining egg white.

5. Add vanilla to the bowl with yolk. Add cream of tartar to egg whites.

6. Combine cocoa, flour, and 2/3 cup sugar in a 1 - to 1 1/2-quart pan. Mixing smoothly with a whisk, gradually add milk. Stir over medium heat until mixture simmers, about 6 minutes; don't scorch. Stir and cook 1 1/2 minutes longer, then pour hot mixture over chopped chocolate. Stir until the chocolate is completely melted and smooth. Whisk in whole egg and yolk mixture. Set aside.

7. Beat egg whites with cream of tartar at medium speed until whites hold soft peaks. Beating at high speed, gradually add the remaining 1/4 cup sugar, then beat until whites hold stiff but not dry peaks.

8. Stir 1/4 of the egg whites into the chocolate mixture, then gently fold in the remaining whites. Scrape batter into prepared cake pan, and smooth the top.

9. Set cake pan in another pan that is at least 2 inches wider and 2 inches deep. Set pans in oven. Fill outer pan with boiling water to 1/2 the depth of the cake pan. Bake just until center of cake springs back when very gently pressed - it will still be quite gooey inside - about 30 minutes.

10. Lift cake pan from water, and set on a rack to cool. When cake is cool to the touch, cover it with plastic wrap, and chill until thoroughly cold, at least 8 hours or up to 2 days.

11. To release cake, slide a thin knife between rim and cake. Cover pan with a sheet of waxed paper, then invert a flat plate onto paper. Hold pan and plate together and invert; shake gently, if needed, to loosen cake. If cake sticks to pan, place a hot, damp towel on pan bottom for a few minutes; then gently shake pan with plate. Remove pan. Peel off and discard parchment. Invert serving dish onto cake. Supporting with flat plate, turn cake over onto serving dish. Remove flat plate, and discard waxed paper.

12. Cut cake into Wedges with a thin, sharp knife, dipping blade in hot water and wiping clean between cuts. Garnish wedges with raspberries and meringue cream.

Per serving decadence: 153 cal., 34% (52 cal.) from fat; 3.4 g protein; 5.8 g fat (2.9 g sat.); 26 g carbo.; 50 mg sodium; 36 mg chol.

Gooey Apple Sheet Cake

I'm swimming in apples. Or I could be. If there were a swimming pool out there, I might actually be able to fill it. Well maybe not a swimming pool but we could definitely fill a wading pool. Anyways, our CSA keeps throwing apples at us as fast as I can use them. Actually, faster since they're piling up on the counter. And I'm funny about apples. I love them, but I prefer them sliced. I'm weird that way. So I carry apples back and forth to school, but don't really eat them. I've already mentioned my preference for sliced apples which is tricky in a classroom environment, but the more pressing issue as to why these apples live in my bag going back and forth to school is that I never seem to have much time to eat apples during the day. I obviously can't eat them when the kids are around because I'm busy doing other things, and after school I'm too busy becauseI want to go home. The time I could take to wash the apple, slice it and eat it is also time I could spend copying math or reading homework. And after a long day at school, the second takes preference. So the apples are accumulating faster then they're being consumed.

So, yes we have an apple pile-up situation. Last Saturday we went over to a friend's house for dinner, and I volunteered to make something with apples for dessert. I decided to try this recipe which used a grand total of 2 apples. But two more then I would have otherwise used, so I guess that's good. I halved the cake - there were only 6 of us, after all. The recipe listed below is the full 9 x 13 sheet cake version, not the halved version. I made it in a glass 8 x 8 ish pan, and it came out really well. The flavor was sweet, but the texture was both nice and gooey and yet crunchy and full of bite. Don't be fooled by the picture - it is a somewhat unusual looking cake but it does taste great! And, the picture isn't mine. It's from the original website. I forgot to take a picture before I toted the dessert uptown.

Gooey Apple Sheet Cake
Diana's Desserts
serves 24

My notes - Again I halved this recipe with great success baking in a glass 8 x 8 dish. I didn't have buttermilk, and so I added half a tablespoon of vinegar to milk in order to curdle and create a buttermilky type substance. I googled for buttermilk substitutions - no I'm not that clever on my own. I think I used the whole 2 cups of apples, though, as part of my plan to use up as many apples as possible. The cake was delicious, and the recipe will be repeated!

For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 cup butter
2 eggs
1 tsp. baking soda
½ cup buttermilk
1 generous cup shredded apples
1 tsp. ground cinnamon

For the Topping (to be put over cake batter BEFORE baking cake):
3 cups powdered sugar
8 oz. cream cheese
2 eggs
¼ cup oatmeal

Garnish, (optional)
Sliced apples

For Cake:
Melt butter, stir in sugar and eggs. Add flour and baking soda alternately with buttermilk, mixing well. Fold in shredded apples, the raisins, and the pecans. Spread batter into well greased (or sprayed) 13 x 9 baking pan. (Mix Topping ingredients and put over cake BEFORE baking).

Bake in a 350ºF (175ºC) oven for 35-45 minutes. If using a convection oven, bake for 25 minutes. If desired, garnish cake with sliced apples.

For Topping:
(Mix and put over cake batter BEFORE baking)
3 cups powdered sugar
8 oz. cream cheese
2 eggs
¼ cup quick cooking oats

Mix all ingredients together and put over cake batter BEFORE baking.

Back to work ...

... the fun's over folks!

Well, not entirely. But my mind is definitely aflutter with "must do's" of a school based nature. So there will not be as many recipes posted this week, but perhaps more random musings. Or maybe I'll get myself together and cook by the end of the week. We'll have to see.

But, I can tell you about the fantastic dinner party M. and I threw on Saturday night. It was fun, fun, and more fun. And a ton of work - we were both exhausted yesterday. Behold, my beautiful table setting. Doesn't it look pretty?

And yes, the flowers look like a brain. You can click on the pictures if you don't believe me. We had purple brain flowers courtesy of our CSA flower share - who knew such a thing even existed?

So, M. planned the menu. He worked very hard. He cooked DUCK (for the non-vegetarians obviously - I had portabello mushrooms), he made pasta by hand, he baked a tart and I did dessert. Which I usually do quite well. But not this time. No, this time I had to go and totally mess it up. I didn't pay enough attention and put too much chocolate into the cake. It was like fudge, people, fudge. Not cake, not even a morsel of cakey goodness to be had. Just dense fudge.


People were very polite and ate it anyways. But I knew better. So disappointing. So here is the recipe I wish I could rave and glow about. I will try it again, it does sound delicious and came together quite quickly. But, what I created was definitely not a flourless chocolate cake. If you'd like to see what it should look like, you can find the cake on the cover of the September issue of Bon Appetit.

Such a waste. And totally my fault, not the recipes. 18 ounces of chocolate and 28 ounces of chocolate are so not the same thing. One cannot put 28 ounces of chocolate into a recipe that calls for 18 and expect it to work. Apparently.

La Bete Noire

Bon Appetit's notes - This phenomenal take on a classic flourless chocolate cake lives up to its translation, "The Black Beast".

16 servings (supposedly)

Cake

1 cup water
3/4 cup sugar

9 tablespoons (1 stick plus one tablespoon) diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 large eggs

Ganache
1 cup heavy whipping cream
8 oz bittersweet (not unsweetened) or semisweet chocolate, chopped

Lightly sweetened whipped cream

For cake-
Preheat oven to 350 degrees F. Butter 10 inch diameter springform pan. Line bottom of pan with parchment round, butter parchment. Wrap three layers of heavy duty foil around the outside of the pan, bringing the foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer five minutes. Remove from heat.

Melt chocolate in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate, cool slightly. Add eggs to chocolate mixturem and whisk until well blended. Pour batter into prepared pan, and place cake in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake in pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath, and transfer to rack. Cool completely n pan.

For Ganache -
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate, and whisk until smooth. POur over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about two hours.

DO AHEAD - can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan to loosen cake. Release sides, cut into wedges and serve with whipped cream.

Cooking Light Lavender Tea Cake

This Wednesday I made the CL Lavender Tea Cake. We were going to a friend's apartment for dinner, and I gleefully offered to make dessert. Whenever we go to this particular friend's for dinner, we always bring a course. So if she and her boyfriend come to us, she'll often bring dessert or appetizers. Since we went to them this time, I brought dessert.

M. and I joined a CSA (Community Supported Agriculture) organization right here in Cobble Hill. We have mixed feelings about it so far - the yield is pitifully small for our veggie heavy needs. But, we get to try new things. The first new thing we tried were chive blossoms - which we crumbled in salads. It was interesting, but not spectacular. This week's new and exciting item was lavender. So I searched for a lavender recipe to make.

This cake was excellent. You can fool yourself into thinking its relatively good for you because its from Cooking Light, however barring the yogurt instead of oil - not much was light about it. But the plus side was that it had a rich taste to it, and didn't lack in flavor the way recipes that slash butter often can. Maybe that was the yogurt at work. I added a touch more lavender - maybe three and a half tablespoons but that didn't seem to detract from the taste. The lavender remained present but not too overwhelming. All the tasters at the dinner loved it, and I thought it was great. I would definitely make it again (and might to use up the lavender) although M. is dreaming of a lavender creme brulee so that might have to come first. But, it is a big bunch of lavender ....

Of course, I don't have a picture because I hadn't had my blog idea yet. But here's the recipe...

Glazed Lavender Tea Cake

A perfect vehicle for the beginner lavender cook, this subtly sweet, delicate tea cake is great for breakfast, dessert, or a snack.


Cake:
1 cup granulated sugar
5 tablespoons butter or stick margarine, softened
1/2 teaspoon vanilla extract
1 large egg
1 large egg white
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt
2 tablespoons finely chopped fresh lavender leaves
Cooking spray

Glaze:
1/3 cup sifted powdered sugar
1 teaspoon water
1/4 teaspoon vanilla extract

Preheat oven to 350°.
To prepare cake, beat granulated sugar, butter, and 1/2 teaspoon vanilla at medium speed of a mixer until well-blended (about 5 minutes). Add egg and egg white, 1 at a time; beat well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender.

Pour the batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.

To prepare glaze, combine powdered sugar and remaining ingredients. Spread over hot cake. Cool in pan 20 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 10 servings (serving size: 1 slice).

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