Home Party Dessert Recipe
12/23/2013
Chocolate Torte Special
(for filling)
2 eggs, separated
1 t water
2 2/3 oz bittersweet chocolate
(for cake)
4 T cocoa, high quality
1 1/2 T instant coffee granules
3/4 cup plus 2 1/2 T sugar
2 T water
1/2 milk
2 eggs, separated
1/2 cup unsalted butter
2 t vanilla
1 cup flour
1/2 t cream of tartar
1/2 t baking soda
(for glaze)
3/4 cup raspberry preserves, strained
2 T sugar
1 T Kirsch
(for frosting)
2 oz unsweetened chocolate
1 cup sugar
7 T milk
1/4 cup butter
1 T corn syrup
1 t vanilla
>how to make<
(for filling)
*Beat egg yolks until fluffy and lemon colored. Set aside.
*Beat egg whites until stiff peaks form. Set aside.
*Put the water in the top of a double boiler over hot, not boiling, water.
*Add chocolate and melt.
*Stir in vanilla.
*Blend chocolate by spoonfuls into the egg yolks.
*Fold in the egg whites.
*Chill overnight in a bowl.
(for cake)
*Combine cocoa, coffee, 2 1/2 T of the sugar, and water int he top of a double boiler over hot, not boiling, water.
*Cook until thickened.
*Remove from heat.
*Stir in milk. Set aside.
*Beat egg whites until stiff, gradually beating in 1/2 cup of the sugar,. Set aside.
*Cream together butter, vanilla, and remaining 1/4 cup sugar, until light and fluffy.
*Beat in the egg yolks one at a time.
*Blend in the cocoa mixture thoroughly.
*In a separate boil, sift together flour, cream of tartar, and baking soda.
*Beat into the batter.
*Fold in the egg whites.
*Pour into a 9" square pan which has been buttered and lined with waxed paper.
*Bake in the oven for 40 minutes at 350 degrees.
(for glaze)
*Combine all ingredients.
*Cook overf moderate heat for 2~3 minutes.
*While glaze is still warm, spread it between the 1st and 2nd layers of cake and between the 3rd and 4th layers.
*Join the 2nd and 3rd layers with the chilled filling.
(for frosting)
*Mix together chocolate, sugar, milk, butter, and corn syrup in a saucepan.
*Bring to a rolling boil, stirring constantly.
*Boil for 1 minute.
*Remove from heat and cool for 20 minutes.
*Add vanilla.
*Beat until thick and spreadable, about 10 minutes.
*Frost top and sides of glazed and filled torte.
*Chill.
*Serve in thin slices.
-makes 12-
Note: I found this recipe called "strasenburgh torte" in "Applehood and Motherpie".
(for filling)
2 eggs, separated
1 t water
2 2/3 oz bittersweet chocolate
(for cake)
4 T cocoa, high quality
1 1/2 T instant coffee granules
3/4 cup plus 2 1/2 T sugar
2 T water
1/2 milk
2 eggs, separated
1/2 cup unsalted butter
2 t vanilla
1 cup flour
1/2 t cream of tartar
1/2 t baking soda
(for glaze)
3/4 cup raspberry preserves, strained
2 T sugar
1 T Kirsch
(for frosting)
2 oz unsweetened chocolate
1 cup sugar
7 T milk
1/4 cup butter
1 T corn syrup
1 t vanilla
>how to make<
(for filling)
*Beat egg yolks until fluffy and lemon colored. Set aside.
*Beat egg whites until stiff peaks form. Set aside.
*Put the water in the top of a double boiler over hot, not boiling, water.
*Add chocolate and melt.
*Stir in vanilla.
*Blend chocolate by spoonfuls into the egg yolks.
*Fold in the egg whites.
*Chill overnight in a bowl.
(for cake)
*Combine cocoa, coffee, 2 1/2 T of the sugar, and water int he top of a double boiler over hot, not boiling, water.
*Cook until thickened.
*Remove from heat.
*Stir in milk. Set aside.
*Beat egg whites until stiff, gradually beating in 1/2 cup of the sugar,. Set aside.
*Cream together butter, vanilla, and remaining 1/4 cup sugar, until light and fluffy.
*Beat in the egg yolks one at a time.
*Blend in the cocoa mixture thoroughly.
*In a separate boil, sift together flour, cream of tartar, and baking soda.
*Beat into the batter.
*Fold in the egg whites.
*Pour into a 9" square pan which has been buttered and lined with waxed paper.
*Bake in the oven for 40 minutes at 350 degrees.
(for glaze)
*Combine all ingredients.
*Cook overf moderate heat for 2~3 minutes.
*While glaze is still warm, spread it between the 1st and 2nd layers of cake and between the 3rd and 4th layers.
*Join the 2nd and 3rd layers with the chilled filling.
(for frosting)
*Mix together chocolate, sugar, milk, butter, and corn syrup in a saucepan.
*Bring to a rolling boil, stirring constantly.
*Boil for 1 minute.
*Remove from heat and cool for 20 minutes.
*Add vanilla.
*Beat until thick and spreadable, about 10 minutes.
*Frost top and sides of glazed and filled torte.
*Chill.
*Serve in thin slices.
-makes 12-
Note: I found this recipe called "strasenburgh torte" in "Applehood and Motherpie".
12/09/2013
Berry Tartlets
(for custard cream)
5 extra large egg yolks (room temperature)
3/4 cup sugar
3 T cornstarch
1 1/2 cups scalded milk
1/2 t vanilla extract
1 t brandy
1 T unsalted butter
1 T heavy cream
(for tartlet)
1 1/4 cups all purpose flour
3 T sugar
1/2 t salt
6 T cold unsalted butter, diced
2 T cold shortening
1/4 cup ice water
2 pts berries
1/3 cup apricot jelly
1 t water
3 T pistachio pieces (optional)
>how to make<
(for custard cream)
*In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium high speed for 4 minutes, or until very thick.
*Reduce to low speed, and add the cornstarch.
*With the mixer still on low, slowly pour the hot milk into the egg mixture.
*Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5~7 minutes.
*Cook whisking constantly with a whisk for another 2 minutes; the custard will be thick, like pudding.
*Stir in the vanilla, brandy, butter and heavy cream.
*Pour the custard through a sieve into a bowl.
*Place plastic wrap directly on the custard and refrigerate until cold.
(for tartlet)
*Combine the flour, sugar and salt in a small bowl and place in the freezer for 30 minutes.
*Put the flour mixture in the bowl of a food processor fitted with a steel blade.
*Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas.
*Add the ice water and process until the dough comes together.
*Dump on a well floured board and form into a disc.
*Wrap in plastic and chill for at least 30 minutes.
*Meanwhile, preheat the oven to 375 degrees.
*Roll out the dough and fit into tartlet pans with removable sides.
*Cut off the excess by rolling the pin across the top of each pan.
*Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice.
*Bake for 10 minutes.
*Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15~20 minutes until lightly browned.
*Set aside to cool.
*Before serving, fill the tart shells with the pastry cream.
*Arrange the berries decoratively on top of the cream.
*Melt the apricot jelly with water and brush the top of the tartlets.
*Sprinkle with pistachios, if desired.
(for custard cream)
5 extra large egg yolks (room temperature)
3/4 cup sugar
3 T cornstarch
1 1/2 cups scalded milk
1/2 t vanilla extract
1 t brandy
1 T unsalted butter
1 T heavy cream
(for tartlet)
1 1/4 cups all purpose flour
3 T sugar
1/2 t salt
6 T cold unsalted butter, diced
2 T cold shortening
1/4 cup ice water
2 pts berries
1/3 cup apricot jelly
1 t water
3 T pistachio pieces (optional)
>how to make<
(for custard cream)
*In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium high speed for 4 minutes, or until very thick.
*Reduce to low speed, and add the cornstarch.
*With the mixer still on low, slowly pour the hot milk into the egg mixture.
*Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5~7 minutes.
*Cook whisking constantly with a whisk for another 2 minutes; the custard will be thick, like pudding.
*Stir in the vanilla, brandy, butter and heavy cream.
*Pour the custard through a sieve into a bowl.
*Place plastic wrap directly on the custard and refrigerate until cold.
(for tartlet)
*Combine the flour, sugar and salt in a small bowl and place in the freezer for 30 minutes.
*Put the flour mixture in the bowl of a food processor fitted with a steel blade.
*Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas.
*Add the ice water and process until the dough comes together.
*Dump on a well floured board and form into a disc.
*Wrap in plastic and chill for at least 30 minutes.
*Meanwhile, preheat the oven to 375 degrees.
*Roll out the dough and fit into tartlet pans with removable sides.
*Cut off the excess by rolling the pin across the top of each pan.
*Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice.
*Bake for 10 minutes.
*Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15~20 minutes until lightly browned.
*Set aside to cool.
*Before serving, fill the tart shells with the pastry cream.
*Arrange the berries decoratively on top of the cream.
*Melt the apricot jelly with water and brush the top of the tartlets.
*Sprinkle with pistachios, if desired.
Labels: berry tartlet recipe, tartlet recipe
