Home Party Dessert Recipe
1/27/2016
Espresso Bean Chocolate Roll Cake
(for cake)
7 oz. semisweet chocolate, chopped
1/4 cup water
6 large eggs, separated
2/3 cup sugar
1 t vanilla
1/4 t salt
1/4 t cream of tartar
(for filling)
1 t unflavored gelatin
2 T cold water
1 cup well chilled heavy whipping cream
2 T instant espresso powder
1/8 t cinnamon
1/4 cup powdered sugar
4 T chipped chocolate covered espresso beans
(for glaze)
1/2 cup heavy whipping cream
1/4 cup Kahlua
1 T light corn syrup
6 oz. semisweet chocolate, chopped
(for assembly)
3 T unsweetened cocoa powder
2 T powdered sugar
3 T chocolate covered espresso beans
>how to make<
(for cake)
7 oz. semisweet chocolate, chopped
1/4 cup water
6 large eggs, separated
2/3 cup sugar
1 t vanilla
1/4 t salt
1/4 t cream of tartar
(for filling)
1 t unflavored gelatin
2 T cold water
1 cup well chilled heavy whipping cream
2 T instant espresso powder
1/8 t cinnamon
1/4 cup powdered sugar
4 T chipped chocolate covered espresso beans
(for glaze)
1/2 cup heavy whipping cream
1/4 cup Kahlua
1 T light corn syrup
6 oz. semisweet chocolate, chopped
(for assembly)
3 T unsweetened cocoa powder
2 T powdered sugar
3 T chocolate covered espresso beans
>how to make<
(for cake)
*Preheat the oven to 350 degrees.
*Line a lightly greased 15" x 10 1/2" jelly-roll pan with foil and grease the foil.
*Line the foil with parchment paper and grease the paper.
*In the top of a double boiler set over barely simmering water, melt the chocolate with 1/4 cup water, stirring until the mixture is smooth.
*Let the mixture cool for 10 minutes.
*In a large bowl with an electric mixer, beat the egg yolks with 1/3 cup of the sugar for 5 minutes, or until the mixture is thick and pale.
*Beat in the cooled chocolate mixture and the vanilla.
*In another bowl, beat the egg whites with the salt until frothy.
*Add the cream of tartar, and beat the egg whites until they reach soft peaks.
*Gradually beat in the remaining sugar until the whites hold stiff peaks.
*Stir 1/4 of the whites into the chocolate mixture and gently fold in the remaining whites.
*Pour the batter into the prepared pan and spread it evenly with a metal spatula.
*Bake the cake on the middle rack of the oven for 12 to 15 minutes, or until it is puffed and just set.
*Let the cake cool completely in the pan on a rack.
(for filling)
*In a small saucepan, sprinkle the gelatin over 2T of cold water and let it soften for 5 minutes.
*Heat the mixture over low heat, stirring until the gelatin is dissolved.
*Let mixture cool 5 minutes.
*In a large bowl, combine the cream, espresso powder, and cinnamon, and beat until it holds soft peaks.
*Add the powdered sugar, and the gelatin mixture.
*Beat the mixture until it holds stiff peaks.
*Cover and chill for 10 minutes.
*In a small bowl, stir together the cocoa powder and powdered sugar.
*Sift mixture evenly over the cake.
*Cover the cake with a piece of parchment paper and invert the cake onto the work surface.
*Peel off the foil and parchment paper carefully and mound the filling lengthwise down the center of the cake, spreading evenly, leaving a 1" border at each end.
*Sprinkle with chopped chocolate covered espresso beans.
*With long side facing you and using the parchment paper as an aid, roll up the cake jelly roll fashion, keeping it wrapped in the parchment paper.
*Chill in the refrigerator while making the glazes.
(for glaze)
*Bring the whipping cream, Kahlua, and corn syrup to a simmer in a small saucepan.
*Remove from heat.
*Add the chocolate; whisk until smooth.
*Cool glaze about 10 minutes before using.
(for assembly)
*Remove cake from parchment paper and place on a serving platter.
*Slowly pour half of the glaze over the top of the cake, using a cake decorating spatula or rubber spatula to spread the glaze evenly over the top and sides of the cake roll.
*Pour the remaining glaze over the top of the cake and spread evenly with spatula.
*In a small bowl combine the cocoa powder and powdered sugar.
*Line the top for cake with chocolate covered espresso beans and sprinkle the powdered sugar mixture over the top.
-serves 8-
Note: I found this recipe in "Friends at the Table".
1/13/2016
Apple Cranberry Crumb Tart
(for dough)
8 T unsalted butter, at room temperature
1/4 cup plus 1 T granulated sugar
1 egg yolk 1 2/3 cups cake flour, sifted
(for filling)
1.5 lbs. tart apples, such as Granny Smith
1 cup fresh cranberries
2 T plus 2 t all purpose flour
2/3 cup granulated sugar
1/2 t cinnamon
(topping)
1 cup rolled oats
3/4 cup all purpose flour
2/3 cup packed light brown sugar
6 T unsalted butter, melted
>how to make<
(for dough)
8 T unsalted butter, at room temperature
1/4 cup plus 1 T granulated sugar
1 egg yolk 1 2/3 cups cake flour, sifted
(for filling)
1.5 lbs. tart apples, such as Granny Smith
1 cup fresh cranberries
2 T plus 2 t all purpose flour
2/3 cup granulated sugar
1/2 t cinnamon
(topping)
1 cup rolled oats
3/4 cup all purpose flour
2/3 cup packed light brown sugar
6 T unsalted butter, melted
>how to make<
(for dough)
*In a large bowl, using an electric mixer, cream the butter and sugar on medium speed until light and fluffy.
*Beat in the egg yolk until incorporated.
*On low speed, mix in the flour until the dough just comes together.
*Turn out on a lightly floured surface and knead 3 or 4 times to form a smooth ball.
*Pat the dough into a 6" disk.
Press the dough evenly into the bottom and up the sides of an 11" x 1" fluted tart pan with a removable bottom.
*Prick all over with a fork.
*Refrigerate for 1 hour.
*Preheat the oven to 375 degrees.
*Place the tart shell on a baking sheet and bake for 10 to 15 minutes, until just starting to color. Set aside.
(for filling)
*Peel, quarter and core the apples; slice lengthwise 1/4" thick.
*In a bowl, toss the apples and cranberries with the flour.
*Stir in the sugar and cinnamon.
*Mound the filling in the tart shell.
(for topping)
*In a medium bowl, combine the oats, flour and brown sugar.
*Pour in the butter and crumble the mixture with your fingers.
*Pile it on the fruit to cover completely.
*Bake the tart for about 40 minutes, or until the topping is golden, the filling is bubbling and the apples are tender when pierced.
*Transfer to a rack to cool.
Labels: apple cranberry tart recipe, apple tart recipe, cranberry tart recipe, tart recipe
