Home Party Dessert Recipe
8/18/2020
Chocolate Ring Cake with Cherries
(for the cake)
1 1/4 cups self-rising flour
1/4 cup unsweetened cocoa powder
3/4 cup butter, softened
3/4 cup superfine sugar
3 eggs
4 T cherry brandy
1 cup cherries, pitted
2/3 cup heavy cream
(for the frosting)
generous 1/4 cup heavy cream
1 1/2 cups semi-sweet chocolate, grated
(for the decoration)
fresh cherries and maraschino cherries
[how to make]
(for the cake)
*Preheat the oven to 350 degrees.
*Grease and flour a 12 cup tube pan.
*Sift the flour and cocoa into a mixing bowl.
*Add the butter, sugar, and eggs.
*Beat well together.
*Spoon mixture into the prepared pan.
*Bake in the oven for about 35 to 40 minutes.
*Turn out and cool.
*Turn the cake upside down and cut a slice about 3/4" deep off the flat base of the ring.
*Lift off the slice carefully and reserve.
*With a teaspoon, scoop out the cake in a channel about 3/4" deep and 1" wide.
*Sprinkle 3 T of the cherry brandy over the sponge.
*Chop the cherries and spread in the hollow.
*Whisk the cream until stiff.
*Stir in remaining brandy.
*Spread the cream over the fruit.
*Place the reserved slice back on the cake.
*Invert the cake so it is the right way up.
(for the frosting)
*Put the cream into a saucepan and bring just to a boil.
*Add the chocolate.
*Stir until the chocolate melts.
*Cool until the mixture is thick and smooth.
*Pour over the cake.
*Put in a cool place until set and decorate with chocolate dipped cherries.
Note: I adapted the recipe from "the baker's bible" by Deborah Gray.
8/04/2020
Cocoa Macarons with two fillings
(for the macaron shells)
145g almond flour
145g confectioners' sugar
1/4 cup Dutch-process cocoa powder
pinch fine sea salt
1/2 cup egg whites
1/2 t cream of tartar
3/4 cup granulated sugar
1/4 cup water
(for the vanilla buttercream filling)
1 vanilla bean
1 cup granulated sugar
1/4 cup water
3 egg whites
pinch cream of tartar
1/4 t fine sea salt
227g cold unsalted butter, cut into 1" cubes
1 T vanilla extract
(for the chocolate ganache filling)
320g semisweet chocolate, chopped
2 T light corn syrup
1 cup heavy cream
1 T unsalted butter, softened and cunt into 4 pieces
3 T cacao nibs
[how to make]
(for the macaron shells)
*Place the almond flour, confectioners' sugar, and cocoa powder in the bowl of a food processor and pulse 4 time for 3 seconds each to combine them.
*Scrape the sides of the bowl in between pulses with a spatula.
*Sift with a fine mesh strainer onto a sheet of waxed paper.
*In the bowl of an electric mixer fitted with the whisk attachment, begin to whisk the egg whites and cream of tartar on medium speed until soft peaks form, about 2 minutes.
*While the egg whites are whipping, heat the granulated sugar and water in a small saucepan over medium high heat.
*Stir to dissolve the sugar.
*Clip a candy thermometer to the pan and cook until the sugar reaches 235 degrees.
*When the sugar syrup reaches 235 degrees, quickly and steadily pour the syrup down the side of the mixer bowl, with the mixer running at medium speed.
*Rest the lip of the saucepan on the side of the bowl so the sugar does not hit the whisk attachment and splatter.
*Continue whisking until stiff peaks form and the meringue is lukewarm and glossy, about 4 minutes.
*Turn the bowl upside down to check that you have reached the right stage; the meringue should not slip in the bowl.
*Place the sifted dry ingredients in a large mixing bowl and push them toward the sides to form a well in the center of the bowl.
*Spoon the lukewarm meringue into the center.
*With a rubber spatula, stir the meringue from the center out in circular motion, as if you were making pasta dough.
*Let it sit for 1 hour, covered, before piping and baking.
*Spoon the batter in a pastry bag fitted with a 1/2" round tip (alternatively, cut a 1/2" opening in the bag).
*Fill the bag halfway, leaving the rest of the meringue in the bowl while piping; cover it with plastic wrap while a batch is in the oven.
*Pipe the meringue on the silicone mat or parchment-lined baking sheet into quarter-size mounds, 1 1/2" apart from one another.
*Holding the tip of the bag at a 90 degree angle 1/4" above the baking sheet, firmly squeeze it until the batter fills the circle on the piping guide and is about 1/4" high.
*As soon as you have reached the desired size, completely release the pressure on the bag and twist your wrist in a clockwise direction, without lifting it up.
*After you fill up the baking sheet, firmly slam the sheet down to remove excess air, lifting the sheet about 6" above the table, about 6 times. (Do not be afraid to really slam them.)
(for the baking)
*Preheat the oven to 200 degrees, and stack another baking sheet beneath the prepared sheet.
*Bake the meringue shells at 200 degrees for 15~16 minutes to dry out the shells.
*Increase the oven temperature to 350 degrees and bake for an additional 9~10 minutes.
*While the first batch of macarons bakes, keep any remaining batter in the pastry bag to pipe additional batches.
*Remove the shells from the oven and lower the oven temperature to 200 degrees.
*Let the shells cool completely, about 1 hour.
(for the vanilla buttercream filling)
*Split the vanilla bean in half lengthwise, and use the back of a paring knife to scrape out the seeds.
*Stir them into the granulated sugar, and rub the bean into the sugar to extract as many seeds as possible.
*Put the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment.
*Bring the sugar and water to a boil in a small saucepan over medium high heat, stirring to dissolve the sugar.
*Clip a candy thermometer to the pan and cook until the mixture reaches 238 degrees.
*While the syrup is cooking whisk the egg whites at medium speed until they form soft peaks, about 2 minutes.
*Once the syrup reaches 238 degrees, quickly remove the vanilla bean with kitchen tongs, then gradually and steadily pour the syrup down the side of the bowl, resting the edge of the pan on the edge of the mixer so that the syrup does not hit the whisk attachment and splatter.
*Whisk the meringue until stiff peaks form and the bowl cools down, about 8 minutes.
*Add the salt and butter and whisk on high speed until the meringue emulsifies and becomes completely smooth and fluffy, about 8 minutes.
*Add vanilla extract.
(for the chocolate ganache filling)
*Pulse the chocolate in a food processor to chop into small pieces.
*Bring the form syrup and cream to a boil in a small saucepan over medium high heat.
*Immediately pour it over the chocolate in the food processor.
*Wait 1 minute to let the chocolate melt completely, then pulse until the mixture is completely smooth.
*Add the butter and pulse until it is completely incorporated and the ganache is homogeneous and shiny.
*Stir in cacao nibs
*Pour the ganache into a shallow pan, and let it cool at room temperature until it becomes pipeable, about 15 minutes, stirring occasionally.
(for the assembly)
*To fill the cooled shells, turn them over, so that their flat side faces you.
*Pipe the filling on half the shells, in mounds about 1/2" high, leaving 1/4" to the edges
*Place another shell of matching size flat side down onto the filling to make a sandwich.
*Twist lightly to sandwich them together securely.
*Store them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 weeks.
-each shell and fillings make 40 macarons-
Note: These recipes came from "Les Petits Macarons" by Kathrin Gordon & Ann E. McBride.
(for the macaron shells)
145g almond flour
145g confectioners' sugar
1/4 cup Dutch-process cocoa powder
pinch fine sea salt
1/2 cup egg whites
1/2 t cream of tartar
3/4 cup granulated sugar
1/4 cup water
(for the vanilla buttercream filling)
1 vanilla bean
1 cup granulated sugar
1/4 cup water
3 egg whites
pinch cream of tartar
1/4 t fine sea salt
227g cold unsalted butter, cut into 1" cubes
1 T vanilla extract
(for the chocolate ganache filling)
320g semisweet chocolate, chopped
2 T light corn syrup
1 cup heavy cream
1 T unsalted butter, softened and cunt into 4 pieces
3 T cacao nibs
[how to make]
(for the macaron shells)
*Place the almond flour, confectioners' sugar, and cocoa powder in the bowl of a food processor and pulse 4 time for 3 seconds each to combine them.
*Scrape the sides of the bowl in between pulses with a spatula.
*Sift with a fine mesh strainer onto a sheet of waxed paper.
*In the bowl of an electric mixer fitted with the whisk attachment, begin to whisk the egg whites and cream of tartar on medium speed until soft peaks form, about 2 minutes.
*While the egg whites are whipping, heat the granulated sugar and water in a small saucepan over medium high heat.
*Stir to dissolve the sugar.
*Clip a candy thermometer to the pan and cook until the sugar reaches 235 degrees.
*When the sugar syrup reaches 235 degrees, quickly and steadily pour the syrup down the side of the mixer bowl, with the mixer running at medium speed.
*Rest the lip of the saucepan on the side of the bowl so the sugar does not hit the whisk attachment and splatter.
*Continue whisking until stiff peaks form and the meringue is lukewarm and glossy, about 4 minutes.
*Turn the bowl upside down to check that you have reached the right stage; the meringue should not slip in the bowl.
*Place the sifted dry ingredients in a large mixing bowl and push them toward the sides to form a well in the center of the bowl.
*Spoon the lukewarm meringue into the center.
*With a rubber spatula, stir the meringue from the center out in circular motion, as if you were making pasta dough.
*Let it sit for 1 hour, covered, before piping and baking.
*Spoon the batter in a pastry bag fitted with a 1/2" round tip (alternatively, cut a 1/2" opening in the bag).
*Fill the bag halfway, leaving the rest of the meringue in the bowl while piping; cover it with plastic wrap while a batch is in the oven.
*Pipe the meringue on the silicone mat or parchment-lined baking sheet into quarter-size mounds, 1 1/2" apart from one another.
*Holding the tip of the bag at a 90 degree angle 1/4" above the baking sheet, firmly squeeze it until the batter fills the circle on the piping guide and is about 1/4" high.
*As soon as you have reached the desired size, completely release the pressure on the bag and twist your wrist in a clockwise direction, without lifting it up.
*After you fill up the baking sheet, firmly slam the sheet down to remove excess air, lifting the sheet about 6" above the table, about 6 times. (Do not be afraid to really slam them.)
(for the baking)
*Preheat the oven to 200 degrees, and stack another baking sheet beneath the prepared sheet.
*Bake the meringue shells at 200 degrees for 15~16 minutes to dry out the shells.
*Increase the oven temperature to 350 degrees and bake for an additional 9~10 minutes.
*While the first batch of macarons bakes, keep any remaining batter in the pastry bag to pipe additional batches.
*Remove the shells from the oven and lower the oven temperature to 200 degrees.
*Let the shells cool completely, about 1 hour.
(for the vanilla buttercream filling)
*Split the vanilla bean in half lengthwise, and use the back of a paring knife to scrape out the seeds.
*Stir them into the granulated sugar, and rub the bean into the sugar to extract as many seeds as possible.
*Put the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment.
*Bring the sugar and water to a boil in a small saucepan over medium high heat, stirring to dissolve the sugar.
*Clip a candy thermometer to the pan and cook until the mixture reaches 238 degrees.
*While the syrup is cooking whisk the egg whites at medium speed until they form soft peaks, about 2 minutes.
*Once the syrup reaches 238 degrees, quickly remove the vanilla bean with kitchen tongs, then gradually and steadily pour the syrup down the side of the bowl, resting the edge of the pan on the edge of the mixer so that the syrup does not hit the whisk attachment and splatter.
*Whisk the meringue until stiff peaks form and the bowl cools down, about 8 minutes.
*Add the salt and butter and whisk on high speed until the meringue emulsifies and becomes completely smooth and fluffy, about 8 minutes.
*Add vanilla extract.
(for the chocolate ganache filling)
*Pulse the chocolate in a food processor to chop into small pieces.
*Bring the form syrup and cream to a boil in a small saucepan over medium high heat.
*Immediately pour it over the chocolate in the food processor.
*Wait 1 minute to let the chocolate melt completely, then pulse until the mixture is completely smooth.
*Add the butter and pulse until it is completely incorporated and the ganache is homogeneous and shiny.
*Stir in cacao nibs
*Pour the ganache into a shallow pan, and let it cool at room temperature until it becomes pipeable, about 15 minutes, stirring occasionally.
(for the assembly)
*To fill the cooled shells, turn them over, so that their flat side faces you.
*Pipe the filling on half the shells, in mounds about 1/2" high, leaving 1/4" to the edges
*Place another shell of matching size flat side down onto the filling to make a sandwich.
*Twist lightly to sandwich them together securely.
*Store them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 weeks.
-each shell and fillings make 40 macarons-
Note: These recipes came from "Les Petits Macarons" by Kathrin Gordon & Ann E. McBride.
Labels: chocolate ganache filling recipe, cocoa macaron recipes, macaron cookie recipe, vanilla buttercream filling recipe
