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A Taste of Chocolate--February 6, 2015
- Thread starter wigs
- Start date
Barb, was it this Milk Chocolate Mousse Cake with Hazelnut Crunch Crust? (at link)
http://www.epicurious.com/recipes/food/views/Milk-Chocolate-Mousse-Cake-with-Hazelnut-Crunch-Crust-231260
http://www.epicurious.com/recipes/food/views/Milk-Chocolate-Mousse-Cake-with-Hazelnut-Crunch-Crust-231260
YES! Thats it! I have been wanting to find an opportunity to make this. When I just searched, I
realize you made this also. Unfortunately, many of my family have so many dietary restrictions, that I can't justify the amount of time for this one, then to only have to supplement with other dessert dishes!~
Thanks for tracking it down! Appreciate your notes / comments when I did the search.
realize you made this also. Unfortunately, many of my family have so many dietary restrictions, that I can't justify the amount of time for this one, then to only have to supplement with other dessert dishes!~
Thanks for tracking it down! Appreciate your notes / comments when I did the search.
barb_b,thx 4 reminder 2 link to Menu section. Done! Also, U must have ESP bcuz just last wk I was
thinking I really do need to try making my nemesis--
Jen-WAHZ (aka French Genoise) again! My first & last 2 attempts were circa 1990-91 with disastrous, i.e., rubbery, results when I was attempting to make Gourmet's Raspberry & White Chocolate Mousse Cake recipe @ http://www.epicurious.com/recipes/food/views/Raspberry-White-Chocolate-Mousse-Cake-11829
GayR very kindly directed me to Christopher Kimball's Foolproof Sponge Cake recipe so I've just subbed it (below) for the genoise in the Gourmet recipe for that Mousse Cake.==>
•For the cake
• Softened unsalted butter, for the pans
•1/2 cup cake flour
•1/4 cup all-purpose flour
•1 teaspoon baking powder
•1/4 teaspoon table salt
•2 tablespoons milk
•4 tablespoons unsalted butter
•1/2 teaspoon vanilla extract
•5 large eggs, at room temperature
•3/4 cup sugar
•1/4 teaspoon cream of tartar
•Make the cake
•1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C). Grease two 8-or-9-inch cake pans and cover pan bottoms with rounds of parchment paper.
•2. Whisk the flours, baking powder, and salt together in a medium bowl. Heat the milk and butter in a small saucepan over low heat until the butter melts. Off heat, add the vanilla; cover and keep warm.
•3. Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment (or a large mixing bowl if using a hand mixer or whisk) and reserving the yolks in another mixing bowl. Beat the whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat the whites to soft, moist peaks. If using a standing mixer transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (don’t clean the bowl).
•4. Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
•5. Sprinkle the flour mixture over the egg whites and mix on low speed for 10 seconds. Remove the bowl from the mixer, make a well in one side of the batter and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
•6. Immediately pour the batter into the prepared pans. Bake until the cake tops are light brown and feel firm and spring back when touched, about 16 to 18 minutes for 9-inch cake pans and 20 to 22 minutes for 8-inch cake pans.
•7. Cool completely on racks. Run a thin knife around the inside of the cake pans and then invert them onto the racks (or onto cardboard rounds or tart pan bottoms) to release the cakes from the pans. Remove the parchment paper.
In this day & age of on-line videos, though, there really isn't any excuse for me not to take a stab at genoise again because I'm very sure my problem(s) lay in the area of technique. The BA recipe you suggested and that Pat has found and linked to will be a good way for this old dog to begin learning a new trick. Thanks again! Wow, that BA recipe reads delicious....I may not even wait until the next chocolate festival to take a stab at it.
thinking I really do need to try making my nemesis--
Jen-WAHZ (aka French Genoise) again! My first & last 2 attempts were circa 1990-91 with disastrous, i.e., rubbery, results when I was attempting to make Gourmet's Raspberry & White Chocolate Mousse Cake recipe @ http://www.epicurious.com/recipes/food/views/Raspberry-White-Chocolate-Mousse-Cake-11829
GayR very kindly directed me to Christopher Kimball's Foolproof Sponge Cake recipe so I've just subbed it (below) for the genoise in the Gourmet recipe for that Mousse Cake.==>
•For the cake
• Softened unsalted butter, for the pans
•1/2 cup cake flour
•1/4 cup all-purpose flour
•1 teaspoon baking powder
•1/4 teaspoon table salt
•2 tablespoons milk
•4 tablespoons unsalted butter
•1/2 teaspoon vanilla extract
•5 large eggs, at room temperature
•3/4 cup sugar
•1/4 teaspoon cream of tartar
•Make the cake
•1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C). Grease two 8-or-9-inch cake pans and cover pan bottoms with rounds of parchment paper.
•2. Whisk the flours, baking powder, and salt together in a medium bowl. Heat the milk and butter in a small saucepan over low heat until the butter melts. Off heat, add the vanilla; cover and keep warm.
•3. Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment (or a large mixing bowl if using a hand mixer or whisk) and reserving the yolks in another mixing bowl. Beat the whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat the whites to soft, moist peaks. If using a standing mixer transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (don’t clean the bowl).
•4. Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and a pale lemon color, about 5 minutes. Add the beaten egg whites to the yolks, but do not mix.
•5. Sprinkle the flour mixture over the egg whites and mix on low speed for 10 seconds. Remove the bowl from the mixer, make a well in one side of the batter and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes.
•6. Immediately pour the batter into the prepared pans. Bake until the cake tops are light brown and feel firm and spring back when touched, about 16 to 18 minutes for 9-inch cake pans and 20 to 22 minutes for 8-inch cake pans.
•7. Cool completely on racks. Run a thin knife around the inside of the cake pans and then invert them onto the racks (or onto cardboard rounds or tart pan bottoms) to release the cakes from the pans. Remove the parchment paper.
In this day & age of on-line videos, though, there really isn't any excuse for me not to take a stab at genoise again because I'm very sure my problem(s) lay in the area of technique. The BA recipe you suggested and that Pat has found and linked to will be a good way for this old dog to begin learning a new trick. Thanks again! Wow, that BA recipe reads delicious....I may not even wait until the next chocolate festival to take a stab at it.
Found a picture of the Milk Chocolate Cheesecake! Recipe printed above.
http://www.cookscountry.com/recipes/8137-milk-chocolate-cheesecake#.
http://www.cookscountry.com/recipes/8137-milk-chocolate-cheesecake#.