Flourless Chocolate Tahini Soufflé Cake

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I have a particular weakness for flourless chocolate cakes. All you need to make this incredibly rich dessert is high quality bittersweet chocolate, sugar and eggs – that’s it! It’s simple enough to bake in under an hour yet fancy enough to impress your friends. When done right (I’m talking about whisking the eggs and gently folding in the ingredients), the intense chocolate flavor shines though a lightly textured center with a crackling crisp top and chewy edges.

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Recently, I’ve begun tampering with Claire Ptak’s chocolate sunken soufflé cake and I found that the addition of tahini to the cake batter takes it to a whole other level. The creamy tahini turns the originally dense cake into a silky and velvety consistency that melts in your mouth. Don’t worry about the savory/nutty notes of tahini, they’re very subtle and do not overpower the indulgent chocolate flavor.

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Recipe adapted from The Violet Bakery Cookbook

Ingredients:
100g bittersweet chocolate (70% cocoa solids)
100g dark chocolate (85% cocoa solids)
150g unsalted butter, cut into large cubes
60ml (4 Tbsp) high quality tahini
4 eggs separated, at room temperature
160g caster sugar
½ teaspoon vanilla extract
Dutch processed cocoa powder (for dusting on top)

Directions:
1. Preheat oven to 180°C (350°F). Butter a 9″ (23cm) springform cake pan and line the bottom with parchment paper.
2. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, and stir occasionally. Once they’re melted, remove the pan from the heat but keep the bowl over the pan of water to keep it warm. Stir in the tahini.
3. Measure 75g of sugar in a bowl of a stand mixer, add the egg yolks, and whisk for 4 minutes on medium high speed until the mixture has doubled in volume.
4. Set the bowl of melted chocolate on your work surface and gently fold in the whisked yolks. Do not mix until homogeneous, the mixture should be marbly.
5. Wash the mixer bowl, dry thoroughly and add the rest of the sugar (75g) with the egg whites. Whisk on high speed until medium-soft peaks form (do not over-whip). Then fold the whites into the chocolate until just mixed. Slowly pour the batter into the cake pan.
6. Bake for 25 minutes, until the top of the cake is puffed and just started to crack. Place the cake pan on a wire rack and let it cool for 20 minutes. To serve, remove the sides of the pan and slide the warm cake on a plate. Dust with cocoa powder.

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Hazelnut Cognac Torte

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For the longest time, I thought that torte and cake are used to describe the same thing. But there is a fine distinction between both terms, and if you’re curious to know how then keep on reading!

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Torte is technically a type of cake that uses little or no flour and high quality ingredients (think ground almonds, liqueur, or jams and fruits), therefore making it denser and heavier than a regular cake. Because of its texture, tortes are generally sweeter and shorter in height.

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My grandma bakes this fool-proof torte on a regular basis – she even recommends swapping the hazelnuts with pistachios. The addition of cognac really enhances the nutty taste without overshadowing it.

My favorite thing about this dessert is its chewy edge and unexpectedly moist center. Don’t hesitate to spread some chocolate ganache on top (if the choco-hazelnut combo is your thing).


Ingredients:
300g (2 cups) whole hazelnuts, skin on
200g (1 cup) granulated sugar
150g (1 stick + 3 tablespoon) butter, room temperature
4 eggs, room temperature
1 tsp vanilla extract
60g (1/2 cup) flour
1½ baking powder
2 tablespoon cognac

Directions:
1. Pre-heat the oven to 350°F (175°C). Grease and line a 10″ (25 cm) round cake pan, set aside.
2. Place the hazelnuts in a food processor and grind in short quick bursts until they turn into coarse meal. Turn off the processor if the meal starts to clump together, that means that they’re overground.
3. In a stand mixer, cream the butter and sugar for 3 minutes until pale and creamy.
4. With the mixer still on, add in the eggs one at a time and the vanilla extract. Mix for another 3 minutes on high.
5. Add the flour, baking powder, and ground hazelnuts. Beat for a few seconds until mixture is homogeneous.
6. Turn the mixer on low and pour in the cognac.
7. Bake for 45-50 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

Blueberry Oat Muffins

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While Autumn’s here and the weather is getting colder, I couldn’t help but reach for the last bag of organic blueberries from the freezer to bake an end of summer treat. I wasn’t planning on posting a blueberry muffin recipe on the blog because I never found one that’s good enough to share with you. Whenever I bake with blueberries I end up with muffins that are either too moist or too dry. However these babies… these are exceptional. I was surprised with how much I enjoyed them.

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I purchased the One Girl Cookies book on a whim last week while visiting one my favorite bookstores in Soho. The charming photography and collection of recipes caught my attention although I was concerned that no weight measurements are given in any of the recipes. Ever since I started using a scale to measure ingredients I noticed better results in the kitchen and never looked back to using cups. Eventually, I got over my skepticism and bought the book anyway. Let’s just say that these muffins did not disappoint!

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Nearly every blog claims that their blueberry muffins are the best or the tastiest but when it comes down to it, the idea of a perfect muffin is relative to each person’s taste and this recipe comes exceptionally close to mine. They’re crispy around the edges, yet fluffy and soft in the center dotted with juicy blueberries. I did a few minor changes to the ingredients list, like adding more blueberries and lemon zest, using low-fat sour cream, and omitting the crumb topping to make them slightly healthier. They’re great for breakfast with a spoonful of jam or simply left plain!

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Recipe adapted from One Girl Cookies – Makes 16 regular sized muffins

Ingredients:
2/3 rolled oats
2 cups all purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp table salt
6 tablespoons (¾ stick, 85 grams) unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 cup low-fat sour cream
¼ cup honey
1 tsp vanilla extract
1 tsp lemon zest
2 ¼ cups frozen blueberries

Directions:
1. Preheat the oven to 350ºF (177ºC). Line muffin pan with 16 paper liners.
2. Process the oats in a food processor until they are powdery. In a medium bowl, whisk together the ground oats, flour, baking powder, baking soda, and salt.
3. In a bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), beat together the softened butter and granulated sugar on medium speed until light yellow and fluffy, about 3 minutes.
4. Add the eggs one at a time, and mix for 1 minute.
5. Add the low-fat sour cream, honey, vanilla, and lemon zest then mix for 30 seconds.
6. With the mixer running on low speed, gradually add the flour mixture and mix for 10 seconds.
7. Take the bowl off the mixer and fold in the blueberries with a rubber spatula.
8. Divide the batter among the prepared muffin cups, filling them to the rim. Sprinkle with rolled oats.
9. Bake, rotating the pan halfway through, for 35 minutes or until the top of a muffin is golden and springs back when lightly pressed.
10. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Vanilla Bean Ice Cream

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I never really thought about making homemade ice-cream until I came across a superb book called The Chocolate Bible. After going through the whole book over and over again (it never gets boring) I decided to try the custard based vanilla bean ice cream recipe – as well as other chocolate recipes.

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Custard based ice cream is also known as French-style ice cream; it’s thick, silky, and very scoop-able because of the addition of egg yolks which thickens the mixture. American style ice cream is not as dense, and it’s far quicker to prepare since it doesn’t require cooking a custard base; it is simply a combination of milk, cream, sugar, and flavoring.

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For the custard, you first start cooking the milk, vanilla, and egg yolks over low heat for a few minutes and add the whipping cream at the end. After chilling the mixture for two hours, you pour it in an ice cream maker which will simultaneously freeze the mixture while churning (to aerate it and avoid ice crystals to form). The result was so wonderful: the ice cream was rich and creamy, it tasted exactly like Häagen-Dazs! Can you imagine how impressed everyone would be when they find out that you whipped out a delicious traditional vanilla bean ice cream from scratch?! You will feel special, I’m telling you ;).

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Serve this ice cream with Fudgy Brownies, Chocolate Ganache, Apple Tart, or chunks of chewy Chocolate Chip Cookies… My mouth is watering while writing this post, so I’m going to jump right ahead with the ingredients and instructions.

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Ingredients: (from The Chocolate Bible)
• 5 egg yolks
• 125 grams (½ cup+2 tablespoons) granulated sugar
• 500 ml (2 cups) milk
• 1 vanilla pod, split
• 50 ml (¼ cup) whipping cream

Instructions:
1. Beat the egg yolks and 60 grams (5 tablespoons) of the sugar until pale, yellow, and creamy.
2. Pour the milk into a saucepan; add the remaining sugar.
3. Scrape the seeds from the vanilla pod – using the point of a knife – into the milk. Add the pod in the saucepan and slowly bring it to the boil.
4. Whisk 1/3 of the hot mixture into the eggs and sugar mixture, stirring well to combine. Then pour this mixture into the remaining hot milk.
5. Stirring constantly with a wooden spoon, cook over low heat until the mixture is thickened and coats the back of the spoon. (~10 to 15 minutes. Do not allow to boil).
6. Stir in the whipping cream and remove from the heat immediately; strain into a bowl.
7. Stand a bowl in crushed ice and place in fridge for two hours until the mixture is cold.
8. Pour the mixture into an ice-cream maker and churn for 30 minutes.
9. Remove the ice cream from the machine and transfer it to the freezer before serving.