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 the 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 extremely subtle in this recipe 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.

Olive Oil Ricotta Semolina Cake with Roasted Quince

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I’ve been playing around with this recipe for quite some time now and made several versions of it with different winter fruits. The addition of the semolina and high quality olive oil in the batter makes a tender and light cake that’s complex in flavor. It’s studded with quince, that’s slightly roasted in orange blossom water to keep it firm to the bite, and crunchy blanched almonds – adding yet another contrast of textures and flavors. In the cold long winter days, this fruit dessert is guaranteed to brighten and uplift your mood.

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Recipe extensively adapted from Food52

Roasted Quince:
2 large quince (450g)
80g sugar
25g water
Zest of a small lemon
1½ tablespoon orange blossom water

1. Preheat your oven to 400°F (200°C).
2. Peel quince and cut each into 8 thick slices (roughly 450g total). Place the slices in a baking pan. Cover with sugar, water, zest and orange blossom water.
3. Cover the tray with aluminum foil and cook for 35-40 minutes or until the quince is starting to soften.

Cake:
2 large eggs, room temperature
200g granulated sugar
245g ricotta cheese
80ml (1/3 cup) olive oil
1 tablespoon lemon zest
180g flour
80g fine semolina flour
1½ tsp baking powder
¼ tsp baking soda
– Confectioner’s sugar and a handful of blanched almonds for decoration
1. Lower the oven temperature to 350°F (180°C). Butter and flour a 9″ (23cm) springform cake pan and line with parchment paper.
2. In a stand mixer fitted with a whisk, beat the eggs and sugar until thick and pale about 5 minutes. In another bowl, combine the ricotta cheese, oil and lemon zest. Pour the cheese mixture into the whipped eggs and mix until combined.
3. Sift all of the dry ingredients directly over the wet ingredients. Mix with a large spatula gently until just combined, using a folding motion.
4. Pour the batter into the cake pan and spreading it out evenly. Arrange the roasted quince slices in slightly overlapping concentric circles until the top of the cake batter is covered. Sprinkle with blanched almonds.
5. Bake for 40-45 minutes, or until the top is golden brown, the edges are pulling away from the pan, and a cake tester or toothpick comes out of the cake cleanly. Cool in the pan for 10-15 minutes, then turn out to finish cooling on a rack.
6. Dust with confectioner’s sugar, and serve slightly warm or at room temperature.

Roasted Mango Rum Buttermilk Ice Cream

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I don’t usually look up mango recipes online, but whenever I have a lot of one particular fruit in my fridge then I try to come up with a new recipe that brings out its natural flavors. I made a marvelous Mango Lime Curd spread two weeks ago, so I decided to go in another direction and make a boozy tropical ice cream that reminds me of frozen summer cocktails on the beach.

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The process of roasting the fruit at the beginning of the recipe reduces its water content and caramelizes its natural sugars, therefore packing in an intense mango flavor. I also added a generous amount of rum in the ice cream base because alcohol lowers the freezing point and keeps the ice cream very creamy and easy to scoop without any ice crystals. The result is a rich, luscious, and incredibly addicting mango rum ice cream that is nearly impossible to just have just one spoonful.

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What I love about this recipe is that you can substitute the mangoes with any other seasonal fruit like cherries, peaches, blueberries, strawberries or apricots.
Recipe adapted from Sweeter off the Vine: Fruit desserts for every season.

Ingredients:
1.5 pound (700g) peeled and sliced mangoes
1/3 cup (75g) granulated sugar
1½ Tbs rum

2 Tbs light honey
1/4 cup rum
1 tsp lemon juice

1 cup (240ml) buttermilk*
1/2 cup (120ml) heavy cream
1 tsp vanilla extract

*Substitute by combining 1 cup milk with 1 Tbs of lemon juice or white vinegar. Let stand for 10 minutes until thickened.

Directions:
• Pre-heat oven to 400°C (200°F). Line a baking sheet with parchment paper.
• In a small bowl, toss the mango slices with the sugar and rum, and transfer to the lined baking sheet.
• Bake the mangoes for 40 minutes, until bubbling. Take out of the oven and let it cool to room temperature.
• Transfer the mixture to a food processor or blender with the honey, rum, and lemon juice. Blend until smooth, and pass the mixture through a fine-mesh sieve over a large bowl to remove any fibers.
• Stir in the buttermilk, heavy cream, and vanilla extract then chill the mixture for 4-12 hours in the fridge. When the mixture is cold, freeze in an ice cream maker according to the manufacturer’s instructions.
• Transfer to a freezer safe container, cover, and freeze until firm – at least 5 hours. Keeps for 5-7 days.

Mango Lime Curd

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This smooth and luscious mango curd is perfect for topping tart slices, spreading on toast, or just serving it on the side with pastries. The sweetness level totally customizable, and it depends on how sweet the mangos are. Personally, I like a curd that’s tart and not too sweet. Store the curd in the fridge for up to two weeks, or freeze for up to a year.

Recipe adapted from Smitten Kitchen

Ingredients:
425g mango slices
¼ to ½ cup light honey (depending on how sweet the mangoes are)
¼ cup lime juice
Zest of one lime
Pinch of salt
4 large egg yolks
55g butter (¼cup) unsalted butter, cut into small pieces

Directions:
• Puree mango slices, honey, lime juice, zest and salt in a food processor, scraping down the sides of the bowl occasionally.
• Add yolks and puree 15 seconds longer. Strain through sieve set over large metal or glass bowl, pressing on solids with the back of spatula to release as much puree as possible. Discard solids in sieve.
• Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk the puree until thickened for 12-15 minutes.
• Set the bowl on a moist towel and whisk in butter 1 piece at a time. Transfer to a glass jar, cover and refrigerate.

Orange Blossom Peach Pie with Whipped Labneh

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When I visit the farmer’s market on Sundays, I always buy a couple of necessary things like grape tomatoes, goat cheese, fresh farm eggs, herbs, mushrooms, berries, and of course tree ripened peaches. I can’t get enough of peaches during the summer time and they make wonderfully seasonal sweet pie fillings.

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The combination of the sweet peaches and buttery, flaky dough is a perfectly classic American baked good. I decided to add a twist to it by including orange blossom water in the filling and serving it with whipped honey’d labneh on the side. Distilled from the essence of orange tree flowers, orange blossom water adds a delicate and refreshing floral scent and taste that elevates the pie to an almost otherworldly fruit dessert.

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Pie Crust:
Yields two 9″ (23 cm) pie crusts. Recipe Adapted from Pastry Affair

315 grams (2 1/2 cups) all-purpose flour
2 tbsp granulated sugar
1/8 tsp ground cinnamon
1/2 tsp salt
226 grams (1 cup) unsalted butter, freezer cold, cut into 1/2 inch dice
4 tbsp + 2 tsp ice water
1 tsp white vinegar

Egg wash (1 whole egg + 2 tsp water)
Demerara sugar

• In a large bowl, whisk together the flour, sugar, cinnamon, and salt.
• Add half of the cold, cubed butter and rub the butter and flour between your fingers until it resembles coarse sand. (Alternatively, you can use a food processor or mixer with a paddle attachment)
• Add the second half the cubed butter and rub in into the flour, but leave it in larger pieces (approximately the size of a hazelnut).
• Gradually add the ice cold water and vinegar and mix the dough together until the dough holds together when squeezed in your hand. Add more water one teaspoon at a time if needed.
• Place the dough on parchment paper and use the paper to press the dough into a disk. To make the dough uniform, fold the dough in half, using the paper. Press down and fold in the opposite direction. Repeat until the dough appears uniform.
• Cut the dough in half, and shape into two disks, wrap each in plastic wrap, and chill for at least an hour – preferably overnight (or up to 2-3 days). Pie dough can be also kept in the freezer wrapped tightly up to 3 months.
• Working quickly, roll out the first disk on a lightly floured surface into a 14″ (35 cm) round for a 9″ (23 cm) pie pan. Wrap dough lightly around a rolling pin and transfer to the pie pan. Gently press dough into the bottom and sides of the pan. Trim the dough to allow a 1″ (2.5 cm) overhang.
• Pour the strained peach filling (see recipe below) into the pastry shell.
• Roll out the second pie crust to top the filling and create small slits to allow venting. Or create a decorative lattice top.
• Brush the pie crust with the egg wash and sprinkle generously with demerara sugar. Refrigerate the pie for 20-30 minutes.
• Meanwhile, place a large baking sheet in the middle rack of the oven and preheat to 375ºF (190ºC).
• Place the pie on the baking sheet and bake for 80-90 minutes until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool completely on a wire rack before serving.

Peach Filling:
1/4 cup granulated sugar
1/4 cup corn starch
2.5 pounds peaches, around 8 small peaches sliced (peeling is optional)
1/3 cup orange blossom honey
Zest of half an organic lemon
2 tbsp orange blossom water (Mazaher)

• Mix the sugar and corn starch in a large bowl until homogeneous. Add the sliced peaches, honey, lemon zest, and orange blossom water and gently mix with a spatula until homogeneous.
• Let it sit in the fridge for 20 minutes, then strain the mixture before pouring it into the pie shell.

Whipped Labneh:
1/2 cup labneh (see recipe here)
2 tbsp heavy cream
1 tbsp orange blossom honey
1/2 tsp orange blossom water (Mazaher)

• Using a hand mixer, whip all the ingredients until airy. Serve cold dollops of whipped labneh with warm peach pie slices.

Karabij (Semolina Rosewater Pistachio Cookies)

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I’ve always been curious about the science of baking. Understanding how ingredients work together to create specific baked goods is so fascinating and that’s what keeps me driven to try out new recipes and techniques. For example, when I think of a simple pie crust recipe, so many questions rush through my mind: Should I use American butter, European butter, or vegetable shortening? Do I need a fork, pastry cutter or stand mixer to blend in the cold butter? Ice cold water, vinegar, or vodka? Ceramic, aluminum or glass pie dish? Not one technique is “correct” or the best – it’s all a matter of using your best judgement and understanding how all these factors result in unique outcomes.

Baking is like a fun guessing game: you never know what you’re going to end up with. Once you get the basic principles of how ingredients work together, then you feel so liberated to experiment with recipes and use your creative imagination to create almost anything. So when people ask me how I got into baking, or why I’m so passionate about it, that’s usually my answer. Baking makes me feel happy, powerful, and liberated. I love that word.

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So I’m sharing a Karabij recipe today. For those of you who are not familiar with these cookies, they’re typically traditional Lebanese cookies made with a semolina butter rosewater dough that’s filled with a sweetened pistachio paste. I’ve been baking a lot with semolina and pistachios lately. They’re two of my favorite ingredients – and I really can’t wait to play around with some baking techniques to (hopefully!) create a completely new recipe for my next post.

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Make about 35-40 cookies (mine were about 1″ wide and 2.5″ long / 2.5cm x6cm)

Semolina dough:
200g semolina flour (or farkha, finer wheat)
100g farina flour (or smid, coarser wheat)
10g powdered sugar or 1 tablespoon
100g (1 stick) melted butter
26g (2 Tbsp.) rose water
26g (2 Tbsp.) water

Pistachio paste:
100g (3.5 oz or 1 cup) ground pistachio
60g (5 Tbsp.) powdered sugar
15g (1 Tbsp.) rose water
10g melted butter

• Line a large baking sheet with parchment paper.
• In a medium bowl, mix the semolina flour, farina, and powdered sugar.
• Add the melted butter and mix well. Cover the bowl in plastic wrap and let it sit on the counter for an hour.
• Mix in the rose water and water then cover with the damp cloth or kitchen towel and leave the dough to rest for another 30 minutes. If the dough is still crumbly, add water until it just comes together.
• In a small bowl, mix the ground pistachio, powdered sugar, rose water and melted butter until homogeneous and forms a dough. Cover with damp cloth or kitchen towel, set aside.
• Preheat oven to 375°F (200°C).
• Scoop one tablespoon of the semolina dough and roll into a log between the palm of your hands then flatten it to form a thin dough.
• Scoop approximately 2 teaspoons of the pistachio dough and put the filling down the middle. Shape the cookie into rounded logs or fingers with rounded edges.
• Fill and shape the remaining dough and transfer the baking sheet to the preheated oven.
• Bake the cookies for 25 minutes until golden (don’t bake too long or the cookies will harden!) If you prefer a reddish toasted top, place the sheet for 5 minutes under a broiler at the end of the baking time.
• Take out the baking sheet and let the cookies cool down completely. Dust with icing sugar before serving.
• Store in an airtight container for up to 2 weeks, or freeze for up 3 months.

Chocolate Roll with Chestnut Cream and Marrons Glacés

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I named this cake “Chocolate Roll” because first I’m very kind of late to post a Bûche de Noël recipe and second, the cake is so fabulous that there is absolutely no reason why you shouldn’t make it any time this winter season.

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When I was a kid we always had Chestnut yule logs during the holiday season and it was my favorite thing to eat. I decided to recreate that exact cake for this year’s annual family Christmas Eve dinner. However, I couldn’t find chestnut paste in any local Lebanese market – so I looked up a couple of make-from-scratch recipes and the process turned out to be so much easier than I expected! It’s basically a mix of roasted chestnuts and sugar syrup puréed in a food processor. The most time consuming part is roasting and peeling chestnuts but I didn’t mind it because the taste is absolutely divine. I went with Yossy Arefi’s flourless chocolate cake recipe that I found on Food52 and filled it with the homemade chestnut cream and chopped marrons glacés. The last step is to cover it with rich dark chocolate ganache and refrigerate it for a couple of hours before serving.

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I’ve baked this cake three times in the last two weeks. The combination of the airy bittersweet cake, cold sweet chestnut cream, and unexpected marrons glacés pieces got me completely hooked. It also looks so elegant when sprinkled with powdered sugar and decorated with some leaves.

Chestnut Paste is incredibly rich and delicious when made from scratch and it can be used in countless ways from pastry filling to mousse and ice cream. Now that I’m done writing this long post, I’m going to have another slice of cake with a shot of espresso.

Enjoy!

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Ingredients and Directions:

Roasting and Peeling Chestnuts (for this recipe you’ll need 200g peeled and roasted high quality chestnuts, approximately 20 whole chestnuts.)

1. Preheat your oven to 425° F (220°C). Carefully make a long slice across the rounded top of the chestnuts with a sharp serrated bread knife. Be sure to cut through the shell only.
2. Place cut chestnuts in a small saucepan and cover with water. Bring to a simmer.
3. Once the water begins to simmer, remove the chestnuts from the water using a slotted spoon or a strainer and place them on a parchment lined baking sheet.
4. Roast for 20-25 minutes, or until the shells begin to peel back where you cut into them.
5. Remove sheet from the oven, place roasted chestnuts in a bowl and cover with a towel for 15 minutes to allow them to steam. Then proceed to peeling them.


Chestnut Cream Filling
• 200g peeled, roasted chestnuts
• 90ml (1/3 cup) milk
• 68g (1/3 cup) granulated sugar
• 80ml (1/3 cup) water
• 2 tablespoons Brandy
• 1 Vanilla Bean
• 120ml (1/2 cup) cold heavy cream, whipped to firm peaks
• 3 whole Marrons Glacés cut into small pieces

1. In a medium saucepan over medium-high heat, simmer chestnuts with milk until soft about 10 minutes.
2. To make the sugar syrup, combine the sugar and water in a small saucepan and bring to a simmer until the sugar dissolves.
3. Drain chestnuts and puree in a food processor with the sugar syrup until smooth. Transfer to a medium bowl and chill in the refrigerator until cool, 30 minutes.
4. Fold in the rum, de-seeded vanilla pod, and whipped cream.


Flourless Chocolate Cake
• 6 egg yolks
• 150g (3/4 cup) granulated sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• 40g (1/2 cup) cocoa powder, sifted
• 5 egg whites

1. Preheat oven to 375° F (180°C) and line a 9″x13″ (25 x 35 cm) jelly roll pan with parchment paper. Grease the paper.
2. In the bowl of a standing mixer, beat the egg yolks with half of the sugar on high until the mixture is pale and very fluffy, about 5 minutes. Beat in the salt and vanilla then the sifted cocoa powder.
3. Wash and dry the bowl and whisk, then beat the egg whites on medium high until soft peaks form. With the mixer running, gradually add the rest of the sugar and beat until stiff peaks form.
4. Stir 1/4 of the egg white mixture into the egg yolks to lighten everything up. Then gently fold in the remaining egg whites.
5. Transfer the mixture to the prepared jelly roll pan and bake until the cake springs back and is dry to the touch, about 12 minutes. Let the cake cool in the pan for 5 minutes (the cake will deflate).
6. Turn it out onto a clean kitchen cloth that has been dusted with cocoa powder. Using the edge of the towel, gently roll the cake into a long cylinder. Let the cake cool completely in the towel while you prepare the ganache.

Dark Chocolate Ganache
• 170g (6 oz) dark chocolate, finely chopped
• 180ml (3/4 cup) heavy cream

Place the chocolate in a medium bowl. Heat the heavy cream to a bare simmer, then pour it over the chocolate. Stir until smooth and let sit at room temperature until it cools to a spreadable consistency.

Putting it all together
1. Gently unroll the wrapped cake.
2. Spread the chestnut cream over the top and dot with marrons glacés.
3. Using the towel, roll the cake back into a tight cylinder and transfer to a large plate.
3. Spread the cooled ganache over the cake.
4. Drag your spatula or knife over the surface to give it a “barky” look.
5. Refrigerate for at least 2 hours before serving. Finish by decorating the plate with a generous dusting of powdered sugar.