Chill slightly and beat again.) Add the food coloring and combine. (If the mixture becomes runny, the meringue was too warm and the butter melted. Butter two 8-inch x 2-inch round cake pans. With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. Cooking Channel serves up this Beattys Chocolate Cake recipe from Ina. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes. With the mixer on high speed, slowly pour the syrup into the egg whites. Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. Pour the syrup into a heat-proof measuring cup. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Cool to room temperature before frosting.Ħ extra-large egg whites, at room temperatureġ 1/4 pounds (5 sticks) unsalted butter, at room temperatureģ tablespoons Triple Sec or other orange liqueurĬombine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Combine the buttermilk, sour cream, and coffee. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. In a medium bowl, sift together the flour, cocoa, baking soda, and salt. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan. This recipe is from Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers.Preheat the oven to 350 degrees F. Don’t whip! Spread immediately on the cooled cake. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Dissolve the coffee in 2 teaspoons of the hottest tap water.Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Add the egg yolk and vanilla and continue beating for three minutes. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about three minutes.Stir until just melted and set aside until cooled to room temperature. Chop the chocolate and place it in a heatproof bowl over a pan over simmering water.Cut in wedges and serve at room temperature.ĬHOCOLATE BUTTERCREAM FROSTING Ingredients:Ħ ounces semisweet chocolate, such as ValrhonaĢ sticks unsalted butter, at room temperatureġ extra-large egg yolk, at room temperatureġ tablespoon instant coffee granules, such as Nescafe Instructions: Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place one layer, flat side up, on a flat plate or cake pedestal.(Not to worry the top will sink a little in the center.) Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Steps: Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water.With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. With the mixer on low speed, slowly add the wet ingredients to the dry ones. In another bowl, combine the buttermilk, oil, eggs, and vanilla. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined. Line with parchment paper, then butter and flour the pans. Nothing says romance quite like chocolate! BEATTY’S CHOCOLATE CAKE Ingredients:ģ/4 cups good cocoa powder, such as ValrhonaĬhocolate Buttercream Frosting (recipe follows) Instructions: Trade your sweats for a chic dress and whip up something sweet together – like this cake recipe from Ina Garten. Given the current stay-at-home situation, we have to get creative for romantic nights in. When I imagine my perfect date night, I picture my partner and me dressed to the nines, enjoying a decadent meal, wine, and, of course, a delectable dessert.
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