Zuni Cafe's flourless chocolate cake

• Unsalted butter for coating the pan
• 3/4 pound E. Guittard Premium 61% cacao semisweet dark chocolate
• 6 tablespoons strong, brewed dark roast coffee
• 4 large eggs
• 2 large yolks
• 6 tablespoons honey
• 3/4 cup + 1 tablespoon whipping cream

Or for a 6" pan

• 170g chocolate
• 3T coffee
• 2 large eggs
• 1 egg yolk
• 3 T honey
• 90g whipping cream

The 6" version only took about 50 minutes although that might have been a tad too long. Check at 45 next time and see how it is.

Ingredients: Butter a round 9-inch cake pan. Cut out a 9-inch parchment round and a long strip to line the bottom and the sides, and butter again. Set aside, along with a second, larger pan that will easily contain the prepared pan. Position rack in the center of the oven and preheat to 350°.

In a stainless steel bowl over hot water (the bowl should not touch the water), melt chocolate with the coffee. Stir until smooth and keep warm.

Meanwhile, combine eggs, yolks and sugar in the bowl of a stand mixer. Place the bowl over hot water and stir until mixture warms to room temperature. Return the bowl to the stand mixer and beat with the whisk attachment on medium speed for about 15 minutes, until quadrupled in size.

In a separate bowl, whip cream until it forms soft peaks.

Fold 1/4 of the egg mixture into the warm chocolate until it becomes all one color, then pour it and the whipped cream into the rest of the egg mixture. Fold gently to combine, until everything is nearly uniform in color.

Pour into the prepared 9-inch cake pan. Place cake pan into the bigger baking pan set on the oven shelf then fill with 1-inch very hot water, best just off a boil. Bake until the cake registers 175° in the center on an instant-read thermometer, about 2 hours. Check every half hour, rotating the cake as needed. If it begins to brown on the edges, reduce the oven temperature to 325°.

Remove the cake from water bath; let sit for 10 minutes, then invert cake onto a plate and let sit another 10 minutes. Remove the pan from the cake, then carefully peel off paper. Flip the cake back over onto a serving plate so it is right-side up again. It's easiest to cut now, while just warm to the touch. Use a cheese wire or thin slicing knife that has been heated in hot water before cutting each slice then wiped dry between the cuts.

Though the cake can be served slightly warm, the texture and flavor is even better after it has been chilled through or refrigerated at least 1-2 hours. Return to room temperature before serving.

Cover tightly with plastic wrap and refrigerate for up to 1 week. Take out of the refrigerator 2-3 hours before serving.

Read more: http://www.sfgate.com/food/chefssecrets/article/Zuni-Cafe-s-flourless-chocolate-cake-3813951.php

Stout Floats with Cocoa Syrup

Stout Floats with Cocoa Syrup Bon Appétit | February 2011

by Alice Medrich

Slightly bitter beer, ice cream, and bittersweet cocoa syrup make for the perfect adult treat. Any leftover syrup will keep in the fridge for up to one month.
Yield: Makes 6 servings
Active Time: 20 minutes
Total Time: 50 minutes (includes baking and cooling time)
ingredients
Cocoa syrup:
2/3 cup sugar
1/2 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
2/3 cup boiling water
1 teaspoon vanilla extract

Floats:
1 cup chilled heavy whipping cream
1 teaspoon vanilla extract
6 tablespoons Kahlúa or other coffee-flavored liqueur
Chocolate ice cream
3 12-ounce bottles or 2 pints (about) chilled stout

Special equipment
6 iced-teaspoons
6 straws
preparation
For cocoa syrup:

Whisk sugar, cocoa powder, and pinch of salt in small saucepan. Pour 2/3 cup boiling water into heat-resistant measuring cup. Whisk just enough boiling water from cup into cocoa mixture in saucepan to form smooth paste (about 3 tablespoons), then whisk in remaining water. Bring to simmer over low heat, stirring constantly. Simmer syrup 1 1/2 minutes, stirring often. Remove from heat; stir in vanilla. Cool to room temperature. DO AHEAD: Can be made 3 weeks ahead. Cover; chill.

For floats:

Using electric mixer, beat cream and vanilla in medium bowl until peaks form. Cover; chill. Pour 1 tablespoon Kahlúa and 1 tablespoon cocoa syrup into each of six 10-ounce glasses. Place 1 scoop of ice cream in each glass. Add stout, pouring gently down side of tilted glass to prevent too much head from forming. Spoon dollop of whipped cream into each glass. Drizzle with cocoa syrup, place spoon and straw in each, and serve immediately.

Chocolate Buttercream Frosting

From Vegan Cupcakes Take Over the World

1/4 cup margarine, softened
1/4 cup shortening
1/2 cup unsweetened cocoa powder (sifted if there are clumps)
2 1/2 cups powdered sugar sifted
3 tablespoons soymilk
1 1/2 teaspoons pure vanilla extract

Cream together margarine and shortening until well combined. Add cocoa powder and incorporate well. Add confectioners sugar in about 1/2 cup batches and beat well, adding a little splash of soymilk after each addition. When all ingredients have been well incorporated, add the vanilla and beat until light and fluffy (about 3 minutes with a hand mixer, 7 minutes if mixing with a fork).

Sour Cream-Chocolate Cake

Adapted by smittenkitchen.com, only barely, from Sky High: Irresistable Triple-Layer Cakes

This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Cherry Chocolate Chunk Cookies

Makes about 5 dozen cookies

* 2 sticks butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon sea salt
* 2 eggs
* 1 1/2 teaspoons vanilla extract
* 1 teaspoon baking soda
* 2 1/2 cups all purpose flour
* 10 ounces dark chocolate chunks
* 3/4 cup dried cherries

Instructions: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugars and salt until light and fluffy, about 2-3 minutes. Add eggs, one at a time, then add vanilla, beating after each addition. Slowly add in the baking soda and flour, beating until well combined, taking care not to overmix. With a spatula, fold in the chocolate chunks and cherries.

Using two tablespoons or a small ice cream scoop, form cookies and place on ungreased baking sheets. If baking right away, the cookies should be 2 inches apart on the baking sheets, and should be baked for about 9 minutes in a 350° oven.

If freezing, place cookies right next to one another on one cookie sheet, and freeze for at least 30 minutes until firm, then transfer cookies to a self-sealing plastic freezer bag.

You can pull them out as needed and bake them directly from the freezer in a preheated 350° oven for about 11 minutes.

Chocolate Pudding Pie

Adapted from Gourmet, lifted from Smitten Kitchen

Pudding filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream

Bittersweet chocolate shavings for garnish (optional)

Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk [tips alert!] in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours.

Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you’re feeling fancy.

Hostess-Inspired German Chocolate Cupcakes

Ingredients

Cake
1 cup sugar
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
2 large eggs
1/2 cup cold strong brewed coffee
1/2 cup buttermilk
1/2 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted

Ganache
1 cup heavy cream
1/2 pound imported semisweet chocolate, finely chopped

Nut Filling
2 large egg yolks
1/2 cup sugar
3/4 cup evaporated whole milk
3 tablespoons unsalted butter, cut into small pieces
1 cup coarsely shredded sweetened coconut (about 2 1/2 ounces)
1 cup coarsely chopped pecans (about 4 ounces), toasted
3/4 teaspoon pure vanilla extract

Directions

1. Toast pecan pieces at 350°F for 8-10 minutes until fragrant. Keep a close watch and occasionally toss the pecans to ensure that they don't burn.

2. Make the cake: Preheat the oven to 350°F. Butter and flour a muffin pan. In a bowl, sift together the sugar, flour, cocoa, baking soda, baking powder, and salt.

3. In another bowl, whisk together the eggs, coffee, buttermilk, and vanilla.

4. Beat the coffee mixture into the dry ingredients in 2 batches with an electric mixer on low speed. Beat in the butter. Pour the batter into the prepared muffin tin and bake for 8-12 minutes, or until a cake tester inserted in the center comes out clean.

5. Let the cakes cool in the pan on a rack.

6. Meanwhile, make the ganache: In a small saucepan, bring the cream to a boil over moderately high heat. Remove from the heat and stir in the chocolate.

7. Let stand for 1 minute, then whisk until smooth. Transfer the ganache to a bowl and refrigerate, stirring occasionally, until chilled and thickened, about 2 hours.

8. Make the nut filling: In a heavy medium saucepan, whisk together the egg yolks and sugar. Whisk in the evaporated milk and then the butter. Cook over moderate heat, stirring constantly, until the mixture thickens and lightly coats a spoon, about 10 minutes; do not let it boil.

9. Remove from the heat and stir in the coconut, pecans, and vanilla. Transfer to a bowl and let cool completely.

10. To fill the center of the cupcakes with nut filling, turn each cake upside down. Using your finger or a small spoon, carefully scoop out some of the cake to create a small hole. Gently insert the nut filling. Turn right side up.

11. Place on a cooling rack with either a pan underneath or wax paper to catch the extra ganache. If ganache is too hard, let it stand at room temperature and stir it briefly. Use a spoon to drizzle the ganache until the entire cupcake is covered. Place in a refrigerator or freezer to allow the ganache to set.

12. Top each cupcake with a dollop of nut filling. Enjoy.

Makes 12 cupcakes

Husband Catcher Cake

For the Cake:
2 sticks butter, softened
1 box brown sugar
3 extra-large eggs
3 squares unsweetened chocolate, melted
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon salt
2¼ cups sifted all-purpose flour
1 cup buttermilk

For the Filling:
6 ounces orange marmalade
1/8 cup Grand Marnier or orange liqueur

For the Frosting:
3½ tablespoons light Karo corn syrup
½ stick butter
2 tablespoons water
1 tablespoon Kahlua, brandy, orange liqueur or vanilla
1 cup semisweet chocolate chips

Cream together the butter and brown sugar. Mix in the eggs, then add the melted chocolate and vanilla and mix well. Preheat the oven to 350°F. In another bowl, mix the baking soda, salt and sifted flour. To the chocolate mixture, alternate adding the flour mixture and buttermilk, a little at a time. Pour the batter into 2 greased and floured (or nonstick) round cake pans and bake for 30-35 minutes, or until a toothpick inserted in to the middle of each cake comes out clean. Cool the cakes on a wire rack.

In a small saucepan, over boiling water, mix the filling ingredients and cool. Invert one cooled cake layer onto a cake plate, then spread on the cooled filling. Carefully top with the other layer. Cover with plastic wrap, then aluminum foil and refrigerate overnight. Bring the cake to room temperature before icing.

In a medium saucepan, mix the Karo corn syrup, butter, water, and Kahlua, brandy, orange liqueur, or vanilla and bring to a boil. Stir in the chocolate chips and mix until melted. Let frosting cool and stir until it is the consistency of whipping cream. Frost the top and sides of the cake.