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Pudding

In the Oven: Hot Chocolate Pudding Cake

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In honor of National Chocolate Pudding Day, we’re making Hot Chocolate Pudding Cake! Posting date is July 2.

Hot Chocolate Pudding Cake
Author: Matt Lewis & Renato Poliafito
Serves: 9 to 12 servings
Ingredients
  • For the Hot Chocolate Pudding Cake
  • 3⁄4 cup plus 2 tablespoons (105 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 2 large egg yolks
  • 1⁄2 cup (120 ml) well-shaken buttermilk
  • 2 tablespoons canola oil
  • 2 ounces (1⁄2 stick/55 g) unsalted butter
  • 1 1⁄2 ounces (40 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • 1⁄3 cup (30 g) unsweetened dark cocoa powder, such as Valrhona
  • 3⁄4 cup (165 g) firmly packed dark brown sugar
  • 1 tablespoon pure vanilla extract
  • For the Chocolate Topping
  • 1⁄3 cup (65 g) granulated sugar
  • 1⁄3 cup (75 g) firmly packed dark brown sugar
  • 1⁄4 cup plus 1 tablespoon (25 g) unsweetened dark cocoa powder, such as Valrhona
  • 1 1⁄4 cups (300 ml) boiling water
  • 1 1⁄2 teaspoons instant espresso powder
  • 2 ounces (55 g) dark chocolate (60 to 72% cacao), coarsely chopped (about 1⁄3 cup)
  • For the Assembly
  • Vanilla ice cream (optional, but highly recommended)
Instructions
MAKE THE HOT CHOCOLATE PUDDING CAKE
  1. Preheat the oven to 350°F (175°C). Lightly spray the sides and bottom of an 8-by-8-by-2-inch (20-by-20-by-5-cm) baking dish with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In another small bowl or glass measuring cup, whisk together the egg yolks, buttermilk, and oil. Set aside.
  4. Melt the butter and chocolate in a large heatproof bowl placed over simmering water (double-boiler method, see page 19) set over low heat until almost completely melted. Add the cocoa powder and whisk until the mixture is combined and completely melted. Remove it from the heat and continue whisking gently for about 1 minute to cool the mixture slightly. Add the brown sugar and vanilla and continue whisking until completely combined. Whisk in the buttermilk mixture until incorporated, then, using a rubber spatula, gently fold in the flour mixture. Transfer the batter to the prepared pan, and set aside.
MAKE THE CHOCOLATE TOPPING
  1. In a medium bowl, stir together both sugars and the cocoa powder. You might need to use your fingers to rub the clumps of brown sugar into the rest of the mix.
  2. Stir the boiling water and instant espresso powder together in a small bowl.
  3. Sprinkle the chocolate chunks over the cake batter. Then sprinkle the sugar mixture over the chocolate chips and batter, covering it completely. Pour the hot espresso liquid evenly over the top of the sugar mixture. Bake the cake in the center of the oven until the cake looks set but still feels jiggly in the center, 35 to 40 minutes.
  4. Remove the cake from the oven and let it rest about 20 minutes, then slice and serve warm. Slices can be served upside down (with pudding on top), or serve each slice on a plate and spoon the pudding (the batter in the bottom of the pan) alongside the cake. Serve with vanilla ice cream, if you like.
Notes
[i]How to store[/i]: Leftover cake can be stored in the refrigerator, wrapped tightly in plastic, for up to 3 days. To reheat, cook individual portions in the microwave for 20- to 30-second bursts, until warmed through.

 

In the Oven: Caramel-y Banana, Peanut Butter, and Chocolate Bread Pudding

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We’re returning to the front of the book for one last pass, and we’ll wrap up in September. We plan to begin baking through the first book after we’re done with Occasions, since Baked Sunday Mornings began with book #2.

For the first bake of 2017, we’ve got a gooey Elvis-inspired bread pudding to celebrate The King’s birthday. Posting date is January 15!

Caramel-y Banana, Peanut Butter, and Chocolate Bread Pudding
Author: Matt Lewis & Renato Poliafito
Serves: 8 very large and shareable servings
Ingredients
  • 3 tablespoons unsalted butter
  • 1⁄4 cup (55 g) firmly packed dark brown sugar
  • 6 very ripe medium bananas, cut into 1⁄2-inch (12-mm) slices
  • 5 large egg yolks
  • 1 large egg
  • 21⁄2 cups (600 ml) heavy cream
  • 1 cup (240 ml) whole milk 1 cup plus 2 tablespoons (290 g) smooth peanut butter
  • 2⁄3 cup (150 g) firmly packed light brown sugar
  • 1 tablespoon pure vanilla extract
  • 1⁄2 teaspoon kosher salt
  • 1 loaf day-old brioche (about 12 ounces/340 g, cut into 1-inch (2.5 cm) cubes (see Notes)
  • 5 ounces (140 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • 3 tablespoons confectioners’ sugar (optional)
  • 1 pint (473 ml) premium vanilla ice cream (optional)
Instructions
  1. Lightly spray eight 8-ounce (240-ml) ramekins or soufflé dishes with nonstick cooking spray (alternatively, pour a little canola oil on a paper towel and apply to the bottom and sides of the ramekins). Place four of the prepared ramekins in a large roasting pan and set aside. If you are lucky enough to own two roasting pans, you can place the remaining four ramekins in the second roasting pan. If not, bake them in two batches.
  2. In a medium skillet over medium-high heat, melt the butter and dark brown sugar together and cook until bubbly. Add the banana slices and cook until lightly browned and encased in a thick syrup, about 10 minutes, tossing frequently to ensure even caramelization. Use a spoon to transfer the bananas to a large parchment-lined platter in one layer (some of the liquid will transfer with the bananas; this is a good thing).
  3. In a very large bowl, whisk together the egg yolks and egg until blended.
  4. In a medium saucepan over medium-high heat, whisk together the heavy cream, milk, peanut butter, and light brown sugar. Cook the mixture, whisking constantly, until it is just about to boil, then remove from the heat. Whisking constantly, slowly stream about 1⁄4 cup (60 ml) of the cream mixture into the egg mixture. Continue whisking until well combined, then in a slow, steady stream, continue to add the remaining cream mixture into the egg mixture, again whisking con- stantly, until completely blended. Add the vanilla and salt and whisk vigorously for about 1 minute to release excess heat. Let stand for 5 minutes, stirring occasionally.
  5. Stir all of the cubed bread into the custard. Use a large spoon to stir and ip the mixture to make sure every piece of bread is coated completely in the custard; set aside for about 30 minutes to soak. During the soaking period, use the back of the spoon to push the bread back down into the custard every few minutes.
  6. Preheat the oven to 350°F (175°C). Bring a pot or kettle of water to a boil.
  7. Divide the chocolate equally among the prepared ramekins. On top of the chocolate, divide about half of the bread-and-custard mixture evenly among the ramekins. Add the bananas in an even layer to each ramekin. Top the banana layer with the remaining bread-and-custard mixture. Pour boiling water into the roasting pan until the water reaches about halfway up the sides of the ramekins. Bake for 25 to 30 minutes, until the custard is set: A toothpick inserted into the center of the custard should come out clean, the custard will start to pull away slightly from the sides of the ramekin, and the top will look baked, not wet. Remove the baking dish from the oven, remove the ramekins from the hot water with tongs, and allow the puddings to cool for 20 to 30 minutes. Dust the warm bread puddings with confectioners’ sugar and serve with vanilla ice cream, if desired.
Notes
[i]How to use fresh brioche in bread pudding[/i][br]You can use fresh brioche in this bread pudding recipe, but you need to toast it first so it absorbs the custard properly. Here is how we do it:[br]1. Preheat the oven to 350°f (175°c).[br]2. Cut the loaf of brioche into 1-inch (2.5-cm) cubes.[br]3. Place the brioche cubes on a parchment-lined baking sheet and toast for 10 to 15 minutes, tossing every 5 minutes.[br]4. Remove from the oven and let cool on the baking sheet, then proceed as directed.[br][br][i]How to Store: [/i]To store bread pudding, cool to room temperature, cover, and refrigerate for up to 3 days. Reheat bread pudding in a 250°F (120°C) oven until warm throughout (and, yes, some people happily eat the pudding directly from the refrigerator). A surprising number of people rmly believe that bread pudding tastes even better on Day Two; we like Day One and Day Two equally.

 

In the Oven: Chai Spice Trifle with Mixed Berries

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We’re celebrating the Queen’s birthday with a big bowl of trifle! Posting date is June 5.

Chai Spice Trifle with Mixed Berries
Author: Matt Lewis & Renato Poliafito
Serves: 24 large servings
Ingredients
  • For the Pound Cake
  • 1 Buttery Pound Cake (page 93) without the Salty Caramel Glaze, made 1 day ahead, or 1 store-bought pound cake
  • For the Chai Spice Mix
  • 1 tablespoon ground cinnamon
  • 2½ teaspoons ground cardamom
  • 2 teaspoons ground ginger
  • ½ teaspoon ground white pepper
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 1⁄8 teaspoon ground cloves
  • For the Chai Pastry Cream
  • 12 large egg yolks
  • 1 cup (200 g) granulated sugar
  • ¼ cup (30 g) cornstarch
  • 2 to 3 tablespoons Chai Spice Mix (recipe above)
  • ½ teaspoon kosher salt
  • 4 cups (960 ml) whole milk
  • 5 tablespoons (70 g) unsalted butter, cut into cubes
  • ¼ cup (60 ml) dark rum
  • 2 tablespoons heavy cream
  • 2 tablespoons pure vanilla extract
  • For the Rum Syrup
  • 1 tablespoon plus 1½ teaspoons granulated sugar
  • 2 tablespoons dark rum
  • For the Whipped Cream
  • 2 cups (480 ml) heavy cream
  • 2 teaspoons pure vanilla extract
  • For the Assembly
  • 4 cups (500 g) fresh raspberries (or frozen, see Baked Note)
  • 2 cups (290 g) fresh blackberries (or frozen, see Baked Note)
Instructions
Make the Chai Spice Mix
  1. Place the cinnamon, cardamom, ginger, white pepper, allspice, nutmeg, and cloves in a small bowl and whisk to combine. Set aside.
Make the Chai Pastry Cream
  1. In a large bowl, whisk together the egg yolks, ½ cup (100 g) of the sugar, the cornstarch, 2 tablespoons of the Chai Spice Mix, and the salt until the mixture is thick and smooth. (The flavors of the spices will lose some pungency once incorporated fully into the other pastry cream ingredients; for a stronger flavor, add all of the spice mix.)
  2. In a medium saucepan over medium heat, stir together the milk and the remaining ½ cup (100 g) sugar. Increase the heat to medium-high, and continue stirring slowly until the mixture boils. Remove the pan from the heat, and slowly pour a scant third of the liquid into the egg mixture, whisking constantly. Transfer the tempered egg mixture back to the saucepan with the remaining milk mixture, still whisking constantly, and bring to a boil over medium-high heat. Boil for 2 minutes.
  3. Remove the pan from the heat and strain the mixture through a fine-mesh sieve into a large bowl. Stir in the butter, rum, cream, and vanilla. Let the pastry cream cool for about 15 minutes, hen cover the top with plastic wrap (pressing the plastic directly onto the top of the cream to prevent a skin from forming). Refrigerate until firm, about 5 hours or overnight.
Make the Rum Syrup
  1. On the day of the trifle’s assembly, in your smallest saucepan, stir together 2 tablespoons water and the sugar and cook over medium heat until the sugar melts. Remove from the heat and let cool for 5 minutes. Add the rum, whisk to combine, and set aside.
Make the Whipped Cream
  1. Immediately before putting the trifle together, place a metal bowl and whisk or, if you prefer, the bowl of a standing mixer and the whisk attachment into the freezer to chill for a few minutes.
  2. Pour the cream into the chilled bowl and beat with the whisk for about 1 minute, until the cream begins to thicken (alternatively, beat on medium-high speed in the bowl of a standing mixer fitted with the whisk attachment). Add the vanilla and keep whipping until medium-firm peaks form. Set aside.
Assemble the Trifle
  1. In a medium bowl, toss the berries together with your hands.
  2. Cut the pound cake into twelve approximately ¾-inch (2-cm) slices, discarding the ends. The skinnier the slice, the better the absorption. Cover the bottom of a 2- or 2½-quart (2- or 2.4-L) trifle dish with approximately 4 slices in a single layer, cutting as needed to fill in the gaps. Brush the rum syrup on top of the cake—be generous with it, as you want the syrup to soften the cake. Scatter about one-third of the mixed berries over the rum-soaked cake. Stir the pastry cream to loosen. Place a heaping 1½ cups (360 ml) of pastry cream over the berries and use an offset spatula to spread into an even layer. Cover the pastry cream with a heaping 1½ cups (360 ml) of whipped cream. Spread into an even layer. Repeat these layers two more times, ending with a glorious, oversize mound of whipped cream.
  3. Refrigerate the trifle for at least 2 hours, and up to 6 hours. Before serving, garnish with a few berries and a sprinkling of leftover Chai Spice Mix, if you have any.
Notes
[i]How to store[/i]: Leftover trifle can be kept, tightly covered, in the refrigerator for up to 2 days, though the optimum eating time is usually within 24 hours.

 

In the Oven: Chocolate Espresso Tapioca Pudding with Kahlúa Whipped Cream

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Stove-top tapioca pudding (amped up with chocolate and espresso) is our next project. Posting date is November 8!

In the Oven: Chocolate Espresso Tapioca Pudding with Kahlúa Whipped Cream
Author: Matt Lewis & Renato Poliafito
Serves: 8 servings
Ingredients
  • For the Espresso Tapioca
  • 1⁄3 cup (60 g) small pearl tapioca (not instant), such as Bob’s Red Mill
  • 1 cup (240 ml) heavy cream 2 large eggs, separated
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 cup (100 g) granulated sugar
  • 2 cups (480 ml) whole milk
  • 2 tablespoons instant espresso powder
  • 1 tablespoon unsweetened dark cocoa powder, such as Valrhona
  • 2 ounces (55 g) high-quality dark chocolate, chopped 1 teaspoon pure vanilla extract
  • For the Kahlúa Whipped Cream
  • 1 1⁄4 cups (300 ml) heavy cream
  • 2 tablespoons super fine sugar
  • 1 to 2 tablespoons Kahlúa
Instructions
Make the Espresso Tapioca
  1. Place the tapioca in a medium heavy-bottomed saucepan. Cover it with 3⁄4 cup (180 ml) of the cream and let it soak for 30 minutes.
  2. About 25 minutes into the soak, place the egg whites and salt in the bowl of a standing mixer fitted with the whisk attachment (or, if you are feeling strong, a whisk, a bowl, and a ready arm), and whisk on high speed for 1 to 2 minutes, until right before soft peaks form. Sprinkle the top of the mixture with the sugar and continue beating until soft peaks form. Set aside.
  3. Add the remaining 1⁄4 cup (60 ml) cream, the milk, and the egg yolks to the tapioca mixture. Whisk gently until just combined. Place the pan over medium heat and, stirring constantly (be very careful —tapioca scorches easily), bring the mixture to a boil. Immediately reduce the heat to low and simmer, continuing to stir constantly, until the tapioca is swollen and translucent, and the entire mixture thickens, 10 to 15 more minutes. Remove it from the heat. Add the espresso powder, cocoa, and chocolate and stir until the chocolate is melted and the mixture is combined.
  4. Using a rubber spatula, gently fold one-fourth of the tapioca mixture into the egg whites until almost combined, then transfer the mixture back to the medium saucepan containing the rest of the tapioca. Place the pan over medium-low heat and cook for a few more minutes, until the mixture is completely combined. Allow it to cool briefly, then stir in the vanilla. Transfer the mixture to 8 individual ramekins or coffee mugs. Cover with plastic wrap and place in the refrigerator for at least 4 hours, until the mixture is no longer jiggly.
Make the Kahlúa Whipped Cream
  1. Pour the cream into a chilled metal bowl and beat vigorously with a chilled whisk for about 1 minute, until soft peaks form. Sprinkle the sugar and Kahlúa to taste over the cream and continue whisking vigorously until stiff peaks form. Spoon dollops on top of the chilled puddings and serve immediately.
Notes
[i]How to store: [/i]Individual puddings (without whipped cream) will keep in the refrigerator, covered in plastic wrap, for up to 3 days.

 

In the Oven: Blood Orange Tiramisu

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Next up is this refreshing take on Tiramisu.

Posting date is the Ides of March – Sunday, 15 March!

In the Oven: Blood Orange Tiramisu
Author: Matt Lewis & Renato Poliafito
Serves: 16 – 20 Servings
Ingredients
  • 4 large eggs, separated, at room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 pound (455 g) mascarpone cheese, at room temperature
  • Zest of 1 blood orange (about 1½ tablespoons)
  • 4 tablespoons (60 ml) Grand Marnier
  • ¼ teaspoon kosher salt
  • 6 blood oranges, juiced (about 2 cups/480 ml)
  • 40 (4-by-1-inch/10-by-2.5 cm) ladyfinger cookies (we prefer Savoiardi)
  • 1⁄3 cup (30 g) unsweetened dark cocoa powder
  • Chocolate shavings (optional)
Instructions
  1. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until the mixture is light and starts to thicken, 3 to 6 minutes. Switch to the paddle attachment, add the mascarpone cheese, and beat until incorporated. Add the zest and 2 tablespoons of the Grand Marnier and beat until just combined. Transfer the mixture to a large bowl and clean and dry the mixer bowl.
  2. Place the egg whites in the clean bowl and fit the mixer with the whisk attachment. Sprinkle the salt over the egg whites and beat on medium-high speed until soft peaks form, 4 to 5 minutes. Add half of the egg whites to the egg yolk mixture and gently fold together until almost incorporated; add the remaining egg whites and gently fold until completely incorporated.
  3. Stir together the blood orange juice and the remaining 2 tablespoons Grand Marnier in a widemouthed shallow bowl.
  4. Working quickly, dip the first 20 ladyfingers in the juice mixture, making sure to soak each cookie from top to bottom (a second or two on each side), then arrange the ladyfingers to cover the bottom of a 9-by-13-inch (23-by-33-cm) pan in a single layer (reserve any leftover ladyfingers for the next step). Dollop about half of the mascarpone mixture over the ladyfingers and spread it into an even layer. Sift half of the cocoa powder over the mascarpone mixture. Dip the next 20 ladyfingers in the juice mixture as above and arrange them in an even layer over the mascarpone layer. Cover the ladyfingers with the remaining mascarpone mixture and spread it into an even layer. Sift the remaining cocoa powder over the top.
  5. Cover the pan tightly with plastic and refrigerate for at least 5 hours or up to overnight (most people prefer tiramisu that has been chilled for at least 10 hours—if you can wait that long). Sprinkle with a few chocolate shavings, if desired, slice, and serve.
Notes
[i]How to store:[/i] The tiramisu can be kept, tightly covered, in the refrigerator for up to 3 days.

 

In the Oven: S’More-Style Chocolate Whiskey Pudding

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Are you all ready for the very last recipe from “Baked Elements?”

Posting date is: Sunday, 26 October

S’More-Style Chocolate Whiskey Pudding

Yield: 6 servings
For the Graham Cracker Crust
4 1/2 whole graham crackers), coarsely broken
1 ounce (1/4 stick) unsalted butter, at room temperature
1 tablespoon sugar
1 teaspoon cinnamon

For the Chocolate Whiskey Pudding
1 cup sugar
3 tablespoons cornstarch
2 tablespoons dark unsweetened cocoa powder (like Valrhona)
1 teaspoon instant espresso powder
Pinch of salt
3 large egg yolks
2 cups whole milk
1/2 cup heavy whipping cream
8 ounces good-quality bittersweet chocolate (54 to 60%), coarsely chopped
2 tablespoons good-quality whiskey
1 tablespoon unsalted butter, at room temperature

For the Marshmallow Topping
2 large egg whites
1 cup sugar
2 tablespoons light corn syrup
1 1/4 teaspoon good-quality whiskey

Baked Note: The best part about pudding: you can compose it and serve it in virtually any serving piece you want. True, this pudding looks great in glass servingware (so you can view the multiple layers), but it also looks fantastic in vintage and found ceramics and all manner of interesting individual porcelain pieces—and it even works as one large, buffet-style, giant-bowl dessert.

Make the Graham Cracker Crust
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.

Put the graham crackers, butter, sugar, and cinnamon in a food processor and pulse until coarse crumbs form. Turn the crumbs out onto the prepared baking sheet, spread to form an even layer (if necessary, break up any large pieces with your fingertips), and bake stirring once, until the crumbs are crisp, about 10 minutes. Remove from the oven and cool completely.

Make the Chocolate Whiskey Pudding
In a medium, heavy-bottomed saucepan, whisk together the sugar, cornstarch, cocoa powder, espresso powder, and salt. Add the egg yolks and whisk to blend (the mixture will resemble wet sand). Gradually whisk in the milk, then the cream. Place the saucepan over medium heat, and cook the mixture, whisking constantly, until it comes to a boil. Boil for 30 seconds, remove from the heat, and continue to whisk for 15 seconds to release excess heat. Add the chocolate, whiskey, and butter; whisk until the chocolate and butter are melted and the mixture is smooth. Let the pudding cool slightly, about 10 minutes, whisking occasionally.

Assemble the pudding
Spoon 1/3 cup of pudding into each of six (small and wide or sundae-like) 1-cup glasses; smooth out the tops. Divide the graham cracker mixture equally among the glasses, sprinkling it on top of the pudding. Top each glass with another 1/3 cup pudding; smooth out the tops. Cover each glass with plastic wrap, pressing the plastic directly onto the pudding. Chill at least 2 hours, until ready to serve.

Make the Marshmallow Topping
In the heatproof bowl of a standing mixer fitted with the whisk attachment, whisk the egg whites, sugar, 1/4 cup of water, corn syrup, and whiskey. Set the mixer bowl with egg white mixture over a saucepan of simmering water. Using hand whisk, whisk the mixture constantly until an instant-read thermometer inserted into the mixture registers 160 degrees F, about 6 minutes. Return the mixer bowl with the egg white mixture to the stand mixer (still fitted with the whisk attachment) and beat on high speed until the marshmallow topping forms stiff peaks, 6 to 8 minutes.

Top each chilled pudding with 2 large spoonfuls of marshmallow topping, covering the top of the pudding completely and creating peaks, if desired.

Use a kitchen torch to lightly toast the topping to your liking. Serve immediately.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito.  Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.