Well? Is sweet even better with salty? Leave your links here for the sweet and salty cake!
In the Oven: Sweet and Salty Cake
For our August 12 posting date, we are baking the signature Baked dessert: Sweet and Salty Cake! Get out your cake pans….
- For the classic chocolate cake layers
- 3⁄4 cup dark unsweetened cocoa powder
- 11⁄4 cups hot water
- 2⁄3 cup sour cream
- 2 2⁄3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup (11⁄2 sticks) unsalted butter, softened
- 1⁄2 cup vegetable shortening
- 11⁄2 cups granulated sugar
- 1 cup firmly packed dark brown sugar 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- For the salted caramel
- 1⁄2 cup heavy cream
- 1 teaspoon fleur de sel
- 1 cup sugar
- 2 tablespoons light corn syrup
- 1⁄4 cup sour cream
- For the whipped caramel ganache frosting
- 1 pound dark chocolate (60 to 70% cacao), chopped
- 11⁄2 cups heavy cream
- 1 cup sugar
- 2 tablespoons light corn syrup
- 2 cups (4 sticks) unsalted butter, soft but cool, cut into 1⁄2-inch pieces
- To assemble the cake
- 2 teaspoons fleur de sel, plus more for garnish
- Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
- In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool.
- Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbonlike, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds.
- Add the flour mixture, alternating with the cocoa mixture, in three addi- tions, beginning and ending with the flour mixture.
- Divide the batter among the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
- In a small saucepan, combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved.
- Meanwhile, keeping a close eye on the cream mixture so it doesn’t burn, in a medium saucepan combine 1⁄4 cup water, the sugar, and corn syrup, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F., 6 to 8 minutes. Remove from the heat and let cool for 1 minute.
- Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake.
- Put the chocolate in a large heatproof bowl and set aside.
- In a small saucepan, bring the cream to a simmer over very low heat.
- Meanwhile, keeping a close eye on the cream so it doesn’t burn, in a medium saucepan combine 1⁄4 cup water, the sugar, and corn syrup, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F., 6 to 8 minutes. Remove from the heat and let the caramel cool for 1 minute.
- Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, then pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 minute, then, starting in the center of the bowl, and working your way out to the edges, slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment.
- Mix on low speed until the bowl feels cool to the touch. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy.
- Place one cake layer on a serving platter. Spread 1⁄4 cup of the caramel over the top. Let the caramel soak into the cake, then spread 3⁄4 cup of the ganache frosting over the caramel. Sprinkle 1 teaspoon of the fleur de sel over the frosting, then top with the second cake layer. Spread with caramel frosting and sprinkle with 1 teaspoon of the fleur de sel. Then top with the third layer. Spread with caramel. Crumb coat the cake (see page 22) and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel.
- Remove the cake from the refrig-erator and let it sit at room temperature for at least 2 hours before serving.
Roundup: Salted Caramel Chocolate Cupcake Shakes
Two chocolate, and one strawberry… two out of three bakers recommend adding a cupcake to your milkshake!
Roundup: The New Orleans
Our bakers loved this decadent ice cream cake and came up with some creative variations!
Leave Your Links: The New Orleans
Who’s letting the good times roll with ice cream cake? Leave your links here!
In the Oven: The New Orleans
Get your ice cream makers ready, it’s time to make an ice cream cake that celebrates the pralines of New Orleans, and Mardi Gras. Posting date is February 26. Go!
- For the Classic Pralines (20 ounces/560 g)
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) firmly packed dark brown sugar
- 3⁄4 cup (180 ml) heavy cream
- 2 tablespoons corn syrup
- 1⁄4 teaspoon kosher salt
- 1 1⁄2 cups (150 g) pecans, toasted (see page 19) and roughly chopped
- 3 tablespoons unsalted butter
- 1 tablespoon pure vanilla extract
- For the Sweet and Salty Caramel Sauce (about 11⁄3 cups/315 ml)
- 1 cup (200 g) granulated sugar
- 2 tablespoons light corn syrup
- 1⁄2 cup (120 ml) heavy cream
- 1 teaspoon fleur de sel
- 1⁄4 cup (55 g) sour cream
- For the Brown Sugar Praline Ice Cream (about 3 pints/1.4 L)
- 5 large egg yolks
- 21⁄2 cups (600 ml) heavy cream
- 3⁄4 cup (180 ml) milk
- 1 cup (220 g) firmly packed dark brown sugar
- 2 tablespoons unsalted butter
- 1⁄4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 1⁄4 cup (60 ml) Sweet and Salty Caramel Sauce (see opposite page) or your favorite store-bought caramel
- 3⁄4 cup (75 g) crushed Classic Pralines (see opposite page, or you can substitute store-bought)
- For the Graham Cracker Layers
- 15 (5-by-21⁄4-inch/12-by- 5.5-cm) graham crackers
- 4 ounces (1 stick/115 g) unsalted butter, melted and cooled
- 2 tablespoons granulated sugar
- For the Assembly
- 3⁄4 cup (75 g) toasted pecans, chopped
- Line two baking sheets with parchment paper.
- In a medium saucepan, combine both sugars, the heavy cream, corn syrup, and salt. Stir the mixture gently and continuously with a wooden spoon over low heat until the sugar dissolves; avoid splashing the sides of the pan. Once the sugar has dissolved, stop stirring, and clip a candy thermometer to the side of the pan (the candy thermometer should be suspended in the liquid and should not touch the bottom of the pan). Turn the heat up to medium-high and continue cooking the mixture until it reaches the soft-ball stage (235°F to 238°F / 112°C to 114°C), 5 to 10 minutes.
- Remove the pan from the stove and stir vigorously for 2 minutes to release excess heat. Stir in the pecans, butter, and vanilla and continue stirring for 2 more minutes. Using a spoon or a small ice-cream scoop with a release mechanism, drop the mixture by heaping tablespoons onto the prepared baking sheets and allow the pralines to cool to room temperature.
- Once cooled, place approximately 5 ounces (140 g) of the pralines in a large zip-tight plastic bag and crush with a rolling pin, or alternatively, chop into small chunks with a chef’s knife. The crushed pralines should equal about 3⁄4 cup. Set this amount aside for the ice cream. (The remaining pralines [15 ounces/420 g] make excellent gifts and snacks. We like to crush all of the pralines and use the praline powder for ice cream and cake décor.) The pralines can be made ahead and stored in an airtight container for up to 3 days.
- In a medium saucepan, combine the granulated sugar and corn syrup with 1⁄4 cup (60 ml) water. Cook over medium-high heat, stirring gently until the sugar dissolves, avoiding splashing any of it up on the sides of the pan. Increase the heat to high and cook, without stirring, over high heat until the mixture is dark amber, just shy of 350°F (175°C) on a candy thermometer, 6 to 8 minutes (keep a close eye on it, as it goes from golden brown to black very quickly). Remove from the heat and slowly add the cream (be careful, as it will bubble up) and then the fleur de sel. Whisk in the sour cream. Let cool completely.
- Set aside 1⁄4 cup (60 mg) of the sauce for the ice cream; excess sauce can be used to decorate the finished cake or reserved for another use. The caramel sauce can be made, covered tightly, and refrigerated up to 3 days ahead. Allow to come to room temperature before adding to the ice cream.
- Place the egg yolks in a large heatproof bowl and set aside.
- In a medium saucepan over medium-high heat, stir together the cream, milk, brown sugar, butter,
- and salt. Slowly bring the mixture to a full simmer (but do not let it boil), and remove from the heat. 3 Whisk the egg yolks until just combined, then slowly stream in half of the hot cream mixture while whisking constantly. Transfer the egg mixture back to the saucepan containing the other half of the hot cream mixture. Heat the custard over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon (about 175°F/80°C on an instant-read thermometer). 4 Remove from the heat and strain the mixture through a fine-mesh sieve into a bowl. Whisk in the vanilla, and let the custard cool to room temperature. Press a piece of plastic wrap directly onto
- the surface of the mixture to prevent a skin from forming. Refrigerate for 4 hours.
- Pour the custard into an ice-cream maker and process according to the manufacturer’s directions. About 2 minutes before the ice cream is done churning, stream in the caramel sauce, followed by the crushed pralines. Transfer the mixture to an airtight container and place in the freezer to completely firm up (about 3 hours) before assembling the cake. If you make the ice cream ahead of time (it will last in the freezer for up to 5 days; place a piece of parchment on top of the ice cream
- to prevent freezer burn), allow it to thaw until it is workable before assembling the cake.
- Just prior to assembling the cake (not ahead of time), place the graham crackers in a large zip- tight plastic bag and crush them with a rolling pin to create about 2 cups (230 g) of graham cracker crumbs.
- In a large bowl, stir to combine the graham cracker crumbs, butter, and granulated sugar together. Set aside.
- Lightly spray the sides and bottom of an 8-inch (20-cm) springform pan with cooking spray. (You can use a 9-inch/23-cm round springform instead, though the 8-inch/20-cm will give the cake a little more height and visual air.)
- Press one-third of the graham cracker mixture into the bottom of the prepared pan in an even layer, then place in the freezer for 10 minutes. Place the ice cream in a mixing bowl and stir with a spatula to make it workable. Scoop one-third of the ice cream over the graham mixture and smooth with an offset spatula to create an even layer. Add another third of the graham mixture over the ice cream and press it into an even layer with your hands. Place the cake and remaining ice cream in the freezer for 45 minutes. Remove the cake and the bowl of ice cream from the freezer and add another third of the ice cream, smoothing the top. Add the remaining graham mixture and press it into an even layer with your hands. Return the cake and ice cream to the freezer for another 45 minutes. Remove the cake and bowl of ice cream from the freezer and top the graham layer with the remaining ice cream. Cover loosely with plastic wrap and freeze until completely hardened, at least 4 to 6 hours, or overnight.
- To serve, remove the cake from the freezer. Run hot water over the blade of a paring knife, dry it off, then run it between the cake and the sides of the pan. Release the sides of the pan and place the cake on a serving platter. Sprinkle the top of the cake with a handful of pecans and gently press the remaining pecans onto the sides of the cake. Again, use a hot knife to run between the bottom of the springform pan and the cake. Gently push or lift the cake o the springform bottom and set it back down on the serving platter. Slice and serve immediately with an extra drizzle of caramel, if you like.
Roundup: Caramel-y Banana, Peanut Butter, and Chocolate Bread Pudding
Elvis would approve of the tasty looking bread puddings this group put out!
Leave Your Links: Caramel-y Banana, Peanut Butter, and Chocolate Bread Pudding
Links here for this week’s bread pudding!
In the Oven: Caramel-y Banana, Peanut Butter, and Chocolate Bread Pudding
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!
- 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)
- 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.
- 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).
- In a very large bowl, whisk together the egg yolks and egg until blended.
- 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.
- 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.
- Preheat the oven to 350°F (175°C). Bring a pot or kettle of water to a boil.
- 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.
Roundup: Salted Caramel Souffle
Our bakers give this souffle a thumbs up!