17 January 2009
Just how much do you really like chocolate?
Just how much do you really like chocolate? - As I write on HubPages, they have this area where you can make requests for other people to write about your question - or "hub" as they call it. This writer answered my request and her chocolate story of a friend was most unusual!
Photo by hfb @ flickr
16 January 2009
Tips for Saving on Groceries and Food Leftovers Ideas
Photo by Denny Lyon of a slice of red velvet cake
Tips for Saving on Groceries and Food Leftovers Ideas - Who doesn't want to have more money to spend on chocolate - or red velvet cake?
In this fun article there is a video of a woman from Washington state who saves 80% of her food budget. She is willing to tell all as it is a simple plan that makes sense.
Recipe: Chocolate Almond Coconut Cake with Chocolate Caramel Sauce
Chocolate Almond Coconut Cake with Chocolate Caramel Sauce
From: Chef Sue Schickler of The Pitcher Inn, Warren, Vermont
Yield: 10 – 12 servings
Chocolate and Almond are the two best food groups in my world. They are such naturals to pair up! This is easy to make and a one-layer deliciously rich cake to be savored in small bites. After all, we have to save calories for the next delicious chocolate adventure!
Ingredients for Chocolate Almond Cake:
2 Tablespoons all purpose flour
½ cup plus 2 Tablespoons unsweetened cocoa powder
12 ounces almond paste
1 ¼ cups sugar
4 large eggs plus 1 large egg yolk, divided
1 cup (2 sticks) unsalted butter, softened
Ingredients for Coconut layer:
2 2/3 cups (about 8 oz.) unsweetened, grated coconut
½ cup light corn syrup
Ingredients for Chocolate Glaze:
10 ounces bittersweet chocolate, finely chipped
4 ½ Tablespoons safflower or vegetable oil
Ingredients for Chocolate Caramel Sauce:
3 ounces bittersweet chocolate, finely chopped
1 ¼ cups sugar
1/3 cup water
1 cup heavy cream
Optional: Vanilla ice cream for serving
Directions for Chocolate Almond Cake: Position rack in center of oven and preheat to 350° F. Butter bottom and sides of 9” springform pan. Line bottom with round of parchment paper and butter paper.
In medium mixing bowl, sift together four and cocoa powder; set aside.
Break almond paste into 1” chunks and place in bowl of electric mixer along with sugar and 1 whole egg.
Using paddle attachment beat on low speed until smooth. Add butter and beat on medium speed for 3-5 minutes, until light and fluffy. Add remaining whole eggs, one at a time, beating well after each addition and stopping to scrape down sides of bowl as necessary. Beat in yolk. Remove bowl from mixer stand. Using large rubber spatula, fold in cocoa powder mixture. Scrape batter into prepared pan.
Bake for 40-50 minutes, or until top of cake is firm. Cool cake in pan on wire rack for 20 minutes. Transfer cake to work surface and remove side of springform pan. Place 8” cardboard round on top of cake and place top of wire rack over cardboard. Invert entire assembly onto work surface. Remove bottom of pan and parchment paper from cake. Bottom of cake is now facing up. Allow to cool completely on wire rack.
Directions for Coconut layer: Place coconut in bowl of food processor fitted with metal chopping blade and pulse until very finely chopped. Add corn syrup and pulse until coconut is evenly moistened. Spread mixture over top of cake in even layer.
Directions for making Chocolate Glaze: Place chocolate and oil in top of double boiler over hot, not simmering, water. Melt chocolate, stirring until mixture is well combined and smooth. Set aside for 10 minutes to cool slightly.
To catch excess glaze, position jellyroll pan or mixing bowl under wire rack on which cake is set. Pour warm glaze over top of cake and use small offset metal spatula to smooth glaze evenly over entire cake. Refrigerate cake on rack until glaze is set, about 20 minutes. Transfer cake to serving platter.
Directions for making Chocolate Caramel Sauce: Melt chocolate carefully so as to not scorch it, over a double boiler on the stovetop is better than a microwave. Combine sugar and water in large heavy saucepan. Cook over medium-low heat, stirring constantly and occasionally washing down sides of pan with wet pastry brush, until sugar is dissolved. Raise heat to medium-high and continue to cook, without stirring, for 5-7 minutes, or until syrup turns golden amber in color; it may be necessary to swirl pan occasionally to evenly distribute caramel.
Immediately remove pan from heat and slowly pour in heavy cream (be careful-mixture will bubble up). Whisk until well blended and smooth. Stir in melted chocolate. Strain sauce through metal sieve into heatproof bowl. (If not using immediately, cool sauce to room temperature, then chill in covered container. When ready to serve, reheat sauce in double boiler or microwave oven.)
To serve, cut cake into 10 or 12 slices. Place each slice on dessert plate along with scoop of ice cream and drizzle of warm sauce.
The Pitcher Inn
27 Main Street
Warren, Vermont
1 – 888 – 867 - 4824
Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana
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