Mrs Stein's Chocolate Cake

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Sarabeth's Bakery: From My Hands to Yours

Softened unsalted butter and flour, for the pan
1 1/2 cups whole milk
1 tablespoon fresh lemon juice
2 1/3 cups unbleached all-purpose flour
1 cup Dutch-processed cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1/2 ounce (1/2 square) unsweetened chocolate, finely chopped
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch cubes
1 3/4 cups superfine sugar
1 teaspoon pure vanilla extract
3 large eggs, at room temperature, beaten
Confectioners' sugar, for garnish, optional

1. Position a rack in the center of the oven and preheat to 350°F. Butter and flour the inside of a 8 to 10-cup fluted tube pan and tap out the excess flour.

2. Combine the milk and lemon juice in a glass measuring cup. Let stand in a warm place (near the preheating oven) while preparing the rest of the batter; the milk will curdle. Sift the flour, cocoa, baking soda, and salt together into a medium bowl.

3. Bring 1/2 inch of water to a simmer in a small saucepan, and turn off the heat. Place the chocolate in a custard cup or ramekin and set in the hot water. Let stand until the chocolate is melted, then remove from the water, being careful not to splash any water into the chocolate, and stir until smooth. Let stand until tepid.

4. Beat the butter in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 1 minute. Gradually beat in the sugar, then add the vanilla. Beat until the mixture is very light in color and texture, scraping occasionally, about 4 minutes. Gradually beat in the eggs. Reduce the mixer speed to low. Beat in the cooled chocolate. In thirds, alternating with two equal additions of the milk mixture, add the flour mixture, scraping down the bowl and beating until smooth after each addition. Spoon the batter into the pan and smooth the top with a spatula.

5. Bake until the top of the cake springs back when gently pressed with your finger, and a cake tester inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Invert and unmold the cake onto the rack and cool completely. Sift a light coating of confectioners’ sugar on top, if using. (The cake can be stored at room temperature, wrapped in plastic wrap, for up to 2 days.)

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enjoy!

chocolate snowball cake

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adapted from Cook's Country

1/2 cup water

2 teaspoons unflavored gelatin

10 tablespoons (1 1/4 sticks) unsalted butter, softened

2 teaspoons vanilla extract

1/8 teaspoon salt

3 cups marshmallow creme

2 cups sweetened, shredded coconut

2 drops red food coloring

2 (9 inch) cake rounds

For the marshmallow mixture: Combine water and gelatin in a large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbly around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes, then whisk in marshmallow creme until smooth. refrigerate mixture until thick and spreadable, about 30 minutes. 

To assemble: Pulse coconut and food coloring in food processor until coarsely ground. Line a 1 1/2 quart bowl with plastic wrap, letting ends of wrap overhang bowl. Cut one cake round into 8 even wedges. Line bowl with cake wedges, packing gently so that there are no spaces between wedges. Fill cake-lined bowl with 1 cup marshmallow mixture. Top with second cake round, trimming away excess cake. Wrap with plastic wrap and refrigerate until set, about 1 hour. Unwrap, invert cake on a serving platter, and discard plastic. Spread remaining marshmallow mixture evenly over cake and sprinkle with coconut. Slice and serve.

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enjoy!

Potato Leek Soup

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Adapted from Julia Child, Mastering the Art of French Cooking

Yields 4-6 supper-sized servings

4 large potatoes, peeled and diced
3 to 4 leeks, halved, thoroughly washed, and thinly sliced (whites and tender greens)
2 quarts (8 cups) of water
1 Tbl. kosher salt
4-6 Tbl. heavy cream

optional but highly recommended:
3-4 Tbl. chives or parsley, for garnish
6-8 oz. smoked salmon or trout, flaked, to top

Place sliced potatoes, leeks, water and salt in a medium saucepan, and bring to the boil.  Turn heat down to low-medium, and simmer, partially covered, 40-50 minutes, or until potatoes are very tender.

Place stick blender in soup pot, and blitz 1-2 minutes, until soup is completely smooth.  Alternatively, process in batches in a standing blender, or pass through a food mill until uniformly smooth.  Stir in cream off the heat, taste, and correct seasoning if needed.

Ladle into soup bowls, pile a small heap of flaked salmon on top, and garnish with freshly chopped chives. 

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enjoy!