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SENCE ROSE MADELEINES RECIPE

We first came across SENCE Rose Nectar, at the Fancy Food Show 2008, in San Diego. We like it so much that we had to develop a recipe along with the article featured in our first issue of Desserts Magazine. It is only fitting to call SENCE Rose Madeleines, miniature French sponge cakes, made in special shell-shaped pans enhanced with SENCE Rose Nectar.

3/4 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and room temperature
2 tablespoons SENCE Silver
Rose Nectar or Natural Essence of Rose Water
Cooking spray

1. In a small saucepan over low heat, melt the butter, being sure to not let the butter brown. Let stand until room temperature. In a small bowl, whisk together, flour, baking powder, and salt; set aside.
2. In a medium bowl, using a whisk, mix the eggs 1/2 cup sugar, and vanilla until combined. Fold in flour mixture, until just combined. Add the cooled butter mixture, and continue to fold until combined. Cover the bowl, and refrigerate until chilled for 30 minutes, or overnight.
3. Make rose-water syrup by combining remaining 1/2 cup granulated sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring to dissolve sugar; reduce to a simmer, and cook over low heat 2 to 3 minutes to combine. Set aside to cool. When cool, stir in SENCE Silver Rose Nectar.
4. Preheat oven to 425 degrees F, with rack in center. Spray madeleine molds with cooking spray; set aside.
5. Fill each mold three-quarters full, using a spoon or a pastry bag. Do not overfill the molds. Bake until puffed, and the edges are golden brown, 8 to 10 minutes.
6. Remove from oven and let cool on a wire rack until pan is just cool enough to handle. Invert onto wire rack.
7. Lightly brush the madeleines,under the seashell side, one at a time with the rose syrup. Madeleines are best served within 1 to 2 days of baking. Store in airtight container at room temperature.

Posted on Feb 9, 2008

DARK CHOCOLATE RASPBERRY CAKE RECIPE

dark chocolate raspberry cake recipeThis recipe consists of a génoise-type dark chocolate cake as the base, topped with a layer of fresh raspberries and covered in a smooth chocolate mousse flavored with a hint of freshly grated ginger. Beatrice Peltre, the mastermind behind award-winning blog, La Tartine Gourmande, is kind enough to share this recipe with us. Bea, as she calls herself, is a French expatriate living in Boston. She writes about her experiences with food, and provides breathtaking photos and step-by-step recipes in English and French. Do not be intimidated by the look of this cake. This recipe is not difficult to make. Try it, you will not be disappointed.

Makes 7″ to 8″ in diameter cake, or 3″ x 3″; individual ones

Chocolate Cake
2-2/3 oz dark chocolate, 64 % cocoa contents, Valrhona Manjari
1 Tablespoon unsweetened cocoa (I used Scharffen Bergen)
3 large eggs
1-1/2 oz confectioner’s sugar
1 teaspoon cornstarch

1. Melt the chocolate in a double-boiler. Separate the whites from the egg yolks. Beat the egg yolks with the sugar until white in color, then add the cocoa and cornstarch. Mix well before adding the melted chocolate. Whip the egg whites firm with a pinch of salt and add them delicately to the chocolate batter.

2. Pour in a mold covered with a sheet of parchment paper and cook in a preheated at 350 F oven for 15 minutes. When cooked, let rest and cool down on a rack.

3. Take mold rings and cut chocolate cake rounds serving as the basis. Line the ring molds with cake strips. Place them on a baking sheet and add a chocolate cake basis in each mold. Arrange fresh raspberries on top, pointing up.

Raspberry Sauce
5-1/4 oz fresh raspberries (or frozen)
2 teaspoons lemon juice
1-1/2 oz confectioner’s sugar

Blend the raspberries with lemon juice and confectioner’s sugar. Place in a fine sieve to remove the seeds.

Chocolate-Ginger Mousse
1-3/4 oz dark chocolate, 64 % cocoa, Valrhona Manjari
1/4 cup (minus 2 teaspoons) milk
1 gelatin sheet
1 teaspoon finely grated ginger root
2 Tablespoons confectioner’s sugar
1/2 cup (minus 1 Tablespoon) cold heavy cream

Decoration and Fruits
Fresh raspberries
Dark chocolate, 70% cocoa Valrhona, for the decoration
Unsweetened cocoa, to sprinkle

1. Heat the milk with the finely grated ginger. Add the confectioner’s sugar and mix well. Keep warm.

2. Soak the gelatin in cold water for a few min and squeeze out the excess water. Add it to the milk and mix to dissolve.

3. Melt the chocolate using a double boiler. Pour the hot flavored milk into the chocolate, in 2 to 3 times, mixing well at each time.

4. Whip the cold heavy cream firm. Fold it gently into the chocolate batter. Pour the mousse on top of the raspberries in each mold. Place in the fridge for 1 to 2 hours, or until the mousses are set.

5. When you are ready to serve, remove the ring molds carefully, then the cake strips. Decorate with fresh raspberries and chocolate twirls. Sprinkle bitter cocoa on top and serve with the raspberry sauce.

Note: For 6 individual cakes, simply double all the quantities in the recipe.

Posted on Feb 4, 2008

HEART OF DARKNESS CHEESECAKE RECIPE

HEART OF DARKNESS CHEESECAKE RECIPEThis decadent chocolate cheesecake recipe is from the award-winning food blogger, Rachel. She has been sharing her original mouth watering recipes, helpful cooking tips, and illustrated tutorials since 2004. For more information visit Rachel's Blog, Coconut & Lime.

For the crust:
1 1/2 cups of Intensely Dark Chocolate Icebox Cookie crumbs*
6 tablespoons of butter, melted and cooled slightly

For the cheesecake:
6 large eggs
2 lbs cream cheese
1 lb sour cream
3 oz 85% dark chocolate, melted and cooled
2 cups granulated white sugar
2/3 cup cocoa
1 teaspoon pure vanilla extract

1. Preheat oven to 250 degrees F.

2. For the crust, mix the crumbs and the butter until damp. Press firmly into the bottom of a 9 inch springform pan. Set aside.

3. For the cheesecake, in a large bowl, slowly cream together the chocolate, cocoa, sugar, cream cheese and vanilla. Add the eggs and sour cream, mix thoroughly. Pour into prepared pan. Allow to sit 2 minutes, then tap the pan on the counter to encourage any air bubbles to come to the surface and burst.
4. Bake 2 hours or until the surface is mostly set- the middle inch or so might still look not even less set, almost jiggly**. Remove to the counter and run a knife or thin spatula around the edge of the pan. Allow to cool to room temperature, then refrigerate until firm. Refrigerate leftovers.

* Pulse halved cookies in a food processor until they resemble coarse sand.
** Overbaking or poking the center might result in a crack. Resist the urge. Alternately, cover or cut around the crack.

Posted on Feb 4, 2008

CHOCOLATE VIETNAMESE COFFEE TART RECIPE

chocolate vietnamese coffee tart recipeAnita, of Desserts First, provided us with this rich, velvety smooth, sinful chocolate tart with an exotic hint of Vietnamese coffee. She enjoys desserts as much as we do at Dessert Magazine. Her passion for baking can be seen throughout her site, with great desserts recipes and delightful narration that makes you want to try the recipe.

Makes about (8) 4-inches tarts or (1) 8-inches tart

Cocoa Tart Shell
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (113 grams) confectioners’ sugar
1/4 teaspoon salt
1/4 cup (23 grams) cocoa powder
1/4 cup (23 grams) almond meal
1-1 /3 cups (203 grams) all-purpose flour
1 large egg

1. Place the butter, confectioners’ sugar, salt, cocoa powder, almond meal, and flour into the bowl of a food processor. Process until the mixture resembles cornmeal. Add the egg and process just until the dough comes together. Form the dough into a disk and wrap in plastic. Chill in refrigerator until firm, about 4 hours.

2. When you are ready to bake the tart shells, preheat the oven to 325 degrees F. Take the dough out the refrigerator (if it is very firm, you might need to let it warm up a little so you can work with it) and roll out on a floured surface to 1/8-inch thickness. Place your tart pan or tart rings on a baking sheet lined with parchment paper or a silicone mat. Trim the dough into a circular shape(s) to make it easier to fit into the tart pan(s). Place the dough into the tart pan and press to fit to the sides. Trim off any excess dough from the edges, and place baking sheet in the freezer for about 30 minutes to let the dough firm up.

3. Line the tart pan(s) with parchment paper and fill with pie weights. Bake the tart shells for about 15 minutes, remove pie weights and parchment paper, and bake about 5 minutes more until the tart shells are dry to the touch. Let tart shells cool completely on a wire rack. Turn the oven down to 275 degrees F for the ganache.

Chocolate-Coffee Ganache
12 ounces (340 grams) bittersweet chocolate, chopped into pieces
1-3/4 cups (392 grams) heavy cream
1/2 cup (113 grams) evaporated milk
1/3 cup (28 grams) Vietnamese or French roast coffee powder
1/2 teaspoon salt
2 large eggs
1/3 cup (65 grams) sweetened condensed milk

1. Place the chocolate into a large bowl and set aside. In a small saucepan, combine the cream, evaporated milk, coffee powder, and salt and bring to a simmer over low heat.

2. Pour the hot mixture through a sieve over the chocolate and whisk to combine. Add the eggs one at the time to the chocolate mixture and whisk to combine. Add in the condensed milk and whisk until the mixture is very smooth and shiny.

3. Pour the mixture into the cooled tart shells and bake in the oven for 15-20 minutes, rotating halfway through. The tarts are done when the mixture appears set and does not jiggle independently in the middle. Let tarts cool on a rack and unmold to serve.

Sweetened Condensed Milk Chantilly
1/2 cup (114 grams) heavy cream
1 Tablespoon sweetened condensed milk
1/8 teaspoon salt

Whisk the cream in a mixer until soft peaks form. Add in the condensed milk and salt and whisk just until medium peaks form – do not overwhip. Spoon some of the chantilly onto slices of the tart before serving.

Posted on Feb 4, 2008

CREME AU NUTELLA AND MACARONS RECIPE

This recipe combine two of our favorites Nutella® and Macarons. So when I came across this recipe, I had to ask Helen, of Tartellete, if she could share it with us. Helen used the yolks to make the Creme au Nutella, however you can use the yolks to make pastry cream. Nutella® (pronounced "new-tell-uh"), is a chocolate hazelnut spread, made from cocoa, hazelnuts, and skim milk. You can spread Nutella® on whole wheat, multigrain, or bakery breads, bagels, English Muffins, waffles, toast, or croissants, and enjoy for breakfast, lunch, or as a delicious afternoon snack. We at Desserts Magazine™ all agree that this creamy, chocolaty, nutty spread is delicious all by itself, but we suggest not to "double dip." Macaron is a light, crispy, chewy French meringue cookie, that is moist in the center and filled with either flavored buttercream or ganache.

Macarons
120 grams egg whites, divided
35 grams granulated sugar
150 grams finely ground almonds
150 grams powdered sugar

Boiling Syrup
150 grams granulated sugar
50 grams water

1. Sift the ground almonds and powdered sugar. In a stand mixer, whip 60 grams of egg whites to soft peaks, add 35 grams of sugar.

2. In the meantime, in a saucepan on high heat bring the water and sugar for the syrup to 230 degrees F. on a candy thermometer. Slowly add the boiling syrup to the egg whites and continue to whip on medium – high speed until they are completely cooled and you have a shiny meringue (10 to 15 minutes).

3. Mix the remaining 60 grams of egg whites and the sifted almond/sugar and carefully fold into the meringue.

4. Fill a pastry bag fitted with a plain tip with the mixture and pipe macarons about 3-inches in diameter on parchment paper lined baking sheet. You can let them sit at room temperature for 20 minutes if desired. This is often done to assure those little feet at the bottom but I found that I can skip this step with this recipe and still end up with the same result. Bake at 320 degrees F for 15 minutes. Let cool.

Chocolate Nutella Ganache
1/2 cup heavy cream
3/4 cup dark chocolate, finely chopped
2 Tablespoons Nutella

Heat the heavy cream to boiling point. Remove from heat and stir in the dark chocolate and Nutella. Let stand 2 minutes. Stir until well incorporated. Refrigerate until of spreadable consistency. Fill the macarons shells with a pastry bag.

Creme Au Nutella
200 grams dark chocolate (bittersweet)
1/4 cup Nutella
3 egg yolks
100 grams granulated sugar
3 cups heavy cream, divided
50 grams powdered sugar

1. In a heavy saucepan, heat 2 cups of cream to boiling point. Remove from heat and stir the chocolate and Nutella. Let stand for a couple of minute. Stir until fully incorporated (like a ganache).

2. In a separate bowl, whisk the egg yolks with the sugar until pale. Slowly stir the chocolate mixture with the yolks and sugar. Return to the saucepan and cook over low heat until thickened, about 5 to 8 minutes, much like a pudding. Do not let this boil.

3. Add the Nutella in the bottom of each glass or dish than pour the cream in glasses or dishes and refrigerate at least 2 hours.

4. When ready to serve, whip the remaining cup of cream with the powdered sugar until soft peaks form and divide among the glasses. Makes 6 servings.

Posted on Feb 4, 2008

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