Birthday and Valentines Fun

 In my world, a holiday or life event is a reason to bake. Since I'm doing less of that all the time in an effort to eliminate excess calories, having two dates back to back to bake for has been fun, exhausting, and calorie-laden, but full of joy.

For my birthday I not only baked, but I also braised lamb shanks for dinner. The good news is that it can be done ahead, so I did. The lamb was uber-local...thanks AM and G!...and delicious. You can find the recipe HERE.

For the birthday cake I made one of my favorite chocolate cakes, the Queen Mother Cake. Because there are only two of us, I made it in two pans...a 6-inch springform and a heart shaped 9-inch. As it turned out, I was so full from the lamb shanks dinner, which also included steamed rice and fresh asparagus, that we had the birthday cake on Valentine's Day after Sweetie's fire board meeting.

It was one of the best cakes ever. It was super moist inside, covered in decadent ganache, and a smaller portion than usual but just the right amount. If you look closely at the photo, you will see that, contrary to popular opinion, I'm not perfect and I can and do make a ganache that isn't perfectly smooth...although it was delicious.

The second cake was served the next day to friends at an afternoon tea party.

For my Valentine, I made, at his request, a Lemon-Lime Tart, but we saved it for Thursday evening when our daughter and fiancé' arrived.  We are all happy with pies and tarts. This one is a lemon-lime one and I'll post, with the recipe, soon. Next sister down also gifted me with an amazing cookbook with recipes for making geometric inspired pies and tarts. Will post about that, too, soon.

Out Of The Oven

Father's Day seems like a long time ago. Since then I've had a couple of weeks of very low energy and have taken some medication to help with an infection that was part of the cause. Feeling much more like my usual self the last few days, enough so that I baked a cake...and enjoyed doing it. Prior to that, for a while, I'd do some stuff, but it was a struggle to get my brain working on whatever it was and, truly, all I wanted to do was sleep. Scary feeling. Glad that it seems to be in the past now. Sweetie is glad, too...he was pretty worried.

The cake, out of the oven just long enough to cool before being iced with ganache, was a 6-inch version of the Queen Mother flourless chocolate cake that Maida Heatter made famous quite a few years ago. If you know how to fold beaten egg whites into a thicker batter and still retain most of the air in the egg whites, this cake will become a favorite! If you don't know how, just be patient and give it a try. Even if you knock some of the air out the first try, you will still have an awesome, delicious chocolate cake that will impress your family and friends.

The chocolate is a really big part of this cake and icing, so be sure to use chocolate that you would enjoy eating by itself. Save your small change if necessary until you have enough to purchase good chocolate. I used Scharffenberger for the cake and a combination of Scharffenberger and Lindt for the ganache. The sprinkles on the birthday cake are just for fun...and color. I also substituted 6 oz. of Bob's Red Mill almond flour for the whole almonds, using the 1/4 cup sugar for the butter mixture (along with the 1/4 cup called for) instead of using it to grind up the almonds. Otherwise I followed the recipe for the cake. I used butter for the cake and soy creamer instead of whipping cream for the ganache...I never have whipping cream in the house these days. Here is a good tip: Separate your eggs while cold, then allow them to come to room temperature.

This is most easily made in a 9-inch springform pan. I used two 6-inch springform pans (one with tall sides) because I was making a small cake, by request, for our friend AM. The second one was for Sweetie, but he ended up taking 3/4 of it to our friends and sharing it with them...and they still had the birthday cake to enjoy the next day. They claimed it would be breakfast, and why not? There are plenty of eggs in it!

Queen Mother's Cake - serves 12
From Maida Heatter's Cakes

6 oz. (scant 1 1/2 cups) blanched or unblanched almonds
6 oz. Semisweet chocolate, cut into small pieces
3/4 cup granulated sugar, divided
6 oz. (1 1/2 sticks) unsalted butter at room temperature
6 eggs, separated, at room temperature
1/8 teaspoon salt
1 teaspoon lemon juice

Toast the almonds in a single layer in a shallow pan in a 350 degree F oven for 12-15 minutes, shaking the pan a few times, until the almonds are lightly colored and smell deliciously of toasted almonds. Set aside to cool.

Adjust a rack on-third up in the oven and preheat the oven to 375 degrees F. Butter the bottom and sides of a 9 x 3-inch springform pan and line the bottom with a round of baking-pan liner paper cut to fit (I used parchment). Butter the paper. Dust the pan all over with fine, dry plain bread crumbs, inver over paper, tap lightly to shake out excess. Set prepared pan aside.

Place the chocolate in the top of a small double boiler over warm water on moderate heat. Cover until partially melted, then uncover and stir until just melted and smooth. (I find that using a silicone spatula works well for stirring the melting chocolate.) Remove the top of the double boiler and set aside until tepid or room temperature.

Place the cooled almonds and 1/4 cup of the sugar in a food processor fitted with a metal chopping blade. Process very well until the nuts are fine and powdery. Scrape down the sides at least twice. Process for at least a full minute. The finer the nuts are, the better the cake will be. (Or use almond flour that is finely ground already.) Set aside the ground nuts.

If at all possible, have two clean large stand mixer bowls and a stand mixer, plus a regular beater and a whisk beater ready.

In the large bowl of an electric mixer eat the butter until soft. Add 1/4 cup of the sugar (or 1/2 cup if using pre-ground nuts), reserving the remaining 1/4 cup of sugar. Beat to mix. Add the egg yolks, one at a time, beating and scraping the sides of the bowl as necessary until smooth. On low speed add the chocolate and beat until mixed. Then add the processed almonds (almond flour) and beat, scraping the bowl, until incorporated. You will have a thick batter.

Now beat the whites in the large bowl of a mixer. If you only have one bowl, transfer the chocolate batter to any other large bowl. Wash the bowl and beaters carefully.

In a large bowl of the mixer, with clean beaters (preferably a whisk beater), beat the egg whites with the salt and lemon  juice, starting on low speed and increasing it gradually. When the whites barely hold a soft shape, reduce the speed a bit and gradually add the remaining 1/4 cup sugar. Then, on HIGH speed, continue to beat until the whites hold a straight point when the beaters are slowly raised. Don't overbeat.

Stir a large spoonful of the beaten whites into the chocolate mixture to soften the batter a bit.

Then, in three (3) additions, fold in the remaining whites. Do not fold thoroughly until the last addition & don't handle the batter any more than necessary. (Streaks are fine until the very end...the goal is to keep as much air as possible in the egg whites).

Turn the batter into the prepared pan. Rotate the pan briskly from left to right in order to level the batter.

Bake for 20 minutes at 375 degrees F, then REDUCE the temperature to 350 degrees F and continue to bake for an additional 50 minutes (total baking time is 1 hour and 10 minutes). Don't overbake...cake will remain soft and moist in the center...and the top might crack a bit...that's OK.

Let cake rest on a wire rack for 50 - 60 minutes, then undo the spring catch to release the sides. Let the cake stand until completely cool, or longer if you wish. The cake will sink a little in the middle with slightly higher sides...that is OK. You can trim the top level if you like (I left mind as is), and brush away loose crumbs.

Invert the cake onto a board or cake plate and remove the bottom and baking paper. Place strips of waxed paper or parchment paper under the edges of the cake. Ice with the ganache icing.

Icing
1/2 cup whipping cream (I used Silk soy creamer)
2 teaspoons powdered espresso coffee (Medaglia D'Oro instant espresso powder works well)
8 oz. semisweet chocolate, cut into small pieces (I used part Scharfenberger semi-sweet and part Lindt salted bittersweet dark)

Heat the cream and espresso powder in a small saucepan over moderate heat until small bubbles form around the edges. Add the chocolate and stir occasionally over heat for 1 minutes. Remove pan from heat and stir until the chocolate is all melted and the mixture is smooth.

Let the icing stand at room temperature, stirring occasionally, for about 15-20 minutes, until the icing starts to thicken.

Stir then pour slowly over the top of the cake, pouring over the middle. Use a long, narrow metal spatula to smooth the top and spread so that a little of the icing runs down the sides. With a small narrow metal spatula, smooth the sides.

Let the icing set for 10 minutes. Remove the papers by pulling each one out toward a narrow end. Decorate as you see fit...or not at all.

Queen Mum Revisited

I've baked Maida Heatter's version of the Queen Mother Cake a number of times and it is always a hit.

 After hearing a request for a chocolate cake, covered in chocolate...well, anything covered in chocolate actually, I had some fun paging through cookbooks and visiting online sources, too.

In the end the Queen Mother Cake sounded like the perfect thing to make, but with a slight variation. I decided to make it birthday worthy by including some sour cherries that had been bathed in cognac for awhile. It made for a surprise here and there in the cake rather than a dominant theme.

Of course the star of the dessert was the moist, dense but tender cake and that awesome ganache covering it. This is a flourless chocolate cake made with ground almonds instead of the flour. Spend plenty of time creaming the butter and the sugar and adding the eggs because that, plus the whipped egg whites, are what keeps the cake from being flat and too dense to enjoy. The finished cake was fragrant with chocolate and so rich that you only needed a small slice. To gild the lily (and provide a nice contrast to the intensity of the chocolate), those who enjoy dairy had a dollop of softly whipped cream with their slice. Decadent, and delicious. Happy Birthday G!

Queen Mother's Cherry Chocolate Cake with Ganache On Top
12 portions
A variation of Queen Mother Cake in Maida Heatter's Book of Great Chocolate Desserts

6 oz. almond flour (I used King Arthur Flour's)
6 oz. semisweet chocolate, cut into small pieces (I used Scharffen Berger's)
3/4 cup granulated sugar, divided
6 oz. (1 1/2 sticks) non-dairy margarine or butter, at room temperature

6 eggs, separated
1/8 teaspoon salt
1 teaspoon lemon juice

1 cup pitted sour cherries, drained if needed
Enough cognac to cover the cherries, about 3/4 cup

Adjust a rack one-third up in the oven. Preheat the oven to 375 degrees F.

Grease the bottom and sides of a 9 x 3-inch springform pan and line the bottom with a round of baking-pan liner (parchment works well) cut to fit. Grease the paper. Dust the pan all over the inside with fine, dry bread crumbs. Invert the pan over paper, and tap lightly to shake out excess crumbs. Set the prepared pan aside.

In a small bowl marinate the cherries for at least an hour, pouring the cognac over the cherries. When ready to make the cake, drain the cherries thoroughly. The liquid can be used in cocktails or discarded.

Sift the almond flour into a small bowl and stir in 1/4 cup granulated sugar. Set aside

Place the chocolate in the top of a small double boiler over warm water on moderate heat. Cover until partially melted, then uncover and stir until just melted and smooth. Remove top pan from double boiler and set it aside until tepid or room temperature.

In a stand mixer bowl put the butter. Beat the butter until soft. Add the remaining 1/4 cup granulated sugar and beat to mix. Add the egg yolks one at a time, beating and scraping the sides of the bowl as necessary until smooth. On low speed add the chocolate and beat until mixed. Then add the almond flour/sugar mixture and beat, scraping the bowl, until incorporated. If you have only one stand mixer bowl, transfer batter to another large bowl. If you have two, leave batter in stand mixer bowl and set aside while you prepare the egg whites.

Wash and rinse out and dry the stand mixer bowl if there is batter clinging to the sides. In that large bowl of a stand mixer, with clean beaters (I used the whisk attachment) beat the whites with the salt and lemon juice, starting on low speed and increasing it gradually. When the whites barely hold a soft shape, reduce the speed a bit and gradually add 1/4 cup granulated sugar. On high speed continue to beat until the whites hold a straight point when the beaters are slowly raised. Do not overbeat. Whites should not be stiff or dry.

Stir a large spoonful of the beaten whites into the chocolate mixture to soften it a bit. Then, in three additions, fold in the remaining whites. Do not fold thoroughly until the last addition and do not handle any more than necessary.

Turn 1/2 the batter into the prepared pan and spread to sides. Scatter the marinated cherries over the batter evenly. Cover with the remaining batter. Rotate the pan a bit briskly from left to right in order to level the batter.

Bake for 20 minutes at 375 degrees F. and then reduce the temperature to 350 degrees F. and continue to bake for an additional 50 minutes (total baking time is 1 hour and 10 minutes). Do not over bake; the cake should remain soft and moist in the center. (The top might crack a bit, but that is OK.) NOTE: I found that I needed to check the cake after about 30 minutes and that it was done, so check early and often.

Let cake stand on cooling rack until tepid, 50 - 60 minutes.

Release and remove the sides of the pan. Do not cut around the sides with a knife - it will make the rim of the cake messy. Let the cake stand until it is completely cool, or longer if you wish.

The cake will sink a little in the middle as it cools. Use a long, thin, sharp knife and cut the top level, removing the higher sides. Brush away loose crumbs. (I skipped this part, iced the cake right side up, and was very happy with the results. When the icing goes on its a little thicker in the center, which we found to be fine.)

Place a rack or a small board over the cake and carefully invert. Remove the bottom of the pan and the paper lining. The cake is now upside down; that is the way it will be iced (unless you do as I did and ice the top). Place four strips of baking-pan liner paper (each about 3 x 12 inches) around the edges of a cake plate (although I forgot to do this and the drips were enchanting). With a large, wide spatula, carefully  transfer the cake to the plate; check to be sure that the cake is touching the papers all around. The paper help to keep the icing off the plate when you ice the cake. (I chilled the cake, still on the springform pan bottom, overnight, then turned it out onto my hand, finger spread, removed the pan bottom & the paper and set the cake on a cake plate. Because it was cold it wasn't difficult to work with.)

Icing

1/2 cup soy creamer (or whipping cream)
6 oz. semisweet chocolate, cut into small pieces (I used Scharffen Berger semisweet for both cake and icing)

Scald the soy creamer  or whipping cream in a 5-6 cup saucepan over moderate heat until it begins to form small bubbles around the edges.  Add the chocolate and stir occasionally over heat for 1 minutes. Then remove the pan from the heat and whisk or stir until the chocolate is all melted and the mixture is smooth.

Let the icing stand at room temperature, stirring occasionally, for about 15 minutes or until the icing barely begins to thicken.

Stir to  mix the icing and pour it slowly over the top of the cake, pouring onto the middle. Use a long, narrow metal spatula to smooth the top and spread the icing until a little runs down the sides, then use a small, narrow metal spatula to smooth that icing over the sides. The icing on the sides should be thinner than that on the top.

Remove the strips of paper by pulling each on out toward a narrow end.

If desired, sprinkle decorations on top while icing is still wet.

Dessert For A Queen

The Cake Slice Bakers are almost finished with the wonderful Maida Heatter's Cakes book, with this month being the last for sets of recipes to choose from. Be sure to come back October 20th to see which recipe I choose for the final bake from this book!

This month I chose the lovely Queen Mother Cake, a rich flourless chocolate cake with a chocolate ganache. I wasn't really sure that I could make a nice ganache with soy creamer, but it worked beautifully and no one knew that I didn't use whipping cream.

The original recipe calls for toasting almonds and grinding them in a food processor with sugar to create a fine flour. I've done this, but the particles of almond are variable. The flavor may have been different by just using the pre-made almond flour which isn't toasted, but the texture is then uniform, especially if you sift the almond flour as I do.

I found that the soy creamer worked just fine instead of whipping cream for the icing. I used two-thirds of a package of Scharffen Berger's chocolate for the cake and the remaining third, plus 4 oz. semi-sweet chocolate chips for the icing. This worked well, too. You really taste the chocolate in this cake, so use the chocolate you most enjoy eating out of hand.

The original recipe had some instructions for cooling the cake on a damp towel. I skipped that and let it cool for a while on a wire rack in the pan. This seemed to work just fine. I also baked it on Friday night for a Saturday dinner, so I wrapped the cooled cake up in a plastic bag, with the pan bottom still attached, and put it in the fridge until the next afternoon. That made it very easy to handle because the chilled cake wasn't at all delicate. I always make a mess and create a mass of crumb when I trim the top of a cake as called for in the recipe, so I skipped that step and iced it right side up.

This is a rich cake. Small pieces are just fine. A bowl of berries (strawberries in my case) passed with the cake and some whipped cream are nice. The strawberries cut the richness a bit, for a thoroughly enjoyable serving of a very pretty cake. I already have requests to make it again.

It might seem like a lot of directions, but read it through a few times and then just take it slowly and have fun with it :)

Be sure to check out the choices that my fellow Cake Slice Bakers have made. Look at the bottom of the post!

Queen Mother's Cake
Adapted from Maida Heatter's Cakes

12 portions

6 eggs, separated
1/8 teaspoon salt
1 teaspoon lemon juice
6 oz. almond flour (I used King Arthur Flour's)
6 oz. semisweet chocolate, cut into small pieces (I used Scharffen Berger's)
3/4 cup granulated sugar, divided
6 oz. (1 1/2 sticks) non-dairy margarine or butter, at room temperature

Note: I don't have two stand mixer bowls, so I changed the directions so that I whipped the egg whites first. If you have two bowls, you can make the chocolate mixture, then whip the whites.

Adjust a rack one-third up in the oven. Preheat the oven to 375 degrees F.

Grease the bottom and sides of a 9 x 3-inch springform pan and line the bottom with a round of baking-pan liner (parchment works well) cut to fit. Grease the paper. Dust the pan all over the inside with fine, dry bread crumbs. Invert the pan over paper, and tap lightly to shake out excess crumbs. Set the prepared pan aside.

Place the chocolate in the top of a small double boiler over warm water on moderate heat. Cover until partially melted, then uncover and stir until just melted and smooth. Remove top pan from double boiler and set it aside until tepid or room temperature.

Sift the almond flour into a small bowl and stir in 1/4 cup granulated sugar. Set aside.

In the large bowl of a stand mixer, with clean beaters (I used the whisk attachment) beat the whites with the salt and lemon juice, starting on low speed and increasing it gradually. When the whites barely hold a soft shape, reduce the speed a bit and gradually add 1/4 cup granulated sugar. On high speed continue to beat until the whites hold a straight point when the beaters are slowly raised. Do not overbeat. Transfer the beaten whites to another bowl and set aside.

Rinse and dry the stand mixer bowl. Put in the butter. Beat the butter until soft. Add the remaining 1/4 cup granulated sugar and beat to mix. Add the egg yolks one at a time, beating and scarping the sides of the bowl as necessary until smooth. On low speed add the chocolate and beat until mixed. Then add the almond flour/sugar mixture and beat, scraping the bowl, until incorporated.

Stir a large spoonful of the beaten whites into the chocolate mixture to soften it a bit. Then, in three additions, fold in the remaining whites. Do not fold thoroughly until the last addition and do not handle any more than necessary.

Turn the batter into the prepared pan. Rotate the pan a bit briskly from left to right in order to level the batter.

Bake for 20 minutes at 375 degrees F. and then reduce the temperature to 350 degrees F. and continue to bake for an additional 50 minutes (total baking time is 1 hour and 10 minutes). Do not over bake; the cake should remain soft and moist in the center. (The top might crack a bit, but that is OK.)

Let cake stand on cooling rack until tepid, 50 - 60 minutes.

Release and remove the sides of the pan. Do not cut around the sides with a knife - it will make the rim of the cake messy. Let the cake stand until it is completely cool, or longer if you wish.

The cake will sink a little in the middle as it cools. Use a long, thin, sharp knife and cut the top level, removing the higher sides. Brush away loose crumbs. (I skipped this part, iced the cake right side up, and was very happy with the results. When the icing goes on its a little thicker in the center, which we found to be fine.)

Place a rack or a small board over the cake and carefully invert. Remove the bottom of the pan and the paper lining. The cake is now upside down; that is the way it will be iced (unless you do as I did and ice the top). Place four strips of baking-pan liner paper (each about 3 x 12 inches) around the edges of a cake plate. With a large, wide spatula, carefully  transfer the cake to the plate; check to be sure that the cake is touching the papers all around. The paper help to keep the icing off the plate when you ice the cake. (I chilled the cake, still on the springform pan bottom, overnight, then turned it out onto my hand, finger spread, removed the pan bottom & the paper and set the cake on a cake plate. Because it was cold it wasn't difficult to work with.)

Icing

1/2 cup soy creamer (or whipping cream)
1 teaspoon powdered espresso powder
8 oz. semisweet chocolate, cut into small pieces (I used half Scharffen Berger semisweet and half chocolate chips)

Scald the soy creamer  or whipping cream in a 5-6 cup saucepan over moderate heat until it begins to form small bubbles around the edges. Add the dry espresso powder and whisk to dissolve. Add the chocolate and stir occasionally over heat for 1 minutes. Then remove the pan from the heat and whisk or stir until the chocolate is all melted and the mixture is smooth.

Let the icing stand at room temperature, stirring occasionally, for about 15 minutes or until the icing barely begins to thicken.

Stir to  mix the icing and pour it slowly over the top of the cake, pouring onto the middle. Use a long, narrow metal spatula to smooth the top and spread the icing until a little runs down the sides, then use a small, narrow metal spatula to smooth that icing over the sides. The icing on the sides should be thinner than that on the top.

Remove the strips of paper by pulling each on out toward a narrow end.

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