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Devil’s Chocolate Bomb: 12-yolk Chocolate Cake

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As a follow-up to the angel food cake we made in the last post, I made this devil’s food cake the same day to use up the 12 yolks I had on hand. The only problem was that there wasn’t actually a recipe out there that used 12 yolks in a chocolate cake. We had long since grown out of doing that, using whole eggs instead. All the 12-yolk recipes on the internet were for yellow cakes, not chocolate. So I had to make it up. And here it is. I’m quite pleased with the results.

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Start by preheating your oven to 350°F and grab yourself a bundt pan. You can do this in any pan you like, or make it into a layer cake, but because I was serving this alongside the gluten-free angel-food cake, I wanted them both to be round with holes in the middle. Butter or spray your pan and then flour it to be on the safe side.

If you can bear to part with it (and as a parent of a nearly one-year-old, that’s a big sacrifice), save 1 3/4 cup coffee from your morning brew and allow it to cool. To up the coffee insanity (unless you made espresso earlier), tip in 2 tablespoons instant coffee or espresso powder and stir to combine.

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Chop up about 1 cup chocolate into wee pieces and toss it in the top of a double boiler or heatproof bowl over a pot of simmering water and let that sucker melt. Let it cool a little bit so it’s not molten lava.

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In another container, whisk together 1/2 cup unsweetened cocoa, 2 1/4 cups flour, and 1 1/2 teaspoons baking soda.

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In the bowl of your mixer, cube up 1 cup butter (softened) and beat the crap out of it together with 1 1/2 cups sugar until it’s soft and fluffy.

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Then grab your 12 egg yolks and slide them into the mixer one at a time until they’re fully combined. Scrape down the sides of the bowl occasionally. Add in 2 teaspoons vanilla as well.

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Look at that yellow loveliness.

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Now beat in your melted chocolate until your batter resembles a tar pit.

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Then grab your flour/cocoa mixture and your coffee.

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Alternate adding the two ingredient groups, flour-coffee-flour-coffee-flour and mix until the batter is smooth.

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Even with a spatter shield in place I still had a bit of a mess.

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Smooth the batter into the prepared pan and bake for about 35 minutes, until a toothpick inserted in the centre comes out clean.

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To be perfectly honest, I’m not sure if it’s 35 minutes or not. I didn’t write down that part of my recipe and after having dropped one angel food cake and had to make up another it kind of slipped my mind. But I’m guessing 35 minutes. If it’s not, then it’s a little longer, maybe 45 minutes. But certainly not less than 35 minutes. So keep an eye on it. And tell me what you come up with.

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When the cake has somewhat cooled you can tip it out onto a rack to cool completely. You can see the light coloured stuff on the surface: that’s the flour/butter from the pan. If you don’t want that to show up – like if you’re not planning to ice the cake – then don’t flour it (maybe use cocoa?).

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While the cake is cooling, you can make up a ganache. Chop up another 8 oz chocolate and set it in a heatproof bowl. In a small saucepan, heat 1 cup whipping cream until it’s just simmering, then pour it over the chocolate and stir it occasionally until all the chocolate is melted and the mixture is uniform.

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Let that cool until it reaches a spreadable consistency.

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Then jam it all over your cake.

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I decided seeing as I suck as icing things in an artistic fashion to kind of make it look like stucco by smacking my icing spatula against it and pulling it away.

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Then I added some chips of white chocolate that I had on hand for contrast. I could have applied them better but again, not so good with the artistic part of cake-making. I’m more into the cake-eating.

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Which is what you can do now!

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Gluten-Free, Dairy-Free, Still Amazing Angel Food Cake

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We’ve made this cake before. Many times. But I thought I’d make it again for a dual birthday celebration we had a few weeks ago. This cake was for the Pie’s grandmother, who recently turned NINETY. The next cake on our list I made for Papa John, her son, who turned SEVENTY at the same time. The Pie’s grandmother is a celiac and she’s also lactose-intolerant, so making her a special treat for her birthday was going to be a challenge I looked forward to.

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And why not actually go through the old traditional way where you make an angel food cake the same day as a devil’s food cake, so that you can use up all the yolks? So the devil’s food cake will be in my next post – stay tuned!

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Begin with your egg whites. Separate 12 eggs, saving the yolks for the chocolate cake coming up (you can freeze them), and bring them to room temperature. Normally I do this by leaving the bowl in a patch of sun on my counter but if you’re in a hurry, you can set the bowl in warm water and that’ll do the trick too. Don’t try to use pasteurized egg whites from a carton: they will not whip at all. I’ve tried.

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Plop your 12 egg whites in the bowl of your electric mixer with 1 1/2 teaspoons cream of tartar and 2 teaspoons vanilla (or however much a generous dollop is. I never measure vanilla).

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Beat that with the whisk attachment until it’s nice and thick and foamy, and then slowly tip in 1 cup granulated sugar while you beat it some more. It’s the sugar that makes the meringue here stiff and solid, so don’t skimp on it!

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The meringue should be stiff enough to support the weight of the beater if you took it off the armature and set it on top.

Once that’s ready you can set it aside for the moment and whisk together your “flour.” In this case, our tried-and-true combination for gluten-free gorgeousness is 1 1/3 cups icing sugar, 1/2 cup tapioca flour/starch, 1/4 cup cornstarch, 1/4 cup rice flour, 1 teaspoon xanthan gum, and 1/4 teaspoon (a pinch) fine salt.

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Fold that flour mixture into the meringue mixture very carefully. You have to be gentle enough that you don’t smush the bubbles in the egg white, but thorough enough that you’re not leaving pockets of flour in the batter.

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Good enough.

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Smooth the batter into an UNGREASED angel food pan (can’t stress that enough, never grease your angel food pan or it will fall out on you).

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Pop that in the oven for 35 minutes, until the top is golden-brown and dry to the touch. If you see cracks, that’s good.

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Fantastic. Now take it out of the oven and invert it over a bottle or if it has feet, stand it on the feet. This keeps the cake from collapsing under its own weight as it cools. Once it cools it’s a lot more firm. The gluten-free version is always way squishier than the gluten-y one so this is very important.

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Here’s my issue: my angel food pan is actually NON-STICK. So as I was inverting it, the bottom segment shifted away from the sides and I bobbled the whole thing, dropping it with a clatter. KABOOM.

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At precisely that moment and not ten feet away, the Pie had just put his elbow down on LongJohn’s plate, spectacularly spattering his lunch all over the floor and wall. Windows too. That’s the kind of day we were having.

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So I made another one. Which meant that we had not just 12, but 24 egg yolks. And a busted cake. “I guess that means we’re having trifle for dessert tonight,” said the Pie as he scrubbed hummus off the wall.

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So that’s what we did. But that’s neither here nor there. I made the other cake. And it turned out even better than the previous one.

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You can see that the pan is trying its best to screw me over by separating. Jerk.

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Once the cake has cooled you can decant it from the pan and decorate it as you see fit. I usually whip up some cream and slather it all over with some fresh berries, but the Pie’s grandmother is also lactose intolerant, so I decided to try whipping coconut cream instead.

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Coconut cream is a bit harder to find in Ottawa than regular coconut milk, but I eventually tracked some down in the local health food store. I was told by the cashier that the trick in getting it good and whippy is to make sure the cream, beaters, and bowl are all extremely cold. So the 2 cans coconut cream went into the fridge overnight and the beaters and the bowl went into the freezer.

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I tipped the cream into the ice cold mixer bowl together with a few tablespoons icing sugar and a dobble or two of vanilla bean paste and gave it a whirl with the whisk attachment.

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It takes a while, and it doesn’t get as stiff as whipped dairy cream, but it sure tastes good.

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Slather that all over the cake. It’s a bit slippery so make sure to keep it in the fridge until you’re serving. Does anyone know if there’s some kind of stiffening agent you could add to make it stay put?

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Pop some berries on top and in the hole in the middle and we are good to go!

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Chocolate-Covered Pretzel Peanut Toffee

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Happy New Year! I hope you all had a great holiday. Ours was pretty quiet, which was good because all three of us got sick, one after the other – always a great way to spend one’s vacation. We have this week left to try to get as many things crossed off our to-do list as possible. We’re not holding our breath that they’ll all get done, but we’ll do our best.

In the meantime, here’s a quick little toffee recipe to help you combat those mid-winter blahs. I doubled the recipe, which I would not recommend, because the toffee sets so quickly it’s hard to get both batches flattened out on the pans fast enough.

Line a baking sheet with parchment paper and put it aside for a bit.

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In a heavy saucepan, combine 1/2 cup butter, 1 1/4 cups granulated sugar, 1 tablespoon corn syrup, and 2 tablespoons water.

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Attach a candy thermometer to the side and heat that over medium until it reads 300°F. Try to avoid stirring as much as possible, and if you do, don’t use a metal spoon – wood or silicone will prevent premature crystallization.

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Next to the pot, place a little container of 1/4 teaspoon baking soda and another of 1/2 teaspoon vanilla. You’ll need to have those handy at short notice later on.

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While you’re keeping an eye on the sugar, crush up about 1 1/2 cups pretzel twists.I also had some salted peanuts on hand so I crushed and dumped those in as well – probably about 3/4 cup salted peanuts.

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And gather up 1 cup chocolate chips. I mixed mine with some dark chocolate for flavour.

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When your sugar has caramelized and gotten to the hard crack stage (that’s 300°F), remove it from the heat and quickly stir in the baking soda and vanilla. Try to resist screaming as it fizzes up and gets all terrifying. I promise that will pass.

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EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE!

Toss in the pretzels and peanuts and stir the toffee quickly.

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Then tip it out onto your parchment sheet and flatten it down as much as you can before it starts to set.

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Sprinkle the chocolate evenly over the top of the toffee and let it stand for a few minutes while the chocolate melts.

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Then smooth out the melted chocolate with a spatula.

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Sprinkle the top of the chocolate with fleur de sel and let harden in the refrigerator for about an hour.

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Once it’s hardened, break it up into chunks and eat it all by yourself! share it with your friends and family.

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Apple-Citrus Cranberry Sauce

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Oh hey, do you have a recipe for cranberry sauce for this weekend yet? I’ve been resting on the laurels of my chipotle cranberry mix but this year I wanted something a bit different and now this is my new favourite. This one is easier, too, which makes life better around the holidays.

Start with 2 12oz packages fresh cranberries, 2 large apples, and 2 large oranges. If you’d like a bit of extra zip, replace the oranges with grapefruit and go from there.

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Wash the cranberries and set them aside to drain.

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Peel the apples and cut them into small pieces (whatever size you would like to find dropped across your turkey).

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Zest and juice the oranges into a medium saucepan.

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Tip in 1 1/2 cups granulated sugar and give it a good stir.

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Tip in the apples and cranberries and heat over medium, stirring often.

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The liquid will simmer up and the cranberries will make very satisfying soft pops as they break open.

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Once you’re happy with your ratio of broken cranberries, remove the sauce from the heat and allow it to chill.

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This makes about 2 quarts, so plenty of sauce for dealing with leftovers!

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Easy Chocolate Fudge Cake

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I made this (from Recipe Tin Eats) for Nana Nice’s birthday a couple weeks ago. Unfortunately I had the plague and couldn’t partake but I can assure you that it’s equally good the next day …

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Start by preheating your oven to 350°F and butter a 9″ springform pan. Line the bottom with parchment and butter that too. You can never have enough butter.

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In a smallish pot on the stove, combine 8.5 ounces dark chocolate with 1 3/4 cup granulated sugar, 2 sticks unsalted butter, and 1/2 cup milk. Stir on medium low until the butter and chocolate have melted. Don’t let it come to a simmer.

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Tip in into a bowl and whisk in 1/4 cup vegetable oil and 3/4 cup milk.

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Then mix in 2 eggs – WAIT, I ONLY HAVE ONE EGG!

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Not to worry. You can substitute an egg with 2 tablespoons flour, 1/2 teaspoon oil, 1/2 teaspoon baking powder, and 2 tablespoons milk, cream, butter, or yogurt.

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Whisk in those “eggs.”

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In a small bowl or measuring cup, whisk together 1/2 cup cocoa powder, 1 teaspoon baking powder, 1 3/4 cups plain flour, and 2 tablespoons instant coffee.

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Sift the dry ingredients into the wet ingredients and whisk until smooth.

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Pour the mixture into the cake pan and bake for 70 minutes, or until a skewer inserted into the centre comes out mostly clean (a little residue means your cake will be extra fudgey!).

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Remove the sides of the pan and let it cool completely on a rack.

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You can frost this with whatever you want but a nice ganache is never a bad thing. Heat 1 cup whipping cream on the stove until it’s about to start simmering, then pour it over 8 ounces dark chocolate of your choosing.

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Stir until smooth and all the chocolate has melted, and then leave it to cool until it spreads like peanut butter.

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Frost your cake, and have fun with whatever swirls and squiggles you’d like!

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I went a step further and added some dragees

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… and some sprinkles

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It was a birthday cake after all!

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FLAT Ginger Molasses Cookies

This post has been sitting in my brain since Thanksgiving (the Canadian one, that is), so I figured for the American one I could accent your Black Friday with a chewy cookie.

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These cookies inspired by Gimme Some Oven came out way flatter than I normally like and tasted a little greasy. I still prefer my Starbucks knockoff cookies, but I’m always on the lookout for another recipe, and someday when I no longer have a tiny boy with a short attention span on my hands, I may come up with my own.

Start, as you do with most cookies, with your powdery bits. Whisk together 4 cups flour, 4 teaspoons baking soda, and 4 teaspoons pumpkin pie spice (put it together from here).

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Set that aside and cream together 1 1/2 cups salted softened butter, and 2 cups granulated sugar.

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Then pour yourself a lovely gob of 1/2 cup molasses.

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Tip that into the butter mix, together with 2 eggs, and beat that up until combined.

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Slowly add the flour mix and beat until well combined. Chill that dough for 30 minutes.

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Preheat your oven to 375°F and line two baking sheets with parchment paper. Roll your dough into golf ball-sized balls and roll them in granulated sugar (with a dash of cinnamon mixed in). Plop them on the baking sheet and leave a lot of space as they flatten quite a bit.

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Bake those puppies for 8-10 minutes, until they start to crack, then let them cool on the sheet before removing them to a rack (or just eating them).

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See? They expand quite a bit. And eat all the other cookies.

Again, not my favourite adaptation but good nonetheless.

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