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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Coconut Cream Bars: REDUX

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The problem with this blog is that people I work with READ it. And then they EXPECT me to bring them baked goods. And then when I DO, they demand MORE. So sometimes I have to make things AGAIN. So these I’ve made before, and they were awesome. And I brought some to work. And one of the ladies I work with send me a calendar invitation for her birthday (which was MONTHS away) with instructions for me to make these for her (again). And so that’s what I did. I tweaked the recipe a little bit to add some more flavour, and I think I like them better than the originals. Conveniently they’re also Papa John’s favourite and his birthday is coming up …

Line a 9″ x 13″ pan with waxed paper and spray it as well. Set that aside. In a large bowl, dump in 20oz shredded unsweetened coconut, and 14oz sweetened condensed milk. I like to stand there and stare while the milk ever-so-slowly comes out of the can.

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Now here’s where I changed things up a little bit. I have some genuine Caribbean coconut extract that I added in for more flavour (I tipped in about 2 teaspoons) and then I decided to add a hint of orange by pouring in about 2 tablespoons Cointreau. I recommend doing it just for the subtlety of the flavour over the straight sugar taste you got before with the original recipe.

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I was actually amazed at how thick the coconut extract was – it was more of a syrup.

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Anyway, stir that up, together with 2 cups icing sugar, until you have a lovely gooey coconutty paste.

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Smooth that into your baking pan and level the top. Freeze that for a couple hours.

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When you’re nearly ready to go, melt up about 24oz chocolate of your choice – I used half dark, half milk in this batch. It’s also useful to do the chocolate in a couple of batches, adding more unmelted stuff to the mix as you run out.

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Let that cool a bit, and slice up your coconut goo into squares.

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Then start dipping! Remember that the cooler your chocolate is, the faster it will set, so act accordingly. Sprinkle the tops of each bar with more bits of coconut before the chocolate sets – for decoration.

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My chocolate was cooler (because it’s February and this is Canada) than last time so it set a little messier and less smooth than the previous version, but they’re still super tasty!

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White Lace Brownies

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These not-too-sweet brownies are accented with a pretty “lace” overlay of white chocolate. Preheat your oven to 350°F and line a 9″ x 13″ baking dish with parchment paper (you can skip that but it makes it easier to pull the baked brownies out later).

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In a bowl, whisk together 3/4 cup flour, 1/2 cup cocoa, 1/2 teaspoon baking powder, and 1/4 teaspoon salt and set that aside for a second.

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In another bowl, beat together 3/4 cup vegetable oil, 1 1/2 cups sugar, and 1 1/2 teaspoons vanilla extract.

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Beat in 3 eggs until smooth.

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Add the egg mixture to the flour mixture and beat until smooth again.

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Pour the batter into your baking dish and shove it in the oven for about 25-30 minutes, or until a toothpick inserted into the centre of the dish comes out with just a few crumbs on it.

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I pulled the still-warm brownies out of the pan and set them on a rack to cool completely.

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While that was going on, I melted about 3 oz white chocolate in a double boiler and let that cool as well.

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When both were cool, I piped the white chocolate in an overlapping pattern onto the surface of the brownie and let it harden.

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Then you just cut it into pieces and serve!

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Chocolate Almond Coconut Macaroons

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I’ve had a real hankering after macaroons recently, so I decided to fulfill my craving.  And if you’re looking for good, easy, light and airy dessert ideas (gluten-free, too!) for Passover or Easter, this one (with any modifications you like, such as kosher ingredients) would probably do in a pinch.  And it’s a cinch.

Separate 3 large eggs.

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Bring the whites to room temperature by setting the bowl they’re in into another bowl of hot water — just make sure not to get the water where it shouldn’t be.

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Press plastic wrap into the surface of the spare yolks, seal them in an airtight container, and put them in the fridge to use in something else.

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Preheat your oven to 325°F and line two baking sheets with parchment paper.

In a large bowl, plop your 3 room-temperature egg whites, 1/2 cup sugar, a sprinkle of salt and 2 teaspoons pure almond extract.

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Whisk those together until it’s all glossy and frothy and the sugar is mostly dissolved.  The frothier you get it, the better your macaroons will stick together and the fluffier they will be.  You won’t get a meringue out of this because you added the sugar at the beginning but you can get this lovely white stuff that works really well.

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Fold in 4 cups sweetened shredded/flaked coconut and 1 cup blanched sliced almonds.  Make sure the egg mixture is fully combined with the dry ingredients.

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I used a soup spoon to scoop these onto the baking sheets and ended up with about 20 cookies.

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Bake the cookies for about 20 minutes, rotating halfway through, until they’re a nice golden brown. Allow them to cool completely.

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For a bit more pizzazz, I melted a hunk of white chocolate and another of milk chocolate and dipped half the cookies in white chocolate, and the other in the milk and put them back on the parchment to dry.

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Deadly.

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Treats Week: MacGyver Balls

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I would like to officially take credit for turning “MacGyver” into a verb.  It was about ten years ago, I think.  Since then, I’ve used it pretty much all the time.  And now it seems to be entering the general lexicon.  So that’s a win for me I think.  Or for whoever actually coined the term.  MacGyver, if you’re not aware, was a fantastic show from the late eighties about a dude who could save the world by solving science and physics problems with what he had at hand.  The joke is that he can defuse a nuclear bomb using only a paperclip.  And he probably did.  Macgyver was one of my heroes when I was a child.  I tend to “macgyver” a lot of things around our house, as I’m sure you’ve noticed.  It’s another form of “half-assed halfassery,” which is also a coinage of mine.  Anyway, I’ve heard it being used as a verb on TV now so I would like to take the credit while I can.  Although if you also invented the word then good on you too!

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Well, today I’m taking the term into the kitchen.  There’s a certain round chocolate confection of which I’m sure we’re all aware.  It comes wrapped in gold paper and commercials for it usually involve swanky parties of well-dressed demigods surrounding a pyramid made of the little shiny balls.  While what I’ve made below isn’t quite the version you can buy in the store, I think it’s a pretty decently-macgyvered version of the same.

Preheat your oven to 350°F.  Take 2 1/2 cups hazelnuts (filberts) and spread them on a baking sheet.

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Toast in your oven, shaking a couple times, for about 10 minutes, or until the skins start to blacken and bubble. Remove the nuts from the oven and plop in the centre of a clean tea towel.  Wrap the towel around the nuts and allow them to steam for a few minutes.

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Then rub the towel briskly over the nuts to remove the skins and allow the nuts to cool completely. If you don’t get all the skins off, don’t worry about it.

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When they are completely cool, pour them into a food processor to crush them into small pieces.

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Take about 3 cups Nutella (or store-brand alternative).  I am using the name brand because other versions are hard to get here in St. John’s and, well, it’s made by the company who makes the bon-bons I’m sort-of copying so I figure I’m on the right track, right?  Anyway, the jar contains approximately 3 cups of the stuff, so I’m going with that.  Scoop all that out into a bowl.

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Pour in 4 cups crisped rice cereal (AKA Rice Crispies) and mix those into the Nutella, making sure to get it all evenly combined without breaking too many of the rice bits.  In the real thing, there’s a ball of soft chocolate in the middle with a crunchy shell around it, but this is my version.

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If you wanted to be authentic you could make little spheres of frozen Nutella and roll them in the cereal. But that sounds hard.

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Take a spoon and start scooping balls of chocolate rice onto a sheet of waxed paper.  When you’ve got them all scooped, pop them in the freezer for an hour or two.  Mine I froze overnight.

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In the meantime, chop up 20 ounces dark chocolate and melt it in a double boiler or heat safe bowl suspended over a pot of simmering water.

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Allow the melted chocolate to cool to almost room temperature.  You want it cool enough it won’t melt the frozen Nutella balls, but not too cool that you can’t work with it.

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Spear a frozen Nutella ball with a skewer and dip it into the cooled chocolate.

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Roll the ball in the crushed hazelnuts until completely covered and lay on a sheet of waxed paper to cool completely and harden.

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The recipe above makes exactly 48 golf ball sized MacGuyver balls, so I’m sure you can use any fraction of this to make a smaller amount.

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