A taste from the "Joy of Cooking"

One of my good friends is a chocolate fiend and we thought this would satisfy her craving because of the 4 ounces of chocolate that goes into it (about 1 Hershey's chocolate bar). However, the resulting taste was more like a coffee cake than a birthday cake. I don't recommend shaving the chocolate by hand with a cheese grater - it was very messy!! But Wiki Answers says the best methods are with a potato peeler or a melon baller:


Vegetable or Potato Peeler - Hold the chocolate with a paper towel and pass the vegetable peeler over the narrowest side of the chocolate block. The chocolate will curl up like wood shavings.

Melon Ball Scoop - Position the bar of chocolate on a parchment paper covered pan and hold it down with a paper towel. Scrape the melon ball scoop across the surface of the chocolate. You will get curved shavings.



OLD WORLD CHOCOLATE SPICE CAKE WITH CITRON

A tempting tube cake with a rather heavy crumb. Preheat oven to 350 degrees.
Have all ingredients about 70 degrees. Sift before measuring:
2 1/2 cups cake flour
Resift with:
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Cream until soft:
1/2 cup butter
Add gradually and cream until light:
1 1/2 cups sugar
Beat in one at a time:
4 eggs
Sitr in:
4 oz grated sweet chocolate
1/2 cup very finely shaved citron, candied orange or lemon peel
Stir the flour mixture into the butter mixture in about 3 parts, alternating with:
7/8 cup milk
Bake for 60 minutes or until cooked through. Allow to cool and sprinkle with powdered sugar.

I'm super excited to nibble on this cake with my tea - nothing better for an "Old World" Cake.

Comments

Post a Comment

Popular posts from this blog

Recipe Re-do: Morning Glory Muffins

 I have a busy week ahead with early start times and lots of demands at work. I have been stressing for days about what breakfast food I can grab and run out the door to make my 7 am start time. Today, I decided to re-make these delicious morning glory muffins, with a few adaptations. I love that these recipes has so many fruits and vegetables, but how many servings does each one have really? Let me break it down... 1 apple - 1 serving 1/2 cup applesauce - .5 serving 3/4 cup raisins - 3.8 servings 6 carrots - 12 servings 8 oz pineapple - 1.4 servings / 18.7 servings per recipe, .6 servings per muffin So, if I have two muffins for breakfast, I'm getting > 1 servings of my fruits and vegetables for the day. It's not great, not terrible. As I said before, I do want to figure out how to add more protein to this - maybe next time I can add some flax seeds or something. Ingredients 1/2 cup spelt flour 1 cup whole wheat pastry flour ½ cups sprouted wheat flour ¾ cup almond flour 1
Read more

The Tortilla Pizza Face-Off Part I

Image
I'm totally on a Mexican Food Kick these past couple months... Mexican Noodles, Mexican Pizza, Mexican Dip... but hey, I will always take advantage of an opportunity to use taco seasoning and tons of fresh vegetables! So when my work today brought me to the CDC recipe database -  http://apps.nccd.cdc.gov/dnparecipe/recipesearch.aspx  - I obviously chose the tortilla pizza to go in the cookbooks we are sending home with students next week after they visit the University Farmer's Market.  And isn't it only fair that I try out some of these recipes first?   And just to make this a little more interesting, I'm going to have a little nutrition face-off with a fellow blogger's Tortilla Pizza recipe - someone who "watches her weight" and tells us how her recipe is full of protein, fiber, calcium, vitamin A and vitamin C. We will see about that!  Skip below for recipes - I'm warning you, I might ramble a bit! Honey What's Cooking Mexican
Read more

Week 18: Mire poix and Winter squash

Image
I couldn't keep up with the weekly posts, but this week seemed like a good week to get back into it. I had winter squash accumulated from multiple weeks - butternut squash, acorn squash, delicata squash, and 2 different types of pumpkin - and I just got a new Blendtec blender, so it seemed good timing to do a squash soup. I halved the pumpkin, delicata and acorn squash and roasted them in the oven at 350 degrees, taking them out one-by-one as they softened up.  All my blanching and freezing these past few months paid off when I had celery and onions, but not carrots. Luckily, I had carrots from August all sliced up in my freezer. I sauteed them in a stockpot with olive oil, until they just started to caramelize.  In the blender, I put 2 cups of chicken broth, the squash, and 1-2 cups of mirepoix. The squash was still hot from the oven, and after 90 seconds of blending it was ready to eat! It was surprisingly sweet, so I may have to add a little cayenne pepper or something to give i
Read more