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Three Layer Chocolate Mousse Cake….

Posted in All, Desserts on July 13, 2011 by rroach2

 

 

 

 

 

 

 

Ingredients

  • Bottom Layer
  • 6tablespoons (3/4 stick) unsalted butter , cut into 6 pieces, plus extra for greasing pan
  • 7ounces bittersweet chocolate , chopped fine (see note)
  • 3/4teaspoon instant espresso powder
  • 1 1/2teaspoons vanilla extract
  • 4large eggs , separated
  • pinch table salt
  • 1/3cup packed (about 2 1/2 ounces) light brown sugar , crumbled with fingers to remove lumps
  • Middle Layer
  • 2tablespoons cocoa powder , preferably Dutch-processed
  • 5tablespoons hot water
  • 7ounces bittersweet chocolate , chopped fine (see note)
  • 1 1/2cups cold heavy cream
  • 1tablespoon granulated sugar
  • 1/8teaspoon table salt
  • Top Layer
  • 3/4teaspoon powdered gelatin
  • 1tablespoon water
  • 6ounces white chocolate chips (see note)
  • 1 1/2cups cold heavy cream
  • Shaved chocolate or cocoa powder for serving, optional (see note)

Instructions

  1.  FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.
  2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.
  3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.
  4. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
  5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
  6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.
  7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).
  8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.
  9. TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

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Margarita with a splash of Proseco…..

Posted in All, Cocktails on July 11, 2011 by rroach2

Makes about 1 quart, serving 4 to 6

Ingredients

  • 1cup fresh raspberries
  • 1/2cup lime juice from 2 to 3 medium limes
  • 1/2cup lemon juice from 2 to 3 medium lemons
  • 1/4cup superfine sugar
  • pinch table salt
  • 2cups crushed ice
  • 1cup 100 percent agave tequila , preferably Reposado
  • 1/2cup Triple Sec
  • 1/2cup Chambord (or desired raspberry liqueur)
  • Prosecco (optional)

Instructions

  1. Puree raspberries, lime and lemon juices, sugar, and salt in workbowl of food processor fitted with steel blade until smooth. Strain mixture into pitcher or cocktail shaker.
  2. Divide 1 cup crushed ice between 4 or 6 champagne, margarita or double old-fashioned glasses. Add tequila, Triple Sec, Chambord, and remaining crushed ice to the pitcher; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses (OPTIONAL, add a splash of Prosecco); serve immediately.

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Pasta Marinara….

Posted in All, Pastas Italianas, Vegetarian on June 27, 2011 by rroach2

Makes 4 cups

This recipe makes enough to sauce more than a pound of pasta; leftovers can be refrigerated or frozen. Because canned tomatoes vary in acidity and saltiness, it’s best to add salt, pepper, and sugar to taste just before serving. If you prefer a chunkier sauce, give it just three or four pulses in the food processor in step 4.

Ingredients

  • 2 (28 ounce) cans whole tomatoes , packed in juice
  • 2tablespoons olive oil
  • 1 medium onion , chopped fine (about 1 cup)
  • 2medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
  • 1/2teaspoon dried oregano
  • 1/3cup dry red wine , such as Chianti or Merlot
  • 3tablespoons chopped fresh basil
  • 1tablespoon extra virgin olive oil
  • 1 – 2teaspoons sugar , as needed (see note above)

Instructions

  1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard remainder.
  2. Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds.
  3. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.
  4. Transfer sauce to food processor (or transfer to saucepan and insert immersion blender; see the related article “Do You Really Need a Hand Blender?”) and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses. Return sauce to skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar to taste.

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