Tag Archives: chocolate

Chocolate Coconut Marble Cake

14 Jun

Nostalgia can have a very powerful pull.  Sometimes in the summer, if the light is just right and the air is barely hovering below stillness, I can feel myself being a child, waiting for that hour between darkness and light when I could stretch my bedtime out a little bit further everyday.  A whiff of certain smells—Meyer lemons and eucalyptus trees—reminds me of my grandfather’s house.  Ak-Mak crackers, sad to say, conjure up memories of the three-plus months I spent being mind-bendingly nauseated and curled up, fittingly, in the fetal position while newly pregnant.  To this day, I can’t even look at one of those crackers without feeling mildly uncomfortable.

Marble cake, on the other hand, brings to mind a sea of childhood memories.  I am not sure if marble cakes were huge in the ‘80s, or if I just happened to associate with people with very much enjoyed the yin and yang of a cake marbled with two separate flavors, but when I was a child there was a lot of marble cake floating around.  A couple of weeks ago, when I shared some of this cake with a friend of mine, her first reaction upon seeing it was one of sheer surprise.  She hadn’t seen anyone make a marble cake in years.  Neither had I, and perhaps that is what drove me to make one in the first place.

It is worth pointing out, however, that this cake, with its gentle coconut undertones and light, chocolaty ribbon is a different animal than the marble cakes of my past.  Whereas my memories of marble cakes lie firmly in the layered-with-frosting realm, this is a more casual cake, fit for afternoon snacking or for taking along on a sunny picnic.  While you could certainly adorn this cake with some sort of light glaze or frosting, I believe it is perfect as is, and certainly not lacking in appeal with its unencumbered crumb.  In fact, I am feeling nostalgic for it already, since I have yogurt in the refrigerator, coconut milk in the cupboard, and, of course, an unrelenting love of cake and the joy it never fails to bring.

Last Year: Pear and Mascarpone Pizza, a fantastic twist on a pear tart

Chocolate Coconut Marble Cake Recipe

2 ¼ cups cake flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

5 tablespoons unsalted butter, at room temperature

2/3 cup sugar

1 large egg, at room temperature

2 large egg whites, at room temperature

1 teaspoon vanilla extract

1/3 cup plain nonfat yogurt

2/3 cup unsweetened coconut milk (low-fat is fine)

For Chocolate Marbling:

1/3 cup unsweetened Dutch-process cocoa powder

¼ cup sugar

¼ cup unsweetened coconut milk (again, low-fat is fine)

Preheat oven to 350 degrees Fahrenheit.  Grease and flour a 10-cup bundt pan.

In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt.

In a large bowl, or in the bowl of a stand mixer, beat the butter until it is creamy, about 1 minute.  Gradually add the 2/3 cup of sugar, and beat on high speed until the mixture is light and fluffy, about 2 minutes.  Reduce the mixer speed to medium, then add the egg, followed by the egg whites.  Beat until just combined, then beat in the vanilla.

Whisk together the yogurt and 2/3 cup of coconut milk.  With the mixer on low, add the flour mixture in 3 parts, alternating with the yogurt mixture in 2 parts, starting and ending with the flour mixture.  Beat gently until just combined, scraping down the sides of the bowl as necessary.

In a medium bowl, combine cocoa powder, ¼ cup of sugar, and ¼ cup of coconut milk.  Whisk together until smooth.  Pour 1 ½ cups of the plain coconut batter into the chocolate coconut batter, and stir to combine.

Pour ¾ of the plain coconut batter into the prepared bundt pan.  Spoon the chocolate coconut batter on top of it, leaving it unsmoothed.  Pour the remaining plain coconut batter on top.  Using a knife of an offset spatula, marble the two batters together without completely blending them.

Bake the cake in the center of the oven for 30 to 35 minutes, until a cake tester inserted into the middle of the cake emerges with just a few moist crumbs attached.  Cool the cake in the pan for 10 minutes, then invert onto a wire rack to finish cooling completely.

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Honey Cream, Strawberry, and Chocolate Pizza

16 Apr

Perhaps it is not entirely honest to refer to this as a pizza, since, barring the fact that it is pizza-shaped and utilizes a crust that is quite fitting for savory pizza applications, it is quite clear that if something contains strawberries, cream, and chocolate, it’s probably not really a pizza, per se.

But, in yet another example of how I like to turn non-dessert foods into dessert, when I had a leftover pizza crust laying around last week, it just seemed wrong to let it live out the last of its days as something not sweet.  Plus, I had leftover strawberries sitting around.  And leftover cream.  And chocolate.  And also, I am not actually trying to justify what I have done, and I hope I am making that painfully obvious right now.

For something so simple to make, this dessert is a real showstopper.  Not only do the honey cream and strawberries go together like, well, strawberries and cream, but the light drizzle of chocolate at the end provides a finish that is as delicious as it is easy on the eyes.  If you want to be really cheeky, you can serve this pizza as a dessert on pizza night, whipping up this pizza dough the night before, allowing it to rest overnight in the refrigerator, then using 2/3 of the dough for dinner pizzas, the last 1/3 for this dessert pizza.  Resting the dough in the refrigerator overnight is not a necessity, but in my years of pizza making (the last year being the most intensive and experimental), I have discovered that a long-rested dough develops an unbeatable flavor and texture that is difficult to approximate with a dough that has rested at room temperature for a couple of hours.  You’ll have to plan ahead a bit, but it is so worth it.

Plenty more recipes for pizza can be found here.  Also, last year on Indie Fixx I published one of my most favorite pizza recipes, which can be found here.

Last Year: A Trio of Flavored Butters

Honey Cream, Strawberry, and Chocolate Pizza Recipe

Pizza dough for 1 pizza, or 1/3 of this dough, rested in the refrigerator overnight for maximum flavor

¼ cup heavy cream

2 tablespoons honey

12 ounces of strawberries, de-stemmed and sliced

2 ounces bittersweet chocolate, roughly chopped

Preheat oven to 500 degrees Fahrenheit.  Place a baking stone or a heavy sheet pan on the second to lowest shelf in the oven.  Line a rimless baking sheet or an overturned sheet pan with parchment paper, and set aside.

On a lightly floured surface, stretch and push the pizza dough with your hands, coaxing, poking, and punching it until it forms a roughly 12-inch circle.  Place the dough on the parchment-lined baking sheet.

In a small bowl, whisk together the cream and honey until the honey has dissolved.  Brush ¾ of the cream mixture over the pizza dough.  Arrange the strawberries over the cream, trying your best to lay them in concentric circles.  Brush the remaining ¼ of the cream mixture over the tops of the strawberries.

Gently slide the pizza—still on its parchment paper—onto the preheated baking stone or sheet pan.  Bake pizza for 10 to 12 minutes, until the edges of the pizza are dark golden brown and bubbly.

Remove pizza to a rack to cool a bit.  While the pizza is cooling, melt the chopped chocolate in a double boiler or in the microwave on low heat, stirring frequently in both cases.  Melt the chocolate just until it still has come visible chunks, then remove from the heat and stir until the chunks have melted and the chocolate is glossy and smooth.

Drizzle the chocolate over the cooling pizza.  You can eat it while both the pizza and the chocolate are still warm, or you can allow both the pizza and chocolate to cool and firm up before eating.  Either way, it’s delicious.

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Double Chocolate Walnut Cookies

5 Apr

I’ve had these cookies in mind for a while.  The problem was, that was the only place the cookies could be found: in my mind.  There was no recipe I could dig up in a book, no bakery I could run to in order to hunt down the cookie.  The existence of the cookie—perhaps originating in a dream, because I simply refuse to believe that I am the only person on earth who dreams of cookies—was nowhere to be found.

Maybe that was a blessing.  Because I had only an imagined notion of what sort of cookie I wanted to eat—and yet I also somehow knew exactly what it was I wanted in the mythical cookie, that being lots of chocolate, a chewy middle, and big bites of walnuts—there was very little holding me back in the way of experimentation.  It was a golden opportunity, really.  I was going to create a cookie and there was nothing stopping me.

Except, of course, the unforeseen development of actually somehow nailing the cookie recipe on the first try.  No joke.  When I set out to make this cookie, I was envisioning days upon days of rejected cookie batches.  I was imagining myself eating cookie after cookie, faced with the fact that one batch was too crisp, or maybe not chocolaty enough.  What to do?  Well, I guess I’ll just have to get back to the drawing board.  Time to make and sample more cookies.

But no.  Here they are, the first batch I auditioned, and they are perfect in every way.  Practically bursting with chunks of bittersweet chocolate, the cookies are crisp at the edges and wonderfully soft in the middle.  Chunks of toasted walnuts invade every bite, and, dare I say it, the sweetness level is spot on.  I don’t know how it happened.  I only had to make one batch of cookies, which meant I only had to taste one batch of cookies.  Setting aside the fact that I somehow just satisfied a hazy cookie dream, I somehow feel as though I have made a mistake.  I promise to do worse next time.  You know.  So there will be more samples.

Last year: Roasted Poblano Johnnycakes

Double Chocolate Walnut Cookies Recipe

1 cup unbleached all-purpose flour

½ cup Dutch process cocoa powder

1 teaspoon espresso powder

½ teaspoon baking soda

½ teaspoon salt

1 stick (8 tablespoons) unsalted butter, melted

½ cup gently packed light brown sugar

¼ cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

8 ounces bittersweet chocolate, chopped into medium chunks (about ¼-inch chunks at the largest)

1 cup (about 4 ounces) walnut pieces, toasted until browned and aromatic

Preheat oven to 325 degrees Fahrenheit.  Line two baking sheets with parchment paper and set aside.

In a large bowl, combine the flour, cocoa powder, espresso powder, baking soda, and salt.  Whisk together, then set aside.

In a medium bowl, combine the melted butter, light brown sugar, granulated sugar, eggs, and vanilla.  Whisk for 1 or 2 minutes to combine thoroughly.

Gently fold the flour mixture into the sugar mixture until the two are completely combined.  Stir in the chocolate chunks and toasted walnuts.  The batter will be extremely stiff and it should seem like there is a disturbingly high chunk-to-batter ratio.  This is a good thing.

Scoop the batter in heaping tablespoons (if your tablespoons are very heaping, you should end up with about a 2 tablespoon-sized scoop, which is perfect) onto a prepared baking sheet.  Space the scoops at least two inches apart.  I was able to fit 8 cookies on 1 large baking sheet.

Bake the cookies, one sheet at a time, in the center of the oven for 10-13 minutes, until the edges of the cookies are just starting to look dry but the centers still appear soft.  Remove from oven and allow the cookies to rest on the baking sheet for about 2 minutes before removing to a wire rack to cool.

Depending on the size of your scoops, you should end up with around 24 cookies, maybe more.

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