With our chocolate chopped and butter softening, we enter the double-boiling phase of the recipe. We felt our chocolate batter seemed rather thin for a cake recipe, but a quick glance at Ina's reassured us that everything was going according to plan. According to Ina, the hot coffee tip is borrowed from her friend Michael Grim's grandmother, the inspiration - and namesake - behind the original recipe. It makes it taste really chocolatey," Ina tells Food Network fans. "I always think coffee is really important for chocolate. After stirring together shaken buttermilk, two extra large brown eggs, and a teaspoon of vanilla, we got to work on Ina's secret ingredient.Ĭoffee appears in both Ina's and Martha's recipes, but Ina recommends using a full cup of hot coffee in Beatty's chocolate cake. We gently mixed the dry ingredients, a mixture of cocoa powder, flour, salt, and leavening agents, with the help of its paddle attachment. We also used the assistance of our KitchenAid stand mixer, which just happened to be a dead-ringer for Ina's model. Our first step was to sift the ingredients using Ina's method of gently tapping them through a tightly-woven strainer. Though Ina suggests Valrhona, we discover Guittard's semi-sweet chocolate is perfect for the job, containing a total of three 2-ounce bars for $6.59 from The Fresh Market. Naturally, the chocolate buttercream recipe also uses six ounces of solid semisweet chocolate. Although we're partial to Sanka, the nation's first instant decaf coffee, we decided to experiment with Medaglia D'Oro's instant dark roast instead - an imported espresso powder procured from Target for $3.99 per 2-ounce jar. The frosting portion of Beatty's cake requires one unusual component: instant coffee powder. With this in mind, we pick up a 2-ounce bottle of Nielsen-Massey's standard vanilla extract from The Fresh Market at the economical price of $9.99. Although she doesn't specify exactly which vanilla to use, we spotted Nielsen-Massey's Madagascar Bourbon pure vanilla extract - which retails for $32 per 4-ounce bottle - among her collection of cake ingredients. Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product.Another important ingredient for Ina Garten's famous chocolate cake? A high-quality vanilla extract, which Ina says is "really important when you're doing chocolate" cake in her Barefoot Contessa walkthrough of the recipe. Peanut Butter* and Jelly (See Cook's Note): Fold in 1 cup quartered red grapes and 1/3 cup each chopped roasted peanuts and peanut butter chips. Rocky Road: Fold in 1 cup each mini marshmallows and toasted chopped walnuts and 1/2 cup of mini chocolate chips. Fold in 24 crushed vanilla wafer cookies and top with more sliced bananas. Vanilla-Banana: Fold in 3 sliced bananas. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.īefore serving, whisk the pudding vigorously until smooth and creamy.Ĭookies and Cream: Crush 20 chocolate wafer cookies, stir some into the pudding and top with the rest.įresh Berries and Gingersnaps: Fold in 2 cups of fresh, mixed berries and top with about 12 finely crushed gingersnaps. Remove from the heat and stir in the vanilla.Ĭool slightly, stirring a few times to prevent a skin from forming. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Cook over medium heat, whisking constantly, until the mixture boils. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Whisk in the egg yolks and the remaining 1/2 cup milk. Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
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