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Posts Tagged ‘powdered sugar’


Chocolate Decadence

Blondies and Chaocolate Musse Torte 035

It was a weekend with family and a birthday to be celebrated.   The birthday person has a very special place in my heart, she is the mother of my beautiful grandchildren.  When I asked her what kind of cake she would like me to bake for her she immediately answered a “Chocolate Cake” of course.   It seems chocolate is her primary food in life…maybe chocolate is the cause of her beauty.

I immediately thought of a Sacher Torte, but when we chatted about what kind of a chocolate cake that she wanted she told me that it had to be all chocolate, no jams, no nuts, no combinations of creams simply a chocolate cake with a chocolate icing.

Well, I am known not to make simple cakes, there has be to something about a cake that makes it special and better than what I had done in the past.  The Sacher Torte as a base was still what I thought would please her, and the chocolate ganache  was certainly special and I knew she would like it, however, there had to be something else that would make this birthday cake even more special.

I started looking through my chocolate pastry cookbooks, and while I was turning the pages my thoughts and imagination clouded while reading between the lines of the recipes.  I was just about to give up when I came upon a chocolate mousse.  Yes, why not a chocolate mousse filling and piling the same mousse all over the cake. It certainly would make it a very special cake and worthy of celebrating a special person and her birthday.

Chocolate Mousse Birthday Cake

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Sacher Torte – ala Maja’s Viennese Kitchen

            3/4 cup butter – softened

                1 1/2 cup sugar

                3 eggs (large)

                1 1/2 cups flour

                1/4 cup cocoa

                1/2  tsp baking soda

                1 /2 cup sour cream

                1/2 cup boiling water

                1 tsp Vanilla

                1 tsp Almond Extract – optional

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                Cream butter and sugar until very fluffy

                Add egg yolks – one at a time – beat between each until well incorporated

                Add Vanilla Extract

                Combine flour, baking soda and cocoa, sift then add to the eggs

                and butter mixture

                Alternating, between flour and sour cream

                Now add the very hot water – slowly – keep mixing until well mixed

                Bake in 2 –  10 inch cake pans lined with parchment paper

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                Grease and dust the sides of the pans with flour.

                Bake at 325 F for about 25 to 30 minutes (depending on your oven)

               Or, until cake tester comes out clean

Note:….If  my time is limited I reach for a “Duncan Hines” Devil’s Food cake mix…..it is a great alternative….and I have never been disappointed.

Simple Chocolate Mousse

Use Fabulous dark chocolate…I use 2 bars…..

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Lindt “Excellence” Supreme Dark Chocolate ( 90 % Cacao 3.5 oz, 100g)

Ghirardelli  Intense Dark, Midnight Reverie  (86% Cacao 3.17 oz, 90g)

3 cups heavy cream – whipped

½ cup powdered sugar

2 tsp Vanilla

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Melt the chocolate in a double boiler, stirring until smooth.

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While the chocolate is melting, place the cream into a chilled bowl,  helping the cream to whip faster.  Whip the cream until it forms soft peaks.

Add the powdered sugar and mix just enough to blend thoroughly.

Add half of the whipped cream to the melted chocolate, and mix well until combined.

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Then gently fold in the remaining whipped cream until mixture is smooth and well blended.

Chill the mousse for about 30 minutes to an hour…then fill and ice the cake.

Note!  I piled the mousse about 2 inches high on to the first  cake layer

then refrigerated it for about 30 minutes.  This helped to hold the mousse in place when I placed the  second cake layer on top of it.

Once the filling was between the two cake layers I iced the cake and piled the rest of the mousse onto the top, and decorated it.  I used a pastry bag and a star tip to fill the top.

To give the cake a special touch…I went to my garden and wondered what I could use to make the cake special.  I have a huge bush of Russian Sage and it is in full bloom.  There is also  Marjoram with it’s delicate pink blossoms.  The pink blossoms would go well with the dark chocolate, but I felt that the aroma of Marjoram would not compliment the chocolate…I went back to the Sage and looked at it for a while, picking off the leaves, smashing them in my hand and smelling the potent sage fragrance.  Yes, Sage would go well with chocolate the two aromas are strong  yet  they would not clash.  They would compliment each other. When I finished decorating around the cake I inhaled the two aromas with delight.

 Here is today’s creation!

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Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

Find me on Face Book, LinkedIn

and Pinterest

….and, if you like this post…please, share it with your friends….

Maria Reisz Springer

Maja’s Kitchen LLC

Maja’s Kitchen LLC

maria@majaskitchen.com

http://www.majaskitchen.com

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 Elenore’s Cookies…

Blondies and Chaocolate Musse Torte 012

When I first became engaged to my husband-to-be, I was invited to visit for the first time with the Springer Family  in Hollywood, Florida; to be introduced to the family and friends during an evening reception at their home.

There was a lovely buffet of appetizers and desserts for everyone’s enjoyment while the cocktails were served. Since I do not like alcoholic drinks I went straight to the dessert section of the buffet.  Holding a plate in my hand I picked up something small.  It was a square little bite that looked simple but intriguing. The little piece was light brown in color with chocolate pieces peaking out of  its cake.  It had no icing or any kind of cream on it which promised my fingers would not get messy or sticky.   It definitely was a very safe bite that would not even mess up my lipstick, yes, I am vain when it comes to looking my best and this was an evening when I wanted to be as “perfect” as I could.

This little bite of pastry was delightful.  It had a pleasant density, a crumbly feeling on the tongue and the chocolate melted in my mouth like a sauce that enhanced every goodness that it held…

Through my “culinary” life I have seen many recipes that are almost identical to Elenore’s Cookies, they are called “Blondies.”

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Today I want to share my version of this simple little cake/pastry and hope you will bake it as often as I have throughout my many years of marriage…after all it is my husband’s favorite treat.

Ingredients

3/4 cup Margarine

1 lb light brown sugar

3  Extra Large eggs

2 cups of flour

2 1/2 tsp baking powder

2 tsp Vanilla Extract

2 cups of finely chopped walnuts – I chop them in an old fashioned nut grinder

1 cup of chocolate chips

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Pre-heat oven to 350 F

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Melt the margarine in the Microwave oven using a large glass mixing bowl

Add the light brown sugar to the melted margarine and add the 3 eggs one at a time while mixing well with an electric hand mixer.

Now add the Vanilla Extract, the flour, and the baking powder to the above mixture, and mix well

When the batter consistency is uniform add the finely chopped walnuts and the chocolate chips using a spatula

Pour the batter into a large baking pan and…

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bake Elenore’s cookies at 350 F for 35 minutes or until a toothpick comes out clean

Remember, every oven is heating differently, check the pastry before the 35 minutes, it might be baked sooner than you think.

Cut the “cookies’ into little squares and dust them with a touch of powdered sugar before you place them on a serving platter.

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The powdered sugar is my Austrian signature!

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Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

Find me on Face Book and Pinterest

….and, if you like this post…please, share it with your friends….

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