Posts by Friday Baking Project
Midnight Glaze
PRINT Ingredients ½ cup + 3 tbl (2.2 oz / 62 g) confectioners’ sugar5 tbl (2.5 fl oz) water 2 tbl (1 fl oz) heavy cream, or crème fr¢iche1 tbl (0.5 oz / 14 g) butter, room temperature ½ cup – 1 tsp (1.6 oz / 45 g) cocoa powder, preferably Valrhona, sifted 1 tbl…
Read MoreChocolate Chiffon Cake
PRINT Yield: 1 8-inch cake # of Servings: 8 to 10 Ingredients ½ cup (2.33 oz / 66 g) all-purpose flour ¼ cup + 2 tbl (1.30 oz / 37 g) cocoa powder, sifted ½ cup (3.5 oz / 99 g) sugar1 tsp baking powder ½ tsp baking soda ¼ tsp salt 2 egg yolks…
Read MoreChocolate Charlotte Mousse
PRINT Yield: 1 qt. Ingredients 7.3 oz chocolate, 61% to 64%, wafers or broken up 13 ¼ fl. oz heavy cream, whipped to just soft peaks 3 fl. oz sugar syrup, hot4 large egg yolk Special equipment needed: Pre-recipe preparations: Directions
Read MoreMarble Pound Cake
As I hunkered down in the first months of the pandemic, I yearned for comfort foods. In the dessert category, this meant pound cakes. I have always had a thing for a slice (or two) of a good pound cake with tea in the afternoon. And they’re not bad for a simple dessert, with some…
Read MoreChocolate Charlotte Mousse
This is one of my most treasured recipes from my time at Sign of the Dove, courtesy of the pastry chef who learned it while working in the pastry department at Michael’s or Chez Panisse in the 1980s. It is luscious, chocolatey, creamy and works beautifully layered in cakes. The key to success with this…
Read MoreChocolate Chiffon Cake
Like all chiffon cakes, this Chocolate Chiffon Cake relies on vegetable (canola) oil making it lighter in texture than a butter-based cake. It is an excellent base cake that is moist and chocolatey, but still allows the richness of a mousse or buttercream filling to shine. Read through the directions before proceeding as the chiffon…
Read MoreMidnight Glaze
This glaze, made from high-quality cocoa powder has an advantage over chocolate-based glazes in that it stays shiny and doesn’t become overly firm when refrigerated. For these reasons, I prefer it for cakes with soft interiors, such as dark or white chocolate mousse. The quality of the cocoa powder matters greatly in this recipe. A…
Read MoreHoney Cardamom Pound Cake
Honey holds a significant place as one of the main food symbols of the Rosh Hashanah holiday, signifying the hope for a sweet new year. This is why honey cake is a traditional dessert during the holiday season. Yet, the honey cake that many of us remember from our childhood wasn’t always a culinary delight;…
Read MoreBlueberry Crumb Cake
The memory remains vivid: it was a beautiful summer day, and we all sat outside, relishing the food and each other’s company. The cake was a resounding success, yet somehow, the recipe ended up tucked away in a file and forgotten over time. Two summers ago, while searching through my collection of recipes for entertaining…
Read MoreMeringue Bombe
Working at the Harborside Inn in Edgartown my first summer on Martha’s Vineyard I had heard about a unique restaurant in Menemsha on the other side of the island. The Beach Plum Inn had two seatings, a view of the sunset, and offered a rotating menu of four entrees each evening. When making a reservation,…
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