Posts by Friday Baking Project
Apple Galette
Apple picking is a quintessential fall activity in New York’s Hudson Valley. The region boasts numerous orchards, and while I’ve explored many over the years, my personal favorite is Wilklow Orchards in Highland, just outside New Paltz. Wilklow offers a wide variety of apples, picturesque hilly terrain, is dog-friendly (see photos after recipe), and, last…
Read MoreChocolate Cherry Torte
Throughout The Friday Baking Project, we’ve explored a variety of cakes where chocolate takes the spotlight as the primary flavor. These include French-style chocolate cakes, such as the Reine de Saba and cakes with chocolate fillings such as last week’s Chocolate Mousse Cake or the decadently rich Chocolate Truffe Cake. With their singular focus on…
Read MoreChocolate Cherry Torte
PRINT Yield: 1 9†cake of Servings: 12 to 14 Method: Creaming Ingredients Cake 6 oz (170 g) chocolate, 55% to 64%, wafers or broken up â…” cup (3 oz / 85 g) all-purpose flour ½ cup (1.55 oz / 44 g) almond flour, lightly toasted 12 tbl (6 oz / 170 g) unsalted butter,…
Read MoreChocolate Mousse Cake
PRINT 1 seven-inch cake # of Servings: 8 Ingredients 1 recipe Chocolate Chiffon Cake 1 recipe Chocolate Charlotte Mousse 1 recipe Midnight Glaze Chocolate Shavings, as needed Special tools and equipment needed: Pre-recipe preparations: Directions:
Read MoreChocolate Mousse Cake
This may very well be the ultimate chocolate mousse cake. A luscious Chocolate Charlotte Mousse is layered between three Chocolate Chiffon Cake layers topped with a Midnight Glaze and enveloped in chocolate shavings. The mousse, although rich, is not overly so, and the chiffon cake complements it perfectly. The Midnight Glaze, made from Valrhona cocoa,…
Read MoreMidnight 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…
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