Chocolate Pots de Creme

You know, when I was younger, back when my cooking and baking fascination was in its infancy, my mom had this big fancy cookbook with these creations that I really haven't seen created anywhere.  Now, I knew that there was no way I could re-create any of these things since I didn't even know where to find some of the ingredients.  But there was one recipe I knew was simple enough for me to make:  Chocolate pots de creme.  I remember it called for milk, sugar, and chocolate.  I'm not sure what else was required since that huge cookbook was sold many garage sales ago.

I do remember how incredibly frustrating that recipe was because I ALWAYS followed it exactly and it never ever came out how it should have.  It would end up more like chocolate soup, never firming up in the fridge like the pictures showed.  I just thought maybe I was doing something wrong.  Now that I'm older, I know that there are a million imperfect cookbooks out there which might leave out some small step or include an incorrect measurement.  Now, when I come across something that doesn't seem right, I know how to correct it.  But I do feel bad for those out there who follow these horrible things just to end up with disaster.

I know, this isn't a chocolate pot de creme, but it is a sneak peak of something I will make again in the future.

Anyway, Cooks Illustrated has never led me astray.  Neither has Alton Brown.  When it comes to baking, you really can't just throw together any combination of things.  It's kind of like chemistry.  Martha Stewart is someone that can kind of be trusted.  I know enough about making creme brulee and other custard like creations to know that some combination of cream, eggs, and sugar, baked in a water bath will produce a very creamy creation.  And also make you feel really guilty afterward.  But this recipe is worth it!  Plus, it's not really hard at all.

Chocolate Pots de Creme
Adapted from Martha Stewart

I didn't follow this recipe exactly since I didn't have whole milk on hand and was too lazy to go out and get some.  I also only had bittersweet chocolate on hand and was too lazy to get milk chocolate.  Besides, in my book, there is no such thing as too chocolatey.  It still came out good, I would probably just start checking on them when there is 5 minutes left of cooking time since the tops ended up a bit firmer than the inside.  But I wouldn't shove it off the dessert tray at all.  Oh, and I would say Picky, and his parents really, really enjoyed them.  Definitely add some fresh whipped cream to even out the chocolate.

• 2 cups heavy cream
• 4 ounces bittersweet chocolate, coarsely chopped
• 5 large egg yolks
• 1/3 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• Boiling water
• Whipped cream, for serving 
• 1 tablespoon of powdered sugar

Directions

1. Preheat oven to 325 degrees with a rack in the lower third. Place a small kitchen towel in the bottom of a medium roasting pan.  Then place eight 4-ounce pots de creme pots or 4 ramekins in the pan; set aside.
   
2. In a medium saucepan, combine cream, milk, and chocolates over medium heat. Bring almost to a simmer; remove from the heat. Set aside, stirring occasionally, until chocolate is melted.
   
3. In a medium bowl, whisk together egg yolks, sugar, and salt. While whisking, add a little of the hot milk mixture to the egg mixture to combine. Add the remaining milk mixture, and whisk to combine. Whisk in vanilla. Strain through a fine-mesh sieve into a large liquid measure.
   
4. Pour approximately 1/2 cup of the egg mixture into each pots de creme pot. Transfer the roasting pan to the oven. Fill pan with enough boiling water to come halfway up the sides of the pots de creme pots. At the 30 minute mark, check to see if the center is set.  If still a little jiggly, bake until the custards are just set in the center, about 35 minutes.
   
5. Remove the roasting pan from oven. Remove the pots de creme pots from the water, and place on a wire rack to cool. When completely cooled, cover, and transfer to refrigerator. Chill for at least 4 hours and up to overnight.
   
   In a large bowl, pour in about 1/2 to 3/4 cup of heavy cream, then whip at high speed with an electric mixer.  When it starts to form soft peaks, add a tablespoon of powdered sugar and continue to whip until it reaches a whipped cream consistency.  Spoon on top of chocolate and serve.  You might want to eat half and save the other half for later.  
   

Jen vs. the birthday cake

Cake - 1, Jen - 0.5

I give this round to the cake since it did throw me for a loop.  I know, it doesn't make sense.  Creme brulee doesn't scare me, neither does cheesecake.  I laugh in the face of meringue!  And souffle doesn't intimidate me.  But cake!  It has always been my downfall.  It always ends up looking like some Frankenstein-inspired monster.  Not appetizing to the eyes at all.  I was extremely tempted to go the cupcake route.  Cupcakes are cute and innocent, nothing like the behemoth that is a cake.  But I was determined to conquer my long time foe.

I had the upper hand while combining the ingredients.  I forgot to soften the butter, so I stuck it in the microwave for 10 second increments until it was properly softened.  I used cake flour.  I shook the buttermilk.  And the pre-baked product looked gorgeous.  It tasted really really good too.

But my downfall came when it was time to pour it into the cake pans.  I had buttered, placed the buttered parchment rounds in the bottom, and then poured my mix in.  However, instead of searching for my tried and true cake pans, I chose to use the shorter cake pans that were within easy reach.  These had a 1 1/2 inch depth instead of the 2 inches required.  I beg of you, for all that is holy, please use the 9 inch cake pans with a 2 inch depth!  I suspected there might be some spill over.  So I placed a cookie sheet on the rack below just in case.  I was not prepared for the lava-like flow that came out of my poor cakes.

Luckily, I was able to salvage them somewhat.  Frosting covers everything.  But still, I would know about the folly that took place in the oven.  And now you know my shame.

We shall meet again cake.  You haven't heard the last from me!

Yellow cake with sour cream chocolate frosting
Adapted from Smitten Kitchen

Picky requested a yellow cake, so that is what I made.  This tastes almost like the yellow cake mix, except way better since it doesn't have that artificial taste.  I would definitely make this again.  Maybe in cupcake form though.

Yield: Two 9-inch round, 2-inch tall cake layers

4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Chocolate Sour Cream Frosting
Adapted from The Dessert Bible

Picky said he hated buttercream frosting so  I searched for a frosting that would appeal to him.  If you prefer less of a sugar taste and more chocolate, this is for you.  I didn't find it sour, just very rich tasting.

Only cooking note: Be sure that your sour cream is at room temperature before you make the frosting.

Makes 5 cups of frosting, or enough to frost and fill a two layer 9-inch cake

15 ounces semisweet or bittersweet chocolate, chopped
1 1/4 teaspoons instant espresso (optional, but can be used to pick up the flavor of average chocolate)
2 1/4 cups sour cream, at room temperature
1/4 to 1/2 cup light corn syrup
3/4 teaspoon vanilla extract
Combine the chocolate and espresso powder, if using, in the top of a double-boiler or in a heatproof bowl over simmering water. Stir until the chocolate is melted. (Alternately, you can melt the chocolate in a microwave for 30 seconds, stirring well, and then heating in 15 second increments, stirring between each, until the chocolate is melted.) Remove from heat and let chocolate cool until tepid.
Whisk together the sour cream, 1/4 cup of the corn syrup and vanilla extract until combined. Add the tepid chocolate slowly and stir quickly until the mixture is uniform. Taste for sweetness, and if needed, add additional corn syrup in one tablespoon increments until desired level of sweetness is achieved.
Let cool in the refrigerator until the frosting is a spreadable consistency. This should not take more than 30 minutes. Should the frosting become too thick or stiff, just leave it out until it softens again.

Picky's Birthday - chocolate souffle

Choosing Picky's dessert was a bit more difficult than choosing what to make for his special dinner.  I thought about making a cake, but I also wanted to make him a souffle.  So I decided to make both!  I knew the souffle would be smaller and perfect for just me and Picky, so I made that the night of his birthday.  On Friday nights, Picky plays cards with a group of friends and I thought he could celebrate his birthday properly with his friends with a cake.

So on to the souffle!  I have made a cheese souffle before, but never a chocolate one.  The cheese one was fairly simple since I just followed Julia Child's instruction on how to make it.  Since I am in the middle of moving, Julia is currently packed away in a box.  I searched my favorite cooking websites online and then it hit me.  Martha Stewart!  Of course, she will have the perfect chocolate souffle recipe.  Hers was a bit complicated and involved many steps, but egg whites don't scare me.  Cake scares me, as you will see in my next post.  Anyway, on to the recipe!

Chocolate Souffle
Adapted from Martha Stewart

This produced a souffle that reminded me of the most chocolate-y brownie, but without the density.  It was so yummy!  I would probably serve it with whipped cream sweetened with a touch of honey next time.

• Unsalted butter, room temperature, for dish and collar
• 1/2 cup plus 2 tablespoons sugar, plus more for dish
• 3/4 cup whole milk
• 3 tablespoon all-purpose flour
• 4 large eggs, separated
• 2 ounces best-quality bittersweet chocolate (about 1/2 cup), finely chopped
• 1/4 cup cocoa powder, sifted
• 1/4 teaspoon cream of tartar
• Confectioners' sugar, for dusting (optional)

1. Position rack in center of oven. Heat oven to 400 degrees. Cut a parchment collar about 20 inches long by 6 inches high. Brush the top half of one side with butter. Butter sides only of a 1-quart souffle dish; coat with an even layer of sugar; set aside.
   
2. In a small heavy-bottomed saucepan, whisk together 1/4 cup sugar and milk. Bring to a boil; remove from heat.
   
3. In a medium bowl, whisk together 1/4 cup sugar, the flour, and egg yolks. Slowly pour the hot-milk mixture into the egg-yolk mixture, whisking constantly.
   
4. Transfer milk-and-yolk mixture to saucepan. Whisk over medium-high heat until mixture thickens, about 40 seconds. Make sure to whisk along side of pan to prevent scorching.
   
5. Remove pastry cream from heat, add chopped chocolate, and whisk until melted. Add cocoa powder; whisk until combined. Transfer to a large mixing bowl.
   
6. Using an electric mixer fitted with the whisk attachment, combine egg whites and cream of tartar on low speed until frothy. Increase to medium speed until soft peaks form. Gradually add 2 tablespoons sugar. Increase mixer speed to high, and whisk until stiff but not dry peaks form.
   
7. Whisk chocolate pastry cream to loosen and release steam, add 1/3 of the egg-white mixture, and whisk vigorously until mixture is combined and lightened.
   
8. Using a rubber spatula, lightly stir remaining egg-white mixture to loosen; this will keep you from overmixing the souffle. Fold remaining egg whites into lightened chocolate cream.
   
9. Transfer souffle mixture to prepared dish, and smooth top with a spatula. Secure parchment collar around dish with kitchen twine so that the collar extends 3 inches above the dish. Or you could do what I did, carefully place the buttered parchment paper inside the souffle dish, making sure it extends up above the souffle dish an then carefully pouring the mixture in.  This worked for me. Place in oven, and bake for 10 minutes; reduce oven temperature to 350 degrees, and cook for 20 minutes more for a creamy center or 25 minutes more for a slightly drier center.
   
10. If desired, dust souffle with confectioners' sugar; serve immediately.