Ancient Grains for Modern Meals - Maria Speck [119]
TO GET A HEAD START: Don’t hesitate to bake this cake 1 day ahead, as its flavors deepen. Store in an airtight container at room temperature.
Dark Chocolate Cake with Amaretto
Deliciously velvety and not overly sweet, this pitch-dark and scrumptious chocolate cake is assembled with such ease that you might never be tempted to buy one again. Ruth Reichl’s Last-Minute Chocolate Cake, published in her book Garlic and Sapphires, inspired my whole grain version. Be sure to check for doneness a few minutes early. You don’t want your cake tester to come out fully dry, as the residual moistness makes this a treat! I like to contrast this cake’s deep flavor with a dollop of tangy crème fraîche, briefly whisked and spiked with a dash of Amaretto, just to be fair. MAKES 1 LOAF; 12 TO 16 SLICES
6 tablespoons unsalted butter (3 ounces)
4 ounces unsweetened chocolate, coarsely chopped
¾ cup brewed strong black coffee
½ teaspoon instant espresso powder
1 cup white whole wheat flour (4¼ ounces)
½ teaspoon baking soda
¼ teaspoon fine sea salt
1 large egg, at room temperature
2 tablespoons Amaretto liqueur
1 teaspoon vanilla extract
⅔ cup turbinado sugar
Confectioners’ sugar, for dusting
SEE MEASURING WHOLE GRAIN FLOUR
1 Position a rack in the center of the oven and preheat to 325°F. Butter a 9 by 5-inch aluminum loaf pan or coat with cooking spray. Dust with flour, tapping out any excess.
2 Cut the butter into 4 to 5 pieces and add, together with the chocolate, coffee, and espresso powder, to a large heavy-bottomed saucepan. Heat over medium-low, stirring frequently with a wooden spoon, until the butter has almost melted, 3 to 5 minutes. Remove the pan from the heat and stir until combined. The mixture will look granular. Set aside to cool to lukewarm, 5 to 10 minutes.
3 Whisk together the white whole wheat flour, baking soda, and salt in a medium bowl. Lightly beat the egg to blend in a small bowl, and then stir in the Amaretto and vanilla extract. Once the chocolate mixture has cooled, stir in the turbinado sugar and then the egg mixture; stir to combine. The mixture will thicken slightly. Using a large whisk, add the flour mixture in 2 additions, stirring after each addition until just blended; do not overmix. Scrape the dough evenly into the loaf pan.
4 Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, about 35 minutes. Place the pan on a wire rack to cool for about 10 minutes. Loosen the cake around the edges with a small sharp knife, unmold, and set it right side up on the wire rack. You can serve the cake warm, or leave it on the rack to cool completely. Just before serving, dust with confectioners’ sugar and slice with a serrated knife.
TO GET A HEAD START: This cake’s deep chocolate flavor improves if baked a few hours or 1 day ahead. Store in an airtight container at room temperature.
Ricotta Millet Pudding with Warm Raspberry Compote
This creamy dessert creation, reminiscent of rice pudding, is a perfect introduction to millet. In fact, it is my secret weapon for all those convinced they don’t like the grain. Just don’t let your guests in on the mysterious ingredient until their bowls are empty—and empty they will be, guaranteed. This dessert improves when prepared ahead, which also frees up time on the day you entertain. While the pudding is delicious on its own, the warm raspberry compote elevates this dessert from simple to festive. In a hurry? Just decorate the pudding with a few fresh berries and a dollop of whipped cream, if you like. SERVES 6 TO 8
MILLET
1 cup water
½ cup millet
⅔ cup whole milk or lowfat milk
½ teaspoon vanilla extract
Pinch of fine sea salt
PUDDING
1½ cups part-skim ricotta cheese
¼ cup honey
1 tablespoon finely grated lemon zest
2 teaspoons freshly squeezed lemon juice
1 cup heavy whipping cream, chilled
¼ cup sugar
RASPBERRY COMPOTE, AND TO FINISH
2½ cups