Eva's Kitchen - Eva Longoria Parker [58]
8. Meanwhile, prepare the frosting: In the top of a double boiler or in a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, melt the chocolate. Set aside to cool.
9. In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the cooled, melted chocolate, the sugar, and the hot water. Beat on medium speed until smooth. Add the egg, butter, and vanilla. Continue beating until the frosting is thick and fluffy and mounds beautifully on a spoon, 2 to 3 minutes.
10. When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Fill and frost the cake, using a crumb coat if you have time.
11. Store in a tightly covered container in the refrigerator for up to 2 days; let stand at room temperature for 30 minutes before serving.
FROM AUNT ELSA’S KITCHEN If the percentages you sometimes see on bars of chocolate seem baffling, just know this: They refer to the percentage of cocoa solids and cocoa butter in the chocolate. This varies from brand to brand, but generally semisweet chocolate is about 50 percent cocoa, and bittersweet is 60 to 70 percent cocoa. Always use a good-quality chocolate in chocolate desserts—it will usually determine how good your end result is!
aunt elsa’s pineapple upside-down cake
Buttery, not overly sweet, yellow cake is topped with rich, caramelized pineapple in this classic treat that never lets me down. All of the ingredients, including the pineapple, are staples in my pantry, so I can make it any time I want a cheerful and delicious dessert without having to shop especially for it. Using cake flour results in a more tender cake that is best eaten the day it is made. All-purpose flour gives a sturdier cake, almost like a coffee cake.
MAKES 8 SERVINGS
2⁄3 cup unsalted butter, at room temperature
½ cup packed light brown sugar
7 slices pineapple
7 drained maraschino cherries, or as needed (optional)
1½ cups cake flour or all-purpose flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon table salt
2⁄3 cup milk
1 teaspoon vanilla
1 large egg
1. Preheat the oven to 350°F. In a flameproof 9-inch cake pan, melt 1⁄3 cup of the butter over low heat. Sprinkle the brown sugar evenly over the butter and cook, stirring, until the sugar and butter are blended and there are no pools of melted batter, 2 to 4 minutes.
2. Arrange the pineapple on top of the caramel. Decorate with cherries if desired, placing them in the center of each pineapple slice. Set the pan aside.
3. In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the flour, sugar, baking powder, and salt and mix on low speed until well combined. Add the remaining 1⁄3 cup of butter along with the milk and vanilla. Beat on medium speed for 2 minutes. Scrape down the sides of the bowl. Add the egg and beat on medium speed for 2 minutes. Pour the batter over the pineapple.
4. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the pan from the oven and carefully tilt it in all directions to release the cake from the sides of the pan. Let cool in the pan for about 3 minutes. Turn the pan over onto a serving plate and let stand for 2 to 3 minutes. Carefully lift the pan off the cake. Use a spatula to remove any fruit that is stuck to the pan and place it on the cake. Serve warm or at room temperature.
drinks
The drinks I prepare have a very important purpose: to quench the considerable thirst caused by the Texas heat. Many of these refreshing concoctions put to good use the fruit and herbs that grew around us when I was a kid: lemons, limes, mint, and strawberries. And while I