The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [324]
almond-orange financier
MAKES ONE 4 X 13 ½-INCH TART
¾ cup (1½ sticks) unsalted butter, melted, plus more for the pan
1 cup almonds, lightly toasted (4½ ounces)
12/3 cups confectioners’ sugar, plus more for dusting
½ cup all-purpose flour
¼ teaspoon salt
Finely grated zest of 1 orange
6 large egg whites, lightly beaten
Candied Orange Peel (recipe follows), for garnish
1. Preheat the oven to 450°F. Brush the inside of a 4 × 13½-inch tart pan that has a nonremovable bottom with melted butter; transfer to the freezer.
2. Using a food processor, pulse the almonds until finely ground. In a large bowl, combine the ground almonds, confectioners’ sugar, flour, salt, and orange zest. Add the egg whites, and whisk to combine. Slowly stir in the butter.
3. Remove the tart pan from the freezer. Pour the batter into the pan; place on a baking sheet. Bake until the dough just begins to rise, about 10 minutes. Reduce the oven heat to 400°F, and continue baking 7 to 8 minutes more, until the financier begins to brown. Turn off the oven, and let the cake stand in the oven until firm, about 10 minutes. Transfer the pan to a wire rack to cool completely.
4. Invert the financier onto the rack; reinvert, and slice into 6 pieces. Garnish the top with candied orange peel, and dust with confectioners’ sugar.
candied orange peel
MAKES ½ CUP
The candied orange peel can be made up to 3 weeks ahead; store it with the cooking syrup in an airtight container in the refrigerator.
3 oranges
1 cup sugar
1. Using a citrus zester or vegetable peeler, shred long strips of orange peel.
2. Place the strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat 2 more times with fresh water.
3. Place the sugar in a clean saucepan with 1½ cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Add the citrus strips to the boiling syrup; reduce heat, and simmer until the strips are translucent, about 12 minutes. Remove from heat; let the strips cool in the syrup, at least 1 hour. Remove from the syrup when ready to use.
chocolate hazelnut torte
MAKES ONE 8 ½-INCH TORTE
¾ cup unsalted butter, plus more for the pan
Unsweetened cocoa powder, for the pan and for dusting
1 cup currants
½ cup whiskey or hot water
11/3 cups heavy cream
1 pound bittersweet chocolate, chopped
6 large eggs
1 cup sugar
¼ teaspoon salt
1½ cups finely chopped toasted hazelnuts (6½ ounces)
1. Preheat the oven to 225°F. Butter an 8½-inch springform pan; sprinkle with cocoa, and tap out excess. In a small bowl, combine the currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain the currants in a fine sieve, and discard the whiskey.
2. In a small saucepan over medium heat, bring the cream and butter almost to a boil, making sure all the butter is melted. Place the chocolate in a medium heatproof bowl, and pour the cream over it to cover. Whisk gently until the chocolate is melted and the mixture is combined.
3. In a medium bowl, whisk together the eggs, sugar, and salt. Whisk into the chocolate mixture, and stir in the nuts and currants. Pour the mixture into the prepared pan.
4. Bake until the edges are set and the center is still a little soft to the touch, about 2 hours. Transfer to a wire rack to cool completely. Cover with plastic wrap, and chill overnight in the refrigerator. When ready to serve, remove from the refrigerator, and dust with cocoa powder.
molten chocolate cakes
MAKES 6 SMALL CAKES
Because the batter needs to be frozen before baking (and can remain in the freezer, covered with plastic wrap, for up to 1 month), these cakes are perfect for those unexpected moments when you need a quick dessert. Using semisweet chocolate in the truffles is essential; if bittersweet is used,