Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [64]
For the pistachio biscotti, preheat the oven to 350°F. In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1 inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into twelve 1-inch-thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Serve the Espresso Pots de Crème with the cookies on the side for dipping.
Triple Chocolate Threat
1½ hours
This indispensable chocolate cake is perfect for every birthday.
Serves 8 to 12
Chocolate Cake
2½ cups cake flour
1½ teaspoons baking soda
1 teaspoon salt
¼ cup (1½ sticks) unsalted butter, at room temperature
2 cups sugar
3 (1-ounce) squares unsweetened chocolate, melted and cooled
2 eggs
1 teaspoon vanilla extract
1½ cups ice water
Chocolate Chip Frosting
3 cups confectioners’ sugar
7 tablespoons hot water
4 (1-ounce) squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
¼ cup mini chocolate chips
Preheat the oven to 350°F. Coat two 9-inch round cake pans, including the sides, with nonstick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added nonstick insurance. Set the pans aside.
In a large bowl, sift together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the cooled chocolate and beat for 3 minutes to incorporate. Beat in the eggs one at a time; add the vanilla until well blended. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the ice water. Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake’s structure. Mix until the batter is smooth.
Pour the batter into the prepared pans and smooth the surface with a spatula; the pans should be two-thirds full. Place the pans on the middle rack of the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when touched. Cool the cake in the pans until completely cool, and I mean completely cool. Otherwise you run the risk of these extremely light cakes breaking apart when you take them out. Once cool, turn them out from the pans and remove the parchment paper. Next prepare the frosting.
In the bowl of an electric mixer, dissolve the confectioners’ sugar and water at low speed. Add the cooled chocolate and vanilla. Mix until everything is completely incorporated. With the mixer still running, add the butter 1 tablespoon at a time. Using a spatula, fold in the chocolate chips.
With a metal spatula, spread about ½ cup frosting on top of one of the cakes. Carefully place the other layer on top. Frost the top and sides of the cake thoroughly. Refrigerate the cake for 45 minutes before decorating or cutting.
Blackberry and Rosemary Crumble
Blackberry and Rosemary
Crumble
1½ hours
The rosemary adds a sophisticated taste to this old favorite. It’s great in the summertime when blackberries are at their peak.
Serves 8
Crumble
½ cup (1 stick) unsalted butter, at room temperature
1½ cups sugar
1 cup all-purpose flour
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