Chocolate Cakes: 50 Great Cakes for Every Occasion by Elinor Klivans

By Elinor Klivans

There are sufficient humans in the market passionate about chocolate cake to warrant an reputable vacation: nationwide Chocolate Cake Day, January twenty seventh. cherished baker Elinor Klivans, writer of the best-selling Cupcakes! and Cupcake Kit, has committed her new cookbook to the stuff of chocoholic delusion: chocolate cake. There's anything for bakers of each ability point within the 50 recipes incorporated the following, from quick chocolate fixes just like the scorching Chocolate Pudding Cake to extra intricate recipes just like the Mocha Whipped Cream Truffle Cake. This booklet is sure to be celebrated by means of chocolate fanatics in all places. and the way will they do this? With cake, in fact!

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Wrap in plastic wrap and chill for 30 minutes. 3 Mash 2 tablespoons of all-purpose flour into the butter. Uncover the stew and increase the heat. When it boils, stir in the paste a little at a time. Reduce the heat and cook for 30 minutes until thick. Add the kidneys. Preheat the oven to 350°F (180°C). 4 Roll out the dough on a lightly floured surface to an 8in x 16in (20cm x 40cm) rectangle, 1⁄8–1⁄4in (3–5mm) thick. Place the dish onto a short edge of the dough and cut a circle around it for the lid.

3 Return the meat and vegetables to the Dutch oven and cover with the wine. Crumble in the bouillon cube, add 11⁄4 cups boiling water, the bouquet garni, sugar, and parsnips. Season and bring to a boil. Reduce the heat to its lowest setting, cover, and cook for 2–21⁄2 hours, until the meat is tender. Check it from time to time, adding a little water if it is drying out. 4 Preheat the oven to 400°F (200°C). To make the cobbler topping, sift together the flour and salt. Rub in the butter with your fingertips until the mixture resembles fine bread crumbs.

106–107) 11⁄2 cups self-rising flour, plus extra for dusting 2 ⁄3 cup lard or vegetable shortening 1 ⁄2 tsp salt 1 egg, beaten, to glaze Meat pies and tarts 35 Most cobblers rise like scones when baked, however, if you use allpurpose flour they take on a different texture, resulting in a thinner, crisper cobbler topping. This topping will work well with any rich stew. BEEF, FENNEL, AND MUSHROOM COBBLER 3 SERVES 8 6 PREP 20 MINS PLUS CHILLING 5 COOK 2 ⁄ HRS 1 1 2 Preheat the oven to 350°F (180°C).

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