Blog archives for June, 2007

Chocolate Gateau

June 29th, 2007 by
Chef Thom

Chocolate Gateau or Fudge Lovers Cake is one of those cakes that sounds fancy, tastes great and is easy to make. If you are a chocolate over or their are any chocolate lovers in your house then this is the recipe for you. It produces a one layer dense cake that will disappear quickly when you bring it out to eat, so you have been warned.

Chocolate Gateau

3 eggs
3/4 cup blanched Almond slivers
5 ounces semi-sweet chocolate
2/3 cup butter or margarine
3/4 cup sugar
2/3 cup unsifted all-purpose floor
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Seperate eggs, place whites in small bowl of electric mixer and yolks in an other small bowl.
Place Almond slivers in food processor or blender and grind till fine, makes 1 cup.
Lightly grease a 9×2 layer cake pan with removable bottom or a 9 inch springform pan.
In the top of double boiler melt the chocolate over hot, but not boiling water.
Preheat oven to 350 degrees.
In the large bowl of an electric mixer at medium speed cream butter til smooth.
Gradually beat in sugar 2 tablespoons at a time, beating till light and fluffy.
Add egg yolks one at a time beating till very light.
Add melted chocolate beating untill thoroughly combined.
At low speed beat in flour and milk, alternating between the two and ending with flour,
beat till well combined. Stir in 1/2 cup of the ground almonds and vanilla extract.

In small mixing bowl (with clean beaters) beat egg whites with salt at high speed till stiff peaks form.
With a wire whisk gently fold whites into batter until it is combined.
Pour into pan and spread evenly.
Bake 25 to 30 minutes, cool on wire rack for about 10 minutes then remove from pan on to serving plate.

Icing

5 ounces semi-sweet chocolate
3 tablespoons milk
1/4 cup butter or margarine
1 cup confectioners (10x) sugar
1/4 teaspoon almond extract
sliced almonds (optional) or remainder of ground almonds

In top of double boiler melt chocolate with milk and butter.
Remove from heat and add sugar and extract, beat till smooth.
Frost top and side of cake, sprinkle top with the ground almonds and decorate with the almond slices.
Refergirate for one hour. To serve cut with sharp knife, and stand back as the rush to eat this cake begins.

Pumpkin-Eggnog Cheesecake

June 28th, 2007 by
Chef Thom

I have been getting alot of requests for this recipe now that the holiday season is apoun us. This is a great cheesecake to serve at Thanksgiving or Christmas, or for that matter anytime you want a cheesecake that is a little different.

20 gingersnaps
1/2 cup walnuts
1 cup sugar
2 tablespoons margarine or butter (1/4 stick), melted
4 large eggs, separated
1 16-ounce can solid-pack pumpkin (not pumpkin-pie mix)
2 8-ounce packages cream cheese, softened
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
ground nutmeg
1 cup prepared eggnog
1 tablespoon cornstarch
walnuts for garnish

Preheat oven to 350° F. Spray 9″ by 3″ springform pan with nonstick cooking spray.

In food processor with knife blade attached, blend gingersnaps, walnuts, and 1/4 cup sugar until finely ground; stir in margarine or butter. Press mixture onto bottom and 2 1/2 inches up side of springform pan; set aside.

In small bowl, with mixer at high speed, beat egg whites until foamy. Gradually beat in 3/4 cup sugar until soft peaks form; set aside.

In large bowl, with same beaters and with mixer at medium speed, beat egg yolks, pumpkin, cream cheese, cinnamon, allspice, ginger, cloves, and 1/2 teaspoon nutmeg until well blended. Fold egg-white mixture into cream-cheese mixture; pour into springform pan. Bake 1 hour or until knife inserted 1 inch from edge of cheesecake comes out clean. Cool cheesecake in pan on wire rack.

In small saucepan, mix eggnog, cornstarch, and 1/8 teaspoon nutmeg. Over medium heat, heat to boiling. Reduce heat to low; simmer 1 minute or until mixture thickens. Let stand 10 minutes to cool slightly. Remove side of springform pan from cheesecake; spread eggnog mixture over cheesecake. Garnish with walnuts. Refrigerate cheesecake at least 4 hours or until well chilled.