So, for my second post, I promised myself I would do something a little more challenging than my pitiful caramel corn recipe. So, I ventured into the slightly intimidating realm of layered cakes.... On the cover of the most recent issue of The Best of America's Test Kitchen (2010), there is a glorious vision of chocolatey decadence one wouldn't think is humanly possible.... A flourless chocolate cake topped with a silky chocolate mousse then topped with a white chocolate whipped concoction THEN topped with chocolate curls. Behold this glorious vision!














So, last night, my husband and I had invited some friends over for a Bible Study. I figured I would at least attempt to be hospitable by trying to make something for all of us to eat (putting out cheetos like in college seems no longer adequate, I guess unless britney spears was my friend). However, there was like a 60% chance that my creation would have looked more like this...



and less like the angelic vision above. This certainly wouldn't have surprised me, given my penchant for general mediocrity in the kitchen (and in life, really). Alright enough of my grandstanding and self-flagellation, onto the recipe and results.





Alright, get ready, it took me roughly 2 hours to make this dessert (with a few pee breaks, don't worry I washed my hands).


Ingredients
Base Layer
6 TBSP of unsalted butter
7 ounces of bittersweet chocolate (CI says Ghiradelli is the way to go - if you're willing to take out a second mortgage on your house to pay for fancy chocolate then go for it, otherwise Baker's is just fine)
3/4 tsp instant espresso powder
1&1/2 tsp of vanilla
4 large eggs (separate those suckers)
pinch salt [sic] Pinch OF salt, Cook's Illustrated needs to get some copy editors stat
1/3 cup packed brown sugar

Middle Layer
2 TBSP of cocoa powder (Dutch-processed or otherwise, I personally hate Dutch processed CP)
5 TBSP hot water
7 oz of Bittersweet chocolate (chop it up!, anyone else watch Dave Chappelle?)
1&1/2 cups heavy cream
1 TBSP sugar
1/8 tsp of salt


Top Layer
3/4 tsp gelatin
1 TBSP water
6 oz of white chocolate (CHOP IT FINE!)
1&1/2 cups of heavy cream
chocolate shavings.... use a soft chocolate like hershey's bar or something

Alright people its go time... 1. Oven 325 degrees. grease a 9 inch springform pan. Melt butter, chopped up chocolate and espresso powder in double boiler until smooth. remove from heat and let sit 5-6 min. then, whisk in vanilla and egg YOLKS!


2. In your mixer, WHISK (at medium speed) egg whites and salt until frothy (30ish sec). Add 1/2 of brown sugar, beat for 15 seconds, then add remaining and beat on high until soft peaks form. using a whisk, fold 1/3 of foam into chocolate mixture. Fold in the remaining with spatula until no streaks remain. Put that puppy in the oven and bake for 13-18 minutes... until center has set. I baked my for 14 minutes in my gas stove. Let the cake cool for at least 1 hour.

Alright, tier 2! Combine cocoa powder and hot water. set aside. Melt chocolate in double boiler. once smooth remove from heat and let sit for 5-6 minutes. Alright, time to clean out the stand mixer, because you need to whisk together the cream, sugar, and salt until it begins to thicken. Increase to high and whip til soft peaks form. Whisk in cocoa powder mixture into chocolate then fold 1/3 of whipped cream into the chocolate (use spatula). then fold in the remaining until no streaks remain. Smooth out the top of the mousse and refrigerate at least 15 minutes... I personally say you should refridgerate for 30 minutes.


Home stretch... final layer.


Sprinkle gelatin over water in small cup. set aside for 5 minutes at least. Place white choc in medium bowl. bring 1/2 cup of cream to a simmer in a small saucepan over medium high heat. remove from heat and then dump gelatin mixture into cream and stir it all up. then pour the cream/gelatin mixture over the white chocolate and stir that all up (until no lumps, my lumps, my lovely lady lumps, remain). Let that cool for about 8 minutes.

Alright clean out that stand mixer again, because you need to whisk the remaining cream on high. Once you get soft peaks, fold 1/3 of mixture into chocolate. then fold in the rest until no streaks remain. spoon over bittersweet layer and let the cake sit in the fridge for at least 3 hours. Garnish this with delicious chocolate curls... or in my case, chocolate flecks.

Voila! My latest creation. (My springform pan was too big, so my layers aren't as big as the picture above, but it still tasted delicious and everyone liked it. Hurray for my ego!) Sarah - a slice of this will be waiting for you on your doorstep tonight... along with Lars and the Real Girl. Thanks for letting me borrow... official review: quirky, weird, likeable.

Hello world!

It is with great joy and honor that I present to you my very first post on Sarah, Shelly and Brett's illustrious cooking blog. I enter this format with much trepidation, so please do not pulverize me in the comments section (or I'm afraid my ego will never let me come back). However, needless to say, I'm pleased to bring you a scrumptuous, little recipe for caramel corn!

To be totally honest, I'm kind of bummed this is my first post. I was hoping for something a little more culinarily challenging, but when you've procrastinated past the point of apologies, this is what you're reduced to. So, CARAMEL CORN it is!



Ingredients
12 cups of popped corn
1 cup of roasted pecans
1 cup of M&Ms (optional)
1 stick of unsalted butter
1 cup of packed light brown sugar
1/4 cup of light corn syrup
1/2 tsp. salt
1/2 tsp. baking soda
1 large brown paper grocery bag

I'd like to preface the instructions by stating you can use whatever kind of popcorn you'd like. Precooked popcorn, microwave popcorn, stovetop cooked popcorn. I personally cooked my corn on the stovetop in oil (cheapest!).

Instructions
1) Place popcorn and roasted nuts in brown paper grocery bag. Shake it up a little to combine (If you'd like, you can add pretzels too!)

2) Melt butter in microwave for approximately 1 minute. Add brown sugar, corn syrup, and salt and microwave for 2 minutes. Stir the mixture for about 30 seconds to a minute, and then placed back in the microwave for 2 more minutes. The mixture will bubble and boil. Do not be alarmed!

3) Add baking soda to sugar mixture. It was get foamy, but once it starts to do this... carefully pour it on top of the caramel corn. Fold over the paper bag and start to shake!

4) Throw it back in the microwave for another minute. Take it out and shake again. Then another minute in the microwave. Open the bag, add the M&Ms and shake for 30 seconds one last time!

Voila! Just spread it over a cookie sheet and let it get crunchy! You can break it up and start munching on it within 5 minutes.

Here's an idea: For an inexpensive Christmas gift, I put mine in Christmas-themed Chinese take-out boxes. Good for coworkers or neighbors!

Either way, this is such an easy snack to make... I hope that you enjoy!