CEN ERPIECE desserts Recipes by Tim Brennan, Cravings
photogRaphy by Jennifer Silverberg
Baking takes center stage during the holidays, so we asked cake baker extraordinaire, tim brennan of cravings, to share some of his most show-stopping recipes. From fun and festive to simple and elegant, these delectable desserts will garner oohs and ahs from guests. and check out page 71 to watch brennan’s step-by-step videos showcasing his professional techniques.
Chocolate-Mint Cake Serves | 18 to 20 | Cake
4 oz ¾ cup 22/3 cups 2 tsp 2 tsp 1 tsp 2 2 cups 1 tsp 2 cups
unsweetened chocolate unsalted butter, plus more for greasing pans unbleached flour baking soda baking powder salt large eggs granulated sugar pure mint extract boiling water, divided
Frosting
4 cups ½ cup 1 cup 2 lbs 1½ tsp 2 cups
heavy cream unsalted butter granulated sugar Valhrona bittersweet chocolate, chopped pure mint extract crushed hard-candy peppermints, for garnish
| Preparation – Cake | preheat oven to 350ºF. Melt chocolate and butter in a double boiler. in a large bowl, sift together flour through salt and set aside. butter three 9-inch cake pans. in a large bowl, mix eggs, sugar and mint extract. add melted chocolate and butter. stir until blended. add 1 cup boiling water. stir until blended, scraping the bottom and sides of the bowl. add the sifted dry ingredients and stir until blended. scrape bowl and stir again. add remaining boiling water and stir to combine. Divide batter evenly among the three cake pans. bake 18 to 22 minutes. cool 10 minutes and invert onto a rack. cool completely. May be made one day in advance. | Preparation – Frosting | bring cream, butter and sugar to a boil. Remove from heat and add chocolate, making sure it is completely submerged. Let sit for 5 minutes. add mint extract and stir until chocolate is completely melted. Refrigerate for 2 hours, until frosting is the texture of mayonnaise. | To Assemble | place 1 cooled cake on a serving plate and top with frosting. add another layer of cake and top with frosting. add the final layer of cake and frost the top and sides. press the crushed peppermints onto the sides and top of cake. chill for 30 minutes and serve.
Inspired Food Culture
DECEMBER 2011
63