Monday, September 8, 2008

Through the Baking Lens

Here is a behind the scenes look at how you go about making 400+ desserts.

First you need a trusty machine--mine is ole' Red, oh how I love this mixer.

Second, if there's any chopping or cutting to be done a food processor is a must. The opportunity cost of chopping by hand versus food processor is a no brainer in my book.

Third, a good chef's knife is still necessary for the smaller cutting jobs. Fourth, pre-measure as much as you can. Here are the chocolate chips pre-measured and the flour mixture for the carrot cake.

Fifth, whenever you make any cakes I am convinced parchment paper really IS necessary and not some ploy to give you an extra step in the prep process.

Here is the Carrot Cake batter awaiting a cake pan and hot oven to finish the symphony.

Chocolate Truffle Cakes: I know this recipe by heart now and it's super simple.

First, preheat your oven to 375. Grease your large muffin tins with a non-stick coating spray or use muffin liners (you can also use regular size or mini size tins--just adjust baking time). Melt 14 oz. of semi-sweet chocolate, 1 Tb. sugar and 5 Tb of unsalted butter in a bowl placed over simmering water.

Put two eggs & 1 Tb sugar in a food processor. Process for about 2 minutes until it's a pale yellow. Add 1 Tb flour (you could add rice flour to make it gluten-free, which is what I did). Pulse to combine ingredients. Once your chocolate mixture is melted it should be left to stand for 3-5 minutes to cool. Add 1/4 cup chocolate mixture to egg mixture and pulse. Continue until all of the chocolate has been incorporated into the egg mixture.
This is what your egg mixture should look like after processing for 2 minutes. I used a cookie scooper to put the chocolate into the muffin tins. I highly recommend using liners as it is easier to remove them. Bake for 18-20 minutes (jumbo tin). If you do not use muffin liners, you'll want to remove the cakes immediately from the tins onto a cooling rack and reinvert them right side up. You can wrap them up and they are even more delicious the next day. **If you use regular tins baking time is about 10-12 minutes--they should spring slightly when you press the middle. They're pretty forgiving.

Pure satisfaction in taking this picture, not a trace of chocolate. I'm a firm believer in scraping as much out as possible and this is what urks me about hosts on the Food Network.

A happy woman to be home and rest, but more happy to know that her wonderful husband gave her a massage shortly after taking this photo.

1 comment:

jenny said...

Kamille. I'd like to not blame you, but you're a good scapegoat. I was going to start phase 1 today but I read this and couldn't help myself. I went and bought a piece of grocery store carrot cake. And ate it. It was good for what it was, but difficult knowing what it could've been. Here's to new beginnings on Tuesday.