chocolate | Bewitching Kitchen

This delicacy deserves THE spotlight on the Hall of Fame of Desserts, perfect for closing with a golden key a very special dinner. It is classy, looks absolutely gorgeous, and according to Claudio, our dear friend who prepared it, it’s not too complicated to make. Granted, Claudio is a fantastic cook, so I wasn’t quite sure what to expect until he showed me the recipe. In this case, I must agree with him: if you have access to canned pureed chestnuts, this will be one of the simplest desserts you’ll ever make, but even if you don’t, making the puree is worth the effort, so you can taste this masterpiece and swoon with each bite.

TERRINE OF CHOCOLATE AND CHESTNUT PUREE
(from Le Cordon Bleu – Receitas Caseiras)

185 g (6.5 oz) semisweet chocolate, chopped
90 g (3.2 oz) butter, at room temperature
90 g (3.2 oz) granulated sugar
400 g (14 oz) canned chestnuts puree
¼ tsp instant coffee, diluted in 1 tsp warm water
¼ tsp vanilla
30 ml (1/8 cup) rum
shaved semisweet chocolate
fresh fruits of your choice (strawberries, blueberries, aguaymantos)

Lightly grease a loaf type pan with oil, cover the bottom with parchment paper, and oil the paper.

Melt the chopped chocolate in a bowl over simmering water (without letting the water touch the bottom of the bowl), stirring often. Once it is completely melted and smooth, allow it to cool for 5 minutes.

Beat the butter with the sugar in a KitchenAid type mixer until creamy. Incorporate the chestnut puree, and the melted chocolate. When the mixture is very smooth, add the vanilla, coffee, and rum. Pour into the prepared loaf pan, smooth the surface with the back of a spoon or a small icing spatula, cover with plastic wrap and place in the fridge for at least 12 hours.

To unmold, carefully run a spatula around the edges, invert the terrine on a serving platter, and decorate with fresh fruits of your choice, shaving chocolate all over.

Cut in slices, and serve. Count the seconds until the first compliment! 😉

ENJOY!

to print the recipe, click here

Comments: This recipe is from a Brazilian edition of a Le Cordon Bleu publication from many years ago. I could not find a link to the specific book, but if you click here, you’ll be directed to the huge LCB collection available at amazon.com.

Both Phil and I were blown away by this dessert! It is creamy, rich, and even though I was firm on my intention of having a very small slice after the great dinner they had served us, I was powerless, unable to resist a second (bigger) slice. It melts in your mouth, with the fresh fruits balancing the intense chocolate flavor. The aguaymantos (fisalias in Portuguese) were a terrific touch, with their slightly tart taste and exotic look, they added extra pizazz to the dessert.
That’s what their garden looks like at winter time… a tropical paradise indeed!

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For someone who doesn’t much care for desserts, I’ve posted quite a few lately. Probably part of it was the holidays that just kept on coming: Thanksgiving, Christmas and New Year’s Eve, with Valentine’s Day around the corner. All of these special occasions call for a sweet closure, often with chocolate written all over it. 😉

To get in this proper dessert spirit, I’ll share my favorite recipe for flourless chocolate cake. Even someone as cake-challenged as myself can make this scrumptious dessert, as I have since I saw it on “Taste”, with David Rosengarten (back when the FoodTV Network was worth watching). I didn’t miss many of David’s shows, that I taped on my old VCR, and still have the box of those tapes. VCRs are a thing of the past, but one day I’ll digitize those shows on DVDs (…one happy day… right after I organize my recipes in beautiful, indexed folders).

David Rosengarten’s flourless chocolate cake is special. I mean, who doesn’t like a pony? Even if you’re not a chocoholic, this dessert might be for you, but if you love chocolate, then don’t let this recipe pass you by. It’s dreamy with a little whipped cream on the side, that slightly mellows its potent chocolate kick. Please, use the best chocolate that you can find, because here quality makes a difference: the chocolate is all that you will taste.

FLOURLESS CHOCOLATE CAKE
(from David Rosengarten show Taste)

7 oz extra bittersweet chocolate
14 Tbs unsalted butter (1 + 3/4 sticks)
5 large eggs, separated
1 Tbs vanilla extract
3/4 cup granulated sugar
pinch of salt
2 Tbs unsweetened cocoa powder

Heat the oven to 350F. Grease a 10-inch springform pan.

Combine the chocolate and butter in a double boiler over simmering water, heating until fully melted and smooth. Transfer to a bowl, let it cool slightly for a few minutes, and whisk in the egg yolks and vanilla. Sift in the sugar, salt, and cocoa powder, while constantly stirring.

Whip the egg whites to soft peaks. Gently mix about one third of them into the chocolate mixture, fold the remaining whites trying to deflate them as little as possible. Pour the mixture into the prepared springform pan. Place in the lower rack of the oven and bake for 25-28 minutes.

Remove the cake to a rack and immediately loosen the sides of the pan. Allow the cake to cool before serving.

ENJOY!

to print the recipe, click here

Comments: Some people, including my husband, can’t conceive of a cake without icing (irony of all ironies, he married the “Anti-Cake”). Yet, this cake won his heart (though he insists it will still improve with a thin chocolate glaze). Years ago I baked it in a heart-shaped pan for our Valentine’s dinner. OK, it was a little cheesy, but it doesn’t hurt to travel that route every once in a while… 😉

David’s original recipe instructed to press the cake down with a plate or other appropriate flat object right after removing the ring, to compress it and release a bit of the air produced by the whipped egg whites. In his opinion, the cake is all about a fudgy, dense, chocolaty texture. I’ve tried it both ways, and prefer to skip the compression, allowing it to naturally cool and deflate.

For the fans of his show, those who certainly still remember his closing line….

” Life is a matter of taste.” (David Rosengarten)

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