Chocolate Oblivion Truffle Torte

Chocolate Oblivion Truffle Torte in name alone sounds absurdly decadent. This light and fluffy torte is not too complicated, but requires lengthy preparations and will need to be executed carefully. Only calling for three ingredients, the recipe will serve a good number of people and would be great for any special occasion. This torte is also a good substitute for a normal cake and is perfect for the chocolate lover.
Chocolate Oblivion Truffle Torte
-Yields about 16 servings
Ingredients:
  • 1 lb bittersweet chocolate
  • 1 c unsalted butter
  • 6 large eggs

Directions:

  1. Preheat the oven to 425° F
  2. Place a pan of water on top of the stove. Heat until hot, but not boiling.
  3. Put a large heatproof bowl over the pot and mix the chocolate and butter. Stir periodically until melted into a smooth liquid.
  4. Set that aside. Get another large metal bowl, place over the same pan and heat the water to a simmer.
  5. Add the eggs to the second bowl and stir continually to avoid curdling. The mixture should be warm.
  6. Remove from heat and whisk until its volume triples in size, and soft peaks form when the whisk is raised.  Beat for about five minutes for this to occur.
  7. Fold about 12the eggs into the chocolate mixture using a rubber spatula.
  8. When the eggs are fully folded into the chocolate, add the rest of the eggs until no streaks are left and everything is mixed together. Make sure that the heavy mixture at the bottom of the chocolate substance is blended in well.
  9. Pour into the baking pan. Try to transfer all of the mixture. Smooth out the top.
  10. Place the pan into a larger pan that is filled with 1 inch of very hot water. Bake 5 minutes.
  11. Cover the pan loosely with buttered foil. Bake 10 minutes.
  12. Take out of oven and let it cool on a rack for 45 minutes.
  13. Cover with plastic wrap and place it in the refrigerator for about 3 hours or until very firm.
  14. When getting the cake out, if you are using a springform pan, just pop the sides off. If you are using an aluminum baking pan, run a knife along the outside of the cake to loosen up the edges.
  15. Place the pan on a stove burner over low heat so as to warm up the bottom. This will only take a minute or two, so keep an eye on the pan.
  16. When the bottom is loose, put a large plate over the pan and carefully flip both together. If the cake does not release, try putting it back on the stove top and try again.


Whipped Cream

Ingredients:

  • 2 c whipping or heavy cream
  • 1 T confectioners sugar

Directions:

  1. Slowly pour the whipping or heavy cream into an electric mixer. Add the tablespoon of confectioners sugar.
  2. Drape a clean dish cloth over the mixing bowl to prevent splashing. Start the electric mixer slowly, and gradually increase the speed.
  3. Continue until the mixture is stiff and is no longer a liquid.


We had a little trouble with the water bath. First, we couldn’t find a pan that would fit the cake pan and also hold the water. Eventually we found one of the pans we used to cook the chickens in last Thursday. The next problem we ran into was that the recipe called for a springform pan. Unfortunately, as much as Amory tried to make the pan waterproof, the foil would still let water seep through the cracks. So we substituted the springform pan for a regular round aluminum pan. The whipped cream came out wonderful and complimented the torte nicely.

 

 

Chewy Sugar Cookies

Chewy Sugar Cookies
(from the Food Network’s show Sweet Dreams, online recipe)
2 3/4 C flour
1 t baking soda
1/2 t baking powder
1 C softened butter
1 1/2 C white sugar
1 egg
1 t vanilla extract
3-4 T buttermilk
Sprinkles or colored sugar (optional)

Making the Cookies (oven at 375°F)
1. Mix together the flour, baking soda, and baking powder.
2. In another bowl, cream the butter and sugar, then add the egg and vanilla extract.
3. Slowly add the dry ingredient mixture to the butter mixture until the flour is incorporated.
4. Stir in enough buttermilk to soften the dough so it can be rolled into balls, but not so much that the dough becomes wet.
5. Roll the dough into tablespoon-sized balls and place them on a pan.
6. Gently flatten each cookie and lightly brush with buttermilk. If desired, press the toppings onto the cookies before baking.
7. Bake the cookies for 8-10 minutes or until golden brown. Allow to cool on the pan for two minutes before moving to a rack.

Today we set out to complete this simple, fun recipe to make sugar cookies. We lacked buttermilk, so Luke took it upon himself to make homemade buttermilk with 1 tablespoon of lemon juice and a cup of milk. First we mixed the dry ingredients, the flour, the baking powder, and the baking soda. In another bowl, we mixed the butter and sugar, hand creaming it and blending in the egg. By mixing the ingredients in the two bowls we were able to start a dry dough. To soften the dough we added about 5 tsp of the homemade buttermilk. Then the dough was ready to to be molded into small balls. We were able to fit 28 of these small cookies onto the cookie pan, and using a cup we flattened the balls into small disks. All that was left to do was to pop them in the oven and wait for our delicious treats to be ready! In retrospect, 28 cookies was too many for one tray, as the cookies grew into one mass. We tried again with less cookies; both batches were equally tasty, even though the first batch wasn’t perfectly shaped.

The Good Ol’ Chocolate Chip Cookies

The cookies are all done!

Today, Friday, we are making chocolate chip cookies. When we chose our recipes for the week, Friday was cookie day and we decided to go classic. Not only are chocolate chip cookies easy to make, but they always come out so well.

Makes 3 – 4 dozen

Ingredients:

  • ½ lb. butter, softened
  • ¾ c granulated sugar
  • ¾ c brown sugar
  • 2 eggs
  • 2 c all-purpose flour
  • ½ t baking soda
  • ½ t salt
  • 1 t vanilla extract
  • 2 c (8 oz) semi-sweet chocolate chips

Directions:

  1. Preheat the oven to 375°F.
  2. With a mixer, beat together the butter, sugar and brown sugar. Add the eggs one at a time and continue beating until the mixture is nicely blended.

    Unmixed ingredients

  3. Mix the flour, baking soda and salt in a different mixing bowl. After stirring together, gradually add the dry ingredients to the butter and sugar mixture.
  4. After blending the dry ingredients and the butter and sugar mixture, add the vanilla and chocolate chips. Stir to evenly distribute the chocolate chips.
  5. Drop tablespoon-sized balls of dough onto an ungreased cookie sheet. Place the cookies roughly 3 inches apart. Cook for about 10 minutes or until they turn light brown.

    Cookie dough is good for eating.

  6. Cool cookies for a few minutes on the cookie sheet before removing them and placing them on a cooling rack.
  7. Serve warm or store in a container for later.

As expected, the cookies came out just as expected with no difficulties whatsoever except for the fact that we couldn’t get our hands on the electric mixer. Instead, Amory had to mix the sugar and butter by hand with a fork. Hats off to you, Amory! The cookies had to go in for slightly longer than is stated in the recipe, but it may have been because we made the cookies slightly larger than directed.

Snickerdoodles

Snickerdoodles

Ingredients:

1 1/2 c sugar
1/2 c butter or margarine, softened
1/2 c shortening
2 eggs
2 3/4 c all-purpose or unbleached flour
2 t cream of tartar
1 t baking soda
1/4 t salt
1/4 c sugar
1 T ground cinnamon

Instructions:

1. Heat oven to 400ºF.
2. Mix 1 1/2 cups of the sugar, all the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place the balls 2 inches apart on an ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

These snickerdoodles were some of the easiest cookies to make, they are very low maintenance and have a remarkably short cooking time. The mixing process went without flaw, the only way we differed from the original recipe was replacing the Cream of Tartar with lemon juice.  This was done at the instruction of our teachers, Ms. Baker and Mrs. McGreevey. The baking process also went without error, with the cookies being done at exactly 10 minutes.  The cookies came out looking delightful and tasting wonderful.

Considering Red Velvet Cake

Zeb

I wanted to make a cake because I am not very good at baking. I figured that if I wanted to learn how to bake, I should try something difficult so that it would be easy to make anything else. We had to go through a large disagreement about what to make. Apple Pie, Lemon Sorbet, and Pecan Pie all got shot down before we decided to bake something I’ve never had before. As a group, we decided to make a Red Velvet Cake. This sounded like a great idea, and I immediately agreed. Though there was some skepticism at first, Red Velvet Cake won through in the end. Hopefully this group decision will get us to work together better, as we have had trouble in the past.

Jenna

After constant feuding between our group about which desert to make, we could not reach an agreement. Pies, ice cream, clafouti, all of the options in the world but we couldn’t settle on anything. An idea was finally brought to our attention, something classic and delicious. We decided on a red velvet cake with homemade frosting. The main goal of this project is to have our cake come out as intended, rather than having another surprise like yesterday. We want to make sure to follow the recipe exactly and achieve the perfect red velvet cake. I’m hoping that doing a project that we agreed on unanimously will help bring our group together and make something that we will all enjoy.

Ryan

After lots of bickering and arguing our group finally came to a decision.  Red Velvet Cake is what we decided to make. Red Velvet Cake is not a dessert I’ve had before, nor have I made one. I always hear people talking about how good the cake is. The mystique surrounding this supposedly decadent dessert intrigued me enough to create the cake. In doing so I hope to learn to love baking, since currently I am not very fond of it as a whole.