Tuesday, January 3, 2017

Rose Levy Berenbaum's Deep Chocolate Rosebuds

These did not actually work when we made them. We tried to make the recipe, which, as you see, is for 12 little rose cakes, as 6 larger rose cakes. Also (this was my fault) we used prepared truffle for the filling, instead of waiting on the ganache we had prepared. The truffle sunk to the bottom of each cup, which may have contributed to how badly the stuck. By the time we got the cakes out of the silicon mold tray, they were pretty much all crumbs. But, since I am thinking about how delicious that bowl of crumbs was these few days later, I have decided to record the recipe-- in hopes of making it properly some day. Or not. I really liked that bowl of crumbs (with chunks of soft truffle).

For the "dark chocolate ganache puddles"
1.5 oz/42 g dark chocolate, 60-62% cacao, chopped
1/4 c/ 2 oz heavy cream

Heat the chocolate until almost completely melted. Use a small microwavable bowl or double boiler. Stir every 15 seconds, and when it is not all the way melted, but getting there, stir it until it gets there.

Heat the cream until quite warm. Gradually stir the cream into the chocolate. Allow to sit uncovered for about 30 minutes, more if your cream was quite hot, until the consistency of slightly whipped cream. Whisk for a few minutes to lighten and so that it holds its shape like buttercream. Cover and set aside at room temperature until ready to use.

For the batter
21 g unsweetened cocoa powder (alkalized)
1/4 c / 2 oz/ 59 g boiling water
2 large eggs yolks (37 g) at room temperature
1 1/2 T water
3/4 t vanilla
2.7 oz/ 78 g cake flour
3.5 oz/ 100 g superfine sugar
1 t baking powder
1/4 t salt
5 T / 2.5 oz unsalted butter, at room temperature

Oven to 350.

Whisk cocoa and boiling water until smooth. Cover and cool to room temp. (You can accelerate in fridge but it should be room temperature when you proceed, not cool).

In another bowl, whisk yolks, 1 1/2 T water, and vanilla just until lightly combined.

Mix flour, baking powder, sugar, and salt in a mixer bowl. Add butter and bloomed cocoa mixture, and mix on low speed until the dry ingredients are moistened. Raise speed to medium and beat 1 1/2 minutes. Scrape sides. 

Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 second after each addition. Scrape.

You can use a muffin tin or the Nordic Ware Sweetheart Rose pan (with 12 cavities). Coat with baking spray and flour. (We used a larger silicone mold and didn't prep it). Spoon the batter in. They should be about half full. Smooth the tops. Dab 1 t / 5 g of the ganache onto the center of each.

Bake for 15 minutes, or until the cakelets spring back when pressed lightly with a greased fingertip.

Let the cakelets cool in the pan on a rack for 5 minutes. Unmold them onto a serving plate or a lightly greased wire rack. They should be about 1 3/4 inches high. Serve warm or at room temperature.

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