Friday, November 15, 2019

what is Ganache

Gauche is a mixture of melted chocolate and cream that can be used as a glaze for pastries and desserts, a filling for cakes and for making chocolate truffles. The basic ratio used when makinggauche is two parts chocolate (usually a semisweet/bittersweet chocolate) to one part cream. 

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Ganache is normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first, then pouring it over the chocolate. The mixture is stirred or blended until smooth, with liqueurs or extractsadded if desired. Butter is generally added to give the ganache a shiny appearance and smooth texture. Adding corn syrup also gives it a shiny color and is used to sweeten ganaches without the crystallization side effect that comes from other sugars. Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. If using white chocolate, a ratio of 3 parts chocolate to 1 part cream is standard. Cooled ganache can be whipped to increase volume and spread to cover a cake, though as it cools, it becomes thicker and eventually unspreadable. Ganache is also poured into a mold or terrine while warm and allowed to set or cool. Once it has cooled, it can be removed from the mold and sliced similarly to pâté.
Heavy whipping cream is generally preferred to make a creamier, thicker ganache. This pairs well with a dark chocolate between 60-82%. If the chocolate should seize while being mixed with the warm cream, adding tablespoon by tablespoon of hot water to the mixture can remedy the problem.

History[edit]

Ganache or crème ganache was originally a kind of chocolate truffle introduced by the Paris confectioner Maison Siraudin in about 1862 and first documented in 1869.[3] It was named[by whom?] after a popular vaudeville comedy by Victorien Sardou, Les Ganaches ("The Chumps")[4][5] (1862).
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Wednesday, November 6, 2019

Sourdough Chocolate Cake



Chocolate cake made with sourdough starter? Don't worry; you'll never taste the sour, just the rich, full flavor of chocolate. The coffee icing, with its pretty dark chocolate drizzle, takes this cake to another level.
PREP
15 mins
BAKE
30 to 40 mins
TOTAL
2 hrs 45 mins
YIELD
One sheet cake, 18 servings
SAVE RECIPE
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Sourdough Chocolate Cake

Instructions

  1. Combine the starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 to 3 hours. It won't necessarily bubble, but it may have expanded a bit.
  2. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
  3. In a separate bowl, beat together the sugar, oil, vanilla, salt, baking soda, cocoa. and espresso powder. The mixture will be grainy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Gently combine the chocolate mixture with the starter-flour-milk mixture, stirring till smooth. This will be a gloppy process at first, but the batter will smooth out as you continue to beat gently.
  6. Pour the batter into the prepared pan.
  7. Bake the cake for 30 to 40 minutes, until it springs back when lightly pressed in the center, and a cake tester inserted into the center comes out clean.
  8. Remove the cake from the oven, and set it on a rack to cool while you make the icing.
  9. Sift the confectioners' sugar into a large mixing bowl, and set it aside.
  10. In a small saucepan set over medium heat, melt the butter and add the buttermilk or yogurt. Dissolve the espresso powder in the hot water, add to the pan, and bring the mixture just to a boil.
  11. Immediately pour the simmering liquid over the confectioners' sugar in the bowl, and beat until smooth.
  12. Pour the warm frosting over the cake. If you wait too long and the frosting stiffens up, spread it over the cake.
  13. Combine the chocolate chips, milk, and corn syrup in a microwave-safe cup. Microwave until the chips soften, then stir until smooth.
  14. Drizzle/drip the chocolate over the icing. You can do this while the icing is still warm, or wait until it's cooled.

Tips from our Bakers

  • Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter – it’ll be ready for baking about 24 hours after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.
  • Do you really need the espresso powder in the cake? Well, certainly it's not critical to the cake's structure. But we find espresso powder heightens chocolate flavor, just as vanilla does. You can't really taste either one; but each is a lovely accent to chocolate, bringing out the nuances of its flavor.
  • How do you tell when a cake is done? Start with the time it's been in the oven, certainly, but don't depend on that; ovens vary wildly in how they bake. Rely instead on the usual tests: is the cake barely beginning to pull away form the sides of the pan? Does it spring back when pressed lightly in the center (rather than your finger leaving an imprint)? And, most importantly, does a cake tester or toothpick inserted into the center come out clean, or with perhaps only a few solid crumb clinging to it? Then, no matter what your timer says, the cake is done.
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Flourless Chocolate Cake 425 REVIEWS 4.9 out of 5 stars SHARES 128.3k Share on Facebook Share by Email Share on Pinterest Share on Twitter This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolate ganache glaze takes it over the top. And, since it contains neither flour nor leavening, it's perfect for Passover. And, of course, also ideal for those following a gluten-free diet. PREP 15 mins BAKE 23 to 27 mins TOTAL 1 hr 38 mins YIELD one 8" cake Flourless Chocolate Cake Ingredients Cake 1 cup (170g) semisweet or bittersweet chocolate chips 1/2 cup (8 tablespoons, 113g) unsalted butter 3/4 cup (149g) granulated sugar 1/4 teaspoon salt 1 to 2 teaspoons espresso powder, optional 1 teaspoon vanilla extract, optional 3 large eggs 1/2 cup (43g) Dutch-process cocoa powder Glaze 1 cup (170g) semisweet or bittersweet chocolate chips 1/2 cup (113g) heavy cream Instructions Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See "tips," below. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine. Perfect your technique IMG_2360 BLOG Flourless chocolate cake BY PJ HAMEL Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing. To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it's not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. Tips from our Bakers If desired, garnish cake with 1/4 cup sliced almonds, toasted in a 350°F oven until golden brown, about 10 minutes. Can you line your pan with wax paper instead of parchment? Yes. While wax paper shouldn't be exposed to direct oven heat, it's fine when used between cake batter and pan. For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice.

Instructions

  1. Preheat the oven to 375°F. Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See "tips," below.
  2. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
  3. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
  4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
  5. Spoon the batter into the prepared pan.
  6. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
  7. Remove it from the oven, and cool it in the pan for 5 minutes.
  8. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
  9. To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it's not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.
  10. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Tips from our Bakers

  • If desired, garnish cake with 1/4 cup sliced almonds, toasted in a 350°F oven until golden brown, about 10 minutes.
  • Can you line your pan with wax paper instead of parchment? Yes. While wax paper shouldn't be exposed to direct oven heat, it's fine when used between cake batter and pan.
  • For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice.
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chocolate babka

Overhead vertical shot of sliced chocolate babka with chocolate chunks on white cutting board with wood background.


We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
image: https://toriavey.com/images/2015/05/IMG_1233-740x555.jpg
Horizontal shot of sliced babka with swirling chocolate filling, chocolate chunks on white cutting board with wood background.

Food Photography and Styling by Kelly Jaggers
image: https://toriavey.com/images/2015/05/IMG_1233-200x150.jpg
Horizontal shot of sliced babka with swirling chocolate filling, chocolate chunks on white cutting board with wood background.

Chocolate Babka

from 22 votes
Servings
 servings
Prep Time
4 hours
Cook Time
1 hour
Kosher Key
Dairy
Print Recipe

Description

Bake tender, delicious homemade chocolate-filled babka with this illustrated step-by-step tutorial. Foolproof recipe with amazing flavor!

Ingredients

Dough Ingredients

  • 1 packet active dry yeast or 2 1/4 tsp
  • 2/3 cup whole milk warmed to 110 degrees F, plus 1 additional tbsp for egg wash
  • 5 tbsp unsalted butter at room temperature
  • 3 tbsp granulated sugar plus 1 tsp for yeast
  • 1 1/2 tbsp flavorless cooking oil (grapeseed is an option)
  • 1 1/2 tsp vanilla extract
  • 4 egg yolks reserve 1 egg white for egg wash
  • 2 1/2 - 3 1/4 cups all purpose flour (flour amount detailed in instructions below)
  • 1 tsp kosher salt

Chocolate Filling Ingredients

  • 2 cups finely chopped, good quality dark chocolate (two 4 oz. bars of dark chocolate)
  • 2 tsp ground cinnamon
  • 1/3 cup unsalted butter cold

Streusel Ingredients

  • 1/4 cup dark brown sugar
  • 1/4 cup all purpose flour
  • 2 tbsp unsalted butter cold and cut into small pieces
  • 1/4 tsp kosher salt
US Customary - Metric

Recipe Notes

You will also need: Mixing bowls, whisk, stand mixer with paddle attachment and dough hook attachment, rolling pin, 9x5 loaf pan, nonstick cooking spray, parchment paper, pastry brush

Instructions

  1. To prepare the dough: Start by dissolving the yeast in the warm milk along with 1 tsp sugar. If you do not have a thermometer, the milk should be warm to the touch but not hot. Whisk the yeast into the milk along with 1 tsp sugar to dissolve. Over the next few minutes, the milk/yeast mixture should become foamy as the yeast begins to grow. If it doesn't, this likely means that your yeast has expired or the milk was too hot, causing it to die. Get some fresh yeast and try again, otherwise your babka won't rise... and that would be a major bummer.
    image: https://toriavey.com/images/2015/05/IMG_29581.jpg
    Yeast proofing in a bowl.
  2. While the yeast proofs, cream together the butter and sugar in a stand mixer fit with the paddle attachment.
    image: https://toriavey.com/images/2015/05/IMG_2954-21.jpg
    Butter and sugar creamed in a mixer.
  3. Once the butter and sugar are well combined, add the oil and vanilla extract and mix well at low speed. Add egg yolks 1 at a time and increase the mixer to high. Beat for an additional 2 minutes.
    image: https://toriavey.com/images/2015/05/IMG_2966-21.jpg
    Eggs added to butter in mixer.
  4. Turn the mixer back to low speed and add 2 1/2 cups flour and 1 tsp salt, then add the foamy yeast mixture. Be sure to give the yeast mixture a final whisk before adding it in, especially if it is very foamy.
    image: https://toriavey.com/images/2015/05/IMG_2968-21.jpg
    Flour added to butter and eggs in mixer.
  5. Mix until just combined, then replace the paddle attachment with the dough hook. Continue to mix, adding 1 tbsp of flour at a time, just until a soft dough forms. The amount of flour you need will vary based on humidity and altitude; best to add flour slowly and check texture as you go. 
    image: https://toriavey.com/images/2015/05/IMG_2970-21.jpg
    Dough hook used for dough in mixer.
  6. You want a dough that is soft a pliable, not stiff. The dough should be tacky, but not wet or sticky, and shouldn't cling to the skin. Do not walk away during this part, you also want to keep an eye on the dough to make sure that you do not over mix it. It should be easy to form into a smooth ball.
  7. Once a soft dough forms that can easily be removed from the hook by hand, transfer it to a lightly floured surface and knead several times, or until you have a smooth ball of dough. Do not over-knead.
    image: https://toriavey.com/images/2015/05/IMG_2972-21.jpg
    Dough ball kneaded on a counter.
  8. Place the ball of dough into a greased mixing bowl and cover with plastic wrap. I usually let the dough rise in the refrigerator overnight, but if you prefer you can let it rise at room temperature for 1-2 hours, or until it has just about doubled in size.
    image: https://toriavey.com/images/2015/05/IMG_2904-21.jpg
    Dough ball resting in a bowl.
  9. To prepare the chocolate filling:In a mixing bowl, combine the grated or finely chopped chocolate, cinnamon and butter. Mix with hands until well combined, it should have a chunky texture. Set aside.
    image: https://toriavey.com/images/2015/05/IMG_2921.jpg
    Chocolate filling prepared in a bowl.
  10. Remove the dough from the refrigerator and allow to come to room temperature, about 1 hour. Once the dough reaches room temperature, roll it on a lightly floured surface until you have a 14x18 inch rectangle.
    image: https://toriavey.com/images/2015/05/IMG_2924.jpg
    Dough rolled out to a rectangle.
  11. Evenly sprinkle the chocolate filling over the dough, leaving an even 1-inch border around the edge. Then, starting with the long side, roll the dough into a tight log.
    image: https://toriavey.com/images/2015/05/IMG_2926.jpg
    Chocolate filling spread on a dough rectangle.
  12. Roll the log back and forth several times, gently spreading it out until the length of the log is about 20 inches.
    image: https://toriavey.com/images/2015/05/IMG_29131.jpg
    Dough rolled up into a log.
  13. Twist the dough into a figure 8 and pinch the ends together. Sometimes using a bit of water will help the ends to stick. Line your loaf pan with parchment paper, then lightly spray the parchment with nonstick cooking oil spray. Transfer the dough to the lined loaf pan. Cover the pan with a tea towel, or loosely with plastic wrap, and allow to rise for 1 hour, or until the babka completely fills the pan. It will get pretty big!
    image: https://toriavey.com/images/2015/05/IMG_2937.jpg
    Babka dough shaped and placed in a loaf pan.
  14. While the dough is rising, prepare the streusel by combining the ingredients in a mixing bowl until well combined and crumbly.
    image: https://toriavey.com/images/2015/05/IMG_29501.jpg
    Prepared streusel topping in a bowl.
  15. Once the dough has risen, preheat oven to 350 degrees F.
  16. Using a very thin skewer, poke a few holes into the babka. This allows steam to be released during baking so that you aren't left with very large gaps between the dough and the filling.
    image: https://toriavey.com/images/2015/05/IMG_2960.jpg
    Dough risen in a loaf pan.
  17. Brush the babka with an egg wash made from 1 egg white whisked together with 1 tbsp of whole milk.
    image: https://toriavey.com/images/2015/05/IMG_2961.jpg
    Brushing egg wash onto a risen loaf.
  18. Sprinkle the streusel over the top of the babka. It will collect more in the crevices, but this is fine. Babka should have a rustic look.
    image: https://toriavey.com/images/2015/05/IMG_2964.jpg
    Streusel sprinkled over risen loaf.
  19. Place the pan on a baking sheet and bake for 25 minutes, then turn the pan 180 degrees and cook for an additional 25 to 30 minutes, or until it reaches an internal temperature of 185 degrees F in the thickest center part of the babka. The babka will be golden brown and should have a hollow sound when tapped.
  20. Allow the babka to cool before slicing. This is truly the hardest part of the whole process, but trust me - cutting into it while it’s still hot will leave you with quite a mess. The filling needs time to set up a bit. Even after cooling it will crumble a bit when you slice it. That's part of the charm. Serve with coffee or tea and enjoy your babka bliss!
    image: https://toriavey.com/images/2015/05/IMG_1229.jpg
    Frontal shot of sliced babka with swirling chocolate filling, chocolate chunks and cinnamon sticks, and cloth napkin on white cutting board with wood background.
Nutrition Facts
Chocolate Babka
Amount Per Serving
Calories 486Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g94%
Cholesterol 98mg33%
Sodium 260mg11%
Potassium 275mg8%
Carbohydrates 50g17%
Fiber 4g17%
Sugar 15g17%
Protein 7g14%
Vitamin A 485IU10%
Calcium 61mg6%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.

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