Deep Dark Chocolate (16 page)
Read Deep Dark Chocolate Online
Authors: Sara Perry
4 ounces premium dark chocolate, chopped
1 tablespoon premium unsweetened Dutch-process cocoa powder
12 ounces cream cheese, at room temperature
2
/
3
cup granulated sugar
¼ cup sour cream
1 large egg, at room temperature, lightly beaten
Topping
¾ cup sour cream
¼ cup granulated sugar
¼ teaspoon pure vanilla extract
Drop of pure almond extract
Mocha Affogato
¼ cup granulated sugar
¼ cup water
1 tablespoon plus 2 teaspoons instant espresso powder such as Medaglia d’Oro
Pinch of salt
TO MAKE THE CRUST:
Cut a strip of parchment 1 inch wider than the height of a 7-inch springform pan. Line the inside of the pan with the paper, letting the excess extend above the pan’s rim.
In a medium bowl, mix the cracker crumbs, sugar, and cocoa until blended. Mix in the butter until well blended and crumbly. Transfer the mixture to the prepared pan and press the mixture onto the bottom of the pan. Refrigerate the crust while making the filling.
TO MAKE THE FILLING:
Preheat the oven to 350°F. Place the chocolate in a small heatproof bowl and set in a wide pan or skillet of hot water for 5 minutes, stirring 4 or 5 times. Let it melt completely. Stir until smooth. In another bowl, mix the cocoa and hot water to make a smooth paste.
In a stand mixer on medium-low speed, beat the cream cheese, sugar, sour cream, and vanilla until creamy and smooth, scraping down the sides and bottom of the bowl as necessary. Beat in the egg until blended. Stir in the melted chocolate and dissolved cocoa until well blended. Scrape the batter into the prepared pan and spread evenly. Bake in the center of the oven for 40 to 45 minutes. After removing the cheesecake from the oven, reduce the oven temperature to 300°F.
TO MAKE THE TOPPING:
Meanwhile, in a small bowl, mix the sour cream, sugar, vanilla, and almond extract until well blended. Gently spread the topping over the cheesecake and bake for another 15 to 20 minutes to set the top layer. Transfer the cheesecake to a wire rack. Using a thin-bladed knife, loosen the parchment from the inside edge of the pan (this helps prevent the cheesecake from cracking as it cools). Let cool for 3 hours, then wrap in plastic wrap and refrigerate until cold and set, at least 6 hours or overnight.
To unmold, release the sides of the springform pan and peel off the parchment. Let the cheesecake stand at room temperature for 30 minutes.
TO MAKE THE MOCHA AFFOGATO:
In a small saucepan over medium-high heat, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Remove from the heat and whisk in the cocoa, espresso powder, and salt until smooth.
To serve, place cheesecake slices on dessert plates, then drizzle a small amount of mocha affogato in a pattern on the plate. Any leftover cheesecake can be kept, covered in the refrigerator, up to 3 days.
Chocolate Puddings, Custards, and a Soufflé
VIN SANTO AND BRIOCHE CHOCOLATE BREAD PUDDING
Tea-Cup Chocolate Custard with Star Anise
VALRHONA DARK CHOCOLATE POTS DE CRÈME
Full-Tilt Dark Chocolate with Zabaglione
serves
6
MY MOTHER’S CHOCOLATE PUDDING IS OUR FAMILY’S
favorite homey dessert. Made in a double boiler with flour as the thickener, it’s an old-fashioned pudding that’s luscious and simple to make. All that’s required is a little time and patience.
You can use granulated or brown sugar; either works well. The granulated sugar highlights the chocolate flavor, while the light or dark brown sugar adds a subtle caramel accent.
3 cups evaporated milk (see Note, below)
¾ cup granulated sugar or firmly packed brown sugar
4 ounces premium unsweetened chocolate, chopped
¼ cup plus 2 tablespoons all-purpose flour
¼ teaspoon salt
1 large egg, at room temperature, lightly beaten
Chocolate Curls for garnish (optional)
First, have patience and don’t try to hurry the process. In the top of a double boiler, combine the milk, sugar, and chocolate and place over simmering water. Cook, stirring occasionally, until the chocolate melts, about 10 minutes. It will be light brown and speckled.
Meanwhile, in a small bowl, whisk the flour and salt until well blended. Then, whisk ½ cup of the warm chocolate mixture into the flour until blended and smooth. Slowly whisk the dry ingredients back into the double-boiler mixture. Continue to cook until thickened,
stirring occasionally at first and more frequently at the end, 12 to 17 minutes. The pudding will be a rich brown.
In a small bowl, slowly whisk ¾ cup of the hot pudding mixture into the beaten egg, then slowly add the egg mixture back into the double boiler, whisking constantly, for 2 minutes. Remove from the heat and stir in the vanilla. Pour into a single serving bowl, or divide among 6 dessert bowls and chill. A skin will develop on the surface (when I was a child, this was my favorite part). If you don’t want the skin, cover the pudding surface with plastic wrap and refrigerate for 4 to 6 hours. If desired, garnish each serving with a chocolate curl.
Note
My mom always used evaporated milk in this recipe. Evaporated milk is basically whole milk with 60 percent of the water removed, giving it the consistency of heavy cream. It gives a slightly nutty flavor to chocolate desserts. This is the way I like it. If you prefer, you can substitute half-and-half, whole milk, or a combination of the two.
Chocolate Curls
To make chocolate curls: begin with a chocolate block (you’ll need a thick block, such as a Scharffen Berger 9.7-ounce home baking bar, to create largeribbon like curls). Place the chocolate in a warm spot at room temperature to soften slightly, about 1 hour. Drag a sharp, serrated vegetable peeler in one motion down one side of the bar from top to bottom to create the curl.
Vin Santo and Brioche Chocolate Bread Pudding
serves
4 to 6
THIS ENHANCED VERSION OF BREAD PUDDING IS A SEDUCTIVE
combination of buttery brioche, sweet Tuscan wine–infused custard, plump golden raisins, and premium dark chocolate. The addictive finish of crushed amaretti cookies and crème fraîche is not optional!
