Read The Boozy Baker: 75 Recipes for Spirited Sweets for Free Online
Authors: Lucy Baker
workers in puffy white hats, not something thrown together in the kitchen at home. But actually, this Austrian confection is easy to bake, and the results never fail to impress. It would make a truly elegant holiday dessert—and a much welcome alternative to those dreaded fruitcakes.
FOR THE TORTE:
5 ounces bittersweet chocolate, chopped
¼ pound (1 stick) unsalted butter, softened
1 cup sugar, divided
6 large eggs, separated
1 tablespoon apricot brandy
1 cup all-purpose flour
FOR THE APRICOT GLAZE:
1 cup apricot preserves
3 tablespoons apricot brandy
FOR THE CHOCOLATE GLAZE:
5 ounces bittersweet chocolate, chopped
½ cup heavy cream
4 tablespoons unsalted butter
2 tablespoons apricot brandy
Preheat the oven to 350°F. Grease two 8-inch round cake pans with butter, or spray with nonstick spray. Line the bottoms of the pans with parchment paper. Dust with flour and tap out the excess.
TO MAKE THE TORTE , place the chocolate in a heat proof bowl and set the bowl over a pan of simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth. Remove the bowl from the heat and allow the chocolate to cool to room temperature.
In a large bowl, beat the butter and ¾ cup of the sugar with an electric mixer until very light and fluffy, about 3 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl as needed. Beat in the apricot brandy and the cooled chocolate. Set aside. Wash and dry the beaters.
In another large bowl, beat the egg whites with the remaining ¼ cup sugar until they form soft peaks. Stir one-third of the beaten whites into the chocolate mixture to lighten it, and then carefully fold in the remaining whites until only a few streaks of white remain. Sprinkle ½ cup of the flour over the batter and fold in until incorporated. Repeat with the remaining ½ cup flour.
Divide the batter between the two cake pans and bake for about 20 minutes, or until cakes are puffed and a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow to cool on a wire rack for 15 minutes. Run a knife around the edge of each pan and invert each cake over a plate. Peel off the parchment paper.
TO MAKE THE APRICOT GLAZE , bring the apricot preserves and apricot brandy to a boil in a medium saucepan over medium heat. Reduce the heat to a simmer, and cook until mixture is thickened, about 5 minutes. Remove from heat and set aside.
Place one torte layer on a plate lined with two pieces of waxed paper (align them so that each piece covers half the plate and they overlap slightly in the middle). Spread the torte layer with half of the apricot jam mixture. Top with the remaining torte layer, and spread with the remaining jam mixture. Let stand while you make the chocolate glaze.
TO MAKE THE CHOCOLATE GLAZE , place the chopped chocolate in a small mixing bowl. Heat the heavy cream in a small saucepan over low heat until it reaches a simmer. Pour the heated cream over the chocolate. Let stand 2 minutes and then stir until smooth. Stir in the butter until smooth. Stir in the apricot brandy.
Immediately pour the glaze over the cake. Using an offset spatula, smooth the glaze over the top and sides of the torte, making sure to cover it completely. Refrigerate the cake until the glaze is set, about 1 hour. Gently pull the sheets of wax paper out from underneath it, cut the torte into thin wedges, and serve.
SHAKE IT UP: Substitute orange marmalade for the apricot jam, and orange liqueur for the apricot brandy.
“Can’t Say Nocello” Carrot Cake Cupcakes
M AKES
12 TO 16
SERVINGS
OR 24
CUPCAKES
IS THERE A BETTER WAY TO EAT YOUR VEGETABLES than by devouring a spicy carrot cupcake topped with a slick of cream cheese frosting? I doubt it. When it comes to carrot cake there are endless variations: Some include pineapple, others raisins, still others coconut. Since I’ve always liked walnut versions best, I decided to enhance this recipe with a nip
FOR THE TORTE:
5 ounces bittersweet chocolate, chopped
¼ pound (1 stick) unsalted butter, softened
1 cup sugar, divided
6 large eggs, separated
1 tablespoon apricot brandy
1 cup all-purpose flour
FOR THE APRICOT GLAZE:
1 cup apricot preserves
3 tablespoons apricot brandy
FOR THE CHOCOLATE GLAZE:
5 ounces bittersweet chocolate, chopped
½ cup heavy cream
4 tablespoons unsalted butter
2 tablespoons apricot brandy
Preheat the oven to 350°F. Grease two 8-inch round cake pans with butter, or spray with nonstick spray. Line the bottoms of the pans with parchment paper. Dust with flour and tap out the excess.
TO MAKE THE TORTE , place the chocolate in a heat proof bowl and set the bowl over a pan of simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth. Remove the bowl from the heat and allow the chocolate to cool to room temperature.
In a large bowl, beat the butter and ¾ cup of the sugar with an electric mixer until very light and fluffy, about 3 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl as needed. Beat in the apricot brandy and the cooled chocolate. Set aside. Wash and dry the beaters.
In another large bowl, beat the egg whites with the remaining ¼ cup sugar until they form soft peaks. Stir one-third of the beaten whites into the chocolate mixture to lighten it, and then carefully fold in the remaining whites until only a few streaks of white remain. Sprinkle ½ cup of the flour over the batter and fold in until incorporated. Repeat with the remaining ½ cup flour.
Divide the batter between the two cake pans and bake for about 20 minutes, or until cakes are puffed and a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow to cool on a wire rack for 15 minutes. Run a knife around the edge of each pan and invert each cake over a plate. Peel off the parchment paper.
TO MAKE THE APRICOT GLAZE , bring the apricot preserves and apricot brandy to a boil in a medium saucepan over medium heat. Reduce the heat to a simmer, and cook until mixture is thickened, about 5 minutes. Remove from heat and set aside.
Place one torte layer on a plate lined with two pieces of waxed paper (align them so that each piece covers half the plate and they overlap slightly in the middle). Spread the torte layer with half of the apricot jam mixture. Top with the remaining torte layer, and spread with the remaining jam mixture. Let stand while you make the chocolate glaze.
TO MAKE THE CHOCOLATE GLAZE , place the chopped chocolate in a small mixing bowl. Heat the heavy cream in a small saucepan over low heat until it reaches a simmer. Pour the heated cream over the chocolate. Let stand 2 minutes and then stir until smooth. Stir in the butter until smooth. Stir in the apricot brandy.
Immediately pour the glaze over the cake. Using an offset spatula, smooth the glaze over the top and sides of the torte, making sure to cover it completely. Refrigerate the cake until the glaze is set, about 1 hour. Gently pull the sheets of wax paper out from underneath it, cut the torte into thin wedges, and serve.
SHAKE IT UP: Substitute orange marmalade for the apricot jam, and orange liqueur for the apricot brandy.
“Can’t Say Nocello” Carrot Cake Cupcakes
M AKES
12 TO 16
SERVINGS
OR 24
CUPCAKES
IS THERE A BETTER WAY TO EAT YOUR VEGETABLES than by devouring a spicy carrot cupcake topped with a slick of cream cheese frosting? I doubt it. When it comes to carrot cake there are endless variations: Some include pineapple, others raisins, still others coconut. Since I’ve always liked walnut versions best, I decided to enhance this recipe with a nip
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