Parozzo (Chocolate Cake from Abruzzo)

Source: Molto Italiano by Mario Batali

Makes 8 servings

1 1/2 cups sliced blanched almonds
3/4 cup sugar
1/2 cup all-purpose flour
6 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
7 extra-large eggs, separated
5 tablespoons unsalted butter, melted and cooled

Glaze
6 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter

1. Preheat the oven to 375F. Butter a 9-inch round cake pan.
2. In a food processor, grind the blanched almonds to a fine powder; add a little of the sugar if necessary to keep the nuts from becoming a paste. Set aside.
3. Sift together the flour, cornstarch, and nutmeg into a small bowl. Set aside.
4. In a large bowl, beat the egg yolks with an electric mixer until blended. Gradually add the ground almonds and the (remaining) sugar, beating until light and fluffy. Gradually add the flour mixture and then the cooled butter, beating well after each addition.
5. In another large bowl, beat the egg whites with clean beaters until they form stiff, glossy peaks. Fold them into the batter.
6. Pour the batter into the prepared cake pan. Bake for about 40 minutes, until the cake is firm to the touch and golden. Let coll in the pan for 15 minutes, then turn out of the pan onto a rack and let cool completely.
7. To make the glaze, in a small heavy saucepan, melt the chocolate and butter over very low heat, stirring frequently until smooth. Remove from the heat.
8. Place the cake on a serving plate. Pour the chocolate glaze on top and spread it over the top and sides with a spatula. Serve at room temperature.
   

10/18/06: Ultimate Turtle Brownies

Source: The Cook's Illustrated Magazine (05/06)

To drizzle the caramel in step 4, use a 1/4-cup dry measuring cup that has been sprayed with nonstick cooking spray. If the caramel is too cool to be fluid, reheat it in the microwave.

Makes 25 (1 1/2-inch-square) Brownies

Caramel
1/4	cup heavy cream plus 2 additional tablespoons
1/4	teaspoon table salt
1/4	cup water
2	tablespoons light corn syrup
1 1/4	cups sugar (8 3/4 ounces)
2	tablespoons unsalted butter
1	teaspoon vanilla extract
Brownies
8	tablespoons unsalted butter (1 stick), cut into 8 pieces
4	ounces bittersweet chocolate , chopped
2	ounces unsweetened chocolate , chopped
3/4	cup unbleached all-purpose flour (3 3/4 ounces)
1/2	teaspoon baking powder
2	large eggs , room temperature
1	cup sugar (7 ounces)
1/4	teaspoon table salt
2	teaspoons vanilla extract
2/3	cup chopped pecans (about 2 3/4 ounces)
1/3	cup semisweet chocolate chips (optional)
Garnish
25	pecan halves (about 1 1/2 ounces), toasted

1. TO MAKE THE CARAMEL: Combine cream and salt in small bowl; stir well to dissolve salt. Combine water and corn syrup in heavy-bottomed 2- to 3-quart saucepan; pour sugar into center of saucepan, taking care not to let sugar granules touch sides of pan. Gently stir with clean spatula to moisten sugar thoroughly. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.
2. TO MAKE THE BROWNIES: Adjust oven rack to lower-middle position; heat oven to 325 degrees. Lightly spray 9-inch-square baking pan with nonstick cooking spray. Cut 14-inch length extra-wide heavy-duty foil; fold cut edges back to form 8 1/2-inch width. With folded sides face down, fit foil securely into bottom and up sides of baking pan, allowing excess to overhang pan sides. Spray foil with cooking spray.
3. Melt butter and bittersweet and unsweetened chocolates in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, whisk eggs in large bowl to combine; add sugar, salt, and vanilla and whisk until incorporated. Add melted chocolate mixture to egg mixture; whisk until homogenous. Add flour mixture; stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips (if using); mix until incorporated and no flour streaks remain.
4. Following illustrations below, distribute half of brownie batter in prepared baking pan, spreading in even layer. Drizzle scant 1/4 cup caramel over batter. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached, 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.
5. Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies, uncovered, at least 2 hours.
6. Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil. Using chef's knife, cut brownies into 25 evenly sized squares. Press a pecan half onto surface of each brownie. Serve chilled or at room temperature.

10/13/06: Earl Grey Tea Wafers

Source: A New Way to Cook by Sally Schneider
Make about 6 dozen cookies

5 teaspoons Earl Grey Tea (or the tea from 4 tea bags)
3/4 cup boiling water
1/3 cup packed light brown sugar
5 1/3 tablespoons plus 1 1/2 teaspoons unsalted butter, softened
1/3 cup granulated sugar
1 large egg
1/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
3/4 cup unbleached all-purpose flour

In a measuring cup, steep 1 1/4 teaspoons of the tea in the boiling water for 5 minutes. Strain and discard the tea leaves. Place the tea in the refrigerator to cool.

In a blender, combine the remaining 3 3/4 teaspoons tea and the brown sugar and blend to a fine powder.

In a medium bowl, using a handheld electric mixer, beat together 5 1/3 tablespoons of the butter, the granulated sugar, and the tea sugar at high speed until the mixture is pale yellow and fluffy. Beat in the egg, 3 tablespoons of the brewed tea (use the remainder for iced tea), the vanilla extract, salt, and flour. Cover with plastic wrap and let rest for 30 minutes to let the tea flavor develop.

Preheat the oven to 350F. Lightly grease two large nonstick or heavy regular cookie sheets with a little of the remaining butter.

Drop scant teaspoonfuls of the batter onto one of the prepared sheets, spacing them 2 inches apart. Using the back of a spoon or your finger, spread the cookies out to make 2-inch circles.

Bake for 9 to 10 minutes, until the edges are just beginning to brown. While the cookies are baking, drop the batter onto a second lightly buttered baking sheet. Place in the oven when you remove the first pan. Let the cookies cool on the pan for 1 minute to firm them up. Using a thin metal spatula, carefully transfer the cookies to wire racks. Wipe the sheet clean and repeat using the remaining butter and batter.

Store the cookies for up to 3 weeks in an airtight tin.

10/13/06: Oaty Chocolate Chip Cookies

Source: Staff Meals from Chanterelle by David Waltuck and Melicia Phillips

Makes 4 dozen cookies

1 cup (2 sticks) unsalted butter, at room temperature
1 cup (firmly packed) light brown sugar
3/4 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
2 large eggs
2 cups all-purpose flour
2 cups old-fashioned rolled oats (do not use instant oatmeal)
2 cups mini chocolate chips
2 cups whole pine nuts or coarsely chopped pecans (optional)

1. Preheat the oven to 375F. Lightly butter two baking sheets.
2. Place the butter, brown sugar, and granulated sugar in a large bowl and cream the together until light and fluffy. Add the salt and baking soda and mix well to combine. Add the eggs and mix well to combine. Add the flour, 1 cup at a time, mixing to thoroughly incorporate it before adding more.
3. Scrape down the sides of the mixing bowl, then add the oats 1 cup at a time, mixing to thoroughly incorporate them before adding more.
4. Scrape down the sides of the bowl again and add the chips all at once, mixing until incorporated. Add the nuts, if desired, and stir until well mixed. You will have a very thick dough.
5. Drop rounded tablespoonfuls of the cookie dough onto the prepared baking sheets, leaving 2 inches between cookies.
6. Bake until the cookies just begin to brown, about 12 minutes. Let them cool for a few minutes before removing them to a cooling rack.