Though I doubted their usefulness in my high school physics class, formulas turned out to be eminently useful in the kitchen. Here's my cake formula, it's something I've used without fail for years now. I love how customizable it is, any flavor you dream can fit into its confines. Enjoy!
Chocolate mousse can be vexing: separate the eggs, beat the whites, fold in the chocolate sauce carefully. There are a lot of ways it can go wrong! Fortunately, we've got a quick solution. This is what I like to call a "get out of jail free" dessert.
Are soufflés really as tricky as you've been led to believe? Trust me, when you look at them scientifically, it's pretty easy to make them perfectly every time.
Ever wonder what makes a brownie fudgy or cakey? Time to break down the science of this delectable treat!
When it comes to candy making, few things are as delightful as a chocolate Easter bunny. But there's more to making a great rabbit than melting chocolate and pouring it into a mold. Learn all about chocolate tempering and the science behind this holiday favorite!
Though you may think of soft serve as something purely to be purchased at a carnival or ballpark, think again! Using dry ice in the kitchen really pays off here, a little science goes a long way when it comes to ice cream.
Want the secret to a killer party trick? Buy a pound of dry ice and make your guests instant soft serve ice cream after dinner, then toss your hair over your shoulder and say, "Oh, this? It's nothing." Dry ice is frozen carbon dioxide and reaches dangerously low temperatures (-109 degrees!), which is perfect for making icy desserts.
Though I normally skew toward the savory side when it comes to popcorn, this flavor has me eating greedy handfuls. What started as a chocolate drizzle, morphed into a cocoa dusting when I started experimenting in the kitchen.
The cold sweat that drips down your neck when you realize you're missing an ingredient, and the cake batter is halfway finished, is real. You have guests scheduled to arrive in mere hours, nay, minutes. Do you rush to the store and grab a bundt cake shelled in plastic? Oh no, not here. NEVER ACCEPT DEFEAT.
A delight of layers, this cake has enough personality to please every texture nerd. I line the pan with caramelized walnuts, then pour the batter on top for baking. Once the cake is out of the oven and cool, I plaster the top with an easy chocolate mousse. Though it may look complicated, fret not- this is a cake you can throw together with minutes on the clock and look like a winner when the buzzer sounds.
- 2 cups Crushed/Chopped Walnuts
- 1/4 cup Brown Sugar
- 1/4 cup Bourbon
- 1/2 cup Brown Rice Flour
- 1/3 cup Tapioca Starch
- 1/3 cup White RIce Flour
- 2 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 3/4 teaspoon Xanthan Gum
- 3 Eggs
- 3/4 cup Sugar
- 3/4 cup Coconut Milk
- 3/4 cup Safflower Oil
- Zest of two Oranges
- In a large saute pan, heat the walnuts with brown sugar and bourbon over medium flame. When everything is sticky and melted, remove from the stove and pour into the bottom of a lined 9-inch springform cake pan.
- Heat your oven to 350 degrees.
- In a small bowl, whisk together the dry ingredients (everything up until Eggs on the list).
- In a medium bowl, whisk the eggs with the sugar until slightly thickened and lighter in color. Whisk in the oil, milk, and orange zest.
- Add the dry ingredients to the wet, mixing to combine.
- Pour the batter into the cake pan, over the caramelized walnuts.
- Bake the cake for 40-50 minutes, until browned on top and springy to the touch.
- Allow the cake to cool completely before frosting.
I swear by this genius chocolate mousse posted on Food52, originated by Hervé This. Make a batch with orange juice from your remaining skinned oranges, and slather it on top of the cake before serving.
Though I'd love to take credit for these brownies, I must bow my head to the inimitable David Lebovitz. He published this recipe for brownies in 2011 and I've been making them ever since. The batter is drop-dead simple with one caveat: you must beat it for at least a minute (as he states). The structural alchemy that occurs during your fervent whisking is what makes these brownies irresistible. They normally emerge from the oven with a crisp top but this time I've taken them for a ride with red wine and raspberry jam, baking a sticky-sweet layer on top of the bitter chocolate.
- 6 tablespoons (85g) Refined Coconut Oil
- 8 ounces (225g) Bittersweet Chocolate (at least 65%), chopped
- 1/2 tsp Salt
- 3/4 cup (150g) Sugar
- 2 large Eggs
- 1 tablespoon Unsweetened Cocoa Powder
- 3 tablespoons (30g) Corn Starch
- 1/2 cup Raspberry Jam
- 3 tablespoons Red Wine
- 1 tablespoon Corn Starch (yes, again)
- Grease an 8 or 9-inch square pan. Heat your oven to 350 degrees.
- Melt the coconut oil, chocolate, and salt in a medium saucepan over low heat. Stir until smooth.
- Remove the chocolate mixture from the stove, pour it into a medium sized mixing bowl and stir in the sugar, then the eggs one at a time.
- Sift the cocoa powder and 3 tablespoons corn starch over the chocolate mixture and stir to combine. Beat the batter vigorously for at least on minute, until it is no longer grainy and nearly smooth. It will pull away from the sides of the bowl a bit. Pour batter into prepared baking pan.
- In a separate bowl, whisk together the raspberry jam, wine, and 1 tablespoon corn starch.
- Pour the raspberry mixture over the chocolate batter and slide the dish into your oven.
- Bake for 30-35 minutes, until the jam is dark and thick and the edges of the brownies are crisp. Remove from the oven and let cool before slicing.