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      Brioche Burger Buns

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      Buttery and tender, our brioche buns are the luxurious accompaniment your cookouts need. We sprinkled them with sesame seeds and flaked sea salt for a touch of tradition.

      Brioche Burger Buns

      2½ cups (313 grams) all-purpose flour, divided
      2 cups (254 grams) bread flour, divided
      3 tablespoons (36 grams) granulated sugar
      1 tablespoon (9 grams) kosher salt
      2¼ teaspoons (7 grams) active dry yeast
      1 cup (240 grams) water
      ¼ cup (60 grams) plus 1 tablespoon (15 grams) whole milk, divided
      ¼ cup (57 grams) unsalted butter
      2 large eggs (100 grams), room temperature and divided
      1 large egg yolk (19 grams), room temperature
      1 tablespoon (9 grams) sesame seeds
      1½ teaspoons (5 grams) flaked sea salt

      In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup (125 grams) all-purpose flour, 1 cup (127 grams) bread flour, sugar, kosher salt, and yeast.
      In a medium saucepan, heat 1 cup (240 grams) water, ¼ cup (60 grams) milk, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Add 1 egg (50 grams) and egg yolk, and beat until combined. With mixer on low speed, gradually add 1¼ cups (156 grams) all-purpose flour and remaining 1 cup (127 grams) bread flour, beating just until combined and stopping to scrape sides of bowl.
      Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 11 to 12 minutes, stopping to scrape sides of bowl and dough hook. Add up to remaining ¼ cup (31 grams) all-purpose flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
      Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
      Line a baking sheet with parchment paper.
      Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and divide into 10 portions (about 101 grams each). Roll 1 portion into a smooth round. (See Note.) (Keep remaining dough covered to prevent it from drying out.) Press flat into a 3-inch disk. Repeat with remaining dough, and place at least 2 inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
      Preheat oven to 350°F (180°C).
      In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) milk. Brush buns with egg wash. Top with sesame seeds and sea salt.
      Bake until golden and an instant-read thermometer inserted in center registers 190°F (88°C), 12 to 15 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

      Turn out dough onto a lightly floured surface, and divide into 10 portions (about 101 grams each). Roll 1 portion into a smooth round, gently cupping and rolling dough between your palms to form a smooth ball. (Keep remaining dough covered to prevent it from drying out.)Press flat into a 3-inch disk. Repeat with remaining dough, and place at least 2 inches apart on prepared pan.Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes. Brush buns with egg wash. Top with sesame seeds and sea salt.

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      Garden Party Pound Cakes

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      This buttery lemon-lavender pound cake is simple to stir together and so satisfying. It’s topped with a thick drape of lemon glaze and garnished with a veritable bouquet of edible petals.Each year in early June a neighboring town holds a festival dedicated to everyone’s favorite flowering herb. The lavender festival is held on a historic square, and vendors line the streets selling all manner of lavender-themed goods. My favorite part of any festival is the food, and this one is no exception. They serve lavender begniets, lavender lemonade, and a wide array of lavender jams and jellies.It’s no surprise that this year’s festival has been cancelled due to health concerns, so I’ve decided to celebrate lavender in a big way at home, starting with these petal-topped pound cakes!
      Like any good pound cake recipe, this one starts with lots of butter creamed with sugar. There’s no leaven in this recipe, aside from what the eggs provide.
      I made this pound cake with a hand mixer – and you can too! Just be sure to mix the flour in at low speed until just combined. it should look like the picture above, with a few streaks of flour here and there. Stay pockets of flour are then mixed in by hand using a rubber spatula. This helps you achieve the dense, tight crumb that is the hallmark of any good pound cake.
      The cakes won’t crown much during baking – in fact, they may look sunken at first because the edges start to rise before the center does. Don’t be alarmed! This is normal. At the end, the baked cakes should have a little bump on top, much like a classic French madeleine.
      The edible flowers I had on hand were mostly dried, so that’s what I used, but I highly recommend using fresh, soft petals from an organic garden if you have them. If you don’t have good source, you can always order some here, but shipping can be pricey for delicate flowers.My favorite edible flowers to use are pansies, blue cornflower, nasturtium, marigold and rose petals. I’ve collected dried versions of these from various shops online, and primarily from Etsy vendors.
      The glaze is exactly two ingredients – freshly squeezed lemon juice and confectioners’ sugar. It should be thick enough to drape down the sides of the cakes while remaining opaque.
      Garnish with whatever edible petals make you happy! I included a few fresh mint leaves and tiny white thyme blooms.

      The interior should show an even, dense crumb speckled with lavender buds. To avoid tunnels (holes) in the cakes, be sure not to over-mix the batter using the electric hand mixer – mix just until combined and always fold those last bits together by hand.These were practically made for afternoon tea, and that’s just how we’ve been enjoying them. The citrus notes in the lavender pair so well with the brightness of the fresh lemon. I hope you’ll love them as much as we do. xo

      Garden Party Pound Cake(Lemon-Lavender Pound Cake)Yields one standard size loaf, or 3 small loaves,or 8 mini loaves.Cake1 cup (226g) unsalted butter, softened1 1/2 cups (300g) granulated sugarZest of one lemon1 1/2 tablespoons freshly squeezed lemon juice5 large eggs, at room temperature1 teaspoon vanilla extract1 tablespoon culinary grade lavender buds2 cups (250g) all-purpose flourGlaze2 cups confectioners’ sugarJuice of one lemon (about 3-4 tablespoons)Fresh or dried culinary grade flowersPreheat the oven to 325°F.Coat 3 small loaf pans (5.75 x 3 inch) with flour-based baking spray or grease and flour the pans. Alternatively coat 8 mini loaf pans (3.8 x 2.5 inch) or one standard-size loaf pan (9×5 inch). I used a mixture of small and mini loaf pans.In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until the mixture is fluffy. Mix in the lemon zest. Add the lemon juice and mix again. Add eggs one at a time, mixing well after each addition. Add the vanilla extract; mix. Beat in the lavender buds.Add the flour and beat on low speed until just combined with a few streaks of flour remaining. Scrape down the bowl and mix by hand with a rubber spatula until all of the ingredients are incorporated. Do not over mix.Transfer the batter to the prepared pans and bake until lightly brown around the edges and slightly raised in the center (this cake won’t crown much, it should just have a little bump in the center).Mini 3.8×2.5-inch pans should bake for about 25-30 minutes.Small 5.75×3-inch pans should bake for about 40-45 minutes.Large 9×5-inch pans should bake for about 55-60 minutes.Note that the cakes will begin to rise at the edges of the pans first, so the centers may look sunken for a while – this is normal! Cakes are done when the entire cake is risen and a toothpick tester inserted near the center comes out clean.Keep an eye on pans, as darker pans will cook more quickly than aluminum pans. Remove from oven and let cool in the pans for about 7 minutes; turn out to wire racks to cool completely.For the glaze, stir together confectioners’ sugar and 2 tablespoons lemon juice in a mixing bowl using a whisk. Gradually whisk in additional lemon juice until a thick, opaque glaze forms that will hold in the balloon of the whisk, and slowly pour back into the bowl in a ribbon.Spoon the glaze over cooled cakes and immediately sprinkle on your choice of blooms and petals. Allow cakes to stand until the glaze is set, about 20 minutes. Serve immediately if your cakes are topped with fresh blooms. Cakes with dried blooms can be stored under plastic wrap at room temperature.
      link Garden Party Pound Cakes By Heather Baird Published: Friday, May 29, 2020Friday, May 29, 2020Garden Party Pound Cake Recipe LEGGI TUTTO

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      How To: Peanut Butter Banana Bread

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      Your weekend brunch plans are calling! What could be better than a relaxing weekend brunch complete with this homemade Peanut Butter Banana Braid? These flavors are kid-approved, and you can get the whole family involved in shaping and twisting the dough with our step-by-step photos to aid you along the way. Serve this braid with fresh fruit and a bubbly drink for the maximum at-home brunch experience. And if you’re looking for more incredible banana recipes, you can find this braid and more in our May/June 2020 issue.
      BRAID YOUR BREAD
      Roll dough into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides.

      Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling.

      Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling.

      Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side.

      Continue pattern, alternating left and right, until you reach end of strips.

      Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.) LEGGI TUTTO

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      Peanut Butter Banana Braid

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      Elegant but packing the homey, nostalgic flavor of peanut butter and banana, this braided bread is the perfect way to enjoy something classic in a gorgeous new package.

      Peanut Butter Banana Braid

      3 cups (382 grams) bread flour, divided
      3 tablespoons (36 grams) granulated sugar
      2½ teaspoons (7.5 grams) kosher salt
      2¼ teaspoons (7 grams) active dry yeast
      ½ cup (120 grams) whole milk
      ¼ cup plus 1 tablespoon (75 grams) water, divided
      ¼ cup (57 grams) unsalted butter
      2 teaspoons (8 grams) vanilla extract
      2 large eggs (100 grams), room temperature and divided
      Peanut Butter Filling (recipe follows)
      ½ cup (100 grams) chopped banana
      Garnish: confectioners’ sugar

      In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (191 grams) flour, granulated sugar, salt, and yeast.
      In a medium saucepan, heat milk, ¼ cup (60 grams) water, butter, and vanilla over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Beat in 1 egg (50 grams). With mixer on low speed, gradually add remaining 1½ cups (191 grams) flour, beating just until combined and stopping to scrape sides of bowl.
      Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6 to 7 minutes, stopping to scrape sides of bowl and dough hook. (Dough will be elastic and pull away from sides of bowl but stick to bottom of bowl.) Turn out dough onto a lightly floured surface, and shape into a smooth round.
      Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 45 minutes to 1 hour.
      Punch down dough, and let stand for 5 minutes. Turn out onto a lightly floured sheet of parchment paper. Roll into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides. Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling. Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling. Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side. Continue pattern, alternating left and right, until you reach end of strips. Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.) Transfer dough, on parchment, to a baking sheet. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
      Preheat oven to 350°F (180°C).
      In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Brush top and sides of dough with egg wash.
      Bake until golden brown and an instant-read thermometer inserted in bread registers 190°F (88°C), 20 to 25 minutes. Garnish with confectioners’ sugar, if desired. Serve warm or at room temperature.

      BRAID YOUR BREAD:1. Roll dough into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides.2. Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling.Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling.3. Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side.4. Continue pattern, alternating left and right, until you reach end of strips.Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.)

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      Peanut Butter Filling

      ¼ cup (57 grams) unsalted butter, softened
      ⅓ cup (73 grams) firmly packed light brown sugar
      ⅓ cup (85 grams) creamy peanut butter

      In a medium bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 1 to 2 minutes. Add peanut butter, and beat just until combined. Use immediately.

      3.5.3251

       

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      Mini Apple Pies

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      There’s nothing better than classic apple pie, unless it’s having one all to yourself! These little individual pies are big on flavor, and their sweet, buttery pastry crusts bake to golden perfection.I return to this time-honored classic for every kind of occasion, but I especially enjoy making it on patriotic holidays. It somehow feels reverent and dignified, having an apple pie on our buffet on Memorial Day or July 4th. Its origins lie across the pond, but it has become an American symbol, perfected by the hands of our predecessors and steeped in tradition.Individual desserts have always felt special to me, so I decided this year we’d all have our own little apple pie. The apple filling formula is pretty standard and easy to mix up, but the crust recipe is different from regular pie crust. I learned to make pate sucrée in pastry class, and I’ve found it holds up well to nearly any type of juicy pie filling – and it’s perfect for mini pies!
      A food processor makes quick work of forming the dough and it helps keep it cool, as warm hands will melt the cold butter pieces dispersed throughout the dough. Once processed, it will need to rest 30 minutes before rolling. I used a large pastry cutter to stamp dough rounds from the pastry, but you could also flip over your mini pie pans and trim around them 1″ larger than the pan rims.
      These little pies will need to be vented, and you could do so by cutting a slit in the tops of the pies, but I wanted to make these extra-cute for our holiday.A reinforced vent hole can be made with two small, nesting cookie cutters. To do this, first cut a circle from the rolled pastry for a top crust; set aside. Then, use the larger cutter to stamp a shape from the rolled pastry (here, a star). Lay it on the top center of the circle. Use the smallest cutter to cut a vent hole through the stamped shape and pastry round. Now you’re ready to top a pie!
      After fluting the edges of the pie crusts together, cover the pies with egg wash using a pastry brush and immediately sprinkle with coarse sugar. This makes the top crust golden brown and crunchy!

      The thyme in my little herb planter is full of twisty green sprigs, so I added a pinch of chopped fresh thyme to the pie filling. This is optional, but I really love the flavor.I’m serving these pies directly from the little glass pans they were baked in. You can find the pans I used here, if you’re looking for a set of your own.Wishing you a safe and happy holiday weekend!

      Mini Apple PiesYields about eight 5-inch piesFor 8 pies, make two batches of pastry crust, or you can halve the pie filling recipe and make just one batch of pate sucrée to yield just 4 pies.Pate sucrée crust2 cups (10oz/284g) all-purpose flourPinch of salt7/8 cup (14 tablespoons/198g) unsalted butter, cold and cubed1/2 cup (3.5 oz./100g) fine granulated sugar1/2 teaspoon vanilla extract1 egg, slightly beatenPlace the flour, salt, and sugar in the bowl of a food processor, pulse to combine. Add the cubed butter on top of the flour and pulse repeatedly in short bursts until the mixture looks crumbly. Add the vanilla and egg and pulse until the mixture forms a ball to one side of the bowl. Remove the dough and flatten into a circle. Cover with plastic wrap and let rest 30 minutes before use.Apple pie filling1/2 cup (100g) granulated sugar1/2 cup (106g) brown sugar, packed3 tablespoons all-purpose flour1 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg5 large, tart, firm apples, thinly sliced (tested with Granny Smith)1 tablespoon lemon juiceIn a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.Assemble the piesEgg wash (1 egg beaten with 1 tbsp. water)Coarse crystal sugarPreheat the oven to 375°F.Roll the dough on a lightly floured work surface using a floured rolling pin. Cut 7-inch rounds from the dough and fit inside the pie pans. Fill each pie with the apple filling until heaping. Gather the dough and re-roll to 1/4-inch thickness.Cut more pastry rounds to fit the top of each pie. Cut a vent in the center of each pie using a small cookie cutter (or cut 3 slits in the top of the pie using a paring knife). Top the pie with the crust and press edges of the crusts together and flute. Brush pies with egg wash then sprinkle with coarse sugar. Bake the pies for 15-17 minutes, or until the pastry turns golden brown.Allow pies cool before serving, or serve warm with scoops of vanilla ice cream on top.
      link Mini Apple Pies By Heather Baird Published: Monday, May 25, 2020Monday, May 25, 2020Mini Apple Pies Recipe LEGGI TUTTO

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      7UP Layer Cake

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      This cake has a soft, fluffy texture thanks to bubbly 7UP soft drink added to the cake batter. It’s bursting with lemon-lime flavor!This recipe was inspired by a cake that has been around for decades. I’m sure that many of you are familiar with 7UP pound cake, which is a classic southern favorite and even sold prepackaged in some southern grocery stores. I found a copy of the recipe in the vintage avocado green recipe card box I found at a thrift store last year and was reminded to give it a try.
      I would have made this cake as-written in bundt cake fashion, but I was feeling the need to return to normalcy, and normal for me is dreaming up new layer cakes. Although I enjoy making every kind of dessert, layer cakes have my heart! With a few additions to the original recipe, I was able to transform the pound cake into a light, fluffy version suitable for stacking and filling.
      The cake batter receives a big dose of 7UP soda right at the end of mixing, and after baking I decided to douse the layers with another small can of the soda. This makes the finished cake extremely moist and the soda flavor really shines through.
      I used the pound cake formula as a guide, so this cake yields the same amount of cake as the full-sized bundt – it’s just in 6-inch layers here. I love my little pans, because you can turn just about any full sized bundt, or double layer 9 inch cake into a little four layer cake (Fat Daddios is the brand of 6″ pans I use).
      I made a simple confectioners’ buttercream and divided it into three parts – the white and yellow frostings are flavored with lemon extract, and the green portion is flavored with lime extract.
      Every cake needs sprinkles, right? I tossed on some lemon yellow and lime green sprinkles without much forethought so they landed, just, wherever. This is fun, but you must be at peace with the mess of confetti on your table afterward (and maybe your floor).
      I had some lemon jelly slices in my candy cabinet, and they made a really cute border for the bottom of the cake – tasty too!
      This cake slices easily and so neatly when slightly chilled. Make sure to bring the cake to room temperature before you enjoy it, though. It’s at its very bubbly best and the soda flavor is more noticable.
      This cake feels VERY summertime to me, and tastes refreshing! We’re getting some warm, sunny days here, so we’ll be enjoying this on the patio.Stay safe and well, friends!

      7UP Layer CakeYields one four layer 6-inch cake10-12 servingsBegin this cake one day ahead. The cake layers need to chill in the refrigerator overnight. Be sure to use the spoon and sweep method for measuring flour, so the cake isn’t too dense – or use a scale to be sure.Cake1 cup (226g) unsalted butter, at room temperature3 cups (600g) granulated white sugar1/2 cup vegetable oil5 eggs3 2/3 cups (462g) all-purpose flour1/2 teaspoon fine grain sea salt1 ½ teaspoons baking powder2 tablespoons lemon extract1 1/2 cups 7UP soft drink, divided         (two mini 7.5 oz. cans, as pictured)Preheat the oven to 350°F. Coat four 6-inch round cake pans with flour-based baking spray.Cream together the butter and sugar in the bowl of an electric stand mixer fitted with the whip attachment. When the mixture is fluffy, gradually add the oil. Beat until combined. Add eggs one at a time and beat well after each addition.In a separate mixing bowl, combine the flour, salt, and baking powder. Whisk well to aerate and combine. Pour the dry mixture into the creamed mixture. Beat until just combined. Add the lemon extract and mix again; Pour in 3/4 cup of the 7UP and beat until well incorporated.Divide the batter between the prepared pans, about 2 cups of batter per each 6-inch pan. Bake for 30-40 minutes, or until the cakes are well browned on top and set in the center. These cakes should not dome much due to the high sugar content.Transfer cakes to wire cooling racks to cool completely. Wrap cakes in plastic wrap and transfer to the refrigerator to chill overnight.Unwrap cakes and conservatively trim off the crusty tops. The cakes will be very firm chilled. Place cakes in a large baking pan and poke holes in each using a skewer. Pour over the remaining soda. Transfer to the refrigerator and allow the cakes to soak while you prepare the frosting. Note: Don’t let cakes soak for too long, or they will start to break down. You want to start building the cake within about 30 minutes.Lemon-Lime Buttercream2 cups (1 lb.) unsalted butter, at room temperature2 lb. confectioners’ sugarMilk or cream to thin1 tablespoons lemon extract2 teaspoons lime extractYellow gel food colorLeaf green gel food colorCream together the butter and sugar in a standing mixer fitted with the whip. Add milk or cream to bring to piping consistency. Whip for 4 minutes, until the mixture lightens considerably in color. Add the lemon extract; beat well. Transfer 3/4 of the frosting to a separate bowl and cover with a damp towel. Divide the remaining frosting into separate bowls and tint one bowl with the yellow food color; tint the other bowl with the leaf green food color and stir in the lime extract. Transfer each color of frosting to separate piping bags with the ends snipped. Also transfer 1 1/2 cups of white frosting to a piping bag with the end snipped.Assembly1/4 cup yellow sprinkles1/4 cup green sprinkles5 lemon jelly slice candies12 maraschino cherries with stems, drained on paper towelsPlace a cake layer on a cake board, serving plate, or cake stand. Do this gently and carefully, because the cakes will be soft from the 7UP soak. Top with a generous 1/4 cup of the white frosting from the covered bowl and spread gently and evenly. Stack a second cake layer on top. Repeat process until all of the cakes are filled and stacked. Pipe white frosting around the entire outside of the cake and smooth using a bench scraper or cake smoother. Transfer to the refrigerator to chill, about 20 minutes. Remove from the refrigerator and pipe green frosting 1/3 of the way up the cake, followed by a section of white frosting another 1/3 of the way up, and end with yellow frosting covering the final 1/3 of the cake. Smooth frostings together on the sides of the cake using a bench scraper or cake smoother; don’t smooth the top yet. Immediately toss yellow sprinkles on to the green part of the cake; toss green sprinkles onto the yellow part of the cake. Smooth the top of the cake, trapping some of the green sprinkles in the frosting on top of the cake.Cut each lemon jelly slice into three triangles; press into the frosting around the bottom edge of the cake. Use leftover lemon-yellow frosting to adhere them if they don’t stick naturally.Transfer any leftover white frosting in the bowl to a piping bag fitted with a large star decorator piping tip. Pipe about 12 swirls of frosting on the top edge of the cake; top each swirl with a maraschino cherry. Slice cake while slightly chilled for neatest slices. Bring to room temperature before enjoying.
      link 7UP Layer Cake By Heather Baird Published: Friday, May 22, 2020Friday, May 22, 20207UP Layer Cake Recipe LEGGI TUTTO

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      Flourless Chocolate Loaf Cake with Berry Coulis

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      This flourless chocolate loaf cake is rich and fudgy beyond words! A quick mixed berry coulis is the perfect accompaniment.Greetings, friendly bakers! I’m still very much on a flourless desserts kick, and I’ve been testing and tweaking lots of new recipes like this swoon-worthy chocolate cake. It’s probably the most intensely chocolate dessert I’ve ever made or tasted!Through my tasting and testing, I felt that chocolate cake this deeply profound needed a foil, which came in the form of a bag of mixed berries in my freezer. I’ve made berry coulis many times in my confectionery history, but I sort of forgot about it for a while. It’s so easy and bright tasting, I silently scolded myself for not making it more often. I’m convinced it is this cake’s soul mate, and should never be omitted from the recipe.

      Always begin with really great chocolate. I used 3 bars of organic 65% semisweet chocolate. Whatever excellent chocolate you choose, chop it fine with a large chef’s knife because it is melted alongside lots of butter. This mixture may seem familiar, because it is how many wonderful brownie recipes begin.
      I went the quick-and-easy route by melting the chocolate and butter together in the microwave, but you could also do this over a double boiler. However, I prefer and recommend using the microwave. It removes the risk of getting water from a double boiler’s steam in your chocolate, which will make it seize and become a chunky mess.
      You’ll use lots of eggs, and they’ll need to be whipped with sugar for a good long while until they become voluminous and light in color, just like the picture above.
      The chocolate and butter mixture is combined with the eggs, along with a couple of pantry staples, and then it’s poured into a parchment-lined loaf pan.The cake will need to bake in a water bath so it doesn’t crack and retains its moist, fudgy texture. If you suspect your loaf pan is not leak-proof, wrap the bottom in a double thickness of aluminum foil before placing it in the water bath.
      The cooled cake is topped with yet another layer of chocolate! A simple ganache speckled with chocolate pearls. If you’re making this for gluten-free dietary considerations, be sure to use gluten-free decors or pure chocolate sprinkles. The pearls I had on hand have a tiny toasted biscuit center (Callebaut Crispearls) which is not a gluten-free product.
      Chilled, this cake has a texture similar to fudge. Although it is delicious chilled, I recommend letting letting the cake come to room temperature before serving it. It’s softer and the flavors are more developed.
      This is a cake you’ll want to share, because a little goes a long way. It is absolutely special occasion-worthy, and just the thing for the chocolate fanatic in your life!

      Flourless Chocolate Loaf Cakewith Berry CoulisYields one 9×5-inch loafCake5 large eggs, at room temperature1 cup (200g) granulated sugar3/4 cup (12 tablespoons/173g) unsalted butter12 oz. (3 bars, 4 oz. ea.) semisweet chocolate, finely chopped1/4 cup (25g) dark cocoa powder1/2 cup (53g) finely ground almonds (almond flour, or another nut flour)1/8 teaspoon fine grain sea saltTopping1 cup (6 oz.) semisweet chocolate chips1/2 cup (240 ml) heavy creamChocolate pearls or gluten-free chocolate sprinkles, for garnishBerry coulis1 lb. frozen mixed berries, thawed (tested with blueberry, blackberry, and raspberry mix)1/2 to 1 cup (100-200g) granulated sugar (to taste)1 tablespoon Chambord or blackberry brandy *optionalFor the cake: Preheat the oven to 320°F. Grease a 9×5-inch loaf pan with solid vegetable shortening (Crisco) and line with parchment paper so that it overhangs the two long sides of the pan. NOTE: my loaf pan was slightly larger, which made my loaf cake short. Using a 9×5 pan with straight sides will yield a taller cake.In the bowl of an electric mixer fitted with the whip attachment, beat the eggs and sugar together at high speed until thick and lightened in color, about 5-7 minutes.Meanwhile, in a large microwave-safe bowl, combine the butter and chopped chocolate. Heat in the microwave at 100% power in 45 second intervals. Stir well with each heating, until the mixture is melted and can be stirred smooth.Lower the mixer speed and gradually add the melted chocolate mixture a little at a time. Mix in the dark cocoa powder, ground almonds and salt. Scrape down the bowl to make sure all the ingredients are incorporated and pour into the prepared pan.Place a large roasting pan on the center rack in the oven. Place the loaf pan in the pan and fill with hot water to about 1/3 up the loaf pan (hot tap water is fine, or boil a pot on the stove top). Bake for 30 minutes at 320°F. Increase temperature to 350°F and bake for about 20 minutes more, until the cake is set. The cake should have a slight dip in the center, this is normal. Allow the cake to cool completely in the pan. Transfer to the refrigerator for faster cooling, if desired.For the toppings: Combine the chocolate chips and cream in a large microwave-safe glass measure. Microwave at 100% power for 1 minute. Allow the hot mixture to stand for 1 minute. Whisk together until a glossy ganache forms; pour over the cooled cake in the pan. Immediately garnish with pearls or sprinkles. Let stand until set, or refrigerate to speed setting.For the coulis: combine the thawed berries and ½ cup of sugar in a medium saucepan. Cook until the berries give off their juices, about 7 minutes. Add more sugar to taste (berry tartness will vary). Cook until the sugar is completely dissolved. Remove from the heat and let cool. Place berries in a food processor or blender and pulse until pureed. Place a sieve over a large bowl and pour the berry puree through; press using the back of a spoon or rubbery spatula to force the liquid through the sieve. Discard the solids. Stir in the tablespoon of liquor if using. Transfer the coulis to a jar or cover the bowl and store in the refrigerator until ready to serve.Run a knife between the cake pan and the cake and remove from the pan using the overhanging parchment paper; peel away the paper and discard. Allow the cake to come to room temperature before serving.To serve, pour berry coulis on dessert dishes and plate chocolate loaf slices on top. This cake is also excellent served with unsweet whipped cream or vanilla ice cream.
      link Flourless Chocolate Loaf Cake with Berry Coulis By Heather Baird Published: Tuesday, May 19, 2020Tuesday, May 19, 2020Flourless Chocolate Loaf Cake with Berry Coulis Recipe LEGGI TUTTO