recipe may seem advanced, but consists of three recipes: dark
chocolate mousse, pound cake and cherry sauce. Tackle one at
a time for ease in preparation.
the pound cake, use only unsalted whole butter. Regular butter
or margarine will spoil the rich, sweet flavor of the cake.
is my favorite style of pound cake, resulting in a firm cake
that is great for cubing, slicing or snacking (it's highly addictive)
and is great for dipping in ganaches and creams or sauces. This
pound cake contains no added chemical leaveners.
chocolate mousse recipe consists of a crème anglaise
style of mousse: where a vanilla sauce is made then poured over
the chocolate to melt. Once cooled, whipped cream is folded
in. This is then let to set up overnight.
the best dark chocolate you can find, and finely chop it. Semi
sweet chocolate chips may be substituted.
the vanilla sauce, straining through a fine mesh sieve over
the chocolate results in a silky, very smooth ganache-style
chocolate cream. The chocolate cream should be just slightly
cooler than room temp: if it's too warm the mousse will be liquid,
and it it's too cold the chocolate cream will be a solid and
it will be hard to fold in the whipped cream.
tested both 1% and whole milk in the anglaise sauce to great
results. Use which ever you have on hand at home.
cherry sauce is a sauce that is to be served warmed, which makes
it ideal to make ahead. Simply warm slowly on the fire until
it is warmed, or pop into the microwave.
sauce consists of two parts. It starts off with browned butter.
Add in the frozen cherries, dry red wine and add in sugar to
suit your tastes. We started adding sugar to our recipe, and
found that a quarter cup was the perfect amount. This first
part is then reserved while you assemble and cook the roux.
the roux, melt whole butter and add in the flour, stirring until
it is a very light blond color. Add in the cooked cherries in
wine and whisk to blend.
Kosher salt isn't to give a salty flavor to the sauce, but to
very subtly heighten the flavors: only a small pinch will suffice,
and is nescessary.
the sauce for a couple of minutes to cook out the roux. You
can then adjust flavors if desired. Serve warm.
is a great sauce to have to serve over ice cream, yellow and
white cakes, crème profiteroles, and white or chocolate
use unsalted butter for this cake. This pound cake contains no
added leaveners. Evaporated whole milk is used.
c unsalted butter, soft, room temperature
2 c sugar
3 c flour, sifted
1 t vanilla
1 c evaporated whole milk
Grease and flour a 10" tube pan well.
Preheat oven to 325°F.
In a stand-up mixer, cream butter and sugar
over low speed until very light. This may take some time. Sift
the flour again and add in alternately with the evaporated milk.
Stir in the extract, then add in the eggs one by one, stirring
well after each addition. Transfer the batter in reserved pan
and bake until golden browned on top and cake tests done, about
1 hour. Cool for a couple of minutes on rack before loosening
cake from pan and unmolding. Let cool completely.
For pound cake crostini: Heat a seasoned
griddle over medium high heat. Brush melted butter over your slices
of cooled pound cake and place on heated griddle, turning to make
each side a golden brown. Remove to platter when done. Serve either
warmed or cooled.
Dark Chocolate Mousse
is made of a simple vanilla sauce poured over chopped chocolate.
Once cooled whipped cream is then folded in.
oz. dark chocolate, fine chopped
4 1/2 oz. milk
2 oz. sugar
16 oz. cream, whipped to firm peaks
the chocolate and place in a medium sized bowl (that will accommodate
the whipped cream when folded). Reserve. Gather a fine mesh strainer
and place over the chocolate for straining the vanilla sauce later.
a small mixing bowl, beat the yolks together. In a small saucepan,
heat the milk and sugar over medium heat until it lightly boils.
Temper in the hot mixture to the yolks, beating all the while,
then add this back to the saucepan. Continue cooking over medium
heat until sauce is cooked: it will look thickened and will coat
the back of a spoon. (Do not worry if you think you overcooked
it, since straining it will remove any cooked eggs.) Once the
sauce is cooked in the saucepan, immediately pour into the strainer
set over chocolate and work a rubber spatula across the bottom
while stirring to remove any lumps and to empty the strainer of
the sauce. Once done straining, shake the bowl so that the sauce
covers the chocolate and let sit one minute undisturbed. Whisk
to smooth the chocolate cream, and let cool in chiller for a several
minutes, stirring every couple of minutes to prevent chocolate
lumps from forming. Once slightly cooler than room temperature
(but not solid) take one-third of the whipped cream and fold in,
blending smooth and completely. Then add in the rest and fold
more gently until no cream or chocolate streaks are seen in the
mousse. Cover with wrap and chill overnight.
Butter Burgundy Cherry Sauce
It's unusual in that it contains a roux as a thickener. This is
best served warm, and is perfect for any number of desserts to
1 T butter
1 lb. dark sweet cherries
1/4 c sugar
1 c dry red wine, such as a Burgundy
2 T butter
1 T flour
Small pinch of Kosher salt
Part One: In a heavy saucepan, add butter and stir over medium
high heat until it foams and turns a light brown. Add in the frozen
cherries (thawing isn't necessary), sugar and the wine. Bring
to boil, then reduce the heat. Simmer for 5 minutes. Remove from
heat and reserve.
Part Two: In a heavy saucepan, add the butter and melt over medium
heat. Stir in the flour and stir continually until a light blond
color forms. Add in the cooked cherries. Whisk to combine and
to make smooth. Bring to a soft boil, then reduce heat to a simmer.
Add in a small pinch of Kosher salt. Continue at a simmer for
several minutes to cook the roux out, and to finish to desired
consistency. Adjust any flavors if desired. Serve warm.