Unsweetened chocolate powder is the ultimate baker’s tool. To
those who don’t bake, the squatty container can be
intimidating.
Unsweetened chocolate powder is the ultimate baker’s tool. To those who don’t bake, the squatty container can be intimidating. I mean, it doesn’t make much sense to start with an ingredient that tastes so bitter and horrible when what you really want is a sweet chocolate treat. Why not just start with something that already contains sugar?
The simple answer is: You just don’t.
The more complex answer is: unsweetened baking chocolate brings depth to any chocoholic confection. Taste brownies made from scratch and those made from a boxed mix and you can instantly tell the difference. If they contain nuts, it’s hard for me to stop eating any brownies. But scratch brownies are different. The taste lingers longer, without being overcome with the taste of sugar.
Cocoa powder is made by processing cocoa beans and extracting 75 percent of the cocoa butter (for lotions and etc.). The remaining dark brown paste is dried, then ground into a powder known as unsweetened cocoa. Dutch chocolate is treated to neutralize cocoa’s natural acidity. This creates a darker, more mellow-flavored powder made famous by “Dutch chocolate cake” sold in the finest bakeries.
Besides making desserts, you can add cocoa powder to chili or meat stews to give them a very rich flavor. And one last great thing about cocoa powder: It can be stored for up to two years without losing its potency.
I’ll bet you have a box in the back of your kitchen cabinet. Pull it out and try these tasty recipes that have been sent to me by readers. You – and your family – will love every mouthful.
• Funny but good: Ann Noctali of Hollister says this recipe is a favorite in her Pennsylvania Dutch family. It’s a funny quirky recipe that doesn’t really come together until the end. You just have to try it for yourself, she says.
Funny Cake
For the syrup:
1/2 cup milk
1/4 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla
For the cake batter:
1 cup flour
1 teaspoon baking powder
3/4 cup sugar
4 tablespoons unsalted butter, at room temperature
1 large egg, beaten
1/2 cup milk
1 teaspoon vanilla
2 teaspoons grated orange zest
1 prebaked 9-inch pie shell
Preheat oven to 350 degrees.
Make the syrup: Bring the milk to a boil in a saucepan. Combine sugar and cocoa in a bowl; add hot milk. Stir gently with a wire whisk until the ingredients are well mixed. Add vanilla, mix well and set aside.
Make the batter: Mix flour and baking powder together. In another bowl, mix sugar and butter with an electric mixer until pale yellow and light. Add egg and mix well. Add milk and vanilla and mix until smooth. Add the flour mixture and the orange zest.
Pour syrup mixture into baked pie shell, then spread the cake batter over the syrup (do not mix the two). Place cake on a baking sheet and bake in the center of the oven about 45 minutes, or until cake springs back lightly when touched in the middle. Cool thoroughly, then serve.
• Great discovery: Jan Pinkerton of Morgan Hill gets the credit for discovering this easy and creative dessert. The great part is that the meringue (the pavlova) can be made in advance. Just add the whipped cream and berries while someone else does the dinner dishes and, voila!, dessert is served. The recipe is by Nigella Lawson and is perfect for taking advantage of summer berries.
Chocolate Raspberry Pavlova
For the chocolate meringue:
6 egg whites
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon balsamic or red wine vinegar
2 ounces bittersweet chocolate, finely chopped
For the topping:
2 1/4 cups heavy cream
1 pint raspberries (or other favorite berries, drained if juicy)
2-3 tablespoons grated bittersweet chocolate
Preheat oven to 350 degrees and line a baking sheet with parchment.
Beat egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in.
Mound onto a baking sheet in a fat circle of approximately 9 inches in diameter. Smooth the sides and top. Place in the oven, then immediately turn down the temperature to 300 degrees. Bake for about one hour. When it’s ready, it will be crisp around the edges and sides and dry on top, with some give in the middle. Turn off the oven and open the oven door slightly. Allow chocolate meringue disk to cool completely.
When you’re ready to serve, put the meringue onto a big plate. Whisk cream until thick and soft and pile it on top of meringue. Scatter berries over the top, then the grated chocolate.
Serves 6 to 8.
• Great from 1998: Lisa Dow of Gilroy sent in this recipe that she cut out of Bon Apetit in 1998. She’s served it as the dessert for many dinner parties – to great acclaim. She serves over ice cream in a bowl, since it’s a thick and “loose” dessert.
Warm Walnut Brownie Pudding
Syrup:
3/4 cup (packed) dark brown sugar
1/4 cup lightly packed unsweetened cocoa powder (preferably Dutch-process)
5 teaspoons instant espresso powder
Pinch of salt
1 1/2 cups warm water
1 1/2 tablespoons vanilla extract
Brownie:
1 cup all purpose flour
3/4 cup sugar
1/4 cup lightly packed unsweetened cocoa powder (preferably Dutch-process)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup (1/2 stick) unsalted butter, melted
3/4 teaspoon vanilla extract
1 cup chopped walnuts, toasted
Whipped cream
For syrup: Combine first 4 ingredients in small saucepan. Gradually whisk in 1 1/2 cups warm water and vanilla. Bring to simmer over low heat, whisking often. (Can be made 2 days ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
For brownie: Preheat oven to 325 degrees. Grease 8 x 8 x 2-inch baking pan with shortening. Whisk first 5 ingredients in large bowl to blend. Mix in buttermilk, butter and vanilla, then walnuts (batter will be thick). Spread in prepared pan. Pour syrup over brownie layer.
Bake brownie until sauce bubbles around sides and brownie layer has risen almost to top of pan and feels firm to touch, about 40 minutes. Transfer to rack and cool 10 minutes.
Cut dessert into squares. Serve warm, accompanied by whipped cream.
Makes 6-8 servings.
This week’s tip
When steaming food, it should be placed on a rack no less than an inch above the boiling water. If the food touches the water, nutrients can leach out.
Notes
• Wait, wait, wait …: If you’re adding cooked lobster or any cooked seafood to a dish, do so at the last moment so that it doesn’t get tough.
• Hot syrup: Heat a glass bottle of syrup by placing it in a pan of hot water over low heat.
• Heavy nuts: When buying unshelled nuts in bulk, choose those that are heavy for their size with solid shells sans cracks or holes.
• Cool it crusty: Always cool pies on racks to encourage air
circulation to the bottom crust.
End notes: “Fix what’s broken, whether it’s a machine or a process. People don’t need to be burdened by problems that could be corrected.”
~ Joanne Sujansky, motivational speaker and writer
