La Bête Noire

Preheat oven to 325°F.

Use a 9 inch pan with foil wrapped around the removable bottom part of the pan. Butter the pan as well.

12 oz of bittersweet chocolate
1/2 lb of unsalted butter (2 sticks)
5 whole eggs
1/3 cup of sugar

Syrup:

1 cup of sugar
1/2 cup of water

  • Over double boiler, melt the chocolate and the butter together.
  • In the meantime, beat the eggs and the sugar for 5 minutes.
  • Make a syrup with the sugar and water; cook until it dissolves.
  • Mix the syrup in the chocolate, then gently fold the mixture into the eggs.
  • Cook at 325°F for 40 t0 45 minutes (it may still be a bit soft in the center).
  • Refrigerate overnight, otherwise it is difficult to unmold.

Crème Anglaise

1 cup of milk
2 egg yolks
1/4 cup of sugar
1 tsp of vanilla

  • In a small saucepan, scald the milk and add the vanilla.
  • In a medium bowl, beat the egg yolks and sugar until light.
  • Gradually add the hot milk to this mixture.
  • Pour back into the cleaned saucepan and cook over low heat stirring constantly with a spoon.
  • Stop only when it coats the spoon.
  • Do not overheat or it will curdle. (If it does, pour the mixture in the food processor and mix with the metal blade for a good minute to save the day.  It will not have the same smoothness, though.)

Chocolate Glaze

1/2 cup of whipping cream
1/4 cup of milk
10 oz of semisweet chocolate

  • In a small saucepan place heavy cream and milk.
  • Bring to a boil.
  • Remove from heat and set aside for 2 minutes.
  • Stir in the chocolate until it melts.
  • Strain if desired and use immediately.

Jewish Apple Cake

6 Cortland apples
1 cup chopped nuts
4 eggs
2 cups of sugar
1 cup of oil
2 tsp of vanilla extract
2 cups of flour
1/2 tsp salt
4 tsp baking powder
4 tsp cinnamon

  • Preheat the oven to 350°F.
  • Pare and slice the apples, cut into bite-sized pieces.
  • Mix the apples with the chopped nuts and set aside.
  • Beat together the eggs, sugar, oil, and vanilla extract.
  • In a separate bowl, sift together the flour, salt, baking powder, cinnamon.
  • Don’t fold into egg mixture until apples are ready, as batter will begin to rise.
  • Add the egg mixture and flour mixture together, mix in apples and nuts.
  • Pour into a 13 x 9 x 2 baking pan.
  • Bake at 350°F for 50 to 60 minutes.
  • You can make an optional topping with 2 tsp of cinnamon and 1 tsp of sugar.
  • Sprinkle on top of the cake batter before inserting the pan in the oven.

 

Genoise à la praline

1/2 cup sifted and measured all‑purpose flour
1/2 cup of cornstarch
6 extra large eggs at room temperature
1 cup minus 2 tablespoons granulated sugar
1 tsp of vanilla extract

  • Preheat oven to 350 °F
  • Butter, line and rebutter 2 eight inch layer cake pans.
  • Flour and take out excess flour.
  • Resift the flour and cornstarch. Set aside.
  • With a mixer gently beat the eggs for one minute.
  • Turn the mixer at high speed and gradually add the sugar.
  • Continue beating for about 6 minutes or triple in volume.
  • Add vanilla extract.
  • Incorporate the flour/cornstarch mixture in four portions with a rubber spatula.
  • Use a circular motion and be gentle so as not to deflate the eggs.
  • Pour in pans almost to the top.
  • Bake for 20/25 minutes (until it is brown and springy in center).
  • Unmold on racks and cool right side up.

Praline

1 full cup of walnuts
1-1/2 cup of sugar
1/2 cup of water
1/4 tsp of cream of tartar

  • Preheat oven 350 °F
  • Warm nuts on an ungreased cookie sheet for 7 minutes. Set aside.
  • Butter a 9 inch metal pan and set aside.
  • In a 3 quart saucepan mix granulated sugar, water and cream of tartar.
  • Cook over high heat without stirring for about 12 minutes or until golden brown (300°F ).
  • Stir in the prepared nuts.
  • Save a few for decoration.
  • Pour in the metal pan and let cool for an hour.
  • Return the pan with a hard rap on the counter and pulverize the pieces in a food processor.

Praline buttercream

1-1/2 cups of unsalted butter at room temperature
3 large egg yolks at room temperature
1 Tbsp of light corn syrup
1-1/2 cup of praline
drops of vanilla extract

  • Beat egg yolks and butter together at high speed.
  • Mixture should be smooth.
  • Blend in corn syrup, praline and vanilla.
  • Place in refrigerator until firm.

Genoise à l’orange

1/2 cup sifted and measured all‑purpose flour
1/2 cup of cornstarch
6 extra large eggs at room temperature
1 cup minus 2 tablespoons granulated sugar
1 tsp of vanilla extract

  • Preheat oven to 350°F
  • Butter, line and rebutter 2 eight inch layer cake pans.
  • Flour and take out excess flour.
  • Resift the flour and cornstarch. Set aside.
  • With a mixer gently beat the eggs for one minute.  T
  • urn the mixer at high speed and gradually add the sugar.
  • Continue beating for about 6 minutes or triple in volume.
  • Add vanilla extract.
  • Incorporate the flour/cornstarch mixture in four portions with a rubber spatula.
  • Use a circular motion and be gentle so as not to deflate the eggs.
  • Pour in pans almost to the top.
  • Bake for 20-25 minutes.
  • It should be brown and springy in center.
  • Unmold on racks and cool right side up.

Crème pâtissière

4 egg yolks
1/3 cup of sugar
3 Tbsp of flour
2-1/2 cups of milk
1 Tbsp of vanilla extract
1 Tbsp of butter
2 Tbsp Grand Marnier
3 Tbsp of pralin (1/2 cup of almonds toasted in oven for 5 minutes, stirred into a caramel made with 1/2 cup of sugar and 2 Tbsp water)

  • Beat the egg yolks and sugar in a mixing bowl until it forms the ribbon.
  • Add the flour.
  • In the meantime, boil the milk.
  • When the egg yolks are ready, pour the boiling milk in slowly.
  • Pour the mixture into a saucepan and cook slowly for 2 minutes.
  • Add vanilla and butter and 2 Tbsp Grand Marnier

Dessert syrup

2/3 cup of water & ½ cup of sugar
3 Tbsp of Grand Marnier

  • Bring the water and sugar to a boil until sugar is dissolved.
  • Cool and add flavorings.

Assemble the cake

  • With a serrated knife, cut the Genoise into 3 equal layers.
  • Place one layer on a cardboard disk and brush with the dessert syrup.
  • Spread a layer of crème patissière with a spatula.
  • Sprinkle 1 Tbsp of pralin.
  • Cover with a layer of génoise and repeat until the last layer.
  • Refrigerate overnight and decorate.