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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Chocolate Sponge: 1/4 cup and 2 tablespoons sugar 6 egg yolks 6 egg whites 4 oz. bittersweet chocolate 3/4 teaspoon cream of tartar 1 tablespoon cocoa powder Mix 1/4 cup sugar with yolks until light and fluffy. Set aside. Whip whites until soft peaks form, add 2 tablespoons sugar slowly and continue mixing. Add cream of tartar, cocoa powder and chocolate into yolks. Gently fold whites into yolks. Spread evenly on prepared sheet pan. Bake at 350 degrees for 15 to 20 minutes. Filling: 1 cup heavy cream 1 tablespoon sugar (whip together) 1/2 teaspoon vanilla Frosting: 12 oz. bittersweet chocolate 1-2/3 cup heavy cream 2 tablespoons cognac Meringue Mushrooms: 3/4 cup and 2 tablespoons superfine sugar 4 egg whites 1/2 teaspoon cream of tartar 1/2 cup cocoa powder for dusting Instructions: This is a real holiday treat from Chef Jonathan Gelman of Domaine Carneros winery in Napa, California Chop chocolate. Add boiling cream and cognac. Blend and chill to proper consistency. Whip whites to soft peaks, add tartar and sugar slowly. Pipe meringue into mushroom shape, sprinkle cocoa powder over top for natural look and bake at 200 degrees, until dry. (Approximately 6 hours.) Spread the filling on the sponge and carefully roll up the cake. Spread the frosting on the log and decorate with the mushroom meringues. You might like to add leaves, berries and powdered sugar as well, being careful to avoid anything toxic. Notes: Holiday |
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