Featured Cookbook

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1. The Classic Brownie (aka My Favorite Brownie)

2. Shiny Chocolate Glaze

3. Fresh Fruit Chocolate Crumbles: Pear, Cherry, Cranberry, Raspberry

4. Chocolate Espresso Coffee Cake with Mocha Ganache

Book Description

Brownie Points, the brownie-lover's bible, features tested and proven, easy-to-make recipes for every imaginable kind of those deep, dark delicacies. Lisa Slater clearly and concisely explains everything about brownie baking methods including choosing the right chocolate, other ingredients and the equipment needed. Brownie Points includes proven techniques and recipes for: - Brownie muffins and cupcakes - Tarts and mousse - Brownie cheesecake - Sugar-free date brownies - Brownie molasses cookies - Gluten-free brownies and more.

... (more)

Brownie Points: Over 100 Outrageously Delicious and Easy Recipes Based on America's favorite dessert

Authors: Lisa Slater, Photographs by Christopher Freeland

Date: October 2004

ISBN: 1552855228

Publisher: Whitecap Books

Paperback

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I developed this cake for a wonderful new bundt pan with a terraced pattern. It got me thinking about chocolate glaze wending its way down the sides of the cake in a kind of circular pattern rather than its usual downward drip. It took me many tries to get the texture just right without compromising the deep, rich chocolate flavor. This cake can be made into one big bundt or two 9-inch (23-cm) cake layers for the fabulous chocolate layer cake in the Brownie Point.

Yield: 10-12 servings

• 2 1/4 cups (300 g) all-purpose flour

• 1 tsp (5 mL) baking soda

• 1 1/4 tsp (6 mL) baking powder

• 1/2 tsp (2 mL) kosher salt

• 8 Tbsp (115 g) butter, at room temperature

• 1/2 cup (100 g) granulated sugar

• 1 cup (220 g) brown sugar

• 1/2 cup (125 mL) butter, melted

• 1/2 cup (60 g) cocoa

• 1 Tbsp (l5 mL) freshly ground espresso powder

• 3 eggs

• 1 cup (250 mL) brewed coffee

• 1 cup (175 g) chocolate chips

• 1 cup (250 mL) Mocha Ganache (recipe follows)

1. Preheat the oven to 350 degrees F (1 80C). Grease a 10-cup (2.5-L) bundt pan.

2. Whisk together the flour, baking soda, baking powder and salt. Set aside.

3. Beat the room-temperature butter in the bowl of an electric mixer until light, about 5 minutes.

4. Add both sugars and beat on medium speed for an additional 10 minutes, until the butter and sugar are very light and airy. Scrape the sides and bottom of the bowl from time to time.

5. While the butter is beating, pour the melted butter over the cocoa to hydrate it. Mix into a smooth paste. Add the espresso powder and mix to blend. Set aside.

6. Reduce the mixer speed to low. Add the eggs one at a time, incorporating each completely before adding the next one. Scrape the sides and bottom after the second egg.

7. Turn the mixer to high for 30 seconds then turn it to low. Add the cocoa mixture. Mix for one minute, then scrape the sides and bottom of the bowl.

8. Mix again for 1 minute.

9. Add the flour mixture alternately with the coffee while mixing on low speed. Turn the mixer off before all the flour is incorporated.

10. Remove the bowl from the mixer. Use a rubber spatula to fold in the remaining flour, being gentle and careful to mix in any unblended batter from the sides and bottom.

11. When completely smooth, gently fold in the chocolate chips.

12. Pour into the prepared pan and bake for about 45-50 minutes or until firm but resilient to the touch (you will hear a slow popping of bubbles when you put your ear close to the surface of the cake).

13. Remove from the oven and let sit in the pan to firm up for about 30 minutes.

14. Unmold and serve with Mocha Ganache (or serve as is dusted with icing sugar).

MOCHA GANACHE
Yield: scant 2 cups (500 mL)

• 8oz (227g) bittersweet chocolate, chopped

• 1 cup (250 mL) heavy cream

• 2 Tbsp (30 mL) freshly ground espresso powder

1. Place the chocolate in a medium-sized bowl.

2. Heat the cream in a small saucepan over medium heat.

3. When you see bubbles around the edges, stir in the espresso powder.

4. Just before the cream comes to a boil, remove it from the heat and let it steep for 30 minutes.

5. Return the pan to the heat and bring it to just below a boil.

6. Pour it over the chocolate and let sit for 5 minutes.

7. Whisk it gently until completely smooth.

8. Let it thicken, stirring occasionally to get it to the point where it will wend its way down and around the cake and cling to the sides in thick dribbles, rather than in thin, skimpy streaks. Have patience. The consistency should be that of paint: thick but creamy and still flowing, about 80-85 degrees F (27-30C).

9. Pour over the cake and let gravity do the work!

BROWNIE POINT
To make this into a layer cake, grease 2 (9-inch / 23-cm) baking pans with vegetable spray. Preheat the oven to 350 degrees F (180C). Make the batter and divide between the pans. Bake until a toothpick comes out clean. Cool the layers completely. Meanwhile, make a double batch of the ganache recipe and let it thicken about an hour or so in the fridge, until it has the consistency of sour cream. Slice each cake layer in half horizontally so that you have four layers and spread each layer with 1/5 of the ganache, reserving what’s left for the sides and top. Press the top of the cake gently. Spread any frosting that has oozed out the sides around the edges to seal any crumbs. Chill for 15 minutes. Remove from the fridge and frost the top and sides with the remaining ganache.

More From This Book:

1. The Classic Brownie (aka My Favorite Brownie)

2. Shiny Chocolate Glaze

3. Fresh Fruit Chocolate Crumbles: Pear, Cherry, Cranberry, Raspberry

4. Chocolate Espresso Coffee Cake with Mocha Ganache

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