Sherry wine poached pear tart with almond cream
My March submission to the Deep Plate blog: East meets Old West
Four wing salt bush brined fried shrimp, napolitos, daikon, elm bark panko crust
Some really puffy croissants that I made last week
and that chocolate cake...
Makes one 9" round or two loaves
1/3 C plus 1 T (40 g) Cocoa powder
3 1/2 T (35 g) Potato starch/flour
1/4 C (35 g) Cake flour
5 1/2 T (75 g) Butter, melted and cooled
9 Yolks, room temp
1 1/4 C (150 g) Sugar
5 Whites, room temp
Butter your cake pan. Oven to 350º.
In bowl whisk cocoa, potato starch & cake flour. In mixer with whisk attachment whip yolks and half of the sugar. Whip until very light and fluffy and leaves strong trail in mixture.
In 2nd mixer bowl, whip the whites and remaining sugar, adding the sugar gradually, until whites are at firm peak.
Gently fold dry ingredients into yolk mixture. Take a dollop of this mix and whisk it into your butter. Add the butter mix into the yolk/dry mix - folding very gently. Finally, take a quarter of the whites and gently fold into the yolk mix and finish by adding the remaining whites and fold them in very gently.
Pour into your pan, smooth and bake about 35-40 minutes depending on your oven.
At altitude I go 40 before I even open the door. Touch the center and if it feels firm remove and cover with a towel until cool. I always error on the side of over baking this cake.
Farina Alto – Albuquerque, New Mexico
3 days ago