1.  Chocolate – the other food group, the food of the Gods, a cure for PMS, an aphrodisiac, some say.  Of course, chocolate is almost always my first choice.

2.  Then there is the other descriptive word,  ”dressy.”  It reminds me of way, way back to childhood.  I grew up in Oklahoma.  Is that the south?  Well, either way.   Somehow every Easter, Mom and Dad managed to provide my brother and me new clothes,  complete with shoes and hat (for me, no hat for him, hehe)  for church Easter Sunday.  It was special and the shopping was much anticipated.  I remember standing in the backyard while Mom or Dad stood with the Brownie Hawkeye camera to take photographs.  Yep, in black and white.  All of this is a comforting and happy memory.

This just had to be a happy recipe, right?  Hope you think so too.

Back to the Dressy Cake

Now here is the fun.

For the Cake

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 sticks (8 ounces) unsalted butter, at room temperature

1 1/3 cups sugar

2 large eggs

1 cup sour cream

~

1/3 cup best-quality red raspberry or cherry jam-for filling

1 teaspoon water

For the Frosting

5 ounces semi-sweet chocolate, coarsely chopped

1/2 cup sour cream, at room temperature

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a 9 1/2 x 5 inch loaf pan, dust the inside with flour and tap out the excess.  Place the pan on an insulated baking sheet or on two regular baking sheets stacked on the top of one another.

To Make the Cake: Sift together the flour, cocoa, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for about 3 minutes, or until very light and fluffy.  Add the eggs one at a time, beating for 1 minute after each one goes in.  Reduce the mixer speed to low and mix in the sour cream.  Still working on a low speed, add the dry ingredients and mix only until they disappear into the batter,  Give the batter a last stir with a sturdy rubber spatula and scrape the batter into the pan.

Bake for 60 to 70 minutes, or until a knife inserted into the cake comes out clean.  If, after about 45 minutes, the cake looks as if its browning too quickly, cover it losely with a foil tent.  Transfer the pan to a cooling rack and let the cake rest for about 5 minutes before turning it out on the to rack.  Cool to room temperature upside down.

To Fill The Cake: Bring the jam and water to a boil over low heat or in a microwave oven.  Stir to smooth it, and keep at hand.

The top of the cake will become the bottom layer, so if it is uneven and your cake rocks a bit on the counter, turn it right side up and use a long serrated knife to level it.  Using the serrated knife, cut the cake into 3 even layers.  Put the first layer (originally the top of the cake) cut side up on a long serving plate and spread half of the jam over it.  Cover with the middle layer and spread that layer with the remaining jam.  Lift the top layer into place, cut side down.  Use a small pastry brush to chase away any crumbs on the top or sides of the cake.

To Make The Frosting: Fit a heatproof bowl into a pan of gently simmering water, add the chocolate and warm, stirring occasionally, until the chocolate is melted.  Still working over the hot water, stir in the sour cream.  Don’t be concerned if the cream tightens-just keep stirring gently and the frosting will become smooth and glossy.

Remove from the heat and cover the sides and top of the cake with the still warm frosting.

Dorie says its ready to serve as soon as it is frosted, but likes to wait about an hour, until the frosting develops the slightest little crust; the frosting underneath the crust will still be soft and velvety.  Serve with a bit of whipped cream and if you’d like a pitcher of the Smooth & Tangy Chocolate Sauce.

Playing Around If you want to serve the cake with a sauce that is perfectly matched to it, double the frosting recipe and use half for the frosting and the other half to make a sauce.

for the sauce: bring about 1 cup whole milk (amount is your preference of consistency) almost to a boil.  Put the bowl of extra frosting back over the pan of hot water and gently whisk in the hot milk a little at a time, adding as much as you want to get the desired consistency.  The sauce is ready to use when it is as thick or thin as you’d like and perfectly smooth.  You can make the sauce in advance and keep it covered in the refrigerator for up to 3 days; just warm it gently before serving.

This “Dressy” recipe is brought to you by the Tuesdays With Dorie baking group’s beloved inspiration, Dorie Greenspan. It is from her wonderful book entitled Baking From My Home to Yours. Thank you Dorie for giving all the joy of your kitchen to all of us.  Your book has really enriched many lives.  Just think of all the sharing that goes around.  What Fun!

Be sure and check out all the Tuesday With Dorie bakers and see the phenomenal display of Dressy Chocolate Loaf Cakes.  I assure you there will be some decked out cakes!  hehe

Corbin and I enjoyed taking a lot of photographs for this special occasion of Tuesdays with Dorie. It was my turn among the over 300 bakers to choose the recipe.  I know you’ll love checking them out.  Here they are.  Thank you for visiting and baking with me.

Just a note: Please don’t tell my “gym-rat” friends, this chocolate cake is totally worth the calories, meaning I am willing to work out a little extra just to eat this.  Its that good.  Yum!

]]> http://www.amyruthbakes.com/2010/06/dressy-chocolate-loaf-cake-for-tuesdays-with-dorie/feed/ 48 http://www.amyruthbakes.com/2010/06/tender-shortcakes/ http://www.amyruthbakes.com/2010/06/tender-shortcakes/#comments Tue, 08 Jun 2010 11:30:55 +0000 Amy Ruth http://www.amyruthbakes.com/?p=1430 Tender, by definition is having a soft or yielding texture : easily broken, cut, or damaged, that is true if you are able to restrain yourself from mixing the dry niblets completely. I know you might think it’s not finished or complete.    You might even think I have to stop stirring now…. as you round the bowl just one more time.  Don’t beat yourself up, its just baking and you can always really listen to that little voice in your head the next time around.  The “less is more” theory does in fact really work here.  Try it, you’ll be amazed.  I dare you.

Pie crust, shortcakes, biscuits, well I think they deserve to be among the morsels falling into the “tender” category.  I like them that way.

So Cathy, of The Tortefeasor,  thank you for choosing the best simple dessert of the season. Basic ingredients standing in as the canvas for beautiful summer berries.  Its perfect for summer.  (smiling)  I love that you got lucky that way, a recipe still lurking around in Baking From My Home to Yours. You constantly amaze me with the level of activity you have in your life with little people, a career and yet you have time to squeeze in wonderful food for your family and blog about it.  Go Cathy!!!  YAY for all the Tuesdays With Dorie bakers!

Today, I mixed up these tender little cakes.  I baked off a couple for photographs just for you.  Maybe a bite or two for me.  After all I do need to report to you that yes, they are worth the calories. Okay, more than a bite or two.  These were perfect for sumptuous strawberries and blueberries.    You should master this practical little shortcake because you can also make up the dough, plop them onto a pan, put them in the freezer for a medium sized snooze ( up to a couple of months) and pull them  for a delightful dessert later.  How perfectly simple.

My apologies for the lack of photos.  So excited was I when, ahead of time folks, ( me, the procrastinator) I wrote my post along with mixing up the summer simple recipe, ( I knew it would be a good recipe) even photographed my half recipe. I froze  the remaining litle gems.  Then as I attempted to download my photos, the hitch of the day.   Ah shucks!   I have a camera who is not getting along with my “old girl” MacBook.  Hmm, maybe if Corbin waves his magic wand he can get the photos downloaded.  Perhaps a new computer?  hehe

Thanks for reading.  I hope you enjoy your shortcakes too.

Once again, Corbin is my hero.    He bailed me out.  My tech guru… Now, a photo is posted.

If you are curious about those cute little cookies around the sides of the Soft Chocolate Raspberry Tart? They are Thumbprints For Us Big Guys, rounded up by Mike of Ugly Food Dude, and both recipes came from Baking From My Home to Yours by Dorie Greenspan. The next time you are thinking holiday baking, these little cookies are  great on cookies trays.  Plan on keeping that recipe close to your heart.  They are tasty little bites.

Most assuredly there will be some interesting chatter about these desserts on the Tuesdays With Dorie blog roll so travel around and make some new friends.  Thank you very much for stopping by for a visit.

Romance between two can be shared  without a designated day of forced merriment.  Don’t misunderstand….I am one of those girls, (ha ha… who are we kidding?  I’m old, anyway) who can never have too much romance or chocolate.  I love hugs and kisses, a stolen glance,  a great romantic comedy,  sweet notes, a great meal and  of course chocolate.  Oh yea, I love to laugh.  I love it a lot.   Tasting different chocolates from different makers has been a fun almost hobby of mine.   Chocolate can have a variety of flavor notes and there are many chocolate artisans all over the world  who craft their product with a passion that exceeds our expectation.  How fun is that?    Essentially, its up to you, your journey,  and your very own tastebuds to determine your own chocolate preferences.

This week the Tuesday’s With Dorie baking crew made a brownie recipe from Baking From My Home to Yours, however Dorie writes that she obtained this brownie from Rick Katz.   Either way, where ever it originated, its a delicious chocolatey brownie recipe.  The first baking I didn’t bake them long enough, nor follow the directions properly.  They were under baked and so I popped them into the freezer.  Oh wow!  Folks they were amazing!  I did bake again and yep, this is a brownie recipe you will want to try.  Don’t pass it up!  Especially if you are a chocolate lover.  A little crusty top layer providing the initial crunch as you bite into the fudgy-ness in the middle.  Oh my!  Don’t miss out folks.  Enjoy.  I did!

ChocolateChic helped continue our chocolate love this month.  She loves chocolate.  Surprised?  Not me!  I highly recommend you visit her site for the recipe, or purchase Baking From My Home to Yours, by Dorie Greenspan. Don’t forget to visit the TWD Blogroll for more fun.  Thanks for stopping by.

Happy Valentine’s Day to you and your love!

I have to say I got Tweets on Twitter and  text messages with compliments to you for your Magic Dorie Chocolate Souffles.  I made 7,  in 8 ounce ramekins and to a few of them I added some of Dorie’s Vanilla Ice Cream as well.  They were devoured entirely.

Dorie, among the books in my collection is the book you authored entitled Chocolate Desserts by Pierre Herme. As I was combining the melted chocolate with the yolks there was this feeling that I had made this recipe before and then I remembered that I had made the chocolate mousse from Pierre’s book multiple times. There is a very close relationship between the two and so all at once I felt very comfortable with the souffles and knew they would be a hit. They were. My “Treat Taster’s Group” loved them and managed to leave with smiles on their chocolate faces.

Thanks Dorie for taking the fear out of making souffle’s! You are a genius! Now, all the Tuesdays With Dorie bakers can launch their journey toward many more souffle adventures to come.

Sincerely,
AmyRuth

If you would like Dorie’s recipe please stop here and visit Susan at She’s Becoming Doughmestic.  Isn’t that a cute name for a blog.  I think she must just be fun with loads of personality.    However, if you’ve visited before and you’re  a wee bit curious, maybe a book purchase is in order. Baking From My Home to Yours is the title of Dorie Greenspan’s book full of a variety of sweet treats sure to capture your heart or at least your sweet tooth.  A recent article in the Star Tribune of Minneapolis-St. Paul, Minnesota featured an article entitle Cookbooks That Rise to the Top. Among the food professionals, Zoe Francois of Artisan Bread in Five Minutes a Day, listed Baking From My Home to Yours as her favorite new cookbook.

As always, thank you so much for coming by and feel free to leave a comment.  I love chatting with friends and making new ones.

I baked a half recipe tonight again,  so they could be photographed.  I agree with Dorie’s suggestion and many of the TWD bakers, that a creme anglaise would be a perfect accompaniment to the chocolate souffles.  I filled three of my 8 ounce ramekins and baked them about 15 minutes in a 375 to 400 degree oven.  I think they could have been removed a little sooner.  I enjoyed this delicious chocolate dessert.

This baking group I participate with each week, on Tuesdays, is titled “Tuesdays With Dorie.”  To clarify if you’re not familiar, our 350 some bakers bake weekly, post on Tuesdays and fight the calories the rest of the days of the week.  You should hear the stories about how we produce scaled down recipes for photographic and tasting purposes.  Oh sometimes, we make the whole recipe and then sometimes  we cut the recipe down to 1/4 or even less.  One of our members who is famous for trimming those delicious, Dorie Greenspan inspired, and lovingly written recipes from Baking From My Home to Yours, is Nancy at the Dogs Eat the Crumbs.  She is genius with her calculations.   One of the many benefits of making friends in the blog world is the exchange of information.

Each week I ponder how I can actually sample the finished product and offer an appealing presentation of the remaining baked good for sharing.  You see, I figure if I am going to invest time and resources why not share Dorie’s lovely creations “with friends.”  This week’s recipe was perfect.  A “pick me up” excuse.  I used my 9 x 13 baking pan so I could present squares, while still having a morsel for tasting.  Isn’t that smart?  he he  

Tomorrow “my friends” at the gym will get to have a little “pick me up.”  Yea, I know, you think all those fitness buffs don’t eat like this.  Guess what?  Sometimes, they do.  Surprised?  They do it behind closed doors.  he he  Can’t let all their secrets out.  Shhhh.

Typically, I intentionally  follow Dorie’s original recipe.  I can then later adjust as I like in the future.  The only variation was the use of a 9 x 13 pan rather than 9″ rounds.  The second was the choice of liqueurs.  I used Di Saronno Amaretto for the syrup.  Also I used chocolate shavings rather than small chopped chocolate.  It was simply a softer texture to compliment the soft creamy coating of the mascarpone and cream.  

Tiramisu trio of flavors reminds me of one of the fancy schmancy coffee drinks typically in the $4 to $5 price range.    Mascarpone and cream along with the espresso and chocolate.  Oooo La La.  Hope you enjoyed!  I surely did.  

My morning coffee is usually brewed from beans obtained from a locally owned and operated  roaster, Lakota Coffee.    I like a couple of different varieties from there, Tanzania Peaberry and Ethiopia Yirgacheffe.    What is your favorite coffee?

Playa del Carmen was our Spring Break destination of choice.

No, this wasn’t it, we flew.   It would have taken way too long, but it was a nice way to get back and forth to the Paseo or to breakfast at La Cueva del Chango.   Absolutely, without a doubt, our favorite breakfast and lunch spot. Come to think of it, a great place to have dinner as well!  This trip, I got to have some of their fabulous Mole on my scrambled eggs one morning.  Oh My Gosh!!!  

Of course this is most of what we spent our time doing…..and my daughter (the middle child) was joined by three of her closest friends.  Days of these and sunshine, books, salsa, guacamole…

You know that question in the OSI on the Tuesdays with Dorie website?  The Day Off question?    Gloriously, I am having one of those days off.  The hubs is off in St. Louis for a weekend with his Tri-sport friends.  I am totally in the kitchen…. accompanied by, at the present, one of my favorite chick flicks.  A Nancy Meyers film, (a woman whose work I adore) Something’s Gotta Give.  Do you love it?  

 Dorie, you have provided a certain element of therapy for those who connect with the creative, organic practice of baking.  Dorie, do you know how many lives you have saved, or been the object of seriously funny stories posted  on TWD, how many temper tantrums you have thwarted or how many happy baking experiences you have facilitated???  Dorie…..are you reading?  he he  I hope so.   Oh and how about eating the finished product and sharing with those you love?   Okay now, I am not writing a romance novel, the bread pudding is coming.

   “Four Star Chocolate Bread Pudding,” this weeks recipe selection by Lauren of Upper East Side Chronicle.  It will be fun to see what she does with this simple concoction.  Check with her for the recipe.  She is an accomplished Pastry Chef whose blog I enjoy visiting to see her beautiful photos and her interpretation of Dorie’s  recipe from Baking From My Home to Yours.  Thank you Dorie for the suggestion of a fine little “bread sponge” such as challah or brioche.  A nearby grocer makes challah,  so for  convenience that was what I bought and toasted for the suggested 10ish minutes. Besides its absorption quality, the buttery sweet flavor was unique to any other bread.  I had a little over 3 ounces of 70% cocoa chocolate chopped up already and to that I added the balance of the bittersweet with 60% cocoa chocolate.  For a person who really likes an intense chocolate flavor, by all means add more.    I liked its simplicity and ease of assembly.  That’s bread pudding for you.  A nice comfort food.  

The End!      {It really is delicious chilled!!!  Enjoy}

I’ve never made this  recipe before so there were some ups and downs.  As of this writing the cake has not been cut and tasted other than the crumbs and the remnants of cake batter in the mixing bowl.  Which by the way were really pretty good.   By all appearances the cake is nice and moist.  That is a relief with a dark chocolate cake.  

You know that recipe I haven’t tried before?  I’m sending it (minus one piece in the frig) to work with my husband so maybe his coworkers can hash out if it is something I should buy 8″ cake pans for future baking and refining.  Tomorrow I will post an update after I have a taste.  Yum!

Thank you to Stephanie of Confessions of a City Eater for choosing this wonderfully fun recipe this week.  Don’t forget to check out the cake art of the entire Tuesdays With Dorie Blog roll.  It should be so amazing to see all the black and white cakes.  The recipe for this weeks baking art is here and at Stephanie’s site.  All of the TWD bakers are baking from Dorie Greenspans Baking From My Home to Yours.  

Thank you for visiting here and I hope you enjoy your cake this week.  See you next week for Carmel Crunch Bars.

Google and I decided to join forces and just find out a few, mind you of the trillion (yep, thats right Washington D.C.) of different variations of creme anglaise. There are approximately 387,000 listings for some creme anglaise topic. So, that just gives you an idea of the possibilities one has with this Classic Creme Anglasie. Like ice cream, which it can become if churned and frozen. What? You learned something new? (he he) It can be infused, or flavored with liqueurs, chocolates, coffees and tea, spices, citrus zest….. it is limitless. So, there you go Raskin Bobbins of 31 flavors. ( no, didn’t misspell it…..just a family joke)

I stayed with Dorie’s classic recipe, however I did use Madeleine Kamman’s technique. Call me lucky, because its been a while since I have made Creme Anglaise, but mine came together flawlessly. It was magical to watch the chemistry. Did you enjoy how the bubbles were absorbed as the scalding milk was slowly stirred together with the egg and sugar mixture? One of my “go to” books is The New  Making of a Cook, by Madeleine Kamman (don’t laugh, I’m listening). I’ve included a link where you can read about her technique for Creme Anglaise.  In the pages of her book, Madame Kamman displays more than just a recipe (as on the link).   She writes with detailed information,  and explains the chemistry as well as history.   She really connects you with the food and imparts her passion for food and cooking.  

You know Mary the FoodLibrarian, would love it if you went to your local library and checked out cookbooks for reference. BTW, its a really good way to decide if you want to invest in a particular title before you buy. That was just a tip.

My multi-sport husband, who is training for a half-iron man tasted our Tuesdays With Dorie, Floating Islands tonight.  You probably can guess that this is not in the food group of which he ordinarily partakes.  Please don’t tell on him.  Also, he will be the first to tell you he doesn’t have a sophisticated palate.  He loved it.  He just wanted all the Creme Anglaise as well.  he he  My remarks:  How can anyone not like the classic vanilla of the luscious Creme Anglaise?   I’ve enjoyed it before as an accompaniment to another dessert.  However,  I have never had Floating Islands before, along with the caramelized  sugar on top for contrast both in texture and flavor.   I am speechless.  Lovely, soft clouds, silkie and vanilla with a little crunch of the caramelized sugar.  I love that I learned something new today and tasted (okay, really… I ate some, not telling how much) a dessert I would never have ordered in a restaurant or chosen from a cookbook.

Thanks a million  for choosing Floating Islands for this week’s recipe  Shari, of Whisk a food blog,   where you will find the recipe posted.   Shari, is cooking through the Cordon Bleu at home cooking school curriculum.  She is quite busy in her kitchen making up all kinds of cooking group recipes.    I really enjoyed making this because it was new.  Its fun to learn a new trick or two.  Can you just imagine all the variations and  wizardry you’ll see here on the blogroll at Tuesdays With Dorie?  This baking group is baking from Dorie Greenspan’s book Baking From My Home to Yours.

Corbin says “Its like eating a marshmallow,” he likes it!  He’s my 15 year old baby.  Ya know, near and dear.  He  takes my photos too.  Clap Clap Clap Clap!!

 Back to the ice cream:  As I recall, when I was a little girl, in that little town, I thought ice cream was soft serve…

There are things that stick with you even when you grow up that always spring forward from the back of your mind when you least expect it. I remember my Mother reminding me often that it was okay to be different. I didn’t have to “be” like everyone else, dress like them, act like them and do everything they did. There are a few more things she told me too, but I’ll save those for another cookie. he he    Maybe Dorie has a fortune cookie hidden in the table of contents?  ar ar ar

These little precious cookies are  different.  Being different isn’t bad, its just different.  In this case, the World Peace Cookie is Stupendous!  They are just a European cookie, a sable, that has come to America and chosen to be different from all the other chocolate chip cookies  in the CCC universe.  They don’t even compare.  Just consider the lovely sandy nature of the crumb.  You might remember the “crumbly” nature before baking.  It’s just different and that’s okay.   The fact that the base of the cookie is dark with intense chocolate from the cocoa powder, is ah  so wonderful.   From the moment you bite down on this delicate yet soft crispness you know its not like all the other chocolate chip/chunk cookies you’ve had at every other PTA reception. Right?  The snap of the bits of bittersweet chocolate seal the deal as far as I am concerned.   But wait, there’s more (no, not the knife set) its a salty finish on your palate, and that’s that!

Dorie, thank you for including this lovely little Korova/World Peace Cookie in Baking From My Home to Yours.  By far, this is my absolute numero uno perfecto cookie choice!  Make sure you get this one folks.  Click here to find the recipe over at Jessica’s Cookbook Habit where she has those beautiful cookies just sitting there tempting you to copy for your own use, the recipe for these marvelous cookies.  Now if you aren’t already copying and pasting the recipe in about  the next 5 mintues,  you will live to regret not having the pleasure of baking and eating these  fabulous cookies.  So, just do it!  Option number two is to visit you local bookstore, of course, and pick up Dorie’s book, Baking From My Home to Yours.  You don’t want to be sorry that you let this one get away.  :-)

Thanks so much for stopping by.  I really appreciate the visit.  Hope you enjoy your cookies too.