Linda Carter Holman - Chocolate
Chocolate
Linda Carter Holman
Buy This Art Print At AllPosters.com

 

 

 

 

 Seasonal2 125x125

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Cake Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

To cook is to create. And to create well...is an act of integrity, and faith."

 

Arizona Princess Cake

 

 

 

"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 

 

[Flag Campaign icon]

 

 


 

Cocolat: Extraordinary Chocolate Desserts
Cocolat: Extraordinary Chocolate Desserts


Your patronage of our affiliate partners supports this web site.  We thank you!

 

  Thomas Moran - Arizona Sunset Near Grand Canyon
Arizona Sunset Near Grand Canyon
Thomas Moran
Buy This Art Print At AllPosters.com

 

 

Arizona Princess Cake
inspired by Alice Medrich, of Cocolat, Berkeley, CA
Bon Appetit December 1987

Cake:
1/2 cup minced soft dried apples (about 1 1/2 ounces)
1/3 cup tequila
8 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter
3 eggs, separated, room temperature
2/3 cup sugar
1/4 cup all-purpose flour
2/3 cup finely chopped toasted pecans (about 3 1/2 ounces)
Pinch of cream of tartar

Glaze:
8 ounces bittersweet or semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter
1 tablespoon light corn syrup
1/2 cup chopped toasted pecans (about 2 1/2 ounces)
12 pecan halves, toasted

For cake: Combine apples and tequila in small bowl. Let stand 30 minutes. Preheat oven to 375 degrees F. Grease 8-inch round cake pan. Line bottom with parchment. Butter parchment. Dust pan with flour; tap out excess. Melt chocolate and butter in top of double boiler over hot water; stir until smooth. Cool to lukewarm. Using electric mixer, beat yolks with 1/3 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Mix in lukewarm chocolate mixture and flour, then pecans. Mix in apples and any unabsorbed tequila. Using clean dry beaters, beat whites and cream of tartar in medium bowl until soft peaks form. Gradually add remaining 1/3 cup sugar and beat until stiff and shiny. Fold 1/3 of whites into chocolate mixture to lighten, then fold in remaining whites. Pour batter into prepared pan. Bake until cake pulls away from sides of pan and tester inserted 2 inches from center of cake comes out clean, about 40 minutes. Cool cake in pan. (Cake will sink as it cools.) Press down gently on edges of cake to even. (Can be prepared 4 days ahead. Refrigerate. Bring to room temperature before continuing.)
For glaze
: Invert cake onto 8-inch round cardboard disc. Peel off paper. Set cake rack over baking sheet. Place cake on rack. Melt chocolate and butter with corn syrup in top of double boiler over hot water, stirring frequently until smooth. Cool until thick enough to spread, about 10 minutes. Spread very thin coat of glaze over top and sides of cake. Refrigerate cake 10 minutes. Rewarm remaining glaze over hot water until just pourable. Strain glaze over cake, spreading quickly with spatula. Let stand until glaze is almost set. Press chopped nuts onto sides. Arrange pecan halves around top edge. Transfer to platter. (Can be prepared 1 day ahead; refrigerate. Let stand at room temperature 3 hours before serving.) Serves 12.
 

Index - Cake Recipe Archives
Recipe Archives Index

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2004 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 31, 2002.