JACQUES TORRES'S CHOCOLATE SPIRALS
Swirling melted chocolate into frozen vodka creates free-form spirals and swirls that make delightful decorations on cakes and cupcakes. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- Place a tall glass container and a bottle of vodka in the freezer overnight.
- Melt chocolate in a heatproof bowl set over a pot of simmering water. Transfer melted chocolate to a piping bag fitted with a small round pastry tip.
- Fill frozen glass container two-thirds full with frozen vodka. Drizzle chocolate into the vodka. The more you move the pastry bag, the more organic the spiral. The chocolate will set instantly. Using 2 wooden skewers, remove the chocolate spiral to a parchment-lined baking sheet; let dry until ready to use. The spirals may be used to decorate cakes and cupcakes.
EASY CHOCOLATE CAKE - JACQUES TORRES
Make and share this Easy Chocolate Cake - Jacques Torres recipe from Food.com.
Provided by swissms
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Tightly wrap outside of 10-inch diameter springform pan with 3 sheets of heavy-duty foil. Line bottom of pan with parchment paper. Spray inside of pan with nonstick spray.
- Combine both chocolates in double boiler over simmering water. Stir until just melted. Remove from over water.
- Bring 1 cup sugar and 1/2 cup plus 2 T water to boil in saucepan over medium-high heat, stirring until sugar dissolves and syrup forms. Gradually whisk hot syrup into into melted chocolate (mixture may look curdled). Add butter; whisk to blend.
- Using electric mixer, beat eggs and 1/2 cup sugar in bowl to blend well, about 2 minutes. Using rubber spatula, gently fold egg mixture into warm chocolate mixture. Transfer batter to prepared pan (batter will come halfway up sides).
- Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of cake pan.
- Bake cake until wooden skewer inserted into center comes out with moist crumbs attached, about 50 minutes. Remove cake pan from water. Remove foil; cool completely on rack.
- Cut around cake sides to loosen. Remove pan sides. Transfer cake to platter. Dust with cocoa powder and serve.
Nutrition Facts : Calories 312.2, Fat 22, SaturatedFat 13, Cholesterol 136.2, Sodium 40.5, Carbohydrate 29.8, Fiber 2.5, Sugar 25.3, Protein 5.2
JACQUES TORRES'S CHOCOLATE BOWLS
Create decorative, edible dessert bowls by dipping a balloon in tempered chocolate. Jacques Torres prepared these on Episode 501 of "Martha Bakes."
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 1
Steps:
- Blow up a small clear balloon and tie to seal. Dip a side of the balloon into a large bowl of tempered chocolate, covering about halfway up the side of the balloon. Rotate balloon and repeat dip two more times, to create a petal like pattern. Shake off excess chocolate from the bottom. Place upright or at an angle (the direction will determine the shape of the finished bowl) on a rimmed baking sheet lined with parchment paper. Repeat process for additional bowls. Refrigerate until set, 3 to 6 minutes.
- To test whether the chocolate has set, squeeze the balloon. If the chocolate pulls away from the balloon, then it is set. To remove the bowl, pop the balloon with a quick poke of a knife. Discard balloon scraps. Fill bowl as desired. Bowls may be filled with chocolate mousse, ice cream, or whipped cream, and garnished with berries.
CHOCOLATE CHIP COOKIES ADAPTED FROM JACQUES TORRES
From an article: Quest for the perfect Chocolate Chip Cookie found here: http://www.nytimes.com/2008/07/09/dining/09chip.html?_r=1&ref=dining&oref=slogin I've made these twice since the article was published a week ago. These cookies are awesome. I couldn't find the chocolate ovals at whole foods, so I just used bittersweet chocolate chips and they were great! I thought the salt on top would be weird but I tried it both ways and liked it better with the salt. Go figure!!
Provided by Chelley-Chelle
Categories Dessert
Time 45m
Yield 18 5-inch cookies
Number Of Ingredients 13
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
- Note: Disks are sold at Jacques Torres Chocolate http://www.mrchocolate.com/detail.aspx?ID=58;.
- Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Nutrition Facts : Calories 326, Fat 13.6, SaturatedFat 8.3, Cholesterol 57.4, Sodium 327.5, Carbohydrate 48.3, Fiber 0.6, Sugar 27.4, Protein 3.3
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