Maida Heatters Chocolate Souffle Cake Food

MAIDA HEATTER'S 86-PROOF CHOCOLATE CAKE

Steps:

• Adjust rack one-third up from bottom of the oven and preheat oven to 325 degrees. Butter and dust the inside of a 9-inch bundt pan (called a minibundt pan), or any other fancy tube pan with a 10-cup capacity, with fine dry breadcrumbs. Invert the pan over a piece of paper and tap lightly to shake out excess crumbs. Set aside.
• Place the chocolate in the top of a small double boiler over hot water on low heat. Cover and cook only until melted; then remove the top of the double boiler and set it aside, uncovered, to cool slightly. (You can also melt the chocolate in a microwave safe bowl, just keep a close eye on it.)
• Sift together the flour, baking soda and salt and set aside.
• In a two-cup measuring cup dissolve the coffee in a little boiling water. Add cold water to the 1 1/2 cup line. Add the bourbon. Set aside.
• Cream the butter in the large bowl of an electric mixer. Add the vanilla and sugar and beat to mix well. Add the eggs one at a time, beating until smooth after each addition. Add the chocolate and beat until smooth.
• Then, on low speed, alternately add the sifted dry ingredients in three additions with the liquids in two additions, adding the liquids very gradually to avoid splashing and scraping the bowl with a rubber spatula after each addition. Be sure to beat until smooth after each addition, especially after the last. It will be a thin mixture.
• Pour the mixture into the prepared pan. Rotate the pan a bit briskly, first in one direction, then in the other, to level the top. In a minibundt pan the batter will almost reach the top of the pan, but it will not run over and you will have a beautifully high cake.
• Bake for one hour and 10 to 15 minutes. Test by inserting a cake tester in the middle of the cake and bake only until the tester comes out clean and dry.
• Cool in the pan for about 15 minutes. Then cover with a rack and invert. Remove the pan, sprinkle the cake with a little optional bourbon, and leave the cake upside down on a rack to cool. Before serving, if you wish, sprinkle the top with confectioners' sugar through a fine strainer.

MAIDA HEATTER'S DOUBLE CHOCOLATE WHOPPER COOKIES

Steps:

• Heat oven to 350 (175C) degrees with rack in the center. Line 2 large rimmed baking sheets with parchment paper.
• Place the chopped chocolate and butter in a heatproof bowl set over a medium saucepan of simmering water. Stir gently until melted and smooth. Remove from the heat and let cool slightly.
• Whisk the flour in a small bowl with salt and baking powder.
• Beat the eggs, sugar, espresso and vanilla in a large bowl using an electric mixer on high speed until light and lofty, 2 or 3 minutes.
• Drizzle in the melted chocolate on low speed until blended. Add the flour mixture and mix until incorporated. Turn off the mixer and stir in the chocolate chips and nuts.
• Use a 1/3-cup measure to scoop the dough into 6 mounds on each of the prepared baking sheets, spacing about 2 inches apart. Use a small spatula to scrape the dough out - it's a little gooey.
• Bake one sheet at a time for 17 minutes. The tops of the cookies should look dry and shiny. Cool the cookies on the pan for 15 minutes, then transfer with a spatula to a wire rack cool completely.

MAIDA HEATTER'S CHOCOLATE FUDGE PIE

Steps:

• Position oven rack 1/3 up from the bottom of oven; preheat to 350°.
• Add butter and chocolate to the top of a double boiler over warm water on low heat.
• Cover until partially melted, then uncover and stir until completely melted and smooth.
• Remove the top of the double boiler and set aside, uncovered, to cool slightly.
• Meanwhile, in a large bowl beat (use electric mixer) the eggs well.
• Except for the chocolate/butter mixture, add all the remaining ingredients; beat well.
• Then beat in the chocolate and butter mixture.
• Turn into the prepared, partially baked crust; the filling will come almost to the top of the crust.
• Handle very carefully and place in the oven.
• Bake for 50 minutes; do not bake any longer even if the filling appears soft.
• Turn oven heat off; prop the oven door partially open, and let the pie stand in the oven until it is completely cool (the filling will puff up during baking and then will settle down to a thin layer that will crack while cooling).
• Refrigerate for several hours.
• Whipped cream: in a chilled bowl with chilled beaters, whip the cream with the remaining ingredients until it will just hold a shape.
• Shortly before serving spread the cream in a thick layer over the top of the pie.

MAIDA HEATTER'S BEST DARN LEMON CAKE EVER

Steps:

• Spray an 8-1/2"x5" loaf pan with baking spray.
• Grind almonds very fine and set aside.
• Sift together flour, baking powder, and salt and set aside.
• In a small heavy saucepan, melt butter. Transfer to a large bowl. With electric mixer, add sugar and beat a bit to mix.
• On low speed, beat in eggs one at a time, beating only to mix well.
• Add dry ingredients in three additions, alternating with milk in two additions, scraping bowl with a spatula and beating until mixed after each addition.
• Mix in lemon extract.
• Remove from mixer. Stir in grated rind, then stir in ground almonds.
• Turn mixture into pan. (It will be thin.) Bake at 350 for 65-75 minutes. (During baking, cake will form a large crack or two on top, and crack(s) will remain light in color.).
• A few minutes before cake is finished, prepare glaze: stir sugar and lemon juice in a small saucepan over moderate heat, only until sugar is just dissolved. (Don't boil!).
• When cake is removed from the oven, let it stand for 2-3 minutes. Then, using brush, brush the hot glaze gradually over the hot cake. Glaze should not be applied quickly; it should take about 5 minutes to apply all the glaze.
• Let cake stand until not quite completely cool. Then gently invert onto a rack and turn right side up. When cool, wrap in plastic wrap or foil and let stand 12-24 hours before serving.

MAIDA HEATTER'S CHOCOLATE SOUFFLE CAKE

Steps:

• Coarsley chop the chocolate and place in top of double boiler over hot water on moderate heat. Cut up butter and add it and the oil to the chocolate. Cover and cook until almost melted. Then stir or whist with a wire whisk until completely melted and smooth. Remove from hot water. In mixing bowl, stir yolks a bit with a wire whist just to mix. Then gradually, in a few additions, whisk about 1/2 of the hot chocolate mixture into the yolks. Then, off the heat, add the yolks to the remaining hot chocolate mixture and mix together (the mixture will thicken a bit as the hot chocolate mixture cooks the egg yolks). Add the sugar and vanilla and stir to mix. Set aside. In the large bowl of an electric mixer, add the salt to the egg whites and beat until the whites hold a point but are not stiff or dry. Fold a few large spoonfuls of whites into the chocolate mixture. Then add the chocolate mixture the the remaining whits and fold together gently, only until incorporated. Gently turn mixture into prepared bundt pan. Bake for 2-1/2 hours (okay if cake sinks in the middle while cooking). Remove from oven and, without waiting, cover cake with an inverted serving plate and turn over to remove cake. Serve while hot with cold whipped cream.