Baking Tip: Room Temperature Eggs Are Better For Cakes
If you’re not already baking cakes with room temperature eggs, stop what you’re doing—put the cold eggs down, and read.
Room temperature eggs whisk to higher volumes and ensure that the cake rises properly when baked. It really makes a difference!
Want to make a CHOCOLATE LAYER CAKE but forgot to take the eggs out of the refrigerator? Not to worry. Simply fill a bowl with warm water and let the eggs sit for 15 minutes, and Voila!
Do you have any other tricks to lower the temperature of the eggs? Leave us a comment and let us know!
Classic Lemon Curd
When it comes to dessert, I definitely choose lemon before I do chocolate. Don’t get me wrong I love chocolate desserts, especially CHOCOLATE CAKE, but I have a soft spot for lemon. I recently made these delicious LEMON CUSTARD CAKES, and it sparked an itch for more. Luckily, there is a huge lemon tree in my parent’s backyard, and once I filled a huge bag, I came home and made lemon curd!
Lemon curd is great because you can spread it on toast or scones for breakfast, layer it between cakes, and fold it into whipped cream for a light mousse! Plus, this is a Barefoot Contessa recipe, so not only is it easy, it is superbly divine!
Classic Lemon Curd Recipe in the second part of the post…
- rind of 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter; room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice
- 1/8 teaspoon kosher salt
Using a carrot peeler, remove zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour mixture into a 2 quart saucepan and cook over low heat until thickened (about 15 minutes), stirring constantly. The lemon curd is done when it coats the back of a wooden spoon. If you run your finger on the back of the spoon and make a line, and if the line does not fill in, you’re done! Cool and enjoy on a scone or refrigerate!
Silver Palate Chocolate Chip Cookie Recipe
Chocolate chip cookies don’t need much of an introduction. They’re delicious, and classic, and super easy to make. This recipe comes from one of my FAVORITE COOKBOOKS, The Silver Palate!
- 1/2 pound (2 sticks) softened butter
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups semisweet chocolate chips
- Preheat oven to 350 degrees, and grease cookie sheet.(I use a silpat)
- Cream butter and both sugars together until light and fluffy.
- Add eggs and vanilla and mix well.
- Sift dry ingredients together and stir in, mixing thoroughly.
- Add chocolate chips to batter and form cookies by using a SMALL scoop or spoon…these cookies spread out a lot, so you must make small balls of batter!
- Place 2 rows of three cookies on each sheet and sprinkle each cookie with a bit of kosher salt….sounds weird, but it makes all of the difference!
- Bake for about 10 to 15 minutes or just until outside edges are brown.
- Cool on sheet for 5 minutes and transfer cookies to cooling racks.
New York Times Chocolate Cake
A coupe of weeks ago I made this Barefoot Contessa Chocolate cake, and clearly I didn’t get my fill because while recently perusing the New York Times I ran into this recipe for Chocolate Whiskey Bundt Cake and I HAD to make it like, right away!
I made it. Ate it. Then made it again. It was that good! Luckily I took the second one to a Christmas party, and let me tell you, it was a hit! This cake is velvety, and bitter, and rich without being overwhelming. A total hit!
Recipe after the jump…
New York Times Chocolate Whiskey Bundt Cake
1 cup (2 sticks) unsalted butter, softened, more for greasing pan
2 cups all-purpose flour, more for dusting pan
5 ounces unsweetened chocolate
1/4 cup instant espresso powder
2 tablespoons unsweetened cocoa powder
1 cup bourbon, rye or other whiskey, more for sprinkling
1/2 teaspoon kosher salt
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 teaspoon baking soda
Confectioners’ sugar, for garnish (optional).
1. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
2. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
3. Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
4. On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
5. Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners’ sugar if you like.