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Thursday, January 22, 2009

Chestnut Cake



1 C chestnut for dusting

1/4 C roasted hazelnuts

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 C chestnut flour

1/2 C mild olive oil

3 large egg yolks

1/2 C mild honey

1/4 C sugar

3 large egg whites


powdered sugar or

whipped cream and chopped hazelnuts


Place an oven rack in the middle position and
preheat to 350o F

Spray a 9 - 9 1/2" springform pan with non-stick spray and

dust with chestnut flour.

Roast the hazelnuts in the oven for 20-25 minutes.

Rub the nuts in a kitchen towel to remove the loose skins.

Some skin will probably remain. Chop until medium
fine in a food processor.


Mix together the chestnut flour, baking powder,
baking soda and salt.

Then stir in the nuts.

In another bowl, beat together the egg yolks, oil,
honey and 2 tbsp sugar

until thick and pale -- about 5 minutes.

Add the flour mixture and mix at low speed until well mixed.

Beat the egg whites and a pinch of salt in another
bowl with clean beaters

until they form soft peaks.

Add the remaining 2 tbsp sugar a little at a time until the
whites hole a soft peak.

Fold into the cake mix 1/3 at a time until well mixed.

Pour into cake pan. Bake 30 minutes.

Then loosely cover with aluminum foil and bake another 10-15

Place on rack to cool. Remove pan's side.

Sprinkle with powdered sugar as shown or top with whipped
cream and

a sprinkle of chopped hazelnuts


Monday, January 19, 2009

Chocolate Souffle

Chocolate Souffle
from reluctantgourmet


3 tablespoons all purpose flour

3 tablespoons unsalted butter

1 1/2 cups milk

12 oz bittersweet baking chocolate, coarsely chopped

1/2 cup brewed strong coffee

1 teaspoon vanilla extract

1/4 cup granulated sugar

5 egg yolks

7 egg whites

another 1/4 cup granulated sugar

Confectioners sugar(for dusting on)


  1. Preheat oven to 375º
    Melt butter in a sauce pot over low heat, whisk in flour and milk and
    cook until it thickens.

  2. Stir in chocolate and stir constantly until it's melted.

  3. Remove from heat and add coffee, vanilla, and half
    the sugar. Add the egg yolks one at a time while whisking

  4. Butter a 2-2 1/2 quart soufflé or baking dish.

  5. In a perfectly clean and dry bowl , whisk the egg whites to soft peaks
    and gradually whisk in the remaining sugar and continue to whisk until
    the peaks stiffen.

  6. Gently fold the egg whites into the soufflé base and pour
    into the prepared baking dish.

  7. Bake for 35 - 40 minutes until the soufflé rises 2 inches
    above soufflé dish.Dust with confectioners sugar and serve

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