Chocolate Cake Roll

‘Tis the season for fabulous, but easy desserts. I know this has a lot of steps, but it’s seriously easy. And seriously chocolate. And seriously delicious.

Chocolate Cake Roll

Cake layer:
6 ounces semisweet bittersweet chocolate, chopped or 1 cup semi- or bittersweet chocolate chips
3 tablespoons water
6 large eggs, at room temperature, separated
2/3 cup sugar
1/4 teaspoon table salt
2 tablespoons unsweetened cocoa powder, divided

Preheat oven to 350°F. Butter or oil a 10-by-15-inch shallow baking or jellyroll pan. Line the bottom lengthwise with a piece of waxed or parchment paper that extends up the short sides one inch. 

Melt chocolate in a small saucepan over very low heat or microwave until it is 75 percent melted. Remove from heat and stir until the remaining chocolate is smooth. Set aside to cool slightly. 

Beat egg yolks with an electric mixer until pale and creamy.  

 

Add sugar gradually, and continue to beat until yolks are pale and ribbony. Gently stir the chocolate and water into the yolk mixture. 

 

 

In a clean bowl with clean beaters, beat egg whites with salt until they hold stiff peaks. Stir 1/4 of egg white mixture into the chocolate-yolk mixture to lighten it. Fold the remaining whites into the cake batter in three additions.  

Pour batter into prepared pan and smooth top.                                                                                     

 

 

Bake in preheated oven for 12-15 minutes, or until cake layer feels dry (but very soft) to the touch and a toothpick inserted into the center comes out clean. It will still seem a little underbaked. 

Transfer to a cooling rack and cover the top with a light damp towel or two layers of damp paper towels for 5 minutes. Gently remove towels; don’t fuss if they have a bit of cake stuck to them. Run a knife around the edges of the cake. Sift some cocoa over the top of the cake and a clean flour sack towel that is a little longer than the pan.                                                                                                    

 

 

 

Invert the cake onto it. Gently peel back the parchment or waxed paper that lined the pan. Sift the remaining cocoa powder over the top of the cake (that was, one minute ago, the underside). Using the towel underneath to help lift and roll the cake, roll the cake from short end to short end with the towel inside. Let cool completely, about 30 minutes, encased in its towel. 

Unroll gently, spread with:

(Note: I used 16 ounces of chocolate and 2 cups of cream, then divided in half and whipped half and drizzled the remainder. ) 

Whipped Ganache
8 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream

Put chocolate into a large heatproof bowl. Bring 1 cup of cream just to a boil over medium-high heat; pour over chocolate. Let stand 10 minutes. Stir until smooth. Stir the mixture very gently, incorporating the cream steadily, without overworking.

Refrigerate, stirring occasionally, until cool, 10 to 15 minutes. Whisk or beat with electric beater until fluffy and smooth. 

Drizzle with:

Melted Ganache

8 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream

Decorate as desired or sprinkle with cocoa powder and a bit of powdered sugar.

 

So good! Enjoy!

This is when things go wrong:

I needed to make two cakes. This was the first one. No problem.

This was the second. I guess it has to be eaten though. So it went into the freezer. The melted ganache helped a lot. Just so you know that not all things go perfectly, but it doesn't change the flavor!

 

Pork Roast with Apples and Onions

We didn’t get an elk this fall, but we did buy half a pig. So I’m learning some new pork recipes this fall and winter. I usually make green chili with a pork roast, but I wanted something different. The Pioneer Woman, Ree Drummond, had just the right recipe with apples and onions. This is easy and oh-so-yummy!

Pork Roast with Apples and Onions

3 Tablespoons Olive Oil

1 whole Pork Shoulder Roast (also Called Pork Butt)

Salt And Pepper, to taste

4 cups Apple Juice

1 cup Beef Stock

3 whole Apples, Cored And Cut Into Wedges

3 whole Medium Onions, Sliced

1 whole Bay Leaf 

Wild Rice

2-1/2 cups Wild Rice

4 cups Water

3 cups Chicken Stock

1/2 stick 4 Tablespoons Butter

1/2 cup Chopped Pecans

Tip: About 45 minutes before cooking roast – generously salt with kosher salt on both sides. Let it sit for 45 minutes before searing it in the olive oil. 

OPTIONAL: Sauté onions until brown. (Or you may just add them raw to the roast.) 

Pioneer Woman: To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.) 

When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich.

Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice.

(Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!)

 

Me: Heat olive oil in a skillet. Sear the roast on all sides.

 

 

Place roast in a slow cooker. In the same skillet, sauté the onions till they start to brown.

 

 

Put onions on top of the roast in the slow cooker.

 

 

Add the sliced apples, bay leaf, beef stock and apple juice. Sprinkle with fresh pepper.

Cook on low for six or seven hours. The roast will nearly fall apart when you take it from the slow cooker.

 

 

Remove the apples and onions with a slotted spoon. Pour the juice in a bowl.

 

 

Let the fat rise to the top, then skim off the fat. Pour the juice in a pan, bring to a boil and reduce it until thick and rich.

Rice:

Toward the end of the cooking time for the roast, make the rice: melt butter in a medium saucepan. Add pecans and sauté for a couple of minutes.

 

 

Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.

Seriously yummy dinner!

 

Pear, Prosciutto and Hazelnut Stuffing

 

We had a lovely Thanksgiving – gratitude, family, food, football, fun – everything that makes the day great. We are so truly blessed.

 

I started cooking the day before and made a couple pounds of unsalted butter, then spent the next twelve hours in the kitchen making appetizers, stuffing, brining the turkey, mashed potatoes and several pies. Most were the traditional recipes I make every year, except one.

 

I put about 2 cups of heavy cream in the food processor, turn it on until it makes butter. Rinse the butter under cold water, then form it into 1/2 cup rolls. After straining the buttermilk, I add some cultured buttermilk and refrigerate the buttermilk for use at a later time.

 

Every year I make a variation on cornbread stuffing. I love it, but it was time for a change. This year I made this stuffing. Most of the comments around the dinner table were, “This is the best stuffing ever!” “I’ve never had stuffing this good!” and “You’ve got to make this again!”

 

So I figured this was a hit. It’s easy – no different than making any other stuffing. The hardest part was finding the prosciutto and a fennel bulb. I finally found the prosciutto, but never did find the fennel –this is Cheyenne, after all.

Every year I make a variation on cornbread stuffing. I love it, but it was time for a change. This year I made this stuffing. Most of the comments around the dinner table were, “This is the best stuffing ever!” “I’ve never had stuffing this good!” and “You’ve got to make this again!”

So I figured this was a hit. It’s easy – no different than making any other stuffing. The hardest part was finding the prosciutto and a fennel bulb. I finally found the prosciutto, but never did find the fennel – this is Cheyenne, after all.  

 

I did not cook the stuffing in the turkey, but cooked it separately in a 9x13” pan.

 

Pear, Prosciutto and Hazelnut Stuffing

12 servings, 2/3 cup each

Active Time: 1 hour

Total Time: 2 1/4 hours

3 teaspoons extra-virgin olive oil, divided

4 ounces prosciutto, thinly sliced, cut into ribbons

2 cups onion, chopped

2 cups diced fennel bulb (I substituted 1/2 tsp. ground fennel seed)

¼ cup minced shallot

2 teaspoons minced fresh sage

2 teaspoons minced fresh thyme

1 teaspoon minced fresh rosemary

 

8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes (Note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250°F until crisped and dry, about 15 minutes.)

 

2 Bosc pears, ripe but firm, chopped

1/3 cup chopped flat-leaf parsley

 

1/3 cup chopped hazelnuts, toasted (Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.)

 

1 14-ounce can reduced-sodium chicken broth

¼ teaspoon salt

Freshly ground pepper, to taste

 

Have the bread cubed and ready.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.

Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes.

Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper.

Spoon the stuffing into the prepared baking dish; cover with foil. Make Ahead Tip: You can refrigerate for up to 1 day from this point.

If you refrigerate it the day before, get it out of the refrigerator an hour before baking. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

 

Here’s a bonus. This was one of our appetizers – it was fabulous! Beth found this recipe and made it for a dinner party a few weeks ago, so we thought we’d try it too. I cleaned the pumpkin the day before to save time on Thanksgiving. Just so yummy!

Roasted Sugar Pumpkins with Cheese Fondue

This recipe is adapted from Gourmet magazine.

Serves 6 to 8 

3/4 of a 15-inch baguette, cut into 1/2-inch slices
3 (2-pound) sugar pumpkins
Salt and ground black pepper
1-1/2 cups heavy cream
1 cup chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 cups each: coarsely grated Grueyere and Emmental cheeses, mixed
1 tablespoon olive oil 

Adjust oven rack to lower-middle position and heat oven to 450 degrees F. Arrange baguette slices on large wire rack; bake until golden brown, about 7 minutes; set aside. 

Meanwhile, cut a 3-inch circle around each pumpkin stem; remove tops. Scrape out pumpkin seeds and fibers from interiors and tops; lightly season with salt and pepper. 

Whisk cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. 

Make 3 layers in each pumpkin in the following order: toasted bread, generous 1/3 cup cheese, scant 1/2 cup cream mixture. 

Cap pumpkins and place in a small roasting pan; brush with oil. Bake in the 450 degree F. oven until pumpkins are tender, about 30 minutes.

 

 

To serve, scoop out portions of cheese, bread, and roasted pumpkin. We ate it with more toasted baguette crostini, but that is completely optional.

 

Enjoy!

Ultimate Banana Bread

This is not my grandmother’s banana bread. It’s not even my mother’s or mine. But it’s really, really good. Packed with banana flavor, moist, but not goopy. And it’s beautiful!

I needed to make about 9 loaves of quick bread, so I made zucchini bread and pumpkin bread and wanted to try this recipe from Cook’s Illustrated All Time Best Recipes for banana bread. It uses more bananas than a typical recipe and takes a bit more time, but it’s worth it.

It’s important to use really ripe bananas – not lightly speckled ones. They need to be getting to the brown stage. You can use frozen, thawed bananas and skip the microwave step. For more information, check out the explanations on Cook’s Illustrated website. 

Ultimate Banana Bread

1 ¾ c. all purpose flour (I used half whole wheat and half white)

1 tsp. baking soda

½ tsp. salt

6 large very ripe bananas (2 ¼ pounds), peeled

8 tbs. (1/2 c.) unsalted butter, melted and cooled

2 large eggs

¾ c. packed light brown sugar

1 tsp. vanilla

½ c. walnuts, toasted and chopped coarse (optional)

2 tsp. granulated sugar

Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8 ½ by 4 ½ - inch loaf pan with cooking spray. Dust some flour in the bottom of the pan, but not up the sides. 

Whisk flour, soda and salt together in a large bowl. 

 

Oh, I added some chocolate chips too. Just in case....

Place 5 bananas in a microwave-safe bowl (skip this if you use frozen bananas).

 

The bananas should actually be browner than these.

 

Microwave until bananas are soft and have released liquid, about 5 minutes.

 

 

Transfer bananas to a fine-mesh strainer over a medium bowl and allow to drain, stirring occasionally, for 15 minutes (you should have ½ to ¾ cup liquid). 

Transfer liquid to a medium saucepan and cook over medium high heat until reduced to ¼ cup, about 5 minutes.

 

 

Remove pan from heat, stir reduced liquid into bananas, and mash with fork till mostly smooth. Whisk in butter, eggs, brown sugar and vanilla. 

Pour banana mixture into dry ingredients and stir until just combined, with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining 1 banana diagonally into ¼” thick slices (omit this if you used frozen bananas). Shingle banana slices on top of loaf in 2 rows, leaving a 1 ½” wide space down the middle for an even rise. Sprinkle granulated sugar evenly over the loaf. 

 

 

Bake until toothpick inserted in center comes out clean, 55 minutes to 1 hour, 15 minutes (it depends if you used a 8 ½  x 4 ½” pan or a 9x5” pan – the larger pan will cook faster). Let loaf cool in pan for 10 minutes, then turn out onto wire rack and cool about an hour before serving if you can wait that long.

 

I couldn't - it's just yummy!

 

Isn't this pretty? The sugar adds a nice caramelized crunch on the top.