Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (make sure to get into the edges of the pan), bring the mixture to a boil. And a joy. Pecan Pie or Pumpkin Pie: Which One Wins Thanksgiving? Beat in the vanilla; don’t be concerned if the mixture looks curdled. I didn’t like that Michael put chocolate ice cream on his blueberry pie — it looked messy when it melted — but I got over it. Fresh Turkey for Thanksgiving - How Long in Frig? Whisk in the melted chocolate, and let stand for 5 minutes. Put the pans on a baking sheet.To Make the Cake: Sift together the cake flour, baking powder, baking soda and salt.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. I know I blogged it. Considered classic, French ice cream begins as crème anglaise, a pouring custard, and becomes ice cream in the churn. Food stylist: Maggie Ruggiero. Press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the cream until chilled, or for up to 3 days. I believed this for a while, but I've come to realize that it damn well WAS the cake! In fact, no directory for Baking from My Home to Yours by Dorie Greenspan. Cover with a third layer, cut side up, and cover with another cup of so of the dark chocolate cream. A vanilla cake layered with dark chocolate and white chocolate cream, covered in white chocolate cream. Heami Lee for The New York Times. Out of the bowl. A really simple and moist cake that is more apple than cake. It seems equally inconceivable that hundreds of recipes that produced millions of cakes could have completely dematerialized. ALL RIGHTS RESERVED. Turn the machine to high, add the cooled white chocolate all at once and continue to beat until the whipped cream holds firm peaks. The ice was always there, but somehow still always unexpected. So many good textures. Meanwhile, in a large heavy-bottomed saucepan, whisk the egg yolks with the sugar, cornstarch and salt until thick and well blended. I liked it. Top the cream with another cake layer, cut side up, and cover this layer with white chocolate whipped cream, making the white layer about the same thickness as the dark layer. After-school scoops with my son, Joshua, at the Häagen-Dazs shop that used to be on Broadway, in Manhattan. Keep at a boil, still whisking, for 1 to 2 minutes. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. I’ve been in TWD for a few years now and I must’ve missed making this cake when it came around. Not there. Refrigerate for at least 3 hours, or overnight. Photo: Ellen Silverman. Meanwhile, bring 1/2 cup of the heavy cream to a boil.When the white chocolate is melted, remove the bowl from the pan. We were invited to a birthday party and were asked to bring a cake. Yes, I did. Change ). There’s a texture that’s particular. If you’d like to decorate the top with chocolate shavings or curls, do it now.Refrigerate for at least 3 hours, or overnight. If you’d like to decorate the top with chocolate shavings or curls, do it now. Change ), You are commenting using your Facebook account. Because no one can take a lick of ice cream and not take another (except my husband — it’s one of his most enviable, but annoying, traits), it’s nice when the flavor of one spoonful bolsters the flavor of the next. Dorie Greenspan’s Black and White Chocolate Cake. Top the cream with another cake layer, cut side up, and cover this layer with white chocolate whipped cream, making the white layer about the same thickness as the dark layer. Transfer the cakes to a rack and cool for about 5 minutes, then unmold, remove the paper and invert to cool to room temperature right side up on the rack. Using a small spatula, stir the chocolate gently until it is smooth. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Whisking without stopping, drizzle in about 1/4 cup of the hot milk–this will temper, or warm, the yolks so they won’t curdle–then, still whisking, add the remainder of the milk in a steady stream. ( Log Out / Stir frequently to melt the chocolate evenly. Black-And-White Chocolate Cake(from Dorie Greenspan’s Baking: From My Home to Yours)For the Cake:2 cups cake flour2 t baking powder1/8 t baking soda1/4 t salt1 1/4 sticks (10 T) unsalted butter, room temp.1 cup sugar3 large eggs1 large egg yolk1 t pure vanilla extract (I’m going to substitute vanilla beans from my huge stash! Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Shiny and lavalike at first, the chocolate dulls and hardens, coating and capping the ice cream, so that it shatters with the tap of a spoon. Place one layer cut side down on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Whisking without stopping, drizzle in about 1/4 cup of the hot milk–this will temper, or warm, the yolks so they won’t curdle–then, still whisking, add the remainder of the milk in a steady stream. Disappointed! Pour the hot cream into the melted chocolate and let it sit for a minute. D.Q.’s season was pretty much the same as baseball’s: Sometime after spring training got underway, the store would crank up its machines, and Joshua would get a Blizzard. So one recent night, when we were finishing dinner and Michael said, “I was thinking about the ice cream at that restaurant near Coney Island Avenue,” I jumped in and said, “Remember how it always had itsy bits of ice in it!” It was just the point he wanted to make. Even if you never made ice cream as a kid, and I didn’t, and even if you’re using an electric ice cream maker, as I do, those moments spent watching and waiting for a recipe to become a reward capture childish delight. Plus, hear her top tips for baking cookies, including how she stores butter and what she uses instead of chocolate chips. See more ideas about Recipes, Dorie greenspan, Food. I save the rest of the chocolate to spoon over scoops. When the white chocolate is melted, remove the bowl from the pan. But the trinity of powdered milk, honey and alcohol, especially the alcohol, changed that. I went to my directory of recipes I have scanned in from books. Whether I used fresh or frozen berries, the ice cream’s texture was still luxurious, and for me, so much of ice cream is about texture — about the way it melts. Every year I ask my husband what he dessert wants me to make for his birthday. Remove the pan from the heat. And year after year, he’s been asking for this cake from Dorie Greenspan, but he manages to change his mind at the last minute. I’ve been in TWD for a few years now and I must’ve missed making this cake when it came around. Put the white chocolate in a heatproof bowl and put the bowl over a saucepan of gently simmering water. I believed this for a while, but I've come to realize that it damn well WAS the cake! Recipe is from Dorie Greenspan's newest cookbook, Around My French Table: More Than 300 Recipes From My Home to Yours where it's called Marie-Hélène's Apple Cake. (You’ll have some dark chocolate cream left over–use it as a dip for madeleines or sables). My kitchen is being renovated, so baking is a problem, but if this recipe works, It'll be worth my doing anyway :-).