- 2 1/2 cups all-purpose flour, plus more to dust, *measured correctly
- 1/2 Tbsp granulated sugar
- 1/2 tsp sea salt
- 1/2 lb COLD unsalted butter, (2 sticks) diced into 1/4″ pieces
- 7 Tbsp ice water, (7 to 8 Tbsp) (used a bit less)
- 3½ pounds baking apples (see note), peeled, cored, sliced ¼-inch thick
- 1 teaspoon lemon zest and 1 tablespoon lemon juice, from 1 lemon
- ½ cup granulated sugar
- 6 tablespoons packed dark brown sugar
- Heaping ¼ teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
Meanwhile, combine the apples, lemon zest, lemon juice, granulated sugar, brown sugar, salt, and cinnamon. Toss until the sugar is dissolved and the apples are evenly coated. Let sit for at least 30 minutes. Drain the apples, collecting the syrupy juice in another bowl.
Heat juice on high power in the microwave until reduced by half, about 4 minutes. (Alternatively, you can boil the juices in a small pan on the stove.) The syrup should be just slightly thickened.
Makes 6 servings
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded, chopped
3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
1 28-ounce can crushed tomatoes with added puree
3 cups water
2 15-ounce cans black beans, rinsed, drained
2 15-ounce cans kidney beans, rinsed, drained
1/2 cup bulgur*
2 tablespoons white wine vinegar
5 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
Also called cracked wheat; available at natural foods stores and supermarkets.
7 ounces/200 grams unsalted butter (1 3/4 sticks), plus more for the pan 5 ¼ ounces/150 grams chopped dark chocolate (at least 60 percent) 1 ¼ cups/155 grams all-purpose flour 2 teaspoons/10 grams baking powder 2 tablespoons/15 grams cocoa powder ¼ teaspoon/1 gram kosher salt 1 cup plus 1 tablespoon/100 grams unsweetened shredded coconut 4 large eggs, whites and yolks separated 1 cup/200 grams superfine sugar ¾ cup plus 2 tablespoons/200 milliliters heavy cream For the frosting: 7 ounces/200 grams chopped dark chocolate (at least 60 percent) ½ ounce/15 grams unsalted butter (1 tablespoon) ½ cup/47 grams unsweetened shredded coconut Preparation Heat oven to 350 degrees, and bring a medium pot of water to a boil. Butter a 10-inch springform pan. Make the cake: In a metal bowl, combine the butter and chocolate; place the bowl over (not in) the pot of simmering water. Melt the chocolate, stirring occasionally, then remove from heat to cool slightly. (Alternatively, melt the chocolate and butter in the microwave on a low setting.) Into a medium bowl, sift the flour, baking powder, cocoa powder and salt. Add the shredded coconut and stir to combine. In the bowl of an electric mixer, beat the egg yolks and sugar until pale and fluffy. Add the cooled chocolate mixture, mix to combine. Alternating, fold the flour mixture and the cream into the batter. In the clean bowl of an electric mixer, beat the egg whites until stiff, then fold gently into the batter. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of cake emerges clean, about 50 minutes. Cool on a wire rack. Make the frosting: In a medium heatproof bowl, melt the chocolate over a pot of simmering water (or you can do this in a microwave on a low setting). Remove from heat and stir in the butter. Cool slightly, until the chocolate thickens somewhat, then spread the frosting over the cake. Sprinkle coconut on top; let set, then serve.
Chocolate Coconut Cake
For the cake
2 1/2 cups (325 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces (113 g) semisweet chocolate, finely chopped
1 cup (226 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
2/3 cup (56 g) unsweetened cocoa powder, plus more for dusting the pan
1 1/2 cups (360 ml) canned coconut milk
For the filling
1 cup (240 ml) canned coconut milk
4 large egg yolks
1/3 cup (67 g) granulated sugar
2 1/2 tablespoons cornstarch
1 teaspoon coconut extract
2 tablespoons unsalted butter, cut into pieces
1/2 cup (43 g) shredded sweetened coconut
For the frosting
1 recipe coconut buttercream frosting
For the glaze
4 ounces (113 g) semisweet chocolate, coarsely chopped
4 tablespoons unsalted butter, cut into pieces
2 tablespoons light corn syrup
1/2 to 1 cup (43-85 g) shredded sweetened coconut
Make the cake
Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat. Set aside to cool.
Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat the butter and sugar together on medium-low speed until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla. Add the cocoa powder and melted chocolate and mix until well incorporated. With the mixer set to low speed. gradually add half the flour mixture, followed by the coconut milk, and then the remaining flour mixture. Beat just until combined. The batter will be thick.
Divide the batter evenly between the 3 prepared pans. Use an offset spatula to spread the batter all the way to the edges of the pan and smooth out the surface. Bake for 28 to 30
minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs. Cool the cake in the pans for 10 minutes, then invert the cakes onto a wire rack to cool completely. Peel the parchment paper off the bottoms before filling.
Make the filling
Bring the coconut milk up to a simmer in a medium saucepan. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and extract until blended and pale in color. Slowly pour in the hot milk while whisking continuously. Return the mixture back to the pot and whisk over medium-high heat until thickened, about 3 minutes. Pour the thickened pastry cream through a fine-mesh sieve then stir in the butter until fully melted. Place a piece of plastic wrap directly on top of the pastry cream, making sure it is touching the surface, and refrigerate until cooled completely. Stir in the shredded coconut.
Place one of the cake layers on a serving plate, bottom side up. Spread half the pastry cream over the top, leaving a 1/2-inch margin around the edge. Top with another cake layer. Repeat with remaining pastry cream and top with the third cake layer.
Make the frosting
Prepare the coconut buttercream frosting according to the recipe instructions. Spread the frosting over the top and sides of the cake. Using a large cake scraper, remove frosting from the sides of the cake until the cake layers begin to show through.
Make the glaze
Place the chocolate, butter, and corn syrup in a medium heatproof bowl set over a pot of barely simmering water. Stir until melted and smooth. Remove from heat and let cool for 5 minutes.
Spoon 1/4 cup of the chocolate glaze over the top of the cake. Drizzle the remaining glaze along the edge of the cake all the way around, allowing it to drip down the sides. Sprinkle shredded coconut over the top.
Make ahead tip
Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Assemble and frost the cake within 2 days. Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. Leave wrapped and set on the counter to thaw slightly before use.
The frosting and filling can be prepared, covered, and refrigerated for up to 1 day before use.
Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Bring it to room temperature just before serving.
The frosted cake can be frozen for up to 2 months. Thaw it overnight in the refrigerator and let it come to room temperature just before serving.
- 2 pounds sweet potatoes
- 1/2 cup heavy cream
- 1/4 cup bourbon whiskey
- 3 tablespoons light brown sugar
- 2 tablespoons molasses
- 1/8 teaspoon salt
The Best Flourless Chocolate Cake
Overflowed cake pan by 1/2″. The cake came out moist, sticky, a bit cakey. Good.
- Unsalted butter, for greasing
- 5 whole eggs, plus 2 egg yolks
- 6 Tbsp. sugar
- 10 oz. bittersweet chocolate, chopped, plus shaved for serving (optional)
- 6 Tbsp. strong brewed coffee
- 3⁄4 cup heavy cream, plus whipped to soft peaks for serving (optional)
Preheat oven to 350°F. Butter a 9-inch cake pan, line bottom and sides of pan with parchment paper, and butter parchment; set pan aside. In a large heatproof bowl, combine whole eggs, egg yolks, and sugar. Set bowl over a pot of very gently simmering water, and stir until mixture is room temperature. Remove bowl from heat and beat mixture with an electric mixer on medium speed until quadrupled in volume, 15–20 minutes. In a medium heatproof bowl set over the pot of simmering water, combine chocolate and coffee, stirring often, until melted. Remove bowl from heat. In a medium bowl, whip cream until soft peaks form. Fold one-quarter of the egg mixture into the melted chocolate, then fold chocolate mixture and whipped cream into remaining egg mixture. Pour batter into prepared pan and set pan in a roasting pan. Pour hot water into roasting pan to a depth of 1 inch and transfer to oven. Bake cake until a toothpick inserted in center of cake comes out clean, 1 hour. Turn off oven, leave oven door ajar, and let cake rest for 30 minutes. Remove cake from oven in its water bath and let rest for 30 minutes more. Remove cake from oven water bath, invert onto a plate, and peel off parchment. Serve warm or at room temperature with whipped cream and shaved chocolate (if desired).