Cavalcade of Mammals

Crème Brûlée Cheesecake, link

For the crust:

• ▢ 170 g digestive biscuits
• ▢ 100 g butter melted

For the cheesecake:

• ▢ 900 g cream cheese softened to room temperature
• ▢ 200 g caster sugar
• ▢ 160 g sour cream
• ▢ 1 ½ teaspoons vanilla extract
• ▢ Pinch of salt
• ▢ 4 large eggs room temperature, lightly beaten

For the topping:

• ▢ 50 g granulated sugar

To make the crust:

• Preheat oven to 160c or 325F.
• Blend the biscuits in a food processor or pop them in a ziploc bag and bash well with a rolling pin. Tip into a bowl and add the melted butter
• Pour the biscuit base into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Then set aside while you get on with the filling

To make the cheesecake:

• I tend to use a stand mixer for this but you can also use a large bowl and an electric whisk (or use old fashioned elbow grease!) Lightly whisk the cream cheese until creamy and smooth. Don’t over beat it – this is important. Then add the sugar and mix again
• Then add the sour cream, vanilla extract, and salt, and stir until well-combined. Keep scraping down the sides of the bowl.
• Put the mixer on low and then slowly add the egg mixture, a little at a time, stirring just until it’s combined.
• Pour the mixture into the prepared springform pan. Place on a baking sheet lined with tin foil.
• Bake at 160C or 325f for 50-60 minutes (or longer as needed)
• The edges will slightly puff up and will begin to turn a very light golden brown and the center should spring back to the touch but will still be jiggly. It’s very important not to overbake – it should still have movement at this stage.
• Remove from oven and allow to cool on top of the oven for 10 minutes. Then you can use a knife to gently loosen the crust from the inside of the springform pan to prevent cracking. Keep it in the pan as it cools completely.
• Allow cheesecake to cool before popping in the fridge to chill. Leave it overnight or at least 4 hours.
• After the cheesecake is done chilling, remove from the fridge. Remove the ring from around the pan.

Make the crème brûlée topping:

• Sprinkle the sugar on an even layer on top of the cheesecake. Use a torch to caramelize the sugar on top.
• Allow for the caramelized sugar to harden up on top, which should take a few minutes. Slice and serve.
  

Pandoro Tiramisu, link

For the coffee soak:

• ▢ 2 tbsp good-quality instant coffee granules
• ▢ 2 tbsp Baileys liqueur, optional
• ▢ 300 ml boiling water

For the mascarpone cream:

• ▢ 600 g mascarpone
• ▢ 150 g icing sugar
• ▢ Pinch of Maldon salt
• ▢ 2 tsp vanilla extract
• ▢ 600 ml double cream
• ▢ 1-2 tbsp Baileys liqueur, you can do this to taste but also be careful as too much liquid will affect the way the tiramisu sets

To layer:

• ▢ 1 x 800g pandoro
• ▢ 300 ml double cream, optional
• ▢ 1-2 tbsp cocoa powder

In a small jug, mix together the coffee, Baileys and boiling water until the coffee has dissolved. Set aside to cool.

For the mascarpone cream: in a stand mixer fitted with the whisk attachment (or a large bowl and electric whisk), whisk together the mascarpone, icing sugar and salt on low speed for about 1 minute – or until just combined. Add the vanilla extract, double cream and the Baileys liqueur and continue to whisk on full speed for about 1-2 minutes or until it has thickened up. You want it to hold its shape but not become over whipped. 

Next, using a bread knife, cut the pandoro in about 6-8 slices. 

Take a large serving dish. Approximately 30x20cm and around 10cm deep.

Cover the bottom of the dish with a layer of pandoro slices. Brush generously with the cooled coffee mixture. They should be nicely coated but not to the point of being soggy. 

Using a palette knife or the back of a spoon, spread over half of the creamy mixture. Repeat with another layer of pandoro slices, coffee soak and the remaining creamy mascarpone. 

To decorate: pour the cream into a large mixing bowl and whisk until you have medium peaks and it’s holding its shape. Take care not to over whisk. If using an electric whisk, you may like to use a hand whisk towards the end. 

Spoon the whipped cream into a piping bag –  you can use a piping tip or just leave it plain for little dollops. Pipe dollops over the top of the tiramisu. Cover and chill in the fridge for at least 2 hours, ideally overnight, to firm up.

Just before serving, dust liberally with sieved cocoa powder. Spoon into bowls and enjoy!

Chocolate Mud Cake with Malted Whipped Cream, link

• ▢ 3 eggs, medium
• ▢ 140 g caster sugar
• ▢ 100 g soft brown sugar
• ▢ 180 g milk chocolate
• ▢ 100 ml vegetable oil
• ▢ 150 g plain flour
• ▢ 45 g cocoa powder
• ▢ ¼ tsp bicarbonate of soda
• ▢ 1/2 tsp salt
• ▢ 180 ml water
• ▢ 20 ml strong coffee, cooled (even if you don’t love coffee, I recommend you add this!)

For the milk chocolate ganache:

• ▢ 300 g milk chocolate, roughly chopped
• ▢ 300 ml double cream

For the malted whipped cream (this makes a tower of whipped cream, use 500ml if you want a more standard layer):

• ▢ 1200 ml double cream
• ▢ 1 tbsp icing sugar, sifted
• ▢ 1 tbsp malt powder, horlicks or ovaltine (optional)
• ▢ Dusting of cocoa powder to finish, or could also use chocolate shavings

To make the mud cake:

• Preheat your oven to 150°C fan.
•  Line and grease an 8-inch round cake tin.
• Melt the milk chocolate in short bursts in the microwave until smooth. Go slowly and at a low temperature. You could also use a double-boiler.
• Add the eggs and sugar to a bowl with an electric whisk. Whisk the eggs and sugars until light and foamy. This will take a few minutes so it’s worth using an electric whisk but of course you can use good old fashioned elbow grease.
• Once light and foamy, you can slowly add the melted chocolate. Keep whisking to incorporate and then add the oil. 
• Now add flour, cocoa, bicarbonate of soda and salt. Add the water and the coffee. Mix well to combine and then pour into your prepared tin. 
• Bake for 1 hour and check on it. It may take up to 1 hour and 15 minutes. The cake is ready if the skewer comes out clean. If there are any crumbs attached to the skewer, pop the cake back into the oven for several minutes.
• Once cooked, remove the cake from the oven and leave to cool completely in the tin. 

For the milk chocolate ganache:

• Heat the cream in a pan until it’s shimmering but not bubbling. Then remove from the heat and stir in the chopped chocolate. Whisk until there are no lumps of chocolate and leave to set at room temp until it’s a spreadable consistency.

For the whipped cream:

• Simply add the cream, the icing sugar and the malt powder to a bowl and whisk until thickened. Careful not to over-whisk it.

To assemble the cake: 

• Once cool, remove the cake from the tin. You can use a serrated knife to cut the top off to level it out but I never do with this cake recipe. Then smother the top with the chocolate ganache. Pile on the whipped cream and leave to chill in the fridge for a few hours. 
• Remove from the fridge about 20 minutes before serving (unless it’s very hot in which case it’s safer to keep it in the fridge otherwise the cream will be a melty disaster). Dust with cocoa powder and slice and enjoy. 

Easy Chocolate Dream Cake, link

Torta Caprese (Flourless Chocolate Cake), link

• 225 g dark chocolate, around 70%
• 250 g ground almonds
• 225 g unsalted butter, at room temperature
• 135 g caster sugar
• 5 large eggs, separated
• Pinch of salt
• Cocoa powder, or icing sugar for dusting

Preheat the oven to 160°C fan / 180c conventional / 355f. Line and grease a 20–22 cm loose-bottomed cake tin with baking parchment.

In a large bowl, beat the butter with half of the sugar (about 65 g) until light and fluffy. Add the egg yolks one at a time, scraping down the sides of the bowl as needed.

Melt the chocolate (either gently in a heatproof bowl over simmering water or in short bursts in the microwave).

Stir the melted chocolate and ground almonds into the butter mixture. The texture will look grainy – this is normal.

In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually sprinkle in the remaining sugar while whisking until firm peaks form (before stiff peaks), but avoid whisking to the point where the egg whites look dry.

Stir about one-third of the egg whites into the chocolate mixture to loosen it.

Gently fold in the remaining egg whites with a spatula, taking care not to knock out too much air. Fold until no streaks of white remain.

Pour the mixture into the prepared tin and smooth the surface. Bake for 30–35 minutes until just set. A slightly under-baked torta caprese is far better than a dry one, so err on the side of caution.

Leave the cake to cool completely in the tin. Invert onto a plate so the bottom becomes the top, giving a smooth, flat surface. Dust generously with cocoa powder (or icing sugar, if you prefer).

Lemon-Orange Tart, link

161 grams (¾ cup) white sugar
2 tablespoons grated lemon zest, plus ½ cup lemon juice
1 teaspoon grated orange zest, plus ¼ cup orange juice
null Pinch of table salt
3 large eggs, plus 3 large egg yolks
1/2 cup heavy cream
1 Almond Tart Shell or Whole-Wheat Tart Shell, fully baked on a rimmed baking sheet

Step 1

Heat the oven to 325°F with a rack in the middle position. In a medium bowl, combine the sugar, both zests and the salt. Using your fingers, rub the zest into the sugar until fragrant and the mixture begins to clump. Add the whole eggs and yolks; whisk gently just until combined (avoid aerating the mixture). Whisk in the cream and both juices.

Step 2

Place the tart shell, still on a rimmed baking sheet, in the oven; warm for 5 to 10 minutes. Remove from the oven and immediately add the filling. Bake until the center of the filling jiggles slightly, 25 to 30 minutes.

Step 3

Cool completely on the baking sheet on a wire rack. The tart can be served at room temperature or chilled. To chill, refrigerate uncovered for 2 hours; if refrigerating for longer (the tart will keep for up to 2 days), tent with foil after about 2 hours. To serve, remove the outer metal ring and set the tart on a platter.

Almond Tart Shell, link

98 grams (¾ cup) all-purpose flour
50 grams (½ cup) almond flour
54 grams (¼ cup) white sugar
1/4 teaspoon table salt
85 grams (6 tablespoons) cold salted butter, cut into ½-inch cubes
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)

Step 1

Mist a 9-inch tart pan with removable bottom with cooking spray. In a food processor, combine both flours, the sugar and salt. Process until combined, about 5 seconds. Scatter the butter over the dry ingredients and pulse until the mixture resembles coarse sand, 10 to 12 pulses. Add the egg yolk, vanilla and almond extract (if using), then process in 5- to 10-second bursts until evenly moistened and forms large clumps, 8 to 10 bursts; it will not form a single mass but a small nugget pinched between the fingers should hold together.

Step 2

Scatter a third of the dough mixture around the perimeter of the prepared tart pan, crumbling it as you go. Using your fingers, press the dough into the sides of the pan, forming sidewalls about ¼ inch thick that are level with the rim of the pan. Pile the remaining dough mixture into the center, then press into an even layer across the bottom, connecting it to the sidewalls. Using a flat-bottomed object such as a dry-ingredient measuring cup, press and smooth the dough. Prick the bottom and sides about every inch or so with a fork. Set the dough-lined pan on a baking sheet and freeze, uncovered, until cold and firm, at least 15 minutes or for up to 1 hour. Meanwhile, heat the oven to 325°F with a rack in the middle position.

Step 3

When you are ready to bake, cut a large square (at least 12 inches) of kitchen parchment. Crumple the parchment, then flatten and smooth it out. Remove the baking sheet from the freezer. Mist one side of the parchment with cooking spray, then press it oiled side down into the dough-lined pan, smoothing it against the bottom and sides. Pour in 2 cups pie weights and distribute them evenly. Fold the excess parchment over the edge of the pan.

Step 4

Place the baking sheet in the oven and bake for 35 minutes. Remove from the oven and carefully lift out the parchment with weights, then return to the oven. For a partially baked tart shell, bake until light golden brown, about 5 minutes. For a fully baked tart shell, bake until golden brown, 12 to 15 minutes. Cool on the baking sheet on a wire rack.

Dark Chocolate Terrine with Coffee and Cardamom, link

340 grams (12 ounces) bittersweet chocolate, chopped, plus a bar or chunk of chocolate for shaving (optional)
113 grams (8 tablespoons) salted butter, cut into 8 pieces
1½ teaspoons ground cardamom
⅛ teaspoon table salt
½ cup strong coffee, room temperature
107 grams (½ cup) white sugar
6 large egg yolks
1½ cups cold heavy cream
null Cocoa powder, for dusting

Step 1

Lightly sprinkle the inside of a 8½-by-4½-inch loaf pan with water. Line the pan with a 15-inch sheet of plastic wrap placed lengthwise in the pan. Press the plastic against the bottom, into the corners and up the sides of the pan so it lies flush against the surface; the water should help the plastic adhere. Smooth any wrinkles as best you can; allow the excess to overhang the edges of the pan.

Step 2

In a medium saucepan over medium, bring about 1 inch of water to a simmer. In a large heatproof bowl, combine the chocolate and butter. Set the bowl on top of the saucepan; be sure the bottom does not touch the water. Stir often until the chocolate and butter are melted. Remove the bowl from the pan, then stir in the cardamon and salt; set aside. Reserve the saucepan and water.

Step 3

In a stand mixer bowl, whisk together the coffee, sugar and egg yolks. Return the water in the saucepan to a bare simmer. Set the mixer bowl on the saucepan; make sure the bottom does not touch the water. Whisk constantly until the mixture is foamy, mounds softly when the whisk is lifted and reaches 145°F to 150°F, 4 to 5 minutes.

Step 4

Remove the bowl from the pan and attach it to the mixer along with the whisk attachment. Begin whipping, gradually increasing to high, and whip until the mixture is voluminous and holds peaks when the whisk is lifted, about 2 minutes; it may still be warm to the touch. Remove the bowl from the mixer. Gently scoop about half of the yolk mixture into the chocolate and fold with a silicone spatula until almost fully combined. Add the remaining yolk mixture and once again fold until almost fully combined (it’s fine if the mixture is streaky); the yolk mixture will deflate slightly.

Step 5

In the same mixer bowl using the whisk attachment (no need to wash the bowl and attachment), whip the cream on medium-high until it holds medium peaks, 1 to 2 minutes. Remove the bowl from the mixer. Add about one-third of the whipped cream to the yolk-chocolate mixture and fold until a few streaks remain. Scrape in the remaining cream and fold until well combined and no streaks remain. Pour into the prepared pan, then spread to the edges and smooth the top. Cover with another sheet of plastic wrap laid directly against the surface. Refrigerate for at least 6 hours or up to 3 days.

Step 6

When ready to serve, have ready a glassful of hot water and a small icing spatula. Peel off the plastic wrap covering the terrine. Make sure the plastic overhang is pulled to the sides and not covering the surface. Invert a serving platter onto the loaf pan and, holding the two together, carefully re-invert. Lift off the pan, tugging at the plastic wrap, if needed, to unmold the terrine. Remove and discard the plastic wrap. Dip the icing spatula into the hot water and allow to warm for a few seconds, then wipe dry. Smooth the sides of the terrine with the spatula, reheating and wiping the blade as needed.

Step 7

Spoon some cocoa into a fine-mesh sieve and dust the surface of the terrine. If desired, use a vegetable peeler to shave the chocolate bar (begin shaving at an edge) over the terrine, allowing the curls and shavings to fall onto the surface, until covered to your liking. Serve chilled.

Italian Flourless Chocolate Torta, link

Step 1

• 141 grams (10 tablespoons) salted butter, cut into 10 pieces, plus more for the pan
• 6 ounces bittersweet chocolate, chopped
• 21 grams (¼ cup) Dutch-processed cocoa powder, plus more for dusting
• 1 tablespoon instant espresso powder
• 4 large eggs, separated, room temperature
• 161 grams (¾ cup) white sugar, divided
• 100 grams (1 cup) almond flour
• ½ teaspoon table salt
• 3 tablespoons dark rum

Heat the oven to 350°F with a rack in the middle position. Butter an 8-inch square pan (or 9” springform pan), line the bottom with a parchment square and butter the parchment.

Step 2

In a medium saucepan over medium, melt the butter. Remove from the heat and add the chocolate, cocoa and espresso powder. Let stand for a few minutes to allow the chocolate to soften, then whisk until the mixture is smooth; cool until barely warm to the touch.

Step 3

In a large bowl, vigorously whisk the egg yolks and 107 grams (½ cup) of the sugar until lightened and creamy, about 30 seconds. Add the chocolate mixture and whisk until homogeneous. Add the almond flour and salt, then whisk until fully incorporated. Whisk in the rum; set aside.

Step 4

In a stand mixer with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites on medium-high until frothy, 1 to 2 minutes. With the mixer running, gradually add the remaining 53 grams (¼ cup) sugar, then beat until the whites hold soft peaks, about 2 minutes. Add about a third of the whipped whites to the yolk-chocolate mixture and fold with a silicone spatula to lighten and loosen the base. Scrape in the remaining whites and gently fold them into the batter until no streaks remain. Transfer to the prepared pan and gently shake or tilt the pan to level the batter.

Step 5

Bake until the cake is slightly domed and a toothpick inserted at the center comes out with a few crumbs attached, 30 to 35 minutes. Cool in the pan on a wire rack for 30 to 45 minutes; the cake will deflate slightly as it cools.

Step 6

Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter; if needed, peel off and discard the parchment. Cool completely. Dust with cocoa before serving.

Spiced pumpkin cheesecake

Caramel Sauce

Apple Pie

Crust

• 2 1/2 cups all-purpose flour, plus more to dust, *measured correctly
• 1/2 – 1 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)

Combine in food processor.  Cook at 375 20 min.  Remove weights, add foil to edges, cook another 15 min.

Filling

• 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.

Cook at 425F 15 min, thne 375F for 45 min.

Used parts of these recipies, 1, 2, 3.

Spicy Two-Bean Vegetarian Chili

Yield
Makes 6 servings

Ingredients

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

Preparation

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.

Stew:

Chocolate Coconut Cake

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
Ingredients
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

Instructions
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.

Notes
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.

Bourbon Mashed Sweet Potatoes

• 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).

Blueberry muffins

Ingredients

For the Streusel Crumb Topping:

• 1/2 cup all-purpose flour (72g)
• 1/2 cup sugar (112g)
• 1/2 tsp ground cinnamon
• 1/4 cup butter melted (salted or unsalted both work)

For the Blueberry Muffins:

• 1.5 cups all-purpose flour (212g)
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp kosher salt
• Zest of 2 meyer lemons (or do zest of 1 orange plus zest of 1 lemon)
• 1/3 cup unsalted butter melted (about 5.33 tbsp)
• 1 large egg
• 2/3 cup buttermilk
• 2 cups blueberries (I use frozen)

Instructions 

• Preheat the oven to 375 degrees F.  Line a muffin tin with paper liners.
• Start with the streusel crumb topping. In a small bowl, whisk to combine the flour, sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbs form. Chill in the refrigerator while you continue with the recipe.
• For the muffin batter, in a large bowl, whisk to combine the flour, sugar, baking powder, salt and citrus zest. 
• In another large bowl, whisk to combine the melted butter, egg, and buttermilk. It’s fine if it looks curdled or lumpy. 
• Add the wet ingredients to the dry, and stir just enough to bring the batter together. It will be thick and lumpy, and that’s fine. Take care not to overstir, which can make your muffins tough.
• Dump in the blueberries, and fold them in gently, just enough to distribute them somewhat evenly. Take care not to stir too much, or your batter will turn purple.
• Use a large 3-Tbsp cookie scoop and scoop slightly overfilled portions evenly into the 12 lined muffin wells.
• Remove the crumb topping from the fridge and break up the crumbs with your fingertips, sprinkling the topping onto each of the muffin batter scoops.
• Bake for 28-30 minutes, until the crumbs are golden brown. To make sure they are done inside, I gently press my fingertip in the top center of the muffin. It should spring back to the touch.
• They can be enjoyed warm out of the oven, but I personally find the flavor to be at its best after they’ve cooled for about 2 hours. Enjoy!

ORANGE POSSET
1 cup heavy cream
1/3 cup cane sugar
1/4 cup orange juice
Zest from 1 orange
1 tsp vanilla extract
3 Orange Peel halves, or 4oz ramekins

In a bowl, mix together the sugar and orange zest. Use your hands to rub them together until the sugar is fragrant and tinted orange. Whisk in the heavy cream and vanilla until smooth. Pour the mixture into a saucepan over low heat and bring to a gentle simmer. Remove from heat and immediately stir in the orange juice. Strain the mixture through a fine mesh sieve into a bowl to remove the zest. Cut two oranges in half, scoop out the insides, and pour the cream mixture into each hollowed-out orange half (or use ramekins if preferred). Refrigerate for at least 4 hours or overnight until set. Garnish with a mint sprig before serving, if desired.

Blueberry Muffins with Crumb Topping, link

For the Streusel Crumb Topping:

• 1/2 cup all-purpose flour (72g)
• 1/2 cup sugar (112g)
• 1/2 tsp ground cinnamon
• 1/4 cup butter melted (salted or unsalted both work)

For the Blueberry Muffins:

• 1.5 cups all-purpose flour (212g)
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp kosher salt
• Zest of 2 meyer lemons (or do zest of 1 orange plus zest of 1 lemon)
• 1/3 cup unsalted butter melted (about 5.33 tbsp)
• 1 large egg
• 2/3 cup buttermilk
• 2 cups blueberries (I use frozen)
  
• Preheat the oven to 375 degrees F.  Line a muffin tin with paper liners.
• Start with the streusel crumb topping. In a small bowl, whisk to combine the flour, sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbs form. Chill in the refrigerator while you continue with the recipe.
• For the muffin batter, in a large bowl, whisk to combine the flour, sugar, baking powder, salt and citrus zest. 
• In another large bowl, whisk to combine the melted butter, egg, and buttermilk. It’s fine if it looks curdled or lumpy. 
• Add the wet ingredients to the dry, and stir just enough to bring the batter together. It will be thick and lumpy, and that’s fine. Take care not to overstir, which can make your muffins tough.
• Dump in the blueberries, and fold them in gently, just enough to distribute them somewhat evenly. Take care not to stir too much, or your batter will turn purple.
• Use a large 3-Tbsp cookie scoop and scoop slightly overfilled portions evenly into the 12 lined muffin wells.
• Remove the crumb topping from the fridge and break up the crumbs with your fingertips, sprinkling the topping onto each of the muffin batter scoops.
• Bake for 28-30 minutes, until the crumbs are golden brown. To make sure they are done inside, I gently press my fingertip in the top center of the muffin. It should spring back to the touch.