The Martha Stewart Living Cookbook (105 page)

4.
Bake until the cake is golden brown and a cake tester inserted in the center comes out clean, about 1 hour. Transfer the pan to a wire rack. After 15 minutes, run a small spatula or paring knife around the edge to loosen the cake; let cool completely.

5.
Meanwhile, make the orange topping: Chop the remaining 5 orange halves into ½-inch pieces, and set aside. In a medium saucepan, combine the remaining cup sugar with ¾ cup water. Bring the mixture to a boil, stirring until the sugar has dissolved.

6.
Add the chopped oranges to the saucepan, and reduce heat to medium. Simmer gently until most of the liquid has evaporated and thickened into a syrup, about 15 minutes. Cool completely.

7.
To assemble, remove the ring from the pan; transfer the cooled cake to a serving platter. Arrange the chopped oranges and any remaining syrup over the top of the cake. Cut into wedges, and serve. Or store, covered, in the refrigerator, up to 2 days.

walnut honey cake

MAKES ONE 8½-INCH CAKE

3 ounces walnut halves (about ¾ cup)

Unsalted butter, room temperature, for the pan

1½ cups all-purpose flour, plus more for the pan

1 cup raw honey, plus 2 to 3 tablespoons more for the glaze

1 cup unsweetened applesauce

3 large eggs, room temperature

¾ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground ginger

1.
Preheat the oven to 350°F, with a rack in the center. Spread the walnut in a single layer on a rimmed baking sheet. Toast in the oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer to a plate; let cool. Pulse in a food processor until finely chopped.

2.
Butter and flour an 8½-inch springform pan; set aside. In a large bowl, combine the honey and applesauce; whisk until the honey is mostly dissolved. Add the eggs, and whisk until fully combined.

3.
Into a medium bowl, sift together the flour, baking soda, salt, and ginger. Stir into the honey mixture. Using a rubber spatula, fold in the walnuts.

4.
Pour the batter into the prepared pan. Bake the cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.

5.
Let cool on a wire rack until the sides of the cake begin to pull away from the pan, about 15 minutes. Unmold onto a serving plate. While it is still warm, use an offset spatula to gently spread the remaining honey on top. Serve warm.

FIT TO EAT RECIPE
PER SERVING: 278 CALORIES, 8 G FAT, 58 MG CHOLESTEROL, 51 G CARBOHYDRATE, 178 MG SODIUM, 5 G PROTEIN, 1 G FIBER

bittersweet chocolate mousse torte

MAKES ONE 5 X 9-INCH TORTE

12 ounces bittersweet chocolate (preferably 65 percent cacao), chopped

3 cups heavy cream

3 tablespoons sugar

12 ounces crisp oval butter wafer cookies (20 total)

Good-quality unsweetened cocoa powder, for dusting

1.
Make the mousse: Put the chocolate in a large bowl, and set aside. Heat 1½ cups cream over medium-high heat in a medium saucepan until the cream is steaming and small bubbles form on the edges. Pour the cream over the chocolate. Stir until the mixture is smooth. Let cool completely.

2.
Put the remaining 1½ cups cream and the sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form. Using a rubber spatula, fold the whipped cream into the chocolate mixture, one third at a time.

3.
Assemble the torte: Line a 5 × 9-inch loaf pan with plastic wrap, leaving an overhang on the sides. Spread enough mousse (¾ to 1 cup) over the bottom of the pan to cover. Arrange 5 cookies on top in a single layer to cover, breaking them to fit as necessary. Spread enough mousse (¾ to 1 cup) on top to cover; smooth into an even layer. Repeat the process with the remaining cookies and mousse until the pan is full.

4.
Press plastic wrap directly onto the surface, and refrigerate the torte until firm, at least 3 hours or up to 2 days.

5.
To serve, remove the plastic wrap from the surface. Invert the torte onto a serving plate; unmold, using the overhang to coax it out. Remove the plastic wrap. Dust with cocoa.

almond-orange financier

MAKES ONE 4 X 13 ½-INCH TART

¾ cup (1½ sticks) unsalted butter, melted, plus more for the pan

1 cup almonds, lightly toasted (4½ ounces)

1
²
/
₃
cups confectioners’ sugar, plus more for dusting

½ cup all-purpose flour

¼ teaspoon salt

Finely grated zest of 1 orange

6 large egg whites, lightly beaten

Candied Orange Peel (recipe follows), for garnish

1.
Preheat the oven to 450°F. Brush the inside of a 4 × 13½-inch tart pan that has a nonremovable bottom with melted butter; transfer to the freezer.

2.
Using a food processor, pulse the almonds until finely ground. In a large bowl, combine the ground almonds, confectioners’ sugar, flour, salt, and orange zest. Add the egg whites, and whisk to combine. Slowly stir in the butter.

3.
Remove the tart pan from the freezer. Pour the batter into the pan; place on a baking sheet. Bake until the dough just begins to rise, about 10 minutes. Reduce the oven heat to 400°F, and continue baking 7 to 8 minutes more, until the financier begins to brown. Turn off the oven, and let the cake stand in the oven until firm, about 10 minutes. Transfer the pan to a wire rack to cool completely.

4.
Invert the financier onto the rack; reinvert, and slice into 6 pieces. Garnish the top with candied orange peel, and dust with confectioners’ sugar.

candied orange peel

MAKES ½ CUP

The candied orange peel can be made up to 3 weeks ahead; store it with the cooking syrup in an airtight container in the refrigerator.

3 oranges

1 cup sugar

1.
Using a citrus zester or vegetable peeler, shred long strips of orange peel.

2.
Place the strips in a medium saucepan. Cover with cold water, and bring to a boil over medium heat. Drain; repeat 2 more times with fresh water.

3.
Place the sugar in a clean saucepan with 1½ cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Add the citrus strips to the boiling syrup; reduce heat, and simmer until the strips are translucent, about 12 minutes. Remove from heat; let the strips cool in the syrup, at least 1 hour. Remove from the syrup when ready to use.

chocolate hazelnut torte

MAKES ONE 8 ½-INCH TORTE

¾ cup unsalted butter, plus more for the pan

Unsweetened cocoa powder, for the pan and for dusting

1 cup currants

½ cup whiskey or hot water

1
¹
/
₃
cups heavy cream

1 pound bittersweet chocolate, chopped

6 large eggs

1 cup sugar

¼ teaspoon salt

1½ cups finely chopped toasted hazelnuts (6½ ounces)

1.
Preheat the oven to 225°F. Butter an 8½-inch springform pan; sprinkle with cocoa, and tap out excess. In a small bowl, combine the currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain the currants in a fine sieve, and discard the whiskey.

2.
In a small saucepan over medium heat, bring the cream and butter almost to a boil, making sure all the butter is melted. Place the chocolate in a medium heatproof bowl, and pour the cream over it to cover. Whisk gently until the chocolate is melted and the mixture is combined.

3.
In a medium bowl, whisk together the eggs, sugar, and salt. Whisk into the chocolate mixture, and stir in the nuts and currants. Pour the mixture into the prepared pan.

4.
Bake until the edges are set and the center is still a little soft to the touch, about 2 hours. Transfer to a wire rack to cool completely. Cover with plastic wrap, and chill overnight in the refrigerator. When ready to serve, remove from the refrigerator, and dust with cocoa powder.

molten chocolate cakes

MAKES 6 SMALL CAKES

Because the batter needs to be frozen before baking (and can remain in the freezer, covered with plastic wrap, for up to 1 month), these cakes are perfect for those unexpected moments when you need a quick dessert. Using semisweet chocolate in the truffles is essential; if bittersweet is used, the centers of the cakes will not ooze.

6 tablespoons unsalted butter, room temperature, plus more for the ring molds

12 ounces semisweet chocolate

5 large eggs, separated

10 tablespoons sugar

½ teaspoon pure vanilla extract

6 Chocolate Truffles (recipe follows)

Earl Grey Ice Cream (recipe follows)

Chocolate curls, for garnish (optional)

1.
Butter 6 ring molds measuring 2½ inches high and 2¾ inches in diameter. Place on a baking sheet lined with parchment paper, and set aside.

2.
Place the chocolate and butter in a medium heatproof bowl set over a pan of simmering water, and heat until melted. Stir the mixture to combine.

3.
Combine the egg yolks and 6 tablespoons sugar in a large bowl, and whisk until the mixture is pale yellow and thick, 3 to 5 minutes. Stir in the vanilla extract. Add the chocolate mixture to the egg yolk mixture, and stir to combine.

4.
Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment, and beat until frothy. Add the remaining 4 tablespoons sugar, and whisk until stiff peaks form. Fold the egg white mixture into the chocolate mixture.

5.
Spoon about ¼ cup batter into each ring, and place a truffle in the center of each. Spoon the remaining batter over the truffles, and place in the freezer to set, at least 1 hour.

6.
Preheat the oven to 350°F. Transfer the baking sheet with the filled ring molds to the oven; bake 20 to 25 minutes, or until the sides are set but the centers are still soft. Using a thin spatula, carefully transfer the cakes (still in the ring molds) to a serving plate. Lift the ring molds, and remove them. Serve the cakes warm with Earl Grey ice cream; garnish with chocolate curls, if desired.

chocolate truffles

MAKES 6

4 ounces semisweet chocolate, finely chopped

¾ cup heavy cream

Place the chocolate in a medium heatproof bowl. Bring the heavy cream to a boil in a small saucepan, and pour it over the chocolate. Let sit for 5 minutes, and stir until thoroughly combined. Place the mixture in the freezer until set, about 45 minutes, stirring every 15 minutes. Divide the mixture into 6 equal parts, and roll each into a ball. Cover the truffles with plastic wrap; freeze until ready to use.

earl grey ice cream

MAKES ABOUT 5 CUPS

Two tablespoons of loose tea leaves may be substituted for the tea bags in this recipe. If you use loose tea, you will need to strain the tea mixture before combining it with the egg yolks.

8 large egg yolks

½ cup sugar

2 cups milk

2 cups heavy cream

4 Earl Grey tea bags

1.
Prepare an ice-water bath, and set aside. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat until pale yellow and very thick, 3 to 5 minutes.

2.
Place the milk, cream, and tea bags in a medium saucepan, and bring the mixture to a boil. Remove from heat; cover, and let steep for 10 minutes. Remove the tea bags, and return the mixture to a boil. Gradually pour half of the milk mixture into the egg yolk mixture, whisking constantly. Return the combined mixture to the saucepan.

3.
Cook the combined mixture over medium-low heat, whisking constantly, until thick enough to coat the back of a spoon. Strain into a bowl set in the ice bath, and chill completely; stirring occasionally. Freeze in an ice-cream maker, according to the manufacturer’s instructions, until the ice cream just holds its shape. Transfer the ice cream to a metal loaf pan; cover with plastic wrap, and freeze until firm, at least 2 hours.

breton butter cake

MAKES ONE 9-INCH CAKE

1 cup (2 sticks) unsalted butter, room temperature, plus more for the pan

1 cup sugar

1 tablespoon pure vanilla extract

6 large egg yolks

2¾ cups all-purpose flour

¼ teaspoon salt

1 large whole egg, lightly beaten

Strawberry Compote (recipe follows)

1.
Preheat the oven to 350°F. Cream the butter and sugar in the bowl of an electric mixer fitted with paddle attachment until light and fluffy. Beat in the vanilla and yolks 1 at a time, beating well after each addition. Add the flour and salt; beat just until combined. Do not overmix.

2.
Transfer the batter to a 9-inch tart pan with a removable bottom; with a small offset spatula, spread the batter and smooth the top. (If necessary, chill the batter 10 minutes before smoothing.) Place the pan in the refrigerator 15 minutes.

3.
Remove from the refrigerator. Brush the top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with the egg. Bake until the cake is deep golden brown and the edges pull away from the sides of the pan, about 50 minutes.