Chocolate

Tahini Maple Syrup Brownies

September 6, 2019 By stemsandforks Leave a Comment

The post was sponsored by Metro Ontario. All thoughts and opinions are my own

Peanut butter, dry roasted nuts and my childhood favourite, Pirate peanut butter cookies. I loved peanuts and anything peanut. However, as of 2008, I have not had any peanuts. That was the year we discovered my daughter was allergic to peanuts and was classified as anaphylactic.

The first question I always get from young mothers is, “How did you find out?”. My daughter was 2 years old and a typical toddler. She was a super picky eater when it came to meals. In retrospect, this was a good thing. The day we found out was when I decided to share my peanut butter and jam sandwich. It was a first for Moineau. She took one bite and spat it out with disgust. Moments later, she broke out with a rash around her mouth. After seeing an allergist and getting tested, it was official. She was severely allergic to peanuts.

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Mulled Wine Chocolate Cake with Mulled Wine Swiss Meringue Buttercream and Poached Pears

November 19, 2018 By stemsandforks 18 Comments

This post was sponsored by Woodbridge by Robert Mondavi Wines. All thoughts and opinions are my own. Please enjoy wine responsibly.

Wine, chocolate and cake. My three Achilles heel, my guilty pleasures, my three best amigos. These three are my food soulmates. I know it sounds extreme but that’s how much I love wine, chocolate and cake. And interestingly all three came at different points in my life.

Cake.

As a child, I’d remember attending birthday parties and seeing my friends crowd around the gift table ogling all the colourfully wrapped gifts shaking, sniffing and guessing what was in each package. I however, would be in the kitchen ogling the cake. Wondering what flavour was inside. Praying the icing wasn’t that flavourless saccharin drenched grease from a can but a fluffy home made butter cream or cream cheese icing. I’d then cue myself up in the line of kids just so, to make sure I got the right piece. That is, the largest piece and the piece from the moist centre. And of course, I always had seconds and occasionally thirds.

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Chocolate Cake with a Coffee Swiss Meringue Buttercream and Maple Glazed Walnuts

March 16, 2018 By stemsandforks 6 Comments

On one of my recent blog posts, Orange Cardamom Cake with Blackberry Curd, a reader left a comment that left me scratching my head. She wrote, “I have tried to make this cake twice and the cake has fallen – severely – before taking it out of the oven. I have years of baking experience, and can’t get this to bake right.”

Of course, my heart sank. How could this be? I referred back to the cake recipe and scrutinized it line by line, and was still left baffled. I knew I had baked this cake several times and wondered what had gone amiss. After several conversations between the reader and myself, and I discovered exactly what went wrong. She had used a 6 inch pan the first time and an 8 inch pan the second time, when the recipe had called for a 9 inch pan. Using pans of another size, other than what the recipe calls for, (even a mere inch) can cause the cake to collapse in the middle and/or cause the excess to flow over the edge of the pan.

The fact that this particular reader was a seasoned baker, made me realize that although many home bakers out there may have decades of experience, it is probably in baking the same repertoire of recipes over and over. For instance, a simple pound cake or chocolate cake most likely won’t sink if substituting with a slightly different pan size. But for a genoise, sponge, angel, chiffon or any cake using egg whites and air to leaven (raise/suspend), the cake would definitely end up with a monumental crater.

Chopping board provided by https://www.tshirtstudio.com

I’ve decided to do a quick checklist here with brief explanations on how to achieve that perfect cake. I’ll dedicate a more detailed blog post at a later time but for now I thought I’d share these quick tips to help you avoid any cake disasters.

-Check that your oven’s temperature is correct with an oven-safe thermometer.

-Always use the pan size indicated in the recipe. Using a smaller pan than what is called for in the recipe will cause the cake to collapse in the middle (and over flow on the sides). While baking, the cake expands and rises and has nowhere else to go. Thus, the flop and spillover. On the opposite spectrum, using a pan larger than what the recipe indicates may result in a flat and dry cake.

-Grease pan with butter and dust with flour on sides and line bottom of pan with parchment paper (that you’ve traced and cut out).

-Glass and dark-coloured pans usually bake things faster…reduce oven by about 25F or check up on cake a bit earlier. Normally recipes are based on aluminum/light-coloured pans.

-Always measure flour and most ingredients by weight. If you don’t have a scale, don’t scoop the flour directly with a measuring cup. Take a spoon and spoon it into the measuring cup and level off with a knife.

-Sift all your ingredients including sugar (especially brown sugar). Nothing like baking a gorgeous cake only to find a big air pocket inside after slicing into it.

-Make sure you thoroughly whisk your flour and baking powders/sodas together

-Have all your ingredients come to room temperature (unless otherwise stated) – especially eggs, milk, creams, cheeses etc. This helps create a lighter texture and an even bake.

-If you’ve forgotten to bring your eggs to room temperature, soak them in a bowl of warm water for 10-15 minutes.

-Don’t stray too much from the recipe. If it says 2 cups of flour, don’t add another half cup. In baking, even the slightest variation in ingredient ratios can throw the entire recipe off.

-When testing with a toothpick, dont wait till it comes out perfectly clean. A few crumbs on the toothpick is the perfect time to take out of the oven as the cake will continue to cook when taken out

-Brush your cakes with a simple sugar syrup while still warm. Its simple to make- equal amounts of water to sugar…bring to boil and brush over cakes. This will make your cakes moist for days!

Now back to what this blog post was really about…chocolate cake. The recipe below was tested at least a dozen times with various ingredients…sour cream instead of yogurt, butter instead of oil, unsweetened chocolate rather than semi sweet, raspberry buttercream instead of coffee…etc. And the end result was a gorgeous, moist, crumb. Sweet but not overly sweet with a smooth silky coffee buttercream with a nutty crunch. The recipe below is for a double layer cake and is quite large. You can easily make this cake into a single layer by dividing all the ingredients by half. This makes a single nine inch cake. I hope you enjoy it.

Bon app!

Chocolate Cake with Coffee Swiss Meringue Buttercream and Toasted Maple Syrup Walnuts

2018-03-15 00:24:27

Serves 12

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Cook Time

20 min

Cook Time

20 min

FOR THE CAKE

390 or 3 cups all purpose flour sifted
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
225 grams or 8 ounces of semi-sweet chocolate finely chopped
85 grams or 1 cup sifted cocoa powder
2 tablespoons instant coffee or espresso powder
2 1/2 cups boiling water
1 1/2 cups canola or vegetable oil
6 eggs room temperature
400 grams or 2 cups white granulated sugar
200 grams or 1 cup brown sugar
1/2 cup plain greek yogurt
1 tablespoon vanilla extract

SUGAR SYRUP

1/4 cup water
50 grams or 1/4 cup white granulated sugar
3 tablespoons Grand Marnier

INGREDIENTS FOR COFFEE SWISS MERINGUE BUTTERCREAM

6 egg whites
400 grams or 2 cups granulated white sugar
450 grams or 2 cups softened unsalted butter
2 tablespoons milk
1 teaspoon vanilla extract
2 tablespoons instant coffee or espresso powder

WALNUTS

100 grams or 1 cup walnuts
1/4 cup pure maple syrup
pinch of sea salt flakes

CAKE

Preheat oven to 350 F and place oven rack in middle
Grease sides of pan with butter and dust some flour then trace and cut out bottom of 9 inch pan with parchment paper and place inside pan. Set aside
Chop semi sweet chocolate into small bits and put in large bowl and sift cocoa powder over chocolate, and add the 2 tablespoons of instant espresso powder or instant coffee
Bring a pot or kettle of water to boil (at least 3 1/2 cups) But pour only 2 1/2 cups of boiling water over chocolate and whisk until it becomes smooth and silky. set aside
In large bowl, sift flour, baking powder, baking soda, salt, whisk well and set aside
Using a stand mixer with the paddle attachment, put sugar in bowl and add egg in one at a time making sure each egg has been incorporated into sugar.
Once egg and sugar have become thoroughly combined, add the vegetable oil in a slow steady stream stirring on low- scrape sides and mix again
Stir in the yogurt and vanilla extract
Reduce to lowest speed and stir in flour in three additions and chocolate mixture in two additions. Mix until flour streaks have dissolved. Do not over mix
Divide the batter equally into pans and bake for 30-35 minutes or until a tester comes out with just a few clean crumbs
Allow to cool in pan for about 10 minutes. Place wire cooling rack on pans and invert cakes removing the parchment paper. Generously brush SUGAR SYRUP (instructions just below) while cake is warm Allow to cool completely another 1 1/2 hours

SUGAR SYRUP

While cake is baking, in a small saucepan, bring the sugar and water to a boil stirring until sugar has completely dissolved
Add the Grand Marnier while syrup is just a touch warm.
Generously slather on both cake layers about 5 minutes after cake has come out of oven

WALNUTS

Leave oven on at 350 F. Line a baking tray with parchment paper
Place the walnuts in centre of tray and drizzle with the maple syrup and mix with wooden spoon
spread nuts out evenly and bake for about 15 minutes, turning once halfway at about 8 minutes
after
Let cool for about 3 minutes before separating the walnuts and sprinkling the sea salts
Keep all the caramelized bits of maple syrup to dress cake with

COFFEE SWISS MERINGUE BUTTERCREAM

In a medium saucepan filled with couple inches of water on medium heat, place the stand mixer bowl with the 6 egg whites and 2 cups of white sugar and bring water to a simmer
Whisk constantly until candy thermometer reads 160 F- check by rubbing a bit between your thumb and finger that the sugar has completely dissolved and isn't gritty
Fit the mixer bowl in the stand mixer with the whisk attachment and whisk until medium-stiff peaks form and the bowl returns to room temperature about 10 minutes
Whisk together the instant espresso or coffee powder with the milk until all the powder has been dissolved
Turn the mixer down and stir in the vanilla extract and the epresso/coffee milk mix
Change the whisk attachment to the paddle attachment and start dropping in the room temperature butter in a couple table spoons at a time. Make sure the butter is fully incorporated before adding the next dollop of butter.
Once all the butter has been added beat another 5 minutes on medium
Buttercream may look a bit lumpy at times...be patient, it'll smooth out with a couple minutes of beating.

ASSEMBLING THE CAKE

First...make sure cakes are completely cool. Refrigerating overnight or freezing for about 15 minutes makes icing easier.
Place first cake layer on your cake stand and spread out about a quarter of the buttercream with an offset spatula
Top with the next layer of cake and spread buttercream with offset spatula on top and on sides of cake
Sprinkle the walnuts and the caramelized maple glass

Notes

-This recipe can easily be made into a single layer chocolate cake. Just divide all ingredients by half and bake in one 9 inch pan
-I've read that swiss meringue buttercream can be stored in an airtight container in the fridge for up to 2 weeks...however consuming within a week is ideal. Make sure you bring to room temperature and beat again for about 3 minutes before icing onto cake...if it gets lumpy or appears like it's curdling, blast a hair dryer on the buttercream while its beating in the stand mixer or place on a double boiler for a couple minutes...just to get the butter to gel with the meringue again.
-Store cake in fridge in a cake container for up to a week

By Betty Binon

STEMS & FORKS https://www.stemsandforks.com/

Chocolate and Orange Babka Wreath

December 10, 2017 By stemsandforks 8 Comments

Babka or brioche? My husband Pierre insists on calling this a brioche wreath. Wikipedia says babkas are traditionally used for Easter holidays in eastern European countries. In fact babka comes from the Polish word Baba for grandmother. And some researchers believe babka goes as far back to the Greek period of Homer based on anecdotal texts that mention sweet, yeast leavened bread similar to Babka. Brioche is a pastry (viennoiserie) with a high butter and egg content which gives it that tender butter rich crumb. It origins date back to the early 1400’s in France. In any case, I don’t want to bore you with a history lesson. You’re here for a guaranteed holiday showstopper that tastes amazing.

I fully admit that this recipe requires time and patience. Which is why it’s perfect for a special holiday like Christmas or Easter. Theres not much hands on prep time as there is time to wait for the dough to rise. 3 hours warm room temp or overnight in the fridge. Then another hour for the second rise. So if you came here looking for a quick treat, wrong recipe. This babka needs to be prepared in advance. But trust me it’s totally worth the wait.

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Ricotta Cheesecake with White Chocolate and Pine Nuts

December 1, 2017 By stemsandforks Leave a Comment

My dear children Moineau and Georges have both been home sick for days up till yesterday with fevers, chills coughs… As any mother, I’ve had sleepless nights. Between checking their temperature, giving meds and hearing their poor coughing and cries, its been hard to have a good nights sleep for the whole family. It’s Friday December 1st now and I’m two blogs behind, Christmas shopping still not done, and now sick as a dog.

Yet I don’t feel stressed. At least not compared to when I had my flower shop. This time of year was hell for me in the past. It was non-stop starting November 1st until Christmas eve. It felt like the phone never stopped ringing, my inbox was always full and my fingers were permanently black from all the various evergreen saps. There was never enough hours in the day. I remember arranging client outdoor planters before the crack of dawn, using my truck head lights as makeshift lighting since the sun had not yet risen.

This year will be my third Christmas without the business. Being behind on a bit of shopping doesn’t concern me. But I have to admit, skipping a couple blogs does. So last night when the kids were sleeping, I began to bake. I decided ricotta cheesecake with white chocolate and pine nuts because its a cake that needs to be refrigerated for a few hours and still tastes great a few days later. Perfect for later when we’re all feeling better.

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King Georges’ Granola Bars

November 17, 2017 By stemsandforks 4 Comments

I fully admit I spoil my kids rotten when it comes to food. I’m often caught making fresh cut fries an hour before bedtime or whipping up cupcakes for breakfast. My husband and I always joke that we are our kids slaves. In a sense I suppose we are. Google’s definition of slave; “a person who is the legal property of another and is forced to obey them” and “work excessively hard”. I’d have to say we are definitely slaves to our kids in that case.

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Banana Avocado Chocolate Cake

October 23, 2017 By stemsandforks Leave a Comment

I’m one of those out of sight, out of mind girls. I recently had scallops at a restaurant that was smothered in a tarragon brown butter. So so good- drooling now just thinking about it. But it reminded me of brown butter icing. And how it has been months since I made anything with brown butter. I had ripe bananas and avocados kicking around and decided a cream cheese brown butter frosting would pair wonderfully. As well, it’s been a while since I’ve played the sneaky mom of putting some sort of veg in a cake without telling the kids…

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Chocolate Ricotta Cake with Mascarpone Mocha Buttercream

August 27, 2017 By stemsandforks Leave a Comment

Since I started blogging, the friendships I’ve made with other fellow food bloggers and stylists has been incredible to say the least.

Recently fellow instagrammer @rodica_godlewski and I organized a food styling gathering at my home with fellow food stylists M.Aimee from @milkofthykindness and Sarah from @sarah.boileau. We were 4 complete strangers…well strangers that conversed for several months prior to our meeting on Instagram but had never seen each other in the flesh or spoken to each other. It was so lovely to finally put a face larger than a blueberry and a voice to their names. To finally shed cyber palling two dimensionally and begin a real friendship in the flesh was incredible. The ideas and inspiration we shared with each other not to mention the great laughs was epic in porportions.

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Cardamom Cake with Matcha and White Chocolate Icing

March 24, 2017 By stemsandforks 4 Comments

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Upside-Down Chocolate Plum Cake

March 8, 2017 By stemsandforks 2 Comments

Everyday I’m inundated with images and news stories about women’s rights violations, racial discrimination, totalitarianism, hate crimes and the degradation of civil liberties that has befallen on our neighbours to the south. My heart pounds most days with thunderous anger and empathy for those countless marginalized groups and individuals that have become victimized in America. How did a world-leading civilized nation end up on such a slippery slope of unraveling decades of progress in basic human rights?

Until recently, I felt proud of Canada more than ever. I believed that for the most part, Canadians were all about celebrating differences and diversity. I almost felt smug, thinking that we were immune to the atrocities happening in America.

I’m of Korean ethnicity but have been a Canadian citizen since I was an infant. I simultaneously feel connected to being both Canadian and Korean on a racial and cultural level. I don’t think about being “more Canadian” or “more Korean.” Nor is it something that’s discussed amongst my friends or peers. Rarely do I question my nationality or if I’m visibly different from other humans surrounding me. I’m a human being, period. And those around me are human beings too. However, every now and then, I’m reminded that not everyone shares this view. There are still the token few even in our great country of Canada who’s ignorance is blaring.

I had an encounter recently (which was not anywhere near the intensity of some of the horror stories out there), but it was a snapshot of some of the ignorance that lies quietly amongst us.

Last week I headed to my local grocer to pick up the black plums I needed for this recipe. They always have hand-picked fresh and rare fruits and vegetables. Like Buddha’s hand lemon or blood oranges and heirloom carrots. As I selected my black plums, a lady came up to me and asked me if we carried any milk. I can see why she thought I worked there. I’m Korean and the shop was owned by a Chinese family so she probably made a quick assumption that I worked there.

“No. There’s no milk here. But there’s a Shoppers Drug Mart about 10 shops north of here. And if I’m not mistaken…the milk is on the main floor towards the back.”

I didn’t mind being asked…it was a conceivable mistake to think I worked there and I was happy to help.

But then…

“Thank you. Your English is amazing!” She replied.

“You’re English is amazing too!” I snapped back.

She gave me the most bewildered look and left. I paid for my plums, walked home and started baking.

I normally would have shrugged this off but in light of what is happening out there, I felt a sting. I don’t think the lady meant any malice or ill-intent in her patronizing comment. What angered me was that I didn’t speak up to help her to understand the weight of her ignorant “compliment.” I have had enough. What I took away from this encounter was that I am just as responsible to dispel stereotypes whenever I’m faced with them, no matter how big or small. I have a voice and have as much right to use it as the next person. I’ve decided from this day forward, to always speak up and not to be that stereotypical sheepish and polite “Canadian”. Rather a strong, vocal and visible human being. To me, that is truly Canadian.

Bon app! (I think all this fury made this cake so delicious)

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Upside-Down Chocolate Plum Cake

Author: Betty Binon

Prep time: 20 mins

Cook time: 40 mins

Total time: 1 hour

Serves: 6 servings

A light, chocolaty, tart cake with all the ewwy gooey caramel goodness upside-down cakes have. Perfect with a cup of tea or coffee in the afternoon.

Ingredients

FOR THE CAKE
¾ Cup (100 g) AP flour
¼ Cup (40 g) fine semolina
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
½ teaspoon cinnamon powder
2 large eggs
½ Cup (115 g) unsalted butter room temperature
¼ cup cream
2 teaspoons vanilla extract
40-50 grams of dark 70% chocolate chopped
FOR THE PLUMS and CARAMEL
1 or 2 black ripe plums, stoned and sliced
½ cup sugar
¼ cup water
1½ table spoons unsalted butter

Instructions

Preheat oven to 350F, line the bottom of a 9 inch cake pan with parchment paper and grease the pan with butter and dusted flour or baking spray
Remove pitt from plum and slice into ½ inch slices. I used one plum in the pic, however two plums is ideal.
Line the bottom of the 9 inch cake pan with the sliced plums and set aside. Plum slices can overlap each other
In a small skillet, on medium heat, bring the ½ cup sugar and1/4 water to a boil(about 5 minutes)- DO NOT STIR while you're waiting for the sugar water to boil
Once its turned a lovely amber/caramel tone, remove from heat and add the butter and stir until the butter has been incorporated.
Pour all the caramel over the plums in the cake pan and set aside
FOR THE CAKE...In a large bowl or stand mixer, sift the flour, fine semolina, cocoa powder, baking powder, baking soda, salt, sugar and cinnamon powder and mix for about 15 seconds.
Add the butter and beat (paddle attachment) until the mixture looks mealy and coarse
Add the eggs, one at a time. Scrape sides and bottom every so often
Beat on medium for about a minute until the mixture is fluffy about 1½ minutes
Add the cream and vanilla and beat another half minute or so
Fold in the chopped pieces of 70% dark chocolate
Take spatula and spread batter over plums in cake pan evenly
Bake for about 40 minutes. Start checking/testing at 35 minutes with a toothpick in centre ...should come out clean.
Allow to cool in pan for half an hour before loosening cake sides with a butter knife and inverting cake on a plate
Serve warm with ice cream or whipped cream