LIME CREMA
ING 8 oz. sour cream 1 lime minced small clove garlic, 1/4 tsp salt.
PREP Zest the lime first, then squeeze the juice into a small bowl.
METHOD Add tsp zest, tb juice to sour cream, then garlic/salt. Stir/combine.
Use immediately, or fridge til needed. Stores up to one week.
Graham Cracker Layer Cake / Chocolate Caramel Ganache
Ing 1/2 c flour 1 1/2 c graham crumbs (about 20 squares) 2 1/2 tsp b/powder
1/2 cup unsalted butter, 3/4 cup sugar 2 eggs, tsp vanilla 3/4 cup milk
PREP Grease 2-8" round cake pans;line bottoms with parchment.
Whisk flour, graham crumbs, b/powder; set aside.
BATTER in bowl of stand mixer, cream butter/sugar pale and fluffy. Add eggs singly, beating between each. Mix in vanilla. Add flour mixture and milk slowly, alternating each. Mix thoroughly---do not overbeat. Divide batter evenly between prepared pans. Bake for about 25 min (golden brown-starts to pull away from sides). Cool in pans 15 min, then turn out on rack to cool completely. Then assemble, fill and frost.
CHEF TIP Would also be good w/ chocolate pudding filling and frosting.
Chocolate Caramel Ganache
Ingredients Chocolate Caramel Sauce 1 cup sugar 6 tbl salted butter in tablepoon-size pieces 1/2 cup heavy cream 2 oz dark chocolate (I used bittersweet), tsp vanilla Ganache 4 ounces dark chocolate broken into small pieces 4 ounces milk chocolate broken into small pieces 1 cup plus 2 tablespoons heavy cream 1 tablespoon liquor (I like cointreau or kahlua) or vanilla extract 1/2 cup chocolate caramel sauce Get Ingredients Powered by Chicory
Directions Chocolate Caramel Sauce Put the heavy cream in a glass measuring cup and microwave on high for 45 seconds, add chocolate and microwave another 30 seconds Stir until its smooth, add the vanilla extract and stir to combine, set aside so that it will cool before adding to the caramel.
In large saucepan add the sugar, turn heat to med/high and let sit until it starts to liquefy. Start stirring with a heat proof spatula. The sugar will crystalize but that's alright -- keep stirring until its all liquid. Stop stirring and let it cook until it turns amber in color, then add the butter and stir to combine. Remove from heat and add the chocolate cream. Stir until its incorporated. Store in a container at room temperature until ready to use. Note: If you make this ahead of time, simply place the bottle or jar in hot water to warm the caramel so it’s pourable.
Ganache Heat cream to scalding (not boiling). Pour over the pieces of chocolate that are in a mixing bowl. Let sit 5 minutes then stir until there are no pieces of chocolate and it's smooth and shiny, then add the chocolate caramel sauce and stir to combine.
Place bowl in an ice bath and stir or whisk until it's cool but not cold -- it will stiffen fairly quickly if it gets too cold. Remove from the ice bath and beat with a mixer or whisk until the ganache is fluffy and spreadable. Frost the cake immediately. Best served at room temperature.
Graham Cracker Layer Cake / Chocolate Caramel Ganache
Ing 1/2 c flour 1 1/2 c graham crumbs (about 20 squares) 2 1/2 tsp b/powder
1/2 cup unsalted butter, 3/4 cup sugar 2 eggs, tsp vanilla 3/4 cup milk
PREP Grease 2-8" round cake pans;line bottoms with parchment.
Whisk flour, graham crumbs, b/powder; set aside.
BATTER in bowl of stand mixer, cream butter/sugar pale and fluffy. Add eggs singly, beating between each. Mix in vanilla. Add flour mixture and milk slowly, alternating each. Mix thoroughly---do not overbeat. Divide batter evenly between prepared pans. Bake for about 25 min (golden brown-starts to pull away from sides). Cool in pans 15 min, then turn out on rack to cool completely. Then assemble, fill and frost.
CHEF TIP Would also be good w/ chocolate pudding filling and frosting.
Chocolate Caramel Ganache
Ingredients Chocolate Caramel Sauce 1 cup sugar 6 tbl salted butter in tablepoon-size pieces 1/2 cup heavy cream 2 oz dark chocolate (I used bittersweet), tsp vanilla Ganache 4 ounces dark chocolate broken into small pieces 4 ounces milk chocolate broken into small pieces 1 cup plus 2 tablespoons heavy cream 1 tablespoon liquor (I like cointreau or kahlua) or vanilla extract 1/2 cup chocolate caramel sauce Get Ingredients Powered by Chicory
Directions Chocolate Caramel Sauce Put the heavy cream in a glass measuring cup and microwave on high for 45 seconds, add chocolate and microwave another 30 seconds Stir until its smooth, add the vanilla extract and stir to combine, set aside so that it will cool before adding to the caramel.
In large saucepan add the sugar, turn heat to med/high and let sit until it starts to liquefy. Start stirring with a heat proof spatula. The sugar will crystalize but that's alright -- keep stirring until its all liquid. Stop stirring and let it cook until it turns amber in color, then add the butter and stir to combine. Remove from heat and add the chocolate cream. Stir until its incorporated. Store in a container at room temperature until ready to use. Note: If you make this ahead of time, simply place the bottle or jar in hot water to warm the caramel so it’s pourable.
Ganache Heat cream to scalding (not boiling). Pour over the pieces of chocolate that are in a mixing bowl. Let sit 5 minutes then stir until there are no pieces of chocolate and it's smooth and shiny, then add the chocolate caramel sauce and stir to combine.
Place bowl in an ice bath and stir or whisk until it's cool but not cold -- it will stiffen fairly quickly if it gets too cold. Remove from the ice bath and beat with a mixer or whisk until the ganache is fluffy and spreadable. Frost the cake immediately. Best served at room temperature.