The Genius Desserts Challenge Month #6
Cakes, Puddings, etc!
We are entering the sixth month of my Genius Desserts challenge!!! Spring is almost here!
Food52 and Kristen Miglore have a book out called Genius Desserts, and it has over 100 recipes inside (recipes are from many different chefs).
I am continuing to bake all of the recipes in this book and share them with you here. This is a year long adventure and I am up for the challenge! All of my experiences in baking these recipes are added each week, and I am eager for you to join me through my joy of cooking.
I have made a decision to create these posts as short as sweet as possible. Kristen Miglore, compiled a magical group of recipes for Genius Desserts and they are all great recipes. I am only passing along my experience in making them, the what went right or what went wrong. Or perhaps, how I felt about the flavor profiles. When I can, I always link to an online recipe if I can find it. Thank You for being here.
WEEK 21
CHOCOLATE OBLIVION TRUFFLE TORTE from Rose Levy Beranbaum
WEEK 22
HAZELNUT-BROWN BUTTER CAKE W/ CHOCOLATE GANACHE
Admittedly, I have never been a huge hazelnut fan, but through this baking challenge I have warmed up to hazelnuts. So, when I saw this recipe I was excited to explore another side of the hazelnut.
The recipe is relatively easy, with exception of the incorporation of the egg whites. I was very cautious when I did this, as to not knock any air out of them. The recipe in Genius Dessert calls for baked pears as a topping, but I loved the suggestion of a chocolate ganache topped hazelnut cake.
My cake was a bit dry, I believe I left it in too long. I had a moment where I thought it was done and left it in longer and probably should have pulled it from the oven. Nonetheless, it was still tasty and the ganache was a perfect addition, especially paired with fresh whipped cream.
This cake kept really well for several days and everyone thoroughly enjoyed it.
These are my tips and observations for this one:
If you feel like the cake is really close to being done, take it out of the oven then. Err on the side of a moist rather than dry cake.
Take your time incorporating your egg whites.
I had a big bag of hazelnut meal, so I did not roast and grind the hazelnuts.
VANILLA RICE PUDDING from Molly Wizenberg
Vanilla rice pudding is for old people, right? Well, maybe not or possibly I am officially old because I really liked this recipe.
Not your traditional vanilla rice pudding, this recipe uses a slow cooking method that basically steeps the rice in vanilla and cream. As it was cooking my kitchen smelled so lovely.
After it was done, I decided to divide mine into jars and chill it, but before I placed it in the refrigerator I tried it warm. Honestly, this is magical when warm, not that it isn’t good cold but warm was so much more of a comforting experience. Anyhow, after refrigeration, it was still packed full of flavor and a real treat.
I can actually say that I look forward to making this again and playing with some flavors (see below)
These are my tips and observations for this one:
Fresh Vanilla Beans are a must! Do not skip or try to cheat and use extract.
Turn the stove down and take your time, it is worth it.
No substitutions!
Maybe play with adding some other spices to tailor it to your occasion? Or top it off with some fruit.
