Siegel Helene - The totally chocolate cookbook

Copyright 1996 by Helene Siegel and Karen Gillingham
Illustrations copyright 1996 Carolyn Vibbert

All rights reserved. Published in the United States by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com

Celestial Arts and the Celestial Arts colophon are registered trademarks of Random House, Inc.

The Totally Chocolate Cookbook is produced by becker&mayer!, Ltd.

Library of Congress Cataloging-in-Publication Data
Siegel, Helene.
Totally Chocolate / by Helene Siegel and Karen Gillingham
p. cm.
1. Cookery (Chocolate) 2. Chocolate I. Title
TX767.C5S55 1996
641.6374dc20 96-14031

ISBN-13: 978-0-89087-805-7
eBook ISBN: 978-0-8041-5306-5

Illustration by Bob Greisen
Interior design by Susan Hernday
Interior illustrations by Carolyn Vibbert

v3.1

A nyone who spends any time in the kitchen eventually comes to realize that what he or she is looking for is the perfect chocolate cake.

Laurie Colwin, author of Home Cooking: A Writer in the Kitchen

A s cookbook authors, it is an honor and a privilege to work with chocolatethe most sensuous ingredient in the cupboard. On the other hand, the responsibility is daunting.

Its a challenge to cover the intricacies of tempering chocolate or forming a perfect chocolate leaf, while including all the basics a good home cook should not be without: a glossy and a fluffy frosting, a delectable pudding, the best brownies, a chocolate layer cake for childrens birthday parties, the richest hot cocoa, cupcakes to swoon for, and a few wonderful cookies to keep the little monsters happy.

We decided to forgo the truly baroque and the highly technical. For those creations and complete lessons in the essential mystery that is chocolate, there are other, longer cookbooks by master craftspeople such as Alice Medrich and Rose Levy Beranbaum.

But if it is a quick and delicious chocolate fix you are looking for, you have come to the right book. Just follow the recipes carefullychocolate does not like to be fooled withand many happy chocolate moments are guaranteed to follow.

These are delicious enough to pass as cupcakes.

cup dried sour cherries or cranberries

cup Kirsch

1 stick butter

6 ounces semisweet chocolate, chopped

3 eggs

cup sugar

cup sour cream

cup all-purpose flour

2 teaspoons baking powder

teaspoon baking soda

Preheat oven to 375 degrees F. Grease muffin tins or line with paper cups.

Combine dried cherries or cranberries with Kirsch in small saucepan. Set over low heat until liquid is absorbed. Set aside to cool.

In heavy medium saucepan, combine butter and chocolate. Cook over low heat, stirring constantly, until melted and smooth. Cool.

In a mixing bowl, cream together eggs and sugar until light and fluffy. Beat in sour cream. Pour in chocolate mixture and stir to combine.

In another bowl, stir together flour, baking powder, and soda. Add to the chocolate mixture and mix just until flour disappears. Gently stir in cherries or cranberries and fill muffin cups to the top. Bake 20 to 25 minutes, until a tester comes out clean.

M AKES 12

Semisweet and bittersweet chocolate may be used interchangeably. According to FDA regulations, bittersweet must contain at least 35 percent cocoa liquor and semisweet at least 15 percent. Both are terrific for baking and dessert making.

The combination of tart oranges and bittersweet chocolate is irresistible.

1 stick butter, softened

cup sugar

2 eggs

1 tablespoon plus 1 teaspoon grated orange zest

2 tablespoons orange liqueur such as Grand Marnier

cup half-and-half

2 cups all-purpose flour

1 tablespoon baking powder

teaspoon salt

cup chopped walnuts

7 ounces semisweet chocolate, chopped

1 tablespoon water

Preheat oven to 350 degrees F. Grease or spray a 9 5 3-inch loaf pan.

Cream together the butter and sugar until light and fluffy. Add the eggs and beat well. Beat in orange zest and a tablespoon of liqueur. Pour in half-and-half and beat to combine. (Do not be concerned with curdling.)

In another bowl, stir and toss together flour, baking powder, and salt. Add to butter mixture and gently beat just to combine. Stir in nuts and 4 ounces chopped chocolate. Spoon batter into prepared pan and smooth top. Bake 1 hour, until top is golden. Cool in pan on rack. Invert onto serving platter and cool completely.

When bread is cool, combine remaining chocolate with water and remaining tablespoon of orange liqueur in heavy saucepan. Place over low heat and melt, stirring constantly. Spread evenly over top and chill to set.

M AKES 1 LOAF

1 stick butter

6 ounces sweet German chocolate

1 cups all-purpose flour

2 teaspoons baking powder

teaspoon baking soda

3 eggs

cup sugar

cup buttermilk

Coconut Pecan Filling

Preheat oven to 375 degrees F. Grease muffin tins or line with paper cups.

In small saucepan, combine butter and chocolate. Cook over low heat, stirring frequently, until melted and smooth. Set aside to cool.

Stir and toss together flour, baking powder, and soda.

In medium bowl, whisk eggs with sugar until light. Stir in buttermilk. Stir in chocolate mixture. Add dry ingredients and stir just until flour disappears. Fill prepared muffin cups. Bake 20 to 25 minutes or until tester comes out clean.

Cool in pan 5 minutes, then turn out onto rack and cool completely. Split each muffin in half horizontally. Fill with Coconut Pecan Filling.

COCONUT PECAN FILLING

cup confectioners sugar

1 stick butter, softened

1 teaspoon vanilla

cup flaked coconut, lightly toasted

cup chopped pecans

2 ounces sweet chocolate, grated

Cream together sugar and butter. Stir in vanilla, coconut, pecans, and chocolate.

M AKES 12

Cut in thin slices and serve with softened cream cheese or creme fraiche for afternoon tea.

1 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda