Andrews McMeel Publishing LLC - Keep Calm and Bake Cake

C hocolate B rownies with S piced O ranges These gooey squares are enriched with melting chunks of chocolate and served with a cool spiced-orange compote. Makes 16 1 cup skinned hazelnuts 9 tablespoons unsalted butter 4 ounces baking chocolate (at least 70% cocoa solids) 1 cups light brown sugar 2 eggs, beaten a few drops of vanilla extract cup all-purpose flour a pinch of salt 1 teaspoon baking powder For the spiced orange comp O te cup + 2 tablespoons superfine sugar cinnamon stick 2 cloves 1 star anise 3 oranges To finish 1 tablespoon powdered sugar, for dusting Preheat the oven to 350F. Grease and line a 7-inch square baking pan (see ), making sure the paper extends 2 inches above the rim. Spread the hazelnuts on a baking pan and bake for 15 to 20 minutes, or until browned. Let cool, then chop coarsely. Melt the butter with 1 ounces of the chocolate, broken into pieces, in a heatproof bowl placed over a pan of barely simmering water (see ).

Add the sugar, eggs, and vanilla extract to a large bowl, then sift in the flour, salt, and baking powder. Add the melted mixture and stir gently to combine. Roughly chop the remaining chocolate into chunks and stir into the brownie batter, along with the hazelnuts. Spoon into the prepared pan, spreading it evenly. Bake for 50 minutes, or until the cake begins to shrink from the sides of the pan and the center is springy to the touch. Meanwhile, for the oranges, place the sugar in a pan with cup of water and dissolve over low heat, stirring occasionally.

Add the spices and bring to a boil. Let boil for 2 minutes, then remove from the heat. Working over a plate to catch the juices, remove the peel and all of the white pith from the oranges. Cut into slices just less than inch thick and place in a bowl. Add the syrup, with any orange juice, and let cool. Let the cake cool in the pan for 30 minutes.

Remove from the pan and cut into 16 squares. Dust with a little powdered sugar. Serve the brownies warm, with the spiced-orange comp o te.

W hite C hocolate B rownies Deliciously moist, laden with white chocolate, and encrusted in a glossy coat of sugar, these white chocolate brownies make a delightful treat. Makes 20 1 pound white chocolate 5 tablespoons unsalted butter 3 eggs cup + 2 tablespoons superfine sugar 1 cups self-rising flour a pinch of salt 1 cups skinned hazelnuts, roughly chopped 1 teaspoon vanilla extract Preheat the oven to 375F. Grease and line an 8 x 1-inch baking pan (see ).

Roughly chop 14 ounces of the chocolate and set aside. Break up the remaining chocolate and add to a heatproof bowl along with the butter. Place over a pan of barely simmering water until melted (see ). Let cool slightly. Beat the eggs and sugar together in a large bowl until smooth, then gradually beat in the melted chocolate mixture. Sift the flour and salt onto the mixture, then fold it in along with the hazelnuts, chopped chocolate, and vanilla extract.

Pour the batter into the prepared pan and level the surface. Bake for 30 to 35 minutes, or until risen and golden, and the center is just firm to the touch. Let cool in the pan for 30 minutes, then remove from the pan and cut into 20 squares. V ariations You can use other roughly chopped nuts instead of the hazelnuts. Almonds, walnuts, pecans, and Brazil nuts are all suitable.

C hocolate B linis with H azelnut C aramel Old-fashioned drop scones take on a new lease on life in this dessert.

The combination of melting chocolate, tangy nut caramel, and creamy yogurt is sheer bliss. Serves 6 cup self-rising flour 1 teaspoons unsweetened cocoa powder teaspoon baking powder 1 tablespoon superfine sugar 1 egg 1 scant cup milk 2 ounces milk chocolate, roughly chopped a little oil, for cooking For the caramel scant cup skinned hazelnuts heaping 1/3 cup superfine sugar zest of orange 3 tablespoons unsalted butter To serve Greek-style yogurt Sift the flour, cocoa powder, and baking powder into a bowl. Stir in the sugar. Make a well in the center and stir in the egg and a little of the milk to make a thick batter. Stir in the remaining milk and the chopped chocolate to combine. Let stand while you make the sauce.

Preheat the broiler to medium. Chop the nuts very roughly and toast on a baking pan, turning frequently, until evenly golden. Set the toasted nuts aside. Now put the sugar in a small pan with a scant cup of water and heat gently until the sugar dissolves, stirring occasionally. Bring to a boil and let boil rapidly until deep golden. Immerse the base of the pan in cold water to prevent further cooking.

Carefully add 2 tablespoons of waterstand back because the syrup will spit. Add the toasted hazelnuts, orange zest, and butter, and reheat gently, stirring until smooth and glossy. Cook the blinis in batches. Heat a little oil in a large, heavy skillet over medium heat. Add tablespoonfuls of the batter, spacing them well apart. Fry gently for 2 minutes, or until bubbles appear on the surface.

Flip the blinis over with a spatula and cook until just firm. Transfer to a warmed plate. Gently reheat the sauce. Transfer the blinis to serving plates, allowing three per serving, and pour a little of the sauce onto each serving. Serve immediately, with a dollop of yogurt. V ariations Use toasted walnuts or almonds in place of the hazelnuts and lemon instead of the orange zest.

B ourbon S alted C aramel B rownies These dense, chewy brownies are strictly for adults only, thanks to the bourbon, which not only lifts the richness of chocolate but enlivens the salted caramel. Makes 1518 1 sticks unsalted butter 9 ounces baking chocolate (at least 70% cocoa solids) 1 cups soft light brown sugar 4 large eggs 1 teaspoon vanilla extract 2 tablespoons bourbon 1 cups all-purpose flour For the caramel cups superfine sugar generous 1/3 cup heavy cream 2 tablespoons Bourbon 2 teapoons unsalted butter a pinch of sea salt First make the caramel. Add the sugar to a saucepan and warm it over medium heat. Watch it carefully. When it starts to liquefy and turn brown around the edges, gently swirl the pan until the sugar has completely melted and is smoking a little. Remove from the heat and pour in half the cream.

The mixture will rise up, so be careful. Stir briskly until it subsides, then add the rest of the cream, the bourbon, butter, and salt. Beat to combine (you may need to return it to the heat to help it even out). Pour into a bowl, cool, then chill in the fridge for 45 minutes. Preheat the oven to 350F. Grease and line a 12 x 8-inch baking pan (see ).

Melt the butter in a saucepan. Break the chocolate into pieces and add it to the butter. Stir over very low heat until completely melted. Remove from the heat. Stir in the sugar and then the eggs, one at a time. Add the vanilla extract, then the bourbon, and then the flour.

Beat the batter until thoroughly combined, thick, and glossy. Pour half the batter into the prepared pan. Dot the surface with spoonfuls of the caramel. Use a metal spatula to swirl the caramel lightly but do not overswirl or the brownies will not set properly . Add the remaining brownie batter and smooth the top. Bake for 35 to 40 minutes, or until the brownies are just set.

Score the brownies into squares. Leave the brownies in the pan for 30 minutes, then remove them from the pan and cut them when completely cool.