These cupcakes were some of the richest, chocolatiest cupcakes ever. Not only are these devil’s food cupcakes, but the cake is flecked with chunks of bittersweet chocolate. I opted to turn Dorie Greenspan’s layer cake recipe into cupcakes since I know my limit. I am a bit too much of an amateur baker to make a layer cake quite as beautiful as the one that graces the cover of Dorie’s cookbook. Plus, cupcakes are a lot easier for me to transport to work on the train.
My only real issue with this recipe was the frosting, which didn’t come out quite a fluffy as I would’ve liked. Okay, it was fluffy-ish but it faded once I started putting it on the cupcakes. But it was still really tasty. I would definitely make these cupcakes again, perhaps with a different frosting recipe.
This cake is the cover recipe from Dorie Greenspan’s Baking: From My Home to Yours . This recipe was selected by fellow Bostonian Stephanie at Confessions of a City Eater. She has the recipe posted on her blog.
The first time I ever heard of Floating Islands was several years ago at a French restaurant where they were on the dessert menu. We asked the waiter what the hell floating islands were and he explained. We didn’t order them and opted for another dessert instead. And now…this past week’s Tuesdays with Dorie selection was Floating Islands. Shari of Whisk selected this recipe and has it posted on her blog.
Dorie Greenspan’s recipe for Floating Islands features creme anglais, with poached meringue puffs, and caramel drizzle. My creme anglais came together without a hitch, although I did put a big note on the fridge warning MrMango not to eat it since it was going to be used for something. If that man sees anything pudding or custard like in the fridge he gobbles it right up. The poached meringue puffs were a bit trickier for me. I’ve baked meringue on top of a pie or as part of baked Alaska, but poaching it… never before.
Verdict: I didn’t love the meringue. It needed a little something else. It was a bit too eggy. The creme anglais was great.
This week, I will be baking up some Devil’s Food White-Out Cake. Stay tuned for details!
I started making Floating Islands yesterday and have my creme anglaise in the fridge… and then my husband came down with a horrible cold yesterday afternoon and all plans to serve up this dish were delayed.
I will finish them up tomorrow and post about them soon there after. My apologies to Shari of Whisk for not posting the Islands today. I will post about her selection soon…I promise.
After a couple of trips to the Caribbean, we have an excess of rum in our home. Several of the hotels we stayed at gave us a free bottle of rum when we checked in. So, now we have several bottles of rum rattling around in our Booze Basement (not quite a wine cellar).
Dorie Greenspan’s French Chocolate Brownie recipe gave me an excuse to use some of that rum and to play with matches! These brownies contain rum raisins. I reconstituted some golden raisins in water and then added some dark rum which I lit on fire to burn off the alcohol.
The brownies were fudgy and the raisins added a nice texture difference. Overall, the brownies were good but they weren’t my favorite brownies ever.
You can find the recipe for the French Chocolate Brownies at Di’s Kitchen Notebook . Di selected this recipe for Tuesdays with Dorie in June of 2008.
Mary Ann of Meet Me in the Kitchen had her turn at the center of the Tuesdays with Dorie stage this week. She chose the Berry Surprise Cake. Reading this recipe, it sounded like one of my husband’s favorite cakes from a local bakery. I was excited for this week to roll around so that I could make it. and then…. (ominous music plays) … I read the P&Q discussion at TWD about this particular recipe. It seemed as if lots of folks were having issues with this cake. Their genoise wasn’t rising enough or was collapsing a lot after it had risen.
So, I proceeded with caution. I followed the recipe very closely and followed the tips from the P&Q but, alas my genoise collapsed..not just a little collapse, it lost a lot of height and ended up with a well in the center. EPIC FAIL!
I opted to just go with the flow and instead of cutting the cake into 2 layers as instructed (since that would result in 2 very thin layers), I kept it as a single layer and used the well to my advantage… I brushed the entire top of the cake with Chambord syrup, filled the well with a layer of the cream cheese based filling, added a layer of raspberries, topped that with another layer of filling then frosted the whole cake with the fresh whipped cream topping.
The cake was quite dense but it still tasted incredible. MrMango said to me “You can make this again, but next time make sure it doesn’t collapse.” ha! try, try again, I guess.
If you are interested in trying this out yourself, you can find the recipe on Mary Ann’s blog. You can also check out how other TWD Bakers fared with this recipe that foiled me.