Mr. Tofu and I just spent a peaceful four days at the Oregon coast. We’re back, rejuvenated (except for shin splints) and wind blown, and the home fires are burning again. As I type, a pot of Cream of Vegetable Keeper is on the stove and a batch of Irish soda bread is in the oven. It’s good to be back in my own kitchen after four days in a rental unit equipped with cookware that predates the Eisenhower administration.
Upon returning from our little getaway, I read all of your entries for the Farm to Table Cookbook giveaway. Thank you all for sharing your stories and thoughtful reflections on your vegetable crushes! It takes a brave person to admit to one’s edible romances, so I appreciate your candidness! I got a lot of great ideas for veggies from all of you! Though I admired all of your posts, I am handing the prize this time to Rainy Daisy. Don’t dismay, I’ll do more giveaways from time to time. A humble thank you to every foodie who entered!
I know St. Valentine’s was just yesterday, but if you’re anything like me, you’ve already plowed through your box of V-day truffles. Just like any good mind altering substance- a taste only has you wanting more, so I thought you might like this recipe for Raspberry Truffle Cake, from The Farm to Table Cookbook. Please note that this incredibly smooth, rich, sexy mousse cake is a lesson in reading instructions. Don’t think you’ve heard this recipe before, it’s special.
First, you must whip the batter for 10 minutes to make it fluffy, then bake it in a water bath for just 15-20 minutes. You’ll think it’s crazy, because it will still be lava like in the middle, but keep the faith. Refrigerate it for at least 8 hours and the cake magically sets up. The results? Melt in your mouth chocolate ecstasy.
Oh, before you run off to the kitchen, please take a minute to follow this link >>
to The Oregon Food Bank. There’s a lot of hunger all around the world, but there are also many families in our own back yard that desperately need help feeding their families. The numbers in the last year on food insecurity have been grim, so please donate, it’s easy and it feels good. When donating, please type in “Blog For Food” in the “in the honor of” column, it will help track food bloggers’ progress. Thanks!
Raspberry Truffle Cake
6 to 8 servings
12 ounces bittersweet chocolate, chopped
10 tablespoons unsalted butter, cut into small pieces
5 eggs, at room temperature
1/4 teaspoon kosher salt
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract (optional)
1/2 pint raspberries, divided
Hot water, for baking
Whipped cream, for garnish
Preheat the oven to 375F. Spray a 9-inch springform pan with nonstick cooking spray. Tightly wrap the outside of the pan with 2 layers of foil.
Place a large metal bowl over a pan of barely simmering water, add the chocolate and butter, and stir until the mixture is smooth. Remove the bowl from the pan and allow the mixture to cool to room temperature.
Meanwhile, whip the eggs, salt, vanilla extract, and almond extract in an electric mixer on high speed until pale yellow and tripled in volume, about 10 minutes. Fold half the mixture into the chocolate mixture until no egg streaks remain. Gently fold in the remaining egg mixture (do not overmix or the batter will deflate). Pour the batter into the prepared springform pan.
Set aside 1/2 cup of the raspberries for garnish and sprinkle the remaining raspberries evenly over the batter. Push them into the batter until they are almost submerged.
Place the pan in a large baking dish and transfer to the oven. Carefully pour enough hot water into the baking dish to come halfway up the cake pan. Bake until the top is no longer glossy and the cake pulls away from the side if the pan is tilted slightly, 15 to 20 minutes. (Do not overbake. The cake will still be very soft but will become firmer when refrigerated.) Remove the cake pan from the water and allow it to sit at room temperature until cool. Cover the pan with plastic wrap and refrigerate for at least 8 hours before serving. If you omit this step, the cake will fall apart.
To unmold, dip bottom of the pan in a bowl of very hot water for 15 seconds and run a thin knife around the edge of the cake to loosen. Release the springform and shake gently to release the cake. Serve with the whipped cream and remaining 1/2 cup of raspberries.