Monday, August 27, 2012

Project Pastry Queen

 I am really glad I joined the Project Pastry Queen. It really made me try new recipes I probably never would have attempted to make like the Pavlovas. (They are my youngest daughter's favorite dessert.) This week's pick was a remake. It was picked by the host Shawnda who had the great idea to start this blogging club.
I debated whether to do it again or not. It was a lot of work. Also, I've been crazy busy. Then I read what I wrote next to the dessert. I wrote to make it next time with peanut butter as suggested by Emily.  It is rich. It is decadent. It is a dessert that is meant to be shared so I made mini ones this time. Please check out the other member's cakes since they are remarkable.
This photo shows the stages of the cake. The first one is the rich flourless cake. I mixed half the batter with peanut butter and topped it. The peanut butter part looks like a heart. The second stage is the center cake. the flourless cake is topped with the mousse that has been frozen. The furthest cake is the finished cake with the dark chocolate glaze topping. It is worth the trouble.
American Beauty Cake Peanut Butter
Cake:

1 cup unsalted butter

12 oz. bittersweet chocolate, chopped into small pieces

6 large eggs

1 cup sugar

1 Tbsp vanilla extract

1/2 cup peanut butter  
Mousse 

Dark Chocolate Glaze:

4 oz. bittersweet chocolate, chopped into small pieces

1/4 cup light corn syrup

1/2 cup heavy whipping cream

1 1/2 tsp. vanilla extract

1/2 cup peanut butter.

Directions:

To make the cake:


  1. Preheat the oven to 350 degrees.
  2. Line a muffin tin with cupcake papers.
  3. Place the cupcake pan in a roasting or baking pan to make sure it fits.
  4. Set a metal bowl over a saucepan that is holding  2 inch of simmering water.
  5. Melt the chocolate and butter in the metal bowl stirring until smooth. 
  6. Remove the bowl from the saucepan.
  7. In another bowl, whisk the eggs and sugar together.
  8. Whisk the sugar and eggs into the chocolate mixture until well combined. 
  9. Stir in the vanilla and mix well.
  10. Fill 12 cupcake liners with half the batter.
  11. The remaining half of the batter mix with the 1/2 cup peanut butter.
  12. Top the first layer of batter with the peanut butter layer. 
  13. In the roasting pan, fill the pan with hot water to come about two-thirds of the way up the side of the cake pan. Be careful no water enters the cake pan but just surrounds the cake pan.
  14. Bake for 20 minutes or until the cake is set.
  15. Let the cake cool completely in the pan and the cake will settle back down after rising. Do not remove the cake from the pan.
  16. On the cooled cake, spread the mousse filling the pan to the top.
  17. Wrap the cake with plastic wrap and freeze for at least 8 hours or up to 3 weeks.
To make the glaze:
  1. Place the chopped chocolate in a medium mixing bowl and set aside.
  2. In a sauce pan, combine the corn syrup, whipping cream, and vanilla. 
  3. After the mixture boils, pour it over the chopped chocolate and whisk until smooth.
  4. Allow the glaze to cool at room temperature.
  5. Stir in the 1/2 cup peanut butter.
    To assemble:

    Remove the cake from the freezer.\
  6. Peel off the cupcake liner.
  7. Pour the glaze over the frozen cake making sure the glaze needs to cover the sides of the cake.
  8. Allow the glaze to set at least one hour.
  9. After the glaze sets, cover with plastic wrap until ready to serve.
Recipe adapted from The Pastry Queen cookbook.
Did you already know...
- The author of The Pastry Queen Rebecca Rather began her career as a caterer.
-In 1999, Rebecca Rather opened her bakery Rather Sweet Bakery.
-Rather Sweet Bakery is currently closed but The Pink Pig will be opening tomorrow in Fredericksburg, Texas.

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