Ina Garten: Mocha Chocolate Icebox Cake

I recently ran across a bunch of Ina Garten recipes that sounded downright fabulous to me, so I decided I needed to start putting them through their paces.  The first one up was this beautiful icebox cake, typically made with chocolate wafers, but subbed with chocolate chip cookies.  It's cool, smooth, and creamy, and the rest in the fridge allows the cookies to absorb some moisture and change texture to more a cake consistency.  This would be fantastic all summer long.

Note: I only had a 9-inch springform pan, and it seemed to work just fine.  Also, the Tate's cookie bags are now only 7 ounces; I guess that shrinkflation for you.

Mocha Chocolate Icebox Cake
From Ina Garten

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
½ cup granulated sugar
¼ cup Kahlúa liqueur
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages Tate’s Bake Shop chocolate chip cookies
Shaved semisweet chocolate, for garnish

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Makes 8 servings

Soom Foods and The Nutritious Kitchen: Zucchini Tahini Coffee Cake

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Zucchini Tahini Coffee Cake
Adapted from Soom Foods and The Nutritious Kitchen blog

Cinnamon Sugar Crumble:
1 cup packed light or dark brown sugar
½ cup almond flour
2 teaspoons ground cinnamon

1 teaspoon espresso powder  
¼ cup unsalted butter, melted

Coffee Cake:
1½ cups all-purpose flour

¾ cup granulated sugar  
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
2 large eggs
1 teaspoon pure vanilla extract
½ cup tahini
½ cup Greek yogurt

2 tablespoons whole milk
1 cup zucchini (about 2 medium zucchini), shredded and squeezed dry 

Glaze:
½ cup powdered sugar
3 tablespoons heavy cream
2 teaspoons vanilla bean paste

Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray or shortening. Alternatively, you can line a 9x9-inch square pan with parchment paper and grease the sides.

Make the cinnamon sugar crumble by mixing the ingredients until fully combined. Set aside.

For the cake, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a small bowl. In a separate bowl, whisk the eggs, vanilla extract, tahini, maple syrup, and Greek yogurt until fully combined. Fold in the shredded zucchini.

Pour half the batter into the cake pan, then spread ½ cup of the cinnamon sugar crumble on top. Pour on the remaining batter and top with the remaining crumble.

Bake for 45 to 50 minutes until a knife comes out clean. Be careful not to overbake. Allow the cake to cool for 15 minutes.

While the cake cools, make the glaze by whisking the powdered sugar with the cream and vanilla bean paste until a thick glaze forms. It should be smooth and easy to drizzle. Drizzle on top of the cake and serve.

Tess Posthumus: Groseille (Red Currant) Syrup and Difford's Guide: Dutch Artist's Special

When I found some absolutely beautiful red currants, I immediately snapped them up.  I made some little cakes with most of them, but I was left with a bit in the bowl.  I was stumped - not enough to make into jam, but also not enough for another full recipe.  Until I came across this one for a red currant syrup.  But what to use it in?  Apparently there was very famous cocktail during the 20's in Paris called the Artist's Special.  It used Scotch, sherry, lemon juice, and red currant syrup.  I found another recipe for a Dutch version that included genever in the place of scotch, and added kirschwasser.  That sounded right up my alley.  It's very floral, but not sweet.  The perfect cocktail for a heavier dinner.

Note: I could not for the life of me find genever.  Apparently only the hipsters in Austin, TX get to use.  I substituted gin, and it was still a pretty fine cocktail.

Groseille (Red Currant) Syrup
From Tess Posthumus blog

10 ounces red currants
¾ cup granulated sugar
2½ cups water

Remove the red currants from their stem by using a fork.  Muddle the currants in a pan to get the juices out.  Add the sugar and water and bring to a boil. Boil for 5 minutes while stirring occasionally.

Let simmer for another 10 minutes until all the sugar is dissolved and the juices are released from the berries.

The recipe yields 420 mL of unstrained red currant syrup.  Let the syrup cool and fine strain through a sieve and a second time through a coffee filter. This will take a while and you might want to use multiple coffee filters.  Once strained, add a shot of vodka and store in a clean glass bottle in the fridge.

Dutch Artist's Special

From Difford's Guide

1½ fluid ounces genever (gin can be substituted)

½ fluid ounce amontillado sherry

½ fluid ounce kirschwasser

½ fluid ounce lemon juice

½ fluid ounce groseille (red currant) syrup

Shake all ingredients with ice and fine strain into a chilled glass.

La Tartine Gourmande: Petits Gâteaux aux Groseilles (Red Currant Mini Cakes)

I have a bad habit of picking up packages of red currants at the store whenever I see them, which admittedly, is about once a year.  But I often do so without any plan of how I'm going to use them.  Luckily I stumbled across this fantastic little recipe, which really lets the currants shine.  The cakes are also fantastic without the currants if the season has already passed.

Petits Gâteaux aux Groseilles (Red Currant Mini Cakes)
Adopted from La Tartine Gourmande

1⅛ cups all-purpose flour, sifted

1½ cups almond flour

2½ cups powdered sugar, sifted

¾ teaspoon baking powder

Pinch kosher salt

3 large eggs plus 6 large egg whites
6 ounces unsalted butter, melted

½ teaspoon almond extract

2 teaspoons vanilla bean paste

¾ cup red currants

Preheat your oven to 350°F.

Mix all the dry ingredients in a bowl: all-purpose flour, almond flour, powdered sugar, baking powder, and salt.  Lightly beat the eggs and egg whites with a fork, then add to the dry ingredients and mix.  Add the melted butter, almond extract, and vanilla bean paste and mix.

Grease a muffin pan and divide the dough between the 12 molds.  Place the washed currants on top.
Bake for 15 to 20 minutes.  Remove from the oven and let cool down for a few minutes before unmolding on a cooling rack.

Makes 12 cakes