Eight Textured Tiramisu - Daring Bakers' February 2010 Challenge

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

My eight texture tiramisu is inspired by Sydney top restaurant Quay's famous eight textured chocolate cake. Before proceeding to the recipe, please take a look at the original Quay's Eight Texture Chocolate Cake.

What's so special about Quay's chocolate cake is that it is presented on the table as a humble ordinary chocolate cake. A small copper pot full of hot chocolate sauce was then poured onto the chocolate cake to create a magical sinking center.

I had the privilege to dine at Quay Restaurant two weeks ago and the dining experience has given me the inspiration to replicate the magic moment for this month Daring Bakers Challenge.

It was fun to bring out the creative side of me but please bear in mine that my version was executed in a home kitchen and the result can never be compared to the original masterpiece which was created in a world class professional kitchen.

The 8 elements of the tiramisu are:

1. Savoiardi Sponge fingers (outer layer)
2. Rum and espresso soaked Savoiardi sponge fingers (inner layers)
3. Mascarpone cream
4. Finely grated chocolate
5. Momofuku's hazelnuts praline paste
6. Caramel coated hazelnuts
7. Chocolate disc
8. Hot chocolate ganache

I used simple equipments found in my kitchen. A 20cm springform pan, A 6.5cm food ring and a 18cm round shaped hard plastic for moulding the chocolate disc:

This is the basic structure of my project:

Make the mascarpone cream which requires 4 components (clockwise from top left): Whipped cream, Vanilla pastry cream, Zabaglione and mascarpone cheese:

Make Momofuku's hazelnut praline paste (I reserved a few whole hazelnuts coated with caramel for topping):

Finely grate 100 g dark or milk chocolate:

Make the chocolate disc. Melt 100 g dark chocolate in microwave and spread onto the hard plastic mold and let it set:

Now to start assembling the tiramisu. Line the outer layer with unsoaked savoiardi sponge fingers (you may need more or less 36 savoiardi/ ladyfinger biscuits in total):

Line the base with sponge fingers lightly dipped in rum and espresso mixture, about 1 second per side. They should be moist but not soggy. Break a lady finger into small pieces, if necessary, to ensure the base of your dish is completely covered:

Place the food ring on the sponge finger layer:

Sprinkle half of the praline paste and then half of the finely grated chocolate:

Spoon half of the mascarpone cream on top, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges. Repeat to create one 2 more layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.

Remove the food ring in the centre. Top it with the set chocolate disc and remove the springform tin:

Decorate with a ribbon (I personally prefer a velvety dark chocolate satin ribbon but Mr J prefers this patterned ribbon. I let him had his way since he came home early from work to assist me to pour the hot ganache so I could capture the magic moment in bright daylight):

Place the tiramisu on a serving platter or cake stand:

Make the hot ganache and pour it over the centre of the chocolate disc and let the magic unveiled:

Throw in some caramel coated hazelnuts:

Slice and serve:

What A Delicious Gooey Hot Mess!

Mascarpone Cream Recipe

Ingredients

1/3 cup/75gms mascarpone cheese (Recipe follows)
Zabaglione (Recipe follows)
Vanilla pastry cream (Recipe follows)
Whipped cream (Recipe follows)

Method

1. In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Zabaglione Recipe

Ingredients:

2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest

Method

1. Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.
2. In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.
3. Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.
4. Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

Vanilla Pastry Cream Recipe

Ingredients

1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk

Method

1. Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
2. Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
3. Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
4. Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

Whipped Cream Recipe

Ingredients

1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract

Method

1. Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

Mascarpone Cheese Recipe
(Adapted from Vera’s Recipe for Homemade Mascarpone Cheese)
(makes 12oz/ 340gm of mascarpone cheese)

Ingredients

474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)
1 tablespoon fresh lemon juice

Method

1. Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.
2. It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.
3. Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.
4. Keep refrigerated and use within 3 to 4 days.

Momofuku's Hazelnut Praline Paste
(Makes about 1 cup)

Ingredients

1/2 cup (70 g) whole hazelnuts
1/2 cup (100 g) sugar
Tiny pinch of kosher salt

Method

1. Heat the oven to 400F.
2. Spread out the hazelnuts on a rimmed baking sheet and toast them in the oven for 10 to 15 minutes, until they're warmed through and aromatic. Remove from the oven and let cool.
3. Put the sugar in a heavy-bottomed pot over medium-low heat. Leave it alone and let it start to caramelize around the edges of the pan before you begin to stir it with a heat proof spatula or wooden spoon. Patiently and attentively shepherd the sugar into a state of delicious caramelization: stir it slowly and constantly, until it's medium amber - like the color of Grade B maple syrup - and is very fluid.
4. Put the hazelnuts into a food processor or blender, add the caramel and salt, and process for 3 to 5 minutes, scraping down the hot sweet mush from the sides of the bowl as often as necessary until it comes together into a smooth, even paste. Store the praline paste in the refrigerator for weeks, if not months, until ready to use.

Rum and Espresso Mixture Recipe

Ingredients

2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar

Method

1. Mix together the brewed warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.

Hot Chocolate Ganache Recipe
(Adapted from Belinda Jeffery's Mix & Bake)
(Makes about 2/3 cups)

Ingredients

125 g good-quality dark chocolate, cut into small chunks
65 g unsalted butter, cut into chunks
25 ml water

Method

1. Put the chocolate, butter and water into a medium-sized, heavy-based saucepan over low heat. Let the chocolate and butter melt, stirring the mixture frequently, until the ganache is smooth. (I use a small flat sauce whisk for this, as it gets right into the corners of the pan where the chocolate tends to clump a bit.) The most important thing to keep in mind when you're making ganache is that it mustn't get too hot and boil; if it does, it becomes oily and grainy and there's not much chance of salvaging it. Once it's silky smooth, take it off the heat. Let it cool until it's barely warn and of a thick pouring consistency before using it.
2. Pour any leftover ganache into an airtight container, seal it tightly and store it in the fridge. When you're ready to use it, gently warm it over very low heat, then let it cool to the right consistency.

Recipe Shout-Out (6)

This is my 6th Recipe Shout Out to show my thankfulness to everyone who has been inspired and tried the recipes I have posted on my blog.

Dear readers, please take a few minutes to check out these brilliant bloggers and their beautiful creations:

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Quinn's Perfect Scoop - Ben & Jerry's Cheery Garcia

Inspired from Ben & Jerry's Original Recipe: Cherry Garcia Ice-Cream

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Malaika & Kelsey - Flourless Chocolate Cake

Inspired from Bourke Street Bakery's Flourless Chocolate Cake

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Simple Mornings - Orange Cake

Inspired from Sicilian Orange Cake

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My Sugar and Spice and All Things Nice - Fried Chicken Momofuku Style

Inspired from Momofuku Fried Chicken with Octo Vinaigrette

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Malaika & Kelsey - Chinese Roast Pork aka Siew Yuk (烧肉)

Inspired from Chinese Roast Pork Belly with Crackling

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Foodival - Cloud Souffle

Inspired from Nuvolone (Cloud Souffle)

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Moje Wypieki - Wietnamskie pieczone ciasto bananowe

Inspired from Vietnamese Baked Banana Cake

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Malaika & Kelsey - Kapitan Chicken Curry

Inspired from Kapitan Chicken Curry

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Amalia - Cotlet de porc cu ardei galben in sos dulce acrisor

Inspired from Sweet and Sour Pork Chop with Yellow Bell Pepper

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Please also check out my previous Recipe Shout-Outs:

Recipe Shout-Out (5)
Recipe Shout-Out (4)
Recipe Shout-Out (3)
Recipe Shout-Out (2)
Recipe Shout-Out (1)

If you have tried my recipes, please send me an email at almostbourdain[at]gmail[dot]com to let me know so I can include your blog on my next shout out.

White and Dark Chocolate Jaffa Swirl Cake

I baked this cake a while back and it was a smashing hit. I am not writing much today because I had a little accident with my neck. Nothing major except I should not be typing too much. If you notice lack of new posts on my blog and slow in replying or leaving comments on your blogs, please be patient with me. Thanks!

Belinda Jeffery - "My aunt and uncle lived in outback Queensland and every year we would stay with them for a holiday. It was always so exciting for us kids as their way of life was very different from ours. My uncle was the local (read, only) policeman and they lived in an old Queenslander which doubled as the police station and jail too. I remember sleeping out on the enclosed veranda, looking up at the night sky through the mosquito nets that covered our camp beds, and feeling as though I could reach out and touch the stars.

At least once during these holidays, as a treat, we would visit the nearest big town and go to the cinema there. We always sat high up in 'the gods', where my older cousins initiated us into the intricacies of how to roll Jaffas down the aisles to make the maximum amount of noise. Whenever I eat this cake I can feel my fear and excitement at doing this return, as the projectionist would threaten to stop the film if we continued; all of which is long-winded way of saying that this Jaffa-flavoured cake brings back some very happy memories. And a lovely cake it is too, with its velvety texture, swirls of white and dark chocolate and tang of orange."

White and Dark Chocolate Jaffa Swirl Cake
(Adapted from Belinda Jeffery's Mix & Bake Cookbook)
Serves 12-16

Ingredients

55 g good-quality white chocolate, finely chopped
55 g good-quality dark chocolate, finely chopped
290 g unsalted butter, chopped, at room temperature
2 1/2 cups (375 g) plain flour
1 tsp baking powder
3/4 tsp bicarbonate of soda
1/2 tsp salt
4 eggs
2 cups (440 g) castor sugar
1 cup (250 ml) buttermilk
1 1/2 tsp vanilla extract
3 tsp finely grated orange zest
1/3 - 1/2 quantity Ganache (Recipe follows)

Method

1. Preheat your oven to 180C. Butter and flour a bundt tin and set aside.
2. Put the white chocolate into a small microwave-proof bowl, then tip the dark chocolate into another. Put 20 g of the butter into each of the 2 bowls. Microwave the white chocolate and butter on high for about 35-40 seconds or until it's melted, stopping to stir it halfway through. Remove it from the microwave and stir it again to make it as smooth as possible (you'll find with white chocolate that it's always a little grainy). Repeat this process with the dark chocolate mixture. Leave both bowls of chocolate to cool to room temperature while you get on with the rest of the recipe.
3. Put the flour, baking powder, bicarbonate of soda and salt into a food processor. Whiz them together so they're well mixed, then tip them into a bowl. Put the eggs and sugar into the processor and whiz them for 1 minute. Add the remaining butter chunks to the egg mixture and process everything for another minute. Pour in the buttermilk and vanilla extract and whiz together for about 10 seconds to mix them in. Tip in the flour mixture and blend it with a few quick pulses so the batter is just combined. It's a good idea to stop and scrape down the sides with a rubber spatula at least once when you do this.
4. Transfer half the batter to a bowl , then stir in the dark chocolate mixture. Add the white chocolate mixture and orange zest to the batter in the processor. Blend it in quickly so it's just combined.
5. Spread half the white chocolate batter into the bottom of the bundt tin to form an even layer. Dollop half the dark chocolate batter on top and spread it out as evenly as you can. Repeat this layering with the remaining batters. Run a narrow knife blade right through the batter, moving it around the central tube in a petal or figure-of-eight pattern as you go (this swirls the two mixtures together - it is fun to do but be careful not to get too carried away or they'll blend together).
6. Bake for 55 about minutes or until a fine skewer inserted in the middle of the cake comes out clean. Cool the cake in the tin on a wire rack for 10 minutes. Carefully loosen the edges of the cake and invert it onto the rack. Leave it to cool completely.




7. Meanwhile, make the Ganache (Recipe follows).
8. To ice the cake, pour the barely warm Ganache evenly over the cake so it trickles down the sides - I don't cover it completely as I like the look of these rivulets of chocolate. Leave the Ganache to set, then carefully transfer the cake to a serving plate or cake stand. Any leftover cake keeps well for up to 4 days stored in an airtight container in a cool spot.

Note: Buttering and flouring Bundt tins - Bundt tin make cakes look so beautiful but because of their whorls and swirls they're tricky little blighters to butter. I find the easiest way to do this is to melt the butter and brush it on so that you can get into all the nooks and crannies; then once the butter has firmed up a bit, dust the tin with flour.

Ganache (Shiny Chocolate Icing) Recipe
(Makes about 1 3/4 cups)

Ingredients

250 g good-quality dark chocolate, cut into small chunks
125 g unsalted butter, cut into chunks
50 ml water

Method

1. Put the chocolate, butter and water into a medium-sized, heavy-based saucepan over low heat. Let the chocolate and butter melt, stirring the mixture frequently, until the ganache is smooth. (I use a small flat sauce whisk for this, as it gets right into the corners of the pan where the chocolate tends to clump a bit.) The most important thing to keep in mind when you're making ganache is that it mustn't get too hot and boil; if it does, it becomes oily and grainy and there's not much chance of salvaging it. Once it's silky smooth, take it off the heat. Let it cool until it's barely warn and of a thick pouring consistency before using it.
2. Pour any leftover ganache into an airtight container, seal it tightly and store it in the fridge. When you're ready to use it, gently warm it over very low heat, then let it cool to the right consistency.

Note: Ensuring that your ganache sets with a shiny sheen - Ganache sets beautifully most of the time, however, like all chocolate, it's a bit temperamental in hot, humid weather. This is the norm where I live so I've come up with a few strategies to deal with it. If the ganache just won't set and is still sticky I put the uncovered ganache-coated cake in the fridge for a short time, so the quick burst of chilled air sets it (it can also dull the sheen if it's in too long so you need to keep an eye on it). Having said that, I also find I then need to store such cakes in the fridge, otherwise the ganache is just too soft and awkward to handle. To store a ganache-coated cake for a few days, just put it, uncovered, in the fridge until the ganache has set, then cover it with plastic film. Before serving the cake, remove the plastic film and return the cake to cool room temperature so the ganache regains its sheen. If it's been in the fridge for a day of two it might not be quite as shiny as it was when originally iced. I must admit I have been known to whiz a hair dryer set on very low across the top of such a cake to restore its lustre - you have to be careful otherwise the ganache will melt, as I discovered on one unforgettable occasion!

Mix & Bake by Belinda Jeffery
Published by Penguin Books, February 2007
Hardcover: 264 pages
AU $49.95

"Belinda Jeffery baked her first cake at the age of five or six, standing by her beloved mother's side. Ever since then, baking has been her passion.

In Mix & Bake, she shares her 100 favourite recipes for cakes, scones, muffins, biscuits, slices, quick breads, pies and tarts, in the hope that they will become your favourites too. The sweet-toothed will be unable to resist macadamia and chocolate chip brownies, a gooey butterscotch peach cake or a mocha cake with shards of coffee bean brittle. Make a simple meal out of dill, ricotta and parmesan muffins by adding a big bowl of salad, or rustle up some pumpernickel and polenta soda bread to serve with soup on a chilly afternoon.

Belinda's encouraging words and clear instructions will inspire even the most inexperienced baker, while her gentle advice gives every chance of success. Beautifully illustrated with photographs by Belinda's long-time collaborator Rodney Weidland, this compendium of timeless baking recipes is bound to become a much-loved and well-used addition to your kitchen bookshelf."

Claypot Bak Kut Teh (肉骨茶)

Bak Kut Teh (肉骨茶) literally means "Meat Bone Tea". It's a dish that is uniquely popular in Malaysian and Singapore.

It's a Chinese herbal soup simmered with spare ribs and other optional ingredients such as mushroom, offal, fried tofu puffs. The essence of this dish lies in the fragrant soup prepared with an assortment of medicinal herbs. It's usually eaten with steamed rice, accompanied by a cup of Chinese tea.

In 19th century, the Chinese who migrated and settled in Malaysia and Singapore have managed to retain their heirloom recipes and created new ones in view of the changes in lifestyle. Bak Kut Teh is one of the many dishes that have become signature offerings of the Chinese in this region.

Most of Chinese migrants made a living in Southeast Asia worked as hard labours. A hearty breakfast is needed to provide them with sufficient energy due to the demanding nature of their job. That's how Bak Kut Teh was conceived. It became very popular not only for the unique taste but also it was believed that the medicinal herbs were healthy and nourishing. The recipe was passed down to later generations and further improved to become a unique dish that is well-loved by Malaysians and Singaporeans.

I am doing a series of recipes that signify certain major milestones of my life. I like to reflect on life in food. After all food is a big part of life for many Chinese.

At the tender age of 19, I left my parents home with two classmates in a 8 hours train ride North to the Island of Penang, Malaysia to pursue my studies at university. The auntie of one of the girls I was travelling with picked us up from the Butterworth train station and offered us the first night of accommodation before sending us off to the uni hostel to start a new page in life.

The first morning waking up in Penang gave me a strange feeling. I was officially on my own, away from my parents and starting the first day of my life depending on no one but myself. It was a morning full of excitements, which further enhanced by my girlfriend's uncle announcing that he was going to bring us for Bak Kut Teh breakfast at Gurney Drive before dropping us off at the university to kick start our orientation week.

Bak Kut Teh was the first meal I had in Penang followed by many many more delicious local delicacies.

However, I left Penang 8 years later, with a broken heart. That's another story, another recipe that I will tell you another day.

Claypot Bak Kut Teh (肉骨茶) Recipe

Ingredients

1 packet pre-mix Bak Kut Teh Herbs & Spices (I use pre-mix packet that is available in most Asian Grocers because it's extremely difficult to source for all the ingredients in Australia.)

If you prefer to make it from scratch, here are the ingredients:

20 g each of Chinese angelica root, shu di, dried Osmanthus stick
10 g chuan xiong
5 pieces licorice root
4 star anise
2 inches cinnamon stick
1 piece dried fruit peel
6 cloves
30 g yu zu
40 g dang shen
2 pieces dried cukor

2 heads garlic
1 large piece of pork hock bone
2 sticks 6" bamboo sugar canes (omit if you can't find them)
2 tbsp whole peppercorns (crushed, wrapped in a cheesecloth and tied up)
1 kg pork belly + spare ribs
Fried tofu puffs
Fresh shitake mushrooms
2 1/2 tsp salt
1 tbsp dark soy sauce

Method

1. Heat 4 litres of water in a large pot. When the water is boiling, add the Bak Kut Teh herbs & spices, pork bone, garlic, sugar cane and peppercorns. Bring it back to a boil, reduce to low heat, simmer for 30 minutes.
2. Turn it back on to high heat. Add pork belly, spare ribs, salt and dark soy sauce and cook for a further 45 minutes.
3. Remove the pork belly and spare ribs. Continue to simmer the soup in low heat for 1 hour.
4. Line the base of a claypot with iceberg lettuce.

   

5. Chop the pork belly and spare ribs into large pieces and add to the clay pot together with fried tofu puffs and fresh shitake mushrooms.

   

6. Pour in the hot soup and serve immediately with steamed rice.