A few years ago, molten chocolate cakes were all the rage on dessert menus across the country. They’re kind of a past ‘fad’ now, but that doesn’t mean they don’t deserve to make an appearance now and then. Think about chocolate chip cookie dough. It’s spun into ice creams, topped on brownies, and eaten raw all the time. There’s just something about eating a dessert that’s the nemesis of everything your mother ever told you. “Don’t eat that cookie dough, it’ll make you sick.” “Stop eating the cake batter. You’ll get sick from all the raw eggs.” So what do pastry chefs do? We create those nostalgic-flavored, “oh-no-you-didn’t” desserts. The best way to describe these little cakes is that they are blend between a brownie and a chocolate cake, with [...]
Plated Dessert Ideas
A few days ago, I started my batches of creme fraiche and mascarpone cheese, which you can read about and learn how to make on your own, here. So this week I will be utilizing them in recipes that celebrate all of their creamy, delicious glory. Yesterday I decided to make some sweet accompaniments for my homemade mascarpone cheese. The intention for this dessert was to let the mascarpone stand out, unaltered. Almond Polenta Cake with Caramelized Nectarines and Fresh Mascarpone. Polenta, a coarsely ground cornmeal, pairs well with toasted almonds in this moist, dense loaf cake. The finished product is buttery and nutty, with a slightly crunchy texture from the polenta. Fantastic left as is, but equally lovely dredged in powdered sugar and bruleed, like I did for this [...]
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