Chocolate Hazelnut Cake

Chocolate Hazelnut Cake (4 of 7)

I’ve known my husband and his family for 30+ years and in all those decades there is a story about a cake that has been the heart of my career goals. Just to be clear, this is not the cake. This chocolate hazelnut cake is AWESOME and I’m very pleased with it, but it’s not the cake my husband wistfully remembers from his childhood. Today is my husband’s birthday and I had hoped to finally create his favorite cake for him, but he’s getting this one instead.  I have never had the mythical cake, which is my excuse for not being able to recreate it. The joke in my house is that the day I am able to bake that one (hazelnut sponge with whipped cream and canned peaches) I can retire. So, maybe there is part of me that just isn’t ready to nail it.

Okay, let’s talk about this chocolate hazelnut cake. It was inspired by the before mentioned favorite of my husband and a flourless chocolate cake in the book, bake from scratch, by Brian Hart Hoffman. For those of you not familiar with this book or Brian, he is the talent behind @TheBakeFeed on Instagram. You should be following them and me for that matter! You can find my feed at @zoebakes where you can keep up with what I am working on every day and watch my video stories, which is my newest playground.

This is like the most elegant brownie-cake you’ve ever had. That really doesn’t do it justice, but you know that fudge texture of a perfectly baked brownie, where the top has a nice crust and the inside is smooth and rich. This is that, but even better and somehow lighter. I gilded the lily with the candied hazelnuts, because it is my favorite man’s birthday and he deserves to have all the fancy bits. (more…)

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Homemade Marshmallows

marshmallows | ZoeBakes (2 of 4)

I really, really wanted to start this post by bitching about the weather. Something my poor family has to endure for much of the winter. But, I’ve decided to rise above the whining-chatter in my head and embrace the weather. It is easy today, at a balmy 42°F. A small, but welcome comfort after an epic freeze. Instead of complaining about the cold, I made hot chocolate and homemade marshmallows. It reminds me of being a kid, when I loved winter and playing outside. There is just something magical about the puff of a marshmallow and how it floats on top of hot chocolate, melting just a little to make a layer of sweet fluff. Totally comforting. Nothing beats that, except now I prefer my hot chocolate with a shot of whiskey and my marshmallows scented with a touch of mint or vanilla or even cardamom.

Last week I was gifted cardamom scented marshmallows by Lee, who owns l.c.finn’s Extracts. Homemade marshmallows are a brilliant idea and one I have never shared on the site. I’ve always made marshmallows by whipping egg whites and then suspending them with sugar syrup and gelatin until they are light as air and chewy. I adore the texture, but I can also detect the faintest taste of the egg white. This doesn’t bother me if I am layering the marshmallow with other bold flavors. But, when I am going for an adornment for hot chocolate, I prefer a recipe that has no egg. This recipe is just a combination of sugars and gelatin, simple as that. You can keep the marshmallows pure or play with flavored extracts and fun colors. They store for weeks in a dry spot, which is super easy this time of year in MN. Anytime you come home after braving the cold, just make up some hot cocoa and float a bit of happiness on top.

I am using sheet gelatin in my recipe, but I have also given the instructions for using the powdered variety. I got used to using sheets when I worked in restaurants and just find it easier to deal with. The sheets also have less of that kindergarten-glue flavor. You can find the gelatin sheets on Amazon if you want to give them a try. (more…)

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Special Chocolate Orange Cake

Orange Chocolate Cake | ZoeBakes (1 of 1)-3

One of my dreams is to travel to Chinon, France and stay at the Hotel Diderot, where the proprietor makes homemade marmalade. It’s owner is one of my favorite food bloggers, Jamie Schler, who is an amazing baker, cook and the writer I want to be. Basically, she has crafted my ideal life. I first “met” her online while we were baking from each other’s websites. Her recipes always work, they are always delicious and they always have a story that make eating them all the more enjoyable. This cake is from her new cookbook, Orange Appeal and is no different. It’s outrageously chocolatey with a hint of orange, which just gives it a depth and balance of flavor. It also comes with a delightful story. This recipe was passed to Jamie by her father, who worked at NASA. Let me unpack that last sentence for you. Her dad bakes cakes, which is the sweetest, coolest thing for a dad to do and pretty unusual for a man of his generation. My father, who has many, many talents, has never baked a cake in all of my days. I’m not sure he’d even make it through a box of Duncan Hines? And, her dad worked as an engineer at NASA, how cool is that? It pretty much makes him a rock star in my mind. His original recipe, which you can find on Jamie’s blog, was equally chocolatey, but used coffee to add the essential acidity to the recipe. Jamie has swapped the coffee with orange zest and juice. Both versions are brilliant!

Orange Chocolate Cake | ZoeBakes (1 of 1)-2 (more…)

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Tea Cup Rose Cakes – Paleo Sweets

Tea Cup Rose Cakes | ZoeBakes (3 of 21)

My story with sugar is long (my whole life long) and a bit convoluted. I was raised by hippies in the the 1960s. We lived on communes, as one did. Until I was about 7 it was really the only life I knew, so never struck me as unusual. It wasn’t until I started to attend school that I understood that my life in the Northeast Kingdom of Vermont wasn’t the way the whole world lived. It was sugar that was the first and most profound indication. I’d grown up thinking (being lead to believe) that raisins and other dried fruits were candy. I was perfectly happy with this, until I went to kindergarten and someone produced a Twinkie from their Mickey Mouse lunch box. WTH is that? I was mesmerized and completely distracted by this sweet smelling cylinder of cake. I must have convinced that kid to give me a bite and there began my obsession. It became my life’s work to get more of it. This was no easy chore, considering all I had to trade were peanut butter and honey sandwiches. And when I say peanut butter, I mean the kind we ground ourselves and honey from our bee hives, on bread my Aunt Melissa made from wheat we milled. Today that sandwich sounds like heaven, but wasn’t so popular with those kids eating Ho Ho’s and Twinkies. Every once in a blue moon I’d score something sweet and be amazed.

Eventually in college I went through a naturally sweetened phase. I couldn’t exactly admit that my parents had been right to deny me all the sugary snacks, but I found myself pushing them aside for honey and maple syrup. This was right around the time I started to bake and was really curious about how to make baked goods that were delicious and had a wonderful texture, without sugar. There weren’t a lot of people doing this, not in a graceful way, and I didn’t have the skills to make the recipes up. I eventually went to culinary school to figure out the food science behind baking, with a notion that I’d retool pastry with natural sweeteners. But, their pantry was stocked with sugar and I was too impressionable to resist. I loved what the sugar could do. I was fascinated not only by it’s ability to transform flavor, but it’s ability to take on structure. When heated to just the right temperature I could make candies, both hard and soft, or spin it into gossamer threads. I didn’t really look back to honey and maple, except as a flavor, until I had my boys.

You guessed it. I didn’t let them eat sugar until they discovered it on their own. Yep, I did exactly what my parents had done, and I was a pastry chef. They were little and just didn’t need the sugar, then they got bigger and had a similar discovery that I went through. I wasn’t as hard core about denying them sugar and how could I be, since I worked with it all day. I think I struck a healthy balance and my boys ate their fair share of sweets, but all homemade and I think they didn’t have a Twinkie until they could pay for it themselves and they weren’t as impressed as I had been.

Don’t get me wrong, I still love sugar and all that it can do. I also love playing with honey, maple, agave and other natural sweeteners. They have some nutritional value, true enough, but more importantly they are amazingly delicious. Back in the day, when I was going to culinary school, everyone there looked at me crosseyed when I wanted to make meringue without sugar. Now there are many books on the subject and I am creating all kinds of gorgeous treats that even my folks would have allowed me to eat in my commune days.

These Tea Cup Rose Cakes have no sugar. NO SUGAR! They are also gluten-free (not an issue for me, but is for many of my friends and readers), Dairy-free (if made as the recipe was written, but I did use butter). And, they are delicious and so beautiful, no one will ever know they’re remotely healthy.

Tea Cup Rose Cakes | ZoeBakes (2 of 21) (more…)

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Chocolate Caramel Matzo for Passover (Updated!)

Chocolate Caramel Matzoh | ZoeBakes (1 of 1)-3

This year I added a little extra flavor power to this classic recipe. I made a triple batch to make sure I could send gift bags home after the seder. All the toppings were a hit, but the toasted sesame seeds with the milk or dark chocolate is my new favorite.

Every Passover I make this recipe from Marcy Goldman’s classic book A Treasury of Jewish Holiday Baking. When I was growing up I loved matzo with butter or my mother’s matzo brei, but as a dessert it never inspired me. Until my friend and co-author Jeff introduced me to Marcy Goldman’s recipe she calls: “My Trademark, most requested, absolutely magnificent caramel matzoh crunch!” Despite the main ingredient being matzo it satisfied my craving for a decadent dessert at Passover. The candy was met with rave reviews and is now part of our tradition along with the fruit pâtes. It really is magnificent and a bit addictive, which is why I save it for Passover! (more…)

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