Dulce: Desserts from Santa Fe Kitchens

by Museum of New Mexico Foundation

• ISBN13: 9781423604891
• ISBN10: 142360489X
• Format: Hardcover
• Copyright: 2008-09-10
• Publisher: Gibbs Smith

Summary

The Museum of New Mexico Foundation serves up the third in this celebrated series of cookbooks with Dulc#xE9;: Desserts from Santa Fe Kitchens and delectable recipes that infuse the unique flair of Santa Fe to classic favorites. Taken from the distinctive kitchens and homes of Santa Fe, these sweet treats blend Southwestern flavors with traditional confections from various cultures to create exciting-sometimes surprising-dishes, including Pi#xF1;a Colada Cheesecake, Southwestern Harvest Pumpkin Cheesecake, 1800s Baked Fudge, Chocolate-Espresso Lava Cake with Espresso Whipped Cream, Cinnamon Ganache Tart, Chewy Chocolate Gingerbread Cookies, Mocha Pots de Cr#xE8;me, and more.

Table of Contents

Introduction	p. 8
Chocolate Ole	p. 11
Bravo for Cookies!	p. 25
Snowy Peaks and Frosty Treats	p. 47
Fruit Fiestas	p. 65
Sunny Tarts and Pies	p. 77
Creamy Dessert Finales	p. 105
Cheesecakes Deliciosos	p. 117
Desserts Pronto!	p. 131
Dessert Cookbook Committee and Contributors	p. 141
Index	p. 142
Introduction	p. 8
Chocolate Ole	p. 11
Bravo for Cookies!	p. 25
Snowy Peaks and Frosty Treats	p. 47
Fruit Fiestas	p. 65
Sunny Tarts and Pies	p. 77
Creamy Dessert Finales	p. 105
Cheesecakes Deliciosos	p. 117
Desserts Pronto!	p. 131
Dessert Cookbook Committee and Contributors	p. 141
Index	p. 142
Table of Contents provided by Publisher. All Rights Reserved.

Excerpts

Chocolate OleFlourless Chocolate Cake Cake12 ounces bittersweet or semisweet chocolate, chopped3/4 cup unsalted butter, cut in pieces6 large eggs, separated12 tablespoons sugar, divided2 teaspoons vanilla extractGanache1/2 cup whipping cream1/2 cup dark corn syrup4 ounces bittersweet or semisweet chocolate, finely chopped serves 8 For the cake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan. Line bottom of pan with parchment or waxed paper, and butter paper. Wrap outside of pan with aluminum foil. Stir chocolate and butter in a heavy medium saucepan over low heat until melted and smooth. Remove from heat and cool to lukewarm, stirring often.Using an electric mixer, beat egg yolks and 6 tablespoons sugar in a large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture; then fold in vanilla extract. Using clean, dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add the remaining sugar, beating until medium-firm peaks form. Fold egg whites into the chocolate mixture in three additions. Pour batter into prepared pan.Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on a rack. Cake will fall. Gently press down crusty top to make an evenly thick cake. Using a small knife, cut around the pan sides to loosen cake. Remove pan sides. Place a 9-inch diameter tart pan bottom, or a large enough plate, on top of the cake. Invert cake onto it. Peel off parchment paper. For the ganache: Bring cream and corn syrup to a simmer in a medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on a rack set over a baking sheet. Spread 1/2 cup ganache smoothly over the top and sides of the cake. Freeze until almost set, about 3 minutes. Pour remaining ganache over cake; smooth sides and top. Place cake on a serving platter. Chill until ganache is firm, about 1 hour. Garnishes: Sprinkle chocolate shavings over the top. Make chocolate leaves out of ganache and arrange decoratively. Pipe whipped cream rosettes around the edge and top each with a strawberry or raspberry. Can be made 1 day ahead, covered with cake dome, and stored at room temperature.