DARK CHOCOLATE BIRTHDAY CAKE

2 cups sugar

1 3/4 cups flour

3/4 cup baking cocoa (Dutch process or dark cocoa preferably)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

2/3 to ¾ cup strong brewed coffee

Heat the oven to 350°F.

Grease and flour two 9 inch round baking pans or one 13x9 inch pan.  Line the pans with parchment paper for easy removal.

In large mixer bowl, stir together dry ingredients.

Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water by hand (batter will be thin).  Pour into prepared pan.

Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).

Cool 10 minutes; remove from pan to wire racks.

WHIPPED CREAM FROSTING

1 tablespoon cold water

1 teaspoon unflavored gelatin

2 cups heavy whipping cream

½ to ¾ cup confectioners’ sugar

1/2 teaspoon vanilla extract

Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow it to soften for a few  minutes.

Dissolve gelatin by microwaving for a few seconds.  Remove from microwave and let stand for a minute; gelatin must be liquid but not warm when added to cream.

Remove bowl and beaters from refrigerator and pour in cream, gelatin mixture, sugar, and vanilla extract.  Beat until stiff peaks form. Use immediately or keep in the fridge.

From food.com

FRANGIPANE APRICOT TART

 

For pastry

8 tablespoons (4 ounces; 12 g) unsalted butter, melted and cooled

1/2 cup (100 g) sugar

1/4 teaspoon pure almond extract

1/4 teaspoon pure vanilla extract

1/2 teaspoon fine sea salt

1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour

For the frangipane:

1/3 cup sugar

2/3 cup slivered almonds, slightly toasted

6 tablespoons butter

1 eggs

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/2 tablespoons flour

6 fresh or canned apricot halves, pits removed

1/4 cup whole almonds, skin on

Confectioners' sugar, for garnish

Preheat the oven to 350°F (175°C).

Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.

To make the pastry, in a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin. 

Put the pan in the fridge for 10-15 minutes to keep its shape.  Line the top of the crust with a piece of parchment paper and place pie weight/coins on top to avoid slippage.  Place pan on a baking sheet and then in the center of the oven and bake until the dough is slightly puffy and set, 12-15 minutes.  Remove pie weight and paper and bake for another 5 minutes and remove from the oven. 

To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.

Spread the almond frangipane in the crust. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.

Bake until golden brown on the top, about 45 minutes. Sprinkle with powdered sugar and serve.

The crust recipe is adapted from The Food Lover’s Guide to Paris by Patricia Wells.

The frangipane filling is adapted from Sweet Dreams by Gale Gand.

VANILLA CREAM PUDDING

Serves 4

2 cups milk

2 tablespoons cornstarch

¼ teaspoon salt

¼ cup sugar

2 egg yolks, slightly beaten

2 teaspoons butter

1 teaspoon vanilla

Heat 1 ½ cups of the milk in a top of a double boiler over medium heat or in a heavy saucepan over low heat.  Mix cornstarch, salt and sugar together in a small bowl and combine with remaining ½ cup of milk.  Add cornstarch mixture to hot milk and cook, stirring constantly until thickened.   Continue cooking on low heat for another 15 minutes, stirring occasionally.  Add part of mixture to slightly beaten egg yolks.  Combine and add egg mixture to double boiler.  Cook for 2 minutes.  Remove from heat and stir in butter and vanilla.  Pour into serving dishes and allow to cool before serving. 

To prevent the pudding from forming a skin as it cools, make a parchment circle to fit each dish.  Cut a small hole in the middle of the circle allows steam to vent.

From Cooking at My House by John Bishop.