Rich Chocolate Cake with Chocolate Glaze

         Hi, my name is Katie, and I'm a chocoholic.  Okay, not really, but this cake recipe might just turn you into one.  Sure, the boxed cake mixes are super convenient, but they just can't compete with the chocolate intensity of this cake recipe!  The cake and the glaze are from the cookbook Baking Illustrated; and the results were good enough to share.  Take a look:

Ingredients for the Glaze: 

• 1/2 cup heavy cream
• 2 tbsp light corn syrup
• 4 oz semi sweet chocolate, chopped
• 1/2 tsp vanilla extract

Ingredients for the Cake:

• 3/4 cup cocoa powder (2.25 oz)
• 1 and 1/4 cup unbleached all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 8 oz semisweet chocolate, chopped
• 12 tbsp butter 
• 4 large eggs
• 1 and 1/2 cups sugar
• 1 tsp vanilla extract
• 1 cup buttermilk

          Before you start, I recommend letting the eggs and buttermilk sit at room temperature for about 30 minutes; it helps incorporate the batter ingredients more easily.  

1. Adjust an oven rack to the middle position and preheat oven to 325 degrees F.  Grease the bottom and sides of a 9x13 inch baking pan.

2. Sift together the cocoa, flour, baking soda, and salt in a medium bowl; set aside.  Using a microwave, heat the chocolate and butter in a microwaveable bowl (or measuring cup) for 2 -3 minutes on half power, stirring occasionally.  If the chocolate is not melted and smooth, microwave for longer.  Let cool slightly.  Whisk the eggs, sugar, and vanilla in a large bowl; whisk in the buttermilk.  

3. Whisk the chocolate mixture into the egg mixture until combined.  Whisk in the dry ingredients until the batter is smooth and glossy.  Pour the batter into the prepared pan and spread evenly.  Bake until firm in the center when lightly pressed and a toothpick comes out clean (35 - 40 minutes).  Cool on a wire rack and start making the glaze.  

4.  For the glaze:  heat the cream and corn syrup in a small saucepan and bring to a simmer over medium heat.  Remove from the heat and add the chocolate; cover and let stand for 8 minutes.  Stir the chocolate into the cream.  If the chocolate has not completely melted, return the pan to low heat, stirring constantly until melted.  Add the vanilla and gently stir it in.  Let the glaze cool for a couple minutes, then pour directly onto the warm cake, spreading the glaze to the corners if necessary.  

5. Allow the cake to cool completely before serving, 1 - 2 hours.  Alternatively, you may refrigerate the cake after it has cooled and the cake is much easier to cut and serve.  Enjoy!

Mediterranean Risotto with Sun-dried Tomatoes and Feta

Gosh it's been a long time since I posted a recipe!  The semester has been busy; that's for sure.  Anyways, here is a risotto recipe that I came up with on a recent spring evening.  Even though this is a hot dish, the lemon juice and parsley give a fresh, light taste.  I think this would also be good with some roasted asparagus tossed in at the end.  Experiment!

Ingredients (for 3 - 4 servings):

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 large garlic clove, minced
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar
• salt and pepper
• 1 cup arborio rice
• 1.25 cups water
• 1 cup broth (chicken or vegetable) 
• 1/3 cup sun-dried tomatoes, diced (re-hydrated if using dried)
• 1/4 cup grated Parmesan cheese
• 2 - 3 tablespoons minced fresh parsley
• Crumbled feta cheese, for serving

To rehydrate the sun-dried tomatoes, simply soak them in hot water for 10 minutes before dicing.  To start, heat the oil in an large saucepan, then saute the onion and bell pepper over medium-high heat (plus season with some salt and pepper).  Meanwhile, heat the broth and water to a simmer in a separate pot (this is key for making risotto).  When the onion and pepper are starting to brown and are tender-crisp, add the garlic, stirring until fragrant.  Then add the arborio rice, stirring around for 1 - 2 minutes.  You want the edges of the rice to look translucent.  Now add the lemon juice, balsamic vinegar and sun-dried tomatoes.  Stir to coat the rice and veggies.  Turn the heat to medium, and begin adding 1 ladle of broth to the pot at a time, stirring to prevent the rice from sticking.  Continue adding the broth a little at a time over a period of 25 - 30 minutes, stirring occasionally.  This slow process will make the risotto creamy since the starches are slowly released from the grains of rice.  After all the broth has been added, taste the risotto to see if more salt or pepper is necessary (this will depend on how much sodium is in your broth).  Remove the risotto from the heat and stir in the Parmesan cheese and the parsley.  To serve, add a sprinkle of feta cheese and more parsley, if desired.  Enjoy!