Who doesn’t like this pastry classic? So simple to make, yet so delicious and delicate. I love them when they’re crispy and small, avoiding that big trail of crumbles that puff pastries usually leave behind. I guess that’s why I made mini Palmiers, instead of the standard size!
I made these from left-over dough from a Tarte Tatin that I was asked to make yesterday. I hate to throw away something that took a lot of time and care to make (directly speaking of puff pastry). I wanted a different taste on it though, and I started searching through my pantry checking out what ingredients I had. There it was, Matcha Green Tea powder! Long time, no see…
They didn’t turn out as green as desired though, so next time I know that more powder should be added.
Okay, classmate dinner tonight and I guess I always end up making dessert. I’m always the last one to arrive, but I suspect it makes a better entreé for dessert. Almost everyone’s got a thing for chocolate, and I didn’t want to complicate it, so I decided to make a Chocolate and Walnut Cake. The result was fabulous, but what an adventure I had just making it! I think it’s the first time I made this cake correctly, because it has never grown so much in the oven as this time! I mean, it grew so much that the batter started to fall out of the pan! Can you imagine me with a spoon, scooping all the excess batter (and eventually eating it all)? It took over an hour or so to cook, my baking tray was full of cake, and the pan had pieces that are really going to give me a hard time to wash out!
I’m going to include the recipe for this here. The cake is just a simple chocolate batter. It’s the one I rely on most, I LOVE this cake. Beware the choice of your baking pan though, or some accidents might happen (like batter dripping out of the sides). The best is to get two 9-inch springform pans and divide the batter. The frosting is quite simple too, and very delicious. I crushed some walnuts and mixed it in. I didn’t fill the cake, because I was already late and it was still hot (but you can do that)!
In the end, it’s basically that chocolate cake, a wonderful chocolate cake. The recipe is adapted from Marion Cunningham’s Fannie Farmer Cookbook. I always end up looking there for reference and it has never let me down.
Huntington Chocolate Cake (Fannie Farmer Cookbook)
4 ounces unsweetened chocolate
1 cup shortening or 1/2 pound butter
1 teaspoon vanilla
2 cups cake flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
Preheat the oven to 350ºF (180ºC). Butter and lightly flour two 9-inch round cake pans. Melt the chocolate and the shortening or butter together in a bowl or pot over simmering water; stir in the vanilla. Mix the flour, sugar, baking powder, baking soda and salt together in a large bowl. Add the chocolate mixture, the milk, and the eggs and beat until smooth. Spread in the pan and bake for about 30-35 minutes. Cool in the pans for 5 minutes before turning out onto racks.