Tuesday, February 12, 2013

MARDI GRAS CHOCOLATE: Bugnes, Beignets, Beads & Chocolate Doberge Cake

Today is Mardi Gras! Fat Tuesday! If you haven't already indulged in Pancakes (it's also Shrove Tuesday), you might want to try these Mardi Gras Treats!

Eat some Beignets today! Sugared Chocolate Beignets are perfect for Mardi Gras!
Lara Ferroni has a great recipe for Beignets with Fudgy Chicory Coffee Sauce!

Chocolate Bugnes are wonderful classic French Mardi Gras treats that originated in central-Eastern France (not necessarily chocolate). They're closely related to beignets, so they're perfect for Mardi Gras! Here's a recipe from O. Buisson.

Want something else that embraces Coffee & Chicory? This is a fabulous recipe that reflects New Orleans cuisine: Chocolate Cupped Cakes with Coffee & Chicory.

Mardi Gras is full of coins and beads, and you've got to to to HungryHappenings to find out how to make fabulous Chocolate Truffle Beads!

Mardi Gras isn't complete without King Cake. Here's a great recipe for Chocolate Cinnamon King Cake from Recipe Shoe Box.

Another Louisiana/Alabama favorite cake is Doberge Cake (pronounced alternately as “DOUGH-bash”, “Doh-BAREzh” and as “Dow-BAWHzh”). This recipe is adapted from Mardigrasday.com for Chocolate Doberge Cake! Just an FYI: Doberge Cake is a very popular Birthday Cake in the New Orleans area.

Chocolate Doberge Cake

2 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
10 Tablespoons sweet butter
1 1/2 cups sugar
3 eggs, separated, whites beaten until stiff
1 cup buttermilk
1 1/2 (1-ounce) squares unsweetened chocolate, melted
1 1/4 teaspoons Madagascar vanilla
1 teaspoon almond extract

2 1/2 cups evaporated milk
2 (1-ounce) squares semi-sweet chocolate (60-65% cacao)
1 1/4 cups sugar
5 Tablespoons flour
4 egg yolks
2 Tablespoons sweet butter
1 1/4 teaspoon Madagascar vanilla
1/4 teaspoon almond extract

1 1/4 cups sugar
1 cup evaporated milk
1 1/2 (1-ounce) squares unsweetened chocolate
4 Tablespoons sweet butter
1 teaspoon Madasgascar vanilla

Preheat oven to 300 degrees F. Grease and flour 2 nine-inch round cake pans. In medium bowl, sift flour, soda, and salt 3 times. Cream butter and sugar in large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in 3 beaten egg whites, vanilla, and almond extract. Bake for 45 minutes or until done. After cake cools, split each layer in half to make 4 thin layers.

To make filling, put milk and chocolate in saucepan and heat until chocolate is melted. In bowl, combine sugar and flour. Make paste by adding hot milk chocolate by Tablespoons to sugar and flour, then return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.

For frosting, combine sugar and milk in heavy saucepan, bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add butter and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.

Cooking with Herb Absinthe  has another recipe for Chocolate Doberge Cake: Check it out here!

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