Craig Claibornes Rum Chocolate Dessert Recipes

CRAIG CLAIBORNE'S RUM CHOCOLATE DESSERT

Steps:

• Position oven rack 1/3 up from the bottom of the oven; preheat to 350°.
• You will need an 8 inch round cake pan that is 3 inches deep or a 2 ½ quart souffle dish.
• Cut a round of wax paper to fit the bottom.
• Butter the sides of the pan and one side of the paper; place the paper, buttered side up, in the pan.
• Shake a bit of flour into the pan, tap it around to coat all surfaces, then invert the pan to remove excess; set aside.
• Sift the flour and sugar together; set aside.
• Place chocolate in the top of a large double boiler over hot water on medium heat.
• Dissolve the coffee in the boiling water and pour over the chocolate.
• Cover the pot and leave until the chocolate is melted.
• Remove the top of the double boiler and stir well with a wire whisk until smooth.
• With the whisk gradually stir in the butter, adding about a ½ inch slice at a time and whisking until smooth after each addition.
• Gradually whisk in the dry ingredients and then the rum.
• Add egg yolks to a large bowl; stir them lightly with the whisk just to mix; gradually add the warm chocolate mixture, stirring well to mix.
• Add the salt to the egg whites; beat until they just hold a shape or are stiff but not dry.
• In two or three additions fold the whites into the chocolate.
• Pour the mixture into the prepared pan; smooth the top.
• Place prepared pan in a larger but not deeper pan, and pour in hot water to reach e cut AWhipped Cream: whip the ingredients until they are stiff enough to hold a shape when spread over the cake.
• With a small metal spatula first cover the sides of the cake and then the top.
• Additionally, may decorate with chocolate curls or with candied violets or rose petals.
• May refrigerate, if needed before serving.

CRAIG CLAIBORNE'S GANACHE

Steps:

• Put chocolate into mixing bowl.
• Put cream in saucepan and bring barely to simmer.
• Add hot cream to chocolate, stirring with rubber or plastic spatula. Stir until mixture is velvety and smooth. Scrape into bowl of electric mixer and start beating at medium speed. Continue beating until it lightens in color; take care not to overbeat or it will harden. It is best to prepare mixture in a cool place until it is slightly thickened. Take care that it remains somewhat liquid. Use as filling for chocolate truffles, layer cakes and other dessert

CRAIG CLAIBORNE'S AMBROSIA

Steps:

• Peel the oranges, cutting away all the white pith. Using a sharp stainless steel knife, carefully cut the juicy flesh from the membranes that surround it. Discard the membranes and any seeds. There should be about 5 cups of flesh.
• Put one-fourth of the orange sections in a crystal bowl and add half a cup of the coconut and half a cup of banana slices. Sprinkle with one-fourth of the sugar. Continue making layers until all the ingredients are used. Sprinkle with enough orange juice to moisten well. Chill and serve.

CRAIG CLAIBORNE'S WALNUT AND GINGER CAKE

Steps:

• Preheat oven to 275 degrees F.
• Lightly butter inside of a 10-inch, 12-cup Bundt pan. Sprinkle with flour and shake out excess.
• In a mixing bowl combine the ginger, raisins and walnuts.
• Sift together 3 cups flour, baking powder, and salt. Sift this mixture over ginger-and-nut mixture.
• Put 1 pound butter into the bowl of an electric mixer. Start beating while gradually the sugar. Cream mixture well and gradually beat in yolks. Beat.
• in 1/3 cup Madeira.
• Pour and scrape this mixture over nut mixture, and blend the ingredients thoroughly. This is best done by hand.
• Beat egg whites until stiff, and fold into the batter thoroughly, until they do not show.
• Pour the batter into the prepared pan and smooth over top with spatula. Set pan on baking sheet and place in oven. Bake about 2 1/4 hours, or until cake is puffed above pan and nicely browned on top, or until internal temperature is 200 degrees F. on thermometer.
• Remove from pan shortly after baking. Tapping bottom of pan with heavy knife will help. Store cake for at least 10 days. If desired, add occasional touch or more of Madeira, dry Sherry, Cognac or rum. Keep closely covered, wrapped in cheesecloth and foil, and refrigerated until ready to use.