Double Diablo Recipes

MINI DOUBLE DIABLO CUPCAKES

Steps:

• Combine raisins and whiskey in a small bowl. Cover with plastic and let stand, at room temperature, for at least 4 hours and up to overnight.
• Heat oven to 350 degrees. Butter 36 mini cupcake pans and dust with flour, making sure to coat tins evenly. Tap out excess flour.
• In the top of a double boiler set over simmering water, melt chocolate with 2 tablespoons water. Add butter, stirring until mixture is smooth.
• In a large bowl, beat egg yolks with sugar and a pinch of salt until thick and light. Stir in melted chocolate mixture. Add flour, almonds, reserved raisins and whiskey mixture. Stir to combine.
• Beat egg whites with a pinch of salt until stiff, glossy peaks form. Stir one-third of egg whites into chocolate mixture. Gently but thoroughly fold in remaining egg whites. Using a small ice cream scoop, scoop batter into prepared cupcake pans. Bake until just beginning to pull away from the sides of pan (the center should still be moist), about 12 minutes. Cool cupcakes in pans 5 minutes. Remove cupcakes from pans; transfer to a wire rack to cool completely.
• Place chopped chocolate in a medium bowl. In a small saucepan, bring heavy cream to a simmer. Remove from heat, and pour over chopped chocolate. Using a rubber spatula, gently stir until chocolate melts.
• Place cupcakes on a baking sheet lined with a cooling rack. Dip each cupcake in ganache. Transfer to a wire rack. Let cupcakes stand until ganache is set, about 30 minutes.

DOUBLE DIABLO CAKE

Steps:

• Preheat oven to 350 degrees. Line a 12-inch-round cake pan with parchment paper; spray pan and parchment with nonstick cooking spray with flour; set aside.
• Place raisins and whisky in a small bowl; cover and let soak overnight. Melt 14 ounces chocolate with 1/4 cup water in a heatproof bowl set over (but not touching) simmering water. Add butter, a few pieces at a time, stirring until melted. Remove bowl from heat and set aside.
• In a separate bowl, beat egg yolks and sugar until thick and creamy. Add yolk mixture to chocolate mixture along with cake flour, ground almonds, raisins, and their soaking liquid; stir to combine.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt until stiff. Gently fold egg whites, one third at a time, into chocolate mixture. Pour into prepared cake pan, spreading evenly with a spatula. Transfer to oven and bake until cake just begins to shrink from sides of the pan, about 25 minutes.
• Set a wire rack over a parchment paper-lined baking sheet. Remove cake from oven and let stand in cake pan for 10 minutes before turning out onto a wire rack to cook completely.
• In a small saucepan, bring heavy cream to a boil over medium heat. Add remaining 8 ounces chocolate and whisk until smooth. Pour over cooled cake, spreading evenly with a spatula; let stand until set. Garnish with fruits, flowers, and macarons, as desired.

DOUBLE DIABLO CAKE

Steps:

• Combine raisins and whisky in a small bowl. Cover with plastic, and let sit, at room temperature, for at least 4 hours and up to overnight.
• Heat oven to 350 degrees. Butter one 12-inch or two 8-inch cake pans; line bottoms with parchment. Butter parchment, and dust pans with flour, making sure to coat pans evenly. Tap out excess flour.
• In the top of a double boiler set over simmering water, melt chocolate with 1/4 cup water. Add butter a little at a time, stirring until mixture is smooth.
• In a large bowl, beat egg yolks with sugar until thick and light. Stir in melted chocolate mixture. Add flour, almonds, raisins, and whisky. Stir to combine.
• Beat egg whites with salt until stiff, glossy peaks form. Stir one-third of egg whites into chocolate mixture. Gently but thoroughly fold in remaining egg whites. Pour into prepared pans, and smooth top. Bake until just beginning to pull away from sides of pan (the center should remain moist), about 25 minutes. Cool cake in pan 10 minutes. Remove cake from pan; transfer to a wire rack to cool completely.
• Place cake on a baking sheet lined with a cooling rack. With an offset spatula, spread an even layer of the thicker ganache over entire cake. Still using the offset spatula, pour remaining half of ganache over cake until completely covered and smooth. Garnish with edible flowers.

SHRIMP FRA DIABLO

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
• Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

CHICKEN DIABLO

Steps:

• In a medium bowl, mix together the hot pepper sauce, sour cream, ketchup and honey until smooth. Season with paprika and cumin. Set aside half of the sauce for serving later, then place chicken breasts in the remaining sauce to marinate. Cover and refrigerate for at least 2 hours.
• Heat vegetable oil in a large skillet over medium heat. Add garlic and cook until fragrant. Place chicken breasts coated with marinade into the skillet, and cook until nicely browned on each side, and meat is cooked through, about 20 minutes.
• Meanwhile, heat reserved marinade in a small saucepan or in the microwave. Serve chicken breasts over white rice, or over salad greens with sauce spooned over the top.

DOUBLES

Steps:

• Make dough:
• In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes.
• In large bowl whisk together flour, salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth. Let dough rise in warm, draft-free place until doubled, about 1 hour.
• Make filling:
• If using dried chickpeas, drain and add 6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned chickpeas, drain and rinse well with cold water.
• In heavy skillet over moderately high heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1 minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water.
• Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to boil. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes.
• Assemble:
• Punch down risen dough and allow to rest 10 minutes.
• Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining dough.
• In deep frying pan over moderately high heat, heat oil. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side. Drain on paper towels or on wire rack set over baking sheet.
• Place 2 tablespoons filling on 1 piece fried dough. Add pepper sauce, kuchela, and cucumber. Top with another piece fried dough. Repeat with remaining dough and filling. Serve as snack or appetizer.