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In a heavy-bottomed medium saucepan, whisk the sugar, cornstarch,
¼ teaspoon of salt, cinnamon, cayenne and cocoa powder. Stir in the
chopped chocolate.
In a mixing bowl, combine the milk, vanilla and egg yolks. Using the
Cuisinart
®
Cordless Hand Blender fitted with the Chef’s Whisk, gently
whisk together to fully combine. Add to the chocolate mixture and set
over medium heat. Bring the mixture to a boil, whisking often to maintain a
smooth mixture. Once the mixture comes to a boil, continue to whisk with
the hand blender for an additional 1 to 2 minutes. Whisk in the butter.
Strain the pudding and then divide among six ramekins or custard dishes.
Chill for at least 2 hours, or overnight. Note: to prevent a skin from forming
on top of the pudding, cover with plastic wrap directly on surface of
pudding.
Best served chilled.
Nutritional information per serving:
Calories 330 (48% from fat) • carb. 41g • pro. 7g • fat 20g
sat. fat 10g • chol. 120mg • sod. 320mg • calc. 124mg • fiber 4g
Strawberry Shortcake
Makes about 10 to 11 individual shortcakes
Sponge cake:
½ cup whole milk
1¼ cups cake flour
¼ teaspoon salt
1 teaspoon baking powder
6 large eggs
¾ cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
Topping:
1 pound strawberries, hulled and sliced
2 tablespoons granulated sugar
1½ cups heavy cream
¼ cup plus 2 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
Preheat oven to 350°F. Butter a jelly-roll pan (17 x 11 x 1 inches) well and
line the bottom with a piece of parchment paper to fit the pan.
Place the milk in a small saucepan over medium low heat. Sift dry
ingredients together in a small bowl.
Separate eggs into separate large mixing bowls.
Using the Cuisinart
®
Cordless Hand Blender with Chef’s Whisk attachment,
beat whites until soft peaks form, about 2 minutes; add ¼ cup of sugar
and continue beating for about 3-½ to 4 minutes, until whites are stiff and
glossy.
Beat yolks with remaining sugar and vanilla. Beat until the mixture is
pale and thick and lemony in color, about 2 minutes. Carefully add the
dry ingredients and warm milk alternately, beginning and ending with the
dry ingredients. Add ingredients to yolk mixture, using short pulses with
the whisk attachment until incorporated, scraping bowl with large rubber
spatula between additions. Pulse in the lemon zest. Carefully fold in egg
whites in three additions: use the whisk to incorporate the first addition and
then a large spatula for the subsequent additions. Incorporate gently but
thoroughly so not to deflate the egg whites.
Pour batter into prepared pan. Bake until lightly golden and cake springs
back when touched, about 20 minutes. Allow cake to cool for about 10
minutes and then invert pan onto a large sheet of parchment paper. Cool
completely.
While cakes are baking, prepare the topping.
Toss the strawberries and sugar together in a small bowl. Reserve.
Place the cream, sugar, and vanilla in a large mixing bowl. Using the Chef’s
Whisk, whisk the cream until firm peaks are achieved, about 2 to 3 minutes.
Once cake is completely cool, cut individual circles out of the sheet cake
with a round 4-inch cutter.
To prepare individual cakes: top each cake with a heaping ¼ cup
of whipped cream and then top each with ¼ cup of the macerated
strawberries.
Nutritional information per serving (based on 11 shortcakes):
Calories 300 (39% from fat) • carb. 41g • pro. 5g • fat 13g
sat. Fat 7g • chol. 135mg • sod. 130mg • calc. 56mg • fiber 1g