2019-12-01_Good_Housekeeping

THE WORKBOOK

94 GH DECEMBER 2019 KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT

CHOCOLATE, HAZELNUT &

CARAMEL TART M V

Active 25 min. | Total 1 hr. plus cooling and chilling

FOR CRUST

6Tbsp hazelnuts

6 Tbsp unsalted butter, at room temp,

plus more for pan

6 Tbsp sugar, divided

1 cup all-purpose flour

1⁄2tsp kosher salt

FOR CARAMEL

2⁄3cup sugar

1 1⁄2Tbsp light corn syrup

3 Tbsp unsalted butter, cut up

1⁄2tsp kosher salt

1⁄2cup heavy cream

FOR CHOCOLATE

6 oz bittersweet chocolate,

finely chopped

3⁄4cup heavy cream

FOR DECORATING

1⁄4cup hazelnuts, halved

Flaky sea salt

Pomegranate seeds

Edible gold flakes

1. Heat oven to 350°F. Make crust: Place

hazelnuts on small rimmed baking sheet

and roast until starting to turn golden,

5 to 8 min. Transfer to large kitchen towel,

bunch into sack and rub until most of skins

have been removed; let cool.

2. Lightly butter a 131⁄2- by 41⁄2-in. rectan-

gular removable-bottom tart pan. In food

processor, pulse hazelnuts and 2 Tbsp sugar

to form fine crumbs. Add butter and pulse

to combine. Add flour, remaining 4 Tbsp

sugar and salt and pulse to combine. Press

into bottom and up side of prepared tart

pan and refrigerate at least 30 min.

3. Heat oven to 350°F. Place tart pan on

baking sheet. Prick crust all over with fork

and bake until light golden brown, 15 to

20 min. Let cool completely on wire rack.

4. Make caramel: Place sugar, corn syrup

and 3 Tbsp water in heavy-bottomed

medium saucepan. Without stirring, cook

on medium-high until bubbles start to form

at edges, about 1 min.; swirl pan. Bring to

a simmer, then increase heat to high and

boil, swirling pan often, until mixture is a

rich caramel color, about 5 min. Immediately

remove from heat, add butter and salt and

swirl pan to melt.

5. Return pan to medium heat, add cream

(it will bubble up) and whisk until smooth,

slightly thickened and a deep amber color,

about 1 min. Pour into cooled tart shell and

refrigerate until cool, about 1 hr.

6. Make chocolate: Place chocolate

in medium bowl. Heat cream in small

saucepan until hot but not boiling. Pour

over chocolate and let stand 1 min., then stir

until smooth. Pour in even layer over cara-

mel and refrigerate until set, about 10 min.

7. To serve, sprinkle with halved hazelnuts,

flaky salt, pomegranate seeds and gold

flakes, if desired.

SERVES 8 About 555 cal, 39.5 g fat

(22.5 g sat), 6 g pro, 255 mg sodium,

53 g carb, 3 g fiber

CHOCOLATE GINGERBREAD

CAKE WITH WHITE

CHOCOLATE BUTTERCREAM MV

Active 50 min. | Total 2 hr. plus cooling

FOR CAKE

2 1⁄2cups all-purpose flour,

plus more for dusting pans

1 cup unsweetened cocoa

2 cups granulated sugar

3⁄4cup packed brown sugar

1 1⁄2Tbsp ground ginger

1 Tbsp ground cinnamon

1 tsp ground allspice

1⁄2tsp freshly grated nutmeg

2tsp baking soda

3⁄4tsp baking powder

1⁄2tsp kosher salt

1 1⁄4cups whole milk

3⁄4cup canola oil

3large eggs

1⁄4cup molasses (not blackstrap)

1 Tbsp pure vanilla extract

1 cup boiling water

FOR FROSTING

4 oz white chocolate, chopped

3⁄4 cup unsalted butter (11⁄2 sticks),

at room temp

1 8-oz pkg. cream cheese, at room temp

1 1⁄2cups confectioners’ sugar

3⁄4cup cold heavy cream

Sugared rosemary, for decorating

1. Heat oven to 350°F. Coat three 8-in.

round cake pans with nonstick cooking

spray. Line bottoms with parchment

paper; spray paper. Dust with flour.

2. In large bowl, whisk together flour,

cocoa, granulated and brown sugars,

spices, baking soda, baking powder and

salt. In large measuring cup or bowl, whisk

together milk, oil, eggs, molasses and

vanilla. Add milk mixture to flour mixture

and mix until fully incorporated.

3. Add boiling water to batter and mix well

to combine (batter will be thin). Divide batter

among prepared pans and bake until wooden

pick inserted in center comes out clean, 35 to

40 min. Let cool 10 min. in pan before trans-

ferring to wire rack to cool completely.

4. Make frosting: Microwave chocolate on

50% power in 30-sec. increments, stirring

in between, until melted and smooth.

5. Using electric mixer on low speed, beat

butter and cream cheese until smooth. Add

confectioners’ sugar and mix to combine, then

mix in melted chocolate. Cover with plastic

wrap and refrigerate until ready to use.

6. To frost, beat heavy cream until stiff peaks

form. Stir 1 spoonful into cream cheese mix-

ture, then fold in remaining whipped cream.

7. Place 1 cake layer on platter; spread

3⁄4 cup frosting over top. Top with another

layer. Repeat with frosting and remaining

layer, then frost top and sides. Decorate as

desired with sugared rosemary.

SERVES 12 About 840 cal, 47 g fat (21.5 g sat),

10 g pro, 465 mg sodium, 103 g carb, 4 g fiber

on the

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