Martha_Stewart_Living_-_February_2016_USA__

reduced to crumbs. Add melted

butter and pulse until well

combined.

3.Pour crumb mixture into a

9-inch pie pan and press it evenly

over bottom and sides of pan.

Bake until golden, 10 minutes.

Transfer to a wire rack; let cool.

4.Filling and topping: In a bowl,

whisk together egg yolks and

condensed milk until blended.

Pour in lime juice and whisk until

well combined and smooth.

Pour into cooled piecrust.

5.Bake pie until filling is set,

about 15 minutes. Transfer to a

wire rack and let cool completely.

Cover and refrigerate at least 6

hours and up to 24 hours.

6.Just before serving, pour

cream into a bowl. Using a hand-

held mixer, beat cream until stiff

peaks form.

7.Pile cream on top of cold pie,

sprinkle with coconut flakes, and

garnish with lime zest. Cut into

wedges to serve.

Forever Chocolate

Cakes

PAGE 90

CHOCOLATE-CARAMEL

SWISS ROLL

Active Time: 55 min.

Total Time: 2 hr. 10 min.

Serves: 12

WHIPPED CREAM

¼cup granulated sugar

1 ½teaspoons cornstarch

1 ½cups heavy cream

Pinch of coarse salt

2 tablespoons confectioners’

sugar

CAKE

Vegetable-oil cooking spray

¼cup sifted Dutch-process

cocoa powder, plus more for

pan and dusting

½cup sifted cake flour (not

self-rising)

¼teaspoon coarse salt

3 large eggs, plus 2 large egg

yolks, room temperature

½cup granulated sugar

4 tablespoons unsalted butter,

melted and cooled

SYRUP

¼cup granulated sugar

1 ½teaspoons bourbon, such

as Maker’s Mark

1 ½teaspoons Dutch-process

cocoa powder

1.Whipped cream: Fill a large

bowl with ice water. In a small,

heavy pot, stir together gran-

ulated sugar and 2 tablespoons

water; heat over medium-high,

stirring occasionally, until sugar

is dissolved. Continue to cook,

swirling occasionally, until deep

golden brown, about 6 minutes.

Meanwhile, stir cornstarch

into ¼ cup cream, then stir mix-

ture into remaining 1¼ cups

cream. Add cream mixture and

salt to caramel, whisking

constantly (it will bubble up),

and bring to a boil. Set pot in

bowl of ice water and let cool,

whisking occasionally, 30

minutes; then refrigerate until

very cold, at least 1 hour and

up to overnight.

2.Cake: Preheat oven to 425°.

Spray a 12½-by-17½-inch

rimmed baking sheet with

cooking spray. Line with parch-

ment; spray parchment, then

dust with cocoa, tapping out

excess. Whisk together cocoa,

flour, and salt.

3.Combine eggs, yolks, and

granulated sugar in a heatproof

bowl set over (not in) a pot of

simmering water. Whisk until

sugar is dissolved and mixture

is warm to the touch, about 2

minutes. In a mixer fitted with

the whisk attachment, beat

on medium-high speed 2 min-

utes. Increase speed to high and

beat until mixture is pale and

thick, about 4 minutes more.

4.Sift cocoa mixture over top

of egg mixture, then fold in.

When almost incorporated, pour

butter down side of bowl;

gently fold to combine, scraping

bottom of bowl. Transfer to

prepared sheet, using an offset

spatula to spread evenly.

Bake until center springs back

when lightly touched, 6 to 7

minutes. Run a small sharp

knife around edges of cake. In-

vert onto a clean kitchen towel;

remove parchment. Immedi-

ately, starting at one short side,

roll into a log, incorporating

towel. Let cool 30 minutes.

5. Syrup: In a small, heavy pot,
   stir together granulated sugar
   and 2 tablespoons water; heat
   over medium-high, stirring
   occasionally, until sugar is dis-
   solved, 1 minute. Continue to
   cook, without stirring but swirling
   occasionally, until syrup turns
   dark amber, 3 to 4 minutes.
   Whisk in ¼ cup water (it will
   bubble up), bourbon, and cocoa.
   Whisk until smooth. Let cool
   about 30 minutes.

6.Whisk confectioners’ sugar

into chilled cream mixture, then

whip to stiff peaks. Refrigerate

at least 30 minutes and up to

2 hours. Whisk again just before

filling cake.

7.Unroll cooled cake. Brush

surface generously with syrup.

Use offset spatula to spread

whipped cream over cake,

leaving a ½-inch border all

around. Starting at a short end,

roll cake to enclose filling (with-

out towel). Wrap towel around

cake (for a tight roll, hold

closed with binder clips). Refrig-

erate at least 1 hour and up to

overnight. Dust with cocoa and

serve. (For cleanest slices, use

a serrated knife.)

SOUR CREAM–MOCHA

BUNDT CAKE

Active Time: 35 min.

Total Time: 3 hr. 50 min.

Serves: 12 to 16

This rich and delicious cake

not only holds up for days—it gets

even better.

FILLING

1 tablespoon Dutch-process

cocoa powder

1 tablespoon instant espresso

powder

2 tablespoons granulated sugar

CAKE

3 sticks plus 2 tablespoons

unsalted butter, room

temperature

½ cup plus 1 tablespoon Dutch-

process cocoa powder

3 ¼cups all-purpose flour

1 ½teaspoons coarse salt

¾teaspoon baking soda

1 ½teaspoons baking powder

1 cup brewed espresso or very

strong coffee

1 tablespoon instant espresso

powder

1 cup sour cream

2 ½cups granulated sugar

4 large eggs, room temperature

1 cup (5 ounces) very finely

chopped bittersweet

chocolate (61 percent cacao)

Confectioners’ sugar,

for dusting

Lightly whipped cream,

for serving

Candied lemon zest (for

recipe, go to marthastewart

.com/cake-candied-zest ),

for serving (optional)

1.Filling: Preheat oven to 325°.

Stir together cocoa, espresso

powder, and granulated sugar.

2.Cake: In a small bowl, mash

together 2 tablespoons butter

and 1 tablespoon cocoa; gener-

ously brush a 12-cup nonstick

Bundt pan with mixture. In another

bowl, whisk together flour, salt,

baking soda, and baking powder.

In another bowl, whisk brewed

espresso into remaining ½ cup

cocoa and espresso powder until

smooth; whisk in sour cream.

119

Recipes

FOREVER CHOCOLATE

CAKES

88