Martha_Stewart_Living_-_February_2016_USA__

3.With a mixer on medium-high

speed, beat remaining 3 sticks

butter with granulated sugar until

light and fluffy, about 2 minutes.

Add eggs, one at a time, beating

well after each addition. Reduce

speed to low and add flour mix-

ture in three batches, alternat-

ing with cocoa mixture in two

batches. Beat to combine,

scraping down bowl as needed.

Beat in chopped chocolate.

4.Transfer one-third of batter

to prepared pan. Sprinkle with

half of filling, avoiding edges.

Repeat, then finish with remaining

one-third of batter, smoothing

top with an offset spatula. Bake

until a tester inserted in center

comes out clean, about 1 hour.

Let cool in pan on a wire rack 15

minutes, then turn cake out onto

rack; let cool completely, at least

2 hours.

5.Dust with confectioners’

sugar. Serve, with a dollop of

whipped cream and some can-

died lemon zest.

BUCKWHEAT-AND-

CHOCOLATE TORTE

Active Time: 30 min.

Total Time: 2 hr. 10 min.

Serves: 10 to 12

1 stick unsalted butter, cut

into pieces, plus more, room

temperature, for pan

¼cup blanched almonds

6 ounces bittersweet chocolate

(61 percent cacao), coarsely

chopped

⅓cup buckwheat flour

¼teaspoon coarse salt

¼teaspoon ground cinnamon

4 large eggs, room temperature

½cup packed light-brown sugar

Chai Ice Cream (recipe follows),

for serving (optional)

1.Preheat oven to 350°. Butter

a 9-inch springform pan. Line with

parchment. Spread almonds in

a single layer on a baking sheet.

Bake, stirring occasionally, until

fragrant and golden brown, about

15 minutes. Let cool completely.

Meanwhile, in a heatproof bowl

set over (not in) a pan of

simmering water, melt butter

and chocolate together. Let cool.

2.In a food processor, process

almonds until coarse. Add

buckwheat flour, salt, and cin-

namon; process until fine.

3.In a mixer fitted with the

whisk attachment, whisk eggs

and brown sugar on high speed

until thick and pale, about 6

minutes. Fold in chocolate mix-

ture, then flour mixture. Transfer

batter to prepared pan. Bake

until cake is puffed and a tester

inserted in center comes out

clean, about 25 minutes.

4.Let cool 10 minutes on a wire

rack. Release sides of pan and

remove cake; let cool completely

on rack. Serve, with ice cream.

CHAI ICE CREAM

Active Time: 35 min.

Total Time: 2 hr. 10 min.

Makes: 2 quarts

1 tablespoon whole

coriander seeds

2 teaspoons whole black

peppercorns

½teaspoon whole allspice

berries

6 whole cloves

8 whole cardamom pods,

crushed

2 cinnamon sticks

(3 inches each)

3 cups skim milk

12 thin slices fresh ginger

(about ½ cup)

½teaspoon coarse salt

¼cup loose black tea, such as

English breakfast

1 cup sugar

6 large egg yolks

2 cups heavy cream

1.Combine coriander, pepper-

corns, allspice, cloves,

cardamom, and cinnamon in a

small skillet over medium-high.

Cook, swirling pan frequently,

until fragrant, 2 to 3 minutes.

Combine toasted spices, milk,

ginger, and salt in a medium

saucepan. Bring to just under a

boil, then remove from heat and

let stand 45 minutes. Return

to a simmer; add tea. Remove

from heat; let steep 10 minutes.

Strain through a cheesecloth-

lined sieve (you should have

about 2 cups; if not, add more

milk); discard solids.

2.Prepare a large ice bath.

Return mixture to saucepan and

add ½ cup sugar; bring to a

simmer. In a large bowl, whisk

remaining ½ cup sugar into

egg yolks. Gradually whisk in

half of milk mixture. Pour back

into pan and cook over me-

dium, stirring constantly, until

mixture is thick enough to coat

the back of a wooden spoon,

5 to 6 minutes. Pour custard

through a fine-mesh sieve into

a bowl. Add heavy cream. Place

in ice bath. Let chill, stirring oc-

casionally, at least 30 minutes.

Refrigerate until very cold, at

least 2 hours and up to 2 days.

3.Freeze custard in an ice cream

maker according to manufac-

turer’s instructions. Serve ice

cream soft from machine, or

freeze in an airtight container

up to 2 weeks. If frozen for

more than 4 hours, let ice cream

stand at room temperature

10 to 15 minutes before serving.

TEXAS SHEET CAKE

Active Time: 35 min.

Total Time: 1 hr. 10 min.

Serves: 12 to 16

CAKE

2 sticks unsalted butter, plus

more, room temperature,

for pan

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon coarse salt

½teaspoon ground cinnamon

¼cup unsweetened natural

cocoa powder

2 large eggs, lightly beaten

½cup buttermilk

1 teaspoon pure vanilla extract

ICING

6 tablespoons unsalted butter

3 tablespoons unsweetened

natural cocoa powder

6 tablespoons heavy cream

1 ½teaspoons pure vanilla extract

1 ¾cups plus 2 tablespoons

confectioners’ sugar, sifted

1 cup finely chopped toasted

pecans (4 ounces)

1.Cake: Preheat oven to 375°.

Lightly butter a 9-by-13-inch cake

pan. Line with parchment, leaving

a 2-inch overhang on long sides.

In a large heatproof bowl, whisk

together flour, granulated sugar,

baking soda, salt, and cinnamon.

2.Melt butter in a saucepan over

medium-low. Whisk in cocoa,

then 1 cup water. Increase heat

to medium-high and bring to a

boil, whisking occasionally. Pour

over flour mixture and stir to

combine. Stir in eggs, buttermilk,

and vanilla.

3.Pour batter into prepared pan;

smooth top with an offset spat-

ula. Bake until a tester inserted

in center comes out clean, 22

to 24 minutes.

4.Icing: In a small saucepan,

bring butter, cocoa, and cream

to a boil, stirring occasionally.

Remove from heat; whisk in

vanilla and confectioners’ sugar.

Let stand until warm before using.

5.Transfer cake in pan to a

wire rack; let cool 15 minutes. Pour

glaze over cake. (For a more

elegant presentation, remove

cake from pan using parchment

and place on a serving platter

before glazing.) Sprinkle with pe-

cans and let cool before serving.

CHOCOLATE-RASPBERRY

CAKE

Active Time: 35 min.

Total Time: 1 hr. 35 min.,

plus cooling

Serves: 12

CAKE

Vegetable-oil cooking spray

1 ½ cups all-purpose flour

¼cup Dutch-process cocoa

powder

120

HOW-TO HANDBOOK