If you love chocolate-covered cherries, this festive layer cake is just for you. With tart cherry juice in the batter and freeze-dried cherries in the whipped cream frosting, it's a bright and fruity twist on an otherwise classic chocolate cake. The flavor of the cake itself depends on rich, full-flavored cocoa powder, whether natural or Dutch-process. I recommend either Valrhona or Cacao Barry Extra Brute, both of which have twice the cocoa butter of the most popular supermarket brand. WHY IT WORKS Tart cherry juice brings out chocolate's fruitier qualities, while its acidity reacts with baking soda to help the cake rise. Aromatic ingredients, like cinnamon, vanilla, and almond, amplify the cherry flavor. Neutral oils like safflower simplify the cake's flavor, putting the focus on chocolate. Fruity whipped cream makes a simple but festive frosting. SPECIAL EQUIPMENT: Stand mixer, two 8-inch by 2- or 3-inch anodized aluminum cake pans, food processor, serrated knife, cast iron turntable (optional), offset spatula NOTES: This recipe works well with many different combinations of tart juice and freeze-dried fruit, so don't be afraid to branch out if you can't find (or don't like) cherry. Tart fruits, like black currant, blueberry, and cranberry, pair well with chocolate, so look for them in juiced and freeze-dried form. INGREDIENTS For the Cakes: 6 ounces all-purpose flour (about 1 1/4 cups; 170g) 4 ounces good-quality cocoa powder, natural or Dutch-process (about 1 1/3 cups; 115g) 8 ounces sugar (about 1 cup plus 2 tablespoons; 225g) 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight 2 teaspoons (10ml) pure vanilla extract 1/4 teaspoon almond extract 4 large eggs, straight from the fridge 9 ounces neutral oil, such as safflower or sunflower (1 1/3 cups; 255g) 10 ounces pure, unsweetened tart cherry juice (1 1/4 cups; 285g) (see note) For the Cherry Whipped Cream: 2 ounces freeze-dried cherries (about 1 cup; 55g), plus more for garnishing (see note) 3 1/2 ounces sugar (about 1/2 cup; 100g) 24 ounces heavy cream (3 cups; 680g) DIRECTIONS 1. For the Cakes: Adjust oven rack to middle position and preheat oven to 350°F (177°C). Meanwhile, line two 8-inch anodized aluminum cake pans with parchment and grease lightly. Sift flour and cocoa together to combine. In the bowl of a stand mixer fitted with a whisk attachment, combine sugar, baking soda, cinnamon, salt, vanilla extract, almond extract, and eggs. Whip on medium-high until foamy and light, about 5 minutes, then drizzle in oil. Reduce speed to low and add tart cherry juice, followed by sifted flour/cocoa mixture. When mixture is well combined, divide between prepared cake pans, adding about 22 ounces (620g) to each. Bake until puffed and firm, about 25 minutes; a toothpick inserted into the center of a cake will leave a few crumbs attached. Cool cakes in their pans until no trace of warmth remains, about 45 minutes. 2. For the Cherry Whipped Cream: In the bowl of a food processor, grind freeze-dried fruit and sugar until powdery and fine, about 90 seconds. Add cream and stir with a fork to ensure no dry pockets of sugar/fruit are stuck in the corners, then process until thick and creamy like Greek yogurt, about 5 minutes. The time will vary with the horsepower of your machine, so watch it like a hawk to avoid making fruity butter by mistake. Cover with plastic and refrigerate until needed. 3. To Assemble the Cake: Using a serrated bread knife, trim the dome from each cake so that the layers stack neatly and can absorb moisture from the cream. Place 1 cake (cut side up) on a serving plate, cake stand, or cast iron turntable. Top with 1 cup cherry whipped cream and spread into an even layer with an offset spatula. Place second cake (cut side down) on top. Smooth cream around sides, then wipe spatula clean. Spread another cup of cherry whipped cream in an even layer on top of cake, then use remaining whipped cream to generously cover sides and decorate by swirling cream with the back of a spoon. If you like, sprinkle with freeze-dried cherries just before serving. 4. Under a cake dome or loosely wrapped in plastic, the cake will keep up to 24 hours at room temperature. Alternatively, the cake can be wrapped in plastic and refrigerated up to 3 days, then brought to room temperature to serve.
Offering maximum impact with minimal effort, a baked Brie turns a mild-mannered cheese into the superhero of a gathering: a warm, gooey communal comfort food. This version wraps the cheese in a shell of flaky puff pastry, along with two sweet-tart layers of apple-pear compote. WHY IT WORKS Pairing the creamy cheese with a combination of tart and sweet gives it the ideal flavor balance. Adding a puff pastry crust is an easy way to create an impressive party appetizer. Triple-cream cheese gives you the best gooey melt. SPECIAL EQUIPMENT: Rimmed baking sheet, parchment paper, rolling pin, pastry brush, kitchen twine (optional) NOTES: If possible, use a triple-cream Brie, which has a higher fat content that melts better. INGREDIENTS 1 tablespoon (15g) unsalted butter 1 apple, peeled, cored, and cut into 1/2-inch dice 1 pear, peeled, cored, and cut into 1/2-inch dice 1/4 cup (60g) sugar 1 small cinnamon stick (or 1/2 teaspoon ground cinnamon) 1/4 teaspoon ground ginger 1/8 teaspoon ground cardamom 1 (6- to 8-ounce; 170 to 225g) round Brie or Camembert cheese, slightly chilled (see note) All-purpose flour, for dusting 10-inch square puff pastry dough, kept cold, rolled out to 1/4-inch thickness 1 egg beaten with 1 tablespoon (15ml) water DIRECTIONS 1. Preheat a medium saucepan over medium heat, add butter, and swirl until melted. Add apple and pear and cook, stirring occasionally, until fruit is tender and has released most of its liquid, 5 to 7 minutes. Stir in sugar, cinnamon stick or ground cinnamon, ginger, and cardamom and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes longer. Discard cinnamon stick, if used. Remove from heat and let compote cool to room temperature. 2. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. 3. Using a sharp knife, cut cheese in half horizontally (through the middle). Lay one half on a work surface, cut side up, and spread 3 tablespoons (45ml) of compote evenly over it. Place second half on top and spread another 3 tablespoons (45ml) compote over it. 4. Place puff pastry on a lightly floured work surface and roll to an even 1/4-inch thickness. Set prepared cheese in center of square, fold dough up and over, and pleat it together on top to enclose cheese. Gently pinch dough together in center to seal gathered pleats. You can tie a bit of kitchen twine on top to hold pleats together if you like, but this is not essential. If dough is no longer cold, chill wrapped cheese for at least 20 minutes. (Cheese can be wrapped tightly with plastic wrap and refrigerated until ready to bake.) 5. Set prepared cheese wheel on prepared baking sheet. Brush dough evenly with egg wash. Bake until pastry is crisp and golden brown all over, 25 to 35 minutes. Let rest 5 minutes, then transfer to a platter. Serve any remaining compote alongside.
When mixing things up with a variety of fruits in a pie, you have no better partner in the kitchen than a scale—particularly if you want to experiment beyond the suggestions below. If measuring with cups, stick to the listed ingredients, and take care not to pile the fruit too high. Whether you choose my blend or your own, the filling bakes up sweet-tart and a little jammy under a golden, flaky crust. WHY IT WORKS A blend of fruits unites sweet, sour, tender, and creamy elements in a single pie. Tapioca starch forms a light, clear gel that's never cloudy, slimy, or gloppy. A 4:1 ratio of fruit to sugar raises tapioca's gelatinization point so the filling and crust will cook at the same rate, meaning you never have to trade a thick filling for a soggy crust! SPECIAL EQUIPMENT: 9-inch pie plate (preferably tempered-glass), pastry brush (if using egg wash), rimmed baking sheet, digital thermometer NOTES: This recipe works best with fruits similar to those listed below, rather than wildcards such as apples, figs, or melons. Due to disparate sourcing practices, tapioca starch manufactured in Asia may be derived from plants other than cassava, which have different gelling properties. Look for products that mention cassava by name on the packaging, such as Bob's Red Mill. INGREDIENTS 3 medium plums, apricots, or nectarines (about 12 ounces; 340g) 9 ounces pitted cherries (1 2/3 heaping cups; 255g), from about 12 ounces whole fruit (2 1/4 heaping cups; 340g) 6 ounces fresh blueberries, blackberries, or raspberries (1 cup; 170g) 4 ounces Cape gooseberries, currants, or fresh cranberries (1/2 cup; 110g) 7 ounces sugar (1 cup; 195g) 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight 1 1/2 ounces tapioca starch (1/3 cup plus 1 teaspoon; 40g), such as Bob's Red Mill (see note above) Old-Fashioned Flaky Pie Dough, rolled and chilled as per the directions for a double crust For the Egg Wash (optional): 1 large egg 1 large egg yolk 1/2 ounce heavy cream (1 tablespoon; 15g) 1/8 teaspoon (1/2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight DIRECTIONS 1. For the Filling: Wash plums (no need to peel), cut into 1/2-inch slices, and measure out 9 ounces (1 1/2 cups; 255g) in a large bowl. Add pitted cherries, blueberries, and Cape gooseberries, or whatever mix of fruit you prefer, to bring the total weight to 28 ounces (790g; volume will vary). Toss with sugar, salt, and tapioca starch, folding with a flexible spatula until well combined. Scrape into prepared pie shell and top with remaining dough, as a solid sheet, a lattice, a herringbone, or checkerboard. Trim away excess dough and refrigerate to ensure top crust is completely chilled, about 30 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat to 400°F. 2. For the Egg Wash (if using): Whisk egg, egg yolk, cream, and salt in a small bowl. Brush over chilled top crust in a thin, even layer. This will give the crust a glossy, golden sheen, but is not necessary in any way. 3. Place chilled pie on a parchment-lined rimmed baking sheet. Bake until crust is golden, about 1 hour, then loosely cover with tented foil. (Alternatively, an empty baking sheet can be placed on topmost rack of oven to serve as a shield.) Continue baking until filling is bubbling even in the very center of the pie, about 15 minutes more. If crust completely covers filling, bake until pie reaches an internal temperature of 212°F on a digital thermometer. 4. To Serve: Cool pie until center of filling is no warmer than 85°F on a digital thermometer, about 3 hours depending on the type of pie plate. (Above that temperature, filling will be runny and thin.) Slice into wedges with a sharp knife, pressing firmly against bottom and sides of pie plate to ensure under-crust is completely cut. Wrapped in foil, leftovers will keep up to 3 days at room temperature; warm 10 minutes in a 350°F oven to revive crust before serving.
The consistency of ganache doesn't just hinge on the ratio of chocolate to cream, but the type of chocolate, too. White and milk chocolates, already rich in both cocoa butter and dairy fat, don't need much cream to reach a smooth and creamy consistency, while lean dark chocolate requires a little more. For a recipe this simple, be sure to choose chocolates you love! WHY IT WORKS Bringing the cream to a simmer, rather than a boil, keeps the chocolate smooth and creamy. Letting the chocolate and cream stand together prevents the chocolate from melting too fast. Cooling the ganaches improves their consistencies. NOTES: To save on cleanup, you can combine the cream for both ganaches in a single pot, then pour the correct amount over each chocolate on a scale. An equal amount of milk chocolate can be used in place of white. INGREDIENTS For the Dark Chocolate Ganache: 3 ounces heavy cream (1/3 cup plus 1 tablespoon; 85g) 2 ounces dark chocolate, about 72%, roughly chopped (1/3 cup; 55g) For the White Chocolate Ganache: 2 ounces heavy cream (1/4 cup; 55g) 3 ounces white chocolate, about 35%, roughly chopped (1/2 cup; 85g) Pinch of salt DIRECTIONS 1. For the Dark Chocolate Ganache: In a 1-quart stainless steel saucier, bring the cream to a gentle simmer. When it's bubbling hard around the edges, pour over dark chocolate in a medium bowl. Let stand 30 seconds, then whisk gently to combine. Stand at room temperature until 85°F, about 8 minutes. 2. For the White Chocolate Ganache: In a 1-quart stainless steel saucier, bring the cream to a gentle simmer. When it's bubbling hard around the edges, pour over white chocolate in a medium bowl. Let stand 30 seconds, then add a pinch of salt and whisk gently to combine. Stand at room temperature until 85°F, about 8 minutes. 3. To Combine: Pour half the dark ganache into a small serving bowl, followed by half the white ganache. Then pour in half the remaining dark ganache, followed by half the remaining white ganache, then repeat. Swirl together with a toothpick and serve with fresh fruit, pretzels, shortbread cookies, or whatever you're inclined to dunk in chocolate.
The best desserts are a study in contrast. This recipe delivers at every turn, with a crisp, flaky crust encasing a rich and creamy dark chocolate custard, topped off with a light and fluffy vanilla meringue. Since there are a lot of moving parts to coordinate, I like to break the process into more manageable chunks by making the crust a day in advance, but it can certainly be tackled all in one go if you've got a nice stretch of time to spare. WHY IT WORKS Dutch cocoa and dark chocolate create a filling that's rich, thick, and intense. Holding the custard at a boil denatures a starch-dissolving enzyme found in egg yolks for a no-weep filling. Topping the custard while warm streamlines the cooling process while also making it easier to raise the core temperature of the meringue, but the exact timing is rather flexible. Browning at relatively low heat allows the meringue to dry instead of simply crusting over, making it fluffy, not gooey, inside. SPECIAL EQUIPMENT: 3-quart stainless steel saucier, balloon whisk, large fine-mesh sieve, wire rack, rimmed baking sheet, digital thermometer NOTES: The flavor of this pie hinges on Dutch cocoa powder—natural and raw cocoas are simply too acidic. Look for brands like Droste in grocery stores, or Cacao Barry Extra Brute online (ounce for ounce it's more affordable than any supermarket brand). INGREDIENTS Old-Fashioned Flaky Pie Dough, prepared as for a Blind Baked Pie For the Filling: 4 ounces 72% dark chocolate (3/4 cup; 115g), roughly chopped 1/4 ounces vanilla extract (1 1/2 teaspoons; 7g) 9 1/2 ounces sugar (1 1/3 cups; 270g) 3/4 teaspoon Diamond Crystal kosher salt; use half as much if iodized 1/2 teaspoon espresso powder 1 1/2 ounces Dutch cocoa powder (1/2 cup; 45g) 1 1/4 ounces cornstarch (1/3 cup; 35g) 5 ounces egg yolk (shy 1/2 cup; 140g), from about 8 large eggs 24 ounces milk (3 cups; 680g), any percentage will do For the Topping: Swiss Meringue DIRECTIONS 1. For the Filling: Place chopped chocolate in a medium bowl, add vanilla, and suspend a large, single-mesh sieve over the top. Whisk sugar, salt, espresso powder, cocoa powder, and cornstarch together in a 3-quart stainless steel saucier. Add egg yolks and roughly 1/2 cup of the milk and whisk until smooth before adding the rest of the milk. Cook over medium-low, stirring gently with a whisk until hot to the touch; about 6 minutes. 2. Increase heat to medium and continue whisking gently until thick and bubbly, about 5 minutes (if it's not bubbling by then, feel free to crank up the heat). When you see that first bubble, set a timer and continue whisking exactly 90 seconds. Immediately pour into the sieve, pressing with a flexible spatula until custard passes through. Fold until chocolate has melted into the custard, and cover with a heavy towel. 3. For the Topping: Adjust oven rack to lower-middle position and preheat to 375°F. Prepare Swiss Meringue as directed. Pour custard into the prepared crust, and dollop meringue over top. Gently spread it edge to edge with the back of a fork, using the tines to sculpt it into a pretty design. Place on a wire rack set inside a 13- by 18-inch rimmed baking sheet and bake until well browned, about 15 minutes (this set-up minimizes heat transfer to the custard). 4. To Serve: Cool 1 hour at room temperature, then cover loosely in plastic and refrigerate to an internal temperature of 60°F, about 3 1/2 hours. Cut with a wet chef's knife, rinsing the blade clean with cold water between each slice. Wrapped in plastic, leftovers can be refrigerated up to a week.
This rich and silky pudding is best served warm, when you're snuggled down on the couch in your PJs, but it's not half bad all thick and wobbly from the fridge as a midnight snack. In either case, its creamy consistency depends in part on white chocolate; our favorite supermarket brand is Green & Blacks, which has a strong vanilla flavor that doesn't distract from the combination of toasted sugar and malted milk that gives this pudding its butterscotchy character. WHY IT WORKS The mellow sweetness and subtle caramelization of toasted sugar are a perfect match for butterscotch. Malted milk powder adds a rich and vaguely nutty flavor. White chocolate adds body without making the custard too thick. SPECIAL EQUIPMENT: medium bowl, fine-mesh sieve, 3-quart stainless steel saucier NOTES: This recipe works great with quick-toasted sugar, but if you have some lightly toasted sugar leftover from blind baking a pie, you can use that too. For a simple variation, this recipe can also be made with a semi-refined cane sugar or a 50/50 blend of white and light brown sugar, for a flavor that's a little more molassesy but lovely in its own way. INGREDIENTS 2 ounces white chocolate with a strong vanilla flavor, such as Green & Black’s (1/3 cup; 55g) 3 1/2 ounces quick-toasted sugar (1/2 cup; 100g) (see note above) 1 ounce malted milk powder, such as Carnation (1/4 cup; 25g) 1/2 ounce cornstarch (4 teaspoons; 15g) 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight 5 large egg yolks (about 1/3 cup; 3 ounces; 85g yolk) 12 ounces milk, any percentage will do (1 1/2 cups; 340g) 1/4 ounce vanilla extract (1 1/2 teaspoons; 7ml) DIRECTIONS 1. Roughly chop white chocolate, place in a medium bowl, and suspend a large single-mesh sieve over the top. In a 3-quart stainless steel saucier, whisk together toasted sugar, malted milk powder, cornstarch, and salt. Add egg yolks and just a splash of the milk. Whisk until no lumps remain, then whisk in the remaining milk. 2. Cook over medium-low heat, stirring with the whisk until quite warm, about 4 minutes. Increase to medium heat, and gently whisk until the custard thickens, about 3 minutes, then continue cooking and whisking a minute longer. Immediately strain into the prepared bowl, pressing with a flexible spatula until the custard passes through. Add vanilla extract and stir until no longer billowing with steam. Serve warm, or refrigerate up to 1 week in an airtight container; stir before serving cold.
