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Chocolate Gingerbread Cake with White Chocolate ButtercreamIngredientsFOR CAKE2 1/2 c. all-purpose flour, plus more for ...
19/12/2024

Chocolate Gingerbread Cake with White Chocolate Buttercream

Ingredients
FOR CAKE

2 1/2 c. all-purpose flour, plus more for dusting pans
1 c. unsweetened cocoa
2 c. granulated sugar
1/4 c. packed brown sugar
1 1/2 Tbsp. ground ginger
1 Tbsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. freshly grated nutmeg
2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. kosher salt
1 1/4 c. whole milk
3/4 c. canola oil
3 large eggs
1/4 c. molasses (not blackstrap)
1 Tbsp. pure vanilla extract
1 c. boiling water
FOR FROSTING

4 oz. white chocolate, chopped
1/4 c. unsalted butter (1 1/2 sticks), at room temperature
1 8-ounce package cream cheese, at room temperature
1 1/2 c. confectioners’ sugar
3/4 c. cold heavy cream
Sugared rosemary, for decorating

Directions
Step 1
Heat oven to 350°F. Coat three 8-inch round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray paper. Dust with flour.
Step 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.
Step 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 minutes. Let cool 10 minutes in pan before transferring to wire rack to cool completely.
Step 4
Make frosting: Microwave chocolate on 50% power in 30-second increments, stirring in between, until melted and smooth.
Step 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.
Step 6
To frost, beat heavy cream until stiff peaks form. Stir 1 spoonful into cream cheese mixture, then fold in remaining whipped cream.
Step 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.

Beef WellingtonIngredients2 Tbsp. olive oil 2 lb center-cut beef tenderloin, tied with twine Kosher salt and pepper2 Tbs...
17/12/2024

Beef Wellington

Ingredients
2 Tbsp. olive oil
2 lb center-cut beef tenderloin, tied with twine
Kosher salt and pepper
2 Tbsp. Dijon mustard
2 Tbsp. unsalted butter
2 shallots, finely chopped
1 lb. mixed mushrooms, trimmed
2 cloves garlic, finely chopped
2 tsp. fresh thyme leaves
1 Tbsp. dry sherry or brandy
10 to 12 thin slices prosciutto
14 oz. puff pastry, thawed
1 large egg

Directions
Step 1
Heat oil in a large skillet on medium-high. Season beef with ¾ tsp each salt and pepper, then cook until browned on all sides, 5 to 7 minutes total. Transfer to a plate, let rest 5 minutes, then remove twine and brush with mustard.
Step 2
Wipe out skillet, then add butter and heat on medium-low. Add shallots and cook, stirring occasionally, 4 minutes.
Step 3
Meanwhile, to a food processor, add mushrooms and pulse to finely chop. Increase heat under skillet to medium, add mushrooms to shallots and cook, stirring occasionally, until mushrooms have released their liquid, about 5 minutes. Continue cooking, stirring often, until mushrooms have browned, 12 to 15 minutes more.
Step 4
Stir in garlic and thyme and cook 2 minutes. Stir in sherry and cook until nearly dry, 15 seconds. Transfer to a plate.
Step 5
Overlap 3 sheets of plastic wrap on a work surface. Place prosciutto on top, overlapping to make roughly a 12- by 7-inch rectangle. Spread mushroom mixture evenly over prosciutto.
Step 6
Place beef tenderloin on the bottom edge of mushrooms and carefully roll tenderloin in mushroom-prosciutto layer, using the plastic wrap to help tighten it as you roll. Once it is completely rolled, wrap in plastic, twisting the ends to make sure it is very tight. Refrigerate 15 minutes.
Step 7
Heat oven to 400°F. On a lightly floured surface, unfold puff pastry and roll to a rectangle about 3 inches wider than the beef roll on the shortest side.
Step 8
Unwrap beef, and place log along the edge of the long side of pastry. Brush edges of puff pastry with beaten egg. Roll the beef in the puff pastry to cover completely. Fold ends of puff pastry like a present to cover ends and pinch to seal and folding underneath. Place on baking sheet seam side down.
Step 9
Brush top and sides of pastry with egg, then use a small sharp knife to cut a few slits into the top of the pastry. Roast until an instant-read thermometer inserted in the center reads 120°F degrees for rare, 30 to 35 minutes. Let rest 10 minutes, then slice and serve while warm.

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