Chocolate Cherry Molten Cakes w/ Glazed Fresh Cherries

It's Cherry Season at the Market!

 Swoon!! Gasp!! C*H*E*R*R*I*E*S!!




Instead of the traditional cherry tart, cherry pie or cherry clafouti (cherries in a custard type mixture), I thought I'd appeal to your chocolate loving side. You do have one of those don't you?

I got the idea for this recipe from the Australian cooking magazine called Donna Hay.  At $10 an issue, it's a splurge, but honestly, it's worth it.  The recipes and ideas are a little more inventive and there are fewer ads....

Chocolate Raspberry Jam

It's a cold rainy day, my iPhone died and I have a good burn on my right hand. All the more reason to stay home and eat chocolate!

The original title for today's offering was, "Chocolate Raspberry Sunday Topper", which of course, you may certainly use this recipe for that purpose. However, we tweaked the original recipe, doubled the Cocoa, increased the lemon juice and added a nice chili powder (purely optional). This, my friends, leaves the original recipe in the dust. Now we have an honest to goodness, pass the spoons around, lick the jar clean, Chocolate Jam!

CHOCOLATE JAM!

Yes, I'll wait until your pulse slows down.

I know what you're thinking. You must be doing something right in order to have lived long enough to have chocolate for breakfast.

I know, it makes me happy too!

My little group of "Canning B's" (my Sept. 20 canning class) decided this would be delicious over a nice round of warm French Triple Cream Brie, with toasted brioche. I will let you decide.

Note: This recipe can be halved, and it can be put in glass jars and kept in the fridge for at least a 2-3 months if you choose NOT to can it. I promise you this, it will not last very long.

Chocolate Raspberry Jam

Makes: ( 6) 8oz. jars or (12) 4 oz. jars

1 cup sifted unsweetened Cocoa Powder
1 Package (1.75 oz) regular powdered fruit pectin
4 1/2 cups Crushed red Raspberries (use frozen, or freeze fresh berries for higher Juice yield)
8 Tbl Lemon Juice (you must use bottled lemon juice, they do make an organic one)
6 3/4 cups granulated sugar
2-3 Tbl ground Pasilla chili powder (optional)

1. Prepare canner, jars, lids (if you've taken my class, you KNOW how to do this!)

2. In a medium bowl combine cocoa powder and pectin, stirring until evenly blended, set aside.

3. In a large stainless saucepan ( 2- 3 quarts), over low heat , combine crushed raspberries and lemon juice, whisk in pectin/cocoa mixture until pectin is dissolved. The mixture will look “muddy”. Raise heat to medium high and bring mixture to a boil, stir frequently. Next, add sugar all at once, stir and return to a full rolling boil (you may need to raise heat to high) for one full minute, stir constantly. Remove from heat and skim off foam. Add Pasilla powder at this time if using.

4. Ladle hot Jam in to hot jars, leaving 1/4 inch of headspace. Remove air bubbles from the jar with a knife, and adjust head space, by adding more jam if needed. Wipe rim, center lid on jar and screw band down until resistance is met, then increase to fingertip tight.

5. Place jars in canner, ensuring they are completely covered with water, and place lid on pot. Bring water to a boil and process for 15 minutes (for Colorado) ; 10 minutes at Sea Level. Remove lid from canner, wait 5 minutes, then remove jars, cool 12-24 hours before moving. Label and store.

Enjoy,

Chef Deb T

Our Next Canning Classes:

Saturday, Sept. 26, 2009 10:00a -1:00p Fee: $55 p/p

Saturday, Oct. 10, 2009 10:00a -1:00p Fee: $55 p/p

Space is still available:

303.817.4313

Chocolate Sauerkraut Cake w/ Dark Chocolate Glaze

Yes, Sauerkraut, IN a chocolate cake.  It's time to think outside the box a little on this one....

So why mess with a chocolate cake? And why, oh why would I use sauerkraut?

Well, I have several reasons......

Historically speaking, cooks have always used unusual ingredients in a variety of common foods. Does anyone remember hearing their parents talk about putting mayonnaise or a can of tomato soup in chocolate cakes?  A Pillsbury cook-off contestant once won a million dollars for putting pureed pears in his "tunnel of Fudge cake". It's not such a big leap from pears to sauerkraut......I swear!  

Both ingredients serve a purpose. Pears add sweetness, moisture, and structure to the cake. Sauerkraut adds moisture, structure and it also reacts to the baking soda and aids in leavening.  

Other good reasons to try this cake, either at home or at Longmont Farmer's Market this weekend ? The first, this is a moist rich tasting cake and if you are a chocolate lover, you may be surprised.  Second, sauerkraut is a good source of fiber, high in magnesium and vitamin K, and it is mildly anti-inflammatory. 

Finally,  besides it being a novel idea for a cake and may send  your office mates into a mild state of disbelief...it's just another way to support our local market.  

Many of you know Andy Jesik as the, "pickle or sauerkraut" guy, and you may only visit the Mountain Valley Canning  stand in the summer when  you want to put a few brats on the grill. That's Great!  Thank you, they love the support. But here is the recipe to use when you still have a small bit of sauerkraut left over and have no idea how you will use it up! 

Chocolate Sauerkraut Cake w/ Dark Chocolate Glaze

1 cup unsalted butter
2 cups sugar
3 large eggs
2 teaspoon vanilla extract
1/2 cup unsweetened cocoa *(I like to add one additional 1 Tbl of Black Onyx Cocoa, for a darker cake)
2  cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk, water or strong coffee (coffee will intensify the chocolate flavor)
2/3 cup sauerkraut, rinsed**, drained and chopped finely (I chop mine in a mini processor)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one Bundt pan.

Cream butter and sugar together until light and fluffy. Beat in eggs one at a time, and then vanilla, blending well.

Combine dry ingredients and add alternately with water/milk/coffee to creamed mixture. Stir in sauerkraut.

Pour batter into prepared bundt pan. Bake for 40-45 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack before removing cake. Cool completely. Glaze.
*Black Onyx Cocoa can be purchased from Savory Spice Shop in Boulder on Broadway.

**Try soaking Sauerkraut for 5 minutes in water to remove some of the flavor. 

Dark Chocolate Glaze

3/4 cup dark Chocolate (60%): You can use semi-sweet or your favorite chocolate chip
1/2 cup Heavy Cream
1/4 cup unsalted butter

Heat cream and butter in a small sauce pan to almost boiling, remove pan from heat and add chocolate. Let rest for 3 minutes, then stir to fully incorporate. Pour glaze over cake, while chocolate is still warm.

See you at the Market,

  Chef Deb

     We have more spots available for the LFM Market Tours & Dinner

        Date:May 30, 2009,  Time: 1:30-5:30,    Fee: $45  (2 spots available)

        Date: June 6, 2009    Time: 1:30-5:30     Fee: $45