Whew, it’s been a while, hasn’t it?
It sure has been hectic on my end. Between a new apartment and a new job and a whole bunch of travel and an asthma-inducing sleep-interrupting cold, I’ve had a hard time getting back here. While out of site (get it?), this little place was never out of mind. Don’t worry – I’ve finally organized my kitchen and I have a queue of recipes and photos just waiting to flit across these pages. The next few pre-Passover days should make up for lost time.
So, about that job.
Earlier this year, I started working front of house at Union Square Cafe. Learning in the restaurant that anchors all of Danny Meyer‘s work is a phenomenal experience and I’m punch drunk on the “enlightened hospitality” kool-aid. Perhaps it’s the novelty of a new direction for my life, but even aching feet after long hours in the dining room can’t dampen my spirit, particularly now that I re-invested in what I used to call hospital shoes.
Drop by, say hi. I’ll probably be there welcoming you into what has increasingly become my second home.
Eventually, I’m hoping to do a mini-trail in the kitchen, but for now I just pepper Chef Carmen and pastry Chef Sunny with questions. Case in point: this year I’m in charge of our Passover seder desserts. In the past, I’ve made Jess’s chocolate hazelnut mini cakes, substituting margarine for the butter. One year I made a quadruple batch which yielded eleven dozen one-bite cakes. That’s 132 bites that disappeared over the span of a few short days. Wanting to avoid margarine this year, mostly because my restaurant schedule makes it difficult to get to a kosher grocery store, I picked Sunny’s brain for some suggestions. I was thinking coconut oil, but she suggested grapeseed or olive oil. And while we were on the topic, she mentioned that she’ll be making dairy-free, gluten-free macarons and macaroons in the restaurant over Passover. We chatted about different flavors – pistachio? citrus with jam filling? – and I can’t wait to see what she comes up with. More on that when I get the intel.
I channeled a little Sunny today and tested Jess’s mini-cake recipe with olive oil.
Oh boy oh boy oh boy!
The olive oil has a more complementary flavor than margarine, letting the dark dark chocolate shine and keeping the bites dense without heft. The hazelnut enhances the chocolate instead of turning the cakes into nutella wannabes, and the sprinkle of salt – well, you can’t go wrong with a little salt. I’ll see what Sunny has to say tomorrow when I bring them in for her to try.
Good night, all. See you back here real soon.
Update 4/9/14: Success – Sunny likes them!
Update 4/12/14: These work with almonds as well, though they’re a little less rich. See below for recipe modification tips.
Mini chocolate hazelnut olive oil cakes with sea salt
Adapted from Jess over at Sweet Amandine who turned a flourless chocolate cake from Gourmet into mini cakes. In order to make these non-dairy, I substituted 6 tablespoons extra-virgin olive oil for 1/4 cup butter. Use a mild olive oil – no need for the fancy stuff here – and splurge on chocolate and cocoa. I normally use Callebaut (a mix of 65% and 70%) and on Passover I lean towards Swiss brands – Camille Bloch or Schmerling’s; I heard that Equal Exchange is making fair trade kosher for Passover chocolate bars this year and I plan to seek them out. I used Cacao Barry extra brute (dutched) cocoa (Cacao Barry and Callebaut are marks of the Barry Callebaut company); any high quality 100% pure, unsweetened cocoa powder will do (and doesn’t require special Passover certification).
Jess recommends using a mini muffin pan, but I only one with medium-sized cups (i.e., regular-sized in this day of mega everything). I filled each cup with approximately 2 tablespoons of batter. The cakes freeze well and Jess actually prefers their consistency when frozen and thawed – I agree, so you can prepare these well advance.
Update 4/12/18: These work with almonds as well, though they’re a little less rich. If you are going to use pre-ground almond (or hazelnut for that matter) flour, measure out 60g which is the same weight as 1/2 cup of whole nuts. If you only have volume measurements, it will be a bit difficult to do this conversion, but I found that if you fluff up the nut flour with a fork, it’s just under 1/2 cup. If you compress the nut flour, it’s a little over 1/4 cup.
Makes 2 dozen mini cakes
- 6 T olive oil plus extra for greasing
- ½ C unsweetened cocoa powder plus extra for dusting
- ½ C hazelnuts
- 4 oz high quality bittersweet chocolate
- ¾ C sugar
- 3 large eggs
- coarsely ground sea salt or fleur de sel
Prep. Preheat the oven to 375ºF. Generously oil a 24-cup mini muffin pan or two 12-cup regular muffin pans. Dust with cocoa powder, tapping the pan to coat all surfaces, and then shake out any excess.
Skin. Toast the hazelnuts in the oven for about 8-10 minutes until fragrant and slightly darkened. Pour them into a container, cover, and shake (see the second photo above) – the agitation will help remove the loose skins. Hold the top on because it may pop off due to the heat of the nuts. Separate the nuts from the skins and allow them to cool fully (I put them in the refrigerator).
Grind. Once they have cooled, grind the hazelnuts in a food processor until fine. Make sure to use quick pulses to avoid making hazelnut butter.
Melt. Chop the chocolate into small pieces and melt it together with the oil in a large bowl placed over a pot of barely simmering water. Stir until smooth and remove the mixture from the heat.
Whisk. Whisk in the sugar – it will be a little bit grainy. Allow the mixture to cool for a few minutes and then add the eggs and whisk well. Sprinkle the cocoa powder and the ground hazelnuts over the chocolate mixture and whisk until just combined.
Sprinkle. Pour the batter into the pans, 2 tablespoons per muffin cup, and tap on the counter to remove any air bubbles. Sprinkle with salt.
Bake. Bake for approximately 12 minutes until the cakes have puffed up and the tops have formed a thin crust. Start checking at 10 minutes. Cool in the pans on a rack for five minutes. Slide a thin knife (I use a narrow offset spatula) around each cake to help nudge them out of the pan. As they cool, the cakes will fall a little bit. Serve warm or at room temperature.