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Martha Stewart Uses Cocoa in 3 Recipes | Martha Bakes S11E9 "Cocoa"

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Martha Stewart
Martha Stewart
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Recipes in this Video

3 recipes

Ingredients

  • 3 cups rye flour
  • 1 cup all-purpose flour
  • 1 1/2 cups warm water
  • 1/4 cup molasses
  • 2 tsp salt
  • 1 tsp active dry yeast
  • 1 tbsp caraway seeds (optional)

Instructions

  1. 1In a large mixing bowl, combine the rye flour, all-purpose flour, and salt.
  2. 2In a separate bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
  3. 3Add the molasses to the yeast mixture and stir well.
  4. 4Pour the yeast mixture into the flour mixture and mix until a dough forms.
  5. 5If using, add caraway seeds and knead the dough for about 5-7 minutes until smooth.
  6. 6Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1-2 hours, or until doubled in size.
  7. 7Preheat the oven to 375°F (190°C).
  8. 8Punch down the risen dough and shape it into a loaf.
  9. 9Place the loaf in a greased bread pan and let it rise again for about 30 minutes.
  10. 10Bake in the preheated oven for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.
  11. 11Remove from the oven and let cool on a wire rack before slicing.

Equipment

large mixing bowlseparate bowlgreased bread panwire rack

Ingredients

  • 200g dark chocolate
  • 4 large eggs
  • 100g sugar
  • 300ml heavy cream
  • 1 tsp vanilla extract
  • 1 package ladyfinger biscuits
  • Cocoa powder for dusting

Instructions

  1. 1Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
  2. 2In a separate bowl, whisk the eggs and sugar together until pale and fluffy.
  3. 3Fold the melted chocolate into the egg mixture gently until combined.
  4. 4In another bowl, whip the heavy cream with vanilla extract until soft peaks form.
  5. 5Carefully fold the whipped cream into the chocolate mixture until fully incorporated.
  6. 6Line a round cake pan with plastic wrap, leaving some overhang for easy removal later.
  7. 7Arrange the ladyfinger biscuits around the sides of the pan, standing them upright.
  8. 8Pour the chocolate mixture into the center of the ladyfingers, smoothing the top with a spatula.
  9. 9Cover the top with more ladyfingers if desired, then fold the plastic wrap over the top to seal.
  10. 10Refrigerate for at least 4 hours or overnight to set.
  11. 11Once set, carefully invert the cake onto a serving plate, remove the plastic wrap, and dust with cocoa powder before serving.

Equipment

Heatproof bowlWhiskSpatulaRound cake panPlastic wrap

Ingredients

  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 pre-made pie crust

Instructions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2In a large mixing bowl, combine the granulated sugar, cocoa powder, flour, and salt.
  3. 3Add the melted butter to the dry ingredients and mix until well combined.
  4. 4In a separate bowl, whisk the eggs and vanilla extract together until frothy.
  5. 5Pour the egg mixture into the chocolate mixture and stir until smooth.
  6. 6Fold in the chocolate chips gently until evenly distributed.
  7. 7Pour the filling into the pre-made pie crust, spreading it evenly.
  8. 8Bake in the preheated oven for 30-35 minutes, or until the center is set but still slightly jiggly.
  9. 9Remove from the oven and let it cool for at least 1 hour before serving.
  10. 10Serve warm or at room temperature, optionally with whipped cream.

Equipment

mixing bowlwhiskmeasuring cupsmeasuring spoonspie dishoven

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