Martha Stewart Uses Cocoa in 3 Recipes | Martha Bakes S11E9 "Cocoa"
Recipes in this Video
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
- 1In a large mixing bowl, combine the rye flour, all-purpose flour, and salt.
- 2In a separate bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
- 3Add the molasses to the yeast mixture and stir well.
- 4Pour the yeast mixture into the flour mixture and mix until a dough forms.
- 5If using, add caraway seeds and knead the dough for about 5-7 minutes until smooth.
- 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.
- 7Preheat the oven to 375°F (190°C).
- 8Punch down the risen dough and shape it into a loaf.
- 9Place the loaf in a greased bread pan and let it rise again for about 30 minutes.
- 10Bake in the preheated oven for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom.
- 11Remove from the oven and let cool on a wire rack before slicing.
Equipment
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
- 1Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 2In a separate bowl, whisk the eggs and sugar together until pale and fluffy.
- 3Fold the melted chocolate into the egg mixture gently until combined.
- 4In another bowl, whip the heavy cream with vanilla extract until soft peaks form.
- 5Carefully fold the whipped cream into the chocolate mixture until fully incorporated.
- 6Line a round cake pan with plastic wrap, leaving some overhang for easy removal later.
- 7Arrange the ladyfinger biscuits around the sides of the pan, standing them upright.
- 8Pour the chocolate mixture into the center of the ladyfingers, smoothing the top with a spatula.
- 9Cover the top with more ladyfingers if desired, then fold the plastic wrap over the top to seal.
- 10Refrigerate for at least 4 hours or overnight to set.
- 11Once set, carefully invert the cake onto a serving plate, remove the plastic wrap, and dust with cocoa powder before serving.
Equipment
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
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the granulated sugar, cocoa powder, flour, and salt.
- 3Add the melted butter to the dry ingredients and mix until well combined.
- 4In a separate bowl, whisk the eggs and vanilla extract together until frothy.
- 5Pour the egg mixture into the chocolate mixture and stir until smooth.
- 6Fold in the chocolate chips gently until evenly distributed.
- 7Pour the filling into the pre-made pie crust, spreading it evenly.
- 8Bake in the preheated oven for 30-35 minutes, or until the center is set but still slightly jiggly.
- 9Remove from the oven and let it cool for at least 1 hour before serving.
- 10Serve warm or at room temperature, optionally with whipped cream.
Equipment
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