Ah, divine chocolate

Alas, Gourmet Magazine is no more; luckily, the recipes remain — archived in cookbook form, in electronic form, in countless recipe boxes on cook’s counters, in old stacks of magazines and, of course, in the minds of many who loved perusing the pages for new, and old, ideas. Many of my long-time favorite recipes came from those hallowed pages. This month, I thought I would share three standout recipes from the chocolate category. None of the three recipes is over-the-top, and, in fact, they are quite understated. Enjoy the aroma and bliss of these chocolaty creations!

Chocolate Raspberry Shortcakes

For the shortcakes:
2 tablespoons unsweetened cocoa powder
1/2 cup flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons unsalted butter, cold, cut into bits
4 tablespoons heavy cream

For the filling:
1 1/2 cups raspberries
2 tablespoons granulated sugar, divided
1 tablespoon Framboise, optional
1/3 cup heavy cream, well-chilled
Confectioners’ sugar for garnish
Mint sprigs for garnish, optional

Preheat oven to 425 degrees. Make the shortcakes: Into a bowl, sift together the cocoa powder, flour, sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles coarse meal. Add the cream, and stir the mixture with a fork until it forms a dough. Divide the dough in half; arrange each half in a mound on a lightly-greased baking sheet, and bake in the middle of the oven for 12 minutes or until a tester comes out with crumbs clinging to it. Carefully transfer the shortcakes to a rack and let them cool.
Make the filling: In a bowl, mash ¾ cup raspberries with a fork, add 1 tablespoon sugar and Framboise; and mix until sugar dissolves. Beat the cream with a hand mixer in a small bowl until it holds soft peaks. Add the remaining 1 tablespoon sugar, and beat until cream holds stiff peaks.
To assemble: The shortcakes are delicate and crumble easily. Carefully cut them in half, horizontally, with a serrated knife. Using a spatula, transfer the bottom half to an individual plate. Spoon on half the raspberry mixture, then half of the whipped cream. Top with top half of shortcake, sprinkle with confectioners’ sugar and garnish with mint. Repeat with second shortcake. Makes two.
Source: Gourmet Magazine, May 1991

Gourmet’s Chocolate Pudding

2 tablespoons cornstarch            
1/4 cup plus 2 tablespoons sugar, divided
1/4 cup plus 1 tablespoon unsweetened cocoa powder, divided
2 cups whole milk
4 ounces fine-quality semisweet chocolate, finely-chopped
1 tablespoon unsalted butter
1 cup whipping cream
1/4 teaspoon vanilla

Whisk together cornstarch, ¼ cup sugar, ¼ cup cocoa and a pinch of salt in a heavy, medium-size saucepan, then gradually whisk in milk. Bring to a boil, whisking constantly; then boil, whisking until thickened, about 3 minutes. Remove from heat, and whisk in chopped chocolate and butter until melted. Transfer pudding to a metal bowl, and quick-chill by setting in an ice bath and stirring occasionally, about 10 minutes. Meanwhile, beat cream with vanilla and remaining 2 tablespoons sugar and 1 tablespoon cocoa until it just holds stiff peaks. Layer pudding and cream in parfait glasses. Dust with cocoa. Makes six servings.
Adapted from Gourmet Magazine, February 2008

Last Minute Chocolate Cake

4 ounces fine-quality unsweetened chocolate
6 tablespoons unsalted butter
¾ cup brewed strong black coffee (decaffeinated is OK)
2 tablespoons Grand Marnier, optional
¾ cup sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
Freshly-whipped cream to serve

Preheat oven to 300 degrees. Butter and flour a 9-by-5 inch loaf pan. Combine the chocolate, butter and coffee in the top of a double boiler or in a very heavy pot and stir constantly over low heat until melted. Let the mixture cool for 15 minutes. Then add the Grand Marnier, sugar, egg and vanilla. Stir well. Stir the flour, baking soda and salt together, and add this to the chocolate mixture. Pour the batter into the prepared loaf pan, and bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Serve with freshly whipped cream.
Source: Garlic and Sapphires by Ruth Riechel