 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
Rich, Dense, Deeply Chocolatey cakey cookies sandwich with the most silky, perfect vanilla buttercream I've ever had. To die for! Well worth the effort indeed. From: Piece of Cake blog. Ingredients:
makes 8 whoopie pies |
for the cakes |
1 1/2 ounces dark chocolate, chopped (60-62% cacao--i used ghiradelli bittersweet chips and it was fine) |
1/2 cup dark brown sugar |
1 large egg, at room temperature |
2 tablespoons canola oil |
2 tablespoons unsalted butter, cool room temperature |
1 cup plus 1 1/2 tablespoons sifted all-purpose flour (sift first, then measure) |
3 tablespoons plus 2 teaspoons sifted unsweetened cocoa powder |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup low-fat buttermilk |
for the filling |
1/4 cup sugar |
2 tablespoons corn syrup |
1 tablespoon water |
1 large egg white, at room temperature |
1/8 teaspoons cream of tartar |
9 tablespoons unsalted butter, at cool room temperature, divided |
1/2 teaspoon pure vanilla extract or vanilla bean paste |
1/4 cup plus 2 tablespoons sifted confectioners' sugar |
Directions:
1. Position a rack to the center of the oven and preheat it to 400 degrees. Line two unrimmed baking sheets (or invert two rimmed half-sheet pans) with parchment paper or silicone baking mats, or spray lightly with nonstick cooking spray.
2. Melt the chocolate in a double boiler over simmering water or in a microwave at 50% power, stirring every 30 seconds. Let cool until the chocolate is no longer warm to the touch, but still fluid.
3. While the chocolate is cooling, place the brown sugar, egg, oil and butter in the bowl of an eletrci mixer fitted with the paddle attachment. Beat at medium speed for about 5 minutes-the mixture will become smooth and paler in color. Reduce the speed to low and stir in the melted chocolate.
4. Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Add the dry ingredients to the egg mixture in three additions on low speed, alternating with the buttermilk, beating just until each addition begins to disappear into the batter, scraping down the sides of the bowl as needed. With a 1-ounce (2 tablespoons) ice cream scoop, portion the batter onto the sheets, 8 evenly spaced mounds per sheet.
5. Bake one sheet at a time, rotating halfway through baking, until the centers spring back when lightly touched, about 8 to 10 minutes. Let cool on the sheet on a wire rack for 5-10 minutes before transferring the cakes to the rack to cool completely. Store in an airtight container until ready to fill.
6. To make the filling, begin by making the sugar syrup. Combine the sugar, corn syrup and water in a small saucepan. Over medium heat, cook until the sugar dissolves and the syrup is bubbling. Reduce the heat to low and move on to making the meringue (if you're using an electric range, remove the pan from the heat completely).
7. In a mixing bowl with a handheld mixer, beat the egg white on high speed until foamy with tiny, relatively uniform bubbles. Add the cream of tartar and beat until stiff peaks form when the beaters are lifted.
8. Return to the sugar syrup and increase the heat to high. Boil until the syrup reaches 238-240 degrees. To make pouring easier, transfer the syrup to a heatproof measuring cup if you wish.
9. Beat the syrup into the meringue in a thin, steady stream, aiming away from the beaters so that the syrup doesn't just spin onto the sides of the bowl. Beat until the outside of the bowl no longer feels hot, about 3 minutes. Beat in 1 tablespoon of the butter and the vanilla extract or paste. Refrigerate for 10 minutes while you make the finishing cream for the filling.
10. In the bowl of an electric mixer, beat together the remaining 8 tablespoons of butter and confectioners' sugar. Beat on high for 2 minutes or until the mixture is very light in texture and color, almost white. Lower the speed to medium and beat in all the meringue until the buttercream is smooth, about 10 seconds or so.
11. To assemble, sandwich generous 2-tablespoon mounds of the filling between the cakes, and press down lightly so that the cream reaches the edges of the pies. Serve at room temperature and store any leftovers refrigerated in an airtight container, allowing them to come to room temperature again before serving.
|
|