Martha Stewart Makes 12 Chocolate Recipes: Valentine’s Day Supercut | Martha Bakes Classic Episodes

if you're a chocoholic you're going to love this episode of martha bakes we have a chocolate baked alaska it doesn't look so chocolatey but inside chocolate ice cream chocolate cake and we have warm chocolate cakes these melt in the center chocolate cakes that only take seven minutes to bake and the fiesta resistance chocolate caramel cream pie this is a to die for a pie just delightful today on martha bakes baked alaska is essentially cake topped with ice cream and blanketed in meringue these miniature versions take this iconic american dessert to new heights three layers of rich chocolate cake which is very easy to make and chocolate ice cream so for the cake part we need one and a third cups of all-purpose flour one and a third cups of granulated sugar put that right into and one cup of dutch processed cocoa this is a very rich unsweetened cocoa powder one teaspoon of salt two teaspoons of baking powder and two teaspoons of baking soda now sift all this together i just want to show all of you why you sift it does make little lumps but those lumps are easily dispersed through the strainer so here we have our dry ingredients now we have six egg yolks we're gonna greek those with one cup of safflower oil that flour is a tasteless clear oil vegetable oil that works very very well in cakes that call for oil two teaspoons of vanilla [Music] and two-thirds of a cup of warm water an odd combination of ingredients for cheap cakes and this will give very very moist chocolate cake so now just add your chocolaty ingredients the dry ingredients you can see how nice and shiny the batter is and now it's time to beat the egg whites which are folded into this chocolate using the same mixer we have six egg whites a wire whisk and we're also going to add two thirds of a cup of granulated sugar i'm adding the sugar little by little into the egg whites to get them to soft peaks that are glossy and smooth our baking trays have been sprayed with a vegetable spray and lined with a sheet of parchment paper spray under the paper and on the paper i think that's good yes glossy peaks now these get folded right into the chocolate mixture lighten the chocolate a little bit if you can with a dollop of the egg whites if you've been wondering about baked alaska and wondering how it got its name it was made to commemorate the united states purchase of alaska in 1867. so here we have beautiful chocolate cake mixture now we want half in this tray and half in the other tray and spread it all out this does rise so you will have a thin sheet cake from which we will cut our disks that will be the basis for our baked alaskas chocolatey chocolate baked alaskas now spread this i'm using a big offset spatula to level the batter in the pan now your oven should be preheated to 350 degrees bake the cakes 18 to 20 minutes not too long after the cake is completely cooled run a knife around the perimeter and try to lift up a piece of the parchment it looks like it's going to release and then just turn this over very quickly onto a piece of parchment paper you have to be bold when you do things like this and there came out perfectly remove the parchment and now we're going to cut these into rounds we are using a two and a half inch round biscuit cutter a three and a half inch round and a four inch round we need six of each size for this particular dessert so all together you could probably get out of the two layers of 12 of these wonderful chocolate baked alaskas now spray a small glass bowl with vegetable spray and line with plastic wrap and then spray the plastic wrap you start with the smallest rounds these go in the bottom of the bowl it doesn't matter which side is up or down because everything's going to be covered with meringue the snow of alaska and now a scoop of ice cream on top of the small disc so now the three and a half inch squares this dough is like a very moist almost brownie dough and now a big scoop of ice cream on top of this layer approximately four cups of ice cream for six of these baked alaskas and now the top layer just press down don't be afraid and you see how nicely they fit into these bowls absolutely perfectly and then cover with your plastic wrap so that the cakes are well sealed and get this right back into the freezer until the cakes and the ice cream are rock hard so now for the meringue 12 egg whites three cups of granulated sugar stir in well we're going to make a swiss meringue and i always add in my meringue a little cream of tartar a pinch sort of like that that helps keep the meringues dry and a pinch of salt i'm going to put into my meringues also this is a swiss meringue which is egg whites and sugar cream of tartar heated over a bain-marie and then whipped to a smooth glossy frothy texture and just keep stirring until the egg whites are warm almost too warm to stick your finger into put this right on our stand mixer turn this on high and beat until it's exactly the consistency you want for piping over our beautiful chocolate alaskas so now the meringue is done it took about 12 minutes here's our chocolate alaska i can't wait to unwrap one for you gently release from the bowl and here you have your little chocolate cake now you can just spoon and swoop now look at that it is like snow it's like alaska snow then cover all the chocolate oh so beautiful and so easy so just proceed and do all of them like this and right before serving take one of these little torches and brown the meringue and that my dear friends is a baked alaska really cute enjoy five ingredients are all it takes to make what might be the most luxurious of chocolate cakes they're known for their rich hot runny fudge centers and legit has it that these chocolate cakes were invented by a busy chef who mistakenly undercooked his recipe first chop up four ounces of semi-sweet chocolate get the pieces of chocolate as small as you can with the knife because we're going to melt the chocolate with the butter four ounces of semi-sweet chocolate melted with one half a cup one stick of unsalted butter and we're creating a double boiler effect here over simmering water with the chocolate and the butter as the butter melts the chocolate will also melt and now the molds these are four ounce size porcelain ramekins the chocolate cakes really cook very well in these use room temperature softened butter and a brush to generously butter the ramekins you can make larger cakes if you want this recipe makes just four and you can double the recipe if you like and then make it again if you're going to make more than eight okay so take a teaspoon of flour and run it all the way around the ramekin like that i would dump that flower into the next round and you don't want any flour left in there so really bang it out and run this one around good to do it over a sink or over a tray and then you can bang this one into the next makes a lot of noise but nobody's listening and i keep these on a baking sheet like this makes it easier to handle four moles at one time there our molds are ready and look melting very nicely now very few ingredients as i said so we need two eggs and two egg yolks in the bowl of our mixer so here we have our eggs fit the wire whisk on your mixer and beat the eggs and egg yolks with a quarter of a cup of granulated sugar and i said that these were molten chocolate cakes well guess how much flour these cakes have in them two teaspoons all-purpose flour that's it so beat this until it is light and fluffy so now pour your chocolate right into that mixture i think i can take this off now and so now just pour even amounts into your ramekins and what makes these a fantastic dessert for entertaining is that you can make them up to this point and just keep them in the refrigerator until you are ready to bake them so if you have 20 people coming for dinner tonight you can make these in the morning stick them in the fridge and then put them in the 450 degree oven right before you want to serve them and if you've dribbled a little tiny bit i suggest you wipe your dish just because you want it to look real pretty when you take it out of the oven okay so now we're going to cook these right now in a 450 degree preheated oven seven to eight minutes so while the cakes are in the oven i thought i would show you one really pretty garnish idea instead of using a candied flour why don't you sugar some fresh green mint leaves it'll taste very good with the little chocolate cakes so an egg white with a little tiny bit of water added just to thin it out a little bit yeah that's good and then hold your mint leaf and make sure that it's a pristine leaf you can buy mint leaves all year round and just brush with the egg white and water and sprinkle both sides with a little bit of super fine sugar and just put on a rack to dry very pretty a simple way to garnish a pretty cake you can do that with pansies roses rose petals a variety of edible plants make sure the plants have never been sprayed okay so now seven and a half minutes these should be perfectly molten look how cute they look like little mini souffles we have our mint leaves now to lift these they're very very hot we have tongs wrapped with wet paper towels held on with rubber bands i find that these work very well as lifters just like that you want to invert these on a glass plate and just let them sit there for a minute or so same thing here and now the cakes should slide out garnish with a little mint leaf or two so pretty and a dollop of whipped cream on the side and when you cut into your dessert look what pours out beautiful molten chocolate delectable delicious a mouth-wateringly simple dessert enjoy [Music] you are going to have the best treat this is a delicious recipe and it is a chocolate caramel cream pie with a silken chocolate pudding filling and caramel whipped cream it's a truly decadent dessert you need a papri zay crust and i'm just rolling out one half of our perfect pie crust paprika recipe you can see all the bits of butter in here makes a very delicious tender crust okay so that looks good so now to get this into the dish if you're worried about it tearing or ripping you could try to lift it up and flop it in but this is a pretty easy way to lift up a big piece of pastry just roll it on your rolling pin like this and place your crust right over the dish you need to tuck under the excess crust completely covering the glass rim of the dish there's not that much overhang so i don't even have to trim on this crust just roll it under and we're going to make an edge that we call bear teeth make an even number of cuts about a half inch apart all the way around the crust just like that and then what you do is fold in one and leave one down fold in one and leave one down that gives the most charming crust go all the way around if it gets too soft put it in the refrigerator to chill and continue i have one that's already done so i'll just put this into chill so here's one that's already finished all the way around very neat looking and docked with a fork docking prevents the bottom crust from bubbling up or erupting when it's baking this keeps the crust nice and flat in the bottom of the dish now this has to be blind baked which means baked before it is filled and to blind bake take a piece of parchment paper it can be white like this or unbleached and i just wrinkle this all up makes it easier to fill with the weights it makes the paper less thick and now fit this into your crust and fill with pie weights you can buy aluminum weights you can use beans you can use rice i find these beans which are probably 20 years old very effective weights now put this right into a preheated 375 degree oven for about 20 minutes then we remove the beans and bake until it's a nice light golden brown so now we're going to show you how to make the filling for the chocolate caramel cream pie and the chocolate custard that goes in the crust first is made out of four ounces of bittersweet chocolate melted in two and a half cups of whole milk and let that melt over a low flame you can whisk it and the dry ingredients that thicken the custard a quarter of a cup of corn starch three quarters of a teaspoon of salt and a half a cup of granulated sugar whisk this all together now this is a pudding a pudding generally has a thickener in it like corn starch and a custard is thickened with eggs good we don't want any lumps now this goes right into the milk and the chocolate you just put the whole thing in this will cook until it is nice and thick we need four egg yolks now these are going to add more flavor and an additional thickness to our pudding now to temper add a little bit of this very hot chocolate pudding into the egg yolks you're bringing the temperature of the egg yolks up to the same temperature as the chocolate and then you can put this back into the pot and so now just add your egg yolk mixture to the chocolate stir this cook for one to two minutes smells so good it is a delicious chocolate pudding and here is our bears tooth edged pie crust it is a beautiful color on the back as well as on the front it's tender but it still holds its shape if you lift it very delicately now pour your chocolate pudding right into the crust this should fill the nine inch crust exactly and in order that a crust doesn't form on the pudding just place plastic wrap right on the surface now this can be put into the refrigerator to chill now you can make the caramel for the whipped cream topping half a cup of sugar two tablespoons of water and i don't stir this i just swirl this is going to be the caramel so turn this on a pretty high flame i sometimes just cover it and let the steam rise up the sides of the pan onto the cover and it drops back down preventing any crystallization another way to stop the crystallization that might occur is to take a brush with water and just run it around the rim right above the sugar water so now reduce the heat and add your cream [Applause] keep cooking if you just left it with no cream it would turn into a hard crack candy with the cream it becomes like a sauce so beautiful so that's a nice color and now because it's so liquidy just immerse the whole bottom of the pot and listen to this it makes a sizzling noise and this will help thicken the caramel so here is our caramel sauce very very nice now with this we are going to flavor whipped cream the whipped cream is going to top the chocolate pudding and it's one and a half cups of heavy cream whipped to soft peaks make sure the caramel is cold before you do this so delicious and just whip this some more until it gets nice and thick you could use an electric hand beater if you don't want to test your muscular strength with a whisk so this is good exercise so look everyone it does get nice and thick so here's our eye shell and now dollops of the caramel cream on top of the chocolate we want this nice and high and beautifully sculpted to your taste now to finish this off we made the same amount of half a cup of sugar with two tablespoons of water and poured the caramel on a non-stick pad this makes a really pretty glassy like caramel and you can just break this up with a serrated knife into almost like broken stained glass very brittle break it into really kind of small pieces amber so now sprinkle this amber all over the top and this is certainly building the lily and really pretty thanks very much for watching and i'll see you next time on martha bakes how beautiful [Music] so chocolatey this will win the hearts of all your chocolate lovers if you're like me and can never get enough chocolate look no further because today is all about chocolate we have a wonderful recipe for a milk chocolate pistachio tart incredible and our famous roberta heart which is a flourless chocolate mousse cake you're going to love it and all these beautiful chocolate embellishments thank you very much jacques torres who shows us six incredibly simple but very professional techniques and chocolate hazelnut biscotti perfect for your morning cappuccino or your afternoon tea today on martha bakes well if you love pistachios you're gonna love this recipe for a milk chocolate pistachio tart and the best part might be the pistachio green racing stripe that appears when you slice into the tart we have to make a nice dark chocolate crust that is enriched with chopped pistachios it's three quarters of a cup of all-purpose flour with a quarter of a cup of dutch processed cocoa which is a cocoa powder that's treated with an alkali such as potassium carbonate to neutralize the natural acidity of cocoa to the cocoa and flour add a quarter of a teaspoon of salt and a third of a cup of chopped pistachios to me one of the best nuts ever i visited morocco where they harvest lots and lots of pistachios and in the marketplaces pistachios as large almost as walnuts california grows very nice pistachios also now for the rest of the crust beet at room temperature one stick of butter one half cup and mix that with a quarter of a cup of granulated sugar this is like a rich cookie dough crust that's easy to make very delicious and easy to fit right into a tart shell half a teaspoon of good vanilla it's always good vanilla and add your dry ingredients that's pretty much it you can buy shelled pistachios i have no salt at good nut stores or online you can find pistachios in large quantities i keep lots of pistachios in my house so scrape the bowl clean and we formed this into a little disc and chill well that's the crust you don't have to use your hands to form this into a disc use the plastic because this is a really dark chocolate it'll get all over your hands so just use the plastic like this to gather the crust into a flat disk and chill and i have one that's already chilled i find that because this is kind of sticky it's great to just roll it on floured plastic top and bottom and a little bit more flour and a another piece of plastic right over and roll it large enough to fit in your nine inch tart shell so you see this is rolling very nicely and it would be more difficult if you didn't have the plastic and for a hard dough like this hard and dense using a rolling pin with the ball bearing handles very very effective and you don't have to be so strong the old baton ones you have to use a lot more upper body strength work quickly because you don't want your dough to get warm if it starts to feel warm put it right back in the refrigerator and chill it a little bit so put the little disk right here it'll help you lift the pastry and then just slide it down into your tart pan little techniques that help a lot but you see it's already soft from rigid to soft in just a matter of seconds so put a little flour on your hands and fold the crust in on itself just to reinforce the sides of the tart put this back in the freezer for 30 minutes until it's really stiff and then bake it off at 325 degrees for about 30 minutes look how nicely this bakes and make sure you cool the crusts completely before you fill it now for the filling for this beautiful crust to five ounces of milk chocolate add a half a cup of cream and a quarter of a cup of milk that's heated so just let that sit for a minute or so and you can grind the nuts we're using a half a cup of sicilian pistachios they're such a beautiful bright green add a quarter of a teaspoon of salt and one teaspoon of safflower oil flavorless oil and grind that into a almost a paste and to the ground nuts now add a quarter of a cup of sugar pistachios are rich in vitamin a calcium thiamine phosphorus and iron so this beautiful bright green sugary mixture scrape it out right into your tart shell and spread this all in one layer and it's very important to press this down firmly and you can use the back of a cup like this be careful with the handle that you don't crush your lovely crust so that's pressed in now how is the chocolate doing i think it's melted now add one large egg slightly beaten with two-year milk chocolate mix that together and your oven should be preheated to 300 degrees and just pour that right on top of your pistachio base and bake this for 30 to 35 minutes the moment of truth getting the delicate cookie crust out of the ring and look a few little crumbs what a pretty tart this is cooled and then to embellish the tart i think it's really nice to take those same sicilian pistachios and put a row of them around the edge of the crust you could put that in the window of any bakery and can you see that beautiful little green stripe underneath the chocolate it tastes even better than it looks the dark rich flavors of a semi-sweet and unsweetened chocolate rum and espresso mingle wonderfully in this moist flourless chocolate cake i like to call it the roberta heart it's named for my old friend roberta kins who once made 38 of these in one day for one of my catering jobs after you see how easy it is to make you'll understand how she could make so many first thing to do is to melt the chocolate and we use one and a half tablespoons of espresso powder in six tablespoons of hot water stir that well and add that to 21 ounces of semi-sweet chocolate which had been broken up and three ounces of unsweetened chocolate just to add a little bit more depth of flavor put this over simmering water so you've simulated a van marie and stir it every so often until it melts smooth and glossy six tablespoons of dark rum added to your chocolate semi-sweet chocolate contains 60 chocolate liquor and 40 percent sugar so let that sit there and melt just by itself and now into nine large eggs add three quarters of a cup of granulated sugar and whisk all together and then you're going to heat this also over simmering water until all the sugar is dissolved you're going to beat it until it's light and frothy so just put your bowl right over simmering water so we have the eggs warming we have our chocolates melting now this is heavy cream one and a half cups with a tablespoon of sugar and about a tablespoon of vanilla this is whipped to a nice stiffness and this is going to be folded into the whole thing before we bake the rubber to heart i think the sugar is completely dissolved and now we can whip this on our stand mixer until it's light and frothy this has to be for approximately five minutes so look what's happened to our eggs it is tripled in volumes and i'm going to add chocolate so this is like a cake when it's finally finished without any flour this was one of our most popular and most asked for desserts when i ran my catering business which was called the uncatered affair the idea being that a host has never had to say who had done all the cooking and now fold in your whipped cream okay so i can now pour this into our prepared pan this is a 10 by 2 inch heart buttered and then lined with parchment paper and then everything is buttered again make sure you've preheated your oven to 350 degrees now carefully place this in your roasting pan at least two inches deep this is going to be a water bath put boiling water so it comes about an inch up the pan and then pop it into the oven for approximately one hour until a toothpick inserted in the center comes out clean when it comes out of the oven let it cool in the water bath when it is cool refrigerate overnight to release it from the pan just put it back in a little bit of warm water and have your serving pedestal ready and some nicely whipped sweetened cream if it's not releasing you might loosen around the edges with a sharp knife just the point and then try again keeping your cool in the kitchen is extremely important so now invert your platter over the heart how beautiful and now remove the parchment from around the perimeter of your heart you see how moist and chocolatey and gorgeous this is just brush away any crumbs i'm going to pipe a beautiful ruffled edge all the way around with whipped cream and this covers any unevenness and then you can embellish the top and go in the opposite direction so here you have a roberta heart so chocolatey this will win the hearts of all your chocolate lovers enjoy i am so excited because today we have master chocolatier jacques torres to show us five easy techniques guaranteed to give your desserts a professional look and i think i'm going to learn a lot today jacques what's the first thing that you're going to teach us the first thing that we're going to do is a lot of time when we make a cake we never know exactly how to finish it glazing a cake is not always very easy but with this recipe anyone can do it oh good so we have to mix water cream sugar then cocoa powder so he also has one package of gelatin and one tablespoon of water so you can pour that into this mixture that's already boiled for about 20 minutes so when a gelatin melts we can put it on a water bath with ice and i usually stop it around 80 degrees so here i have some cold glaze ready to go okay so we just put the glaze on top of the cake so what i like to do is put that over a bowl so nothing goes to waste nothing goes to waste that's it it's like magic so now all the excess drips into your bowl and you just use it again for the next cake wow and that's all you have to do so jacques what are we doing now we call it chocolate leather chocolate leather so what i did here i melt some chocolates and these are icy cold those are very cold they stay overnight into the freezer so now what i'm going to do i'm going to put a little bit of that chocolate over the marble and with an offset spatula spread it very thinly then right away i'm going to use a knife and cut about the height of the cake and then the chocolate going to unstick from the marble that's why we call it chocolate leather look a little bit like leather and then we can put that around the cake if it doesn't go completely around we're going to do a little other piece to finish that side wave the top a little bit like that that is really fun chocolate leather and then we're going to do all the decoration to decorate the rest of the cake oh we're making chocolate string exactly it's a number 800 tip a little round tip a large 18 inch pastry bag this is just melted chocolate again this is just melted chocolate you twist the bag like that and this is a little secret for keeping it from dripping out the hole while you fill the bag right exactly okay so you can put that on the container and now what i'm going to do i'm going to fill the bag just you don't put too much chocolate just a tiny bit okay that's enough okay then we have a lot of vodka this is the fun part here oh vodka vodka okay and why alcohol is because you can put it in the freezer it's going to get very cold but you're not going to freeze then we take the chocolate and we're going to to drizzle like that on top of the vodka and when you think you have enough chocolate you stop oh how fantastic then you can take that with a couple skewers and put that on the tree and let it cool down it's so pretty oh look so of course when it's dry you can take that and arrange it on top of a cake oh my gosh i love this shock so jacques this is technique number four number four we have white chocolate just melted yes a little half size uh sheet pan this is ice this is nice so what we're going to do is some strip like that we're making hay we're making hay so while the sun shines do you know that little saying no oh make hay while the sun shines okay not in the rain that's not a french one no it's american so i'm going to cut you know you can cut the side here okay then you put all the hair together and then roll it then we can when we have it take it and put it on top of the cake it looks pretty on the chocolate look good on the cake yeah and then some eggs we have some little eggs here to decorate it look they look like my aracana eggs what a great idea you know those techniques are very simple they're fun and that's definitely something that we can do at home what a great technique make hay out of white chocolate and now we have one more technique numerous things we melt the chocolates to two-thirds okay now what kind of chocolate is this this is a chocolate with a lot of cocoa butter okay so european chocolates okay usually you have a lot of coconuts four pounds of dark chocolate okay so melt in the microwave i'm going to show you which level how many minutes the minutes depend on the how strong is your microwave so you go 20 seconds by 20 seconds okay that's this way you're not going to get in trouble so it's not completely it's not completely melted so what i do i put that now into a cold bowl and this is the whole secret so you're reducing the temperature yes so now i always have three tools when i work with chocolates one is an immersion blender so the immersion blender going to break down all the pieces then with the laser thermometer we're going to look at the temperature look at this and you tell me what's going on you tell me what's going on 88. okay so we are a little bit cold the only thing that we have to do now is bring it back to 90 degrees okay okay so i use a hair dryer is that your hairdryer or mine this is your mine was red so you see you just hit a little bit the top the whole temperature going to come up we're going to stabilize the chocolate at 90 degrees it's a little bit harder now but yeah now it says 90. that's it there so the chocolate is temper what we're going to do we're going to play with balloon i like to use balloon with no color so i'm sure that the color doesn't going to transfer to the chocolates then what we do we dip it three times to create three petals and put it on the tree it's so cute beautiful what we have to do now put that in the fridge for three to six minutes so now that's the fun part we have to pop them you ready with that we pop three each one two three go i'm much more ladylike so and look how cute your little bowls and those are beautiful they are ah now you have to surprise your guests with something like this next time you entertain so before we fill them i would love to show you that you can make actually a bigger balloon and put that on the center of the table oh yeah and you can do a little flour like that by adding by putting different sized balloons inside each other okay so now we have chocolate mousse in front of us yes so we take some warm water and we can make some sample canal canal is oh it's a shape right yes a canal is a shape okay so we have little canal and then we have whipped cream and we can put a dollop of cream on top of food if you like a little bit of peach will be delicious with that oh wow it's really nice and again i really think that those techniques are really easy anyone can do some beautiful dessert at home you can and we will thank you very much for coming it's my pleasure always and sharing fun and easy chocolate embellishments thank you jacques biscotti which means twice baked in italian are crunchy cookies baked in a loaf sliced and baked again my favorite recipe for them is chock full of hazelnuts with a double dose of chocolate perfect for dunking in your favorite coffee and they're not really hard to make once you master the technique two and a quarter cups of all-purpose flour and a quarter of a cup dutch processed chocolate 1 teaspoon of salt 1 teaspoon of baking soda 1 cup of semi-sweet chocolate cut into chunks and try to make them kind of small because then you won't have to process everything so much and one and a half cups blanched hazelnuts and now just pulse and chop until the largest piece is like a small piece there lovely this is going to go into the batter now in a stand mixer four large eggs eaten until it's light and forms a ribbon one and a half cups of sugar add the sugar in a steady stream let's check to see if this falls nicely into a ribbon and notice the color it's really changed color it gets kind of a creamy pale yellow lovely so now add one cup of semi-sweet chocolate chunks and the dry ingredients this is a kind of a wet dough it's chunky has good texture that it will absorb more of the liquid into the flour there so now on a generously floured surface put your dough you have to form four loaves that are two inches by about 10 inches long your bench scraper is a very good tool for this in a bakery they would certainly use a scale to make sure that each loaf is same but it can be a little inaccurate so cut this in half and half in half so you want a loaf about 10 by two and you don't want a whole lot of excess flour i'll brush it off with a brush when i'm finished here but it's already darkening absorbing into the dough i'll just brush off the excess with a little bit of egg white brush the surface these will flatten as they cook and after they cook the first time you cool them and then you slice them and cook them again that's that biscotti so here sprinkle with sanding sugar this is a very granular sparkly sugar that brightens up the surface of any baked good and it looks so pretty there so 350 degrees rotating halfway through until the logs are just firm to the touch about 20 to 24 minutes so the biscotti have cooked for about 24 minutes cooled for another 20 minutes and these are the loaves they tend to stick a little bit to the parchment but that's okay some of the sanding sugar is loose that's okay now slice these flat loaves into strips about approximately a half an inch or 3 8 of an inch and then this is what's going to be baked again on a rack look how gorgeous these look now you bake this again for about 20 minutes longer until the biscotti is completely dry through and through so this is the biscotti after it has been baked the second time biscotti can be kept in an airtight container for up to a week when it comes out of the oven after that second baking just cool them on a rack the combination of chocolate and hazelnut just can't be beat i hope you'll try these recipes out on your favorite chocoholic see you next time on martha bakes and thanks for watching and the cake can be chilled or if you can't wait you can serve it right now [Music] chocolate and caramel a match made in heaven you might consider caramel a one ingredient wonder sugar okay two if you're counting the water many recipes suggest cooking it until the color reaches a specific shade as you can see here i have a chart made out of actual caramel ranging from pale to light to amber to medium to dark to burnt these are beautiful shades and today i'll demystify making caramel and four of my favorite recipes a salted caramel six layer chocolate cake second to none and alfajores these wonderful layered cookies using a dulce de leche and a buttery pound cake this gorgeous cake with a caramel glaze and chocolate caramel cookie bars the best caramel you've ever tasted today all of this on martha bakes it's really hard to imagine a dessert more decadent than six layers of chocolate cake and salted caramel covered with gorgeous swirls of chocolate frosting all the elements are surprisingly uncomplicated and can be made in stages and actually they taste better made a day or two in advance start with one and a half cups of dutch processed cocoa and it's good to put all of these ingredients right in a sieve it's three cups of all-purpose flour and we're just sifting this right into our mixing bowl now this is getting a little full so i will start to sift you can see that dark cocoa mixing with the flour here's the last cup of flour and we also need three cups of granulated sugar and this can be sifted also right in these other ingredients just go a little at a time it smells so good that cocoa powder is so rich and i put in one cup of sugar now we need two more and a few more dry ingredients like one tablespoon of baking soda one and a half teaspoons of baking powder and make sure your baking powder is fresh and one and a half teaspoons of salt so i think i have everything now this is an unusual cake because you don't cream the butter and the sugar and add the eggs to that you start with the sifted dry ingredients add one and a half cups of warm water four whole eggs a half a cup plus two tablespoons of safflower oil and one and a half cups of buttermilk buttermilk makes such a moist delicious cake oh and don't forget two teaspoons of best vanilla extract and this is enough for three nine inch by two inch layer cakes the pans have been buttered with softened butter then lined in the bottom with a piece of parchment buttered again both sides and bottom and then dusted heavily with more of that dutch process cocoa preheat your oven to 350 degrees so that's one cake second cake and don't waste any of this good batter it's so pretty so there we have it now bake these cakes in a 350 degree oven until the cakes are set and a toothpick inserted in the center of each comes out clean that'll take just about 35 minutes so now we're making the caramel filling as you can see the cakes have come out of the oven they're glistening chocolate brown to make the caramel a quarter of a cup of water a quarter of a cup of late corn syrup and four whole cups of sugar i have it on high flame so i swirl and i tilt and for any crystals that might be forming around the top of the mixture use a soft brush and just run a little bit of excess water around to prevent crystals from forming another way to prevent crystals is to cover this and let the steam rise and fall back down the sides of the pan this is going to take about 14 minutes so you can see that all the sugar has dissolved it's darkening in color turn off your heat very important before you pour in the heavy cream and you'll see it'll bubble stir with the spoon and be careful you don't want this to boil over and cook until it reaches the softball 238 degrees when it's 238 remove your thermometer pour this into a bowl to cool now immediately stir in one teaspoon of salt this will have to cool and that's going to take around 15 minutes so now i'm making the filling which is this lovely salty caramel filling incorporating one cup of butter cut into small pieces and then this will cool further and we'll make the chocolate frosting and now for the frosting two sticks unsalted butter a half a cup of confectioners sugar a pinch of salt and while that's creaming dissolve a quarter cup plus two tablespoons of cocoa powder this is the dutch process and a quarter of a cup plus two tablespoons of warm water so you're using cocoa as well as one pound of semi-sweet chocolate melted and cooled add the chocolate and then add your cocoa i'll mix it one last time with the scraper and then let the icing silk for about 13 minutes so now we have two cakes which are slightly topped the domes taken off and split in half for those of you who are novices to split a cake it might be a little intimidating so you can measure and you can mark your half of a layer with toothpicks around the perimeter so this cake is approximately one and a half inches so three quarters of an inch you can just mark around and then you can cut with your knife on the top of the toothpicks that way it'll give you a pretty even layer so we're going to put approximately three quarters of a cup of this rich thick caramel right on top of our layers and spread it all over the layer so now get your next layer back on more caramel you get the idea so this is what the cake looks like all layered now this is the serving pedestal and to keep that clean i like to insert my little pieces of parchment or wax paper right around the cake like this now the pedestal is protected and i am ready to swirl on my chocolate buttercream this is such a thick and beautiful buttercream and using an offset spatula draw some of that frosting down the sides you want to go all the way down to the bottom of the supporting cardboard so if your cake is a little uneven now's the time with this beautiful frosting to sort of level it off and now for the crowning glory this beautiful flaky sea salt now pull out your little pieces of parchment the mess is primarily on the paper and the cake can be chilled or if you can't wait you can serve it right now chocolate and caramel a match made in heaven alfajores are traditional sandwich cookies found throughout south america they are melt-in-your-mouth shortbread rounds filled with a dulce de leche a creamy caramel confection made from condensed milk and i have two cans of condensed milk and i am putting the contents into the top of a double boiler this is the way you can make your own dulce de leche at home so here two cans of condensed milk in the top of a double boiler with a tight fitting lid this is going to cook for five hours until it turns a nice caramelly brown color you'll have to continually add boiling water to the bottom of the double boiler now for the cookies themselves in the food processor bowl four cups of all-purpose flour and to that we're going to add a quarter of a cup plus two tablespoons of confectioner's sugar this is a very simple delicious shortbread cookie so just pulse the flour and sugar together and add your butter one and a half cups well chilled butter cut into quarter inch cubes and we want to mix the butter totally into the flour and sugar and now add your water [Laughter] half a cup you see how it's coming down off the sides and forming pretty much a ball and we're going to make two squares we'll divide this into half it's very sticky and just form this into nice flat circles discs i like to call them now this dough has to be chilled for at least an hour before you start to roll out the dough so here's a round of the chilled dough put it on a very lightly floured rolling surface and roll it to a scat quarter of an inch thick and roll in one direction only so cut your cookies to anywhere from an inch and a half to an inch and three quarters in diameter this cuts so beautifully you can see how neat the cookies are really perfect discs and cut as many as you can and get them right onto parchment-lined baking sheets and try to minimize the amount of left-over dough it really helps because you can re-roll this dough but the cookies are not as nice as the first cut and these are going to be sandwich cookies so you want every disk to match every other disk there are 24 cookies on this tray on half of them sprinkle a little bit of glistening sanding sugar this will be the top half of the cookie preheat your oven to 350 degrees you take 15 minutes to bake so i am using a tiny two teaspoon scoop to put a modicum amount of the dulce de leche look at the color isn't it great and it's gotten very thick just put that right on the unsugared half of the cookie and press the top on so these cookies are meant to be eaten immediately but they're so beautiful and they would be great served with some homemade sorbet or ice cream they're very tasty and for anyone who loves caramel a extra delicious cookie they're very popular sometimes a little gilding the lily as i like to say is what transforms a good cake into a memorable cake and that is exactly what matt lewis from baked which is a bakery has done with his longtime favorite recipe for buttery pound cake with the addition of a delicious salty caramel glaze matt welcome thanks so much so nice to see you good to see you you're a busy man baking away breads and cakes and pies and tarts and all my favorite things and now a wonderful buttery pound cake which i love i love pound cakes very much and i love the idea of a caramel glaze well it's funny you know my scottish grandmother and this is she made this haggis which i'm not a big haggis fan either and shortbread so this is kind of vaguely whatever shortbread recipe i do her short bread next time next time okay so we're gonna actually make a version of grandma's cake and what we're gonna do is sift together all of our dry ingredients we have a cup of all-purpose flour so measure first then sift measure first then sift and then we did replace a little bit of the all-purpose flour some cake flour oh so three quarters of a cup of cake flour and you know the cake flour will make a much more delicate texture to this cake so half a teaspoon of salt and a half a teaspoon of baking powder and you know something else that my grandmother never sifted do you always sift well i usually use a whisk yeah i like sifting i think it's it's all the the nibbly bits out yeah while you're doing that i'm going to put together our butter and sugar so what kind of butter do you use this is just a cultured butter which just means it has a little more fat and a lot more flavor it's good salty or unsalty unsalted because we're going to add salt back to the recipe okay and then i'm gonna add my sugar so it's 12 tablespoons of butter one and what a quarter one and a quarter cups of sugar and then we're just gonna beat this up you want your butter to be softened so room temperature to start room temperature to start and then you're gonna beat this about four to five minutes until it's really fluffy while i'm doing this if you want to prepare the pan so just soften butter softened butter a little parchment the parchment makes it really easy obviously to pull out of the pan okay in a professional bakery do you butter all the pans or is there something else you use so we actually butter all of our pans we do yeah we have to but i'm gonna add some vanilla two teaspoons of vanilla right into the butter sugar mixture and just mix that up just for about 15 seconds so i just laid a piece of parchment right across the bottom of the pan perfect and so you'll be able to pull it out all right you're going to pull it right out 15 minutes you don't want this thing to cool completely because the actual the sugars will start to stick to the edge of the pan okay i'm gonna throw some eggs in here two eggs and two egg yolks and you can do this while the mixture is running and add the other two eggs one at a time and then once this combines we're gonna alternate our dry ingredients with our heavy cream so this is a really healthy pound cake but it has cream in it not healthy at all now just alternate between the liquid and dry okay put about 1 3 of the dry ingredients in first mix it up just a little bit and then you could kind of stream in the liquid ingredients which is just in this case the heavy cream so how many of these cakes do you make at a time we do about 22 to 26 at a time wow once the eggs go in and the flour does and you don't want to over mix it it will get really tough otherwise there and add it to the pan oh i didn't flour this i should flour it right yeah let's put a little flour in there just to keep it extra from sticking so just a little bit and bang it around right and then pound cake is a little persnickety once you put it in the oven we're gonna put it in here but you really need to keep an eye on it it tends to brown a little before the actual whole cake is done which is totally fine that means all you have to do is tent it halfway through baking okay with aluminum foil just a little bit of aluminum foil kind of just even it out is this cake crack on the top like most pound cakes it gets a nice it's a it's not as obvious crack as some of the pound cakes but it has a nice kind of golden dome and then this is going to bake up for about an hour what temperature 350 degrees so um the glaze let's make a very quick caramel-like glaze and again i'm using the cultured butter and heavy cream half a cup but the main ingredient in this one is our dark brown sugar which is half a cup of packed sugar oh it's dark brown you want to just melt the butter at first just until the butter starts to melt and then we're going to boil now is that enough holes or should i oh that's perfect okay matt said to make lots of holes because the caramel syrup permeates the whole cake all right so you can see my butter's just starting to melt my sugar's almost completely melted we're going to bring this up to a boil and you want this to boil for about a minute and a half so there it's all boiling you wouldn't pour it boiling over the cake absolutely not you want to take this off the heat once it's been boiling for about a minute and a half you're going to add a little bit of fleur-de-cell almost quarters of a teaspoon three-quarters of a teaspoon whisk it together so while it's still hot um add some confectioners sugar yeah let's add a little confection of sugar this will give the constant box i always sift confectioners sugar just to get out those lumps do you always oh perfect that smells so good matt oh so this is perfect so our caramel's nice and thick so you don't brush it on no we're going to pour it right on okay and it's easier at home if you want to pour it into a glass measure cup get all of it out if possible perfect and if you want to do the honors and kind of glaze our cake and you know don't be afraid go go heavy so do it slowly you want to do it slowly so it fills in all of the holes and that caramel is going to seep into the cake and add a lot of flavor when you cut into it yum and you want this to set for about 15 to 20 minutes before you slice into it and now sprinkle it while it's still wet yeah sprinkle it while it's still wet just a couple pinches a little goes a long way with the salt beautiful there beautiful let it cool this salty caramel glaze is the perfect accompaniment to a buttery pound cake thanks for sharing and i'm sure it will become a favorite of our viewers oh i hope so thanks thank you it's a combination of chocolate caramel and shortbread makes you weak in the knees you're going to love these chocolate caramel cookie bars they're aimed to satisfy the most demanding sweet tooth they start with a brown sugar shortbread crust very easy to make basically nine tablespoons of butter at room temperature add a quarter of a cup of light brown sugar and a quarter of a teaspoon of salt and add one and a half cups of flour so you see it is a rich shortbread crust let that get all mixed up there perfect and now this dough will be pressed right into the bottom of your nine inch baking pan i've buttered the pan then lined it with two sheets of crisscrossed parchment buttered the parchment again and lightly floured it and these binder clips hold the paper in place so just put all this dough right in the bottom of the the pan and press it in an even layer you can use the back of your knuckles like this or you can use your fingertips whatever works best for you and it's a very thin layer of dough actually but just enough to give a beautiful base for these cookie bars so now to flatten you could use the bottom of a cup measure like this too just to really even it out so there it does really bake nicely and 350 degree oven bake until lightly browned that's going to take about 30 minutes and now for the caramel one and a half cups of granulated sugar with a quarter of a cup of water and it's just starting to get a little bit of color this is the same process that we've used before to make the caramel you want a nice amber color so turn off your heat add your one cup of heavy cream carefully because it might splatter and you can stir with a whisk see how it erupts like a volcano be careful half a teaspoon of salt and six tablespoons of butter stir this all together now you can turn the heat back on you want everything to be dissolved and bringing it back to a boil will ensure that and as it's boiling you can now pour it over your beautiful milk chocolate 10 and a half ounces finely chopped the chocolate will melt and this will be a glossy beautiful caramel whisk until all the chocolate is melted so now let this cool for at least 15 minutes you don't want to pour it onto the crust when it's this hot 15 minutes or so and you can pour it right over the top looks good beautiful and you can just get into each corner and you really don't want bubbles in your caramel so you can tap it like that and after trapping if you still have just a few bubbles remaining you can poke them with a toothpick so chill this at least four hours overnight even better so these have chilled overnight and you can lift them out of the pan and they release very nicely and then cut into not very large squares these are very very rich so here that nice crunch good to wipe your knife in between each cut just turn and start in the middle a very modern looking dessert one last thing before you serve a little dot of sea salt flaky sea salt right on top this is a modern and beautiful dessert to serve the chocolate caramel lovers in your family thanks for watching and i'll see you on the next episode of martha bakes [Applause] [Music] i'm back with very funny seth meyers and now i'm going to show you how to make a scratch off valentine's day scratch on fountains unbelievable with a message not a scent gotcha no smell no smell no no no no okay because that's not fun so uh so you just need a few household items like freezer paper nothing here is in my household i'm just gonna jump out packing tape packing tape of course right i remember exactly where it is great really do you know i don't have any of this stuff but go ahead okay so and some cardstock yes okay so now uh you take your freezer paper shiny side up and you apply strips of packing tape great okay this is going to make the sticker part of your valentine okay that makes sense okay then all right then you um paint this with a mixture of metallic paint and this is craft paint which you can get at the local craft store great okay and oh it's fantastic talk to jack at my local craft store that's right you have some good craft stores in your neighborhood i do yes so and oh by the way this is mixed with two parts metallic paint and one part liquid dish soap okay now how anybody figured out that i will never know uh the mayans figured it out yes they had liquid gold okay so just make sure you completely cover that tape then you cut out those strips and here we have them already cut out okay great now this is the part i love about being here yes you do that and then we've already done it yeah now uh to use the heart because we don't want it to stick on the sticky tape and everything just put a little scrap paper over okay were you prompted you seem to know what you're no i'm just saying i'm just doing what you're doing okay so now stick this in like that and then pop out a heart okay now put a little sticky here and a little sticky here underneath a slit you have a slit that's for the penny now what's the penny for uh the penny is to cross the river sticks okay that's to actually scratch that oh right it's just scratching and if you put this little bit of tape here it'll prevent the penny from slipping down okay okay so then we have our card and this is a template which you can get online at marthastewart.com gotcha great that you have a computer at home and a printer uh yes okay he has the thing and now you take your double stick tape which you have by your telephone yep at home right of course because i still have a telephone i still have an old telephone now do you have a telephone in your i don't know who has a telephone anymore gosh wait wait wait wait wait wait wait is this going oh no that's not that you have to put your tape on there so you can stick that on to the side opposite the penny my tape was my tape was too long i eyeballed it wrong so you stick this on your beautiful okay this is the part where i kind of feel like i fall behind i get nervous and then i get nervous hold on okay great okay oh no what are you doing what am i doing yeah i'm panicking are you this is already no this is the character here this goes this goes here yeah yours is horizontal yeah yeah i get it okay there well that one's done already yeah this is the one i did thank you you did it for me but now wait a minute put your now peel off the backing of your little hearts yeah see that's that's you've made your own sticky paper isn't that clever it is it is clever and put this over this it'll be less clever if i haven't been talked through it every time and then and then what you're going to do is scratch this is what you scratch you scratch this painty soapy stuff off the message this one says be mine true love hugs boring yeah those are boring i wrote some messages for you on mine okay great this is for you okay and this is for you thank you and then you take your penny out of the back see okay and you scratch i already lost my penny you do okay i got it i stole it got it okay so seth wrote me a message that's actually the one i'm gonna give alexi oh you are yeah okay i'm let's see what you're gonna give having there you go having an affair oh with martha yeah oh maybe the right way i feel like she'd be happy it's a thoughtful way to tell it

Channel: Martha Stewart

Views: 213,884

Rating: 4.8687615 out of 5

Keywords: Martha stewart, chocolate, valentines day, chocolate lovers, chocolate recipes, chocolate desserts, Jacques Torres, Chocolate Caramel Cream Pie, Warm Chocolate Cakes, seth meyers, Chocolate Leather, Chocolate Bowls, Shiny Chocolate Glaze, Alfajores de Dulce de Leche, Chocolate Caramel Cookie Bars, Chocolate Cake, Buttery Pound Cake, baking, bake, desserts, Recipe, how to, how to make, food, martha bakes, classic episodes, original episodes, martha stewart, martha stewart living

Id: -Qa3DVTV81c

Length: 76min 56sec (4616 seconds)

Published: Fri Feb 05 2021

Reddit Comments

[u/Jawa10]

Nice

[u/Lola983]

Aw fun! I’ll be there 😁