About The Red and Black (Athens, Ga.) 1893-current | View Entire Issue (Feb. 6, 2014)
14 AMPERSAND | FEB/MAR 2014 CHOCOLATE PRUNE CAKE WITH CHOCOLATE GANACHE Start to finish: 55 minutes Servings: 24 12 ounces prunes, pitted 1 1/2 cups water 1 teaspoon cinnamon 2 cups all-purpose flour 1 cup buttermilk 1/4 cup unsweetened cocoa powder 1 teaspoon coffee grounds 1 tablespoon baking powder 1 teaspoon baking soda 12 tablespoons butter, softened 1 1/2 cups sugar 3 large eggs Pinch of salt Heat the oven to 350 F. Butter and flour, grease or line a 13 x 9 inch pan with parchment paper. In a microwaveable bowl, combine prunes, water and cinnamon. Cover with microwavable plastic wrap and pierce with fork for ventilation. Microwave for 3 minutes. Once microwaved, drain water and let cool. Place stewed prunes in food processor or blender and puree. Mix puree with buttermilk in medium-sized bowl and set aside. In a MINT separate bowl, mix together cocoa powder, coffee grounds, baking powder, baking soda, and salt, and then set aside. In large bowl, cream butter and sugar. Incorporate eggs into butter and sugar mixture, one at a time. In thirds, alternate adding in dry ingredients and prune mixture into large bowl. Pour cake batter into prepared pan and bake for 30 to 40 minutes. Let cool and top with ganache. GANACHE 8 ounces of semi-sweet chocolate chips 1 cup of heavy cream 1 teaspoon coffee or espresso grounds 1 tablespoon unsalted butter Pour heavy cream in medium saucepan over medium heat until simmering. Fill medium-sized bowl with chocolate chips and coffee grounds. Pour cream over chocolate chips and let sit for 5 minutes. Stir in butter and whisk ganache until smooth. Let cool slightly before frosting cake. In Greek mythology, Hades was caught in the act of seducing the river nymph Minthe by none other than his wife Persephone. In reaction to viewing such a scandalous act, Persephone turned Minthe into a lowly mint plant for passersbys to trample upon. In ode to his now lost lover, Hades retaliated by making mint aromatic and sweet, so that when walked on, all would recognize her allure. Stemming originally from Northern Africa and the Mediterranean, mint’s controversial roots in Greek mythology spilled over into heated arguments about its effect on the body. While Roman natural philosopher Pliny, ancient Greek physician Hippocrates and Greek philosopher Aristotle all chastised mint as a sexual depressant (Pliny even writing that it stimulated “the mind and appetite to a greedy desire of food”), many Greeks believed it to be a strong sexual stimulant. In fact, worry over mint’s aphrodisiac properties was so great in ancient Greece that consumption of mint was forbidden amongst Greek soldiers. Rather than prohibit mint from your own life, enjoy this refreshing mint and ginger fruit salad as an after dinner palate cleanser. While mint’s sexual properties have been disputed in the past, case studies have confirmed that minty fresh breath can actually inspire kissing! GINGER and MINT FRUIT SALAD Start to finish: 20 Minutes Servings: 6-8 1/2 pineapple, cored and chopped 2 oranges, peeled and sliced into half wedges 1 grapefruit, peeled and sliced into half wedges 1 cucumber, peeled and sliced 1 apple, cored and chopped 2 tablespoons lime juice 1 tablespoon fresh ginger, minced 1 tablespoon fresh mint, chopped fine Zest of 1 lime 2 tablespoons sugar Place pineapple, oranges, grapefruit, cucumber and apple into a large bowl. Mix lime juice, ginger, mint, zest and sugar in a small bowl and pour over fruit. Let sit for 5 to 15 minutes. Serve chilled.
