Bake? Moi?

But first, an unsolicited commercial. If you have the opportunity, look at African Kelli's blog. She's really an amazing person.

Okay, the baking. I haven't baked for a while, and I miss it. For the longest time, I went without upper teeth, save only for occasionally wearing a temporary 'appliance' (yes, I had a microwave in my mouth; saves no end of time, and keeps my breath fresh, too). It was no big deal. Now its been about two weeks since The Great Implant Implantation Surgery, and tomorrow the sutures come out. Which I'm not really looking forward to, as it can sting, a bit, and I'm somewhat of a wimp when it comes to that kind of thing. But once thats done, I'll have a mouth thats more or less back to normal, or at least what passes for normal with me. I won't be able to wear the appliance until its modified (apparently, they need to cut holes in it so it will fit around the implant sockets). In a right and just universe, that'd take a couple of days, but since we're talking dentists here, I'm thinking a couple of weeks. Ugh.

What this means is that if I bake something, it needs to be soft. Of course, I could just make chocolate chip cookies and eat them soft, but what I think I'd like to try is some brownies. But not just any brownies. These.

Chocolate Mascarpone Brownies, With Ganache

* 1 cup unsalted butter (plus more for preparing pan)
* 3 ounces semisweet chocolate, finely chopped
* 1 cup granulated sugar
* 1/2 cup cocoa powder
* 1/2 cup mascarpone cheese, softened
* 3 large eggs, at room temperature
* 2 teaspoons vanilla extract
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt

Preheat oven to 325°. Butter an 8-inch square glass baking pan and set aside.
Place the butter and chocolate in a microwave-safe bowl. Microwave at half power in 30 second intervals, stirring between each heating. Continue until both are completely melted.
Sift sugar and cocoa powder. Add to the butter/chocolate mixture. Beat in (by hand) the mascarpone, eggs, and vanilla extract until smooth. Fold in flour and salt.
Pour batter into pan and spread evenly.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan on cooling rack.




Ganache

* 6 ounces semisweet chocolate, finely chopped
* 6 tablespoons heavy cream
* 3 Tablespoons unsalted butter

Place chopped chocolate in a small bowl. Set aside.
In a small saucepan, heat the butter and cream over medium heat, stirring constantly. When mixture is almost boiling, pour over the chocolate. Let stand for 30 seconds. Then, stir until smooth.
Pour ganache over cooled brownies and spread evenly.
Allow ganache to firm before cutting brownies. Brownies may be placed in refrigerator to expedite this.

Yields 16 brownies.

Article printed from Bake or Break Recipes: http://www.bakeorbreak.com/recipes


Any volunteers to come and eat them?