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January 10, 2013
CHOCOLATEFEST
9
DON’T WAIT FOR THE SIMPLE
PLEASURES YOU DESERVE
342631.011013Choc
CANDY ON THE
OUTSIDE, CHOCOLATE
ON THE INSIDE
Keana’s
Candyland
503-719-5131
❈
5314 SE MILWAUKIE AVE., PORTLAND
KEANASCANDYLAND.NET
GLUTEN
FREE
503.222.4404
307 nw 10th ave
portland, or
www.cupcakejones.net
341568.011013 Choc
341567.011013 Choc
8235 SE Stark St., Portland
(503) 256-0205 | www.letsbrew.net
We have everything you need.
On-site Brewing & Homebrew
Supply Store
342632.011013 Choc
Chocolate Tastes Better in Beer.
Brew your own Chocolate Stout this year.
Dark Star Chocolate Cake (flourless —
provided by Lillie Belle Farms)
Ingredients
16-ounce Lillie Belle 80 percent Dark Star chocolate bar
4-ounce stick unsalted butter
9 large eggs, separated
3/4 cup sugar plus one tablespoon
2 cups heavy cream (cold)
Confectioners’ sugar for dusting
Directions
Preheat the oven to 350 degrees F. Butter a 9-inch springform
pan.
Put the chocolate and butter into the top of a double boiler
over about 1 inch of simmering water until melted. Meanwhile,
whisk the egg yolks with the sugar in a mixing bowl until light
yellow in color. Whisk a little of the chocolate mixture into the
egg yolk mixture to temper the eggs, (keeps them from curdling)
then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form and
fold into the chocolate mixture. Pour into the prepared pan and
bake until the cake is set, the top starts to crack and a toothpick
inserted into the cake comes out with moist crumbs clinging to it,
20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.
Allow to cool and dust with confectioner’s sugar.
Serve with a dollop of whipped cream.
Dark Star
Chocolate Cake
Roasted Parsnip Polenta
Bites with Truffled Choco-
late (provided by Sur la
Table)
Y
ields: 8 servings
2 dried chiles negros,
stemmed and seeded
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon ground black pepper
One 1/2-inch cinnamon stick
5 tablespoons lard or vegetable
shortening
2 1/2 tablespoons raisins
20 whole almonds
1/3 cup raw pumpkin seeds
2 tablespoons masa harina
5 medium plum tomatoes, chopped
1 small onion, chopped
4 cups vegetable stock
3 1/4 ounces unsweetened choco-
late, coarsely chopped
1 1/2 tablespoon truffle oil
Salt and freshly ground pepper
2 cups polenta
6 cups vegetable stock
3 tablespoons butter
3 parsnips, peeled and cut in 1/2
pieces
1/2 pound mushrooms, cut in quarters
2 tablespoons balsamic vinegar
3 tablespoons vegetable oil
Parsley, for garnish
In a skillet, melt 1 tablespoon of the
lard. Stir in the raisins, almonds,
pumpkin seeds and spices. Cook the
mixture over moderately low heat un-
til the almonds are toasted and the
raisins are plump, about five minutes.
Transfer the contents of the skillet to
a large bowl.
Add the onion to the skillet and
cook, stirring, until lightly browned,
about 8 minutes. Add the tomatoes to
the skillet and cook, turning, until
soft. Transfer to the bowl with the al-
monds.
Working in batches, transfer the
contents of the skillet along with the
chocolate, truffle oil and chiles to a
blender and puree until smooth. Sea-
son sauce with salt and pepper.
Heat vegetable stock to a boil and
add polenta. Cook, stirring constantly,
until thick. Add butter and season
with salt and pepper. Pour into a lined
sheetpan and chill in refrigerator un-
til set, about 2 hours.
While the polenta is cooling, toss
the parsnips in balsamic, oil, and
salt and pepper. Transfer to a sheet
pan and roast at 375 degrees F for 15
minutes. Add mushrooms to the
parsnips and continue roasting for
10 minutes.
Cut the polenta into 3-inch squares
and sauté over medium high heat to
brown each side. Top with parsnips
and mushrooms and drizzle chocolate
sauce over top. Garnish with parsley.
Roasted Parsnip Polenta
Bites with Truffled Chocolate