hello and wellcome to our site solsarin . in this post we want to talk about “dessert ideas for mother’s day”. stay with us
Prepare The Cake Pan: Line the bottom of an 8-inch springform pan with parchment paper, then butter, and flour the pan. Heat the oven to 325ºF and arrange a rack in the middle.
By hand, stir about one-third of the egg whites into the chocolate base to lighten the batter. When the first addition is combined, carefully add the rest of the whites and fold very gently until no streaks of white remain.
Bake The Cake: Pour batter into prepared pan and smooth top. Bake until a toothpick inserted in the center comes out with just a few crumbs, and the top is set, about 50 to 55 minutes. Remove pan from oven, run a knife around the inside edge to separate the cake from the pan. Set aside to cool completely.
Using a rubber spatula, gently stir together the chocolate mixture until glossy and smooth. Allow mixture to cool until no longer warm to the touch, stirring often, about 15 to 20 minutes.
My dad and I would often take road trips to Virginia to spend Thanksgivings with my Aunt Pat’s family. One year when I was 10 years old and groggily exhausted from the long drive, I mistakenly botched the mashed potatoes that I was tasked to make for the meal. I added 1/2 cup of salt instead of the ½ tsp that the recipe called for. This pie celebrates my love for salt and the sweet way everyone still teases me about that ill-fated dish.
Technique tip: Place the pie shell on a cookie sheet. Place that cookie sheet on the extended oven rack prior to pouring the mixture in the shell. This helps to ensure that the mixture will not shift or spill, which can often happen when transferring from a kitchen countertop to the oven.
For the filling:
1.
Preheat the oven to 325 degrees.
2.
In a large mixing bowl (or a standing mixer bowl), combine flour, sugar, cornmeal, cocoa powder and salt. Slowly add in the eggs and buttermilk.
3.
Once the mixture is well incorporated, add the butter and vanilla extract and continue to mix until combined. Pour the mixture into the pie shell lined with an all-butter crust. Place in the oven and bake for 50-60 minutes.
4.
The edges around the pie crust should be dry and solid. The center may still “jiggle” a bit, but it’s perfectly fine. Remove the pie out of the oven and allow it to cool for 60-90 minutes. In the meantime, prepare the salted caramel sauce.
For the salted caramel sauce:
In a small saucepan, melt the butter. Add heavy cream, light brown sugar and salt. Stir until the ingredients have combined.
Turn on the stovetop to medium high heat and bring the mixture to a boil (about 5-7 minutes.) While the mixture is reaching its boiling temperatures, frequently stir the mixture to avoid the bottom from burning. Once the mixture has thickened, remove the saucepan from the heat and add vanilla extract.
To serve:
Once the pie has cooled, add the salted caramel sauce and garnish the pie with sea salt flakes.
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