Anna Sultana’s Sour Cream Chocolate Cake with Dark Chocolate Glaze

The weather here hasn’t been at all Spring-like.

We’ve had hail and snow during the past week.

Well, Spring weather or not, Mother’s Day is coming this Sunday.

This cake always reminds me of my parents.

Ma and I made it when they came up for a visit.

Pop would sit and supervise us as we spread the chocolate filling. 

Every so often he’d say something like 

Do you use that to lay bricks? or 

Can you do stucco work, too?

Ma would give him THE LOOK and he’d wander off until it was time to eat.

As all good things are this cake that is a bit of a project.

You can spread out the work load - bake the cake layers the day or two before.

The layers also freeze well, if you want to lighten the work load this weekend.

Happy Mother's Day!!

Hints:

If you are using all purpose flour in this recipe remove two tablespoons from each cup of flour and 1 1/2 teaspoons from the 1/4 cup.

About the chocolate…

When we made this recipe back in the 90s, a square of baking chocolate was 1 ounce.

For some reason a chocolate company - who couldn’t possible have a baker on staff - has decided to repackage their product so that 4 itty bitty rectangles equal 1 ounce.

I don’t know how your chocolate is packaged, so I’m giving weights.

Use the same bowl for the three meltings without washing after the first two uses.

Just pick a bowl that's large enough for the 4 ounces and coffee.

About the sour cream… use any fat content you prefer.

If you don’t want to use all three layers at one time you can freeze a layer to serve some other time.

About the filling…

If it looks too thick, add a little more cream.

If it’s too thin, add a little more icing sugar.

Don’t have 2 Tablespoons strong coffee? No problem.

Put 2 Tablespoons of water and instant coffee (either regular or decaf) in the bowl. 

Just before serving you can top the cake with raspberries or sliced strawberries if you’re feeding the gang and it will all be eaten at one seating.

If this isn’t going to happen the berries could end up looking a bit sad.

Not to worry. here are other topping ideas: shaved chocolate or chocolate chips, whole or chopped nuts, unwrapped chocolate bonbons, maraschino cherries, cookies, frosting mounds, peaks or flowers… 

Have fun with it. 

Another good cake for special events is

Anna Sultana’s Mocha Cake and Mocha Fudge Frosting

                        Chocolate Cake

Place the rack in the centre of the oven.

grease 3 8 inch round pans

      

Preheat oven to 350º F          

Sift together into a medium bowl

2 1/4 Cups cake & pastry flour

2 teaspoons baking soda

1/2 teaspoon salt

Place in a large mixer bowl

1/2 Cup butter, softened

2 1/4 Cups lightly packed brown sugar

3 large eggs

Cream on medium speed of electric mixer for 5 minutes.

While the butter is being creamed, place in a microwaveable bowl 

3 ounces unsweetened chocolate

Melt in microwave.

After the butter mixture has been beaten for 5 minutes, beat in

1 1/2 teaspoons vanilla

the melted chocolate

While you’re adding the dry ingredients and sour cream, heat to boiling

1 Cup water

Add the dry ingredients alternately with

1 Cup sour cream

Mix lightly until smooth.

Stir in the boiling water. The batter will be thin. Don’t worry. It’s okay.

Pour the batter into the greased pans.

Bake until the cake layers are done, about 35 minutes.

A toothpick inserted in the centre of each should come out clean.

Yes, test each one. Trust me.

Let the 3 cake layers cool in the pans on wire racks for 10 minutes.

Remove the cakes from the pans and place the layers on the racks.

Let them cool completely.

                        Chocolate Filling 

Place in a microwaveable bowl  

2 ounces unsweetened chocolate

Melt in microwave.

Place in a large mixer bowl

1/2 Cup butter, softened

1/3 Cup light cream

the melted unsweetened chocolate

Beat until creamy.

Gradually add in

3 to 3 1/2 Cups sifted icing sugar

Beat until light and fluffy.

Cut 2-inch-wide strips of wax paper.

Place a layer upside down on a serving plate.

Arrange the wax paper under the cake to protect the plate.

Spread some filling over the layer with a spatula.

Place the second layer on top and spread some filling over it.

Place the third layer on top. Do not cover it with the filling.

Smooth the remaining filling over the sides.

Chill 30 minutes.

Remove the wax paper strips.

                        Chocolate Glaze

Place in a microwaveable bowl

4 ounces unsweetened chocolate

2 Tablespoons strong coffee

Heat in a microwave until the chocolate is melted.

Remove from microwave.

Add 

3 Tablespoons butter, softened  

Stir until smooth.

Spread the glaze over the top layer and let it drizzle down the sides.

Anna Sultana’s Manicotti with Vegetable Cheese Filling and the Harvest Moon

Well, here we are… October.

There’s a nip in the air, and bright colours on the trees.

And, if you live in Canada, next week is Thanksgiving.

I know, after a certain age, it doesn’t feel like a whole year has passed since we celebrated last Thanksgiving.

Or a whole year passing for any holiday, for that matter.

Be that as it may, a year has passed, and it’s time to prepare another big family dinner.

One of the tricks Ma used to make the main dish go further when the family gathered was to serve a pasta course first.

Ma always had homemade stuffed shells in the freezer to add a bit of heft to her regular meals.

If it was a holiday meal, she would also make a pan of lasagna or manicotti.

Ma believed that if we filled up on something like manicotti, there’d be more turkey left over for another dinner or, at the very least, for sandwiches.

Hints:

New at stuffing tubes?  

It’s easier to cram a bit in from each end.

You can either use a spoon, or place the filling in a plastic bag.  

Using scissors, cut a corner from the bottom of the bag. 

Fill by squeezing the filling mixture into both ends of each tube.

You can also prepare stuffed manicotti in advance and freeze.

If you're in a cooking frenzy, make extra for another dinner.

For frozen stuffed manicotti, an hour in a 350º oven usually did the trick.

                        Manicotti with Vegetable Cheese Filling

Have on hand 

3 Cups tomato sauce

In a large pot place

4 quarts water

Over high heat bring the water to a boil.

Add 

salt to taste

Add

225 grams manicotti tubes (14 tubes)

Cook, stirring occasionally, until the pasta is al dente.

Drain the tubes and rinse with cold water.

For Filling

Finely chop

1 red pepper

1 yellow pepper

5 green onions

Place in a large skillet 

1 Tablespoon olive oil

Heat over medium heat.

Add the chopped peppers and onions and continue to cook over medium heat 

for 5 minutes, until the vegetables are tender.

Cool for 5 minutes.

While the vegetables are cooking, place in a large bowl 

2 Cups ricotta

1 Cup mozzarella, chopped or shredded

1/2 Cup grated Parmesan cheese

2 large eggs

Combine.

Stir in the fried peppers and onions. 

Place a thin layer of tomato sauce in the bottom of a 13 x 9 x 2 inch baking pan.

Carefully stuff the manicotti tubes and place them in the baking pan.

Preheat oven 350º F

Spoon the remaining sauce over the tubes.

Sprinkle with

4 ounces mozzarella, shredded 

1/2 Cup grated Romano or Parmesan cheese (optional)

Cover and bake 45 to 50 minutes, until the manicotti is heated through.

Serve hot with available (optional)

grated Romano or Parmesan cheese  

hot tomato sauce 

Ma’s Green Bean Salad is a good side dish with the manicotti.

It’s also a good idea to serve some crusty bread on the side to sop up the sauce...

…and to stretch out that first course.

Enjoyed making manicotti? Try these recipes:

Anna Sultana’s Manicotti with Sausage Filling

Anna Sultana’s Manicotti with Cheese Filling

Carmela Soprano's Manicotti with Ricotta Filling / Filling for Large Shells

About the sky this week, thanks to the folks at The Farmers' Almanac…

October 5 - At 2:40 p.m. EDT, the Moon officially turns full. And because this full Moon is the one that occurs nearest to the autumnal equinox (which was September 22) it is christened the Harvest Moon.

Usually the title of Harvest Moon goes to the September full Moon. But from 1970 to 2050 the Harvest Moon falls in October no fewer than 18 times. And 2017 is one of those years.

While the average occurrence of an October Harvest Moon is once about every three years, sometimes as much as eight years can pass between such cases (examples: 1990 to 1998; 2028 to 2036). On alternate years, the October Moon is traditionally known as the full Hunter’s Moon.

October 7 & 8 - The annual Draconid meteor shower, also sometimes called the Giacobinids, will peak. Usually a moderate meteor shower originating near the constellation Draco, the Draconid meteors are created by dust left behind by the periodic comet Giacobini—Zinner. This shower is best viewed in the evening hours. Watch for the Draconid meteors first thing at nightfall – or before the bright Moon rises.

Anna Sultana’s Żeppoli ta' san Ġużepp II / St. Joseph's Zeppole

St. Joseph’s feast day is this weekend.

Back in March, 2010 I wrote about Carmela Soprano's Sfingi, and Ma's Zfineg ta San Ġużepp.

Funny to think Carmela and Ma have something in common.

But, yes, if you’re from that part of Europe, you just have to celebrate St. Joseph by enjoying a pastry.

Since then I’ve posted a few other recipes that would be suitable for St. Joseph’s big day:

Anna Sultana's Zeppoli ta' san Guzepp 

           - Fried choux pastry with sweet ricotta filling and honey coating

Carmela Soprano's Sfingi (St. Joseph's Day Zeppole)

Carmela Soprano's Cream Puffs / Baked Sfingi and Ricotta Cream Filling

Cream Puffs - Baked Sfingi / Zfineg ta San Guzepp 

Okay… those are the recipes that most Moms would make.

But then, of course, there’s a more elaborate Zeppoli.

It’s kind of like Sfogliatelle, better known as Shfooyadell’. 

Great to eat, hell to make.

This is not something for a beginner - or a sane person - to make on a regular basis.

But, if you want to show off, or put an in-law in her place, this recipe could do it.

And all the while that your in-law is fuming, you could smile sweetly and say you went to all that trouble for good old St. Joseph.

Yeah, right, like the Blessed Virgin would’ve done the same.

Hints:

If you don’t want to peel the fruit use

2 teaspoons lemon extract

1/2 teaspoon orange extract

This also saves the mess of fishing the peels out of the pudding.

The peeled fruit could be added to a pitcher of sangria.

The egg whites could be used for the cookies, Dead Man's Bones, or Baked Alaska, or a healthy egg white omelet.

Waste not, want not.

If you don't have a deep-frying thermometer, test the oil by slipping a bit of the dough into the oil.  It should sizzle and turn brown in 1 minute.

Try to not fill the Żeppoli until you are ready to serve them.

They really don’t age well.

Well, the same could be said about that in-law.

                        Żeppoli ta' san Ġużepp

Filling

Peel

2 lemons
1/2 orange

Set aside.

Beat together

2 Cups Milk

6 egg yolks

Place in a small pot

1/2 Cup and 2 Tablespoons sugar
1/4 Cup and 2 Tablespoons flour

Stir them until they are well blended.

Gradually stir in 

2 Cups Milk

Gradually stir in the milk / egg yolk mixture.

Add the lemon and orange peels.

Place the pot on the stove over low heat.

While stirring constantly, cook until the milk thickens.

Remove the pot from the heat and discard the peels.

Set the pot aside and let the pudding cool to room temperature.

Stir occasionally to prevent a thick skin from forming.

Pastry

Combine

2 Cups flour

1/2 Cup sugar

In a large pot place

1 3/4 Cups water

4 ounces butter

Place the pot on the stove over high heat.

Heat to boiling.

When the butter has melted, reduce the heat.

While the pot is still on the stove, gradually stir in the flour / sugar mixture.

Stir until the mixture forms a ball.

Continue stirring the dough on the stove for 10 minutes.

Remove the pot from the heat.

Let the ball of dough cool completely.

While the dough is cooling, cut a dozen 4 x 4 inch squares foil.

Beat into the dough, one at a time

6 eggs

Beat until smooth.

The dough will become softer, almost like a batter.

Place the dough in a pastry bag.

On each square of foil, starting from the centre, squeeze the dough from the pastry bag to form a bird's nest with a hollow space in the middle. 

The bird’s nest is called a Żeppola.

In a deep saucepan or deep fryer pour

about 2 inches vegetable oil

Heat to 375º on a deep-fry thermometer or test with dough (see hints).

While the Żeppola is still on the foil, put 2 or 3 into the hot frying oil. 

Don't crowd or they won't fry properly.

The paper will separate from the Żeppola and you will be able to remove it.

Turn them several times until they turn golden-brown on both sides, about 3 minutes.

Remove the Żeppoli with a slotted spoon.

Drain on paper towels.

Repeat with the remaining dough.

Cool the Żeppoli thoroughly.

Arrange the Żeppoli on a platter.

Put the filling in a clean pastry bag.

Fill the centre of each Żeppola with some custard.

Garnish the custard centre of each Żeppola with

a maraschino cherry

Dust with 

Confectioners’ sugar

Serve, sit back and expect compliments.

Anna Sultana's Spongecake with Lemon Cream Filling, Maltese Style

Well, the sky was overcast on February 2.

Various rodents throughout North America didn’t see their shadows.

So, with any luck, it will be Spring in six weeks.

I sure hope they were right.

I don’t know what it is about cloudy skies.

I crave lemons... in my drinks, in my meals and especially in my desserts.

Maybe I just need something round and yellow.

Whatever… I need to make lemon desserts.

About five years ago I posted two custard recipes:

Anna Sultana's Cannoli - Spongecake with Custard Filling, Maltese Style

Carmela Soprano's Zuppa Ingles, Neopolitan Trifle

Needless to say, Ma’s recipe is easier.

This recipe of Ma’s is even easier.

And it has lemon pie filling in it.

Need I say more?

Hints:

Sponge cakes are usually sold in pairs.

This recipe calls for four layers - that’s two packages.

This dessert also works with canned pie filling.

Or homemade, if you have the time.

This recipe makes a dessert large enough for a family get together.

If you’d like something smaller, just make it with:

one package of sponge cake (two layers)

one package of lemon pie filling & dessert mix

one half tub of whipped topping

Cover each layer with half of the lemon cream filling. 

                        Spongecake with Lemon Cream Filling

Prepare 

2 packages of lemon pie filling & dessert mix as per package instructions

Set aside to cool to room temperature.

Fold in

1  1-quart tub of whipped topping

Place in a deep bowl

1 8-inch sponge cake layer

Spread over it

a thin layer of apricot jam (optional)

Top with 

1/4 of the lemon pie / whipped topping mixture

* Place another 8-inch sponge cake layer on top of the lemon cream filling.

Cover with a layer of jam (optional) and 1/4 of the lemon cream filling.

Repeat from * two more times.

Cover and refrigerate.

Easy, no?

About the sky this week…

According to the Farmers Almanac:

February 4 is the midpoint of winter, the halfway point between the Winter Solstice and Spring Equinox.

On February 6 look to see a very thin waning crescent Moon forming a broad triangle with Venus and Mercury this morning, the Moon hovering about 4° above both planets. Mercury also reaches greatest elongation on this morning, 26° west of the Sun.

On February 8 there’s a New Moon at 9:39 a.m. It’s completely invisible.

Anna Sultana’s Pumpkin Cheesecake Bars and Pumpkin Pie Spice

It’s mid-September.

The holiday season is fast approaching.

If you live in Canada Thanksgiving will be on October 12.

Yeah… that’s less than a month.

Sheesh.

Pumpkin is a popular ingredient in many Fall / Winter holiday menus.

Pumpkin is also a popular ingredient in Maltese cooking, especially in our vegetable soups.

Pumpkin is everywhere.

In the stores they sometimes give you a free pumpkin pie if you buy a couple of things.

But, to be honest, after a while even a good pie can get a bit boring.

Mix it up.

Be a woman of mystery.

Serve pumpkin in a cheesecake.

After 60, this is as much excitement as we can stand.

Hints:

Buy a box of crushed graham cracker crumbs.

Trust me, you’ll use them.

If you’re using pumpkin from a fresh pumpkin, don’t waste the pumpkin seeds.

Pumpkin seeds, when roasted, are a great low calorie snack.

Refrigerate any leftover bars for up to 2 days, in an air-tight container.

Pumpkin bread and pumpkin pie are said to bring money and luck your way as well.

Low calorie they’re not. 

                        Pumpkin Pie Spice

1/4 Cup ground cinnamon

1 Tablespoon ground ginger

2 teaspoons ground nutmeg

1 teaspoons ground cloves

1 teaspoons ground allspice

Makes a scant 1/2 Cup

Pumpkin Pie Spice also goes nicely on the mashed sweet vegetables and onions.

                        Pumpkin Cheesecake Bars

The Crust

Line an 8" square baking pan with aluminum foil, with ends of foil extending over sides.  

Set aside.

Preheat oven to 350º F.

Crush enough graham crackers until you have

3/4 Cup fine graham cracker crumbs

Add 

4 Tablespoons butter, melted

Combine well

Press the crust into the bottom of the prepared pan.

Bake in the oven for 7 minutes.

The Filling

Combine in a large mixer bowl

2 8-ounce packages cream cheese, softened

1 Cup sugar

3/4 Cup pumpkin (canned or cooked and pureed)

2 teaspoons vanilla extract

3 Tablespoons flour

1 1/2 teaspoons pumpkin spice 

1/4 teaspoon salt

Beat at medium speed until smooth.

Add, one at a time

2 large eggs

Beat at low speed until smooth.  Do not over beat.

Pour the pumpkin cheesecake filling into the prepared pan.

Tap the pan against the counter to get rid off air bubbles on the surface.

Bake for 35 minutes.

The pie should be set around the edges, with a slightly soft centre.

Cool on a wire rack 1 hour or until completely cooled.

Keep the cake in the pan, and refrigerate at least 4 hours.

About an hour before serving remove the cake from the refrigerator.

Remove the cheesecake from the pan. 

Slice into bars, and place on a platter.

Garnish each bar with 

a walnut

or 

whipped cream and a sprinkle of nutmeg (optional)

or

a drizzle of caramel sauce and a sprinkle of cloves (optional)

or

whatever you like and have

Anna Sultana’s Strawberry Tart and Lemon Curd, Maltese Style

In the last post I mentioned how strawberries are served in some countries.

Well, Maltese have a favourite strawberry dessert, too.

We serve strawberries in a lemon curd filled tart.

Strawberries… lemon… perfection!

In Malta there is a Strawberry Festival every year in Mgaar in April.

Why not create your own strawberry festival?

Hints:

You could substitute lime juice and zest for lemon to make lime curd.

But a lemon or an orange curd would work better in this dessert.

After you add the juice it will look curdled.

Don’t panic - it will smooth out as it cooks.

Covered tightly and refrigerated, the curd will keep for a week.

In the freezer it will last for two months.

The lemon curd can also be used as a spread over shortbread, toast or English muffins.

It is also good as a filling for cakes and tarts.

About the crust…

For variety, you could use ginger snaps, digestives or sugar cookies.

Don’t have mascarpone cheese?

Ricotta or cream cheese would also work.

You can also use raspberries, blackberries or whatever you have on hand. 

Peaches or apricots also go well with the curd base.

Hey, we’re Maltese.

We use what we have!

                        Lemon Curd

Makes about 2 Cups

Place in a large mixer bowl

3 ounces (6 Tablespoons) unsalted butter, softened at room temperature

1 Cup sugar

Beat 2 minutes.

Add, one at a time, beating after each addition

2 large eggs

2 large egg yolks

Beat another minute.

Mix in

2/3 Cup lemon juice

Pour the mixture into a medium, heavy-based saucepan.

Stirring constantly, cook the mixture over low heat until it looks smooth.

Increase the heat to medium and cook, stirring constantly, 15 minutes. 

The mixture should thicken and leave a path on the back of a wooden spoon. 

Don't let the mixture boil.

Remove the curd from the heat.

Stir in

1 teaspoon grated lemon zest

Scrape the curd into a bowl. 

Press plastic wrap onto the surface of the lemon curd to keep a skin from forming.

Chill the curd in the refrigerator. 

The curd will thicken as it cools. 

                        Strawberry Tart

Place the oven rack in the middle of the oven.

Butter the bottom of a 10 x 3-inch springform pan.

Preheat the oven to 325º

The Crust

Combine in a small bowl

1 1/4 Cups graham wafer crumbs

1/4 Cup sugar

6 tablespoons unsalted butter, melted 

Press the mixture over the bottom of the prepared pan.

Bake 8 minutes.

Place on a rack to cool about an hour.

The Fruit

Clean, hull and halve  

1 pound strawberries (see above)

The Filling

Place in a large mixer bowl

8 ounces mascarpone cheese

1 Cup lemon curd

Mix until light and creamy.

Spread the mixture over the cookie base.

Top with the prepared strawberries.
Refrigerate to set.

Before serving dust with
Confectioners' sugar