"Easy Baking"

Show 121

Trattoria Moderna
1121 North 19th Street
Arlington, VA 22209

Kevin Boxx - Pastry Chef

Chocolate Mascarpone Torte Espresso
Creme Anglaise and Cocoa Nibs

The Flourless Chocolate Torte
1)   10 oz. Bittersweet Chocolate
2)   8 oz. Butter
3)   10 oz. Granulated Sugar
4)   7 each Whole Eggs

1)   Melt Chocolate and butter together over a double boiler.
2)   Whisk together eggs and sugar until smooth.
3)   Whisk eggs into chocolate mixture until smooth.
4)   Pour into a lined 10 inch pan and bake at 275 degrees for 1 hour.
5)   Yield one 10 inch torte.

The Mascarpone Cream
1)   8 oz. Fresh Mascarpone Cheese
2)   1 cup Powdered Sugar
3)   ¼ cup Cocoa Powder
4)   2 tsp. Espresso Powder
5)   2 cups Heavy Cream

1)   Sift together the Powdered Sugar, cocoa powder and the espresso
2)   Whisk the Mascarpone Cheese with the Powdered Sugar mixture
       just until combined.
3)   Add the Heavy cream and whip until soft peaks.
4)   Set aside until the torte is cool enough to top.

The Creme Anglaise
1)   1 cup Heavy Cream
2)   1 cup Milk
3)   ½ cup Sugar
4)   12 each Egg Yolks
5)   ¼ cup Espresso Powder

1)   Heat the heavy cream, milk and espresso powder.
2)   Temper egg yolks with hot milk mixture and return to sauce pan.
3)   Cook over mid-high heat stirring constantly with wooden spoon.
4)   Sauce will coat spoon when done. Immediately pour through a fine
       strainer into stainless container in a ice bath. Stir to release steam
       and cool.

Cocoa Nibs for Garnish

Lemon Ricotta Cheese Cake Lemon Curd
Raspberry Sauce and Toasted Almonds

The Lemon Ricotta Cheese Cake
1)   2 # Ricotta Cheese
2)   1 cup Sugar
3)   5 each Whole Eggs
4)   ¼ cup Lemon Juice
5)   ½ cup Heavy Cream
6)   ¼ cup Sifted Cake Flour

1)   Cream the sugar, flour and the ricotta cheese together with a paddle
       until smooth.
2)   Slowly add in eggs.
3)   Add the Heavy Cream and Lemon juice.
4)   Pour into par baked crust. Bake in a water bath 325 degree for 1 hour.

The Crust for the Cheese Cake
1)   8 oz. Butter
2)   1 cup Powder Sugar
3)   2 tsp. Lemon Juice
4)   4 each Egg Yolk
5)   ½ cup Milk
6)   2 ½ cup All purpose Flour

1)   Cream the butter, powder sugar and lemon juice together.
2)   Add the yolks one at a time.
3)   Add Milk then the all purpose Flour.
4)   Chill.

The Lemon Curd
1)   1 cup Lemon Juice
2)   6 oz. Butter
3)   5 each Whole Eggs
4)   12 oz.  Sugar

1)   Bring the lemon juice and butter to a boil.
2)   Whisk the eggs and sugar together.
3)   Temper the hot lemon juice mixture into the egg mixture.
4)   Return the double boiler and cook to 185 degrees.
5)   Strain and cool completely to 80 degrees in an ice bath.
6)   Refrigerate.

Toasted Almonds and Raspberry Sauce for Garnish

In the Studio Kitchen with Kevin Boxx (left)
and Lindsey Gustin (right)

Good Eating!!!