This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

We had several options for how to treat this challenge. We could make a traditional tuile — a French almond cookie shaped over a rolling pin to resemble the roof tile for which it is named. We could also make a chocolate cookie version, or a chocolate version that is more like a candy, made of just melted dark chocolate and ground almonds. We needed to choose one of these batters, shape it, and then serve it with “something light.”

I’ve made one version of tuiles on the site previously, which I shaped as cups to serve ice cream. This month, I ran out of time to try one of the true cookie versions of the tuiles, so I decided to go with the simpler chocolate version — just melt some chocolate, mix in some ground almonds, pipe into the desired shape, and then lay over a rolling pin to curl. Inspired by Karen, I thought I’d make them butterfly shaped. I didn’t have the materials to make a stencil like she did, but I thought a butterfly was simple enough I could freehand it. Boy was that a bad idea! Because of the almonds, the batter is a little thick, making it hard for me to pipe or spread it evenly, and I’m not very well-practiced at piping anyway. My plan was to make a butterfly, then let it cool kind of wedged between two glasses so that it’s wings curled up. Well, the few times I could actually get something shaped sort of like a butterfly, I messed it up while I was trying to curl it. In the end, I decided to just make round tuiles and shape them over a rolling pin. They weren’t as pretty as I hoped, but they still tasted good. Hopefully, soon I’ll have some more time and will get a chance to try making some stencils and trying some of the many elegant ways of shaping tuile cookies.

For my “something light” to serve them with, I combined two recipes from La Tartine Gourmande to make a raspberry mousse. This was delicious with the dark chocolate, and definitely something I will try to make again. (Don’t worry, I used frozen raspberries so as not to pay $10 for a half-pint of out of season, low on flavor berries!) I think it was actually relatively light in fat, and it definitely tasted appropriately light (but still delicious!) for cutting back in January!

Before I share the recipes, I must remind you — check out what the other Daring Bakers have been up to this month. And thanks again to our hosts, Karen and Zorra!

Chocolate Tuiles

Adapted from Michel Roux’s Finest Desserts

5 oz dark chocolate, chopped
1/3 c blanched almonds, finely chopped

Melt the chocolate, being careful not to let it get too hot so it will stay tempered. (I usually melt it in the microwave in short 15-30 s intervals, stirring between each one, just until it gets melted enough it’s smooth.) Stir in the almonds. Pipe into desired shapes, on parchment paper or plastic wrap. Drape over rolling pin, cup, etc., if desired to shape. Let cool completely. Don’t lift off until just before serving, to keep their sheen.

Raspberry Mousse

Adapted from La Tartine Gourmande
Note: Contains raw eggs.

1/2 envelope unflavored gelatin
2 eggs, separated
2 T sugar
4 oz mascarpone cheese
3 T + 1/2 c whipping cream
1 c raspberries, thawed if frozen

Soak gelatin in 2 T cold water. Set aside. Puree half of the raspberries and set aside.

Beat yolks with sugar until light. Add mascarpone and beat a minute or two more. Gently heat 3 T of cream and combine with the gelatin. Add this to the mascarpone and set aside.

Beat the 1/2 c of cream until stiff peaks form. Fold the beaten cream and the pureed raspberries into the mascarpone mixture.

Beat the egg whites until stiff. Gently fold together with the raspberry/cream/mascarpone mixture.

Layer in glasses or other small serving dishes with the remaining raspberries. Chill until set.

Well, it’s time for another Daring Bakers adventure, and what fun this one was! This month’s challenge was hosted by Daring Baker co-founders Ivonne of Cream Puffs In Venice and Lis of La Mia Cucina, with help from Fran of Apples Peaches Pumpkin Pie and Shea of Whiskful. The challenge is dedicated to Barbara of winosandfoodies.com and the Taste of Yellow LiveSTRONG event. In addition to this challenge, this month was also exciting because it brought a new Daring Bakers’ website, including public baking forums which you, dear reader, should go check out.

But enough with the business. You want to hear about cake! This month’s challenge was an Opera Cake. Though Opera cakes are usually flavored with dark ingredients like coffee or chocolate, these Opera Cakes were to choose light spring colors and flavorings. I’d recently been remembering a delicious white chocolate, honey, and lavender terrine I had when Mom and I visited Provence, so I immediately decided those would be the flavors I would pick.

Since Matt was out of town on baking day, Mom came over to our apartment and made the cake with me. I was sure glad — we had a lot of fun, and nothing was that hard, but there were times it was busy and it was good to have two sets of hands. I have to say, I’m pretty proud of how this came out. Aside from not letting the ganache firm up enough so that the glaze melted it a little, the cake looks beautiful, and it tasted delicious as well. Maybe a tad on the sweet side, but what kind of a complaint is that?! I was particularly glad of how much the lavender flavor came out. I thought it might be too subtle, but instead it asserted its presence just enough. Thanks Ivonne, Lis, Fran, and Shea, for a fun and whimsical challenge! Be sure to check out all the other Opera Cakes with the DB blogroll!

Lavender-Honey-White Chocolate Opera Cake

The lavender flavor comes out nicely in this cake. On the other hand, I didn’t really taste the honey, so I think it could probably be left out. This cake has several components: a joconde (spongy cake) soaked in flavored syrup, buttercream, ganache/mousse, and glaze. It was supposed to be only three layers and square, but Mom and I thought that looked too squatty, so we cut it in half and made it six.

Recipe based on Daring Bakers recipe from Ivonne and Lis, which was based on Opera Cake recipes from Dorie Greenspan’s Paris Sweets and Tish Boyle and Timothy Moriarty’s Chocolate Passion.

Joconde

6 large egg whites, at room temperature
2 T granulated sugar
2 c almond meal (if you can’t find almond meal, grind about 2 c blanched almonds with a couple tablespoons of the flour)
2 c icing sugar, sifted
6 large eggs
1/2 c all purpose flour
3 T unsalted butter, melted and cooled
additional melted butter

1. Place racks to divide oven into thirds.
2. Preheat oven to 425 F.
3. Line 2 quarter sheet pans with parchment paper and brush with additional butter.
4. In the bowl of a stand mixer, beat egg whites with whisk attachment until they form soft peaks. Add granulated sugar and beat until stiff and glossy. If you don’t have an additional mixer bowl, gently scrape meringue into a different bowl and set aside.
5. If reusing bowl, rinse after removing egg whites. With paddle attachment, beat almonds, icing sugar, and eggs on medium speed until light and voluminous, about 3 minutes.
6. Add flour and beat on low speed until just combined. (Don’t overmix.)
7. Gently fold meringue into almond mixture, and then fold in melted butter. Divide batter between pans and spread evenly to cover entire surface of each pan. (This will be pretty thin.)
8. Bake until lightly browned and just springy to the touch, about 5-9 minutes.
9. Run a knife around edges of a cake to loosen it from pan. Cover with a sheet of parchment, turn over and unmold. Peel off parchment paper, turn it over, and use it to cover the cakes while they cool.

Syrup

1/2 c water
1/3 c lavender sugar
1 T honey
6-8 lavender flowers

1. Stir all the syrup ingredients together in a saucepan and bring to a boil.
2. Remove from heat and let cool to room temperature.

Buttercream
1 c lavender sugar
1/4 c water
1 t vanilla extract
1 large egg
1 large egg yolk
1 3/4 sticks unsalted butter at room temperature
blue and red food coloring

1. Combine the sugar, water, and extract in a small saucepan and warm over medium heat, stirring until sugar dissolves.
2. Continue to cook without stirring until syrup reaches 225 F. Remove from heat.
3. While syrup is heating, begin whisking egg and yolk at high speed using whisk, until pale and foamy.
4. When syrup reaches correct temperature, reduce mixer speed to low and very slowly pour syrup down the side of the bowl. Be careful not to splash syrup into the path of the whisk. Don’t worry about syrup that spins onto side of bowl, and don’t try to scrape it down as it will harden.
5. Raise speed to medium high and continue beating until eggs are thick and satiny and the mixture is cool to the touch. (This will take several minutes.)
6. Mash butter with a spatula so it’s soft and creamy.
7. With the mixer on medium speed, and butter a couple tablespoons at a time. Once it’s all incorporated, raise the speed to high and beat until thick and shiny. This will take several minutes.
8. Dye lavender colored using about 2 parts blue food dye to 1 part red. (Ours was a little big grayer-blue than we wanted, but once it was in the cake, you couldn’t really tell.)
9. Refrigerate the buttercream, stirring often, until set enough to hold up a layer of cake.

White Chocolate Ganache/Mousse
7 oz white chocolate (I used Ghiradelli white chips, and I had no problems, though I’ve heard others had trouble with these seizing)
1 c plus 3 T heavy cream
1 T honey

1. Melt white chocolate with 3 T heavy cream in a small saucepan or the microwave.
2. Stir so it’s smooth and chocolate is melted. Add honey. Set aside to cool.
3. Whip remaining 1 c of heavy cream until soft peaks form.
4. Fold the whipped cream into the cooled chocolate to form a mousse.
5. Refrigerate until it’s spreadable.

Glaze
Don’t make the glaze until ready to finish the cake. The original glaze was double this, but since we made it a rectangle, we only did half. So if you decide to do a square, you’ll need twice as much glaze as below.

7 oz white chocolate, coarsely chopped
1/2 c heavy cream

1. Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2. Let cool for 10 minutes and pour over the chilled cake. Smooth into an even layer.
3. Place the cake in the refrigerator for at least 30 minutes to set.

Assembly
Directions coming soon!