Chocolate Gateau

Ingredients

• 7 Tbsp. unsalted butter, cut into cubes
• 1/3 cup minus 1 Tbsp. all-purpose flour
• 1 cup minus 1 Tbsp. unsweetened cocoa powder
• 5 oz. good quality semisweet chocolate, chopped
• 4 cold eggs
• Pinch of salt
• 1 cup granulated sugar
• 1/4 cup heavy cream
• Raspberry for garnish
• Powdered sugar

Directions

1. Center a rack in the oven and preheat the oven to 375 degrees Fahrenheit. Grease an 8-inch baking pan, dust the inside of the pan with flour, and tap out the excess. Line the bottom with parchment paper, butter the paper, dust the paper with flour and tap out the excess. Set aside.
2. Combine the flour and cocoa powder and sift, set aside.
3. Set a heatproof bowl over a saucepan of simmering water (140F) and add the semisweet chocolate. Stir occasionally until the chocolate is melted. Add the coarsely chopped butter and let it melt completely. Transfer the bowl to the counter and let the mixture cool.
4. Separate the cold eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.
5. While the chocolate is cooling, place the egg whites in a clean bowl with a pinch of salt. Working with the whisk attachment of the mixer, beat the egg whites until they are foamy and start adding half of the sugar (1/2 cup) in 2-3 separate additions.
6. Continue to beat on high speed until stiff peaks form and sugar is dissolved (about 5 min total). To test for stiff peaks, the peaks should stand straight up when you lift up the beaters. The whites should not slide around. Transfer the meringue into a bowl and wash the mixing bowl for next step.
7. In the clean mixing bowl, beat the egg yolks and the rest of sugar (remaining 1/2 cup) until creamy, and stir in the heavy whipping cream.
8. With a rubber spatula stir the chocolate mixture into the egg mixture. Then add the flour and cocoa powder into the mixture.
9. Using the spatula, stir about 1/3 of the meringue in to the batter, then gently fold in the rest until the color is uniform.
10. Pour the batter into the pan and give the pan several sharp taps on the counter to bring up any air bubbles that may be trapped in the batter.
11. Bake at 375 degrees F for 10 minutes and then lower the setting to 340 degrees F and bake for 30-35 minutes until a toothpick pulls out moist crumbs when inserted near the center of the cake. Transfer the pan to a cooling rack and let the cake rest for 15 minutes.
12. Run a knife along the edges of the cake and carefully turn the cake over onto a rack and remove the pan and the parchment paper. Invert the cake onto a serving platter before serving. As the cake cools, it may deflate a bit. Decorate with raspberry and dust the powder sugar before serving.

Baked Green Tea Doughnuts

Ingredients

• 3/4 cup cake flour
• 2 Tbsp. sugar
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 Tbsp. green tea powder (matcha)
• 1 large egg, beaten
• 1/3 cup milk
• 2 Tbsp. unsalted butter, melted
• 1 Tbsp. honey

For the Chocolate Glaze

• 1/4 cup chocolate chips (semisweet or white)
• Sprinkles of your choice

Directions

1. Preheat oven to 425 degrees Fahrenheit. Lightly coat your doughnut pan (6 wells) with cooking spray.
2. Add all the dry ingredients (flour, sugar, baking powder, salt, and matcha) in a large mixing bowl and whisk to combine (you can sift dry ingredients first, but this is a short cut – just whisk for 15 seconds). 
3. Add the beaten egg, milk, melted butter and honey to the mixing bowl, and whisk until incorporated.
4. Use a pastry bag fitted with a round tip (or a large Ziploc bag with one corner snipped off) to pipe the batter into the doughnut mold. Fill each mold about ¾ full.
5. Bake donuts for 8 minutes, or until an inserted skewer comes out clean and the donuts spring back when you lightly press your finger into them. Let cool in the pan for a few minutes before transferring them to a wire rack.
6. To make the chocolate glaze, melt the chocolate in a double boiler.
7. Dip the cooled donuts into the melted chocolate and top with sprinkles of your choice. Doughnuts are best eaten day made.
8. Yields 6 doughnuts.

Steamed Muffin Bread

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 cup of milk
• 1 tsp pure vanilla extract
• 1 large egg
• 1/4 cup (1/2 stick) unsalted butter
• 1 1/2 cups of raisins (more or less depending on how much you like them)
• 1/4 tsp cinnamon (optional)

Directions:

1. Put the butter in a microwavable bowl and cook, covered, for about 1-1/2 minutes, or until it is melted. Put it to the side and allow it to come to room temperature. Make sure it does not become solid again.
2. Combine the flour, baking powder and salt in a large mixing bowl.
3. Add raisins and cinnamon to the flour and mix together. Set aside
4. Beat the egg in a separate bowl with a whisk.
5. Add the sugar, milk, and vanilla to the egg and beat it until thoroughly mixed.
6. Pour the melted butter into the egg mixture a tiny bit at a time. Make sure after adding a little bit of the butter to beat the mixture well. Continue to do this until all the butter is fully incorporated.
7. Add the liquid ingredients to the dry ones and mix quickly. You don't want to over mix but make sure everything is dough-like and fully combined.
8. Set up your double boiler or steamer. Equally divide the batter into 14 muffin liners. Try not to add too much since they will expand a little as they cook.
9. Put as many of the muffins as you can into the steamer. Put a towel over your muffins and then the lid to prevent condensation from falling onto your muffins. Cook for about 20 minutes.
10. Check them by sticking a toothpick into each one. If it comes out clean they are done. Also just be careful when you remove the lid and towel because of the hot steam. Use a large spoon or tongs to remove muffins from steamer.