Sunday, November 29, 2015

Quince Chocolate Streusel Cake



We're still on the quince train people, so stay seated. This is the last stop.

A little secret about German streusel cakes... some of the best ones have no cake in the recipe at all, only streusel.



A few months ago, I discovered this when I was doing research to create this delicious elderberry marzipan streusel cake


This quince chocolate streusel version is a beautiful German style addition for your holiday table uses fresh quince, a fragrant winter fruit.

There is no cake base in this recipe. Fresh quince are poached, then pressed into a homemade chocolate streusel mix, covered over with more streusel and then baked.  As a final touch in decoration and flavor,  the cakes is then drizzled with semi sweet melted chocolate. 



The last step is optional of course, but only a Scrooge does not like chocolate drizzled on their streusel cake. 

I mean. Really.
Quince Chocolate Streusel Cake
Prep Time: 55 minutes 
Bake Time: 45 minutes 
Yield: 12 slices
Ingredients:
  • 1+3/4 lbs fresh quince
  • 1+1/4 cup firmly packed light brown sugar
  • 4 tablespoons freshly squeezed lemon juice
  • 2 sticks (1 cup) unsalted butter
  • 3+1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1/4 cup rolled oats.
  • 1 oz bittersweet chocolate, chopped into pieces
Directions:
  • Wash the fresh quince and pat dry. Peel the quince, slice into quarters. Cut out the core from each quarter. 
  • Place the quince pieces in a large saucepan and cover with water. 
  • Add the lemon juice and sprinkle 3 tablespoons of sugar over the top. 
  • Bring the water to a boil over medium - high heat. 
  • Reduce the heat to low and let the quinces simmer until tender but they should not be mushy. About 1/2 hour of simmering should do it. 
  • Remove from the heat and gently drain. when the quince pieces are cool enough to handle, slice each quarter into four pieces each. Set aside. 
  • Preheat the oven to 350 degrees F. 
  • Line a 10-inch springform pan with baking or parchment paper and grease the paper and the sides of the pan.
  • Melt the unsalted butter in a small saucepan or the microwave. 
  • Let cool until just warm to the touch. 
  • In a separate bowl, whisk together the brown sugar, all-purpose flour, salt and cocoa powder. 
  • Stir the teaspoon of vanilla extract into the melted butter and add the butter mixture to
  • the dry ingredients. Use your hands or a large fork to mix everything together until large streusel crumbs form.To fully combine the ingredients, rub the streusel between your
  • palms. 
  • Press two-thirds of the chocolate streusel into the pan and halfway up the sides. Sprinkle the rolled oats over the top of the streusel crust. 
  • Arrange the poached quince slices over the top of oat strewn streusel crust and gently press them deep into the streusel. 
  • Sprinkle the remaining third of the chocolate streusel event over the top of the poached quince slices and gently press it down with your hands. 
  • Place the pan in the preheated oven and bake for 45 minutes. Check the quince with a fork to make sure it is tender. Check the pan after 30 minutes. If the quinces are starting to brown. Cover the pan with aluminum foil, replace back in the oven and let cook for the remaining 15 minutes. 
  • Remove from oven and let cool for 15 minutes before removing the cake from the pan. 
  • Line a baking sheet with parchment paper and place a cooling rack on top. Place the cake on the cooling rack. Let the cake cool completely. 
  • In a double boiler melt the bittersweet chocolate. If you do not have a double boiler, find two small pans where one nests inside the other. Fill the larger pan with 1/2 inch of water. Place the smaller pan inside and place the chocolate pieces in the smaller pan. Place everything over a low heat. when the chocolate starts to melt, stir it occasionally. 
  • When the chocolate has completely melted, remove from heat and let cool enough to handle. 
  • Spoon or scrape the chocolate into a pastry bag fitted with a #4 tip and squeeze the chocolate over the top of the cake in a zig-zag pattern. 
  • Alternately, use a fork or spoon to drizzle the chocolate over the top of the cake. 
  • You can also place the melted chocolate in a plastic food storage bag, snip a very small piece of one corner off of the bay and squeeze to drizzle the chocolate on the cake. 
  • Transfer the cake to a serving platter. Cut and serve.

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