GOLDEN VALLEY, Minn.-- On Tuesday, March 8th at 7:00pm ShowPlace ICON Theatre and Cooper Pub will proudly present How the West Was Won as their inaugural "Cooper Classic." Admission for the screening is $10, and anyone who brings their ticket stub for How the West Was Won to the Cooper Pub that evening will receive a complimentary dessert. Tickets are on sale now and may be purchased at the ShowPlace ICON box office.
This morning, chef Kathy Marthaler dropped by our kitchen to prepare one of their featured desserts.
For more information about Cooper, visit www.cooperpub.com.
For more information about ShowPlace ICON, visit www.showplaceicon.com.
Cooper Chocolate Cake
Yield:2 - 1/2 sheet pans
First find the 2 flattest ½ sheet pans possible and line bottoms with parchment paper.
3 c. sugar
2½ c. flour
1½ c. cocoa powder
1 t. baking powder
2 t. baking soda
1 t. kosher salt
3 eggs
1 c. heavy cream
1 c. 2% milk
1 c. canola oil
10 oz. chocolate chips
1¾ c. butter milk
Sift together dry ingredients. In separate bowl, add canola oil to chocolate chips. Heat heavy cream and milk together until simmering and steamy, and then add to chocolate to melt. Stir well. Add buttermilk to wet mixture. In a mixing bowl with paddle attachment beat eggs briefly. Add wet mixture and stir. Add dry mixture and stir, scraping sides periodically. Spray sides of both ½ pans and fill one with 4½ c. batter (this will be the top) and the remaining batter in the other (bottom). Bake both pans at 325 F low fan for about 18 min. remove the "top" cake and bake the "bottom" for an additional 5 min. or until if tested with a pick, comes out clean. Cool completely. Freeze bottom cake until firm.
Strawberry Mouse
3 pints Strawberries, washed and hulled
2 cups Heavy cream
¾ cup Sugar
½ cup White wine
½ cup Cold water
½ cup Boiling water
3 envelopes Gelatin
Robot coupe strawberries until almost pureed, leaving some chunks.
Add sugar and white wine, mix well. Chill for 10 minutes.
Dissolve gelatin in the cold water. Add the boiling water to gelatin, mix until completely dissolved then allow to cool.
While cooling whip heavy cream in mixer.
Combine gelatin and strawberry puree
in mixer. Beat until slightly thickened and frothy.
Fold in heavy cream with rubber spatula. Refrigerate for 4 or more hours to thicken before splitting between 2 cakes.
Ganache
9 c. chocolate chips
1 # butter, melted
4½ c. heavy cream
Add heavy cream to melted butter and heat until cream is hot and simmering. Add the mixture to chocolate chips. Mix until the chips are melted and mixture is smooth.