Chocolate, Cookware and Class!

Each year The Cupboard has a sale on our entire cookware department, because we love cooking and encourage our customers to have the same feelings. This year the cookware sale is starting Saturday, February 22nd and ending Sunday, March 2nd . Customers can choose from top brands including: Swiss Diamond, All Clad, Cuisinart, Le Creuset, Staub, Zwilling, Kuhn Rikon, Fagor, and Lodge. Swiss Diamond is a favorite among customers and employees alike, mine works great for cooking up eggs with ease every morning. On February 22nd The Cupboard will be hosting a demo on Swiss Diamond so come in and see these wonderful pans in action. If you can’t wait that long come and see a demo on pressure cookers and chocolate piping Friday night the 21st during the Foodie Walk. The Cupboards very own events coordinator and baker extraordinaire will be making an upside down chocolate fudge cake using the Kuhn Rikon pressure cooker as well as giving a class on chocolate piping using simple every day materials you can find in the average kitchen. Here is a sneak peak at the recipe if you want to get a view of what to expect.

1 cup sifted all-purpose flour
¾ cup granulated sugar
¾ cup packed dark brown sugar
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons butter, melted, plus extra for the bowl
1 teaspoon pure vanilla extract
Powdered sugar, for garnish (optional)

Bring one quart water to a boil in a saucepan or kettle. Generously butter the inside of a 1-quart, round-bottomed metal bowl. In a large mixing bowl, stir together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, and salt and set aside. In a separate bowl, stir together the milk, butter, and vanilla extract. Add the milk mixture to the dry ingredients and stir to mix well. Pour the mixture into the prepared bowl. Do not fill the bowl more than 2/3 full, leave space for the pudding to rise slightly. Butter the center of a square of aluminum foil and crimp it over the top of the pudding bowl, making a tightly sealed covering. Place the bowl in the pressure cooker using foil helper handles and pour enough boiling water into the cooker to cover the lower third of the bowl. Heat the cooker over medium- high heat and steam the pudding for 15 minutes to allow the cake to rise. At the end of the steaming period, check the water level and add more boiling water if needed to cover the lower third of the bowl. Lock the lid in place. Bring to 10psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for 20 minutes. Remove from the heat and use the cold water release method to depressurize. Carefully open the lid after the pressure drops. Use the helper handles to remove the bowl from the cooker. Serve the pudding warm, spooning portions into individual serving bowls and dusting each with powdered sugar if desired. Mmmmm…