THe recipe would be an old one,,i dont want a recipe of a red velvet cake that taste like a chocolate cake...i have plenty of them...red velvet cake has a taste u cant explain to anyone....im looking for something out of grandmas recipe box.Im looking for a recipe for RED VELVET CAKE!!!!!?
Grandmother's Red Velvet Cake Recipe -do not substitute ingredients or take short cuts because you will get a yucky cake.
2 2/3 c. self-rising flour
1 1/2 c. sugar
1/2 c. vegetable oil
1 stick butter (real butter)
1 tsp baking soda
1 tsp distilled white vinegar
1 tsp vanilla extract
3 eggs
1 c. buttermilk (no substitutees -only real buttermilk)
4 bottles red food coloring
Preheat oven to 350 degrees. Grease and flour three 9 inch round pans or line them with waxed or parchment paper. (I often will divide the batter and make 5 - 8 very thin layers. It makes the cake more decadent to me.) Cream butter and sugar. Add oil and eggs one at a time mixing well after each egg. Mix together vinegar, buttermilk and then all 4 bottles of the food coloring. Yes, you do need all 4. You want this to be a rich deep Christmas red cake not pinkish or weak red. Sift together the flour and baking soda. Alternately add the three mixtures a little at the time until all three are combined. Stir in the vanilla and mix well. Pour into the cake pans. Bake until a toothpick inserted into the center comes out clean - 20 - 25 minutes maybe more depending on your oven. Let the layers completely cool before you try to frost them.
Cream Cheese Icing
1 package of cream cheese (philiadelphia brand is best) softened at room temp.
1 stick of butter softened at room temp.
1 box confectioners sugar
1 tsp vanilla extract
1/2 - 1 c. finely chopped pecans
Mix the cream cheese and butter together until it is well combined. Add the confectioners sugar a little at a time to combine it well. Add the vanilla and mix well. Add the chopped nuts and mix until it is creamy as if whipped. Frost each layer. If you make the several thinner layers you will most likely need to make 2 batches of icing -which I do anyway because I like thick coats of icing.
This cake is fine on the countertop for a day or two. After that time refrigerate.Im looking for a recipe for RED VELVET CAKE!!!!!?
I know you don't want chocolate cake, but Red Velvet Cake is Devils Food Cake with red food coloring....pretty much 2/3 to a whole bottle for a deep red color. Frost with cream cheese icing.
Red Velvet Cake
Photo by: GTNTHRFAST ';A family favorite -- great for the Christmas holiday.';
Original recipe yield: 1 - 2 layer 9 inch cake.
Prep Time:15 MinutesCook Time:35 MinutesReady In:55 MinutesServings:12 (change)
--------------------------------------鈥?br>
INGREDIENTS:
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
Grandmother Paul's Red Velvet Cake
Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners' sugar
1 cup shredded coconut
1 cup chopped pecans
Cake:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.
go to allrecipes.com!
Photo by: GTNTHRFAST ';A family favorite -- great for the Christmas holiday.';
Original recipe yield: 1 - 2 layer 9 inch cake.
Prep Time:15 MinutesCook Time:35 MinutesReady In:55 MinutesServings:12 (change)
--------------------------------------鈥?br>
INGREDIENTS:
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
Check out...
www.therecipefinder.com/easyredvelvetc鈥?br>
recipes.allinfoabout.com/desserts/cake鈥?br>
southernfood.about.com/od/cakemixrecip鈥?
www.dvo.com/newsletter/monthly/2003/no鈥?br>
www.recipelink.com/gm/31/17119
or Search yahoo for- Recipe for red velvet cake
INGREDIENTS:
2 tablespoons unsweetened cocoa powder
2 ounces red food coloring
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon white vinegar
1 cup milk
5 tablespoons all-purpose flour
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
--------------------------------------鈥?br>
DIRECTIONS:
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
www.foodnetwork.com
www.emeril.com
www.rachelray.com
Hope one of these works...
I just wanted to write as a cakes and pie that i tried ';Asia'; recipe and the cake was fab!!! if you want to try my speciality - cheese pie click on the url.
Red Velvet Cake
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
A red velvet cake recipe from our forum.
INGREDIENTS:
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar
PREPARATION:
Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350掳.
Southern Red Velvet Cake Recipe courtesy Cakeman Raven, Cakeman Raven Confectionery, NYC
Show: Sara's Secrets
Episode: Cakeman Raven
Great dinner ideas:
Chicken
Beef
Shrimp
Pasta
Pork
Click photo to enlarge
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: about 6 to 8 servings
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Wednesday, April 28, 2010
Hi! I wonder...does anybody have a SIMPLE--yet fabulous--recipe for a ';Tres Leches'; cake?
In specific, I'd like to make a cake that will come OUT of the pan; most recipes I've seen are for a 9';x13'; version. I'm thinking more along the lines of a 9';round pan--or more daringly--a Bundt--either of which seems likely to disassemble into a sloppy mess upon exit from the pan...but has anyone ever accomplished this successfully? Do I need to modify the recipe to ';Dos Leches';, or more drastically, ';Nada Leches';?? And...thanks in advance for your suggestions.Hi! I wonder...does anybody have a SIMPLE--yet fabulous--recipe for a ';Tres Leches'; cake?
This one is made in a springform pan
Tres Leches Cake
INGREDIENTS
1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.
Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries.
This one in a bundt pan
Tres Leches (Three Milk Cake)
Recipe from: The Florida Keys Cookbook
by Victoria Shearer
Cookbook Heaven at Recipelink.com
The Cuban-American community has adopted as its own this unusual cake, which actually originated in Central America. Tres Leches is a classic yellow cake that, once baked, is saturated with more than 4 cups of liquid—a mixture of three kinds of milk. The result is a remarkably light, sweet, moist confection.
Serves 12 to 15
1 package Betty Crocker Super Moist yellow cake mix (with pudding)
1 1/4 cups water
1/3 cup canola oil
3 eggs
1 (12-ounce) can evaporated milk
1 (14-ounce) can Eagle Brand sweetened condensed milk
1 cup heavy cream
1/4 cup sweetened flaked coconut
Preheat oven to 350 degrees F.
Place cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Increase speed to medium and heat 2 minutes more, scraping howl occasionally.
Coat the entire inside of a Bundt pan with vegetable cooking spray. Pour cake batter into pan and bake for 38 to 43 minutes or until cake pulls away from sides of pan and a wooden skewer inserted in cake comes out clean. Remove to a wire rack to cool for 5 minutes, while preparing the milk mixture.
Place evaporated milk, sweetened condensed milk, and cream in a medium bowl. Whisk to mix well.
Invert Bundt cake onto an oversize round serving platter With a wooden or metal skewer, poke holes all over cake. With a flatware tablespoon, spoon milk mixture over cake, allowing it to absorb into the cake. Some of the milk mixture will pool around the cake and in the center of the Bundt. Keep spooning this mixture over cake, adding new holes occasionally, until all liquid has been absorbed. (This will take about 30 minutes.)
Sprinkle cake with coconut. Refrigerate cake until completely chilled, about 1 hour, before serving.
CHEF NOTE: The neutral flavor of this cake encourages experimentation. Variations are endless:
- Substitute sweetened coconut milk for 1/2 cup of the sweetened condensed milk.
- Add 1/4 cup rum, brandy, Irish cream, peach schnapps, or chocolate syrup to the milk mixture.
- Bake it as a sheet cake or a layer cake.
- Frost the cake with vanilla whipped cream or fluffy white icing.
- Top it with a medley of fresh seasonal fruits.
But because of the preponderance of milk in this cake, be sure to keep it refrigerated until ready to serve.
This one give instructions for a layer cake
Pastel de Tres Leches
(Central American cake of three milks)
Yield: About 8-10 servings
INGREDIENTS
Flour 1 1/2 cups
Baking powder 1 tsp
Butter, unsalted room temperature 1/2 cup, or 8 Tbsp
Sugar 1 cup
Eggs room temperature 5 each
Vanilla 1/2 tsp
Milk 1 cup
Milk, sweetened condensed 1 cup
Milk, evaporated 2/3 cup
Whipping cream 1 1/2 cups
Sugar 1/2 to 3/4 cups
Vanilla 1 tsp
METHOD
Basic Steps: Sift → Cream → Beat → Fold → Bake → Soak → Frost
Preheat oven to 350 degrees. Grease and flour a 7';x11'; baking pan.
Sift flour and baking powder together well.
Cream butter and sugar together in a mixer on medium speed till light and fluffy.
On medium-low speed, add eggs one at a time. Add vanilla. Beat until foamy.
Remove bowl from mixer, and fold in flour to mix well.
Pour batter into prepared pan and bake 30 minutes or till done.
Remove from oven and cool. Pierce cake all over with a fork, toothpick or skewer. Mix three milks together and pour over whole cake.
Refrigerate cake for 2-8 hours until liquid is absorbed and cake is chilled.
Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve.
VARIATIONS
Substitute coconut milk for the regular milk if you like. Scatter the frosting with coconut flakes. Add a touch of rum to the milks for even more tropical flavor.
If you would like a layer cake, divide the batter between 2 prepared round cake pans. For layer cakes, you can add a filling of fruit between layers. Try pineapple filling, peaches or bananas. Or any fruit that suits your fancy.
NOTES
Tres leches cake is believed to have originated in Nicaragua, but it is popular throughout Central America.
Leftovers should be refrigerated.
This one is made in a springform pan
Tres Leches Cake
INGREDIENTS
1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.
Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries.
This one in a bundt pan
Tres Leches (Three Milk Cake)
Recipe from: The Florida Keys Cookbook
by Victoria Shearer
Cookbook Heaven at Recipelink.com
The Cuban-American community has adopted as its own this unusual cake, which actually originated in Central America. Tres Leches is a classic yellow cake that, once baked, is saturated with more than 4 cups of liquid—a mixture of three kinds of milk. The result is a remarkably light, sweet, moist confection.
Serves 12 to 15
1 package Betty Crocker Super Moist yellow cake mix (with pudding)
1 1/4 cups water
1/3 cup canola oil
3 eggs
1 (12-ounce) can evaporated milk
1 (14-ounce) can Eagle Brand sweetened condensed milk
1 cup heavy cream
1/4 cup sweetened flaked coconut
Preheat oven to 350 degrees F.
Place cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds. Increase speed to medium and heat 2 minutes more, scraping howl occasionally.
Coat the entire inside of a Bundt pan with vegetable cooking spray. Pour cake batter into pan and bake for 38 to 43 minutes or until cake pulls away from sides of pan and a wooden skewer inserted in cake comes out clean. Remove to a wire rack to cool for 5 minutes, while preparing the milk mixture.
Place evaporated milk, sweetened condensed milk, and cream in a medium bowl. Whisk to mix well.
Invert Bundt cake onto an oversize round serving platter With a wooden or metal skewer, poke holes all over cake. With a flatware tablespoon, spoon milk mixture over cake, allowing it to absorb into the cake. Some of the milk mixture will pool around the cake and in the center of the Bundt. Keep spooning this mixture over cake, adding new holes occasionally, until all liquid has been absorbed. (This will take about 30 minutes.)
Sprinkle cake with coconut. Refrigerate cake until completely chilled, about 1 hour, before serving.
CHEF NOTE: The neutral flavor of this cake encourages experimentation. Variations are endless:
- Substitute sweetened coconut milk for 1/2 cup of the sweetened condensed milk.
- Add 1/4 cup rum, brandy, Irish cream, peach schnapps, or chocolate syrup to the milk mixture.
- Bake it as a sheet cake or a layer cake.
- Frost the cake with vanilla whipped cream or fluffy white icing.
- Top it with a medley of fresh seasonal fruits.
But because of the preponderance of milk in this cake, be sure to keep it refrigerated until ready to serve.
This one give instructions for a layer cake
Pastel de Tres Leches
(Central American cake of three milks)
Yield: About 8-10 servings
INGREDIENTS
Flour 1 1/2 cups
Baking powder 1 tsp
Butter, unsalted room temperature 1/2 cup, or 8 Tbsp
Sugar 1 cup
Eggs room temperature 5 each
Vanilla 1/2 tsp
Milk 1 cup
Milk, sweetened condensed 1 cup
Milk, evaporated 2/3 cup
Whipping cream 1 1/2 cups
Sugar 1/2 to 3/4 cups
Vanilla 1 tsp
METHOD
Basic Steps: Sift → Cream → Beat → Fold → Bake → Soak → Frost
Preheat oven to 350 degrees. Grease and flour a 7';x11'; baking pan.
Sift flour and baking powder together well.
Cream butter and sugar together in a mixer on medium speed till light and fluffy.
On medium-low speed, add eggs one at a time. Add vanilla. Beat until foamy.
Remove bowl from mixer, and fold in flour to mix well.
Pour batter into prepared pan and bake 30 minutes or till done.
Remove from oven and cool. Pierce cake all over with a fork, toothpick or skewer. Mix three milks together and pour over whole cake.
Refrigerate cake for 2-8 hours until liquid is absorbed and cake is chilled.
Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped cream and serve.
VARIATIONS
Substitute coconut milk for the regular milk if you like. Scatter the frosting with coconut flakes. Add a touch of rum to the milks for even more tropical flavor.
If you would like a layer cake, divide the batter between 2 prepared round cake pans. For layer cakes, you can add a filling of fruit between layers. Try pineapple filling, peaches or bananas. Or any fruit that suits your fancy.
NOTES
Tres leches cake is believed to have originated in Nicaragua, but it is popular throughout Central America.
Leftovers should be refrigerated.
Does any one know a simple recipe for mother's day cake? chocolate and coffee preferred.?
So delicious, everybody asks for the recipe!
Mayonnaise Cake
';Mayonnaise makes this cake nice and moist.';
Original recipe yield: 2 -8 or 9 inch layers.
INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.Does any one know a simple recipe for mother's day cake? chocolate and coffee preferred.?
The one on the back of the Hershey's coca box is the best cake. You could make a coffee frosting. I made the Hershey cake last month for my birthday and when I took it into work everybody was raving about it.Does any one know a simple recipe for mother's day cake? chocolate and coffee preferred.?
This cake is so simple it might not be what you are looking for, but here goes.
Ingredients are; 1 box of ice cream sandwiches
1 tub of cool whip
1 pkg of your favorite choclate candies
Line the pan w/ the icecream sandwiches, spread cool whip over the entire pan of sandwiches, then crush the candies and sprinkle on top, pop in the freezer for 20 min at the least, then serve. It is very easy and everyone will wonder how you made an ice cream cake!! You will still have to cut it or you will have long pieces of cake.
Fudgy Chocolate Layer Cake with Coffee-Chocolate Frosting
Cake
2 cups sugar
1 1/2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup water
2 tablespoons instant espresso powder
4 ounces unsweetened chocolate, finely chopped
1/2 cup vegetable oil
1/2 cup sour cream, room temperature
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
Frosting
1 cup whipping cream
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1/3 cup sugar
1/4 cup water
2 teaspoons instant espresso powder
1/4 teaspoon salt
16 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
For cake:
Preheat oven to 325掳F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 4 ingredients in large bowl to blend. Bring 1 cup water to simmer in heavy small saucepan. Remove from heat. Add 2 tablespoons espresso powder; stir to dissolve. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly. In another large bowl, whisk vegetable oil, sour cream, eggs and vanilla to blend. Add chocolate mixture and whisk to blend well. Add 1/3 of chocolate-sour cream mixture to dry ingredients and whisk to blend. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. Gently tap each filled pan atop counter to burst any air pockets. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Let cool 5 minutes. Run knife around sides of cakes and turn out onto rack. Cool completely.
For frosting:
Bring first 6 ingredients to simmer in heavy large saucepan over medium heat, stirring until butter melts. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in vanilla. Pour frosting into large bowl; cool until thick enough to spread, stirring occasionally, about 3 hours.
Place 1 cake layer on plate. Spread 1/3 of frosting over cake. Top with second layer; spread remaining frosting over top and sides of cake. Allow cake to stand 2 hours before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serves 12.
I have seen taking a boxed chcolate cake mixed and adding a couple of teasons of instant coffee for flavor!
check out http://sumiram2006.googlepages.com/desse鈥?/a>
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
Ingredients
250g butter
300g light muscovado sugar
100g plain flour
100g self-raising flour
5 eggs
300g dark chocolate
FOR THE ICING
200g dark chocolate
200ml double cream
Serves 8
Prep 30 mins
Cook 1 hr 30 mins
Ready in 2 hours plus cooling time
Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm cake tin. Using an electric whisk, beat together butter and ight muscovado sugar in a large bowl until fluffy. Measure out plain flour and self-raising flour. Beat in 5 eggs one at a time, adding 1 or 2 tbsp flour if the mixture starts to split. Pour 300g melted and slightly cooled dark chocolate into the mixture, beating as you do so. Fold in the rest of the flour. Spoon into the tin and bake for 1 hour 30 minutes; the cake should be risen with a crust on top. Cool and then take out of the tin. Split the cake horizontally.
To make the icing, gently melt together dark chocolate with double cream. Cool until thickened slightly. Fill the cake with icing, then spread the rest over the outside.
Check the link to see a picture of it, i have eaten this and it is delicious.
Here is one that is simple but very rich. Good luck
Flourless Chocolate Cake
Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free.
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 tsp vanilla extract
1 Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
2 In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
3 Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
Servings: 8
Yield: 1 - 8 inch round cake.
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes
Ingredients:
3 whole eggs
3 egg whites
2 ounces of cream cheese
1 can of evaporated milk
1 can of condensed milk
1 Teaspoon of vanilla
3/4 cup of sugar
Procedure:
Take the sugar and caramelize it in a small sauce pan. Do not let the sugar burn. It should be a golden caramel color. Pour this caramel into an 8'; round dish. Make sure to coat the bottom and the sides of the pan.
Place all other ingredients in a blender and mix till it has a smooth consistency. Pour into the pan filled with caramel. Place pan in ';ba帽o de Maria';. Bano de maria is a larger pan that has an been filled with an inch of water. This will help cook the flan. Place the larger pan with flan pan in it in the oven at 350 degrees. (25-30 minutes)
You can check the flan by poking it center with a knife. If the knife comes out clean then the flan is done.
Mayonnaise Cake
';Mayonnaise makes this cake nice and moist.';
Original recipe yield: 2 -8 or 9 inch layers.
INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.Does any one know a simple recipe for mother's day cake? chocolate and coffee preferred.?
The one on the back of the Hershey's coca box is the best cake. You could make a coffee frosting. I made the Hershey cake last month for my birthday and when I took it into work everybody was raving about it.Does any one know a simple recipe for mother's day cake? chocolate and coffee preferred.?
This cake is so simple it might not be what you are looking for, but here goes.
Ingredients are; 1 box of ice cream sandwiches
1 tub of cool whip
1 pkg of your favorite choclate candies
Line the pan w/ the icecream sandwiches, spread cool whip over the entire pan of sandwiches, then crush the candies and sprinkle on top, pop in the freezer for 20 min at the least, then serve. It is very easy and everyone will wonder how you made an ice cream cake!! You will still have to cut it or you will have long pieces of cake.
Fudgy Chocolate Layer Cake with Coffee-Chocolate Frosting
Cake
2 cups sugar
1 1/2 cups cake flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup water
2 tablespoons instant espresso powder
4 ounces unsweetened chocolate, finely chopped
1/2 cup vegetable oil
1/2 cup sour cream, room temperature
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
Frosting
1 cup whipping cream
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1/3 cup sugar
1/4 cup water
2 teaspoons instant espresso powder
1/4 teaspoon salt
16 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
For cake:
Preheat oven to 325掳F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 4 ingredients in large bowl to blend. Bring 1 cup water to simmer in heavy small saucepan. Remove from heat. Add 2 tablespoons espresso powder; stir to dissolve. Add chocolate; whisk until chocolate is melted and smooth. Cool slightly. In another large bowl, whisk vegetable oil, sour cream, eggs and vanilla to blend. Add chocolate mixture and whisk to blend well. Add 1/3 of chocolate-sour cream mixture to dry ingredients and whisk to blend. Add remaining chocolate-sour cream mixture in 2 more additions, whisking well after each addition. Divide batter equally between prepared pans. Gently tap each filled pan atop counter to burst any air pockets. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Let cool 5 minutes. Run knife around sides of cakes and turn out onto rack. Cool completely.
For frosting:
Bring first 6 ingredients to simmer in heavy large saucepan over medium heat, stirring until butter melts. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in vanilla. Pour frosting into large bowl; cool until thick enough to spread, stirring occasionally, about 3 hours.
Place 1 cake layer on plate. Spread 1/3 of frosting over cake. Top with second layer; spread remaining frosting over top and sides of cake. Allow cake to stand 2 hours before serving. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.) Serves 12.
I have seen taking a boxed chcolate cake mixed and adding a couple of teasons of instant coffee for flavor!
check out http://sumiram2006.googlepages.com/desse鈥?/a>
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
Ingredients
250g butter
300g light muscovado sugar
100g plain flour
100g self-raising flour
5 eggs
300g dark chocolate
FOR THE ICING
200g dark chocolate
200ml double cream
Serves 8
Prep 30 mins
Cook 1 hr 30 mins
Ready in 2 hours plus cooling time
Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm cake tin. Using an electric whisk, beat together butter and ight muscovado sugar in a large bowl until fluffy. Measure out plain flour and self-raising flour. Beat in 5 eggs one at a time, adding 1 or 2 tbsp flour if the mixture starts to split. Pour 300g melted and slightly cooled dark chocolate into the mixture, beating as you do so. Fold in the rest of the flour. Spoon into the tin and bake for 1 hour 30 minutes; the cake should be risen with a crust on top. Cool and then take out of the tin. Split the cake horizontally.
To make the icing, gently melt together dark chocolate with double cream. Cool until thickened slightly. Fill the cake with icing, then spread the rest over the outside.
Check the link to see a picture of it, i have eaten this and it is delicious.
Here is one that is simple but very rich. Good luck
Flourless Chocolate Cake
Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free.
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 tsp vanilla extract
1 Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
2 In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
3 Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
Servings: 8
Yield: 1 - 8 inch round cake.
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes
Ingredients:
3 whole eggs
3 egg whites
2 ounces of cream cheese
1 can of evaporated milk
1 can of condensed milk
1 Teaspoon of vanilla
3/4 cup of sugar
Procedure:
Take the sugar and caramelize it in a small sauce pan. Do not let the sugar burn. It should be a golden caramel color. Pour this caramel into an 8'; round dish. Make sure to coat the bottom and the sides of the pan.
Place all other ingredients in a blender and mix till it has a smooth consistency. Pour into the pan filled with caramel. Place pan in ';ba帽o de Maria';. Bano de maria is a larger pan that has an been filled with an inch of water. This will help cook the flan. Place the larger pan with flan pan in it in the oven at 350 degrees. (25-30 minutes)
You can check the flan by poking it center with a knife. If the knife comes out clean then the flan is done.
I need the BEST/AWARD WINNING RECIPE 4 Maraschino Cherry Cake?
It's my boyfriend's birthday and he LOVES Maraschino Cherry cake. His Mom usually makes it for him but this year, I don't think that she is going to. He says that she makes the cake and the frosting as well. He is out of town until Monday so I wanted to bake it and have it ready for him when he comes home. It has to be the best (or close to it!) Thank you so much for responding!!:)I need the BEST/AWARD WINNING RECIPE 4 Maraschino Cherry Cake?
MARASCHINO CHERRY CAKE
1 (16 oz.) bottle of maraschino cherries
6 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 1/2 c. soft butter
2 c. granulated sugar
4 lg. eggs
2 tsp. vanilla
1 tsp. lemon extract
1 tsp. almond extract
1 c. milk
Drain cherries and dry thoroughly, save juice for icing. Coat with a little of the flour. Combine flour, salt and baking powder together. Set aside.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavorings. Stir in remaining flour alternately with milk and mix until smooth. Fold in the cherries.
Bake in greased tube pan or two loaf pans, in a preheated 325 degree oven for approximately 2 hours or until cake tester inserted into center comes out clean. Cool before removing from pan.
Icing
3/4 c. icing sugar
1/2 tsp. almond extract
1 tbsp. butter
Mix well and add enough cherry juice for spreading.I need the BEST/AWARD WINNING RECIPE 4 Maraschino Cherry Cake?
1 (16 oz.) bottle of maraschino cherries
6 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 1/2 c. soft butter
2 c. granulated sugar
4 lg. eggs
2 tsp. vanilla
1 tsp. lemon extract
1 tsp. almond extract
1 c. milk
Drain cherries and dry thoroughly. Coat with a little of the flour. Combine flour, salt and baking powder together. Set aside.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavourings. Stir in remaining flour alternately with milk and mix until smooth. Fold in the cherries.
Bake in greased tube pan or two loaf pans, in a preheated 325 degree oven for approximately 2 hours or until cake tester inserted into center comes out clean. Cool before removing from pan.
Birthday Gift Cake
1 cup margarine or butter
8-ounce package cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla
1/2 cup chopped pecans
4 eggs
2 1/4 cups sifted flour
1 1/2 teaspoons baking powder
10-ounce jar maraschino cherries, drained and quartered
Preheat oven to 325 degrees.
Thoroughly blend cream cheese, margarine, sugar and vanilla. Add eggs one at a time, mixing well after each addition.
Gradually add 2 cups of the sifted flour and baking powder to cream cheese mixture.
Add the remaining flour, cherries and nuts.
Pour batter into a greased and floured bundt pan. Put in preheated oven for 1 hour and 20 minutes or until tested done.
Cool 5 minutes; remove from pan. Ice as desired.
Maraschino Cherry Icing
1 (2 lb) bag powdered sugar
1 cup Crisco shortening
1/2 teaspoon of clear vanilla flavoring
1/2 teaspoon butter flavoring
1 cup maraschino cherry, drain and chop
1/4 cup water
1/4 cup of reserved cherry juice
1/2 cup Cool Whip, thawed
1Combine cherry juice and water together.
2Using a Kitchen Aid-type mixer with a paddle, dump powdered sugar, Crisco, vanilla,and butter flavoring into mixing bowl.
3Mix together at a medium speed.
4Slowly add 1/4 cup of juice mixture.
5While continuing to mix at a medium speed, add an additional 1/4 cup of juice mixture until desired consistency reached. (You may not need all of the juice mixture to reach a spreadable consistency).
6Remove bowl from mixer and scrape paddle.
7Gently fold in the well drained cherries.
8Gently fold in the Cool Whip.
9Place in a glass container with a tight fitting lid.
10Refrigerate. Will keep approximately 1 week.
11*Be sure to drain the cherries well after they are chopped or you may notice the cherries ';seep'; a little juice into the icing.
12I do not add all of the juice mixture when I make this icing.
13I have used this icing to generously ice a 2 layer 9-inch cake. It makes a nice batch of icing. The servings are approximate and can change depending what you are icing.
14Enjoy!
OR
you may want to present your own version ! ! !
Chocolate Cherry Cola Cake
1 box Devil Food cake mix
1 jar (10 oz) maraschino cherries with juice
1/4 cup maraschino cherry juice
1 cup cherry cola carbonated beverage
1/2 cup vegetable oil
3 eggs
1 container whipped vanilla frosting
1 cup marshmallow creme
24 maraschino cherries with stems if you want to decorated the cake
1. Heat oven to 350* degree. Chop up maraschino cherries and set aside
2. Take box cake (don't make it like the instructions on the back on the box), but take the cake powder and mix with cola, oil, eggs, and 1/4 cup maraschino cherry juice. Then throw in chopped cherries and beat for about 2 mins. Pour batter into pan.
3. Bake 35-43 mins. Cool completely.
4. In small bowl mix frosting and the marshmallow creme together and frost the cake.
If you want a nice decoration, then add
some maraschino cherries on top in a nice box pattern
(so each piece gets a cherry topping when cut and served)
or chocolate chips.
MARASCHINO CHERRY CAKE
1 (16 oz.) bottle of maraschino cherries
6 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 1/2 c. soft butter
2 c. granulated sugar
4 lg. eggs
2 tsp. vanilla
1 tsp. lemon extract
1 tsp. almond extract
1 c. milk
Drain cherries and dry thoroughly, save juice for icing. Coat with a little of the flour. Combine flour, salt and baking powder together. Set aside.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavorings. Stir in remaining flour alternately with milk and mix until smooth. Fold in the cherries.
Bake in greased tube pan or two loaf pans, in a preheated 325 degree oven for approximately 2 hours or until cake tester inserted into center comes out clean. Cool before removing from pan.
Icing
3/4 c. icing sugar
1/2 tsp. almond extract
1 tbsp. butter
Mix well and add enough cherry juice for spreading.I need the BEST/AWARD WINNING RECIPE 4 Maraschino Cherry Cake?
1 (16 oz.) bottle of maraschino cherries
6 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 1/2 c. soft butter
2 c. granulated sugar
4 lg. eggs
2 tsp. vanilla
1 tsp. lemon extract
1 tsp. almond extract
1 c. milk
Drain cherries and dry thoroughly. Coat with a little of the flour. Combine flour, salt and baking powder together. Set aside.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavourings. Stir in remaining flour alternately with milk and mix until smooth. Fold in the cherries.
Bake in greased tube pan or two loaf pans, in a preheated 325 degree oven for approximately 2 hours or until cake tester inserted into center comes out clean. Cool before removing from pan.
Birthday Gift Cake
1 cup margarine or butter
8-ounce package cream cheese, softened
1 cup sugar
1 1/2 teaspoons vanilla
1/2 cup chopped pecans
4 eggs
2 1/4 cups sifted flour
1 1/2 teaspoons baking powder
10-ounce jar maraschino cherries, drained and quartered
Preheat oven to 325 degrees.
Thoroughly blend cream cheese, margarine, sugar and vanilla. Add eggs one at a time, mixing well after each addition.
Gradually add 2 cups of the sifted flour and baking powder to cream cheese mixture.
Add the remaining flour, cherries and nuts.
Pour batter into a greased and floured bundt pan. Put in preheated oven for 1 hour and 20 minutes or until tested done.
Cool 5 minutes; remove from pan. Ice as desired.
Maraschino Cherry Icing
1 (2 lb) bag powdered sugar
1 cup Crisco shortening
1/2 teaspoon of clear vanilla flavoring
1/2 teaspoon butter flavoring
1 cup maraschino cherry, drain and chop
1/4 cup water
1/4 cup of reserved cherry juice
1/2 cup Cool Whip, thawed
1Combine cherry juice and water together.
2Using a Kitchen Aid-type mixer with a paddle, dump powdered sugar, Crisco, vanilla,and butter flavoring into mixing bowl.
3Mix together at a medium speed.
4Slowly add 1/4 cup of juice mixture.
5While continuing to mix at a medium speed, add an additional 1/4 cup of juice mixture until desired consistency reached. (You may not need all of the juice mixture to reach a spreadable consistency).
6Remove bowl from mixer and scrape paddle.
7Gently fold in the well drained cherries.
8Gently fold in the Cool Whip.
9Place in a glass container with a tight fitting lid.
10Refrigerate. Will keep approximately 1 week.
11*Be sure to drain the cherries well after they are chopped or you may notice the cherries ';seep'; a little juice into the icing.
12I do not add all of the juice mixture when I make this icing.
13I have used this icing to generously ice a 2 layer 9-inch cake. It makes a nice batch of icing. The servings are approximate and can change depending what you are icing.
14Enjoy!
OR
you may want to present your own version ! ! !
Chocolate Cherry Cola Cake
1 box Devil Food cake mix
1 jar (10 oz) maraschino cherries with juice
1/4 cup maraschino cherry juice
1 cup cherry cola carbonated beverage
1/2 cup vegetable oil
3 eggs
1 container whipped vanilla frosting
1 cup marshmallow creme
24 maraschino cherries with stems if you want to decorated the cake
1. Heat oven to 350* degree. Chop up maraschino cherries and set aside
2. Take box cake (don't make it like the instructions on the back on the box), but take the cake powder and mix with cola, oil, eggs, and 1/4 cup maraschino cherry juice. Then throw in chopped cherries and beat for about 2 mins. Pour batter into pan.
3. Bake 35-43 mins. Cool completely.
4. In small bowl mix frosting and the marshmallow creme together and frost the cake.
If you want a nice decoration, then add
some maraschino cherries on top in a nice box pattern
(so each piece gets a cherry topping when cut and served)
or chocolate chips.
Has any one got a decent recipe for a cheese cake?
i am making a cheese cake for my family but i dont know how to make it can any one help me asap please
Thank you
Has any one got a decent recipe for a cheese cake?
Best Cheesecake
Crust
2 cups grahm cracker crumbs
1/2 cup sugar
4 Tsb melted butter
1 large egg white lightly beaten
Preheat oven to 375潞F. Mix all crust ingredients and press into bottom and a little way up sides of 10 inch springform pan. Bake for 5-10 minutes. Cool until reaches room temp.
Filling
5 packages of cream cheese
1 3/4 cups of sugar
2 large eggs
1 Tsb fresh lemon juice
1 Tsb vanilla extract..pure if have
2/3 cup heavy cream
Reduce oven to 325潞F. Wrap bottom of sprinform pan with alumium foil. A few sheets.
Beat cream cheese and sugar until smooth. Best if done when cream cheese is at room temperature. In a small bowl lightly beat eggs, lemon juice and vanilla. With mixer running slowly add egg mixture to cream cheese. In about 4 increments.Add heavy cream next. Mix well.
Pour cream cheese filling into springform pan. Place springform pan in a shallow roasting pan and fill roasting pan with enough hot water to come up half inch of springform pan.
Bake for 60 to 90 minutes, or until center is firm.
Has any one got a decent recipe for a cheese cake?
white choc hazelnut cheesecake
Ingredients:
Crust:
陆 cup (1 stick or 110 grams) unsalted butter, melted
1 cup (230 ml) graham cracker crumbs
录 cup (60 ml) sugar
陆 cup (115 ml) ground toasted hazelnuts
Filling:
2 pounds (900 grams鈥?) cream cheese, softened
1 录 cups (290 ml) sugar
4 large eggs, at room temperature
3 ounces (85 grams) white chocolate, finely chopped
3 tablespoons Frangelico liqueur (I used Cointreu)
Topping:
1 cup (230 ml) coarsely chopped toasted hazelnuts
1 cup (230 ml) coarsely chopped white chocolate
(To toast hazelnuts, place on baking sheet in a 325/165 degree oven for approx. 10-15 minutes or until lightly browned and fragrant.)
Instructions:
Preheat oven to 325 F/165 C degrees.
To make the crust: In a small bowl, combine the butter with the graham cracker crumbs, the sugar, and the hazelnuts. Press into the bottom of a buttered 10-inch/25 cm spring form pan. Bake for 10 minutes. Remove from oven and cool on a rack.
To make the filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugar. Add the eggs one at a time. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times, and scrape down the sides of the bowl with a rubber spatula. Stir in the white chocolate and the liqueur until well combined.
Pour the batter into the prepared pan and set the pan on a baking sheet. After 40 minutes, carefully remove from oven and sprinkle hazelnuts and white chocolate evenly over top of cake. Return immediately to oven and bake an additional 20 minutes, until edges are set and center moves only slightly when pan is shaken. At the end of the baking time, turn off the heat, and using a wooden spoon to keep the oven door slightly ajar, cool cake in oven for 1 hour before removing. Cover and refrigerate for at least 12 hours.
Remove cake from the refrigerator at least 15-30 minutes before cutting and serving.
1. 18 OREO Chocolate Sandwich Cookies , crushed
2. 1/4 cup butter, melted
3. 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
4. 3/4 cup sugar
5. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
6. 3 eggs
7. 12 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, divided
8. 1/2 cup whipping cream
2. Cooking Directions
1. Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan.
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
3. Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
4. Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.
Yield: 16 servings
i use this recipe - it makes a lovely cake and never goes wrong:
ricotta cheescake
pastry:
* 175 g plain flour
* 3 tbsp caster sugar
* 115 g chilled butter
* 1 egg yolk
* a pich of salt
combine the flour with the sugar and salt. dice the butter and add it to the flour mixture together with the egg yolk. either combine all ingredients with your fingers or use the food processor (the blade tool). make a ball out of the crumbly mixture.
use about 3/4 of the pastry to line a 23cm (9in) fluted flan tin (loose based) and wrap the rest in a piece of cling film. chill both for half an hour.
preheat the oven to 190C.
filling:
* 450 g ricotta cheese
* 120 ml double cream
* 85 g caster sugar
* finely grated rind of 1 orange and 1 lemon rind
* 2 eggs + 1 yolk
place all ingredients in a bowl and beat together until well combined and smooth.
take the lined tin out of the fridge and prick the bottom all over with a fork. line with baking paper and fill with baking beans. cover the edges with pieces of foil. bake for 15 minutes. remove the baking paper, beans and foil and leave the shell to cool (in the tin).
roll the rest of the pastry and cut into 1.5cm strips.
spoon the filling into the shell and arrange the strips on top in a lattice pattern.
bake for 30 - 35 minutes until set and golden on top. leave to cool before taking out of the tin.
serve with fruit.
http://evut.webnode.com/products/ricotta鈥?/a>
Tesco Finest - cheat!makeup stores
Thank you
Has any one got a decent recipe for a cheese cake?
Best Cheesecake
Crust
2 cups grahm cracker crumbs
1/2 cup sugar
4 Tsb melted butter
1 large egg white lightly beaten
Preheat oven to 375潞F. Mix all crust ingredients and press into bottom and a little way up sides of 10 inch springform pan. Bake for 5-10 minutes. Cool until reaches room temp.
Filling
5 packages of cream cheese
1 3/4 cups of sugar
2 large eggs
1 Tsb fresh lemon juice
1 Tsb vanilla extract..pure if have
2/3 cup heavy cream
Reduce oven to 325潞F. Wrap bottom of sprinform pan with alumium foil. A few sheets.
Beat cream cheese and sugar until smooth. Best if done when cream cheese is at room temperature. In a small bowl lightly beat eggs, lemon juice and vanilla. With mixer running slowly add egg mixture to cream cheese. In about 4 increments.Add heavy cream next. Mix well.
Pour cream cheese filling into springform pan. Place springform pan in a shallow roasting pan and fill roasting pan with enough hot water to come up half inch of springform pan.
Bake for 60 to 90 minutes, or until center is firm.
Has any one got a decent recipe for a cheese cake?
white choc hazelnut cheesecake
Ingredients:
Crust:
陆 cup (1 stick or 110 grams) unsalted butter, melted
1 cup (230 ml) graham cracker crumbs
录 cup (60 ml) sugar
陆 cup (115 ml) ground toasted hazelnuts
Filling:
2 pounds (900 grams鈥?) cream cheese, softened
1 录 cups (290 ml) sugar
4 large eggs, at room temperature
3 ounces (85 grams) white chocolate, finely chopped
3 tablespoons Frangelico liqueur (I used Cointreu)
Topping:
1 cup (230 ml) coarsely chopped toasted hazelnuts
1 cup (230 ml) coarsely chopped white chocolate
(To toast hazelnuts, place on baking sheet in a 325/165 degree oven for approx. 10-15 minutes or until lightly browned and fragrant.)
Instructions:
Preheat oven to 325 F/165 C degrees.
To make the crust: In a small bowl, combine the butter with the graham cracker crumbs, the sugar, and the hazelnuts. Press into the bottom of a buttered 10-inch/25 cm spring form pan. Bake for 10 minutes. Remove from oven and cool on a rack.
To make the filling: In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth. Gradually add the sugar. Add the eggs one at a time. To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times, and scrape down the sides of the bowl with a rubber spatula. Stir in the white chocolate and the liqueur until well combined.
Pour the batter into the prepared pan and set the pan on a baking sheet. After 40 minutes, carefully remove from oven and sprinkle hazelnuts and white chocolate evenly over top of cake. Return immediately to oven and bake an additional 20 minutes, until edges are set and center moves only slightly when pan is shaken. At the end of the baking time, turn off the heat, and using a wooden spoon to keep the oven door slightly ajar, cool cake in oven for 1 hour before removing. Cover and refrigerate for at least 12 hours.
Remove cake from the refrigerator at least 15-30 minutes before cutting and serving.
1. 18 OREO Chocolate Sandwich Cookies , crushed
2. 1/4 cup butter, melted
3. 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
4. 3/4 cup sugar
5. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
6. 3 eggs
7. 12 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, divided
8. 1/2 cup whipping cream
2. Cooking Directions
1. Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan.
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
3. Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
4. Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.
Yield: 16 servings
i use this recipe - it makes a lovely cake and never goes wrong:
ricotta cheescake
pastry:
* 175 g plain flour
* 3 tbsp caster sugar
* 115 g chilled butter
* 1 egg yolk
* a pich of salt
combine the flour with the sugar and salt. dice the butter and add it to the flour mixture together with the egg yolk. either combine all ingredients with your fingers or use the food processor (the blade tool). make a ball out of the crumbly mixture.
use about 3/4 of the pastry to line a 23cm (9in) fluted flan tin (loose based) and wrap the rest in a piece of cling film. chill both for half an hour.
preheat the oven to 190C.
filling:
* 450 g ricotta cheese
* 120 ml double cream
* 85 g caster sugar
* finely grated rind of 1 orange and 1 lemon rind
* 2 eggs + 1 yolk
place all ingredients in a bowl and beat together until well combined and smooth.
take the lined tin out of the fridge and prick the bottom all over with a fork. line with baking paper and fill with baking beans. cover the edges with pieces of foil. bake for 15 minutes. remove the baking paper, beans and foil and leave the shell to cool (in the tin).
roll the rest of the pastry and cut into 1.5cm strips.
spoon the filling into the shell and arrange the strips on top in a lattice pattern.
bake for 30 - 35 minutes until set and golden on top. leave to cool before taking out of the tin.
serve with fruit.
http://evut.webnode.com/products/ricotta鈥?/a>
Tesco Finest - cheat!
Recipe for ';Molten Chocolate Cake';?
Are you talking about the one they serve at Chilis? I use to be a manager there. Ice cream went on top of the chocalate cake that was sent to us which had a chocolate sauce in the middle that melted when microwaved for 30 sec and the icecream was topped with a hard shell coating.Recipe for ';Molten Chocolate Cake';?
Molten Chocolate Cakes
4 ounces bittersweet chocolate, chopped into small pieces
4 ounces semi-sweet chocolate, chopped into small pieces
3/4 cup unsalted butter, cut into pieces
4 eggs
1/2 cup sugar
1/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
2 teaspoons pure vanilla extract
1 teaspoon instant espresso powder or 2 teaspoons instant coffee granules
1/2 teaspoon salt
Black Cherry Sauce (see recipe below)
Whipped cream
Shaved Chocolate
Preheat oven to 375掳F. Liberally spray six (6-ounce) ramekins with nonstick spray. In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning. Remove from heat and cool.
In a large mixing bowl, beat eggs and sugar with electric hand mixer until ';ribbon'; stage, approximately 7 minutes. At that stage, it will be pale yellow and look like lightly whipped cream.
Add flour, cocoa powder, vanilla extract, espresso powder, and salt. Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes. (The batter needs a lot of beating. This incorporates air, lightening the cake's texture.)
Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin. NOTE: At this point, the cakes can be refrigerated and then baked later.
When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges. NOTE: It's critical to bake these cakes for the right amount of time. Otherwise, they'll either be way too ';molten,'; or end up as brownies. Oven temperatures vary, so check the cakes after 15 minutes. If they're really moist on top, bake one minutes and check again.
Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).
To unmold, place serving plate on top of ramekin and invert. Carefully remove ramekin, tapping lightly on the plate to loosen cake. Serve the molten cakes warm with warm Black Cherry Sauce, whipped cream, and shaved chocolate.
Makes 6 servings.
Black Cherry Sauce:
1 cup dry red wine
1/3 cup sugar
1 teaspoon balsamic vinegar
2 pieces lemon and orange peel (use a peeler to shave of pieces of citrus peel)
1/2 teaspoon black peppercorns
1/4 teaspoon whole cloves
1 cinnamon stick
2 teaspoons cornstarch
1 tablespoon cold water
1 1/2 cups frozen black cherries
1/4 teaspoon pure almond extract
In a small saucepan, combine wine, sugar, vinegar, citrus peel, and spices. Bring to a boil and reduce to 3/4 cup, about 5 minutes. Remove from heat. Strain and return liquid to pan.
In a small bowl, mix cornstarch with water. Bring wine mixture back to a boil; whisk in cornstarch mixture, and simmer until thickened, about 2 minutes. Add cherries and simmer to heat through. Remove from heat; add almond extract. Serve warm.
Whipped Cream:
1 cup whipping cream
2 tablespoons sugar
2 to 3 drops pure almond extract
In a medium-sized bowl, whip cream, sugar, and almond extract to soft peaks.Recipe for ';Molten Chocolate Cake';?
I've never had the cake at chili's, but this sounds like it is similar. I've made these at home before. The trick is not to overcook them.
Choco-Hoto-Pots
Recipe created by Nigella Lawson
Seen on the show What Ya Cookin'?
Makes 4 servings
Nigella Lawson's Choco-Hoto-Pots Forget about the calories鈥攋ust sit back and enjoy the decadence provided in this warm chocolate treat.
INGREDIENTS
Butter for ramekins
3/4 cup semisweet chocolate chips
1 stick (4 ounces) unsalted butter
2 large eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
1/2 cup white chocolate chips
Place baking sheet in an oven preheated to 400掳. Butter four 2/3-cup ramekins and set aside.
Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.
In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chocolate chips.
Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.
Molten Chocolate Cake
Ingredients:
1 stick (4 ounces) unsalted butter
6 ounces bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour
Directions:
Preheat the oven to 450茂驴陆. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft.
Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
MAKE AHEAD The batter can be refrigerated for several hours; bring to room temperature before baking.
****************************
Molten Chocolate Cake
8 ounces plus 6 tablespoons butter
10 ounces bittersweet chocolate
6 yolks
6 eggs
3 cups powdered sugar
1 cup flour
Melt the chocolate and butter together. Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately. Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature. Turn out of tins immediately onto the plate.
Optional Garnitures:
White Chocolate Ganache:
2 cups heavy cream
8 ounces white chocolate, chopped
Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving.
Satin Chocolate-Mint Sauce:
2 ounces unsweetened chocolate
4 1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water
1 teaspoon mint extract
In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Drizzle this over the cake and plate just before serving.
go under www. recipezaar.com %26amp; put under recipes for Molten Chocolate Cake?
http://en.wikipedia.org/wiki/Molten_choc鈥?/a>
Dark Molten Chocolate
PREP TIME 15 Min
READY IN 30 Min
SERVINGS %26amp; SCALING
Original recipe yield: 12 servings
US METRIC
INGREDIENTS
6 ounces BAKER'S Dark Bittersweet Chocolate Baking Bars
10 tablespoons butter
1 1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
DIRECTIONS
Preheat oven to 425 degrees F. Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.
Bake 14 to 15 min. or until cakes are firm around the edges but soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately.
Molten Chocolate Cakes
4 ounces bittersweet chocolate, chopped into small pieces
4 ounces semi-sweet chocolate, chopped into small pieces
3/4 cup unsalted butter, cut into pieces
4 eggs
1/2 cup sugar
1/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
2 teaspoons pure vanilla extract
1 teaspoon instant espresso powder or 2 teaspoons instant coffee granules
1/2 teaspoon salt
Black Cherry Sauce (see recipe below)
Whipped cream
Shaved Chocolate
Preheat oven to 375掳F. Liberally spray six (6-ounce) ramekins with nonstick spray. In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning. Remove from heat and cool.
In a large mixing bowl, beat eggs and sugar with electric hand mixer until ';ribbon'; stage, approximately 7 minutes. At that stage, it will be pale yellow and look like lightly whipped cream.
Add flour, cocoa powder, vanilla extract, espresso powder, and salt. Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes. (The batter needs a lot of beating. This incorporates air, lightening the cake's texture.)
Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin. NOTE: At this point, the cakes can be refrigerated and then baked later.
When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges. NOTE: It's critical to bake these cakes for the right amount of time. Otherwise, they'll either be way too ';molten,'; or end up as brownies. Oven temperatures vary, so check the cakes after 15 minutes. If they're really moist on top, bake one minutes and check again.
Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).
To unmold, place serving plate on top of ramekin and invert. Carefully remove ramekin, tapping lightly on the plate to loosen cake. Serve the molten cakes warm with warm Black Cherry Sauce, whipped cream, and shaved chocolate.
Makes 6 servings.
Black Cherry Sauce:
1 cup dry red wine
1/3 cup sugar
1 teaspoon balsamic vinegar
2 pieces lemon and orange peel (use a peeler to shave of pieces of citrus peel)
1/2 teaspoon black peppercorns
1/4 teaspoon whole cloves
1 cinnamon stick
2 teaspoons cornstarch
1 tablespoon cold water
1 1/2 cups frozen black cherries
1/4 teaspoon pure almond extract
In a small saucepan, combine wine, sugar, vinegar, citrus peel, and spices. Bring to a boil and reduce to 3/4 cup, about 5 minutes. Remove from heat. Strain and return liquid to pan.
In a small bowl, mix cornstarch with water. Bring wine mixture back to a boil; whisk in cornstarch mixture, and simmer until thickened, about 2 minutes. Add cherries and simmer to heat through. Remove from heat; add almond extract. Serve warm.
Whipped Cream:
1 cup whipping cream
2 tablespoons sugar
2 to 3 drops pure almond extract
In a medium-sized bowl, whip cream, sugar, and almond extract to soft peaks.Recipe for ';Molten Chocolate Cake';?
I've never had the cake at chili's, but this sounds like it is similar. I've made these at home before. The trick is not to overcook them.
Choco-Hoto-Pots
Recipe created by Nigella Lawson
Seen on the show What Ya Cookin'?
Makes 4 servings
Nigella Lawson's Choco-Hoto-Pots Forget about the calories鈥攋ust sit back and enjoy the decadence provided in this warm chocolate treat.
INGREDIENTS
Butter for ramekins
3/4 cup semisweet chocolate chips
1 stick (4 ounces) unsalted butter
2 large eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
1/2 cup white chocolate chips
Place baking sheet in an oven preheated to 400掳. Butter four 2/3-cup ramekins and set aside.
Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.
In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chocolate chips.
Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.
Molten Chocolate Cake
Ingredients:
1 stick (4 ounces) unsalted butter
6 ounces bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons all-purpose flour
Directions:
Preheat the oven to 450茂驴陆. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.
Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft.
Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.
MAKE AHEAD The batter can be refrigerated for several hours; bring to room temperature before baking.
****************************
Molten Chocolate Cake
8 ounces plus 6 tablespoons butter
10 ounces bittersweet chocolate
6 yolks
6 eggs
3 cups powdered sugar
1 cup flour
Melt the chocolate and butter together. Cool slightly. Meanwhile, in a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar. Whisk this into the chocolate mixture then whisk in the flour. Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake, or bake immediately. Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold, or 4 to 5 minutes from room temperature. Turn out of tins immediately onto the plate.
Optional Garnitures:
White Chocolate Ganache:
2 cups heavy cream
8 ounces white chocolate, chopped
Heat the cream in a saucepan until boiling. Place the chopped chocolate in a bowl. Whisking well, pour the hot cream over the chocolate to melt it. Cover and chill overnight. The next day, whip it up like whipped cream until soft peaks. Place a dollop of it on the cake before serving.
Satin Chocolate-Mint Sauce:
2 ounces unsweetened chocolate
4 1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water
1 teaspoon mint extract
In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup, water, and mint extract without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.) Drizzle this over the cake and plate just before serving.
go under www. recipezaar.com %26amp; put under recipes for Molten Chocolate Cake?
http://en.wikipedia.org/wiki/Molten_choc鈥?/a>
Dark Molten Chocolate
PREP TIME 15 Min
READY IN 30 Min
SERVINGS %26amp; SCALING
Original recipe yield: 12 servings
US METRIC
INGREDIENTS
6 ounces BAKER'S Dark Bittersweet Chocolate Baking Bars
10 tablespoons butter
1 1/2 cups powdered sugar
1/2 cup flour
3 whole eggs
3 egg yolks
DIRECTIONS
Preheat oven to 425 degrees F. Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) for 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups.
Bake 14 to 15 min. or until cakes are firm around the edges but soft in the centers. Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately.
I need a recipe for a birthday cake for a diabetic?
Angel food cake is a good cake for a diabetic. You can serve it with a little sugar-free whipped cream. I also have a recipe for a dessert that could substitute for a cake.
Diabetic Banana Split Dessert (This recipe will be enjoyed by everyone.)
.Ingredients:
鈥?2 C graham cracker crumbs
鈥?1 stick margarine
鈥?1/3 C Splenda
鈥?1 4-serving-size pkg. sugar-free vanilla instant pudding, mixed as directed
鈥?5 Bananas
鈥?1 20-oz. can of crushed pineapple in unsweetened syrup, drained
鈥?1 8-oz. container frozen light whipped dessert topping, thawed
鈥?1/2 C. chopped walnuts
鈥?
鈥?
Method:
Melt butter in a 13x9-inch cake pan. Add graham cracker crumbs and Splenda. Mix, pat down into even layer and bake for 5 minutes and a 300 degree oven then cool. Mix pudding according to package directions and spread on cooled Graham cracker crust. Slice bananas and set into pudding end to end. Cover bananas with drained pineapple. Spread Cool Whip on top and sprinkle with walnuts.
Number of servings: 12I need a recipe for a birthday cake for a diabetic?
You may want to try allreceipes.com or go to http://www.everydayhealth.com/publicsite/recipes/index.aspxI need a recipe for a birthday cake for a diabetic?
Use splenda in your recipe and on the box it tells how to substitute with any of your favorite recipes.
I have a 11 year old diabetic that just celebrated a birthday. I had the bakery use Splenda. Not one child or adult at the party even realized the difference. Everyone said it was delicious!!
Diabetic Banana Split Dessert (This recipe will be enjoyed by everyone.)
.Ingredients:
鈥?2 C graham cracker crumbs
鈥?1 stick margarine
鈥?1/3 C Splenda
鈥?1 4-serving-size pkg. sugar-free vanilla instant pudding, mixed as directed
鈥?5 Bananas
鈥?1 20-oz. can of crushed pineapple in unsweetened syrup, drained
鈥?1 8-oz. container frozen light whipped dessert topping, thawed
鈥?1/2 C. chopped walnuts
鈥?
鈥?
Method:
Melt butter in a 13x9-inch cake pan. Add graham cracker crumbs and Splenda. Mix, pat down into even layer and bake for 5 minutes and a 300 degree oven then cool. Mix pudding according to package directions and spread on cooled Graham cracker crust. Slice bananas and set into pudding end to end. Cover bananas with drained pineapple. Spread Cool Whip on top and sprinkle with walnuts.
Number of servings: 12I need a recipe for a birthday cake for a diabetic?
You may want to try allreceipes.com or go to http://www.everydayhealth.com/publicsite/recipes/index.aspxI need a recipe for a birthday cake for a diabetic?
Use splenda in your recipe and on the box it tells how to substitute with any of your favorite recipes.
I have a 11 year old diabetic that just celebrated a birthday. I had the bakery use Splenda. Not one child or adult at the party even realized the difference. Everyone said it was delicious!!
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