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kek coklat

kek coklat

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Published by: dybsydollz on Apr 08, 2011
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05/14/2012

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La dulzura del chocolate

Chocolate Citrus Tart

Ingredients for the tart dough (for 2 tarts) ½ cup (110 g) butter, softened ½ cup (100 g) sugar 2 cups (230 g) all-purpose flour 1 egg 2 tablespoons unsweetened cocoa Ingredients for the citrus filling 2 cups (440 g) granulated sugar 4 large eggs ½ cup (1.2 dl) orange juice ¼ cup (0.6 dl) lemon juice Grated peel of 2 oranges 3 tablespoons all-purpose flour 1 teaspoon baking powder Ingredients for the chocolate frosting ½ cup (1.2 dl) heavy cream or whipping cream 7 oz (200 g) semisweet chocolate (40-50% cocoa)

Method 1. Line the bottom of a springform pan of 9 inches (23 cm) diameter with greaseproof or other non-stick paper and grease the sides of the pan. 2. Using an electric mixer, cream the softened butter and sugar. Add flour and cocoa powder, and finally the egg. Reserve in the fridge for a few hours or more. 3. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

4. Using your fingers, pat down half of the tart dough into the bottom of the springform pan (not the sides); keep the rest frozen until next time. 5. Bake at 350 degrees for about 7 minutes. 6. For the filling, mix sugar and egg for 2-3 minutes with an electric mixer. 7. Add lemon juice, orange juice, grated orange peel, flour and baking powder, and mix well. 8. Transfer to the springform and bake at 250 deg F for about 30 to 40 minutes. A wooden pick inserted in center should come out clean. 9. Using a knife, loosen carefully the cake from the sides of the springform pan. Let the tart cool to room temperature in the pan. 10. For the chocolate frosting, heat the cream almost to a boil, add chopped chocolate, and stir until smooth. Let it cool until it thickens. 11. Spread the chocolate frosting evenly on top and sides of the tart.

Scandinavian Brownies

Ingredients 1+1/3 cup (150 g) all-purpose flour 1+½ cup (330 g) sugar 4 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon vanilla extract ¾ cup (170 g) butter 3 fl oz (0.9 dl) boiling water 3 eggs 4 oz (120 g) chocolate chips (40-50% cocoa) 5 oz (150 g) chopped walnuts or pecan nuts Frosting 1/3 cup (75 g) butter 8 oz (220 g) sweet or semisweet dark chocolate 2 tablespoon light corn syrup 2 tablespoon hot espresso or very strong coffee Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin. 3. Melt the butter in a saucepan. 4. In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract. 5. Add eggs, melted butter and hot water and mix until smooth. 6. Add chocolate chips and nuts. 7. Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes. 8. Cool the cake. Glace with the chocolate frosting. 9. For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted. Stir until smooth and spread over the cake.

Chocolate Lava Cake

Ingredients 10 oz (280 g) bittersweet chocolate (70% cocoa) 4/5 cup (180 g) butter 8 eggs 1+¼ cup (275 g) sugar 1+¼ cup (140 g) all-purpose flour Method 1. 2. 3. 4. 5. 6. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). Grease 10 large muffin tins or cups; paper muffin bake cups can also be used. Break the chocolate into small pieces and melt it with butter over hot water. Beat the eggs with sugar and mix with flour. Slowly fold in the melted butter and chocolate. Bake at 350 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquid.

The Chocolate Lava Cakes may be served hot on its own or with custard, whipped cream, ice cream and / or berries. The Lava Cakes may be dusted with icing sugar. If your Lava Cakes stick to the tin/cup after baking, you should try lining the tins/cups with aluminum foil and grease the lined tins/cups well before use. You can also use paper muffin bake cups.

Rich Chocolate Mousse Cake

Ingredients 4 egg whites ½ cup (110 g) sugar 5 oz (140 g) hazelnuts, finely ground 2 tablespoons unsweetened cocoa powder -------9 oz (250 g) dark semi or bittersweet chocolate (60-70%) 4 egg yolks 1/3 cup (70 g) sugar ¼ cup + 1 cup (0.6 + 2.4 dl) whipping cream Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Line a 9 inch (23 cm) cake tin with grease proof or other non-stick paper and grease the tin. 3. Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added. 4. Mix with finely ground hazelnuts and cocoa powder. 5. Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean. 6. Cool the cake. 7. Melt finely chopped dark chocolate over hot water. 8. Beat the egg yolks with 2 oz sugar until white. 9. Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks. 10. Fold in melted chocolate. The mixture will immediately thicken. Cool to approx. 100 deg F / 38 deg C. 11. Whisk 1 cup of whipping cream. Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream. 12. Transfer to the cake tin, and place in the refrigerator for several hours.

Chocolate Torte: Our version of "Sachertorte"

Ingredients 4 oz (120 g) semisweet dark chocolate (40-50% cocoa) 5 eggs ¾ cup (165 g) sugar ½ cup (1.2 dl) vegetable oil 1 cup (2.4 dl or 110 g) all-purpose flour 1 teaspoon baking powder 1 teaspoon vanilla extract 3 tablespoons (0.45 dl) water Ingredients for Glace and Frosting 12 oz (350 g) apricot jam 2 tablespoons butter 7 oz (200 g) semisweet dark chocolate (40-50% cocoa)

Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease a 9 inch (23 cm) cake tin, lightly dust with flour. 2. Break the chocolate into small pieces and melt it with the water in a double boiler (over hot water). 3. Separate egg whites and egg yolks. With an electric mixer whisk the eggs whites until forming stiff peaks, add gradually half of the sugar while mixing. 4. In a separate bowl whisk the egg yolks with the remaining sugar for one minute using the electric mixer. Add gradually the vegetable oil, one tablespoon at a time, whisk well between each time oil has been added. Add the melted chocolate and mix well. Transfer to the bowl containing the whisked egg whites. 5. Sift in the flour and baking powder, add vanilla extract. Fold everything carefully together using a spoon or a rubber spatula. 6. Transfer to the cake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 45 to 60 minutes.

7. Leave the cake to cool in the tin, it is recommended to place it into a refrigerator for at least one hour before slicing. When completely cold, remove the top of the cake, and slice the cake through the middle to make two layers. 8. Use half of the jam to sandwich the two layers together. Coat the torte thinly with the remainder of the jam. If possible, wrap the cake with plastic and put it into the refrigerator for 1-3 days before adding the chocolate icing. 9. Break the chocolate into small pieces and melt it with butter in a double boiler (over hot water). 10. Let the mixture cool to room temperature, and spread it evenly over the torte. 11. Place the torte in the refrigerator to harden the frosting.

Classic Chocolate Souffle

Ingredients 1/3 cup (70 g) sugar 5 ounces (150 g) bittersweet chocolate (70%) 3 egg yolks 5 egg whites a pinch of salt

Method 1. 2. 3. 4. 5. 6. 7. 8. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) Grease one large souffle dish or 6 small souffle dishes. Melt the chocolate over hot water (in a double boiler). Add a pinch of salt to the egg whites and whisk with an electric mixer until they hold soft peaks. Add 1/3 cup of sugar gradually while whisking with the electric mixer. Mix gently the melted chocolate with the egg yolks and approximately one cup of the whisked egg whites. Fold in the remaining part of the whisked egg whites. Bake in the middle of the oven until crusted on top and practically cooked in the middle, approximately 25-35 minutes for a large souffle dish.

Death By Chocolate

Ingredients 8 oz (225 g) dark semisweet chocolate (40-50% cocoa) 2/3 cup (140 g) butter 1 cup (210 g) sugar 4 eggs 4 heaped tablespoons (1 dl) all-purpose flour 4 tablespoons unsweetened cocoa powder 1½ teaspoon baking powder or 1 teaspoon baking soda 1 teaspoon vanilla extract 4 tablespoons sour cream Ingredients for frosting 2/3 cup (1.6 dl) heavy cream or whipping cream 9 oz (260 g) semisweet chocolate (40-50% cocoa) Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.) 3. Break the chocolate into small pieces and melt it with butter over hot water. 4. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract. 5. Slowly fold in the melted butter and chocolate and the sour cream. 6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient). 7. Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.

Frosting 1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan. 2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens. 3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting. 4. This cake should have room temperature when served.

Devil's Food Cake

Ingredients 2 cups (440 g) sugar ½ cup + 2 tablespoons (140 g) butter, softened 3 eggs, separated 2 cups (220 g) all-purpose flour 7 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon vanilla extract ½ cup boiling water 1 cup sour cream Ingredients for frosting 3 cups (660 g) white sugar 1 cup water ¼ teaspoon cream of tartar (optional) 4 egg whites 1 pinch salt 1 teaspoon vanilla extract Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease two 9 in (23 cm) cake tins. 2. Put cocoa in small bowl; add boiling water and mix until smooth. Let cool. 3. Using an electric mixer, cream the butter and sugar on medium speed for approximately 5 minutes. Add egg yolks and mix well. 4. Sift in flour, baking powder and baking soda, add cocoa mixture, sour cream, and vanilla extract and mix well. 5. Whisk egg whites until stiff and fold gently into the cake mixture. Divide into two equal portions and transfer to the cake tins. 6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40-50 minutes. Let the cakes cool. 7. Slice each cake through the middle to make altogether four layers; if necessary remove the top of the cake by using a knife.

8. For the frosting, combine sugar and water in a saucepan. Cook until candy thermometer reaches 242 degrees F (115 degrees C) or until a teaspoon of mixture dropped into cold water forms a ball when removed from water. Add cream of tartar and a pinch of salt to the egg white, and beat them until stiff. Add hot syrup in a slow stream, beating constantly. Stir in vanilla. Use approximately one fifth of the frosting between each layer of the cake, coat the cake with the remaining two fifths of the frosting. 9. Cool the cake in the fridge. Place the cake at room temperature 1-2 hours before it is served.

Easy Brownies made with cocoa

Ingredients ¾ cup butter (170 g) 1+½ cup sugar (330 g) 2 teaspoon vanilla 3 eggs ¾ cup all-purpose flour (85 g) ½ cup cocoa powder (50 g) 1 teaspoon baking powder a pinch of salt (optional) 3 oz (100 g) chopped pecans or walnuts (optional) Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin. Melt the butter. 3. Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder, salt (optional) and melted butter. 4. Add chopped nuts. 5. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 20-30 minutes. 6. Cool the cake. Dust with powdered sugar or glace with your favorite chocolate frosting.

Easy Chocolate Cake

Ingredients
1 + 1/2 cup (170 g) all-purpose flour 3 tablespoons unsweetened cocoa powder (dutched/dark) 2 teaspoons baking powder 1 cup (220 g) sugar 2 teaspoons vanilla essence 3/4 cup (1.8 dl) milk 3/4 cup (170 g) melted butter 2 eggs

Ingredients for frosting
1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter 3 cups (7.2 dl) powdered sugar or confectioner's sugar 1/2 cup unsweetened cocoa powder 1 1/2 teaspoon vanilla extract 4 to 5 tablespoons lukewarm milk

Method
1. 2. 3. 4. 5. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) Grease a 9 inch (23 cm) cake tin. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl. Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. 6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes. 7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).

Frosting
1. Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do not over-mix. If necessary, add some more milk. 2. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.

French Chocolate Cake (Flourless)

Ingredients:

7 oz (200 g) semisweet chocolate (45-50 % cocoa) 4/5 cup (200 g) butter 1 cup (220 g) sugar 4 eggs, separated Method 1. Preheat oven to 350deg F (Gas mark 4 or 180 deg C). 2. Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin. 3. Break the chocolate into small pieces and melt it with butter over hot water. 4. Beat the egg yolks with half of the sugar. 5. Fold in the melted butter and chocolate mixture. 6. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form. 7. Fold in the beaten egg whites. 8. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes. 9. Use a knife to separate the cake from the non-stick paper. Please observe that the cake is quite sticky! The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar. See also the recipe for our Scandinavian Flourless Chocolate Cake

Flourless Chocolate Cake (Scandinavian)

Ingredients: 12 oz (340 g) semisweet chocolate (45-50 % cocoa) 5 tablespoons (1/3 cup) butter 5 tablespoons (1/3 cup) milk 5 tablespoons (1/3 cup) finely ground almonds 4/5 cup (180 g) sugar 1 teaspoon baking powder 4 eggs, separated Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Line a 9 in (23 cm) cake tin with grease proof or other non-stick paper and grease the tin. 3. Break the chocolate into small pieces and melt it with butter and milk over hot water. 4. Beat the egg yolks with half of the sugar. 5. Fold in the melted butter and chocolate mixture. 6. Fold inn ground almonds and baking powder. 7. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form. 8. Fold in the beaten egg whites. 9. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Please note that cakes of this type will collapse and look like a pie (see the picture). The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar

Chocolate Layer Cake

. Ingredients 1+½ cup (340 g) butter, softened 1+2/3 cup (365 g) sugar 6 eggs 2+2/3 cup (300 g) all-purpose flour About 3/4 cup (120 g) finely ground almonds 6 tablespoons unsweetened cocoa powder 2 teaspoons baking powder 2 teaspoon vanilla extract ½ cup boiling water Ingredients for frosting 6 tablespoons (80 g) butter 7 oz (200 g) semisweet chocolate (40-60% cocoa) 2 eggs (salmonella-free) 7 oz (200 g) icing sugar (confectioner's sugar) Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 2. Line two 9 inch (23 cm) cake tins with greaseproof or other non-stick paper and grease the tins. 3. Beat the softened butter with sugar. 4. Add one egg at a time, mix well between each egg. 5. Mix with flour, cocoa powder, baking powder, vanilla extract, and finely ground almonds. 6. Add ½ cup of boiling water and mix well. 7. Transfer to two separate cake tins and bake at 350 degrees just until set in the middle, approximately 30-45 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake! 8. Cool the cakes and cut each in half, horizontally. They are easier to cut if they are kept in a refrigerator for a few hours before cutting.

Frosting 1. Melt butter and chopped chocolate in a double boiler. 2. Beat the eggs with icing sugar and mix with the chocolate and butter mixture. 3. Use two thirds of the frosting to sandwich the four layers together and coat the cake with the remainder of the frosting. 4. Cool the cake in the fridge to harden the frosting. Place the cake at room temperature 1-2 hours before it is served.

Semi-liquid Chocolate Cake (flourless)

Ingredients 6 oz (170 g) bitter chocolate (70-85% cocoa) 3 tablespoons butter 1 cup (220 g) sugar 2 eggs (safe to eat uncooked) 3 tablespoons corn starch Method 1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) and grease one 7 in (17.5 cm) cake tin. 2. Break the chocolate into small pieces and melt it with butter over hot water. 3. Beat the eggs with sugar for 5 minutes, add corn starch and mix well. 4. Fold in the melted butter and chocolate mixture and transfer to the cake tin. 5. Bake at 350 deg F for about 10 minutes; check with a toothpick that about ¼ in (6 mm) of the surface is cooked. 6. Let the cake cool for 5 minutes and serve with ice cream.

Black Magic Cake

Ingredients
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1 3/4 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong brewed coffee 1 cup buttermilk 1/2 cup vegetable oil 1 teaspoon vanilla extract

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan. 2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. 3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. 4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Formatted: Font: (Default) Arial, 12 pt

German Sweet Chocolate Cake

Ingredients
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4 (1 ounce) squares German sweet chocolate 1/2 cup water 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup butter, softened 2 cups white sugar 4 egg yolks 1 teaspoon vanilla extract 1 cup buttermilk 4 egg whites 12 fluid ounces evaporated milk 1 1/2 cups white sugar 3/4 cup butter 4 egg yolks 1 1/2 teaspoons vanilla extract 1 (8 ounce) package flaked coconut 1 1/2 cups chopped pecans

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper. 2. Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth. 3. In a medium bowl, mix together flour, soda and salt. Set aside. 4. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.

5. In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan. 6. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting. 7. Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

Jenny's Black Forest Cake

Ingredients
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1 cup milk 1 tablespoon vinegar 1 3/4 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 1 teaspoon baking powder 2 teaspoons baking soda 1/2 teaspoon salt 2 eggs 1/2 cup vegetable oil 1 cup strong brewed coffee, cold 1 teaspoon vanilla extract 1 (21 ounce) can cherry pie filling 1/2 cup cherry liqueur

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch cake pans. Make sour milk by combining milk and vinegar. Set aside. 2. Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the eggs, oil, coffee and vanilla. Stir in the sour milk. Gradually beat in the flour mixture, mixing just until incorporated. 3. 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 cake layers to cool completely before filling. 4. To make the cherry filling: Combine the cherry pie filling and cherry liquor. Refrigerate cherry mixture until chilled, then fill cake.

Chocolate Marvel Cake

Ingredients
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1 cup strong brewed coffee 1 cup fat-free milk 2 (4 ounce) jars pureed prunes baby food 4 egg whites 2 teaspoons vanilla extract 2 cups all-purpose flour 2 cups sugar 3/4 cup baking cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1/4 teaspoon salt FROSTING: 6 tablespoons margarine, softened 2 2/3 cups confectioners' sugar 1/4 cup baking cocoa 2 tablespoons fat-free milk 2 tablespoons strong brewed coffee 1 teaspoon vanilla extract

Directions 1. In a mixing bowl, combine coffee, milk, baby food, egg whites and vanilla; beat until well blended. Combine flour, sugar, cocoa, baking soda, baking powder and salt; add to coffee mixture. Beat for 2 minutes or until well blended (batter will be thin). Pour into two 9-in. round cake pans that have been coated with nonstick cooking spray and lightly floured. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan. Cool for 10 minutes; remove from pans to wire racks to cool completely. 2. For frosting, in a mixing bowl, cream margarine, sugar and cocoa. Gradually add the milk, coffee and vanilla; beating well. Frost between layers and top and sides of cake.

Chocolate Oat Snack Cake

Ingredients
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1 3/4 cups boiling water 1 cup quick-cooking oats 1/2 cup butter or margarine, softened 1 cup sugar 1 cup packed brown sugar 2 eggs 1 3/4 cups all-purpose flour 2 tablespoons baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 (11.5 ounce) package milk chocolate chips, divided 1 cup chopped walnuts

Directions 1. In a bowl, combine water and oats; let stand for 10 minutes. In a large mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in oat mixture. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in 1 cup chips. 2. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with walnuts and remaining chips. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.

Wellesley Fudge Cake

Ingredients
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4 (1 ounce) squares unsweetened chocolate 1/2 cup hot water 1/2 cup white sugar 1/2 cup butter 1 1/4 cups white sugar 3 eggs 2/3 cup milk 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Sift flour, baking soda and salt together 3 times and set aside. 2. In a small saucepan, heat water, chocolate and 1/2 cup sugar, stirring constantly, for 2 minutes. Remove from heat and cool to lukewarm. 3. Cream butter and sugar until light and fluffy. Add 3 eggs, one at a time, beating thoroughly after each egg. Add half of flour mixture and beat until smooth. Add milk and remaining flour mixture alternately in 2 parts. Beat smooth after each addition. Add vanilla and chocolate mixture. Blend well. 4. Divide batter into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.

Hungarian Chestnut Cake

Formatted: Font: Lucida Calligraphy, 22 pt

Ingredients
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3/4 pound whole chestnuts, drained 1/2 cup unsalted butter 4 tablespoons dark rum 10 (1 ounce) squares bittersweet chocolate, chopped 6 eggs 1/4 teaspoon salt 1/2 cup white sugar 6 (1 ounce) squares bittersweet chocolate, chopped 1/2 cup heavy cream 1 tablespoon dark rum 8 marrons glaces (candied chestnuts) 1 cup heavy cream, chilled 2 tablespoons white sugar 1 tablespoon dark rum 3/4 cup chopped marrons glace (candied chestnuts)

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a greased 9-inch springform pan with parchment paper. Then grease the parchment paper. 2. Separate the eggs. 3. In a food processor puree the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the melted bittersweet chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl.

4. In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. 5. Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan and smooth the top. 6. Bake the cake in the middle of a 350 degrees F (175 degrees C) oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the cake cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the cake onto another rack. Remove the bottom of the pan, invert the torte onto a rack, and let it cool completely. (The cake will fall as it cools.) 7. To Make Glaze: Put 6 ounces of the finely chopped chocolate in a small bowl, in a saucepan bring 1/2 cup of the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in 1 tablespoon of the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set. 8. Invert the cake onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the cake stand for 2 hours, or until the glaze is set. Transfer the cake carefully to a serving plate and garnish it with the coated chestnuts. 9. Make the whipped cream just before serving the cake: In a chilled bowl with chilled beaters beat the 1 cup heavy cream until it holds soft peaks, beat in the 2 tablespoons sugar and the1 tablespoon rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts. Serve the cake with the whipped cream.

BaumKuchen

Ingredients
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7/8 cup unsalted butter, softened 1 cup sifted confectioners' sugar 7/8 cup cornstarch 5 1/2 ounces almond paste 1 1/2 teaspoons vanilla extract 1 pinch salt 2 egg yolks 6 egg whites 3/4 cup white sugar 3/4 cup all-purpose flour 9 (1 ounce) squares semisweet chocolate 2 1/2 teaspoons vegetable oil

Directions 1. Butter a 9 inch square metal pan. Place a sheet of parchment paper in the bottom. Butter the parchment, and flour the whole pan. Position the rack of the oven to the lowest level, and preheat the broiler. 2. In a large bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, vanilla, and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth. 3. In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks. Fold the meringue into the yolk mixture. Sift the flour over this, and fold in. 4. Spoon a small amount of batter onto the parchment in the baking pan. With a pastry brush, paint the batter on. You want to cover the paper completely, but have a thin layer. Place under the broiler, and cook until light brown; this should take about 1 to 2 minutes. Brush another layer of the batter over the cake, and place under the broiler. Continue on in this way until all of the batter is used. Cool completely. Turn the cake out of the pan, and trim the edges clean. 5. In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth. With a pastry brush, brush one side of the trimmed cake with some chocolate. Don't make it too thick. Allow this to harden. Turn the cake over, and brush the other side. Allow the cake to set. Cut the cake into 6 narrow strips, each about 1-1/2 inches wide. Brush the sides and top with the glaze, and allow to set. Store in the refrigerator, but serve at room temperature.

Outrageous Chocolate Cake

Ingredients
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For cake: 2/3 cup semi-sweet chocolate chips 1/2 cup butter or margarine 1 ounce unsweetened chocolate 1 cup Ocean Spray® Whole Berry Cranberry Sauce 1/2 cup sugar 2 large eggs 1 teaspoon vanilla 1/4 cup all-purpose flour 1/2 teaspoon baking powder For glaze: 1/4 cup whipping cream 1/2 cup semi-sweet chocolate chips 1/4 cup Ocean Spray® Jellied Cranberry Sauce

Directions 1. Make cake: Preheat oven to 325 degrees F. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tap to remove excess. 2. Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on High for 1 minute. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. 3. Add cranberry sauce and sugar; mix well. Add eggs, vanilla, flour and baking powder; mix well. Pour batter into prepared pan. 4. Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes. Refrigerate 1 hour or until cold. 5. Make glaze: Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Microwave for 30 more seconds if necessary to melt chocolate. Add cranberry sauce; mix well. 6. Turn cake out onto serving plate; remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.

Sandy's Chocolate Cake

Ingredients
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3 cups packed brown sugar 1 cup butter or margarine, softened 4 eggs 2 teaspoons vanilla extract 2 2/3 cups all-purpose flour 3/4 cup baking cocoa 1 tablespoon baking soda 1/2 teaspoon salt 1 1/3 cups sour cream 1 1/3 cups boiling water FROSTING: 1/2 cup butter or margarine 3 (1 ounce) squares unsweetened chocolate 3 (1 ounce) squares semisweet chocolate 5 cups confectioners' sugar 1 cup sour cream 2 teaspoons vanilla extract

Directions 1. In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.

Mocha Layer Cake

IIngredients
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1 (18.25 ounce) package chocolate cake mix 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding 4 eggs 1 (8 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream 1/2 cup cooking oil 1/2 cup GENERAL FOODS INTERNATIONAL Suisse Mocha Cafe 1/2 cup water 1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, divided 1/4 cup GENERAL FOODS INTERNATIONAL Suisse Mocha Cafe 2 cups thawed COOL WHIP Whipped Topping 2 tablespoons butter 1 tablespoon light corn syrup 1 tablespoon water

Directions 1. Heat oven to 350 degrees F. 2. Beat cake mix, dry pudding mix, eggs, sour cream, oil and 1/2 cup each flavored instant coffee and water in large bowl with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 minutes or until well blended. Chop 4 chocolate squares; stir into batter. Pour into 2 greased and floured 9-inch round pans. 3. Bake 40 to 45 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely. 4. Stir remaining 1/4 cup flavored instant coffee into COOL WHIP. Stack cake layers on plate, spreading COOL WHIP mixture between layers. Microwave butter, corn syrup and remaining chocolate and water in medium microwaveable bowl on HIGH 1-1/2 minutes; stir until chocolate is completely melted. Spread over top of cake, allowing glaze to drip down side.

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