Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts

Christmas cake trifleIngredients

-1 small mango
-1 small pineapple
-1/2 pomegranate
-100 ml dark rum
-4 tablespoons flaked almonds
-1/2 tablespoon granulated sugar
-1 splash of golden rum
-250 g Christmas pudding or fruit cake
-250 ml thick custard
-120 g quality cherry jam
-2 clementines
-230 ml double cream
-15 g dark chocolate (70%)

Directions

Prepare the mango and pineapple, roughly chopping the all the flesh. Place in a bowl along with the pomegranate seeds. Mix in 20ml of the dark rum and set aside.

Heat a pan over a medium heat, add the almonds and sugar and cook for 2 to 3 minutes or until golden. Add the golden rum and cook for a few minutes. Transfer to a bowl and leave to cool.

Roughly chop the Christmas pudding or cake, then place in a 1.5-litre glass bowl and press firmly into the base. Drizzle over the remaining 80ml dark rum then pour over the custard.

Cover the bowl with clingfilm and refrigerate for at least 3 hours so the custard can set a little.

Remove the trifle from the fridge and spoon the cherry jam over the custard. Finely grate the clementine zest and put aside, then break up into segments. Add the chopped fruit to the trifle, then layer over the clementine segments.

Whip the cream to soft peaks, then use it to top the trifle. Decorate with the toasted almonds, scatter over the reserved clementine zest, then shave over the chocolate and serve.

By JamieOliver

Baked Alaska with Chocolate-Rum SauceIngredients

For the cake

-2/3 cup neutral oil, such as canola; more for the pan
-6 oz. (1-1/3 cups) unbleached all-purpose flour

-2-3/4 oz. (3/4 cup plus 1 Tbs.) unsweetened cocoa powder
-1 tsp. baking powder
-3/4 tsp. baking soda
-4 large eggs, separated, whites at room temperature
-1-1/2 cups granulated sugar
-1/2 tsp. table salt
-2/3 cup strong brewed coffee, at room temperature
-1 tsp. pure vanilla extract
-2 quarts best-quality coffee ice cream

For the sauce

-1/2 cup heavy cream
-3-1/2 oz. bittersweet chocolate (65% to 70%), finely chopped (about 2/3 cup)
-1/4 cup Lyle’s Golden Syrup or light corn syrup
-2 Tbs. dark rum

For the meringue

-4 large egg whites, at room temperature
-1/8 tsp. table salt
-1 cup superfine sugar
-1 tsp. pure vanilla extract

 

Directions 


Make the cake

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Oil the bottom and sides of three 9-inch cake pans, line with parchment, and lightly oil the paper.

Whisk the flour, cocoa powder, baking powder, and baking soda in a large bowl.

In another large bowl, whisk the egg yolks with 1/2 cup of the sugar and the salt until the sugar begins to dissolve, about 2 minutes. Whisk in the oil, coffee, and vanilla, and then the dry ingredients, until just incorporated.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium-high speed until soft peaks form. With the mixer running, slowly add the remaining 1 cup of sugar, beating until very glossy with firm peaks, 3 to 4 minutes.

Whisk one-third of the egg whites into the batter to lighten it; then, using a large spatula, fold in the remaining whites until completely incorporated. Divide the batter equally among the prepared pans, leveling with an offset spatula. (The batter will be about 1/2 inch deep.)

Bake all three layers on the lower rack if they fit, or set two pans on the lower rack and the third on the upper rack, staggering them so that no pan is directly over another. Bake, rotating the pans and swapping positions halfway through, until the tops spring back when touched and a toothpick inserted in the center comes out with moist crumbs adhering, 16 to 18 minutes. Cool on racks for about 10 minutes. Run a thin knife around the edge of each pan and turn the layers out onto the rack; peel off the parchment and turn the layers right side up. Let cool completely.

Assemble the cake

Line a 2-1/2-quart bowl, preferably one that’s 9 inches in diameter and about inches high, with plastic wrap; you may need to use two pieces. Cut a 6-inch circle from one of the cake layers and an 8-inch circle from another cake layer. (Plates make a good guides for cutting.) Place the 6-inch cake layer in the bottom of the lined bowl.

Let one of the quarts of ice cream soften at room temperature for 5 minutes. Cut the container down the side to remove the ice cream. Cut the ice cream into large chunks and put them in a stand mixer fitted with the paddle attachment. Beat on low speed until the ice cream is spreadable, about 1 minute. Using an offset spatula, spread the ice cream evenly over the cake layer in the bowl. Top with the 8-inch cake layer, cover with plastic wrap, and put in the freezer.

Soften and beat the remaining quart of ice cream the same way. Remove the bowl from the freezer and spread the ice cream in an even layer over the cake. Top with the final cake layer, trimming if necessary to fit; it’s OK if the layer is above the rim of the bowl. Cover with plastic wrap and freeze until completely firm, at least 4 hours and preferably overnight.
Make the sauce

In a 1- to 2-quart saucepan, bring the heavy cream to a boil. Remove from the heat and add the chocolate, syrup, and rum. Let sit for 5 minutes. Whisk until completely smooth.
Make the meringue topping

Cut a 10-inch circle out of clean heavy cardboard or use a pre-cut cardboard cake round.

Take the cake out of the freezer and defrost for about 10 minutes. Uncover it and invert the bowl over the cardboard round. Remove the bowl (but leave the plastic wrap) and return the cake to the freezer until needed.

Position a rack at the bottom of the oven and heat the oven to 500°F.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-high speed until medium peaks form, 1 to 1-1/2 minutes. With the mixer running, slowly add the sugar, beating until medium-firm peaks form, about 2 minutes. Add the vanilla and continue beating until the whites are very glossy with firm peaks, 1 to 2 minutes.

Put the cake (on its cardboard base) on a rack set over a baking sheet. Remove the plastic and spread the outside of the cake with the meringue, covering it completely right down to the cardboard base to seal in the cake. Using the back of a spoon, create swirls in the meringue and then use a fork to pull it into decorative spikes.

Bake until the tips of the meringue are browned, 2 to 5 minutes. (Keep an eye on it through the oven window, as opening the oven door will inhibit browning. Alternatively, use a kitchen torch to brown the meringue.

Transfer to a serving platter. To slice, use a large serrated knife, dipping it in hot water and wiping dry between each cut. Serve with the chocolate sauce. Refreeze any leftover cake covered in plastic wrap.
Make Ahead Tips

The cakes can be made 1 day ahead and kept wrapped in plastic at room temperature. Well-wrapped layers can also be frozen for up to 2 months.

The sauce can be made and kept at room temperature for up to 3 hours; for longer storage, transfer it to a container, cool, cover, and refrigerate for up to 1 week. Reheat gently before serving.

The entire dessert, minus the meringue, can be assembled and kept frozen for several days before covering with meringue, baking, and serving.

By finecooking

Authentic German CheesecakeIngredients

-1 1/2 cups white sugar
-2 tablespoons cornstarch
-3 tablespoons all-purpose flour
-2 (8 ounce) packages cream cheese, softened
-1 pound small curd cottage cheese
-1/2 cup butter, softened
-4 medium eggs
-1 1/2 tablespoons lemon juice
-1 teaspoon vanilla extract

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.
Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.

Chantal's New York CheesecakeIngredients

-15 graham crackers, crushed
-2 tablespoons butter, melted
-4 (8 ounce) packages cream cheese
-1 1/2 cups white sugar
-3/4 cup milk
-4 eggs
-1 cup sour cream
-1 tablespoon vanilla extract
-1/4 cup all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Best Carrot Cake EverIngredients

-6 cups grated carrots
-1 cup brown sugar
-1 cup raisins
-4 eggs
-1 1/2 cups white sugar
-1 cup vegetable oil
-2 teaspoons vanilla extract
-1 cup crushed pineapple, drained
-3 cups all-purpose flour
-1 1/2 teaspoons baking soda
-1 teaspoon salt
-4 teaspoons ground cinnamon
-1 cup chopped walnuts

Directions

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.

In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

By allrecipes

Ingredients

-185 g butter, softened
-2/3 cup (150g) caster sugar
-2 tsp vanilla extract
-3 Coles Brand Australian Free Range eggs
-1 cup (150g) self-raising flour
-1/2 cup (75g) plain flour
-1/3 cup (80ml) milk
-400 g pineapple, cut into thin wedges
-20 g butter, melted, extra
-1/2 tsp ground cinnamon
-1 tbsp white sugar
-Double cream, to serve

Directions

1-Preheat oven to 180°C. Grease a 20cm square cake pan and line the base and sides with baking paper.
2-Use an electric mixer to beat the softened butter, caster sugar and vanilla until pale and creamy. Add eggs, one at a time, beating well after each addition. Sift combined flour over the egg mixture. Fold until just combined. Add milk. Fold until just combined. Spoon into the prepared pan and smooth the surface. Arrange pineapple, slightly overlapping, on top of batter. Brush with melted butter. Combine cinnamon and white sugar and sprinkle over the top.
3-Bake for 50 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Transfer, top-side up, onto a wire rack. Serve warm or at room temperature with cream.

Chocolate-Raisin Mascarpone CakeIngredients

-1 cup raisins
-3/4 cup brandy
-8 ounces semisweet chocolate
-16 tablespoons unsalted butter, at room temperature
-1 3/4 cups sugar
-8 eggs
-1 cup all-purpose flour, sifted
-13 ounces mascarpone cheese
-1 cup heavy cream, whipped

Directions

Soak the raisins in the brandy until plump, at least 3 hours or overnight.

Preheat the oven to 350 degrees F. Butter a 9-inch springform cake pan.

Line the bottom of the pan with a round of parchment paper.

Melt the chocolate in a double boiler over hot, not boiling, water. Set aside to cool.

Cream the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, beating well after each addition. Add the cooled, melted chocolate and fold in the flour. Drain the raisins, reserving the brandy, and fold them into the mixture. Pour into the prepared pan. Bake for 40 minutes, until a skewer inserted in the middle comes out clean. Let the cake cool in the pan.

When cool, remove the cake from the pan and, using a serrated knife, cut the cake horizontally in half, creating 2 cake layers.

Combine the mascarpone and whipped cream and stir in 2 tablespoons of the reserved brandy from the raisins. When the cake has completely cooled, top the bottom layer with one-third of the mascarpone mixture. Place the other layer of the cake on top and spread the remaining mascarpone over the top and sides of the cake.

Refrigerate until ready to serve, or serve immediately.

Armagnac Prune CakeIngredients

For Cake:
-2 cups water
-12 ounces pitted prunes
-1/4 cup Armagnac or Cognac
-3 cups all-purpose flour
-1 tablespoon baking soda
-2 1/2 teaspoons ground cinnamon
-1 teaspoon freshly ground nutmeg
-1 teaspoon ground allspice
-1 teaspoon salt
-1/2 teaspoon ground cardamom
-1/2 teaspoon ground cloves
-2 1/4 cups sugar
-1 1/2 cups vegetable oil
-5 large eggs
-2 tablespoons vanilla extract
-1 1/2 cups buttermilk
For Glaze:
-1 1/2 cups sugar
-1/2 cup Armagnac or Cognac
-1/4 cup (1/2 stick) unsalted butter
-2 tablespoons light corn syrup
-2 tablespoons fresh lemon juice
-1 teaspoon baking soda

Directions

FOR CAKE: Position rack in center of oven and preheat to 350 degrees F. Butter and flour 12-cup Bundt pan.

Combine water, prunes and Armagnac in heavy large saucepan. Simmer until prunes are just tender, about 10 minutes. Drain prunes; reduce cooking liquid to 1/4 cup. Reserve 1/4 cup cooking liquid for glaze. Quarter prunes. Set aside.

Whisk flour and next 7 ingredients in medium bowl to blend. Using electric stand mixer with paddle attachment, beat sugar, oil, eggs and vanilla in large bowl until well blended. Mix in dry ingredients just until blended. Add buttermilk; beat just until batter is smooth. Fold in quartered prunes. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour, 10 minutes. Transfer to cooling rack.

Meanwhile, combine all ingredients in heavy large saucepan. Mixture will foam. Mix in reserved 1/4 cup prune cooking liquid. Bring to boil over medium heat. Boil 2 minutes, stirring occasionally.

Using skewer, pierce cake all over. Slowly pour all but 1/2 cup hot glaze over hot cake. Cool glazed cake in pan 30 minutes. Turn cake out onto platter. Cool completely and serve.

Cut cake into wedges; transfer to plates. Drizzle with reserved sauce and serve.


By Anna Dorantes for SpecialCooking.com

Ingredients

For the caramel :
-6 tablespoons unsalted butter, melted, plus more for pan
-3/4 cup packed light-brown sugar
-1/4 cup honey
-1 1/4 cups sliced or slivered almonds, lightly toasted
For the cake :
-1 1/4 cups cake flour (not self rising)
-1/2 cup cocoa powder, preferably Dutch-processed
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup (1 stick) unsalted butter, softened
-1 1/2 cups sugar
-3 large eggs
-1 cup buttermilk
-1 teaspoon pure vanilla extract

Directions

Prepare the topping: Generously butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds.

Preheat oven to 350 degrees.

Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan.

Bake until set in the center and springy, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.

Ingredients

For the panna cotta:
-3 gelatine leaves
-500ml single cream
-3tbsp caster sugar
-2tbsp cofee extract
-100g pecans
-4tbsp runny honey
-a good pinch of sea salt


For the syrup:
-150ml strong espresso
-125g caster sugar


You will need:
-4 dariole moulds, lightly oiled


Directions

Soften the gelatine leaves in cold water. Meanwhile, in a small saucepan, gently heat the cream, sugar and coffee, squeeze the gelatine leaves then add to the pan and stir to dissolve. Pour the mixture through a sieve then divide between the dariole moulds. Let them cool then cover with clingfilm and put in the fridge to set. They need a minimum of 5 hours or overnight.
To turn out the panna cotta, dip the base briefly in hot water, run around the edge with a flat-bladed knife and gently pull away from the edges. Tip onto plates to serve.
For the honeyed pecans, heat the oven to 200C, gas 6. Toss the pecans with the honey and sea salt. Spread out on a lined baking tray and bake in a hot oven for 10 minutes until lightly toasted. Serve warm or cold with the panna cotta.
To make the syrup, heat the espresso and caster sugar gently in a small pan until the sugar has dissolved entirely, then boil until it has reduced to about half and you’re left with a thick syrup. Allow it to cool. Drizzle over the panna cotta.

Ingredients

-4 tbsp instant espresso
-50g (2oz) unsalted butter
-100g (4oz) caster sugar
-2 large eggs
-100g (4 oz) self raising flour
-125g (4½oz) mascarpone
-150ml (¼pt) double cream
-2 tbsp tia maria
-2 tbsp caster sugar
-35g (1¼oz) cocoa powder
-20g (¾oz) chocolate curls, to garnish

Directions

Preheat the oven to 180C/160C fan/350F/Gas 4. Grease and base line a 30cm x 20cm Swiss roll tin with greaseproof paper. Dissolve 2 tbsp espresso granules in 1 tbsp boiling water.

Using an electric whisk beat the butter and sugar together until pale. Add the eggs and whisk again until well combined.

Sift the flour over the mixture and fold in with the coffee. Pour into the prepared tin and bake for 8-10 minutes until golden and risen.

Meanwhile place 2tbsp espresso granules, 2 tbsp caster sugar and 75ml (3fl oz) water into a small saucepan and bring to the boil. Simmer for 5 minutes until thickened.

Lay a damp tea towel on the work surface then top with a piece of greaseproof paper larger than the swiss roll. Dust the greaseproof paper with a heavy layer of cocoa powder then carefully turn out the warm sponge onto the dusted paper.

Peel away the greaseproof paper on the base of the sponge and brush generously with the coffee syrup. Score a line along one of the shorter ends of the sponge, approximately 2cm (¾ in) away from the edge.

Start rolling using this incision to help the roll begin, and the greaseproof paper to help you turn. Leave to cool completely.

Whip the cream to soft peaks and fold through the mascarpone cheese and Tia Maria. Unroll the sponge and spread with the cream, leaving a 1cm (½ in) border of clean sponge all around.

Carefully re roll starting from the short end with the incision. Roll all the way to the end and stop once the seal is at the base. Dust with cocoa powder and scatter with chocolate curls.

Orange Syrup CakeIngredients

For the Cake:
-1 cup unsalted butter, at room temperature
-3/4 cup sugar
-2 tablespoons finely grated orange zest
-4 eggs
-2 cups self-rising flour, sifted
For the Syrup:
-1 cup sugar
-Juice of 2 oranges
-1/4 cup water
-Grated zest (rind) of 3 oranges
-Heavy cream, for serving


Directions

Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and line the base with parchment paper.

For the Cake:
Cream the butter and sugar until light and fluffy. Beat in the orange zest. Add the eggs, one at a time, beating well after each addition. Fold in the flour. Pour the batter into the prepared pan. Bake for 40-50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes.

For the Syrup:
In a saucepan, combine all of the ingredients except the zest and stir over low heat to dissolve the sugar. Add the zest and bring to a boil. Boil for 5-7 minutes, or until the zest is transparent and the syrup is slightly thickened and reduced by one-third. Strain the syrup, reserving the zest for decoration.

While the cake is still warm, make 15-20 holes about 1/2 inch apart in the top using a skewer. Brush with the syrup, making sure it is directed into the holes. Decorate the cake with the reserved zest and serve warm or cool with the cream.

Passover Lemon Sponge Cake with Strawberry-Kiwi CompoteIngredients

For the Cake:
-10 large eggs, separated
-1 1/2 cups sugar
-1/4 cup fresh lemon juice
-1 tablespoon finely grated lemon peel
-1/2 teaspoon salt

-3/4 cup Passover cake meal
-1/2 cup potato starch

For the Compote:
-2 pounds strawberries, hulled, sliced
-8 ripe kiwi, peeled, quartered, sliced
-3 (or more) tablespoons sugar
-1 tablespoon finely chopped fresh mint
-Non-dairy whipped topping (optional)

Directions

FOR THE CAKE:

Preheat oven to 325 degrees F.
Line bottom of 10-inch angel food cake pan with parchment paper. Using an electric stand mixer and whisk attachment, beat egg yolks in large bowl until thick and pale. Add sugar and beat until thick and tripled in volume, about 5 minutes. Beat in juice, peel and salt. Using electric stand mixer and clean dry whisk attachment, beat egg whites in another large metal bowl until stiff but not dry.

Sift cake meal and potato starch over yolk mixture. Using rubber spatula, fold in gently but thoroughly. Fold in egg whites. Transfer batter to prepared pan. Bake until cake is golden brown and springs back when gently touched, about 1 hour. Invert cake and cool completely. Run small sharp knife around cake edges to loosen. Invert cake onto platter.

DO-AHEAD TIP: Cake can be prepared 2 days ahead. Wrap with plastic. Store at room temperature.

FOR THE COMPOTE:

Combine berries and kiwi in large bowl. Add enough sugar to sweeten to taste. Stir in mint. Let stand 30 minutes to 2 hours at room temperature.

Using a large serrated knife, slice cake into wedges. Transfer wedges to plates. Spoon compote over. Top with non-dairy whipped topping and serve.

Ingredients

For the cake:
-6 eggs
-300 gr sugar
-2 packets vanilla sugar
-1 packet baking powder
-400 gr flour

For the topping:
-500 ml sweet cream
-2 l milk
-300 gr powdered milk
-liquid caramel

Directions

Separate egg whites from egg yolks and put them in a bowl. Beat the yolks in a separate bowl. Beat the whites together with the sugar then gradually add the beaten yolks, flour, baking powder and vanilla sugar. You can also use a spoon to mix the ingredients. Pour the mixture in a square pan and bake for 30 minutes at a temperature of 220 º C. Meanwhile, prepare the topping. Mix the milk, powdered milk and sweet cream in a big bowl. Let the cake cool and then pour the milk topping on it. Let it soak then top with liquid caramel.

Date CakeIngredients

For the Cake:
-1 cup chopped dates
-1/3 cup chopped walnuts
-1/2 cup packed brown sugar
-2 eggs, beaten
-1/2 cup butter, melted
-2 teaspoons light corn syrup or golden syrup
-3/4 cup self-rising flour
-3/4 cup whole-wheat self-rising flour
-1/4 cup milk
For the Icing:
-4 ounces cream cheese
-6 teaspoons butter
-1 cup confectioners' sugar
-Walnut halves to decorate

Directions

FOR THE CAKE:

Preheat the oven to 350 degrees F.

Butter a 8-inch springform cake pan and line with parchment paper.

In a large bowl, combine all the cake ingredients and mix until combined. Pour the mixture into the prepared pan and bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Cool for 10 minutes in the pan before removing the sides of the pan.

FOR THE ICING:

Combine all the icing ingredients and mix until smooth. Spread over the top of the cooled cake. Decorate with the walnuts and serve.

Macadamia Nut CakesIngredients

-4 eggs
-3/4 cup sugar
-1 cup all-purpose flour
-4 tablespoons coarsely chopped Macadamia nuts
-4 tablespoons unsalted butter, melted and cooled
-3/4 cup heavy cream, whipped
-1/2 teaspoon vanilla extract
-1/2 cup shredded coconut, lightly toasted


Directions

Preheat the oven to 350 degrees F. Butter and line an 8-inch square cake pan.

Combine the eggs and sugar in a large bowl and beat until the sugar dissolves and the mixture is thick and creamy, 5-7 minutes. Sift half the flour into the egg mixture and gently fold in. Repeat with the remaining flour and 2 tablespoons of the macadamia nuts. Carefully and quickly fold in the butter. Pour the mixture into the prepared pan. Bake for 20 minutes, until the cake feels springy to the touch.

Invert the cake onto a wire rack to cool completely. When cool, cut into 4 squares. Cut each square horizontally in half.

Combine the remaining 2 tablespoons of macadamia nuts, whipped cream and vanilla in a bowl. Spread the bottom half of each square with a little of the cream mixture. Place the other half on top and spread the remaining cream over the top and edges. Sprinkle all over with the toasted shredded coconut. Serve immediately.

Chocolate and Pear Brownie CakeIngredients

-1 cup butter, melted
-2 cups sugar
-4 eggs
-1/2 cup unsweetened cocoa powder
-2 teaspoons vanilla extract
-3/4 cup all-purpose flour
-6 1/2 ounces semisweet chocolate, chopped
-3/4 cup chopped walnuts
-1 can pear halves, drained
-10 walnut halves (optional)

Directions

Preheat the oven to 350 degrees F. Lightly butter an 8-inch round cake pan and line with parchment paper.

Mix together the melted butter, sugar, eggs, cocoa, vanilla and flour. Stir in the chocolate and chopped walnuts, mixing well.

Pour the mixture into the prepared pan. Arrange the pears, cut-side down, on top of the mixture. Place the walnut halves between the pears, if using. Bake for 40 minutes, or until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a wire rack before turning out and serving. This cake can be served warm or cold.

Mini Molten Chocolate Cakes with Mocha SauceIngredients


-4 ounces dark or bittersweet chocolate (60-75% cacao), coarsely chopped
-2 tablespoons unsalted butter cut into chunks
-1 tablespoon granulated sugar
-1 1/2 tablespoons light cream
-2 teaspoons instant espresso powder or granules dissolved in 1 tablespoon hot water, divided
-1 tablespoon light corn syrup
-1 large egg
-2 tablespoons canola oil
-1 teaspoon vanilla extract
-1/8 teaspoon salt

Mile-High Chocolate Layer CakeIngredients


For Cake:
-2 1/4 cups all-purpose flour
-1 1/2 teaspoons baking soda
-1 teaspoon salt
-1 1/4 teaspoons baking powder
-4 ounces unsweetened chocolate, coarsely chopped
-3/4 cup unsalted butter, at room temperature
-1 3/4 cups sugar
-3 eggs
-1 teaspoon vanilla extract
-3/4 cup milk
For Frosting:

Cupid's Chocolate CakeIngredients


-1 cup butter or margarine, softened
-2 1/2 cups sugar
-4 eggs
-2 1/2 teaspoons vanilla extract, divided
-2 3/4 cups all-purpose flour
-1 cup baking cocoa
-2 teaspoons baking soda
-1/2 teaspoon baking powder
1/2 teaspoon salt
-2 cups water
-1 cup whipping cream