Tag Archives: cake

Flourless chocolate cake (Scandinavian) – Recipe

Yield: 12 servings

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

Flourless chocolate cake

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.

Variations

1. You may add one teaspoon of ground cinnamon together with the almonds. This gives a more spicy flavor.

2. If you add ¼ teaspoon of almond extract the almond flavor will be enhanced.

via Flourless chocolate cake (Scandinavian) – Recipe.

via Flourless chocolate cake (Scandinavian) – Recipe.

Devils Food Cake from Joy the Baker

Devils Food Cake makes a three layer 8-inch round cake or a two layer 9-inch round cake or a one layer 9×13-inch sheet cake adapted from The Gourmet Cookbook

devils food cake

1 cup hot brewed coffee

3/4 cup unsweetened cocoa powder (not Dutch-process)

1/2 cup whole milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks (1/2 pound) unsalted butter, softened

1 1/4 cups packed dark brown sugar

3/4 cups granulated sugar

4 eggs

Put racks in the upper and lower thirds of oven and preheat oven to 350 degrees F.

Butter cake pans and line bottom with rounds of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess.

Whisk together boiling coffee and cocoa powder in a medium bowl until smooth, then whisk in milk and vanilla. Sift together flour, baking soda, and salt into another bowl.

Beat together butter and sugars in a large bowl with an electric mixer at medium sped until pale and fluffy. Add eggs one at a time, beating well after each addition.

Beat in flour and cocoa mixtures alternating in 3 batches, beginning and ending with the flour mixture (batter may look slightly curdled). Divide batter among pans and smooth tops.

Place two pans in middle of oven and one pan in bottom of oven. Do not put top pans directly over bottom pans. Stagger them in the oven so the heat circulates. If you’re baking with a 9×13-inch sheet pan, feel free to bake on the middle rack.

Bake, switching positions of pans half way through baking, until a wooden skewer inserted in enter of cakes comes out clean and layers begin to pull away from the sides of pan, 20- 25 minutes. 25-30 minutes for 9-inch rounds and 35-40 minutes for a 9×13-inch cake.

Cool layers in pans on racks for 10 minutes, then invert onto racks, remove paper and cool completely. I covered my 9×13-inch cake with plastic wrap while still in the pan, and put it in the freezer to rest until I had time to frost it the next day.

Raspberries

 

 

 

 

 

 

Once completely cool, put one layer right side up on a cake place and spread with about 1 cup of chocolate buttercream frosting. Top with fresh raspberries and add another layer of cake.

Add another cup of frosting, fresh raspberries and the final cake later.

 

Add raspberries

Top with buttercream and frost the top and sides of the cake. If using a 9×13-inch pan, trim the sides slightly, and measure out the long side into three 4-inch sections. Slice, creating three 4×9-inch layers. Frost! Notes: These cake layers came be made two days in advance and kept, well wrapped in plastic wrap at room temperature. It can also be frozen for up to a week. I kept the cake frozen while I trimmed and frosted it. I think it’s easier and less crumby.

 

The cake can be frosted one day ahead and kept refrigerated covered loosely in plastic wrap. Bring to room temperature before serving.

You will need chocolate icing (frosting) have a look at the next recipe for it – sooo yummy!

Rich Chocolate Cake Recipe

Ingredients

(serves 12) not if I get there 1st it won’t!

* 200g good-quality dark chocolate, chopped

* 200g butter, softened

* 1 cup dark brown sugar

* 1 teaspoon vanilla extract

* 3 eggs, at room temperature

* 1 1/2 cups self-raising flour

* 2 tablespoons cocoa powder

* 1/2 cup milk

* chocolate curls or shavings (optional), to serve (see note)

Chocolate icing

* 200g good-quality dark chocolate, chopped

* 1/2 cup thickened cream

Serves 12? - no chance - serves me I think!

Method

1. Preheat oven to 170°C. Grease and line base and side of a 6cm deep, 22cm (base) round cake pan.

2. Place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 10 minutes to cool.

3. Using an electric mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add melted chocolate. Beat until well combined. Sift flour and cocoa together. Fold half the flour mixture into butter mixture. Add half the milk. Stir gently to combine. Repeat with remaining flour mixture and milk. Spoon into prepared pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.

4. Stand cake in pan for 15 minutes. Turn out onto a wire rack to cool completely. Spread icing over top and side. Top with chocolate curls, if using. Serve.

5. To make chocolate icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Set aside for 30 minutes or until thick enough to spread.

Notes & tips

* To make chocolate curls, run a clean potato peeler down the side of a block of chocolate, allowing curls to fall onto a plate.

* Taste.com.au is the place for food & recipes! Check out our latest collections including starters recipes, main recipes, drink recipes, Spanish recipes and autumn recipes.

Source

Super Food Ideas – May 2006, Page 76

Recipe by Alison Roberts

via Rich Chocolate Cake Recipe – Taste.com.au.