Prikaz objav z oznako torta. Pokaži vse objave
Prikaz objav z oznako torta. Pokaži vse objave

Chocolate fudge cake

Chocolate fudge cake

Chocolate fudge cake
This fantastically fudgey chocolate cake is rich, moist and treacly with a glossy ganache finish.

Ingredients

For the cake
For the chocolate buttercream icing
For the chocolate ganache

Preparation method

  1. Preheat the oven to 170C/335F/Gas 3. Grease and line two 20cm/8in sandwich tins.
    Technique: Greasing and lining cake tins
  2. Melt the chocolate, butter and water together in a saucepan over a low heat, stirring occasionally, until smooth. Set aside to cool slightly.
  3. Meanwhile, sift the flours and cocoa powder into a bowl and mix in the muscovado and caster sugar.
  4. Beat the eggs and crème fraîche together in a separate bowl, then beat in the chocolate mixture. Fold in the flour mixture until smooth.
  5. Divide the cake batter between the tins and bake for 35-40 minutes, or until the top is firm to the touch.
  6. Remove the cakes from the oven and set aside to cool completely.
  7. Meanwhile, for the chocolate buttercream icing, melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)
    Technique: Melting chocolate
  8. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff).
  9. For the chocolate ganache, heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.
  10. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cake. Carefully remove the cakes from the tins.
  11. Spread the chocolate buttercream over the top of one of the chocolate cakes, then carefully top with the other cake.
  12. Transfer the cake to a serving plate and spoon the chocolate ganache over the top of the cake, allowing it to drizzle over the edge. Garnish with chocolate shavings and serve in slices.

Carrot Cake with Cardamom

 

Carrot Cake with Cardamom

 



Author Notes: I have been cooking with cardamom a lot lately. Everything from cakes to soup! Enjoy this scrumptious cake! - hollyshaner
Food52 Review: WHO: Hollyshaner is from Florida and a food blogger at cinnamonslices.blogspot.com.
WHAT: A carrot cake with a ton of character.
HOW: Mix up your cake (…more) - The Editors
Serves 8-10
Cake
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • 4 cups carrots, shredded
  • 2 cups flour
  • 1 cup self-rising flour
  • 2 teaspoons baking powder
  • 1 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 orange, zest of
  • 3/4 cup vegetable oil
  • 3/4 cup yogurt, plain
  1. In the bowl of mixer, with paddle attachment, beat sugar and eggs until light yellow. Add vanilla.
  2. In a large bowl, combine flours, baking powder, salt, cardamom, and cinnamon. Add carrots and orange zest and toss to coat.
  3. Add flour mixture, alternately with yogurt and oil, to egg mixture. Stir only until just combined.
  4. Preheat oven to 325. Grease and flour two 9" cake pans. Pour batter evenly into pans. Bake until golden, about 50-60 minutes. Allow to cool completely. Frost with Cream Cheese Frosting.
Cream Cheese Frosting
  • 1/2 cup butter
  • 16 ounces cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • pinches salt(optional)
Cream butter and cream cheese. Add powdered sugar. Beat well. Add vanilla

Pumpkin Chiffon Cake



Author Notes: Pumpkin normally appears in rich pies or hearty cakes. But here, with rice flour and a hint of spice, it produces a moist, fluffy cake with subtle flav (…more) - Alice Medrich
Serves 10 to 12
Ingredients
  • 1 cup (200 grams) sugar
  • 5 large egg yolks, at room temperature
  • 1/2 cup neutral vegetable oil (such rice bran, corn, or safflower)
  • 1 1/4 cups (285 grams) pumpkin purée
  • 1 1/4 cups (200 grams) white rice flour or 1 2/3 cup (200 grams) Thai rice flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon freshly grated or ground nutmeg
  • 1/2 teaspoon ground cloves
  • 8 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • Spiced sugar: 2 tablespoon sugar mixed with 3/4 teaspoon ground cinnamon and 1/4 teaspoon ground ginger
Equipment
  • Stand mixer with whisk attachment
  • 10-inch (10- to 12-cup) tube pan, with removable bottom, ungreased
  1. Set aside 1/4 cup (50 grams) of the sugar for later (to stiffen the egg whites).
  2. Add the remaining sugar to a large mixing bowl with the egg yolks, oil, pumpkin, rice flour, baking powder, salt, cinnamon, ginger, nutmeg, and clove. Whisk to blend thoroughly.
  3. Position a rack in the lower third of the oven and preheat the oven to 325° F.
  4. Combine the egg whites and cream of tartar in the bowl of the stand mixer and beat with the whisk on medium-high speed until the mixture is creamy white and holds a soft shape. Slowly sprinkle in the reserved sugar, beating at high speed until the egg whites are stiff but not dry. Scrape half of the egg whites onto the batter and fold until partially blended. Add the remaining egg whites and fold just until the batter looks blended. Scrape the batter into the pan and spread it evenly.
  5. Bake for 45 to 50 minutes, until the top of the cake is golden brown and a toothpick inserted into the center comes dry, with only a few tiny crumbs clinging to it.
  6. Set the pan on a rack to cool.
  7. To unmold, slide a thin knife or skewer around the tube and the sides of the pan to detach them from the cake. Lift the tube and remove the cake from the pan. Slide a thin spatula under the cake all around, pressing against the bottom of the pan to avoid tearing the cake. Sprinkle the top and sides (tilting the cake) with the spicy sugar. Lift the cake off the bottom of the pan using two spatulas (one on either side of the tube) and transfer it to a serving platter. The cake keeps, wrapped airtight, at room temperature for at least 3 days, or in the freezer for up to 3 months; bring to room temperature before serving.
  8. Slice with a serrated knife

Chocolate marble cake with chocolate truffles

Chocolate marble cake with chocolate truffles

This chocolate cake is a chocaholic’s dream! It’s perfect for birthdays or celebrations.
Equipment and preparation: For this recipe you’ll need a 20cm/8in round cake tin and board and a 15cm/6in round cake tin and board. You will also need four dowelling rods (available from specialist cake shops).

Ingredients

For the truffles
For the marble cake
For the buttercream
For the chocolate ganache

Preparation method

  1. For the truffles, melt 115g/4oz of the plain chocolate and 115g/4oz of the white chocolate in separate bowls.
  2. Meanwhile, heat the cream until just boiling. Divide the cream between the plain chocolate and white chocolate and whisk each mixture until thick and glossy.
  3. Leave to chill in the fridge for 2-3 hours.
  4. To make the truffles, melt the remaining plain chocolate and white chocolate in separate bowls. Line a baking tray with greaseproof paper.
  5. Scoop out two teaspoons of the white chocolate truffle mixture, roll into a ball, carefully dip into the melted plain chocolate and set aside on the baking tray. Repeat with the remaining white chocolate truffle mixture.
  6. Repeat Step 5 with the plain chocolate truffle mixture and dip the truffles into the melted white chocolate.
  7. Meanwhile, for the marble cake, preheat the oven to 180C/350F/Gas 4. Grease and flour two 15cm/6in sandwich tins and two 20cm/8in tins.
  8. Beat the butter, sugar and eggs together in a large bowl until well combined. Fold in the flour.
  9. Divide the mixture between the four tins, then pour a little melted chocolate into each tin. Swirl the cake mixture with a skewer to create a marbled effect.
  10. Bake the 15cm/6in cakes for 30-40 minutes and the 20cm/8in cakes for 40-50 minutes, or until a skewer inserted into the middle of each cake comes out clean. Remove the cakes from the oven and set aside to cool completely.
  11. Meanwhile, for the buttercream, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the melted chocolate and milk. Set aside.
  12. For the chocolate ganache, whisk 175ml/6fl oz of the whipping cream into the melted plain chocolate until smooth and glossy.
  13. Whisk the remaining whipping cream into the white chocolate until smooth and glossy.
  14. To assemble the cakes, cut each 15cm/6in cake in half horizontally and fill with buttercream to make a four layer cake. Spread a little buttercream onto the 15cm/6in cake board and place the cakes onto them.
  15. Repeat Step 14 with the 20cm/8in cake.
  16. Ice the 15cm/6in cake with the plain chocolate ganache and the 20cm/8in cake with the white chocolate ganache. Chill in the fridge for 1-2 hours, or until the ganache has hardened.
  17. To stack the cakes, hold a dowelling rod at the side of the 20cm/8in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake and top with the 15cm/6in cake.
  18. Decorate with the chocolate truffles and chocolate shavings.

Required techniques

Chocolate brownie meringue cake with raspberry cream

Chocolate brownie meringue cake with raspberry cream

Chocolate brownie meringue cake with raspberry cream
This heavenly dessert – gooey brownie and squidgy meringue sandwiched with whipped cream and raspberries – is perfect for any celebration.

Ingredients

For the brownie base
For the meringue topping
For the filling
To serve

Preparation method

  1. Preheat the oven to 190C/375F/Gas 5. Grease and line two 23cm/9in sandwich tins
  2. For the brownie base, melt 180g/6¼oz of the chocolate in a bowl set over a pan over simmering water. Chop the remaining chocolate and set aside.
  3. Meanwhile, cream the butter and icing sugar together in a separate bowl until light, creamy and fluffy. Slowly whisk in the eggs, one at a time, until well combined.
  4. Gradually beat in the flour until the mixture is very smooth. Slowly pour in the melted chocolate and fold it into the mixture, then fold in the chopped chocolate.
  5. Pour the brownie mixture into the prepared sandwich tins and bake for 10-12 minutes. Reduce the oven temperature to 170C/325F/Gas 3.
  6. Meanwhile for the meringue topping, whisk the egg whites and cream of tartar in a bowl until soft peaks form when the whisk is removed. Slowly whisk the sugar until smooth and glossy, then fold in the chopped hazelnuts with a metal spoon.
  7. Spoon the meringue topping onto the cooked brownie base. Use a palette knife to smooth the meringue mixture in one sandwich tin and use a skewer to make peaks in the meringue mixture in the other tin.
  8. Return the sandwich tins to the oven for a further 30 minutes, or until the meringue is golden-brown. Remove from the oven and set aside to cool. Carefully remove the cakes from the tin and set aside to cool completely on a wire rack.
  9. For the filling, whip the cream and icing sugar together in a bowl until stiff peaks form when the whisk is removed. Fold in the raspberries.
  10. To assemble, place the flat meringue brownie, meringue-side down onto a cake stand or large plate, spoon over the raspberry cream and top with the remaining cake, brownie-side down. Sprinkle over the chopped hazelnuts and pistachios.
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