Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts

Chocolate Torte



Ingredients:
  • Cocoa chocolate-5 ounces
  • Egg whites-6
  • Egg yolks-6
  • Vanilla extract-1/2 teaspoon
  • Flour-(all-purpose)-2/3 cup
  • Baking powder-1/2 teaspoon
  • Sugar-1 1/4 cups
  • Strawberry jam-3/4 cup
Chocolate ganache:
  • Chocolate-6 ounces,chopped
  • Whipping cream-12 cups
Method:
  1. Preheat the oven at 375'F and grease a baking dish.
  2. In a saucepan,melt chocolate with butter on low heat.Pour it into a bowl and let it cool.
  3. In another bowl,add the egg whites and let it set for 30 minutes.
  4. Stir in vanilla extract and egg yolks into the chocolate mixture,the chocolate will become thick.
  5. Beat the egg whites with an electric beater until it is stiff and foamy.
  6. Gradually add the sugar,1 tablespoon at a time and mix.
  7. Stir until mixture is stiff and firm.
  8. Fold in 1/3 of the egg mixture into the chocolate mixture.
  9. Stir the chocolate mixture into the remaining egg mixture.
  10. Sift the flour with baking powder and fold in 1/3 of the mixture into the chocolate mixture,repeat this two times.
  11. Spread the batter into the baking dish and bake for 30 minuets.
  12. When cake is cooled,cut horizontally into two pieces.
  13. Take one layer of the cake,spread jam.
  14. Top it with the second layer and pour chocolate ganache on top.
  15. Let it cool for 30 minutes,cut and serve.
Chocolate Ganache:
  1. Ina saucepan,add 12 cups of whipping cream and bring to a boil.
  2. Remove from heat and add the chocolate.
  3. Stir then let it cool for 10 minutes and stir again until smooth.

CoOL jelly Cake



Ingredients:

  • Water-2/3 cups


  • Jelly-1 pack


  • ice cubes


  • Whipped cream-8 ounces


  • Grahm crackers-6 ounces


Method:

1.Add 1/3 cup of boiling water into the jelly contents in a bowl .

2.Stirr untill dissolved.

3.In 1/2 cup of cold water add icecubes so it could make 1 cup.

4.Add it to the jelly and stirr untill the mixture is thickened. 5.In a cake dish,pat in crushed grahm crackers for the crust

6..Pour the jelly mixture injto the dish and refrigerate it for 30 minutes.Cut it into cake slices and top it with whipped cream.

Flourless Chocolate Cake Recipe

Ingredients:
  • Nonstick butter spray
  • 4 ounces bittersweet chocolate, chopped
  • 1 stick cold butter
  • 1 teaspoon vanilla extract
  • 2 ounces hazelnut liqueur (recommended: Frangelico)
  • 3/4 cup sugar
  • 1/2 cup cocoa powder, sifted
  • 3 eggs, beaten
  • Chocolate Ganache, recipe follows
  • Berries, garnish
  • Powdered sugar, garnish



Method:

  1. Preheat the oven to 375 degrees F.
  2. Spray an 8-inch round cake pan with nonstick butter spray and line bottom with parchment.
  4. Put the chocolate, butter, vanilla and hazelnut liqueur in a large bowl on top of a double boiler.
  5. Stir the mixture frequently until combined and smooth.
  6. Remove the chocolate from heat and put the bowl into an "ice bath" to cool the chocolate.  
  7. Cook's Note: This step is important so the eggs will not cook when added to the chocolate.
  8. Mix in the sugar and cocoa powder.
  9. Stir in the eggs and pour into the prepared cake pan.
  10. Put the cake pan on a sheet tray and bake for 20 to 25 minutes.  
  11. Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper.
  12. Pour the ganache over the cake.
  13. Allow the cake to cool and set for 10 minutes before serving.
  14. Garnish with fresh berries and powdered sugar.

 

 
Chocolate Ganache:
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
Put the chocolate into a large bowl. Heat the cream in a small pot, over low heat, until hot to the touch. Pour the hot cream over the chocolate. Mix well with a rubber spatula until the chocolate melts.

 

New York Cheesecake Recipe

Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

 
For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.

Crust Ingrdients:
  • 2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
  • 1/4 cup (50 grams) granulated white sugar
  • 1/2 cup (114 grams) unsalted butter, melted

 
For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

 
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.

 
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

 
Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.

 
Serve with fresh fruit or fruit sauces.
Makes one - 9 inch (23 cm) cheesecake.

 
Filling Ingrdients:
  • 32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
  • 1 cup (200 grams) granulated white sugar
  • 3 tablespoons (35 grams) all purpose flour
  • 5 large eggs, room temperature
  • 1/3 cup (80 ml) heavy whipping cream
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract

 
To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.

 
Topping:
  • 1 cup (240 ml) sour cream (not low fat or fat free)
  • 2 tablespoons (30 grams) granulated white sugar
  • 1/2 teaspoon pure vanilla extract

Sponge Fruit Flan Recipe


Ingredients:
  • 2 Eggs
  • 2-Oz Caster sugar
  • 2-Oz flour
  • 1/4 tsp baking powder
  • 1 tin -peaches, cherries. strawberries
  • 1-2tsp sugar
  • 6-Oz syrup wipped cream
METHOD:
  1. Grease an 8 inch sponge flan tin and sprinkle flour on it
  2. Sieve flour and baking powder
  3. Separetly whisk the eggs and suagr until ti is thick
  4. Fold in the flour with a metal spoon
  5. Pour the mixture into the tin and bake in a preheated oven for 15-20 minutes
  6. Let it cool on a wire tray after it is baked 

Pineapple Carrot Cake Recipe


Ingredients:
  • 4-Oz brown sugar
  • 6 tbsp honey
  • 4-Oz Carrots (grated)
  • 1/2 tsp nut meg
  • 4-Oz butter
  • 5-Oz Water
  • 1 Egg
  • 4-Oz Meal Flour
  • 4-Oz White Flour
  • 2 tsp baking powder
METHOD:
  1. Mix sugar, honey, carrots, raisons, nutmeg and water in a saucepan
  2. Bring it to a boil and let it simmer for 5 minutes
  3. Pour it in a mixing bowl and eggs
  4. Sift the flour and baking powder and sprinkle it over the mixture
  5. Mix thoroughly
  6. Pour it into a greased 9 inch tin
  7. Bake it in a preheated oven on 190'C for one hour
  8. Done

Biscuit Cake Recipe


Ingredients:
  • 1 pack merry biscuit, broken into small pieces
  • 2 Eggs
  • 3 tbsp cocoa powder
  • 3/4 cup sugar
  • 2-Oz butter
  • 2 tbsp coconut (chopped)
  • 1 cup walnuts (chopped finaly)
  • 1/4 cup water
METHOD:
  1. Beat Eggs, Add cocoa powder, water and sugar in a bowl
  2. In a saucepan, melt butter on low heat
  3. Add the egg mixture until it is thick
  4. Add coconut, biscuits, walnuts and mix well
  5. Put the mixture into a dish and shape the mixture in a circle like a cake
  6. Chill it in the refrigator for 30-40 Minutes

Marble Cake Recipe


Ingredients:
  • 6-Oz butter
  • 6-Oz Caster Sugar
  • 3 Eggs
  • Self rising flour
  • 1/2 tspn Vanilla
  • 2 tsp cocoa
  • 2 tsp warm water
METHOD:
  1. Grease a 7 inch square tin and base with butter paper
  2. Cream the butter and add sugar until fluffy
  3. Beat Eggs
  4. Sieve all powders, except 1 tbsp flour
  5. Divide the mixture into two portions
  6. Fold vanilla essense and the remaining flour into one portion and fold cocoa powder in the other
  7. Put spoonfulls of mixture into the tin side by side, alternately
  8. Bake in the oven at 180'C for 1 hour

CheeseCake Recipe


Ingredients:
  • 2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers (cookies in a food processor until crumbs)
  • 1/4 cup (50 grams) granulated white sugar
  • 1/2 cup (114 grams) unsalted butter (melted)
Filling:
  • 32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
  • 1 cup (200 grams) granulated white sugar
  • 3 tablespoons (35 grams) all purpose flour
  • 5 large eggs, room temperature
  • 1/3 cup (80 ml) heavy whipping cream
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
Topping:
  • 1 cup (240 ml) sour cream (not low fat or fat free)
  • 2 tablespoons (30 grams) granulated white sugar
  • 1/2 teaspoon pure vanilla extract

Method:
  1. Grease, or spray with Pam, a 9 inch (23 cm) springform pan.
  2. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
  3. For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
  4. For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. scrape the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
  5. Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another one 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
  6. Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract.
  7. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes.
  8. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools

Velvet Heart Cake Recipe

Ingredients:
  • 2 1/2 cups (250 grams) sifted flour
  • 1/2 teaspoon salt
  • 2 tablespoons (15 grams)cocoa powder
  • 1/2 cup (113 grams) unsalted butter
  • 1 1/2 cups (300 grams) granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) buttermilk
  • 2 tablespoons liquid red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon baking soda  
METHOD:
  1. Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
  2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
  3. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).
  4. Add the sugar and beat until light and fluffy (about 2-3 minutes).
  5. Add the eggs, one at a time, beating well after each addition.scrape the sides of the bowl.
  6. Add the vanilla extract and beat until combined.
  7. In a measuring cup whisk the buttermilk with the red food coloring.
  8. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
  9. In a small cup combine the vinegar and baking soda.
  10. Allow the mixture to fizz and then quickly fold into the cake batter.
  11. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.
  12. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  13. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan.
  14. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour.
  15. Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth.
  16. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.
  17. Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form.
  18. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.
  19. With a knife,cut each cake layer in half, horizontally,and shape it into a heart.
  20. You will now have four cake layers.
  21. Place one of the cake layers, top of the cake facing down, onto your serving platter.
  22. Spread the cake layer with a layer of frosting.  

Apple Coffee Cake Recipe


 
Ingredients:
  • 2/3 cup butter (room temp)
  • 1/3 cup sugar
  • 1/2 cup sour cream 1 tsp.
  • vanilla1 1/3 cup flour2/3 tsp.
  • baking soda1/8 tsp.
  • salt1 chopped fresh apple (about a cup)
  • 1/3 raisins (optional)
  • Topping
  • 1/4 cup flour.
  • 1/4 cup brown sugar(firmly packed)2 tbsp.
  • butter (room temp)1/2 tsp. cinnamon


 
Method: 
  1. In mixing bowl, cream buter and 1/3 cup sugar until light/fluffy. Beat in sour cream, vanilla and egg.
  2. Combine the flour, baking soda and salt. Mix into creamed mixture. Blend Well.
  3. Combine all of the topping ingredients until mixture forms coarse crumbs
  4. Spoon half of the batter into a greased 8inch round cake pan. Sprinkle with apples and raisins and half the topping mixture.
  5. Top with remaining batter, sprinkle remaining topping over top of the cake.
  6. Bake at 350F for 25-30 minutes.

Chocolate Velvet Cake Recipe


Ingredients:
  • 125 grams chopped butter
  • 1 cup caster sugar
  • 3 eggs
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 Cup cocoa
  • 1 tsp Soda
  • Sour Cream (2tbsp-lemon juice+1 cup cream)
Sour Cream Chocolate Glaze:

  • Dark Chocolate
  • Unsalted Butter (60 grams)
  • Sugar( 1/2 cup)
  • Cream( 1/4 cup)
METHOD:
  1. Grease cake pan, beat butter and sugar together
  2. Add eggs and cream together
  3. Sieve Flour. cocoa powder, soda and baking powder
  4. Fold these ingredients in the butter mixture
  5. Add sour cream and water
  6. Pour the mixture into the pan
  7. Bake for 40-45 minutes on 180'C
  8. When cake is cooled, top the cake with sour creamchocolate gaze and chocolate curls

Cocunut Cake Recipe


Ingredients:
  • 2 eggs
  • 6 tbsp Milk
  • 4 Oz- Caster sugar
  • 3 Oz- Coconut
  • 6 Oz-Plain flour
  • 2 tsp baking powder
  • 4 Oz butter
  • 1 tbsp brown sugar
  • 2 tbsp coconut
METHOD:
  1. Take 2 eggs and beat them lightly in a measuring jug
  2. Add milk and fill up 1/4 pint
  3. Mix in 1/2 the sugar and coconut and let it set for 20 minutes
  4. Sift the flour and baking powder in a bowl
  5. Stir in the remaining sugar
  6. Rub in the butter until mixture looks like breadcrumbs
  7. Add the coconut mixture, turn the mixture into a greased and lind 1 lb loaf tin
  8. Mix together the coconut and sugar for toping the cake
  9. Bake for 45-50 minutes in a preheated oven on 190`c

Paraline Sponge Cake Recipe


Ingredients:
  • 4 Oz Caster sugar
  • 3 Eggs
  • 3 Oz Plain  flour
  • 4 Blanchd Almonds
  • 1 Pack Chilled Cream
METHOD:
  1. Grease and line the base of 2 8" sandwich tins
  2. Preheated oven at 190'c
  3. Whisk eggs and sugar in an electric beater, until thick, rojik sifted flour, rind and melted butter
  4. Divide the mixture between the sandwich tins
  5. Bake for 20 minutes
  6. In a heavy pans, place almonds and sugar. Now heat to melt the sugar
  7. Cook until sugar is caramelized and turns golden
  8. Let it cool
  9. Whip the Cream until thick and mix paraline
  10. Spread a layer ontop of the cakes and put on ontop of the other
  11. Serve and Enjoy Eating

Date Cake Recipe


Ingredients:
  • 3c Dates
  • 185 grams butter
  • 1 cup caster sugar
  • 1 cup water
  • 3 Eggs
  • 1 tspn soda
  • 1 cup self rising flour
  • 1/2 cup plain flour
METHOD:
  1. Grease an oven baking dish and cover base with butterpaper
  2. In a saucepan, add dates, butter, sugar, water, soda and bring it to a boil
  3. Stir and cover, let it cool for 30 minutes
  4. Seperately beat eggs until fluffy
  5. Add date mixture and mix it well
  6. Add flour and mix well
  7. Pour it into the tin bake oven at 190'C for 1 hour 45 minutes

Freeze Mocha Cheesecake Recipe


Ingredients:

 
CRUST:

  • Butter (or hard margarine) 1/2 cup 125 mL
  • Graham cracker crumbs 1 1/2 cup 375 mL
  • Granulated sugar 1/4 cup 60 mL
  • Cocoa, sifted if lumpy 1/4 cup 60 mL

 
FILLING:

 
  • Block of cream cheese, softened 8 oz. 250 g
  • Can of sweetened condensed milk 11 oz. 300 mL
  • Chocolate ice cream topping 2/3 cup 150 mL
  • Instant coffee granules 1 tbsp. 15 mL
  • Hot water 1 tsp. 5 mL
  • Whipping cream 1 cup 250 mL

 
METHOD:

 
1. Crust:

 
Melt butter in medium saucepan on medium. Remove from heat. Add next 3 ingredients. Stir well. Reserve 1/2 cup (125 mL) for topping. Press firmly in bottom and 1 inch (2.5 cm) up side of ungreased 9 inch (22 cm) springform pan.

 
2. Filling:

 
Beat cream cheese in medium bowl until smooth. Add condensed milk and ice cream topping. Mix well.

 
Dissolve coffee granules in hot water. Add to cream cheese mixture. Stir.

 
Beat whipping cream in medium bowl until soft peaks form. Fold into cream cheese mixture. Spread evenly in crust. Sprinkle with reserved crumb mixture. Freeze until firm. Cuts into 8 wedges.

 
1 wedge: 585 Calories; 37.7 g Total Fat (10.5 g Mono, 1.9 g Poly, 22.5 g Sat); 113 mg Cholesterol; 58 g Carbohydrate; 2 g Fibre; 8 g Protein; 334 mg SodiumSee More

Choclate Cake Recipe


Ingredients :

 
  • 4 egg yolks
  • 4 egg whites
  • 150g caster sugar
  • 150g dark cooking chocolate, in shavings
  • 5cl milk, hot
  • 5cl double cream
  • 120g ground hazelnuts
  • 15g baking powder
  • 110g strong flour

 
METHOD:

1) Start your oven at 170 degrees Celsius (338'F).
2) Place your egg yolks in large bowl, whisk in the hot milk. Then incorporate the sugar and the chocolate, and then add the rest of the dry ingredients in this order: the cream, the baking powder, the ground almonds and finally the flour.
3) Whisk your egg whites until stiff and carefully fold them into the chocolate mixture.
4)Pour the mixture in a baking tin and bake for an hour.


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