Recipes | Cooking | Food Recipes Network

Chocolate Caramel Crispy Cakes

2008-01-12T21:43:00.000-08:00

4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way)
1/2 stick unsalted butter
2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes)

Special equipment: approximately 40 mini muffin papers

Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.

Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

Quadruple Chocolate Loaf Cake

2008-01-12T21:40:00.000-08:00

Cake:
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa
1 1/3 cups sugar
1 1/2 sticks soft unsalted butter
2 eggs
1 tablespoon good-quality vanilla extract
1/3 cup sour cream
1/2 cup boiling water
1 cup semisweet chocolate chips or morsels

Syrup:
1 teaspoon cocoa
1/2 cup water
1/2 cup sugar

1-ounce dark chocolate (from a thick bar if possible), cut into splinters of varying thickness, for garnish

Special equipment: 2-pound loaf tin (approximately 9 1/2 by 4 1/2 by 3 inches deep), lined with greased foil, pressed into the corners and with some overhang at the top. Alternatively, substitute a silicon loaf tin, no foil lining necessary.

Take whatever you need out of the refrigerator so that all ingredients can come room temperature.

Preheat the oven to 325 degrees F, putting in a baking sheet as you do so.

Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels.

Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean.

Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup.

Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake.

Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cake

Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze

2008-01-12T21:32:00.000-08:00

Cake:
3 cups packed brown sugar
3/4 cup canola oil
3 eggs
2 2/3 cups flour
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon vanilla extract
1 1/2 cups milk
1 1/2 cups water
1 1/8 cups cocoa powder
Frosting:
1 1/2 pounds sweet butter, soft
3 cups sifted powdered sugar
2 tablespoons vanilla extract
1 pinch salt
Ganache:
1 1/4 cups semisweet chocolate chips
3/4 tablespoon light corn syrup
3/4 cup heavy creamTo make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
Serve the cake cold or allow it to come to room temperature before serving.

Bittersweet Chocolate Cloud Cake

2008-01-11T14:39:00.000-08:00

1 1/3 cups sugar, divided
3/4 cup freshly brewed coffee
7 ounces bittersweet chocolate (62 percent) finely chopped
2/3 cup Dutch-processed cocoa powder
1/4 teaspoon salt
1 tablespoon brandy
3 large eggs, separated plus 3 egg whites
1/3 cup cake flour
1/4 teaspoon cream of tartar
Chocolate Glaze, recipe followsPreheat oven to 350 degrees F and position rack in the center.

Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil.

Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture.

In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff.

Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing.

Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving.

Chocolate glaze:
6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons honeyPut chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened.

Chocolate Black-out Cake with Ganache Drizzle

2008-01-11T14:37:00.000-08:00

For the cake:
6 tablespoons butter
1 cup coffee
1 cup minus 2 tablespoons buttermilk
2 eggs
1 1/2 cups plus 2 tablespoons sugar
1 cup plus 4 tablespoons cake flour
1 teaspoon salt
1/2 cup cocoa powder
1 teaspoon baking powder
1 3/4 teaspoons baking soda
2 teaspoons vanilla extract

For the ganache:
2/3 cup heavy cream
7 ounces bittersweet chocolate, chopped

For the chocolate curls:
1 pound block white chocolate

I made this cake in a set of metal dry measure cups. You can use a traditional 9-inch baking pan, if you prefer. Preheat the oven to 350 degrees F.

To make the cake: Melt the butter into the coffee. When the butter has melted, whisk in the buttermilk.

Placed the eggs and sugar in the bowl of a stand mixer and place on low speed. Add the flour, salt, cocoa powder, baking powder, and baking soda 1 at a time and mix just until combined. Add the vanilla and the coffee buttermilk mixture. Mix just until combined.

If you are using dry measure cups, place the batter in a container with a spout to make it easier to pour the batter into the dry measure cups. Place the measuring cup molds onto a cookie sheet. Spray each cup with vegetable cooking spray. Fill each cup half full. Bake for 15 to 20 minutes.

To make the ganache drizzle: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.

Unmold the cakes and let cool on a wire rack placed over a parchment paper lined baking sheet. When cool, stack the cakes on top of each other with the largest cake on the bottom layer. Placing the cakes on a wire rack placed over a parchment paper lined baking sheet. Use an offset spatula to spread the ganache over the cakes letting the excess drizzle over the sides. Use an offset spatula to move the cakes to the presentation plate.

Make the chocolate curls: Use a block of white chocolate. Pull a vegetable peeler over the edge to create chocolate curls. Use the curls to decorate the cakes.

Individual Chocolate Indulgence Cake

2008-01-11T14:36:00.001-08:00

1 cup bittersweet chocolate
6 tablespoons butter, unsalted
1/4 cups sugar
2 eggs
1/4 cup all-purpose flour

Optional:
Fresh raspberries
Raspberry sauce
Chocolate sauce, recipe follows

Chocolate Sauce:
1 cup whole milk
10 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1/3 cup sugar

Preheat the oven to 400 degrees F.

In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.

For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.

In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.

Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.

The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid.

Frozen Chocolate Cookie Cake

2008-01-11T14:34:00.000-08:00

Ganache and Filling:
1/2 gallon cookies and cream ice cream, softened
1 cup heavy cream
1 (12-ounce) bag semisweet chocolate morsels

Cake:
Butter, for pans
Flour, for pans
1 (18.25-ounce) box devil's food cake mix
1 1/2 cups water
1/2 cup vegetable oil
3 eggs

Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.

Preheat oven to 350 degrees F.

Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.

While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.

Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.

Flourless Chocolate-Kahlua Cake with Cajeta

2008-01-09T15:38:00.000-08:00

16 tablespoons (2 sticks) unsalted butter
8 ounces semisweet chocolate
7 egg yolks
1/2 cup sugar
1 1/2 ounces coffee liqueur (recommended: Kahlua)
Whites from 5 eggs
1 cup sliced almonds, toasted
Cajeta, recipe follows
Strawberry-lime salsa, recipe follows

Cajeta:
1/2 cup water
1 cup sugar
Approximately 1/2 cup heavy cream
2 tablespoons butter

Strawberry-Lime Salsa:
1 1/2 pints strawberries
2 key limes or 1 large lime, juiced
2 tablespoons sugar
1 1/2 tablespoons chiffonade of mint

Preheat oven to 350 degrees and grease a 9-inch round pie pan. Line pan with greased parchment or waxed paper. In the top of a double boiler, melt the butter and chocolate and stir until smooth. Whip the egg yolks and the sugar until fluffy and pale in color. Fold butter and chocolate mixture into the egg yolk and sugar mixture, adding the coffee liqueur. Whip the egg whites to soft peaks and gently fold into the chocolate mixture. Pour into the pie pan and bake for 25 to 35 minutes then allow to cool completely.

Cajeta: In a medium saucepan, bring water and sugar to a boil, do not stir. Remove from heat when the sugar is amber in color and add enough cream to thin the caramel to a fairly liquid consistency. Stir in butter. To test consistency, dip a spoon into the caramel mixture and allow to cool. If the "cajeta" is gooey but holds its shape, it's ready; if it hardens too much, add a little more cream and test again.

Strawberry-Lime Salsa: In a blender, puree half the strawberries with the lime juice and the sugar. Strain and reserve. Cut the remainder of the strawberries in quarters and mix with the puree. Add chiffonade of mint.

When the cajeta has cooled a little, but is still warm, pour over cake on top of a wire rack to catch the drippings. Using your hand, pat almonds all around the sides of the cake. Refrigerate for 2 hours and serve chilled with salsa.

Chocolate-Ancho Chili Flourless Cake

2008-01-09T15:36:00.000-08:00

2 sticks unsalted butter, plus extra for pan
8 ounces bittersweet chocolate, chopped
1/4 cup unsweetened cocoa powder, sifted, plus more for dusting
3 tablespoons ancho chili powder
1/4 teaspoon salt
6 large eggs, separated
1 cup sugar
1 cup heavy cream
2 tablespoons confectioners' sugar
Pinch ground cinnamonPreheat the oven to 350 degrees F.

Lightly butter the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper and butter the paper. Set aside.

In the top of a double boiler, melt the chocolate and butter over medium-low heat. Remove from the heat and whisk in the cocoa, chili powder, and salt.

In a bowl, whisk together the egg yolks with 1/2 cup of the sugar until thick and pale yellow in color. Fold the chocolate mixture into the yolks and mix well.

In another bowl, whisk the egg whites until thick. Whisking, add the remaining 1/2 cup sugar gradually and continue to beat to form a light meringue. In several additions, fold into the chocolate mixture, being careful not to deflate the meringue. Gently pour into the prepared pan and bake until the edges are set but the center is still moist and a few crumbs stick to a tester, about 45 minutes.

Remove from the oven and cool completely in the pan on a wire rack.

Run a thin, sharp knife around the edge of the cake. Remove the pan sides and gently lift away the cake. Invert onto a cake plate, remove the bottom and peel away the parchment.

In a bowl, beat the cream with an electric mixer until frothy. Add the confectioners' sugar and cinnamon and continue to beat until the cream holds soft peaks.

To serve, slice the cake with a portion of the sweetened whipped cream. Garnish with cocoa powder and serve.

Sambuca Cake With Strawberries, Whipped Cream and Shaved Chocolate

2008-01-09T15:34:00.000-08:00

1 prepared pound cake, from bakery section or frozen foods, defrosted
3 ounces sambuca, or other anise liqueur
1/2 pint strawberries, halved or sliced
2 teaspoons sugar plus 2 tablespoons
1 pint whipping cream
Chocolate syrup, for drizzling
1 bar good quality dark bittersweet chocolatePlace 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur.

Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve.

Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form.

Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.

Peanut Butter Train Cake with Milk Chocolate Frosting

2008-01-09T15:32:00.000-08:00

For the cake:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon double-acting baking powder
1 teaspoon salt
2 cups sugar
2 tablespoons unsalted butter, softened
1/2 cup creamy peanut butter
2 large eggs
1 cup sour cream
1 tablespoon vanilla
2/3 cup water

For the frosting:
1 cup heavy cream
1 pound milk chocolate, broken into pieces
1 tablespoon light corn syrup
1 cup strawberry jam

Assorted candy and nuts for decoration, such as thick and thin licorice for the track, nonpareils for the wheels. Candy covered chocolate, chocolate cigarettes, candy-coated licorice, jujubes, and silvered almonds for the cargo.

Vanilla ice cream, as a accompaniment

Butter a 13 by 9 by 2-inch cake pan. Line the bottom with wax or parchment paper, butter the paper, and dust the pans with flour, shaking out the excess.

Preheat oven to 350 degrees F.

Into a small bowl, sift together the flour, baking soda, baking powder, and salt. In an electric mixer fitted with the paddle attachment or a hand held mixer beat together the sugar, butter, and the peanut butter until the mixture is light, creamy and combined well, about 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, vanilla, and the water. Add the flour mixture and mix until just combined. Transfer batter into the prepared pan, smoothing the top. Rap the pan three times on a hard surface to expel any air bubbles. Place the cake in the middle rack of oven, bake for 20 minutes, rotate the pan, and continue to bake another 20 minutes or until a tester comes out clean.

Let the cake cool in the pan on a rack for 10 to 15 minutes. Run a thin knife around the edges of the pans, invert the cake onto the rack, discard the paper, and let it cool completely. The cake may be made one day in advance and wrapped well.

Make the frosting: In a heavy bottom pan slowly heat the heavy cream. When the cream just comes to a boil pour it onto the chopped chocolate. Add the corn syrup and mix well with a wooden spoon or rubber spatula. Let mixture cool for about an hour or until it is firm enough to spread.

Assemble the "train": Trim the edges off of the cooled cake to make a perfect rectangle about 12 inches long. Slice the cake in half horizontally into 2 layers. Spread the jam on the bottom layer and place the remaining layer back on top of the jam. Cut the cake directly down the middle into halves and cut again into quarters. At this point, there should be 4 equal pieces of cake. Continue to take each quarter of the cake and cut into 3 equal rectangles. You should end up with 12 -2 inch wide pieces of cake. Take 1 piece of the cake and set aside. Frost each piece of the remaining pieces with the frosting. Take the reserved piece and cut it in half. Arrange it on top of one of the other pieces to form an engine car. Once the cake is frosted, arrange them like a train on a licorice "track" and decorate them with the candy and nuts. Serve the cake with ice cream.

Super Moist Chocolate Cake with Chocolate-Cinnamon Topping

2008-01-09T15:29:00.000-08:00

Serving Ideas: To serve, place a piece of cake on a plate and top with a dollop of chocolate mousse. Sprinkle with powdered sugar and a drizzle of chocolate syrup, if desired.
For Cake:
1 large zucchini, finely grated (about 2 cups)
1 (1-pound and 2.25-ounce) package chocolate fudge cake mix (recommended: Betty Crocker Super Moist
2 teaspoons ground cinnamon
1 large egg
2 large egg whites
3/4 cup plain nonfat yogurt
3/4 cup applesauce

For Mousse:
1 (12-ounce) package soft silken tofu
1 (3.9-ounce) package instant chocolate fudge pudding (recommended: Jell-O)
1 teaspoon ground cinnamon
1 (8-ounce) package whipped topping (recommended: Cool Whip Lite)

Garnish: Chocolate sauce, confectioner's sugar, cocoa powder

Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.

FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.

Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.

FOR MOUSSE TOPPING: While cake is baking, combine tofu, pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.

To serve, cut each cake square in half diagonally to make 2 triangles. Use a spoon to decorate each plate with chocolate sauce, set 2 cake triangles on each plate, sprinkle generously with confectioners' sugar and cocoa powder, and dollop with chocolate mousse.

Chocolate Sybil Cake

2008-01-06T16:21:00.000-08:00

Cake:
1/2 cup (1 stick) butter, softened
1 cup sugar
4 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 (16-ounce) can chocolate syrup (recommended: Hershey's)

Frosting:
1/2 cup (1 stick) butter
1/2 cup semisweet chocolate chips
1 cup sugar
1/3 cup evaporated milk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees F. Grease and flour a 13 by 9 by 2-inch pan.

For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 25 to 30 minutes. Just before cake is done, prepare frosting.

For the frosting: Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Pour over warm cake.

Poun Cake with Vanilla Ice Cream and Chocolate Sauce

2008-01-03T14:40:00.000-08:00

This is our old standby dessert on Sundays. Yummy
4 slices pound cake, 1-inch thick
1 pint vanilla bean ice cream
Chocolate syrup (recommended: Hershey brand)Top pound cake slices with a generous scoop of softened vanilla bean ice cream and drizzle liberally with chocolate syrup.

Molten Chocolate Oooozy Cake

2008-01-03T14:38:00.000-08:00

What I've heard about this recipe is it was created by Chef Joel Robachen of Jamoin in Paris for Valrhona Chocolate Company. He taught it to Jean George Vongerichtin and I learned it from one of his sous chefs who worked for me in London at the Criterion Brasserie. It's basically an under baked cake sp the batter is just raw in the center, though when I worked at Charlie Trotter's we placed a thin layer of chocolate sponge cake on the bottom and placed on that balls of ganache to stuff in the center to assure a wet lava effect when you cut into the cake, then surrounded the whole thing with the cake batter.
Cakes:
11 ounces butter (2 3/4 sticks)
10 ounces bittersweet chocolate, chopped
6 eggs
6 egg yolks
3 cups confectioners' sugar
1 cup all-purpose flour

Garnishes:
Chocolate Bergamot Paint, recipe follows
Cocoa nibs, as needed
Star Anise Ice Cream, recipe follows
Citrus Reduction, recipe follows
Confectioners' sugar, as needed
Cocoa powder, as needed

Equipment: 12 (8-ounce) foil tins

Make the Cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside.

In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly.

Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour.

Fill the tins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.)

Paint the bottoms of several shallow soup plates with the chocolate bergamont paint. Immediately unmold the cakes onto the plates. Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each. Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder.

Chocolate Bergamot Paint:
4 1/2 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup brewed tea (recommended: Earl Grey)
1/4 cup light corn syrupIn the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted; then whisk in the tea and syrup, without removing the double boiler from the heat. Whisk until smooth and shiny.

If the sauce is too thick, thin it with a touch of hot water. Using a brush, paint the sauce onto plate before serving.

(The sauce can be made up to 48 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.)

Yield: approximately 1 1/4 cups

Star Anise Ice Cream:
2 cups half-and-half
2 cups heavy cream
1 heaping tablespoon star anise pieces
3/4 teaspoon ground cinnamon
1/2 vanilla bean, split lengthwise
1 cinnamon stick
9 egg yolks
3/4 cup sugarIn a saucepan over medium heat, heat the half-and-half, cream, star anise, ground cinnamon, vanilla, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.

In a bowl, whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.

Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.

Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve into the smaller bowl, to remove the vanilla bean pieces and cinnamon sticks. Chill 3 hours; then freeze in an ice cream freezer according to the manufacturer's directions

Yield: 1 quart

Citrus Reduction:
1/2 cup orange juice
1/2 cup grapefruit juice
1/4 cup lemon juice
1/4 cup corn syrup

Place all the ingredients in a saucepan and simmer on low until reduced to a thick syrup. Chill before using.

Yield: approximately 1/3 cup

Mini Molten Chocolate Cakes with Mocha Sauce

2008-01-03T14:36:00.000-08:00

Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle. Serve the cakes with a scoop of low-fat coffee ice cream and garnish with a chocolate-covered espresso bean, if desired.
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
5 tablespoons confectioners' sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1-3 teaspoons very hot waterPosition rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.

Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see Tip.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.

To prepare filling: Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. Cover and transfer to the freezer until cold and firm, about 30 minutes.

To prepare batter: When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. Return the remaining chocolate mixture to the microwave. Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). In two batches, whisk the egg mixture into the warm chocolate until well blended. Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.

To assemble cakes: Remove the filling from the freezer. Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. Smooth out the batter to cover the filling.

Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and puddinglike, 6 to 9 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board on top of the pan and invert the mini cakes out onto it. If the cakes are stuck to the pan, run a knife around and under them to loosen.

To prepare sauce & serve: Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm cakes drizzled with the sauce.No Microwave? Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts completely.

One-Bowl Chocolate Cake

2008-01-03T14:35:00.000-08:00

While cake mixes may be the easiest option for a home-baked cake, they often contain hydrogenated fats. By making this simple “scratch” cake, you can use healthful canola oil, incorporate whole-wheat flour and opt for a no-calorie sweetener, if you like.
3/4 cup plus 2 tablespoons whole-wheat pastry flour
1/2 cup sugar or 1/4 cup
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk or equivalent buttermilk powder (see Ingredient notes)
1/2 cup packed light brown sugar or 1/4 cup Splenda Sugar Blend for Baking (see Ingredient notes)
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup hot strong black coffee
Confectioners' sugar for dustingPreheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.

Whisk flour, granulated sugar (or Splenda), cocoa powder, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar (or Splenda), egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.

Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners' sugar before slicing.Ingredient note:

Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.

When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Deep-Fried Chocolate Pound Cake

2008-01-02T15:30:00.000-08:00

2 cups corn flakes, finely crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
Bag Lady's Favorite Chocolate Pound Cake, recipe follows
Oil, for deep-frying
Powdered sugar, for sprinkling
Chocolate syrup, for drizzling
Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water in another pie plate or shallow bowl. Cut pound cake into bite-sized square pieces. Press each square in cereal mixture and press coating into cake. Dip coated square in egg wash, then roll in second container of cereal mixture. Again press coating onto cake.

Freeze coated cake squares on a waxed paper lined baking sheet until solid, 4 to 6 hours. Deep-fry frozen coated cake squares for 45 seconds. Sprinkle with powdered sugar and drizzle with chocolate syrup.

Serve with whipped cream and a cherry.

The Bag Lady's Favorite Chocolate Pound Cake:
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract

Special equipment: 10-inch bundt pan

Preheat oven to 325 degrees F.

Grease and flour a 10-inch bundt pan. Sift together flour, baking soda, baking powder, salt, and cocoa and set aside. Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs, 1 at a time, and mix well after each addition.

Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well. Pour batter into prepared pan. Bake for 1 hour and 45 minutes or until cake is done.

Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.

Yield: 16 servings

Moist Chocolate Polenta Cake

2008-01-02T15:28:00.000-08:00

16 ounces semisweet chocolate
8 ounces (2 sticks) unsalted butter
11 eggs, separated
3/4 cup granulated sugar
2 tablespoons brandy or liqueur (recommended: Cognac, Grand Marnier, Amaretto, or Sambuca)
1/2 cup imported polenta or domestic cornmeal (not quick cooking)
Confectioners' sugarPreheat the oven to 300 degrees. Butter a 9 by 13-inch cake pan and line it with parchment or waxed paper.

In the top of a double boiler set over barely simmering water, melt the chocolate and butter together. Stir well and set aside to cool slightly. Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and 1/2 cup of the granulated sugar until very light yellow and fluffy. In a clean, dry bowl, whip the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and continue whipping just until stiff and glossy, about 30 seconds more. Fold the egg yolks into the hot chocolate mixture until barely blended. Fold in the whites until barely blended. Sprinkle the brandy and polenta evenly over the surface of the batter and fold in. Pour into the prepared pan and bake until the center is firm and a tester inserted into the center comes out clean (a few crumbs are okay), 1 to 1 1/4 hours. Let cool in the pan. Cut into squares, dust with confectioner's sugar, and serve.

Chocolate Angel Food Cake and Raspberry Parfait

2008-01-02T15:26:00.000-08:00

1 store bought chocolate angel food cake, cut into cubes
1/4 cup framboise
1 cup very cold heavy cream
3 tablespoons sugar
3 tablespoons best-quality cocoa powder
1 teaspoon vanilla extract
1 pint fresh raspberries
Grated bittersweet chocolate
Drizzle cake cubes with framboise and toss to combine.

Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form. Keep cold until ready to serve.

Place a few cubes of the angel food cake in the bottom of 4 parfait glasses. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a little grated chocolate. Repeat to make 4 layers, ending with chocolate cream. Garnish with a few raspberries and grated chocolate.

Chocolate-Date Pudding Cake

2008-01-02T15:24:00.000-08:00

6 ounces pitted dates, about 2 cups
3/4 cup water
1 1/4 cups sugar
1 tablespoon pure vanilla extract
6 large egg whites
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
Confectioners' sugar, for dustingPreheat the oven to 375 degrees F. Spray a 1 1/2 quart souffle dish with non-stick spray.

Put the dates and water in a pot over medium-low heat. Cook and stir for 10 minutes until the dates are very soft. Transfer the softened dates to a food processor and puree until smooth. Add the sugar and vanilla, puree again until well-blended. Scoop out the puree into a mixing bowl. Sift together the cocoa powder and flour and add to the date mixture. Fold using a rubber spatula; combine gently until well mixed.

In a mixing bowl, whip the egg whites until they form stiff peaks. Fold the egg whites into the date mixture.

Pour the batter into the coated souffle dish, spreading it evenly with a spatula. Bake on the middle rack for 25 minutes until the outside is just set. Cool to room temperature. Shake some confectioners' sugar on top and serve.

White Chocolate Buttermilk Cake with Macerated Berries and Buttermilk Ice Milk

2008-01-02T15:22:00.000-08:00

1 teaspoon unsalted butter, softened, plus 6 ounces (1 1/2 sticks)
3/4 cup heavy cream
6 ounces white chocolate
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
5 large eggs
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
Macerated berries, recipe follows
Buttermilk Ice Milk, recipe followsPreheat the oven to 350 degrees F.

Butter a 10 by 3-inch springform pan with 1/2 teaspoon of the butter and line with parchment paper. Butter the paper with 1/2 teaspoon of the butter and set aside.

Scald the cream in a small saucepan over medium heat. Remove from the heat. Place the white chocolate in a heat-proof bowl. Add the hot cream and let side for 2 minutes, then whisk until smooth.

With an electric mixer, cream together the remaining 6 ounces of butter, sugar, and vanilla until pale and fluffy. Add 4 of the eggs to the butter mixture one at a time, beating well after the addition of each. Beat the remaining egg in a small bowl, and add 2 tablespoons of the egg to the batter. Add the melted white chocolate and beat well, scraping down the sides of the bowl as needed.

Sift together the flour, baking soda, and salt. Alternately add the dry ingredients and the buttermilk to the batter, beating after each addition and ending with the flour mixture. Pour into the prepared pan and bake until golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 15 minutes.

Remove from the oven and cool on a wire rack for 1 hour. Remove the sides and turn out the cake on the wire rack to finish cooling.

Serve a slice of the cake with some of the Macerated Berries spooned over the top, with a scoop of Buttermilk Ice Cream on top of all.

Macerated Berries:
1 pint strawberries, rinsed, hulled and halved
2 tablespoons sugar
1/4 cup orange or lemon flavored liqueur
1 pint blueberries, raspberries or blackberries, rinsed
2 teaspoons fresh basil or lemon balm, leaves cut into chiffonadeIn a medium bowl combine strawberries, sugar and liqueur and toss to combine. Allow to macerate until sugar is dissolved and strawberries begin to give up their juice, about 20 minutes. Add remaining berries and toss gently to combine.

Serve over the White Chocolate Buttermilk Cake, garnished with basil or lemon balm.

Buttermilk Ice Milk:
1 1/2 cups superfine sugar
1/4 cup plus 2 tablespoons lemon juice
1 teaspoon lemon zest
Pinch salt
3 cups buttermilkIn a large non-reactive bowl combine sugar, lemon juice, zest, salt and buttermilk and stir until the sugar is dissolved. Cover with plastic wrap and transfer to the refrigerator until thoroughly chilled, about 1 hour. Process in an ice cream maker according to manufacturer's instructions.

Yield: about 1 quart

Espresso Cakes with Pumpkin Filling and White Chocolate Curls

2008-01-02T15:20:00.000-08:00

4 mini sponge cakes
4 tablespoons prepared espresso or coffee
1 1/3 cups pumpkin pie filling from can or from leftover pumpkin pie
White chocolate bar
Arrange sponge cakes on a serving plate. Spoon 1 tablespoon espresso into each cake, allowing it to absorb coffee. Spoon 1/3 cup pumpkin filling into each cake. Using a vegetable peeler, peel white chocolate into curls. Sprinkle curls over pumpkin and serve.

Chocolate Amaretti Cake

2008-01-02T15:16:00.000-08:00

Butter-flavored nonstick cooking spray
3/4 cup bittersweet chocolate or semisweet chocolate chips
1 cup slivered almonds
1 cup baby amaretti cookies (about 2 ounces)
1 stick (1/2 cup) unsalted butter, room temperature
2/3 cup sugar
2 teaspoons grated orange peel
4 large eggs
Unsweetened cocoa powder, for siftingPreheat the oven to 350 degrees F.

Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.

Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.

Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.

Transfer the cake to a platter. Sift the cocoa powder over and serve.

Stay away from the Unhealthiest Holiday Cocktails

2008-01-01T16:57:00.000-08:00

We already know that although it's creamy and delicious, eggnog might be one of the worst Holiday cocktails out there. However, there are a few others that you might want to avoid just to get a jump start on those health- and weight-related New Year's Resolutions:

White Russian, made of coffee liqueur, vodka, and cream, it has 863 calories!
Mudslide, which is basically a White Russian with the addition of Bailey's Irish Cream and chocolate syrup. No wonder it's 851 calories.
Hot Buttered Rum Latte exceeds the recommended daily intake of sugar by 36 grams.
Chocolate Martini is probably the least evil on the list because "chocolate is healthy." It's also 438 calories.
Admittedly, we had never heard of the Blushin' Russian, and wonder why not because it has delicious Amaretto in it! Oh yeah, maybe because we'd rather take 404 calories as a Big Mac.
Mulled Wine is bad?!?! We were crushed, but if you make it yourself and cut back on the sugar, you'll do better than the usual 356 calories and 40 grams of carbs.
Eggnog, surprisingly, is lower than the previous half dozen drinks with only 343 calories, but we think it's evil comes from the fact that you drink at least one every night, everywhere you go, from Thanksgiving to New Year's.
Brandy Alexander has 297 calories. Oh well. There goes another luscious creamy drink.
At 210 calories, Irish Coffee is the slimmest of the cocktails, but let's not get crazy. It's still 210 calories that you could down in 20 seconds (you'll also burn your mouth, but that's not the point, now is it?)

New Year's Eve brownies

2008-01-01T16:45:00.000-08:00

Up until yesterday afternoon, my boyfriend and I didn't have much of a New Year's Eve plan. There were options, a couple of different friends were having parties, one of my favorite bars in the whole world was having a no coverage charge evening and some friends had invited us over for pizza (sadly, I didn't actually get the text message with that invite until after we ordered take out sushi), but no hard and fast plan.

While we were having lunch at Marathon Grill at around 3 pm, we stumbled upon what became an integral part of the plan: brownie sundaes. With that idea in place, we ran to the store for ingredients. However, when we got back to my place and I started looking at recipes, I discovered that I had forgotten to by any unsweetened chocolate and I was fresh out (I've been away for two weeks and my memory of my supply inventory has gotten foggy). However, I had a bunch of bittersweet chocolate, some semi-sweet chips and unsweetened cocoa powder and decided to improvise based on a recipe for Triple-Chocolate Fudge Brownies from The Gourmet Cookbook (the big yellow one).

The batter was amazing tasting and so I had high hopes for the brownies. And they were good, but not as amazing as I wanted them to be. However, with vanilla ice cream and whipped cream, they were definitely doable. However, they worked some alchemy last night and when I woke up this morning, they had become the brownies I had hoped for--dense, fudgy and transcendentally chocolate-y. They are worth making, especially if you are able to let them rest for 12-24 hours before digging in.

Chocolate Buttercream Cake

2008-01-01T16:41:00.000-08:00

2 1/2 cups all-purpose flour
1 1/2 cups good cocoa powder
2 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee
1 recipe Orange Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

In a medium bowl, sift together the flour, cocoa, baking soda, and salt.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.

Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.

Orange Buttercream:
2 cups sugar
2/3 cup water
6 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/4 pounds (5 sticks) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
3 tablespoons Triple Sec or other orange liqueur
1 tablespoon orange food coloring

Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.

Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.

With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.

Yield: 6 cups

Chocolate Fruit Cake

2008-01-01T16:40:00.001-08:00

12 1/4 ounces (350 grams) dried soft prunes, chopped
8 3/4 ounces (250 grams) raisins
4 1/2 ounces(125 grams) currants
6 1/4 ounces (175 grams) unsalted butter, softened
6 1/4 (175 grams) dark muscovado sugar
6 1/4 fluid ounces (175 ml) honey
4 1/2 fluid ounces (125 ml) coffee liqueur
2 oranges, zested and juiced
1 teaspoon mixed spice
2 tablespoons good quality cocoa
3 free-range eggs, beaten
5 1/4 ounces (150 grams) plain flour
2 1/2 ounces (75 grams) ground almonds
1/2 teaspoon baking powder
1/2 teaspoon baking soda

For decoration:
1-ounce (25 grams) dark chocolate-covered coffee beans
Edible glitter
Gold mini balls
About 10 edible gold stars

Preheat the oven to 300 degrees F (150 degrees C).

Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.

Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.

After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined.

Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.

Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.

To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.

Individual Chocolate Cakes

2008-01-01T16:37:00.000-08:00

1 1/2 cups (3 sticks) unsalted butter, cut into pieces
1 cup freshly brewed coffee
1/2 cup water or milk
3/4 cup unsweetened Dutch-process cocoa
3 cups all-purpose flour
3 1/4 cups granulated sugar
3/4 teaspoon baking powder
3/4 teaspoon fine salt
1/2 teaspoon baking soda
3/4 cup sour cream
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
Confectioners' sugar, for dusting

Chocolate Coconut Glaze:
6 ounces semisweet chocolate, finely chopped
1/2 cup canned unsweetened coconut milk
1 to 2 tablespoons corn syrup
1 1/2 cups unsweetened coconut chips or shredded coconut, lightly toasted

Equipment: 12 cup jumbo muffin tin

Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.

Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.

Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.

For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.

Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor.

Flourless Chocolate Cake

2008-01-01T16:35:00.000-08:00

12 ounces semisweet or bittersweet chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1/4 teaspoon fine salt
6 large eggs, room temperature
1 1/2 cups granulated sugar
Confectioners' sugar and/or cocoa powder, for dusting
Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice creamPreheat oven to 325 degrees F. Butter and flour a 9 by 2-inch spring form pan.

Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.

Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.

When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.

Really Vanilly Whipped cream:
1 cup (1/2 pint) heavy or whipping cream
2 teaspoons pure vanilla paste or extract
2 teaspoons confectioners' sugarBeat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

Yield: 2 1/2 cups, about 10 servings

Dense Bittersweet Chocolate Cake

2007-12-27T16:38:00.000-08:00

1 pound unsalted butter
1 pound high quality bittersweet chocolate, chopped
1 cup coffee, brewed strong
8 extra-large eggs
1 cup sugar
1 tablespoon vanilla extractPreheat the oven to 350 degrees F.

Butter the sides and bottom of a 10-inch springform pan and set aside.

In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes.

In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature.

Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.

Old-Fashioned Chocolate Cake

2007-12-27T16:36:00.000-08:00

Cake:
1 1/2 cups all-purpose flour
1 cup superfine sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa
1 1/2 sticks soft unsalted butter
2 large eggs
2 teaspoons good-quality vanilla extract
2/3 cup sour cream

Special equipment: 2 (each 8-inch diameter) layer tins with removable bases, buttered

Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3/4 stick unsalted butter
2 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon good-quality vanilla extract
Sugar flowers, to decorate, optional

Take everything out of the refrigerator so that all ingredients can come room temperature.

Preheat the oven to 350 degrees F.

Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.

Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.

To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.

While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.

Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.

You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.

Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.

Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.

Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.

I love to dot the top of this with sugar pansies, and you must admit, they do look enchanting, but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

Paula's Double Chocolate Ooey Gooey Butter Cake Ice Cream

2007-12-27T16:34:00.000-08:00

Chocolate ice cream
1 recipe Double Chocolate Ooey Gooey Butter Cake, recipe follows

Additional Add-ins:
Cookie crumbs, your choice
Handful of nuts, preferably pecans
Hot fudge

Cut Ooey Gooey Butter Cake into bite-sized pieces, adding it to chocolate ice cream.
Crumble your choice of cookies and add to the ice cream while adding your choice of nuts. Add hot fudge to your desire and mix together.
Double Chocolate Ooey Gooey Butter Cake:
Recipe courtesy Paula Deen

Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted, divided
1 (18.25-ounce) package chocolate cake mix
3 eggs, divided
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Preheat oven to 350 degrees F. Lightly butter a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.

Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Jacques' Easy Chocolate Cake

2007-12-27T16:32:00.000-08:00

6 ounces bittersweet chocolate, finely chopped
6 1/2 ounces unsweetened chocolate, finely chopped
3/4 cup plus 3 1/2 tablespoons sugar (6 ounces)
2/3 cup water (5 ounces)
6 ounces softened butter
6 eggs
1/2 cup plus 1 1/2 teaspoons sugar (3 ounces)
16 ounces bittersweet chocolate, melted, optional
1 tablespoon vegetable oil, optionalPreheat the oven to 350 degrees F.

Coat a 10-inch cake pan with vegetable cooking spray. Line the bottom of the pan with a 10-inch parchment paper circle. Coat the top of the parchment paper circle with vegetable cooking spray.

Place both chopped chocolates in a bowl and melt over a double boiler. Combine the sugar and water in a 1-quart saucepan and place over medium-high heat. Bring to a boil until all of the sugar is dissolved. Pour the hot syrup into the bowl of melted chocolate. Whisk until the mixture is homogenous. Add the butter and whisk until well mixed.

Using an electric mixer, beat the eggs and sugar until well blended. Using a rubber spatula, fold this mixture into the chocolate mixture. Be careful to mix gently.

Pour the batter into the prepared cake pan. Place a baking sheet with 1-inch sides in the oven. Place the filled cake pan on the baking sheet. Fill the baking sheet with water so the water covers the bottom inch of the cake pan. Bake until the cake surface appears dull and taut when pressed in the middle, about 40 minutes.

Remove the cake pan from the oven and allow to cool on a wire rack. Turn off the oven and let the baking sheet and water cool before you attempt to remove them.

Decoration: If you would like to decorate this cake, you can make chocolate fans or shave a block of chocolate with an apple peeler. To make chocolate fans, stir the vegetable oil into the melted chocolate. Spread a thick layer of the chocolate mixture onto a marble or granite surface (or use the back of a cold baking sheet). Using a triangle, push across the chocolate surface in a curving motion. Place your thumb on one corner of the triangle as you push to catch the chocolate. The result should resemble a chocolate fan. This takes a little practice and not every fan you make will be usable. Have fun with it!

Molten Chocolate Cake

2007-12-27T16:30:00.000-08:00

Unsalted butter, for cake molds
2 tablespoons cocoa powder
3 ounces extra-bitter chocolate, finely chopped
3 ounces unsalted butter
2 eggs
2 egg yolks
3 ounces sugar
1 1/2 ounces all-purpose flour
Serving suggestion: Espresso Creme Anglaise, recipe follows

Special equipment: 5 (2 by 2 1/4-inch) round molds and an electric mixer

Preheat the oven to 400 degrees F.

Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.

Melt the extra bitter chocolate and the unsalted butter in a double boiler. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.

Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
Place the filled molds on a baking sheet. Refrigerate for a minimum of 20 minutes. The batter will hold overnight in the refrigerator after it's been put into the molds. Bake for 7 to 9 minutes.

The tops will have cracks, the sides will be set, but the centers will be very soft.
Serve immediately and drizzle with Espresso Creme Anglaise.

Espresso Creme Anglaise:
3 egg yolks
1/3 cup sugar
1 1/2 cups light cream
3 tablespoons brewed espressoWhisk the yolks and the sugar together until thickened and pale yellow.

In a small pot warm the cream just to the boiling point over medium heat.

While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready to use.

Yield: 2 cups
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Devil's Chocolate Cake

2007-12-27T16:28:00.000-08:00

Butter and flour, for spring form pan
2 cups pastry flour
3/4 cup cocoa powder
11/2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 cups sugar
4 eggs
1/2 cup plus 2 ounces buttermilk
1/2 cup plus 2 ounces brewed coffee
1 teaspoon vanilla extract
Milk Chocolate Ganache, recipe follows
Chocolate Ribbon, recipe follows
Special equipment: 10-inch springform panPreheat the oven to 325 degrees F.

Butter and flour a 10-inch springform pan.

Sift the flour, cocoa, baking soda, and salt 3 times, set aside. Cream the butter with the sugar until light and fluffy. Add the eggs 1 at a time beating well after each addition.

Combine the buttermilk, coffee and vanilla extract.

Mix in 1/3 of the dry ingredients, then half the wet ingredients. Repeat with the remaining dry and wet ingredients, finishing with dry. Pour the batter into the prepared cake pan. Bake for 1 hour, until a skewer inserted in the middle of the cake comes out clean. remove the cake from the pan after 15 minutes. Cool completely. Cut the cake into 2 layers.

Sandwich whipped ganache between the 2 layers and spread more ganache on the top and sides of the cake. Wrap the chocolate covered acetate around the cake, chocolate side in, overlapping the ends slightly. Refrigerate the cake until the chocolate in the ribbon has set. Carefully remove the acetate before serving.

Milk Chocolate Ganache:
1 cup heavy cream
1/2 pound milk chocolate, finely choppedIn a medium pot over high heat bring the cream to a boil. Remove from the heat and stir in the chocolate. Stir rapidly until all the chocolate has melted and the mixture is a smooth even color. Cool to room temperature stirring occasionally. Cover and refrigerate overnight. Whip the ganache in a chilled bowl until stiff peaks form, see Cook's Note*.

* Cook's Note: Do not over whip as the ganache may split.

Chocolate Ribbon:
5 ounces semisweet chocolate, melted

Special Equipment: 21/2-inch wide acetate ribbon, see Cook's Note*.

Cut a piece of 2 1/2-inch wide acetate ribbon long enough to wrap around the cake completely. Lay the acetate on a flat surface and spread the chocolate evenly over the entire surface using an offset spatula.

Carefully lift the acetate, chocolate side towards the cake, and wrap it around, lightly pressing it to the side of the cake. Work quickly; the chocolate should still be sticky when wrapped around on the cake. Refrigerate the cake until the chocolate in the ribbon has set.

* Cook's Note: Acetate ribbon is a medium gauge clear plastic often used for cake decorating and chocolate work. Sold in rolls, it can be found in baking supply stores.

Warm Chocolate Cake a la Kiev

2007-12-27T16:26:00.000-08:00

6 ounces bittersweet chocolate
4 ounces (1 stick) unsalted butter plus melted butter for filo
3 eggs
3/4 cup sugar
1/4 cup cocoa
12 sheets filo doughOver barely simmering water, melt chocolate and butter. Over boiling water, whisk eggs and sugar until 165 degrees and thickened. With electric mixer, whisk eggs to ribbon stage. Fold in chocolate. Sift cocoa and fold in. Refrigerate for 1 hour. Butter and layer 2 sheets of filo. Fold into quarters. Place 1/6th of cake batter in center and pull up sides of filo to wrap. Flip over into 2 1/4-inch entremet ring, or individual foil muffin pan. Repeat with other batter to make 6. Refrigerate for 30 minutes. Preheat oven to 400 degrees. Bake cakes for 12 minutes until browned. Invert onto platter and serve hot.

Beatty's Chocolate Cake

2007-12-27T16:24:00.000-08:00

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

Dark German Chocolate Cake with Toasted Almond-Coconut Goo

2007-12-26T16:08:00.000-08:00

1 1/4 cups flaked or shredded coconut
1 1/4 cups sliced almonds
3 cups sugar
2 3/4 cups all-purpose flour
1 cup plus 2 tablespoons best-quality cocoa (recommended: Dutch-process)
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 eggs
1 1/2 cups whole, 2 percent fat, or 1 percent fat milk
3/4 cup vegetable oil
1 tablespoon pure vanilla extract
1 1/2 cups very hot water

Caramel:
1 1/2 cups sugar
1/3 cup water
1 1/2 cups heavy cream

Preheat the oven to 350 degrees.

Spread the coconut and almonds on separate baking sheets and toast, stirring occasionally, just until golden brown, 10 to 15 minutes. Set aside to cool.

Line the bottom and sides of a 14 by 17-inch baking sheet (with sides) with parchment or waxed paper. Sift together the sugar, flour, cocoa, baking powder, baking soda and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.

In a medium bowl, whisk together the eggs, milk, oil and vanilla extract. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the prepared pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 25 to 30 minutes. Let cool in the pan.

Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Using a wooden spoon, slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the toasted coconut and almonds. Set aside.

When ready to serve, cut the room-temperature cake in the pan into 6 even strips, each 3 inches wide. Using diagonal strokes of the knife, cut each strip into 4 triangles. If the sauce has stiffened, rewarm it over low heat (or in a microwave) until softened. Place a triangle on each plate, drizzle with sauce, and rest another triangle on top at a different angle. Drizzle with more sauce and serve.

Savannah Chocolate Cake with Hot Fudge Sauce

2007-12-26T16:06:00.000-08:00

Chocolate Cake:
2 cups brown sugar
1/2 cup vegetable shortening
1 cup buttermilk
1 teaspoon vanilla
2 ounces unsweetened chocolate, melted
3 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Hot Fudge Sauce:
1 (4-ounce) bar German chocolate
1/2-ounce unsweetened chocolate
8 tablespoons (1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla

Preheat oven to 350 degrees F.

To make the cake, cream the brown sugar with the shortening in an electric mixer. Add the buttermilk and vanilla then the melted chocolate. With the mixer running, add eggs, 1 at a time. Sift the flour with the baking soda, and salt. Add the dry ingredients to the sugar mixture and beat for 2 minutes.

Grease and flour a 13 by 9 by 2-inch rectangular cake pan. Pour the batter into the prepared cake pan and bake until the cake is springy and a toothpick can be inserted and removed cleanly, about 40 minutes. Allow the cake to cool for 10 minutes then turn it out onto a rack to finish cooling.

To make the sauce: Melt the 2 chocolates with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla. Serve slices of cake topped with warm fudge sauce.

Molten Chocolate Cakes with Raspberries and Cream

2007-12-26T16:05:00.001-08:00

1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
4 teaspoons all-purpose flour, plus 2 tablespoons
6 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons cold heavy cream
2 tablespoons confectioners' sugar
2 large eggs
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
Pinch salt
1/2 cup cold heavy cream
2 tablespoons confectioners' sugar
1 tablespoon nut-flavored liqueur
1/2 pint fresh raspberries
4 sprigs mint
Sweetened cocoa, as garnishPreheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.
In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.
In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes.
Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.
Meanwhile, in a bowl whip the cream until beginning to form soft peaks. Add the sugar and nut liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.

Six-Layer Chocolate Cake

2007-12-26T16:01:00.000-08:00

Cake:
1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups self-rising flour, sifted
1 cup milk
1 teaspoon vanilla extract

Frosting:
1 cup sugar
1/3 cup cocoa powder
1/2 cup butter
2/3 cup half-and-half
2 tablespoon corn syrup
1/8 teaspoon salt
1 (16-ounce) box confectioners' sugar, sifted, plus 1 cup
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) round cake pans.

Using an electric mixer, cream the butter until fluffy. Add the sugar and continue to cream for approximately 6 to 8 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternately to creamed mixture, beginning and ending with the flour. Add the vanilla and continue to mix until incorporated. To bake 6 layers of cake 3 at a time, divide the batter in 1/2, then divide each 1/2 among the 3 pans. Level the batter in each pan by dropping pan flat onto counter top to release air bubbles. Bake each cake for 15 to 20 minutes, or until golden brown. Cool in pans for 5 to 10 minutes. Invert cakes and repeat process with the rest of the cake batter.

Prepare frosting while cakes are cooling. Mix sugar, cocoa, butter, half-and-half, corn syrup, and salt in a saucepan, stir, and bring to a boil. Continue to boil, stirring occasionally for 3 minutes. The syrup will become thick. Remove syrup from heat, and beat in the confectioners' sugar and vanilla extract with an electric mixer. Allow frosting to rest for a couple of minutes. At this time, if the frosting is too thick for spreading, add a bit of half-and-half, 1 tablespoon at a time, to bring frosting to proper spreading consistency.

Featherlight Chocolate Cake

2007-12-25T14:28:00.000-08:00

12 tablespoons unsalted butter (1 1/2 sticks), plus more for the pan
1 3/4 cups sugar
2 eggs
1 teaspoon pure vanilla extract
2 1/4 cups sifted cake flour, plus more for the pan
1/2 cup good-quality cocoa powder, such as Valrhona or Droste
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 1/4 cups ice waterServing suggestion: Dust with confectioners' sugar and serve with milk

Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F.

Butter and flour a bundt pan or tube pan. (You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.)

In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl.

Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt.

Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes.

Let cool in the pan on a rack, then carefully turn the cake out. Just before serving, sift confectioners' sugar over the top. Serve with very cold milk!

Notes about the recipe: When I developed this recipe I was just looking for a good, reliable dark cocoa cake that could sit on the counter over the weekend and be enjoyed in slivers, craving by craving. This cake is really moist and keeps for days. I just finished one that's been hanging around the kitchen for 6 days! You could frost it with creamy white icing but it hardly needs it. My friend Lana's mom June was one of the best cooks I knew as a kid in the '60s and she did a cake by the same name, though the recipe handed down to me from her daughter is a bit different.

Double Chocolate Gooey Butter Cake

2007-12-24T16:36:00.000-08:00

Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted
1 (18.25 ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Preheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.

Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Wolfgang's 16-layer Chocolate Cake

2007-12-24T16:33:00.000-08:00

Chocolate Cake:
10 eggs, separated
1 1/4 cups granulated sugar
1 1/4 cups powdered sugar
1/2 cup all-purpose flour
1/2 cup cocoa powder
1/2 cup almond meal
1/2 teaspoon salt

Coffee Syrup:
1 cup water
1 cup sugar
1 tablespoon instant espresso

Chocolate Mousse:
1 cup water
1 cup sugar
9 egg yolks
1 pound bittersweet chocolate, melted
2 cups heavy cream, whipped
Chocolate Ganache, recipe follows
Cocoa powder

To prepare the chocolate cake: preheat the oven to 375 degrees F.

Butter 4 (12 by 18 by 1/2-inch) baking sheets, line with parchment paper and butter paper.

In a mixing bowl, combine the egg yolks and granulated sugar. Cook over a double boiler while whisking until triple in volume, and until the mixture reaches 110 degrees F.

In another mixing bowl, beat the egg whites until soft peaks. Add the powdered sugar, a little at a time, and continue to beat until stiff but still shiny. Whisk 1/4 of the meringue into the egg yolk mixture. Gently fold the remaining meringue into the mixture.

Combine the flour, cocoa, almond meal and salt. Sift and gently fold into the egg mixture, a little at a time. Divide evenly into the 4 buttered baking sheets and with an offset spatula, spread evenly. Bake for 10 to 12 minutes or spongy and cooked. Reserve and allow to cool completely.
To prepare the Coffee Syrup: in a saucepan, bring the water and sugar to a boil for 2 minutes. Turn off heat and stir in instant espresso. Reserve until needed.

To prepare the Chocolate Mousse: in a saucepan, bring the water and sugar to a boil. Lower to a simmer and reserve. In a mixing bowl, using a whisk, whip the egg yolks on high speed until light and ribbony. Lower the speed and whisk in the hot syrup. Continue to beat until slightly cool. Fold in the melted chocolate and lastly, fold in the whipped cream. Reserve until needed.

To assemble the 16 layer cake: Cut each cake into 2 pieces horizontally. Place the first layer on a piece of cardboard. Brush with some of the coffee simple syrup. Spread 1/8 of the chocolate mousse evenly over the cake. Top with another layer of genoise and repeat the process until you have 8 layers of genoise brushed with coffee simple syrup and chocolate mousse. Chill for 2 hours.

Trim off about 1/4-inch from all the sides with a serrated knife that has been dipped in hot water. Pour the ganache over the top of the cake, and using an offset spatula, spread the ganache to evenly cover the top and sides of the cake. Refrigerate for 20 minutes, or until the chocolate hardens. Dust the top with cocoa powder.

Chocolate Ganache:
2 cups heavy cream
10 ounces bittersweet chocolate, choppedBring the cream to a simmer in a heavy saucepan. Place the chocolate in a heatproof bowl. Pour the cream over the chocolate and whisk until the mixture is smooth. Cool slightly.

Warm Chocolate Cakes with Berries

2007-12-24T16:30:00.000-08:00

Chocolate Cakes:
1 cup (2 sticks) unsalted softened butter, plus extra for buttering molds
8 ounces bittersweet chocolate, chopped
1/2 teaspoon instant espresso powder
4 large eggs
4 large egg yolks
2/3 cup granulated sugar
4 teaspoons all-purpose flour, plus more for dusting molds
3 tablespoons Frangelico or hazelnut liqueur
1 cup fresh raspberries
1 cup fresh strawberries
Fresh mint, for garnishButter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.

In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.

In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.

Preheat oven to 450 degrees F.

Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.

Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.

Double Chocolate Gooey Butter Cakes

2007-12-20T14:48:00.001-08:00

8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
1 (18.25-ounce) package chocolate cake mix
1 egg, plus 2 eggs
1 (8-ounce) package cream cheese, softened
3 to 4 tablespoons cocoa powder
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1 cup chopped nutsPreheat oven to 350 degrees F.

Lightly grease a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside.

In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces

Molten Lava Cakes

2007-12-17T19:37:00.000-08:00

6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates

Triple Chocolate Ice Cream Sandwiches

2007-12-15T20:13:00.000-08:00

Ingredients:
8 ounces mini chocolate chips
1 1/2 cups finely chopped walnuts, toasted
1 quart chocolate or chocolate fudge ice cream
1 recipe Chocolate Cookies, recipe followsOn 2 separate plates, spread out the walnuts and the mini chocolate chips. Scoop about 1/3 cup ice cream and press between 2 cooled cookies. Roll half of each sandwich in chips and half in walnuts. Repeat with remaining cookies. Freeze immediately until firm, about 1 hour, and then serve.
Chocolate Cookies:
1 cup vegetable shortening
1 cup packed light brown sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 egg, lightly beaten
1 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup cocoa powder
3/4 teaspoon baking soda

Preparation:

Position an oven rack in the center of the oven and preheat oven to 375 degrees F.

In a medium bowl, using a wooden spoon, mix the vegetable shortening and sugar until light and fluffy. Add the milk and vanilla and mix until smooth. Beat in the egg until incorporated.

In a separate bowl, whisk together the flour, salt, cocoa, and baking soda until smooth and combined. Gradually mix the dry ingredients into the wet mixture until fully incorporated. Do not over mix or the dough will become tough.

Form about 2 tablespoons of dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Press down lightly and gently round edges. Bake for about 12 minutes, rotating the pan halfway through baking.

Remove from oven and let cool completely

Chocolate Thumbprint Cookies

2007-12-12T23:23:00.000-08:00

Ingredients:
1 cup very finely ground almonds
1 (16-ounce) container dark chocolate frosting
4 tablespoons (1/2 stick) butter, at room temperature
2 1/2 cups graham cracker crumbs
1/2 teaspoon pure almond extract
48 chocolate kiss candies (recommended: Hershey's)

Preparation:
Pulse almonds in a food processor until very finely ground, like coarse sand. Pour ground almonds into a pie pan or other shallow bowl and set aside. Beat chocolate frosting and butter in large bowl with a hand mixer until well blended. Stir in graham cracker crumbs and almond extract. Shape chocolate mixture into 1-inch balls. Roll each ball in almonds to coat. Place balls on a cookie sheet. Using your finger, make a deep indentation in the center of each ball. Fill the indentations with chocolate kiss candies. Refrigerate for 30 minutes, or until cold.

Fruit Jewels

2007-12-12T23:16:00.000-08:00

Ingredients:
1 cup chunky applesauce
1 1/2 cups apricots, fresh or canned (and drained), peeled and pitted
2 1/4 cups sugar, plus extra for dusting
1 cup fresh raspberries, optional

Preparation:
Place the applesauce, apricots, and sugar into a non-reactive 2-quart heavy-bottomed saucepan over medium-high heat. Mix together, then add the raspberries. The raspberries will dominate the flavor. If you want apricot-flavored Pate de Fruit, omit the raspberries. Using a hand-held immersion blender or whisk, combine all of the ingredients until smooth and homogenous. As the mixture cooks, the natural pectin in the fruit will cause the mixture to thicken. Continue to cook until it is thick, mixing constantly. To test for the correct consistency, dip a whisk in the mixture and hold horizontally in front of you. Watch as the mixture drips off the whisk and back into the pan. If the mixture stays on the whisk and beads up into small balls, like pearls, it is ready. If it drips back into the pan in thin strands, it needs to be cooked a little longer.

When the mixture is a bit thicker than jam, pour it into a spouted container. Fill either a half-dome or triangle shaped flexipan, depending on the desired design of the jewels and let rest for 4 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. If you do not have a flexipan, you can pour the Pate de Fruit into a 10-inch bottomless tart mold or cake ring placed on a parchment paper-covered baking sheet. Let the Pate de Fruit cool and set, about 3 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. To unmold, run a sharp paring knife between the fruit and the mold and lift off the mold. (At this point the Pate de Fruit can be stored, well wrapped in plastic and in an airtight container, for up to 2 months.) Sprinkle the top of the Pate de Fruit with a thin layer of sugar and flip it onto another sheet of parchment paper. Remove the parchment that is now on top. Sprinkle this side with more sugar. Using a wet chef's knife or cutter, cut the Pate de Fruit into any shapes. Roll each piece completely in sugar and serve. Do not store in the refrigerator, as the humidity will make the sugar melt.

Chocolate Hot Tamale

2007-12-07T18:41:00.000-08:00

Ingredients:
Generous 1/2 cup cold unsalted butter
2 cups cake flour
1/4 cup almond flour
1/2 cup plus 2 tablespoons cocoa powder
Pinch salt
3/4 cup powdered sugar
Pinch ancho chili powder
1 large egg

Cookie mold

Preparation:

Combine the butter and flour in the bowl of a stand mixer. Set the mixer to medium speed and mix just until combined. Add the rest of the dry ingredients; almond flour, cocoa powder, salt, sugar, ancho chili powder.

Add the egg and mix just until combined, about 30 seconds.

Remove the dough from the bowl and pat into a disk. Use a rolling pin to roll the dough about 1/4-inch thick. Use a knife to cut a square about the size of the mold. Press the dough into the mold. Be sure to press firmly so the impressions of the mold are transferred onto the dough. Remove the dough and place on a parchment paper lined sheet pan.

If you do not want to make a mold, you can also use cookie cutters. To do so, roll the dough to the desired size on a lightly floured work surface. Press the cookie cutters into the dough. Lift the cutter and place the cookies on a parchment paper lined baking sheet. Bake 20 minutes.

Chocolate-Topped Cupcakes

2007-12-07T18:37:00.001-08:00

Ingredients:
For the cupcakes:
3/4 cup self-rising flour
1/2 cup very soft unsalted butter
7 tablespoons sugar
2 eggs
1 to 2 teaspoons vanilla extract
Few tablespoons whole milk

For the icing:
Approximately 1 1/4 cups confectioners' sugar, sifted, or instant royal icing
1 to 2 tablespoons water
Food coloring paste, I'm using Grape Violet
Gold chocolate button (or any candy coated chocolate)
1 recipe Chocolate Ganache, recipe follows

Special equipment: 1 (12-cup) cupcake pan or 3 (12-cup) mini-cupcake pans with appropriately sized paper baking cups

Preparation:

For the cupcakes:
Put all the ingredients for the cupcakes except the milk into a food processor and blitz furiously. Then pour in the milk, and process again until you have a smooth batter. Divide the mixture between either the big muffin pans or the 3 small pans.

Cook the big cupcakes for about 15 to 20 minutes, and the small ones for about 10 minutes, although you might need to keep a closer eye on the little ones. Cool the cupcakes on a wire rack.

For the icing:
To ice the mini-cupcakes, mix the confectioners' sugar with a tablespoon or 2 of water from a recently boiled kettle or cold water (according to package instructions) for instant royal icing until you have a smooth, spreadable paste. In both cases add water slowly: you don't want this runny, and nothing is more irritating than having to start sifting more sugar. The merest, tiniest blob of food-coloring paste- in this case, as I said, Grape Violet - will be enough to bring a dizzy and rich-toned intensity to the proceedings; you can always add more coloring if you want, but again the important thing is to guard against having to do any more sifting. And if you have been too heavy-handed and landed yourself with a batch of unusable dark icing, then just make up some more plain white icing and add to tone down.

Slice any peaking humps off the tops of the cakes with a sharp knife and then pour, from a dunked-in spoon, the icing over each cake until the tops are thickly and smoothly covered. Let stand for a couple of minutes until the icing has set a tiny bit and then dot a gold button or other decoration of your choice on top.

Chocolate Ganache:
7 ounces bittersweet chocolate, with a minimum 70 percent cocoa solids, chopped, or use chocolate buttons
3/4 cup plus 2 tablespoons heavy cream

Put both ingredients in a saucepan and, over low heat, cook until the chocolate's melted. Whisk together with handheld mixer or electric whisk (for ease and preference), watching the mixture become thick and glossy. Spoon and smooth over your waiting cupcakes. . Let stand for a couple of minutes until the icing has set a tiny bit and then decorate in whatever way you want.

Yield: enough to ice 12 normal-sized cupcakes

Dulce de Leche Cheesecake Squares

2007-12-07T18:29:00.000-08:00

Ingredients:

Crust:
3 1/2 ounces wheatmeal crackers (sometimes called digestive biscuits), crumbled (1cup)
2 tablespoons sugar
Pinch salt
3 tablespoons unsalted butter, melted

Filling:
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1/4 cup whole milk
8 ounces cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (12 1/2 ounces)

Glaze:
3 ounces fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup

Preparation:

To make the crust: Put oven rack in middle position and preheat oven to 325 degrees F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.
Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.

To make the filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften.

Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in the dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.

Glaze cake within 2 hours of serving. Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.

Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut.

Chocolate Lime Cheesecake

2007-12-07T18:24:00.000-08:00

Ingredients:
7 ounces chocolate wafer cookies
1/3 cup unsalted butter, melted
1 1/2 pound cream cheese (recommended: Philadelphia)
1 cup sugar
4 whole eggs
2 egg yolks
4 limes, juiced or 3/4 cup
Special equipment: spring form pan

Preparation:
Preheat oven to 350 degrees F.

Place a large overlapping piece of aluminum foil over the bottom of the springform pan, and then insert pan ring over it. Fold the foil extra foil up and around the pan and place the whole thing on a second piece of foil, also folding it and pressing it securely around the pan, having a water tight covering.

In a food processor, process cookies until they are crumb-like, add melted butter and continue to process. Pour crumb mixture into springform pan and press with your fingers to line the pan. Place the pan in the refrigerator to set while you prepare the cheesecake.

Place a kettle of water on for water bath. In a food processor beat the cream cheese until smooth, add the sugar, eggs, egg yolks, and lime juice.

Take crumbed pan from the refrigerator and place it in a roasting pan. Pour the cheesecake mixture into the crumb pan, and then carefully pour the hot kettle of water into the roasting pan so the water reaches 1/2 way up the pan so the water does not splash into cheese cake.

Place roasting pan in oven for 1 hour, checking after 50 minutes. It should feel set, but still wobbly in the center. Take the roasting pan out of the oven, carefully remove the springform pan from the roasting pan and place it on a rack. Peel off the outer layer of foil, and tear away the side bits of the first layer of foil and leave the pan to cool. Once the cake comes to room temperature, place it in the refrigerator for 20 minutes before serving. Transfer to the plate you're going to serve it on, a plate without a lip, or a cake stand. Unclip the springform pan and remove the outer part. Carfully lift the cheesecake removing the metal bottom. The aluminum foil can stay on the cake. Serve chilled.

Flourless Chocolate Cake

2007-12-07T18:20:00.000-08:00

Ingredients:
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter*
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Confectioners' sugar, for dusting

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

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate - then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.

While the cake is cooking, whip the cream until it becomes light and fluffy.

Serve at room temperature dusted with confectioners' sugar and topped with whipped cream.

Moist Chocolate Cake Xmas Trees

2007-12-07T18:08:00.000-08:00

Ingredients:
3 cups sugar
2 3/4 cups all-purpose flour
1 1/8 cups cocoa powder, preferably Dutch-process
2 1/4 teaspoons baking powder
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
3 eggs
1 1/2 cups milk
3/4 cup vegetable oil
1 tablespoon pure vanilla extract
1 1/2 cups very hot water
6 ounces semi-sweet chocolate, melted
6 ounces white chocolate, melted
Red and green mini candy covered chocolates (recommended: M & M's)
Silver dragee

Preparation:
Heat the oven to 350 degrees F. Cut 1-inch holes out of the bottom of a large inverted foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during baking.

Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin.

Pour the batter into the cups. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill for 2 hours then peel off the paper being careful not to tear off the tip of the peak.
Place cakes on a rack over a sheet pan lined with parchment paper and with a fork drizzle both colors of chocolate then stick on M & M's and silver dragee to look like ornaments on a little Xmas tree.

Super Moist Chocolate Cake with Chocolate-Cinnamon Topping

2007-12-07T17:31:00.000-08:00

Ingredients:
For Cake:
1 large zucchini, finely grated (about 2 cups)
1 (1-pound and 2.25-ounce) package chocolate fudge cake mix (recommended: Betty Crocker Super Moist
2 teaspoons ground cinnamon
1 large egg
2 large egg whites
3/4 cup plain nonfat yogurt
3/4 cup applesauce

Garnish: Chocolate sauce, confectioner's sugar, cocoa powder

Preparation:
Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan.

Hazelnut Crunch Cake with Mascarpone and Chocolate

2007-12-07T17:29:00.001-08:00

Ingredients:
Cake:
1 box chocolate cake mix

Crunch:
1 cup (about 4 1/2-ounces) hazelnuts, toasted and skinned
2/3 cup sugar
1/3 cup water

Filling:
2 (8-ounce) containers mascarpone cheese, room temperature
1 cup cream
3/4 cup powdered sugar
1 teaspoon vanilla extract

Topping:
1/4 cup bittersweet chocolate chips
1 tablespoon sugar
1 teaspoon orange zest

Preparation:

For the cake:
Preheat the oven to 350 degrees F.

Butter and flour 2 (8-inch) cake pans. Prepare the cake mix according to package instructions. Divide the batter between the 2 cake pans and bake according to package instructions. Remove from the oven and let cool on a wire rack.

For the Crunch:
Place the toasted nuts close together in a single layer on a parchment-lined baking sheet. Combine the sugar and water in a small saucepan over medium-high heat. Stir the sugar mixture until dissolved. Bring to a boil and let cook until the sugar is light brown, about 8 minutes. Let the bubbles subside then pour the caramelized sugar over the nuts. Place the baking sheet in the refrigerator and let the sugar nut mixture cool until hard, about 30 minutes. When the sugar nut mixture is hard and cool, top with another piece of parchment paper and pound into small pieces, or place the sugar nut mixture on a cutting board and cut into small pieces. Set aside.

For the filling:
Put the mascarpone cheese, cream, powdered sugar, and vanilla into a large mixing bowl. Using an electric mixer whip the cream mixture to soft peaks. Fold the Crunch mixture into the whipped cream.

For the topping:
Place the chocolate, sugar and zest in a food processor. Process the mixture until the chocolate is finely ground.

To assemble the cake:
Put 1 cake on a serving plate. Top with 1-inch of the whipped cream crunch mixture. Top with the second layer of cake and continue frosting the entire cake with the remaining whipped cream crunch mixture. Sprinkle the top and sides of the cake with the ground chocolate. Serve.

Chockablock Chocolate Cakes with Warm Macadamia Nut Goo

2007-12-07T17:19:00.000-08:00

For the caramel:
1 1/4 cups sugar
1/3 cup water
2/3 cup heavy cream
1/2 cup macadamia nuts, toasted and roughly chopped
1/2 cup flaked sweetened coconut, toasted

Preparation:

Equipment:
A large sheet pan with sides, about 13 by 17 inches
Parchment or waxed paper
A 2-inch (approximately) round biscuit or cookie cutter

Heat the oven to 350 degrees F. Grease a sheet pan and line the bottom and sides with parchment or waxed paper.

Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.

Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin.

Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to cut the cake.

Meanwhile, make the caramel: Pour the 1 1/4 cups sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the macadamia and coconut. Set aside.

When ready to serve, cut rounds of the chilled cake with a biscuit or cookie cutter, 2 to 3 inches in diameter. If the cake seems to be sticking, dip your cutter in cocoa powder between cuts.

If the sauce has cooled, rewarm it over low heat (or in a microwave) until softened. Place a cake on each plate, and drizzle with caramel sauce. Place another round of cake on top and drizzle lightly with more caramel sauce.

Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables

2007-12-07T17:00:00.000-08:00

Ingredients:
1 (3 1/2 to 4-pound) whole chicken
1 1/2 tablespoons salt
2 teaspoons black pepper
1 tablespoon minced garlic
1 tablespoon chopped thyme leaves
1/2 tablespoon chopped sage leaves
2 tablespoons chopped parsley leaves (reserve the parsley stems)
1/2 cup olive oil
1 lemon, quartered
2 bay leaves
Baby Root Vegetables:
1/4 pound baby turnips, peeled and stem ends trimmed
1/4 pound baby red carrots, peeled and stem ends trimmed
1/4 pound orange carrots, peeled and stem ends trimmed
1/4 pound baby golden beets, peeled and stem ends trimmed
1/4 pound baby beets, peeled and stem ends trimmed
1/4 pound fingerling potatoes, halved
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil

Preparation:
Preheat the oven to 475 degrees F.
Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.

Chocolate Pretzels

2007-12-07T16:11:00.000-08:00

Ingredients:
2 bags chocolate chips (dark or milk chocolate)
1 bag pretzels (logs work well for this, but you can try any of the medium to thick variety of twists)
Chopped nuts, for garnish, optional
Colored nonpareils, for garnish, optional
Sprinkles, for garnish, optional
Coconut, for garnish, optional
Crushed cookies, for garnish, optional

Preparation:
Melt chocolate in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, colored sugars or other toppings. Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.