Carrot cake with walnuts and cinnamon

Carrot cake with walnuts and cinnamon

 1 hour 30 minutes

      4 servings

Ingredients 

Chicken egg 4 pieces

Vegetable oil 1.25 cup

Sugar 2 cups

Wheat flour 2 cups

Baking powder 2 teaspoons

Soda 2 teaspoons

Salt ½ teaspoon

Ground cinnamon 2 teaspoons

Carrot 4 pieces

Walnut crushed 1 cup

Butter ½ cup

Cottage cheese 230 g

Vanilla extract 3 teaspoons

Powdered sugar 4 cups

Directions 

1.  Preheat oven to 175 degrees. Grease a baking dish with oil. Grate the carrots on a fine grater, should have 3 cups.

2.  Mix together the eggs, oil, sugar and 2 teaspoons vanilla extract, whisk. Then add the flour, cinnamon, baking soda and baking powder. At least add the carrots and nuts.

3.  Bake in the oven for 40-50 minutes. Allow to cool before pulling the cake from the mold.

4.  For the cream, mix the butter, cream cheese, powdered sugar and vanilla. Beat until the cream. Decorate the cooled cake with cream on top optional add more nuts.

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Sticky Ginger Cake

Sticky Ginger Cake

Prep 15 mins

Cook 50 mins

Serves 6

Ingredients

225 g (8oz) self-raising flour, sieved

1 tsp bicarbonate of soda

1 tsp ground ginger

1 tsp ground cinnamon

115 g (4oz) Flora Cuisine or Buttery

115 g (4oz) dark muscovado sugar

115 g black treacle

115 g golden syrup

250 ml (9floz) semi-skimmed milk

85 g (3oz) stem ginger in syrup finely chopped

1 egg

-Ginger glace icing-

100 g (3½oz) icing sugar, sieved

2–3 tbsp ginger syrup

25 g (1oz) stem ginger finely chopped

Directions :

1- Preheat oven to 180°C, 160°C fan, gas mark 4. Grease and line a deep 18cm round cake tin.

2- Combine the flour, bicarbonate of soda and spices into a mixing bowl.

3- Melt Flora with the sugar, treacle, syrup and milk over a gentle heat, until the sugar has dissolved.

Add the stem ginger to the flour, pour in the melted ingredients, stir thoroughly, then add the egg and beat together.

4-Pour the batter into the tin and bake for 50 minutes to 1 hour.

5- Leave to cool completely before turning out onto a cooling rack.

6- Make the icing by blending the sugar with 2–3 tablespoons of ginger syrup to form a runny icing (adding 1–2 teaspoons of water if necessary) and drizzle over the top of the cake finishing with the stem ginger.

[source]

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Bakewell Cake

Bakewell Cake

Prep 15 mins

Cook 40 mins

Serves 12

Ingredients

150 ml Flora Cuisine

150 g golden caster sugar

150 g self-raising flour

150 g ground almonds

2 large free-range eggs

1 tsp vanilla extract

6 tsp white chocolate spread

150 g cherries, stones removed

25 g flaked almond

Directions : 

1- Preheat oven to gas mark 4/180°C/160°C fan/350°F.

2-Using a food processor or an electric mixer, blend together the Flora Cuisine, sugar, flour, ground almonds, eggs and vanilla extract.

3- Place half of the mix into a greased, lined 20cm (8 inch) round cake tin and smooth out.

4- Dot the chocolate spread, ½ tsp at a time, all over and scatter with the stoned cherries.

5- Drop the remainder of the cake mix in dollops over the cherries and spread to cover. Scatter with flaked almonds.

6- Bake for 40 minutes until cooked through and golden brown. Test by poking with a skewer; if it comes out clean, the cake is cooked.

[source]

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Frozen Peppermint Chocolate Cake

Frozen Peppermint Chocolate Cake

TOTAL TIME: 0:10

PREP: 0:10

SERVES: 16

INGREDIENTS

1 box Little Bites fudge brownie squares (see Note)

1 container light peppermint ice cream (Edy’s or Dreyer’s)

1 container frozen light whipped topping

Decorate: crushed candy canes or starlight mints

DIRECTIONS

1- You'll need an 8-in. springform pan lined with plastic wrap. Cut each brownie horizontally in half so that you have 2 brownie squares about 1/2 in. thick. Place brownies in a tightly packed single layer over pan bottom, cutting to fit so that there are no gaps. Freeze 10 minutes.

2- Spoon ice cream over brownie layer; pack into a fairly even layer. Spoon whipped topping over ice cream, swirling. Cover and freeze at least 4 hours or until firm.

3-Run knife around side to release, remove sides of pan and sprinkle top with crushed candy. Cake can be placed back in freezer until serving or served immediately.

[source]

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Chocolate Peppermint Ice Cream Cake

Chocolate Peppermint Ice Cream Cake

TOTAL TIME: 0:44

PREP: 0:30

COOK: 0:14

SERVES: 10

INGREDIENTS

CAKE:

½ c. cake flour (not self-rising)

⅓ c. Unsweetened cocoa powder

¾ tsp. baking powder

¼ tsp. salt

5 large eggs

¾ c. granulated sugar

1½ tsp. vanilla extract

1½ tsp. peppermint extract

FILLING:

2 pt. peppermint-bark ice cream

GLAZE:

½ c. heavy cream

6 oz. bittersweet or semisweet chocolate

2 tbsp. dark corn syrup

1½ tsp. vanilla extract

1½ tsp. peppermint extract

GARNISH:

Dark or white chocolate curls or shavings

confectioners' sugar

DIRECTIONS

1-Cake: Heat oven to 400 degrees F. Line a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan with nonstick foil. In a small bowl, combine cake flour, cocoa powder, baking powder, and salt.

2-Separate egg whites and yolks into 2 large bowls. Beat whites on medium-high speed until foamy. Gradually beat in 1/2-cup of the sugar. Continue to beat on high speed just until stiff (but not dry) peaks form.

3-Using same beaters, beat yolks with the remaining 1/4-cup sugar and extracts until thickened, about 3 minutes. On low speed, beat in flour mixture until blended. Stir in 1/4 of beaten egg whites into mixture. Fold in remaining whites. Spread in prepared pan; smooth top. Bake 12 minutes or until top springs back when gently pressed. Let cool 2 minutes on a wire rack.

4-Dust a clean towel with confectioners' sugar; invert cake onto towel. Remove pan; carefully peel off foil. Starting from the short end, roll up cake in towel; place seam side down on wire rack; cool completely.

5-Filling: Unroll cake and spread evenly with ice cream. Roll up cake. Wrap tightly in nonstick foil and freeze, seam side down, overnight until firm.

6-Glaze: In a small saucepan, heat cream, chocolate, and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth, 1 to 2 minutes. Stir in extracts; cool to room temperature.

7-Unwrap cake; trim ends. Place cake on a wire rack over waxed paper. Pour glaze along top of cake roll, spreading with a spatula to cover sides. Garnish top of cake with chocolate curls or shavings. Freeze cake until firm.

[source]

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Cranberry-Vanilla Cake with Whipped Cream Frosting

Cranberry-Vanilla Cake with Whipped Cream Frosting

TOTAL TIME: 1:40

PREP: 0:50

YIELD: 16 SERVINGS

INGREDIENTS

CAKE

3 c. cake flour

1 tbsp. baking powder

salt

1 c. butter or margarine

2 c. granulated sugar

5 large eggs

2 tsp. vanilla extract

1¼ c. low-fat buttermilk

FILLING

1 bag fresh or frozen cranberries

⅓ c. apricot jam

1 c. granulated sugar

¼ tsp. ground cinnamon

GARNISH

¼ c. water

¾ c. granulated sugar

1 c. fresh or frozen cranberries

FROSTING

2 c. heavy (whipping) cream

1 c. confectioners' sugar

⅓ c. crème fraîche or sour cream

1 tsp. vanilla extract

DIRECTIONS

1-Prepare Cake: Preheat oven to 350 degrees F. Line bottoms of 3 (8-inch) cake pans with parchment paper. Grease sides of pans and parchment. Into large bowl, sift flour, baking powder, and 1/4 teaspoon salt.

2-In large mixer bowl, with mixer on medium-high speed, beat butter and 2 cups sugar until smooth and fluffy. Beat in eggs, 1 at a time, until incorporated. Beat in vanilla. Reduce speed to low; alternately add buttermilk and flour mixture, beating well after each addition.

3-Divide batter evenly among pans; smooth tops. Tap pans firmly against counter. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Invert cakes onto rack; remove pans and peel off parchment. Cool completely. Cakes may be wrapped in plastic wrap and stored at room temperature up to 1 day.

4-Prepare Filling: In 3-quart saucepan, combine cranberries, sugar, apricot jam, and cinnamon. Cook on medium 8 to 10 minutes or until most berries burst, stirring often. Transfer to bowl; refrigerate until cold.

5-Prepare Garnish: In 1-quart saucepan, combine water and 1/4 cup sugar. Heat to boiling on high. Stir in cranberries. Cool completely, then drain. Place remaining 1/2 cup sugar on plate. Toss berries in sugar to coat. Place on wire rack; let dry 1 hour.

6-To assemble: Place 1 cake layer on cake stand; spread half of filling on top. Repeat with another layer and remaining filling. Top with third layer.

7-Prepare Frosting: With mixer on medium speed, whisk cream until soft peaks form. Reduce speed to low; add confectioners' sugar, crème fraîche, and vanilla. Whisk until stiff peaks form. Spread frosting all over cake. Garnish with sugared berries. Cake can be covered and refrigerated up to 1 day. Remove from refrigerator 30 minutes before serving.

[source]

 

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Mixed Berry Hobo Packs with Grilled Pound Cake

Mixed Berry Hobo Packs with Grilled Pound Cake

TOTAL TIME: 0:20

SERVES: 4

INGREDIENTS

1 lb. mixed strawberries and blueberries

1 tsp. finely grated lemon zest

1 tbsp. lemon juice

¼ c. sugar

¾ tsp. cornstarch

2 tbsp. unsalted butter

4 12-inch squares of heavy-duty aluminum foil

4 slices of pound cake

Crème fraîche or vanilla ice cream

DIRECTIONS

1- Light a grill. In a medium bowl, combine the strawberries and blueberries with the lemon zest, lemon juice, sugar, and cornstarch. Spoon 1/4 tablespoon of the butter in the center of each sheet of foil and top with the fruit. Bring 2 sides of the foil up over the fruit and fold to form a seam across the top. Fold the remaining 2 sides to seal the hobo packs completely.

2- Grill the hobo packs over moderate heat until the fruit is sizzling, about 10 minutes.

3- Spread the remaining 1 tablespoon of butter on the pound cake and grill on both sides just until toasted, about 1 minute. Transfer to plates. Open the hobo packs and pour the berries and juices over the pound cake. Serve with a dollop of crème fraîche or ice cream.

( SOURCE )

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Berry Pound Cake with Whipped Cream

YIELD: MAKES 2 LOAVES; EACH SERVES 8 TO 10

SERVES: 16

INGREDIENTS

1 c. unsalted butter

2¾ c. all-purpose flour

½ c. cake flour (not self-rising)

1 tbsp. baking powder

1 tsp. salt

2¼ c. granulated sugar

1½ tsp. pure vanilla extract

3 large eggs

1 large egg white

1 c. whole milk

1½ c. heavy cream

1 tbsp. confectioners' sugar

1 c. fresh blueberries

1 c. fresh raspberries

DIRECTIONS

1-Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. Line with parchment paper, allowing a 1-inch overhang on long sides. Butter parchment; set aside. Whisk together flours, baking powder, and salt in a medium bowl; set aside.

2- Put butter, granulated sugar, and vanilla into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk.

3-Divide batter evenly between prepared pans. Bake until dark golden and a cake tester inserted into centers comes out clean, 55 to 60 minutes. Let cool on a wire rack 15 minutes. Lift cakes out; let cool completely on rack. Trim tops of cakes level. Cakes can be stored at room temperature, covered, up to 1 day.

4-Put cream and confectioners' sugar into the clean bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Transfer whipped cream to a pastry bag fitted with a leaf tip . Pipe a ruffled pattern on tops of cakes. Pile blueberries in center of 1 cake, and raspberries in center of the other.

( SOURCE )

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Party Cake with Whipped Cream and Raspberries

Party Cake with Whipped Cream and Raspberries

TOTAL TIME: 12:00

PREP: 0:30

COOK: 1:30

YIELD: 1 9 IN. SQUARE CAKE

INGREDIENTS

1 1/2 sticks unsalted butter, softened, plus more for greasing

2 3/4 c. all-purpose flour

1 1/4 c. granulated sugar

1 tsp. baking powder

1/2 tsp. fine sea salt

3/4 c. whole milk, at room temp.

3 lg. eggs at room temp.

2 tsp. pure vanilla extract

1/2 c. heavy cream

1 tbsp. confectioners' sugar

2 tbsp. seedless raspberry jam mixed with 1 tsp. hot water

Raspberries, for garnish

DIRECTIONS

1- Preheat the oven to 350 degrees F. Line a 9-inch-square baking pan with foil, allowing 2 inches of overhang on two sides. Butter the foil.

2- In a large bowl, using a hand mixer at low speed, mix the flour, granulated sugar, baking powder and salt. Add the 1 1/2 sticks of butter, milk, eggs and vanilla and beat at medium speed until smooth, 1 to 2 minutes. Spread the batter in the pan and bake for about 45 minutes, until a toothpick inserted in the cake comes out clean. Let cool on a rack, then cover with foil and let stand at room temperature overnight.

3- In a large bowl, using a hand mixer,beat the cream with the confectioners’ sugar at high speed until firm, 1 to 2 minutes. Unmold the cake; peel off the foil. Spread the raspberry jam over the cake and top with the whipped cream. Garnish with raspberries and serve

( SOURCE )

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German Chocolate Cake with Caramel Cream Frosting

German Chocolate Cake with Caramel Cream Frosting

TOTAL TIME: 0:40

PREP: 0:25

SERVES: 16

INGREDIENTS

1½ bar German’s sweet chocolate

½ c. water

Whites of 4 large eggs

¼ tsp. salt

½ sugar

1¼ c. sugar

2 stick butter

Yolks of 4 large eggs

1 tsp. vanilla extract

1 tsp. baking soda

2 c. flour

1 c. buttermilk or plain yogurt

Caramel Cream Frosting (recipe follows)

Garnish: 1 bar (4 oz) German’s sweet chocolate, finely chopped in a food processor, or 1 Tbsp chocolate drink-mix powder

DIRECTIONS

1- Melt chocolate in water in microwave or in a heavy 1-qt saucepan over very low heat, stirring until chocolate melts and mixture is smooth. Remove from heat.

2-  Position racks to divide oven in thirds. Heat to 350°F. Lightly grease bottoms of three 9-in.-round cake pans. Line with parchment or waxed paper and grease again. Coat lightly with flour, tapping out any excess.

3- Beat egg whites and salt in a large bowl with mixer on high speed. Gradually add the 1/2 cup sugar, beating until stiff peaks form when beaters are lifted. (Whites will be very thick, white and glossy.) Scrape whites into another bowl.

4- Beat butter and the 1 1/4 cups sugar in same bowl (no need to wash bowl or beaters first) until pale and creamy. Add yolks, 1 at a time, beating well after each. Beat in chocolate mixture, vanilla and baking soda.

5- With mixer on low speed, beat in flour in 3 additions, alternating with buttermilk in 2 additions. Stir in about 1/4 the beaten whites, then gently fold in remaining whites until just blended. Divide among cake pans; spread evenly.

6- Bake 2 pans on one rack, 1 on the other, 35 minutes or until cakes come away from pan sides and spring back when lightly touched in centers. Remove pans to a wire rack and run a knife between cakes and sides of pans. Let cool 5 minutes; run knife around cakes again. Invert onto rack, remove waxed paper and let cakes cool completely.

7- Place 1 layer on serving plate. Spread 1 cup frosting to 1/2 in. from edge. Top with second layer and 1 more cup frosting. Cover with third layer. Spread 1 cup frosting thinly over top and sides (to set the crumbs). If desired, cover cake and remaining frosting and refrigerate up to 2 days.

8- Up to 1 day before serving: Whip remaining frosting and swirl over top and sides of cake.

9- Place chopped chocolate on a sheet of waxed paper on kitchen counter next to cake. Pick up chocolate with a small metal spatula and press lightly against frosting around side of cake, or sift drink-mix powder over cake. Cover with a large bowl or use a cake keeper; refrigerate until ready to serve.

10- Caramel Cream Frosting: 3 cups (1 1/2 pt) heavy (whipping) cream, 1 cup firmly packed light brown sugar, 2 Tbsp butter, 1 tsp vanilla. Have ready a heavy saucepan no more than 6 to 7 in. in diameter, a bowl (wider than bottom of saucepan) filled with cold water, and a candy thermometer.

11- Pour 1/2 cup cream into saucepan, resting bulb of candy thermometer in liquid. Add sugar and butter and stir over low heat until sugar dissolves and mixture boils. Continue boiling, without stirring, until candy thermometer registers 238°F, or a small amount dropped into cold water forms a soft ball. Immediately remove from heat and place bottom of pan in bowl with water. Let cool to lukewarm (about 110°F).

12- Beat remaining 2 1/2 cups cream and the vanilla in a large bowl with mixer on medium speed until soft peaks form when beaters are lifted. Whisk or stir about 1/2 cup into the caramel, then another 1/2 cup. Add caramel mixture to remaining whipped cream and beat a few seconds until stiff. Use immediately, or cover and refrigerate up to 2 days. Rewhip briefly before using. Makes about 5 cups.

  ( SOURCE )

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Baked Alaska with Chocolate Cake and Chocolate Ice Cream

Baked Alaska with Chocolate Cake and Chocolate Ice Cream

 TOTAL TIME: 6:15

PREP: 1:15

YIELD: 9

INGREDIENTS

FOR THE CAKES:

2 c. sugar

1⅓ c. all-purpose flour

1 c. unsweetened Dutch-process cocoa powder

2 tsp. baking powder

2 tsp. baking soda

salt

1 c. vegetable oil

.67 c. warm water

2 tsp. pure vanilla extract

6 large eggs

FOR ASSEMBLING:

Vegetable oil cooking spray

6 c. chocolate ice cream

FOR THE MERINGUE:

12 large egg whites

3 c. sugar

1 pinch cream of tartar

DIRECTIONS

1- Preheat oven to 350 degrees F. Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl. Combine oil, water, and vanilla.

2- Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, and then add sugar mixture.

3-In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until medium-stiff peaks form. Mix one-third of the whites into cake batter, then gently fold in remaining whites.

4-Divide batter between two 12- by 17-inch parchment-lined rimmed baking sheets, and spread evenly using an offset spatula. Bake until cakes are set and spring back when touched, 18 to 20 minutes. Let cool.

5-Assemble the baked Alaska: Coat six 11-ounce bowls or ramekins with cooking spray; line with plastic wrap, leaving an overhang. Cut out 6 cake circles to fit in bottoms of bowls (we used a 2 1/2-inch round cookie cutter), and place one in each bowl. Top each with 1/3 cup chocolate ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 3 1/2-inch round cookie cutter), and place on ice cream. Freeze until set, about 30 minutes.

6-Top each cake with 1/3 cup ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 4-inch round cookie cutter), and place on ice cream. (This should fit just at the top of the bowl.) Cover assembled cakes with plastic wrap overhang, and freeze for at least 4 hours.

7- To remove from bowls, open plastic wrap, flip cakes onto a baking sheet, and remove plastic wrap. Freeze cakes while making meringue.

8-Preheat oven to 500 degrees F. Make the meringue: Heat egg whites, sugar, and cream of tartar in a heatproof bowl of a mixer set over a pan of simmering water, whisking often, until sugar dissolves and mixture is warm to the touch, about 2 minutes. Transfer bowl to mixer, and whisk until stiff peaks form, about 10 minutes.

9-Cover each assembled cake with 1 cup meringue. Bake until meringue is browned, 2 to 3 minutes. Alternatively, hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until browned and caramelized. 

(SOURCE )

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Chocolate Cream Cakes

Chocolate Cream Cakes

Total Time: 1:10

Prep: 0:40

Cook: 0:30

Yield: 4 cakes

Serves: 8

ingredients

Cakes

1½ c. all-purpose flour

Baking spray

1 c. sugar

⅓ c. unsweetened cocoa powder

1 tsp. baking soda

¼ tsp. Salt

¾ c. sour cream

⅓ c. canola oil

1 large egg

1½ tsp. cider vinegar

1½ tsp. vanilla extract

Filling

½ tsp. unflavored gelatin

1½ tbsp. cold water

2 oz. white chocolate

¾ c. heavy cream

Glaze

6 oz. bittersweet chocolate

½ c. heavy cream

2 tbsp. light corn syrup

2 oz. white chocolate, for decoration

 

Directions

1- Heat oven to 350 degrees F. Coat 4 (4- to 4 1/2-inch) nonstick individual springform pans with baking spray. In a bowl, mix flour, sugar, cocoa powder, baking soda, and salt. In a second bowl, whisk sour cream, oil, egg, vinegar, and vanilla; stir in flour mixture. Spread in prepared pans. Bake 28 minutes. Let cool in pans on wire rack 5 minutes. Invert cakes onto wire rack; remove sides and bottoms of pans. Cool completely.

2-Sprinkle gelatin over water in a small saucepan; let stand 1 minute to soften. Gently heat over low heat, stirring, until gelatin dissolves and is clear. Add white chocolate; stir until melted and mixture is smooth. Stir mixture into heavy cream in a medium bowl; chill 15 minutes. Beat with a handheld mixer on high until stiff peaks form. Transfer filling to a pastry bag fitted with a 1/2-inch plain tip.

3- With a knife, slice cakes open from sides, as if to cut into 2 even layers but stopping three quarters of the way. Pipe some filling into the middle of each cake. Press cakes together; place on a wire rack set over a jelly-roll pan.

4-  Put bittersweet chocolate in a small bowl. Bring cream and corn syrup to a boil in a 2-cup glass measure in the microwave. Pour over chocolate. Let stand 2 minutes; whisk until smooth. Spoon the glaze over cakes, letting excess run off into the jelly-roll pan. Refrigerate to set glaze.

5-Decoration: Put white chocolate into a 1-quart resealable food-storage bag; seal bag. Place bag in a bowl of very hot tap water. Let stand 5 minutes until melted. Snip off one corner of the bag; drizzle melted chocolate over top of cakes. Refrigerate to set.

(SOURCE)

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Gianna's Chocolate Whipped Cream Cake

 Gianna's Chocolate Whipped Cream Cake

SERVES: 16

Ingredients

1¾ c. all-purpose flour

2¼ c. granulated sugar

2 tbsp. granulated sugar

¾ c. unsweetened cocoa

1½ tbsp. unsweetened cocoa

1 tsp. salt

1½ tsp. baking powder

1½ tsp. baking soda

½ c. canola oil

1 c. milk

2 large eggs

2 tsp. vanilla extract

2 tbsp. anisette liqueur

1½ c. heavy cream

1½ tsp. confectioners' sugar

⅓ c. Mini chocolate chips

Directions

1-Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides and dust with flour. Set aside. Bring a small saucepan of water to a boil and maintain. Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, salt, baking powder, and baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, and anisette liqueur using a mixer set on medium speed for 2 minutes. Reduce mixer speed to low and add 1 cup of the boiling water. Divide the batter between the prepared pans and bake until a wooden skewer inserted into the middle of each cake comes out clean -- about 35 minutes. Cool the cakes in pans on a wire rack for 10 minutes. Unmold the cakes and return to the wire rack until completely cool.

2- Make the frosting: Beat the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the remaining 1/4 cup plus 2 tablespoons granulated sugar and 1 1/2 tablespoons cocoa until combined.

3-Assemble the cake: Place one layer on a cake plate. Spread a third of the frosting over the layer. Sprinkle with half of the chocolate chips. Top with the remaining layer and spread the remaining frosting over the top and sides of the cake. Sprinkle with the remaining chocolate chips. Serve immediately or store in the refrigerator until ready to serve.

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Warm Chocolate Cakes with Mascarpone Cream

Warm Chocolate Cakes with Mascarpone Cream

TOTAL TIME: 0:45

SERVES: 6

INGREDIENTS

8 oz. bittersweet chocolate, plus shavings for garnish

1½ stick unsalted butter

3 large eggs

3 large large egg yolks

½ c. sugar

¼ c. cake flour

½ c. heavy cream

½ vanilla bean

2 tbsp. light brown sugar

½ tsp. finely grated lemon zest

1 c. mascarpone

1 tsp. fresh lemon juice

½ c. brandied cherries or kirsch-soaked sour cherries

DIRECTIONS

1- Preheat the oven to 375 degrees F. Coat six 6-ounce ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the butter; let cool.

2- In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks, and sugar on high speed until pale and fluffy, about 4 minutes. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain.

3-Spoon the batter into the prepared ramekins and bake for 15 minutes, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 minutes.

4-In a bowl, beat the cream with the vanilla seeds, brown sugar, and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.

5-Run the tip of a small knife around each cake to loosen it, then unmold onto plates. Spoon the mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings.

(SOURCE )

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APPLE-BRANDY SKILLET CAKE

APPLE-BRANDY SKILLET CAKE

Yield:16  servings

INGREDIENTS

5-6 small Granny Smith apples, peeled (about 6 cups wedges)

3/4 cup plus 2 tbsp packed brown sugar, divided

7 tbsp butter, melted, divided

1/2 cup plus 2 tbsp brandy, divided

1 pkg (18.25 oz) butter recipe yellow cake mix

1 cup apple butter

1/2 cup water

3   eggs

2 tsp ground cinnamon, divided

1 cup heavy whipping cream

DIRECTIONS

Preheat oven to 350°F. Cut apples into wedges using Apple Wedger. Melt 3/4 cup of the sugar and 6 tbsp of the butter in Executive (12-in.) Skillet over medium heat (do not use stainless). Add apples; cook 3-4 minutes or until apples are slightly tender. Remove apples from Skillet. Pour leftover cooking liquid into Small Batter Bowl. For sauce, add 1 tbsp of the brandy to batter bowl; set aside.

Wipe out Skillet. Brush sides of Skillet and one side of 11-in. circle of Parchment Paper with remaining butter. Place parchment into Skillet butter side up. Arrange apples in circles over parchment. Combine cake mix, apple butter, 1/2 cup of the brandy, water, eggs and 1 1/2 tsp of the cinnamon in Stainless (4-qt.) Mixing Bowl; mix according to package directions. Pour batter over apples. Bake 30-34 minutes or until wooden pick inserted into center comes out clean. Remove from oven; cool in Skillet 5 minutes. Carefully invert onto serving platter.

In Stainless (2-qt.) Mixing Bowl, beat cream on high speed of electric mixer 1-2 minutes or until soft peaks form. Add remaining brown sugar, brandy and cinnamon. Beat 2-3 minutes or until stiff peaks form. Serve cake with sauce and cream.

Nutrients per serving:

Calories 360, Total Fat 14 g, Saturated Fat 8 g, Cholesterol 75 mg, Carbohydrate 51 g, Protein 3 g, Sodium 280 mg, Fiber 1 g

(source)

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