I was at a baby shower over the weekend and instead of the traditional cake they had made these ice cream cakes. The bottom layer was kinda hard like maybe a chololate graham cracker layer then they layered ice cream kinda like neopolitan then had a layer of whipped cream and around the whole outer edge were ice cream sandwiches. THen it had oreo cookies on the top somehow. Anyone have a recipe for this cake??? I want to make it for my son't 1st bday party! Just can't figure out how it was a round cake with perfectly layered vanilla, chocolate and strawberry ice creams!!!Looking for a recipe for an ice cream cake made with vanilla, chocolate and strawberry ice cram and sandwiches
buy a box of mixed ice cream sandwiches and place in a casserole dish, cover with whipped cream and crush up some snickers bars or whatever candy bars you like and sprinkle on top. It is so easy and everone will think you made it from scratch.Looking for a recipe for an ice cream cake made with vanilla, chocolate and strawberry ice cram and sandwiches
This might help just adjust your flavors.
http://www.texascooking.com/features/mar鈥?/a>
you can buy your fav. ice cream from the store..
the technique for the best layered in round form is..
prepare the round switchable form
1. place the bottom in form..
2. place the 1/2 melted vanila ice cream freeze until the surface set well .
3. place the 1/2 melted choc. ice cream, freeze them.
4. place the 1/2 melted strawberry ice cream, freeze them well.
5. if you want to serve them just pull out the key of the form..
nb: if you not have the form, you can use daily round cake form..hot the side of the form just for 2 second until the cake can be comes out when you want to serve it..
finishing:
cover with whipped cream and sprinkle crushed oreo on top..
Monday, November 21, 2011
What's the best Red Velvet Cake recipe? I have one, but I dunno...Is there a more flavorful one? Here's mine:
Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating pans halfway through...What's the best Red Velvet Cake recipe? I have one, but I dunno...Is there a more flavorful one? Here's mine:
Red Velvet Cake IV
INGREDIENTS
1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
2 (8 ounce) packages cream cheese
12 ounces white chocolate
1 cup butter, softened
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well
after each addition. Mix food coloring with cocoa and add to mixture.
Add flour alternately with buttermilk. Add vanilla and salt.
Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter.
Beat until it is the consistency of whipped cream, then use to fill and frost the cake.
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating pans halfway through...What's the best Red Velvet Cake recipe? I have one, but I dunno...Is there a more flavorful one? Here's mine:
Red Velvet Cake IV
INGREDIENTS
1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
2 (8 ounce) packages cream cheese
12 ounces white chocolate
1 cup butter, softened
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well
after each addition. Mix food coloring with cocoa and add to mixture.
Add flour alternately with buttermilk. Add vanilla and salt.
Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter.
Beat until it is the consistency of whipped cream, then use to fill and frost the cake.
Cake recipe question?
BOnjour. (: So here's the deal, I'm making my friend a marble cake for her birthday here's the recipe: http://www.marblecakerecipe.net/ I don't have milk, is there something I can sub for it? I don't have any form of milk, or soy milk, advice?Cake recipe question?
Yes, you can substitute evaporated milk, mix 1/2 cup of it with 1/2 cup water and you're good to go!
Also, if you have liquid non-dairy creamer like Coffee-Mate? My dad cannot have dairy products and when recipes call for milk I sub non-dairy creamer and the recipes come out fine.
Otherwise I would just use water instead of milk, add another teaspoon of vanilla for richer flavor, and it should be fine.Cake recipe question?
You can use water, and it will turn out okay.
The milk is just there to provide moisture, really. But you would want to add some extra sugar, maybe 2 tablespoons. You could use table sugar, honey, whatever you like. And I would add maybe 1 tablespoon of extra butter, melted, when you add the water. This will give it some richness that would be lost if you just use plain water.
Haha, you said you didn't have any milk! Yes, evaporated milk will work just fine. Its just milk thats had half of its water boiled off. So you mix it with an equal part of water and its the same exact thing as regular milk.
Yes, you can substitute evaporated milk, mix 1/2 cup of it with 1/2 cup water and you're good to go!
Also, if you have liquid non-dairy creamer like Coffee-Mate? My dad cannot have dairy products and when recipes call for milk I sub non-dairy creamer and the recipes come out fine.
Otherwise I would just use water instead of milk, add another teaspoon of vanilla for richer flavor, and it should be fine.Cake recipe question?
You can use water, and it will turn out okay.
The milk is just there to provide moisture, really. But you would want to add some extra sugar, maybe 2 tablespoons. You could use table sugar, honey, whatever you like. And I would add maybe 1 tablespoon of extra butter, melted, when you add the water. This will give it some richness that would be lost if you just use plain water.
Haha, you said you didn't have any milk! Yes, evaporated milk will work just fine. Its just milk thats had half of its water boiled off. So you mix it with an equal part of water and its the same exact thing as regular milk.
Where can i find a good recipe for ';Better than sex'; cake?
there is no such cake but here is the recipes:
Better Than Sex Cake
A popular chocolate cake with loads of chocolate, caramel topping, candy bars and whipped topping.
INGREDIENTS:
鈥? German chocolate or other chocolate cake, baked, 13x9x2-inch
鈥?/4 cup fudge topping
鈥?/4 cup caramel or butterscotch topping
鈥?/4 cup sweetened condensed milk
鈥? chocolate covered toffee bars
鈥? tub of whipped topping or 1 envelope Dream Whip, prepared with milk
PREPARATION:
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining toffee bars to decorate the top. Try to keep your hands off of this great cake before serving!
Serves 12Where can i find a good recipe for ';Better than sex'; cake?
I've have only heard of better than sex pie, here goes
pecan crust.
1 1\2 stick of butter
3\4 cup of powdered sugar,
1\2 cup of crushed pecans
mix in 9/16 metal pan, with hands and press to bottom of pan until covers bottom of pan evenly. USe a fork to make holes on dough surface. bake 350 for 10-15 min until golden. set aside and allow to cool.
mix 1 pkg of cream cheese with 1 1\2 cup of powdered sugar and 1 tbl of vanilla. mix until smooth. First layer on crust.
mix one pkg of chocolate pudding instant. follow pie filling instructions. (less milk) 2nd layer of pie. refrigerate, as you make next ingredient
mix 1 pkg of vanilla pudding instant, follow pie filling instructions. 3rd layer of pie. Add to pie
whip up pkg of cool whip or genric alternative,until fluffly, 4th layer of pie.
top pie with white and regular chocalate curls. sprinkle with almonds. finish with one cherry per serving. Allow to chill for 3 hours. add almonds and cherry when serving only.Where can i find a good recipe for ';Better than sex'; cake?
gee didn't know there is any thing better
Better Than Sex Cake II
Submitted by: Elaine
Rated: 5 out of 5 by 523 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Yields: 24 servings
';Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!';
INGREDIENTS:
1 (18.25 ounce) package
devil's food cake mix
1/2 (14 ounce) can sweetened
condensed milk
6 ounces caramel ice cream
topping
3 (1.4 ounce) bars chocolate
covered toffee, chopped
1 (8 ounce) container frozen
whipped topping, thawed
DIRECTIONS:
1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
f there is a cake that is better than sex I need that recipe when you find it!
BETTER THAN SEX CAKE
1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs
1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted
Add each ingredient in the order above, blend thoroughly between each. Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.
ICING FOR B-T-S CAKE
1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut
Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.
BETTER THAN SEX CAKE 2
1 1/2 c. sugar
9 oz. frozen whipped topping
1 box vanilla pudding
1 box butter cake mix
1 sm. size can crushed pineapple
Mix cake and bake by package directions in two 9-inch cake pans. Allow to cool. Cook sugar and pineapple together on low heat for 5 to 10 minutes. When cake cools, stick hole in the cake and pour cooled pineapple and sugar mixture over cake.
Add vanilla pudding, mixed by package directions, between layers and to top within 1 inch of edge. Ice sides and top edge with cake with whipped topping, and refrigerate until ready to use.
impossible
bake a chocolate cake.... poke holes in it and add sweetened condensed milk in the holes...cover with caramel topping... cover that with cool whip.. and top with crushed up heath bars...
Better Than Sex Cake
A popular chocolate cake with loads of chocolate, caramel topping, candy bars and whipped topping.
INGREDIENTS:
鈥? German chocolate or other chocolate cake, baked, 13x9x2-inch
鈥?/4 cup fudge topping
鈥?/4 cup caramel or butterscotch topping
鈥?/4 cup sweetened condensed milk
鈥? chocolate covered toffee bars
鈥? tub of whipped topping or 1 envelope Dream Whip, prepared with milk
PREPARATION:
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining toffee bars to decorate the top. Try to keep your hands off of this great cake before serving!
Serves 12Where can i find a good recipe for ';Better than sex'; cake?
I've have only heard of better than sex pie, here goes
pecan crust.
1 1\2 stick of butter
3\4 cup of powdered sugar,
1\2 cup of crushed pecans
mix in 9/16 metal pan, with hands and press to bottom of pan until covers bottom of pan evenly. USe a fork to make holes on dough surface. bake 350 for 10-15 min until golden. set aside and allow to cool.
mix 1 pkg of cream cheese with 1 1\2 cup of powdered sugar and 1 tbl of vanilla. mix until smooth. First layer on crust.
mix one pkg of chocolate pudding instant. follow pie filling instructions. (less milk) 2nd layer of pie. refrigerate, as you make next ingredient
mix 1 pkg of vanilla pudding instant, follow pie filling instructions. 3rd layer of pie. Add to pie
whip up pkg of cool whip or genric alternative,until fluffly, 4th layer of pie.
top pie with white and regular chocalate curls. sprinkle with almonds. finish with one cherry per serving. Allow to chill for 3 hours. add almonds and cherry when serving only.Where can i find a good recipe for ';Better than sex'; cake?
gee didn't know there is any thing better
Better Than Sex Cake II
Submitted by: Elaine
Rated: 5 out of 5 by 523 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Yields: 24 servings
';Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!';
INGREDIENTS:
1 (18.25 ounce) package
devil's food cake mix
1/2 (14 ounce) can sweetened
condensed milk
6 ounces caramel ice cream
topping
3 (1.4 ounce) bars chocolate
covered toffee, chopped
1 (8 ounce) container frozen
whipped topping, thawed
DIRECTIONS:
1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
f there is a cake that is better than sex I need that recipe when you find it!
BETTER THAN SEX CAKE
1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs
1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted
Add each ingredient in the order above, blend thoroughly between each. Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.
ICING FOR B-T-S CAKE
1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut
Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.
BETTER THAN SEX CAKE 2
1 1/2 c. sugar
9 oz. frozen whipped topping
1 box vanilla pudding
1 box butter cake mix
1 sm. size can crushed pineapple
Mix cake and bake by package directions in two 9-inch cake pans. Allow to cool. Cook sugar and pineapple together on low heat for 5 to 10 minutes. When cake cools, stick hole in the cake and pour cooled pineapple and sugar mixture over cake.
Add vanilla pudding, mixed by package directions, between layers and to top within 1 inch of edge. Ice sides and top edge with cake with whipped topping, and refrigerate until ready to use.
impossible
bake a chocolate cake.... poke holes in it and add sweetened condensed milk in the holes...cover with caramel topping... cover that with cool whip.. and top with crushed up heath bars...
What is the recipe for the Chocolate ';Flourless'; Cake??
It's a cake made with no flour, and it has a fudge topping.
I would so love to have this recipe. Thanks!!!What is the recipe for the Chocolate ';Flourless'; Cake??
FLOURLESS CHOCOLATE CAKE
4 squares semisweet chocolate
1/2 stick butter, softened
3 eggs
6 ounces ground almonds
2 tablespoons sugar
1 tablespoon dark rum or vanilla
1/4 cup fine dark bread crumbs
Pinch of salt
Grease an 8 inch round cake pan and line with wax paper. Melt chocolate in a double boiler or microwave.
Using a wooden spoon, cream butter until light and fluffy, adding the sugar gradually. Add eggs one at a time, beating after each addition. Stir in melted chocolate, ground almonds, rum or vanilla, bread crumbs and salt.
Pour into prepared pan and bake at 375掳F for 25 minutes. Remove and cool on a wire cake rack.
Glaze:
2 squares unsweetened chocolate
2 squares semisweet chocolate
1/2 stick butter, softened
2 tablespoons honey
Melt chocolate in a double boiler. Stir in butter and honey, stirring constantly and cooking over low heat until thickened. Spread over cooled cake with a rubber spatula.What is the recipe for the Chocolate ';Flourless'; Cake??
Flourless Chocolate %26amp; Vanilla Marble Cake
by Abigail Johnson Dodge This dense, luscious cake has a texture a little like fudge and a little like cheesecake. A small slice goes a long way. Serves sixteen Yields one 9-1/2 inch cake
For the vanilla batter:
8 ounces cream cheese, softened to room temperature
2/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
For the chocolate batter:
10 ounces bittersweet chocolate, finely chopped
5 ounces (10 tablespoons) unsalted butter, cut into 6 pieces
3 large eggs
1/3 cup granulated sugar
1 tablespoon dark rum or espresso
1 teaspoon pure vanilla extract
Pinch table salt
Cocoa powder for dusting
tip
To slice the marble cake neatly, use a hot knife (run it under hot running water and dry it). Wipe the blade clean between slices.
Position an oven rack in the middle of the oven and heat the oven to 300掳F. Lightly grease a 9x2-inch round cake pan and line the bottom with parchment.Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.
Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and
continue beating until well blended.
Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don't overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.
Sprinkle cocoa on the bottom of the cake before inverting it onto another plate; the cocoa will keep the cake from sticking when you slice and serve it. Make Ahead TipsWrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.
There are several different versions of the flourless chocolate cake. Both of these are good. None of my recipes has a fudge topping, but you could either make a chocolate glaze or drizzle chocolate ice cream topping over the top. Another idea would be to serve with Chocolate Cool Whip or Chocolate Redi-Wip.
Flourless Chocolate Cake
8 tablespoons (1 stick) unsalted butter, room temperature, plus extra for buttering pan
10 ounces good-quality semisweet chocolate, preferably French or Belgian, coarsely chopped
1/2 cup sugar
3/4 cup light corn syrup
3 large eggs
2 large egg yolks
Confectioners' sugar for dusting
Preheat oven to 350掳. Lightly butter a 9-inch round springform pan with removable bottom. Line bottom with parchment paper; butter parchment.
In the top pan of a double boiler over simmering water, melt chocolate, stirring occasionally. Remove pan from heat and whisk butter into chocolate until butter is melted and mixture is smooth. Set aside.
In a small, heavy pot over high heat, bring sugar and corn syrup to a boil, swirling pot occasionally to dissolve sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool for 5 minutes.
In the bowl of a heavy-duty electric mixer with wire whisk attached, beat eggs and yolks at medium-high speed until thick and frothy, 5 to 6 minutes. Reduce speed to medium low and carefully pour hot sugar syrup into beaten eggs in a thin, steady stream, avoiding the beaters. Remove bowl; use a rubber spatula to fold chocolate mixture into egg mixture.
Pour chocolate mixture into prepared pan. Place pan on a cookie sheet. Bake until cake has risen and set, 45 to 50 minutes. Move pan to a cooling rack and let cool completely. Run a thin, sharp knife around cake to loosen; remove from pan. Cover tightly and refrigerate overnight.
Let cake stand until room temperature and dust lightly with confectioners' sugar before serving.
---------------------------
Flourless Chocolate Cake
10 ounces semisweet chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
2 teaspoons instant espresso powder
3/4 cup boiling water
3 sticks unsalted butter, softened
6 large eggs, at room temperature
1 Tablespoon vanilla extract
Preheat oven to 350 degrees F. Butter the bottom and sides of a nine-inch springform pan. Line the bottom of the pan with a round of parchment paper and butter the paper.
Place both chocolates and the sugar in a food processor and process until finely ground. Pour the boiling water through the feed tube and process for 10-15 seconds until the chocolate is completely melted. Use a spatula to scrape down the sides of the work bowl. Add the butter and process until incorporated.
Add the eggs and vanilla and process until the mixture is smooth creamy, about eight seconds. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula.
Place the pan on a baking sheet and bake for 55-60 minutes, until the edges of the cake are puffy and the center is just set. Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate for at least three hours or until ready to serve.
Garnish with raspberry Sauce, sweetened whipped cream, cocoa powder, and fresh raspberries.
Flourless Chocolate Cake: Torta di Cioccolato
6 tablespoons unsalted butter, plus more or greasing the pan
1 1/4 cups granulated sugar
6 large eggs, separated
5 tablespoons instant espresso
6 tablespoons Dutch-processed cocoa powder (recommended: Droste)
6 tablespoons dark rum or Marsala
1 1/2 cups ground, toasted, blanched almonds
All-purpose flour, for coating the pan
Confectioners' sugar, for dusting
Melt the butter in a glass bowl over simmering water. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.) Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
Transfer the cake mixture to a mixing bowl and set aside.
Preheat the oven to 375 degrees F.
Butter and flour a 9-inch round cake pan.
In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold the whites into the chocolate mixture. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes. Remove from the oven and allow to cool 30 minutes more. Flip cake over, dust with confectioners' sugar and cut into wedges before serving.
This is a family favourite in my home, It is a rich, soft and moist cake.
100g butter
150g dark chocolate
4 large eggs
Pinch of salt
185g caster sugar
200g almond meal
Line a 20cm springform tin with baking paper. Preheat oven to 160 degrees Celsius.
Melt butter and chocolate together over low heat. Set aside to cool.
Separate eggs and beat whites with a pinch of salt and about one third of the sugar until whites form soft peaks.
In a separate bowl, beat yolks with remaining sugar until light and creamy.
Fold yolk mixture into chocolate mixture.
Then fold in almond meal, then egg whites.
Pour mixture into prepared tin and bake for about 55 minutes. A skewer inserted into the centre of the cake should come out clean, or with a few moist crumbs (not batter) attached.
Remove cake from oven and cover with a clean tea towel. Allow to cool in tin.
We served wedges of the cake with whipped cream and raspberries.
I Hope you will try this and enjoy as much as we do.
Cheers,
Sharonpimples blackheads
I would so love to have this recipe. Thanks!!!What is the recipe for the Chocolate ';Flourless'; Cake??
FLOURLESS CHOCOLATE CAKE
4 squares semisweet chocolate
1/2 stick butter, softened
3 eggs
6 ounces ground almonds
2 tablespoons sugar
1 tablespoon dark rum or vanilla
1/4 cup fine dark bread crumbs
Pinch of salt
Grease an 8 inch round cake pan and line with wax paper. Melt chocolate in a double boiler or microwave.
Using a wooden spoon, cream butter until light and fluffy, adding the sugar gradually. Add eggs one at a time, beating after each addition. Stir in melted chocolate, ground almonds, rum or vanilla, bread crumbs and salt.
Pour into prepared pan and bake at 375掳F for 25 minutes. Remove and cool on a wire cake rack.
Glaze:
2 squares unsweetened chocolate
2 squares semisweet chocolate
1/2 stick butter, softened
2 tablespoons honey
Melt chocolate in a double boiler. Stir in butter and honey, stirring constantly and cooking over low heat until thickened. Spread over cooled cake with a rubber spatula.What is the recipe for the Chocolate ';Flourless'; Cake??
Flourless Chocolate %26amp; Vanilla Marble Cake
by Abigail Johnson Dodge This dense, luscious cake has a texture a little like fudge and a little like cheesecake. A small slice goes a long way. Serves sixteen Yields one 9-1/2 inch cake
For the vanilla batter:
8 ounces cream cheese, softened to room temperature
2/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
For the chocolate batter:
10 ounces bittersweet chocolate, finely chopped
5 ounces (10 tablespoons) unsalted butter, cut into 6 pieces
3 large eggs
1/3 cup granulated sugar
1 tablespoon dark rum or espresso
1 teaspoon pure vanilla extract
Pinch table salt
Cocoa powder for dusting
tip
To slice the marble cake neatly, use a hot knife (run it under hot running water and dry it). Wipe the blade clean between slices.
Position an oven rack in the middle of the oven and heat the oven to 300掳F. Lightly grease a 9x2-inch round cake pan and line the bottom with parchment.Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.
Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and
continue beating until well blended.
Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don't overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.
Sprinkle cocoa on the bottom of the cake before inverting it onto another plate; the cocoa will keep the cake from sticking when you slice and serve it. Make Ahead TipsWrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.
There are several different versions of the flourless chocolate cake. Both of these are good. None of my recipes has a fudge topping, but you could either make a chocolate glaze or drizzle chocolate ice cream topping over the top. Another idea would be to serve with Chocolate Cool Whip or Chocolate Redi-Wip.
Flourless Chocolate Cake
8 tablespoons (1 stick) unsalted butter, room temperature, plus extra for buttering pan
10 ounces good-quality semisweet chocolate, preferably French or Belgian, coarsely chopped
1/2 cup sugar
3/4 cup light corn syrup
3 large eggs
2 large egg yolks
Confectioners' sugar for dusting
Preheat oven to 350掳. Lightly butter a 9-inch round springform pan with removable bottom. Line bottom with parchment paper; butter parchment.
In the top pan of a double boiler over simmering water, melt chocolate, stirring occasionally. Remove pan from heat and whisk butter into chocolate until butter is melted and mixture is smooth. Set aside.
In a small, heavy pot over high heat, bring sugar and corn syrup to a boil, swirling pot occasionally to dissolve sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool for 5 minutes.
In the bowl of a heavy-duty electric mixer with wire whisk attached, beat eggs and yolks at medium-high speed until thick and frothy, 5 to 6 minutes. Reduce speed to medium low and carefully pour hot sugar syrup into beaten eggs in a thin, steady stream, avoiding the beaters. Remove bowl; use a rubber spatula to fold chocolate mixture into egg mixture.
Pour chocolate mixture into prepared pan. Place pan on a cookie sheet. Bake until cake has risen and set, 45 to 50 minutes. Move pan to a cooling rack and let cool completely. Run a thin, sharp knife around cake to loosen; remove from pan. Cover tightly and refrigerate overnight.
Let cake stand until room temperature and dust lightly with confectioners' sugar before serving.
---------------------------
Flourless Chocolate Cake
10 ounces semisweet chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
2 teaspoons instant espresso powder
3/4 cup boiling water
3 sticks unsalted butter, softened
6 large eggs, at room temperature
1 Tablespoon vanilla extract
Preheat oven to 350 degrees F. Butter the bottom and sides of a nine-inch springform pan. Line the bottom of the pan with a round of parchment paper and butter the paper.
Place both chocolates and the sugar in a food processor and process until finely ground. Pour the boiling water through the feed tube and process for 10-15 seconds until the chocolate is completely melted. Use a spatula to scrape down the sides of the work bowl. Add the butter and process until incorporated.
Add the eggs and vanilla and process until the mixture is smooth creamy, about eight seconds. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula.
Place the pan on a baking sheet and bake for 55-60 minutes, until the edges of the cake are puffy and the center is just set. Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate for at least three hours or until ready to serve.
Garnish with raspberry Sauce, sweetened whipped cream, cocoa powder, and fresh raspberries.
Flourless Chocolate Cake: Torta di Cioccolato
6 tablespoons unsalted butter, plus more or greasing the pan
1 1/4 cups granulated sugar
6 large eggs, separated
5 tablespoons instant espresso
6 tablespoons Dutch-processed cocoa powder (recommended: Droste)
6 tablespoons dark rum or Marsala
1 1/2 cups ground, toasted, blanched almonds
All-purpose flour, for coating the pan
Confectioners' sugar, for dusting
Melt the butter in a glass bowl over simmering water. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.) Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
Transfer the cake mixture to a mixing bowl and set aside.
Preheat the oven to 375 degrees F.
Butter and flour a 9-inch round cake pan.
In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold the whites into the chocolate mixture. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes. Remove from the oven and allow to cool 30 minutes more. Flip cake over, dust with confectioners' sugar and cut into wedges before serving.
This is a family favourite in my home, It is a rich, soft and moist cake.
100g butter
150g dark chocolate
4 large eggs
Pinch of salt
185g caster sugar
200g almond meal
Line a 20cm springform tin with baking paper. Preheat oven to 160 degrees Celsius.
Melt butter and chocolate together over low heat. Set aside to cool.
Separate eggs and beat whites with a pinch of salt and about one third of the sugar until whites form soft peaks.
In a separate bowl, beat yolks with remaining sugar until light and creamy.
Fold yolk mixture into chocolate mixture.
Then fold in almond meal, then egg whites.
Pour mixture into prepared tin and bake for about 55 minutes. A skewer inserted into the centre of the cake should come out clean, or with a few moist crumbs (not batter) attached.
Remove cake from oven and cover with a clean tea towel. Allow to cool in tin.
We served wedges of the cake with whipped cream and raspberries.
I Hope you will try this and enjoy as much as we do.
Cheers,
Sharon
Cake recipe?
Has anyone heard of or have a ';.10 cent cake recipe';??Cake recipe?
ALMONDS AND PINE NUT BARS
1 lb. almond paste
1 lb. sugar
1 lb. butter
8 eggs
8 oz. cake flour
Mix almond paste and sugar until smooth. Add butter. Mix well. Add eggs that are well beaten, light, mix well and pour into a large baking sheet cake pan that is well greased and floured. Sprinkle generously with pine nuts. Bake about 20 minutes at 350 degrees.Cake recipe?
No, I haven't heard of it. I would assume it's like a pound cake, but you adding a 10 cent of honey or something to it. I heard of a 14 carat cake recipe.
UNCOOKED FRUIT CAKE (OLD-TIME)
2 (1 lb.) box graham crackers
3 to 5 cent boxes marshmallows
10 cent orange gum drops (sliced)
10 cent can Pet milk
10 cent can candied cherries
10 cent citron
1/2 lb. dates or 10 cent raisings
1 qt. shelled pecans
1 tsp. cinnamon
1 tsp. all spice
1/2 tsp. cloves
Crush graham crackers, cut up gum drops, citrons, cherries and pecans. Add cinnamon, all spice, and cloves. Melt cut up marshmallows with milk in top of double boiler and put over mixture. Work up real good and pack firmly in a greased bowl.
Source:
http://www.cooks.com/rec/view/0,196,1451鈥?/a>
www.bettycrocker.com and no I havent!
ALMONDS AND PINE NUT BARS
1 lb. almond paste
1 lb. sugar
1 lb. butter
8 eggs
8 oz. cake flour
Mix almond paste and sugar until smooth. Add butter. Mix well. Add eggs that are well beaten, light, mix well and pour into a large baking sheet cake pan that is well greased and floured. Sprinkle generously with pine nuts. Bake about 20 minutes at 350 degrees.Cake recipe?
No, I haven't heard of it. I would assume it's like a pound cake, but you adding a 10 cent of honey or something to it. I heard of a 14 carat cake recipe.
UNCOOKED FRUIT CAKE (OLD-TIME)
2 (1 lb.) box graham crackers
3 to 5 cent boxes marshmallows
10 cent orange gum drops (sliced)
10 cent can Pet milk
10 cent can candied cherries
10 cent citron
1/2 lb. dates or 10 cent raisings
1 qt. shelled pecans
1 tsp. cinnamon
1 tsp. all spice
1/2 tsp. cloves
Crush graham crackers, cut up gum drops, citrons, cherries and pecans. Add cinnamon, all spice, and cloves. Melt cut up marshmallows with milk in top of double boiler and put over mixture. Work up real good and pack firmly in a greased bowl.
Source:
http://www.cooks.com/rec/view/0,196,1451鈥?/a>
www.bettycrocker.com and no I havent!
Cake recipe using a chocolate syrup as a substitute for cocoa
I have nesquik chocolate syrupCake recipe using a chocolate syrup as a substitute for cocoa
Here are some website for cake recipes using chocolate syrup;
http://www.cooks.com/rec/search/0,1-00,c鈥?/a>
http://www.recipezaar.com/243080
http://www.grouprecipes.com/39689/chocol鈥?/a>Cake recipe using a chocolate syrup as a substitute for cocoa
I haven't made this cake in ages, but it's great. It's a bundt type cake that's vanilla and chocolate. Somehow the chocolate part ends up in the middle of the vanilla part - guess that's where it got its name.
Chocolate Intrigue Cake
3 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1 cup milk
1/4 teaspoon baking soda
3/4 cup chocolate syrup
1/4 teaspoon almond extract
Preheat oven to 350. Grease the bottom of a 10'; tube pan.
Sift dry ingredients. In mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla to milk. At low speed, add dry ingredients and milk alternately to butter mixture, beginning and ending with dry. Pour 2/3 of batter into pan. Into remaining batter, add soda, syrup, and extract. Pour over batter in pan. Bake 65-70 minutes. Cool completely in pan.
Here is a delicious recipe that uses chocolate syrup and does not contain any cocoa.
Chocolate Syrup Cake
Ingredients
3 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
2-3/4 cups sugar
1/2 cup cooking oil
5 eggs
1 cup buttermilk
2/3 cup chocolate syrup
1 tsp. vanilla
1 recipe Chocolate-Buttercream Drizzle
2 Tbsp. chocolate syrup
Directions
1. Preheat oven to 325 degrees F.
2. Grease and flour a 10-inch fluted tube pan; set aside.
3. In bowl stir together flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.
4. In a large mixing bowl beat sugar and oil with an electric mixer on medium to high speed for 1 minute or until evenly moistened.
5. Add eggs one at a time, beating well after each addition; beat until smooth.
6. Alternately beat in flour mixture and buttermilk.
7. Add the 2/3 cup chocolate syrup and vanilla; beat well. Pour into pan. Bake 1-1/4 to 1-1/2 hours or until a wooden toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. Remove from pan; cool completely on rack. Transfer cake to platter; drizzle with Chocoalte-Buttercream.
8. Just before serving, drizzle 2 tablespoons syrup around top edge.
--------------------------------
Chocolate Buttercream Drizzle
1. In large mixing bowl beat 3 tablespoons softened butter on medium speed for 30 seconds.
2. Add 1/2 cup powdered sugar; beat well.
3. Beat in 2 tablespoons chocolate syrup and 1/2 teaspoon vanilla. Beat in 3/4 cup powdered sugar.
4. If necessary, stir in milk until mixture drapes.
Here are some website for cake recipes using chocolate syrup;
http://www.cooks.com/rec/search/0,1-00,c鈥?/a>
http://www.recipezaar.com/243080
http://www.grouprecipes.com/39689/chocol鈥?/a>Cake recipe using a chocolate syrup as a substitute for cocoa
I haven't made this cake in ages, but it's great. It's a bundt type cake that's vanilla and chocolate. Somehow the chocolate part ends up in the middle of the vanilla part - guess that's where it got its name.
Chocolate Intrigue Cake
3 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1 cup milk
1/4 teaspoon baking soda
3/4 cup chocolate syrup
1/4 teaspoon almond extract
Preheat oven to 350. Grease the bottom of a 10'; tube pan.
Sift dry ingredients. In mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla to milk. At low speed, add dry ingredients and milk alternately to butter mixture, beginning and ending with dry. Pour 2/3 of batter into pan. Into remaining batter, add soda, syrup, and extract. Pour over batter in pan. Bake 65-70 minutes. Cool completely in pan.
Here is a delicious recipe that uses chocolate syrup and does not contain any cocoa.
Chocolate Syrup Cake
Ingredients
3 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
2-3/4 cups sugar
1/2 cup cooking oil
5 eggs
1 cup buttermilk
2/3 cup chocolate syrup
1 tsp. vanilla
1 recipe Chocolate-Buttercream Drizzle
2 Tbsp. chocolate syrup
Directions
1. Preheat oven to 325 degrees F.
2. Grease and flour a 10-inch fluted tube pan; set aside.
3. In bowl stir together flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.
4. In a large mixing bowl beat sugar and oil with an electric mixer on medium to high speed for 1 minute or until evenly moistened.
5. Add eggs one at a time, beating well after each addition; beat until smooth.
6. Alternately beat in flour mixture and buttermilk.
7. Add the 2/3 cup chocolate syrup and vanilla; beat well. Pour into pan. Bake 1-1/4 to 1-1/2 hours or until a wooden toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. Remove from pan; cool completely on rack. Transfer cake to platter; drizzle with Chocoalte-Buttercream.
8. Just before serving, drizzle 2 tablespoons syrup around top edge.
--------------------------------
Chocolate Buttercream Drizzle
1. In large mixing bowl beat 3 tablespoons softened butter on medium speed for 30 seconds.
2. Add 1/2 cup powdered sugar; beat well.
3. Beat in 2 tablespoons chocolate syrup and 1/2 teaspoon vanilla. Beat in 3/4 cup powdered sugar.
4. If necessary, stir in milk until mixture drapes.
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