Ingredients
4 Egg whites
75 g Sweet almond
1 1/2 dl Sugar
75 g Dark cooking chocolate
PARFAIT
125 g Light cooking chocolate
2 tb Liquid honey
3 Egg yolks
1 tb Coffee liqueur
1/2 dl Powdered sugar
GARNISH
3/4 dl Cream
Some fresh fruit or berries
75 g White cooking chocolate
Light cooking chocolate
Oven 175C Chop the almonds and dark chocolate. Beat the egg whites to a froth. Add the sugar in turns and keep beating to a froth. Stir down the almonds and chopped chocolate. Spread the mixture in a greased and with breadcrumbs sprinkled baking tin with a detachable bottom. Bake in the middle of the oven for about 25-30 minutes. Let the cake cool and then detach it. Wash the baking tin and place the cake back in it up-side-down.
Break the chocolate to the parfait into small pieces and put them in a bowl. Melt the chocolate in a water-bath. Beat the egg yolks and sugar really light and spongy. Add the liquid honey. Whip the cream in another bowl to a froth. Stir down a few spoonfuls of cream and possibly the coffee liqueur in the egg mixture. Add the melted chocolate in a fine squirt while stirring. Finally, Stir in the rest of the cream. Spread the parfait mixture over the cake. Put it in the freezer, at least for 3 hours.
Cut the white chocolate into small pieces. Bring the cream to a boil in a small saucepan. Take the saucepan from the heat and put in the chocolate. Let it melt and stir. Let the garnish cool. Coil the thick garnish over the cake. Put the cake back into the freezer and let it stand there for an additional hour at least. Take the cake out of the freezer about 15 minutes before it is to be enjoyed. Garnish with sliced cooking chocolate and possibly fresh berries or fruit.
Ingredients
Shortbread Base:
4 oz butter
2 oz caster sugar
6 oz plain flour
Cream butter with sugar. Add flour and work to a smooth dough. Press into a greased Swiss roll tin (approx 11"x7"). Bake at 350F until pale golden brown, about 20 minutes.
Filling:
1 small (or 1/2 large) tin condensed milk
4 tsp golden syrup
4 oz butter
4 oz caster sugar
Melt together the condensed milk, butter, sugar and syrup. Boil for about 5 minutes stirring all the time, then beat for 2-3 minutes- the filling should be of a pale fawn color as the condensed milk caramelizes. Pour onto the shortbread base and leave to cool.
Topping:
6 oz plain chocolate
Place the chocolate in a bowl over a pan of hot water and allow to melt over a low heat. When melted, quickly pour it over the caramel filling. Mark into portions before the chocolate sets firm.
Ingredients
The caramel filling must be stirred constantly during cooking for
perfect results.
1 C self raising flour
1 C coconut
1 C brown sugar firmly packed
125g butter melted
FILLING
400g can sweetened condensed milk
30g butter
2 Tblsp golden syrup
TOPPING
125g dark chocolate, chopped
30g butter
Lightly grease 20cm x30 cm lamington pan. Combine sifted flour, coconut and sugar in bowl, add butter, stir until combined. Press mixture over base of prepared pan. Bake in moderate oven, 15 minutes. Pour hot filling over hot base, return to oven 10 minutes; cool. Spread warm topping over filling, stand at room temperature until set.
Filling: Combine milk, butter and golden syrup in pan, stir over low heat, without boiling, about 15 minutes or until mixture is golden brown.
Topping: Combine chocolate and butter in pan, stir over low heat until smooth.
Ingredients
2/3 C self raising flour
1/4 tsp baking soda
1/3 C castor sugar
30g butter
1/3 C water
1 egg
PEPPERMINT FILLING:
21/4 C icing sugar
1 Tblsp oil
2 Tblsp milk
peppermint essence
CHOCOLATE TOPPING:
125g dark chocolate chopped
90g unsalted butter
Grease a 25x30cm Swiss roll pan, line base with paper, grease paper. Sift flour, cocoa and soda into small bowl of electric mixer, add sugar, butter and water; beat on medium speed for two minutes. Add egg, beat until combined. Spread mixture into prepared pan. Bake in moderate oven for about 20 minutes; cool in pan. Spread base with filling, refrigerate until set, spread with topping, refrigerate until set before cutting.
Peppermint filling: Combine sifted icing sugar and oil in small heat proof bowl, stir in enough milk to make a stiff paste; flavor with essence. Stir over hot water until spreadable.
Chocolate topping: Melt chocolate and butter over hot water.
Ingredients
Torte:
1 C + 2 Tblsp chocolate chips
7 egg yolks
2 C toasted hazelnuts
1/2 C unsalted butter
1 1/4 C sugar
1 Tblsp vanilla
1 Tblsp baking powder
8 egg whites, beaten to stiff peaks
pinch salt
Preheat oven to 350F; grease and flour three 9" round cake pans. Process chocolate chips, Hazelnuts and sugar in a food processor until finely minced. Add baking powder and salt. Add yolks, butter and vanilla and process until smooth. Fold whites into mixture. Pour batter into pans and bake 25 minutes. Cool thoroughly.
White Chocolate Ganache:
1/3 C heavy cream
4 oz white chocolate, in small chunks
Heat cream slowly until very hot. Add chocolate and beat vigorously until blended. Chill, then whip until thick.
Dark Chocolate Ganache:
1/2 C heavy cream
6 oz semisweet chocolate, in small chunks
Follow same procedure as with white chocolate ganache.
Lazy Gourmet Glaze:
1/4 C unsalted butter
2 Tblsp. heavy cream
4 oz. semisweet chocolate
1 Tblsp. brandy
Melt butter and chocolate together over hot, not boiling, water. Mix cream and brandy together and add to chocolate.
Assembly:
Place one cake layer on plate. Spread with 1/2 of dark chocolate ganache. Top with another layer. Spread with white chocolate ganache. Top with third cake layer. Ice sides with remaining dark chocolate ganache. Cover with Lazy Gourmet Glaze.
Ingredients
Oil for greasing pan
1 1/4 C cake flour
1/2 C unsweetened cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 C sugar
2/3 C water
1 1/2 egg whites
1/2 C baby-food prunes
Preheat oven to 350F. Lightly grease a 9-inch square baking pan with oil. Combine flour, cocoa, baking powder, baking soda and salt. In another bowl, stir sugar and water with fork or wire whisk until blended. Stir egg whites and prunes into sugar mixture until thoroughly blended. Gradually add flour mixture, stirring until smooth. Pour into prepared pan. Bake about 30 to 35 minutes, until knife inserted in center comes out clean. Cool in pan on wire rack.
Ingredients
1 box German Chocolate Cake mix
1 box white cake mix
1 pkg White sandwich cookies
1 large pkg vanilla pudding mix
Green food coloring
12 small tootsie rolls
1 new kitty litter box
1 new kitty litter box liner
1 new litter scoop
Prepare cake mixes per package directions. Bake them in any size pan you like. Prepare pudding and chill. You may or may not need/want all the pudding. Pulse cookies in small batches in a blender, scraping the sides often. Remove from the blender and divide.
To 1 cup of the cookie crumbs, add a few drops of green food coloring (it's suppose to look like the chlorophyll in the Kitty Litter). Mix with a fork or shake in a jar to mix. Set aside.
When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining (uncolored) cookie crumbs and enough of the pudding to make the mixture feel moist, but not soggy.
Place a liner in the box and pour in mixture. Unwrap 3 Tootsie rolls and heat in a microwave until soft and pliable. Shape blunt ends into slightly curved points (use your imagination). Repeat with three more rolls. Bury the rolls decoratively in the cake mixture, sticking out of the cake mixture at random intervals. Sprinkle the remaining white cookie crumbs over mixture, then scatter green crumbs lightly over top. Heat the 6 of the Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them of top of the cake and sprinkle with crumbs from box. Place box on a couple of sheets of newspaper and serve with the scooper!
Ingredients
3/4 cup, + 2 Tblsp milk
1/2 C bread or all purpose flour
1 tsp active dry yeast
1 1/2 C bread or all purpose flour
3 Tblsp sugar
1/3 C unsweetened cocoa
1 Tblsp grated orange zest
1/2 tsp salt
1/2 tsp vanilla extract
4 Tblsp unsalted butter
3 egg yolks
1/2 C golden or substitute fine chop nuts
1/2 tsp cinnamon
1 tsp brown sugar
Bring milk to a boil. Stir in first flour measurement. Cook over medium heat until mixture esembles mashed potatoes, stirring constantly. Remove from heat and cool to room temperature. Add all ingredients except the last three, according t o manufacturer's instructions. Process on normal bread cycle. At last beep at end of last mixing beep, or at end of first kneading cycle, add raisins/or nuts, cinnamon and brown sugar. Cool for at least 30 minutes in machine. This firms the bread.
Ingredients
2 sticks of butter
1/2 C cocoa
2 C sugar
4 eggs, slightly beaten
1 1/2 C flour
Pinch of salt
1 1/2 C nuts
1 Tblsp vanilla
jar of marshmallow cream
Melt butter and cocoa together, remove from heat. Stir in sugar and eggs and mix well. Add flour, salt, nuts, and vanilla. Mix well. Bake in 13x9x2 inch pan at 350F for 35 to 45 minutes (check with the toothpick method). Remove from oven, spoon marshmallow cream over the cake.
Icing:
1/2 C butter
1/3 C cocoa
1 TBlsp vanilla
1 box 10X powdered sugar
1/3 C milk
Melt butter and cocoa together, add the rest of the ingredients. Spread over marshmallow layer. Enjoy
Ingredients
1/2 C Margarine
1/2 C Vegetable Oil
1 3/4 C Sugar
2 Eggs
1 tsp Vanilla
1/2 C Sour Milk
2 1/2 C Flour
4 Tblsp Cocoa
1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Ground Cloves
2 C Ground Peeled Zucchini
1/3 C Chocolate Chips
Cream margarine, oil, and sugar. Add eggs, vanilla, and sour milk. Mix well. Add all dry ingredients. Mix well, then add zucchini. Spoon into greased and floured 9x12x2 inch pan. Sprinkle with chocolate chips. Bake at 325F for 40-45 minutes.
Ingredients
Crust:
1 1/2 C chocolate wafers, ground (Famous Brand)
2 Tblsp sugar
1/4 C butter
Filling:
1 lb cream cheese
1/2 C sugar
2 large eggs
6 oz semi-sweet chocolate, melted and cooled
1/2 tsp almond flavoring
1 tsp vanilla
1/3 C amaretto
2/3 C sour cream
Preheat the oven to 300F. Blend together the ingredients for the crust and form in an 8-inch pie dish. Beat the cream cheese until smooth. Beat in the sugar gradually. Beat in the eggs, one at a time, at low speed. Add the cooled chocolate, the flavorings, the amaretto, and the sour cream. Beat at low speed until blended well. Pour into the crust and bake at 300F for one hour. Turn off the heat and let the cheesecake sit in the cooling oven for an additional hour. Remove from the oven and let cool to room temperature, then chill in the refrigerator for 24 hours.
Ingredients
1/3 C milk, nonfat dry mixed with enough water to measure 1 cup
1 tsp baking powder
1/2 tsp salt
2 sticks butter, unsalted, softened
2 tsp vanilla
1 Tblsp espresso, instant powder dissolved in 2 Tblsp water, warm
2 1/2 C sugar, granulated
4 large eggs
Confectioners' sugar for dusting cake
1 1/2 C flour, unbleached
1 C cocoa powder, unsweetened Dutch-process
Preheat the oven to 325F. Butter and flour a 10" x 4", 4 quart tube pan (with a non-removable tube). Stir the milk mixture, the vanilla and the espresso mixture together in a small bowl. Combine and sift the flour, the cocoa powder, the baking powder and the salt into a bowl. Use the large bowl of an electric mixer to cream the butter. Gradually add the granulated sugar. Beat until light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition. Use the lowest speed on the mixer while adding the flour mixture alternating in batches with the milk mixture, starting and finishing with the flour mixture. Pour the batter into the tube pan. Bake in the middle of the oven for 1 1/2 hours or until springy to the touch. Let cool in the pan on a rack for 15 minutes. Turn out onto the rack. Dust with the confectioners' sugar.
Ingredients
6 oz Cream Cheese, Softened
1 3/4 C All-Purpose Flour
1/2 C Butter
2 tsp Baking Powder
2 tsp Vanilla
1/2 tsp Salt
3/4 C Sugar
3/4 C Whole Milk
3/4 C Brown Sugar, Packed
Powdered Sugar
2 Eggs
Grapes
4 oz Unsweetened Chocolate
Preheat oven to 350F. Melt the chocolate. Beat the cream cheese, butter, vanilla, sugar and brown sugar together until creamy. Stir in the melted chocolate. Combine the flour, baking powder and salt in another bowl. Add the flour mixture to the chocolate, alternating with the milk, blending thoroughly after each addition. Spoon into a well greased Bundt pan. Bake 55 to 60 minutes. Cool in the pan for 20 minutes before inverting onto a cooling rack. Serve inverted, dusted with powdered sugar and garnished with grapes.
Ingredients
2 C sifted cake flour
2 C sugar
3/4 C cocoa
1 1/4 tsp baking powder
1/4 tsp baking soda
3/4 C teaspoon salt
1/2 C shortening
1/2 C sour cream, divided
1/2 C milk
1/3 C kirsch or cherry flavor brandy
2 large eggs
2 egg yolks
4 C whipping cream
1/3 C sifted powdered sugar
2 Tblsp kirsch or cherry brandy
2 (21-oz) cans cherry pie filling
Grease 2 (9 inch) cake pans; line bottoms with wax paper. Grease wax paper and sides of pans and dust with flour or cocoa. Combine first 6 ingredients and add shortening and 1/4 cup sour cream Beat on low speed for 30 seconds or until well moistened. Add rest of sour cream, milk and first measurement kirsch. Beat at medium speed for 1 1/2 minutes. Add eggs and egg yolks, beating after each addition for 20 seconds. Pour batter into prepared pans. Bake at 350F for 30 to 35 minutes until center tests done. Cool in pan on wire rack for 10 minutes. Remove from pans; remove wax paper and cool completely on wire racks. Split cake layers in half by marking with toothpicks and sawing in two with dental floss.
Place knife blade in food processor. Break 1 cake layer into pieces and pulse in processor or blender until it resembles fine crumbs. Set aside. Beat whipping cream until foamy; gradually add powdered sugar until soft peaks form. Add 2 tablespoons kirsch, beating until stiff peaks form. Reserve 1 1/2 cups whipped cream as garnish.
Place 1 cake layer on plate; spread with 1 cup whip cream and top with 1 cup cherry pie filling. Repeat procedure and top with last cake layer. Frost top and side of cake with whipped cream. Pat Cake crumbs around sides of cake. Pipe or dollop remaining 1 1/2 cups whipped cream around top exterior edges of cake; spoon 1 cup pie filling in center. Cover and chill 8 hours.
Ingredients
1/2 C real butter, or half butter, half margarine
2 C sifted sugar
2 C cake flour
1 1/2 C sweet milk
2 egg yolks, well beaten
1 tsp vanilla
1/4 lb bitter chocolate (4 sqs)
2 tsp baking powder
2 egg whites, well beaten
Cream butter and sifted sugar. Add the melted chocolate. Fold into this the egg yolks and vanilla. Sift flour with baking powder and sift twice more. Combine the two mixtures, alternating with the milk. Lastly, fold in the beaten egg whites. Pour batter in 2 greased and floured 9 inch cake tins. Bake at 350 to 375F for 30 to 35 minutes or until cake tests done. Remove from oven and cool before icing. The original recipe called for 1 cup chopped pecans to be folded into the cake batter, but we prefer to add them to the frosting. You can take your choice. Ice cake with the pink peppermint frosting given below.
Frosting:
2 unbeaten egg whites
few grains salt
1 1/2 C sifted sugar
crushed peppermint candy
chocolate shot or grated sweet chocolate
5 Tbsp water
1 1/2 tsp white corn syrup
2 or 3 drops oil of peppermint
1 or 2 drops pink vegetable coloring
In the top of a double boiler place the egg whites, salt, sugar and water mixed with the white corn syrup. Use a rotary egg beater and cook the mixture 7 minutes by the clock, beating all the while. Have the water boiling when you begin to make the icing. When done it should stand in peaks. Add the oil of peppermint and taste the frosting to get the right amount. Color pink with vegetable coloring. After you put the frosting on the cake and while it is still soft, decorate the top of the cake with alternating rows of crushed peppermints and chocolate shot or grated chocolate.
Ingredients
About 3/4 C butter or margarine, at room temperature
2 C sugar
3 large eggs
2 C lightly packed shredded zucchini
1/3 C rum, brandy, or water
2 1/2 C all-purpose flour
1 C chopped walnuts
1 C semisweet chocolate baking bits
1/2 C unsweetened cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3/4 tsp ground cinnamon
1/4 C milk
Rum glaze (recipe follows, optional)
In a large bowl with an electric mixer, beat 3/4 cup butter and sugar until smoothly blended. Beat in eggs, 1 at a time, until fluffy. Stir in zucchini and rum. Mix flour with nuts, chocolate, cocoa, baking powder, soda, salt, and cinnamon. Stir flour mixture and milk into egg mixture until well blended. Spread batter into a well-buttered and flour dusted nonstick 10-inch plain or fluted tube pan. Bake in a 350F oven until cake begins to pull from pan sides and springs back when firmly pressed in center, 50 to 55 minutes. Let cool in pan on a rack about 15 minutes. Invert from pan onto rack; let cool. Drizzle glaze over cake. Serve or store airtight up to 1 day.
Rum glaze: Mix together until smooth 1 2/3 cups powdered sugar and 3 Tblsp rum or water. Use within 1 hour.
Ingredients
1/4 C + 2 Tblsp margarine
1 C sugar
2 eggs
1 1/4 C flour
1/4 C unsweetened cocoa powder
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp ground cloves
1/4 tsp salt
1/4 C skim milk
1 1/2 C shredded zucchini (drain excess liquid from zucchini before measuring)
1 tsp vanilla extract
1 Tblsp confectioners' sugar
Combine margarine and sugar in the bowl of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking powder, baking soda, cloves and salt in a bowl. Add to egg mixture alternately with milk. Stir in zucchini and vanilla. Fill lightly greased muffin cups 2/3 full with batter. Sprinkle with confectioners' sugar. Bake in a preheated 350f oven for 20 minutes, or until a wooden toothpick inserted in the center comes out clean.
last updated 11/21/99