Tag Archives: Baking

Jun22

Chocolate Sacher Torte

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Sacher torte is a classic Austrian chocolate cake layered with apricot preserves. You can use the preserves three ways: for moistening the cake layers, as a thick filling between the layers, and as a glaze to seal the cake before covering it in chocolate. The cake is moist and luscious on its own, but it’s also delicious served the traditional way, with unsweetened whipped cream.

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Yields: one 9-inch torte
Total Time: 2 hr
Cook Time: 1 hr

Ingredients

6 large eggs, separated
1 cup(s) all-purpose flour
1/2 cup(s) (1/3 cup) almond flour or 2 ounces blanched almonds, ground
1/4 teaspoon(s) salt
1 1/2 stick(s) unsalted butter, softened
1 cup(s) sugar
5 ounce(s) bittersweet chocolate, melted and cooled slightly
1 3/4 cup(s) apricot preserves
2/3 cup(s) light corn syrup
2 tablespoon(s) rum
10 ounce(s) bittersweet chocolate, chopped
Unsweetened whipped cream, optional, for serving

Directions

1. Preheat the oven to 375 degrees F. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the paper. Dust the pan with flour, tapping out the excess.

2. In a large bowl, using a handheld electric mixer, whip the egg whites at high speed until soft peaks form.

3. In a small bowl, whisk the all-purpose flour with the almond flour and salt. In another large bowl, beat the butter and sugar until fluffy. Add the yolks, one at a time, and beat until fluffy. Beat in the chocolate, then beat in one-fourth of the whites. Using a spatula, fold in the rest of the whites until no streaks remain.

4. Scrape the batter into the prepared pan and smooth the top. Bake the cake in the center of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the cake cool on a wire rack for 30 minutes, then remove the ring and let the cake cool completely. Invert the cake onto a plate and peel off the parchment. Turn the cake right side up. Using a long serrated knife, cut the cake horizontally into 3 even layers.

5. In a small microwave-safe bowl, whisk 1/4 cup plus 2 tablespoons of the apricot preserves with 1/4 cup of water and microwave until melted.

6. Set the bottom of the springform pan on a wire rack and set the rack on a baking sheet. Arrange the top cake layer, cut side up, on the springform pan.
Brush the cake with one-third of the melted apricot preserves. Spread 1/2 cup of the unmelted apricot preserves on top and cover with the middle cake layer. Brush the surface with another third of the melted preserves and spread another 1/2 cup of the unmelted preserves on top. Brush the cut side of the final layer with the remaining melted preserves and set it cut side down on the cake. Using a serrated knife, trim the cake edges if necessary to even them out.

7. In the microwave-safe bowl, microwave the remaining 1/4 cup plus 2 tablespoons of the apricot preserves until melted, about 30 seconds. Press the preserves through a strainer to remove the solids. Brush the preserves all over the cake until completely coated. Refrigerate for 20 minutes until set.

8. Meanwhile, in a medium saucepan, whisk the corn syrup with the rum and 2 tablespoons of water and bring to a boil. Cook until slightly thickened, about 1 minute. Put the chocolate into a heatproof bowl and pour the hot mixture on top. Let stand until melted, then whisk until smooth. If the chocolate glaze is too thick to pour, whisk in another tablespoon of hot water. Let cool to warm.

9. Using an offset spatula, scrape off any excess preserves from the cake so that it is lightly coated. Slowly pour half of the warm chocolate glaze in the center of the cake, allowing it to gently coat the top and spread down the side. Spread the glaze to evenly coat the torte. Microwave the remaining glaze for a few seconds and repeat pouring and spreading. Scrape up any excess glaze. Refrigerate for at least 10 minutes to set the glaze, then cut the torte into wedges and serve with the whipped cream.

Jun19

Dark Chocolate-Olive Oil Cake

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Full of rich, deeply chocolate flavor, you’d never guess it’s the olive oil that gives this cake such moistness and character. You can use a stencil design to dust the cake with confectioners’ sugar, or if you have a favorite chocolate frosting, feel free to use it here. Be sure your 8-inch cake pan is at least 2 inches high; the batter almost fills it. The cake keeps at room temperature for up to four days, but it will disappear much sooner than that.

Dark Chocolate-Olive Oil Cake

Serves 8 to 10

Ingredients

Olive oil and flour for the pan
1-1/4 oz. (1/2 cup) Dutch-processed cocoa powder (I use Droste)
1 tsp. vanilla extract
1/2 tsp. almond extract
4-1/2 oz. (1 cup) all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
3 large eggs plus 1 egg yolk, at room temperature
2/3 cup olive oil
1-1/3 cups sugar
1/4 cup confectioners’ sugar for dusting

Preparation

1. Position a rack in the middle of the oven. Heat the oven to 325°F. Generously oil an 8×2-inch round cake pan (or an 8-1/2-inch springform pan) with olive oil and line the bottom of the pan with parchment or waxed paper. Oil the paper and dust it lightly with flour.

2. In a small saucepan, boil about 1/2 cup of water. Meanwhile, sift the cocoa powder through a strainer over a small bowl. Stir 6 Tbs. of the boiling water into the cocoa until it’s smooth and glossy (if the mixture is very thick, you can add as much as 2 Tbs. more boiling water; when I tried this cake with Hershey’s cocoa, I needed to do this). Stir in the vanilla and almond extracts. Set aside to cool slightly. In another small bowl, mix together the flour, salt, and baking soda and set aside.

3. In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar. Using the whisk attachment, beat on medium-high speed until thick, lemon colored, and creamy, 2 to 3 minutes, scraping down the sides of the bowl. Reduce the speed to low and gradually add the warm (not hot) cocoa mixture until it’s well combined, scraping down the sides of the bowl once. Gradually mix in the dry ingredients until just combined, scraping down the sides of the bowl.

4. Pour the batter into the prepared cake pan and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, 55 to 60 minutes. Put the pan on a rack and carefully run a paring knife around the inside edge to release the cake. Let cool for 10 minutes. Using a second rack to sandwich the cake pan, flip the pan over. Carefully lift the pan from the cake, gently peel off and discard the paper liner, and let the cake cool completely.

5. Before serving, dust the top of the cake with confectioners’ sugar. To use a stencil pattern, use the flat side of the cake for a more level surface (the cake may dip slightly in the center; if that’s the case, you’ll get a cleaner design with a pattern that keeps close to the perimeter).

Jun17

Chocolate Tart with Nut Crust

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Serve this very rich chocolate-nut tart with softly whipped cream. If making up to 1 day ahead, cover and chill. To serve, let warm to room temperature, about 1 hour.

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Makes 8 to 10 servings

Ingredients

1 cup chopped walnuts
1 cup pine nuts
1/2 cup plus 3 tablespoons sugar
1/2 cup (1/4 lb.) butter or margarine
9 ounces bittersweet or semisweet chocolate
6 large egg yolks
1 teaspoon cognac or brandy
1/2 teaspoon almond extract
Unsweetened cocoa powder
Enjoy Creamy & Indulgent Carbonara Sauce

Preparation

1. In a food processor, whirl walnuts, pine nuts, and 1/2 cup sugar until nuts are coarsely ground. Pour into a 9-inch tart pan with removable rim. In a 2-cup glass measure, melt 1/4 cup butter in a microwave oven at full power (100%), 20 to 30 seconds. Add melted butter to nut mixture and rub in with your fingers to blend. Press mixture evenly over bottom and up sides of pan. Set pan on a foil-lined 12- by 15-inch baking sheet.
2. Bake in a 325° regular or convection oven until crust begins to brown around edges, 20 to 30 minutes.
3. Meanwhile, chop half the chocolate into 1/2-inch chunks and set aside. Finely chop remaining chocolate.
4. In the glass measure, combine remaining 1/4 cup butter, cut into small pieces, with finely chopped chocolate. Heat in a microwave oven at half power (50%) until chocolate is soft, 30 to 45 seconds. Stir until mixture is smooth.
5. In a bowl with a mixer on high speed, beat egg yolks, remaining 3 tablespoons sugar, cognac, and almond extract until mixture turns pale yellow, about 3 minutes. Add chocolate-butter mixture and beat to blend. Stir in coarsely chopped chocolate. Scrape into warm nut crust.
6. Bake in a 325° regular or convection oven until filling barely jiggles when pan is gently shaken, about 15 minutes. Set on a rack until warm or cool.
7. To serve, remove rim; dust tart lightly with cocoa and cut into wedges.

Jun15

Two-Bite Pure Chocolate Bliss Cookies

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If you love chocolate then I predict you will love these Double-Shot Mocha Chunk cookies. They are little bites of pure chocolate bliss. These cookies are like little baked truffles. #chocolateonsteroids. #chocolatefriendsofTenaciousM enjoy!!

Two-Bite Pure Chocolate Bliss

Yield: 3 dozen cookies

Ingredients for Double-Shot Mocha Chunks

1/2 cup butter
1 cup brown sugar
3/4 teaspoon baking powder
1 teaspoon espresso powder
1/2 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
2/3 cup Dutch-process cocoa
1 3/4 cups unbleached all-purpose flour
1 cup semisweet or bittersweet chocolate chips
1 cup chocolate chunks: semisweet, white, or espresso

Preparation

1. Preheat the oven to 350°F. Lightly grease or line with parchment two cookie sheets.

2. In a medium bowl, cream together the butter, sugar, baking powder, espresso powder, and salt.

3. Add the eggs and vanilla, beating until smooth.

4. Stir in the cocoa powder and flour; the dough will be stiff.

5. Mix in the chocolate chips and chunks.

6. Drop the cookies by tablespoonfuls (about 1 1/2″ balls) onto the prepared baking sheets, leaving about 1 1/2″ between them. A tablespoon cookie scoop works well here.

7. Bake the cookies for 10 minutes. Remove them from the oven, and allow them to cool on the pan.

Jun13

Triple-Chocolate Coffee Cake

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Gone are the days of crumbled coffee cakes. Welcome to the land of triple-chocolate coffee cake goodness. Enjoy by serving with wine, milk, or simply another slice of coffee cake.

Triple Chocolate Coffee Cake

Ingredients

1 (18.25-ounce) package devil’s food cake mix
1 (3.9-ounce) package chocolate instant pudding mix
2 cups sour cream
1 cup butter or margarine, softened
5 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate morsels, divided
1 cup white chocolate morsels
1 cup chopped pecans, toasted

Preparation

1.Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9-inch square cake pans.

2. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks.

3. Microwave white chocolate morsels in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans.

Jun4

Chocolate Chip Graham Cracker Snacking Cake

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This is an easy cake to make. This is not a high-rising cake at all. After spreading the batter out in the pan it is only abut 1 to 2 inches high, and it will not rise much more during baking. Don’t worry about this because it is a snacking cake, not a layer cake, and it comes out just fine.

Chocolate Chip Graham Cracker Snacking Cake

Ingredients – Cake

8 whole graham crackers, finely ground (about 1 cup)
¼ cup unbleached all purpose flour
1 tsp baking powder
½ tsp salt
6 tbsp (¾ stick) butter, softened
¼ cup sugar
1 egg
1 egg yolk
1 tsp vanilla extract
¼ cup milk
½ cup semisweet chocolate chips (I used mini choc chips)

Ingredients – Frosting

½ cup (1 stick) unsalted butter, softened
½ cup confectioners sugar
½ tsp vanilla extract
½ cup marshmallow fluff

Preparation – Cake

1. Preheat the oven to 350°F.
2. Grease an 8 inch square baking pan and dust it with flour, knocking out any extra (or use baking paper like I did).
3. Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
4. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth. With the mixer on low speed, add a third of the flour mixture, then half of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour.
5. Stir in the chocolate chips. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
6. Bake until a toothpick inserted in the center comes out clean, about 35 minutes.
7. Let the cake cool in the pan for about 10 minutes.
8. Invert it onto a wire rack, and then turn it right side up to cool completely.

Graham Cracker Chocolate Chip Snacking Cake 2

Preparation – Frosting

1. Place the butter in a medium mixing bowl and beat until creamy.
2. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth.
3. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days. Cut the cake into squares and serve each one with a dollop of frosting on top. (Bring the frosting back to room temperature first if it has been stored in the fridge).
4. Store any uneaten cake in an airtight container for up to 3 days.
5. Makes one 8 inch square cake.

May21

Mexican Chocolate Crunch Brownies

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The brownies will be a huge success! Although they are made with a box brownie mix, you could use your own recipe to top the crunchy base.

Mexican Chocolate Crunch Brownies

Makes: 24 brownies

Ingredients

1 box (12.8 oz) Cinnamon Toast Crunch cereal (about 8 cups)
½ cup butter, melted
1 box Fudge Brownie mix
½ cup vegetable oil
¼ cup water
2 eggs
½ teaspoon ground cinnamon
1⅓ cups semisweet chocolate chips
3 tablespoons tablespoons sugar
½ teaspoon ground cinnamon

Preparation

1. Heat oven to 350℉.
2. Spray 13×9-inch pan with cooking spray.
3. In a small bowl mix together the sugar and cinnamon, and set aside until needed.
4. Place cereal in food processor bowl with metal blade (do in 2 batches if necessary). Cover; process until finely crushed (or place cereal in large resealable food-storage plastic bag and crush with rolling pin).
5. Add butter to food processor and pulse until well blended. Press evenly in pan.
6. In large bowl, make brownie mix as directed on box, using oil, water and eggs and adding cinnamon. Stir in 2/3 cup of the chocolate chips. Pour brownie batter over cereal mixture.
7. Sprinkle remaining 2/3 cup chocolate chips evenly over batter.
8. Bake 20 minutes, then sprinkle the cinnamon-sugar evenly over brownies.
9.Bake 14 to 18 minutes longer or until brownies are set when lightly touched in center.
10. Cool 10 minutes; loosen edges but do not cut.
11. Cool completely, about 2 hours.

May20

White Chocolate Latte Cookies

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Sharing Chocolate!

Poppy's avatarBunny Kitchen

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So I am packed and ready to begin my epic USA vegan adventure, in just a few hours. I will be posting on facebook, twitter and instagram so that you can follow my adventures with some incredible vegan bloggers, recipe testers, facebookers, instagrammers and so on. If you don’t already, get following at the links above or at the end of this post or on the right hand side of the page to keep up with all the fun! What a way to celebrate the end of another Uni year!

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May17

Espresso Cake with Hot Kahlua Syrup

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Espresso Cake with Hot Kahlua Syrup. Doesn’t just reading the title of the cake sound amazing? I knew that chocolate and coffee were a good match, but never realized this about lemon. It is that little hint of lemon that really makes this cake special.

The method for creaming the butter and sugar for this cake is a little time consuming, but the end result of a beautiful light crumb will be worth it. Other than that, the cake is very straightforward to put together and the syrup is a breeze – and it is kind of fun to poke the small holes and pour the syrup over the top, knowing that the cake is going to be moist.

Espresso Cake 4Espresso Cake 5

Ingredients

Cake ~

3 tablespoons instant espresso
¼ cup boiling water
¼ cup cold water
2¼ cups sifted cake flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) butter
½ teaspoon freshly grated
lemon zest
1½ cups superfine or strained sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream

Kahlua syrup ~

⅔ cup Kahlua or Tia Maria liqueur
⅓ cup water
3 tablespoons honey

Preparation

Cake ~

1. Position rack in lower third of the oven and preheat to 350℉.
2. Spray a 10-cup bundt pan with baking spray.
3. In a small bowl, dissolve the espresso in boiling water. Stir in the cold water and set aside to cool.
4. Using a triple sifter, sift together the flour, cocoa, baking soda, and salt. [If you do not have a triple sifter, sift the dry ingredients together three times.] Set aside.
5. Cut the butter into 1-inch pieces and put them and the lemon rind [zest] in the large bowl of an electric mixer fitted with beaters of paddle attachment. Soften on low speed, then increase speed to medium-high and cream until smooth and light in color, about 1½ to 2 minutes.
6. Add the sugar, 1 tablespoon at a time, taking about 6 to 8 minutes to blend it in well. Scrape the sides of the bowl occasionally.
7. Add the eggs, 1 at a time a 1-minute intervals. Blend in the vanilla and sour cream. The mixture will look somewhat curdled at this point. This is okay.
8. Reduce mixer speed to medium-low. Add the dry ingredients alternating with the espresso, dividing the dry ingredients into three parts and the espresso into two parts, starting and ending with the flour. Mix just until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.
9. Pour the batter into the prepared pan and smooth the surface with the back of a tablespoon. Center the pan on the rack and bake in the preheated oven for 55 to 65 minutes, or until the cake begins to come away from the sides of the pan and a twig of straw or a toothpick inserted into the center comes out dry.
10. Remove from the oven. Set the pan on a cake rack for 10 to 15 minutes to cool slightly.

Kahlua syrup ~

1. In a small saucepan blend the Kahlua, water, and honey. Bring to a slow boil and simmer 2 to 3 minutes.
2. Remove from heat.
3. Pierce the top of the cake with a wooden skewer and slowly spoon the hot syrup over the top of the hot cake.
4. Let stand in the pan for at least 1 hour to allow cake to absorb all the liqueur, then invert onto a rack and remove pan.
5. Store at room temperature under a glass dome or in an airtight container for up to 7 days.

May13

Chocolate-Ricotta Icebox Cake

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Preparing this mouthwatering chocolate cake takes only 30 minutes and you can make it up to two days ahead. Enjoy!

Chocolate-Ricotta Icebox Cake

PREP: 30 MINS TOTAL TIME: 6 HOURS 30 MINS
SERVINGS:10

INGREDIENTS

Nonstick cooking spray
14 ounces semisweet chocolate (do not use chips)
2 containers (15 ounces each) part-skim ricotta cheese, room temperature
3/4 cup heavy cream
1 package (9 ounces) chocolate wafers (about 44 cookies)

DIRECTIONS

STEP 1
Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.

STEP 2
Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.

STEP 3
In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.

STEP 4
Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.

STEP 5
Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).