Bittersweet Chocolate Cake

There is one day a year in which I will happily indulge in a piece of chocolate cake, and that is Valentine's Day, which also happens to be my birthday. This is the cake I made for this year's birthday fete. It comes from the classic Silver Palate Cookbook and includes the addition of a touch of grated orange peel. With almost a pound of chocolate, almost a pound of butter, a dozen eggs, and only one cup of flour, you can just imagine how delectably rich it is.

Ingredients

• 14 ounces bittersweet or semisweet chocolate, grated or broken into small pieces
• 3 Tbsp water (or more if needed)
• 12 eggs, separated
• 2 cups granulated sugar
• 2 teaspoons grated orange peel
• 3 1/2 sticks (3/4 lb plus 4 Tbsp) unsalted butter, softened
• 1 cup all purpose flour, sifted
• Powdered sugar

 Method

1 Preheat oven to 325°F. Grease the sides and bottom of a 10-inch springform pan. Add a few tablespoons of sugar and gently shake so that all the sides and bottom of the pan are coated with sugar. Tap out excess sugar.
2 Beat egg yolks with the granulated sugar until they are thick and pale yellow and form a ribbon when they fall from the beater.

3 Place chocolate and 3 Tbsp of water in the top of a double boiler. Melt over simmering water, whisking until smooth. If the chocolate gets too thick, and looks like it will firm up, whisk in a tablespoon or more of water. Let cool slightly.



4 Fold the warm chocolate into the egg mixture. Stir in the softened butter. Stir in the grated orange peel. Fold in the sifted flour. Mix thoroughly but gently.

5 Beat egg whites until stiff. (See this wonderful explanation of whisking egg whites taken from La Bonne Cuisine de Madame Sant-Ange.) Stir a large spoonful of the chocolate mixture into the beaten egg whites. Mix well. Pour this mixture into the chocolate mixture, fold together gently, incorporating the whites completely. Be careful at this stage not to overmix.

6 Turn batter into the springform pan. It will come close to the top of the pan. Set the pan on the middle rack of your oven and bake for 1 hour and 20 minutes, or until a cake tester inserted in the center comes out clean. Cool on a rack for 15 minutes, then remove the outer rim. Allow the cake to cool completely before removing the bottom of the pan. Refrigerate.
7 When ready to serve, sprinkle with powdered sugar.
Makes 20 small, but quite rich, servings.

recipe source: http://simplyrecipes.com

Blackberry and Apple Crumble Cake

Blackberries should be handled gently because of their fragile nature. Try to use within 2 days or better yet, as quickly as possible. The berries should be dry, firm and deep black in color, with no evidence of damage or mold. Don't wash the blackberries until just before you plan on using them.

Ingredients

680 g  Cooking apples
450 g  Blackberries
75 g  Caster sugar
Juice and rind of 1 lemon
10 ml Arrowroot mixed with
15 ml Cold water
75 g  Unsalted butter
75 g  Caster sugar
1 Egg, lightly beaten
5 ml Baking powder
75 g  Ground almonds
225 g  Plain flour
2 1/2 ml Ground cinnamon
12    Whole almonds to decorate

Method

Peel, core and slice cooking apples and place in a pan with blackberries, sugar, lemon juice and rind and 45 ml water. Simmer gently for 10 minutes until the fruit is just softened. Add arrowroot mixture and stir until thickened. Cool.
To make the base and topping, blend together butter and sugar in a processor unti soft and fluffy. Add beaten egg, baking powder, ground almonds, flour and ground cinnamon and process until just crumbly.
Turn mixture into a bowl.
Grease and line a 23 cm spring form pan.
Turn out 2/3 of the crumble mixture onto a floured surface and knead gently together to combine.
Use to cover base of prepared pan, simply pushing any cracks together.
Spread cooled blackberry and apple mixture over base. Sprinkle reserved crumble mixture evenly over fruit topping and decorate with whole almonds.
Bake at 350 F for 50 minutes until pale golden.
Serve warm or cold.

vegetables cake with cheese

This is easy recipe, quick recipe and tasty recipe


Ingredients
4 eggs
4 tablespoons flour
4 tablespoons powder milk
cup of cooking oil
cup of water
Salt
One teaspoon baking powder
Shredded carrots
Green pepper chopped small
White cheese
Grated cheddar cheese

  

Method
Put these ingredients in a blender: eggs, flour, powder milk, cooking oil, water, salt and baking powder.
After mixing placed in a tray and sprinkle it with grated carrots and green pepper then add white cheese and sprinkle it and then add cheddar cheese and put in the oven.

Raspberry Poke Cake

Poke around your cupboard and freezer and you'll probably find everything you need to make a classic "poke" cake. Some things just get easier.

Ingredients

• 1  box Betty Crocker® SuperMoist® white cake mix
• Water, vegetable oil and egg whites called for on cake mix box
• 1  box (4-serving size) raspberry-flavored gelatin
• 1  cup boiling water
• 1/2  cup cold water
• 1  container (8 oz) frozen whipped topping, thawed (3 cups)
• Fresh raspberries, if desired

 Method

1. 1Heat oven to 350°F (325°F for dark or nonstick pan).
2. 2Make and cool cake as directed on box for 13x9-inch pan.
3. 3Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

 

Almond and orange cakes

Treat the family to these easy almond and orange cakes - the kids, in particular, will love them! 

Prep Time: 15 minutes

Ingredients

• 150g butter
• 2 eggs
• 1 orange
• 2/3 cup caster sugar
• 200g almond meal
• 1 cup self-raising flour
• Icing sugar

 

Method

Preheat oven to 170°C. Line a 12 x 1/2 cup muffin tray with paper cases. Place 150g butter, melted and cooled, 2 eggs whisked, and the finely grated rind and juice of 1 orange in a bowl. Whisk to combine. 

Stir in 2/3 cup caster sugar, 200g almond meal and 1 cup self-raising flour. Mix until well combined. Divide evenly among the paper cases. 

Bake for 18-20 minutes or until golden and a skewer inserted into the centre comes out clean. Serve warm, dusted with icing sugar.

Lemon Lime Pound Cake

Lemon Lime Pound Cake is a very tasty recipe made with a cake mix and baked in a bundt cake pan.


I took this cake to a potluck supper. Before dinner several friends confessed to being too full to even enjoy dinner that evening. It was amazing that although they weren't able to eat much dinner, they were able to eat two pieces of this Lemon Lime Pound Cake!


Prefer to make your cakes from scratch? Try this from-scratch recipe for 7UP Pound Cake, it's similar to this recipe for Lemon Lime Pound Cake. It's the one my mother used to make for me.

 

to cut your cake you need good knife! look in tools of kitchen

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 12 Servings

Ingredients

 

• 18 ounce yellow cake mix
• 4-serving size vanilla instant pudding and pie filling mix
• 4 large eggs
• 1 cup lemon lime flavored soda
• 1/3 cup vegetable oil
• 1 lemon, juice and zest, divided
• 1 lime, juiced and zest, divided
• 1 cup powdered sugar, sifted
• Possible additional lemon and/or lime juice needed

Method

Preheat oven to 350 degrees f. Grease and flour Bundt or tube pan.

Place first set of ingredients into large bowl. Add 1/2 zest from both lemon and lime. With electric mixer, mix for 2 minutes. Carefully, pour into pan. Bake for 50 to 60 minutes. Test for doneness with tooth pick. Cool in pan on wire rack for 25 minutes. Invert on rack and cool completely. Once cool place on serving plate.

In glass measuring cup, measure combined juices. Add additional juice, if necessary, to make 1/4 cup. Stir in remaining zest and powdered sugar until smooth. Spoon the glaze over the Lemon Lime Pound Cake. Use a pastry brush, if necessary, to get glaze off of plate and onto cake.