Hot Chocolate Meringue Cake

Author: Delia // Category: , ,
From Country Living


  • Parchment paper
  • 6 egg whites
  • 1 tablespoon(s) cream of tartar
  • 1 1/4 cup(s) sugar
  • 3 tablespoon(s) sifted cocoa
  • 1/8 teaspoon(s) cayenne pepper
  • 4 cup(s) whipped cream

  1. To make the cake: Heat oven to 200 degrees F. Line two baking pans with parchment paper and set aside. Draw two 9-inch circles in the center of the paper and set aside.
  2. Beat egg whites and cream of tartar until foamy. Stream in 1 1/4 cups sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted cocoa and cayenne pepper and continue beating to stiff peaks.
  3. Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour.
  4. Cool on the pan on a wire rack. Store in a very dry, cool place.
  5. Fill the layers with whipped cream and serve within 2 hours.

Tips & Techniques

Two large spoons — one to cut and the other to scoop — make serving this cake simple.

Fresh Coconut Cake

Author: Delia // Category: ,

If your coconut water does not measure 1 cup (8 fluid ounces), add enough tap water so the liquid measures 1 cup. Even though fresh coconut is sublime, you can use Goya brand coconut water in place of fresh coconut water and buy coconut flakes in the baking aisle.

Yield: 16 servings (serving size: 1 slice)


  • Cake:
  • Cooking spray
  • 1 tablespoon cake flour
  • 12 ounces sifted cake flour (about 3 cups)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups sugar, divided
  • 2/3 cup butter, softened
  • 1 cup warm coconut water (from 1 small brown coconut)
  • 1 teaspoon vanilla
  • 6 large egg whites

  • Frosting:
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 2 cups shaved fresh coconut, toasted


1. To prepare the cake, preheat oven to 350°.

2. Lightly coat 3 (9-inch) round cake pans with cooking spray; line bottom of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.

3. Combine 12 ounces (about 3 cups) flour, baking powder, and salt; stir with a whisk. Place 1 1/2 cups plus 2 tablespoons sugar and butter in a large bowl; beat with a mixer at medium speed for 2 1/2 minutes or until well blended. Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture. Beat in 1 teaspoon vanilla. In a separate bowl, beat 6 egg whites on high speed until foamy using clean, dry beaters. Add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Carefully fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Discard wax paper. Cool completely on wire racks.

4. To prepare frosting, combine 4 egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Combine remaining 1 1/4 cups sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. With mixer on low speed, pour hot sugar syrup in a thin stream over egg whites. Gradually increase speed to high; beat 8 minutes or until thick and cool. Stir in 1 teaspoon vanilla.

5. Place 1 cake layer on a serving plate, and spread with 1 cup frosting. Top with another cake layer. Repeat procedure with 1 cup frosting and remaining cake layer, ending with cake layer on top. Spread remaining frosting over top and sides of cake. Gently press shaved coconut onto top and sides of cake. Store cake loosely covered in refrigerator.

Source: Cooking Light, APRIL 2010

Coconut Cake Recipe

Author: Delia // Category: ,

For you coconut cake lovers out there, here is a recipe that will not disappoint. Delicious, and it looks great as well!

READY IN: ~ 1 Hr


* 4 large egg whites
* 1/4 teaspoon cream of tartar
* 1/8 teaspoon salt
* 2 Tablespoons sugar
* 1 1/4 cups sugar
* 1/4 cup water
* 1 teaspoon vanilla
* 2 cups fresh shaved coconut, toasted


* Cooking spray (I use the kind with flour in it and it works like a dream)
* 12 ounces cake flour sifted (about 3 cups)
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 3/4 cups sugar, divided
* 2/3 cups softened butter
* 1 cup warm coconut milk (from 1 small coconut or Goya brand coconut water)
* 1 teaspoon vanilla
* 6 large egg whites


1. Preheat your oven to 350 degrees. Lightly coat (3) 9-inch round cake pans with cooking spray. Beat egg whites on high speed until foamy.

2. Add 2 tablespoons sugar, one tablespoon at a time, beating until stiff peaks form. Take caution to not overbeat. Set aside.

3. Combine 12 ounces cake flour, baking powder, and salt, whisk well. Place 1 1/2 cups plus 2 Tablespoons sugar and butter in a large bowl beat with a mixer on medium speed for 3 minutes or until light and creamy.

4. Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture. Add in vanilla next and carefully, fold your egg whites into the cake batter.

5. Pour the batter into prepared pans. Bake for 18 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes.

6. Remove cakes from the pans and let it cool completely on a rack.


1. Combine the eggs whites, cream of tartar and salt and beat until foamy.

2. Add 2 tablespoons sugar, 1 tablespoon at a time beating until stiff peaks form. Just like we did for the cake.

3. Put 1 1/4 cups sugar and 1/4 cup water in a handled saucepan. Bring to a boil. Cook without stirring until a candy thermometer reaches 250 degrees.

4. With the mixer on low pour the extremely hot sugar syrup in a thin stream into the egg whites.

5. Gradually increase the speed to high and beat about 8 minutes. It is done when the bowl is cool to the touch. Stir in the vanilla.

6. Frost your cake. Gently arrange coconut on the top and sides of cake and serve!

Modified from a recipe at bakedbree

Fresh Fruit Tart Recipe

Author: Delia // Category: , ,
Fresh Fruit Tart picture

Prepration Time30 Min
Cooking Time10 Min
Ready In40 Min


100 mL Water
100 g Sugar
2 T. Quantreau or Grand Marnier (optional)
1 ea. 25cm (10inch) Pan di spagna or sponge cake*
0.5 L Milk
125 g +2 T. Sugar
1 t. Vanilla essence
2 drops Lemon essence
2 ea. Eggs
2 T. Flour
Fresh Mixed Fruits

How to make Fresh Fruit Tart

1. Make the syrup for the cake by combining the 100mL water, 100g sugar and the optional liquor into a small saucepan and bringing it to the boil. Remove the pot from the stove and set aside in a cool place.
2. Combine 50g of the sugar with the milk, vanilla and lemon essence into a 3 liter (3 quart) pot.
3. Place the pot over medium heat, stirring occasionally until it comes to the boil.
4. In the meantime, combine 75g sugar with the two eggs in a mixer bowl and whisk together until they double in volume and are pale in color.
5. Add the flour to the egg mixture and whisk it in to mix.
6. When the milk has boiled, add the egg mixture. (you'll now see why you used such a large pot).
7. Continue to cook until you return to the boil.(stirring constantly)
8. Pour the mixture onto a baking sheet or small roasting pan and sprinkle the top with the remaining 2T of sugar (this will prevent a skin from forming ).
9. Place the cream in the refrigerator to cool.
10. While the cream is cooling, proceed to slice-up your fruit. I have chosen to use pineapple, mango, kiwi, strawberries and blueberries, although the choice is up to you and your market's availability.
11. You are now ready to begin building the tart. First, apply the simple syrup with a pastry brush, using your judgment on the amount of syrup depending on how wet you want the cake.
12. Remove the cream from the refrigerator and give it a good mixing until it is nice and smooth, then apply a layer to the cake.
13. On top of the cream, begin to layer your fruit. Here is where you can be creative with colors and patterns.**
14. Get Ooooo's and Aaaaahhs from your friends and family!
Chef's Note:
*Most supermarkets sell these cakes pre-baked for convenience. If you would like to make your own, contact me by clicking on my photo in the upper right and I'll give you the recipe we use in Italy.
**Notice I used the larger slices (pineapple) on the outer ring and smaller sizes towards the middle. You can of course cut the pineapple into smaller pieces if you like.
~You can prepare your fruit tart in advance and brush the top with gelatine to preserve the fruit. Simply place 4-6 sheets of gelatine in a small sauce pot with cool water. When the sheets are soft, pour off the excess water and place the pot on low heat. When the sheets are completely melted, use a pastry brush to paint the top of the tart.


Children S Birthday Cake Recipe

Author: Delia // Category: ,


1 (18-1/2-oz., 526-g) pkg. chocolate cake mix
Oil, if required
3/4 cup (175 g) butter, softened
2 cups (250 g) powdered sugar, sifted
3 tablespoons unsweetened cocoa powder
2 tablespoons boiling water
Colored cake decors and M&M's

How to make Children S Birthday Cake

Grease and flour two 8-inch (20-cm) layer cake pans.
Preheat ovento350°F (175°C).
To make cake, prepare chocolate cake mix with eggs, water and oil, if required, according to package instructions.
Spread batter evenly in cake pans.
Bake 35 to 40 minutes, following package instructions to test doneness.
Cool as indicated on package.
To make frosting, cream butter and powdered sugar in a medium bowl until light and fluffy.
Dissolve cocoa powder in water; stir into butter mixture.
Fill cake, using about a third of the frosting.
Cover cake with remaining frosting, swirling it with a spatula.
To decorate cake, make figures from marshmallows as illustrated; join with wooden picks.
Cut a few marshmallows in half and press 1 side into colored cake decors.
Place marshmallows and M&M's on cake.


Dark Fruitcake Recipe

Author: Delia // Category: ,
Dark Fruitcake picture

Prepration Time10 Min
Cooking Time 4 Hr 10 Min
Ready In 4 Hr 20 Min
Difficulty LevelMedium
Servings 1


16 oz Citron, candied
-(or candied fruit
-and peels)
8 oz Cherries, candied
1 c Raisins, dark
1 c Raisins, golden
1 1/3 c Calmyra figs, cut
-into pieces
1 1/3 c Dates (pitted), cut
-into small slices
1 1/2 c Pecan halves
-(or walnut halves
-if necessary)
1/2 c Brandy
3 c Flour (white)
2 t Baking powder
2 t Salt
1 T Cinnamon, ground
1 t Nutmeg, ground
1 t Allspice, ground
1 t Cloves, ground
4 Eggs
1 3/4 c Brown sugar, packed
1 c Orange juice
3/4 c Butter, melted
1/4 c Molasses, light

How to make Dark Fruitcake

Mix fruits together in a bowl. Pour brandy over fruits. Turn fruit
mixture over every 20 minutes. Soaking time is a matter of taste, but two
hours is typical. Preheat oven to 300 degrees F. Prepare tube pan: grease
sides and bottom. Line bottom and sides with greased brown paper.
In a very large bowl, mix flour, spices, baking powder and salt. Stir
until spices are evenly blended throughout.
In a third bowl beat eggs until fluffy. Add brown sugar, orange juice,
molasses and butter. Mix, making sure that all the sugar dissolves.
Pour off any liquid from fruit mixture and add the fruit and the nuts to
the dry ingredients. Mix until all fruit pieces are coated. Then pour in
the liquids and mix gently until you have an evenly-mixed batter.
Pour batter into pan and bake at 300 degrees F. for 1 hour. Cover pan with
foil and bake for 1 hour more or until toothpick inserted in center comes
out clean. Cool for 30 minutes before removing from pan. Peel off paper
very carefully.
Put cake in cake tin lined with foil. For the next 3 to 4 weeks, sprinkle
a little brandy over cake twice a week. Keep cake covered and store the tin
in the refrigerator. If you prefer to omit the brandy, cover top of cake
with very thin slices of apple instead.


Little Chinese Almond Cakes Recipe

Author: Delia // Category: , ,


1 cup Gold Medal Flour
1/2 cup shortening (half butter)
1/2 tsp. salt
1/4 cup plus
2 tbsp. sugar
1/2 tsp. almond extract or vanilla
1 egg yolk
1 tbsp. water
1/4 cup blanched almonds

How to make Little Chinese Almond Cakes

Measure flour by dipping method or by sifting.
Place flour in bowl; cut in shortening finely.
Use hands to work in salt, sugar, and flavoring.
Shape into long roll, 1" in diameter; wrap in waxed paper.
Chill about 1 hr.
Heat oven to 400° (mod. hot).
Cut roll into 1/4" slices.
Place 1" apart on lightly greased baking sheet.
Brush each slice with a mixture of egg yolk and water.
Press 1/2 blanched almond into top of each.
Bake 8 to 10 min., or until light golden brown.


Foodbuzz Peanut Butter Frosting

Author: Delia // Category: , ,

Peanut Butter Frosting

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla bean paste
  • 1 pound powdered sugar
  • 1/4 – 1/2 cup of half and half, to consistency


Combine the butter, peanut butter, and vanilla bean paste in the bowl of an electric mixer.

Using the whisk attachment, whip the butter, peanut butter, and vanilla bean paste until light and fluffy.

Add the powdered sugar, and whip until it is incorporated.

The mixture will be stiff.

Gradually add the half and half, mixing on medium-high, until the icing is light and fluffy and is the right consistency for spreading.


Author: Delia // Category: ,
Tiramisu - pick me up, and espresso laden dessert torte by Cake Artisan


2 lb. 12 oz. Ladyfinger batter
9 fluid ounces Simple Syrup
2 fluid ounces Coffee or almond liqueur
1/2 fluid ounce Coffee extract
1/2 fluid ounce Vanilla extract
3 pounds Mascarpone Cream Mousse
Chocolate Ganache for decorating
Chocolate decorations, as needed


Ladyfingers are made from a spongecake batter that is piped into finger-length strips. After baking, these soft cakes may be eaten plain as a cookie or petit four. They are equally good when dried out in the oven, like biscotti. These versatile cakes are used to line the mold for a Bavarian dessert. For convenience, the batter may be piped close together to form a strip after baking and used to line a mold or torte ring.


3 ounces Cornstarch
4 ounces Bread flour
6 Egg yolks
6 ounces Granulated sugar
6 Egg whites
1/2 teaspoon Lemon juice


1. Sift the cornstarch and flour together.

2. Whip the egg yolks with 2 ounces (60 grams) of the sugar until thick and creamy.

3. Whip the egg whites until foamy. Gradually add 2 ounces (60 grams) of the sugar and the lemon juice. Continue whipping to soft peaks, then add the remaining sugar gradually and whip to stiff peaks.

4. Fold approximately one-quarter of the egg whites into the whipped yolks to lighten them, then gently fold in the remaining whites. Fold in the flour mixture.

5. Place the batter into a pastry bag fitted with a large plain tip. Pipe 4-inch- (10-centimeter) long cookies onto paper-lined sheet pans.

6. Bake immediately at 425°F (220°C) until lightly browned, approximately 8 minutes.

Simple Syrup (Cake Syrup)

Ratio: 2:1


16 oz Sugar

8 oz Water


Place water and sugar into saucepan and bring to a boil. Remove from heat and allow to cool before adding flavourings.

Mascarpone Cream Filling
Yield: 3lbs


1 lb. 5 oz. Mascarpone , warmed to 105°F (40°C)
9 Egg yolks
8 ounces Granulated sugar
5 fluid ounces Water
1/2 ounce Sheet gelatin, softened
1 pint Heavy cream, whipped to soft peaks


1. Place the warmed mascarpone in a large bowl.

2. Make a bombe batter by whipping the egg yolks in the bowl of a mixer fitted with the whip. Cook the sugar and water in a saucepan until the syrup reaches the soft ball stage 240°F (115°C).

3. Pour the sugar syrup into the yolks, with the mixer running at high speed. Pour in a steady stream between the side of the bowl and the beater. Once all the sugar is incorporated, whip one more minute at high speed then reduce to medium speed and whip until the bombe mixture cools to approximately 110°F (49°C).

4. Add the softened sheet gelatin to the warm bombe batter. Stir until the gelatin dissolves completely.

5. Fold the bombe batter into the mascarpone cream.

Yield: 2lbs


1 pound Bittersweet chocolate
1 pint Heavy cream
1 fluid ounce Almond or coffee liqueur


1. Chop the chocolate into small pieces and place in a large metal bowl.

2. Bring the cream just to a boil, then immediately pour it over the chocolate, stirring with a rubber spatula to blend. Stir gently until all the chocolate has melted.

3. Stir in the liqueur.

4. Allow to cool, stirring frequently with a rubber spatula until the desired consistency is achieved.

Assembly of Tiramisu

1. Butter and flour two paper-lined full-size sheet pans. Using a plain medium tip, pipe half of the Ladyfinger batter into 4 disks measuring 7 inches (17.5 centimeters) in diameter.

2. To make the strips of ladyfingers to line the ring mold, pipe the remaining batter into ladyfingers 4 inches (10 centimeters) long placed close together so they join at the sides and form a strip the entire length of the sheet pan. Bake as directed.

3. Lightly oil and sugar 4, 7-inch (17.5 centimeter) torte rings. Place them on a paper-lined sheet pan.

4. Cut the strip of ladyfingers in half lengthwise. Trim the strips of ladyfingers on each long edge to fit evenly inside the ring molds.

5. Position the ladyfinger strips inside the rings, cut to size to make a tight fit. Place a ladyfinger disk on the bottom of each ring.

6. Combine the simple syrup, liqueur, coffee extract and vanilla extract. Moisten the cake with half of this syrup.

7. Divide half of the Mascarpone Cream Mousse between each mold.

8. Place the second ladyfinger disk in the rings and moisten with the remaining coffee syrup.

9. Fill with the remaining Mascarpone Cream, leveling it to the rim.

10. Refrigerate or freeze the tortes for 2 hours.

11. Remove from freezer and cover the top surface with a thin layer of chocolate ganache, or sprinkle lightly with cocoa powder to garnish. Remove the rings then decorate the tortes with chocolate decorations of your choice (I made roses from chocolate modeling fondant).



I made this fancy tear shaped cake by placing cardboard and heavy plastic strips in a large 14 inch round pan to achieve the shape I wanted. LOTS of tape and smaller plastic molds were used to get the shape right.

Original recipe source: OnBaking – Labensky 2005

Cookies & Cream Oreo Look-Alike Cake

Author: Delia // Category: ,


Yield: 12 servings

For the Cake (Hershey’s Perfectly Chocolate Cake)
2 cups sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Filling:
8 ounces cream cheese, at room temperature
½ cup sugar
1 cup (8 ounces) heavy whipping cream
12 Oreo cookies, coarsely chopped

For the Ganache:
4 ounces semi-sweet chocolate
4 tablespoons (¼ cup) unsalted butter, cubed

1. To make the cake, preheat the oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Divide the batter evenly between the two pans.

3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. To make the filling, with a stand or hand mixer fitted with a whisk attachment, whisk the heavy whipping cream on low until it starts to become frothy and thick. Gradually increase the speed and whisk until stiff peaks form. Set aside.

5. In a large bowl beat together the cream cheese and sugar until well-blended and smooth. Using a rubber spatula, gently fold in ¼ of the whipped cream to lighten the cream cheese mixture. Fold in the remaining whipped cream, and then the chopped Oreos.

6. Place one layer of the cake on a serving plate, spread the filling mixture on top, and top with the second cake layer.

7. To make the ganache, microwave the chocolate and butter in a small microwavable bowl in 30-second intervals, stirring after each interval, until the butter is melted. Cool for 5 minutes.

8. Spread the ganache over the top of the cake and let stand until firm. Keep refrigerated.

(Inspired by Annie’s Eats and Kraft Foods)