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Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

A Simple Black Forest Cake Recipe

Author: Delia // Category: , ,
A Simple Black Forest Cake Recipe

Cake recipes are fun to look for and there are numerous cake recipes that you can find both from cookery books as well as from online sources. This Black Forest Cake recipe is for a moist, dark chocolate cake filled with cherries and whipped cream, and garnished with chocolate curls. This is a very popular and well-known cake recipe.

Ingredients

  • ½ cup butter, softened
  • 11/4 cup sugar
  • 2 eggs
  • 1 ½ cup all purpose flour
  • ½ unsweetened cocoa power, natural
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk

Ingredients for filling

  • ¼ cup cherry, randy
  • 2 cans cherry pie filling
  • 3 cups heavy whipping cream, chilled
  • ¼ cup confectioner’s sugar
  • Milk chocolate curls or shavings, for garnish
  • Cherries or sweet cherries, for garnish, optional

Preparation:

Preheat oven to 350 deg F.

Cover the cake pan with greaseproof or other non-stick paper. In an electric mixer, beat the softened butter with sugar until white and fluffy. Add one egg at a time, folding the mixture in well. Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.

Transfer to a cake pan and bake at 350 degrees just until set in the middle and only a few moist crumbs on it. Do not over bake. When the cake cools down, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling

Drain cherry pie filling in a colander to remove most of the thickened juices.
Beat the whipping cream with confectioner’s sugar until it thickens. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling

Sprinkle each layer of the cake with cherry. Place one cake layer on a serving plate.
Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream. Add the second cake layer. Spread one fifth of the whipped cream on the second layer and the remaining cherry on top. Add the third cake layer. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and on top of the cake.


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Tiramisu Recipe

Author: Delia // Category: , ,



Tiramisu (pronounced "tih-ruh-mee-SOO") is an Italian dessert invented in the 1960's at the El Touga restaurant in Treviso, Italy. Literally translated 'Tiramisu means "pick me up" or "carry me up", which probably refers to the jolt you get after eating espresso and alcohol laced ladyfingers. It is often called an 'Italian Trifle" because, like any trifle, it is made by layering cake (or ladyfingers), that have been soaked in spirits, with a rich custard. In a Tiramisu, the ladyfingers or sponge cake are dipped in a mixture of coffee (espresso) and alcohol (rum or Marsala), followed by a layer of Zabaglione (Zabaione) (pronounced zah-bahl-YOH-nay) that has been mixed with mascarpone cheese. Zabaglione is a rich Italian custard that is made by whipping egg yolks, sugar, and sweet Marsala wine over a water bath. The Marsala wine that is used in a Zabaglione actually comes from the Italian City of Marsala (Sicily) and is a fortified wine (like sherry and port) with a rich, smoky flavor that can be sweet or dry. The Zabaglione is made even more delicious by whisking in some lovely mascarpone cheese, which also comes from Italy. Mascarpone, pronounced mas-kahr-POH-nay, is a soft unripened cheese that belongs to the cream cheese family. It is a thick, buttery-rich, sweet and velvety, ivory-colored cheese, with a delicate and mild flavor, produced from cow's milk that has the texture of clotted or sour cream. It is sold in plastic 8 ounce (227 grams) tubs and can be found in specialty food stores and in the deli section of many grocery stores.

The recipe I have included here deviates slightly from the classic Tiramisu. Instead of a Zabaglione, I have used an English style custard, although it does include all the necessary ingredients like eggs, sugar, and alcohol and, of course, mascarpone cheese. Ladyfingers form the base and these finger-shaped cookies that are about 3 1/2 inches long and 1 inch wide (8 x 3.5 cm), are made with a sponge cake batter. They are called Savoiardi in Italy and are so named because they come from Savoy Italy. For this dish I like to use store bought ladyfingers (a real time saver) because they are thicker and their texture, crisp yet very absorbent, keeps its shape even after being dipped in the coffee soaking syrup. The top of the Tiramisu is garnished, first with a dusting of cocoa powder, and then with shaved or chopped semisweet chocolate and raspberries (if they are in season). It is a good idea to make this dessert the day before so the flavors have time to mingle, and I also like to place the Tiramisu in the freezer for an hour or two before serving as this makes it much easier to slice.

Cream Filling:

2 cups (480 ml) milk, divided

3/4 cup (150 grams) granulated white sugar, divided

1/4 cup (35 grams) all purpose flour

6 large egg yolks

1/4 cup (60 ml) dark rum or Marsala

2 teaspoons pure vanilla extract

1/4 cup (57 grams) unsalted butter, cut into small pieces

8 ounces (1 cup) (227 grams) mascarpone cheese

Ladyfingers:

32 crisp ladyfingers (Savoiardi)

Coffee Soaking Syrup:

1 1/2 cups (360 ml) very strong brewed coffee or espresso

1/3 cup (65 grams) granulated white sugar

1/4 cup (60 ml) dark rum or Marsala

Topping:

Cocoa Powder for Garnishing

1 ounce (30 grams) semisweet or bittersweet chocolate, grated or chopped

Fresh Raspberries (optional)


Cream Topping: In a medium sized saucepan heat 1 3/4 cups (420 ml) milk and 1/2 cup (100 grams) sugar just until boiling. Meanwhile, in a heatproof bowl, whisk together the remaining 1/4 cup (60 ml) milk, 1/4 cup (50 grams) sugar, flour, and egg yolks. When the milk comes to a boil, gradually whisk it into the egg yolk mixture. Transfer this mixture into another clean large saucepan and cook over medium heat, stirring constantly, until it comes to a boil. When it boils, continue to whisk the mixture constantly for another minute or so or until it thickens. Remove from heat and strain into a large bowl. (This will remove any lumps that may have formed.) Whisk in the Marsala (or rum), vanilla extract, and butter. Immediately cover the surface of the custard with plastic wrap to prevent a crust from forming. Refrigerate until cold, approximately two hours.

Once the custard has cooled sufficiently, remove from the refrigerator. In a separate bowl, with a wooden spoon, beat the mascarpone cheese until it is soft and smooth. Gently fold, or whisk, the mascarpone into the cold custard until smooth.

Coffee Soaking Syrup: In a large shallow bowl combine the coffee (espresso), sugar, and rum. Taste and add more sugar if you like. Set aside.

To Assemble: Line a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan with plastic wrap. Make sure the plastic wrap extends over the sides of the loaf pan.

Have ready the ladyfingers, coffee mixture, and cream filling.

Working with one ladyfinger at a time, dip 8 ladyfingers in the coffee mixture and place them side by side in a single layer over the bottom of the loaf pan. Spoon 1/3 of the cream filling over the ladyfingers, making sure they are completely covered. Repeat with another layer of ladyfingers by dipping them (8) ladyfingers in the coffee mixture and placing them on top of the cream. Again, cover the ladyfingers with cream and repeat with another layer of ladyfingers, cream, and ladyfingers. Cover the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight.

To Serve: Remove the plastic wrap from the top of the tiramisu. Gently invert the Tiramisu from the loaf pan onto your serving plate and remove the plastic wrap. Sift cocoa powder over the top of the Tiramisu and decorate with grated or chopped semisweet chocolate and fresh raspberries (if in season).

Makes 8 - 10 servings.

Sources:

de Laurentis, Giada. 'Everyday Italian'. Clarkson Potter/Publishers. New York: 2005.

Sax, Richard. 'Classic Home Desserts'. Houghton Mifflin Company. New York: 1994.
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Raspberry Truffle Tart Recipe

Author: Delia // Category: , , ,


This is pure indulgence. What could be more enticing than a giant raspberry-flavored truffle set in a biscotti crust. When I say 'truffle', I do not mean the 'fungus' truffle. This is a 'chocolate' truffle, which is really just Ganache. 'Ganache' (pronounced gahn-AHSH) is that lovely French term referring to a smooth mixture of chopped chocolate and heavy cream. To make a raspberry flavored Ganache, we simply add raspberry sauce to the melted chocolate and cream. This mixture is poured into a baked tart shell made with crushed biscotti (store bought) and melted butter. Quite easy to make yet stunning to look at and so delicious. Serve in small slices with fresh berries, raspberry sauce, softly whipped cream, or even cr?e fra?he.

The taste and quality of any chocolate dessert is dependent on the type of chocolate we use. Chocolate is a complicated ingredient that, like coffee, begins with beans. Cacao beans from the tropical tree Theobroma, that is, which translates to "Food of the Gods". There are three types of cacao beans (Forastero, Criollo, and Trinitario) and the type and/or blend of beans, their quality, and where they are grown all contribute to the quality and taste of the chocolate. Other factors affecting taste and quality are how the beans are roasted, how the beans are ground into a mass called chocolate liquor, how much extra cocoa butter is added to the chocolate liquor, quality and amount of other ingredients added, and how long the chocolate liquor is conched (processed). Therefore, a chocolate with a higher cocoa butter content will produce a Ganache that is firmer than one made with a chocolate that has a low cocoa butter content. And a chocolate with a velvety smooth texture will produce a Ganache that is velvety smooth. So, from this you can see that the type of chocolate for making this tart is important but make sure you like the chocolate when eaten out of hand. Some of my personal favorites that are readily available and at a reasonable cost are Lindt and Schaeffer Bergen.

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Simpe Cake Recipes

Author: Delia // Category: ,

Cake Recipes: QUEEN CAKE
This cake recipe requires that you mix one pound of dried flour, the same of sifted sugar and of washed currants; wash one pound of butter in rose water, beat it well, then mix with it eight eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees; beat the whole an hour; butter little tins, teacups, or saucers, filling them only half full; sift a little fine sugar over just as you put them into the oven. Cake recipe
Cake Recipes
Cake Recipes: LEMON CAKE
This cake recipe requires that you beat six eggs, the yolks and whites separately, till in a solid froth; add to the yolks the grated rind of a fine lemon and six ounces of sugar dried and sifted; beat this a quarter of an hour; shake in with the left hand six ounces of dried flour; then add the whites of the eggs and the juice of the lemon; when these are well beaten in, put it immediately into tins, and bake it about an hour in a moderately hot oven. cake recipes
Cake Recipes: LEMON GINGERBREAD
This cake recipe requires that you grate the rinds of two or three lemons, and add the juice to a glass of brandy; then mix the grated lemon in one pound of flour, make a hole in the flour, pour in half a pound of treacle, half a pound of butter melted, the lemon-juice, and brandy, and mix all up together with half an ounce of ground ginger and quarter of an ounce of Cayenne pepper. Cake recipe
Cake Recipes: IMPERIAL GINGERBREAD
Cake recipe This cake recipe requires that you rub six ounces of butter into three-quarters of a pound of flour; then mix six ounces of treacle with a pint of cream carefully, lest it should turn the cream; mix in a quarter of a pound of double-refined sugar, half an ounce of powdered ginger, and one ounce of caraway-seeds; stir the whole well together into a paste, cut it into shapes, and stick cut candied orange or lemon-peel on the top.

Cake Recipes: SOFT CRULLERS Cake recipe

This cake recipe requires that you sift three-quarters of a pound of flour, and powder half a pound of loaf-sugar; heat a pint of water in a round-bottomed saucepan, and when quite warm, mix the flour with it gradually; set half a pound of fresh butter over the fire in a small vessel; and when it begins to melt, stir it gradually into the flour and water; then add by degrees the powdered sugar and half a grated nutmeg. Take the saucepan off the fire, and beat the contents with a wooden spaddle or spatula, till they are thoroughly mixed; then beat six eggs very light, and stir them gradually into the mixture. Beat the whole very hard, till it becomes a thick batter. Flour a pasteboard very well, and lay out the batter upon it in rings (the best way is to pass it through a screw funnel). Have ready, on the fire, a pot of boiling lard of the very best quality; put in the crullers, removing them from the board by carefully taking them up, one at a time, on a broad-bladed knife. Boil but few at a time. They must be a fine brown. Lift them out on a perforated skimmer, draining the lard from them back into the pot; lay them on a large dish, and sift powdered white sugar over them. Soft crullers cannot be made in warm weather.

Cake Recipes: VICTORIAN POUND CAKE
Cake recipeThis cake recipe requires that you beat one pound of butter to a cream, and mix with it the whites and yolks of eight eggs beaten apart. Have ready, warm by the fire, one pound of flour, and the same of sifted sugar; mix them and a few cloves, a little nutmeg and cinnamon, in fine powder together; then by degrees work the dry ingredients into butter and eggs. When well beaten, add a glass of wine and some caraways. It must be beaten a full hour. Butter a pan, and bake it an hour in a quick oven. The above proportions, leaving out four ounces of the butter, and the same of sugar, make a less luscious cake, and to most tastes a more pleasant one. [PHOTO: Marcelo Terraza]
VICTORIAN CHRISTMAS CAKE

Cake recipe

Cake Recipe

"To two pounds of flour well sifted unite
Of loaf-sugar ounces sixteen;
Two pounds of fresh butter, with eighteen fine eggs,
And four pounds of currants washed clean;
Eight ounces of almonds well blanched and cut small,
The same weight of citron sliced;
Of orange and lemon-peel candied one pound,
And a gill of pale brandy uniced;
A large nutmeg grated; exact half an ounce
Of allspice, but only a quarter
Of mace, coriander, and ginger well ground,
Or pounded to dust in a mortar.
An important addition is cinnamon, which
is better increased than diminished;
The fourth of an ounce is sufficient.
Now this . . .
May be baked four good hours till finished."

Cake Recipes: SEED CAKE

This cake recipe requires that you beat one pound of butter to a cream, adding gradually a quarter of a pound of sifted sugar, beating both together; have ready the yolks of eighteen eggs, and the whites of ten, beaten separately; mix in the whites first, and then the yolks, and beat the whole for ten minutes; add two grated nutmegs, one pound and a half of flour, and mix them very gradually with the other ingredients; when the oven is ready, beat in three ounces of picked caraway-seeds.

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