Yield: approximately 40
Cook time: 10 minutes

Ingredients

• 4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way)
• 1/2 stick unsalted butter
• 2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes)
• 
  
• Special equipment: approximately 40 mini muffin papers

Directions

Ingredients

Cupcakes:

1 (18.25-ounce) package butter-recipe chocolate cake mix (recommended:

• Betty Crocker)
• 1/2 cup (1 stick) butter, softened
• 3 eggs
• 1 1/3 cups cranberry-cherry juice
• 1/2 cup cherry pie filling

Ingredients

Frosting:

• 1 1/4 cups white baking chips
• 7 tablespoons heavy cream
• 2 1/2 teaspoons light-color corn syrup
• 1 1/4 cups whipped fluffy white frosting
• 1/3 cup semisweet chocolate chips
• 1 (10-ounce) jar maraschino cherries with stems, drained

This is the winner of this week's chocolate food fight. Don't forget to play food fight to choose next Friday's homepage recipe!

Cake

1	box Betty Crocker® SuperMoist® German chocolate cake mix
1 1/3	cups water
1/2	cup vegetable oil
3	eggs
1/2	cup flaked coconut

1	package (8 oz) cream cheese, softened
1/4	cup granulated sugar
1/4	cup flaked coconut
	Powdered sugar, if desired

1. Heat oven to 325°F. Generously grease shaped Bundt® pan and bottom of Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 4 muffin cups with paper baking cups.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup coconut. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan.
3. Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans, carefully loosen tunnel insert and remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing tunnel side down. Cool completely, about 1 hour.
4. While cake is cooling, in medium bowl, mix all filling ingredients except powdered sugar; set aside.
5. When cake is cool, turn cake over and spoon macaroon filling into tunnel. Place cake, filled side down, on serving plate. Refrigerate about 10 minutes or until filling is set. Sprinkle with powdered sugar. Store covered in refrigerator.

• 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

Directions

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

What you’ll need:
6 oz of bittersweet Chocolate Chips (I used Ghiardelli)
4 tbsp of Nutella
6 tbsp of Flour
11 tbsp of Unsalted Butter
3 whole eggs + 3 additional egg yolks
1/4 cup of sugar + 2 add. tbsp
1/4 cup of chopped Hazelnuts
Strawberries

What to do:
Place your butter & chocolate chips into a double boiler & allow to melt completely over the steaming water. Stir frequently. WHILE the chocolate butter is melting. Place the eggs & sugar into the bowl of your mixer. With the whisk attachment mix on medium-high speed until they become light & thick (about 8-9 mins). When light & thick add the flour & mix together. SLOWLY & GRADUALLY pour the chocolate/butter mixture into the egg mixture. Mixing on low until well combined & develops a glossy sheen (about 5-6 mins).

Preheat your oven to 350 degrees. WHILE the mixture is finishing it’s final mixing (turning glossy) GENEROUSLY spray 4 small ramekins with cooking spray. When the batter is finished it’s time to assemble:

Place your sprayed ramekins onto a cooking tray. Ladle batter HALFWAY up the side of each ramekin. Then, spoon 1 tbsp of Nutella into each ramekin. Finish ladling remainder of batter into each ramekin (do not overfill). Bake ramekins for 1o-14 mins until outside is solid and top appears to be soft (but NOT jiggly)

WHILE cakes are cooking, chop your walnuts & cut your strawberries. When cakes are ready CAREFULLY remove them from oven, place a plate on top of each one and quickly invert it. With a kitchen towel remove the ramekin, cake should fall right out. Garnish with nuts & strawberries. Serve immediately!

Buon Appetito!

Cake
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 eggs
1 cup buttermilk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup scolding hot coffee

Ganache Filling
12 oz. heavy cream (about 1 ½ cups)
12 oz. baking chocolate ( I use Ghirardelli dark chips)
2 Tb. butter
2 Tb. sugar

Frosting
1 stick butter, melted (1/2 cup)
2/3 cup cocoa powder
3+ cups powdered sugar
1/3 cup cream (or milk)
1 tsp. vanilla extract
1 tsp. instant coffee

For the cake: Preheat the oven to 350*. Grease and flour 2- 8-9” round cake pans. Sift (or whisk) all dry ingredients in a bowl.


Beat together the eggs, buttermilk, oil, and vanilla. Slowly mix in the dry ingredients, and beat for two minutes. Once well combined pour in the hot coffee and mix well. Pour into the cake pans and tap each pan on the counter a few times to remove any large bubbles.


Bake for 30-35 minutes, until toothpick inserted comes out clean.


Allow the cakes to cool for 10 minutes, then use the edge of the pan as a guide to cut of the round top. This makes a great mid-cake-baking snack!


Run a knife around the edges and flip out onto a cooling rack. I like to “slam” the cakes out of pan to (hopefully) insure they come out in one piece! Once totally cooled, carefully slice through the middle to make 4 thin round disks. Stack with wax paper in between, then wrap in plastic wrap. Freeze, until ready to assemble. Frozen cakes are SO much easier to handle while frosting. It also helps to keep the frosting from getting crumby!


For the ganache: Place the chocolate chips in a glass bowl.


Heat the cream, butter and sugar in a small pan. Once the cream is just barely simmering, pour it over the chocolate and allow it to sit for 5 minutes.


Then whisk until perfectly smooth. Allow the ganache to cool another 10-15 minutes before assembling layers.


For the frosting: Heat the cream in the microwave until hot to the touch, then add the instant coffee to it and mix. Place the cream in the freezer for a few minutes to cool rapidly. Using an electric mixer, mix the melted butter, vanilla and cocoa powder until well combined. Alternate, adding the cooled coffee-cream and powdered sugar until smooth. Add a little more cream or powdered sugar until desired consistency is reached.


To assemble: Take the cakes out of the freezer. Slather 1/3 of the ganache in between each layer, until all four layers are stacked.


Press the top of the cake to level it. Using a large spreader, smooth the frosting around the sides. Then frost the top and re-smooth the edges.


Use a damp paper towel to clean up the edges of the cake stand. Place the last bit of the frosting in a piping bag to “fancy-up” the edges, if you want!


Leave the cake out, at room temperature so the insides can thaw. Cake taste better when the frosting and filling are room temperature and soft!


What's your idea of the perfect chocolate cake???

Jakarta - Mangga plus chocolate? This one is guaranteed to make you addicted. Moreover there is a legit layered with perfumed inserts. Piece? It is definitely not enough!

Material:
1 Recipe Flourless Chocolate Sponge

Mango Mousse:
300 g of mango puree
120 g caster sugar
10 ml lemon juice
500 g whipped cream
20 g gelatin powder, dissolve it with 2 tablespoons hot water

Complement:
Fruit Mango, diced
Lapis Legit, ready to use
Mango Jelly, ready to use

Method:

* Prepare cake according to recipe.
* Mango Mousse: Mix the mango puree, sugar and lemon juice until blended.
* Add the whipped cream and melted gelatine and stir well.
* Prepare a ring pan, pad with aluminum foil.
* Place a piece of cake at the bottom of the pan.
* Iris 3 cm wide layer legit. Arrange around cake until evenly and neatly.
* Pour the mousse mixture, flatten.
* Refrigerate several hours until hardened and frozen.
* Brush the surface with mango jelly until smooth.
* Garnish with diced mango and other decoration, if desired.
* Serve.

For two 18 cm diameter cake

Source:
Odilia Winneke - detikFood

Jakarta - Though not use wheat flour, cake this one is very soft and sticky. Smooth texture of egg whites and butter together with a sweet chocolate flavor. Once given the cream and chocolate shavings, hmmm .. more tongues caressed delicious!

Material:
180 g of dark chocolate couverture, chopped
85 g butter
70 g (3 grains) of chicken egg yolk
180 g of chicken egg white
50 g sugar
Complement:
Whipped cream
Chocolate Se-rut
Powdered sugar
Fresh Fruits

How to make

* Tim chocolate and butter until melted. Lift.
* Stir, stir until warm.
* Put the egg yolks, mix well.
* Beat the egg whites while adding sugar until thick.
* Put into the chocolate mixture, stir well.
* Pour into greased round 18 cm to 3 / 4 high brass. (Because the cake will expand somewhat
high)
* Bake in hot oven 170 C for 30 minutes.
* Remove and let cool. Remove from pan. Cake will be slightly concave in the middle.
* Place the cake on a serving plate, give the supplementary material.
* Serve.

Source:
JW Marriott Jakarta - detikFood

2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs, room temperature
6 ounces unsweetened chocolate, melted (either in microwave or over double boiler)
1 cup buttermilk
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees.
Grease and lightly flour two 9 x 2-inch round cake pans, then line the bottoms with wax paper (I actually found that all of my cake pans are 1 1/2-inches deep...).

In a medium-size bowl, sift together the flour and the baking soda. Set aside.

In a large bowl, cream the butter and the sugars until smooth, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the chocolate, mixing until well-incorporated.
Make two batches of peanut butter frosting, and one batch of chocolate buttercream. 2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Chop in half one and half bags of mini peanut buttercups. Mix about 1/3 of the peanut buttercups in the chocolate buttercream. Spread 3/4 of the chocolate butter cream on top of one of the cake layers.

125 min. Prep: 30 min. Cook: 60 min.
16 servings suggest servings

Ingredients

1/2	cup	walnuts	chopped
1 1/2	cups	flour, all-purpose	or you can use 1/2 cup of whole wheat flour and 1 cup of white flour
1	cup	sugar
3/4	cup	cocoa powder	unsweetened and not processed
1/3	cup	ground flax seed
1 1/2	teaspoons	baking powder
1 1/2	teaspoons	baking soda
1	teaspoon	salt
1 1/4	cups	buttermilk
1	cup	brown sugar, light	packed
2	large	eggs	lightly beaten
1/4	cup	canola oil
1	teaspoon	vanilla extract	pure
1/2	cup	water	hot
1/2	cup	prune puree	combine 1/2 cup of prunes with 3 tablespoons hot water in a food processor, process until smooth
1/2	cup	chocolate chips	bittersweet

Directions

Preheat oven to 350°F.

Coat a 12-cup Bundt pan with cooking spray and dust with flour.

Spread chopped walnuts in a small baking pan and bake until golden and fragrant, 6 minutes.

Transfer to a plate to cool.

Mix well flour, granulated sugar, cocoa powder, ground flaxseeds, baking powder, baking soda and salt in a large mixing bowl.

Add buttermilk, brown sugar, eggs, oil and vanilla, beat with an electric mixer on medium speed until smooth.

Mix well hot water and prune puree in a measuring cup, add to the batter and mix until incorporated.

Fold in chocolate and the toasted nuts with a rubber spatula. Spread evenly the batter into the prepared pan.

Bake the cake until the top springs back when touched lightly and when a wood stick inserted in the center, it comes out clean, 45 to 55 minutes or more.

Cool in the pan on a wire rack for 10 minutes.

Turn out onto the rack to cool completely.

Dust with confectioners' sugar before serving.

9 hrs Prep: 1 hrs Cook: 0 min.

129 calories/serving (approx.)

This quick and easy cake batter is originally from Cook's Illustrated "The Best Recipe Cookbook", which is just the ticket for tried-and-true chocolate cake recipes, only adapted for blissful simplicity. The dense texture makes frosting entirely optional, so I've made this with a sprinkle of powdered sugar instead and optimized the decoration for Valentine's Day. The fact that it is made from cocoa, and quickly, without dirtying a million dishes only adds to its charm. The recipe calls for two 8-inch cake pans, but I used one cake pan and one 12-well mini-muffin pan.

Hands-On Time: 15 minutes
Ready In: 1 hour
Yield: 6-8 servings

Ingredients

1/2 cup regular cocoa powder, such as Hershey's
2 teaspoons instant espresso or instant coffee
1 cup boiling water
2 teaspoons vanilla extract
12 tablespoons (1 1/2 sticks) butter, softened (I use salted)
1 1/4 cups sugar
2 large room-temperature eggs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
powdered sugar

Directions

1. Heat the oven to 350, and butter and flour your pans.
2. In a small bowl, whisk together the cocoa, instant coffee, and boiling water and leave the mixture to cool to room temperature, then stir in the vanilla.
3. In the bowl of an electric mixer on medium-high speed, beat the butter until it's "smooth and shiny," the recipe says, around 30 seconds. Gradually add the sugar and beat until the mixture is "fluffy and almost white", around 3-5 minutes. Add the eggs one at a time, beating a full minute after each addition.
4. Whisk together the flour, baking soda, and salt. With the mixer on low, add about 1/3 of the dry ingredients, followed immediately by 1/3 of the cocoa mixture and mix until the ingredients are incorporated. Repeat the process twice more. When the batter appears blended, stop the mixer and scrape the bottom and sides with a rubber spatula, then return the mixer to low speed and beat until the batter is lovely and satiny, about 15 seconds longer.
5. If you're using two cake pans: Divide the batter between them, spread it evenly with the spatula, and pop them in the middle of the oven to cook for 23 to 27 minutes, until they feel just springy when you press them in the center, and a toothpick comes out with a few moist crumbs but nothing that still looks runny. If you're using a mini-cupcake pan: Scoop half the batter into a Ziploc bag, twist the bag to force the batter into a corner, and snip about a half inch off the corner with a pair of scissors. Squeeze the batter from the bag into the wells, filling each about 3/4 of the way. Fill the cake pan with the remaining batter (including any left in the bag), and pop the pans into the oven to bake (if you're using a silicone pan, stick it on a cookie sheet first).
6. After you remove your various cakes from the oven, cool them in their pans on a rack for ten minutes, then flip them over and out. To make the stencil for the big cake, I simply cut a heart from the center of a doily and pressed the doily to the surface of the cake before sprinkling it generously and evenly with powdered sugar through a sieve. I also added a tiny sprinkling of pink sugar for romantic effect.

*Ingredient Tips
I really think that pouring boiling water over the cocoa is the key to the cake's lush texture and fantastic flavor.

Note
The original recipe also says something about lining the pans with parchment paper, but I used Pam baking spray with the flour in it, and everything slid right out.

• Active Time: 1 hour
• Total Time: 2 hours 30 minutes

Recipe Ingredients

• Tart Shells
• 1 cup all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 cup unsweetened cocoa powder
• 1 stick (1/2 cup) cold butter, cut in small pieces
• Yolk from 1 large egg
• 1/2 tsp vanilla extract
• Filling
• 2/3 cup heavy (whipping) cream
• 1/3 cup whole milk
• 2 Tbsp granulated sugar
• 1 tsp vanilla extract
• 1 cup (6 oz) semisweet chocolate chips
• 1 large egg plus yolk of 1 large egg, beaten together
• Topping
• 1 cup heavy (whipping) cream
• 1 Tbsp confectioners’ sugar
• Decoration: chocolate curls or shavings and pink candy hearts (directions follow)
• Pink Candy Hearts: Melt 1/3 cup pink candy melts (see Note) as pkg directs. Transfer to a small ziptop food bag. Seal bag; snip tip off 1 corner and pipe small hearts (see photo of tarts) on wax paper–lined baking sheet. Refrigerate until hard. Remove with a small metal spatula.

Recipe Preparation

1. Have ready four 4 x 3/4-in. tart pans with removable bottoms (see Note) and a baking sheet.

2. Tart Shells: Pulse flour, sugar and cocoa in food processor to mix. Add butter; pulse until coarse crumbs form, with some butter flecks still visible. In a cup, beat egg yolk and vanilla. Pour into food processor and pulse until dough is evenly moistened and crumbly. Turn out onto work surface; squeeze together to form a dough. Gather into a ball, then divide in quarters. Press 1 portion over bottom and sides of each tart pan. Prick bottoms with a fork. Freeze 15 minutes.

3. Heat oven to 375°F. Press nonstick foil over dough in each pan, covering dough completely. Put pans on baking sheet.

4. Bake 22 minutes or until crusts are just dry and set. Carefully remove foil (if bottom crusts have puffed, gently flatten by pressing with a measuring cup). Cool.

5. Filling: Reduce oven to 275°F. Combine cream, milk, sugar and vanilla in a 1-qt microwave-safe measure or bowl. Add chocolate. Microwave on high 2 to 3 minutes until cream barely starts to simmer. Whisk until chocolate melts and mixture is smooth. Cool 5 minutes; whisk in egg and yolk until blended. Pour into tart shells (1/2 cup per shell).

6. Bake 20 minutes; rotate baking sheet. Bake 20 minutes more or until custard is set around edges but still slightly jiggly in centers. Cool on wire rack to room temperature.

7. To serve: Beat cream and confectioners’ sugar until stiff, billowy peaks form when beaters are lifted. Spoon onto tarts; garnish with chocolate curls and candy hearts. Cut tarts in half.Planning Tip: Best served the day they’re made. Can be made up to 8 hours ahead. Store covered at room temperature.Note: Tart pans and candy melts are available in stores where party and cake-decorating supplies are sold.

• Active Time: 1 hour
• Total Time: 5 hours 30 minutes

Recipe Ingredients

• Chocolate Crust
• 1 1/4 cups all-purpose flour
• 2/3 cup confectioners’ sugar
• 1/3 cup unsweetened cocoa powder
• 1/8 tsp salt
• 1 stick (1/2 cup) cold unsalted butter, cut in small pieces
• Yolk from 1 large egg mixed with 1 1/2 Tbsp water and 1/2 tsp vanilla extract
• Mocha Latte filling
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 2 Tbsp instant espresso powder
• 1/4 tsp salt
• 3 1/4 cups whole milk
• Yolks from 3 large eggs lightly beaten in a small bowl with 2 tsp vanilla extract
• 3 oz unsweetened baking chocolate, chopped
• 1 Tbsp unsalted butter
• Topping & decorations
• Sweetened whipped cream or whipped topping
• Chocolate curls (directions follow)
• Candy hearts (directions follow)

Recipe Preparation

1. Crust: Pulse flour, sugar, cocoa and salt in a food processor until blended. Add butter; pulse until mixture resembles coarse meal, with a few flecks of butter visible. Pour yolk mixture evenly over top; pulse until flour mixture starts to clump together. Gather dough; form into a ball. Flatten into a 6 1/2-in. disk, wrap in plastic wrap and refrigerate at least 30 minutes, or up to 1 hour.

2. Coat a 9-in. pie plate with nonstick spray. Lightly flour disk and rolling pin. Roll dough on a sheet of wax paper into a 12 1/2-in. circle. Trim to 12 in.; discard trimmings. Place a floured hand on dough, invert (still on wax paper) onto hand and position dough over pie plate. Gently ease into plate, pressing dough against bottom and sides; carefully peel off paper. Fold edge under so it’s slightly higher than side of plate; crimp edge. Freeze 15 minutes until firm.

3. Heat oven to 350°F. Prick bottom of crust all over with a fork. Line with nonstick foil, then fill with pie weights or dried beans (see Note). Bake 20 minutes. Carefully lift out foil and weights and bake 15 minutes more, or until crust is cooked through and set. Cool completely on a wire rack.

4. Filling: In a heavy 3-qt saucepan, using a whisk, stir sugar, cornstarch, espresso powder and salt until combined. Whisk in milk until smooth. Cook over medium heat, stirring constantly with whisk, about 18 minutes until thickened and boiling; boil, stirring, 1 minute. Remove from heat; whisk about 1 cup hot mixture into yolk mixture until blended. Slowly scrape yolk mixture into hot mixture, stirring to prevent curdling. Stir over low heat about 3 minutes until very thick. Remove from heat; add chocolate and butter; stir until completely melted. Strain through a fine-mesh sieve set over a 1-qt measure or bowl. Scrape hot filling into crust; smooth top with a spatula. Press plastic wrap directly on surface. Refrigerate about 4 hours until cold and set, or up to 2 days.

5. To serve: Mound whipped cream on pie, leaving a border of filling visible. Top cream with chocolate curls and candy hearts. Add a candy heart or 2 to each serving.Candy hearts:Melt 1/3 cup pink candy melts* as pkg directs. Transfer to a pastry bag fitted with a writing tip, or to a small ziptop bag, and snip tip off 1 corner. Pipe small hearts on a wax paper–lined baking sheet. Let set at room temperature, or refrigerate until hard. Remove with a metal spatula. Store at roomtemperature.*Available where cake decorating supplies are sold.

Note: Pie weights, which are specially designed to prevent pastry shells from shrinking and puffing, are available in bakeware stores. Dried beans serve the same purpose and can be used over again endlessly.Chocolate Curls Have ready a foil-lined mini loaf pan or sturdy 3 1/2 x 2 x 1 1/2-in. pan made with layers of foil. Melt 4 oz semisweet baking chocolate with 1 tsp solid vegetable shortening. Pour into pan. Let set at room temperature. Pull a swivel-blade vegetable peeler down length of bar. Refrigerate curls until ready to use.

INGREDIENTS

For Cake
18.25 ounces White Cake Mix

• 3 ounces Red Jell-O Powder (Strawberry, Raspberry, or Cherry flavor)
• 1 cup Milk
• 3 Eggs
• 2 tsp Vanilla Extract
• 1/2 cup Butter (melted)
• 3 cups Buttercream Frosting

For Buttercream Frosting
• 1/2 cup Butter (softened)
• 4 tbsp Milk
• 3 - 3/4 cup Confectioner\'s Sugar (sifted)
• 2 tsp Vanilla Extract
• Liquid Food Coloring (optional)

DIRECTIONS

For Buttercream Frosting
• Take a big bowl and beat butter in it with an electric mixer for 30 seconds. Keep the speed low.
• Combine sugar, milk, and vanilla with it and now beat for one minute on low speed.
• Now raise the speed of the mixer to medium and keep beating for another one minute till frosting is fluffy.
• Now add food color to it. Just put few drops at a time.
• Keep beating till the desired shade is reached.
• If frosting is thin, add more confectioners\' sugar and if it is thick, add milk.

For Cake
• Preheat the oven to 350 degrees Fahrenheit.
• Grease a 9 inches round cake pan and one 9 inches square cake pan properly. Dust uniformly with flour, keep it aside.
• Take a big mixing bowl and add cake mix, Jell-O powder, milk, butter, eggs, and vanilla.
• Now beat for one minute with an electric mixer, keeping the speed low.
• Raise the speed of the mixer to medium and keep on beating for about two minutes, till the batter is soft and properly blended.
• Now place the batter evenly in the two prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, till the light brown color is reached as well as a toothpick placed in the center of the cake comes out clean. Allow the cakes to cool on wire racks for about 10 minutes.
• To make a heart shaped cake, rotate the square cake so that it seems to be a diamond.
• Now make two semi-circles from the circle cake.
• Set the semi-circles on the top two sides of the diamond to create a heart shape.
• Use buttercream frosting and decorate the cake.

Source:
http://cake-recipes.tumblr.com/

8 ounces 1/2 cup (1 stick) 6 large 1 cup 2 Tbs Grated zest of WHIPPED CREAM TOPPING 1-1/2 cups 3 Tbs 1 tsp

best-quality bittersweet or semisweet chocolate, coarsely chopped unsalted butter, cut into pieces, softened eggs: 2 whole, 4 separated sugar cognac or Grand Marnier (optional) 1 orange (optional) heavy cream, well chilled confectioners' sugar pure vanilla extract Unsweetened cocoa powder, for sprinkling

Oven Temp ~ 350° Bake Time ~ 35 - 40 minutes Pan Type ~ 8 " springform pan

Melt the chocolate in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside.

In a bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest.

In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape but are not quite stiff. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top.

Bake until the top of the cake is puffed and cracked and the center is no longer wobbly.

Do not over bake.

Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides.
At serving time, whip the cream with the confectioners' sugar and vanilla until not quite stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder.
Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.

Chocolate cloud cake recipe yields 8 to 12 servings.