German Chocolate Cake

Ingredients

For the filling
4 large egg yolks
One 12-ounce can evaporated milk
1 cup granulated sugar
1/4 cup packed light brown sugar
6 tablespoons unsalted butter, cut into 6 pieces
1/8 teaspoon salt
2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut
1 1/2 cups finely chopped pecans, toasted

For the cake
4 ounces semisweet or bittersweet chocolate, chopped fine
1/4 cup Dutch-processed cocoa, sifted
1/2 cup boiling water
2 cups unbleached all-purpose flour plus more for dusting the pans
3/4 teaspoon baking soda
12 tablespoons unsalted butter, softened but still cool
1 cup granulated sugar
2/3 cup packed light brown sugar
3/4 teaspoon table salt
4 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup sour cream, at room temperature

Method
Make the filling1. Whisk the yolks in a medium saucepan; gradually whisk in the evaporated milk. Add the sugars, butter, and salt and cook over medium-high heat, whisking constantly, until the mixture is boiling, frothy, and slightly thickened, about 6 minutes.
2. Transfer the mixture to a bowl, whisk in the vanilla, then stir in the coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days. (The pecans are stirred in just before cake assembly.)
Make the cake1. Adjust an oven rack to the lower-middle position; heat the oven to 350°F (175°C). Combine the chocolate and cocoa in a small bowl; pour the boiling water over and let stand to melt the chocolate, about 2 minutes. Whisk until smooth; set aside until cooled to room temperature.
2. Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and knock out the excess. Sift the flour and baking soda into a medium bowl or onto a sheet of parchment or waxed paper.
3. In the bowl of a standing mixer, beat the butter, sugars, and salt at medium-low speed until the sugar is moistened, about 30 seconds. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 4 minutes, scraping down the bowl with a rubber spatula halfway through. With the mixer running at medium speed, add the eggs one at a time, beating well after each addition and scraping down the bowl halfway through. Beat in the vanilla; increase the speed to medium-high and beat until light and fluffy, about 45 seconds. With the mixer running at low speed, add the chocolate, then increase the speed to medium and beat until combined, about 30 seconds, scraping down the bowl once (the batter may appear broken). With the mixer running at low speed, add the dry ingredients in 3 additions, alternating with the sour cream (in 2 additions), beginning and ending with the dry ingredients, and beating in each addition until barely combined. After the final flour addition, beat on low until just combined, then stir the batter by hand with a rubber spatula, scraping the bottom and sides of the bowl, to ensure that the batter is homogenous (the batter will be thick). Divide the batter evenly between the prepared cake pans; spread the batter to the edges of the pans with the rubber spatula and smooth the surfaces.
4. Bake the cakes until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool in the pans 10 minutes, then invert the cakes onto a greased wire rack; peel off and discard the paper rounds. Cool the cakes to room temperature before filling, about 1 hour. (The cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.)

To Assemble

1. Stir the toasted pecans into the chilled filling. Set one cake on a serving platter or cardboard round cut slightly smaller than the cake, and the second cake on a work surface (or leave it on the wire rack). With a serrated knife held so that the blade is parallel with the work surface, use a sawing motion to cut each cake into two even layers. Starting with the first cake, carefully lift off the top layer and set aside.
2. Using an icing spatula, distribute about 1 cup filling evenly on the cake, spreading the filling to the very edge of the cake and leveling the surface. Carefully place the upper cake layer on top of the filling; repeat using the remaining filling and cake layers. If necessary, dust the crumbs off the platter; serve.

Thanks : http://www.leitesculinaria.com/recipes/cookbook/german_cake.html

Chocolate cake with halva cream

ingredients
3 tablespoons cacao powder
1 teaspoon nescafe
1 cup boiled water
100 gr butter cut into cubes
100 gr bitter dark chocolate
3 eggs yolks separated from whites
1 teaspoon vanilla extract
2 tablespoons brandy or liquor
1 3/4 cup flour
10 gr baking powder
1 1/2 cup sugar
halva cream:
50 gr white chocolate
200 gr butter
3 tablespoons sugar powder
100 gr halva crushed into crumb
1 tablespoon hazelnuts liquor

Halva cream: Melt white chocolate in microwave or in hot waterbasin. Cool a little. Blend butter with sugar powder into a creamy mass. Gradually add to creamed butter melted chocolate and blend well. Add crashed halva, liquor and continue to mix until thoroughly blended. Leave aside.
Chocolate dough: In a saucepan put 1 cup of sugar, cacao powder, nescafe. Add boiling water and mix well. Add bitter chocolate cubes, butter and on a low flame melt butter and chocolate. Remove from the flame. In a separate bowl beat eggs yolks with vanilla extract and brandy. Pour yolks mixture into the chocolate-butter mixture and thoroughly blend. Divide the chocolate mixture: Take 3/4 from the mixture and put in a small bowl and leave aside (for making top level of the cake). To 1/4 of the chocolate mixture that leaved in the saucepan add flour and baking powder and mix well until well incorporated. In another separate bowl beat white eggs with 1/2 cup of sugar till light and fluffy. Add beated eggs to the chocolate dough and continue to mix until thoroughly blended. Pour the dough evenly into the baking pan. Bake for about 50 minutes at medium (170°C) pre heated oven. Remove from the oven and helping with long knife cut the cake on two equal parts. Spread halva cream on one part and cover with another part of cake. Take wooden stick and pierce the upper part of the cake in many places. Spread 3/4 chocolate cream ,which have been stored aside, on the cake (some cream will be absorbed through the holes). Cool and serve.

Thanks : http://cozypan.com/archive/chocolate-cake-with-halva-cream/#more-95

Honey cake with prunes and walnuts

ingredients
dough
100 gr butter
2 eggs
1 1/3 cup of flour
1/2 cup sugar
2 tablespoons honey
1 teaspoon of baking soda
cream
500 gr sour cream
100 gr walnuts
handful of prunes
1/2 cup sugar

Melt honey and soda in a small saucepan on low flame constantly stirring till the mixture boil and golden ( it will take 2-3 minutes). Remove the saucepan from the flame and add butter and sugar. Add eggs and mix well. Then add flour and continue to mix till dough like viscous sour cream. Bake in a preheated oven 20 minutes on medium heat (170 C). Check with wooden stick if the cake is ready. Remove from the oven and cut length ways to half’s. Spread 1/3 cream with prunes on lower part (bottom of the cake). When the cake cool a little spread 2/3 cream with prunes. Cover with another part of the cake and cover with walnuts cream. Decorate with walnuts or like my friend Victoria decorate with honeybees: white raisins with chocolate strips and almond wings. Put the honey cake into the fridge over night.

Cream:In a bowl (not in blender because the sour cream will not get sick) mix sour cream and sugar and cool in fridge. Divide the cream on two equal parts. To one part add grinded walnuts to another prunes.

Thanks : http://cozypan.com/archive/honey-cakes-with-prunes-and-walnuts/#more-97

Chocolate-Cinnamon CheeseCake with Almond Cream

3 ounces unsweetened chocolate, chopped
3/4 cup cake flour (see Ingredient note)
3/4 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs, at room temperature, separated
3/4 cup granulated sugar, divided
1/3 cup packed light brown sugar
5 tablespoons canola oil
1 teaspoon vanilla extract
1 cup 1% milk

Almond cream
1/3 cup heavy cream
3 tablespoons confectioners' sugar
1/3 cup reduced-fat sour cream
1 tablespoon amaretto or
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

1. To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray with flour. Alternatively, spray the pan with regular cooking spray, dust with flour and tap out the excess.
2. Melt chocolate in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Set aside.
3. Whisk cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and salt in a medium bowl. Set aside.
4. Beat egg whites in a clean medium bowl with an electric mixer on high speed until soft peaks form. Beat in 1/4 cup granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.
5. Beat the remaining 1/2 cup granulated sugar, brown sugar and oil in a large bowl on medium speed until combined. Beat in egg yolks one at a time, then melted chocolate and vanilla, scraping down the sides of the bowl as necessary, until combined.
6. Add 1/2 cup milk to the egg-yolk mixture, beating on low speed, then add half the flour mixture. Beat in the remaining 1/2 cup milk, then the remaining flour mixture just until combined. Fold in the whites with a spatula, using long, even strokes. Scrape the batter into the prepared pan, spreading evenly to the edges.
7. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes. Cool on a wire rack for at least 1 hour.
8. To prepare almond cream: Beat cream and confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until the mixture is the consistency of sour cream, about 1 minute. Add sour cream, amaretto (or almond extract), vanilla and cinnamon; beat to combine. Serve the cake with the almond cream.


Thanks : http://www.eatingwell.com/recipes/choco_cinnamon_cake.html

Raspberry Chocolate Coffee Cake

Cake:
2 c. all-purpose flour
3/4 c. sugar
1/4 c. margarine or butter, softened
1 c. milk
2 t. baking powder
1 t. vanilla
½ t. salt1 egg
1 - 6 oz. pkg (1 cup) chocolate chips
1 c. fresh or frozen (thawed and drained) raspberries
Streusel:
1/4 c. firm margarine or butter
1/3 c. flour
1/4 c. sugar
1/3 c. slivered almonds

Heat oven to 350 F.

Prepare streusel by cutting margarine into flour and sugar until crumbly. Stir in nuts; set aside. Grease square pan, 9 x 9 x 2 inches.

Beat all ingredients except chocolate chips, raspberries and streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

Spread half of the batter in pan. Sprinkle with half each of the chocolate chips, raspberries and streusel. Repeat layers.

Bake about 50 minutes or until wooden pick inserted in center comes out clean.


Thanks : http://fruittart.wordpress.com/2006/12/21/recipe-of-the-day-raspberry-chocolate-coffee-cake

Triple Chocolate Layer Cake

Ingredients:
For the cake:
1/2 cup (120 grams) butter
1 1/2 ounces (40 grams) powdered sugar
6 eggs
6 ounces (170 grams) sugar
5 ounces (120 grams) dark chocolate
4 1/2 ounces (130 grams) flour
pinch of salt
For the filling:
8 ounces (200 grams) butter
6 ounces (150 grams) white chocolate
1 tablespoon espresso, cold
a little over 8 ounces (220 grams) powdered sugar
8 nces (200 grams) heavy cream
For decoration:
fresh strawberries, washed and completely dried
melted white chocolate
melted milk chocolate

Preparation:
Make the cake the day before.
Preheat oven to 375ºF (190ºC).
Line a larger springform pan with parchment (bottom and sides), or grease and flour the pan.
Melt chocolate over a double boiler and allow to cool.
Using an electric mixer, blend butter, powdered sugar and salt until creamy.
While continuing to mix, add egg yolks one at a time, fully blending after each addition.
Incorporate melted chocolate until fully combined.
Beat egg whites and powdered sugar until stiff peaks form.
Fold egg white mixture into chocolate mixture carefully, just until fully combined.
Sift flour into the batter, and fold in carefully just until fully combined.
Spread batter into prepared pan, leveling with a spatula.
Bake in preheated oven for approximately 50 minutes.
Wait 24 hours to remove from pan.

Prepare the strawberries:
Gently stir melted chocolates, to create a swirly mix, not fully combined.
Dip strawberries in chocolate and place on a wax paper lined plate.
Reserve any unused chocolate for decoration.
Place in refrigerator until ready for use.
Prepare filling:
Beat the softened butter with the powdered sugar until creamy.
Melt chocolate and incorporate into the butter mixture.
Add espresso and beat until combined.
Whip cream until soft peaks form.
Carefully add cream to chocolate mixture, folding in with a spatula, just until combined.
Assemble cake:
Cut cake into 4 equal layers (or 3 uneven ones, like I did LOL).
Frost layers with filling, then frost outside with remaining frosting.
Top with chocolate dipped strawberries, and drizzle with reserved chocolate.

Thanks : http://recipe.groups.vox.com/library/post/6a00c2252887de8e1d00d4142db9876a47.html

Espresso Cake

Ingredients:
2/3 cup whole wheat pastry flour
1/4 cup unbleached all-purpose flour
1 cup raw cane sugar (Turbinado)
2/3 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil2 eggs
1 teaspoon vanilla
1 cup brewed coffee, cooled

Directions:
Preheat oven to 350°. Spray a 9-inch cake pan with cooking spray. Line bottom of pan with waxed paper; spray paper. Dust bottom and side of pan with cocoa powder, tapping out excess; set aside.
In a medium bowl, combine flours, sugar, cocoa, baking powder, baking soda and salt; set aside. In another bowl, combine oil, eggs, vanilla and coffee. Mix wet ingredients into dry ingredients and pour into prepared pan.
Bake 30 to 35 minutes or until a toothpick inserted in middle of cake comes out clean. Cool cake in pan on a wire rack 10 minutes.


Thanks : http://www.trinigourmet.com/index.php/espresso-cake-recipe

Chocolate Funnel Cake Recipe with Ice Cream

Ingredients:
1 2/3 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1 quart oil, for frying
2 tablespoons white sugar
1 egg
1 cup whole milk
1/4 cup confectioners’ sugar for dusting
1/4 cup chocolate shavings, for topping
Strawberry slices, for garnish
Vanilla bean ice cream, as side

In a mixing bowl- beat together egg and milk.
Next, beat in flour, salt, baking soda, cream of tartar, and white sugar until smooth.
Heat about 1 inch cooking oil in frying pan to 375 F, or 190 C.
Pour 1/2 cup batter through funnel into oil with a circular motion to form a spiral.
Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner’s sugar while still warm. Add chocolate shavings & strawberry slices & serve with your favorite vanilla bean ice cream.

Thanks : http://www.bfeedme.com/fourth-of-july-chocolate-funnel-cake-recipe-with-ice-cream

White Chocolate & Sweet Potato Cake Recipe

Ingredients:
2 pounds sweet potatoes(about 3)
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour(not self-rising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream

1. Heat oven to 400 F or 200 C. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse purée.

2. Lower oven temperature to 325°. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.

3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.

4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.

5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.

6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.

7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve .

Thanks : http://www.bfeedme.com/dessert-of-the-day-white-chocolate-sweet-potato-cake-recipe

Chocolate Cake with Raspberries in Framboise Cream

INGREDIENTS
4 large eggs – separated carefully
125g caster sugar
125g dark chocolate- coarsely grated (See my recommendation)
50ml dark rum
600ml double cream
3 tbsp caster sugar
3 tbsp framboise (raspberry liqueur)
_ kg raspberries

Pre-heat the oven to 180C, 350F, gas mark 5

Line 3 x 20cm (8”) sandwich tins with buttered parchment paper

Beat egg yolks and sugar until the mixture makes a thick trail. This is best done in an electric mixer.
Gently melt the chocolate with the rum in a double boiler, taking care that no water or steam can get into the chocolate – keep the water level and the temperature both low.

Start to whisk the whites with the salt to stiff peaks.

When the yolks are ready, transfer to a wide bowl and fold in the molten chocolate (using a balloon whisk or spatula)Fold in 1/3 of the egg whites and whisk the rest back to stiff peaks. Carefully fold these in as well.

Pour into the 3 tins, dividing the mix evenly between them.Bake in the pre-heated oven for 15 to 17 minutes until well risen and as firm in the middle as at the sides. The mixture will have shrunk slightly from the edge of the tin and have a cracked appearance. Don’t worry - this is how it is meant to be.

Spread baking parchment onto 2 wire cooling racks, sprinkle with caster sugar, and then turn the cakes out onto the trays. Carefully remove the lining parchment and lay a clean tea towel lightly over the cakes. Leave to become quite cold when the tops will have settled and the cakes can be handled.

Whisk the cream, sugar and raspberry liqueur together until stiff. Reserve a few raspberries to decorate the top and fold the rest into the cream.

Use to sandwich the 3 layers together.

Arrange a little pile of raspberries in the centre with some tiny mint leaves and give the cake a light dusting of icing sugar.

Thanks : http://www.chocolatetradingco.com/magazine.asp?section=28&id=78

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries

Serves 4 to 6

3 ounces bittersweet or semisweet chocolate,

chopped2 teaspoons flavorless vegetable oil

1 pint ripe medium strawberries

MELT the chocolate with the oil in a small deep heatproof bowl set over a saucepan of about 1½ inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat.

LINE a baking sheet with wax paper. Dip each strawberry into the chocolate, covering about two-thirds of it and turning to coat evenly, then shake off any excess and carefully place on the wax paper. Tilt the bowl as necessary to make coating the berries easier, and if the chocolate begins to cool, return the bowl briefly to the saucepan to heat it.

LET the berries stand for about 30 minutes, until the chocolate is set. Carefully remove the berries from the wax paper.

SERVE immediately, or refrigerate for up to 8 hours before serving.

Thanks : http://www.chocolatezoom.com/article.php/Chocolate-Dipped-Strawberries/51

Cherry Chocolate Cheesecake Bar Recipe

Cherry Chocolate Cheesecake Bar Recipe


Ingredients:

1/2 cup butter

3/4 cup powdered sugar

1/2 teaspoon almond extract

3 large egg yolks1 large egg

1 3/4 cups all-purpose flour

1/4 cup cocoa

Preheat the oven to 350 degrees.

1. With the paddle attachment of your stand-type mixer, beat the butter until it begins to soften. Add the powdered sugar and the extracts. Beat in the egg yolks and egg. Add the flour and cocoa and continue beating until combined.

2. Press the dough into 9x13 inch baking pan with your hand until it is of uniform depth across the bottom of the pan.

3. Bake for 20 minutes.

For the filling:
Make the filling while the crust is baking.

2 8-ounce packages of cream cheese

1 cup granulated sugar

1/2 teaspoon almond extract

1 teaspoon vanilla extract

4 large eggs
1 21-ounce can cherry pie filling

1. Beat the cream cheese, sugar, and extracts together until smooth, scraping down the sides of the bowl at least once. Add the eggs and beat at low speed until just combined.

2. Spread the filling over the hot crust. Bake for another 30 minutes or until the center of the filling is just firm.

3. Cool in the pan on a wire rack. Spread the pie filling over the cream cheese filling after it has cooled.

Thanks : http://www.preparedpantry.com/CheesecakeBars.htm