I cleaned off my desk and finally found this old favorite recipe. I promised Mary a copy of this recipe last May (Hi Mary!), and just now found it again to type up. Sorry!
½ cup butter, melted
1 tsp. vanilla
1¼ cups sugar
4 eggs
4 heaping tablespoons cocoa
½ cup flour
½ tsp. baking powder
handful of chocolate chips
Preheat the oven to 350 degrees F. Butter a 10 inch round cake pan or springform pan.
Food processor: Combine all of the ingredients except the chips in the bowl of a food processor. Blend for 30 seconds, scrape down the sides, and blend for another few seconds. Add the chips, and pulse briefly to blend them in. If mixing by hand, whisk the eggs and vanilla into the slightly cooled butter, then mix in the sugar. Blend the dry ingredients, then beat in slowly and thoroughly, giving it 30 extra strokes after it looks completely mixed. Beat in the chocolate chips.
Pour the batter into the pan, and bake for 25 minutes or until a cake tester in the center comes out clean, but the cake is not dry--be careful not to overbake. Allow to cool in pan, then remove.
Frosting/Topping (not sure what to call this)
½ cup semi-sweet chocolate chips
3 or 4 T. butter (depending on how soft you want it to turn out)
½ tsp. vanilla
optional: can add 1 T. Amaretto, Rum, Bailey's Irish Cream, etc.
Melt together over low flame in a small pot, stirring as it melts, then beating until smooth and well mixed. Turn off the heat, and leave it for approximately one minute, whisk again, and pour on like a drizzle. If you wish to spread it more like frosting, allow to cool slightly longer, until spreadable.
I usually top the cake with raspberries, then drizzle on the chocolate mixture. It also works to split the cake into two thin layers, putting raspberries and chocolate mixture in the middle, and some more on top.
This cake is a specialty of my friend Paula, who often mails it to people--make the version with two layers and the goodies in the middle, wrap really well in plastic wrap, and freeze. Once frozen, pack it well and ship immediately. It arrives in good shape a couple of days later!
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Friday, February 06, 2009
Tuesday, December 02, 2008
Apple Cake Cockaigne
I am considering cooking my way through all of the cockaigne recipes in the Joy of Cooking. Why not? They are supposed to be the favorites!
1 cup flour
1 tsp. baking powder
¼ tsp. salt
2 Tbsp. sugar
5 to 6 Tbsp. butter
1 egg
½ tsp. vanilla
milk
4 cups sliced pared apples
1 cup sugar (white, brown or a mix)
2 tsp. cinnamon
Preheat oven to 425 degrees F. Grease a 9- or 10-inch round pan. Do not use a springform one, or protect the oven underneath from dripping sauce. Combine the flour, baking powder, salt, and 2 Tbsp. sugar. Cut in 2 to 3 Tbsp. chilled butter until it is crumbly like pastry dough. In a measuring cup, beat 1 egg with the vanilla, then add enough mild to bring it up to ½ cup. You will have a very sticky dough. Pat it into the greased pan with a floured palm or greased spoon or spatula. Arrange sliced apples on top (if they are dull, sprinkle them with lemon juice first). Combine the cup of sugar and cinnamon with 3 Tbsp. melted butter. Sprinkle on top. Bake about 25 minutes.
1 cup flour
1 tsp. baking powder
¼ tsp. salt
2 Tbsp. sugar
5 to 6 Tbsp. butter
1 egg
½ tsp. vanilla
milk
4 cups sliced pared apples
1 cup sugar (white, brown or a mix)
2 tsp. cinnamon
Preheat oven to 425 degrees F. Grease a 9- or 10-inch round pan. Do not use a springform one, or protect the oven underneath from dripping sauce. Combine the flour, baking powder, salt, and 2 Tbsp. sugar. Cut in 2 to 3 Tbsp. chilled butter until it is crumbly like pastry dough. In a measuring cup, beat 1 egg with the vanilla, then add enough mild to bring it up to ½ cup. You will have a very sticky dough. Pat it into the greased pan with a floured palm or greased spoon or spatula. Arrange sliced apples on top (if they are dull, sprinkle them with lemon juice first). Combine the cup of sugar and cinnamon with 3 Tbsp. melted butter. Sprinkle on top. Bake about 25 minutes.
Sunday, November 30, 2008
Chocolate Orange Cake
This recipe is from Nigella Lawson's Feast. Susan had remembered it as a clementine recipe, and we had some, so that's how we made it. It was good but I didn't love it as much as I'd thought I would, maybe because it is classed as a flourless chocolate cake, but is not so decadent as what I had in mind, though quite nice.
2 small or 1 large thin-skinned orange, approximately 14oz total weight
6 eggs
1 heaped teaspoon baking powder
½ teaspoon baking soda
2 cups ground almonds
1¼ cups superfine sugar
½ cup unsweetened cocoa
orange peel for decoration if wished
Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft. Drain and, when cool, cut the oranges in half and remove any big seeds. Then pulp everything -- pith, peel and all -- in a food processor, or see below if you're proceeding by hand.
Once the fruit is cold, or near cold (though actually I most often cook the oranges the day before I make the cake), preheat the oven to 350 degrees F. Butter and line an 8 inch springform pan.
Add the eggs, baking powder, baking soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but still slightly knobbly with the flecks of pureed orange. Or you could chop the fruit finely by hand, and with a wooden spoon beat the eggs one by one into the sugar, alternating with spoons of mixed ground almond and cocoa, then the oranges, though I have to say I've only ever made this the lazy way.
Pour and scrape into the cake pan and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover it with aluminum foil to prevent the cake from burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
Leave the cake to get cool in the pan, on a cooling rack. When the cake is cold you can take it out of the pan. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.
Makes about 8 slices.
2 small or 1 large thin-skinned orange, approximately 14oz total weight
6 eggs
1 heaped teaspoon baking powder
½ teaspoon baking soda
2 cups ground almonds
1¼ cups superfine sugar
½ cup unsweetened cocoa
orange peel for decoration if wished
Put the whole orange or oranges in a pan with some cold water, bring to the boil and cook for 2 hours or until soft. Drain and, when cool, cut the oranges in half and remove any big seeds. Then pulp everything -- pith, peel and all -- in a food processor, or see below if you're proceeding by hand.
Once the fruit is cold, or near cold (though actually I most often cook the oranges the day before I make the cake), preheat the oven to 350 degrees F. Butter and line an 8 inch springform pan.
Add the eggs, baking powder, baking soda, almonds, sugar and cocoa to the orange in the food processor. Run the motor until you have a cohesive cake mixture, but still slightly knobbly with the flecks of pureed orange. Or you could chop the fruit finely by hand, and with a wooden spoon beat the eggs one by one into the sugar, alternating with spoons of mixed ground almond and cocoa, then the oranges, though I have to say I've only ever made this the lazy way.
Pour and scrape into the cake pan and bake for an hour, by which time a cake tester should come out pretty well clean. Check after 45 minutes because you may have to cover it with aluminum foil to prevent the cake from burning before it is cooked through, or indeed it may need a little less than an hour; it all depends on your oven.
Leave the cake to get cool in the pan, on a cooling rack. When the cake is cold you can take it out of the pan. Decorate with strips of orange peel or coarsely grated zest if you so wish, but it is darkly beautiful in its plain, unadorned state.
Makes about 8 slices.
Tuesday, August 26, 2008
Mocha Fudge Cake
Preheat oven to 375, and butter and flour a Bundt pan.
1 cup flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1¾ cups sugar
5 large eggs, separated
2 sticks butter, softened and cut into pieces
½ cup plus 1 T. cocoa
1 T. instant coffee powder
2 tsp. vanilla
¾ cup sour cream (can use plain yogurt)
In a small bowl, mix together flour, baking powder, baking soda, salt. Set aside.
put sugar and egg yolks in food processor, process for 1 minute or until thick and light colored. Add butter and process an additional minute. Add cocoa, coffee, vanilla and process another minute. Add sour cream and process for 2 seconds. Add flour mixture and pulse but don't overmix.
Beat egg whites until stiff but not dry. Fold ¼ of the egg whites into the batter, then fold in the rest. (Since I am lazy and at this point have a full food processor and a big mixer bowl full of egg whites, I carefully fold batter into egg whites and the cake has always been fluffy enough.) Carefully turn mixture into Bundt pan, removing air pockets with a knife if necessary. Bake 35 minutes or until it starts to pull away from the sides; you can also use a toothpick test as backup. It usually needs longer than 35 minutes. Cool in pan, then turn out onto plate and finish cooling. Frost with the following:
¼ cup water
2 T. butter
1 tsp. instant coffee powder
3 oz. sweet cooking chocolate, broken into pieces
1 cup confectioner's sugar
Heat the water, butter and coffee in small saucepan. Process the chocolate for 30 seconds in the food processor, then pour in water mixture slowly, while processing. Add sugar and process for 5 seconds. Let stand until thick, then drizzle on cake.
This recipe comes to me from my Dad, but I believe it is from Abby Mandel's Cuisinart Classroom.
1 cup flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1¾ cups sugar
5 large eggs, separated
2 sticks butter, softened and cut into pieces
½ cup plus 1 T. cocoa
1 T. instant coffee powder
2 tsp. vanilla
¾ cup sour cream (can use plain yogurt)
In a small bowl, mix together flour, baking powder, baking soda, salt. Set aside.
put sugar and egg yolks in food processor, process for 1 minute or until thick and light colored. Add butter and process an additional minute. Add cocoa, coffee, vanilla and process another minute. Add sour cream and process for 2 seconds. Add flour mixture and pulse but don't overmix.
Beat egg whites until stiff but not dry. Fold ¼ of the egg whites into the batter, then fold in the rest. (Since I am lazy and at this point have a full food processor and a big mixer bowl full of egg whites, I carefully fold batter into egg whites and the cake has always been fluffy enough.) Carefully turn mixture into Bundt pan, removing air pockets with a knife if necessary. Bake 35 minutes or until it starts to pull away from the sides; you can also use a toothpick test as backup. It usually needs longer than 35 minutes. Cool in pan, then turn out onto plate and finish cooling. Frost with the following:
¼ cup water
2 T. butter
1 tsp. instant coffee powder
3 oz. sweet cooking chocolate, broken into pieces
1 cup confectioner's sugar
Heat the water, butter and coffee in small saucepan. Process the chocolate for 30 seconds in the food processor, then pour in water mixture slowly, while processing. Add sugar and process for 5 seconds. Let stand until thick, then drizzle on cake.
This recipe comes to me from my Dad, but I believe it is from Abby Mandel's Cuisinart Classroom.
Wednesday, June 11, 2008
Ice cream cake!
Ice cream cake is not really that hard to make. Line the bottom of a springform pan with crushed chocolate wafer cookies and melted butter, and cool in freezer. Soften ½ gallon ice cream until it can be mixed and spread over the crust. Freeze for at least 1 hour. Melt 8 oz. semisweet chocolate chips in ½ cup heavy cream, and spread over ice cream. Top with chopped candy if desired, and freeze for 3 hours. Soften a bit before removing springform ring.
Source: Eggs on Sunday
Source: Eggs on Sunday
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