Chocolate
Espresso Torte
This extremely
deep, rich, and dark cake tastes great with whipped
cream.
Yield: 10 Servings
5 oz. semisweet chocolate,
chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces
plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee,
cooled to room temperature
1 Tbs. sifted, finely ground espresso beans (from
about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan
Heat the oven to 350 F.
Butter an 8-inch cake pan and line the bottom
with Pan Liners (parchment). Butter the parchment
and lightly flour the pan, shaking out the excess.
In a small, heavy-based
saucepan over medium heat, melt the chocolates
and butter, stirring frequently. Set aside.
Using the whisk attachment
of a stand mixer, whip the eggs, sugar, brewed
espresso, ground espresso beans, and salt on medium-high
speed until thick and voluminous, at least 8 min.
Turn the mixer to low and mix in the butter-chocolate
mixture. Turn off the mixer. Sift the flour over
the batter and fold until all the ingredients
are fully incorporated.
Pour the batter into the
prepared pan and bake until a skewer inserted
in the center of the cake comes out clean, 25
to 30 min. Cool in the pan on a rack for 10 min.
Set a plate over the torte and carefully invert
the torte onto the plate; peel off the parchment.
Flip the torte back onto the rack to cool completely
before slicing.
cake recipes contd.
Coconut
Cream Cake
2 Cups flour
1 1/2 Cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/4 Cup margarine, softened
1/4 Cup shortening
1 c milk
1 1/2 tsp. vanilla extract
3 eggs
Topping:
2 Cups sugar
2 (8oz) cartons sour cream
1 (14oz) pkg. Flaked coconut
1 (9oz) carton whipped topping
Put all ingredients into
large mixing bowl. Beat on low speed of mixer,
scraping sides of bowl constantly, till well combined.
Beat on high speed, for approximately 3 minutes.
Bake at 350 degrees for 20 minutes or until a
toothpick comes out clean., in two 8-inch, greased
and floured baking pans.
When completely cool, split
layers, making 4 layers. Combine sugar, sour cream
and coconut, blending well. Chill. Reserve 1 cup
of the sour cream mixture. Spread the remainder
between layers of cake. Combine the reserved 1-cup
with the whipped topping. Blend until smooth.
Spread on top and sides of cake. Seal cake in
airtight container and refrigerate 3 days before
serving.
cake recipes contd.
DEATH BY CHOCOLATE
CAKE
Categories: Cakes
Yield: 10 Servings
4 Eggs
1 c Sour cream
1/2 c Water
1/2 c Oil
1 pk Chocolate cake mix
1 pk Chocolate instant pudding
12 oz Semisweet chocolate chips
Confectioner's sugar
Beat eggs, sour cream, water, and oil together
in a large bowl until
thoroughly mixed. Add cake mix and pudding mix.
Beat until smooth.
Stir in chocolate chips. Pour into Bundt or tube
pan and bake at 350
F for 1 hour. When cool, sift powdered sugar on
top of cake.
Variation: Replace 1/4 cup water with Grand Marnier.
Serves 8-10.
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