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Tag: cake

  • CHOCOLATE DECADENCE & SAUCE

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    CHOCOLATE DECADENCE

    Grandma Jackie's famed Death by Chocolate (aka "Baked Hershey Bar")!
    Course: Dessert
    Cuisine: French
    Keyword: baking, cake, cakes, desserts

    Equipment

    • Bain marie (double boiler)

    Ingredients

    • 1 pound bittersweet chocolate
    • 5 ounces sweet butter
    • 1 tablespoon sugar
    • 1 tablespoon flour
    • 4 whole eggs

    Instructions

    • Melt chocolate with butter in bain marie until just melted. Set aside.
    • Beat whole eggs and sugar in bain marie until sugar dissolves and until mixture is lukewarm (DO NOT OVERCOOK).
    • Remove from heat and whip until quadrupled or more in volume and until thick.
    • Fold flour into eggs.
    • Stir 1/4 egg mixture into chocolate then fold chocolate into egg mixture.
    • Bake in 8 inch floured, buttered, papered pan in 425 degree oven for no longer than 15 minutes (cake will be liquid in center).
    • Freeze, preferably overnight, before removing from pan.
    • Carefully dip bottom of pan into hot water to unmold.
    • Mask with whipped cream.
    • Decorate with shaved chocolate.
    • Refrigerate until serving.
    • Serve with raspberry sauce

    Notes

    Makes 12 servings
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    RASPBERRY SAUCE

    This is a wonderful topping for chocolate decadence or other rich cakes
    Course: Dessert
    Cuisine: French
    Keyword: desserts, frosting, fruit

    Ingredients

    • 1/2 cup granulated sugar
    • 12 ounces of raspberries

    Instructions

    • Place sugar and 1/4 cup water in a small saucepan; stir, and bring to boil. Simmer until all the sugar is dissolved. Let syrup cool completely. Place raspberries and syrup in the jar of a blender; puree until smooth. Pour through a fine sieve or colander into a bowl; discard solids.
    • Serve (or store in an airtight container, refrigerated, up to 5 days).

    Notes

    Makes 1 1/2 cups

  • Applesauce Cake

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    Applesauce Cake

    Applesauce makes this cake exceptionally moist. It’s delicious on its own or served with a scoop of vanilla ice cream. If you decide to use store-bought applesauce, choose one with a chunky texture.
    Course: Breads, Muffins & Quickbreads, Dessert
    Cuisine: American
    Keyword: cake

    Ingredients

    • 3 cups all-purpose flour spooned and leveled
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/4 teaspoons ground cardamom
    • 1 cup 2 sticks unsalted butter, room temperature
    • 2 cups packed light-brown sugar
    • 1/4 cup honey
    • 2 large eggs
    • 2 cups Basic Applesauce or store-bought chunky applesauce
    • Nonstick cooking spray
    • Confectioners’ sugar for dusting (optional)

    Instructions

    • Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
    • In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce.
    • Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
    • Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners’ sugar before serving, if desired.

    Notes

    Prep:
    25 mins
    Total:
    2 hrs 30 mins
    Servings:
    10