Thursday, April 28, 2011

Chocolate Caramel Cheesecake

I hadn't ever heard of chocolate caramel cheesecake before but its a brilliant idea. It isn't heavy, its light almost like a mousse. So good and totally made the drama with that pie I made that didn't work out very well a little less painful.


Chocolate Caramel Cheesecake
Recipe Source: MelsKitchenCafe.com

1  Chocolate Crust (recipe below)
1 cup Sugar
3/4 cup Heavy Cream
8 oz good-quality Bittersweet Chocolate (not unsweetened), chopped
1/2 cup sour cream
3 (8 oz) pkgs Cream Cheese, softened
4 Large Eggs
1 teaspoon Vanilla

1. Make crumb crust as directed in the recipe below. Preheat oven to 350°F.
2. Cook sugar in a dry large saucepan over med-low heat, stir slowly with a fork, until melted and pale golden. This step takes a good 10-15 minutes. After the sugar turns pale golden, cook without stirring, swirling pan, until the color turns deep golden. Remove from heat and carefully add heavy cream (mixture will steam and caramel will harden). Cook over med-low heat, stirring, until caramel is completely dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.

3. Beat cream cheese with a mixer until fluffy, then beat in chocolate mixture on low. Beat in eggs, 1 at a time, then the vanilla, beat on low speed until each ingredient is incorporated, scraping down bowl between each addition.
4. Put springform pan with crust on a cookie sheet. Pour filling into crust and bake on the cookie sheet in the middle of the oven for 55 minutes or until cake is set 3 inches from edge but center is still slightly wobbly when the pan is gently shaken. To prevent cracking cook cheesecake in a water bath.

5. Run a knife around the edge of cake to loosen and cool completely in springform pan on a cooling rack. Chill cake, loosely covered, at least 6 hours or overnight. Remove side of pan and transfer cake to a plate.

Crumb Crust

1-10 oz box Chocolate Teddy Grahams, finely ground
5 Tablespoons Butter, melted
1/3 cup Granulated Sugar
1/8 teaspoon Salt

Stir crust ingredients together and press onto bottom and 1 inch up the side of a greased springform pan. Fill right away or chill up to 2 hours.

I linked these at 
Sweets for Saturday 
Sweet Tooth Friday 
Themed Bakers Sunday
 
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Tuesday, April 26, 2011

Chocolate Eclairs

For Easter dinner I was assigned to make 2 desserts, so I decided on a chocolate cheesecake and a banana cream pie. Saturday I made the cheesecake, then the pie, and at the last minute I thought, chocolate cheesecake isn't a very Eastery dessert so I made these eclairs. Just before we left for dinner, I cut a slice of the pie and the custard poured right out. It didn't set. I was not happy, but I was really glad I made these eclairs because they turned out great and I got rave reviews! 

I am going to share the eclairs today and later in the week the cheesecake. And when I make that silly pie again, hopefully I can figure out the problem, and share that with you too because for the mess that it was, it sure tasted good.

These eclairs aren't difficult to make at all. They do take some time but are worth the result!


Pastry
Recipe Adapted From: FoodNetwork.com

1 cup Water
1/2 cup Butter
1/2 teaspoon Salt
2 teaspoons Sugar
1 cup Flour
4 Eggs

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. 

2. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, take the pan off the heat. Stirring with a spoon, add the flour and stir hard until all the flour is incorporated. Return to the heat and cook, stirring constantly for 30 seconds.

3. Scrape the mixture into a stand mixer fitted with a paddle attachment or you can use a hand mixer. Mix at medium speed. With the mixer running, add the 4 eggs, 1 at a time. Stop mixing after each addition and scrape down the sides of the bowl. Mix until the eggs are completely incorporated. The dough will be thick, but should fall slowly from the beaters when you lift them out of the bowl.

4. Use a Ziploc bag and cut a hole in the corner, pipe fat lengths of dough approx. 4" by 1 1/2" onto the lined baking sheet, leave about 2 inches of space between them. Use your fingers to smooth out any bumps of dough that remain on the surface. Bake for 35 minutes. Don't open the oven door too often during baking. Let cool on the baking sheet. 

5. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or you can just use your fingertip). Using a pastry bag fitted with a medium-size tip, gently pipe the custard into the eclairs, using only just enough to fill the inside, don’t stuff them full.

Vanilla Pudding
Recipe Source: BarbaraBakes.com

3/4 cup Granulated Sugar
1/3 cup Flour
1/4 teaspoon Salt
2 cups Whole Milk
3 Egg Yolks, beaten
2 Tablespoons Butter
1 1/4 teaspoons Vanilla

1. In a saucepan combine the sugar, flour and salt. Gently stir in the milk. Cook over a medium heat, stirring constantly, until mixture starts to boil. Cook for 2 minutes.

2. Remove saucepan from burner. Stir in a third of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture back into the saucepan. Cook for 2 more minutes on medium heat, stirring constantly. Remove from heat and add butter and vanilla. 

3. Transfer mixture to a medium bowl. Cover with plastic wrap placing it directly on the pudding so a film doesn't develop. Refrigerate until well chilled, about 3 hours.

Pastry Cream
Recipe Source: BarbaraBakes.com

Vanilla Pudding (above)
1/2 cup Heavy Whipping Cream

When the vanilla pudding is chilled, whip the cream to form soft peaks and gently fold it into the vanilla pudding. Keep covered and refrigerated until ready to use.

Chocolate Frosting
Recipe Source: Taste of Home
2 oz Semisweet Chocolate
2 Tablespoons Butter
1 1/4 cups Powdered Sugar
3 Tablespoons Hot Water

Melt chocolate and butter in the microwave, stir until smooth. Stir in sugar and add water to make it smooth. Dip eclairs in chocolate.

I linked this recipe at  
Full Plate Thursday 
Made it on Monday
Sweets for a Saturday
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Friday, April 22, 2011

Oatmeal Chocolate Chip Cookies

On a busy day, stopping to make a batch of cookies with my girls is one of my favorite things to do. I came across this recipe and not only did we have a blast making them but they turned out really good. They are so thick and chewy. You should make these, you know you want to!


Oatmeal Chocolate Chip Cookies
Recipe Source: melskitchencafe.com

1 cup butter
1 cup Brown Sugar
1 cup Granulated Sugar
2 Eggs
1 teaspoon Vanilla
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
2 cups Flour
2 3/4 cups Oatmeal
2 cups Chocolate Chips 

1. Preheat oven to 350 degrees.

2. Cream butter and sugars. Add eggs and vanilla to sugar mixture. Beat until light and fluffy.  Add baking soda, baking powder, and salt. Mix. Add the flour, oatmeal and the chocolate chips. Mix until just combined.

3. Place by rounded tablespoons on a baking sheet. Bake for 12-14 minutes.
 
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Wednesday, April 20, 2011

Chocolate Chip Marble Bundt

While I was making all of the recipes for cake week, I came across this recipe but I didn't have time to make it. It was my first cake in a bundt pan. It turned out really well. This is a really good cake and with a scoop of vanilla ice cream its even better.


Chocolate Chip Marble Bundt
Recipe Source: pieceofcakeblog.blogspot.com

2 1/2 cups Sugar, divided
1/2 cup Unsweetened Cocoa Powder
1/4 cup Light Corn Syrup
2 1/2 teaspoons Vanilla Extract, divided
2 2/3 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Butter, at room temperature
4 Large Eggs, at room temperature
1 cup Milk, at room temperature
1 cup Semisweet Chocolate Chips

1. In a small saucepan, whisk together 1/2 cup of the sugar, cocoa powder and corn syrup with a 1/2 cup hot water. Bring to a simmer, stir occasionally. Remove the pan from the heat and whisk in 1/2 teaspoon of vanilla. Set aside.

2. Place rack in the lower third of the oven then preheat to 350 degrees. Butter and flour a 12-cup bundt pan.

3. In a medium bowl, whisk together flour, baking powder and salt. In the bowl of a stand mixer cream the butter with the rest of the sugar until light and fluffy, approx. two minutes. Beat in eggs one at a time until completely incorporated. Scrape the bottom and the sides of the bowl. Beat in the remaining vanilla.

4. Reduce the mixer speed to low, and beat one third of the flour mixture just until just incorporated. Beat in half the milk. Beat in another third of the flour, then the rest of the milk, and finally with the remaining flour until the batter is smooth. Stop the mixer and gently mix in the chocolate chips.

5. Scoop a third of the batter into a medium bowl, whisk in the chocolate syrup and set aside. Pour another third of the batter into the prepared pan and smooth with a spatula. Pour the chocolate batter into the pan spread evenly over the first layer. Finish by pouring the last third of the batter over the top. Lightly swirl the batters with a knife to give a marbling effect...a figure-8 motion works well.

6. Bake until a toothpick inserted comes out clean, about 60-70 minutes. Cool the cake on a wire rack. Invert the cooled cake onto a serving platter.

I shared this recipe at Sweets for Saturday
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Monday, April 18, 2011

Double Chocolate Mint Cookies

Soft and chewy, minty and so chocolaty. There are so many great things about a chocolate chocolate cookie. These ones have Andes mint pieces in them that's what makes them so good!


Double Chocolate Mint Cookies
Recipe Source: cookiesandcups.blogspot.com

1 1/2 cups Semisweet Chocolate Chips
2 1/2 cups Flour
1 1/2 teaspoons Baking Soda
3/4 teaspoon Salt
1 cup Butter, softened
2/3 cup Sugar
1/3 cup Brown Sugar, packed
2 teaspoon Vanilla
2 Eggs
1 cup Andes Creme de Menthe baking pieces

1. Preheat oven to 375 degrees. Line baking sheets with parchment.

2. Melt 1 1/2 cups semi sweet chips over double boiler until just melted. Set aside and let cool to room temperature.
 
3. Combine dry ingredients in small bowl and set aside. In a large bowl combine butter, sugars and vanilla and beat together until creamy. Add eggs, scrape down the sides of the bowl and continue to mix. Add the cooled, melted chocolate and beat until light and fluffy. Add the flour mixture and mix until just combined. 

4. Add the Andes baking pieces and 1 cup chocolate chips. Stir until combined. Drop dough by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 10-12  minutes until they spread and the centers don't look wet.
 
5. Let cool for a few minutes on the cookie sheets then transfer to cooling rack.
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Wednesday, April 13, 2011

Avalanche Bars

*The giveaway winner is Baby Sister! Email me at daysmadesweet@gmail.com to claim your prize!*

I love an easy treat. These require no baking and they are so good. I love white chocolate and the addition of the peanut butter makes these even better.


Avalanche Bars
Recipe Source: CookiesandCups.blogspot.com

1- 12oz bag White Chocolate Chips
1 1/2 cups Mini Marshmallows
1/4 cup Creamy Peanut butter
3 cups Rice Krispies
1/4 cup & 2 Tablespoons Mini Chocolate Chips

1. Lightly grease a 9" baking pan.

2. In microwave-safe bowl melt the white chocolate chips at 50% power for 1 minute. Stir and continue melting in 30 seconds increments until melted.

3. Combine the peanut butter with the melted white chocolate. Add the Rice Krispies and stir. Add the marshmallows and the mini chocolate chips and stir to combine.

4. Pour the mixture into the prepared pan. Spread evenly, pressing lightly with your spoon, but do not compact too much. Press the remaining chocolate chips into the top for garnish.
 
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Sunday, April 10, 2011

Vanilla Cupcakes & a Giveaway!

Cake Week, day 7 of 7: I haven't ever made a vanilla cupcake or chocolate cream cheese frosting before. I was a little nervous that the cake might come out thick and dry but it didn't. It was really light and delicious, just the way I like my cupcakes. The frosting was really good. Its not too chocolaty and the cream cheese makes it not too sweet. Such a good combination!


And for the giveaway... Since we have had a week of cakes, the giveaway had to be something to do with cakes, so I decided on this book...


Its such a fun book and it gives you something else to do with your cakes after you bake them. All you have to do to enter to win is:

1. Follow the blog and leave a comment saying you do.
2. 'Like' us on our Facebook page and leave a comment on the blog saying you 'liked' us 
3. Or do both, leave separate comments so you get 2 entries!
*The giveaway will end on Tuesday April 12th at midnight. 

Now lets get to the recipes!

Vanilla Cupcake
Recipe Source: bestcupcakerecipes.blogspot.com

1 1/2 cups of Flour
1/2 cup of Butter, room temperature
1 cup of Sugar
1/2 heaping Tablespoon Baking Powder
2 large Eggs
1/4 cup Whole Milk
1/4 cup Plain Yogurt
1 teaspoon Vanilla Extract

1. Preheat oven to 350 degrees and line cupcake pan with cupcake liners.

2. In a large bowl mix together flour, sugar, and baking powder. Sift twice. With an electric mixer on medium speed, add butter 1 Tablespoon at a time.

3. In a separate bowl, whisk together eggs, milk, yogurt and vanilla extract. Add to the dry ingredients and beat until just combined. Do not overbeat!

4. Fill lined cupcake tins approx. 2/3 full. Bake for about 15-20 minutes. Start checking at 15 minutes. Don't over bake or they will be dry.

Chocolate Cream Cheese Frosting
Recipe Source: FoodNetwork.com

1/4 cup Butter, softened
4 oz Cream Cheese, softened
1 1/2 cups Powdered Sugar, sifted
2 oz Semisweet Chocolate, melted
1/2 teaspoon Vanilla Extract

Beat the butter and cream cheese until creamy. Add powdered sugar slowly, while mixing in melted chocolate and vanilla extract.
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Saturday, April 9, 2011

Angel Food Cake

Cake Week, day 6 of 7: My husbands favorite dessert ever, of all time, is strawberries with angel food cake. So it only makes sense that one of the cakes I learn how to make is angel food cake. It turned out better than I thought it would. I was a bit overwhelmed thinking, 12 egg whites, that's a lot, but when its your husbands favorite you power through. And honestly separating the 12 eggs was the hardest part. Its pretty easy and worth trying because it tastes so much better than the ones you buy at the store.

And just because you cant eat angel food cake by itself I made a strawberry sauce to go over it. It was delicious!


Angel Food Cake
Recipe Source: melskitchencafe.com

Dry ingredients:
1 cup Flour
3/4 cup Granulated Sugar
1/2 teaspoon Salt

Egg white mixture:
3/4 cup Granulated Sugar
12 large Egg Whites (you cant have any yolk)
1 teaspoon Vanilla Extract
1 1/2 teaspoons Cream of Tartar

1. Preheat the oven to 325 degrees. 

2. In a medium bowl, whisk flour, sugar and salt. Set aside. In large bowl put the egg whites and vanilla. With a hand or a stand mixer, beat on medium-high until the mixture is frothy, approx. one minute. Sprinkle the cream of tartar on the top of the foam and continue beating on medium-high until soft peaks form, 2-3 minutes.
3. Add the sugar 1/4 cup at a time until fully incorporated. Continue beating until the whites are stiff peaks and glossy. This may take several minutes. With a whisk, fold the dry ingredients into the egg whites. Pour the batter evenly into an ungreased angel food cake pan and smooth the top with a spatula.

4. Place the cake on a rack in the center of the oven and bake for 40-45 minutes, until the top of the cake is golden brown and springs back when touched. Place the cake upside down on cooking rack or bottle until cool. Slide a knife around the edge of the pan and gently remove the cake.

Strawberry Sauce
Recipe Source: bettycrocker.com

1 cup mashed Strawberries
1 cup Granulated Sugar
2 Tablespoons Cornstarch
1/2 cup Water
Red Food Coloring, if desired

In a saucepan, mix sugar and cornstarch. Gradually stir in the water and mashed strawberries. If you want you can add the food coloring now. Cook over medium heat, stir constantly, until mixture boils. Boil and continue to stir for 1 minute. Remove from heat and let cool. 

I linked this recipe up on 
Savory Sundays
Themed Bakers Sunday
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Friday, April 8, 2011

Incredible Chocolate Cake

Cake Week, day 5 of 7: A classic chocolate cake. Nothing fancy, just the most moist, delectable chocolate cake I have ever had. The frosting is unbelievable. The cake and the frosting together are indescribable. Make it, its worth it.

On a side note, we are having a GIVEAWAY starting on Sunday, cause it will be the end of our week of delicious cakes... So make sure you are here for that!



Incredible Chocolate Cake
Recipe Source: melskitchencafe.com

*Makes two 8-inch or 9-inch cake layers or a 9x13. If you are making an 8-inch cake make sure you only fill the pan 2/3 of the way full or it will overflow.

1 1/4 cups Unsweetened Cocoa Powder
2 1/2 cups Flour
2 1/2 cups Granulated Sugar
2 1/2 teaspoons Baking Soda
1 1/4 teaspoons Baking Powder
1 1/4 teaspoons Salt
2 large Eggs plus 1 large Egg Yolk
1 1/4 cups Warm Water
1 1/4 cups Buttermilk
1/2 cup plus 2 Tablespoons Vegetable Oil
1 1/2 teaspoons Vanilla Extract

1. Preheat the oven to 350 degrees. Place the rack in the middle of the oven. Prepare your cake pans by greasing and flouring well. I use Pam Baking spray and it works. Set the pans aside.

2. Sift together the cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, yolk, warm water, buttermilk, oil and vanilla. Mix with a mixer, handheld or stand, on low speed until smooth, approx. 3 minutes.
3. Pour the batter in the prepared pans. Bake the cakes for about 30 minutes, or until a toothpick inserted into the middle comes out clean or with moist crumbs. Make sure you don't overbake!

4. Remove the pans from the oven and cool on a wire rack for 15 minutes. Gently run a knife around the edges of the pans and unmold the cakes. Let cool completely, top side up, on a wire rack. Trim the tops of the cake layers with a long serrated knife to make them level. Frost as desired.

Vanilla Buttercream
Recipe Source: melskitchencafe.com

*Makes about 8 cups of frosting. Enough to frost 2, 9-inch round cakes.

1 cup Butter, room temperature
6 oz Cream Cheese, room temperature
6 3/4 cups Powdered Sugar 
¼ cup Heavy Cream
1 teaspoon Vanilla Extract 

In a large bowl using a mixer, beat the butter and cream cheese together until light and creamy, approx. 2 minutes. Add vanilla and mix. Add the powdered sugar in gradually and mix fully after each addition. Cream at low speed until creamy. Pour in the heavy cream and whip until light and fluffy.
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Thursday, April 7, 2011

Mini Raspberry Cheesecakes

Cake Week, day 4 of 7: One of my favorite parts of a cheesecake is the graham cracker crust. The taste with the cream cheese is divine. A lot of recipes for mini cheesecakes I have found call for a Nilla wafer and thats just not my thing. So when I found this recipe with a graham cracker crust it was a sign that I need to make it! These are so smooth, creamy and delicious. 

 

Mini Raspberry Cheesecakes
Recipe Source: LickTheBowlGood.blogspot.com

Graham Crust:
3/4 cups graham crackers, finely ground (I used my blender)
1 1/2 Tablespoons Butter, melted
1 1/2 Tablespoons Sugar

Raspberry Puree:
1/2 container (3 ounces) Fresh Raspberries
1 Tablespoons Sugar

Cheesecake:
2 bars - 16oz Cream Cheese, room temperature
3/4 cup Sugar
Pinch of salt
1/2 teaspoon Vanilla
2 large Eggs, room temperature

1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. 

2. Stir together graham crackers, butter, and 1 1/2 tablespoons sugar. Press 1 tablespoon of the crust mixture firmly into bottom of each paper liner with a cup. Bake about 5 minutes. Transfer tins to a wire rack to cool.

3. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a mesh sieve into a bowl, pressing to remove as much liquid as possible; discard seeds. Whisk in 2 tablespoons sugar.

4. With an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed. With mixer on low speed, add the remaining 3/4 cups sugar. Add the salt and vanilla and mix until combined. Add eggs, one at a time, beat until just combined.

5. Spoon 3 tablespoons filling onto crust in each cup. Put 1/2 teaspoon raspberry puree in dots over each filling. With a toothpick, swirl sauce into filling. Place each tin in a roasting pan and pour enough hot water into pan so that it comes three-quarters of the way up sides of cupcake pan.

6. Bake, rotate pans halfway through, until the filling is set, about 22 minutes. Carefully remove tins from the water bath and transfer to wire racks to cool completely. Refrigerate, in the tins, at least 4 hours. Remove from tins just before serving. Store in an airtight container for up to 5 days.

Makes 16 mini cheesecakes.
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Wednesday, April 6, 2011

Orange & Pineapple Cake

Cake Week, day 3 of 7: There is something about having fruit in your cake that makes it seem more healthy. This cake is definitely healthy. There is orange juice and oranges in the cake and pineapples and pineapple juice in the topping. It is so light and refreshing!


Orange and Pineapple Cake
Recipe Adapted from: thepioneerwoman.com & allrecipes.com

Cake:
1 cup Butter
1 1/2 cups Sugar
2 cups Flour
1/2 teaspoon Salt
2 teaspoons Baking Powder  
1 1/2 teaspoons Vanilla 
1/4 cup Milk
4 Eggs
1- 14oz can Mandarin Oranges & ½ cup Juice Reserved

Topping:
1- 3.2 oz pkg Vanilla Instant Pudding
1- 20 oz can Crushed Pineapple, Juiced Reserved
1/2 cup Powdered Sugar
4 oz Cool Whip
Extra Mandarin Orange Slices for Garnish

1. Preheat oven to 350 degrees. Grease and flour 9x13inch cake pan. Sift together flour, baking powder and salt, twice. Set aside.

2. In a large bowl cream together the butter and the sugar until light and fluffy, approx 3 minutes. Beat in the eggs one at a time mixing well after each addition. Stir in vanilla, reserved mandarin orange juice, and milk. Beat in flour until just combined.

3. Add drained oranges and beat until they have broken up into small pieces. Pour batter into your prepared pan. Bake 25 to 30 minutes until golden brown and toothpick entered in the center comes out clean. Let cool completely.

4. Once the cake is cool, in a medium sized bowl, blend the juice from the drained pineapple with the vanilla pudding. Add the powdered sugar and mix. Add in the whipped topping and mix. Add in the pineapple. Spread on the cooled cake and refrigerate for at least 3 hours before serving.
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Tuesday, April 5, 2011

Chocolate Mousse Cake

Cake Week, day 2 of 7: Chocolate cake is my favorite cake. This is different because of the layers and its made in a springform pan. The bottom layer is chocolate cake. A very fudgy cake. The middle layer is mousse. A rich creamy mousse. And some whipped cream on the top to lighten the flavor. Very delicious served with fresh raspberries.



Chocolate Mousse Cake
Recipe Source: melskitchencafe.com

*At the end of this recipe there is an alternative recipe for chocolate mousse because the one the recipe calls for has raw egg whites. So if raw egg whites are something you are not comfortable with you can still make it!!*

Cake:
8oz Bittersweet or Semisweet Chocolate, chopped
1 cup Butter
1 cup Sugar
5 large Eggs
1 Tablespoon Vanilla
1/4 teaspoon Salt
1/4 cup Flour

Mousse:
1/2 cup Butter, cut into pieces
4 large Eggs, separated at room temperature
1/4 cup Whipping cream
1 Tablespoon Vanilla
8oz Bittersweet or Semisweet Chocolate, chopped finely (you need to make sure the chocolate for this mousse layer is chopped finely or it won't melt when added to the warm egg yolks)
1/2 cup sugar

Topping:
3/4 cup Heavy Whipping Cream
2 Tablespoons Powdered Sugar
2 cups fresh Raspberries

For cake:
1. Preheat oven to 325 degrees. Butter a 10 inch springform pan and dust with sugar.

2. Melt the chocolate and butter in large saucepan over low heat, stirring constantly. Cool until its lukewarm. Whisk in sugar. Whisk in eggs one at a time, blending well after each addition. Mix in the vanilla and salt and then flour. Pour batter into the pan.
3. Bake until cake just rises in center (tester inserted into center will not come out clean), 30-35 minutes. Cool completely pan on rack (the center of the cake may fall). Cover and chill while making mousse.

For mousse:
1. Melt butter in a metal bowl over a saucepan of simmering water (make sure the bottom of bowl doesn't touch the water). Whisk in egg yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until temperature reaches 150 degrees, about 6 minutes (it should be very thick like custard or pudding). Remove from over water and add chocolate and stir to melt. Set aside.

2. Beat egg whites and 1/2 cup sugar and a pinch of cornstarch in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture.

3. Pour mousse over cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours or overnight.

4. Run a sharp knife around the edge of pan to loosen the cake. Release pan sides. Transfer the cake to a platter.

5. Using electric mixer, beat 3/4 cup cream and powdered sugar in medium bowl until peaks form. Spread the whipped cream over torte. Top whipped cream with raspberries.

Alternative Chocolate Mousse
2 Tablespoons Cocoa Powder
5 Tablespoons Hot Water
7oz Bittersweet or Semisweet Chocolate , chopped fine
1 1/2 cups cold Heavy Cream
1 Tablespoon Granulated Sugar
1/8 teaspoon Salt

1. Combine cocoa powder and hot water in small bowl and set aside. Melt the chocolate in the microwave on 50% power, stirring often, until smooth. Remove from heat and cool slightly, around 2 to 5 minutes.

2. In a new bowl with an electric mixer, whip heavy cream, granulated sugar, and salt at medium speed until it begins to thicken, around 30 seconds. Increase the speed to high and whip until soft peaks form when the beaters are lifted out of the mixture, 15 to 60 seconds.

3. Whisk the cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in the remaining whipped cream until completely combined. Spoon the mousse over the cooled cake and continue with the rest of the recipe.
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Monday, April 4, 2011

Strawberry Upside Down Cake

Are you ready for a week of cakes?! I have a lot of cake recipes to share so I figured I would make a week of it. Its going to be good!

Cake Week, Day 1 of 7: I had never heard of a Strawberry Upside Down cake before. But I had a lot of strawberries in my fridge and I was afraid they were going to go bad so I went on a search. I came across this cake and it didn't look like much work and it would use a lot of my strawberries, that's why I chose it. It turned out to be an excellent choice. Fresh and delicious. A good spring treat. 


Strawberry Upside Down Cake
Recipe Source: Allrecipes.com

2 cups crushed Strawberries
2 - 3oz pkgs Strawberry Jell-O
3 cups Mini Marshmallows
1 - 18oz pkg Yellow Cake Mix, prepared as directed on package

1. Preheat oven to 350 degrees. Lightly grease 9x13 cake pan. 

2. Spread crushed strawberries on the bottom of pan. Evenly sprinkle the dry Jell-O over the strawberries and top with the mini marshmallows. Pour prepared cake mix on top of marshmallows. 

3. Bake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes and then loosen the edges of the pan with a knife. 

4. Turn the cake out onto a large serving tray. Store the cake in the refrigerator.
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