bakingforthecure

Archive for the ‘Cakes’ Category

Daring Bakers- Chocolate Valentino (Flourless Chocolate Cake)

In Cakes, Chocolate, daring bakers, Desserts on February 28, 2009 at 1:13 am

 silueta24

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.chocolate cake

 When I first saw this recipe, I was really looking forward to make it. This turned out to be a bit ironic – The recipe’s name is “Chocolate Valentino” and it is supposed to be a great recipe for valentines day, but I decided to make it in one of the most depressing days, the elections day.  Now, without getting into politics, let me just say that that day was not only rainy and gray, the result were also very much depressing. Certainly not a day to make a nice cake like this one. That day could also explain the poor photos this time, it was so gray outside, that I just couldn`t get any nice pictures, sorry!

Making the cake was quite easy. I halved the recipe, and baked it in a buttered muffins tin. The texture of the cake was a bit sandy, but the flavor was very nice. Since we are not patient people, we ate the cake while it was still a bit warm, and it later turned out that this cake is best when completely chilled.

Because I don’t own an ice cream machine, I decided to make vanilla semifreddo instead. I choose a recipe by Jamie Oliver, and it turned to be delicious, and it had quite a nice texture.

chocolate cake

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Torta Di Ricotta

In Cakes, Cheese, Desserts on February 17, 2009 at 10:00 pm

torta di ricotta

I`ve got to admit that I had doubts when I made this cake. When thinking of Ricotta, you usually imagine a flavorless cheese with a not-so-rich texture. This cake surly proved me wrong. Though this in not the creamiest cheesecake, it is certainly a very good one. This cake is quite dense, and has the most delicious combination of the citrus taste alongside with the crust and the cheese.

torta di ricotta

Another good thing in this cake is that it is fairly simple to make, compared with other cheesecakes. Here, you just have to make the crust, and then make the batter (and the only thing that is required is a stand mixer). In this one, you don’t need to whip egg whites, or to use all sort of tricks that the cake wont fall.

Oh, something about the citrus. If, like me, you are not the biggest fans of oranges, I suggest you put a zest from one orange rather than two as written in the recipe. This will give a slight taste of orange, which is perfect to my taste.

torta di ricotta

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Chocolate Stout Cake

In Cakes, Chocolate, Desserts on February 12, 2009 at 12:02 am

chocolate stout cake

This cake is the perfect chocolate cake. It has anything you would want to find in one: moist, with a great chocolatey flavor, not oily, and has a delicious ganache topping. I loved this cake so much that I`ve made it twice in the same weekend (and the fact the one bottle of Guinnes was enough to make exactly 1.5 batches was also very helpful).

I strongly suggest that you make the cake with the ganache, without it the cake is delicious, but the addition af the ganache makes it extra extra delicious. Besides of that, this cake is simple to make (though the baking time may be longer, as it was in my oven), and there is not one good reason why you would not go and buy a bottle of Guinnes right now, and run to make this cake.

chocolate stout cake

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Chocolate Mousse Cake

In Cakes, Desserts on January 18, 2009 at 3:32 pm

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This cake automatically gives you an appointment to the nearest cardiologist. Just take a quick look: this cake contains: 9 eggs, almost half a kilo of chocolate and heavy whipping cream, not something you`ll eat very often.

But, lets look on the brighter side, shall we? although the cake has enough eggs and chocolate to feed a small village, it has only 120 gr. of butter, and only 70 gr. of sugar, such small amounts probably delete all the calories of the chocolate and the eggs, right??

Now, seriously, you must make this cake at least once. Though my picky brother may not agree with me, I think that this cake is the perfect combination between the baked base and the mousse. The base is basically baked chocolate mousse that is a kind of “melt in your mouth” kind of cake. The mousse is perfectly rich and dreamy, with a slight (slight!) taste of the rum and the amaretto. All in all, this cake simply wroth the calories, and if you are feeling a little bit guilty, eat a small slice, and after couple of  hours, eat another one. I promise you the the guilt will just fade away!

A few bit a pieces to make this cake perfect: first, make sure to use only fresh eggs. This cake contains uncooked eggs, so be very careful with that. Second, after baking the base, it will fall, so be ready for that.

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No Bake Cheesecake topped with Strawberries

In Cakes, Cheese, Desserts on January 8, 2009 at 9:50 pm

strawberry

The strawberries season has officially started here, though this cake was not the perfect way to start it. You could probably hear from my tone that this cake was not the greatest hit. Don`t get me wrong here, it was tasty, but it didn`t have that extra something, that makes a good cake wonderful.

I`m guessing that this cake may not be practical for those of you who live outside of Israel, since this cake is made with soft white cheese (or as we call it- “Gvina Levana”, simply meaning- white cheese). This cheese has low fat percentage, and is relatively light in texture. If you happen to know the exact name of this cheese in the US, please let me know.

If you are planning of making this one, I have two tips to make it better. First, use less gelatin the suggested in the recipe, I found that the cake was too firm. I would probably use about one envelope of gelatin instead of one and a half. The second tip is to add a bit more flavor to the filling, I used vanilla bean, but you could put some good vanilla extract or even lemon zest.

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Chcoclate Babka

In Bread, Cakes, Desserts on December 29, 2008 at 11:16 pm

babka

Last week, I made a simple orange cake, it turned out very airy and high, and was very simple yet very tasty. Though that cake was very simple, it had one special thing about it. According to my father, this cake tasted just like the cake that his grandmother used to make. My great grandmother was known for her cakes, so this was one of the biggest compliment that I`ve ever got.

You must be confused here, and you`r probably asking yourselves whats the connection between chocolate babka and orange cake? Well, after that cake I decide to attempt to try one of my great grandmother famous cakes – the babka.

So, I`ve made this chocolate babka, that according to my father is different from his grandmother, but very delicious.

babka

Though this was not like my great grandmother`s, this babka is outstanding. One of my favorite things about this cake is the dark chocolate vains that run  through the cake, and give it the most gorgeous look.

babka

This dough is a brioche-like, it is very airy, and has a slight buttery taste to it. I recommend that you make this dough by using a mixer, since it turns out very sticky and wet. Don’t panic when it`s wet, and don’t attempt to add more flour, simply work with it with oiled or floured hands, and it will be just fine.

I made one big babka in a pan called the “wonder pan” which you could find only on Israel, this pan is very similar to a angel food cake pan or bundt pan. The instructions for the babka shape are written below, plus an idea for an alternative chocolate filling.

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