bakingforthecure

Posts Tagged ‘cake’

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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Daring Bakers – Caramel Cake With Carmelized Butter Frosting

In Desserts, Vegetarian on November 29, 2008 at 9:19 pm

caramel cake

This months challenge was the cake with the very long name, and of course, to macth that, a (kind of) very long preparation. To be honest, this cake was not my favorite. To my taste, the sponge cake was too plain, and the frosting was very nice in taste but was way too sweet. The only really good thing that turned out from this recipe was the caramel syrup, wich is an exellnt thing to make just to pur on pancakes or just eat it with a spoon.

If you are planning to make this cake, remember that you should make the caramel syrup firs, and than, let it cool. Also, be prepared that making this cake makes a lot of dirty dishes, and that it takes some time to make. Oh, and very important thing, DO NOT be tempted to put this cake in the fridge, it will simply be ruined, so, mind you.

One last thing (I promise!), I suggest that the cake would be better if you make it in a bit smaller pan, and then cut it into to layers, and then frost it.

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Classic Baked Cheesecake

In Cheese, Desserts on November 5, 2008 at 11:55 pm

This cake is the perfect example of comfort food, the kind of home made, simple, not complicated comfort food. This cake is not sophisticated, does not have unique flavors or textures, and does not include exotic products. This cake is just simple. Simple, in the best way.

Just to make things right: This cake is not dry as it may seem in the picture, it was simply my mistake- I forgot to add the milk and the butter to the cheese batter (and the cake turned great in spite of that, but drier).

This recipe may look a bit long, but if you read it beforehand, and pay close attention, it won`t take you so long, and belive me, it will be worth it!

A few tips to help you get the perfect cheesecake:

-The newspaper patent: If you wish to get lighter colored cake sides, you could use this patent: take a newspaper page, and fold until you get the height of the pan. When making the cheese batter, soak the folded paper in water for about 5 minutes. Once the batter is in the pan, wrap the sides of the pan with the wet paper, then bake as written in the recipe.

-Pay attention to the oven temperatures: The temperature in this recipe may be confusing. Before each step of the baking, make sure that the oven is at the right temperature.

-It`s all about the hight: if you wish to make a higher (and more impressive) cake, make it in a 26cm. baking pan, and make sure to line the sides with higher sheets of parchment paper.

-Make it steamy: Make sure to put in the bottom of the oven a little pan with boiling water. This is to make sure that the cake would not crack in the middle.

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Chocolate Marble Cake

In Chocolate, Desserts on October 22, 2008 at 1:25 am

This is a very simple cake, this is what you may call a “coffee cake” (not a cake made of coffee, but a cake to accompany one).

The chocolate marble is totally optional. You can omit the chocolate and make this cake with fresh fruits, or with all kinds of nuts.

The look of the cake in the picture may look strange, and that`s because I made this specific one using a rose shaped tin (which looks great when the cake is whole, but looks rather weird when you slice the cake).

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Triple-Layer Carrot Cake With Cream Cheese Frosting

In Cheese, Desserts on October 18, 2008 at 4:50 pm

This carrot cake is utterly different than the other carrot cake that appears just a few posts below. This one is all about the frosting, and I promise you that while you start eating this cake, you will soon forget that you are eating a mixture of sugar, butter and cream cheese (in fact, you would probably go and have another slice…). 

This recipe demand quite a lot of preparation and time, but the final result is so good, that it is worth it. I make this cake only for special occasions (this one was for my father`s birthday), but you could skip the frosting and make this cake as cupcakes, or just as a regular cake without the layers and the frosting. It will be just fine.

If you don`t want to use the 1 1/2 cups of oil as suggested in the recipe, you could easily repalce it with 3/4 cup of applesauce and 3/4 cup of oil, as suggested in the recipe reviews at epicurious. Frankly, you wouldn`t tell the difference.

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Carrot Cake

In Desserts on September 25, 2008 at 4:10 pm

First, some good news- my father bought a brand new, and very very amazing camera- Nikon D90. let me tell you- this is one hell of a camera! This camera is so good that I found myself taking pictures of (almost) everything that was around me (including a billion of my poor cat, bless him). So, I don`t think that there is any difference, but the picture above was taken with the new camera.

Now, lets focus on the reason we are here for- the cake. I truly love this cake, and I have managed to make it three times since the beginning of the month, which is quite an unusual thing.

I only make a cake that often (well the term “often” is relative, at least for me, since there`s not a lot of demand here…) when it is really good. I have a few signs when a cake is going to be a favorite (please don`t laugh, this is the honest truth!):

  1. I eat at least four slices in about an hour.
  2. After about tow hours, there is about 1/4 cake left.
  3. The cake doesn’t last for more than a day and a half.

This cake certainly replied to all of the above. The cake is note a fancy one, but it is so good, and has such a nice texture, that it is almost the perfect cake to accompany a nice cup of coffee. Now, I know that most of you are used to making carrot cakes with a thick layer of cream cheese frosting (And that`s not a bad thing at all!) but, this cake is so good as it is, that you really don’t need frosting.

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Dense Chocolate Loaf Cake

In Chocolate, Desserts on September 17, 2008 at 10:00 am

I think that this picture says it all- a rich, dense, full of sweet chocolaty flavor- all in one cake. As you can see, this in not a sophisticated cake, it does not have the “clean” look, and even if you try really hard, you wont be able to cut it clean (or even cut whole pieces without crumbling, but maybe I`m just not so good at cutting cakes?) . What you get from this cake is mainly flavor and texture- not necessarily good looks.

This cake is perfect to serve with coffee or tea in the afternoon, or simply if you have a sweets craving (and willing to wait for the next day…).

As much as I liked the cake, I think it was very very sweet (and I love sweetness, but this was too much), I also think that a little bit of salt could really give the cake a kick.

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