Cakes’ Recipes

Ingredients:

  • 2 (8 ounce) containers candied cherries
  • 1 (8 ounce) container candied mixed citrus peel
  • 2 cups raisins
  • 1 cup dried currants
  • 1 cup dates, pitted and chopped
  • 2 (2.25 ounce) packages blanched slivered almonds
  • 1/2 cup brandy
  • 1/2 cup all-purpose flour
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup butter
  • 2 cups packed brown sugar
  • 6 eggs
  • 3/4 cup molasses
  • 3/4 cup apple juice

Method:

  • In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds.
  • Stir in brandy; let stand 2 hours, or overnight.
  • Dredge soaked fruit with 1/2 cup flour.
  • Preheat oven to 275 degrees F (135 degrees C).
  • Grease an 8×8x3 inch fruit cake pan, line with parchment paper, and grease again.
  • In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
  • In a large bowl, cream butter until light.
  • Gradually blend in brown sugar and eggs.
  • Mix together molasses and apple juice.
  • Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit.
  • Turn batter into prepared pan.
  • Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean.
  • Remove from pan, and lift off paper.
  • Cool cake completely, then wrap loosely in waxed paper.
  • Store in an airtight container.

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Ingredients:

  • 4 egg whites
  • ½ cup (110 g)sugar
  • 5 oz (140 g)hazelnuts, finely ground
  • 2 tablespoons unsweetened cocoa powder
  • 9 oz (250 g)dark sweet chocolate(60_70%)
  • 4 egg yolks
  • 1/3 cup (70 g)sugar
  • ¼cup +1 cupwhipping cream

Method:

  • Preheat oven to 350 deg F(Gas mark 4 or 180 deg C).
  • Line a 9 inch cake tin with grease proof or other non-stick paper and grease the tin.
  • Whisk the eggs whites until stiff and in peaks by using an electric mixer, gradually add the sugar and whisk well each time sugar has been added.
  • Mix with finely ground hazelnuts and cocoa powder.
  • Bake at 350 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
  • Cool the cake.
  • Melt finely chopped dark chocolate over hot water.
  • Beat the egg yolks with 2 oz sugar until white.
  • Heat ¼ cup whipping cream to the boiling point, and whisk in beaten egg yolks.
  • Fold in melted chocolate.
  • The mixture will immediately thicken.
  • Cool to approx. 100 deg F / 38 deg C.
  • Whisk 1 cup of whipping cream.
  • Fold with the egg and chocolate mixture, one tablespoon at a time until the filling becomes soft, then the remaining part of the cream.
  • Transfer to the cake tin, and place in the refrigerator for several hours.
  • If served cold the filling appears more like chocolate truffle than mousse.
  • If you prefer a more sweet flavor of the filling you can use semisweet chocolate (40-45%) instead of the recommended type.
  • For decoration – make chocolate panels to cover around outside of cake.
  • To make chocolate panels: melt 8 oz (250 g) bittersweet chocolate.
  • Spread onto a piece of baking paper.
  • Allow to become mat dry.
  • Mark panels height of cake x 2 inches (5 cm) by scoring with a knife.
  • When set a little more, break off panel pieces and stick onto outside of cake by using a little mousse as a ‘glue’ Overlap each piece little.
  • Decorate top with piped mousse, Tie a ribbon around circumference of cake .
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Ingredients:

  • 1+1/3 cup flour
  • 1+½ cup sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¾ cup butter
  • 3 fl oz boiling water
  • 3 eggs
  • 4 oz chocolate chips
  • 5 oz chopped walnuts or pecan nuts

Frosting:

  • 1/3cup butter
  • 8 oz sweet dark chocolate
  • 2 tablespoon light corn syrup
  • 2 tablespoon strong coffee

Method:

  • Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
  • Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin.
  • Melt the butter in a saucepan.
  • In a bowl combine flour, sugar, cocoa powder, baking powder and vanilla extract.
  • Add eggs, melted butter and hot water and mix until smooth.
  • Add chocolate chips and nuts.
  • Bake at 350 degrees F until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
  • Cool the cake.
  • Glace with the chocolate frosting.
  • For the frosting, mix butter, chopped chocolate, syrup and coffee and heat in a double boiler until melted.
  • Stir until smooth and spread over the cake.

scandinavian-brownie-recipe

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Ingredients:

  • ¾ cup butter
  • 1+½ cup sugar
  • 2 teaspoon vanilla
  • 3 eggs
  • ¾ cup all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • a pinch of salt (optional)
  • 3 oz walnuts (optional)

Method:

  • Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
  • Line a 13 x 9 in (33 x 23 cm) cake tin with grease proof or other non-stick paper and grease the tin. Melt the butter.
  • Beat eggs with sugar, and add vanilla, flour, cocoa, baking powder, salt (optional) and melted butter.
  • Add chopped nuts.
  • Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 20-30 minutes.
  • Cool the cake.
  • Dust with powdered sugar or glace with your favorite chocolate frosting.
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Ingredients:

  • 2 eggs
  • 1 cup (220 g) sugar
  • 1 cup (110 g) all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla essence
  • 2/3 cup (160 ml) milk
  • 2/3 cup (150 g) butter
  • 4 oz (120 g) semisweet chocolate chips (optional)

Method:

  • Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
  • Grease 6 extra large muffin tins or cups (paper muffin bake cups are recommended) or 12-15 medium cups.
  • Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
  • Fold in the melted butter.
  • Add chocolate chips (please note that these might end up in the bottom of the muffin).
  • Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, about 30 minutes for XL muffins, about 20 minutes for medium size muffins.
  • The Chocolate Muffins may be served hot or at room temperature.

Variations:

  • If you wish to use less saturated fat, try substituting ½ the butter with a good quality vegetable oil.
  • If you wish a strong chocolate flavor you can add 1-2 more tablespoons of cocoa powder.
  • You may add vanilla or white chocolate chips instead or regular ones.
  • If you want lean muffins you may use 1+½ cup flour and ½ cup of butter instead of the amounts given in the recipe, and in addition add ½ teaspoon of salt (suggest
  • Chocolate chips should be added the last five mins so it will just stay on top of the muffins, and if you put sweetened coacoa it tastes better.
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