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Monthly Archives: October 2011

webbie: http://www.raspberricupcakes.com/2011/05/ultimate-milo-chocolate-malt-cake.html

milo_cake-6

125g butter, room temperature
50g (about 1/4 cup) caster sugar
195g (about 1 1/4 cups) plain flour
2 1/2 tsp baking powder
150g (about 1 1/4 cups) Milo powder (you could also use Ovaltine or Malted Milk Powder + Cocoa)
3 eggs
120ml (1/2 cup) buttermilk

For the condensed milk icing:
150g butter
350g icing sugar
2/3 cups condensed milk

For the ganache:
300ml pouring cream (min. 35% milk fat pure cream)
400g dark chocolate
1/2 cup Milo

Preheat oven to 180°C (350°F) and grease and line a 20cm round springform tin. Cream butter and sugar together until smooth and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and Milo together and then gradually add to the rest of the mixture with the mixer on low speed. With the mixer still on low, add buttermilk until just combined. Pour into cake tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Remove and cool in tin for 10 minutes, then place on a wire rack to cool completely.

To prepare condensed milk icing, remove butter from fridge at least 30 mins before starting. Place butter in a large mixing bowl and beat on high with an electric mixer until fluffy, add icing sugar and condensed milk and beat until smooth and fluffy. Cut cooled cake into three equal slices, sandwich condensed milk icing in between layers of cake. Prepare the milo ganache; break chocolate up into small pieces and place in a large mixing bowl with the milo. (I found the milo formed small clumps, so it might be better to try adding milo to the cream in the saucepan first) Heat cream gently in a medium saucepan until it just reaches the boil. Pour hot cream into mixing bowl and set aside for 10 minutes to allow chocolate to melt. Using a whisk, stir until mixture is smooth and glossy. Set aside to cool to room temperature, until mixture is thick and only just pourable. (If you are impatient, you can chill in the fridge for about 5-10 minutes)

Pour ganache over the top of the sandwiched cake. If the ganache runs right off the edge of the cake, it is not cool enough, scrape the excess ganache back into the bowl and chill for longer. When it is ready, the ganache will lighten and be slightly less shiny, and then you can use a spatula to cover the top and sides of the cake, swirling the surface using the spatula. Leave ganache to set for about half an hour before serving. Can be stored in the fridge overnight. Serve at room temperature.

 

webbie: http://www.thecurvycarrot.com/2011/10/15/banana-bread-cupcakes-with-caramel-cream-cheese-frosting/

Servings: 12 cupcakes

Ingredients

For the cupcakes:
1 and 1/4 cups all purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large ripe bananas, peeled
1/2 cup sour cream (I used low-fat, and they turned out great!)
1 and 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 large egg
1 large egg yolk

For the caramel cream cheese frosting:
1 pound confectioners’ sugar
1/2 cup plus 1 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 8-ounce package of cream cheese, at room temperature
1/4 cup (4 tablespoons, or 1/2-stick) unsalted butter, at room temperature

Instructions
1. For the cupcakes: Preheat the oven to 350 degrees.
2. Line a cupcake pan with the liners of your choice.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a small bowl, using a potato masher or fork, mash the bananas until smooth.
5. Add the sour cream and the vanilla to the mashed bananas, mixing well.
6. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar together at medium-high speed, until light and fluffy, about 2-3 minutes.
7. Reduce the mixer speed to medium-low and add the egg and egg yolk, mixing until thoroughly combined.
8. Reduce the mixer speed to low and alternately add the flour and sour cream/banana mixture in two additions, mixing until just combined.
9. Divide the batter evenly among the prepared lined baking cups and bake until a tester inserted into the center comes out clean, about 20 minutes.
10. Remove from the oven and let cool completely before frosting.

11. For the caramel cream cheese frosting:  In a nonstick skillet over medium heat, melt (without stirring!) 1/2 cup cup of the confectioners’ sugar (this shouldn’t take too long-watch the sugar carefully because once it starts turning into liquid, it goes very quickly!)
12. Continue cooking the sugar until it turns a golden amber color (about 1-2 minutes more), stirring occasionally.
13. Very carefully (it will bubble up vigorously, so please be careful!), add 1/2 cup whipping cream, the vanilla, and the salt, mixing well until smooth.
14. Add the remaining 1 tablespoon whipping cream and mix well.
15. Strain the hot caramel sauce over a bowl and let cool to room temperature.
16. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and cream cheese on medium speed until thoroughly mixed and smooth, about 2 minutes.
17. Reduce the mixer speed to low (unless you want powdered sugar everywhere, including in your lungs….), and slowly add the confectioners’ sugar into the mixture until smooth.
18. Add the cooled caramel to the frosting and mix well to thoroughly incorporate.

 

webbie: http://www.christinamarsigliese.com/2010/05/ganache-takes-cake.html
Ganache is an oil-in-water emulsion of cream and chocolate. The continuous phase is composed mostly of water from the cream and the oil phase is composed of both milk fat globules from the cream and cocoa butter fat droplets from the chocolate. Cocoa particles are also suspended in the water phase and some of their components can bind water. Ganache can be made from anywhere between a 1:1 ratio of cream to chocolate to a 1:2 ratio. The latter ratio will produce a firmer texture, and the extent of firmness depends on the cocoa content of the chocolate. Couverture chocolate is a high quality chocolate that is ideal for making ganache due to is increased cocoa butter content, which gives it good melting properties.

Here are the steps for making ganache:

1. Very finely chop the chocolate and place it in a heatproof bowl.
2. Heat cream in a small saucepan over medium heat just until it comes to a boil so that small bubbles begin to form around the edges.
3. Pour the hot cream over chopped chocolate.
4. Let mixture stand without stirring for about 10 minutes.
5. Gently stir mixture in a circular motion using a rubber spatula, starting from the center and working your way out to the sides, until it is smooth and glossy.
6. Pour mixture into a shallow glass baking dish and let stand at room temperature until firm.

Although this process seems fairly simple and straightforward, there are some technical points to remember.

Finely chopping the chocolate allows for rapid and even melting.

Letting the mixture stand for 10 minutes allows the hot cream to slowly and gently melt the chocolate. It also allows the mixture to cool down, preferably to about 110 degrees F, before stirring. This helps to form a homogeneous, smooth ganache as it lets the chocolate and cream come to the same temperature, making it easier for the two phases to form an emulsion. A proper emulsion will prevent separation of the oil phase once the mixture is set.

Chocolate is very high-maintenance and requires gradual heating and cooling. Over-mixing can cause a rapid decrease in temperature, which may result in a coarse texture. Gentle stirring is all it takes to reduce the fat to tiny droplets suspended within the water phase, helping the mixture come together and form an emulsion without separation or graininess. Too much agitation can introduce air bubbles into the mixture and break the emulsion.

Remember how I mentioned that cocoa particle components can bind water? Well, this attribute is one of the reasons why a smooth, glossy ganache can set up into a grainy, separated mess. A ganache made with a high ratio of chocolate to cream, especially when using bittersweet chocolate, is more susceptible to developing an unappealing texture. As the mixture rests, cocoa particles bind moisture from the water phase of the emulsion and swell up. This makes less room in the water phase for the milk fat globules and cocoa butter droplets to remain individually suspended, causing them to coalesce or merge together to form a single droplet. These larger fat droplets cannot sustain their suspension and separate from the mixture. Eventually, the water-logged cocoa particles can stick to each other and cause the ganache to coarsen or become grainy.

Pouring the stirred ganache into a shallow dish exposes the mixture to a larger surface area and helps it tomature evenly at room temperature. Maturing ganache refers to the gradual and complete crystallization of cocoa butter, which creates a sinfully smooth, melt-in-your mouth texture. I do not recommend immediate refrigeration of ganache because it can develop an oily or greasy consistency as it warms back to room temperature.

webbie: http://manggy.blogspot.com/2008/11/trio-of-chocolate-mousse-cake.html

Trio of Chocolate Mousse Cake (with title)

 

For this recipe you’ll need a 6″ cake ring 2.5″ high, or a cake pan of the same dimensions, but it’s easy to make it in a 9″ cake ring, springform, or cake pan: simply double the quantities listed here. If using a cake ring, a strip of acetate at least 2.5″ wide and at least 19″ long is recommended to make a clean side. If you don’t have acetate, just freeze the cake for longer and unmold when very firm. It will be difficult to add the cocoa mirror glaze if using a cake pan without destroying the pristine sides, but you can build the layers any order you want, and decorate some other way, such as with white/dark chocolate shavings or peaks of whipped cream.

Creme Anglaise Base

    • 120g (1/2 cup) whole milk

 

    • 2 large egg yolks

 

    • 15g (1-1/2 tablespoons) sugar

 

  • 25g (1-1/2 tablespoons) light corn syrup

In a small saucepan over medium heat, bring the milk to a boil. In a separate small bowl, whisk the egg yolks, sugar, and corn syrup. Slowly pour the milk into the yolks in a thin stream while whisking madly. Return the mixture to the saucepan and reduce the heat to low. Stir constantly with a wooden spoon until it is thick enough to coat the back of the spoon and leave a trail when you run your finger through it (it will take a little more than a minute). Remove from heat and strain into a bowl. You will need the creme anglaise to be hot enough to melt the chocolate in the next step, so work quickly.

Chocolate Mousses

    • 55g (1-3/4 oz) white chocolate, chopped

 

    • 55g (1-3/4 oz) milk chocolate, chopped

 

    • 63g (2 oz) 72% chocolate, chopped

 

    • 375g (1-1/2 cup plus 1 tablespoon) heavy cream, chilled

and for each chocolate mousse:

    • 1/2 teaspoon powdered unflavored gelatin

 

  • 15g (1 tablespoon) cold water

Prepare 3 medium bowls each containing one type of chocolate and 3 small cups, one for each type of chocolate. Sprinkle the gelatin over the water and let stand for 2 minutes. Microwave on low power for 15 seconds, or until the gelatin is fully dissolved. Dump 1/4 cup (60g) of the hot creme anglaise over each type of chocolate and give each a gentle stir to melt the chocolate. Stir in the dissolved gelatin into each chocolate sauce and stir until well-combined. Set aside.

In a well-chilled bowl and using well-chilled beaters, whip the cream until it holds medium peaks, about 5 minutes. When not using the whipped cream, keep it in the fridge.

Line the sides of a 6″ cake ring with acetate and place on a piece of plastic wrap large enough to cover the bottom of the ring on a rimless baking sheet or removable bottom of a tart pan. If using a cake pan, spray with vegetable cooking spray and line with a large piece of plastic wrap, pressing it against the sides.

Take a third of the whipped cream (125g) and fold it into the dark chocolate sauce until well-combined. Pour it into the center of the ring and give it a gentle bang to level the mousse. Place in the freezer for about 20 minutes or until halfway firm. Take half of the remaining whipped cream (125g) and fold it into the milk chocolate sauce until well-combined. Pour it into the center of the firm dark chocolate mousse and give it a gentle bang to level the mousse. Return to the freezer for 20 more minutes. Fold the white chocolate sauce into the remaining whipped cream until well-combined. Pour it into the center of the firm milk chocolate mousse, taking care to leave a few mm space to pour in the cocoa glaze (eat the remaining white chocolate mousse if there is any as a treat). Leave in the freezer overnight, or until completely firm.

Cocoa Mirror Glaze

    • 60g (1/4 cup) whole milk or heavy cream

 

    • 75g (5 tablespoons) water

 

    • 90g (7 tablespoons plus 1/2 teaspoon) granulated sugar

 

    • 33g (5 tablespoons plus 1/2 teaspoon) Dutch-processed cocoa powder, preferably Valrhona

 

    • 3g (1/2 packet) gelatin granules

 

  • 15g (1 tablespoons) water

Prepare the glaze according to the instructions for glacage here. You will have enough for two cakes. Pour the glaze into the remaining space of the cake ring and place in the freezer for 20 minutes, or until set.

To unmold the mousse, place a 6″ cake board (you could just use a 6″ circle of stiff cardboard coated with aluminum foil) under the dessert and ease the plastic wrap away. Push from the bottom to release the mousse from the ring. Peel away the acetate and place on a serving platter. If you’ve used a cake ring, simply invert it into a serving platter and peel away the plastic wrap. Let it thaw in the fridge for a few hours before serving. I decorated the top with melted white chocolate.

Read more: http://manggy.blogspot.com/2008/11/trio-of-chocolate-mousse-cake.html#ixzz1bKppyHzy

 

webbie: http://www.gourmetrecepies.com/2011/04/chocolate-mousse-cake.html

Ingredients:

250 g good quality chocolate,
200 g butter,
1 tbsp coffee powder, dissolved in 1 tbsp boiling water
6 eggs, separated
1 1/2 cup caster sugar
2 tsp vanilla essence
1 1/2 cup gluten-free flour mix (or normal flour)

Preheat oven to 180C. Spray 2 23 cm spring-form cake tins with baking spray and line with baker paper.

Melt chocolate and butter over a gentle heat until melted but not too hot. Beat the egg yolks with the sugar until pale and fluffy. Slow add egg whites in 4 lots. This process takes about 10 minutes but it is worth it. Add vanilla, coffee and flour on a very low speed then gradually beat in the chocolate mixture.

Carefully pour into the prepared tins and bake for 25-30 minutes or until a skewer comes out clean. Remove from the oven and cover tins with a damp tea towel to trap the steam and keep the crust soft. Cool in the tins.

For the mousse:

300 g chocolate,
640 g silken tofu (must be silken)
1/2 cup simple sugar syrup (or 50 ml maple syrup, or 50ml liquid honey, or 50 ml agave nectar )
1 leaf gelatin (optional)

Simple sugar syrup is made up of 2 parts of sugar and 1 part of water. Bring the water to boil, dissolve the sugar into the boiling water, stirring constantly. Remove from the heat once sugar is dissolved completely. Allow to cool before use.

To make the mousse, melt the chocolate over a double boiler or in microwave. Place silken tofu and sugar syrup in the blender or food processor. Blend until smooth add the melted chocolate and blend again. I also added 1 leaf gelatin dissolved in 2 tbsp of water.

To assemble, slice the top of the cakes to form even surface. Line the original spring-form with cling film, allowing a good overhang. Place one cake into the bottom, covet with a thick layer of mousse, add the second cake and finish with remaining mousse . Fold the cling film over or cover with a dinner plate and refrigerate for 4 hour or overnight.

To serve, remove from the tin, transfer to serving platter and smooth the sides of the cake with a palette knife. Decorate with fresh seasonal fruit or berries, ganache or topping of your choice.

IMG_9653

webbie: http://www.sugarduchess.com/2011/04/chocolate-mousse-cake/

 

for the cake:

10 ounces (1-2/3 cup chopped) high-quality semisweet chocolate

4 large eggs, separated, room temperature

1/3 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 stick (1/2 cup) butter, room temperature

middle layer:

10 ounces high-quality semisweet chocolate

1-1/2 cups heavy cream, divided

1 teaspoon unflavored gelatin, softened in

2 tablespoons cool water

top layer:

7 oz. (a little over 1 cup chopped) high-quality white chocolate

1-1/2 cups heavy cream, divided

1 teaspoon unflavored gelatin, softened in

1 tablespoon cool water

Directions:

Preheat the oven to 350 degrees. Prepare a 9- or 10-inch springform pan by lightly greasing the bottom and lining it with a parchment round. If you have Bake-Even strips, wet them and wrap them around the pan. If not, the cake should be baked in a water bath (a pan with about 1-1/2 inches of hot water) so the edges don’t dry out. If you’re using a water bath, wrap the springform pan in two layers of aluminum foil so no water will seep in while the cake bakes.

For the cake:

Chop the chocolate into small chunks. Melt it slowly on low heat in the microwave, 1 minute at a time, until about 75% melted. Stir slowly until the rest of the chocolate melts.

While the chocolate finishes melting, place the room-temperature egg whites in a large, grease-free mixing bowl with about a third of the sugar. Using an electric mixer, start beating on slow speed, gradually increasing the speed. Beat until the whites begin to look fluffy. Add the remaining sugar, salt, and vanilla, and continue to beat until the sugar has dissolved and the meringue is shiny, nearly soft-peak stage.

Next, using a whisk, stir the soft butter into the melted chocolate until completely incorporated. Then whisk in the egg yolks. Using a wire whisk, fold half of the meringue into the chocolate mixture. Fold in the remaining meringue with a rubber spatula, being sure to mix in the heavier batter at the bottom of the bowl. Gently fold until no streaks remain.

Pour the batter into the prepared pan. Place the cake in the oven. Bake for 26-28 minutes. The top will be shiny, and a cake tester inserted into the center will come out clean.

Remove the cake from the oven and let it cool to room temperature. As it cools, it will sink and lose some of it’s volume; that’s okay. Refrigerate the cake for 1 hour, then run a knife around the edge of the pan and invert the cake onto a serving plate. Remove the bottom of the pan and the parchment circle, and replace the ring from the springform around the cake; it will be the mold for the two mousses.

For the middle layer:

Chop the chocolate and place it in a medium-sized heat-proof bowl. Bring 1/2 cup of the cream to a boil and pour it over the chopped chocolate. Stir the chocolate and cream mixture gently, until smooth; if the chocolate doesn’t melt completely, heat it briefly on low in the microwave, and continue to stir until melted.

While the chocolate is melting, soften the gelatin in a small dish with the cool water. Once it has softened, heat it on low heat in the microwave, stirring to dissolve. When the gelatin mixture is completely free of lumps, stir it into the melted chocolate. In a medium-sized mixing bowl, whip the remaining 1 cup of heavy cream, being very careful not to overwhip it. It should just hold a soft peak.

Check the chocolate mixture. It must be free of lumps and the temperature should be about 80 degrees F – warm enough to keep the chocolate from setting up, but not so hot the whipped cream melts when it’s whisked in. Add about half of the whipped cream to the chocolate and whisk and fold as you did while making the cake. Fold in the remaining whipped cream once the first half is whisked in. When the chocolate and cream are evenly blended, pour the mousse over the top of the cooled cake in the ring. Use an offset spatula to smooth the top. Return the cake to the refrigerator.

For the top layer:

Repeat the directions for the middle layer, using the white chocolate.

Pour the white mousse over the top of the chocolate mousse and return to the refrigerator. Refrigerate for at least 4-5 hours before serving.

When it’s ready to serve, remove the ring by running a thin knife gently around the edge of the pan, then open the lock and lift it off. Slice the cake with a warm, wet knife, wiping it off between slices; this will ensure a pretty presentation. Garnish with chocolate shavings or curls, chocolate sauce, or fruit. Yields about 16 servings.

 

 

 

webbie: http://www.mybakingaddiction.com/the-best-chocolate-cake-recipe/

The Best Chocolate Cake

 

YIELD: 8 servings

 

PREP TIME: 25 minutes

 

COOK TIME: 35 minutes

 

INGREDIENTS:

 

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons King Arthur Flour Black Cocoa, optional
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend)
1/2 cup vegetable oil
2 teaspoons vanilla extract

 

DIRECTIONS:

 

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
3. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.

 

NOTES:

 

– The Black Cocoa from King Arthur Flour is optional – it simply provides a great depth of flavor and color to the chocolate cake.
– This cake also pairs beautifully with a simple chocolate ganache.