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Black Magic Cake…

Black Magic Cake…
Originally I had not planned on blogging this cake, but after the rave reviews from co-workers, I figured it was a must! I made this late Sunday evening and could not get around to photographing it because the ganache had not thoroughly set up before I went to bed. The next morning, it was boxed up and taken to feed the co-workers. I managed to cut one reserve piece before I dashed out of house, just in case it needed to be photographed. Typically when I make cakes, I like to post a photo of the whole cake and then a piece of the sliced cake; however, my snooze hitting ways did not allow me to do this today. I was introduced to this cake via a cooking/baking forum; it was receiving rave reviews, so of course I had to hop on the bandwagon and give it a try. Apparently the coffee is used to bring out the flavor of the chocolate – making it more prominent as opposed to flat and one dimensional. The result is the most decadent, moist, delicious cake that will ever cross your lips! Notes: Related:  all kinds chocolatecakes

the marion house book » gooey chocolate stack Do you ever flip open a cookbook and vow to yourself that one day you’re going to make a particular recipe that catches your eye? I did that about eight years ago when I first received Nigella Lawson’s How to Be a Domestic Goddess! The recipe for Gooey Chocolate Stack had me at the name and by the time I had seen the photo with its triple layers of chocolate meringue and creme patissiere I knew that one day I would have to make it. Well my friends that time has come and let me tell you it did not disappoint! The beauty of this recipe is that it can be made in two parts. Gooey Chocolate Stack (Adapted from Nigella Lawson’s How to be a Domestic Goddess) For the meringue discs: 6 large egg white 300 grams Golden castor sugar (I used white granulated sugar) 3 tablespoon(s) cocoa powder 1 teaspoon(s) Red wine vinegar For the creme patissiere: 6 large Egg yolks 100 grams Golden castor sugar (again, I used white granulated sugar) 2 tablespoon(s) cocoa powder 2 tablespoon(s) Plain flour Method:

Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing - Love Swah St Patrick’s Day is on Sunday and it’s always a good excuse to add booze to desserts! I added Guinness beer to the batter of the dark chocolate cake, giving it a rich and slightly bitter depth which contrasted beautifully with the sweet Baileys cream cheese icing. This is possible one of my favourite chocolate cakes to make now, moist and dense but not too heavy. Dark Chocolate Guinness Cake with Baileys Cream Cheese Icing Total time 250ml Guinness beer (1 cup) 250g butter (1 cup + 1 tbsp) 100g cup cocoa powder (2/3 cup) 400g caster/superfine sugar (1¾ cups) 140ml sour cream (2/3 cup) 2 eggs 1 tbsp vanilla extract 250g plain flour (2 cups) 2½ tsp bicarbonate of soda/baking soda 500-600g sifted icing sugar/powdered sugar (4-5 cups) 100g butter at room temperature (1/2 cup) 250g cream cheese at room temperature (8oz) 4-6 tbsps Baileys Irish Cream (to taste) Preheat oven 180°C/350°F and butter and line a 23cm (9") springform tin. **Hello American friends!

Sausage Stuffed Shells Recipe with Spinach After taking the photo for our sausage stuffed shells recipe, I scrambled into the kitchen to grab plates, knifes, forks and napkins — you know, like any normal person would do before sitting down to have a nice meal with their husband. Just as I was leaving the kitchen, I realized something. I left the shells with Adam. How he did it, I’m not sure, but in the time it took me to go to the kitchen, grab our supplies and get back to him, he had finished at least half of the shells. So, there you go. How to make Our Sausage Stuffed Shells Recipe with Spinach Our stuffed shells recipe is pretty simple. Now, on to the filling. Heat a large skillet over medium heat. Add a tablespoon of minced garlic and cook for about 30 seconds. Pour in a can of diced tomatoes, juice and all. Now defrost some frozen spinach in the microwave (this takes 1-2 minutes), once defrosted, squeeze the spinach over a bowl. Add the spinach to the pan and stir. Sausage Stuffed Shells Recipe with Spinach Yield: 4 Directions

Sunday Dinner Carrot Roulades with Goat Cheese and Radishes served with a white wine pan sauce Green Salad with Bacon and Croutons Darkest Chocolate Crêpe Cake served with a strawberry coulis This Sunday marks the last day of summer vacation and the first school night of the school year-- a bittersweet feeling for all. It has been quite some time since I made this cake. When I make the crêpes, I seem to come out with more than originally called for (thirty-nine to be exact). Good Sunday comfort food with a decadent dessert and nothing but crêpe expectations for the coming school year! Printable RecipeDarkest Chocolate Crêpe Cake serves 14-16 For the Crêpes makes about 30-40 crepes (I get 39) For the Filling makes about 8 cups 2/3 cup heavy cream 6 extra large egg whites 1 1/2 cups granulated sugar 1 3/4 cups (14 ounces) unsalted butter, cut into tablespoon-sized pieces and softened 1 teaspoon pure vanilla extract 1 teaspoon Frangelico (optional) 1/3 cup Nutella Pinch of kosher salt

Flourless Chocolate Cake By Lauren Zembron, on February 14th, 2012 Rich. Fudgy. Dense. Sweet. Chocolaty. Decadent. Valentine’s Day-worthy. Healthy? In this case: absolutely! You can have it all with this healthified flourless chocolate cake. A very close friend of my mother-in-law (for all intents and purposes, John’s “aunt”) made a ridiculously delectable flourless chocolate cake when our families convened for Christmas, and I was picking at the leftovers for days afterward. I became rather obsessed with making a healthy version, finally got around to experimenting in the kitchen, and thought that Valentine’s Day would be the ideal occasion to share with you the recipe I came up with. I used a recipe from Whole Foods as my inspiration. Instead of a full cup (2 sticks!) [I have been occasionally using Stevia for a couple of years now, and for some reason have put off incorporating it into recipes for the blog. A bite of this indulgent cake is akin to sinking your teeth into a chocolate truffle. Prep Time: 10 minutes

BBC Food - Recipes - Chocolate and whisky Génoise sponge filled with marmalade cream Roasted Garlic Pizza I had originally un-published this post as part of the purge but after repeated emails asking where the post went, I decided to re publish. Ever since I tried kickpleat's pizza dough recipe, we've had different pizzas probably once a week. Our favorite, however, is the roasted garlic. Try it - and please, let me know what you think!! The Easiest Pizza Dough In The Worldeverybody loves sandwiches 1 packet yeast (2 1/4 teaspoons)1 cup warm water2 1/2 cups flour1 teaspoon honey1 teaspoon salt2 tablespoons olive oilcornmeal Preheat oven to 400F. Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness. Roasted Garlic Pizza 1 recipe Easiest Pizza Dough In The World1 head garlicolive oilsalt & peppershredded mozzarella cheeseoregano Preheat oven to 400F. Keeping head of garlic whole, peel away loose papery exterior. Once garlic is cool enough to handle, unwrap from foil and place on cutting board (not wood, preferably).

CHOCOLATE LAVA CAKE Yummily Yours' Dark, Luscious and sinful Chocolate Lava cake is the recipe I would like to share for the last of the series “RAVISHING TUESDAYS”. Why did I choose this? Just a grand finale and the fact that tomorrow is Christmas with the new year lurking just around the corner… you can’t say no to desserts! I can either go over the benefits of cocoa or explain why it is great for your skin like I have for the past 4 Tuesdays or move ahead because “Chocolate is not only good for your heart and uplifts your moods but is also great for your skin”. If I read this statement anywhere, I wouldn’t care to know more, I would just grab a bar of chocolate. But, please keep this in mind a) Excess sugar is bad. b) To satisfy your daily cravings without blowing your diet, a one-ounce square of 60 plus percent dark chocolate in the afternoon or as a dessert at after dinner is fine Just out of the Oven Yes, I used Ghirardelli chocolate baking bars for this recipe. Chocolate Lava Cake Recipe Ingredients Directions My Take:

Chocolate Mochi Snack Cake recipe on Food52.com Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 25  Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: While this cake looks dense and rich and indulgent and could pass for a nearly-flourless chocolate cake, it is none of those things. The texture is soft and chewy, and the flavor is surprising, too: The chocolate is subtle, more along the lines of a chocolate-flavored graham cracker than a molten lava cake. This recipe is from the The Polynesian Cultural Center by way of Use Real Butter. Makes one 9- by 13-inch cake This recipe is a Community Pick!  Share this Recipe  Tweet this Recipe Tags: cake, chocolate, chocolate cake, mochi, mochi cake

Dark chocolate, coconut & passion fruit mousse cake Heat oven to 180C/160C fan/gas 4. Grease and line two 20cm cake tins with baking parchment – if your cake tins are quite shallow, line the sides to a depth of at least 5cm. Put the flour, cocoa powder, baking powder, bicarbonate of soda, sugar and 1 tsp salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up. Measure the buttermilk, coffee, oil and vanilla in a jug. Add the egg and whisk until smooth. Handle the Heat » Cookies & Cream Cheesecake Cupcakes Chocolate macaron cake | pizzarossa Chocolate macaron layer cake filled with chocolate Swiss buttercream and topped with shaved chocolate. What else is there to say? I adapted the cake recipe from here and filled it with a Chocolate Swiss buttercream adapted from here. You can use all dark chocolate in the buttercream if you prefer – I used a mixture for more universal appeal around our table. Serves 8 Ingredients Cake 100g (2/3 cup) ground almonds 100g (3/4 cup) powdered (confectioners) sugar 30g (1/3 cup) unsweetened cocoa powder, sifted 200g egg whites (or 6 medium-large egg whites), room temperature 2 tbsp superfine (caster) sugar 1/4 tsp salt Chocolate Swiss buttercream 60g (2 oz) dark chocolate, finely chopped 60g (2 oz) milk chocolate, finely chopped 120g egg whites (or 4 medium egg whites), room temperature 120g (1/2 cup) superfine (caster) sugar 1/2 tsp salt 1 tsp vanilla extract 225g (2 sticks, 1 cup) unsalted butter, diced, room temperature 1/2 cup chocolate shavings to decorate Directions Buttercream Assembly Like this:

Vegan Chocolate & Blackberry Fudge Cake © 2010 Green Kitchen Stories And so we have left San Francisco. What a great time we have had in this city. Everyone has been friendly to us and we have found ourselves having long conversations with complete strangers on the streets and in food stores numerous times (which never happens in Sweden). We have constantly been eating good food and we even met a couple of new friends. Now we have rented a car and started driving down south. Before we left, we made this chocolate cake filled and topped with blackberries. In the end it feels like we nailed it. Chocolate & Blackberry Fudge Cake 1 1/2 cup raw walnuts 15 fresh soft medjool-like dates, pitted 5 tbsp cacao powder 1/2 tsp ground cinnamon 3 tbsp coconut oil (room temperature) or olive oil 4 tbsp apple sauce (unsweetened) 2 cups / 200 g blackberries (save half for decoration) Chocolate & Avocado Frosting 150 g dark chocolate (dairy free or regular) 1/2 avocado 1 tbsp maple-, agave syrup or liquid honey a pinch of salt

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