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Showing posts from October, 2015

Lemon Almond Pound Cake (with Streusel)

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The following recipe makes 2 bundt cakes, or one large round cake. I only made half the recipe today and used a loaf pan. This is definitely not your average pound cake, but its texture is both dense and moist. The apple is completely optional. I dice it very finely so that the pieces almost melt into the batter. The crumble on top (streusel) is also optional. I just love the crunchy layer it adds this dessert. 



CAKE
1 cup butter, softened
3 cups white sugar
1 cup plain yogurt
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
2 tablespoons vegetable oil
1 lemon, zest and juice
1 teaspoon almond extract
1 apple, peeled, cored and finely diced (optional)

STREUSEL
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup butter
1 teaspoon cinnamon


Preheat oven at 325°F. Butter and flour two loaf or bundt cake pans.
For the cake batter, cream together sugar and butter. Then add yogurt (I used a Greek yogurt) and oil.
Sift flour, baking soda and salt, and add to the wet mixture alt…

Black Forest Cake (sans Kirsch)

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Here's my take on the classic Black Forest cake. Instead of the typical chocolate sponge though, I used my dark chocolate cake recipe as a base, because it always comes out so moist and flavorful. I didn't have any cherry liquor (Kirsch) in my pantry, but I did have a jar of my mom's delicious dark cherries in syrup. And I made the chantilly cream a bit denser, as I usually do, by adding cream cheese to the mix. So, like I said, not the purest form of Black Forest out there, but my own version, and it seems to please others as well!




DARK CHOCOLATE CAKE 1 3/4 cups all-purpose flour 2 cups granulated sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong black coffee 1 cup buttermilk, room temperature 1/2 cup vegetable oil 1 tablespoon pure vanilla extract
FILLING AND TOPPING
1 jar of dark cherries (preferably stoned) in syrup 1 1/3 cups liquid heavy cream (at least 30% fat), chilled 5 oz. cream cheese (or 150 grams), chil…

Decadent dark chocolate pie with fresh whipped cream

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This one's for the dark chocolate lovers out there who really want to indulge. It doesn't get better than this.



CRUST
1 stick unsalted butter, melted
1/4cupsugar
1teaspoon fine sea salt
1 1/3cupsall-purpose flour

FILLING
2 1/4cupswhole milk, divided
5large egg yolks
2/3cupwhite sugar
1teaspoonvanilla extract
6tablespoonsunsweetened cocoa powder

4teaspoonscornstarch
4ouncesbittersweet chocolate (at least 55% cocoa), chopped
3tablespoonsunsalted butter

TOPPING
2/3 cup heavy cream
5 oz. cream cheese
1/2 cup confectioner's sugar
1 teaspoon vanilla extract



 Preheat oven to 350°F. Butter a 9-inch-diameter glass pie dish.
Mix melted butter, sugar, and salt in medium bowl. Add flour and mix until well blended. Press dough onto bottom and up sides of prepared dish. Bake crust until golden brown and cooked through, 18-20 minutes. Cool crust completely on rack.


Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat. Whisk egg yolks, sugar, vanilla, and remaining 1/4 cup milk to blend i…