Home About Techniques Contact
Featured News
Loading...
  • The Latest Stuff
  • Recipes By Category
Saturday, July 16, 2016
Chilled nut cake

Chilled nut cake

How to make Chilled nut cake recipe - Preparation time: approx. 30 minutes (plus freezing time)

Makes 12 slices

Ingredients:
80 g hazelnuts
80 g walnuts
150 g fine dark chocolate
7 tbsp cocoa powder
500 g brioche or sponge cake (in loaf form)
60 ml orange liqueur
500 ml cream
4 tbsp sugar
4 tbsp candied fruit
1 tbsp icing sugar

Method:
Roast the nuts in a frying pan without fat, leave to cool and then chop. Grate the chocolate. Cut the brioche or sponge cake into slices 1.5 cm thick. Line a round glass or metal bowl (volume 2 l) with cling film. Put a slice of brioche or sponge cake the size of the bottom of the bowl into the bowl.

Cut the rest of the slices into triangular strips. Lay these strips on top of the cling film and drizzle with half of the liqueur. Line the inside of the bowl with several strips of brioche or sponge: the narrower ends should be at the bottom.

Beat the cream and sugar until stiff. Chop the candied fruit. Mix the nuts, the rest of the liqueur, chocolate and candied fruits with the cream. Stir 4 tablespoons of cocoa powder into half of the mixture. First turn the light mixture into the bowl and then put the dark mixture into the middle.

Cover with the rest of the slices. Cover the bowl with cling film and chill the cake for around 12 hours in the freezer. Take the cake out of the fridge around 1 ½ hours before serving and leave to defrost. Mix the rest of the cocoa powder with the icing sugar. Turn out the cake and dust with the mixture.

Chilled nut cake recipe
Chilled nut cake recipe
Read More
Chocolate puff rice cake with vanilla blancmange

Chocolate puff rice cake with vanilla blancmange

How to make Chocolate puff rice cake with vanilla blancmange recipe - Preparation time: approx. 25 minutes (plus chilling time)

For 16 slices For the base
400 g chocolate puff rice squares

For the topping:
375 ml milk
80 g sugar
6 sheets white gelatine
1 sachet vanilla blancmange powder
100 ml orange juice
250 g low-fat quark
200 ml cream

Method:
Place the baking frame (24 x 24 cm) on a cake plate. Lay out the chocolate puff rice squares to form the cake base. Cut the rest of the puff rice squares into small pieces and save for decoration.

For the topping, put the milk and sugar into a pan and bring to the boil. Soak the gelatine. Mix the blancmange powder with orange juice and stir into the pan of milk after having taken it off the heat. Bring to the boil again and then remove from the heat. Squeeze the gelatine and dissolve in the blancmange. Leave to cool.

Stir the quark into the cooled blancmange. Whip the cream until stiff and fold into the blancmange. Spread the cream onto the cake base and chill in the fridge for 4 hours. Release the baking frame and cut the cake into pieces. Decorate with the chocolate puff rice pieces.

Chocolate puff rice cake with vanilla blancmange recipe
Chocolate puff rice cake with vanilla blancmange recipe
Read More
Best Chocolate biscuit cake

Best Chocolate biscuit cake

How to make Best Chocolate biscuit cake recipe - Preparation time: approx. 30 minutes (plus chilling time)

Makes 15 slices

Ingredients:
150 g fine dark chocolate coating
450 g wholemilk chocolate coating
150 g coconut fat
200 ml cream
1 sachet vanilla sugar
few drops rum flavouring
250–300 g rectangular butter biscuits
butter for the cake tin

Method:
Grease a loaf tin (30 cm in length) with butter and line well with cling film. Let the cling film hang over the rim of the loaf tin.

Roughly chop the two types of cooking chocolate, cut the coconut fat into small pieces and melt in a pan together with the cream. Add the vanilla sugar and rum flavouring, stirring well.

Put a layer of butter biscuits into the loaf tin, breaking the biscuits if necessary. Pour a layer of chocolate cream over the biscuits. Continue adding alternate layers of biscuits and chocolate cream, ensuring that the final layer is chocolate.

Cover the loaf tin with cling film and put in the fridge overnight. Cut into slices and serve.

Best Chocolate biscuit cake recipe
Best Chocolate biscuit cake recipe
Read More
Amaretto cake

Amaretto cake

How to make Amaretto cake recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 12 slices

For the cake mix:
5 eggs
190 g butter
225 g sugar
pinch of salt
225 g flour
50 g amarettini
50 g ground almonds
5 tbsp amaretto

Additionally:
butter and breadcrumbs for the baking tin

Method:
Pre-heat the oven to 225 °C (Gas Mark 7). Grease a ring mould and line with breadcrumbs. Separate the eggs and whip the egg whites until stiff. Store in a cold place for later. Melt the butter in a flat pan and leave to cool slightly. Cream the egg yolks with the sugar and salt.

Stir in the flour and then add the melted butter, stirring well. Pour in the whipped egg whites and fold in.

Turn one-third of the cake mixture into the ring mould. Put the amarettini into a plastic bag and crumble with a rolling pin. Mix with the ground almonds and stir into the rest of the cake mixture together with the amaretto. Turn the amaretto mixture into the ring mould and cover with the rest of the cake mixture. Stir lightly with a fork to mix the layers.

Bake the cake on the middle shelf for approx. 10 minutes. Reduce the oven temperature to 175 °C (Gas Mark 3.5) and bake the cake for a further 40 minutes. Turn out onto a cooling rack and leave to cool.

Amaretto cake recipe
Amaretto cake recipe
Read More
Red wine cake

Red wine cake

How to make Red wine cake recipe - Preparation time: approx. 20 minutes (plus baking time)

Makes 12 slices

For the cake mix:
330 g butter
300 g sugar
5 eggs
330 g flour
1 sachet baking powder
100 g grated chocolate
125 ml red wine
2½ tsp cocoa powder
1½ tsp cinnamon

Additionally:
butter for the baking tin

Method:
Cream the butter and sugar. Add the eggs singly and stir in each egg for about ½ minute. Mix the flour with the baking powder and sieve into the egg cream. Add the chocolate and stir. Pour in the red wine. Fold the cocoa powder and cinnamon into the mixture and stir to a creamy consistency.

Pre-heat the oven to 180 °C (Gas Mark 4). Grease a springform (24 cm diameter). Turn the red wine mixture into the springform and bake the cake on the middle shelf for around 1 hour. Leave to cool.

Red wine cake recipe
Red wine cake recipe
Read More

Dessert

Salad

Chicken

Copyright Law © 2015 Taste USA All Right Reserved
Designed by USA