Tag Archives: cake

Chocolate roll cake with espresso-mascarpone cream

Serves 8-10

  1. 1-1/4 cup cream
  2. 4tb butter, quartered and chilled
  3. 12oz bitter- or semi-sweet chocolate
  4. 1tb cognac
  5. 2tsp espresso powder
  6. 6tb powdered sugar
  7. 1lb mascarpone
  8. 5tb cocoa powder, sifted
  9. 1/8tsp salt
  10. 1-1/4oz flour
  11. 2tb water, chilled
  12. 6 eggs, separated
  13. 2-1/3oz sugar
  14. 1tsp vanilla extract
  15. 1/8tsp cream of tartar
  • Bring cream and 2tb butter to a simmer and pour over 6oz chocolate and cognac. Whisk smooth and cool for 1 hour.
  • Meanwhile, bring remaining cream to a simmer. Take off-heat, stir in 5-6 and cool slightly. Whisk mascarpone, whisk in mixture, cover and chill.
  • Sift 4tb cocoa powder and 9-10 and set aside. Melt remaining chocolate and butter with water in a double-boiler and set aside.
  • Beat yolks briefly. Beat in half of sugar until mixture pales and thick ribbons form when drizzled, about 8 minutes. Add vanilla and set aside.
  • Beat whites and cream of tartar, gradually adding remaining sugar, to stiff peaks. Set aside.
  • Fold chocolate and yolk mixture. Fold in a quarter of white mixture. Fold in remaining white mixture. Fold in cocoa powder mixture. Pour into a 7-1/2in x 12in baking sheet lined with a greased and floured piece of parchment and tap lightly to pop air bubbles. Bake in the upper-middle of a 400 degree oven for 8-10 minutes or until it springs back when pressed. Cool for 5 minutes.
  • Sift remaining cocoa powder over towel and rub in. Run knife along cake to loosen, flip onto towel and discard parchment. Roll cake and rest for 15 minutes.
  • Unroll cake and set towel aside. Spread mascarpone mixture and re-roll. Place seam-side down and and spread ganache. Serve.

Cheesecake bars

Makes 16

  1. 7 graham crackers
  2. 6tb butter, melted and cooled
  3. 3tb brown sugar
  4. 2tb flour
  5. 1/4tsp salt
  6. 1lb cream cheese
  7. 4-2/3oz sugar
  8. 2 eggs
  9. 4tb sour cream
  10. 2tsp lemon juice
  11. 1tsp vanilla extract
  12. Optional: 3oz chocolate melted with 2tb cream, 1.25 cups chopped strawberries/2tb apricot jam/1tsp lemon juice/1tsp sugar/pinch of salt, or 1 cup caramel sauce
  • Process graham crackers. Pulse in 2-4 and 1/8tsp salt. Press into a foil-lined 8in x 8in baking pan and bake at 325 degrees for 12-15 minutes. Set aside.
  • Beat cream cheese. Beat in sugar. Beat in eggs one at a time. Beat in 9-11.
  • Pour filling into crust. If using swirl, place in dollops on surface and spread with a butter knife. Bake at 325 degrees for 35-40 minutes. Cool for 2 hours. Chill for 3 hours. Use foil to remove cake and cut into 16 squares. Serve.

Mini chocolate dulce de leche cakes

Serves 6

  1. 6tb dulce de leche
  2. 1tsp kosher salt
  3. 8oz bittersweet or semi-sweet chocolate, chopped
  4. 8tb butter
  5. 2tb cocoa powder
  6. 6tb brown sugar
  7. 4 eggs
  • Butter 6 4oz ramekins, dust with cocoa powder and tap out excess. Divide 1-2 into ramekins and set aside.
  • In a double-boiler, melt 3-4. Remove from heat and add 5-6. Temper eggs and divide into ramekins.
  • Bake at 400 degrees for 15 minutes or until center is firm but still jiggly. Cool for 5 minutes and serve.

Strawberry cream cheese cake

Serves 12

  1. 5oz cake flour
  2. 1/2tb baking powder
  3. 1/2tsp salt
  4. 12-1/4oz sugar
  5. 5 eggs, 2 whole and 3 separated
  6. 1tb vanilla extract
  7. 2tb water
  8. 6tb butter, melted
  9. 1/4tsp cream of tartar
  10. 2lb strawberries, 2 dozen prettiest halved and remaining quartered
  11. 2tb kirsch
  12. 8oz cream cheese
  13. 2 cups cream
  • Whisk 1-2, 1/4tsp salt and 5-2/3oz sugar. Whisk in whole eggs, yolks, 2tsp vanilla and 7-8. Set aside.
  • Beat egg whites and cream of tartar until peaks start forming. Add 3tb sugar and beat to soft peaks. Fold 1/3 of mixture into batter. fold remaining mixture into batter.
  • Bake in a 9in x 2in cake or spring-form pan in the lower-middle of a 325 degree oven for 30-40 minutes. Cool for 10 minutes. Remove from pan and cool for 2 hours. Cake can be wrapped and held at room temperature for up to 1 day.
  • Meanwhile, toss quartered berries and 1-3/4oz sugar and rest for 1 hour. Strain and reserve juices and roughly chop berries. Simmer juice and kirsch until reduced to about 3tb, about 3-5 minutes, and toss with berries and 1/8tsp salt. Set aside.
  • Cream cream cheese with remaining sugar, salt and vanilla. Add cream and beat to stiff peaks. Set aside.
  • Cut cake into 3 layers. Take bottom layer and arrange 20 berry halves cut-side down around perimeter. Spread half of berry mixture in center. Spread a third of cream mixture over center and berries. Top with middle cake layer and repeat. Top with final layer, spread remaining cream and decorate with remaining berries. Cake can be refrigerated for up to 4 hours. Serve.

Malted chocolate cake

Serves 12

  1. 1-1/2 cups butter
  2. 12oz powdered sugar
  3. 1 cup malted milk powder
  4. 1/3 cup heavy cream
  5. 1tsp vanilla extract
  6. 1/4tsp salt
  7. 6oz milk chocolate, melted and slightly cooled
  8. 10oz malted milk balls, 1 cup crushed and remaining left whole
  9. 3 8in chocolate cake rounds
  • Cream butter. Cream in powdered sugar on low speed. Cream in 3-6. Cream in chocolate.
  • Spread 1 cup frosting over 1 round and top with half of crushed malt balls. Top with second round and repeat. Top with final round and evenly spread remaining frosting over top and sides. Decorate with malt balls and serve.

Brown sugar berry shortcakes

Serves 6

  1. 24oz or 4-1/2 blueberries, blackberries and raspberries
  2. 8oz or 1-1/2 cups strawberries
  3. 3/4 cup brown sugar
  4. 10oz flour
  5. 1tb baking powder
  6. 1/2tsp salt
  7. 10tb butter, 8tb chilled in 1/2in pieces and 2tb melted
  8. 1 egg
  9. 3/4 cup sour cream
  10. 2tb sugar
  11. 1 cup cream
  • Toss 1-2. Set aside 2 cups, add 5tb brown sugar and mash with a potato masher. Add back to whole berries and rest for 30 minutes.
  • Meanwhile, pulse 3tb brown sugar and 4-6 in processor about 15 times or until sugar no longer clumps. Pulse in chilled butter until texture resembles coarse meal, about 7 times. Mix egg with 1/2 cup sour cream and fold into mixture. Knead by hand lightly until dough comes together, use a large #10 ice cream scoop to divide dough into 6 mounds, brush with melted butter, sprinkle with sugar and bake on the upper-middle rack of a 375 degrees oven for 25-30 minutes. Can be made 1 day ahead.
  • Beat cream with remaining sour cream and brown sugar to stiff peaks. Halve cakes, divide berries and cream and serve.

Blueberry marble bundt cake

Serves 12

  1. 546g sugar
  2. 18tb butter
  3. 3 eggs + 1 yolk, beaten together
  4. 425g flour
  5. 1/2tb baking powder
  6. 3/4tsp baking soda
  7. 1/2tsp cinnamon
  8. 1-1/4tsp salt
  9. 3/4 cup butermilk
  10. 2tsp vanilla
  11. 1tb lemon zest + 4tb juice
  12. 3tb low- or no-sugar pectin
  13. 10oz or 2 cups blueberries, pureed
  • Cream 387g sugar with butter. Add eggs in a slow, steady stream with beater running. Beat in 4-7 + 1tsp salt and 9-10 + 2tsp zest/3tb juice in 5 additions, beginning and ending with dry ingredients. Cover bowl with plastic and set aside.
  • Heat remaining sugar, salt and zest with pectin and 4tb blueberries, stirring constantly, until simmering, about 3 minutes. Set aside and let cool. Mix in remaining juice and blueberries and rest until thickened, about 8 minutes.
  • Add half of batter to a 12 cup bundt pan. Run back of a spoon over batter to make a 1/2in deep track. Fill with half of blueberry mixture and fold into batter with a butter knife. Repeat and bake at 325 degrees for 70 minutes. Cool in pan for 10 minutes. Transfer to rack and cool for 3 hours. Serve.