Entries Tagged 'Cake' ↓

Ingredients
32 OREO Chocolate Sandwich Cookies, divided
1/4 cup butter or margarine, melted
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Cooking Directions

1. Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
2. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
3. Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
4. Refrigerate 4 hours or until set.

Yield: 10 servings

Source : Food Yahoo

Ingredients
4 ounces PHILADELPHIA Cream Cheese, softened
2 tablespoons sugar
1 tablespoon milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

Cooking Directions

1. Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with wire whisk until smooth. Gently stir in half of the whipped topping. Spread on bottom of crust.
2. Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
3. Refrigerate 4 hours or until set. Just before serving, garnish with remaining whipped topping and 2 Tbsp. shaved chocolate. Store leftover pie in refrigerator.

Yield: 8 servings

Source : Food Yahoo

Genoes Sponge Cake
4 eggs
1/2 cup (125 mL) granulated sugar
5 tbsp (75 mL) unsalted or clarified butter
2/3 cup 165 mL) flour
1 tbsp (15 mL) cocoa powder

Topping
1 1/4 cups (310 mL) whipping cream
few drops vanilla extract
8 oz (225 g) milk chocolate

Preheat oven to 375^oF (190^oC). To make Genoese sponge, place eggs and sugar in a bowl over a pot of hot water. Whisk until mixture leaves a trail when you hold up whisk. Remove from heat and continue whisking until cool.

Melt butter and leave until cool but not set. Sift flour and cocoa together. Gently fold small quantities alternately of flour and melted butter into egg mixture, finishing with flour.

Pour mixture into 2 lined, greased, heart-shaped cake pans. Bake for 25-30 minutes until cooked. Test by lightly touching center of cakes. When cakes feels firm and there are no finger marks, they are cooked. Also, cakes should have shrunk away slightly from sides of pans. Cool cakes on wire rack.

Whip cream with vanilla. Reserve some whipped cream for decoration and use rest to sandwich the cold cakes.

Make chocolate curls for decoration by scraping milk chocolate bar with vegetable peeler. Melt remaining chocolate in a bowl over pan of hot, but not boiling, water and spread over top and sides of cake.

When chocolate has set, pipe cream in a heart shape on top of cake. Pipe three lines of cream from top to bottom of cream heart and top with chocolate curls. Decorate with a red ribbon if desired.

Note : for extra zing, sprinkle 3 tbsp (45 mL) rum or Tia Maria over cookde cakes before decorating (if you like).

Serves 6-8

Source :
Handmade chocolate recipes by Jilly Brain and Dale Wohler
Handmade chocolate tested by Ruth Hewitt
Complied by Juliet Cobb
Tormont Publications Inc., Canada

1 ½ quantities ingredients for Genoese sponge
Finely grated rind of 1 orange

Filling and Topping
½ cup (125 mL) ground almonds
2/3 cup (165 mL) icing sugar
8 oz (225 g) canned mandarins in syrup
Few drops green food coloring
1 ¼ cups (310 mL) whipping cream
6 oz (180 g) chocolate, finely grated to form curls

Preheat oven to 190^oCelcius (375^oF)
Prepare Genoese sponge following instructions in Cupid’s Chocolate Cake, replacing the cocoa powder with an equal quantity of flour, and adding orange rind with flour.Transfer mixture to a greased and lined 10 inch (25 cm) round cake pan and bake in preheated oven for about 1 hour, until firm to the touch. Turn out onto a wire rack to cool.

To prepare filling: Combine almonds and sugar. Drain mandarins, reserving syrup, and add enough syrup to almonds and sugar to form a spreading consistency. Tint with a few drops of green food coloring, if desired.

Whip cream until just thick. Reserve 18 mandarin segments for decoration, chop remainder and add to half of the cream. Split cold sponge into 3 layers. Spread 2 bottom layers with almond mixture and mandarin cream. Re-assemble cake.

Pipe remainig portion of cream over top of cake and decorate with mandarin segments and chocolate curls.

Serves 12

Source :
Handmade chocolate recipes by Jilly Brain and Dale Wohler
Handmade chocolate tested by Ruth Hewitt
Complied by Juliet Cobb
Tormont Publications Inc., Canada

Photography by Ashley Barber 

2/3 cup (165 mL) butter
2/3 cup (165 mL) sugar
1/2 cup (125 mL) cocoa powder, sifted
1 cup (250 mL) mixed nuts, finely chopped
2 eggs
1 tbsp (15 mL) sherry
1 tbsp (15 mL) cream
3/4 cup (185 mL) strong black coffee
4 thick slices sponge cake

Decoration :
1/2 lb (225 g) soft butter
3 cups (750 mL) icing sugar
1 tbsp (15 mL) cocoa powder
1/4 cup (60 mL) cream
few drops vanilla extract
1 oz (30 g) chocolate, melted
12 roasted hazelnuts

Methode :
Line with waxed paper the bottom and sides of a large greased loaf pan, and grease paper well.

Cream butter and sugar until light and fluffy. Beat in sifted cocoa, chopped nuts and eggs.

In a clean bowl, mix sherry and cream with strong coffee. Trim 2 sponge cake slices to fit side by side in pan. Brush both slices with coffee mixture and place them in bottom of pan. Spread cocoa butter mixture on top of coffee-soaked cake. Brush remaining cake slices with coffee and press them level on top. Cover and chill overnight.

To make decoration, cream together butter, icing sugar, cocoa, cream, and vanilla extract, adding a little more cream if necessary to give a spreading consistency. Dip base of loaf pan in warma water and turn dessert out on a serving plate. Cut ends to neaten.

Fill a piping bag fitted with a start nozzle with butter-cream mixture and pipe over top and sides of cake. Decorate cake with melted chocolate and arrange hazelnuts on top. Serve chilled.

Serves 8

Source :
Handmade chocolate recipes by Jilly Brain and Dale Wohler
Handmade chocolate tested by Ruth Hewitt
Complied by Juliet Cobb
Tormont Publications Inc., Canada

Photography by Ashley Barber 

BAHAN :
100 gram tepung terigu
50 gram maizena
40 gram cokelat bubuk
1 sendok teh baking powder
250 gram mentega
200 gram gula pasir
garam secukupnya
10 kuning telur
4 putih telur
selai aprikot
200 gram cokelat masak, dicairkan
cokelat beras secukupnya (jika mau)

CARA MEMBUAT :

1. Kocok mentega bersama gula dan garam hingga lembut. Masukkan kuning telur satu persatu sambil terus dikocok. Tambahkan ayakan tepung terigu, maizena, cokelat bubuk, dan baking powder. Aduk rata.
2. Kocok putih telur sampai kaku. Masukkan adonan ini ke dalam adonan no. 1. Aduk rata. Tuang adonan dalam cetakan bulat ukuran 22 cm yang telah dialasi dan diolesi mentega. Bakar hingga matang.
3. Setelah kue matang dan dingin, olesi permukaan kue dengan selai aprikot lalu siram dengan cokelat masak. Selagi masih cair, tempelkan cokelat beras di pinggir kue.
4. Beri garis-garis pada permukaan kue sesuai ukuran potongan kue dengan pisau. Tuliskan sacher pada tiap potong.

Untuk 12 – 15 potong

Sumber : Nova

Nah, ini kue paling favorit. Enak banget apalagi kalau dimakan sebelumnya didinginkan di kulkas, sedap deh.

BAHAN :
4 kuning telur
3 putih telur
90 gram gula pasir
50 gram tepung terigu
10 gram maizena
20 gram cokelat bubuk
50 gram mentega cair

VLA :
90 gram tepung terigu
3 butir kuning telur
750 cc susu encer
150 gram gula pasir
rum secukupnya (kalau ga suka, tidak usah)

CARA MEMBUAT :
Kocok telur bersama gula hingga kental. Tambahkan tepung terigu yang telah diayak bersama cokelat bubuk, dan maizena. Aduk rata.

Tuangkan mentega cair. Aduk rata. Tuang ke dalam cetakan berukuran 18 cm yang telah diolesi mentega. Panggang dalam oven yang telah dipanasi lebih dahulu.

Masak susu bersama maizena dan gula hingga meletup-letup. Masukkan kuning telur. Aduk di atas api sampai adonan kembali meletup-letup.

Bila kue sudah dingin, bagi menjadi 3 lapisan. Olesi masing-masing permukaan kue dengan vla. Kalau Anda suka rum, perciki lebih dahulu permukaan kue dengan rum. Susun kue kembali lalu potong segitiga.

Untuk 20 potong

Source : Tabloid Nova, sekitar tahun 1995-an

BAHAN :
200 gram kismis, rendam dalam rhum selama 15 menit (kalau suka), tiriskan
250 gram mentega
250 gram gula pasir
5 butir telur
200 gram terigu
5 gram baking powder
40 gram cokelat bubuk
1/2 sendok teh bumbu spekuk

HIASAN :
100 gram gula halus
1 putih telur
Manisan ceri merah dan manisan kulit jeruk secukupnya

CARA MEMBUAT :

1. Lumuri kismis dengan sedikit terigu, sisihkan.
2. Kocok mentega dan gula sampai putih. Masukkan telur satu persatu sambil terus dikocok. Tambahkan tepung terigu, baking powder, coklat bubuk, dan bumbu spekuk. Kocok hingga tercampur selama lebih kurang 10 menit. Terakhir masukkan kismis dan rhum pasta. Kocok sebentar hingga tercampur.
3. Olesi cetakan persegi panjang dengan mentega dan taburi tepung terigu. Tuang adonan ke dalam cetakan. Panggang hingga matang.
4. Kocok putih telur hingga kaku. Masukkan gula. Kocok rata.
   Siram permukaan kue yang telah matang dengan bahan hiasan. Hias dengan ceri merah dan manisan jeruk.

Untuk 20 potong.

Sumber : Tabloid Nova, tahun 1990-an

Catatan :
Kalau lihat di fotonya, tampilan kuenya bagus sekali.

BAHAN DASAR :
125 gram margarine
75 gram gula palm
150 gram terigu, ayak
1/2 sdt baking powder
150 gram kenari, cincang kasar
1 sdm madu

LAPISAN :
3 sdm susu kental manis
7 sdm margarine
1 sdm gula pasir
2 sdm madu
1 sdm terigu
75 gram kenari. Potong tipis memanjang
1 sdm coklat beras, untuk ditaburkan

CARA MEMBUAT :
Adonan Dasar :

1. Panaskan margarine, gula palm, madu sampai meleleh dengan api kecil.
2. Masukkan kenari, terigu dan aduk hingga rata. Angkat.
3. Tuangkan ke dalam loyang persegi berukuran 20 x 20 x 3 cm yang telah dialasi kertas roti. Kemudian ratakan.
4. Panggang sampai 1/2 matang selama kurang lebih 15 menit - 180 derajat Celsius/No. 3.

Lapisan :

1. Panaskan dengan api kecil; margarine, susu kental, gula, madu sampai mencair. Masukkan terigu dan potongan kenari. Aduk rata.
2. Tuang di atas adonan dasar dan ratakan. Panggang lagi sampai matang dan kering bagian atas kue selama kurang lebih 25 menit - 160 derajat Celsius/No. 2. Angkat. Potong hingga menjadi 35 potong atau menurut selera. Biarkan hingga dingin atau simpan dalam lemari pendingin hingga kue agak padat.

Sumber : majalah Selera tahun 1980-an

BAHAN :
5 sendok makan cokelat bubuk
1 kuning telur
50 cc susu encer
100 gram mentega
200 gram gula
3 butir telur
200 gram tepung terigu
1 sendok teh baking powder
1/2 sendok teh soda kue
garam secukupnya
100 cc susu encer
selai secukupnya
200 gram cokelat masak dicairkan

CARA MEMBUAT :
Didihkan air dalam panci. Sambil masih dimasak, masukkan panci lebih kecil berisi coklat bubuk, susu encer, dan kuning telur. Kocok dengan mikser sampai kental. Keluarkan panci berisi telur dari panci air panas tadi. Sisihkan.

Kocok mentega bersama gula hingga lembut. Tambahkan telur satu per satu sambil terus dikocok. Masukkan tepung terigu yang telah diayak bersama soda dan baking powder. Aduk rata.

Tuangkan adonan nomor satu. Setelah rata, masukkan susu encer. Aduk rata. Masukkan adonan dalam cetakan loaf. Bakar dalam oven hingga matang.

Olesi bagian atas kue dengan selai lalu siram dengan cokelat masak.

Untuk 10 potong

Source : Nova Tabloid