Entries Tagged 'Cake' ↓

BAHAN :
10 kuning telur
5 putih telur
100 gram gula pasir
90 gram tepung terigu
20 gram maizena
40 gram cokelat bubuk
100 gram mentega cair

VLA :
90 gram maizena
750 cc susu encer
120 gram gula pasir
vanili sekucupnya
3 kuning telur
rum secukupnya
cokelat bubuk untuk ditaburkan di atas kue

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

Tuang mentega cair. Aduk kembali. Ambil cetakan ukuran 22 cm. Olesi dengan mentega. Tuang adonan ke dalamnya lalu bakar hingga matang.

Bila kue sudah matang, dinginkan. Sementara itu masak maizena bersama susu dan gula pasir sambil diaduk hingga mendidih. Tambahkan vanili dan kuning telur. Masak kembali sampai meletup-meletup.

Belah kue mendatar lalu tuang adonan vla di atasnya. Rapatkan kue kembali. Tekan agar menempel. Taburi cokelat bubuk diatasnya.

Untuk 20 potong

Source : Nova Tabloid

Be sure to make this dessert at least one day ahead to allow the flavors to blend.

Ingredients :
Crust
1 9-ounce box chocolate wafer cookies
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup (packed) dark brown sugar
1/8 teaspoon ground nutmeg
7 tablespoons hot melted unsalted butter

Ganache
1 1/2 cups whipping cream
20 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Kahlúa or other coffee-flavored liqueur

Filling
4 8-ounce packages cream cheese, room temperature
1 1/3 cups sugar
2 tablespoons all purpose flour
2 tablespoons dark rum
2 tablespoons instant espresso powder or coffee crystals
2 tablespoons ground whole espresso coffee beans (medium-coarse grind)
1 tablespoon vanilla extract
2 teaspoons mild-flavored (light) molasses
4 large eggs

Topping
1 1/2 cups sour cream
1/3 cup sugar
2 teaspoons vanilla extract

Espresso coffee beans (optional)

For crust:
Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.

For ganache:
Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate and Kahlúa. Whisk until chocolate is melted and ganache is smooth. Pour 2 cups ganache over bottom of crust. Freeze until ganache layer is firm, about 30 minutes. Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.

For filling
Position rack in middle of oven and preheat to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Beat in flour. Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.

Pour filling over cold ganache in crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly). Maintain oven temperature.

For topping:
Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour topping over hot cheesecake, spreading to cover filling completely. Bake until topping is set, about 10 minutes. Transfer cheesecake to rack. Refrigerate hot cheesecake on rack until cool, about 3 hours.

Run small sharp knife between crust and pan sides to loosen cake; release pan sides. Transfer cheesecake to platter. Spoon reserved ganache into pastry bag fitted with small star tip. Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart. Repeat in opposite direction, making lattice. Pipe rosettes of ganache around top edge of cake. Garnish with coffee beans, if desired. Chill until lattice is firm, at least 6 hours. (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.)

Makes 12 servings.
Bon Appétit
Cooking Class
February 2002

Source : http://www.epicurious.com/recipes/recipe_views/views/106231

(East Timor)
Fragrant cake of Portuguese origin and a tea-time favorite

Ingredients :
200 g margarine or butter
200 g icing sugar
3 eggs, 150 g, separate yolks from whites
3 Tbs milk powder, 30 g
100 ml tepid water
175 g granulated sugar
3 Tbs margarine or butter, 60 g
250 g wheat flour, sifted
125 g skinless kenari nuts
1 tsp baking powder
1 tsp margarine or butter, 10 g, for greasing
1 Tbs wheat flour, 10 g, for dusting

Cream :
175 g margarine or butter
175 icing sugar

Method :
Beat margarine or butter and icing sugar until whitish.

Beat egg whites until stiff but not dry.

Add egg yolks into beaten of Step 1 and blend well.

To make caramel : Mix milk powder and tepid water. Cook sugar in a frying pan over a very low heat, stirring continuously until it forms a caramel and pour in milk little by little and continue cooking until sugar is disolved. Add margarine or butter and mix well. Take from flame and let cool thoroughly.

Add caramel of Step 4 into beaten egg of Stepp 3. Add wheat flour, kenari nuts, baking powder, and beaten egg whites. Mix well.

Grease a suitable form with margarine or butter and dust with flour. Pour in batter of Step 5 and bake until done and brownish. Turn the cake out on to greasedproof paper and leave to cool.

To make cream: beat margarine or butter and icing sugar until whitish, then spread this cream over the cke and garnish to your liking.

Note :
6 servings

Source : Selera Magazine, December 1993

A light cake of oranges and bread crumbs

Ingredients :
1 orange, 100 g, boiled
4 eggs, 200 g
150 g granulated sugar
200 g bread crumbs
50 g wheat flour, sifted
100 g raisins
1 tsp baking powder
75 g margarine or butter, diluted
1 Tbs margarine or butter, 20 g, for greasing
1 Tbs wheat flour, 10 g, for dusting

Method :
Put boiled orange into a blender and blend finely.

Beat eggs and sugar until fluffy and whitish. Add bread crumbs, wheat flour, raisins, baking powder, orange finely, and margarine or butter. Mix well.

Grease a suitable cake form with margarine or butter and dust with flour. Pour in batter of Step 2 and bake until done and brownish.

Note :
20 servings

Source : Selera Magazine, November 1993

9 oz (250 g) semisweet chocolate
2/3 cup (165 ml) butter
2/3 cup (165 ml) suger
6 eggs, separated
1 1/4 cups (310 ml) self-rising flour
3 tbsp (45 ml) apricot jam
a little coffee glaze icing (see glaze icing recipe)

Coating
7 oz (200 g) semisweet chocolate
3 tbsp 45 ml) copha fat or vegetable shortening

Method :
Preheat oven to 350 Fahrenheit degree (180 Celcius degree). Break chocolate into squares and place in bowl over a pan of hot but not boiling water, over low heat. Leave to soften, but do not melt.

Belt softened chocolate and butter with a wooden spoon. Add sugar and mix well.

Beat in egg yolks, one at a time, and beat until blended.

In another bowl, beat egg whites until stiff. Fold egg whites and flour alternately into chocolate mixture, finishing with egg white. Be careful not to overmix or beat the mixture.

Pour mixture into 2 greased and floured 8 inchi (20 cm) round cake pans. Bake for 45-60 minutes until well risen. Leave in pans overnight.

The following day, turn out cakes. Booil jam for a few minutes and spread over each cake. Sandwich cake halves together.

To make covering, break chocolate into bowl and melt with copha over pan of hot water. Stri gently until dissolved, then spread to completely cover cake. Allow to set.

Decorate with the words “Sacher Torte” piped in coffe-flavored buttercream, if desired.

Serves 6-8

Source :
The Chocolate Lover’s Cookbook
Tormont, Canada
Compiled by Juliet Cobb

8 oz (225 g) graham wafers
1/4 lb (110 g) butter
pinch cinnamon
butter for greasing
1/4 cup (60 ml) milk
3 oz (90 g) dark or semisweet baking chocolate
8 oz (225 g) cream cheese
3 tbsp (45 ml) water
1 tbsp (15 ml) powdered gelatine
juice and grated rind of 1 orange
2/3 cup (165 ml) whipping cream, whipped
caramelized orange rind (see following recipe)

Method :
Crush graham wafers. Melt butter and blend with crushe wafers and cinnamon.

Grease bottom and sides of 8-inch (20 cm) spring-form cake pan with butter and line sides with waxed paper. Spread cookie mixture over base of pan. Refrigerate while preparing filling.

Place milk and chocolate in a saucepan and heat gently, stirring until chocolate melts. Mix well with cream cheese.

Heat water and dissolve gelatine. Reheat until you have a clear, jelly -like substante.

Stir gelatine into cream cheese with orange rind and juice. Fold in whipped cream, and then pour mixture into pan.

Chill in refrigerator for 3 hours until set and firm. Remove cheesecake from pan and place on a serving plate. Decorate top with caramelized orange rind.

Serves 6-8

Source :
The Chocolate Lover’s Cookbook
Tormont, Canada
by Juliet Cobb, Jilly Brain, Dale Wohler, Ruth Hewitt

Ingredients :
200 g margarine or butter
75 g chocolate powder
200 g granulated sugar
4 eggs, 200 g
200 g wheat flour, sifted
1 tsp baking powder
1 tsp vanilla powder
1 tsp cinnamon powder
1 Tbs margarine or butter, 20 g, for brushing
1 Tbs wheat flour, 10 g, for dusting
200 g plain chocolate
150 ml whipped cream
25 g candied red cherries, cut in serving pieces

Method :

1. Dilute margarin or butter on low flame, mix well with chocolate powder. Remove from flame and let cool.
2. Beat granulated sugar and eggs until whitish. Add wheat flour, baking powder, vanilla powder, and cinnamon powder. Mix well.
3. Take a rectangle cake form, grease with margarine or butter and dust with flour. Pour in mixture of step 2. Bake until done and brownish.
4. Melt the chocolate au bain marie while stirring.
5. Frost cake of Step 3 with melted chocolate. Garnish with whipped cream and candied red cherries.

Note :
8 servings

Source : Selera Magazine, February 1994

You can see cake ‘no to good look’

Soak the cherries overnight in kirsch for sumptuous

6 eggs, separated
1 cup (250 ml) sugar
3/4 cup (185 ml) vegetable oil
3/4 cup (185 ml) water
1 2/3 cups (415 ml) self-rising flour
1 1/4 cups (310 ml) chocolate milk powder
1 jar pitted morello cherries
1 tbsp (15 ml) cornstarch
3/4 cup (185 ml) kirsch
2 1/2 cups (625 ml) whipping cream
Caraque for decoration

Cake Method :

1. Preheat oven to 350 Farenheit degree (180 Celcius degree).
2. Beat egg yolks with sugar until light and frothy. Add oil and water, beating constantly.
3. Sift flour and chocolate milk powder. Add to egg mixture and combine well.
4. Beat egg whites until soft peaks form. Fold into chocolate mixture. Pour into a greased 9 inch (23 cm) springform cake pan. Bake in 350 Farenheit degree (180 Celcius degree) oven for 1 hour. Allow to cool in pan.

Filling
Drain cherries, reserving syrup. Pour kirsch over cherries, cover and soak overnight or as long as possible. Drain again, reserving kirsch. Combine reserved syrup and cornstarch in a small saucepan. Add cherries and cook until thickened. Allow to cool.

Assembly
Cut cake in half, brush wtih reserved kirsch. Reserve 12 cherries and spread the remaining cherry mixture one cake layer. Place second layer on top and spread both with whipped cream. Cover top and sides with chocolate caraque. Decorate with reserved cherries and dust cake with sifted icing sugar just before serving.

Serves 8-10

Source :
The Chocolate Lovers’ Cookbook by Juliet Cobb, Canada, 1994

Ingredients :
480 g granulated sugar
400 ml water
3 Tbs margarine or butter, 60 g
4 eggs, 200 g
480 g wheat flour, sifted
2 tsp baking soda
125 ml chocolate condensed milk
2 tsp vanilla powder
a pinch of salt
1 Tbs margarine or butter, 20 g, for brushing
1 Tbs wheat flour, 10 g, for dusting

Method :

1. To make caramel : put granulated sugar into a frying pan over a very low heat, stirring continuously until it forms a caramel. Pour ini water little at a time and continue cooking until sugar is dissloved. Add margarine or butter, mix well. Remove from flame and let cool thoroughly.
2. Beat egg whites until whitish. Add wheat flour, baking soda, chocolate condensed milk, vanilla powder, and salt. Mix with mixture of Step 1.
3. Take a suitable cake form, grease with margarine or butter and dust with wheat flour. Pour in batter of Step 2. Bake until done and brownish.

Note :
18 servings

Source : Magazine Selera, February 1994