Chocolate Cakes: 50 Great Cakes for Every Occasion
Format: PDF / Kindle (mobi) / ePub
There are enough people out there obsessed with chocolate cake to warrant an official holiday, National Chocolate Cake Day, January 27th. Beloved baker Elinor Klivans, author of the best-selling Cupcakes! and Cupcake Kit, has dedicated her new cookbook to the stuff of chocoholic fantasy: chocolate cake. There's something for bakers of every skill level in the 50 recipes included here, from fast chocolate fixes like the Hot Chocolate Pudding Cake to more elaborate recipes like the Mocha Whipped Cream Truffle Cake. This book is certain to be celebrated by chocolate lovers everywhere. And how will they do that? With cake, of course!
evenly. 100 Chocolate Cakes Chocolate Cake_INT.indd 100 9/24/09 12:49:14 PM Bake until the top feels firm when gently touched and a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan on a wire rack until cool to the touch, about 25 minutes. The cake should still be slightly warm and soft, so it is easy to roll up. Run a thin knife around the edges of the cake to loosen it from the pan. Spread a long sheet of wax (greaseproof) paper on the counter.
easily, refrigerate it for 10 to 15 minutes to firm it slightly. Use a small, sharp knife to cut the scraps of pastry away from the three circles. Remove the scraps and leave the circles on the baking sheet. Put the pastry scraps between two sheets of wax (greaseproof) paper, and use a rolling pin to crush them into coarse crumbs. Set aside. Slide the removable bottom of a tart pan under the 9-in (23-cm) pastry layer and transfer it to a serving plate. It is u nlikely that it will break, but if
and tape the paper to the sheet with masking tape. The baking sheet supports the paper and chocolate, and the tape keeps the paper from sliding when you spread the melted chocolate. Use a thin metal spatula to spread about 6 oz (170 g) of melted chocolate evenly over the paper into a rectangle about introduction Chocolate Cake_INT.indd 13 13 9/24/09 12:47:54 PM 9 by 12 in (23 by 30 cm). Or, use more chocolate for a larger rectangle, or less for a smaller one. The chocolate should be thick
(plain) flour 1 ⁄4 tsp baking powder 1 ⁄4 tsp salt 1 2 2 large eggs ⁄3 cup (135 g) sugar ⁄2 tsp instant coffee granules dissolved in 1 tsp water 1 1 tsp vanilla extract (essence) 3 pt (1.4 l) raspberry ice cream, softened just until spreadable 2 cups (480 ml) ganache (page 26), cooled until thickened but pourable Position a rack in the middle of the oven. Preheat the oven to 350°F (180°C/gas mark 4). Remove the bottom from a 9-in (23-cm) springform pan with sides 2¾ in (7 cm)
1 tbsp unsalted butter 9 oz (255 g) bittersweet chocolate, chopped, or 11⁄2 cups (255 g) bittersweet chocolate chips 1 tsp vanilla extract (essence) for 4 cups 2 cups (480 ml) heavy (double) cream 2 tbsp unsalted butter 18 oz (510 g) bittersweet chocolate, chopped, or 3 cups (510 g) bittersweet chocolate chips 2 tsp vanilla extract (essence) In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter melts. The hot cream mixture should form