1. Preheat the oven to 180°C (356°F). Brush a round 22cm (9″) base measurement cake pan with melted dairy spread to lightly grease. Line the base with non-stick baking paper. 2. Combine the cocoa powder & hot water in a medium bowl. Combine the instant coffee powder & boiling water in a cup. Add the coffee to the cocoa mixture & stir until combined.
3. Add almond meal, sugar, & egg yolks to cocoa mixture, & stir until well combined.
4. Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Use a metal spoon to fold a spoonful of egg whites into cocoa mixture until combined. Gently fold in remaining egg whites until just combined.
5. Pour mixture into prepared pan. Place cake pan in a roasting pan. Pour enough boiling water into the roasting pan to reach two-thirds of the way up the side of the cake pan. Bake in preheated oven for 40 minutes or until a skewer inserted into the center of the cake comes out clean. Remove from the oven. Remove cake pan from water bath & set aside for 20 minutes to cool Turn cake onto a wire rack & remove paper. Set aside for another 20 minutes or until cooled to room temperature.
6. Cut cake into wedges & carefully transfer to serving plates. Serve with strawberries
Posted by Trish | Under Food Art
Friday Dec 25, 2009
Merry Christmas! Instead of some wacky, askew food art today, I’m choosing to share with you a really pretty present cake I saw on Flickr. Have a very merry Christmas & a happy new year!
Posted by Trish | Under Cakes, Dessert
Saturday Mar 29, 2008
Submitted by Movidude74
Serves 12-16
1 can (15 oz.) solid-pack pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 c. sugar
4 tsp pumpkin pie spice
1 box (18¼ oz.) yellow cake mix
¾ c. butter or margarine, melted
1½ chopped walnuts (optional)
1. In a mixing bowl, combine pumpkin, milk, eggs, sugar, & pumpkin pie spice. Transfer into a greased 13″ x 9″ baking pan. Sprinkle with dry cake mix & drizzle with butter.
2. Top with walnuts if you’ve opted to.
3. Bake at 350°F for 1 hour or until a knife inserted near the center comes out clean.
4. Serve with ice cream or whipped cream.
Chef’s note:
I only use 3 tsp of the pumpkin pie spice.
Posted by Trish | Under Cakes, Dessert
Saturday Mar 29, 2008
Submitted by *Vilification* Cake Mix:
6 oz. butter
6 oz. fine sugar
6 oz. self-rising flour
3 eggs
1 tbsp Cadbury’s drinking chocolate (any hot chocolate power, for ordinary use with milk)
Topping:
500g block of Cadbury’s dairy milk or any good chocolate.
Filling:
8 oz. Icing Sugar
4 oz. butter
Squirt of lemon juice
2 tsp hot chocolate powder
1. Beat together butter & sugar until fluffy. Beat eggs in separate bowl until well mixed (the more air in the mix at this stage the better). Add eggs to mixture a bit at a time, mixing well after each add. Add chocolate powder to flour & sieve into mixture. Mix well & pour into greased baking tin.
2. Bake at 180°C for approximately 20 minutes (depending on oven). To test when ready, place a knife into the center of the cake. Knife should come out clean when ready. Cool on wire rack.
3. For filling, place butter in bowl. Add chocolate powder to Icing sugar & sift onto butter. Add squirt of lemon juice. Beat together until smooth. Slice cake in half & add to middle.
4. For topping, cover in melted chocolate. Allow to harden & enjoy!
Posted by Trish | Under Cakes, Dessert
Saturday Mar 29, 2008
Submitted by Meggie
1 Chocolate cake mix
Chocolate syrup
Whipped Cream
Reese’s Peanut Butter Cups
Make cake mix according to directions. Bake according to directions. While hot poke holes in top & then pour syrup on top. Then when cool cover with whip cream & crushed peanut butter cups.
