Home Party Dessert Recipe
4/18/2017
B-52 Cake
(for brownies batter)
3 oz. unsweetened chocolate chopped
8 T unsalted butter, cut into 8 pieces
1 cup sugar
2 large eggs
1 t vanilla extract
1/2 t baking powder
1/4 t salt
2/3 cup all purpose flour
(for filling and topping)
2 1/2 t unflavored gelatin
1 T water
6 oz. white chocolate, chopped
1/2 cup Bailey's Irish Cream
1 1/2 t instant espresso powder
1 1/2 cups heavy cream, chilled
1 cup orange juice
2 T sugar
2 T Grand Marnier
bittersweet chocolate curls
>how to make<
(for brownies)
*Adjust oven rack to middle position and heat oven to 325 degrees.
*Grease 9" springform pan.
*Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes.
*Let cool for 5 minutes.
*Whisk sugar, eggs, vanilla, baking powder, and salt together in medium bowl until combined, about 15 seconds.
*Whisk in chocolate mixture until smooth.
*Stir in flour until no streaks remain.
*Transfer batter to prepared pan and distribute evenly.
*Bake until toothpick inserted in center comes out with few crumbs attached, 22 to 27 minutes, rotating pan halfway through baking.
*Transfer pan to wire rack and let cool completely.
(for filling)
*Combine 1 t gelatin and water in small bowl and let stand until gelatin softens, about 5 minutes.
*Place white chocolate in large bowl.
*Heat Bailey's mixture over white chocolate, add gelatin mixture, and whisk until melted, let cool slightly, about 5 minutes.
*Using stand mixer fitted with whisk, whip cream on medium low speed until foamy, about 1 minute.
*Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
*Whisk on-third of whipped cream into white chocolate mixture.
*Using spatula, fold in remaining whipped cream.
*Spread evenly over brownie layer in pan.
*Refrigerate until set, about 2 hours.
(for topping)
*combine orange juice, sugar, Grand Marnier, and remaining 1 1/2 t gelatin in small saucepan and cook over medium high heat, stirring frequently, until just simmering.
*Transfer to 2 cup liquid measuring cup and let cool completely, about 1 hour.
*Slowly pour juice mixture over cake and refrigerate until set, about 1 hour.
*Run thin knife between cake and side of pan; remove side of pan.
*Transfer cake to cake platter.
*Place chocolate curls in center of cake. Serve.
-serves 14 to 16-
This recipe came from "Cook's Country".
(for brownies batter)
3 oz. unsweetened chocolate chopped
8 T unsalted butter, cut into 8 pieces
1 cup sugar
2 large eggs
1 t vanilla extract
1/2 t baking powder
1/4 t salt
2/3 cup all purpose flour
(for filling and topping)
2 1/2 t unflavored gelatin
1 T water
6 oz. white chocolate, chopped
1/2 cup Bailey's Irish Cream
1 1/2 t instant espresso powder
1 1/2 cups heavy cream, chilled
1 cup orange juice
2 T sugar
2 T Grand Marnier
bittersweet chocolate curls
>how to make<
(for brownies)
*Adjust oven rack to middle position and heat oven to 325 degrees.
*Grease 9" springform pan.
*Combine chocolate and butter in bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 4 minutes.
*Let cool for 5 minutes.
*Whisk sugar, eggs, vanilla, baking powder, and salt together in medium bowl until combined, about 15 seconds.
*Whisk in chocolate mixture until smooth.
*Stir in flour until no streaks remain.
*Transfer batter to prepared pan and distribute evenly.
*Bake until toothpick inserted in center comes out with few crumbs attached, 22 to 27 minutes, rotating pan halfway through baking.
*Transfer pan to wire rack and let cool completely.
(for filling)
*Combine 1 t gelatin and water in small bowl and let stand until gelatin softens, about 5 minutes.
*Place white chocolate in large bowl.
*Heat Bailey's mixture over white chocolate, add gelatin mixture, and whisk until melted, let cool slightly, about 5 minutes.
*Using stand mixer fitted with whisk, whip cream on medium low speed until foamy, about 1 minute.
*Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
*Whisk on-third of whipped cream into white chocolate mixture.
*Using spatula, fold in remaining whipped cream.
*Spread evenly over brownie layer in pan.
*Refrigerate until set, about 2 hours.
(for topping)
*combine orange juice, sugar, Grand Marnier, and remaining 1 1/2 t gelatin in small saucepan and cook over medium high heat, stirring frequently, until just simmering.
*Transfer to 2 cup liquid measuring cup and let cool completely, about 1 hour.
*Slowly pour juice mixture over cake and refrigerate until set, about 1 hour.
*Run thin knife between cake and side of pan; remove side of pan.
*Transfer cake to cake platter.
*Place chocolate curls in center of cake. Serve.
-serves 14 to 16-
This recipe came from "Cook's Country".
Labels: B-52 cake recipe, cake recipe, cocktail cake recipe, layer cake recipe
4/04/2017
Coconut Custard Cake
1 fresh coconut (about 1 1/2 lbs.)
7 large egg yolks
1/2 cup sugar
1 T unsalted butter, softened to the consistency of mayonnaise
2/3 cup milk, or a combination of equal parts milk and canned coconut milk
>how to make<
1 fresh coconut (about 1 1/2 lbs.)
7 large egg yolks
1/2 cup sugar
1 T unsalted butter, softened to the consistency of mayonnaise
2/3 cup milk, or a combination of equal parts milk and canned coconut milk
>how to make<
*Butter and dust with sugar 8" round cake pan.
*Set a rack in the middle level of the oven and preheat to 325 degrees.
*Use a large nail or ice pick to puncture one of the three eyes in the coconut (only one can be punctured, so you will need to try each until you find it).
*Pour liquid out over a bowl and reserve it for a drink or another use.
*Place the coconut in the oven and bake it until it racks, about 15 minutes.
*Remove the coconut from the oven and let it cool slightly.
*Remove the shell .(It should come away easily.)
*Then cut the coconut meat into 8 to 10 pieces.
*Remove the brown skin with a vegetable peeler.
*Finely grate about half the coconut, using a food processor outfitted with the fine grating blade.
(Alternatively, grate the coconut by hand on the largest holes of a box grater, and then pulse it in a food processor fitted with a metal blade to grind it finely.)
*Measure the coconut with any juice resulting from grating it.
*It should be 1 1/2 cups.
*Set aside any coconut in excess of 1 1/2 cups for another use.
*Ina medium mixing bowl, whisk the egg yolks, then whisk in the sugar in a stream.
*Whisk until the mixture lightens, about 1 minute.
*Whisk in the butter until smooth.
*Whisk in the milk, then stir in the grated coconut with a large rubber spatula.
*Pour the batter into the prepared pan.
*Place the round pan, set inside the roasting pan, in the preheated oven.
*After placing the pan on the oven rack, pour 2 cups of warm water into the roasting pan under the cake pan.
*Bake the cake until it is firm and set, about 40 minutes.
*While the cake is baking, the coconut will rise to the top.
*On a rack, cool the cake to room temperature, then cover it with plastic wrap.
*Refrigerate it until it is cold, about 6 hours or overnight.
*To unmold the cake, run a small paring knife between the pan and the cake.
*Invert a platter onto the pan and invert the pan and platter.
*Give the pan a sharp rap, and the cake should unmold easily.
(If it does not, invert again and place the pan on a low burner for a few seconds to melt the butter under the cake. Then repeat the step.)
*Cover the cake loosely with plastic wrap and refrigerate it until serving time.
*Cut the cake into wedges and serve with a little sweetened whipped cream if you like. You may also garnish it with fruit or berries.
-serves 8-
This Brazilian recipe came from "A Baker's Tour".
Labels: cake recipe, coconut cake recipe, custard cake recipe
