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5 large eggs
5 large egg whites
2 3/4 oz. superfine sugar
8 oz. ground almonds
1 t almond extract
5 1/2 oz. icing sugar
1 1/2 oz. unsalted butter, melted
1 oz all purpose flour, sifted
1 oz cocoa powder, sifted
(for the chocolate ganache)
3 1/2 oz. dark chocolate, chopped
3 1/2 oz. heavy cream
5/8 oz. salted butter
(for the coffee buttercream)
6 3/4 oz. superfine sugar
4 T water
6 large egg yolks
3 1/2 oz. salted butter (room temperature)
7 oz. unsalted butter (room temperature)
2 t vanilla bean paste
3 T instant coffee powder
1 T water
(for the coffee syrup)
1 1/2 T instant espresso powder
5 T water
2 3/4 oz. caster sugar
(for the chocolate mirror glaze)
4 platinum-grade gelatine leaves
7 oz. granulated sugar
2 1/2 oz. water
2 T golden syrup
3 1/2 oz. cocoa powder
3 1/2 oz. heavy cream
3 1/2 oz. dark chocolate, chopped
(for the assembly & decoration)
2 T tempered chocolate
chocolate curls
coffee beans in gold dust (optional)
[how to make]
(for the chocolate sponges)
*Preheat the oven to 410 degrees.
*Grease four 8" cake tins with butter and line with baking paper.
*In large bowl, whisk the egg whites using an electric whisk until they form soft peaks.
*Add sugar, 1 T at a time, whisking continuously until all the sugar is incorporated and you have a stiff meringue.
*In another mixing bowl, whisk together the whole eggs, ground almonds, almond extract and icing sugar with an electric whisk for about 5 minutes until well combined.
*Gently fold the meringue into this batter, trying to keep as much air in the mixture as possible.
*Remove a large spoonful of this mixture and place it in separate bowl.
*Add the melted butter and mix together, then set aside.
*Divide the remaining batter equally between two bowls.
*Add the sifted flour to one of these bowls, along with half the butter mixture and gently fold in.
*Add sifted cocoa powder to the other bowl, along with the remaining butter mixture, and again gently fold in.
*Divide in the mixtures between the prepared tins, so you have two filled with the cocoa mixture and two with the other mixture.
*Spread them out evenly with a palette knife, then bake for 9 to 11 minutes until springy to touch.
*Remove from the oven and let the cakes cool in their tins for 5 minutes before turning out on to a wire rack to cool completely.
(for the chocolate ganache)
*Place the chopped chocolate in heatproof bowl.
*warm the cream in a saucepan over a medium heat, taking care not to boil it.
*Pour the warm cream over the chocolate and leave to sit for 5 minutes.
*Mow add the butter and whisk until the chocolate has melted and everything is well combined.
*Cover with clingfilm, making sure the clingfilm is touching the surface of the ganache.
*Cool the ganache to room temperature before you use it.
(for the coffee buttercream)
*Place the sugar and water in a small saucepan over a medium heat and bring to the boil.
*Use a thermometer to check the temperature. You need to bring the temperature to 240 degrees.
*As the temperature of the sugar approaches 230 degrees, start whisking the egg yolks using an electric whisk.
*When the sugar is at 240 degrees, add the sugar syrup in a steady stream to the whisked egg yolks, while whisking continuously.
*Keep whisking until the bowl is cool to touch, start adding the butter, once cube at a time.
*Keep it whisking in the medium speed.
*Once all the butter is added, whisk in the high speed for about 5 minutes, until the buttercream gets spreadable consistency.
*Scrape down the sides of the bowl and add the vanilla.
*Mix instant coffee powder with water and whisk it in with the buttercream for another minute to combine.
(for the coffee syrup)
*Simply combine all the ingredients in a saucepan over a medium heat for 1 to 2 minutes until you have a syrup. Cool to room temperature.
(for the chocolate mirror glaze)
*Soak the gelatine leaves in cold water for 5 to 10 minutes.
*Combine the sugar, water and golden syrup in a saucepan.
*Place over a medium heat and bring to the boil.
*Once all the sugar has dissolved and the liquid has been boiling for 2 to 3 minutes, take the pan off the heat and whisk in the cocoa powder and cream.
*Place the chopped chocolate in heatproof measuring jug.
*Pour the warm sugar and cream mixture on top and mix well.
*Squeeze the excess water out of the gelatine leaves and add them to the jug, whisking well to fully dissolve and combine.
*Let the glaze cool down to about 91 degrees before use, whisking from time to time to make sure it does not start to set.
(for the assembly)
*Melt 2 T of the tempered chocolate and use it to coat the base of one of the chocolate sponges. Place in the fridge to set.
*Place this chocolate coated sponge on a 10 to 12" cake board or cake stand and place on a cake turntable.
*Top with a quarter of the buttercream and spread it out evenly.
*Place a non-chocolate sponge on top and drizzle with coffee syrup.
*Spread all the chocolate ganache evenly over the top.
*Top this with another non-chocolate sponge and again drizzle with coffee syrup.
*Spread another quarter of the buttercream over the top, smoothing it out with palette knife.
*Top this with the final chocolate sponge.
*Coat the top and sides of the cake with a crumb coating of buttercream.
*Place in the fridge for 15 minutes to set, then coat with the remaining buttercream.
*Place the cake in the freezer for a couple of hours to set completely.
(for the decoration)
*Carefully pour the chocolate mirror glaze over the cake.
*Let the glaze set for 5 to 10 minutes.
*Once set, use two palette knifes to carefully lift the cake and place it on a serving board or cake stand.
*Decorate the top of the cake with the chocolate curls.
*Toss coffee beans in gold dust and use them to decorate the base of the cake.
-makes 10 to 12-
Note: I found this recipe in "Showstopping Cake" by Rahul Mandal.
Labels: cake recipe, chocolate cake recipe, layer cake recipe, opera cake recipe
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(for the cake layer)
1/2 cup unsalted butter, softened
1/2 cup sugar
1 t vanilla
1/2 cup plain yogurt
2 large eggs
3/4 cup all purpose flour
1/3 cup almond flour
2 t baking powder
2 T cocoa powder
(for the pistachio cream)
1/2 cup pistachios
1/4 cup Irish cream liqueur
green food coloring
4 oz. mascarpone cheese, softened
1/4 cup white chocolate chips, melted
(for the chocolate cream)
1 cup unsalted butter, softened
1/2 cup semi sweet chocolate, melted
1 t vanilla
2 T cocoa powder
1 1/2 cups confectioners' sugar
(for the syrup)
1/4 cup cocoa liqueur
1/4 cup heavy cream
[how to make]
(for the cake layer)
*Preheat the oven to 350 degrees.
*Line two 8" round cake pans with parchment paper.
*In a large mixing bowl, cream together the butter, sugar and vanilla for 2 to 3 minutes until light and fluffy.
*Add the yogurt and eggs and mix again for about 1 minute until well combined.
*In a separate bowl, combine all the dry ingredients: flour, almond flour, baking powder and cocoa powder.
*Sift the dry ingredients into the cake batter and mix just until the flour is incorporated.
*Divide the cake batter between the two pans and level the top with an offset spatula.
*Bake in the preheated oven tor 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
*Remove the cakes from the oven and cool completely.
(for the pistachio cream)
*Place the pistachios, Irish cream and a drop of green food coloring into a food processor and pulse for about a minute until a paste forms.
*In a separate bowl, whisk the mascarpone cheese for a minute until smooth.
*Add the melted white chocolate and pistachio paste and mix again for 1 minute until well combined.
*Pour in the heavy cream and whisk for 1 to 2 minutes until light and fluffy.
*Reserve 1 cup of the cream to garnish the top.
(for the chocolate cream)
*In a large bowl, whisk the softened butter tor 2 to 3 minutes until light and fluffy.
*Add the melted chocolate, vanilla and cocoa powder.
*Mix again until all the ingredients are well combined.
*Add the confectioners' sugar last and mix for 2 to 3 minutes until the buttercream is fluffy.
(for the syrup)
*Simply combine the chocolate liqueur with the heavy cream in a small bowl.
(for the assembly)
*First soak the cake layers lightly with prepared syrup.
*Add a thick layer of pistachio cream on the first cake layer, then top with a layer of chocolate buttercream.
*Top with second cake layer, then frost the top and sides of the cale with the chocolate buttercream.
*Garnish the top with reserved pistachio cream and chocolate pieces shaved off the chocolate bar.
(If not serving the cake right away, keep it refrigerated.)
-makes 10-
Note: I found this recipe in "The European Cake Cookbook" by Tatyana Nesteruk.
Labels: chocolate cake recipe, Chocolate Torte recipe, torte recipe
(for the Zefir)
3/4 cup water, divided
2 t agar gelatin
1/4 cup raspberry-flavored gelatin powder
2 cups sugar
3 egg whites
1 T lemon juice
(for the sponge cake)
6 large eggs
3/4 cup sugar
1 t vanilla extract
1 cup all-purpose flour
1/4 cup dark cocoa powder
1 t baking powder
(for the filling)
2 cups raspberries
1/4 cup raspberry liqueur
(for the buttercream frosting)
2 cups unsalted butter, softened
1 t vanilla extract
1/8 t salt
1/2 cup dark chocolate chips, melted
1/4 cup dark cocoa powder
3 cups confectioners' sugar
(for the glaze)
1/2 cup heavy cream
1 cup white chocolate chips
red food coloring, optional
(for the topping)
fresh raspberries
[how to make]
(for the Zefir)
*Line two 8" cake pans with plastic wrap.
*Line a small baking sheet with parchment paper and prepare a pastry bag tipped with star tip #4.
*Combine 1/2 cup of water and the agar gelatin in a saucepan.
*In a separate saucepan, combine the remaining 1/4 cup of water and the raspberry gelatin.
*Cook both the agar and raspberry gelatin mixtures over medium heat.
*Cook the raspberry gelatin until it has completely dissolved, then set aside.
*Continue cooking the agar until it thickens, about 2 minutes.
*Add the sugar gradually and bring the syrup up to a boil; allow to boil for 2 minutes.
*In a stand mixer bowl, whisk the egg whites for 2 minutes to soft peaks, then slowly pour in the syrup, whisking on medium speed.
*Add the raspberry gelatin mixture and lemon juice last, then whisk on high speed for 7 to 10 minutes; the meringue will cool and thicken.
*Place 2 cups of the meringue into the pastry bag and pipe small dollops onto the parchment paper.
*Divide the remaining meringue evenly between the two cake pans and spread using an offset spatula.
*The zefir will set almost immediately at room temperature.
(for the sponge cake)
*Preheat the oven to 350 degrees and line three 8" cake pans with parchment paper.
*Place the eggs, sugar and vanilla into a mixer bowl.
*Whisk on high speed for 4 to 6 minutes, or until the mixture becomes voluminous and pale in color.
*In a separate bowl, combine the flour, cocoa powder and baking powder.
*Sift the dry ingredients into the batter in small increments, folding gently after each addition.
*Divide the batter evenly among the pans and bake for 18 to 20 minutes, until the tops are set.
*Allow the layers to cool completely.
(for the filling)
*Combine the raspberries and liqueur in a small bowl and crush with a fork.
(for the buttercream frosting)
*Beat the softened butter in a large bowl until fluffy.
*Add the vanilla, salt, melted chocolate and cocoa powder.
*Mix until smooth, then add the confectioners' sugar and beat the frosting for several minutes until fluffy.
(for the assembly)
*Alternating two layers of cake to one layer of zefir.
*Spread each cake layer with raspberry filling and frosting.
*Lift the set zefir out of the pan, discard the plastic and add to the cake.
*Smooth the frosting over the top and sides with a flat spatula.
(for the glaze)
*Heat the heavy cream in a large bowl until steaming hot, then add the chocolate.
*Allow it to sit for a few minutes, then stir until smooth.
*Add a few drops of red food coloring, if desired.
*Allow the glaze to cool and thicken slightly, then pour over the cake, using a spatula to spread it evenly.
(for the topping)
*Garnish with zefir dollops and fresh raspberries.
-makes 10 to 12-
Note: I found this recipe in "The European Cake Cookbook" by Tatyana Nesteruk.
Labels: cake recipe, chocolate cake recipe, layer cake recipe, zefir cake recipe
(for the cake)
1 1/2 cups all purpose flour
3/4 cup natural unsweetened cocoa powder
1 1/2 t baking powder
3/4 t baking soda
1/2 t salt
3/4 cup unsalted butter, softened
1 1/2 cups sugar
1 1/2 t raspberry extract
3 large eggs
1 cup whole milk
fresh raspberries
grated semisweet chocolate
(for the mousse)
12 oz. bittersweet chocolate
2 oz. unsweetened chocolate
6 large eggs, separated
1 cup seedless raspberry jam
2 cups heavy whipping cream
2 T raspberry liqueur
1 T vanilla extract
1/4 t cream of tartar
[how to make]
(for the cake)
*Preheat oven to 350 degrees.
*Spray three 9" round cake pans with baking spray with flour.
*In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt, whisking well.
*In large mixing bowl, combine butter, sugar, and raspberry extract, beating at medium high speed with a mixer until light and fluffy, 3 to 5 minutes.
*Add eggs, one at ti time, beating well after each addition.
*Add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture.
*Divide batter among prepared cake pans, smoothing tops.
*Bake until a sooden pick inserted in the centers comes out clean, approximately 20 minutes.
*Let cool in pans for 10 minutes before inverting onto wire racks to cool completely.
(for the mousse)
*In a double boiler over simmering water, melt both chocolates.
*Remove from heat.
*Gradually add 1/3 cup melted chocolate to egg yolks to temper, stirring constantly.
*Add egg yolk mixture to melted chocolate, stirring well. (Chocolate mixture may harden a bit.)
*Add jam, stirring well to soften chocolate mixture.
*In a large mixing bowl, combine cream, raspberry liqueur, and vanilla extract.
*Beat at medium high speed with a mixer until medium peaks form.
*Refrigerate until needed.
*In another large mixing bowl, combine egg whites and cream of tartar.
*Beat at high speed with a mixer fitted with the whisk attachment until stiff peaks form.
*Add half of egg white mixture to chocolate mixture, stirring well.
*Add remaining half, folding gently.
*Add half of whipped cream to chocolate, folding until evenly mixed.
*Add remaining half, folding gently.
*Transfer mixture to a metal bowl, and cover with plastic wrap.
*Refrigerate until firm and ready to use.
(for assembly)
*Spread cocolate raspberry mousse onto tops of all 3 cake layers.
*Stack layers, and spread mousse onto sides of stacked cake.
*Transfer remaining mousse to a pastry bag fitted with a small to medium star tip and a small round tip, and decorate top of cake, if desired.
*Garnish sides and top center of cake with grated chocolate, if desired.
*Garnish top of cake with raspberry jelly and fresh raspberries, if desired.
-makes 12-"
Note: I found this recipe in "Taking Tea" issued by "Tea Time" magazine.
Labels: chocolate cake recipe, chocolate raspberry cake recipe, layer cake recipe
2 baking trays with rims, each about 31.5cm X 25.5cm, greased and lined with baking paper
(for the sponge)
4 large egg whites plus 4 large whole eggs, at room temperature
15g caster sugar
150g ground almonds
150g icing sugar, sifted
25g plain flour
55g unsalted butter, melted and cooled
(for the syrup)
150g raspberries
75g caster sugar
1 t lemon juice
(for the buttercream)
125g white chocolate, broken up
3 large egg yolks, at room temperature
55g caster sugar
2 T water
200g unsalted butter, softened, in pieces
vanilla extract, to taste
(for the ganache)
100g plain chocolate (70% cocoa solids), broken up
100g unsalted butter, softened
100g icing sugar, sifted
2～３T raspberry liqueur
(to assemble)
25g dark chocolate (70% cocoa solids), broken up
300g small fresh raspberries
(for the glaze)
75mL golden syrup
75mL double cream
150g dark chocolate (70% cocoa solids), broken up
[how to make]
(for the sponge)
*Preheat the oven to 200 degrees C / 400 degrees F.
*Put the egg whites into the mixer bowl and whisk to soft peaks.
*Add the caster sugar and continue to whisk until the meringue will hold stiff peaks.
*In another large bowl with the mixer on medium speed, whisk together the almonds, icing sugar and shole eggs for about 3 minutes or until light, thick and increased in volume.
*Sift the flour and cocoa on top and fold in, then fold in the meringue in 3 batches.
*Take a cupful o the mixture and fold it thoroughly into the melted butter in a small bowl.
*Pour this back into the rest of the mixture and fold in until just combined.
*Divide the sponge mixture evenly between them making sure it spread evenly into the corners.
*Bake for 5 to 7 minutes or until the sponge is lightly browned and springs back when gently pressed.
*Remove from the oven. Cover 2 wire racks with non-stick baking paper.
*Flip the pans over onto the racks to turn out the sponge sheets.
*Carefully peel off the lining paper and leave to cool.
*Lower the oven to 100 degrees C / 200 degrees F.
(for the syrup)
*Put all the ingredients into an ovenproof dish and warm in the oven for 1 hour, stirring occasionally.
*Cool, then tip into a food-processor and process until smooth.
*Sieve to remove the seeds. Set aside.
(for the buttercream)
*Melt the chocolate in a heatproof bowl set over a pan of steaming hot but not boiling water.
*Remove from the pan and cool.
*In a large freestanding electric mixer, beat the egg yolks until thick and mousse-like.
*Meanwhile, put the sugar and water in a small pan and dissolve over low heat, then boil until the syrup reaches 115 degrees C / 239 degrees F on a sugar thermometer.
*Pour the syrup onto the yolks in a thin, steady stream while beating at top speed.
*Beat for a further 5 minutes or until the mixture is cool and thick.
*Gradually beat in the butter followed by the chocolate and vanilla.
*Chill until firm enough to spread easily.
(for the ganache)
*Melt the chocolate as above, then leave to cool.
*Meanwhile, beat the butter with the sugar until light and fluffy.
*Beat in the chocolate and liqueur to taste. (IF necessary, chill until firm enough to spread.)
(to assemble)
*Melt the chocolate as above, then leave to cool.
*Cut each sponge sheet in half and trim off the edges to make 4 rectangles, each 25cm X 15cm.
*Brush one rectangle with the melted chocolate and chill until firm.
*Then invert it onto a serving board--this is the base layer of the cake.
*Lightly brush all the sponge layers, including the base, with raspberry syrup and leave to soak for 15 minutes.
*Spread half the of the buttercream onto the base layer.
*Top with half the raspberries, pressing them gently into the buttercream.
*Spread the ganache over another sponge layer (on the side brushed with syrup) and place on top of the base layer.
*Spread the remainder of the buttercream over another layer of sponge (syrup side)
and press in the rest of the raspberries, then set this on top of the ganache layer.
*Top with the remaining sponge layer.
(for the glaze)
*Heat the syrup and cream until almost boiling.
*Put the chocolate into a heatproof bowl and pour over the hot mixture, stirring constantly until smooth.
*Leave for 2 minutes, then slowly pour enough over the cake to cover the top, without letting it drip down the sides.
*Chill until firm, then decorate if wished.
-makes 20-
Note: This recipe came from "The Great British BAKE OFF: How to Bake".
Labels: cake recipe, chocolate cake recipe, layer cake recipe, opera cake recipe
(for the sponge)
3/4 cup plus 2 T salted butter, diced
3.5 oz. 70% dark chocolate, broken into pieces
7 oz. cooked beets, finely grated
1 3/4 cups self-rising flour, sifted
1 t baking powder
2/3 cup dark cocoa powder
1 cup plus 3 T dark brown sugar
4 extra large eggs
(for the frosting)
2/3 cup condensed milk
1/2 t vanilla extract
3 T unsalted butter, diced
3.5 oz. 70% dark chocolate, chopped
confetti of your choice (optional)
[how to make]
(for the sponge)
*Grease 2 cake pans, and line with parchment paper.
*Heat the oven to 350 degrees.
*Place the butter in a medium pot over low heat and heat gently for about 1 minute, until melted.
*Remove the pot from the heat and add the chocolate.
*Let rest for 5 minutes, then stir until the chocolate has melted.
*Allow to cool for 10 minutes.
*Place the beets in a large mixing bowl.
*Using a wooden spoon, stir in the flour, baking powder, cocoa sugar, and eggs, then stir int eh cooled butter and chocolate mixture until fully combined.
*Divide the mixture between the two cake pans and bake for 30 to 35 minutes, until a skewer inserted into the centers comes out clean.
*Let cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
(for the frosting)
*Pour the condensed milk into a small pot with the vanilla and warm it over low heat for 1 to 2 minutes, stirring continuously to prevent burning, until the milk is hot but not boiling.
*Remove the pot from the heat and add the butter and chocolate.
*Let rest for 2 to 3 minutes, then stir until the butter and chocolate have melted and the mixture is smooth. Allow to cool until spreadable (about 1 hour).
(for the assembly)
*Spread one sponge, top-side down, evenly with half the frosting.
*Stack the second sponge on top and spread with the remaining frosting to finish.
*Decorate the top with confetti of your choice, if you like.
-makes 8 to 10-
Note: I adapted the recipe from "The big book of Amazing Cakes" by The Great British Baking Show.
Labels: beets cake recipe, chocolate cake recipe, Valentine Cake recipe
(for cake batter)
12 T unsalted butter, softened
2/3 cup sugar
7 oz. semisweet chocolate, melted and cooled
7 large eggs, separated
1 1/3 cups ground hazelnuts or walnuts
2/3 cup dry breadcrumbs
pinch salt
(for glaze)
1 cup currant jelly
1/3 cup water
1/3 cup light corn syrup
1 cup sugar
8 oz. semisweet chocolate, cut into 1/4" pieces
gold confetti
[how to make]
*Preheat the oven at 350 degrees.
*Butter a 10" round cake pan, and place a disk of buttered parchment or wax paper at the bottom.
*In an electric mixer fitted with the paddle attachment, beat the butter with half the sugar on medium speed until light about 5 minutes.
*Beat in the chocolate and scrape down the bowl and paddle with a large rubber spatula.
*Add the egg yolks, one at a time, beating smooth after each addition.
*Beat in the ground nuts and breadcrumbs.
*Remove the bowl from the mixer and give the batter a good stir with a large rubber spatula.
*If you have only the mixer bowl, scrape the butter and yolk mixture into a medium bowl and wash the mixer bowl with hot soapy water, then rinse and dry it.
*In the clean, dry mixer bowl, whip the egg whites and salt with the whisk attachment on medium speed, until the egg whites are white, opaque, and beginning to hold the shape.
*Increase the mixer speed to medium-high and whip in the remaining sugar in a stream, continuing to whip until the egg whites hold a soft glossy peak.
*Stir a quarter of the egg whites into the batter, and then fold in the rest -- gently to avoid deflating the egg whites and losing air in the batter.
*Scrape the batter into the prepared pan and smooth the top.
*Bake the cake until it is well risen and a toothpick inserted in the center of the cake emerges dry, about 35 to 40 minutes.
*Cool the cake in the pan on a rack for 5 minutes, then invert it onto the rack and lift off the pan.
*Cool the cake completely on the rack.
*To finish the cake, turn it right side up and turn the top of the cake straight, if it has sunk slightly in the center.
*Turn the cake over again onto a cardboard so that the smooth bottom of the cake is now facing up.
*For the currant glaze, place the jelly in a small saucepan over low heat.
*Bring to a boil and reduce until it is no longer watery about 5 minutes.
*Use a small pastry brush to paint the glaze all over the outside of the cake.
*Position the cake on a rack over a clean jelly-roll pan before preparing the chocolate glaze.
*For the chocolate glaze, stir together the water, corn syrup, and sugar in a medium saucepan.
*Place over medium heat and bring the syrup to a full rolling boil, stirring occasionally to make sure that all the sugar crystals dissolve.
*Remove the pan from the heat and add the chocolate.
*Gently shake the pan to make sure that all the chocolate is submerged in the syrup.
*Let the glaze stand for 2 minutes to melt the chocolate.
*Whisk the glaze smooth and immediately pour the glaze over the cake, starting in the center of the cake and making a spiral with the stream of glaze, ending with a final pour on the top edge of the cake.
*Quickly patch up any bare spot on the side of the cake with a small spatula, using the glaze that has dripped into the pan under the cake.
*Let the cake stay in place on the rack for at least 30 minutes to set the glaze.
*Use a small paring knife to detach the bottom edge of the cake from the rack before trying to move it.
*Place the cake on a platter and decorate with shreds of gold leaf.
*If you like, serve the cake with unsweetened shipped cream.
-makes 12-
Note: I found this recipe in "The Baker's Tour" by Nick Malgieri
Labels: chocolate cake recipe, Millennium Torte recipe, Viennese Chocolate Nut Cake recipe
for Almond Biscuit:
3/4 cup slivered almonds
1/2 cup plus 1 tablespoon granulated sugar, divided
2 large eggs, at room temperature
3 large egg whites, at room temperature
1/4 cup cake flour
2 tablespoons unsalted butter, melted
for Sugar Syrup:
1/3 cup water
1/4 cup granulated sugar
1/4 cup honey
1 tablespoon B&B liqueur
for Honey Buttercream:
1 cup (2 sticks) unsalted butter, softened
3 large egg yolks, at room temperature
1/4 cup honey
for White Chocolate Mousse:
7 ounces Swiss white chocolate, coarsely chopped
1 cup plus 3 tablespoons heavy cream, divided
1 tablespoon B&B liqueur
for White Chocolate Glaze:
7 ounces Swiss white chocolate, coarsely chopped
1/4 cup heavy cream
for Chocolate Decoration:
1 ounce bittersweet chocolate
Make the almond biscuit
>how to make<
(for Almond Biscuit)
*Position a rack in the center of the oven and preheat to 400 degrees.
*Butter a 17 1/2-by-11 1/2-inch jelly roll pan and line the bottom with parchment paper.
*Lightly butter and flour the sheet, shaking off the excess flour. Set aside
*Using a food processor fitted with a metal chopping blade, process the almonds to a very fine cornmeal-like texture.
*Place the ground almonds in a medium bowl and stir in 1/2 cup of the sugar.
*Using a handheld electric mixer, beat 1 whole egg into the almond mixture.
*Beat the mixture on high speed for 1 minute.
*Add the second egg and beat on high speed for another minute.
*Scrape down the sides of the bowl and the beaters. (The mixture should be pale yellow in color.)
*Place the egg whites in a 4 1/2-quart bowl of heavy-duty electric mixer fitted with the wire whisk attachment.
*Beat the whites on high speed until they are frothy.
*Slowly add the reserved tablespoon of sugar and beat until the whites are slightly glossy and stiff peaks form.
*Sift the flour over the egg-almond mixture and , using a large rubber spatula, fold in the flour until incorporated.
*Gently fold in the whites in two batches.
*Fold in the melted butter, making sure it is completely incorporated into the batter.
*Pour the mixture onto the prepared pan in an even layer approximately 1/4-inch thick.
*Tap the pan lightly on the counter and smooth to remove any air pockets.
*Bake the cake for 10 minutes, or until lightly browned.
*Remove from the oven and cool on a wire rack for 10 minutes.
*Invert the cake onto a wire rack, peel off the parchment paper and cool completely.
*Cut the cake into 3 equal portions, each 5 1/2-inches wide.
(for sugar syrup)
*In a small heavy saucepan, combine the water, sugar, and honey.
*Bring to a boil and boil for 2 to 3 minutes, until the sugar is dissolved and the syrup is clear. *Remove from heat and add the B&B liqueur, set aside.
*Make the honey buttercream
*Place the butter into a medium bowl and cream, using a handheld electric mixer, until completely softened and smooth, set aside.
*In a 4 1/2-quart bowl of a heavy-duty electric mixer fitted with wire whisk attachment, beat the yolks on medium speed until pale yellow in color.
*Spray a heatproof glass measure or ramekin with nonstick cooking spray.
*Place the honey in a small saucepan.
*Stirring constantly, bring the honey to a rolling boil over medium-high heat.
*Immediately pour the honey into the empty glass measure or ramekin to stop the cooking.
*Pour half of the honey onto the yolks, turn the mixer to high, beat for 1 minute.
*Turn off the mixer, add the remaining honey and beat until the bowl feels cool, for about 5 minutes. *Scrape down the sides of the bowl well with a rubber spatula.
*Add the softened butter and beat until completely smooth.
*Scrape into a small bowl, cover, and reserve.
*Make the white chocolate mousse
*Melt the chopped white chocolate and the 3 tablespoons of heavy cream.
*Whisk gently and let cool to room temperature.
*Place the remaining heavy cream into a 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment.
*Add the B&B liqueur.
*Beat on high speed until soft peaks form.
*Using a wire whisk, gently stir in about 1 cup of the whipped cream to the cooled white chocolate mixture.
*Using a rubber spatula, fold in the remaining cream. (Do not over-mix or the mousse will become grainy.)
*Cover and refrigerate until ready to use.
(for assembling cake)
*Place one of the biscuit rectangles onto a cake board of the same size.
*Using a pastry brush, generously soak the cake with the sugar syrup.
*Reserve 2 tablespoons of the honey buttercream for decoration.
*Place the remaining honey buttercream onto the cake and using a long, straight spatula, smooth into an even layer.
*Place the next layer of biscuit on top and press gently into the honey buttercream layer.
*Again, soak with the sugar syrup.
*Scrape half of the white chocolate mousse onto the layer of biscuit and smooth into an even layer.
*Place the final layer of biscuit on top and soak with sugar syrup.
*Smooth the remaining white chocolate mousse on top.
*Place the cake into the refrigerator for at least 30 minutes.
(for white chocolate glaze)
*Melt the white chocolate with the heavy cream.
*Whish gently until smooth.
*Let cool for 10 minutes and then pour over the chilled cake.
*Using a long metal cake spatula, smooth out into an even layer. place the cake into the refrigerator for 30 minutes to set.
(for chocolate decoration)
*Line a baking sheet with parchment paper.
*Temper the chocolate.
*Make a small paper cone with a tiny opening at the tip and fill with the tempered bittersweet chocolate.
*Pipe twenty or so musical notes and or clefs onto the parchment paper. Let harden completely.
(for finishing cake)
*Remove the cake from the refrigerator.
*Using a long sharp knife that has been heated, either in hot waiter (and wiped dry) or over a gas flame, slice approximately 1/4 inch off of each side of the cake to make a perfect rectangle.
*Slice the cake lengthwise down the center and then crosswise to make 8 equal portions.
*Place the remaining 2 tablespoons of honey buttercream into another small paper cone with a slightly larger opening at the tip.
*Pipe a small dot of honey buttercream onto the center of each piece.
*Using a gloved hand, peel back the chocolate decoration from the parchment paper and place it on the dot of buttercream.
*Serve immediately or refrigerate and bring to room temperature before serving.
-serves 8-
Note: I found this recipe in "Chocolate Passion" by Tish Boyle and Timothy Moriarty.
Labels: cake recipe, chocolate cake recipe, layered cake recipe, opera cake recipe, White Chocolate Opera Cake recipe
(for sponge cake)
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
6 eggs, separated, room temperature
1 cup sugar
1/2 t vanilla
1/2 t cream of tartar
pinch of salt
(for cranberry filling)
12 oz. fresh cranberries
1 cup sugar
1 T fresh lemon juice
(for Grand Marnier sauce)
1 1/4 cups milk
1/2 cup whipping cream
4 egg yolks
1/2 cup sugar
3T Grand Marnier
1 t vanilla
(for chocolate mousse)
1 t instant espresso powder
1/4 cup boiling water
3/4 cup sugar
4 oz. unsweetened chocolate, coarsely chopped
6 T unsalted butter, cut into 6 pieces
4 eggs, separated, room temperature
1 t vanilla
pinch of salt
pinch of cream of tartar
1/2 cup finely chopped walnuts
>how to make<
(for sponge cake)
*Preheat oven to 325 degrees.
*Butter two 8" cake pans
*Line with parchment; butter and flour paper, shaking off excess.
*Sift together 1/2 cup flour and cocoa powder.
*Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted.
*Blend in vanilla.
*Gradually beat in dry ingredients, stopping to scrape down sides of mixing bowl.
*Using clean, dry beaters, beat whites, cream of tartar and salt until soft peaks form.
*Gradually add remaining sugar and beat until whites are stiff but not day.
*Gently fold whites into batter 2 additions.
*Pour batter into prepared pans.
*Bake until cake pulls away from sides of pan and top springs back when lightly touched, 25 to 30 minutes.
*Invert onto racks and cool completely.
(for cranberry filling)
*Combine all ingredients in heavy medium saucepan and slowly bring to boil.
*Reduce heat and simmer 3 minutes.
*Set aside 16 large berries for decorations.
*Continue simmering remaining berries until mixture is jamlike, about 5 minutes.
*Cool completely.
(for Grand Marnier sauce)
*Heat milk and cream in heavy small saucepan until skin forms on top, about 5 minutes.
*Whisk yoks to blend in double boiler.
*Gradually whisk in sugar.
*Slowly stir in milk mixture.
*Set over gently simmering water and stir with wooden spoon until mixture thickens and finger leaves path when drawn across spoon, about 12 minutes.
*Cool completely. Blend in Grand Marnier and vanilla.
*Cover and refrigerate until ready to serve.
(for chocolate mousse)
*Dissolve espresso powder in water in heavy small saucepan.
*Add 1/2 cup sugar and cook over low heat until sugar is dissolved, swirling pan occasionally.
*Bring to boil. Reduce heat to lowest setting.
*Add chocolate and stir until melted.
*Transfer to large bowl. Whisk in butter 1 piece at a time.
*Beat in yolks. Blend in vanilla.
*Using clean, dry beaters, beat whites with salt and cream of tartar until soft peaks form.
*Gradually add remaining sugar and beat until whites are stiff but not dry.
*Stir 1/4 cup of whites into chocolate mixture.
*Fold chocolate mixture into remaining whites.
*Cover and refrigerate until ready to use.
(for assembling)
*Line edges of cake platter with 4 strips of waxed paper.
*Set 1 cake layer on platter.
*Spread with half of filling; do not let any run down sides.
*Spread with half of mousse
*Sprinkle with half of walnuts.
*Repeat with remaining ingredients.
*Arrange reserved cranberries decoratively on top of cake.
*Cut sheet of axed paper long enough to encircle cake.
*Fold paper in half lengthwise.
*Wrap around cake to support.
*Secure with string or tape.
*Refrigerate at least 2 hours to firm.
*Bring cake to room temperature.
*Remove collar from cake and strips from platter.
*Cut cake into slices.
*Spoon several tablespoons of sauce onto each plate.
*Top with cake slice and serve.
-serves 8-
Note: I found this recipe in "Bon appetit: Cakes".
Labels: chocolate cake recipe, cranberry cake recipe, trifle cake recipe
(for cake)
1 cup unsalted butter, cut into pieces,
plus more for the pan
3/4 cup water
2 oz. unsweetened chocolate, chopped
1 t instant coffee
2 cups granulated sugar
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 t baking soda
1/2 t salt
1/2 cup buttermilk, at room temperature
2 large eggs, at room temperature, lightly beaten
1 1/2 t pure vanilla extract
1 cup raspberry jam, strained to remove seeds, divided
(for glaze)
2 cups sifted powdered sugar
3/4 cup hot water
1/2 cup unsweetened cocoa powder
3 T unsalted butter
3~3 1/2 cups unsweetened, shredded dried coconut
>how to make<
(for cake)
*Preheat the oven to 375 degrees.
*Lightly butter a 13" x 9" x 2" straight sided metal baking pan.
*To make removing the finished cake easy, line the pan lengthwise with a 17" x 8" sheet of parchment paper or aluminum foil (shiny side up) and use the overhang as handles.
*In medium saucepan over medium heat, combine the 1 cup butter, the water, chocolate, and instant coffee and cook, stirring until the chocolate is melted and the mixture is smooth.
*Remove from the heat.
*In a large bowl, whisk the sugar, flour, cocoa, baking soda, and salt until well blended.
*Gradually whisk the lukewarm chocolate mixture into the dry ingredients until smooth.
*Beat the buttermilk, eggs, and vanilla until blended and smooth, scraping down the sided and bottom of the bowl as necessary.
*Scrape the batter into the prepare pan.
*Gently tap the pan several times on a counter to settle the batter.
*Bake until the cake is springy to the touch and a tester inserted in the center comes out just clean or with a few must crumbs clinging to it about 35 minutes.
*Transfer to a wire rack to cool completely.
*Using the parchment handles, lift the cake from the pan and place on a work surface.
*Cut the cake into quarters, place on a large baking sheet lined with waxed paper, and freeze for 1 hour.
*Remove 1 cake quarter from the freezer.
*Using a serrated bread knife, stand the cake on edge and cut in half widthwise.
*Lay the 2 halves side by side, cut side up, and spread one half with 1/4 cup of the raspberry jam.
*Using a stiff spatula, place the other half on top and return it to the baking sheet.
*Repeat with the remaining 3 cake quarters.
*Freeze the 4 quarters for 2 to 3 hours longer.
*Remove the cakes from the freezer.
*Using the serrated bread knife, trim away any rough edges.
*Cut each quarter into 6 squares and place them back on the tray.
*Return to the freezer while you make the glaze.
(for glaze)
*In a medium saucepan over low heat, combine the powdered sugar, hot water, cocoa, and butter.
*Heat, stirring, until the mixture is blended and smooth.
(for assembly)
*Place the saucepan containing the glaze on a clean counter top.
*Arrange the pan of cakes on one side of the saucepan, a bowl containing 3 cups of the coconut in front of the saucepan, and on the other side, 2 wire racks set on another baking sheet.
*Holding each cake on a fork, dip it into the glaze, draining any excess back into the saucepan.
*Using the fork, roll the cale in the coconut to coat.
*Place the finished cake on a rack and repeat with the remaining cakes, replenishing the coconut as needed.
*Use an inverted shallow roasting pan to cover the cakes until serving time.
(These cakes taste best when slowed to rest 6 to 8 hours or overnight.
-serves 24-
Note: I found this recipe in "Deep Dark Chocolate" by Sara Perry and Jane Zwinger.
Labels: cake recipe, chocolate cake recipe, chocolate layer cake recipe, coconut chocolate cake recipe, individual chocolate cake recipe
(for cake)
1 cup cake flour
1 t baking soda
1/4 t salt
1/4 cup unsalted butter, softened
1 1/8 cups firmly packed light brown sugar
2 large eggs
2 oz unsweetened chocolate, melted and cooled
1/4 t vanilla extract
1/2 cup sour cream
1/2 cup very strong hot brewed coffee
(for mousse)
1-10 oz box frozen raspberries in syrup, thawed
1 T raspberry liqueur
1 t unflavored gelatin
1 cup chilled heavy whipping cream
1/4 cup powdered sugar
(for ganache)
1 cup heavy whipping cream
2 T unsalted butter
2 T sugar
12 oz semisweet chocolate chips
(for garnish)
1 pint raspberries
>how to make<
(for cake)
*Grease and flour a 9" round pan and line with parchment paper. Set aside.
*Sift together the flour, baking soda, and salt.
*With an electric mixer beat the butter, brown sugar, and eggs for 5 minutes, until very light and fluffy.
*Beat in cooled chocolate and vanilla.
*Stir in about one-third of the dry ingredients, half of the sour cream, another one-third of the dry ingredients, the rest of the sour cream, and finally the remainder of the dry ingredients.
*Stir until just mixed.
*Stir in the hot coffee, pour into the prepared pan, and bake in a preheated 350-degree oven for 35 minutes.
*Cool pan on a wire rack.
*Wrap the cake in several layers of plastic wrap and freeze before continuing.
(for mousse)
*In a food processor puree thawed raspberries.
*Over a small saucepan strain the raspberries through a coarse sieve, pressing on seeds with the back of a spoon.
*Over medium heat cook the raspberry puree until reduced to 1/2 cup, stirring occasionally, about 10 minutes.
*Meanwhile, place the raspberry liqueur in a small bowl.
*Sprinkle the gelatin over the liqueur and let mixture stand 10 minutes to soften.
*Add the gelatin mixture to hot raspberry puree and stir to dissolve the gelatin.
*Pour puree into a medium bowl.
*Cool completely, stirring occasionally.
*Using an electric mixer, whip cream and powdered sugar until stiff peaks form.
*Form the whipped cream into puree in two additions.
*Refrigerate, covered, until ready to use.
(for ganache)
*In a small saucepan over medium heat, combine the whipping cream, butter, and sugar.
*Bring the mixture to a simmer.
*Remove from heat and stir in the chocolate chips, mixing until smooth.
*Cool ganache to room temperature before applying to the cake.
(for assembling)
**Remove cake from the freezer and unwrap.
*Using a serrated knife, split the cake in half horizontally.
*Spread an even layer of raspberry mousse on the bottom layer of the cake.
*Replace top half of cake, cut-side down, over the mousse.
*On the top of the cake pour a small amount of ganache in the center of cake, spreading with a spatula to distribute to the sides of cake.
*Continue pouring and spreading ganache until the cake is covered.
*Chill uncovered in the refrigerator until set about 1 hour.
*Arrange fresh raspberries along the outer edge of cake.
-serves 8-
Note: I found this recipe in "Friends at the Table" by Debi Shawcross.
Labels: cake recipe, chocolate cake recipe, chocolate raspberry mousse cake recipe, mouse cake recipe
(for caramel pecan filling)
1/2 cup all purpose flour
2 cups granulated sugar
1/2 t salt
3 cups heavy cream
10 T unsalted butter
2 cups toasted pecans, crushed
(for chocolate cake)
2 1/2 cups cake flour
1 t baking soda
3/4 t salt
6 oz unsweetened chocolate
3/4 cup unsalted butter
2 cups packed brown sugar
5 large eggs, lightly beaten
2 1/2 t vanilla extract
1 1/2 cups sour cream
1 1/2 cups boiling water
confectioner's sugar for dusting
>how to make<
(for filling)
*Blend the flour, sugar, and salt together.
*Put the cream and butter in a heavy saucepan, place over medium heat, and bring to a simmer.
*Whisk in the flour mixture and reduce the heat to low.
*Cook, stirring often with a wooden spoon about 20 minutes.
*Let cool, and stir in the pecans.
(This filling will keep for up to 2 weeks in the refrigerator.)
(for cake)
*Preheat the oven to 350 degrees.
*Butter or spray an 11" springform pan with nonstick cooking spray.
*Sift together the flour, baking soda, and salt and set aside.
*Melt the chocolate in the top of a double boiler and keep warm.
*Cream the butter and brown sugar in a heavy duty mixer until light and fluffy.
*Add the eggs, in batches, blending well after each addition.
*Mix in the vanilla extract.
*Pour the chocolate into the butter mixture in a steady stream.
*Scrape down the sides of the bowl and continue to mix until thoroughly combined.
*Beginning and ending with the dry ingredients, alternately add the sour cream and dry ingredients, in batches, stirring to incorporate after each addition.
*Scrape down the bowl and mix until smooth.
*With the mixer running, carefully pour in the boiling water.
*Stir until just blended.
*Pour into the cake pan.
*Bake for 60 minutes, or until a toothpick comes out clean when inserted in the center.
*Cool in the pan for 3 to 5 minutes, then turn the cake out onto a wire rack to cool completely.
*When ready to finish the cake, slice it horizontally into 3 even layers.
*Spread the filling out in an even layer over the bottom piece of the cake.
*Center the middle layer over the bottom and reapeat.
*Place the remaining layer on top and dust with confectioner's sugar just before slicing.
-serves 12 to 16-
Labels: chocolate cake recipe, layer cake recipe, pecan filling recipe
For Cake:
3/4 cup unsalted butter, room temperature
2 cups sugar
8 eggs
2 T vanilla
1/4 t salt
12 oz bittersweet or semisweet chocolate, melted
3 1/2 sups pecan halves, very finely ground
raspberries
For Buttercream:
1 1/4 cups unsalted butter, softened slightly
2 cups powdered sugar, sifted
4 egg yolks
1/2 cup pureed fresh rasbperries
3 T raspberry preserves
For Glaze:
3 oz semisweet chocolate, coarsely chopped
1/2 cup water
6 T unsalted butter
3 T safflower oil
3/4 cup unsweetened cocoa powder
1/2 cup plus 2 T sugar
>how to make<
(for cake)
*Preheat oven to 375 degrees.
*Butter four 9" round cake pans.
*Line bottoms with parchment; butter parchment.
*Using electric mixer, cream 3/4 cup butter until light.
*Add sugar and beat until light and fluffy.
*Beat in eggs one at a time.
*Add vanilla and salt.
*Using rubber spatula, stir in chocolate, then peacns.
*Divide batter among prepared pans.
*Bake until tester inserted in center comes out fudgy but not wet, about 22 minutes.
*Cool in pans on rasks 5 minutes.
*Run knife around edge of cakes.
*Invert onto racks.
*Discard parchment.
*Cool layers completely.
(for buttercream)
*Using electric mixer, cream butter and sugar until light and fluffy.
*Mix in yolks, then pureed berries and preserves.
*Cover tightly and refrigerate until set.
*Soften buttercream at room temperature until spreadable.
(for glaze)
*Heat chocolate, water, butter and oil in top of double boiler over gently simmering water until chocolate melts.
*Remove from heat.
*Add cocoa powder and sugar and stir until sugar dissolves and glaze is smooth.
*Let cool until glaze is thickened slightly but still pourable.
(for assembling)
*Arrange one cake layer bottom side up on platter.
*Slide strips of waxed paper under cake.
*Spread 2/3 cup raspberry buttercream over layer.
*Repeat with remaining layers and buttercream, ending with cake bottom side up.
*Pat layers to even.
*Cover and refrigerate torte for at least 6 hours.
*Cut edges of cake with serrated knife to even if necessary.
*Pour glaze over cake; smooth over sides and top.
*Discard waxed paper.
*Arrange raspberries around top edge of torte.
*Let stand at room temperature 1 hour before serving.
-serves 14 to 16-
Note: This recipe was adapted from "Cooking with Bon Appetit: Cakes".
Labels: chocolate cake recipe, chocolate layer cake, Chocolate Torte recipe
For cake:
2 1/4 cups all purpose flour
1 3/4 cups sugar
3/4 cup butter, room temperature
1 1/2 cups milk
4 oz unsweetened baking chocolate, melted
1 1/2 t baking soda
1 t salt
3 eggs
1 1/4 t baking powder
1 t vanilla
For frosting:
6 to 8 oz unsweetened baking chocolate
1/4 cup butter
4 cups sifted powdered sugar
6 T Creme de Cacao
2 eggs
1 T vanilla
pinch of salt
1 cup coarsely chopped toasted walnuts
For decoration:
10 to 12 chocolate coated coffee beans
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Grease three 9" cake pans.
*Sift flour into large bowl.
*Add sugar, butter, 3/4 cup milk, chocolate, baking soda and salt, and beat with electric mixer 2 minutes at medium speed.
*Add remaining milk, eggs, baking powder and vanilla and beat 2 minutes more.
*Pour into prepared pans and bake in middle of oven 30 minutes, or until cakes test done and have pulled away slightly from sides of pan.
*Allow to cool completely on rack.
(for frosting)
*Soften chocolate and butter in top of double boiler over hot, not boiling water.
*Stir in remaining ingredients.
*Place top of double boiler in bowl of ice and beat frosting with electric mixer about 5 minutes, or until it reaches spreading consistency.
(for assembling)
*Place first layer on plate and frost.
*Sprinkle with half the chopped nuts.
*Repeat with second layer, using remaining chopped nuts.
*Top with third layer and frost top and sides of cake.
*Decorate top of cake with chocolate coated coffee beans.
Labels: chocolate cake recipe, chocolate frosting, layer cake recipe
