Home Party Dessert Recipe
2/07/2017
Valentine Chocolate Banana Cake
(for cake)
1/2 cup sifted cake flour
3 T Dutch-processed cocoa powder
pinch of salt
3 large eggs, at room temperature
2/3 cup sugar
2 T unsalted butter
2 T milk
1/4 t vanilla extract
(for filling)
1 1/2 cups heavy cream
6 oz. bittersweet chocolate, finely chopped
1 1/2 T golden rum
3 ripe bananas, cut in half lengthwise
(for glaze)
1/4 cup heavy cream
2 oz. bittersweet chocolate, finely chopped
1 t corn syrup
(option)
edible hearts
>how to make<
(for cake)
1/2 cup sifted cake flour
3 T Dutch-processed cocoa powder
pinch of salt
3 large eggs, at room temperature
2/3 cup sugar
2 T unsalted butter
2 T milk
1/4 t vanilla extract
(for filling)
1 1/2 cups heavy cream
6 oz. bittersweet chocolate, finely chopped
1 1/2 T golden rum
3 ripe bananas, cut in half lengthwise
(for glaze)
1/4 cup heavy cream
2 oz. bittersweet chocolate, finely chopped
1 t corn syrup
(option)
edible hearts
>how to make<
(for cake)
*Place a rack in the center of the oven and heat to 350 degrees.
*Butter an 11" x 8" baking pan and line the bottom with parchment or wax paper.
*Dust the inside of the pan with flour to coat the sided and top out the excess.
*Sift the cake flour, cocoa, and salt together.
*Whisk the eggs and sugar in the bowl of a heavy duty standing mixer.
*Place over a medium saucepan of simmering water and whisk constantly until the eggs are hot to the touch and the sugar is dissolved.
*Attach to the mixer and fit with the whisk.
*Beat on high speed until the eggs have tripled in volume and are light and fluffy, about 3 minutes.
*Meanwhile, melt the butter in a small saucepan over low heat.
*Add the milk and heat until hot to the tough.
*Pour into a medium bowl and stir in the vanilla.
*In two additions, sift the cocoa mixture over the eggs and fold in, using a large balloon whisk or rubber spatula.
*Transfer a large dollop of the batter into the milk mixture and whisk to combine.
*Pour into the bowl of batter and fold in.
*Spread evenly in the pan.
*Bake until the top springs back when pressed in the center, about 20 minutes.
*Cool on a wire rack for 5 minutes.
*Invert and unmold onto the rack, and remove the paper.
*Cool completely.
(for filling)
*Bring the cream to a simmer in a small saucepan over medium heat.
*Remove from the heat and add the chocolate and rum.
*Let stand for 3 minutes, then whisk until smooth.
*Transfer to a medium bowl set in a larger bowl of ice water.
*Let stand, stirring occasionally, until cooled but not set.
*With the bowl still in the water, whisk until the mixture is thick and spreadable.
*Place 2 of the bananas on the cake, cut sides down, trimming and piecing the remaining banana to fit.
*Spoon the chocolate filling over the bananas, and spread evenly to cover the bananas, almost to the edge of the cake.
*Fold a 40" long piece of aluminum foil in half lengthwise to make a 6" tall strip.
*Spray the foil with the oil.
*Oiled side in, wrap the foil strip around the perimeter of the cake to make a collar, and tape it in place.
*Crimp the foil so it makes a tight fit.
*Spread the chocolate filling to touch the collar.
*Place the cake on a serving plate.
*Refrigerate until the filling is chilled and set, about 2 hour.
(for glaze)
*Bring the cream to a simmer in a small saucepan over medium heat.
*Add the chocolate and corn syrup and whisk until smooth.
*Cool slightly.
*Remove the foil collar.
*Pour all of the glaze on top of the filling.
*Using an offset metal spatula, immediately spread in a thin layer just to the edge.
*Refrigerate until the glaze set, about 30 minutes.
*Serve chilled.
-serves 8 to 12-
Labels: chocolate cake recipe. banana cake recipe, chocolate glaze recipe, Valentine Cake recipe
1/27/2016
Espresso Bean Chocolate Roll Cake
(for cake)
7 oz. semisweet chocolate, chopped
1/4 cup water
6 large eggs, separated
2/3 cup sugar
1 t vanilla
1/4 t salt
1/4 t cream of tartar
(for filling)
1 t unflavored gelatin
2 T cold water
1 cup well chilled heavy whipping cream
2 T instant espresso powder
1/8 t cinnamon
1/4 cup powdered sugar
4 T chipped chocolate covered espresso beans
(for glaze)
1/2 cup heavy whipping cream
1/4 cup Kahlua
1 T light corn syrup
6 oz. semisweet chocolate, chopped
(for assembly)
3 T unsweetened cocoa powder
2 T powdered sugar
3 T chocolate covered espresso beans
>how to make<
(for cake)
7 oz. semisweet chocolate, chopped
1/4 cup water
6 large eggs, separated
2/3 cup sugar
1 t vanilla
1/4 t salt
1/4 t cream of tartar
(for filling)
1 t unflavored gelatin
2 T cold water
1 cup well chilled heavy whipping cream
2 T instant espresso powder
1/8 t cinnamon
1/4 cup powdered sugar
4 T chipped chocolate covered espresso beans
(for glaze)
1/2 cup heavy whipping cream
1/4 cup Kahlua
1 T light corn syrup
6 oz. semisweet chocolate, chopped
(for assembly)
3 T unsweetened cocoa powder
2 T powdered sugar
3 T chocolate covered espresso beans
>how to make<
(for cake)
*Preheat the oven to 350 degrees.
*Line a lightly greased 15" x 10 1/2" jelly-roll pan with foil and grease the foil.
*Line the foil with parchment paper and grease the paper.
*In the top of a double boiler set over barely simmering water, melt the chocolate with 1/4 cup water, stirring until the mixture is smooth.
*Let the mixture cool for 10 minutes.
*In a large bowl with an electric mixer, beat the egg yolks with 1/3 cup of the sugar for 5 minutes, or until the mixture is thick and pale.
*Beat in the cooled chocolate mixture and the vanilla.
*In another bowl, beat the egg whites with the salt until frothy.
*Add the cream of tartar, and beat the egg whites until they reach soft peaks.
*Gradually beat in the remaining sugar until the whites hold stiff peaks.
*Stir 1/4 of the whites into the chocolate mixture and gently fold in the remaining whites.
*Pour the batter into the prepared pan and spread it evenly with a metal spatula.
*Bake the cake on the middle rack of the oven for 12 to 15 minutes, or until it is puffed and just set.
*Let the cake cool completely in the pan on a rack.
(for filling)
*In a small saucepan, sprinkle the gelatin over 2T of cold water and let it soften for 5 minutes.
*Heat the mixture over low heat, stirring until the gelatin is dissolved.
*Let mixture cool 5 minutes.
*In a large bowl, combine the cream, espresso powder, and cinnamon, and beat until it holds soft peaks.
*Add the powdered sugar, and the gelatin mixture.
*Beat the mixture until it holds stiff peaks.
*Cover and chill for 10 minutes.
*In a small bowl, stir together the cocoa powder and powdered sugar.
*Sift mixture evenly over the cake.
*Cover the cake with a piece of parchment paper and invert the cake onto the work surface.
*Peel off the foil and parchment paper carefully and mound the filling lengthwise down the center of the cake, spreading evenly, leaving a 1" border at each end.
*Sprinkle with chopped chocolate covered espresso beans.
*With long side facing you and using the parchment paper as an aid, roll up the cake jelly roll fashion, keeping it wrapped in the parchment paper.
*Chill in the refrigerator while making the glazes.
(for glaze)
*Bring the whipping cream, Kahlua, and corn syrup to a simmer in a small saucepan.
*Remove from heat.
*Add the chocolate; whisk until smooth.
*Cool glaze about 10 minutes before using.
(for assembly)
*Remove cake from parchment paper and place on a serving platter.
*Slowly pour half of the glaze over the top of the cake, using a cake decorating spatula or rubber spatula to spread the glaze evenly over the top and sides of the cake roll.
*Pour the remaining glaze over the top of the cake and spread evenly with spatula.
*In a small bowl combine the cocoa powder and powdered sugar.
*Line the top for cake with chocolate covered espresso beans and sprinkle the powdered sugar mixture over the top.
-serves 8-
Note: I found this recipe in "Friends at the Table".
