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Cover: Make your cake…and eat it

Recipes with caster sugar

14Sep 12

Triple Chocolate Cake

 Triple Chocolate CakeChocolate, chocolate and more chocolate – what more do I need to say about this triple chocolate cake recipe?!  Get baking and enjoy. I guarantee you won’t be disappointed!

For another rich chocolate dessert to be eaten by the spoonful, try these intense little chocolate pots. They are sinfully tantalising!

 

Triple Chocolate Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chocolate, chocolate and more chocolate
Ingredients
  • CHOCOLATE SPONGE:
  • 4 eggs, yolks separated from whites, whites stiffly beaten
  • 165g plus 2 tablespoons caster sugar
  • 90g semisweet chocolate, melted in 1 tablespoon of water
  • 95g plus 2 tablespoons flour
  • RICH BUTTERCREAM FILLING:
  • 200g granulated sugar
  • 125ml water
  • 5 egg yolks, beaten
  • 250g butter, softened
  • 1tbsp vanilla extract
  • 125g semisweet chocolate
  • CHOCOLATE GLAZE:
  • 60g semisweet chocolate
  • 1tbsp butter
  • 1 egg yolk, lightly beaten
Instructions
  1. FOR THE CHOCOLATE SPONGE:
  2. Preheat the oven to 180ºC.
  3. Butter and flour an 8cm deep cake pan and set aside.
  4. Whisk the egg yolks and sugar to a pale foam.
  5. Gradually fold in the melted chocolate and flour, then gently fold in the egg whites.
  6. Blend thoroughly and pour into the buttered and floured cake pan.
  7. Bake in the preheated oven for 30 minutes or until a knife inserted into the centre comes out dry.
  8. Remove from the pan to a wire rack to cool.
  9. FOR THE RICH BUTTERCREAM FILLING:
  10. Stir the sugar and water together in a saucepan over medium heat until the sugar dissolves and boils.
  11. Let this syrup boil without stirring until the temperature reaches 112 to 116ºC on a candy thermometer.
  12. Remove the syrup from the heat.
  13. Whisking vigorously, pour the hot syrup into the egg yolks and keep beating until the mixture is cool, light and fluffy.
  14. Cream the butter in a separate bowl until it's very soft, then beat the butter and vanilla extract into the yolk mixture until it's shiny and firm enough to spread.
  15. Melt the chocolate in in a double saucepan over hot water, let cool and then fold into the butter cream.
  16. FOR THE CHOCOLATE GLAZE:
  17. Melt the butter and chocolate over low heat while stirring.
  18. Remove from heat and bind with the beaten egg yolk.
  19. TO FINISH THE CAKE:
  20. Cut the cooled cake into 3 layers.
  21. Spread thick layers of chocolate buttercream filling between the layers and reassemble the cake.
  22. Carefully pour the rich chocolate glaze evenly over the top of the cake.

 

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19Jul 12

Hazelnut Torte

Hazelnut TorteA simple, yet satisfying, hazelnut torte recipe that is quick to prepare, and even quicker to disappear! (For those of you who like hazelnuts mixed with chocolate, you should definitely try this white birthday cake with nutella frosting as well.)

 

Hazelnut Torte
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 175g hazelnuts
  • 100g finely sliced almonds
  • 255g caster sugar
  • 4 egg whites, stiffly beaten
  • 3tsp vanilla extract
  • 1tsp fresh strained lemon juice
  • 250ml double cream, whipped
  • 2tbsp granulated sugar
Instructions
  1. Preheat the oven to 240ºC.
  2. Butter and flour two layer-cake pans and line them with baking parchment. Set aside for later.
  3. Spread the hazelnuts along the bottom of an oven-safe pan and roast in the preheated oven for about 10 minutes, or until the skin cracks open and the nuts are toasted. Shake the pan every few minutes to keep the nuts from burning.
  4. Remove the nuts from the oven and pour them onto a clean kitchen towel.
  5. Reduce the heat of the oven to 150ºC.
  6. Rub energetically with the towel to remove the skins.
  7. Grind the skinned nuts with a nut grinder or food processor.
  8. Sift through the ground nuts and eliminate any large pieces.
  9. Grind the larger pieces again and add back to the rest of the ground nuts, along with the almonds.
  10. Beat the caster sugar into the egg whites a little at a time.
  11. Continue beating another few minutes after all the caster sugar has been added.
  12. Add two teaspoons of the vanilla extract and all of the lemon juice to the mixture and beat for two or three more minutes to ensure that all of the sugar has been completely dissolved into the egg whites.
  13. Carefully fold a little more than three-quarters of the ground nuts into the mixture.
  14. Pour half of the mixture into each of the buttered and floured cake pans.
  15. Bake in the 150ºC oven for about 30 minutes, or until the cakes are firm but not browned.
  16. Turn the cakes out onto wire racks and remove the baking parchment.
  17. Allow the cakes to cool.
  18. While the cakes are cooling, mix the whipped double cream with the granulated sugar and the remaining vanilla extract.
  19. Fold the rest of the nuts into the whipped cream.
  20. Place one of the cooled cake layers on a serving plate and spread the whipped cream and nut mixture on top of it.
  21. Carefully lay the second layer on top of the first and serve immediately.

 

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05Jul 12

Spicy Pound Cake

Spicy Pound CakeA bit of an exotic twist on your traditional pound cake recipe, this spicy pound cake is a breeze to make and a real delight to eat. My favourite way to eat it is dipping a big chunk into my Chai tea latte, though I realise that this may be a bit too rich and spicy for some palettes!

Tangerines are really better than oranges in this recipe, so if you can get them, use them! If not, it still tastes perfectly good with regular  oranges. Another option is to use half and half orange/tangerine and lemon or lime. If you’re feeling extra-adventurous, try scooping a dollop of pistachio ice-cream (Malai Kulfi) on top of the cake while it’s still warm (or reheat it in the microwave first).

For a chocolaty orange recipe, you can try my yellow layer cake with orange chocolate frosting or this dark chocolate and orange mousse recipe.

Spicy Pound Cake
Author: 
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 450g butter, softened
  • 400g caster sugar
  • 12 eggs, yolks separated from whites, yolks well beaten, whites stiffly beaten
  • 500g flour
  • ½tsp finely grated orange or tangerine peel
  • ½tsp ground cinnamon
  • ½tsp ground nutmeg
  • 150g finely ground sponge fingers
Instructions
  1. Preheat the oven to 180ºC.
  2. Butter a cake pan and dust with the sponge finger crumbs.
  3. Stir the butter to form a cream.
  4. Beat in the sugar until it turns fluffy.
  5. Beat in the egg yolks and mix well.
  6. In a separate bowl, sift together the flour, cinnamon, nutmeg and grated orange peel.
  7. Beat the flour mixture into the batter, a little at a time, beating well after each addition.
  8. Fold the egg whites into the batter and mix well.
  9. Pour the batter into the buttered loaf pan that you previously dusted with the sponge finger crumbs.
  10. Lay a sheet of buttered baking parchment over the top of the pan and bake in the preheated oven for one and a half to two hours, or until the cake starts to pull away from the sides of the pan.
  11. Let the cake cool in the pan, then turn it out onto a serving platter, slice and serve.

 

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